brazilian cheese bread

alright, it's time for you all to be in the know about brazilian cheese bread. it's like a hybrid between gourgeres and mochi, if you can imagine that, and it's out of this world!! if you aren't farmiliar with gourgeres or mochi, then we are probably not friends and more than likely have nothing to talk about.

i was first introduced to the addictive little spheres of goodness when i went to Espetus, a Brazilian churrascaria in SF. Espetus is pretty much known to be a carnivorous buffet. mind you, this place serves up about 12 types of meat on large swordlike skewers, fantastic grilled pineapple, and a buffet table of greens and carbohydrates of all sorts. mostly people go to eat up insane amounts of meat. but for me  what surprisingly stood out amongst all the protein on skewers, moving across the room from table to table, was the brazilian cheese bread that sat happily in the center of our table.

upon first bite i was in love. warm. slightly crisp. cheesy. chewy gooey. i couldn't stop myself from grabbing them and showing them their final resting place; my tummy. sure, i ate enormous amounts of meat and grilled pineapple, but when i walked away from the restaurant that night, i was left with the thought of cheese bread. actually, that's a completely false statement because i was SO full that my only thought was to get home and lie down. but i assure you that next morning brazilian cheese bread was on my mind.

so finally i've found a good recipe for easy brazilian cheese bread. let me forewarn you, made fresh, these things are ridiculously addictive. don't ever try to claim that i didn't give you fair warning. they are  probably one of the top 5 things i've ever made in life. i'm talking like if i had a child, the child would be #1 and the cheese bread might be #2.

easy brazilian cheese bread

ingredients:
-1 egg (at room temp)
-1/3 c olive oil
-2/3 c milk
-1 1/2 c tapioca flour
-1/2 c grated cheese (i used pecorino)
-1tsp salt

directions:
1. preheat oven to 395 degrees F
2. mix all ingredients together in a blender
3. grease a mini muffin tin
4. pour in to mini muffin tin
5. bake for about 15-20 minutes or until they are just barely changing color


 enjoy! and try not to eat the whole batch by yourself!

day 44

day 44: meet my poh-poh (grandma on my mom's side). she takes things from restaurants such as extra napkins, sani wipes, and butter patties. in fact at all times she has plastic ziploc bags in her purse just for that purpose. she is a strong and independent woman who speaks no English and was never taught to read. to this day she likes to tell people about the time she got really mad because her crazy granddaughter (yours truly) gave her carpet a "haircut." haha and i remember that day vividly! she is more than likely on the phone gossiping or with a friend gossiping right at this very minute. and if that's not true then she's probably at a restaurant you wouldn't expect her to be at, like Texas Roadhouse. man, even i haven't been there yet!  she's nearing 80 but i wouldn't say she looks it. she is always smiling. and her laughter is my favorite sound in the world.

the best red velvet cupcakes there ever were

in honor of Valentine's Day i decided to bake. actually, i generally like to bake in honor of any day that i feel the urge to but using Valentine's Day is another good reason. there's no better dessert i know that represents Vday than red velvet cake. stark red and white, rich texture, and who can forget that cocoa is a natural aphrodisiac. if that doesn't say Vday, then what does?

these are quite possibly the BEST red velvet cupcakes i've ever had. i'm not even joking. watch out fancy pants cupcake shops, homemade is what's up! they're really moist and rich without being overly sweet. and the recipe is really easy. generally red velvet recipes require white vinegar which i refuse to buy because i won't use it for any other reason. with all of that said, GO MAKE THESE for your Valentine!!! original recipe here

red velvet cupcakes

ingredients:
-2 1/2 c flour
-1/2 c unsweetened cocoa powder
-1 tsp baking soda
-1/2 tsp salt
-2 c sugar
-4 eggs
-1c sour cream
-1/2 c milk
-1 bottle 1oz. red food coloring
-2 tsp vanilla extract

directions:

1. preheat oven to 350 degrees
2. in a medium bowl mix flour, cocoa powder, baking soda and salt
3. cream butter and sugar together with an electric mixer until light and fluffy
4. beat in eggs one at a time
5. mix in sour cream, milk, vanilla extract and red food coloring
6. gradually beat in flour mixture until just blended
7. spoon into paper lined muffin tins about 2/3 of the way full
8. bake for approx. 20 minutes or until an inserted toothpick comes out clean
9. cool in pans for 3 min and then remove from pans to cool completely
10. frost with cream cheese frosting.

frosting:
-1 8oz package of softened cream cheese
-1/4 c softened butter
-2tbs sour cream
-2tsp vanilla extract
-1 16oz box powdered sugar (i used less. i don't like my desserts too sweet)

directions:
1. throw in a bowl and mix or whip with an electric mixer until completely blended and irresistibly creamy and finger dipping good.

they are SO GOOD. make them NOW! you'll thank me later after your Valentine thanks you!

ROCK ON!!!!

day 43: rock on!!! i know it's not exactly the hand symbol for "rock on," but it was close enough to catch my attention. how hilarious would it be if people saw this sign while waiting at a stop light and actually started to head bang and throw their own "rock on" symbolised hand in the air? no? just me? well i think it'd be great! 

updating project 365

day 38: the old Alexandria Theater

day 39: does anybody (i'm talking to Chinese people here) remember these? Hawflakes? i think as a child i used to like these a lot. the other day i bought a pack of 10 rolls for 39 cents to try and remember what they were like. it was probably the worst 39 cents i've ever spent in my life. so disgusting! 

day 40: sunny day

day 41: beautiful sunset from my backyard!!!!

day 42: i stopped during a bike ride to check out the Fioli water temple.

Old Port Lobster Shack

i love me a good lobster roll and i'm pretty sure you do too! the Maine lobster roll from Old Port Lobster Shack in Redwood City is worth the drive as well as the $18.75 for this sando. well, maybe like twice a year or so. i mean you can do a lot with $18.75 so this is a once in a long while kinda thing. the bread is incredibly soft yet has a slight crisp from the toasted buttery external. the lobster is fresh and the preparation allows the lobster to offer up it's best. i kind of can't wait for an excuse to go back and try some other things on their menu.

crispy skin baked chicken legs

this is my new favorite way to make chicken. the crispy skin on chicken is always the best part, right?? this is a quick way to make that happen without a ton of oil. it's so easy and delicious. perfect for lazy days when you don't feel like prepping much. but don't take my word for it. make it yourself and tell me i'm not wrong. original recipe here

quick instructions:
1. preheat oven to 475 degrees
2. put chicken legs in a ziploc bag
3. add salt, pepper, garlic powder and paprika to the bag
4. shake shake shake!!!
5. add some olive oil to the bag and again shake shake shake!!
6. put in roasting pan and bake for approx. 35 min or until the meat easily separates from the bone
7. broil chicken legs until the skin turns crispy. flip if desired crispiness on all sides.

serve with whatever you want. i did roasted carrots (that i just threw in with the chicken) and rice. simple.