Cinnamon Almond Meltaway Rosquitas

I love meltaways… I mean… What’s not to like? Sweet, buttery and they really do melt in your mouth.

I really like Martha Stweart’s Lime Meltaways recipe, so I decided to use it here but changing a couple of ingredients 😉 since we have this crazy cold weather I decided to use more cozy flavors, like orange, cinnamon and almonds. Also I just got a cute mini doughnut cookie cutter and I couldn’t help but use it! LOL. Here is what you’ll need to make 5 dozen.

3/4 cup unsalted butter, room temperature

1 cup confectioners sugar

2 tablespoons fresh orange juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons plain all-purpose flour

2 tablespoons cornstarch

1 1/2 teaspoon cinnamon

1/4 teaspoon coarse salt

a handful roasted chopped almonds

Image

Place butter and 1/3 cup confectioner’s sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium speed until pale and fluffy. Add the orange juice and vanilla, and mix until fluffy.

Using a fine mesh sieve, whisk together flour, cornstarch, cinnamon and salt into a bowl; whisk together to combine well. Add to butter mixture along, add chopped almonds and beat on low speed until just combined.

Roll the dough between two pieces of parchment paper (about an inch thick) and placing it in a cookie sheet refrigerate for at least 1 hour. If you want to make them the traditional way, divide dough in half. Place each log on an 20 by 30-cm (8 by 12-inch) sheet of parchment. Roll in parchment to form a log 3-cm (1 1/4-inches) in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350F. Cut into doughnut shape with cookie cutter. If going the Martha Stewart’s way, remove parchment from logs; cut into 6-mm (1/4-inch) thick rounds. Space rounds 2.5-cm (1-inch) apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm,toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Image

Delightful with a cup of tea!

Enjoy!

Easy Dulce de Leche (GF)

I’m back!!! Finally the holiday season has past and with it I get a little bit of free time. It’s the craziest time of the year for my etsy shop, swamped by orders! But thankfully it’s all gone. (Sigh of relief!)

So I here I come with a simple yet time consuming recipe, but also with an easy, effort free variation. Traditionally dulce de leche is very time consuming and although I think the amount of time required to make this recipe it’s a lot, I really, really, really think everybody should give it a try at least once in a life time. The results are awesome!!!

Home made dulce de leche 1

The list of ingredients is minimal, and almost everybody should have these three ingredients at hand at any time, here is what you’ll need:

4 cups whole milk

12 oz. sugar

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract (feel free to substitute with other flavorings like almond, maple…)

home made dulce de leche

In a heavy bottomed pot, heat the milk, sugar over medium heat until sugar dissolves. Add the baking soda and vanilla and stir. Let cook for about two hours (medium low heat), stirring occasionally with a wooden spoon to prevent sticking.

You’ll notice that as water from the milk evaporates, mixture will slowly thicken and color will change to a lovely caramel color.

Cooking time is approximate, since every stove is different. But keep in mind that the last hour (last hour low heat) is the most important, since you’ll have to stir it constantly to avoid lumps or the mixture getting stuck to the bottom of the pot.

dulce de leche

Remove from the heat when you get a light custard consistency to it. Keep stirring it for 5 to 10 minutes to help it cool down. You will notice that it will thicken even more. Pour into jars. They’ll keep in the refrigerator for about two weeks. You can also preserve them using your preferred canning technique.

I enjoyed mine right way as you can see in the pics in a very simple way, I toasted a sprouted grains slice of bread, cut some banana slices (used a heart shaped linzer cookie cutter insert for cuteness purposes 😉 and drizzled the dulce the leche all over it. YUM!!!

dulce de leche

Note that this recipe is for a more drizzable dulce the leche.

Here is the less involved version and more spreadable also. You’ll need a can of condensed milk and a pot full of water, boil it for 3 hours and you are done!!! If you have a pressure cooker, boil the can for 40 minutes. In both cases wait for the can to cool before opening.

ENJOY!

.