*Official name: Federative Republic of Brazil *Motto: "Order and Progress" *Capital: Brasilia *Official Languages: Portuguese *Government: Federal presidential constitutional republic *Area: 3,287,597 sq mi *Population: (2015 estimate) 205,338,000 *Currency: Real (BRL) *Time Zone: BRT *Drives on the: right *International code: BR (data from Wikipedia)
For Brazil, I made 2 recipes: Pão de Queijo (Brazilian Cheese Bread) and Brigadeiro. Both delicious, both simple recipes, and both gluten free!
Pão de Queijo (Brazilian Cheese Bread)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups m tapioca flour or sour cassava flour
- 2 eggs
- 1 - 1 1/2 cups Parmesan cheese
1. Preheat the oven to 450°F. Line a baking pan with parchment and set aside. Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
2. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point. Transfer the dough to the bowl of a standing mixer, or a bowl to nearby hand. Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
3. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooke dough.
4. Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking. Transfer the sheet with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.
- 3 tablespoons unsweetened cocoa
- 1 tablespoon butter
- 1 (14 ounce) can sweetened condensed milk
1. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes.
2.Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving. You can coat in sprinkles or other toppings of your choosing. The sky's the limit!