Mar 182013

Brioche from Simple Recipes Dot Me

I must admit that I do not watch my diet, I always believed that moderation is the key therefore if I crave for something I will go for it…in moderation. With that said, every time that I plan to bake brioche I get turned off once I see the amount butter that is required…well, I could not resist and eventually went ahead with the plan to make brioche. I can tell you that when the butter was added to the dough and struggling to get incorporated in the dough, I was like “OMG, this is insane! But when the loaf of brioche came out of the oven the alarming image of the butter trying to be incorporated to the dough disappeared…and here I was one slice after another…

I adapted this recipe from and used the bread machine for all the mixing and kneading. This came out deliciously rich, buttery with such a luxurious texture…we enjoyed it warm with strawberry jam and slightly toasted…for your information, I did not regret making this bread. If you have not baked brioche I urge you to try…it is worth every single bite.


¼ cup warm water
1 teaspoon yeast
1 cup all-purpose flour
1 large egg

¼ cup sugar
½ teaspoon salt
2 large eggs
¾ cup all-purpose flour
6 tablespoons butter at room temperature

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me


Place the milk, yeast, egg and 1 cup of the flour in the bread machine bucket, set to mix until all the ingredients are well blended. Set the sponge aside to rest uncovered for 30-40 minutes.

After this resting time, add the sugar, salt, eggs, and ¾ cup of the flour to the sponge. Set in the machine to kneading setting until dough is smooth, make sure that you scrape the sides of the bucket.

Add the butter one tablespoon at the time until all the butter is incorporated to the dough. It will be very sticky but do not be attempt to add more flour, eventually the butter will be all incorporated in the dough and the dough will be very soft and smooth.

Transfer the dough to a bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled its original size for approximately 2 to 2 ½ hours.

Deflate the dough by pulling the dough and then letting it fall back into the bowl. Quickly shape the dough by Dividing the dough into three balls, and each into 3 little balls. Braid them and put the braid in the mini pan. (The original recipe calls for a second rise in the refrigerator overnight)

Cover the pans with plastic film and allow the dough to rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 375°F. Lightly brush each loaf with egg wash (1 egg beat with 1 tablespoon water), Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
Bake the loaves for about 30 minutes, or until top of the bread is golden color.

Cool to room temperature on a rack and enjoy!

This brioche can be stored in the freezer, by wrapping the bread tightly with plastic bag.

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

If you enjoy this Brioche recipe you might want to check on Chocolate Marble Bread or Sweet Rolls.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jan 162012

Panela Cheese Appetizer

If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.

First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.

I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.


Panela Cheese
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry


Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
Serve hot/warm.

To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.

I hope you enjoy this simple recipe using Panela cheese.

Curiosity Corner Jan 2013
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.

Thank you for stopping by Simple Recipes!

Dec 122011

Crab cakes with panko

I am baaaack…and want to share with you a simple recipe for crab cakes and some of my vacation pictures.

I love crab cakes, every time when in restaurants that serve crab cakes I am ordering…so I decided to make myself. After searching for recipes throughout the internet I opted out to come out with my own version, which I must confess that I kind of mix and match what I thought I would like in my crab cake…and yes I used panko for the crust. After making these crab cakes I realized that they are so simple to make…

The good thing about making your own crab cakes, is that you can store them in the freezer and bake or pan fry anytime when you feel like having it. Just freeze on a flat tray until frozen so the cakes stay nicely shaped, then you can place them in a Ziploc bag.

When it is time to serve, just defrost for approximately half an hour (do not have to be totally defrosted) and you can either bake or pan fry with a little oil. I can guarantee you that you will not be able to tell that they were frozen. It is very good to have it handy in the freezer.


1 lb. crab meat in can
2 small potatoes, cooked and slightly mashed
1 red bell pepper, chopped
2 green onions finely chopped
1 egg
1 teaspoon dry parsley (I’d rather use fresh one, but did not have at the time)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon bay seasoning
Salt and pepper to taste.


Canola oil, spray


In a big bowl, add the crab meat, green onion, bell pepper, parsley, bay seasoning, salt and pepper and mix gently. Add to the crab mixture the lemon juice, lemon zest and the egg. Again very gently because I like my crab cakes with lumps of crab meat and not all smashed.

In a deep dish place the panko, make

Make small patties and coat with panko.

Spray the patties with the canola oil and bake in a 400F pre heated oven for approximately 20 minutes.

Serve hot.

I hope you enjoy this simple recipe for crab cakes and as I mention, great to have them in the freezer for an elegant appetizer of even as a meal with a side of salad.

Now the pictures…lots of pampering and relaxation. Can you guess where did we go?

and yes…those are my toes 🙂

If you still wondering where we were…it was Cancun, Mexico!


Thank you for stopping by Simple Recipes!



Nov 142011

Pumpkin cupcakes with streusel topping

Pumpkin, pumpkin, you see pumpkin everywhere…so by default I got a can of pumpkin from Trader Joe’s, actually two cans…and I left one on the counter thinking that it would be used rapidly…no…it has been sitting there for almost 10 days. So yesterday I decided that it was about time to find something different to make with the pumpkin puree, and… voila! Decided to make some cupcakes…

I did an extensive search on the internet and decided to use the Allrecipe recipe’s for the pumpkin cake as my template…I must confess that I made some drastic change besides what many have done by replacing part of the vegetable oil for apple sauce. In this adapted recipe I add more apple sauce, cut the sugar in half and topped it with some kind of streusel topping.

The cupcakes turned out great, light, moist, fluffy and healthier. Overall these cupcakes are very simple to make. If you wish to make it more cupcake like you can always omit the streusel like topping and go for your favorite cream cheese frosting/filling as recommended by the site. For everyday kind of recipe I prefer these cupcakes with the streusel topping, everything is done once the cupcakes are out of the oven and ready to be gobbled. Nonetheless, I plan to bake these cupcakes and decorate them for Thanksgiving with the cream cheese frosting so they will be appropriated dressed for the occasion 🙂


½ cup sugar
¼ cup canola oil
½ cup unsweetened apple sauce
1 teaspoon vanilla extract
1 cup canned pumpkin6
2 eggs
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoons baking soda
1/8 teaspoon salt
2½ teaspoons pumpkin spices

2/3 cup chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon


Prepare 12 cupcake cups and preheat oven to 350F. In a medium bowl sift together all the dry ingredients of the batter. Set aside.

In a small bowl add all the ingredients if the topping and set aside.

In a large bowl combine sugar, oil and apple sauce. Mix and add in vanilla and pumpkin, continue to mix by adding one egg at a time. Slowly beat in the dry ingredients mixture.

Fill the baking cups until approximately 2/3 full. Sprinkle the top with the walnut topping mixture.

Bake in the preheated oven for 20 -25 minutes minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool.

I hope you enjoy this simple and healthier recipe for pumpkin cupcakes.

Curiosity Corner Jan 2013
Did you know that pumpkin contains high amount of fiber? The orange color of the pumpkin is due to high content of lutein, and carotenoids like the carrots. Moreover, it has been suggested that pumpkin medicinal properties include anti-inflammatory, anti-carcinogenic, anti-diabetic and anti-oxidant.


Thank you for stopping by Simple Recipes!



Oct 172011

Orange cupcake with mascarpone frosting

This is a very easy and simple cupcake recipe…the cake is very light and moist since yogurt and the egg whites in the form of soft peak were added to the batter. Both frosting and the cake contain orange rind, which give the cupcakes a very citrus flavor. The cupcakes can be baked ahead, and frozen. On the day that you want to serve them, make the frosting while the cupcakes are defrosting, top them and they are ready to be serve.

Cake Batter


¼ cup orange juice
1 cup fat free natural yogurt
1 tablespoon orange rind, grated
2 cup all-purpose flour
1 teaspoon baking powder
½ cup or ¼ lb butter
3 eggs, separated
½ teaspoon vanilla extract
½ teaspoon cream of tartar
¾ cup sugar


Sift the flour with the baking powder. In a small bowl mix the orange ring with the yogurt and the orange juice.

Cream the butter and approximately 3/4 of the sugar until light and fluffy.

Beat in the vanilla extract and the egg yolks one at the time, until very light and airy.

Add the half of the sifted flour with approximately half of the yogurt mix. Mix gently and repeat with the rest of flour and yogurt.

Beat the egg whites with the cream of tartar until foamy, add the remaining of the sugar and continue to beat until soft peaks.

Gently fold approximately 1/3 of the egg white into the batter, then fold in the remaining egg white, avoiding deflating the batter.

Fill the cupcake cups to 2/3 and bake in pre heated oven at 350F for approximately 10 minutes until a inserted toothpick comes out clean.

Let the cupcakes cool down before icing them.

Mascarpone Frosting


2 cup mascarpone cheese
5 tablespoon confectioner’s sugar
1 tablespoon orange rind, grated
1 teaspoon orange blossom


Mix all the ingredients until fluffy.

Top the cupcakes with the mascarpone frosting and serve.

I hope you have a great day and enjoy this simple recipe.

Curiosity Corner Jan 2013
Did you know that mascarpone cheese is made by coagulating cream with a weak acid?

Thank you for stopping by Simple Recipes!


Oct 102011

Chicken cutlet crusted with panko

This is a very easy and simple recipe for chicken. Chicken breast cutlets are perfect for weeknight dinner because they cook very quickly. Back in Brazil we used to make “chicken a milanesa” which uses bread crumb, in this recipe, I substituted the bread crumb for panko, which is a Asian version of bread crumb. This chicken is so simple to make and yet very tasty. I love the crispy and crunchy crust and I usually serve with a side of green salad.

I hope you and your family enjoy this chicken dish as much as we do 🙂
By the way, you can prepare these chicken cutlets in advance and freeze. On the day that you want to cook, just remove from the freezer and let them thaw slightly and proceed as fresh made ones.


2 chicken breasts, boneless and skinless
2-3 tablespoon fresh parsley
Salt and pepper to taste
1 egg
1 tablespoon water
Approximately ½ cup all-purpose flour
Approximately 1 cup panko
2-3 tablespoon olive oil


Cut the chicken breast into about ¼ inch thick by cutting the breast with your knife parallel to the cutting board.

Place the chicken cutlets into a bowl and add salt, pepper and parsley.

Beat the egg with the water and place in a deep dish.

In two other deep dishes place the flour in one and the panko in the other one.
So you end up with 3 deep dishes, each one containing egg, flour and panko.

Take a piece of chicken cutlet and coat both side with flour, pat to remove excess of flour. Dip into the egg and then coat with panko. St the coated chicken cutlet on a clean plate.

When the chicken cutlets are all coated with panko, place the olive oil in a fry pan and cook until both sides are golden brown in a medium/high heat.

Serve hot.

Curiosity Corner Jan 2013
Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

Thank you for stopping by Simple Recipes!


Jul 252011

Pao de queijo with bacon

A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments.


1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 ½ cup chopped Muenster cheese
½ cup Parmesan cheese
¾ cup bacon bits


In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls.

Curiosity Corner Jan 2013
Did you know that Muenster cheese was originally made by Benedictine monks in France? In US, this cheese in mainly used melted since it melts easily over low heat. Therefore used in grilled sandwich and hamburger.

Thank you for stopping by Simple Recipes!