48 Dishes

Dessert, Sweet

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Bizcocho borracho

Sponge cake soaked in syrup containing alcohol, for example, brandy, rum

Dessert, Sweet

Bizcocho Dominicano

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Brazo gitano

A swiss roll, jelly roll (united states), roll cake, cream roll, roulade or swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. the origins of the term are unclear; in spite of the name "swiss roll", the cake is believed to have originated elsewhere in central europe, possibly austria or slovenia. it appears to have been invented in the nineteenth century, along with battenberg cake, doughnuts, and victoria sponge. in the u.s., commercial versions of the cake are sold with the brand names of ho hos, yodels, swiss cake rolls, and others. a type of roll cake called yule log is traditionally served at christmas. the spiral layered shape of the swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Dessert, Sweet

Buñuelos de yuca

Yucca fritters served with spiced syrup

Dessert, Sweet

Cajeta

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Dessert, Sweet

Chaca

Cracked corn pudding

Dessert, Sweet

Churro

A churro (spanish pronunciation: [ˈtʃuro], portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from spanish and portuguese cuisine. they are also found in latin american cuisine and the cuisine of the philippines and in other areas that have received immigration from spanish and portuguese-speaking countries, especially in the southwestern united states and france. in spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras or jeringos in some regions. they are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. cinnamon sugar is often sprinkled on top. there are also two slightly different snacks in portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to brazilian churros.

Dessert, Sweet

Conconete

Coconut macaroons

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Dessert, Sweet

Deditos de novia

Guava paste-filled cookies

Dessert, Sweet

Dulce de ajonjoli

The term "sesame candy" may also refer to sesame halva.sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. it is popular from the middle east through south asia to east asia. the texture may vary from chewy to crisp. it may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.

Dessert, Sweet

Dulce de cajuil

Cashew apples in syrup with cinnamon and vanilla

Dessert, Sweet

Dulce de coco

A creamy coconut and milk dessert, may also refer to fudge-like sweets

Dessert, Sweet

Dulce de guayaba

Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the portuguese-speaking countries of the world, dating back to the colonial days in brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). an abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. it is a conserve made of red guavas and sugar. in rural areas of brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. it is a deep slightly bluish red colour, sometimes a very dark hue of red. very similar to goiabada dessert is the closely related colombian bocadillo, also made from guava but with more sugar. it is known as guava paste or guava cheese throughout the english-speaking americas, especially the caribbean and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in spanish-speaking americas. it is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. it is called perad in goa (india), a former portuguese colony. in brazil, goiabada is often eaten with minas cheese. this combination is referred to as "romeo and juliet." it is also popular spread on toast at breakfast. in portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. this same cake is called rocambole in brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a swiss roll. another popular dessert is the bolo de rolo. goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. canned varieties are usually half-way between those extremes, being easily cut into soft slices. the many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

Dessert, Sweet

Dulce de leche

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Dessert, Sweet

Dulce de leche cortada

Sweet curdled milk dessert

Dessert, Sweet

Dulce frio

No-bake trifle dessert made with layered cookies, evaporated and condensed milk, and fruit cocktail

Dessert, Sweet

Dulceria Rodriguez sweets

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Flan de piña

Pineapple flan

Dessert, Sweet

Habichuelas con dulce

Sweetened bean dish, made with beans, coconut milk, sweet potatoes and spices

Dessert, Sweet

Helado

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Dessert, Sweet

Jalao

Coconut and honey confection

Dessert, Sweet

Jalea de batata dulce

Sweet potato pudding

Dessert, Sweet

Majarete

Sweetened corn and coconut pudding

Dessert, Sweet

Mantecados

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Dessert, Sweet

Mazamorra

Mazamorra (from spanish arabic بسمة‎ pičmáṭ from greek παξαμάδιον paxamádion, and from the greek μάζα mâza) is the name for numerous traditional dishes from iberian peninsula and latin america.

Dessert, Sweet

Memelo

Candied coconut cream pops

Dessert, Sweet

Merengue

Meringue (, mə-rang; french pronunciation: ​[məʁɛ̃ɡ]) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. a binding agent such as salt, flour or gelatin may also be added to the eggs. the key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. its flavorants are vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. they are light, airy and sweet confections. homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. a uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °c or 176–194 °f) for an extended period of up to two hours.

Dessert, Sweet

Niño envuelto

Wrapped baby, sweet rolls or roulades filled with fruit, pumpkin, raspberries, strawberries, there are also savory versions, for example, rice and beef cabbage rolls

Dessert, Sweet

Orejitas

Ear-shaped cookies/pastries

Dessert, Sweet

Paleta

An ice pop is a liquid-based frozen snack on a stick. unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. the stick is used as a handle to hold it. without a stick, the frozen product would be a freezie. an ice pop is also referred to as a popsicle in canada and the united states, paleta in mexico, the southwestern united states and parts of latin america, ice lolly in the united kingdom (the term ice pop refers to a freezie in the united kingdom), ice drop in the philippines, ice gola in india, ice candy in india and japan, and kisko in the caribbean. the term icy pole is often used in australia, but is a brand name for a specific type so, ice block is more commonly used in australia.

Dessert, Sweet

Pan de batata

Sweet potato cake

Dessert, Sweet

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Dessert, Sweet

Polvorón

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Dessert, Sweet

Profiteroles

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Dessert, Sweet

Pudin de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Dessert, Sweet

Suspiro

Meringue cookies, also refers to cake frosting in the dominican republic

Dessert, Sweet

Torrejas

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Dessert, Sweet

Tres leches

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, tres leches is a very light cake, with many air bubbles. this distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.