BOO! Bites Week 6

These little mini gems were a huge hit! We used Creme Bouquet instead of vanilla or almond extract. Our cookies had a hint of lemon flavor. Happy Halloween...

BOO! Bites

Halloween Cookies-BOO! Bites

These tiny Halloween shortbread cookies come together very quickly for festive little munchies everybody will love!

• 1/2 cup unsalted butter, at room temperature (plus more to butter the pan)
• 1/4 cup granulated sugar
• 1/4 teaspoon almond or vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons halloween colored nonpareils

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Week-5 Sopes

This past week was a success!! The kids loved the sopes!

Spanish Tapas-Mini Baked Sopes

Vegan and Gluten Free Homemade Sopes

Ingredients:

Sope Shells

2C Corn Masa Flour-Maseca (in the flour section of your grocery store)

1/4t of salt

1 1/4C warm water

2t of canola oil

Mix the ingredients in a bowl to form a soft dough. If dough feels dry add more water 1T at a time. Divide the dough into 8 equal balls. We made 12-14 small dough balls to make them mini appetizers. *Cover the dough with a damp towel or paper towel because the masa will dry quick. 

Preheat griddle (we will be using a comal) set on high heat. Using your fingers, flatten the dough ball to form a 3” diameter circle. It will be about 3/8” thick.  The size of a small round taco tortilla. Make sure you don't overwork your dough and make the sopes to thin. 

Place sope on the griddle and cook sope for about a minute on the griddle, then turn and cook the other side. Carefully remove from the heat, and set aside. Repeat process for remaining masa balls. 

When all balls have been flattened and cooked, pinch the edges of the sope to create a raised rim about 1/4” high. Sopes will be hot, so be careful.  

In a separate frying pan. Heat some oil to 300 degrees F. Fry sopes until lightly golden, and place on a paper towel to drain. You may also bake them, simply place them on a baking sheet and spray with cooking spray, bake at 350 degrees until golden brown. 

I like sopes de frijoles, so i typically add beans, Monterey jack cheese, tomatoes, onions, lettuce and jalapenos. But you can fill the sopes with just about anything you like. Chicken, carne asada, or potatoes with chorizo.