Monday, December 16, 2013

Dulce de Leche Cheesecake-Filled Cupcakes

Dulche de Leche can be used in many diverse ways and these Dulche de Leche Cheesecake-Filled Cupcakes are a special treat to share with your loved ones. This post was sponsored by Collective Bias® to help others learn the many uses of dulce de leche but, as always, the recipe and the opinions in this post are my own.

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

The holidays are the season of giving, and it's also the season to recognize others and to say "thank you." I created these Dulce de Leche Cheesecake-Filled Cupcakes using Nestle's La Lechera Dulce de Leche Cheesecake Kit to deliver to Big Brothers Big Sisters in order to say thank you for all of their work in helping children realize their fullest potential.

In 2009, I became a Big Sister to my Little, and we were matched for about three years until I started graduate school in 2012. During that time, it was amazing to see how she matured and grew... both mentally and physically (she ended up being taller than me after a couple years!). Her interests evolved from thinking books were boring and a waste of time to enjoying reading and looking forward to new books, despite her struggles with reading. In 2012, I started graduate school and decided to end my match because I didn't want my Little to feel neglected while I was trying to juggle working full-time and going to school in the evenings.

This year, Big Brothers Big Sisters developed a new program called Mentor 2.0 that was created for those who want to volunteer but can't due to time constraints. The program is almost entirely electronic communication where you exchange e-mails with your mentee at least once a week. Then once every month or two, you meet in the evening at their school to participate in activities with your mentee and other mentees/mentors in the program. When I heard about this program, I immediately signed up because this was something that I knew that I could participate in and was excited to get involved with Big Brothers Big Sisters again. The program is relatively new and I've been working with my mentee for a couple months now and it's been a  very positive experience thus far.

This weekend I picked up a box of Nestle La Lachera's Dulce de Leche Cheesecake Kit at Walmart to make something special to say thank you to the folks at Big Brothers Big Sisters for their dedication and big hearts to help kids around the US. I decided to make dulce de leche cheesecake and use the cheesecake to fill brown sugar cupcakes, then I topped them with a dulce de leche and cream cheese frosting. I wanted to make special cupcakes to say a special thank you to those that help others, and I think these cupcakes are perfect to do just that!

I delivered these cupcakes to Big Brothers Big Sisters of Central New Mexico this morning before work and while these cupcakes were my "thank you" to them, they voiced how incredibly thankful and appreciative they were of all their volunteers. So despite them being recognized for their efforts, they in turn recognized others that help them to make their program successful which is what "paying it forward" epitomizes, and is why Big Brother Big Sisters is one of my favorite organizations.

If you want to say thank you or make someone feel special, please give these cupcakes a try! If you'd like more information about Nestle La Lechera Dulce de Leche Cheesecake Kit, please visit Nestle's Facebook Page.

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop

Dulce de Leche Cheesecake-Filled Cupcakes | Tortillas and Honey | #shop
Ready to be taken to Big Brothers Big Sisters!

Dulce de Leche Cheesecake-Filled Cupcakes
Cheesecake recipe from La Lachera's Dulce de Leche Baking Kit; Cupcake and Frosting recipe from Joy the Baker

1 dulce de leche cheesecake baking kit (includes can of dulce de leche, crust mix, and filling mix)
4 Tbs. butter, melted
12 oz. cream cheese, softened
2 eggs, room temperature

3 c. all-purpose flour
1/4 c. cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 c. brown sugar
1/2 c. granulated sugar
1 tsp. pure vanilla extract
3 large eggs
1 1/2 c. buttermilk

1/2 c. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
3/4 c. dulce de leche, plus more for drizzling
1/4 tsp. salt
2-3 c. powdered sugar



Preheat oven to 350, and line a 9x9 baking pan with aluminum foil or parchment paper. In a medium bowl, add together the crust mix and the melted butter. Mix well until well-combined, then press the crust formly on the bottom of the prepared pan. Set aside while you prepare the filling.

In a large mixing bowl, beat the cream cheese and filling mix with an electric mixer on medium speed until well-combined. Then add the eggs one at a time, mixing well and scraping down the sides of the bowl after each egg. Once combined, add the cream cheese mixture on top of the crust.

Bake 30-35 minutes until the filling is set. Cool completely. After the cheesecake cools for about 10 minutes, I like to set it in the freezer to cool completely for 30-60 minutes. Just make sure that you set it on top of some pot holders so you don't melt anything in the freezer, and make sure that you don't set it next to other items in the freezer so they don't melt or thaw!


Preheat to 350 degrees F, and line three cupcake pans with paper or foil liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

In a large bowl, cream together the butter and sugars until fully and lighter in color, about 3 minutes with an electric mixer. Scrap down the sides of the bowl, add one of the eggs, and continue to beat for about a minute. Repeat this step again with the remaining eggs. Then add in vanilla extract.

Add half of the flour mixture to the wet mixture on low speed, then slowly add the buttermilk. When mixed together, add the rest of the flour mixture until incorporated. Do not overmix.

Place 1-2 tablespooons of batter in each cupcake liner. Then scoop tablespoons of cheesecake and place onto the batter. Lastly, fill the cupcakes with the rest of the batter, filling each liner about 2/3 full. Bake 16-20 minutes or until a cake tester inserted in the middle of the cupcake comes out clean. The cupcakes may bake a little faster because of the cheesecake in the middle.

Let the cupcakes rest in the pans for about 5 minutes, then transfer the individual cupcakes to a wire rack of a table lines with cloths in order to cool completely before frosting.


Beat the cream cheese in a medium or larger bowl with a electric mixer until it becomes soft. Add the butter and dulce de leche, then continue to beat on medium speed until well incorporated. Add the salt and powdered sugar and continue to beat on medium speed for about three minutes until it becomes fluffy and lighter in color.

Frost the cupcakes. Then warm the remaining dulce de leche in a microwave safe bowl for 15 second intervals until the dulce de leche becomes runny. Drizzle the dulce de leche over the cupcakes.

Makes about 36 cupcakes

Wednesday, December 11, 2013

Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey
Chocolate Peppermint Crinkle Cookies

Today is a fun post for you all because it's the 2013 Great Food Blogger Cookie Swap! Not only do bloggers swap cookies and recipes with each other, this cookie swap also raises money for Cookies for Kids' Cancer. This year, the participation of bloggers raised over $13,000 to benefits kids with cancer!

This is my second year participating in this cookie swap and I was very much looking forward to this year's swap! Last year, I received such wonderful cookies and was introduced to some great bloggers and bakers, I was exciting to continue with this tradition that is yummy, educational, and charitable! Check out my post from last year to see what I made and to see which bloggers I sent cookies to and received cookies from!

Great Food Blogger Cookie Swap 2013

I decided to make one of my favorite cookie recipes this year, but with a twist to it! A favorite cookie recipe of mine is Chocolate Crinkle Cookies and they are one of my most requested desserts that I make for friends and family! It hasn't yet made it to the blog yet, but I wanted to try a little twist on the recipe to send out to my fellow bloggers. Instead of using mini chocolate chips, I used peppermint baking chips (i.e. Andes found in the baking aisle). I wasn't too sure how they would come out, so I got ingredients to make the original version just in case it was a huge flop. There was no need because these cookies came so wonderfully and so delicious! The peppermint complemented the chocolate perfectly and wasn't too overpowering, and the little specks of red from the baking chips were so cute! I will definitely be making another batch or two of these for my holiday cookie platters as well as the original recipe too! (If you want to try the original recipe, increase the instant coffee granules to 1 tablespoon and swap out the peppermint baking chips for a 12 oz bag of mini semi-sweet chocolate chips. Everything in the recipe, including directions, remain the same!)

Please read below to see the wonderful bloggers that I received cookies from and who I sent cookies to. All the bloggers have been so generous and gracious, my heart is even more full of the holiday spirit. This is such a positive experience and for such a great cause, I'm looking forward to reading the blogs of my new blogging buddies, making their cookie recipes, and looking forward to next year's event!

Bloggers that I sent cookies to:
Culinary Adventures with Camilla
Fail Sweetly

Bloggers that I received cookies from:
Smashed Peas and Carrots (Maggie packed her cookies so incredibly cute and the cinnamon button chip cookies were amazing! I am definitely making these for Christmas!)
Baked Chicago (Harvey sent me soft ginger molasses cookies which melted in your mouth. He also gave me an e-cookbook his brownie book-- recipes look wonderful and cannot try my hand at these!)
Jenni (She didn't disclose her blog, but a huge thank you for the chocolate chip thyme and sea salt cookies!)

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies | Tortillas and Honey

Chocolate Peppermint Crinkle Cookies
Adapted from Williams-Sonoma's "Essentials of Baking"

4 oz. unsweetened chocolate, chopped
1/4 c. unsalted butter
2 tsp. instant coffee or espresso granules
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
4 large eggs
2 c. granulated sugar
1 tsp. vanilla extract
12 oz bag peppermint chips, like Andes Baking Chips
1/2 c. powdered sugar, or more depending

Place the chocolate and butter in the top of a double broiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt, then add the instant coffee granules. Remove from over the water and set aside to cool slightly. (You can also do this without a double broiler, placing the saucepan over direct heat on the lowest possible setting-- just make sure you don't burn the chocolate!)

In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Fold in the melted chocolate and butter mixture. Add the dry ingredients gradually and beat until incorporated, then mix in the peppermint chips.

Cover the dough with plastic wrap and chill in the refrigerator until the dough is firm, about 2 hours.

Position a rack in the middle of the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

Sift the powdered sugar into a small bowl.

To form each cookie, roll a round of dough between your palms into a 1/2 inch ball, then roll the ball in the confectioner's sugar to coat. Place the cookies 3 inches apart on the prepared baking sheets.

Bake one sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched. Bake 13-17 minutes. (Mine actually take 10-11 minutes. You do not want to overbake these!!) Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

Store in an airtight container.

Friday, December 6, 2013

Calabacitas Tacos with Hash Browns

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. As always, the opinions and the recipe contained in this post are entirely my own.

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Many people think of hash browns as something that is strictly for breakfast.  Growing up, my mom used to use hash browns or cooked tater tots in our homemade tacos. We all loved them, especially my brother and me. While I thought it was added to make the tacos more special, I didn't know until much later that my mom actually made our tacos with hash browns or tater tots in order to stretch the meat in order for us to have more food to share. Because meat was expensive on a budget, adding potatoes were a good alternative to have more food to feed your family. To this day, I love tacos with added hash browns or tater tots. Not only does it remind me of my mom's tacos, but it adds some additional flavor as well.

Last weekend, I did some grocery shopping at Walmart and picked up a bag of Ore Ida's frozen and shredded hash browns. I found them in the fozen food section and as I was wandering through picking up some other groceries, they were having a demo featuring Ore Ida hash browns. The man demoing the food also gave me a recipe card for Mexi-Taco Hash Browns, which is easy to prepare and a good weeknight meal to serve your family. Below you will see some images I took, including the recipe that I received at the demo. You can also see the recipe here at Ore Ida's website.

Ore Ida Hash Browns #shop

Ore Ida Hash Browns #shop

Ore Ida Hash Browns | Mexi-Taco Hash Browns | #shop

The holiday season is one to spend with family and there are several recipes that are fast and inexpensive to prepare that you can share with your family. This recipe I've created using the hash browns that I purchased over the weekend is inspired by my mom's tacos using hash browns; that way it's relatively cheaper than all meat tacos but also stretches the dish in order to serve more people. The flavors of the dish are not the traditional tacos that you may typically think of, but are also inspired by the flavors of New Mexico and New Mexico's traditional calabacitas dish. Calabacitas means squash in Spanish, but in New Mexico it's often referred to a dish that is comprised of squash, zucchini, corn, and green chile).

If you're having guests over for the holidays, please share with them a homemade meal! This recipe is fast and relatively cheap that feeds many, so that you can prepare your guests a homemade meal but also have enough time to spend with them as well without spending a lot of time in the kitchen.

Check out Ore Ida's website to find out more information and to enter their Frozen sweepstakes where you can win one of several prizes, including a trip to Atlantis in Paradise Island, Bahamas for you and your family!

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Calabacitas and Hash Brown Tacos | Tortillas and Honey| #shop #OreIdaHashbrn

Calabacitas Tacos with Hash Browns
A Tortillas and Honey original recipe

1-2 Tbs. olive oil or other vegetable oil
1/2 large onion, diced
1 lb lean ground turkey
1 zucchini, diced
1 squash, diced
1 c. frozen corn kernals
2 c. frozen Ore Ida Shredded Hash Browns
1 c. fire roasted green chile, peeled, seeded, and diced
1/2 tsp. salt (taste before you add and add gradually)
1 1/2 Tbs. taco seasoning (or 4 tsp)
1/3 c. water
taco shells
shredded cheese, for topping
hot sauce, for topping
additional toppings that you like

In a large skillet, heat the olive oil on medium heat. Add in the diced onion and cook until translucent. Add the ground turkey to the onion and cook stirring frequently and breaking up the meat. When the meat is nearly fully cooked through, add in the zucchini, squash, frozen corn, hash browns, and green chile. Stir together and cook for an additional 5 minutes until the vegetables are soft and the turkey is fully cooked.

Add the taco seasoning and the water and stir. Cover the skillet with a lid, reduce heat, and let simmer for about another 5 minutes until the mixture thickens slightly. Check seasonings and add the salt if needed or more taco seasoning or other seasonings that you may like.

Let mixture cool slightly, then stuff mixture into taco shells and top with shredded cheese and hot sauce. Add additional topping that you may like, like lettuce, onions, more green chile, avocados, etc.

Thursday, December 5, 2013

Olive Oil Cookies with White Chocolate, Cranberries and Pecans

As you all start your holiday baking, please remember that you can make your holiday goodies with a healthier option using olive oil! This post was sponsored by Collective Bias® to help readers learn more about the benefits of cooking and baking with olive oil.  

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

As someone who loves to bake, I tend to use only butter in my baking... especially cookies. There are only a few recipes that I will venture out and use shortening or lard. I've always thought that butter tends to yield the best results in terms of taste and texture, however (insert a big HOWEVER), there is a little known secret-- you can use olive oil in your baking! Seriously, no lie! And, trust me, you need to try it!

The secret with olive oil is that it's not confined to just using as a cooking oil or in salad dressing... you can use olive oil in your cakes, cookies, and even ice cream. The flavor isn't even noticeable. You can find a plethora of recipes that use olive oil as the main fat component to help bind, flavor, and texture your food. Olive oil is an incredibly more healthy alternative to butter and vegetable oil; it doesn't have cholesterol and has healthy fats that help to lower the bad cholesterol. It's dairy free and gluten free, which is a great alternative if you're baking for others with different types of food allergies.

Several years ago I was trying to look for recipes for my friend's mom who has allergies and health issues, and I came across a recipe for olive oil chocolate chip cookies. They didn't sound appealing and I wasn't sure how they would come out, but they came out beautifully! The cookies were a little bit lighter, but were firm on the outside and slightly chewy in the middle. And if I didn't know better, I would have thought the cookies were made with butter.

Also, awhile back my friend Lisa made brownies using olive oil. She didn't have regular oil to use, so she used olive oil and they were the some of the best brownies that I've had! They were incredibly chewy and fudgy; everyone loved them.

Recently, I purchased the new Star Butter Flavored Olive Oil from Walmart to try with some baking. Included was a wonderful conversion chart to help guide you in substituting olive oil for butter or other oil. I made these cookies, which are a variation of the base of my favorite cookie recipe, but uses olive oil instead of butter and I switched up the mix-ins. Because it's the holiday season, I decided to make white chocolate, cranberries, and pecan cookies. You can change the mix-ins however you'd like-- use milk or semi-sweet chocolate, other dried fruit or no fruit at all, other different types of nuts, or other candy mix-ins! This is a very versatile base. And, actually, I love the flavor of the pecans so much that next time I made these I just want to use pecans in the cookies. Also note that the texture of the cookie dough will be more dense and have a different texture, but it works itself out in the oven!

Star Butter Olive Oil is also hosting a giveaway for a bottle of their butter flavored olive oil-- please visit their Facebook page to enter to win! To find out more information about Star Olive Oils and the different usages for these oils, please visit their website for more information-- they also have a conversion chart that is very helpful if you want to substitute butter for olive oil in your baking. You can also visit their Pinterest page for some recipe inspiration!

Next time you want to make dessert, try out olive oil in your favorite baked goodies!!

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate Cranberries and Pecans | Tortillas and Honey | #shop

Olive Oil Cookies with White Chocolate, Cranberries and Pecans
A Tortillas and Honey Original Recipe

1 c. old-fashioned oats (not instant)
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. olive oil
1 c. light brown sugar
1 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. white chocolate chips
1 c. dried cranberries
1 c. chopped pecans

Preheat oven to 325.

Sift together oats, flour, baking soda, baking powder, and salt.

In a large bowl, use an electric mixer to beat together the olive oil, brown sugar, and regular sugar until well combined-- it will look like wet sand. Add in eggs and vanilla and beat until light in color. Gradually add flour mixture until all the ingredients are well-incorporated, but be careful to not overmix. Stir in white chocolate, cranberries, and pecans.

Drop cookie dough onto baking sheets by rounded tablespoons, spacing them about 1 inch apart. Bake between 12-15 minutes, until lightly golden around the edges. Cool cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely. If you try to transfer them too early, the weight of all the goodie in the cookies will make them break apart. After cookies are completely cooled, store in an airtight container.

Makes about 4 dozen cookies.

Friday, November 22, 2013

New Mexico Cheesesteak Sandwiches

New Mexico Cheesesteak Sandwiches

This post was sponsored by Cacique cheese and Latina Bloggers Connect but, as always, the recipe and opinions contained in the post are entirely my own.

You know how Philadelphia has their Philly Cheesesteaks? I've tried them once when visiting Philadelphia about 6 years ago, and I immediately fell in love! It actually wasn't even from the infamous Pat or Geno's-- some of the locals that I asked told me that they prefer other places. So we ended up at Sonny's Cheesesteaks. Yum!! We enjoyed them so much, we actually had them for lunch and dinner on the same day.  I cannot wait until I can return and have them again!

Because I won't be having Philly Cheesesteaks in Philadelphia any time soon, I decided to make a New Mexican version that's reflective of my home state-- complete with fire roasted green chile and a wonderful and buttery Hispanic cheese! So, yeah, this recipe isn't an authentic Philly, but it's pretty darn good!

There's a debate about which cheese is better on a Philly-- cheese whiz or provolone? Me? I prefer cheese whiz; however, Cacique's Asadero cheese is a wonderful compromise of the two-- it's got the creaminess and buttery flavor of cheese whiz and the lightness of the provolone. This is my favorite Cacique cheese, so please use this cheese if you can find it!

I made this recipe gluten-free using gluten-free baguettes that I found at the specialty store. This recipe is gluten-free, just make sure to use gluten-free bread and check your ingredients (i.e. Worcestershire sauce). All of Cacique cheeses are gluten-free too. Also, if you can't find gluten-free baguettes, use your favorite gluten-free sliced bread and make them into New Mexico Cheesesteak Melts on the stove (just prepare like a grilled cheese after you assemble the sandwiches)!

As I was taking photos for the post, I let Joe eat his so he wouldn't have to wait and I swear I heard him go "Mmmmm" to himself in the dining room-- twice! At that point, I knew I had created a winner and quickly finished up my photos so I could see if the cheesesteaks were as impressive as they sounded. Oh man, the green chile and the Asadero cheese together were PERFECT! This meal is going to become my special occasion man meal-- I've learned that depending on the guy, you don't necessarily need to go all out for a special meal... make them these New Mexico Cheesesteaks and he will be pretty content!

To learn more about Cacique cheese, please check out the Cacique Autentico Cheese Society on Facebook. You can also become a member of the Autentico Society, and the first 20,000 members who sign up will receive a welcome package with $5 in coupons. Then, every month, 125 members will be randomly selected to win a free cheese coupon so you can purchase your favorite Cacique cheese or try a new flavor! Monthly members-only newsletter highlights product attributes, usage ideas and recipes for the Cheese of the Month.

New Mexico Cheesesteak Sandwiches
A Tortillas and Honey original recipe

2 Tbs. vegetable oil, divided
2 Tbs. unsalted butter, divided
1 large yellow onion, sliced
pinch of sugar
1 1/2 - 2 lbs. rib eye
1/2 tsp. crushed red pepper flakes
1 tsp. Worcestershire sauce
1 1/2 tsp. garlic powder
salt and pepper, to taste
1 c. roasted green chile (peeled and seeded), diced and divided into 2/3 c. and 1/3 c
2 12-inch baguettes
4 slices Cacique Asadero Cheese

Preheat oven to 325. 

Prepare rib eyes by patting dry with paper towels, then thinly slicing or thinly chopping the steak. This is your preference-- some people like the meat sliced while others like the meat chopped. If you like the meat thinly sliced, you can ask your butcher to do it for you when you buy the meat. The pictures that you see, I chopped my steak. You can do this by slicing the meat, then slicing again in the opposite direction-- do this until you get the sized meat that you want.

Next prepare the baguettes. Take four large pieces of foil and place on the table. Cut the 12-inch baguettes in half, making two equal 6-inch halves of each baguette. Next, slice the baguette down the middle of the size of the baguette bout 3/4 of the way through, but make sure not to slice all the way through.

In a large skillet, heat 1 Tbs vegetable oil and 1 Tbs butter over medium to medium-high heat until melted. Add sliced onion and a pinch of sugar, then stir to coat. Cook the onion until soft and carmelized, about 10 minutes. (You can cook the onions to your liking, if you like them less carmelized, cook them a little less. You can also add other vegetables here if you'd like as well-- mushrooms, bell peppers, etc.) Transfer cooked onions to a plate.

In the same skillet, heat the remaining 1 Tbs vegetable oil and 1 Tbs butter over medium to medium-high heat until melted. Add the sliced/chopped rib eyes and cook 3-4 minutes or the bottom is browned. Turn the meat over to cook the next side, about another 3-4 minutes. Before the meat is fully cooked, add the red pepper flakes, Worcestershire sauce, garlic powder, 2/3 c. of the roasted green chile, and season with salt and pepper. When the meat is fully cooked, check your seasonings and adjust to taste. If there is a lot of liquid on the bottom of the pan, spoon out the grease and liquid but leave just a little bit.

Divide meat onto the baguettes (you might have a little leftover depending on the size of your baguettes), and top with the other 1/3 c. roasted greeen chile, and a slice of Asadero cheese (you might have to cut the cheese in half in order to get it to fit). 

Wrap the aluminum foil tightly around the baguettes and place in preheated oven 12-15 minutes or until the cheese is melted. Remove cheesesteak packets from the oven and place onto a heat-safe pan or dish. Carefully unwrap and enjoy!

Sunday, November 17, 2013

Pumpkin Spice Ice Cream Sandwiches

Pumpkin Spice Ice Cream Sandwiches

Welcome to the final day of Pumpkin Week! I hope that you have all enjoyed all of the wonderful pumpkin recipes that I've shared with you this week, and I hope that you give some or all of the recipes a try! If you missed any of the days, here is a quick round-up of recipes that we had this week:

Now, for our final recipe of Pumpkin Week-- Pumpkin Spice Ice Cream Sandwiches! This is a very special recipe because it's like three recipes in one! This is another one of my favorite recipes and I look forward to making these ice cream sandwiches each year.

I actually made these ice cream sandwiches for our Thanksgiving celebrations last year! Everyone loved these treats. I decided to assemble the sandwiches at both our family's celebrations which also allowed those that didn't want ice cream sandwiches to just eat the cookies and/or the ice cream separately. Everything tastes wonderful separately, but if you put them all together they are AMAZING!

This recipe originated at Our Best Bites and combines ginger spice cookies and pumpkin spice cookies to make these lovely sandwiches. I haven't changed anything in the recipes with the exception of the cookies. If you plan on making ice cream sandwiches and storing them in the freezer, add one tablespoon each of vegetable oil and light corn syrup to the batter. This prevents them from getting hard in the freezer and makes them a little easier (i.e. more enjoyable) to eat! These are great to store in the fridge for special treats and are great for dinner or parties. If you decide to take these to a party, either store them in the freezer at the party or assemble them there (you can let everyone assemble their own).

Don't be put off by the three different recipes. The cookies are fast to mix together and get into the oven, and the ice cream is fast to mix together to get into the ice cream maker. Make these the day before and you're all set.

I hope you give this recipe a try! I can't say enough how much I adore this recipe!

Thanks for joining me for Pumpkin Week and I hope you enjoyed it! Please let me know what your favorite pumpkin recipes are!

Enjoy the rest of your weekend and happy holidays!

Pumpkin Ice Cream
From Our Best Bites

2 c. heavy cream
1 c. whole milk
1 c. canned pumpkin
2 tsp. vanilla extract
3/4 c. brown sugar
1 tsp. cinnamon
1/8 tsp. ground ginger
1/8 tsp. nutmeg

Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine.

Add pumpkin and whisk together. 

Add cream, milk and vanilla. Stir with a whisk until everything is well distributed and brown sugar is mostly dissolved. 

For best results, chill mixture in the fridge for several hours and then process in ice cream maker according to manufacturers instructions. 

Transfer ice cream to an airtight container and freeze several hours, or overnight, until firm.

Ginger Spice Cookies
Slightly adapted from Our Best Bites, originally from Paula Deen

3/4 c. butter flavored Crisco
1 c. sugar, plus more for rolling
1 large egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 Tbs. light corn syrup (if you plan on making ice cream sandwiches)
1 Tbs. vegetable oil (if you plan on making ice cream sandwiches)

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. (If you plan on making ice cream sandwiches, also add the light corn syrup and the vegetable oil to the dough and mix well. This will help the cookies from becoming rock hard in the freezer!)

Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.

Don’t overbake! You want to keep them nice and chewy-soft in the middle.

Yield: about 4 dozen

Pumpkin Spice Ice Cream Sandwiches
From Our Best Bites

One batch Pumpkin Ice Cream
One batch Ginger Spiced Cookies
1 jar of caramel ice cream sauce

To assemble cookies, place a small dollop of caramel sauce on one flat side of a cookie. Scoop a small amount of ice cream onto the cookie, and immediately place another cookie (flat side down) on top of the ice cream. Gently squeeze the cookies together, then serve immediately.

You can also make these ice cream sandwiches ahead of time. Place a cookie sheet in the freezer. As you assemble the cookies, place them on the cookie sheet in the freezer. Leave the cookies in the freezer 30-minutes to an hour, then you can wrap them individually with pieces of aluminum foil and store in the freezer until they are ready to serve. Note that the cookies won't be as pretty, but they will still taste AMAZING!

Remember, if you made the ice cream sandwiches, don't forget to add 1 tablespoon each of vegetable oil AND light corn syrup. This helps them from getting too hard in the freezer and helps them be easier to eat.


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