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.

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 light olive oil/avocado 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)

** I also add 1/4 C parmesan cheese, a heaping TBSP of garlic and diced green chiles...

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.