Whine, whine, whine.
Overall life is good, but I find that I have zero tolerance to the day to day crappiness and stupidity and mishaps. Why do I bring this up? Well, life isn’t all sunshine and roses, and often isn’t either one much at all, but I am trying to make a conscious effort to focus more on the good than the bad (not that you could tell from the rant above! hahaha).
So, while my niece has been visiting (which incidentally came immediately on the heels of my best friend’s visit with her four active kiddos – more about that later) we have made several things she requested (more to come).
First among them however was her question to me “do you know how to make sopaipillas”?
Actually, I have made them before, but it has been a while and the version I made in the past was not something I particularly liked (too tough). So, I turned to my favorite trusted Food Blog Search and decided to see what was out there in the blogoverse for me. It just so happened that MattBites had a great looking recipe along with some lovely memories of his grandmother. It seemed a given to me that since I too was creating memories with family that this was the recipe to try.
These sopaipillas were soft and pillowy and simple to make – as suggested we served them with cinnamon sugar and honey, just like I remember eating them back home in our favorite restaurants.
As for the rest of this week – well, if we can all continue to stay intact and mostly healthy, I’ll call it a success too.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup water
oil for frying
cinnamon & sugar
Combine the dry ingredients and then cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together. On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand for 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles. In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopaipillas for 1-2 minutes on each side or until golden brown and puffed. Drain on paper towels. Sprinkle with cinnamon and sugar and serve immediately with honey. Yields 1 dozen.