Sorry, this entry is only available in Brazilian Portuguese.
Coffee cocoa cinnamon dry rub
Yields: 1 cup
1/3 cup coffee powder
1/4 cup cocoa powder
1/3 cup brown sugar
1/2 tablespoon paprika
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 – Mix it all together and it’s done. Make sure there are no bigger pieces of cocoa or sugar, because they tend to clump together more often. You can also sift cocoa and sugar before adding.
2 – For use, rub the mixture into the meat and let it rest for 15 minutes before frying or roasting. Keep the mixture in a sealed glass container in the fridge and it will last for about two months.
Peas and cheese risotto
Yields: 4 portions
1/2 cup arborio rice (proper for risotto)
2 tablespoons butter
1/2 medium onion, diced
1/3 cup parmesan cheese
2 cups vegetable broth
1/2 cup frozen peas
1/4 cup dry white wine
salt and pepper
1 – In a pan, melt 1 tablespoon of butter and add the onion. Cook until translucent.
2 – Add the rice and cook for 4 minutes. Add the wine and stir quickly. The alcohol will evaporate immediately.
3 – Start adding the broth a ladle at a time, stirring constantly until it is all absorbed. Add more broth only when the previous ladle has been absorbed. Stir a lot so the rice may release the starch and the risotto will get to the right consistency: creamy.
4 – Check if the rice is al dente. If it is, add the peas and stir. Turn off the heat and add the rest of the butter and the cheese. Stir everything together and check for seasoning. Add salt and pepper to your liking. Close the pan with a lid and let it rest while you prepare the dishes – or finish the meat.
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.
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.
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. :)
What if your question has already been answered on the FAQ? Read it just to make sure!
Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding firstname.lastname@example.org to your safe contacts, or my answer might just flip into your spam box.