Did I mention I LOVE food novels? One of my favorite series is the Magical Bakery Mysteries by Bailey Cates Cattrell. The main character, Katie, moves to Savanah to open a bakery with her aunt and uncle. She notices her aunt putting mysterious ingredients into her recipes and whispering over them. Katie discovers her aunt is magically enhancing the pastries! She discovers her aunt is a witch, and she is too! They form a book club where they meet in the bakery after work with their fellow witches and practice spells. I promise you’ll love reading about the special herbs she and her aunt add to the recipes to help their customers, and you’ll wish the Honeybee Bakery was right around the corner!
The Magical Bakery Mysteries are good, clean & fun light reads with wonderful and strong women characters, descriptions of pastries and more, to inspire you! She also adds some recipes for us to try! I love to read this series when I’m stressed and need a break from the world. I think you will love them too! You’d think I would bake up and blog about Macaroons given the title of the book, but when I read the description of Lucys Brazilian Cheese Bread (Pão de Queijo) I had to make them instead!Jump to Recipe
If you follow me on Twitter you saw my recent Salmon Sunday tweet – Sweet & Spicy Sunday Salmon served with some adorable little cheesy poofs! They were Lucy’s Brazilian Cheese Bread (Pão de Queijo) from @WriterBailey ‘s book Magic and Macaroons. I’ve never eaten or baked anything like them! Making Brazilian Cheese Bread dough seemed similar to making churro dough. This recipe calls for boiling the milk and oil and dumping in the flour. They poof up into cute little balls, crusty on the outside, gooey, chewy and cheesy on the inside, adorable little buns! I’ve made them twice, once as a test and again for some photos! I’ve been reading about different techniques to make these, including one that doesn’t require heating the milk and oil, and uses a blender instead of a stand mixer. We’ve eaten our fill for awhile, but in a week or two, I’ll post my results with the blender batter version! Since they are made with tapioca flour, I believe they are gluten free, but I’d check your cheese ingredients, because I hear some cheese contains gluten.
“…Like many of my cozy characters, I believe magic is all around us if we only look for it. Having apprenticed with a master herbalist for a year, I’m prone to concocting teas and tinctures for family and friends from the stash of herbs stored in the corner cabinet in my office…”~Bailey Cates Cattrell
Magic and Macaroons is book 5 of the series. You could pick up the series here, but I recommend starting at book 1, Brownies and Broomsticks. I can totally imagine myself at the Honeybee Bakery. Picking out a book from the bookshelves, nibbling on an éclair full of magical vanilla filling and sipping on a steamy hot cappuccino. I may need to re-read this entire series! I haven’t even read her latest Cookies and Clairvoyance yet, and it came out in August!
Change is inevitable, they say. Struggle is optional.~Bailey Cates, Brownies and Broomsticks
Your life’s path deviates from what you intend.
Whether you like it or not.
Whether you fight it or not.
Whether your heart breaks or not.
Lucy’s Brazilian Cheese Bread (Pão de Queijo)
- Standing mixer with paddle attachment highly recommended
- 1 cup milk Whole milk recommended, I used ½ cup half & half and ½ 2% milk.
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp salt
- ¾ cup grated Parmesan (I actually used ½ cup Parmesan + ½ Asiago + ½ cup sharp cheddar total cheese to use up what I had in my fridge.)
- ¾ cup sharp cheddar I used
- 2 cups tapioca flour sifted
- Grate and combine the cheeses in a bowl and set aside.
- Preheat oven to 450° (You will reduce the heat to 350° as soon as you put your baking sheets in to bake.)
- Sift flour into your mixer bowl and stir in the salt.
- Crack one egg into a small bowl, whisk with a fork and set aside.
- Line 2 baking sheets with parchment. (Bake side by side or arrange your shelves to accommodate both pans.)
- In a 2 quart sauce pan combine milk & oil. Bring to a boil while stirring. As soon as it comes to a boil remove from heat and dump the entire contents at once, into the mixing bowl.
- Mix on medium speed until combined. This will be a white sticky mess.
- Mix in one whisked egg at a time until combined.
- Add in cheeses, 1/2 cup at a time, but quickly, just until combined. It will be a shiny, very sticky concoction!
- Use two oiled spoons or an ice cream scoop to make about 15 evenly sized balls, about the size of a large egg, and place about an inch apart on the lined baking sheets.
- Place both sheets in the oven and immediately turn heat down from 450° to 350° and bake for 25 minutes.
- Once they are nicely browned and crusty if you tap one, they are done! Serve immediately!
Have you ever made these? If so, did you use the blender method or mixer method?