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Lynsey Lou's

Enjoying Life One Bite at a Time!

Vegetarian

Homemade Coconut, Almond Granola

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Have you stopped and actually taken a look around?  Granola is everywhere.  There are so many prepackage variations for sale.  There are even more recipes floating around the internet.  And have you seen Pinterest?  We won’t even go there.  But, let’s just say that if you were in the market for granola and didn’t have a recipe then it wouldn’t hard to find a few hundred options.

So why do you think there is such an abundance of options out there?  Well I have my theories.  People are trying to be healthier, would be the first thing that comes to mind.  And while I do like to have healthy snacks on hand, that is just one of the many reasons I’m obsessed with granola.

Granola is perfect for so many reasons.  It’s a great on-the-go snack.  It’s a perfect quick breakfast that pairs so wonderfully with berries and yogurt.  It can also be enjoyed as cereal or in addition to cereal.  Granola is one of those things my entire family loves.  Once a batch is made, it doesn’t take long for it to disappear.

Now I know there are tons of options for the store bought stuff, and there’s nothing wrong with it.  But let me plead my case why I prefer the homemade stuff.  First and foremost, YOU control the ingredients.  You can choose exactly what goes in {and what doesn’t}, which also means you get to customize the flavors to exactly what you and your family love.  Oh, and did I mention it costs less?  Oh, and it’s super easy and comes together in literally 5 minutes from the time you mix it together until it goes in the oven?

Granola isn’t a lot of specialty ingredients.  I make different combinations depending on what I have on hand.  Some of our favorites are brown sugar granola, chocolate chip granola, and a version packed with dried cranberries, white chocolate and almonds.  This version that I just pulled from the oven has to be one of my new favorites; it’s packed with tons almonds, coconut oil and coconut flakes.  Another thing I’m especially fond of are the clusters of granola, perfect for picking up and popping in your mouth whenever the craving hits.

So the next time you get a hankerin’ for some granola, forget that store bought stuff and make your own at home!

Homemade Coconut, Almond Granola

Ingredients:


4 Cups oats
1 1/4 Cup almonds, roughly chopped
3/4 Cup coconut flakes
1/2 Cup brown sugar
1/2 Tsp salt
1/2 Tsp cinnamon
1/4 Cup + 2 Tbsp coconut oil*
1 Tsp vanilla
1/2 Cup honey

Directions:


Preheat oven to 300.

Combine oats, almonds, coconut flakes, brown sugar, salt and cinnamon in a large bowl and stir to combine.  Set aside.

In a small saucepan combine coconut oil, vanilla and honey, place over medium heat.  Once the mixture is warm, stir to combine.  Bring mixture to a boil and allow to boil for one minute.  Remove from heat and carefully pour over the oat mixture.  Stir to incorporate, until all the oats are coated.  Pour on a large, rimmed sheet tray and spread into an even layer.  Place in the preheated oven and bake for 35-45 minutes, flipping the mixture with a large spatula half way through the baking time.  Remove from oven and allow to cool completely.

For clumps: gently press the mixture down immediately when it comes out of the oven.  Once the mixture is cooled completely use a large spatula and gently lift the the sheet of granola and gently break into clumps.  Place in an airtight container and store.

For loose, regular granola: Crumble granola into pieces, store in an airtight container.

Serve alone, over yogurt or mix with corn flakes and pour milk over the mixture to make your own honey bunches of oats.

*If you don’t have or like coconut, simply use canola oil in place of the coconut oil and omit the coconut flakes.

Recipe source: Adapted from Family Favorite Recipes

SRC: Homemade Peanut Butter

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I have made my own peanut butter once.  That one time I made it, it was actually so it could be incorporated into another recipe.  It was for a pie crust, a peanut butter pie crust to be exact.  Of course, after making it I had to sample it.  I was beyond impressed.   Not only with the taste but with how incredibly simple it was to make.  I mean it came together in literally seconds.

I guess in the back of my mind I knew it couldn’t be that hard since I pass those “homemade peanut butter” machines in the market.  I’m assuming if it was very complicated they wouldn’t even give you the option to make your own.  Now I ask myself,  if it was so easy, then why haven’t I made my own for my peanut butter loving son and husband since that very first time?  To that, I don’t really have an answer.

But, all that is changing.  And changing now.  For this month’s secret recipe club I was assigned Enriching Your Kid.  After perusing through several recipes that looked amazing,  I finally decided to go back to the basics and make my own peanut butter.

This time it would be for us to consume rather than going into another recipe.   Boy, was my money right on the mark with this choice.  My peanut butter loving addicts were so excited to hear I was making homemade peanut butter and my little sous chef was eager to assist!

We had so much fun making this peanut butter.  Tucker’s favorite part was watch the nuts twirl around the food processor and transform from pieces of nuts into a smooth cream.  And just like me, he HAD to give that butter a taste as soon as I took off the lid.  He approved immediately!  So what are you waiting for, try making your own peanut butter today! You’ll be hooked too!

Homemade Peanut Butter

Ingredients:

1 Cup dry roasted lightly salted peanuts
1/4 Tsp unsalted butter
2 Tsp sugar
1 1/2 Tsp vegetable or peanut oil

Directions:

Place peanuts and butter in a microwave safe dish and heat for 20 to 30 seconds.  Toss to coat.  Set aside.

Place sugar in the food processor.   Turn on high and let go for a minute, or until sugar is powdered.  Add the peanuts and turn on high allowing the peanuts to turn into a peanut butter.  Once it begins to becomes creamy, stream in the oil while the processor is still running.   If the mixture begins sticking to the sides, stop and stir and continue processing.

Store in an airtight container in the fridge.  Oil may rise to the top while sitting,  simply stir before use.

Recipe source: barely adapted from Enriching Your Kid

Brussels Sprout Slaw

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Brussels sprouts are one of those vegetables that always have and still do get a bad wrap.  It seems like most people cringe at the thought, let alone the sound of the poor little vegetable.  They are truly a under appreciated and vegetable that isn’t eaten enough.  I think cabbage is a close second.

In our home, the meager sprout feels big love.  Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand.  There’s so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws.  The options are endless.

Let’s focus on the slaw for a second.  Are you a fan of coleslaw?  Well, I’ve long been a lover of coleslaw.  Homemade, from a restaurant, or spruced-up store bought stuff. I’ve never been the kind to turn down coleslaw when it’s available.  It is a perfect side on those spring and summer days and it’s just light and refreshing.

I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table.  I’d have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout.  It gives you the texture and color of cabbage but adds a little different flavor that I’m obsessed with.

I’d been eyeing this slaw recipe from Damaris Phillips for quite some time, I was just looking for any excuse to whip it up.  Thanksgiving came and went, along with Christmas and then New Year’s rolled around.  No new year’s meal is complete without something green…gotta bring in that money!  So, it didn’t take me 2 seconds to figure out what that something green would be this year!

Boy, was it worth the wait.  This slaw is amazing!  It’s refreshing, light and filling.  And the flavors.  Oh man!  The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor.  It’s creamy, tangy, sweet with a hint of tartness.  The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates.  It’s chilled for a few hours, allowing the flavors to meld and then it’s ready to go.

This was the perfect addition to our new year’s meal, it paired perfectly with the salty ham, black eyed peas and buttery cornbread.  I know this slaw will make several appearances out cookouts this summer.  It’s easy, portable and it’s even better if it’s made ahead of time so the flavors can really develop.  

Brussels Sprout Slaw

Ingredients:


1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds

Directions:


Preheat oven to 375.  Place the pecans in a single layer on a baking sheet.  Bake until golden brown, about 6-8 minutes.  Let cool, then coarsely chop.  Set aside.

Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.

In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine.  Whisk in the vinegar and orange until smooth.  Add the brussels sprouts to the vinaigrette and toss to combine.  Season with salt and pepper, taste and adjust seasoning if needed.  Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw.  Cover and refrigerate for 2 to 4 hours.

Recipe source: barely adapted from Damaris Phillips via Food Network

Creamy, Quick Shells and Cheese

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What do you want to eat?  A question that we think to ourselves or ask others every. single. day.  There are an infinite amount of responses that can follow that simple question.  At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese?  The addiction starts when we’re kids and never goes away.  It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day.  Had a bad day at work?  Trouble in a relationship? Kiddos not listening to you?  Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember.  For the longest time I grew up on the stuff from the blue box…and I loved it.  I still do have a soft spot for it, to be honest.  But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta!  So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese.  I read through the recipe, looked at the pictures and knew this could be the one.  She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples.  The cheese sauce comes together in the time in takes the pasta to cook.  There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt.  Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more.  It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection.  So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:


1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt.  Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat.  Once the milk is heated and butter is melted add the cheeses and stir until melted.  Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated.  Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale.  Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

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Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can’t tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, umm…like three years ago I was dead set on making this.

All I have to say is, better late than never!  I’m not really sure why it’s taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I’m a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn’t just any yeast bread.  It’s a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it’s then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!

Just when you think it can’t get any better, there’s the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.

This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Ingredients:


For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract

Directions:


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it’s foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20×12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

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There are some foods that I could take or leave, some that I just have to be in the mood for, but then there’s pizza.  Oh, glorious, cheesy pizza.  I love pizza, and if I’m not addicted to it then I’m close to it.  I could eat pizza multiple times a week, and honestly, sometimes I do.  Tucker, like me, is obsessed with the stuff.  If I give him the option to choose what we have for supper one of the first things that comes out of his mouth is pizza. 

Since pizza is such a popular request for him, I try to let him choose whether we stay in or eat out.  It’s a toss up, sometimes we’ll go to one of our favorite local pizza joints and other times we’ll stay home.  It all depends on his mood and if he feels like playing games or just vegging.  On those nights we stay home, I try to make pizza night special. 

Our pizza night is typically Friday, because pizza is the perfect way to end the week.  Our pizza night usually consists of me and my little guy tossing the dough, and yes, we literally toss the dough and he laughs his head off the whole time.  Then he helps me make the cheese sticks and “his” pizza.  After they go in the oven, we go set up our spot in the living room, pop in a movie and wait for the pizzas to come out of the oven.

Since we have pizza so often, I have plenty of opportunities to try out new dough recipes.  Because, well, the dough can truly make or break the pizza experience.  I’ve tried a lot of dough’s, some were amazing and others fell just a little short.  When I came across this fail-proof dough from Lauren’s Latest I was beyond eager to make it.  Not only has she tested out methods, water temperatures and kneading times, she’s shared her tips and tricks to ensure every person who makes this dough gets perfect results every time.

Not only was I excited to try this dough, but Lauren also shared a recipe for cheese sticks. But not just any cheese sticks, cheesy garlic bread sticks that are just like the restaurants.  I think I was more excited about pizza night than Tucker!

This pizza dough turned out better than I expected.  I followed Lauren’s instructions and tips to the T and it turned out perfectly.  Our pizzas were terrific, and Spencer said this was by far his favorite dough that we had tried to date.  Oh, and the cheese sticks.  Ahhh-mazing.  They were buttery, packed with garlic flavor, and uberly cheesy.  Just what I want out of a good ol’ cheese stick. 

We’ve made pizza several times since I initially tried this recipe, and this dough and these cheese sticks are still requested at the first mention of pizza night.  So, for your next pizza night I encourage you to stay home and create you own pizzas…on this dough, of course!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients:


For the dough-
1 Cup warm water
2 1/4 Tsp active dry yeast
1 Tbsp honey, or sugar
2 Tsp salt
2 Tbsp olive oil
3 Cups bread flour, start with 2 1/2 and add the remaining as needed

For the cheesy garlic bread sticks-
1/2 Recipe fail-proof pizza dough
2 Tbsp softened salted butter
2 Cloves garlic, finely minced
1/4 Cup grated parmesan cheese
1/4 Pound grated mozzarella cheese
Salt and pepper, if desired

Directions:


For the dough-
Add yeast, honey and warm water to a large bowl, preferably of a stand mixer.  Allow to sit for 5-10 minutes or until bubbles begin to form and mixture begins to foam.  (This shows you the yeast is alive)  Pour the salt, oil, and half of the flour to yeast mixture.  Mix until the flour is incorporated.  Once the flour is incorporated, begin adding the flour to the mixture 1/4 cup at a time until the dough comes to the desired consistency.  You want the dough to be slightly tacky, but not so tacky it sticks to your hands when you touch it.  Once you reach this stage, knead for 6 minutes.  Lauren says, turn the timer on and walk away.  The dough should be smooth and easy to work with.  {Dough can be frozen at this point.  Divide dough, place in freezer bags, remove air and place in the freezer.  To use, remove from freezer and allow to sit at room temperature and double in size.  This process takes about 6-8 hours.}

Lightly grease a bowl, roll the dough around the bowl to coat.  Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

For the cheesy garlic bread sticks-

Preheat oven to 500.  Place pizza stone in the oven while it’s preheating.

Combine butter and garlic in a small bowl and mix to combine.

Spread the pizza dough into a 12 inch circle and place on parchment paper. 

Spread the butter mixture over the dough and top with parmesan and mozzarella cheeses.  Top lightly with salt and pepper, if desired.

Carefully remove pizza stone from the oven.  Transfer bread sticks to the pizza stone by sliding off the parchment paper.  Place in oven and bake for 5-8 minutes, until cheese is melted and the crust begins to turn golden brown.

Recipe source:   Lauren’s Latest

Creamy Potato Salad

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We’ve hit our first of many 90 degree days.  Hello heat, humidity…hello summer.  I know we haven’t made it to the first “official” day of summer, but I believe it’s safe to say summer is here.  The heat is here, pools are opened up and kids are out of school.  This also means it’s cookout season.  Grills are being dusted off and fired up, roaring to cook steaks, burgers, chops and much more.

For me, planning the entree isn’t the hard part; it’s the sides that give me fits.  I feel like I have a nice variety in the entree realm, but the sides are a different story.  I feel like I get in a rut; I make the same few things over and over again and try to rotate them in such a way that the family doesn’t get burned out.  Does anyone feel my pain?

One thing to keep in mind is keep the sides simple.  I know I don’t want to be in the house prepping and assembling the side dishes while everyone else is out visiting and enjoying the summer sun.  I am always on the lookout for dishes that can be assembled quickly, or even better, ahead of time.  This will require very little time in the kitchen, away from your guests. Cool dishes are also a plus, especially on a hot summer day.

One popular side that comes to mind that fits all my summer side requirements is potato salad.  It’s quick, requires very little prep time (especially once the taters are boiled) and can be made earlier in the day or even the day before.  My MaMaw always made the best potato salad and to this day I still use her recipe; a little mayo, a little mustard, both dill and sweet pickles, a little onions and some hard boiled eggs.  It was creamy, tangy, a little sweet, a little salty and had a lot of textures running throughout the dish.  Simply, it’s delicious.

Just because hers is my go to recipe doesn’t mean I don’t like to try new ones that catch my attention.  And when I came across a recipe for Creamy Potato Salad in the latest issue of Food Network Magazine, I quickly skimmed over the ingredients and knew that I needed to try it.  A little mayo, sour cream, cider vinegar, dill and chives.  Oh yes.  My mouth was watering just reading the ingredient list.  So when we were asked to bring a side to a friends Memorial Day cookout it was no question, I knew I was making this potato salad.

It came together in no time.  I was able to assemble it early the morning of, so the flavors were able to meld together and really develop before we headed out for the day.  By the time we started making our plates the flavors had really come together and each bite was bursting with flavor.  The potato salad was creamy with chunks of potatoes along with a little tang from the cider vinegar, and a little crunch from the celery, the dill and chives were running throughout and the flavors were obvious in each bite.  This was a perfect side to go along with the delicious smoked ribs we had, and would be an ideal side at your next cookout.

Creamy Potato Salad

Ingredients:


2 1/2 Pounds new potatoes, quartered
3 Tbsp cider vinegar, divided
1/2 Tsp Kosher salt
1/2 Cup mayonnaise
1/2 Cup sour cream
1 Tsp sugar
1 Cup chopped celery
3 Hard boiled eggs, peeled and chopped
1/4 Cup chopped chives
1/4 Cup chopped dill
Salt and pepper, to taste

Directions:


Boil potatoes for about 20 minutes, until tender.  Drain the potatoes, transfer to a large bowl and toss with 1 tablespoon of cider vinegar and Kosher salt.  Allow to sit until cooled.

Meanwhile, combine mayonnaise, sour cream and sugar and stir to combine.  Pour over the cooled potatoes and toss to coat.  Add the celery, eggs, chives, and dill and gently toss to combine.  Taste, add salt and pepper if desired.

Serve immediately or cover and refrigerate until ready to serve.

Recipe source: Food Network Magazine, June 2014

DB: Pão de Queijo

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What is Pão de Queijo?  Well per our hostess, here is a brief description. Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeasted bread, the main ingredient is not wheat flour instead it uses tapioca starch, but it is referred to as “bread”. It dates back to the eighteenth century (I had to research that!) it became popular in the 1950’s in Minas Gerais (a state of Brazil). You can find Pão de Queijo everywhere now in Brazil, from specialized snack bars that sell them hot out of the oven, to packages of frozen dough balls, sold in supermarkets, ready to bake at any minute in the comfort of your home. However, most Brazilians who like baking have a favorite recipe to make from scratch.

This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

You know me, I’m a carb craving, carb loving fool.  So when I saw what this month’s Daring Bakers’ challenge was I was over the moon.  What’s my next favorite thing, besides bread?  Well, trying new recipes and learning about the traditions, cultures and recipes of other areas.  This time we were taken to Brazil to learn about their traditional cheese bread.

This bread was amazing.  But how could it not be when it’s packed full of delicious, stringy, melty cheese?  Not only was is delicious with a little schmear of butter, but we also made toasted sandwiches too.  This challenge has not only opened my eyes to this one Brazilian dish, but has made me want to expand my knowledge of the region even more by researching and making more traditional Brazilian dishes.

Traditional Pão de Queijo

Ingredients:

4 Cups tapioca starch
1 Cup whole milk
2 3/4 Tbsp butter
1 Tsp salt
3 Cups Monterey jack cheese, coarsely grated
1-3 Large eggs

Directions:

Heat milk, butter and salt in a small saucepan until it comes to a boil.  Watch closely to avoid scorching.  Remove from heat and set aside.

Sift the tapioca starch into a large bowl.  Pour the hot butter mixture over the tapioca and start stirring with a fork.  The milk mixture will be a lumpy, but not quite wet enough to form a dough. 

Continue stirring with a fork, breaking down the lumps as much as possible, until the mixture cools slightly. 

Preheat oven to 400.

Add the grated cheese to the mixture and mix well, using hands if needed to really work the mixture together.  Add eggs to a small bowl, one at a time, whisking before adding to the tapioca mixture. Add the whisked eggs, one at a time, to the tapioca mixture mixing with hands between each addition until the dough comes together, but may still be sticky. 

Form Ping-Pong sized dough balls and place on a silicone lined baking sheet.  Place in oven and bake for 20-25 minutes, until the bottoms just start to turn golden.  Remove from oven and allow to cool.  Be sure not to over-bake as the bread will become hard and bitter.   

Serve immediately.

SRC:Mixed Berry Smoothie

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I am a sucker for smoothies.  I love that they are super quick and easy to assemble, and that they are the perfect snack or meal to have in your hand on the way out the door.  They are easily customizable and something delicious can be made from pretty much any ingredients you have on hand.

Along with being packed with a variety of fruit, smoothies can also be a great way to get those veggie servings too.  Adding spinach or kale is a great way to amp up the veggie power and, honestly, it doesn’t alter the taste of that delicious smoothie.  Combine some berries, yogurt, even a bit of protein powder and then toss in some of the green stuff and you’ll have a nutritious and filling meal or afternoon pick-me-up.

So when I came across this berry smoothie from Turnips 2 Tangerines, I knew I had to make it.  But, the decision didn’t come easy, I guarantee.  From the Mexican coffee, Dulce De Leche Krispy Treats, to the cinnamon swirl bread and let’s not forget about the sour dough blueberry muffins my mouth was watering, to say the least.  But, since I’m always looking for quick and easy snacks and meals both for myself and my little guy, I knew I had to make this smoothie.

And can I just say I’m so glad I did.  This smoothie hit the spot, and I’m not sure who was more excited about it, me or Tucker.  It was sweet, tart, and filling.  I also added a handful of spinach for a little more nutrients, but it didn’t affect the flavor or texture of the smoothie.  We’ve had this particular smoothie several times since I first made it and I’m sure we’ll have it several more!

Mixed Berry Smoothie

Ingredients:
2 Cups frozen mixed berries, I used blackberries, blueberries, raspberries and strawberries
1 Cup Greek yogurt, plain or flavored
1 Cup apple juice
1/2 Cup loosely packed spinach
Protein powder, if desired
Honey, if desired

Directions:


Combine berries, yogurt, juice, spinach and protein powder in the blender.  Pulse until all ingredients are incorporated and mixture is smooth.  Taste, add honey if desired and serve.

Recipe source: barely adapted from Turnips 2 Tangerines

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DB: Mama Pia’s Easter Bread

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The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

I have wanted to make an “Easter bread” for a long time now, but for some reason or another I haven’t gotten the opportunity to make it when the season began to approach.  Well, this year, all that changed.  Our April Daring Bakers challenge was to do just that, to make an Easter bread.  We were given a few choices, and I decided to make Mama Pia’s Easter bread from Stanley Tucci.

I was beyond excited when I learned what the challenge was.  There’s something that screams spring and Easter to me about a bread that has eggs baked into the dough.  I guess since Easter eggs are a major part of the holiday, having whole hard boiled eggs in a bread is beyond festive. 


This bread isn’t a traditional bread, it’s more of a quick bread in that it doesn’t call for yeast and doesn’t require a rise time.  It comes together very quickly.  Simply combine the ingredients, form a log and form a circle.  Place the remaining eggs on the top of the circle, secure with a little dough and bake.  Once the bread is cooked and completely cooled a sweet glaze is drizzled over the top and it’s ready to go! 

This would make a delicious option for breakfast but would be equally as good for a dessert.  If you haven’t made an Easter bread yet I strongly urge you to do so and I recommend making this one!

Mama Pia’s Easter Bread


Ingredients:


for the dough-
9 Large eggs, room temperature
1/2 Cup Sugar
1 Tsp vanilla extract
4 Cups all-purpose flour
1/2 Tsp salt
4 Tsp baking powder
12 Tbsp butter, softened and cut into cubes

For the glaze-
1 1/2 Cups powdered sugar
2 Tbsp milk
1/2 Tsp lemon extract

Directions:


Preheat oven to 350.

In a large bowl combine 6 eggs, sugar and vanilla and whisk until frothy and pale yellow in color.  Set aside.

In a separate bowl combine flour, salt and baking powder and whisk to combine.  Add the butter and mix until coarse crumbs form, resulting in a sand-like texture.

Slowly combine the egg mixture to the flour mixture and mix until combined.  Adding the flour, a half a cup at a time, until a sticky dough is formed.  Turn the dough out on a floured work surface, the outside of the dough should be smooth while this inside is sticky.  Form the dough into a log that is approximately 15 inches long and 2 inches in diameter.  Cut 1 to 1 1/2 inches off the end and set aside.  Place the log on a baking sheet or stone that has been lined with parchment paper and form into a circle, pinching the ends to seal.

At the joint place one of the raw eggs.  Place the other two eggs equal distances apart.  Take the remaining dough and cut into 6 equal strips.  Roll each piece into a thing strip and place an “X” shape over each egg, pinching the edges to the big circle to seal.

Place in the preheated oven and bake for 30 minutes, until a skewer removed comes out clean and the edges are golden brown.  Remove and allow to cool completely on a wire rack.

For the glaze-
Combine the sugar, milk and lemon extract and whisk to combine until smooth.  Drizzle over the cooled bread, allow to set for 5 minutes and serve.

Recipe source: The Tucci Cookbook

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