Snickerdoodles

I have the fondest childhood memories of these delicious cookies, which I used to eat at a friends house. With time the idea of Snickerdoodles had escaped my mind and I had forgotten all about them, I don't know if it's because they're really not common in Puerto Rico or because other cookies are more prominent, but I just couldn't remember them. I found them again one day at Quiznos and couldn't believe it, the taste and smell of them filled my mind, but they didn't taste the same... So, yesterday while I was searching different recipes I found them again and decided that I would try and make them and here it is! This recipe makes pretty thin cookies, which would be the perfect compliment for ice-cream, and even more so if they're warm or right out of the oven! All I can say is that traditional baking rules do apply, I burnt my first batch by leaving it unattended for like 5 minutes, so be very watchful, besides that the results are great! Hope you try this recipe!

Let me know what you think!

Xo

Flor

Snickerdoodles

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cup all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

Steps

Heat oven to 400F. Mix 1 1/2 cups sugar, butter, shortening and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 mins or until set. Remove from cookie sheet and let cool.

Cinnamon Scones

The first time I tried to make scones was a total and complete disaster, so I was super determined to try them again and hopefully succeed. I tried scones for the very first time about a year ago, and I instantly loved them and obviously wanted to try and make them myself. I'm really not sure what went wrong on the first attempt, possibly the butter was to warm, but I'm extremely happy with today's results. Scones are a great coffee break snack or just to have them at your house for when you need those little sweet moments or impromptu get-togethers . Hope you try & like these scones!

Let me know what you think!

Xo

Flor

Cinnamon Scones

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, chilled and cut into chunks

1 egg, separated

3/4 cup buttermilk 

Steps

Preheat oven to 375F. 

Combine flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl.

Add the butter chunks and use your hands to work the pieces into the flour. Keep breaking it down until  the butter pieces are small.

Whisk the buttermilk & egg yolk together and gradually add it to the flour mixture. You probably won't need the entire mixture.

Place dough on a floured surface and knead with your hands until it becomes a ball.

Flatten dough and cut into wedges or desired shape and place on a parchment paper lined baking sheet. Brush with egg whites.

Bake for 18-25 minutes or until golden brown.

Cinnamon Glaze

1/4 cup powdered sugar

1/2 teaspoon cinnamon

2 teaspoons milk

Steps

Combine powdered sugar and cinnamon in a small bowl, add milk one teaspoon at a time and stir together. Drizzle over cooled scones

Tembleque

Try to imagine the most delicious, silky and smooth dessert ever, full of coconut flavor... this is "Tembleque". It's a traditional dessert served in Christmas here in Puerto Rico, and by far my favorite. Don't get me wrong, it's not only reserved for holidays, but it's a time when you know for sure it'll be present. It's called "tembleque" because it shakes and kind of wobbles when you serve it, but it's amazing. If you like coconut or wan't to taste it in all its glory, you need to try this dessert, plus it's really easy to make!

"Tembleque"
3 cups Coconut Milk
1/2 cup Sugar
4 tablespoons Cornstarch
Pinch of salt

Directions:
Combine coconut milk, sugar, cornstarch and salt in a sauce pan. Cook at medium heat while constantly stirring until mixture thickens and covers the wooden spoon. 
Pour in a glass bowl, let cool. Once cooled dust with cinnamon.

Enjoy! 

* TIP: Tradition calls for a large wooden spoon.