Category Archives: dessert

Arroz con Leche

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I love arroz con leche. It reminds me of my  Grandma Tavita, my childhood and simpler times. This recipe isn’t exactly like my Gram’s but it’s pretty similar. It’s good, comforting and creamy – and not exactly health food. That’s why this is only my third time making it this year…and I eat it all by myself! M and the kids wont touch it – maybe when the kids are older they might want to. But, I think for some people, if you didn’t grow up eating something you may never like it. I love Mexican food, because of course I grew up eating it and it always reminds me of my Gram 🙂 I miss her! Thanks for reading, enjoy!

Arroz con Leche Recipe – adapted from Ingrid Hoffman

  • 1 cup long-grain white rice ( I use Jasmin rice)
  • 2 cinnamon sticks
  • 1 tablespoon lemon zest
  • 3 whole cloves (I omit these)
  • 4 cups water
  • 1 egg
  • 3 cups whole milk
  • 1 (12-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins, optional

Directions –
 Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.

Let cool uncovered.

Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.

Cookie Dough Truffles

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Hi everyone! I haven’t blogged in a couple of years, so I’m hoping it becomes easier the more I post. I am definitely not a writer nor do like to write – but I do love cooking and baking!

I started posting on my FB wall a year ago about all the new recipes I was trying. Surprisingly, several friends told me how much they appreciated it or that they enjoyed certain recipes.  Last night my husband told me I should start a website to keep all my tried and true recipes organized and in one place. Over the year I have accumulated tons of bookmarks, emails and recipes I have handwritten. He’s right –  I really do need a better system so I don’t lose a favorite.

A few weeks ago, M (my husband) requested that I make these Cookie DoughTruffles for his college class. This Wednesday is his third to last class before he completes his Master’s degree – I’m so proud and happy it’s almost over! These aren’t difficult at all to make but they do take time because of the two separate chill times. Don’t skip these steps though, it’s much easier to work with the dough when it’s firm. Here’s the step by step pictures and the recipe for them!

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Chocolate Cookie Dough Truffles – adapted from Love and Olive Oil

  • 2-½ cups All-purpose Flour
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Butter Or Margarine, Room Temperature
  • ¾ cups Sugar
  • ¾ cups Packed Brown Sugar
  • 1 teaspoon Vanilla
  • ⅓ cups Milk Or Soy Milk
  • 1 cup Mini Semi-sweet Chocolate Chips
  • 14 ounces, weight Dark Chocolate Candy Coating

Directions:

Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap fork on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Thanks for reading! Enjoy:o)