Archives for the month of: March, 2013

The recipe many have been waiting for….ALFAJORES! This truly is a special treat. The lovely Doris shared with us her famous alfajores! Of course she has her magic touch that makes them extra special but here is the recipe for you to try out at home. They are absolutely delicious and great for everything! Enjoy!


  • 3 sticks of sweet cream butter (Kirkland brand recommended)
  • 1 egg
  • 2 1/2 cups flour (Gold Medal brand recommended)
  • 1 cup corn starch
  • powdered sugar
  • 1 can Dulce de Leche (La Lechera brand recommended)


Preheat oven to 305 degrees. Let sticks of butter sit at room temperature for about 20 minutes until they are soft at the touch but not too soft that they dent far when you touch. Press with a fork until blended as shown below.


Slowly add flour bit by bit and use your hands to fold the dough until combined well.


Add egg and mix well. Dough will feel sticky.

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Flour the surface and make dough into a ball. Let rest in a kitchen towel for 20 minutes in the refrigerator.

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After 20 minutes, cute dough in half. Use one and save the other half in the towel for later. Roll out dough to about an inch thickness.


Cut out circles with cookie cutter into as many as the dough can give. 


Place dough on cookie sheet and place in the oven for 20 minutes. 


Take out of the oven when they are still pale and not crumbling. This is the hardest part of the recipe and key for the construction of the alfajor. Take cookies carefully off of cookie sheet and let them cool. 

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Build the alfajor! Grab one cookie at a time and place dulce de leche on top (place as much dulce de leche as the thickness of the cookie for proportional taste). Grab another cookie and squish the cookies together so they create a sandwich. Roll around in a shallow tub of powdered to make sure it is completely covered. 

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So, I had incomplete amounts of chocolate chips for a recipe I wanted to make and could not find a recipe for that amount. Then I realized I also had the same awkward amount of white chocolate chips in my pantry. I found this recipe and incorporated both kinds of chocolate chips to make a perfectly harmonious cookie! Enjoy!


  • 1 cup butter flavored shortening
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well.


Sift together the flour, baking soda and salt, stir into the creamed mixture.


Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands. IMG_4997

Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven.


Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.

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This recipe is my mom’s go-to recipe when she wants to bring a little treat to share! It’s very simple and surprisingly delicious! This time we did them spring-themed but you can do any combination. Enjoy!


  • Square pretzels
  • Hersey’s Hugs (Kisses don’t work well for some reason)
  • M&M’s (color of choice)


Preheat oven to 200 degrees. Arrange all pretzels on a cookie sheet.


Then, place Hugs in the center above the pretzels.


Place cookie sheet in the oven for 4-5 minutes. As soon as the time is up, pull out cookie sheet and place M&M’s into the center of the Hugs. Remove from cookie sheet and place on wax paper for easy removal later on, since the cookie sheet will still be hot and melting the chocolate.

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For my sister’s 21st birthday, we decided to bake a fresh strawberry cake (to do something different) with a fondant beer pong scene on top of the cake. It was a delicious cake and we doubled up the recipe so we would have enough space to display our masterpiece. Enjoy!


  • 1 cup mashed strawberries
  • 2 1/2 cups all-purpose flour, stir before measuring
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


Heat oven to 375°. Grease and flour a 13×9-inch baking pan. Combine the flour, salt, and baking powder; set aside. In a mixing bowl with electric mixer, cream butter and 1 1/2 cups of sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Slowly beat about 1/3 of the flour mixture into the creamed mixture with half of the strawberries. Beat in another 1/3 of the flour mixture and the remaining strawberries. Blend in the remaining flour mixture and beat until smooth. Spread in the baking pan and bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Cool on a rack; frost with cream cheese frosting.


Now for the masterpiece!


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I had a group of my very special Venezuelan family over to have a super Baking with Friends session and this was what we made! This recipe is quite simple: the classic red velvet cupcake with an additional ingredient, chocolate chips! Here are the pictures of our entertaining night and our creative fondant creations that we placed on top of the cupcakes. Baking with Friends at its finest!


Great with milk!

Here was the fun process:


Now for the fondant toppings!


This traditional Venezuelan dessert is one of my all-time favorite recipes! My mom shared her delicious recipe. Enjoy!


  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 teaspoon vanilla or rum
  • 1/2 cup sugar
  • 1/4 cup water


Pour sugar and water into pan over high (6) stove top. Once the sugar starts to boil, lower heat (4). Once caramel starts to form, turn pan so that caramel surrounds the bottom and sides of the pan. CAUTION: the caramel gets really hot so be sure to not let the caramel come off the pan.



Set aside to cool.


Mix eggs, milk, sweetened condensed milk, and vanilla in blender. Can also add some cream cheese if thicker consistency is desired.


Pour blended mix into the caramel covered pans.


Turn oven to 350 F and place pans in larger containers filled with water for 1 hour. OR can place pan in large pot also filled with boiling water over stove top for 45 minutes.


Remove from oven and make sure that a toothpick inserted comes out clean. Separate from sides with a knife and let cool. Flip over to serve.


You can also make individual-sized quesillo in a cupcake pan. The hardest part is getting them out so be sure that the caramel has hardened so that it comes out easily when you scrape the sides.

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