I just watched a documentary on killer whales so my desire to start listing off whale facts is at an all-time high right now.
What had me watching a killer whale documentary mid-day?
Netflix, no chill.
Technically, it was supposed to be ‘netflix and taxes,’ but it turned into a ‘netflix and netflix’ type experience.
You might be asking yourself at this point if the author of this blog knows what ‘netflix and chill’ means – and yes, yes I do.
Here is to hoping all the cool kids start wearing shirts that say ‘netflix and taxes’ and using it as slang in front of their unsuspecting parents … who will wonder what they are talking about… only to find out that the cool kids are literally doing taxes (or not doing taxes) while watching whale documentaries on Netflix.
This is my life.
And I am proud.
Note: No taxes were started in the making of this post.
1C whole milk
1/2C vegetable oil
2C tapioca flour
2 eggs, whisked
1C parmesan cheese
Preheat oven to 450. Line baking sheets with parchment paper.
In a saucepan, combine milk, oil, and salt.. Whisk occasionally as you bring the mixture to a boil.
Once boiling, remove from the heat immediately. Add in tapioca flour and stir until the tapioca flour is incorporated. (mixture will be very gelatinous)
Place dough in a bowl and mix (using stand mixer with paddle attachment or by hand if you have insanely strong biceps*)
Mix the dough for several minutes until it becomes more smooth and is cool enough to touch.
Add in the eggs, continuing to beat the mixture.
Add in the cheese.
Scoop portions (recommend using an ice cream scoop) onto prepared baking sheets. Leave an inch or two between the puffs as they do expand a bit while cooking.
Place the baking sheet into the oven and turn the oven down to 350.
Bake at 350 for 25-30 minutes, until they risen slightly and begin to brown slightly.
Remove from oven and ENJOY!
Best eaten fresh from the oven – but you can store the leftovers in an airtight container.