Okay, call me a hypocrite. Last week after Justus weaned himself I found myself not breastfeeding or pregnant for the first time in 5+ years. It makes me kinda sad that that part of my life is over but there are some perks. It occurred to me a couple days after he weaned that I could now try dairy again. After that thought struck in the morning the entire day all I could think of was all the things I could have again. By 4pm I couldn’t stand it anymore and declared that I was going shopping. I *may* have gone a teensy bit overboard. If it had dairy in it, I bought it. I came back with about 40 lbs of cheese, cream, butter, milk, ice cream, sour cream etc etc. The following day I made the most amazing lasagna ever. (I got that in the oven and then realized that I was going to have nothing to give Justus so I then made a gluten and dairy free lasagna for him. It ROCKED! I will try to post that recipe soon too) I still feel guilt over eating this. I am hoping to get this out of my system and go back to at least mostly dairy free. Dairy doesn’t like me either. I get gut aches, bloating and my ears get all plugged up but these are all things that I can ignore until I can try all the things I couldn’t in the previous years. I have to get this done and quick. My 20 year high school reunion is this July. While I am not trying to lose 20 pounds before then I really don’t want to gain 20 pounds before then either. If I continue to eat like this I will be too embarrassed to go.
First thing this morning the idea of these cheese buns popped into my head. I had seen a food network show more than a year ago and I wanted to try it so bad but it has a ton of cheese in it. I found the recipe this morning and made my own version. The original was from “Simply Delicioso” and she called them Yucca Buns. Here is what I did.
1 cup tapioca flour
1/2 tsp salt
1 tsp baking powder
pinch garlic powder
2 egg yolks
2 cups of grated mozzarella cheese
half and half
Preheat oven to 350. Line cookie sheet with foil and spray with nonstick cooking spray and set aside. In a large bowl mix the first 4 ingredients. Then add the egg yolks and cheese. Using your hands, mix it well. At first it will be like flour coated cheese. Then add half and half 1 TBSP at a time while continuing to mix with your hands. When the dough is well blended, uniform and able to stick together, roll into eight balls. Bake for 15 minutes until very lightly golden. Don’t brown them. Browning will change the flavor. Let cool for as long as you can stand to and eat warm.
I have to confess that although these are certainly not low fat I ate them with butter. Lots of butter and a little orange marmalade. They were so moist and chewy like a cheese bun should be. There is no way a wheat bun could be this good!