Friday, 05 de January de 2018

Salmão assado ao mel, alho e manteiga


Sorry, this entry is only available in Brazilian Portuguese.

Saturday, 20 de December de 2014

Garlic dinner rolls


I’m still on a moving process (except the kitchen, that was the first one to be ready for use, of course), so there is no Christmas decor in here. I don’t even have money for the decor.
So yesterday, while I was resting after a small surgery on my neck, I got this little gift from Freddie. According to Mr. Boyfriend, he picked the right one and used the credit card with his small paws.

This small pine is my Christmas decor for 2014, the first one living alone. Of course I’ll be spending the dinner at my parent’s house. I’m thinking about taking something to the dinner table, preferably a dessert. I’m torn apart between a chocolate pie or a giant verrine with strawberries and cream.

I’d take these dinner rolls, but there’s already too much savory food. But I do recommend you make them for your family! It’s very delicious. I ate three as soon as I made them. A good tip is to make them until step 8, then bake only when it’s time to serve.

Garlic dinner rolls
Yields: 10 rolls in a 10 inch round pan

1 cup (250ml) warm milk (at 95°F)
3 tablespoons (35g) sugar
1 tablespoon active dry-yeast
2 tablespoons (28g) melted butter
1 egg
3 cups (330g) flour
1/2 teaspoon salt
more flour if needed
3 tablespoons (42g) butter
2 garlic cloves

1 – I made them in my KitchenAid with the dough hook, but you can make them by hand in a bowl. I’ll teach botch ways: add to your mixer bowl or a big bowl the milk and sugar, and stir until it dissolves.
2 – Add the yeast and mix it. Let it react for about five minutes, until it starts to bubble. If it doesn’t, it means either your milk was too hot or your yeast was dated. You need to start over.
3 – Add the melted butter and the egg. Then, add the first cup of flour. Start beating in minimum speed or mixing with a fork.
4 – Add more flour until you get to the three cups. At this point, the dough should be releasing from the sides of the bowl in your mixer and climbing the hook. By hand, it should be almost releasing from your fingers (be sure to wash your hand before testing). If you don’t get to this point, add more flour a tablespoon at a time.
5 – Let the dough beat for about 5 minutes in low speed. By hand, you need to work the dough on a floured surface until elastic, for about 10 minutes or so. Add more flour as you go so it won’t stick to your countertop.
6 – Grease a bowl with oil and place the dough inside. Leave it to rise in a warm place for 50 minutes.
7 – Butter and flour the pan you’ll be baking them into. The dough should be doubled in size. Smack it down and shape the balls inside the pan. Let them rise again for another 20 minutes.
8 – While that’s working, melt the butter in the microwave or stovetop with the garlic. Brush the mixture on top of the rolls after they’ve risen.
9 – Preheat your oven to 390°F. When it’s hot, bake the rolls for 10 minutes, or until they are brown. Open your oven in the middle of the time to brush more butter and garlic on top. I did this three times because, you know, garlic equals life.

Serve as soon as they leave your oven, with even more butter! The presentation is beautiful and it’s ideal to the Christmas table. If you really like garlic, like REALLY, as I do, you can also sprinkle some dry garlic bits on top of the rolls while they bake.

How was your Christmas decor?

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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