Pots and Pins

Boboti - South African Meat Pie...

Pots and Pins — 2012-01-28T09:31:55-08:00

Years ago we had a neighbor who made weird food. Weird smelling, weird looking, weird tasting...weird to us. Some of her dishes we couldn't pronounce and after a few meals at their home that gave us a night on the tiles, we quickly came up with a list of excuses to offer up when we were invited to dinner. I tell you this because this is exactly the kind of recipe she would have made. I remember calling my mom to tell her we were served Ethiopian Cous-Cous and it was barely edible - we both laughed hysterically - my mom laughed because she thought this neighbor was hugely entertaining and I laughed because I had escaped food poisoning once again. (Not that there's anything wrong with Ethiopian Cous-Cous...her version just happened to taste like camel dung.) Well now it seems I am the maker of weird food.

Every morning, my neighbor Linda and I walk 3 to 4 miles, depending on how cold and rainy it is. And we usually talk about food, like what we had to eat the night before. Linda came across this recipe and made it for her foodie family - and they all loved it - and that was good enough for me! Linda sent me the recipe and after reading it I did a quick search - there are several versions on the internet as Boboti is practically the official dish of South Africa, famous even! I knew I would love it - it's full of spices with a touch of sweetness...but I also knew the mister would hate it and accuse me of trying to kill him - which he did. Lean ground beef, onions, apples, carrots, raisins, spices and Major Grey's Chutney...what's not to love?!

Actually, the mister accused me of trying to systematically destroy his delicate constitution/colon and in between bites of Boboti, he asked if my happiness depended on him being in a VA hospital with a bag hooked up to his side, because with food like Boboti that was where he was headed. Good to know. The mister, as I have already told you, hates spice, hates flavor, hates anything that tastes great. And this tastes great - AND despite his complaints he ate it! Yes, it has spices in it, cumin, curry, cloves...but it's not overly spicy and it's not hot-spicy. On my weird meter, this would rank near the top...fruity and spicy hamburger with an egg mixture poured over the top...definitely weird food for a little mountain girl but it's fun and filled with flavor...I'm giving this one 4 dangs on the Dang Meter...it's dang, dang, dang, dang good!

Boboti is cooked in a bread-loaf pan and when it is un-molded it holds it's shape, looking just like any meatloaf. But when sliced it crumbles. Linda served her Boboti over mashed potatoes, I served mine with roasted potatoes...mashed would be a better choice but either way, put on your adventure hat and give this one a go.

Boboti - Adapted from Linda Tantillo and Epicurious

cooking spray

1 1/2 lbs. uncooked lean ground beef

1 medium onion, finely chopped

1 medium Granny Smith apple, peeled, cored and finely chopped

2 large carrots, peeled and finely chopped

1/2 cup raisins

2 bay leaves

1 clove garlic, minced

1 tablespoon curry

1 1/2 teaspoons salt

1 teaspoon chili powder

1 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cloves

1/4 teaspoon black pepper

zest from half a large lemon

juice from half a large lemon

1/4 cup dry red wine (you could use beef stock)

3 tablespoons Major Grey's Mango Chutney

1 cup fresh bread crumbs

2 large eggs

1/2 cup milk

Preheat oven to 375 degrees. Coat a 9-inch bread loaf pan with cooking spray. In a large non-stick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wood spoon as it cookes. Drain meat; set aside. In same skillet, over medium-high heat, combine onion, apple, carrot, raisins and bay leaves and cook, stirring frequently, until soft, about 10 minutes. Stir in garlic and all of the spices, lemon zest and juice, and cook for an additional 2 minutes.

Stir meat into vegetable mixture and add bread crumbs. Pour in wine and scrape the sides and bottom of skillet to loosen up any stuck pieces of food. Simmer mixture, stirring constantly, for 5 minutes; remove from heat. Remove bay leaves. Stir in chutney. Spoon mixture into prepared pan and press down with back of wooden spoon.

In a small bowl combine eggs and milk, whisk together. Pour over the top of the meat mixture, tilting pan to evenly coat top. Bake in 375 degree oven for 20 to 25 minutes or until egg mixture on top is set. Let cool slightly before un-molding and cutting. Serves 6 to 8.

Hot Artichoke-Asiago Dip...

Pots and Pins — 2012-01-26T09:28:12-08:00

I know what you're thinking...you're thinking this sounds familiar...you're thinking this must be like the Hot Artichoke-Parmesan Dip that you've had before...you're wrong...it's better...the dip you had before, to put it simply - and to music, it can't touch this!

Don't you just love those pants? Don't you wish you were wearing a pair right now? I am. MC Hammer pants first thing in the morning...you can't touch this!

While this recipe might be similar to one you've had before...it's so much better, tastier, zippier that you'll never go back...and every time you take a scoop of this mind-blasting dip (mind-blasting is the next step past mind-blowing) you'll thank me, with or without MC Hammer pants. Here's why: The other dip has Parmesan cheese, mayo and canned artichoke hearts and maybe a dash of Cayenne. Good, but not worth the calories. This dip has Asiago Cheese (more flavor than Parmesan), cream cheese (for an extra-creamy-richness), hot marinated artichoke hearts and garlic (just to get your heart pumping)...mixed together and baked it turns into nectar of the Gods...shoot me if I'm lyin'!

Hot Artichoke-Asiago Dip - Pots and Pins

3 jars (6 oz.) Hot marinated artichoke hearts, drained

2 cloves garlic, minced

1/2 cup mayonnaise

6 oz. cream cheese, softened

1 cup Asiago cheese, shredded/grated

1/2 teaspoon salt

1/2 teaspoon white pepper

Preheat oven to 350 degrees. In a large bowl combine all of the ingredients and mix well. (I did not cut the artichoke hearts into small pieces - I like bigger pieces but feel free to cut them if you want.) Put into an oven-proof baking dish and bake for 30 minutes. Serve with tortilla chips or baked pita chips or pita bread. Makes about 2 1/2 cups, serves 6 to 8 normal people or two pigs, as in yours-oink-truly.

B-C-T-Deviled Eggs...Bacon, Cheese and Tomato...

Pots and Pins — 2012-01-23T09:42:10-08:00

I've been home just over 24 hours...the house has been de-contaminated (after 3 weeks of the boy and mister running amok, it needed sterilization!), the laundry is done, and all of the fast-food containers and leftover pizza have been removed from the refrigerator. A big pot of soup got us all back to "normal" and the mister enjoyed a plethora of "football food" while he watched the playoffs...it's good to be back!

Before I get to the most delicious deviled eggs you'll ever eat, I need to tell you about my latest kitchen find...I saw a pair of "herb scissors" in a kitchen shop, they were $29 and the sales lady said they were great...but $29?!? The very next day I was at Bed, Bath and Beyond and in their Christmas clearance area I saw "Shredder Scissors," and the box said they would protect my identity. They were $5 so I thought I'd see if they could protect my identity AND shred my herbs! And guess what?!? They shredded my Italian parsley like nobody's bizness! This is now my favorite kitchen gadget! (I did a quick on-line search and the scissors did not come up on Bed, Bath and Beyond but you can get them on Amazon for $5.99.)

As you know, I do not eat eggs...so I personally cannot attest to the deliciousness of this creation...however, both the boy and the mister scarfed these up in a matter of minutes. Now, it could be due to my 3 week absence, and the fact that he was starved for real food, but the mister actually said, after his first bite, "Wow, these are great!" Four single syllable words is nothing to write home about, but when they are uttered by a knuckle-dragging caveman in the right order, well, that's saying something! And the boy, who tends to inhale his food without chewing, stopped mid-bite to tell me he loved these eggs...and then asked why I didn't make more?!

Bacon crumbles, shredded Gouda cheese and fresh tomatoes (B-C-T), all mixed together with a bit of onion, mayo and hard-boiled eggs...these make great game-day (or any other day) treats!

B-C-T-Deviled Eggs - Pots and Pins

5 hard-boiled eggs, peeled

2 tablespoons shredded/grated Gouda cheese

2 tablespoons bacon, cooked till crisp & crumbled

1 tablespoon fresh tomatoes, finely chopped

1 teaspoon onion, minced

3 to 4 tablespoons mayonnaise

salt and pepper to taste

Italian parsley, shredded, for garnish, optional

Cut eggs in half length-wise. Remove yolks from eggs and put into a medium-size bowl. Mash yolks with a fork. Add Gouda cheese, bacon crumbles, tomatoes, onion and mayonnaise, stir until well combined. Season with salt and pepper to taste. Spoon egg mixture back into egg whites, heaping on top. Garnish with Italian parsley, if desired. (I forgot to add the parsley!)

"He is happiest, be he king or peasant, who finds peace in his home." ~ Johann von Goethe

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One year ago: Two of Mom's Quilts

Two years ago: Felted Wool Pillow

Three years ago: Francais Lemon Tart (This one is dang good folks...5 dangs worth of good!)

Four years ago: Valentine Pillow

Swiss Chocolate Cheesecake Cookies...

Pots and Pins — 2012-01-19T07:40:54-08:00

The boy called me this morning (I'm still in Utah) to say he had cleaned out my pantry and was starting on the refrigerator...the boy does not realize he has just put himself in harm's way. He thinks he's helping me,...he thinks he's doing me a favor ... but he could not be more wrong.

The boy sent this picture to me - this is just SOME of the stuff he said had "expired"...whatever...As if JIF Peanut Butter HAS an expiration date! The thought of him man-handling my cupcake liner or tossing the bottle of apple-cider syrup because it only has two tablespoons left makes my blood boil! I have pretty much had a "hands-off" policy when it comes to the boy, thinking he was pretty much perfect...but now I can see that I have been too soft...too kind...too permissive...and I've done him a huge disservice...when I get home the boy and I are going to have a little Come To Jesus talk...NO ONE TOUCHES MY PANTRY...NO ONE!

I came across a recipe for Red Velvet Cheesecake Cookies on Pinterest - and they held my interest...so I set about to make them for a little soiree my sister was having but I was unable to find a Red Velvet Cake mix which the recipe called for. Since Red Velvet cake is basically a chocolate cake with a lof of red food coloring, I used a Duncan Hines Swiss Chocolate Cake Mix instead...as far as mixes go, this is one of the best! If you want the original recipe, you can find it at Two Peas and Their Pod (thanks Maria and Josh and Pinterest!)

Maria and Josh's recipe makes ten HUGE cookies, I made mine smaller and ended up with 24 five-inch cookies and they are incredibly good!! The tops of the cookies are drizzled with melted white chocolate, and they are crispy-chewy...but the middle of the cookie holds a surprise - creamy cheesecake-like filling that takes this cookie to a whole 'nuther level! My sister is going to love these as much as me!

Swiss Chocolate Cheesecake Cookies - Inspired by and Adappted From Two Peas and Their Pod's Red Velvet Cheesecake Cookies

For the cookies:
1 box Swiss Chocolate Cake Mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz. cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

To make cookies: In the bowl of an electric mixer, combine cake mix and flour on low speed, just until mixed. Add eggs, oil and vanilla extract and mix just until combined. Dough will be thick. Remove dough and wrap in plastic wrap. Refrigerate dough for at least one hour or up to overnight.

To make the cheesecake filling: Using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth.

Preheat oven to 350 degrees. To assemble the cookies, take about a walnut-sized piece of dough and roll into ball, then flatten out into a circle, about 2-inches in diameter. In the center of the dough, place about 1/2 teaspoon of filling. Take another walnut-sized piece of dough and flatten out into a circle; cover the filling with this piece, and pinch the edges together with the bottom piece of dough so the filling is encased inside. The cookies will spread so leave two inches between each cookie. I was only able to get 12 cookies on one cookie sheet. Repeat the process until the cookie sheet is filled, then bake for 11 to 13 minutes, or until the tops are "crackled." Let the cookies cool on the baking sheet for 5 minutes then remove to a wire cooling rack and cool completely.

To finish the cookies: Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies sit until the chocolate hardens.

Makes 24, 5-inch cookies. If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. IF you can find a Red Velvet Cake mix, then these would be perfect for Valentine's Day...chocolatey, creamy and red...and if you really wanted to seal the deal, use a heart-shaped cookie cutter!!!

P.S. These cookies were a hit with the entire famdamly...everyone loved them! These just might be my all-time favorite cookie!!

Cheesy Chicken Enchiladas...

Pots and Pins — 2012-01-15T08:15:20-08:00

It hardly ever snows in Seattle, but when it does the entire place shuts down. Well, yesterday is snowed and the mister, already annoyed that I've been gone for so long is now super annoyed because he has no one to complain to, no "football food," no one to watch him wield the remote, no one to do his laundry and now there's snow...in his world this is the same as being indicted, audited and deported! So, being the sweet, gentle, kind person that I am, I did not tell the mister about our fabulous feast we devoured while watching San Francisco mow over New Orleans...that would have been cruel. But I see no reason why I can't tell you!

This is one of our family's favorites...it's creamy, cheesy, mild and filling...plus it's dang good! These can be made as mild or as spicy as you like. For this batch I used La Victoria Salsa Verde, Medium, as the topping, but it was still very mild. If you want more of a kick use the "hot" version.

What would enchiladas be without cheese? Nada! So after the Salsa Verde, grated cheddar is put on top...as much as you want, I used 4 cups, two cups per pan, just on top, plus there is more in the filling...when I say cheesy I mean cheesy! This recipe makes 20 enchiladas - enough for a hungry crowd no matter what their NFL affiliation!

Cheesy Chicken Enchiladas - Adapted from Nancy Long

20 flour tortillas

8 boneless, skinless chicken breasts, cooked and shredded or cut into small chunks

1 can (8 oz.) diced green chilies

2 cans (10 oz.) Cream of Chicken Soup

2 cups sour cream

10 green onions, finely diced

1 clove garlic, minced

1 to 2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1 can (4 oz.) sliced black olives, optional

6 cups grated cheddar cheese, separated

1 jar (12 oz.) La Victoria Salsa Verde, Medium, or another salsa verde

Cook chicken, either grill it or pan fry, and shred or cut into small chunks. Set aside. Grease two 9x13-inch baking pans, set aside. Preheat oven to 350 degrees. In a large bowl combine green chilies, Cream of Chicken soup, sour cream, green onions, garlic, cumin, salt, pepper and black olives, if using. Stir in chicken. Stir in two cups of the grated cheddar cheese. Adjust seasonings if needed by adding more salt, pepper or cumin to taste.

Place about 3 tablespoons of this mixture on top of a tortilla and roll up. Place seam side down in baking dish. Continue until all tortillas are filled, the enchiladas will be very tightly packed, with 10 enchiladas in each pan. Spread remaining mixture on top of enchiladas. Pour about 1/3 cup of the Salsa Verde over each pan, spreading until each enchilada is covered. Put remaining 4 cups of cheese on top of enchiladas, two cups per baking dish.

Bake in 350 degree oven for 30 minutes. Remove and serve hot, makes 20 enchiladas. (Enchiladas can be frozen before baking or after baking, let cool and then freeze. Allow to thaw on countertop for 30 minutes before baking for 45 minutes.)

She's Here!

Pots and Pins — 2012-01-12T14:17:05-08:00

Baby Elsa arrived this morning at 7:54 weighing in at 7 lbs. 14 oz. and she is 20-inches long...to say she is beautiful would be lying, she is gorgeous! Elsa looks just like her big brother Max...and her mom and me!!...and she's as sweet as can be!

Now I know what it feels like to be on Cloud Nine...and it's everything it's cracked up to be!

I would highly recommend you all get yourself a granddaughter as soon as possible! Life is good!

Biscoff Spread/Speculoos...

Pots and Pins — 2012-01-12T07:04:58-08:00

Feel free to consider this post a Public Service Announcement...I know something YOU need to know...so sit up and pay attention! The information I'm about to impart will rock your world...but first, a little background: These delicious little caramelized biscuits/cookies come from a Belgium Bakery and are famous for being served on domestic and international airline flights. The mister and I fought over a package on our return flight from France...I let him have them and while he was stuffed into his micro-coach seat enjoying his victory, I waltzed up to the Flight Attendant and asked her if I could have another package...she gave me three! I ate one package, containing two cookies, before returning to my seat and then hid the others to savor once I had returned home...all's fair in love, war and cookies!

And savor them I did! That would have been the end to my Biscoff story except that last week my dear foodie friend Joni in Sacramento emailed to tell me I must RUN to the nearest World Market and buy a jar of Speculoos! And so I did. But once at World Market I couldn't find Speculoos anywhere! Luckily, one of the staff knew what I was talking about and handed me a jar of Biscoff Spread.

The spread, like the cookies, has a unique taste - not just caramel, but cinnamon, cloves, cardamom, nutmeg, ginger and white pepper...it's a down-right yummy-gingerbread-y tasting spread that only has 88 calories in a tablespoon making it practically a free food!

I wasn't sure what to do with it once I got it home...my nieces and I ate it on toast, celery, crackers, English muffins, waffles and on sliced apples...all fabulous. And Joni pointed out that this spread would be wonderful in all kinds of desserts...from fillings in cakes, cupcakes or crepes to a topping on ice cream or brownies or whatever!! Check out the Biscoff Recipe site for some great ideas!

If you don't have a World Market near you, you can order the spread and the cookies on line by clicking here, it comes in smooth and crunchy (the crunch is from bits of the cookies!)

Lastly, to be completely honest, forth-right and true...my name is Nan and I'm a brand-new Biscoff Addict. Please don't send help. And you're welcome.

Canned Cuties...

Pots and Pins — 2012-01-10T05:58:32-08:00

My sister and her hubby flew to Jamaica the day after I arrived - but not before giving me the keys to their cars and house and permission to kill their children if they misbehaved...oh, let me be specific...teenagers...three of them! I'm WAY to old for this gig! And really, three is misleading because it's more like ten...the 16 year old has a boyfriend who is always lurking around, the 19 year old has a bevvy of beauties that circulate in and out and the only Grace in this entire situation is Grace herself...she's 14 and is still under the illusion that her Auntie says what she means and means what she says. The others have me figured out and know all the buttons to push...So five days and 16 loads of laundry later, yes, you read that right, 16, there has not been one drop of blood shed, the cars have not been wrecked, no windows were broken, no fires were started, everyone is present and accounted for and they're all still speaking to me...all in all I'd say I've been a regular Mary Poppins and/or I'm extremely lucky!

While the older kids were running amok, Gracie said she'd help me can Mandarin Oranges, also known as Satsumas and Cuties. They are available everywhere this time of year and are like a bite of sunshine on a winter's day. I read a recipe that said canning Cuties was super easy...and it said they would taste much better than the ones we can buy at the store that are already canned. What better thing to do on a snowy, cold, January day?!?

We purchased two 5 pound boxes of Cuties and then the two of us peeled and separated the oranges into segments, removing as much of the white pith as we could - (Cuties are advertised as the orange even kids can peel!), it was very easy - it probably took us about 30 minutes. Once our jars were sterilized (in the dishwasher) we put the oranges in the jars then covered them with a sugar and water solution, two parts water to one part sugar. (Several recipes I read said the oranges could be covered in water alone or a very light sugar/water mixture. I opted to use a heavier sugar/water syrup to pour over the fruit, but it's totally up to you.) The lids were put on and then they were processed in a boiling water bath for 15 minutes. Canned oranges can be stored at room temperature for up to six months, but once opened they need to be refrigerated and eaten within one week.

Canned Cuties - Adapted From Several Sources, Including Pick Your Own.Org

10 pounds of Cuties or Mandarin or Satsuma Oranges, peeled, white pith removed, segments separated

8 cups water

4 cups sugar

12 pint jars, sterilized

Combine water and sugar and bring to a boil. Boil for 5 minutes, reduce heat to simmer. After oranges are peeled and segmented, put into hot, sterilized jars, leaving an inch head room. Pour sugar water over top, covering oranges, leaving 1/2-inch space at top of jar. Put on lids and process in a boiling water bath for 15 minutes. Let sit on a dish towel on countertop for 15 hours. Store at room temperature.

Note #1: After the oranges were canned and sufficiently admired because they are SO pretty...I read some reviews that were very disturbing! It seems a lot of people have tried to can oranges and they ended up with jars full of bitter tasting fruit! The white pith on the oranges must be entirely removed, according to one person, who went on to say that any amount of pith will make the oranges bitter. Well, it's only been a few hours so I don't know how they taste...but I will definitely let you know if my oranges are bitter...or better!

Update: The oranges are very good, but not nearly as sweet as I thought they would be. When I do this again, I will probably put in a lot more sugar and maybe even use orange juice as the liquid - with sugar - I like them sweet! They definitely were NOT bitter...so I'd say they were better!

Note #2: My canning directions are pretty loose - I had my mom standing next to me telling me exactly what to do, she's an expert in these matters. If you don't have a mom who's an expert in canning, please look up directions for preparing/sterilizing jars and lids and for the water bath.

Uncle Grant...

Pots and Pins — 2012-01-06T22:48:27-08:00

I flew to SLC earlier than planned to attend the funeral of my uncle Grant...as funerals go it was great, very sweet and touching, a wonderful reunion of family and friends. My uncle Grant was infamous for a lot of things...like making anywhere between 12 to 15 tuna sandwiches out of one small can of tuna and Miracle Whip...he loved his Miracle Whip... which he also used in his potato salad, along with canned milk...I watched him make it years ago and when he poured in the milk I lost my appetite completely. I'm sure it was good...not really...seriously, how could it have possibly been even edible?!??! Uncle Grant could roll his eyes and offer up a "tsk-tsk" like nobody else - but I'll always remember him for the twinkle in his eyes.

Grant and my dad were the best of buds - they golfed together, traveled together, even played the slots together and more than anything they loved yelling and screaming at the TV while watching college sports - every game they watched had blind refs!

If my dad had spoken at the funeral he would have said Grant was the best brother a man could ever have. He would have also said Grant was a great example and role model, not just for him but for his eleven children, all of whom turned out great. My dad probably would have told a story or two, like how Grant loaned him his car and gave him $100 so he could go on his honeymoon. And he definitely would have talked about Grant's strong faith and how he knows he'll see him again. (My dad is pictured on the left and Grant, his big brother, is on the right.)

Grant was dad's brother for over eighty years and mom's brother-in-law for over 65 years - all those years filled with great memories. The only thing equal to the love my parents have for Grant is the hole his passing has left in their hearts.

This picture was taken a few years ago - everyone is all smiles from an evening of laughter. That's my Aunt Karla and Uncle Grant on the left, my parents are in the center, and my Aunt Tillie (dad and Grant's sister) and Uncle Gordie on the right.

I think my dad would only have one thing to add to this post about his brother...till we meet again!

Alfajores...

Pots and Pins — 2012-01-03T07:29:44-08:00

A sweet friend's daughter just returned from Peru or Brazil or Argentina...I am geographically challenged when it comes to any place south of Tacoma and I have no memory...but she was definitely somewhere in South America and after I had a chance to welcome her home, I found myself thinking about the food she must have had to endure...as she was not dining in hotels or restaurants I'm pretty sure she had a steady diet of rice and beans. With South America on my brain, I came across not one but two recipes for Alfajores (Al-faa-hoars)...and most of the reviews for these cookies (all raves btw) claimed they originated in either Peru or Argentina but others said they were from Spain, Costa Rica and Mexico! And my friend's daughter said she loved them and tried to bring some home but I think she said they were confiscated at the airport...so with reviews like that, I had to make them for myself!

Alfajores are a sandwich cookie...they are buttery-cake-like cookies sandwiched together with Dulce de Leche (caramel milk spread). Sounds great, no? The cookies themselves are very light, and have almost a shortbread taste, with only the faintest hint of orange - so they're good and with Dulce de Leche they are better. But to tell you the truth, I wasn't that impressed - yes they were good, but they weren't great - at least, not great enough to risk a sugar spike or even a mild coma! So to make them worth risking my health, I added the zest from one orange to the mix for more of a punch and then after the cookies were assembled I rolled the edges in shredded coconut, sprinkled them with powdered sugar and gave them a light dusting of more orange zest...THEN we were talking seriously good! And different. Good and different - what more could you want from a cookie on the third day of your New Year's diet?!?

You can make your own Dulce de Leche by boiling an unopened can of sweetened condensed milk for about 2 1/2 hours; let it cool before opening it. Or you can purchase Dulce de Leche at most grocery stores, it comes in a can or jar. I loved the addition of the extra orange flavor and the coconut but with them, these are not authentic Alfajores...just in case the Alfajores Police are reading, I know I have sinned. Please forgive me, but they are MUCH better my way!

Alfajores - Adapted from Martha Stewart and Matt Armendariz

3 cups all- purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup (1 1/2 sticks) butter, room temperature

1 1/4 cups granulated sugar

2 large eggs, room temperature

3/4 cup whole milk

1/4 cup freshly squeezed orange juice

2 oranges, zested (zest oranges first before squeezing for juice), divided

1 teaspoon vanilla

1 jar (17 oz.) or 1 can (10 oz.) Dulce de Leche

1 cup shredded coconut

Powdered sugar for dusting

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs one at a time and continue mixing until all is combined. Slowly add flour mixture, mixing to combine, batter will be stiff. Slowly add in milk, orange juice, vanilla and the zest from one orange.

Using a tablespoon or a small ice cream scoop, drop dough onto prepared baking sheets, about 2-inches apart. Transfer to oven and bake until golden on the bottom, about 10 to 14 minutes. The cookies will not brown on the top, they remain light in color. Transfer cookies to a wire rack to cool completely.

When cookies have cooled completely, spread the bottoms of half of the cookies with Dulce de Leche; sandwich together with remaining cookies, pressing lightly just so Dulce de Leche comes out to the edges of the cookies. Roll the cookie edges in shredded coconut. Place on serving tray and give them a light dusting of powdered sugar. Sprinkle the remaining orange zest over tops of cookies. Makes about 30 cookies (in case you're counting, I doubled the recipe so I could make some for friends - they are definitely "friend worthy!)