Brazilian Cheese Rolls (Pao de Queijo) – Gluten Free


Last night, I made the best cheese rolls of my entire life and I’m about to share the “oh so easy” recipe with you. These are morsels of goodness. You can only read this if you agree to make these… like tonight.

One of our favorite place to eat out when we go out-of-town if Fogo de Chao. What punks wouldn’t love (a very expensive) Brazilian Steak House where they come to your table, nonstop, with juicy cuts of various steaks cooked over a fire? What I have a hard time with is  not filling myself up on the little cheese rolls that sit on the corner of the table while tucked securely away in a napkin lined basket, keeping the little wonders warm. I originally saw this recipe on the Our Best Bites blog about a year ago. I don’t know why I didn’t try them right then. I guess I thought they would be hard to make, but I couldn’t have been more mistaken.

So, without further adieu,  give you the recipe to those little warm wonders full of awesomeness, and it’s so easy to do.

Oh, and go ahead and double this recipe because… you’ll just want to.

You should have everything you need in your pantry, but maybe not this.


I’m in Texas, so I found this at United. You should be able to find this at any local grocery store. To save you a trip, I’ve looked at Walmart, and they don’t carry it.

Pre-heat your oven to 400 degrees.


Start by putting milk, oil, eggs, salt and flour in a blender and mix well.

Then add cheese and pulse a few times.


The batter is very liquid, so be careful while filling sprayed mini muffin tins to 3/4 full.


Top with a little sprinkle of parmesan, salt and if you’re wanting a kick of awesome… chopped rosemary.

Bake 15-20 minutes. Do not over bake. My oven went exactly 15 minutes until perfection.



Here’s the recipe, and let me know what you think!

Brazilian Cheese Rolls (Pao de Queijo)

1 large egg
1/2 c. milk
1/4 c. canola oil
1 c. tapioca flour
1/2 tsp. kosher salt
1/4 c. grated cheddar cheese
1/4 c. grated parmesan cheese

Options: Play around with different cheeses and herbs.
Pre-heat oven to 400 degrees. Place egg, milk, oil, tapioca four, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Pour into sprayed mini muffin tin, filling to 3/4 full. Sprinkle a bit of parmesan and/or kosher salt on top.
Bake 15-20 minutes until puffed and golden.
Serve warm.


Sage and cornbread dressing

Ol’ Blue Eyes loves cornbread dressing to go with his holiday turkey.  The recipe I am about to share is his Great-Grandmother’s recipe of good ol’ southern sage cornbread dressing.

Here’s what you will need:


Bake biscuits and cornbread as directed.


Crumble all breads in a large bowl.


Add onion, salt, pepper and sage.  Mix together well.


Add eggs.


Mix well.


Pour into 13 X 9 pan.


Bake at 350 for 1 hour or until top is golden brown.


Print recipe

High Fiber Blueberry Pancakes

I was at the bread outlet the other day, and I came across this mix.  I’m not particularly a fan of mixes, but my punks love pancakes (and I hate how I’m hungry an hour after eating pancakes), so I thought I’d give this a try and alittle kick.  I’m so glad I did.  Everyone LOVED the pancakes!  (and we weren’t hungry in an hour either) 
Warning:  This post has few to no pictures because I was too busy whippin, flippin, and eatin pancakes.  Nom!  Nom!  Nom! (a girls gotta do what a girls gotta do)

If you’d like to give these a whirl, here’s what you’ll need.
Now, you’ve gotta whip up these puppies fast, so here’s the short of it.  Ready?
Get your skillet screamin hot. (I’m channeling Rachel Ray now.)
Beat egg.
Add oil, vanilla and 1 c. of mix.
Stir in blueberries.
Melt pat of butter on skillet.
Drizzle batter onto skillet.

Depending on size of pancake, cook 2-3 minutes per side.
Flip onto plate, add alittle more butter to melt on top, then smother with REAL maple syrup.  (It’s just better that way.)

Eat and then eat some more.  You’ll be glad you did.

Print Recipe

Homemade Pizza Crust

If there is one thing that makes my mouth water,  it’s homemade pizza. If there’s one staple in our house when it’s time for Monday night football, it’s pizza.   To  make a great homemade pizza, you need a great pizza dough recipe for your crust.   That’s where I come in. 
So, because I’m so nice  fall is in the air,  I thought I would share my recipe with you.
Here’s our Wedding Party:

First dissolve a packet of yeast in 1c. of warm water.  Stir and let sit and set aside.

To your mixer, add 2 T olive oil and  1/2 t. salt.
For some extra, wonderful goodness… add 1-2 springs of chopped rosemary.
Add  yeast mixture to your mixer.
Use your hook attachment and begin to add flour.  Mix until dough begins to pull away from the sides of the bowl and begins to form a ball.
If you’d like a whole wheat crust, use 1 c. whole wheat flour and 1 1/2 c. white flour.
Cover and let rise in a warm spot for 1 hour.  Inside my microwave is a good spot for me since Ol’ Blue Eyes likes to keep our house frosty.
After 1 hour, cut dough in half and roll out on a floured surface.  Transfer to pan.
Add your favorite toppings.

Bake pizza in a 500 degree oven for 15-20 minutes.

Is there a better meal for Monday night football?  I believe not!  Enjoy!

Here is a printable of the recipe if you like.

Cinnamon Rolls or Buttermilk Biscuits

Fall is in the air (maybe not today, but it’s coming and I’m so very happy about it), and that always means baking something with cinnamon.   So what better object of our affection than homemade, piping hot, melt in your mouth Cinnamon Rolls?   Many moons ago, a dear friend of mine gave me this trusty recipe.  The dough made great Buttermilk Biscuits and if you just added alittle bit of magic, you could make some wonderful Cinnamon Rolls.   Are you ready?  Here we go!

Here is our wedding party.

Start by combining flour, sugar, salt and baking powder.

Cut in the Crisco to the dry ingredients.
Dissolve yeast in 4T. of warm water and set aside.  Don’t use water that is too hot, you’ll kill the yeast and that would be sad.  We wouldn’t want that.   I only promote happy cooking here, so here’s a tip.
Remember when you’d test those baby bottles on the back of your hand to see if they were too hot?  Same thing here.  If it’s too hot for baby, it’s too hot for the yeast.

Moving on, add the baking soda to 2 c. buttermilk, then add the yeast you set aside and mix.

Add the buttermilk mixture to dry the ingredients to make a dough.
The dough should be able to form a ball like so.

Now, if you just want to make Buttermilk Biscuits, roll the dough out onto a floured surface to 1/2 inch thickness.

Cut out with a round cookie cutter and lay out on a cookie sheet to bake.

But, if you want to make magical Cinnamon Rolls, roll out your dough in a long rectangle about 1/2′ thick on a floured surface.

Next you will need the  following.  Hello butter…

Take one stick (yes, the whole stick) of softened butter and spread across the rectangle of dough.

Combine Brown sugar, white sugar and cinnamon and layer on top of the butter.

Roll up dough tightly (lengthwise).

Cut 1 to 1 1/2 inch slices.

Place on greased cookie sheet and let rise 1 -2 hours (if you can wait that long).

Bake these babies in a 400 degree oven for about 20 minutes.

Do you smell that?  No?  What are doing?  Sitting on your computer reading a rambling blonde?

Now these are sweet enough (just like me) that they don’t need any frosting.

But if you think that good, magical and wonderful can be better, try  Not Your Mama’s Icing and then your cinnamon roll will look like this.

And all will be right with the world.
And your house will smell like a home.
And your punks will love you forever and beg you to make those cinnamon rolls.
And your man will love you and hug you and kiss you and love you and hug you and… well, you see where this is going.

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