Monday's Bread Bowl: Brazilian Cheese Puffs

A rowdy appetizer

Take a bite out of these cheesey confections.  Each piece oozes with a blend of parmesan, asiago, and romano cheeses.  Here’s the recipe:

What you will need:

1 Cake Pop maker

1/3 cup water

2 cups tapioca flour

2/3 cup grated cheese blend (parmesan, asiago, romano)

1 tsp salt

1 large-sized saucepan or medium pan but then you'll need a large bowl to mix ingredients

½ cup canola oil

1 Cake Pop maker fork or wooden skewer

2 eggs

1/3 cup milk

Cooking and Directions:

Combine oil, milk, water, and salt in saucepan over medium-high heat.  Bring the mixture to a boil then immediately remove from heat and pour into larger bowl if your pan is not so large.  Gradually stir in tapioca flour until smooth.  Let mixed ingredients cool for a few minutes.  Meanwhile, plug in and turn on Cake Pop maker. 

You need the ingredients to cool a bit before doing this next step or you will end up with scrambled eggs but don't let it cool entirely or the mix will get too challenging to work with -- just until warm: Add cheese and eggs to tapioca batter until thoroughly combined.  Using a teaspoon, drop balls of gooey dough into Cake Pop iron, filling each hole to top or even a touch more than that, and close lid.  Let balls toast and puff until golden brown -- about 4-5 minutes.  Serve immediately. Makes about three batches of cheesy bread puffs (36).