Sweets

Caramel Sauce

Panela Caramel
Panela Caramel
 

Ingredients
1 cup organic panela
Β½ cup half-and-half
4 tablespoons butter
πŸ‘ŒπŸ½ of salt
1 tablespoon vanilla extract

Directions
Heat the panela, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, it will gradually get thicker. Add the vanilla and cook another minute. Remove from heat, let cool and enjoy! 🍨

 

Oatmeal Chocolate Chip Cookies

OBELO | Oatmeal Chocolate Chip Cookies

Ingredients
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
1 3/4 cups organic panela
1 cup (2 sticks) butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups dark chocolate chunks

Directions
Preheat oven to 375Β° F πŸ”₯

Combine flour, baking soda and salt, in a bowl. Beat panela and butter in large mixing bowl until creamy. Beat in eggs and vanilla extract. Gradually mix in dry mixture. Stir in oats and chocolate chunks. Drop generous tablespoon onto baking sheets.

Bake for 9 to 10 minutes for chewy cookies, or 12 to 13 minutes for crispier cookies. Let cool, dunk in milk, eat immediately. πŸͺ 

Panela-Pecan Bars

OBELO | Panela Pecan Bars
OBELO | Panela Pecan Bars
OBELO | Panela Pecan Bars

For the crust
2 Β½ sticks cold unsalted butter, cut into cubes
ΒΎ cups organic panela
2 Β½ cups all-purpose flour sifted with Β½ teaspoon sea salt

For the filling
4 tablespoons unsalted butter
1 cup organic panela syrup (2:1 panela to water)
1 cup organic panela
5 large eggs
1 Β½ teaspoons bourbon + vanilla extract
1 Β½ teaspoons sea salt
2 cups pecan halves


Directions
Preheat πŸ”₯ the oven to 350Β°.  

Cream butter with panela, in a large mixer at medium speed, for 2 minutes. Turn mixer down to low speed, and beat in the sifted flour-and-salt mixture.

Line a 9-by-13-inch baking pan with parchment paper, leave 2 inches of overhang along the long sides. 

Transfer dough to the pan, spread out evenly by pressing over the bottom and 1 ΒΌ inches up the side all around. Be sure the corners are not too thick. Refrigerate until firm.

Bake the crust for 30 to 35 minutes, until golden brown. Halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Let the crust cool before filling.

In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in the panela syrup and organic panela, then the eggs. Whisk in the vanilla extract and salt. Then stir in the pecans halves until combined.

Pour the pecan filling into the pre-baked crust and bake for about 35 minutes, or until the filling has set. Transfer to a rack and let cool before πŸ”ͺ into bars. Enjoy!

Blackberry Crumble

OBELO | Blackberry Crumble

Ingredients

ΒΎ cup rolled oats
ΒΌ cup flour
ΒΌ cup panela
ΒΌ teaspoon ground cinnamon
ΒΌ teaspoon ground nutmeg
Pinch of salt
1 ΒΌ oz unsalted butter, melted
Β½ cup nuts
1 teaspoon vanilla extract
Splash of milk
1 pint of blackberries

Β 

Directions

Pre-heat oven to 375Β° πŸ”₯ .

Mix the dry ingredients together, then stir in melted butter and vanilla. Add just enough milk so that it mixes together in loose clumps, then mix in the nuts.

Spread blackberries evenly around a 9” x 9” baking pan. Evenly spoon the mixture over the berries and bake for about 30 minutes.

Vanilla-Basil Gelato Sandwiches

OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches
OBELO | Vanilla-Basil Gelato Sandwiches

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
Β½ teaspoon baking soda

14 tablespoons unsalted butter, melted
1 ΒΎ cup organic panela
ΒΎ teaspoon salt

1 large egg
2 teaspoons vanilla extract

1 pint tahitian-vanilla gelato
1 bunch organic basil

Directions

Pre-heat oven to 350Β°. Whisk together flour, baking powder, and baking soda in a mixing bowl.

Blend butter, 1 Β½ cups of panela, and salt together in another bowl, until combined. Then, add egg and vanilla until well blended. Gently add the dry ingredients and stir to a thick batter. Lumps are ok πŸ‘πŸ½. 

Roll batter into balls and coat with remaining panela and bake at 350Β° for 9-11 minutes, or until lightly browned. Then, let cool for 5 minutes. 

Combine 1 pint gelato with Β½ cup chopped basil leaves. Return to freezer until firm. πŸŒΏβž•πŸ¨. 

Sandwich one scoop of vanilla-basil gelato between two golden-brown panela cookies. And enjoy! πŸ’›

Panela Gingersnaps

OBELO | Panela Gingersnaps

Ingredients

2 1/4 cups flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon organic ginger
1/2 teaspoon cloves
1/4 teaspoon sea salt

3/4 cup organic butter
1 cup organic panela
1 egg
1/4 cup blackstrap molasses

Β 

Β 

Directions

Pre-heat oven to 375Β° πŸ”₯ .

Whisk together the flour, baking soda, cinnamon, ginger, cloves and sea salt in a large mixing bowl.

Blend the butter, organic panela, egg and molasses until well combined. Gently mix in the dry ingredients and stir into a thick dough. Cover and let chill for at least one hour ⛄️.  (You can also make these ahead of time and let chill for longer.)

Roll dough into balls and coat with remaining panela. Place the balls on a baking sheet about 3 inches apart and bake at 375Β° for 10-12 minutes. Then, let cool for at least 5 minutes.  Enjoy! πŸ’›