You guys. Cookies dripping with dulce de leche and covered with powdered sugar? These are alfajores and in this moment they are my favorite type of cookie. I followed CHOW’s recipe for the cookies and Smitten Kitchen’s recipe for the dulce de leche. The dulce de leche took over an hour to make, so while the cookie dough was chilling in the fridge, I put on some fun music and went to work. It’s not a hard recipe to follow – it just takes time and patience. But oh man was it worth it. With this recipe, you’ll have more than enough leftover after making the cookies. Perfect as an ice cream topping or you know, just eating it straight out of the jar.
I had always been intrigued with cheese-making, but was too intimidated to try a recipe. It wasn’t until recently that I heard ricotta is ridiculously easy to make and it’s true! I’ve used this recipe from Smitten Kitchen a few times and I’ve never made a bad batch. I use the version with less cream, but it is still incredibly rich and creamy.
This time, I added lemon zest and fresh, chopped rosemary to the ricotta to add some depth to the flavor. I spread that on some toast and topped it with sliced heirloom tomatoes, basil, and cracked pepper. It was a great appetizer for a simple dinner at home.