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Noe Todorovich is a Washington, DC based lifestyle photographer, and this is her blog. She shares musings, travels, photographs, tips, suggestions and more.

Filtering by Category: recipe

A Taste of Brasil: Brigadeiro

Noe Todorovich


This World Cup has me reminiscing about my trip to Brasil in late 2009 and early 2010. It also has me itching to take another trip! So while I can't be there at the moment, I decided I could at least make some brigadeiro to enjoy a little taste of Brasil here in DC. I even tried to decorate some of them to look like the world and a little soccer ball, but it looked a lot like those failed Pinterest recipes so I decided to keep it simple for the rest of them. ;)

What IS brigadeiro? If you didn't already know, you may have guessed from the pictures but just in case you're still wondering... It's a Brazilian (and Portuguese) chocolate bonbon. And deliciously rich. It was one of those things I never thought about making until my friend told me it was actually really simple. Thanks, friend!

Brigadeiro Recipe


1 can (14 ounces) sweetened condensed milk
3 tablespoons unsweetened cocoa powder
1 tablespoon butter
Shredded coconut, chocolate sprinkles, chopped toasted nuts, etc. for toppings


  1. Combine milk, cocoa and butter in a saucepan.
  2. Stir frequently for approximately 10 minutes over medium-low heat until all ingredients are well combined and begin to pull away from the bottom of the pan.
  3. Remove from heat and let cool.
  4. Roll small piece in hands to create 1-inch ball. Note: the mixture is really sticky and easier to handle if you coat your hands with a little butter. Then roll the ball in topping of your choice (I recommend coconut!). 
And for #TBT, sharing a brigadeiro in Brasil with my little brother in 2010.

And for #TBT, sharing a brigadeiro in Brasil with my little brother in 2010.

Recipe: Buffalo Chicken Tacos

Noe Todorovich

Recently, I was out with friends and we were talking about some amazing wings we had and then tacos Patrick had photographed at the newly opened El Ray. So naturally I ended up craving boneless buffalo chicken wings...AND tacos. Then I had the idea to combine the two and decided I must make this happen. And I am so glad I did. It was simple and effective (effectively delicious). So I decided to share the recipe.



1 pound boneless, skinless chicken (about 3 breasts)
1 cup flour
2 tsp. salt
½ tsp. each of paprika, ground black pepper, and cayenne
1 egg
1 cup milk
Oil for frying
¼ cup of hot sauce
1 tbsp. butter
Celery (as needed, maybe 4 stalks)
Bleu cheese


1. Cut chicken into about ½ inch cubes.

2. Mix flour, salt and other spices in a bowl.

3. Mix egg and milk in another bowl.

4. Dip each piece of chicken into the egg/milk mixture and then coat in the flour mixture. Repeat. (That’s right...double batter these bad boys.)

5. Heat the oil and fry the chicken in it, in batches. I used a wok, but a pot could work as well. Or, a deep fryer, of course! Cook until browned nicely.

6. Melt the butter and combine with hot sauce. Coat the cooked chicken in this sauce.

7. Place chicken on tortillas in a row.

8. Grate celery on top of chicken.

9. Sprinkle bleu cheese on top. You can also use ranch dressing instead.



Photos by Patrick Onofre. :)