Print PDF These pumpkin bacon doughnuts combine two of my favorite flavors, pumpkin and bacon……..mmmmmm, together at last and in a doughnut. YES! Ingredients Dry 3 1/2 cups Self- Rising Flour 1/2 teaspoon of salt (For the salt, I used 1/4 teaspoon smoked sea salt...Read More
Print PDF Roasted Red Pepper Hummus Recipe – Hummus is such and easy thing to make at home and much more cost effective too. Plus, you don’t have to eat any preservatives which is always nice ;). I have a lot of nutritional information on my other hummus recipe as...Read More
Print PDF Roast Chicken with Baby Bella Mushroom Stuffing (recipe follows) – Roast Chicken with Baby Bella Mushroom Stuffing is such a great recipe if you’re a mushroom fan – which I am. The stuffing is more mushroom then bread which is something that I...Read More
Print PDF Rosemary and Balsamic Glazed Ribs (recipe follows) – I just want to start out by saying that these ribs are the bomb, no really they are. I don’t want to sound like all “ewww, my ribs are the best” or anything, but I love this rib recipe and...Read More
Print PDF Eggplant Caponata – (recipe and instructions with video tutorial follow) – Eggplant caponata is one of my favorite summertime dishes. It is perfect for picnics, potlucks, and really any get together because it can be made ahead of time and is served at...Read More
Print PDF Key Lime Pie – For those who don’t know, I used to live in South Florida. I loved it there :D! They have amazing weather, the beach, a nice breeze all the time, generally happy friendly people and delicious Key Lime Pie. Aaaahhhhh, Key Lime Pie. Just the...Read More
Print PDF Carrot Cake - So, I’ve decided to make carrot cake for Easter. You know, Easter, bunnies, carrots, carrot cake – lol! This is another one of those great recipes that my Grandma passed down to me. I have added a few modifications, like I make mine whole...Read More
Print PDF Quiche Lorraine (recipe and instructions with video tutorial follow) - OK, so today I’m going to teach you something about quiche really quick – actually, I’m going to teach you a couple of things (unless you already know all about quiche (if so,...Read More
- Chef Alicia Perez
Good Puerto Rican food is hard to come by unless you can either cook it, or are part of a Puerto Rican Family. If you don’t have your own family of Puerto Ricans to turn to for some of this delicious food, El New Yorican is the next best thing. It’s like eating at Grandma’s house on the island!
My father- in- law, Carlos, was the person who introduced us to this wonderful restaurant. He had eaten there a few times before and couldn’t stop raving about it. Upon entering El New Yorican with him, Carlos was greeted with a hug and a hand shake from the owner, and from behind the glass kitchen wall, came a wave and a smile from the chef . We sat down and took a look at the menu. As it turns out, they serve all of our favorite dishes, making it impossible to decide. So, we went with one of every appetizer and one main dish. Everything we ate was perfectly prepared and an absolute delight to eat.
Part way through our lunch, the band showed up and started playing. It wasn’t long before half of the guests were up and dancing. The music is as hard to resist as the food! They were soon joined by some women in beautiful long skirts performing some of the traditional island dancing. We had such a great time!
If you are in the Phoenix area, I highly recommend stopping in at El New Yorican. It is casual, and homey, and it is down home Puerto Rican food, at its finest!
El New Yorican
2714 W. Thomas Rd.
Phoenix, AZ 85017
open Tuesday – Sunday 11a.m.
If you follow these basic steps, you should come out with a pretty nice cookie in the end. If your cookies still are coming out like crappies, check out the “what’s wrong with my cookies” at the end of this article. And last but not least… The Sponge Method-This procedure can vary considerably, depending on the ingredients you’re using. The batches should be kept small because the batter is super delicate, in other words, don’t double recipes that require this method because your cookies won’t come out. This method is generally used for meringue cookies. 1. measure your ingredients 2. let them come to room temperature (for greater volume warm your eggs a little) 3. whip your eggs and sugar together until the desired consistency *soft peaks if you’re only whipping whites, thick and light if you’re whipping yolks or whole eggs 4. fold in the rest of the ingredients according to the recipe *do not over-mix or deflate your eggs
AAAAAAAHHHHHHH – What’s Wrong With My Cookies So, you’ve followed all the advice, you’ve measured and re-measured, but for some reason, you still can’t make a decent cookie. There are a few common mistakes you may be making.
If…… your cookies taste bad- I would first of all check your ingredients, make sure nothing is expired or spoiled. Also, maybe switch brands. Then ask yourself these questions – Did you forget one of the flavoring ingredients maybe? Were your pans totally clean or is there some mysterious stuff burned on them that you can’t seem to scrub off? Did you measure properly? Is there anything burned onto the bottom of your oven that’s smoking while you’re cooking?
your cookies are tough (and I don’t mean they can take a hit)-you may need to switch flours-did you use a bread flour? That is a cookie no-no. Try a more delicate flour, AP flour is good for most, but you can try a pastry flour too.
your cookies stick to the pan- you may have used too much sugar or you need to grease your pan, silly.
your cookies are crumbly-you may not have mixed them properly. This could also be a problem with the recipe such as not enough eggs, or too much sugar, shortening or too much leavening. If you’re not a professional, I don’t recommend trying to adjust the recipe because ingedients are expensive, time is precious and there are plenty of other cookie recipes in the sea.
your cookies are too brown-you are likely baking them too long or at too high of a temperature
your cookies are not browning-most likely they need to bake longer, you may need to raise the temperature, or there may not be enough sugar in them, this can happen when using a sugar substitute also
your cookies have a sugar crust-either you didn’t mix them right, or there’s too much sugar
your cookies are hard-you probably baked them too long or at too low of a temperature. The recipe could also be off. If they still taste good tell everyone you were trying a new shape for biscotti and have them dip them in milk or coffee.
your cookies are dry-you probably baked them too long or at too low of a temperature, it could also be the recipe. Again if they taste good go with the biscotti story.
your cookies spread out too much-this could be from too low of a baking temperature, not pre-heating (shame on you, you know your recipe said to pre-heat and if it didn’t, well now you know for next time), you may have over greased your pan, just calm it down a little next time and don’t get crazy with the spray, you may also be over-creaming
your cookies don’t spread (and they should)-you may have your oven temperature too high, you may need more grease on your pan, your recipe may be off-try a different recipe
I hope that after reading this article all of your cookie dreams come true. Happy baking!