Palmier, elephant ear, corazón…whatever you call them, these cookies were a staple from my childhood. I would almost always pick out an oversized palmier to enjoy all by myself. I don’t know how these cookies aren’t more popular. They’re made from a puff pastry similar to a croissant dough (minus the yeast) and are the perfect amount of sweet and flaky. Just typing this reminds me of why I wanted to make these so badly! Though technically I am a pastry school grad, I cheated and bought puff pastry instead of making it myself. I do recommend buying a quality brand of puff pastry as it could make all the difference!
– 1 sheet frozen all butter puff pastry (I used Dufour brand. *Seriously, it’s the best!*)
– 1/2 cup -3/4 cup granulated sugar
Measure out your granulated sugar. I started with about 1/2 cup. Pour half of the sugar onto a clean work surface. Unfold the thawed puff pastry and place it directly onto the sugar. Sprinkle the top of the puff pastry with the remaining sugar, adding more until the top is evenly and generously covered.
Gently roll out the puff pastry to press the sugar into the dough.
Now comes the rolling or the folding. You can either fold the puff pastry into quarters until you get a heart shape, or you can roll the dough from the outside edges in. I’ve found that folding gives me taller and narrow palmiers, while rolling gives me shorter and wider cookies. It’s all about personal preference! Wrap the folded log in plastic and refrigerate for about thirty minutes to an hour, or until cold.
Remove dough from the fridge and slice into cookies roughly 1/2 inch thick.
Arrange cookies onto lined baking sheet. Bake in 400 degree F oven for 15 minutes or until golden brown.
Halfway through baking, flip the cookies so they brown on both sides. Remove cookies from the oven and allow to cool slightly before transferring to a wire cooling rack.
Perfection. I won’t even say how many I ate as they came out of the oven!
Arepas are one of my favorite dishes from Colombia. If you don’t know what an arepa is, it is a type of tortilla made from corn. You can eat them with a cup of hot chocolate for breakfast, or as a side dish with dinner. I was lucky enough to have my dad teach me how to make authentic arepas before moving to Chicago. Here’s how you can make them too!
– 4 cups precooked white corn meal
– 1/4 cup unsalted butter
– 2 tsps salt
– 3 cups queso blanco
– 5 1/2 cups water
1. Place corn meal into a large bowl. Grate the cheese and add it to the meal.
2. Add 3 cups of water to the meal and cheese mixture.
3. Melt the butter and add to the mixture.
4. Place 1 cup of warm water in a small bowl and use it to dissolve the salt. Add salt water to dough.
5. Mix dough with a wooden spoon to combine all of the ingredients. Slowly add the remaining water while continuing to mix the dough.
6. Use your hands to mix dough until it is firm.
7. Once the dough is firm, roll it into balls about 1.5″ in diameter.
8. Use your hands to flatten the balls into 1/4″ thick circles.
9. Grease a pan and place on medium heat. Cook each side of the arepa for about 5-6 minutes.
The combination of sweet and salty is one of my all time favorites. I remember when I first discovered the combo when a friend dumped Sno Caps into our bag of popcorn at the movie theater. I haven’t looked back since. Yesterday, I really wanted something to satisfy my craving for something chocolatey. I decided on these Chocolate Covered Potato Chips! I used a think ruffle chip because they don’t break as easily, and deliver an awesome crunch. I love that these are quick and easy to make!
– 1 1/2 cups chocolate chips (I used milk chocolate, but dark or semi-sweet would be just as good)
– 1 bag wavy/ruffle potato chips
1. Place chocolate chips in a heat-resistant bowl and put over a pot of simmering water, making sure the bowl doesn’t touch the water.
2. Melt the chocolate until smooth.
3. Dip the chips in the chocolate until they are about 1/2 of the way covered.
4. Remove any excess chocolate. (I used a chopstick to help remove and even out the chocolate.)
5. Place chips onto a flat surface/cookie sheet lined with wax paper.
6. Let the chocolate cool completely. Or if you’re like me and can’t wait, put them in the refrigerator to cool.
7. If you don’t eat them all in one sitting, you can store them up to one week.
If you’ve never tried dulce de leche, then you are seriously missing out. If you don’t know what Dulce de Leche is, it’s a rich confection made by heating sweetened condensed milk. You can eat it on cookies or crackers, use it to fill cupcakes, or just eat it on it’s own! There are many different ways to make dulce de leche. I like to make it on the stovetop. Normally, I have my mom’s pressure cooker and cooking time only takes an hour. However, if you don’t own a pressure cooker, you can still make dulce de leche by following these steps.
Stove-top Dulce de Leche Recipe
1. Start by removing the label from your can of sweetened condensed milk.
2. Pierce three holes at the top of the can in a triangle formation. *This step is critical as it helps release the pressure from the heat, preventing the can from exploding.*
3. Place the can in a pot, and fill it with water 3/4 of the way up the side of the can.
4. Bring the water to a simmer and let the milk cook for about 3-4 hours. (Longer if you want a thicker consistency.) I usually cook mine for approximately 4 hours. If milk comes out of the piercings at the top of the can, make sure it doesn’t spill over.
5. Use tongs to remove the can from the water, and place it somewhere to cool.
6. Mix the dulce de leche until it is smooth. Let it cool before refrigerating.