Recipes
Mi Huerta Market
By: Sarah Chovanetz
Polvorones de Canele
Mexican Cinnamon Cookies
Who doesn’t love vanilla, cinnamon, sugar and most importantly, COOKIES? This recipe uses those ingredients to create one heck of a Mexican-style cookie. They are soft and light and delicious. “Polvorones de Canele” has been a traditional dessert choice in the Mexican culture for many years. These yummy cookies are served at weddings, parties, and special events.
I must say the fact that this recipe is simple yet overly appetizing could mean a new tradition is underway. These can easily be made on a relaxing Saturday night added with some hot coffee and/or milk and a good movie. VOILA, the perfect night! Who needs ice cream? Well, you could pair these delightful little treats with ice cream if you were feeling dangerous! Be careful though, it may create a new addition to your Saturday nights! Curl up with a good book and your new faves (these cookies) and forget about the rest! Perfect. Call your girlfriends and invite them over for a movie night, add these little treasures on a tray with some wine and you have just become the best party host ever. Genius! The possibilities are endless with these cookies.
Now I am hungry and craving these cookies. The cinnamon and sugar mixture is simply divine. It gives the cookies that addicting flavor but not too much to where you only want just one. Maybe we should rename these to Dangerously Delicious Cookies? Anyway, Mi Huerta is excited to share this recipe and we know you are going to love it. Get the kitchen ready and don’t forget to grab the one and ONLY Mi Huerta Mexican Vanilla Extract. Our authentic vanilla is essential to making this recipe as good as it is.
Polvorones De Canele
Recipe Ingredients
1 cup of butter
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon Mi Huerta vanilla extract ***
1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together 1/2 cup confectioners’ sugar and butter until smooth.
Stir in our vanilla.
Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff
dough.
Shape dough into 1 inch balls.
Mix together 1 cup confectioners’ sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
Bake for 15 to 20 minutes in preheated oven, or until nicely browned.
Cool cookies on wire racks.
EASY BREEZY DELICIOUS COOKIES! Could a recipe get any better? Nothing you can’t make, even for beginners this one is a cinch. Please give it a try and see for yourself why this continues to be such a staple in Mexican family households.
Recipes
Mi Huerta Market
By Sarah Chovanetz
Mexican Vanilla Cake
What better recipe to share than one that involves using the ingredient we are so passionate about! This recipe is simple yet contains one special ingredient that makes it stick out from your regular dessert. It is none other than Mexican Vanilla Cake. This recipe is often duplicated but it does not have the taste it deserves. This is because the ingredients used are not authentic. They are imitation ingredients that make their version of this traditional dessert way less appetizing. Make sure you use our authentic and Kosher vanilla extract whenever cooking or baking recipes that contain vanilla. You will be glad you did.
Don’t forget you are also going to create a homemade vanilla frosting that will also be just as yummy. I promise this cake will become a staple whenever you have special events going forward. It is just too good to pass up and your family will ask for it anyway!
MEXICAN VANILLA CAKE
Ingredients
2 sticks of unsalted butter, softened
2c sugar
4 eggs
3 cups flour, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1 tbsp Mi Huerta Vanilla Extract
2 tsp ground cinnamon
Directions
Step 1: Preheat the oven to 350F & grease 2, 8in round cake pans
Step 2: Cream the butter until light and soft. Add sugar slowly; mix until fluffy. Add in our Mi Huerta vanilla and mix until incorporated.
Step 3: In separate bowl sift together flour, baking powder, cinnamon & salt.
Step 4: Alternately add dry mix and milk to the butter sugar mix, until blended.
Step 5: Pour into your greased pan of choice; bake for 30 minutes. Cake will be done when light golden on top and a toothpick inserted in the middle comes out clean.
For Vanilla Frosting
Ingredients
3 cups confectioners’ sugar
1 cup butter
1 teaspoon Mi Huerta Vanilla Extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 more minute, adding more cream if needed for spreading consistency.
Once you have made the icing go ahead and spread it onto the cake once it has cooled. Grab some milk or coffee and some forks! It’s going to be one delightful bite after another!
Recipes
Mi Huerta Market
By: Sarah Chovanetz
Lemon Twist
It’s officially 2017! It is going to be the best year yet! Have any resolutions? Here at Mi Huerta we do! Here are our favorite resolutions for 2017. Eat better. Sleep more. Love harder. Be kind to everyone you meet. Use Mi Huerta Vanilla Extract. The last resolution was a bit biased as you may know. We can’t help it because we know how truly amazing our products are, especially the all-natural Mexican vanilla we make. It’s really one of a kind and isn’t sold just anywhere. It is kosher, and each bottle is handled individually with care. You just can’t find quality like that these days!
Enough about us, let’s talk you! We can’t wait to share what we have in store for you in the new year and want you to be with us every step of the way. In fact, we want to start this
new year off with a particularly delicious dish. It has a sweet and yummy taste with a twist of lemon! You can serve it for breakfast, but honestly with a dish this good you could serve it for a late night treat too. We won’t tell! Just picture cinnamon rolls but instead of cinnamon there’s a creamy, tangy zest of flavors that awaken the senses and make you roll your eyes back thinking, “Wow this is seriously the best!”. Lemon fills the warm homemade dough and once the glaze is drizzled on top, you may eat the entire pan!
Let’s get to the recipe part and break down of how to actually make these special rolls. I will admit there will need to be some attention paid to the glaze and ingredients must be followed exactly to get the perfect taste every time. I promise it will be worth it and you will be crowned ‘Top Chef’ of the kitchen! Hint about the zest, make sure you keep it because you’ll want to sprinkle the remaining bit all over your yummy rolls!
Like always we thank you so much for the support and would not be Mi Huerta Market without you! Please enjoy this recipe and we hope you enjoy our website and blogs!
WARNING: THIS RECIPE WILL MAKE YOU HUNGRIER BY THE MINUTE!
Addicting and Super Yummy Lemon Rolls with Lemon
Cream Cheese Glaze
Makes 12 large breakfast rolls
For the dough:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons of our Mi Huerta Mexican Vanilla extract***
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
For the sticky lemon filling:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, Mi Huerta vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
Note; If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls: Lightly grease a 13×9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.
Recipes
Mi Huerta Market
By Sarah Chovanetz
Ponche Navideño
Delicious Mexican Christmas Punch
Christmas time is one of the most celebrated times of the year! The weather gets colder, festive decorations are up everywhere to put you in the holiday spirit, and families are gathering all over the world to cherish each other! It really is the most wonderful time of the year.
Speaking of families gathering around, no Christmas celebration would be complete without the traditional Mexican Ponche Navideno. It’s warm and got a bit of kick to it. It’s filled with a delicious aroma of cinnamon, fresh fruit and tastes just like the holiday itself. Ponche is typically served within Mexican households on Christmas Eve. It’s considered a traditional Christmas punch and is kept nice and warm throughout the evening for family and guests. Ponche is absolutely delicious and warms the heart. You can definitely add alcohol to it of course, just be careful that the kids don’t get any! Or make two separate batches in two different colored pots so no one makes any silly mistakes. This recipe is using our very own hand made Mi Huerta Piloncillo. Please have fun with this and if you want to change out the fruit with something else feel free to do so! Make it your own and keep it a secret family recipe!
Piloncillo is basically a dark brown sugar that gives the punch a sweet taste and makes it the perfect holiday drink. Our Piloncillo comes in a cone wrapped in thin plastic. You will want to grab the thick end of the cone and slice it with a knife. It’ll require SOME force on your end but it should work. It won’t be too hard, and remember if you own piloncillo that isn’t ours (tisk tisk) and it’s really hard to cut, you should throw it out and grab some of ours because it should always be slightly tough but definitely able to cut into and cook with. You could also try scraping our Mi Huerta Piloncillo along a box grater. I would say those two are the best ways to break down the cone. Do not put the cone into a food processor because it may break the machine and we don’t want that to happen because it’d be one more thing to add on to your Christmas list!
Ingredients
2 1/2 to 3 quarts water* (see note)
2 cinnamon sticks, about 6 inches long
8 ounces tejocotes, left whole
6 guavas, peeled and cut into bite-sized pieces
2 mild-flavored apples (not Granny Smith), peeled, cored and cut into bite-size pieces
2 four-inch pieces of sugar cane, peeled and cut into thin strips
1/2 cup pitted prunes, halved lengthwise
1/2 cup dark raisins
5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
6 to 8 ounces Mi Huerta Piloncillo (this equals about one average cone)
Rum, brandy or tequila (optional)
Directions
- You will want to bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft. So basically do this for about five minutes.
- Next, remove the fruit from the pot, let cool and then peel the skin off with your fingers. (It should come off easily.) Cut the tejocotes in half, and remove and discard the seeds-DON’T FORGET TO REMOVE THE SEEDS!
- Once they’ve been peeled and de-seeded, place the tejocotes back into your pot of cinnamon-water and add the remaining Ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
- To serve the Ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.
Enjoy this delightful drink with your loved ones by the fire and remember to always drink responsibly. Happy Holidays from Mi Huerta!
Recipes
Mi Huerta Market
By Sarah Chovanetz – November 22, 2016
Thanksgiving Dessert
Thanksgiving is in a few days and so the only thing on everyone’s mind is one thing, FOOD! Even though the symbolism of this precious day is to literally give thanks and be appreciative for what you have, we have incorporated a myriad of dishes to eat in order to show just how thankful we all are. From homemade mashed potatoes, turkey, yams and pie to saying a prayer and holding hands before digging in, Thanksgiving Day will always be a very special day.
I love how Thanksgiving brings families together. Sometimes we don’t always WANT to be together, but it breaks us from that mold and in a way forces us to get
over whatever grudge we may be holding on to and just be happy in that moment for what life has given us. It reminds us that we must be thankful for the people we can share it with. That is what Thanksgiving is all about. To celebrate our families, our blessings and our freedom to choose. And by choosing, I mean choosing what dish we want to bring to the table, as well as choosing to give Aunt Margaret a hug for the third time before saying Grace because she keeps getting you mixed up with another cousin.
For this Thanksgiving we wanted to share a recipe that is so good and so easy that you may keep half of it for yourself before bringing it to your family’s house. I am not saying that because I too, plan on doing that, but because it is simply that delicious. It is the perfect fall recipe and has all the flavors necessary to make it the best Thanksgiving Day dessert. It really is the perfect ending to a giant feast. You will definitely want to save some room for this dessert so try and keep that in mind before grabbing more of your mom’s green bean casserole!
The recipe is listed in full detail with directions below. Please follow them exactly and using our pure Mexican vanilla will make the dessert taste best.
Autumn Spice Bundt Cake
Cook Time 1 hr, 40
Ingredients
• 1 1/2 cups butter, softened
• 1 (8 oz.) package cream cheese, softened
• 2 cups sugar
• 1 1/3 cups packed brown sugar, divided
• 1 teaspoon salt
• 5 eggs
• 1 tablespoon MI HUERTA Pure Vanilla Extract***
• 3 cups all-purpose flour
• 2 tablespoons plus 1 teaspoon pumpkin pie spice, divided
• 1/2 teaspoon baking powder
• 1/2 cup finely chopped pecans
• Caramel glaze for serving
Instructions
1 Generously grease and flour a 15-cup bundt pan.
2 In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugar, 1 cup brown sugar, and salt. Beat on high speed for 8-10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3 Mix in our MI HUERTA vanilla, flour, 1 teaspoon pumpkin pie spice, and baking powder until smooth.
4 In a small bowl, stir together pecans, remaining 1/3 cup brown sugar, and remaining 2 tablespoons pumpkin pie spice.
5 Spoon half of the batter into the prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter.
6 Using a knife, pull blade back and forth through batter to swirl. Smooth the top with of the batter with an offset spatula or the back of a spoon.
7 Place the cake in a cold oven. Set temperature to 300 degrees and bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes.
8 Let cool in pan 10 minutes before turning on to a wire rack to cool completely. Slice and serve with caramel glaze, if desired-but of course it will be desired, who doesn’t want that caramel glaze!?
For caramel glaze: Heat up 1 stick of butter then pour the other contents in the same bowl and mix thoroughly until a little thick, then pour onto cake and enjoy. You can always reheat it once poured on cake to make it slightly warmer.
1 stick butter
1 cup brown sugar
1/4 cup evaporated milk
1 cup powdered sugar
Now that you have the BEST Thanksgiving dessert recipe you can pair it with your favorite cup of coffee or even better, a cold glass of milk or ICE CREAM!
Mi Huerta thanks YOU so much for your support and we hope all of you have a very wonderful Thanksgiving. Cheers!
Recipes
Mi Huerta Market
Fall Piggies
By Sarah Chovanetz
Just in time for fall and the holidays, we at Mi Huerta wanted to share another fantastic traditional Mexican recipe that is perfect for any occasion. Even though this recipe is not the original from Mexico, it is extremely similar and the outcome is just as delicious. You see, the people of Mexico pride their hard work and honor their beloved recipes and do not always share their secrets. This keeps their recipes authentic and sacred. With that said, this next recipe is a replica of one of the most common and beloved recipes found in Mexico and is still very popular today. The cookies taste like no other out there and to prove it, they have a very special and memorable name. They are called Marranitos, in other words, “Mexican Pig-shaped Cookies”. These adorable cookies are often soft and warm but can also be made crunchy. The recipe shared below is for the softer version because who doesn’t love ‘melt in your mouth’ warm, moist and soft cookies? Especially with a warm hot cup of coffee or even hot chocolate as the temperature gets much cooler, sign me up! And the best part is, you’ll be making Authentic Mexican Marranitos using our very own Mi Huerta Piloncillo. The brown, unrefined sugar adds just what the little piggies need in order to become an immediate favorite! These cookies are the perfect snack to put on your table and a fun idea for Halloween!
SOFT MARRANITO COOKIES WITH PILONCILLO:
• 125 grams of grated piloncillo (Use our Mi Huerta Piloncillo***)
• 1/2 cup of water
• 1 cinnamon stick
• 3 cloves
• 1 star anise
• 1 all spice
• 300 grams of all-purpose flour (2 cups plus extra to work the dough)
• ¾ teaspoon of baking soda
• ¼ teaspoon of salt
• 80 grams of vegetable shortening (5 tablespoons)
• 2 eggs for dough + 1 for glaze
• 1 piggy cookie cutter
Makes approximately 10 cookies using the original cookie cutter or 20 using a small cookie cutter.
** The dough is a very soft dough and you will need to add extra flour while you knead it to give it the consistency of a dough for soft breads.
Directions:
1. Break apart the Mi Huerta Piloncillo into smaller pieces and place in a small casserole. Add the water, cinnamon, cloves, and anise.
2. Place on medium heat until the Mi Huerta Piloncillo completely dissolves and has been reduced to syrup. Set aside to cool. Once cooled, strain and save for later.
3. In a large bowl, combine the flour, baking soda, salt, and vegetable shortening and mix well.
4. Add the two (2) eggs and mix thoroughly.
5. Add the syrup to the dough and mix evenly.
6. Now, knead the dough a bit by hand (you will probably have to add some extra flour).
7. Store in a plastic bag and refrigerate for at least 3 hours.
8. Once the dough has been refrigerated, it is time to cut the little piggies. There are two options for doing this:
8A. First Option: On a cookie sheet that has been greased with butter (or in my case covered with wax paper), spread out and flatten the dough with the rolling pin. Now cut the little piggies with the cookie cutter and remove the excess dough from the cookie sheet, leaving only the cookies.
8B. Second Option: Spread out and flatten the dough on another surface (I cut the plastic bag in half and use that); cut the Marranitos out with the cookie cutter and carefully transfer them onto the cookie sheet. Transferring the cookies isn’t that hard (it’s kind of like making tortillas by hand) but you must remember to be gentle since the dough is vey soft.
9. Continue like this until you’ve used up all of the dough. (second option may be easier).
10. When you have finished cutting out all of the cookies, brush them with some of the lightly beaten egg.
11. Place them in a 350°F oven for 15 to 20 minutes. (Remember to check them right after the 15 minutes since not all ovens are the same. The edges will look a little golden when the cookie is done).
Now that you have finished baking these yummy little piggies, sprinkle some cinnamon and sugar on top or dip them in warm chocolate for an extra “Wow these are soooo good” moment! These cookies really are unique and can’t be found just anywhere so please take pride in them and most importantly, ENJOY THEM!
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