Brazilian Cheese Bread Rolls (Pão de Queijo)

From "The How Can It Be Gluten Free Cookbook" From America's Test Kitchen

Ingredients:

2 Cups Tapioca Starch/Flour
1 Cup Extra-Sharp Cheddar Cheese, Grated
1 Cup Parmesan, Grated
2/3 Cup Milk
1/3 Cup Olive Oil
2 Large Eggs
1 tsp Salt

Directions:

Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a 24-cup mini cupcake tin with vegetable oil spray. Process all ingredients together in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter, about 2 Tbsp per cup, into cupcake tin. The cups will be almost filled. Bake until lightly golden and puffed, 17-20 minutes, rotating halfway through. Cool rolls in muffin tin, on a wire rack, for 3 minutes. Serve warm. Store at room temperature and heat up in microwave or oven before eating.

Poached Salmon in Honey and Dill Sauce

From "The Unofficial Harry Potter Cookbook"

I like to serve this salmon dish accompanied by rice and green beans, with the sauce drizzled over everything.

Ingredients:

3 Tbsp Butter
1 Onion, Finely Chopped
2 Tbsp Flour
1 Cup Dry White Wine
1 Tbsp Honey
1 Tbsp Chopped Fresh Dill (Or 1/2 Tbsp Dried)
1 1/2 lbs Salmon Fillet, Rinsed and Patted Dry, Cut into Four Equal Pieces
Salt and Pepper to Taste

Directions:

Heat the butter in a saucepan wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and cook until they are translucent, stirring frequently, about five minutes. Add the flour and stir until it is well blended. Pour in the wine and honey and cook. Stir constantly until mixture is well blended and add the dill. Sprinkle salmon fillets with salt and pepper. Lay fillets into pan, skin side down. Bring sauce to a simmer and continue simmering, covered, until salmon flakes apart when pierced with a fork, about 20 minutes. Occasionally scrape the bottom of the pan to prevent the salmon from sticking. Taste sauce and adjust seasonings if necessary.

Chocolate Chip Stuffed Cupcakes with Brown Sugar Frosting

A Pinterest Recipe

These are great for birthdays and anyone who loves cookie dough!

Ingredients:

For Cookie Dough:
1/2 Cup of Butter, Softened
1/4 Cup Sugar
1/2 Cup Brown Sugar, Packed
2 1/2 Tbsps Milk
1 tsp Vanilla
1 Pinch of Salt
1 1/2 Cups Flour
3/4 Cup Semi-Sweet Chocolate Chips

For the Cupcakes:
1 3/4 Cup Cake Flour
1 1/4 Regular Flour
1 3/4 Cup Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, Softened, Cut into Cubes
4 Eggs
1 Cup Milk
2 tsp Vanilla

For Brown Sugar Frosting:
1 1/2 Cups Butter, Softened
3/4 Cup Light Brown Sugar, Packed
1 Tbsp Milk
1 tsp Vanilla
1/2 tsp Salt
3 1/2 Cups Powdered Sugar

Directions:

For Cookie Dough:
Beat together butter, sugars, milk, vanilla, and salt until creamy. Add in flour and beat until well mixed. Stir in the chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid. DO NOT skip freezing the cookie dough, or the cookie dough will be dispersed within the cupcake and not have the "stuffed" effect. Once the cookie dough is frozen, prepare the cupcake batter.
                                       
For the Cupcakes:
Preheat oven to 350. Line cupcake pan with cupcake liners. In a stand mixer, combine the flours, sugar, baking powder, and salt using the paddle attachment. With the mixer on low, drop in the butter, a few cubes at a time. When all of the butter is incorporated, the mixture should resemble coarse sand. Add the eggs one at a time. Pour in milk and vanilla and increase the speed until the batter is smooth. scrape the sides of the bowl as needed. Fill cupcake liners and bake 20-23 minutes. Allow cupcakes to cool before beginning on the frosting.
         
For Brown Sugar Frosting:
Beat together all the ingredients, minus the powdered sugar, until smooth. Gradually add in the powdered sugar on low speed. Add additional milk, if needed. Pipe onto cupcakes and enjoy!

Edible Eggless Cookie Dough

A Pinterest Recipe

Ingredients:

1 Stick of Butter
6 Tbsp Light Brown Sugar
6 Tbsp White Sugar
1 Cup All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsps Vanilla Extract
2 Tbsp Milk
2/3 Chocolate Chips (Or whatever you want in it, including butterscotch chips, shredded coconut, Craisins, and more!)

Instructions:

Add butter, sugars, and vanilla extract to the bowl of a stand mixer with the paddle attachment. Beat until smooth and combined. Add flour, baking soda, and salt to sugar mixture. Mix until nicely combined. Add milk and mix until dough is firm and smooth. Fold in chocolate chips (or desired mix-ins) with a wooden spoon. Place into a container and refrigerator up to 2 days, freeze for up to 3 months, or grab a spoon and enjoy!