Brazilian bread and cakes mixed in a blender are one-bowl wonders.
Blenders are not just for smoothies in Brazil.
The ease and efficiency of a blender make it perfect for busy bakers. They’re used for making cakes, batters, and doughs. Blenders ensure a smooth batter and save time. And sweetened condensed milk, used in various Brazilian desserts from flans to cakes and brigadeiros, is an interesting ingredient that adds a consistent sweetness and smooth texture.
My discovery of Brazilian baking techniques is recent, and I still have much to learn. Why did it take me so long to turn to the simple, easy to clean blender to mix batters? I’m finding that Brazilian bakers are very creative and unafraid to put their own twists on traditional recipes. I’m impressed by the variety of recipes and grateful to the bakers and bloggers who share their culture through food.
Brazilian cheese bread: pão de queijo
I was first introduced to Brazilian cheese bread a few years ago by a wonderful home baker in the Edible Alphabet literacy class I visited virtually. At the same time, my young granddaughter had a Brazilian nanny who also baked cheese bread. She was surprised to see mine appear in the baby’s snack box. (Three years later, they are still the most requested treat in my kitchen.) I found out how many different recipes there were and experimented with many. I also tested several brands of tapioca flour. I read about cassava and tapioca as I searched for flour that came with different names. I often opted for Bob’s Red Mill and found the back-of-bag recipe to be easy and foolproof. The type of cheese is highly adaptable, and while the recipe calls for shredded cheddar, combinations of feta and parmesan are all delicious, and the quantity is negotiable.
The real Brazilian bakers I spoke with made perfect round balls with more effort that froze well, but the blender to muffin tin variety (mini or full-size) can be assembled and served hot on the table in under 30 minutes. Gone from the plate even faster. Frozen cheese bread has appeared in stores like Trader Joe’s, but it’s so easy to whip up and quick to bake a batch that I haven’t been tempted to purchase any pre-made varieties.
Unexpected company or hungry kids at play- Brazilian cheese bread is gluten-free and healthy too.
Brazilian Carrot Cake: Bolo de Cenoura
A classic Brazilian carrot cake called Bolo de Cenoura mixes up quickly in a blender in minutes with a few ingredients we generally have on hand. No bowls to clean. Bakes for 40 minutes in a fancy bundt pan, mold, a simple tube or sheet pan, or even as cupcakes. Make it a stunning bright orange or vary the color by using white or purple carrots. I won’t claim that the carrots counteract the sugar to make this into a healthy food, but it is as super delicious as it is easy to make.
Carrots and Chocolate: perfect together
Cool and drizzle with a simple chocolate sauce or slather with a much richer, much loved, popular Brazilian Brigadeiro, a staple at Brazilian celebrations from birthdays to holidays. Sweetened condensed milk, cocoa powder, and butter make a chewy, fudgy delight. Canned condensed milk is a cornerstone of Brazilian baking. This ingredient became popular during World War II when fresh milk was scarce. Its long shelf life and sweet, creamy texture made it a practical choice.
Ruby Bhogal from The Last Bit summed up her reaction to Bolo de Cenoura com Bridgadeiro perfectly in her Substack newsletter:
I wasn’t convinced carrot and chocolate would work but being wrong has never been so delicious. I am not about to tell you to go dunk your carrots into a jar of Nutella…but I am mildly tempted to give it a go because this is just a whole load of wow.
This truly is the perfect beginner bake and a great speedy, weekend recipe to tuck into. You don’t need a stand mixer or even an electric hand whisk, just a blender and you’re ready to rock and roll.
With either version of the chocolate topping, this is a great last-minute dessert. Garnish with fresh berries. The oil helps keep the cake moist, even after a few days in the refrigerator- but it’s not likely to last once the first slices have been served.
A great last-minute dessert.
Brazilian Cheese Bread
Brazilian cheese breads are surprisingly simple and quick to make. Keep a 5-pound bag of tapioca flour on hand, add oil, egg, cheese, milk, and salt, and stir all together in a blender. There are so many variations, using different types of oils and cheeses, but you can’t go wrong. You can also add seasoning such as a dash of garlic salt, top with sesame or everything-but-the-bagel mix, and inject with a bit of guava jelly… Bake in well-greased muffin tins for 20-22 minutes.
My 3-year-old granddaughter has come to expect “cheese balls” when she comes to visit. They are the best after-school snack, gluten-free, healthy, and made with clean, natural ingredients. The neighborhood kids jumping rope will demolish a plateful in minutes. Treat guests to a basket of warm mini rolls with an aperitif. Add a basket of larger muffins to a breakfast buffet. Like me, you will be making these regularly once you try it!
This recipe is adapted from the back of Bob’s Red Mill Tapioca Flour.
Ingredients
- •1 egg
- •60 ml (1/4 cup) olive oil
- •158 ml (2/3 cup) milk
- •190 grams (1.5 cups) tapioca Flour
- •281 grams (1.2 cups) shredded or grated cheese*
- •1/2 teaspoon salt
- •1/4 teaspoon garlic salt
My preferred cheese mix is cheddar with feta. Any mix of grated cheeses you have on hand will work. Cheddar, on its own, sharp or mild, will work. A Monterey Jack pre-shredded bagged mix is an easy option. Two Brazilian bakers told me they used only store-bought grated dry shelf-stable parmesan (the cheap stuff.) A good Parmigiano on its own, or mixed with a cheddar or gouda would be lovely.
Preparation
- Preheat oven to 204°C (400°F) and grease a 12-cup muffin tin. Blend ingredients together in a standing mixer, stopping to scrape down the sides with a spatula.
- Pour batter into greased muffin tins.
- Bake for 20 minutes until tops are browned.
Brazilian Carrot Cake with Chocolate Glazes
Bolo de Cenoura
Bolo de Cenoura, or Brazilian carrot cake, is a quick and easy recipe that comes together in minutes using a blender and a handful of common ingredients. This cake requires minimal cleanup and bakes for about 40 minutes. Once baked, it can be cooled and topped with a poured chocolate sauce or a thicker, richer Brigadeiro glaze.
The chocolate sauce’s simplicity or the Brigadeiro’s decadence makes this cake versatile for different occasions. The carrots’ color can change the visual effect and mood as you like. Either topping turns this carrot cake into a striking dessert perfect for all gatherings. It will become a fuss-free, go-to recipe with endless variations and possibilities.
These recipes were adapted from several sources.
The poured chocolate sauce recipe: Brazilian Kitchen Abroad
The Brigadeiro recipe: Olivias Cuisine
Ingredients
Carrot Cake Mix
- •300 grams (2 cups or about 3-4 large) peeled carrots, cut into chunks
- •3 large eggs
- •250 grams (1 1/4 cups) granulated sugar
- •237 ml (1 cup) vegetable oil (canola or safflower)
- •Pinch of salt
- •240 grams (2 cups) all-purpose flour
- •1 tablespoon baking powder
Poured Chocolate Sauce
- •2 tablespoons whole milk
- •66 grams (1/3 cup) granulated sugar
- •1 tablespoon cocoa powder
- •2 tablespoons unsalted butter
Brigadiero Chocolate Fudge Glaze
- •85 grams (3 ounces) bittersweet chocolate, chopped
- •1 can (14 ounces) sweet condensed milk
- •2 tablespoons unsalted butter
- •118 ml (1/2 cup) heavy cream
Preparation
For the cake
- Preheat the oven to 177°C (350°F).
- Grease and flour a pan of choice.
- Using a blender, purée the carrots with the sugar, oil and salt, blending until smooth
- Sift the flour and baking powder and gently mix into the wet ingredients.
- Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out clean (about 40-50 mins)
- Let the cake cool for about 10 minutes, then remove the cake from the pan and let it cool while you prepare one of the two sauces.
- Frost with your choice of the two toppings, garnish, serve and enjoy!
To cook the chocolate toppings
- Add all ingredients from your selected recipe to a small saucepan and bring to a simmer, whisking frequently.
- Pour the chocolate sauce over the cake while still warm.
- Spread the Brigadeiro over the cake when it has thickened.