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  • Chris’s Chocolate Chip Cookies

    The simple act of baking chocolate chip cookies holds a profound joy, a delightful blend of comfort and anticipation. There’s an almost magical quality to watching dough, a humble mixture of simple ingredients, transform in the oven. The initial scent of butter and sugar deepens into a sweet, irresistible aroma, thick with promise. The process itself – measuring, mixing, rolling, and chilling – is a grounding, almost meditative ritual. Finally, pulling golden-brown cookies from the oven, their edges perhaps slightly crisp, centers soft and chewy, studded with gleaming chocolate chips – it’s a triumph. The simple pleasure of warm cookies fresh from the oven, melting in the mouth, is a constant reminder of small, delicious satisfactions that bring comfort and pure, uncomplicated happiness.

  • Mexican Maranittos

    Where did it Originate

    Cochinitos de piloncillo, also known as marranitos, cochinitos and puerquitos (all meaning “little pigs” in Spanish), are a typical Mexican sweet bread (pan dulce) made with “piloncillo”—a type of sweetener made from sugar cane. Cochinitos are popular in bakeries in Mexico and throughout the US.

    Cochinitos de piloncillo are an oven-cooked pastry which forms a part of the Huastecan gastronomy in the northern section of the Gulf of Mexico in Mexico. The type of bread these treats are made from is chichimbré, the name chichimbré is a deformation of gingerbread. Gingerbread was brought by the English to Mexico during and after the First World War for the extraction of oil in Mexico, today ginger is no longer added, but instead other spices such as cinnamon and anise.