Cheesy Cheesy Bread Poofs, Magic & Macaroons!
A recipe for puffy cheesy Brazilian Cheese Bread that’s crusty on the outside and gooey chewy on the inside! Inspired by the Magical Bakery Mystery, Magic and Macaroons by Bailey Cates Cattrell.
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 Savannah 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!Jump to Recipe
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 you 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 and blog about Macaroons given the title of the book, but when I read the description of Lucy’s Brazilian Cheese Bread (Pão de Queijo) I had to make them instead!
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! 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
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 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.
I think you’ll enjoy this puffy brazilian cheese bread inspired by this awsome book!
Puffy Brazilian Cheese Bread (Pão de Queijo)
- standing mixer with paddle attachment highly recommended
- cheese grater
- measuring and mixing spoons
- *cookie scoopers -optional but helpful
- cookie sheet, donut-hole pan, or mini popover pan. (I prefer them on a cookie sheet or a donut-hole pan.)
- 1 cup milk Whole milk recommended, I used ½ cup half & half and ½ cup 2% milk.
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp salt
- 1 cup grated Parmesan (I actually used ½ cup Parmesan + ½ cup Asiago)
- ¾ cup sharp cheddar Use bar cheese, not pre-shredded if possible.
- 2 cups tapioca flour Sifted. I use *Bob's Red Mill
- Grate and combine the cheeses in a bowl and set aside. I use this Pampered Chef Grater that I have had for ages.
- 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.
- Whisk the eggs in a small bowl and set aside.
- Line 2 baking sheets with parchment paper. (Bake side by side or arrange your shelves to accommodate both pans.)(If you are using donut-hole pans, lightly grease them.)
- 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 half of the whisked eggs 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! You may need to finish mixing with your (oiled) hands.
- Use two oiled spoons or an ice cream/cookie scoop to make about 15 evenly sized balls, about 3 tbsp each. Roll them into smooth balls with your oiled hands and place them about an inch apart on the lined baking sheets.(If you are using donut-hole pans, lightly oil the pans, and scoop about 1 ½ tbsp each.)
- Place both sheets in the oven and immediately turn heat° down from 450° to 350° and bake for 25 minutes. (If you are making these smaller, like donut-hole sized, check them after 10-minutes, and flip them over if they are lightly browned on the bottoms. They will probably only take about fifteen minutes total. If they are crispy on the top, they are done!) *If you are making these ahead of time, freeze them on the sheet, and once frozen you can package them in zip top bags or a freezer storage container.
- Once they are crispy on top and a little bit browned and crusty they are done! Serve immediately!
Have you read any Magical Bakery Mysteries, or baked up some goodies with magical properties? Did you know that you can support your favorite food blogs by rating recipes? We love ratings and comments and I’d love to hear from you!