Category Archives: Cookies

Cochinitos (Piggies)

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Hola!

I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.

 

Cochinitos (Little Piggies)

Ingredients

  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional

Directions

In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!

Besos,

Flor

Adapted from Pati’s Mexican Table

 

Salted Chocolate Chunk Cookies and a Reading Adventure

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Hey!

How’s your week going? So far so good here by me. Maybe it’s because of cookies. Cookies make things so much better! Are you upset? Have a cookie! Are you hungry? Have a cookie! Cookies solve all sorts of issues!

These cookies were awesome!

Salted Chocolate Chunk Cookies

Ingredients

  • – 1 ½ cups of flour
  • – 1 teaspoon of baking powder
  • – ½ teaspoon of fine sea salt (or regular salt)
  • – ¼ teaspoon of baking soda
  • – ½ cup (1 stick) of unsalted butter, at room temperature
  • – ¾ cup of brown sugar
  • – ½ cup of sugar
  • – ¼ cup of powdered sugar
  • – 2 large egg yolks
  • – 1 large egg
  • – 1 teaspoon of vanilla
  • – 6 oz of dark chocolate (72% cacao), roughly chopped
  • – Maldon (or other) flaky sea salt ( I used coarse sea salt)

Directions

Heat  oven to 375º.

In a medium bowl, mix together the flour, baking powder, fine sea salt and baking soda. Set aside.

In a large mixing bowl, cream the butter and sugars until light and fluffy, about 3 to 4 minutes. Add the egg yolks, egg and vanilla, and beat until the mixture is pale and fluffy, about 4 minutes. Add the flour mixture a little at a time until well combined, scraping down the sides as needed. Stir in the chocolate chunks.

Drop rounded tablespoons of dough onto a parchment-lined cookie sheet about 1 inch apart. Sprinkle a little Maldon sea salt on top of each one. Bake for 10 to 12 minutes, rotating sheet halfway through. Let them cool a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

These cookies were really good! So make a batch of these cookies and it might just make you have a great day!

The last book I read was in September or October. Actually I had read this book about 8 years ago but it was so good I had to read it again!

In this book, the main Character is named Dolores Price. Dolores tells the story of her struggle to adulthood through obesity, marriage, mental illness and other issues that hindered her. If you have not read this book run to your local library and check it out! It is amazing!

Besos,

Flor

Rccipe Source Egg me on

Coconut Macaroons

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Hola!

I have been very lazy. Lots of sleeping, lots lying around and lots of movie watching. I like those things.

Do you have any New Year Plans? We are not really doing much. We are going out to lunch as a family and then will come home to just hang out.

This holiday I haven’t really done any baking. I usually bake quite a bit but with all the things that went on I just didn’t have the time or the spirit to do it. I was supposed to be in a cookie swap at school but had gotten sick. That left me with like six bags of coconut at home that I could make Coconut Macaroons with. I made one batch  for everyone to enjoy one of the evenings at the Rosary for my grandma. I ended up making a double  batch of coconut macaroons on another day to share some with my neighbors and the rest (at least 3 dozen) were eaten here! That’s a lot of cookies.

Coconut is one of those things that either you like it or you don’t. I like it. If you like coconut then I am sure you will like these delicious, moist, chewy  cookies.

Coconut Macaroons

Ingredients

7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg

Directions

Heat oven to 350*F.
Line a baking sheet with parchment paper or a silpat liner.
Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.

In a large bowl mix toasted coconut, remaining coconut, flour, and salt.

In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.

Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.

Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Use a moist finger to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).

Have a great day!

Besos,

Flor

Recipe adapted from Glorious Treats

 

Italian Chocolate Spice Cookies and a Reading Adventure

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Hey!

Happy Friday!

So far so good with getting at least one thing done a day at home! My house has been cleaned and I am starting to clean other things like my hutch. Wow…I have tones of tablecloths and placemats and stuff. I finally got them all organized last night!

That means tonight  will be stress free and hopefully so will the weekend!

I don’t make cookies that often. I feel for some reason like it’s so much more work than baking a dessert that can be baked in a 9×13 pan or something like that…maybe I am just getting lazy…I did break down and made these cookies because they just sounded so good.

I would say these cookies were more “adult-like”. They aren’t very sweet and the spice flavors are subtle. Perfect for those who don’t like overly sweet treats.

These cookies would be perfect when reading a book such as this one…

This book was funny but had a great message! It’s about a girl who doesn’t pay attention  to her life. When her “life” comes to her in the form of a human she starts to pay attention and see things as they are and fixes her life. It is quite hilarious and is an awesome read!

Italian Chocolate Spice Cookies

Ingredients

  • 3 cups  all-purpose flour
  • 1 cup  sugar
  • 2 teaspoons  baking powder
  • 1/4 cup  unsweetened cocoa powder
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground cloves
  • 1 cup  butter
  • 2 eggs
  • 1/2 cup  strong coffee, cooled
  • 1 teaspoon  vanilla
  • 1/2 cup  chopped walnuts or pine nuts (I used walnuts)
  • 1 recipe  Powdered Sugar Drizzle

Directions

1. If desired, line cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2.In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary, cover and chill dough until easy to handle (1 to 2 hours).

3.Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry. Makes about 3 dozen cookies.

I went ahead and added a chocolate kiss to the center of the cookies right after I took them out of the oven. I thought they came out quite nice!

Besos,

Flor

Recipe Source BHG

Chocolate Mint Cookie Bars

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Yes! The weekend is here! This has been the longest and busiest week I’ve had in a long time! I have had something to do every evening after work. Zumba kicked my but Monday. Tuesday there were errands to run. Wednesday I worked in the evening after a visit to a university with my daughter. Yesterday I had another Zumba class and today errands and house cleaning. Whew!

My feet are really hurting after Zumba when I wear my gym shoes  but I am going to continue to go until I really can’t take it anymore. I am hoping to get some orthotics for my gym shoes…maybe that will do the trick!

I should not be eating anything white. No white breads, no pasta, no white rice, etc…It is so hard! I have kind of failed at it. the only thing I have had success changing has been the white flour I usually use to bake with. I am substituting white wheat flour for regular white flour. It seems to work well for the desserts I have been making.

I used the white wheat flour in these Chocolate Mint Cookie Bars. Nobody in my house is a big fan of mint except for me.

You know what a big fan I am of clearance items. Unfortunately with all the chemicals and preservatives in foods they pretty much last forever! After Christmas  when all the sales were on I bought several different bags of candies and chocolates including Andes mints and what better thing to make with them than these delicious cookie bars?

Chocolate Mint Cookie Bars

Ingredients

1 box yellow cake mix
2 eggs
1 tsp vanilla extract
5 Tbsp melted butter
2 Tbsp milk
1 cup Andes mint chips (I used chopped Andes mints)
1 cup dark chocolate chips

Directions

Preheat oven to 350.  Spray a 9×13-inch pan with cookie spray.  Set aside.

Mix together all ingredients and spread in prepared pan.  Bake for 22-25 minutes, until lightly golden.  Allow to cool completely and cut into bars.

Is this not the easiest recipe you have ever seen? The taste of mint was so sublime! I just love it!

Besos,

Flor

Recipe source http://www.plainchicken.com/

 

Cranberry White Chocolate Chip Cookies

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Hola!

Yesterday was the worst baking day ever! I had already had a long day. I was exhausted! Then in the evening after work we went off to a concert in which my youngest was participating.  We stopped to grab a bite to eat afterward and when we arrived home I started my baking….ugh! It just was not my night to bake. It was a disaster so I decided to hold off on making cookies to send off to school with my daughter on Thursday until tonight. I hope it all works out well!

We had a great cookie exchange where I work a couple of weeks ago and that baking experience was wonderful. My cookies came out just right! There were a lot of great bakers for that exchange and all the cookies were delicious! A cookie exchange is a great for socializing and trying new cookies.

These were really good and easy to make. I love the tartness of the cranberry with the sweetness of the white chocolate.

White Chocolate Chip Cranberry Cookies

makes approximately 2.5 dozen

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Directions:

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Pre-heat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes.   Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

Try these cookies at home and you will find out first hand how delicious they are!

Besos,

Flor

Recipe from http://sallysbakingaddiction.com/

 

Red Velvet Whoopie Pies

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Hola!

Happy Monday! Here we are just a few days before Christmas! Are you all set? Are you done shopping and wrapping? I feel totally relieved to be done! So I went to my first cookie exchange on Saturday and had such a good time! Everyone’s cookies were absolutely delicious! I took my Red Velvet Whoopie and came back with several different kinds of cookies. My kids and husband ate every single cookie I brought home. I used Wilton’s candy melts to decorate the whoopie pies. They looked so cute all together.

I will be making the same thing for my second cookie exchange on Tuesday. Everyone at home kept asking if they could eat the whoopie pies and of course the answer was no. I felt so bad. I am going to try making a Red Velvet Roll Cake for Christmas…I will make it up to them with that I hope.

 

Ingredients

  • 2 ounces semisweet chocolate, chopped
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tablespoon red food coloring
  • 1-1/2 teaspoons white vinegar
  • 1 teaspoon clear Spice Islands® pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners’ sugar
  • 2 teaspoons clear Spice Islands® pure vanilla extract

  • TOPPINGS:
  • White baking chips, melted
  • Finely chopped pecans

Directions

  • In a microwave, melt chocolate; stir until smooth. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in melted chocolate.
  • Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each. Top with remaining cookies. Drizzle with melted baking chips; sprinkle with nuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Besos,

Flor

Recipe from http://www.tasteofhome.com