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Brazillian Cheese Rolls Recipe

Charlie and I had dinner with a couple of our really good friends the other night. Charlie was in the mood for a good dinner. We’re talking grilled rib eye steak with potatoes and salad kind of GOOD. He brought up that he wanted some of the Brazillian cheese rolls I make to go with it.

Brazilian cheese bread
Brazilian cheese rolls

Yes, do you see that goodness? I’m drooling as we speak. If you’ve ever been to a churrascaria you’ll know what I’m talking about. These are no joke! I’m warning you now, the moment you taste you’ll be addicted!

I remember the day I told myself to make these little cheese-filled pieces of heaven, I scoured the good ole internet to find a recipe. After trying a few that were EPIC fails, I found this one by Kirbie’s Cravings. Her recipe was almost spot on to my taste, so I just tweaked it a bit (mainly adding more cheese to the recipe lol). Her recipe also instructed to put 1 egg in it, but didn’t find it necessary for me. But you can definitely add it if it improves your recipe! 🙂

Ingredients

  • 1 cup of milk
  • 1/2 cup of water
  • 1/2 cup of oil
  • 3 cups of tapioca flour
  • 1 tsp of salt
  • 1 cup of grated sharp cheddar (you can also use another type of cheese, like gruyere)
  • 1 cup of grated parmesan cheese

Instructions

  1. Boil 1 cup of milk, 1/2 cup of water and 1/2 cup of oil together in a small pot.
  2. In a separate bowl, mix 3 cups of tapioca flour, 1 tsp of salt, and the grated cheese
  3. Pour the liquids over the other ingredients and mix it all with a spoon until you have a smooth batter. Make balls with the batter. You may want to add a little bit more tapioca flour until the batter doesn’t stick to your hands. Make balls about one inch in diameter.
  4. Oil a mini-muffin pan with non-stick spray. You can also take some oil and spread it with a brush. Bake at 400º for about 15 minutes until they turn golden. These are best eaten warm.

Enjoy!

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Posted on

Brazillian Cheese Rolls Recipe

Charlie and I had dinner with a couple of our really good friends the other night. Charlie was in the mood for a good dinner. We’re talking grilled rib eye steak with potatoes and salad kind of GOOD. He brought up that he wanted some of the Brazillian cheese rolls I make to go with it.

Brazilian cheese bread
Brazilian cheese rolls

Yes, do you see that goodness? I’m drooling as we speak. If you’ve ever been to a churrascaria you’ll know what I’m talking about. These are no joke! I’m warning you now, the moment you taste you’ll be addicted!

I remember the day I told myself to make these little cheese-filled pieces of heaven, I scoured the good ole internet to find a recipe. After trying a few that were EPIC fails, I found this one by Kirbie’s Cravings. Her recipe was almost spot on to my taste, so I just tweaked it a bit (mainly adding more cheese to the recipe lol). Her recipe also instructed to put 1 egg in it, but didn’t find it necessary for me. But you can definitely add it if it improves your recipe! 🙂

Ingredients

  • 1 cup of milk
  • 1/2 cup of water
  • 1/2 cup of oil
  • 3 cups of tapioca flour
  • 1 tsp of salt
  • 1 cup of grated sharp cheddar (you can also use another type of cheese, like gruyere)
  • 1 cup of grated parmesan cheese

Instructions

  1. Boil 1 cup of milk, 1/2 cup of water and 1/2 cup of oil together in a small pot.
  2. In a separate bowl, mix 3 cups of tapioca flour, 1 tsp of salt, and the grated cheese
  3. Pour the liquids over the other ingredients and mix it all with a spoon until you have a smooth batter. Make balls with the batter. You may want
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    to add a little bit more tapioca flour until the batter doesn’t stick to your hands. Make balls about one inch in diameter.

  4. Oil a mini-muffin pan with non-stick spray. You can also take some oil and spread it with a brush. Bake at 400º for about 15 minutes until they turn golden. These are best eaten warm.

Enjoy!

Please like & share:
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Behind the Scenes of our Fall Look Book Photoshoot

As you guys know, our Fall & Winter look book dropped Labor Day weekend last month. We were more than excited to get these iPhone and iPad case designs to you all! We did a lot of research, worked day and night, and strived to give you guys the best quality cases with a sleek and interesting design.

Our first day of shooting we were lucky enough to have talented photographer, Preston Richardson, shoot for us. Preston is such a talented and humble individual to work with. He fit in so well with the rest of the CO team, we can’t wait to work with him again! I was able to get some behind the scenes shots of him in action with our stylist and models.

Preston setting up his equipment for the shot
Our model, Shanelle, workin’ the camera
Our model and good friend, Ceejay, workin the camera
The team planning the next shot

We planned for a sunrise shoot and the light was UGH-MAYZING. Yes, spelled exactly like that. 😉  All of us were really grumpy (okay maybe not grumpy…but tired) about waking up at the butt-crack of dawn but it was well worth it. Actually, we had to wake up earlier so we can be IN Downtown LA at the butt-crack of dawn. Haha! I was able to capture some of the gorgeousness that was going on and took a couple amateur shots of my own. 🙂

Our view of Little Tokyo in Downtown LA
My amazing cousin and our stylist, Loren, setting Shanelle up for the shot
Preston Richardson Photography in the middle of the street, stopping traffic, to get that magic shot!
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