Tag Archives: cinnamon

Tangerine Cookies with Citrus Frosting

You know how this time of year they’re always selling these adorable cases of tiny bright clementines, tangerines and cuties. Well, the cuties are my favorites, actually I think they’re just a name brand of clementines. They’re impossibly sweet and generally seedless and I couldn’t wait to get my hands on them!

In the market the other day, I convinced myself that tangerines were exactly the same thing since I couldn’t find the cuties. They are not. They are a bit bitter and quite filled with seeds. And of course I was now stuck with about a thousand of them because they can stuff so many of them in this tiny wooden carton.

So, as they say instead of making lemonade out of lemons we are making cookies out of tangerines!

I found this recipe on the Sunkist web page and then added my own little twist with the citrus frosting. You can either spread or pipe the frosting on top of each cookie, or make them into sandwich cookies.

Makes about 60 cookies. Or 30 sandwich cookies.

Cookie Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cups shortening
  • 1 cup packed brown sugar
  • 1 egg
  • the zest of two tangerines
  • the juice of one tangerine

Citrus Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • zest of one tangerine
  • juice of two tangerines

Cookie Directions:

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, cinnamon, baking powder, baking soda and salt, set aside.

In the bowl of a standing mixer whip shortening and brown sugar on high until light and fluffy. Add the egg and beat on medium for one minute.

Add zest and juice of tangerines and mix well.

Slowly add in the dry ingredients. Scrape the sides of the mixing bowl to incorporate all ingredients.

Line a cookie sheet with parchment or silpat.

Drop cookies by one tablespoon. These spread quite a bit, so leave a good two inches between each cookie. Bake for 12 to 15 minutes. Let cool on baking sheet for one minute and then transfer to a cooling rack to cool completely.

Now, work on the frosting.

Mix butter well in the bowl of your standing mixer. Add in the citrus. Slowly add in the powdered sugar until you’ve reached your desired consistency.

Pipe or smooth onto each cookie.

Another option: You could also simply make a citrus glaze to dip your cookies in. Just mix the zest and juice of one tangerine with about a cup of powdered sugar until you have a glaze consistency. Dip the tops of cooled cookies into the glaze.

 

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Puerto Rican Coconut Pudding

Hello fellow friends, bloggers, foodies, photographers. I’m in the midst of moving. So, things are beyond crazy. I’ve been here for nine years so you can imagine the mayhem and madness of ‘what to keep’, ‘what to sell’ ‘what to trash’ and ‘what to give away’.  So, you can imagine that I have nothing better to do with my time then to whip up some coconut pudding…..wait, what?

Most of my cook books and cooking magazines are staying with me, or at least going into storage for a bit! As I leaf through the pages, of my Taste of Home Magazine (February 2013), I come across this Coconut Pudding. I’m intrigued by it. Will it end up like it did in the picture? I doubt it I think to myself. But, in the end, it kind of did, but I had to make it twice to do so. It’s not the easiest little dessert to make, and it takes a bit of art, science and faith to heat it enough, stir it enough, so that, in the end it sets to this pretty little dome shape. Also, in the directions, you are to let it refrigerate for 2 hours but I think mine took more time than that to set. But, this is really quite tasty and the spice of the cinnamon is nice with the milky cool cream of the coconut.

This was sent into Taste of Home
by Linette Serenil of Upland California. This is a great dish, but not one that comes to me naturally to make. Puddings, jellos and mousse always seems to intimidate me, so actually, I was kind of excited that I sort of got it down on my second try. For me, this is something I’ll need to practice a bit to really get it down. But, I think it’s worth the effort and time.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 Cans coconut milk (13.66 ounces each)
  • 1/2 tsp ground cinnamon

Directions:

1. In a small saucepan, combine the milk sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.

2. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.

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