parmesan — Housewife's Whimsy

IMG_20160807_193810762 I found this recipe while perusing my copy of March’s Food Network Magazine. I thought it looked amazing in the magazine and with a few tweaks it would be perfect for dinner! This would be great for a large crowd since it is easily doubled or even tripled. It also would make a fantastic potluck dish since it could easily be made ahead of time and kept warm in a crockpot.Alex and I were so surprised at how delicious this dish turned out. With the red pepper flakes you might think its would be spicy, but it really isn’t. The pepper flakes simply give the dish the right amount of love when paired with the other spices. We also decided this dish would be wonderful if we added sausage both with and instead of the pepperoni. It’s really up to you which you would prefer, although one of the best things about this recipe was munching on the crispy pepperoni![amd-yrecipe-recipe:224]Source: Adapted from Food Network Magazine: March 2016

When I first saw this recipe I immediately thought it was one I had to try. Besides being gluten free the combination of cheese and bread looked amazing. These are incredibly easy to make and are delicious warm right out of the oven. Alex said they taste like cheese-it crackers in biscuit form.

Making these is really odd. The tapioca flour is an odd ingredient to work with. When you add it to the liquids it turns into a gelatinous mess, then as you beat it the mixture becomes reminiscent of cookie dough. The finished dough is very soft and does not resemble bread dough. It feels and scoops like a very soft cookie dough. You will want to grease anything you use to touch the dough or it won’t come off very easily.

Pao de Queijo: Brazilian Cheese Bread:1 Cup Milk½ Cup Extra Virgin Olive Oil1 Teaspoon Salt2 Cups Tapioca Flour2 Eggs1 ½ Cups Shredded Parmesan CheesePreheat the oven to 450 and line two baking sheets with silpat liners or baking parchment.

Boil the milk and oil until there are large bubbles coming up through the oil.

Remove from the heat, add the tapioca flour. Your mixture will be soft and gelatinous.Transfer the mixture to the bowl of a stand mixer fitted with a greased paddle attachment. Cool the dough by beating it until you can hold your hands on it for several moments.