I don't know about you, but I've had so much fun watching the Rio Summer Olympics these past two weeks. We've had some incredible stories and wins for the American team - and for Team Maryland! Having visited Rio three years ago, one of the draws of watching this year's coverage of the games was seeing the stunning scenery in Rio and remembering my trip there.
Another way to remember my trip was to make some Brazilian treats - which I shared with friends at an Opening Ceremonies party. The treats included Pao de Queijo (cheese buns), brigadeiro (a Brazilian chocolate candy) and caipirinhas (cocktails made with cachaca). These classic Brazilian recipes are pretty easy to make and most of the ingredients can be found at your local grocery store.
So as the Olympics come to a close tomorrow night, raise a caipirinha and take a bite of brigadeiro to say "Obrigado, Rio"!
Pao de Queijo via King Arthur Flour
These buns are naturally gluten free and made with tapioca flour. They're flavored with garlic and cheese and best served warm. They're great on their own as a snack or served as a dinner roll or as a side to a salad or cup of soup.
These delightful chocolate confections are a cinch to make and only require 3 ingredients! They're a rich and smooth truffle-like candy that are then rolled in chocolate sprinkles (or rainbow ones if you're feeling extra festive).
- 1 (14oz) can sweetened condensed milk
- 3 Tbsp cocoa powder
- 1 Tbsp butter
- Chocolate sprinkles
Add all ingredients to a medium saucepan and mix to combine. Stirring constantly, cook over low heat for about 10 minutes or until a spatula dragged through the middle of the mixture reveals the bottom of the pan and the mixture stays separated for 2-3 seconds. Pour onto a sheet pan lined with parchment and chill for 1hr. Roll into teaspoon-sized balls and roll into sprinkles.
Buzzfeed recently came up these other variations on this theme - I'm excited to try out the cookies & cream version!
Whether on the beaches of Copacabana or island hopping in Paraty, one thing we could always find was a fresh caipirinha. This cocktail is just about perfection - bright lime muddled with sugar and topped off with ice and cachaca, a white rum distilled from sugarcane. They can be strong but they are so refreshing on a hot day.
- half a lime, cut into quarters
- 2 teaspoons sugar (preferably turbinado or demerara)
- crushed ice
- 1 2/3 oz cachaca
Muddle the limes and sugar in the bottom of an old-fashioned glass. Add enough crushed ice to fill to the top and top with the cachaca. Makes one drink.