Almost back!

Almost back! Yes!! But our name will change! More news about it later this week!

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Why I haven’t been posting

Peeps! I have news for you guys! We’re moving! Yes! Our blog will have another name and hopefully we’re getting a vlog soon! So stay tuned! I’ll be back soon with more news (and recipes)!

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Curried parmesan savory cookies

Hey guys! This time I’m here with a savory treat (actually my plan A failed, that’s why I didn’t post anything last week :P)

Anyways, these are the most ADDICTIVE savory cookies ever. Trust me, when you taste one, you won’t stop eating them until they’re gone.

-100g (3 1/2 oz) salted butter, softened (or if you live in Rio and it’s summertime, just leave it at room temperature for 40 minutes)
-100g (3 1/2 oz) all purpose flour (plus some extra for dusting)
-1 tsp salt
-2 tsp curry powder
-200g (7 oz) grated parmesan cheese
-Aluminum foil or non-stick baking paper
-rolling pin and a cookie cutter (or you can easily cut the dough with a knife if you don’t have either of these)

  1. Pre-heat the oven to 180ºC or 350ºF
  2. Sift the flour and the salt into a big bowl. Stir in the curry powder and the parmesan cheese. Add the butter, then use your hands to mix everything together. It will turn into a soft dough.
  3. Line a baking sheet with aluminum foil or a non-stick baking paper. Lightly dust a flat area with flour and roll out the dough. Cut the dough into cookies with a cookie cutter or a knife. My cookies were about 0.5cm thick. Put the cookies in the oven and bake them until golden.
  4. Let them cool off a bit before removing them from the baking sheet. When completely cooled, store them in an airtight container. They can be kept like this for up to two weeks (but I’m pretty sure they will be completely gone by then).

See you guys next week!!

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The easiest pão de queijo recipe ever (Another brazilian cheese bread recipe!)

Hi guys!
Since i’ve been really busy on these last couple of months i’ve been testing easy recipes, and I really think i won’t find anything easier than this one.

BUT (there’s always a catch isn’t it?) Its only good for the same day after baking, but you can freeze the dough and bake it whenever you’re craving some pão de queijo.

5.3 ounces (or 150g) of cream cream cheese
3.5 ounces (or 100g) of tapioca flour (you can use both sour or sweet/normal – I prefer the latter)
1.8 ounces (or 50g) of grated parmesan cheese
a pinch of salt if desired
aaaand if you want a little pizza taste, add a teaspoon of oreganum 🙂
nonstick baking paper/ silicone mat or aluminum foil to line the baking sheet

1. Pre-heat the oven to 180ºC or 350ºF

2. Mix ALL the ingredients. You’ll end up with a dough. If it’s still crumbly, add a little bit more cream cheese.


3. Make little balls with it and put them in the lined baking sheet. Bake them until you see that the crust is dry and with little cracks, like mine

There! That’s all! Enjoy your brazilian treat 😀

See you guys soon!

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Pão de mel (brazilian honey bread)

I made these as Christmas treats. They are delicious, and super easy to make.

-50g (1.8 oz or 1/4 cup)  unsalted butter, softened
-1/2 cup brown sugar
-1/4 cup honey
-1 egg
-1/4 cup whole milk
-1/2 tbsp chocolate powder
-1/2 tbsp instant coffee granules
-1/2 tsp grounded cloves
-1/2 tsp grounded cinnamon
-1/2 tsp baking soda
-1/2 tsp baking powder
-200g (7 oz) flour
– dark chocolate to dip the pão de mel
– dulce de leche (thick, if possible) – about 2 cans
-some extra unsalted butter and flour to grease and dust the mini-cupcake pans

1. Preheat oven to 180ºC or 350ºF
2. Beat all the ingredients (except the chocolate and dulce de leche) until well combined


3. Fill the greased and flour dusted mini-cupcake sheets with the batter until approx. 3/4 full

4. Bake until you can stick a toothpick in the middle of them, and have it come out clean. By the way, I think we should just call this the toothpick test, what do you think?


5. Wait for them to cool off, remove them from the pans, cut them in half and fill them with dulce de leche (be generous!).

6. Melt the dark chocolate in bain marie or in the microwave. Dip the pães de mel in the chocolate, put them on a silicone sheet, wax paper or aluminum foil, then put them in the refrigerator until the chocolate forms a hard crust.  Afterward, remove any excess chocolate with a knife or scissors.


7. Put the pães de mel in paper liners or wrap them like little gifts

Yields approx. 30 units

See you guys soon


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Cashew Friands! (Financier)

Oh my! And I thought I was going to post more in December. Is it just me or did December just fly by???

Also… Merry Christmas!!! How are the holidays going for you guys? Are there any holiday recipes you want to see here? Let me know!

Anyways, these aren’t a holiday dessert, but I definitely see them as treats for any special date. They’re so so rich! Turning butter into beurre noisette definitely makes a difference in the flavor.

-160g (5 3/4 oz) unsalted butter
-90g  (3 1/4 oz) ground cashew nuts
-40g (1 1/2 oz) all-purpose flour
-165g (5 3/4oz) confectioner’s sugar
-5 egg whites
-more confectioner’s sugar to dust

  1. Preheat the oven to 180ºC (350ºF). Grease and dust your friand tin (or, in my case, a mini cupcake baking pan) with flour
  2. Melt the butter in a saucepan over medium heat. Cook it until golden. Strain to get rid of any residue. The golden butter is the beurre noisette. It adds a strong and delicious flavor to the financier.
  3. Sift the ground cashew nuts, the flour and the confectioner’s sugar into a bowl.
  4. Whisk the egg whites in a different bowl until just well combined. Add the butter and egg whites to the flour mixture. Mix all ingredients with a spoon until well combined.




  1. Spoon the mixture into the friand tin or mini-cupcake baking pan until about ¾ full. Bake them until a wooden toothpick comes out clean when inserted in a friand.



  1. Let them cool before removing from the pan. Dust with confectioner’s sugar and serve. Store them in an airtight container in room temperature. They last about 1 week. They are the perfect snack to have with a cup of coffee. Enjoy!

Yields approx. 20-25 units

See you guys again soon!


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Chocoholic baked pudding

How are you guys doing? Not too many news here. All I have to say is that the holidays are coming, and I might upload more recipes than usual until new years eve. We’ll see 🙂 Anyways… speaking of holidays, this baked pudding is perfect for Christmas.

-300 g / 10.5 oz unsalted butter, melted
-50 g/ 1.8 oz cocoa powder
-300 g / 10.5 oz chocolate powder
-400 g / 14 oz white (refined) sugar
-6 eggs
-4 egg yolks
-optional: 1 tbsps of cognac or amaretto liquor
-a bit more of unsalted butter to grease the pan + more refined sugar to dust the pan
-chocolate sprinkles, whipped cream and maraschino cherries, to decorate

1. Preheat oven in 180ºC/350ºF

2. In a large saucepan, mix the melted butter, cocoa powder, chocolate powder sugar, liquor (if added), eggs and egg whites with a spatula over low heat, for about 5 minutes. Stir constantly and be careful to not burn the mixture. Reserve.
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3. Grease a smooth bundt cake pan (22 cm/8.6 in diameter x 9 cm/3.5 in tall) and dust it with sugar. Pour the mixture into the cake pan. Put the cake pan on another pan filled with water, this baked pudding has to be baked in bain marie (hot water bath). Put the pans in the oven.
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4. Bake it for approx 1 hour and 30 minutes. You’ll notice that the surface is hard to touch and the sides are deataching from the pan. Let it cool COMPLETELY before unmolding. Scrape the sides with a knife to make the process easier.
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5. Decorate it with sprinkles, whipped cream and maraschino cherries! SERVE! 😀
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You can store the baked pudding in an airtight container in the refrigerator for up to two weeks

See you guys soon!!!


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