Parmesan Pound Cake Topped with Doce de Leite Whipped Cream

Ever since we started serving romeo & julieta, a guava paste and cheese dessert, at the restaurant, I have been obsessed with eating cheesy dessert. Does that not sound appetizing to you? Trust me, there is nothing like combining salty, savory cheese with sweets! This week, I decided to give my tummy a break from romeo & julieta and revamp my Parmesan Pound Cake.

I hadn’t made this cake in over a year. I had my recipe saved, but I wanted to tweak it a bit. The last time I made it, it came out with an amazing texture and a very noticeable and complementing Parmesan flavor. This time, I decided to add shredded Parmesan instead of grated Parmesan. Surprisingly, it turned out to not really make too much of a difference texturally, but did kind of bring the Parmesan flavor down a notch. So, from now on I’m sticking to grated Parmesan. 

 I did, however, hit a home run by topping it off with a luscious doce de leite – aka dulce de leche – whipped cream! In Brazil, we have a little dessert/pastry called queijadinha, which was brought over to us by the Portuguese . It's made with cheese, coconut and condensed milk. I wanted to mimic the flavors or the queijadinha with this. I don't know why I didn't think of this the first time I made this Parmesan pound cake!
Bellow is the recipe for the Parmesan pound cake. I've adjusted the recipe bellow to feature grated Parmesan, since I think that that works best!

Parmesan Pound Cake

1 stick unsalted butter
1/4 cup vegetable shortening
1 1/2 cup sugar
3 eggs
1 1/2 cup flour
1 cup corn starch
1/4 tsp salt
1/4 tsp baking powder
1 cup Parmesan cheese, grated
1/2 cup milk

Preheat oven to 350 degrees F.
Cream butter and shortening together in a mixer.
Add sugar, a little at a time.
Add eggs, one at a time, beating after each one.
Stir dry ingredients together in a bowl and add to mixer alternately with milk.
Pour into a greased and floured tube pan and bake for about 30-45 minutes, until a toothpick inserted in the center of the cake comes out clean.


Guava BBQ Chicken Wings

I think it's safe to say that summer has finally arrived in Seattle. And, of course, the hottest day (hottest meaning almost 80 degrees) of the week is the day that we are going on our first family road trip to California.  Our first stop is Aptos, CA, for Mike's family's annual family reunion. Then, we will be heading down to L.A., where we'll be taking Denise to Disneyland!

Before we hit the road, I wanted to leave you all with a new recipe I recently tested, which was a huge success! I had a can of guava paste in my kitchen and was getting bored of just eating it with a slice of cheese or with creme de leite. So, after a little brainstorming, I figured that guava paste had the perfect consistency for makings of a delicious and exotic BBQ sauce.


I don't mean to toot my own horn but...... "toot-toot"! I really nailed it with this one guys! The sauce was amazing and super flavorful - sweet, tangy, with a little kick of spice at the end. It was perfect on the chicken wings, but I'm betting it would be perfect with just about anything - shrimp, ribs, and/or beef. I served it with some Brazilian-style potato salad, which I will be sharing with you all sometime in the near future!

Guava BBQ Sauce

1/4 cup vegetable oil
1/4 cup chopped onions
1 clove minced garlic
8 oz guava paste
1/3 cup apple cider vinegar
1 tbsp tomato paste
2 tbsp Worcestershire sauce
1 teaspoon cayenne
2 cups water
1/4 tsp ground cumin
Black pepper

In a medium sauce pan, heat oil over medium heat. Add onions and sweat until onions become translucent. Add garlic and cook for about a minute. Add the remaining ingredients. Reduce heat to low and maintain a simmer. Cook, stirring occasionally, until reduced by half or to desired thickness.