Happy December everyone! I’m so excited to bake lots of holiday treats this month. Lately, I’ve been craving ginger spice treats. I’ve already made a ginger spice latte.
That immediately made me wan to try making a ginger spice latte mug cake.
Speaking of lattes, have you tried the new Verismo system from Starbucks? It’s their version of the single cup home coffee system that even makes Starbucks lattes by inserting a milk pod. I recently sampled it at Sur La Table and really enjoyed it.
Last month, DH and I had the pleasure of eating and catching up with The Man himself at a great little Colombian restaurant.
It was our first time eating Colombian food and we couldn’t have had a better dining guide to introduce us to the cuisine.
Unlike the thicker pastry dough of Portuguese and Filipino empanadas DH and I are more familiar with, these have a thinner corn flour shell. They are deep fried and filled with ground meat. We really enjoyed these. They arrived piping hot and we were instructed to wrap it in a napkin before eating it. They reminded me of a deep fried taco. In fact, DH couldn’t stop talking about them on the drive home. He’s never cared much for empanadas but he couldn’t believe how good these were.
Chorizo con Arepa
Kirk ordered this one so we could taste the difference between this chorizo and the one served on the entree DH later ordered. I preferred the taste of this one.
A giant fried potato ball stuffed with chicken and saffron. The filling varies from day to day.
I love shortbread cookies. They keep well, are easy to make, and melt in your mouth.
Recently I came across a recipe that uses custard powder to give an even more melt-in-your-mouth sensation than regular shortbread cookies. I love finding new ways to use custard powder. So far I’ve made an eggless custard cake and a pumpkin custard cake.
Custard powder is available at Fresh n’ Easy and on Amazon.
These were the fastest shortbread cookies I’ve ever made. I literally made them in the 10 minutes I was waiting for something else to finish.