Recipes
Mi Huerta Market
By Sarah Chovanetz – September 21, 2017
CAMOTES ENMIELADOS
Fall season is full of fun traditions and exciting moments. Traditions such as Halloween, Dia de Los Muertos, and Thanksgiving are among the most popular that will be celebrated during this season and exciting times will definitely be had. With that said, the weather will be cooler, gorgeous leaves will be falling, and everyone will be wanting comforting food!
This recipe is the perfect appetizer, side dish or even dessert for all those traditions. It is used with our gluten-free and all-natural Mi Huerta Piloncillo which is Mexican brown sugar. Our Mi Huerta Piloncillo is finely pressed brown sugar and confined to a cone shape. that is the traditional way to prepare it. Once it is taken out of the cone shape, the object of the game is to break it down by chopping it down to looser brown sugar that can be spread onto a dish or as an ingredient. It can also be made into a syrup of sorts which is exactly what this recipe will call it. The interesting tidbit about this particular recipe is not only is it extremely traditional and popular but it is also considered “vegan”. The vegan trend is growing rapidly with more and more people cutting meat completely out of their normal way of eating. And so if there is a recipe we can share that is healthy and unintentionally an option for even the most strict diets, then we are happy to oblige.
I must admit that this recipe is seriously easy and comes out smelling like heaven on earth. Whatever you do, make sure you have our Mi Huerta Piloncillo before making it so that you can create the best version of this. Just think… cooking with cinnamon, a brown sugar syrup, and sweet potatoes you are eating a plate of perfect harmony. It really is the definition of comfort, warmth, and deliciousness. Check out the recipe below and have fun making it all fall long! We know you will!
Candied Sweet Potatoes (CAMOTES ENMIELADOS)
Serves: 4-6 Servings
INGREDIENTS
• 2 Lbs Sweet Potatoes, about 2 large potatoes
• 1 8 ounce Mi Huerta Piloncillo Cone
• 1 Large Mexican Cinnamon Stick
• 1 Clove
• 1 Cup Water
INSTRUCTIONS
1 Scrub sweet potatoes clean. Cut into roughly 2 inch round pieces.
2 In a large dutch oven, add the cut sweet potatoes, Mi Huerta Piloncillo cone, cinnamon stick, clove, and water. Bring to a simmer over medium hight heat. Once simmering, cover and lower heat to medium low. After 40 minutes, stir everything, breaking the Mi Huerta Piloncillo if needed. Check the doneness of the potatoes. Cover and cook for another 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened. If the syrup is on the thin side, simmering for another 5-10 minutes.
3 Once done, turn off the heat and let it sit for 10-15 minutes. Transfer the sweet potatoes to a serving dish. Pour the Mi Huerta Piloncillo syrup over the potatoes. Serve!
Recipes
Mi Huerta Market
By: Sarah Chovanetz
“Perfect for Fall” Cookies!
Where does time go? It is already September and fall season is well underway. What a better way to get the season started than by sharing a fall recipe! And this one is perfect for the beginning of fall since it’s not necessarily too cold outside but you are craving the hints of cinnamon, apple and spice! I do think the recipe will be paired nicely with a warm glass of milk or coffee. Just the thought of that is making me want to grab a blanket, curl up with a good book and have some of these delicious goodies. This recipe is extremely simple for how delicious it is! It doesn’t use too many ingredients either yet it has all the fall flavors we love. One word of advice, use regular peanut butter and don’t skip out on it by trying to get a healthier version. It will not taste the same and using our Mi Huerta vanilla is going to take this recipe the extra mile so make sure you have your bottle ready to go! We hope you enjoy this recipe as much as we do and share it with all of your family and kiddos! They will definitely be pleased!
Apple Peanut Butter Cookies
INGREDIENTS
1/2 cup shortening
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon Mi Huerta Vanilla extract***
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup grated peeled apple
DIRECTIONS
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Stir in apple. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks.
Yield: about 2-1/2 dozen.
Recipes
Mi Huerta Market
By Sarah Chovanetz
The Best HOMEMADE Ice Cream!
Summer is pretty much over. The kids have gone back to school and life is as busy as ever. But the Texas heat is still just as sweltering and with that we still need our favorite cold dessert. If you don’t already know what I am referring to don’t worry you will soon enough. It’s the one dessert that is in a class all its own. The dessert that seems to be untouchable due to its simplicity yet magical concept. It’s soft, creamy and delicious, and comes in many flavors in a cone or bowl. I’m sure you have figured it out by now! ICE CREAM FOR THE WIN!
Who doesn’t love ice cream? Even if you’re lactose intolerant they have an alternative to ice cream so you can still enjoy it. That proves our obsession is die hard when it comes to this chilly treat. Ice cream is probably the most popular dessert item in the world. I can’t say I blame us either!
The recipe we are sharing is to help you make your very own ice cream right in the comfort of your home. The best part is, this recipe is pretty easy. The main ingredient is essential for this so grab your bottle a.s.a.p. if you don’t have one! That bottle would be our best selling Mi Huerta Vanilla Extract! You see, without the Mexican Vanilla, you won’t have that extra sweetness you need in order to complete this recipe . It was created with the extract specifically so that all the flavors correlate properly. Anyway, lets get to the point and make the best homemade ice cream ever!
This recipe will serve about 1 pint so make sure you know that if you’re going to make this with the family!
Mexican Vanilla Ice Cream
INGREDIENTS
- 1/2 cup minus 1 tablespoon granulated sugar
- 1 tablespoon corn syrup (or use another tablespoon sugar)
- 4 large egg yolks
- 1 cup milk
- 1 pinch of salt
- 1 cup heavy whipping cream
- 1 tsp cinnamon
- 1 teaspoon Mexican vanilla (MUST use Mi Huerta Vanilla Extract!)
INSTRUCTIONS
1 In a large saucepan, whisk together the sugar, corn syrup and egg yolks, then whisk in the milk and salt.
2 Put the pot over medium low heat and cook, stirring constantly with a wooden spoon, until mixture thickens to the consistency of cream gravy. Remove from heat and pour into a shallow glass bowl. Stir in the cold heavy cream until mixed, then stir in the Mexican vanilla.
3 Pour into a shallow bowl and chill the mixture for several hours or until it is very cold, then put in an ice cream maker and freeze as per manufacturer directions.
4 Freeze until firm. Before serving, let the ice cream soften somewhat.
5 Once soften take your cinnamon and sprinkle it sparingly all over your ice cream. ENJOY! YUM!
NOTES
You can leave out the corn syrup and use a tablespoon of sugar instead. I think the corn syrup helps curb the chalkiness of homemade ice cream and keeps it a little softer (though it will still need to sit a bit before you serve it).
Recipes
Mi Huerta Market
By Sarah Chovanetz
Sweet Taquitos!
Taquitos are an easy yet satisfying traditional, Mexican dish that remains popular to this day! They are fairly simple to make and can be quite addicting. Made with hot and fresh tortillas with a filling of your choice. Most choose chicken with cheese or bean and cheese. A quick snack that pairs nicely with salsa or fresh guacamole to dip in! I remember sometimes having a craving for them even for a late night snack and didn’t feel guilty about it! That’s why I love taquitos, they are not too filling on the stomach but are full of flavor!
So we know traditional, Mexican taquitos are a great snack and won’t bust your budget. People of all ages enjoy them and they are a tasty treat all year round. What if I told you this recipe we are sharing has a twist on the normal taquito and it’s all about the sweet side of the food chain? Ingredients such as Cinnamon, vanilla, warm tortillas, and sugar! What goes in the middle is even better than the outside, vanilla and softened cream cheese. That sounds absolutely DELICIOUS! This recipe is genius and incredibly easy to master. And what makes this recipe even more special is that you can create the sweet version of the taquito and then dress it up with other sweet fixings! Fruit, chocolate syrup, caramel, and nuts, the possibilities are endless.
This recipe will take about an hour tops so it’s not the fastest version of taquitos but it’s definitely the sweeter one! I couldn’t resist a corny joke. I will say using our Mi Huerta Mexican Vanilla will also enhance the flavors and make the taquitos taste ten times better than standard vanilla extract. The all-natural and gluten free ingredients are essential to this recipe so don’t forget to use Mi Huerta Vanilla for this! Please enjoy this recipe as much as we do and be sure to pair it with ice cream or a glass of milk. Now I’m getting hungry! These sound so good just reading about them!
Cheesecake Taquitos
Prep Time 30 min
Cook Time 20 min
FILLING
2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
2 Tablespoons granulated sugar
2 teaspoons Mi Huerta Vanilla extract***
8 (8-inch) small flour tortillas
TOPPING
1/2 cup butter
1 cup granulated sugar
2 teaspoons ground cinnamon
INSTRUCTIONS
1 In a large bowl, beat the cream cheese, sour cream, 2 Tablespoons sugar and our Mi Huerta vanilla until smooth and creamy. Make sure no lumps remain.
2 Heat tortillas in microwave for 10 seconds. Take one tortilla and spread 1/3 cup of cheesecake filling on one end. Roll up tightly, leaving ends open. Repeat with all tortillas and cheesecake filling.
3 Melt butter in a large microwave-safe shallow dish or bowl. In a separate shallow bowl, mix together sugar and cinnamon.
4 Take each rolled taquito and first roll in melted butter, then roll in cinnamon-sugar mixture to fully coat all sides. Place on a large greased baking sheet. Repeat with all taquitos.
5 Bake at 350° F for 15 to 20 minutes, or until tops start to get golden brown. Remove from oven and let stand 5 minutes before serving.
6 Serve with sliced strawberries and whipped cream. Enjoy! ♥
Mi Huerta News, Recipes
Mi Huerta Market
A Little Spice Makes Everything Nice!
Who doesn’t love dessert? It’s a nice reward to treat ourselves with after a savory meal! This Mexican inspired dessert is one that will awaken your taste buds while giving you the sweetness you crave. It is naturally made using most of our favorite ingredients. Mainly chocolate, and then a little spice.
Don’t be discouraged when you read the word, “spicy”. “I don’t want spicy dessert I just want it to be sweet and delicious”, you say. But I am telling you once you take a bite of this decadent cake you won’t turn back. It is simply divine. A good ending to any dinner and will make you wish you had the recipe much sooner!
Before making this recipe, make sure you are ready for a unique addition to what could be labeled as “traditional”. This brownie cake incorporates the spice in order to bring out every flavor possible and also give you a little kick that will put a smile on your face. The spice isn’t anything drastic it’s supposed to be a secret but we are telling you because we can’t keep secrets around here! This Mexican dessert incorporates other flavors and ingredients that make it truly special. It’s all about cinnamon, a hint of cayenne, and vanilla in this recipe. They are an unusual trio when it comes to brownies and that’s basically because brownies are normally just made with one main flavor and that is our beloved chocolate. It is in a category all on its own and that is thanks to its uniqueness. Once you see the end result, it will paint a very yummy picture! Feel free to make some horchata beforehand to sip while baking or to enjoy alongside the brownies! Let’s get this show on the road! Have fun and remember, our vanilla is an all-natural and gluten free product that will enhance this recipe even more! Thanks for using it and for checking out this blog!
Spicy Mexican Brownie Cake
Ingredients:
Cake
1 1/4 cups butter, softened
3/4 cup unsweetened baking cocoa
4 eggs
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
1/2 cup milk
1 tablespoon Mi Huerta Vanilla Extract
Frosting
1/3 cup butter, softened
1/3 cup crema (Mexican-style cream) or sour cream
1/4 teaspoon ground cinnamon
3/4 teaspoon Mi Huerta Vanilla Extract
4 cups powdered sugar
1 to 2 teaspoons milk
Unsweetened baking cocoa, if desired
Steps
1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening; lightly flour. In small bowl, stir 1 1/4 cups butter and 3/4 cup cocoa until blended. In large bowl, beat eggs with electric mixer on high speed 3 minutes. On low speed, beat in remaining cake ingredients and cocoa mixture, just until blended. Spread in pan.
2. Bake 35 to 40 minutes or until top edge of cake just begins to pull away from sides of pan. (Top may appear irregular with slight dips in some spots.) Cool completely in pan on cooling rack, about 2 hours.
3. In large bowl, beat 1/3 cup butter with electric mixer on medium speed until fluffy. Beat in crema, 1/4 teaspoon cinnamon and 3/4 teaspoon Mi Huerta vanilla until light and fluffy, scraping bowl frequently. On low speed, add powdered sugar, 1 cup at a time, scraping bowl occasionally. Stir in milk, one teaspoon at a time, until smooth and spreadable. Frost cake. Sprinkle lightly with cocoa. Store in refrigerator.
Recipes
Mi Huerta Market
If You Like Pina Coladas
We all know the famous song and how easily it gets stuck in our heads. The next thing you know you’re craving something refreshing and delicious with an umbrella in your drink and toes in the sand. Luckily, we are sharing a recipe that is all of the above and then some.
If I had it my way, I would change that song lyric to, “If you like Pina Coladas, and eating lots of cupcakes”. Has a much better ring to it yes? Well, maybe not for the radio but definitely when it comes to this recipe! It includes the wildly popular coconut flavor along with crumbled macaroon cookies, sweet vanilla and pineapple and comes in the soft, irresistible cupcake form! What more can you ask for when it comes to a good Summer Dessert? Did I mention it is rum free? That is right, so its safe for all ages! Kiddos and adults will love how good these taste and you can dress it up with those cute little umbrella accessories from the grocery store to complete your “beach theme”! Grab a few, head out by the pool and pass them around. Just don’t forget the sunscreen!
And remember, this recipe is not ours originally but using our all-natural and authentic vanilla extract will definitely make this your own. You can’t beat our gluten free and organic products. They are best selling for a reason! Now, let’s get this cupcake party started!
Pina Colada Cupcakes
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 2/3 cups sugar
1 teaspoon of our Mi Huerta Vanilla Extract***
2 eggs
1/2 cup sour cream
1/2 cup milk
6 purchased soft macaroon cookies, crumbled (1 cup)
1/4 cup chopped macadamia nuts
1 cup pineapple preserves
1 7.2-ounce package fluffy white frosting mix
1 teaspoon coconut extract
4 cups powdered sugar
Toasted coconut
Directions
1 Preheat oven to 350 degrees . Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
2 In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and Mi Huerta Vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. In a small bowl, stir together sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into the prepared muffin cups.
3 Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
4 Spoon pineapple preserves into a pastry bag fitted with a large round or open star tip. Push tip into the top of each cupcake and force some of the preserves inside cake.
5 For frosting: In a large bowl, prepare fluffy white frosting mix according to package directions. Beat in coconut extract. Gradually add powdered sugar, beating well. Generously frost cupcakes. Sprinkle with toasted coconut.
Now that you have these flavorful, sweet little treats to share, maybe add a tropical drink to have with them as well! Can’t forget to add the umbrellas and grab a towel to lay out by the pool. You are basically set for the rest of the summer! We hope you enjoy this recipe as much as we do and definitely think it will bring you a little sunshine!
Page 4 of 10« First«...23456...10...»Last »
