How About A Little Canookie? / ¿Qué Tal Un Poco De Canookie?

La  versión español está después de la versión inglés.

WHILE WE WERE in New York, we stayed at the edge of Downtown Brooklyn and the start of the neighborhood Boerum Hill. The entire area tumbles from one neighborhood into the next and you really would have no idea exactly where you are. Except that Mia’s Bakery is in Boerum Hill. And once you go to Mia’s Bakery, you will never forget the neighborhood.

Every picture tells a story. So, all I’ll tell you about before you look at the pictures is: The Canookie. A canookie comprises fresh cannoli cream (for example: ricotta cheese, powdered sugar, vanilla, cinammon, whipped cream) sandwiched between two amazing chocolate chip cookies. OH! MY! GOD! (Or, Mamma Mia!)

MIENTRAS ESTABAMOS EN Nueva York, nos quedamos en el borde del Centro de Brooklyn y el comienzo del barrio de Boerum Hill. Toda la zona cae de un barrio a otro y realmente no tienes idea exactamente donde estás. Excepto que la Pastelería de Mia está en Boerum Hill. Y una vez que vayas a la Pastelería de Mia  nunca olvidarás el barrio. 

Cada cuadro cuenta una historia. Por lo tanto, todo lo que te diré antes de ver las fotos es: El Canookie. Un canookie incluye crema de cannoli fresca (por ejemplo: queso ricotta, azúcar glaseado, vainilla, canela, crema batida) intercalada entre dos increíbles galletas con chispas de chocolate. ¡OH! DIOS! MÍO! (o Mamma Mia!)



Mamma Mia!

Oh My Sweet Torrijas!

I went for a 7.25km (4.5-mile) walk Wednesday to one end of the Paseo and back (it’s become my short walk). A healthy walk is part of my daily routine. But yesterday it was especially needed to burn off the lemon merengue pie Chef Robbie insisted we try with our morning coffee.

San Geraldo arrived home a few minutes after I did. “I bought us a treat!” he said.

I saw bakery wrapping and thought, “Oh, crap. So much for my walk.”

But then he unwrapped the paper. And I thought, “SO glad I took that walk.”


The first time I had torrijas was during Semana Santa 2012 (Holy Week) in Sevilla. I bought them in a local bakery. They were good, but nothing to write home about — so I didn’t, and quickly forgot about them.

Last year, Elena made us some that were, as San Geraldo said, “to die for.” (Click here for Elena’s torrijas and a glimpse of the Easter Moose.)

This year’s bakery torrijas, smothered in honey, were sweet and delicious but nothing like Elena’s. And we still have Elena’s to look forward to (hint, hint).

If you’re interested in making torrijas, just search “torrijas recipes” or “recetas torrijas” and you’ll find plenty of versions (and opinions). Last year, I explained:

Elena’s version consists of a thick slice of bread soaked in warm milk for an hour, and then dipped in egg batter and fried with olive oil before being sprinkled with cinnamon. The bread gets crusty on the outside and custard-like on the inside. Elena’s torrijas are out of this world.

The bread is often soaked overnight and wine can be used instead of milk. Traditional recipes call for the addition of honey, which The Goddess Elena doesn’t like. But we’re not complaining. (She doesn’t like raisins either, and calls them flies.)

In my opinion, if you only dip the bread in the batter, as some recipes suggest, instead of soaking it for an hour or more, the result is pretty much like American “French Toast.” The extended soaking changes the consistency of the bread to custard. So much better (again, in my opinion).