I love that cookies have their own season. There is Halloween season, and then there is Thanksgiving, and then all of a sudden, you realize that it’s cookie season! The best time of the year, hands down.
I do think that it gets to be a bit overwhelming to see all of the cookie recipes on TV shows and magazine covers and dropped in your inbox daily (yes, I have a weakness). You get recipes for traditional cookies, cookies with a modern twist, rolled out cookies, drop cookies, gingerbread houses, mini pies, everyyything! It’s overwhelming and hard to choose just several to make during the season. And that’s exactly why I’m posting a recipe for Brazilian Cheese Bread!
Don’t be disappointed. Seriously, you’re going to thank me for this one. By the time you’re attending your third holiday party, while still planning on hosting your own, you are going to be craving something salty and savory. Something that you can nosh on while wrapping presents, and even add to your holiday party spread. It’s a recipe perfect for the season.
Plus. There’s a bonus: they’re delicious AND easy. They are this cheesy, chewy goodness that are so addictive that you will find yourself eating the whole batch within 2 hours of baking them. Trust me. I know. And it’s all made in a blender! It looks like a popover, but without the hollow center. Because that center is taken up by the cheesy, chewy deliciousness. Do I need to say it again? Cheesy, chewy, yum. And a brilliant contrast to the cookies that are about to bombard you. And I’ll partake in that bombarding – coming soon!
Brazilian Cheese Bread (original recipe from here)
Tapioca flour is a necessary ingredient in this recipe – this is what makes the bread so chewy. You will easily be able to find it at a specialty grocery store. You can use any cheese you want for this bread, but I have only tried it with queso fresco, which is, undeniably, amazing. The last thing: I’ve heard that the authentic version is a bit more salty than the recipe calls for. I have tried this recipe with 1 teaspoon of salt, as well as 2. I like it much better with the former, but this will depend on your own taste…and the saltiness level of the cheese you use.
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup queso fresco, shredded
1 teaspoon salt
1. Preheat oven to 400 degrees. Spray a mini muffin tin with non-stick cooking spray. Place the muffin tin onto a baking sheet.
2. Blend all of the ingredients in a blender until smooth. Fill the muffin tins to the top with batter.
3. Place cookie sheet with muffin tin into the oven and bake until puffed and golden, about 20 minutes. Eat while warm or reheat later.