Besides a few wordpress issues that prevented me from posting, a lot has happened in the past few weeks…
First, I ran my first 10k!
Then I aced my finals for my first semester of grad school and hopped on a plane to New Hampshire.
After packing up all of Luke’s things to move him down to Texas, we drove up to Kennebunkport, Maine for a couple days. And then this happened…
We’re engaged! It was my dream proposal watching the most beautiful sunset we’ve seen in Maine. Talk about the best (early) Christmas present ever!
The day after the proposal we unfortunately had to leave Kennebunkport so that we could begin a week long road trip from New Hampshire to Houston, with stops in NYC, Virginia and Nashville. However, on our way back to New Hampshire, Luke insisted we stop at a new restaurant in Newmarket, NH – the Pao Cafe. Their speciality is sandwiches made with Brazilian cheese bread. If you’ve never heard of Brazilian cheese bread, it’s sort of like a popover but way better. I’ve had it many times at Brazilian steak houses and have always loved it.
What I didn’t know was how easy it is to make and the fact that it’s gluten-free. The secret ingredient is tapioca flour. Luke and picked some up and got baking!
Success on our first try!
This is seriously my favorite bread ever. Five ingredients and salt. Five minutes (or less) prep and 20 minutes in the oven. I can’t believe it’s taken me this long to discover this in my kitchen! You won’t regret it.
First, preheat the oven to 400 and put all of your ingredients in a food processor. Pulse until the mixture is well combined.
Then pour them into a muffin pan (about 2/3 full) and pop them into the oven for about 20 minutes, until golden brown and puffy.
Let them cool for about 5 minutes.
Easy Brazilian Cheese Bread
- 1 egg
- 1/3 cup olive oil
- 2/3 cup 2% milk
- 1 1/2 cups tapioca flour
- 2/3 cup grated cheese (any kind, fontina and cheddar work great)
- 1 teaspoon of salt (or more to taste)
- Preheat oven to 400.
- Put all of the ingredients in a food processor or blender and pulse until combined.
- Pour the mixture into a greased muffin pan and fill each cup about 2/3 full.
- Bake for 20 minutes, or until golden brown and puffy.
- Let cool for five minutes or so and enjoy!