Small, bite sized pieces of bread that have a cheesiness and a unique chewy texture! These cheese puffs are perfect to serve as an appetizer any time!
Happy day after Easter Sunday! How was your Sunday? Did you go to church? Host an Easter egg hunt? Eat carrot cake? I’d love to know how your day went.
Have you ever had pao de queijo? If you don’t know what they are, pao de queijo are these wonderful Brazilian cheese puffs. You can find them served at Brazilian restaurants. They act as the bread and butter before a meal, but these are much better than your ordinary bread and butter.
Traditionally pao de queijo (pronounced pow deh keezh) are made with a dough that you roll into balls and bake on a sheet pan. However, I found a recipe that uses a liquid batter and bakes inside a mini muffin pan. Both yielded results with not much difference in texture and taste (shapewise it was different), and the liquid batter was much easier to prepare.
These pao de queijo are laced with truffle flavor. I LOVE anything truffle. It has a unique richness and almost back-of-the-mouth flavor that I can’t resist. Truffle mac n cheese, truffle fries, and now truffle pao de queijo!
Fudgy nutella brownies that twists together salty and sweet with only 3 ingredients! Easy to make, even easier to eat.
Don’t shy away from the salted part. Please, trust me on this. Salty and sweet balance each other out, they are BFFs. Salt always brings out the best of everything else, adds extra oomph. It’s just like salted caramel! Only, salted nutella instead.
Now that we’ve gotten over the salt part, let’s get to the brownies. Have you ever seen those two ingredient or three ingredient nutella brownies? They have been floating around the internet for a while. I’ve tried and loved the three ingredient ones using nutella, eggs, and flour. However I found that the nutella flavor wasn’t very prominent. I’d also seen the two ingredient version with only nutella and eggs, but it involved beating the eggs for so long that my lazy side never wanted to make them.
But boy, am I glad that I did. These brownies are SO easy. They are easiest to make in a stand mixer but an electric hand mixer, whisk, or even a fork will do if you are willing to put in the effort and time (those last two will definitely give you a good workout). I added in a little salt, and there you have it!
The product is these ridiculously dense and fudgy brownies that are a little salt and have hints of hazelnut. The texture is not that of your traditional brownie, but these are still fantastic and so easy to make. Plus, since they don’t use any flour, they are perfect for your gluten intolerant self, family, or friends!
Creamy, sweet ice cream made from blending bananas foster straight into your ice cream base! No heavy cream required, the bananas provide all the creaminess.
Have you ever had the one ingredient banana “ice cream”? It’s where you freeze bananas and puree them until you get a sort of a soft-serve consistency. It isn’t exactly like ice cream, but the banana flavor turns into a creamy flavor and consistency.
This ice cream uses that creamy texture of bananas and turns it into another kind of banana ice cream. A little healthier compared to traditional ice cream, plus the fun twist of bananas foster.
The ice cream is sooooo creamy. You won’t believe there is no heavy cream in there. Plus that caramel and rum flavor from making the bananas foster takes this to the next level and really adds depth.
Light, creamy, bright coconut cheesecake with a whipped texture that will be ready in no time. No oven required!
A few weeks ago, I made this for my friend’s birthday. I was deciding what to make. She told me that she wanted something with coconut and with cheesecake, but it was a busy day and the oven was already being used since we had guests scheduled to arrive later that day. I also had more than a few extra lemons that I didn’t know what to do with.
Enter this no bake coconut lemon cheesecake. It is so easy to put together! The filling is like a light, coconut cheesecake mousse with bursts of bright lemon. I could eat it with a spoon. Plus, making it is so easy!