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The other day as I was perusing my morning email, I noticed all of these offerings for Father’s Day. Tool kit this, ugly tie that…and lots and lots of golf stuff. Whose dad likes this stuff?! No, my dad doesn’t want an ugly golf tie. He doesn’t even wear ties. No, he doesn’t want a grilling brush…because, well, it’s a grilling brush! I’m sorry but there’s nothing thoughtful and interesting about a brush that’s used to scratch the gross meat-bits off a grill. I think Father’s Day needs a revamp.
While all of these companies try and throw very gender-stereotypical gifts our way, I’d like to share what my dad would really like for Father’s Day.
My dad wants to have lunch with me and hear me talk because even though he’s always told me I talk too much, we don’t see each other enough, and me talking too much is exactly what he now wants. He wants to watch a game of soccer with people who are just as excited about it as he is a.k.a my brother, his father and his brothers.
He wants to run Amelia in the park and teach her new tricks because he loves her almost more than I do. My love for dogs comes from him. And to cap the day off, he’d want dessert. No one loves dessert more than my papa. His first choice would be ice cream. Second would be something chocolate-oriented. Actually, he’s a big fan of putting chocolate things on top of his vanilla ice cream. So this recipe would be the thing that goes on top.
Most of my dad’s Colombian family now lives in Brazil and has for more than thirty years. So, now most of my family now considers themselves Brazilian. This recipe isn’t a recipe I necessarily learned from them, but it is one that I’ve been wanting to make for a long time.
It’s the kind of dessert you’ll most likely see on a buffet table at someone’s house. The preparation is super simple. The ingredients are somewhat minimal and it doesn’t take very long to do. Since I like to put twists on classics, I rolled mine in a variety of things like crushed pretzels, potato chips and finely chopped pistachios and walnuts. The traditional move are the chocolate sprinkles, which I recommend, too.
Happy Father’s Day to all the fathers and father figures out there. I’m so grateful I was raised by a good one.
(P.S. for the full recipe, jump on over to PBS Food!)
I am a Brazilian living in Chile so I always love when you post Latin recipes! I love brigadeiro and like people have said above, in Brazil we make use it sometimes as cake filing and it is amazing! You can also use the same recipe minus the cocoa and add some shredded coconut to make some beijinhos https://www.google.cl/search?q=beijinho&source=lnms&tbm=isch&sa=X&ei=x8ScU6G3Hq_NsQTV9IKgAQ&ved=0CAYQ_AUoAQ&biw=1455&bih=727
My dad would want the same day to celebrate Father’s Day. Of course he wears ties and has no sense of style so he likes thoses too!
These are so fun, love the coatings!
I’ve made brigadeiro before, but rolling in crushed pretzels and potato chips? BRILLIANT.
Very nice to see the Brazilian brigadeiros here. I am Brazilian and I disagree with the comments above saying that the traditional version goes with Nescau. My mother for example never made it with Nescau, it’s too sweet. It’s common to use chocolate powder that is more sweet then cocoa powder, but not as sweet as Nescau.
And yes, we also eat it with a spoon and use in a more soft textures to cover or fill cakes. Super delicious. 🙂
Your dad and mine have similar tastes – mine would prefer ice cream and chocolate as well. Your post really made me smile. It is so true, that those things (ties and golf stuff) are not what dad’s want, most dads anyway. I am thinking along the lines of making my dad a dessert, too. These look delicious, and I love the different toppings you used to sprinkle on them.
So glad you shared our Brazilian traditional recipe. We love brigadeiro and it can also be consumed unrolled, with a spoon or used as a topping or filling for cakes, brownies and other pastries. In Brazil, they use a sweetened cocoa powder called Nescau, but I use the unsweetened cocoa powder than you since I live now in Canada and I can’t find Nescau here. They are very delicious 😉
I love brigadeiros! The recipe you shared is actually pretty traditional (except we use a sweetened cocoa powder called Nescau), but I prefer these non-traditional version, they’re a little more sophisticated and you should check them out http://leitesculinaria.com/32758/recipes-brigadeiros.html Also what makes a huge difference is getting really good sprinkles–we always ask for them whenever a family member goes to europe!
Looks super pretty and tempting!
yummmm. I’m allergic to pistachios (I know, tragic) but all of those look amazing! Definitely going to have to give them a try!
xx Becky
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