Perfect for a quick snack, these fluffy cheese pastries are a huge hit in our household! I first developed this recipe when Artur, my oldest, was just a toddler, and it quickly became a go-to treat. Now, it’s something we make together, and the delicious cheesy aroma fills the kitchen, drawing everyone in. They’re light, fluffy, and so versatile – great on their own or as little sandwiches, which my husband loves to make.

Ingredients

• 300 g Cow’s milk feta cheese (feel free to mix two of your favorite cheeses)
• 200 g butter
• 500 g flour
• 100 ml warm milk
• ½ teaspoon fresh yeast
• 1 egg

Instructions

1. Start with the Flour

Place the flour in a mixing bowl and create a well in the center.

2. Add Milk and Yeast

Pour the warm milk into the well, add a small piece of yeast, and mix well. Gradually fold in the flour, then add the butter and cheese. The blend of cheeses gives the pastry a rich, comforting flavor, so choose your favorites.

3. Form the Dough

Once the dough comes together, transfer it to a floured surface and knead it by hand. If the dough feels sticky, add a bit more flour until it’s easy to handle.

4. Let the Dough Rest

Fold the dough, cover it with the bowl, and let it sit for 15 minutes. This resting time is key to a soft, fluffy texture.

5. Roll and Fold Again

Using a rolling pin (or a wine bottle in a pinch!), stretch out the dough. Then fold it over again, cover it, and let it rest for another 15 minutes.

6. Shape the Pastry

Roll the dough out once more, then cut it into squares, rounds, or any shapes you like! My kids love making fun shapes, and it’s always a joy to see their creativity. They sprinkle grated cheese on top and, of course, snack on the cheese as they go!

7. Rest Again and Bake

Allow the shaped pastries to rest for another 15 minutes while preheating the oven to 220°C. Bake them for about 30 minutes, or until they turn a beautiful golden brown.

Tips

• Golden Rule: The pastries are usually done when they reach a golden brown color.
• Cheese Variations: Experiment with different cheeses or even add fillings like spinach and ricotta for a fun twist.

The kids adore shaping the dough and sprinkling cheese on top (with a little tasting along the way!). This recipe tends to disappear in one meal in our house, especially with Artur, Matteo, and our little Olivia (or, as we lovingly call her, our “baby Moana”) reaching for seconds.

These cheesy bites are perfect for making lasting memories – whether for a birthday gathering or a relaxed cinema afternoon with everyone’s favorite Disney movies.

These chocolate coconut balls are a beloved treat in our family. We first discovered them at a small patisserie where parents would buy them as birthday treats for kids to share at kindergarten. When my oldest, Artur, started school, I tried recreating the recipe at home to bring that little tradition into our kitchen. Now, it’s something Artur, Matteo, and I make together – and I can’t wait to include baby Olivia in the fun very soon!

Last Christmas, during a social meeting with my remote colleagues, I was excited to recommend this recipe. Working as a project manager, our virtual gatherings can feel distant, but sharing a piece of home made it feel warmer.

Ingredients

• 300 g plain biscuit crumbs
• 1/2 cup chocolate powder
• 100 g butter
• 1 teaspoon vanilla extract
• 400 ml milk
• 5 tablespoons honey
• 50 g desiccated coconut

Instructions

Prepare the Mixture:
Place the biscuit crumbs and butter in a pot over low heat.

Add the Flavors:
Stir in the chocolate powder, milk, and vanilla extract. Mix for about 20 seconds until everything is combined.

Add the Honey:
Remove from heat and add the honey. Let the mixture cool so it’s easy to handle.

Form the Balls:
Once cooled, take small portions and roll them into balls. This is the kids’ favorite part – they love getting their hands on the dough!

Coat and Chill:
Roll each ball in desiccated coconut, then arrange them on a tray and chill in the fridge for about 30 minutes.

Tips

• Homemade Biscuit Crumbs: If you don’t have plain biscuit crumbs, just blend your favorite biscuits in a food processor.
• Adults-Only Twist: If there are no kids around, you can replace the vanilla extract with a splash of rum for a richer flavor.

These treats disappear fast, and my kids love shaping the dough into little balls. It’s always a joyful, messy experience that brings us all together.

Even if you’re not the greatest cook, give these a try – they’re easy to make, budget-friendly, and the kids love them! If coconut isn’t your favorite, you can coat the balls in colorful sprinkles or any topping you like.

Enjoy!

This time, I decided to wait until all the kids were fast asleep before making the cake. With the house finally quiet, I chose a new recipe for the batter, and it turned out so fluffy and perfect! Taking my time, I mixed everything slowly, and without any little hands around to “help,” the result was just right.

Being married to a Brazilian, we absolutely love leite condensado (sweetened condensed milk). Since we couldn’t find any at the store, I made some from scratch—don’t worry, I’ll share the recipe below!

Ingredients for the Batter:

• 4 eggs
• 1 cup of sugar (180g)
• 120ml of hot water
• 60ml of oil
• 1/2 cup of cocoa powder (I used 50% cocoa) (45g)
• 1 1/2 cups of all-purpose flour (180g)
• 1 tablespoon of baking powder (10g)

Baking Pan Size Used: 20x8 cm (though you can use a 20x10 cm pan)
Measuring Cup Size: 240ml

Instructions for the Batter:

Beat the Eggs and Sugar: Using an electric mixer, beat the eggs and sugar together for about 7 minutes, until the mixture becomes light and fluffy.

Prepare the Chocolate Mixture: In a separate bowl, mix the cocoa powder and oil with the hot water. Stir until everything is well combined.

Combine Mixtures: Gradually add the chocolate mixture to the egg and sugar mixture while continuing to beat.

Fold in the Flour: Turn off the mixer and gently fold in the flour by hand using a whisk. This slow folding keeps the air bubbles intact and ensures a fluffy cake.

Bake: Pour the batter into a greased 20x8 cm baking pan. Bake in a preheated oven at 180°C for about 30 minutes, or until a toothpick comes out clean.

The cake baked beautifully in the 20x8 cm pan, just as I’d hoped.

Once the cake was cooling, I got to work making leite condensado. Here’s how I did it:

Homemade Condensed Milk Recipe

Ingredients:

• 1 cup of sugar
• 2 cups of milk

Instructions:

In a saucepan, combine the sugar and milk.

Cook over medium heat, stirring constantly, to ensure the sugar dissolves and the milk doesn’t burn.

Continue stirring for about 20–25 minutes until the mixture thickens and reduces, leaving you with about 400ml of sweetened condensed milk. It should have a creamy consistency. Let it cool before using.

Since I had some red fruits in the fridge, I mada a delicious cream recipe using leite condensado and red fruits. Here you go:

Ingredients for the Red Berry Cream:

• 1 can of sweetened condensed milk
• 2 egg yolks
• 400g of heavy cream
• 200g of white chocolate
• 2 tablespoons of red berry paste

Instructions:

Make the Cream: Place the sweetened condensed milk, egg yolks, heavy cream, and white chocolate in a saucepan over medium heat. Stir until the mixture becomes thick and creamy.

Add the Berry Paste: Remove from heat and stir in the red berry paste.

When the cake had cooled, I sliced it into two layers. I spread the rich, red berry cream inside, then covered the whole thing with chocolate ganache, I love melting Milk chocolate Dr Oetker. And to finish, I added colorful sprinkles, which my kids absolutely adore.

The next day, the cake was a massive hit—it disappeared faster than you can say “birthday wishes”! The kids giggled and told me that next time, I need to make it bigger because a cake that small doesn’t stand a chance in our family. Looks like I’ll be upgrading to a jumbo-sized version soon!