Friday, May 20, 2011

Chocolate Covered Marshmallows

Sometimes things happen at just the right moment.  I got my weekly email from KRAFT with this recipe and I was in desperate need of a quick treat for a piano recital tonight... viola!! I had everything on hand so we were good to go!  These are way easy and a GREAT treat for the kids to do mostly by themselves, maybe just a little help from mom or dad with the stove top for melting the chocolate.  I altered the recipe just a little bit, so if you want to see the original, click here.  I had found chocolate marshmallows at Walmart the other day so we dipped both the white and the chocolate marshmallows.

7 squares of baking chocolate (I used Kroger Brand from Smith's)
35-40   JET-PUFFED Marshmallows
Multi-colored sprinkles

Melt chocolate on the stove top in a double broiler.
Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate ( I used two toothpicks for this process).
Place in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm.

Sunday, May 1, 2011

Brazilian Cheese Rolls - Pao de Queijo

I can't remember how I came across this recipe, but I am so glad I did!!  It comes from Our Best Bites.  I have made two batches in two days and my sister has made 4 batches just today they are that yummy.  It takes a little less than 30 minutes to make a batch and the finished product is so light and fluffy that it will be hard to eat just one, or two or maybe even three!

Quick Brazilian Cheese Rolls {Pao de Queijo} 
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese*

**You can use different combinations of cheeses...I used cheddar and monzarella . I also added a hint of garlic powder in the batter.

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.