Happy Fall and Happy Balloon Fiesta week! Here in Albuquerque, the first week of October is the official kick off of fall. The air is crisp, local schools give students a 4 day weekend to fully enjoy the Balloon Fiesta, this season's green chile is roasting at every grocery store, and we're all looking to the city's valley to spot our favorite balloons pop up again. It's truly a magical time anywhere, but even moreso in a place like this! After months of 90+ degree weather, we're all whipped into autumn by a random 40 degree day that we did not see coming. The best thing you can do on that day, after you've bought your year supply of chile, is make a hot pot of green chile stew. NM fall/winter staple, that even a vegan should not have to live without. If meat alternatives aren’t your thing, sub the Beyond Meat for mushrooms or simply add more pinto beans and potatoes to make this stew a little heartier.
5-6mushroomsloosely chopped, it's going into a blender, so it doesn’t have to be precise
2large potatoesdiced into large chunks
1white onion
6clovesof garlic
3/4-1cupcup of green chiledepending on spice level/preference
6fresh diced or 1 can of diced tomatoes
1can of pinto beans
1tablespoonof olive oil
2tablespoonsof cumin
Instructions
First, dice your onion, garlic, tomato, mushrooms, and potatoes.
Begin sautéing HALF the onions on medium heat, after 2 min add your 5-6 mushrooms. Stir frequently. The other half of onions will be used later.
After the mushrooms are beginning to brown, sprinkle a pinch of salt, and add a spoonful of the green chile, along with your garlic and cumin.
Things should begin sticking to the pan, that’s okay. Pour in ½ cup of vegetable broth and stir vigorously to release everything, then turn off the heat. (If you don’t have vegetable broth, use the liquid from your pinto beans, or some water with a little soy sauce!)
Transfer this gloopy medley into a blender and blend until you’ve made a dark vegetable smoothie.
Now, add your “meat” to the pot and sauté until fully cooked, about 15 minutes. Then, add the potatoes, diced tomatoes, and the rest of your diced onions. Add some salt and pepper, here.
After about 2 minutes, add in the remainder of the green chile and pinto beans, and pour your blended veggies over the top.
Now, pour in 3-4 cups water or vegetable broth, until ingredients are fully covered plus a little more. It’s soup, not pasta.
Allow to cook on a medium heat until potatoes are fully cooked. This should take about 30-45 min.
Serve with a warm tortilla on a chilly, autumn day.
Keyword albuquerque, albuquerque vegan, Green Chile, green chile stew, new mexican, new mexican green chile stew, new mexico cookies, New Mexico Vegan, Vegan Dinner, vegan green chile, Vegan New Mexico Cuisine, vegan stew
My ode to the Little Debbie classic: Oatmeal Cream Pies. I really like this as a cookie for impressing people with minimal effort. The recognition alone will catch people's eyes, then immediately followed by, "Did you MAKE these??" In my twenties, I feel like everyone has forgotten the occasional post-soccer game snack. It's time to bring them back and you don't even have to mention that they're vegan because quite frankly, no one will notice.
Pinchof saltpinch with all 5 fingers, not just two
Frosting
½cupvegan butter
1tablespoonof coconut cream
1teaspoonvanilla extract
1cuppowdered sugar
Instructions
Prep the flax egg by combining 1 tablespoon of flax with 3 tablespoons of water and preheat oven to 350 degrees.
By hand or using a stand/electric mixer, whip together sugar and butter for 1 minute, until one fully mixed “fluff”.
Mix in the flax egg, vanilla extract, and molasses.
Finally add the dry ingredients and make sure you have a well combined, sticky dough.
To make the prettiest, factory-grade, Little Debbie cookies, use a cookie scoop so every cookie is the same size. Place on a parchment paper lined baking sheet, and bake for 8-10 minutes.
While the cookies are baking, you can make the frosting by whipping the butter with the coconut cream and vanilla then gradually adding the powdered sugar until your thick frosting is formed.
When the cookies have fully (like seriously fully) cooled, spread the cream on the cookies and combine two cookies to make a sandwich.
Place in the fridge to solidify their shape before serving, enjoy!
Claire Saffitz' Dessert Person Poppyseed Almond Cake (Vegan Version)
@vegan_millennial
This cake is so so so perfect for having people over for dinner and dessert. Or coffee and a slice of cake. Or just the cake on the counter to grab a slice of, every time you're feeling something sweet. Even though it may be every two hours... Anyway, I must give full credit to Claire Saffitz. She has her own amazing cookbook focused on desserts and an even better YouTube channel with instruction for those desserts. Check out her channel and her book!I've adapted her amazing recipe to be consumed by vegans and plant based cake lovers.
1 1/2cupalmond milk(any plant-based milk will work)
2teaspoonsapple cider vinegar
1 1/4cupwhite sugar
3/4cupapplesauce
1/3cupmelted vegan butter
1/2tablespoonvanilla extract
1tablespoonalmond extract
2tablespoonspoppy seeds(You can usually find these in the spice aisle.)
Glaze
1/2teaspoonalmond extract
1/2teaspoonvanilla extract
1teaspoonvegan butter
3/4cuppowdered sugar
1/4cupplant-based milk
Instructions
Preheat oven to 350 degrees.
Mix apple cider vinegar and milk, set aside for 5 minutes.
In a separate bowl, mix together dry ingredients.
After time has passed, add all wet ingredients and poppy seeds to ACV/milk mixture.
Next, add the wet batter to dry ingredients and mix together until there are minimal clumps. (I always have a few clumps, but you don't want to overmix.)
Prepare your bundt mold: using your fingers or a paintbrush, make sure every crevice of the inside of the mold is oiled, then add flour and shake and twist, until flour is evenly distributed in the mold as well. This is an extra precaution to make sure your cake doesn't stick to the mold.
Pour batter into the mold, and lightly bang on the countertop to make sure air bubbles pop in the batter.
Bake for about 40 minutes or until a tester comes out dry.
While cake is baking, make the glaze (whisk all glaze ingredients into a bowl).
Allow to cool for 5-10 minutes before releasing from mold, then using a brush, dab with glaze, and allow to fully cool for at least 45 more minutes.
My first time trying this place came from my boyfriend and I (ecstatically) putting in our first (and final) offer on a home that really wanted. We had spent hours signing paperwork, when we realized how famished we were and that we were relatively new vegans so we couldn’t just grab food from anywhere. Directly across the street, a store front read, “Thai Vegan”. Seemed like the safest bet ever. I ordered the dinner portion of Basil Leaves and my boyfriend ordered the Fresh Ginger. Both were so incredible that this is often our first choice for eating out.
story
There is little information on their story aside from the owner being a female, Buddhist, monk, who aims to make people smile via food. But it was recently mentioned in Albuquerque Business Journal that Thai Vegan is one of 51 Albuquerque restaurants to receive grants awarded to create outdoor dining experiences. They were also awarded best Vegan Food in Albuquerque a few years ago. And while I would love to reach out to the owner to learn more about them, I think that is for a time in the future when things are not as fragile and uncertain in today’s restaurant world.
I have limited photos of the food because… well, truthfully, their food doesn’t photograph well. I have only ordered take-out here, and unless it’s a bakery item or something with a cross section (burrito, sandwich), food looks better on a plate. I’m sure it’s a beautiful presentation when dining in. Please do not get turned off from this, the food doesn’t look unappetizing in the slightest, it’s just not a beautiful backdrop of their biodegradable containers and fragrant sauces. I suppose I am leaving quite a bit to the imagination with this. But you will have to trust me that this is not the Instagram-worthy dinner, this is the dinner exclusively for you and your taste buds. And if you’re only buying food to post a picture and show-off to your followers, then you’re doing yourself a disservice, and maybe you should try your luck somewhere a bit trendier.
The majority of this “review” is for me to give you a little extra help when navigating through their online menu, give you some suggestions, and encourage you to try this local, small business, that delivers in flavor every single time.
COVID-19 Compliance
Their protocol during this time should be mentioned in the newspaper. Seeing as it isn’t, I will give them the praise they deserve. Instead of bitching, about how the governor is imposing safety restrictions, they adapted! They have switched to a 100% carry-out system by building (an evident DIY project 😊 ) a station in front of their door (outside), which allows customers to walk up, pay, and get their food, without ever walking inside. I think this is so admirable, while I’m sure they prefer the simplicity, it also shows that they care about their customers enough to exemplify the safest way a business can operate amidst a pandemic.
umm.. is this the cutest hand-drawn to-go bag you’ve ever seen? made with love.
Menu
Unless I were to write a 200-page book, I cannot go into depth about every menu item or menu section for that matter. This menu is the local equivalent to The Cheesecake Factory’s, without the advertisements. Their menu is a bit overwhelming, provides very minimal description, and 5 photos in total. Even if you look on Yelp, there’s not a ton of photos there either. If anyone knows the owner, I will happily help them out with their web development/social media presence. But it looks like they’re doing fine without me.
Any time I’m about to order, as the countdown begins for my hunger turning into aggression, admittedly, I get frazzled with their menu. They have 13 sections on their menu page, most of them are repeats from other sections. If it’s your first time visiting the site, you’re just like, “Wait, what are the differences here?” I’ll try my best to help you.
choose from (entrees):
Foods without the combo (This includes: Soups, Salads, Noodles, Wraps, Burgers, Chef Specials)
Lunch combination plate that comes with brown rice, 2 spring rolls, and a small side salad ($9.95, without add-ons)
Dinner combination plate that comes with brown rice, 2 spring rolls, and a small side salad ($11.95, without add-ons)
my recommendations:
Get an appetizer. Any of the dumplings are super filling and the best bang for your buck out of the apps. The “Chicken” Satay is delicious with the peanut sauce, but unfortunately, they are not very big.
If you are as obsessed with curry as I am, get any of the Curries. The Green Curry with the soy fish is my absolute favorite!
If you are not so hot on curry, the Basil Leaves is a safe bet, or the Pad Thai with tofu.
Dessert? I have tried the Banana Chocolate Chip Rolls, they are delicious. Who doesn’t love deep fried egg rolls made of melted chocolate and banana? They are a bit pricey at $6.95 for 4 rolls but oh, so worth it if you have got a huge sweet tooth after dinner.
tips:
Thai Spice is SPICY!! – If you like spicy food, do not ask for extra spice. If you love spicy food be cautious when asking for extra spice. If you’re getting something spicy, I recommend trying it the way it comes first, then next time upping the spice meter.
They have zero meat – Sometimes their menu it says, “Lightly breaded shrimp”, it’s a soy product. Vegans’ biggest fear is accidentally being served the real meat instead of the “fake meat”. It’s all faux here, so order away.
Order the Thai Food! – Unless you’re one of those people who is not so adventurous with international foods, try the Thai options! Sure, they offer lentil loaf, veggie burgers, Creamy Chicken, but if you’re a fan of Asian foods then order the Asian foods!! That is no knock against their American options, but come on, it’s Thai food, try the damn curry!!!!
Truth be told, every time I make this combo, it is my ode to one of the best movies of my childhood. The Parent Trap (1998). Remember when the two Lohans have already switched and Chessy whips up a batch of cornbread and chili? Then Hallie takes one bite before running off to ride horses in Napa Valley with her “long last” dad. I was always so regretful on her behalf; she could have taken a few more bites!! Anyway, I make this for all the hungry Hallies/Annies in this world who actually want to sit down and enjoy their chili with a slice of cornbread. Also, I’m 100% sure that no one in that movie was vegan so I cannot technically call this “Chessy’s Cornbread and Chili”, but at least you know where the inspo was. **This recipe was tested and created in an InstantPot. A large soup pot and stove will work perfectly fine. But it should be noted that using your small electronic appliances verses your large kitchen appliances, is significantly better for the environment.
2chopped bell peppersany color works; I personally, don’t like green ones
1-2chopped jalapenos2, if you’re a real Spice Girl
5clovesof finely chopped garlic
1can of crushed tomatoes(28 oz can)
1can of fire roasted tomatoes
1can of kidney beansdrained
1can of cannellini beansdrained
1can of black beansdrained
Spices
1Tablespoonsof red chile powder or paprikaif you like spice, add 2 tablespoons
½tablespoonof garlic powder
1/2tablespoonof coriander
1.5tablespoonsof cumin
2pinchesof oregano
6mill twists of black pepper
1/2teaspooncayenne
1teaspooncrushed red pepper
2teaspoonsof saltat minimum add more to satisfy your palette
Garnish
Diced onion
Sliced jalapeno
Fresh chopped cilantro
Instructions
In oil, sauté your onion, bell peppers, and jalapenos. Throw in some salt and black pepper here, it will help break down the onion.
Once the onions are translucent, this could take 4-6 minutes, add in your garlic and allow to cook for 1 minute.
Add your spices and stir until they have been evenly dispersed through the vegetables.
Next, pour in the fire roasted tomatoes and mix thoroughly through the veggies.
Then add all your beans, without their liquid. Mix well to make sure they get their share of spices.
Once they are fully incorporated, mix in your crushed tomatoes.
Add 1 ½ cups of water, and taste for salt.
Cover and bring to a simmer. Stir to make sure there are no bits stuck to the bottom. Then allow to slow cook on a low heat for at least 20 minutes.
Keep stirring occasionally, taste for salt, then serve with garnishes (onion, jalapeno, cilantro) and cornbread!
Notes
Notes:• Use whatever beans you have available! If you only have pinto and black beans available, it will still taste perfect!• Second, I positively loathe paprika so if you like the taste, go ahead and add 1 teaspoon in along with your other
Best cornbread ever? As much as I wish I could take credit for this incredible cornbread recipe, I actually found it from Courtney Homestead. It is really the best cornbread I have ever tasted, let alone, whipped up at home.
Rolling Still Spirits is located in downtown Taos but distributing their product all over the state. They utilize organic maize for the vodka and infuse it with New Mexico grown ingredients like Red Chile, Green Chile, Pecan, and Lavender.
Check them out here. I can’t wait to take a trip up to Taos to try some of their own cocktails at Rolling Still’s lounge.
For ABQ Natives, I picked up my bottle for $30, downtown at Moonwalk Bar. Here’s where you can order your bottle, along with other local beers and spirits.
Taos Mule
This is the most festive little local drink. Instead of a Moscow Mule with regular old vodka, I subbed in this New Mexican vodka and named it a Taos Mule. Lavender is my favorite, so naturally, this lavender vodka is my new obsession. Hopefully you'll love it too. If you can't get your hands on a lavender vodka, fear not, you can always infuse culinary lavender into the blackberry syrup and use regular vodka. If you don't like blackberries, try another berry or flavor that would pair well with lavender! Strawberries, blueberries, lemon, more ginger, rosemary, sage. Anyway, all you really need to make a Taos Mule at home is: Lavender, Ginger beer, Vodka.Cheers, drink safely!
116 ounces of ginger beerCrabbies is the very best!! I couldn't find it, but any will work.
Blackberry Simple Syrup
16-20frozen or fresh blackberries
3tbspraw sugar(any sugar will work, this is my favorite)
1/2cupwater(You can use as much or as little water as you'd like, the flavor of the blackberries is still there. Just remember to add more sugar as you increase the water amount.)
Garnish
Rosemary
Blackberries
Instructions
Blackberry Simple Syrup
In a saucepan, on low-medium heat, warm up 16-20 blackberries for 1 minute.
Add sugar over the top, this will help release all of their juices. Turn up the heat, and allow to come to a rolling boil, stirring frequently.
After about a minute, add your water. Once that comes to a rolling boil, add your sugar. Keep stirring and adding water and sugar until desired consistency.
Drink Assembly
I don't want to tell you how much booze to put in your drink! There's no wrong way to combine drink ingredients. Make it as boozy or as mild as you'd like. If you really want me to suggest how to go about this, proceed to the next step.
Using a shot glass as a measuring cup, pour two lavender vodka shots into your copper mug, then add 3/4 cup of ginger beer. And finally add 1-2 tablespoons of blackberry syrup.
Stir well and taste to make sure you like it. The best part of making drinks at home is that you can keep adjusting it.
Notes
Keyword 505 central, albuquerque, albuquerque vegan, diy mixology, lavender drink, lavender mule, moonwalk bar, new mexico drinks, rolling still vodka, taos drinks, taos mule, vegan millennial, vegan_millennial
A biscochito latte is soo Albuquerque local coffee shop. Pinon Coffee has been famous for theirs for years, Castle Coffee rolled theirs out and it was delicious. Without throwing shade, I took it upon myself to make it a little bit better and for a fraction of the $5+ price tag. There are a couple of ways you can go about this one. 1. The One Cup Version (1 min)2. The Big Batch Version (3 min)3. The Extra Creamy Version (5 min)
I have made it pretty obvious that I’m from New Mexico, but nothing is greater evidence that sharing a biscochito recipe. If you came here, just to find out what the heck these things are, they are THE New Mexican Christmas cookie. They are commonly made with lard (not today), and lend a drier, shortbread consistency. Their flavor is anise seed. Even if you aren’t crazy about anise, don’t run away yet!! The anise is quite subtle in this recipe yet, it is the star in these cookies. Please don’t unfollow me after that pun. Abuelas and Hispanic mothers of NM get together to roll out big batches of these babies in order to recycle those cookie tins that they’ve been holding onto since last year. It might also be clear that I am not an abuela, nor a Hispanic mother. So, I had to go straight to the source to present you with this recipe. Enter: Dottie Tenorio. She is something of a renaissance woman, an amazing baker, and the warmest person you’ll ever meet. Dottie is also very proud of her New Mexican heritage and always up for the challenge to make a traditional, NM staple into a vegan’s delight. I don’t know any other abuelas who are up for this obstacle, mostly because they are still trying to understand why anyone would choose to be vegan at all. Thankfully, she was willing to share this family recipe with her (one day) daughter-in-law, and with all of you! If you do attempt this recipe, please give her a huge thank you in the comments section below.Notes from Dottie: • My maternal grandmother, Grandma Simona (Simi) kept a large bottle of whiskey under her bed for her “rheumatism” to rub on her joints, but she took a nip now & then to give the topical application a boost! So, she always had some “liquid on hand”. • I noticed the vegan version does not brown as much as the traditional, lard based Biscochito.
1Egg Replacement(I used Bob’s Red Mill Egg Replacer- 1 tbsp + 2 tbsp water, well mixed before adding)
1tspanise seed(Anise extract will work here too! Use a teaspoon of both if you love anise)
1tspvanilla extract
3tablespoonswinewine is traditional but feel free to use almond milk, juice, tequila or whatever liquid you have on hand
3tablespoonsalmond milk
Sugar Bath
1/2cupgranulated sugar
2tablespooncinnamon
Instructions
Using a stand mixer, hand mixer, or by hand, cream shortening & sugar until a paste forms. Add egg replacement & beat until fluffy.
Stir in wine, almond milk (or other liquid), vanilla extract, and anise seeds.
In a separate bowl, sift together flour, baking powder, and salt. Then add to creamed mixture.
Mix together using a wooden or silicon spoon, until a dough forms. If it looks dry, add a tablespoon of almond milk (or whatever liquid you used), to bring together into a dough. If it looks wet, don't worry. Just flour your surface really well when you roll it out.
Roll your dough out on floured surface to ¼ inch thickness. For a crispier cookie, roll dough a bit thinner. Cover with parchment paper or plastic wrap and refrigerate for at least 45 minutes.
After dough has chilled, preheat your oven to 360 degrees.
Time to cut your cookies! The traditional shape is to cut into 2” square with slits on each corner & pinch the 4 edges- like a 4-leaf clover🍀. (See picture) It is perfectly fine to use whatever cookie cutters you have on hand, or just the top of a jar for circles. Don’t forget to flour your cutters for easy removal.
Place back into the fridge after cutting, until ready to bake. Cold dough holds cookie shapes best.
Bake in preheated oven for 15-20 minutes or until light brown. While they are baking, make your sugar bath. Combine both ingredients (cinnamon, sugar) in a container large enough to toss the cookies in.
Remove hot cookie directly to sugar/cinnamon bath and gently cover with mixture. Once cooled, remove to plate/dish. Enjoy!
Keyword albuquerque vegan, dottie's cookies, new mexico cookies, New Mexico Vegan, vegan biscochitos, vegan cookies, vegan dessert, vegan holiday, Vegan New Mexico Cuisine
At the beginning of December, I decided that I wanted to make a holiday cookie recipe. This meant that I needed to start practicing, perfecting the recipe itself and had to get it done before the “holidays”. And unlike developing a dinner recipe, you don’t just have it for one night and see it again in a few days. When you’re working on cookies, it seems like you are surrounded by cookies all day and can’t escape them! Then they start becoming your breakfast, pre-lunch snack, post-lunch snack, mid afternoon snack, preparing dinner snack, and of course your dessert. I’m not trying to make you feel bad for me, I’m convincing you to start developing your own cookies so you too can be swimming in a title wave of sweets!! Fortunately for my figure, I have given out most of these cookies to friends and family in the development process. These were originally made for my mom, a huge gingersnap fan. She loved them and could immediately tell that fresh ginger was incorporated. Which is exactly what you want to hear! Also, there is no cookie more Christmas appropriate. If you close your eyes while these babies are in the oven, you’re immediately taken to a lightly snowy, cobblestone pathed, German Christmas market placed right in front of a church, where they are selling Bratwurst, Glühwein, beer and wooden trinkets. We really think Santa wants chocolate chip cookies and milk? This old, white man wants gingersnaps and definitely some almond milk.These cookies stay incredibly moist after over a week in Tupperware. An additional idea, if you only feel like eating a few at a time, freeze the dough into balls and throw them in the oven whenever you feel like 2 or 3, fresh, weeknight cookies. I also like the idea of putting them in a cute container and giving the frozen dough balls as a gift, so there's no pressure to eat them soon.
1teaspoonfresh grated ginger(if you don’t have it, use powdered again)
1teaspooncardamom(optional, but so so so worth it)
1teaspooncinnamon
¼cupmolasses
2teaspoonvanilla extract
½cupvegan butter(softened, not melted)
2/3cupbrown sugar
½teaspoonsalt
2tablespoonsof plant milk
Topping
3tablespoonswhite sugar for rolling
Instructions
Cream your sugar. This is the primary step with every cookie. Mix the sugar into the butter until it is all one grainy, un-melted, soft, paste.
To this paste, add vanilla extract, fresh ginger, and molasses. Mix until fully combined.
Sift all your dry ingredients (flour, baking soda, baking powder, powdered ginger, cardamom, cinnamon, and salt) into a separate bowl. Mix together with a whisk or a fork.
Add these dry ingredients a little bit at a time (½ cup increments), to the paste. Incorporating fully before dumping the next batch.
Now that most of the ingredients are combined, the dough should look a little dry. Add in your 2 tablespoons of plant milk here, it will begin to look like a dough again after some mixing.
Roll the dough out on a sheet of parchment paper, to ¼ inch thickness. Transfer the parchment paper over to a cookie sheet and place in the refrigerator for at least 1 hour.
Now that it is cold, use cookie cutters of your choice, or just roll into little balls (traditional). Then lightly roll your shapes/ balls in granulated sugar. If you plan on icing, don’t roll in sugar. Dough can be rerolled and used again, after cutout by cutters.
Preheat oven to 350 degrees. While you’re waiting, place cookies back in the fridge.
Once your oven is ready, bake for 8-10 minutes. Or until dough no longer looks wet.
Notes
• You don’t need a stand mixer; this can easily be done by hand. And unless you plan on making several batches of cookies, I would just mix by hand. • The fresh ginger is optional, but I highly encourage it. • Flour your cookie cutters, if using, to avoid sticking.
This cookie is another ode to my mom. She loves Snickerdoodles and so do I. Not enough people make these. I have never seen these at a bakery, nor have I met anyone else who was as infatuated with them as my mom. These cookies deserve more love and respect! How is the name not cute enough for you people??? If you’ve never had them, they are the snuggliest cookie on Earth. By that I mean, the cinnamon is the warm, familiar blanket, and the dough is the pillow you can peacefully rest upon. A bit poetic, but it’s true! Grab your cocoa, cider, or eggnog because these cookies are best served with PJ’s, a warm drink, and your favorite holiday movie.
1flax egg(1 tablespoon flax meal + 3 tablespoons of water)
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
¼cupnon-dairy milk
Topping
1tspcinnamon
3tablespoonswhite sugar
Instructions
Mix the sugar into the butter until it is all one grainy, un-melted, soft, paste.
Add the milk, vanilla extract, and flax egg to your paste.
Sift all your dry ingredients into a separate bowl then mix together with a whisk or fork.
Add these dry ingredients a little bit at a time (½ cup increments), to the paste. Incorporating fully before dumping another.
Roll the dough out on a sheet of parchment paper, to ¼ inch thickness. Transfer the parchment paper over to a cookie sheet and place in the refrigerator for at least 1 hour. You should cover it with another sheet of parchment paper if you are going to allow to chill for more than 1 hour, in order to keep it moist.
When you’re ready to bake, whisk together cinnamon and sugar for topping and preheat oven to 350 degrees.
Now that the dough is cold, form into balls (size of roughly 1 tablespoon), and dip in cinnamon sugar mixture. Place back into fridge if your oven is not fully heated yet.
Bake for 8-10 minutes. Or until dough no longer looks wet.
