Dessert

Croatia

Bregofska pita is a sweet Croatian pie originating from Koprivnički Bregi, hence the name. It is believed that the recipe is more than 200 years old. The dough consists of flour, sour cream, eggs, goose fat or oil, and a bit of salt. It is stretched into thin sheets which are then topped with a combination of eggs, sour cream, and margarine. What follows is a layer of grated apples, ground walnuts, raisins, and cinnamon. The procedure is followed until the baking pan is filled, and this delicious pie is then baked in an oven. When served, the pie is often sprinkled with powdered sugar. In Koprivnički Bregi, this dessert is traditionally prepared for festive events such as Christmas, Easter, and weddings. At weddings, it is served as the most important dessert, following the savory main dish.

Bregofska pita

Brigadeiro is a decadent Brazilian dessert made by heating three key ingredients together - unsalted butter, cocoa powder, and condensed milk, which are then rolled into a small ball, similar in shape to a truffle. First made in the 1940s, when fruit and sweets were in short supply, brigadeiro was born out of creativity with just a few ingredients. According to one legend, Brigadeir Eduardo Gomes was running for presidency in 1945 with a slogan that said "Vote for Brigadeir, he's handsome and single". The slogan won over a lot of girls who baked and sold the sweets in order to raise funds for Brigadeir's campaign. Whether the story is true or not, today it is impossible to find a birthday party in Brazil without these chocolate sweets. Brigadeiros are very sweet, with a rich chocolate flavor, and are usually topped with chocolate sprinkles. Today, they are marketed as a gourmet delicacy, made in many different flavors such as almond, mint, hazelnut, coffee, and coconut. A source of national pride, it is said that if you make brigadeiro for someone who is feeling bad, there are good chances that it will make them smile.

Brigadeiro

Portugal

Brisas do lis is a Portuguese specialty that hails from Leiria. These small, round desserts consist of egg yolks, sugar, and ground almonds. When baked, the cakes are traditionally served in paper cups. Brisas do lis were first invented at Santana de Leiria convent. Although the convent is out of function, the nuns decided to share the recipe, and the dessert became strongly associated with Leiria.

Brisas do lis

Brischtner nytl&auml; or ged&ouml;rrte birnen mit rahm is a traditional dessert originating from Switzerland. It's made with a simple combination of dried pears, sugar, red wine, and whipped cream. The red wine is mixed with sugar and a bit of water, and the combination is simmered over medium heat. The pears are added to the pan and cooked until soft. While they're cooking, the pears should be completely covered with the liquid. Once softened, the pears are taken out of the pan, quartered, and the seeds and stem are discarded. The remaining liquid should be syrupy, and the pears are placed back into the pan until everything cools down a bit. The pears are arranged on a plate, then topped with the sauce and a few clouds of whipped cream before serving.

Brischtner Nytlä

Broas de mel is a traditional cookie hailing from Madeira. These crispy cookies are made with flour, sugar, eggs, dark molasses, lard, lemon zest, and spices such as nutmeg, cloves, and cinnamon. The cookies are baked until puffy and golden brown. The word broa refers to a type of bread and the shape of these cookies, which resemble small loaves. Broas de mel are especially popular during the festive Christmas season and it's recommended to pair them with tea, fruit liqueurs or even a glass of Madeira wine.

Broas de mel

United States

A New England classic, brown Betty is a traditional dessert that dates back to colonial America, while its name is said to have first appeared in print in the Yale Literary Magazine in 1864. Also, this simple and rustic treat was reportedly one of the favorite desserts at the White House during Ronald Reagan&rsquo;s term. It is made with spiced fruit layered with sweetened and buttered breadcrumbs, or sometimes even cubes of day-old bread, and the combination is then baked until tender. The dish is most commonly associated with apples, although berries, pears, rhubarb, or even thinly sliced bananas also work well. Brown Betty is usually served with either lemon sauce or whipped cream, and it is best enjoyed while still warm.

Brown Betty

Brown bread ice cream is a unique, traditional British dessert made by incorporating toasted, caramelized breadcrumbs into a creamy ice cream base. The brown bread crumbs are typically made from stale or toasted wholemeal bread, which is sweetened and baked to create a crunchy texture. These crumbs are then folded into a rich vanilla ice cream, providing a delightful contrast between the smooth, creamy ice cream and the nutty, crunchy bread. It was particularly popular during the Victorian era as a way to creatively use leftover bread.

Brown bread ice cream

Deliciously chewy, dense and fudgy with a rich chocolate flavor, the beloved brownies are one of the most popular American desserts. Some claim that Bertha Palmer, wife of the owner of Palmer House Hotel, asked the chef to invent a new chocolate dessert to serve at the 1893 Colombian Exposition. Others say that it was an accident, when Brownie Schrumpf, a librarian, excluded baking powder from a chocolate cake and was left with a thick, black cake bar. Regardless of the origins, what really popularized the brownies were instant, boxed mixes from the 1950s made by two brands - Duncan Hines and Betty Crocker. Of course, the best brownies are not the ones from a box. Some prefer them underbaked, moist, and fudgy on the interior, while some like them well-baked until they develop a spongy texture. The chocolate used for brownies must be of high quality, dark and bittersweet. Nowadays, there is a number of brownie varieties with added walnuts, pecans, chocolate chips, or even chili powder. Portable, easy to prepare and satisfying, brownies are said to taste the best when paired with a glass of cold milk.

Brownies

As the name suggests, brownie sundae is a type of ice cream sundae with added brownies. Squares or pieces of rich, warm, and moist chocolate brownies are typically layered in a serving bowl with a few scoops of ice cream on top, and the whole thing is then finished with a drizzle of sweet sauces or syrups such as hot chocolate fudge, caramel sauce, or strawberry sauce. Any ice cream flavor can be used for this dessert, and some of the most common flavors include vanilla, chocolate, strawberry, caramel, coffee, and cheesecake. Whipped cream, nuts, diced fruit, sprinkles, and chocolate chips are just a few common additions to this sweet treat.

Brownie Sundae

Belgium

Brugse mokken are traditional cookies from Bruges, Belgium, with a rich history and a unique preparation method. They have been made according to a recipe dating back to 1880, attributed to Stefanie Vervarcke, the founder of the pharmacy bakery now known as Oud Huis Deman. These round cookies are made using wheat flour, rye flour, cinnamon, salt, rock sugar, butter, margarine, spices, and bicarbonate as a raising agent. The combination of these ingredients gives the cookies a distinctive flavor and texture, characterized by their spiciness and the crunch from the rock sugar. The etymology of the name is not entirely clear. One theory suggests that "mokken" refers to the Bruges word for "young girl." Another possibility is that it comes from the French word "motte," meaning "clod" or "lump," possibly referring to a lump of butter used in the cookies.

Brugse mokken

The name of these crispy and chewy Norwegian Christmas cookies translates as brown pins or sticks. They are prepared with a buttery dough that is usually sweetened with light syrup and generously spiced with cinnamon. The dough is usually shaped into flat logs, and after baking, it is cut into thin strips and sprinkled with roughly chopped almonds and pearl sugar.

Brune pinner

Brunost ostekake is a traditional cheesecake made with Brunost brown cheese. Other common ingredients for the cake include digestive cookies or graham crackers, butter, cream, eggs, cream cheese, sugar, and vanilla. The cookies or crackers are crushed and mixed with melted butter, and the mixture is then tipped and leveled on the bottom of a springform tin. The cream is heated and mixed with Brunost cheese until there are no lumps. The cream cheese is mixed with sugar, vanilla, eggs, and the Brunost mixture. The mixture is poured over the base in the springfrom tin, and the cheesecake is then baked for about an hour. Before serving (on its own or with raspberries), Brunost ostekake is left to cool.

Brunost ostekake

Denmark

Brunsviger is a traditional cake originating from the island of Fyn (Funen) in Denmark. The cake is made with a combination of flour, butter, milk, sugar, and yeast, while the sugary topping consists of butter, brown sugar, and milk or heavy cream. The dough is placed into a square pan, flattened, and left to rise. Indentations are made in the dough with the fingers, and the sugary topping is then poured across the dough. The cake is baked in the oven until golden, and it&rsquo;s always left to cool down slightly before it&rsquo;s cut into square shapes and served warm. Brunsviger is especially popular in the mornings and afternoons, with a cup of coffee or tea on the side.

Brunsviger

Rectangular, light and crisp, with deep square pockets and straight edges, the Brussels waffle is the one most of the world pictures when it hears the word, and it is the opposite of its Belgian sibling. The Liège waffle is a dense, oval, yeasted dough studded with pearl sugar that caramelises on the iron; the Brussels waffle is a thin batter, risen with yeast or whipped egg whites, poured into a deep iron and cooked until the shell is golden and the inside is almost hollow. It appeared in Brussels in the mid-nineteenth century, and a Flemish version shown at the 1964 New York World's Fair, sold with strawberries and whipped cream, is why Americans call it a Belgian waffle. In Brussels it is a sit-down dessert or a street snack, served warm and eaten with icing sugar, whipped cream, fruit or chocolate.

The batter is flour, milk or a mix of milk and sparkling water, melted butter, eggs and a little sugar and salt. The traditional method separates the eggs: yolks go into the batter, whites are beaten to soft peaks and folded in at the end, and some recipes add yeast and rest the batter for an hour or more for flavour and extra lift. Consistency is thin, closer to crêpe batter than to cake batter, which is what lets it spread into every corner of the iron and expand into a lattice of air. The iron is deep, hot, and well-greased with butter, and the waffle cooks for three to four minutes without being opened. It should come off the plates with a crackle and be served within minutes; it does not survive a holding cabinet. In Brussels the rectangle is dusted with icing sugar at a minimum and often not much more.

Judge the texture before the toppings. The outside should be crisp and audibly so, the pockets sharply defined, and the inside light, tender and steamy, with visible air cells rather than a damp sponge. It should weigh almost nothing for its size. Taste for butter and a little sweetness and, in a yeasted version, a faint fermented note. Mark down a pale, floppy waffle from a cool iron or a batter that sat too long, a dense centre from undermixed or overmixed batter, a greasy surface, a waffle reheated from a stack, and toppings used to hide a bad base: a waffle drowned in chocolate sauce, sprayed cream and sliced banana is usually one the kitchen did not trust. A Liège waffle rated under this name is a category error, not a bad waffle.

Brussels Waffles

Italy

Brustengolo is an old rustic dessert that originated in rural areas of Perugia. It is made with cornmeal, a staple ingredient in the region, which is combined with water and sugar, while the most typical additions include apples, raisins, pine nuts, lemon zest, olive oil, anise seeds, an anise-flavored liqueur, and walnuts. The mixture is then baked in the oven, usually in a round pan. The dish is enjoyed as a dessert, but it can also make a nutritious snack. It is not known when brustengolo originally appeared, but it is certain that it was invented as a poor man&rsquo;s dish that made use of the available regional ingredients. Nowadays, it is made in several local variations across Umbria, and though it was initially an autumnal dessert, it can be enjoyed as a year-round treat.

Brustengolo

Brutti ma buoni are crunchy and chewy Italian cookies believed to originate from Gavirate, a small city north of Milan. The first recipe was supposedly created in 1878 by Costantino Veniani, a pastry chef and owner of Pasticceria Veniani, a pastry shop. The name of these cookies reveals all &ndash; although they are visually unappealing, the cookies taste great, hence their name which can be translated as ugly but good. They are typically made with egg whites, almonds, butter, sugar, flour, cinnamon, and vanilla extract. In Tuscany, the cookies are usually made with hazelnuts instead of almonds. The concoction is baked until it becomes dry and firm, and the cookies are then left to cool down a bit before consumption. Brutti ma buoni are especially popular at festivities and during the holiday seasons.

Brutti ma buoni

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Brysselkex are traditional Swedish buttery cookies, often made from a simple mixture of ingredients like butter, sugar, and flour. The dough is typically rolled into logs, then chilled, sliced into thin rounds, and baked. When finished, they are delicate and have a crumbly texture. The simplicity of the ingredients allows the buttery flavor to shine through. Brysselkex are popularly enjoyed during coffee breaks (known as fika in Sweden), a cherished tradition in Swedish culture.
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Brysselkex

Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a variety of different fruits such as cherries, strawberries, blueberries, apricots, and fragrant plums and pears. The sponge is occasionally lightly flavored with vanilla or lemon zest, pairing perfectly with the delicate sponge and succulent fruits. It is typically consumed warm, and it is often dusted with a thin layer of powdered sugar before serving. Although it is not lavish and sophisticated, bublanina is one of the most famous desserts in the area. It is commonly prepared at home as an everyday dessert or a quick sweet treat, but the cake can also be found in traditional Czech bakeries.

Bublanina

Bubur kacang hijau is a traditional sweet porridge originating from Indonesia. It&rsquo;s usually made with a combination of mung beans, sugar, palm sugar, coconut milk, pandan leaves, ginger, and salt. In order to prepare it, the mung beans should be soaked for a few hours, then cooked with pandan leaves and ginger. The combination is sweetened with regular and palm sugar and seasoned with salt. The coconut milk is added after the beans have developed a soft consistency, and the porridge is then served, either warm or cold. Bubur kacang hijau is traditionally accompanied by a piece of white bread on the side.

Bubur kacang hijau

Another timeless classic among southern Italian desserts, buccellato is a delectable, ring-shaped cake that is typically prepared during the holiday season. This fruitcake was once also associated with the celebration of family milestones, and was traditionally exchanged as a gift among family members as a representation of good fortune and prosperity. In the Sicilian dialect, buccellato is known as cucciddatu, and even though its origins are vague, this rich fruit and nut cake is yet another dish showing the Arab influence in Sicilian cuisine. Buccellato is made with shortbread pastry, which is often sweetened with honey and filled with dried figs, dates, raisins, candied fruits, chocolate, and all kinds of nuts &mdash; almonds, hazelnuts, walnuts, or even pine nuts. To add to the fascinating medley of aromas and flavors, coffee and sweet wines such as Marsala or Moscato are often added to the filling. Finally, this Sicilian winter favorite can be either frosted or simply glazed and decorated with candied cherries and other fruits, or a sprinkle of crushed pistachios. Smaller, cookie-like versions of this traditional dessert are known as buccellati.

Brussels Waffles (5)5 reviews

Brussels Waffles 5 reviews