Monday, December 21, 2015

Green Chile and Bacon Crescent Rolls

These Green Chile and Bacon Crescent Rolls are brought to you in collaboration with General Mills® to help bring you easy recipes to include in your holiday traditions! As always, the recipe and opinions in this post are my own.


Green Chile and Bacon Crescent Rolls | Tortillas and Honey


With the holidays fast approaching, many of us are gearing up for traditional celebrations, whether it's our own traditions or traditions as hold with family or with friends. This year Pillsbury® wants us to share our traditions as well as make new traditions!

It seems like our Christmas traditions grow every year! Right now, our current tradition is to celebrate Christmas both on Christmas Eve and on Christmas Day! On Christmas Eve, we have brunch at my parents with just my immediate family where my mom makes prime rib, then we go up to Joe's parents' in Santa Fe for an open house where all of their family and friends gather for frito pies and posole. Then on Christmas Day, Joe's mom makes a traditional meal for a smaller gathering and then we head back to my family's for Christmas Dinner with my extended family where we usually have enchiladas! Now that my brother owns a house, he's been hosting Christmas Dinner and we've added on a white elephant exchange! Those are two busy days, no?

With so much going on, I'm finding myself looking for more simple and easy dishes to make and incorporate. Our families hold tight to traditional foods, but we totally embrace the addition of a new dish! 

Today I am sharing with you these Green Chile and Bacon Crescent Rolls. These are a twist on the popular tortilla spirals filled with cream cheese and jalapenos-- or if you're in New Mexico, green chile! I decided to change things up a little bit and add bacon for some added protein, and use Pillsbury® Cresecents that I found at Walmart as the bread! And while Joe may disagree with me, I know many of you will agree that everything is better with bacon! 

The great thing about these rolls is that they are so versatile. Use turkey bacon, sausage, leftover turkey or ham, or add some scrambled eggs to make these a little more hearty for a breakfast! Or add some jam to make these rolls sweet and savory!

These Green Chile and Bacon Crescent Rolls are great to have for a simple breakfast, an easy snack or appetizer, or a great side bread to serve with your meal! And they are so good and easy to prepare, you'll make them year-round and not just for the holidays!

What are some of your traditional foods that you prepare during the holidays?

Green Chile and Bacon Crescent Rolls | Tortillas and Honey

Green Chile and Bacon Crescent Rolls | Tortillas and Honey

Green Chile and Bacon Crescent Rolls | Tortillas and Honey

Green Chile and Bacon Crescent Rolls | Tortillas and Honey

Green Chile and Bacon Crescent Rolls | Tortillas and Honey


Green Chile and Bacon Crescent Rolls
A Tortillas and Honey original recipe

2 8-oz. packages of Pillsbury®  Crescents
1/3 c. cream cheese, at room temperature
8 slices of bacon, roughly chopped
1/2 c. fire roasted green chile, peeled, seeded, and roughly chopped

Preheat oven to 375. 

Spray baking sheets with non-stick cooking spray.

Remove both rolls of dough from the package and unroll both of the large sheets of dough. With a knife, gently follow the seams of the dough, separating the dough into 16 triangles.

Spread cream cheese evenly on both of the sheets of dough, followed by sprinkling the bacon pieces and green chile on top of the dough. 

Gently roll up each of the triangles, starting opposite of the triangle tip, then ending with the tip of the dough. Place on prepared sheets and bake 12-15 minutes or until the rolls are a deep golden brown.

Remove from oven and let cool about 5 minutes before serving.

Makes 16 rolls.


This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

Friday, December 18, 2015

Cranberry Pecan Thumbprint Cookies

These Cranberry Pecan Thumbprint Cookies are brought to you in collaboration with Betty Crocker® to help bring you easy and festive cookie recipes this holiday season! As always, the recipe and opinions in this post are my own.

Cranberry Pecan Thumbprint Cookies | Tortillas and Honey


This year, spread cheer with simple surprises! The holidays are meant to show those you love that you care about how much they mean to you. For busy individuals, sometimes it's a little harder to find the find to do special things for those especially during the holidays. I've found that Betty Crocker® Sugar and Peanut Butter Cookie Mixes are a great way to help you create something special to share with friends and family!

While doing my regular shopping at Walmart, I've come across Betty Crocker® Sugar and Peanut Butter Cookie Mixes that already have the dry ingredients mixed together and measured out. Through the years I've found that these are great mixes to help you make homemade cookies and they also serve as a great base for making other cookie creations!

Every year I make probably 15-20 dozen cookies to give out to family, friends, and co-workers. Last year I was even successful and sent out packages to family and friends that live out of town! I was so proud of myself especially because at the time I was also going to school part-time for my Masters while working full-time. While I wish every year was like that, the reality is that life doesn't always happen the way you've planned!

This year I'm finding it hard to find the time as well as motivate myself for my annual Christmas baking. The sugar cookie mix has been a little bit of a lifesaver because with this mix I won't be forgoing baking all together, though I won't be doing nearly as much as I usually do!

I decided to use the sugar cookie mix to make "thumpbrint" cookies, then fill them with a cranberry pecan praline. The praline isn't brown sugar based, but uses white sugar but it hardens up and reminds me a little like traditional praline. While the cookies are cooling, you can make the praline which takes less than ten minutes, then fill the cookies immediately! All the great things about these cookies are that they are beautiful, they taste SO good, and they take about half an hour to prepare!

I also have available for you a coupon for $0.50 cents cash back rebate on your purchase of one of Betty Crocker's Cookie Mixes! Please click the link above!

How are you spreading cheer this holiday season? What tips do you have to create simple and delicious treats?


Cranberry Pecan Thumbprint Cookies | Tortillas and Honey

Cranberry Pecan Thumbprint Cookies | Tortillas and Honey

Cranberry Pecan Thumbprint Cookies | Tortillas and Honey

Cranberry Pecan Thumbprint Cookies | Tortillas and Honey


Cranberry Pecan Thumbprint Cookies
A Tortillas and Honey original recipe

For the sugar cookie base:
1 17.5 oz- package of Betty Crocker® Sugar Cookie Mix
1/2 c. unsalted butter, softened (or as indicated on the directions)
1 large egg (or as indicated on the directions)

For the praline filling:
8 Tbs. unsalted butter
3/4 c. sugar
2 Tbs. heavy cream
1 tsp. vanilla extract
1 c. pecans, roughly chopped
3/4 c. dried cranberries

For the Cookies: (Or use the directions as indicated on the package)
Heat oven to 375 degrees F. Stir cookie mix, melted butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Bake as directed or until edges are light golden brown, 7-9 minutes. One minute before the end of baking time, remove from oven and use the end of the handle of a wooden spoon to make an indention in the middle of the cookie. Place back into the oven and bake for 1-2 minutes until light golden brown. If the middle have puffed up again while finishing baking, redo the indention on the cookies.

Cool 1 minute before removing from cookie sheet, then cool completely.

For the Praline:
In a medium saucepan, melt the 8 Tbs. of butter and sugar over medium heat. Stirring constantly, cook the mixture until it is bubbling and thick, about 5-6 minutes. Stir in the cream, vanilla extract, pecans, and cranberries. Cook the mixture for 4 minutes, stirring constantly. Remove from heat.

Place about a teaspoon of the praline mixture into the center well of each cooled cookie. Let the mixture cool completely before serving.

Store in an airtight container in a cool place. These cookies will be good 3-5 days after making.



Makes about 3 dozen cookies

This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.

Wednesday, December 16, 2015

Mandelbrodt (Jewish Biscotti)


Mandelbrdot | Tortillas and Honey


It’s another year of one of my favorite times of year, The Great Food Bloggers Cookie Swap! This is my fourth year participating and I look forward to this every year. Not only do I get to sample some wonderful cookies, it’s also an opportunity to meet new bloggers and be introduced to some amazing new (to me) blogs! This event also helps to raise money and awareness for Cookies for Kids' Cancer!

The Great Food Blogger Cookie Swap 2015 | Tortillas and Honey


One of the challenges for me when choosing a cookie make for this swap is that the cookies need to be sturdy enough to withstand the postal service as well as a cookie that can withstand being at room temperature until it arrives. I had so many different ideas, but the more I thought about them the more I wasn’t sure if they would be the right recipe. I’ve never been so stressed out on deciding on the perfect cookie, I don’t know what’s going on with me this year!

I finally decided on Mandelbrodt from Mindy Segal’s Cookie Love, which is one of my favorite cookbooks. I love the originality of all her recipes and I’ve been having a blast baking all of her creations. Mandelbrodt is like a Jewish version of biscotti and everyone who has tried them as fallen in love with them. They are a sturdy cookie and can be at room temperature for up to two weeks, so these fit everything I was looking for. And plus these are so so good and they’re fun to look at with all of the chocolate ribbons!

Just like traditional biscotti, these take a little time to make because these are double baked. One of my favorite things about this recipe is that it has layers of chocolate inside! This is done by melting chocolate, then spreading it on a cookie sheet and freezing it until it’s hardened. Then it’s folded into the batter which causes the chocolate to be broken into shards which creates the awesome chocolate ribbons! These cookies also have cinnamon and are covered in a cinnamon sugar coating, and I just love the combination of the cinnamon and chocolate!

This is a wonderful cookie to give out to friends and family or to include in your cookie baskets. I hope that you love this recipe as much as me and my friends and family!

What cookies are you baking this year?

Please check out these participating bloggers whom I either sent cookies to or received cookies from! There are some excellent bloggers and recipes involved in this campaign!

Bloggers that I sent cookies to:
Blahnik Baker
The Sassy Life
In the Kitchen with KP


Bloggers that I received cookies from:
Anna Dishes (Hot Cocoa Cookies that were packaged so incredibly cute!)
Chasing Bagels (White Chocolate and Raspberry Dipped Shortbread-- these were so unique! This is a recipe I see becoming part of my cookie tins!)
Food Ramblings (Peanut Butter Cookie Cups which is a family recipe!)


Cookies I've made from years past:
2014 - Cinnamon Chip Cookies
2013 - Chocolate Peppermint Crinkle Cookies
2012 - Heath Bits Peanut Butter Cookies


Mandelbrdot | Tortillas and Honey

Mandelbrdot | Tortillas and Honey

Mandelbrdot | Tortillas and Honey

Mandelbrdot | Tortillas and Honey

Mandelbrdot | Tortillas and Honey


Mandelbrodt
from "Cookie Love" by Mindy Segal, pgs. 161-162

Chocolate Sheet:
4 oz. bittersweet chocolate (64% - 66% cacao), melted

Mandelbrodt:
1/2 c. unsalted butter, at room temperature
3/4 c. sugar
2 extra-large eggs, at room temperature
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. sea salt flakes
1/2 tsp. ground

Cinnamon-Sugar Coating:
1/2 c. sugar
1 tsp. ground cinnamon


To make the Chocolate Sheet:
Invert a baking sheet and spray with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, about 30 minutes.


To make the Mandelbrodt:
In the bowl of a stand mixer fitting with the paddle attachment (or using a hand mixer), mix the butter briefly on medium speed 5-10 seconds. Add the sugar and beat until the butter mixture is aerated and pale in color, about 4 minutes. Scrap the sides and bottom of the bowl with a rubber spatula to bring the batter together.

Crack the eggs into a cup or bowl and add the vanilla.

In a bowl, whisk together the flour, baking powder, salts, and cinnamon.

On medium speed, add the eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, about 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20-30 seconds to make nearly homogeneous.

Add the dry ingredients all at once and mix on low speed until the dough comes together but sill looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer, if using. With a plastic bench scraper, bring the dough completely together by hand.

Using a plastic bench scraper, fold the sheet of chocolate into the dough until it is "ribboned" throughout. It will break up into shards.

Transfer the dough to a sheet of plastic wrap, pat into a rectangle, and wrap tightly. Refrigerate at least 2 hours or preferably overnight.

Heat the oven to 350 F. fine a half sheet (13 x 18-inch) pan with parchment paper.


To Make the Cinnamon-Sugar Coating:
Mix the sugar and cinnamon together.

Divide half the dough in half. Roll each half into a log nearly the length of the half sheet pan. Spread the cinnamon-sugar across a work surface and roll the logs in the sugar several times. Each log should be generously coated in the sugar. Transfer the logs to the prepared pan and pat down slightly.

Bake, rotating the pan halfway through the baking process, until the tops are firm when pressed, 30-35 minutes. Let cool for 20 minutes on the pan. Lower the oven temperature to 300 F.

Transfer the logs to a cutting board. With a serrated knife, cut the logs crosswise while still warm into 3/4-inch thick mandelbrodt. Put the mandelbrodt on the sheet pan side by side so that the cut sides face out (they should fit snugly all on one pan). Bake until lightly golden brown, 20-25 minutes. Cool completely on the pan.

The mandelbrodt with keep for 2 weeks in an airtight container at room temperature.


Makes about 42 mandelbrodt




Friday, December 4, 2015

Alfajores (Dulce de Leche Sandwich Cookies) #InternationalCookieExchange #IntnlCookies


Alfajores | Tortillas and Honey


Welcome to a special post today! I am participating a bloggers International Cookie Exchange hosted by Sarah from Curious Cuisiniere and Camilla from Culinary Adventures with Camilla. For this exchange, bloggers choose a different recipe from around the world to make and create a post to share with others! This is such an exciting cookie exchange for me because not only do I love to try different recipes, but I love to also try foods from different cultures. 

Every year I give away cookie platters to friends and family. There are a couple of staples that I make every year (bisochitos, chocolate crinkle cookies, white chocolate cranberry macadamia orange fudge), but I am always trying to incorporate new and different recipes every year. I also take note throughout the year of different cookies that I can give away as well. So for those of you who want to switch up your cookie platters, this is a great event to get some new ideas now with the holidays fast approaching!

For this exchange, I decided to make Alfajores, which are short bread cookies filled with dulce de leche. These cookies originate from South America, notably Argentina and Chile. The shortbread is made with a cornstarch and flour base, which helps the cookies be light and easy to bite into; the texture of the cookies are amazing! The dulce de leche I used is store-bought, which is a great shortcut for those of us who are very busy especially around holidays! You can also use the shortbread cookies as a base for different fillings... I'm imagining a dulce de leche and raspberry filling, yeah?

I stayed true to the recipe and didn't alter it very much except that I didn't have pisco or brandy, so I decided to use a light rum which I had on hand which was a great substitute. 

What cookies do you make for cookie exchanges? What international cookies do you make?


International Cookie Exchange




Please check out these other international cookies from these wonderful bloggers who are also participating in this International Cookie Exchange!! You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.

From Argentina/Chile: Tortillas and Honey - Alfajores (this is me!!)
From Denmark: Caroline's Cooking - Brunkager (Danish Christmas cookies)
From the Dominican Republic: The Petit Gourmet - Deditos de novia
From Germany: Cosmopolitan Cornbread - Spritzgeback (Butter Cookies)
From Greece: Tara's Multicultural Table - Kourambiethes
From Indonesia: Brunch with Joy - Katte Tong (Cat's Tongue Cookies)
From Italy: Eat PicksCujidatta
From Vietnam: I'm Not the Nanny - Vietnamese Ice Coffee Cookies

Alfajores | Tortillas and Honey

Alfajores | Tortillas and Honey

Alfajores | Tortillas and Honey

Alfajores | Tortillas and Honey

Alfajores | Tortillas and Honey



Alfajores (Dulce de Leche Sandwich Cookies)
from Chowhound

1 c. cornstarch
3/4 c. all-purpose flour, plus more as needed
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine salt
8 Tbs. unsalted butter (1 stick), at room temperature
1/3 c. granulated sugar
2 large egg yolks
1 Tbs. pisco or brandy (I used rum)
1/2 tsp. vanilla extract
1 c. dulce de leche, at room temperature
Powdered sugar, for dusting

Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Makes 1-2 dozen cookies, depending on size


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