At Mi Huerta, Christmas is our favorite time of year. It’s a time for family. A time for giving. A time for celebrating. A time for reflection. A time for thanks. It’s also a time to make delicious food – which is something we love to do all year long!
From our family to yours, we hope you have a great Christmas season. If you’re looking for a great dessert for Christmas dinner we have this delicious roll cake for you to try.
Enjoy!
Ingredients:
Vanilla Roll Cake
2 eggs
3 egg yolks
½ cup sugar
1 teaspoon Mi Huerta Vanilla
1/3 cup sifted cake flour
3 tablespoons cornstarch
¼ cup red and green Wilton batter bits or
edible confetti
2 egg whites
1 tablespoon sugar
Vanilla Buttercream
1 cup butter, room temperature
3 cups powdered sugar
3-4 tbsp red and green sprinkles
1 teaspoon Mi Huerta vanilla extract
1-3 teaspoons heavy cream
Decorations
4oz white chocolate
Red and green sprinkles
Instructions:
Heat the oven to 450F.
Line a 17×12 jelly/sheet pan with parchment paper. Set aside.
In a mixing bowl add the 2 eggs, 3 egg yolks and ½ cup sugar. With the paddle attachment on, beat on mediumto high speed around 5 minutes until pale in color and thickened. Add the Mi Huerta vanilla and beat a fewmore seconds.
Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gentlyfold it in.
Fold in the batter bits as well.
In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
With the spatula, fold the whipped egg whites into the egg yolks mixture.
Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes untilgolden brown and, when touched, it springs back.
As soon as you remove the cake from the oven sprinkle with powdered sugar and then invertthen cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powdered sugar, and rollup the cake with the towel. Place on awire rack to cool.
Vanilla Buttercream
In a clean bowl add the butter. With the whisk attached on to the mixer, whip the butter for 2-3 minutes on medium to highspeed.
Lower the speed and slowly add the sugar, ½ cup at a time.
When all the sugar is incorporated, increase the speed and whip for 2 more minutes.
Add the Mi Huerta Vanilla.
Add a few drops of heavy cream until it reaches the consistency you desire.
With a spatula, fold in the sprinkles
Gently unroll the cake and spread the buttercream evenly all over it.
Roll it again and place in the fridge for a couple of hours.
To decorate, melt the while chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles (optional)
Let the chocolate settle for a few minutes and slice the cake.
Notes:
If you can’t find the batter bits, you can use Christmas edible confetti instead. Theywill not bleed while baking the cake.
This time of year always inspires us to make changes. We will try eating healthier, get outside more, and get excited for new beginnings. This recipe we are going to share is a great dessert to make when Spring is in the air! Everyone loves cookies but usually we only bake one kind, and that is the classic “chocolate chip”. Not trying to sound ironic, but I think it is time for a change! With that said, this recipe includes your favorite ingredients for the yummiest cookies in town but there’s a slight twist of flavor added that awakens the senses! The recipe we are sharing teaches you how to make cookies that take you outside of your cookie comfort zone and expand your horizon on just how creative you can get with baking. They are refreshing thanks to a dash of orange zest and mouth watering cranberry. Of course you are still mixing in the best vanilla extract in the world which obviously helps and will most likely cause you to be the talk of the party. I will admit that you will most likely want to pair these with something other than milk or coffee. With such powerful flavors, we feel it is best to eat these cookies with some wine and cheese. Sounds like a perfect evening dessert or appetizer to me! Salty, sweet and incredible!
Orange and Cranberry Shortbread Cookies Ingredients: 1 cup (2 sticks) unsalted butter 1 cup granulated white sugar 1 large egg 1/2 teaspoon Mi Huerta Vanilla extract** 3 or 3 1/2 cups all-purpose flour 1/3 cup cornstarch 3/4 teaspoon kosher salt 2/3 cup dried sweetened cranberries, very finely chopped zest of one medium orange
Directions: 1. Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. 2. Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth. 3. Add the egg and our authentic Mi Huerta Vanilla, and continue to beat until incorporated. 4. Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed. If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl. 5. Stir in the dried cranberries and orange zest. 6. Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch. 7. Use a 2 1/2-inch fluted round cookie cutter to cut shapes. 8. Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.
A traditional recipe that is very popular in Brazil, Mexico, Columbia and Peru is also a dessert favorite here because of its fun size and addictive flavors. These fun sized desserts are known as “Cocadas” or in other words coconut candies. They are normally soft with exciting textures because almond shavings or nuts are added on top. Today people jazz this recipe up by using fun food coloring, other toppings and even cooking them at different temperatures to change the firmness; almost turning them into cookies. However, the recipe we wanted to share is the traditional one that started it all. This recipe was first created in the 1800s! Pretty remarkable it has continued to keep its popularity and attract new audiences all over the world. I highly recommend this recipe for gatherings and events, a great example is making these yummy little numbers for a celebration. They are fun to grab while on-the-go at a party and won’t overstuff you like a lot of cakes or pies can do. Another great idea with this recipe is to use it when you have a dinner party and want to serve some coffee afterwards. They go great with coffee and are a lighter treat after a good meal. Families across the globe love this recipe because it uses coconut and vanilla. Two extremely dominant flavors that run our taste buds today. This recipe is also easy. It doesn’t take as much effort as some of our recipes which can be perfect for beginner cooks or a couple that wants to turn date night into creating something sweet together. Who doesn’t love something like that?! Enjoy our recipe below and make sure you use our all natural and pure vanilla extra in order to capture the best flavor. It really does make all the difference! Cocadas Ingredients 3 1/2 cups shredded sweetened coconut 3/4 cup sweetened condensed milk 2 1/2 tablespoons cornstarch 1/2 teaspoon almond extract 1 teaspoon Mi Huerta Vanilla extract 1/4 cup confectioners’ sugar optional Directions 1. Preheat oven to 400 degrees F. 2. In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and Mi Huerta Vanilla extract. Let mixture sit for 3 to 5 minutes. 3. Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack. 4. Using fine meshed sieve or sifter, dust with confectioners’ sugar. Store loosely covered until ready to serve. Enjoy and make sure to put them in the fridge or closed container so you can continue to eat them the next day!
If there is one thing I know about people it’s that they love tacos. There is something about the taco shell, fresh ingredients and spicy kick that keeps people happy and hungry. Tacos are easily one of the most craved foods in the world. There is even a day designated to eating tacos called, “Taco Tuesday”. It’s a real thing that people have become obsessed with. Restaurants and cantinas all over have made this a staple on their menu. They swear by their tacos and recipes to stay on top of the competition. They also try and price these bad boys low so that more people come and buy more than one. If you only eat one taco then you hopefully have a side of guacamole, chips and a Michelada because no one eats just one taco. Today’s recipe is includes tacos and all their glory with an additional ingredient that will move you up to the top of everyone’s list when its ‘Taco Tuesday’. We make authentic, seriously delicious mole sauce and we wanted to include that with this popular dish. Some flavorful tacos with our mole sauce really sounds like perfect harmony to my ears. We can’t promise that you will share once you make these addictive finger foods so make sure you have enough to go around. Did we mention how easy this recipe is to make? For all of those “on the go” or busy families, this recipe will seem too easy and satisfying. The flavors and smells will awaken your senses. Shredded chicken, tortillas, lime, cilantro and mole sauce, are ingredients that already have my stomach rumbling just seeing them together. One bite and you’ll be proud of the masterpiece you just created. You will tell your family or friends or even your cat if you live alone just how amazing these tacos are and why they haven’t been a weekly dish since the beginning of time. You can always make this recipe your own as well and add additional spices or ingredients to really jazz it up. Have fun with this dish and remember to cook using our mole sauce- it is made with the best ingredients and no added flavors to be as authentic as it should be! Grab some napkins and margaritas and let’s get this taco fiesta started.
Meat Tacos with Mi Huerta Mole Ingredients •1/3 cup prepared Mi Huerta Mole (3 ounces) •2 cups low-sodium chicken broth •3 cups shredded roast pork or chicken (about 1 pound) •Twelve 8-inch corn tortillas •1 cup shredded Monterey Jack (4 ounces) •Chopped cilantro, sliced scallions and lime wedges, for serving How to Make It Step 1 In a medium saucepan, whisk the mole into the broth and bring to a boil. Add the pork and simmer over moderately low heat for 10 minutes. Keep warm. Step 2 Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable. Step 3 Lay 4 tortillas on a work surface; keep the rest covered with the towel. Fill each tortilla with a few tablespoons of the meat. Roll up the tortillas into tight cylinders and transfer to a platter. Repeat with the remaining tortillas and meat. Spoon about 3/4 cup of the mole sauce on top. Garnish with the cheese, cilantro, scallions and lime wedges, then serve with the remaining mole sauce. ENJOY!
Using our Mi Huerta Piloncillo, we are going to make a Mexican dessert that is very popular around Lent or closer to Easter. It is especially popular on Good Friday. However, it is also commonly made just because of the flavors and spices that create a delicious dish. It really is a good recipe to use since it’s already a type of bread pudding and who doesn’t love that? It’s made with Mi Huerta piloncillo (a non-processed brown sugar) orange zest, pecans, and so many more mouth-watering ingredients. Bread pudding is a much more filling dessert and also best served hot so if you aren’t crazy about it for warmer seasons don’t worry there’s a solution and it’s called ice cream. Adding a scoop or two on top of this dish makes you wonder how food could taste so good. It’s a dessert that creates memories for families and people because of the smell the second it’s taken out of the oven. The smell of warm bread, sweet spices, cheese, dried fruit and cinnamon are all ingredients that most people enjoy. It’s actually a genius idea and the sweet and salt compliment each other very well. Don’t be surprised if you end up wanting to make this dish instead of your standard cake or cookie tray. We only hope you use the best ingredients which is why we highly recommend our Mi Huerta piloncillo when creating this to bring out the most flavors and happy tummies! This rich version of Capirotada, with apples, pecans, raisins, and plenty of spices, is full of texture and flavor. Top it with whipped cream or a generous spoonful of Mexican crema, if you like, to add yet another flavor element.
What You’ll Need
•1/4 cup real butter •6 cups day-old Mexican bread (bolillos, pan dulce, or a combination of both) cut into cubes •1 and 1/4 cup water •(2) 8oz cones of our Mi Huerta Piloncillo •1 stick of cinnamon •1 teaspoon whole anise seeds •2 large or 3 small apples, peeled, cored and chopped •1 cup raisins (soaked in warm water to soften) •2/3 cup chopped pecans •1/2 cup crumbled queso fresco •1 tablespoon orange zest •1 teaspoon lemon or lime zest •1 teaspoon ground cinnamon •1/2 teaspoon ground cloves •4 egg yolks •4 cups milk •1/4 cup sherry •1 pinch salt
How to Make It
1.Melt the butter over medium heat in a large skillet or sautee pan. 2.Fry the bread cubes until golden. Set aside. 3.In a small saucepan over medium heat, combine water, Mi Huerta Piloncillo, anise seeds, and cinnamon stick. Heat, stirring often, until sugar has dissolved. (This will take some time so do not get discouraged.) Once sugar is dissolved completely, gently boil the mixture until the liquid becomes syrupy, about 6 minutes. Take syrup off of heat and set aside. 4.Turn your oven on to 350 Fahrenheit / 175 Celsius to pre-heat. 5.In a large bowl, combine apples, raisins, pecans, both kinds of zest, and cheese (queso fresco). 6.Sprinkle ground cinnamon and cloves over the top of the fruit mixture and toss to incorporate. 7.Add fried bread and carefully fold all ingredients together. 8.Place half of the bread mixture into a large, buttered baking dish; pour half of the syrup over it. 9.Add the remaining bread mixture and the remaining syrup. 10.Put baking dish in oven and bake for about 35 minutes. 11.Beat the egg yolks until foamy and smooth. Add the milk, sherry, and salt; stir until smooth. Pour this mixture over the partially cooked bread and bake for another 35 minutes or until top is golden. 12.Take your Capirotada out of the oven and allow it to cool before serving. It can be eaten either warm or lukewarm. Store at room-temperature for a day or so, or refrigerate and reheat in microwave before eating.
New Year’s Eve is a couple days away and so many of us are ready to start off 2018 better than we did in 2017. That probably includes exercise, budgeting, and of course eating right! Want a cheeseburger in 2018? FORGET IT, grab the salmon and green bean as a side we aren’t letting 2017 habits get in the way! I am sure some of you reading this are chuckling because it’s so relatable and cliche. But, before we all jump on the bandwagon of healthier choices, let’s make a dessert that will become a staple in your NYE plans for years to come! It will most likely roll into the new year as well but if you’re lucky and the guests you’re with aren’t worried about splurging, this dessert won’t last. The clock will strike midnight and you’ll think, “Happy New Year! Now let’s eat more cake!”. At least that seems to be our plan along with a few sips of champagne. The good thing about this festive recipe is it actually includes the most common drink of choice, shared on New Year’s Eve. That particular drink or holiday spirit, would be the delicious and bubbly, sparkling wine! That’s right folks, this recipe is not only warm and moist with vanilla and cake intertwined but it also includes sparkling wine. It definitely gives the cake a bit of a kick in the most magical way. Imagine taking a bite of cake and having it give a little tingle or bubbling in your mouth. It’s a surprise and almost like a little holiday gift with each bite. It is so fitting for celebrating such a great event and using our pure vanilla extract will bring it all together as the best NYE cake ever! Check out the recipe and directions below. Make sure to have party favors, balloons, confetti, and holiday spirit! Enjoy this and all of us at Mi Huerta wish you a very happy NEW YEAR! GO 2018.
Vanilla-Sparkling Wine Pound Cake Ingredients 3cups unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sparkling wine OR milk (if you have kiddos go ahead with the milk but if you can please use the wine I am telling you it’s going to be a divine addition!) 3 tablespoons sour cream 2 cups sugar 3/4 cup unsalted butter, melted 1/4 cup safflower or canola oil 5 cold eggs 2 tablespoons Mi Huerta Vanilla extract**** 1 recipe Sparkling Wine Glaze, recipe below Directions 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. 2. In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside. Stir together sparkling wine and sour cream; set aside. 3. In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined. 4. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color. 5. Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed. 6. Add half the wine mixture; beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture. 7. With rubber spatula scrape batter into prepared pan. 8. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. 9. Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely. 10. Drizzle with ‘Sparkling Wine Glaze’. Makes 16 servings. Sparkling Wine Glaze Ingredients 1 cup powdered sugar
Sparkling wine Directions In small bowl combine powdered sugar and 1 Tbsp. sparkling wine. Stir in additional wine, 1 tsp. at a time, to reach drizzling consistency. Drizzle all over cake until desired amount is reached!
