Mini Alfajor Cookies #CreativeCookieExchange

Mini Alfajor Cookies

This month we have sandwich cookies for you, and we love Alfajor cookies.
The cookies are original from Peru and every country has there variation, I love to make this one the crumbles a little while you eat it.
In the center of the cookie you will find super delicious Dulce de Leche, I know I use it a lot, but it is completely addictive and that is the filling for this cookies.
So easy to make and very delicious, great for parties or any kind of fun activity like a picnic; a plus to these cookies is the they don’t melt.
Make the cookies and let me know what was your favorite part and of course how much you like them.


  • 2 cup flour
  • 3 tablespoons sugar
  • 6 egg yolks
  • 2 tablespoon milk
  • 1 stick butter, melted
  • 1 can Dulce de Leche
  • Powder sugar for decoration


Preheat the oven to 350 degrees.

In the bowl of a electric mixer add sugar, flour, butter and egg yolks, mix for 2 minutes, then add the milk.
Place the dough in a lithely flour surface and roll out, using a small cookie cutter cut the cookies and place on a baking sheet, repeat until you run out of dough.
Bake for 15 minutes.

mini alfajor cookies 1
Place on a cooling rack and let it cool completely before adding 2 tablespoons of Dulce De Leche to on cookie, cover with the other, sprinkle some powder sugar and Bum! ready to eat.

This recipe makes 30 cookies

Preparation time: 25 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

The theme this month is Sandwich Cookies–any kind of cookie presented as any kind of sandwich, we’re laid back because that means more cookies for everyone! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

Sweet Corn Bread With Bacon #ForTheLoveOfTheGame #FarmlandRecipes #ad #LatinaBloggers

This shop has been compensated by Farmland® bacon. Follow the hashtags #ForTheLoveOfTheGame and #FarmlandRecipes to see other recipes and ideas. All opinions are my own.

Sweet Corn Bread With Bacon

Hello today I’m partnering with Farmland® Bacon and recreated one of the most delicious     corn bread you ever have, sweet, smoky thanks to the flavor the only Farmland® Bacon because Farmland® bacon is slow smoked over real hardwoods for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique–a difference you’ll taste in every delicious bite.

I love how the different flavors combine give this dish the perfect bite and it is of course just what you need when making easy food for game day. A little bit goes a long way and because am using top quality Farmland® bacon it is the perfect compliment to my corn bread.

This corn bread is a classic dessert in my house, and so easy to make, I know I said dessert but if you see the list of ingredients below, you will notice the most of them are sweet, so what a great way to make this a different option to watch a game? Well just by adding the bits of Farmland® Bacon was enough.

My house smell so good while cooking and my family was so eager to eat the I hide most of the Farmland® bacon to make my recipe, it was really funny.

I’m sure you will enjoy making, tasting and smelling this recipe, and why not? Everything’s better with Farmland® Bacon.

In Stores


  • 1 can sweet corn
  • 1 can sweetened condensed milk
  • 1 cup pancake mix
  • 3 eggs
  • 1 stick butter, melted
  • 1 teaspoon vanilla extract
  • 1 12 oz package of Farmland® Bacon
  • 3/4 cup shredded unsweetened coconut
  • pinch of salt


  1. Preheat the oven to 350° F,line some paper cups in a muffin tin and put that aside.
  2. Cook the bacon until crispy and drained the Farmland® Bacon in a towel-line plate. In a food processor place the rest of the ingredients minus the bacon, and blend until combine, add the bacon by hand, you want the bits of bacon not to small, this is why we are not putting them in the food processor.
  3. Pour the batter in the muffin tin, about 3/4 of the mixture and bake for 35 minutes.

Serve warm, or cold, perfect to nibble during any game.

This recipe makes 18 muffins.

Preparation time: 20 minutes
Cooking time: 35 minutes
Level of the recipe: Easy


Mini Sweet Cheese Empanadas #TheLeftoversClub

FullSizeRenderThe best way to start the new year is by sharing sometime delicious with a friend, and in this occasion and so happy to be sharing this delicious recipe with my friend Elizabeth and all of you the enjoy #TheLeftoversClub.

I made a classic favorite in my house, so I hope she likes it, easy, sweet, salty, crunchy and mini empanadas are perfect for a snack, coffee time or a party. Delicious, different and great for sharing.


If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.


  • 1/2 cup cream cheese
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla extra
  • 2 sheets of refrigerated pie crust


    1. Preheat the oven to 350°F.
    2. Roll out the pie crust and use a cookie cutter to cut circles, in a bowl mix together cream cheese, sugar and vanilla, and place 1/2 teaspoon on the center of each circle.
    3. Form the empanadas by folding the other half of the dough, close then very well of the filling can come out and we don’t want that.
    4. Bake for 12 minutes.

This recipe makes 24 mini empanadas.

Preparation time: 15 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

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Churro Style Cookies #TheLeftoversClub

churro style sweet little earsWelcome to another month of good delicious leftovers with #TheLeftoversClub, and don’t get me wrong, we are not sending leftovers to our friends, this is just a funny way to call our fabulous group.
Let me tell you, it is really easy, we send delicious treats to our friends every month, for real, and I love it because I can taste something completely different.
This month I decide to make something very simple, you know with all the make ahead dishes we make for the holidays, sometimes it is difficult to choose a good recipe to send.
This sweet little ears, are not really ears, in my country they are call Orejitas, just because it resembles an ear, funny right?
And there are super simple to make, delicious, crunchy and warm, with all the cinnamon I add, oh very important I forgot to tell the it’s like eating a little buttery churro, Yum!
My little ears are churro inspired, because everybody love churros and why not chance the concept a little.
Hope you enjoy.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.


  • 2 sheets of Puff Pastry
  • 2 cups sugar
  • 2 tablespoons ground cinnamon


Preheat the oven to 350°F.
churro style sweet little ears


Mix sugar and cinnamon, you can used a baking pan and keep it there, it is less messy that way.

churro style sweet little ears

Ok, place one of the puff pastries sheets on the table and roll in each end, making sure each end will make it to the center of the pastry, you can be fancy and measure, but this is a stress free recipe.

churro style sweet little ears

Then cut the pastry in 2 inch pieces, and press each piece on the sugar and cinnamon mixture. This is a very important step because they need to be super coated with the sugar, the flavor of this “cookies” is very important in the recipe.

Bake for 15 minutes, let it cool completely or as me eat it when warm.

This recipe makes 28 little cookies.

Preparation time: 10 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

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Sweet Corn Tamale (Tamal Asado) Global Street Food #SundaySupper

Sweet Corn TamaleI’m so exited for this week #SundaySupper and I know you will be too, we have street global food, the kind of food the makes us drool every time we walk by.
And this week we have a bunch of recipes so you can make delicious street food at home.
I made Sweet Corn Tamale or Tamal Asado this is a very popular bread in Costa Rica the you can find in all the farmers markets, restaurants and in every house with a good cup of coffee, is delicious, gluten free and no egg necessary, I’m sure you are going to love the mild flavor, the hint of coconut and of course the easy way the it is to make it.
Give it a chance and enjoy this sweet tamale, with some tea, coffee or just like this.


  • 6 cups Masa Harina
  • 1 cup heavy cream
  • 2 cups half and half
  • 2 cups buttermilk
  • 1 can sweetened condensed milk
  • 1 cup sugar
  • 1 1/2 cups unsweetened coconut
  • 1 cup parmesan cheese
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 stick of butter melted


  1. Preheat the oven to 350° F.
  2. In a heavy button pot mix the Masa Harina, buttermilk, half and half, heavy cream. Place the pot to medium high heat and add the rest of the ingredients, do not at the butter just yet. Let it cook for 10 minutes mixing constantly. Remove from heat and add the butter, stir and pour in to the mold.
  3. For this recipe you can use any type of mold the you want I used a bundt cake mold, but feel free to use wherever you have on hand just make sure is grease before adding the mixture.
  4. Bake for 1 hour, let it cold completely in the mold, refrigerate after cool.

This recipe makes one sweet tamale.

Preparation time: 15 minutes
Cooking time: 10 minutes cooking 1 hour baking
Level of the recipe: Easy

And if you are hungry for more here’s a list of more delicious street food.

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 4pm PT; come join us by following the #SundaySupper hashtag or through TweatChat.
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag.  We are excited for you to join the fun.  Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement


This delicious sauce is the perfect accompaniment for any occasion.
It is very easy to make and the flavor is unique and delicious, you will find different brands on the market that offer this type of sauce, but do it at home is much better.
It is widely used in Asian food dishes, where the acid and the sweet flavor come together to form the perfect marriage.
This sauce is a favorite in my family and we have enjoyed in countless meals.
Ideal with snacks at parties.
If you want your kids to eat even more vegetables, replacing the traditional with the sweet and sour sauce, they will love the taste.
I hope you try and enjoy this sauce is delicious on everything you want.


  • 1 can of pineapple chunks 15 oz
  • 2 cups of ketchup
  • 1/2 cup of pineapple juice
  • 3 tablespoons of apple cider vinegar
  • 3 tablespoons of agave nectar


In a saucepan over low heat place all ingredients, stir well, cover the pot and simmer for 5 minutes.

Cool completely and store in an airtight container in refrigerator up to one week.

This recipe makes 4 cups of sweet and sour sauce.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Esta deliciosa salsa es el acompañamiento perfecto para cualquier fritura, ideal en mariscos ya que el sabor contrasta muy bien.
Es muy fácil de hacer y su sabor es incomparable y delicioso, encontrara en el mercado diferentes marcas que ofrecen este tipo de salsa, pero hacerla en casa es mucho mejor.
Es muy usada en platillos de comida asiatica, donde el asido y el dulce se unen para formar el matrimonio perfecto.
Esta salsa es una de las preferidas en mi familia y la hemos disfrutado en una cantidad innumerable de comidas.
Ideal para acompañar los bocadillos en las fiestas.
Si desea que sus hijos coman aun mas vegetales, sustituya lo tradicional con la salsa agridulce, les encantara el sabor.
Espero la pruebe y disfrute, ya que es deliciosa en todo lo que desee acompañar.


  • 1 lata de pina en trozos de 15 onzas
  • 2 tazas de Ketchup
  • 1/2 taza del jugo de la pina en trozos
  • 3 cucharadas de vinagre de manzana
  • 3 cucharadas de Agave nectar.


En una olla a fuego bajo coloque todos los ingredientes, revuelva bien, tape la olla y deje hervir por 5 minutos.

Deje enfriar completamente y guarde en un contenedor hermético en el refrigerador hasta por una semana.

De esta receta salen 4 tazas de salsa agridulce.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 5 minutos
Nivel de la receta: Facil



As a lover of cooking, I enjoy trying new recipes.

And Asian cuisine is very versatile, this type of food is delicious and inexpensive.
You can serve at a party or as a main course at dinner, very fast to prepare and delicious as always.
I invite you to venture into this recipe and try different fillings, it is worth trying.


1 pound of ground turkey
1 / 2 cup chopped cilantro
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1 tablespoon rice vinegar
1 / 2 tablespoon sugar
1/2 cup of water plus 1/4 more to close the wonton
1 package of Wonton wrapper


Mix the turkey with salt, garlic powder, vinegar, sugar, Dijon mustard and cilantro.
Place 1 / 2 teaspoon of the filling into in the center of the Wonton and close putting water on the sides and giving it the shape you want.
In a saucepan, heat a teaspoon of oil and place the gyosas, let it brown for 3 minutes, add half cup of water and cover immediately.
Let it finish cooking for 8 minutes.
Serve immediately.


Mix 1 / 2 cup light soy sauce with 1 / 4 cup honey.

This recipe makes 60 Gyosas.

Versión en español CLICK AQUI


Here in San Diego is so cold and raining that the best way for me to keep the house warm is baking.

This is a versatile bread that can be used to accompany both savory and sweet dishes, they all love it and now we’re so close to the holidays that will be part of the tradition in any home.
Enjoy this delicious dish that must be present in your home.


  • 1 can sweet corn 432g
  • 1 can condensed milk
  • 1 cup pancake mix
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 stick butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a baking dish 8×8 inches (20×20 cm).
  3. In a blender or food processor, place all ingredients, blend or process well.
  4. Pour in the mold and bake for 45 minutes.
  5. Bread is done when a cake tester comes out clean.
  6. Let cool thoroughly before cutting.
  7. Depending on how big you cut it gets 12 pieces.

Versión en español CLICK AQUI


This is an excellent choice to share at breakfast or afternoon coffee and needs nothing more. I really hope you enjoy it.
2 cups of corn flour ( search for Maseca in the latin food aisle )
4 cups of buttermilk
2 eggs
11/2 cup sugar
Zest of one lemon
1 teaspoon vanilla
2 sticks of unsalted butter melted
2 cups of shredded Parmesan Cheese
1/2 cup shredded coconut
1/2 cup raisins
Preheat the oven to 350 degrees
In a blender or food processor place the corn flour, buttermilk, eggs and sugar, blend or process everything until well blended, then add the lemon zest, vanilla and butter.
Transfer the mixture to a bowl and add cheese, coconut and raisins mix well.
Place in a greased 9×13 inch baking dish.
Bake at 350 for an hour, then put it , if you want to broil to brown on top, do it for 10 minutes with the oven door almost close.

Versión en español CLICK AQUI


This is an excellent side dish for any type of meat, so delicious the your children will ask for more.
1 pound of carrots peeled and sliced
1 teaspoon brown sugar
1 pinch salt
2 tablespoons unsalted butter
1/4 cup water
2 chopped scallions
1/2 teaspoon of dried oregano
1 teaspoon oil
In a saucepan melt the butter and oil, add the oregano, carrots and a pinch of salt, add the water and cover, cook for 15 minutes over medium heat.
Once soft add the sugar and the scallions let it cook for 3 more minutes, take the pan of the heat and enjoy.

Versión en español CLICK AQUI