Chocolate and almond cookies

These cookies were originally a variation of someones I made some time ago (the chocolate and walnut cookies). The recipe is also for chocolate and walnut cookies, only that it comes from a different cookbook. This recipe is from Chocolate Basics: 80 Recipes Step-by-step (in spanish Recetas básicas de chocolate). I simply LOVE this book! It's got step by step photographs and explanations, which makes the recipes look less scary :-) Indeed, I find myself willing to attemp some layered cakes, which is something I usually don't dare to even give a second glare.

I made these cookies for my boyfriend's birthday, as one of his presents, because he loves the cookies this way, chewy rather than crunchy (I prefer them the other way ^^U). These cookies taste really good and are super easy to make, just as they seem in my book!

Ingredients:

200g white sugar
100g butter
150g chocolate with almonds
220g all-purpose flour
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 salt

Method:

1. Preheat oven to 170ºC.
2. In a saucepan, melt butter and let it warm.
3. Add the sugar and the salt to the butter mix until well combined.
4. Mix in the egg and then the vanilla extract until well combined.
5. In a bowl, mix the flour and the baking powder and the add the flour to the butter.
6. Chop the chocolate and add it to the dough.
7. Let the dough rest in the fridge for 15 minutes.
8. Take a small amount of cookie dough onto your palm and roll into a ball.
9. Put the balls onto a baking tray and press them slightly.
10. Bake in the preheated oven for 10-15 minutes until the borders brown.
11. Take the cookies out from the oven and let them cool completely in the tray before transfering them to a wire rack.

Arroz con leche

"Arroz con leche" means literally "rice with milk" and is typical from the spanish cuisine. I've done this dessert many times, but yesterday was the first time that I made it with freshly milked milk. My boyfriend's mother got me some from a neighbourg of hers who has a cowfarm :-) There's no comparison to the making it with the brand one that you buy in supermarkets. The result has a way richer flavour and is cooked faster than with the watered product that is sold in the stores.

You need patience to make the arroz con leche because it's a slow proccess. I usually need around 45 minutes to get the desired texture of it, but if you like it more liquid it'll take less, of course. Anyway, the result it's well worth of your time ^^

This recipe has the proportions I prefer of milk, rice and sugar, but some people may prefer it denser or sweeter or the contrary. I got these proportions after trying many times, so finding the ones that fits your taste better its just a matter of trial and error. With this recipe you get 3 servings (I allways make it for my parent and I ^^U).

Ingredients:

75ml milk
80g rice
60g white sugar
1/2 lemon's zest
1/2 cinnamon stick
Cinnamon powder (for decorating)

Method:

1. In a saucepan, heat the milk with the lemon zest and the cinnamon stick until it boils.
2. Add the rice to the milk and stir regulary over medium heat until the rice is cooked.
3. Add the sugar to the rice with milk and keep stirring regulary until the milk becomes denser.
4. Remove the cinnamon stick and the lemon zest and serve the arroz con leche in individual platings decorated with some cinnamon powder.