Secret Recipe Club: Spinach & Requesón Squares

Spinach, requesón, mushrooms, and manchego cheese combine to make these irresistible Spinach Squares that can be served for brunch, a light lunch, or even as an appetizer.

Spinach Squares w/ Requesón -

Atole de Galleta (Cookie Atole) #AtoleWeek

If you like cookies and milk, then you are going to love this Atole de Galleta made with Galletas Marias (a very popular cookie here in Mexico).

Atole de Galleta -

Our second atole for #AtoleWeek is one everyone (young and old) enjoys, because who doesn't like Galletas Maria's? When I first heard of Atole de Galleta, I thought it was going to be a hot, mushy mess, but I couldn't have been more wrong. The cookies completely dissolve resulting in a creamy sweet atole that you'd never guess was made with cookies.

Traditionally Atole de Galleta is made with Galletas Maria's, but any kind of cookie can be used. My kiddies also love what I call Cookies & Cream Atole made with Oreo's. If you'd like the recipe, let me know in the comments below.

Atole de Galletas Marias -

Atole de Galleta

  • 1 pkg. Maria's cookies (I use Gamesa brand) 
  • 8 cups of milk, divided
  • 1 cinnamon stick 
  • 2/3 to 1 cup granulated sugar 
  • 1 teaspoon vanilla

Break the Maria's cookies into pieces and let soak in 3 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the 5 remaining cups of milk and the cinnamon stick in a 3-quart pot over medium heat until very warm. Pour in the cookie puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with desired amount of sugar. Ladle into mugs. Enjoy!

Cookie Atole made with Marias Cookies -

Comfort Food Classics: Atole de Avena (Oatmeal Atole) #AtoleWeek

One of my favorite things about fall and the crisp cooler weather that comes with it is the wide variety of hot beverages available to help keep you warm like coffee, ponche, and atole. (Just to name a few.) My heart will always belong to coffee. (I'm drinking a cup as I write.) And ponche will always be a holiday favorite. But atolein all it's creaminess, is the epitome of comfort in a cup during the cold fall and winter months. I love atole SO much that I thought it would be fun to devote this entire week (which I'm calling #AtoleWeek) in my Cocina to sharing some of my favorite atole recipes.

Atole de Avena / Mexican Oatmeal -

Secret Recipe Club: Cajeta Swirled Pretzel M&M Blondies

When trying to decide which recipe to make from my Secret Recipe Club assignment this month I had two things in mind: Halloween and candy! Because that's pretty much what the month of October was all about, in addition to celebrating my 20th wedding anniversary, my Hubby's 42nd birthday, and my eldest son's 15th birthday.

My assignment this month was Ilona's Kitchen, written by a wife and mom who loves to travel and cook. Reading Ilona's blog is like reading a letter or email from a trusted friend because she tells you straight up whether a recipe has way too much butter or not enough. The kiddies and I had a hard time narrowing down our choices. I was tempted to get an early start on my holiday baking with her Cranberry Bundt Cake and Cinnamon Apple Pie Cake, but the search was over as soon as my kiddies saw her Caramel Swirled Pretzel M&M Blondies. My kiddies LOVE anything with m&m's and thought this would be the perfect Halloween dessert. And they were SO right!

I did make one small change by substituting Mexican cajeta for the caramel sauce. I also added in more pretzels, that I lucked upon at one of the farmacias here in town, because I love desserts that are the perfect balance between sweet and salty. And the blondies were so soft and tender. Very cake-like, but also kind of fudgy in the middle because of the cajeta. These Cajeta Swirled Pretzel M&M Blondies were a big hit in our house, and I'm sure they'll be a big hit in your's too.

Cajeta Swirled Pretzel M&M Blondies -