Biscotti al Rosmarino con Pinoli e Mandorle – The Great Food Blogger Cookie Swap Take 2

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If you been around these parts you know that I’m not a cookie person. I mention that very fact last year when I participating in the first Food Blogger Cookie Swap.

So after that, you may wonder why in the world would I sign up again for this years Great Food Blogger Cookie Swap by the amazing duo Lindsay of Love & Olive Oil and Julie of the Little Kitchen.

It took me less than 5 minutes to sign up once the announcement email hit my inbox back in November.

Then I totally forgot about them until mid November when I received my matches and had to think about “THE” cookie.

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My absolute favorite Corn Cake

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I should probably just come right how and say that I’m taking a break with blogging, because it just seems that the last couple of months I start all my post with the boring … “ I been soooo very busy and that is why I have not had time to blog” – we been eating, but, really nothing new, nothing to share.  I have made this soup so many times in the last couple of weeks, we have lived on cereal and lots of ham and cheese sandwiches and left over from our respective mother’s houses – bottom line, the kitchen has not seen any heavy duty used.  Except when it comes to this recipe, which has been repeated well over the normal, allocated time.  I think Tom is starting to turn corny with all the corn we been eating the last couple of weeks.

I.cannot.stop.making.this.corn.cake.

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Cachapas - Fresh Corn Pancakes

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Cachapas are thick, tasty pancakes made from maize (sweetcorn) and served with a slab of white cheese called “queso de mano” (hand cheese).  These steaming pancakes are then topped with lashing of margarine, a thick slap of cheese, a pork chop and some chicarron, (fried pork rinds) and washed down with a cold Polarcita (beer).

Cachapas are an integral part of Venezuela’s culinary history and their origin dates back to pre-Colombian times, when the indigenous population would grind corn with stone pestles and then cook it cachapa-style on clay budares, flat griddle plates that have been found in archaeological digs at many sites in Venezuela.

When I was young, Cachapas could only be found in my home state – Bolivar. If that was not enough of a challenge, they were only made by locals in stalls with a tin-roof on the side of the “carretera” (roads) on the way to la Gran Sabana.  Most will be grilling chochino (pork) and making fresh Cachapas topped with freshly made queso de mano.

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