Romy's Baking and Cake Decorating

Bubby's friend was coming over to hang out an a rainy Saturday and I know those boys always like to have a snack.  I only had a couple of hours to make something so I couldn't chill cookie dough.  But I knew I had an opened jar of molasses. Bingo! Time to make Marranitos .  I just love these Mexican cookie/breads.  Are they breads?  That's what they're called in recipes, but they're actually more like cookies.  You do roll out the dough, cut them with a cutter and bake them for 10 minutes. It's a cookie! A soft, dense, gingery cinnamony comforting and delicious cookie. Traditionally they're shaped like pigs but you could use any cutter, though I'm glad I invested in  this  cookie cutter because it just makes them extra. After all, "marranitos" is Spanish for little piggies! Aside from not needing to chill the dough the good thing about marranitos is that you can't mess them up.  Today I didn't have any dark brown sugar so I used light i

We didn't do anything special for Epiphany this year, which was on a Saturday, but that gave me time to tr a recipe that I've had my eye on for a while now: Roscón de Reyes, a specialty from Spain. I'm eager to try making some Spanish specialties since I am Latin, after all, and I grew up going to a Spanish bakery near my house. The traditional Roscón is a whole bread in the shape of a wreath, filled with whipped cream, and decorated with candied fruits. I never did see this treat in our neighborhood bakery, nor had I ever tried it, and I got to know about it online instead, on Instagram. There are many versions and recipes that to be found online.  I went with a simple version from a website called Spanish Sabores and it's  this recipe . The instructions turned out to be a bit muddled, however, so I ended up also referring to  these directions  from The Spruce Eats. And I took the idea of making several joined rolls, instead of an entire bread, from Más Dulce que Salad