Recipes
Mi Huerta Market
With Sprinkles Please!
(GALLETAS CON CHOCHITOS)
You ever crave something sweet but don’t want a big serving of something? This recipe is will fulfill your sweet tooth without making you overindulge. Unless you have no self control, which sometimes can happen to the best of us! Especially since this recipe results in a batch of soft and buttery yumminess!
Mexican Butter Cookies with Sprinkles are a traditional and extremely popular dessert served in Mexico. They are tiny, ring-shaped butter cookies and are the perfect treat for a party or holiday event. They can be decorated with any kind of sprinkles but they’re typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
To make 3 Dozen of these delicious cookies, use this recipe. It has been perfected and creates the best batch!
Ingredients:
1 1⁄2 cups flour
1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
3⁄4 cup sugar
8 tbsp. unsalted butter, softened
1 tsp. Mi Huerta Vanilla extract****
3 egg yolks
1 egg white, lightly beaten
Multicolored sprinkles, for decorating (Try just Brown and/or Red, Orange and Yellow for Fall!)
Instructions
Whisk together flour, baking powder, and salt in a bowl. In a mixer, beat together sugar, butter, and Mi Huerta Vanilla until fluffy. Add yolks one at a time; beat. Add dry ingredients; mix. Roll dough into a 12″-long cylinder. Cut cylinder into 3 pieces; roll each into a 12″-long cylinder. Cut each cylinder into twelve 1″-long pieces. Roll each into a ball; transfer to a lined baking sheet. Flatten each into a small disk; using your finger, poke a hole in center of each disk. Chill for 1 hour. Heat oven to 300°. Brush each ring with egg white; dip into sprinkles to coat. Return to baking sheets; bake for 15 minutes. Let cool.
Bake a few batches of these goodies to bring to a fall party or serve around Thanksgiving, even Christmas! Always make sure you bake enough because of their tiny size, they are sure to be eaten quickly!
Recipes
Mi Huerta Market
Written By: Sarah Chovanetz
Resources used: Wikipedia, www.bhg.com
It’s ‘Dulce de Leche’ Delicious!
What is Dulce de Leche and what makes it such a valuable asset to Mexican traditional dessert? Its origin is actually highly debated but is most popular in Mexico, Argentina, Brazil and Chile. Dulce de Leche translated means, “jam made of milk”. This jam is a type of confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard Reaction, changing flavor and color. It’s sweet, creamy and has become extremely popular with Mexican desserts and continues to be a traditional favorite. This creative brownie recipe will not only make you fall in love with the taste but using our Mi Huerta vanilla turns these brownies into the most delicious brownies in the world.
Dulce de Leche Fluff Brownies Recipe
Makes 32 brownies with a prep time of 30 minutes
Bake for 20 minutes at 350 F.
Ingredients
6 ounces unsweetened chocolate, coarsely chopped
1 cup butter
2 cups sugar
4 eggs
2 teaspoons Mi Huerta Vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup miniature semisweet chocolate pieces
1 13.4 ounce can Dulce de Leche
1 7 ounce jar marshmallow creme
1/2 cup chopped pecans, toasted
Directions
- In a medium saucepan cook and stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
- Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in our Mi Huerta Vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly. Bake for 20 to 25 minutes or until edges are set and center is almost set.
- Meanwhile, transfer dulce de leche to a small microwave-safe bowl. Microwave on 100 percent power (high) about 1 minute or until softened, stirring once.
- Remove brownies from oven and set pan on a wire rack. Immediately spoon marshmallow creme in mounds on top of hot brownies. Drop spoonfuls of dulce de leche between mounds of marshmallow creme. Let stand for a few minutes to soften. Using a table knife or narrow metal spatula, gently swirl marshmallow creme and dulce de leche together to marble. Sprinkle with pecans. Cool in pan on rack.
- Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies, wiping knife as needed between cuts. Serve brownies the same day they are prepared.
These brownies are sweet, soft and gooey with the most delicious flavors. A Mexican traditional “jam” mixed with an American favorite, BROWNIES! The best of both worlds put right at your fingertips! All you need is a glass of milk and probably a napkin.
Recipes
Mi Huerta Market
Adco Trading, Inc.
By: Sarah Chovanetz
Bring Home the Gold!
Ah what a time to be alive! It’s the 2016 Summer Olympics and this year we have seen some great talent! Our very own Simone Biles from Sugar Land, Texas made it all the way to Brazil at the Olympics for her first time ever and came home with a Gold Medal in the Gymnastics division! Michael Phelps won his fourth Gold Medal in Swimming, and Kerron Clement won the Gold for USA in 400M run as well as so many other amazingly talented individuals. So, in spirit of the honorable organization such as The Olympics we wanted to share a creative and tasty treat that is easy and fun to make! We all may not be as athletically capable to win gold medals however we can pretend and then eat them after we win them! Sounds like a great plan to me don’t you think?
Check out the recipe, use our quality vanilla extract and have some fun trying it out with your family. The best part is it’s all for fun and the end result will be yummy even if they don’t exactly resemble perfect gold medals. My idea is you could make the cookies then each take turns giving your speeches as to what your gold medal stands for and why you won it! A great way to have some family bonding time and to get a good laugh in as well. Take some pictures and make a game out of it. Mi Huerta loves family and always put the value of what family means behind every recipe.
Olympic Gold Medal Cookie Recipe
INGREDIENTS
Cookies:
1 Cup unsalted butter (2 sticks), at room temperature
2 Tablespoons cream cheese
¼ Teaspoon salt
¾ Cup granulated sugar
1 Large egg
2 Teaspoons Mi Huerta Vanilla extract
2¾ Cups all-purpose flour, spooned and leveled
Icing:
2 Cups confectioners’ sugar, sifted
¼ Cups Milk
¼ Teaspoon Mi Huerta Vanilla extract
Gold sanding sugar, for decorating
DIRECTIONS
- Add the butter, cream cheese, salt, and sugar to the bowl of a stand mixer and beat until smooth.
- Add the egg and beat for 1 minute, or until fluffy. Beat in the Mi Huerta vanilla. Gradually add the flour, and mix until just incorporated.
- Gather the dough into a ball and divide in half. Flatten each ball into a disk, wrap in plastic wrap, and let chill for at least 1 hour, or overnight.
- Heat oven to 375°F and line two baking sheets with parchment paper. Remove one disk from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, roll the disk ¼ inch thick (if the dough has been chilling overnight, it may need to thaw at room temperature for 10 minutes before being rolled out).
- Using a 3-inch round cookie cutter (or the lid of a mason jar, which is 2 ¾ inches), cut rounds from the dough. If the dough scraps become too soft to re-roll out, chill them while you roll out the second disk.
6. Place the unbaked cookies on the prepared baking sheet and freeze them for 10 minutes. Repeat process with the second disk of dough
- Remove the baking sheets from the freezer. Using a large straw, poke a hole into the top of each cookie. Bake for 10 to 12 minutes, rotating baking sheets halfway, until the bottoms of the cookies are lightly golden brown. Transfer cookies to a cooling rack.
- Make the icing: In a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until smooth. Using the back of a spoon, glaze each cooled cookie with icing, then sprinkle with gold sanding sugar.
- When the icing and sugar have set, thread ribbons through the holes in the cookies so that they resemble gold medals.
And there you have it, doesn’t seem that difficult right? This recipe does take focus and does take some time, but just think of it as an Olympic competition that you can use as practice to help you get closer to your real goals as becoming a master cookie baker if there ever is such a thing! You know you will be the one who wins that award! Now, grab some American gear, put on the Olympics, get your ingredients and our beloved Mi Huerta Vanilla and get to baking! AND WIN!
Clearly you can see they all approve of this too.
Recipes
Mi Huerta Market
Adco Trading, Inc.
By Sarah Chovanetz
Going Cuckoo for Coconut
Its summertime and Texas has continued to heat up! However, that doesn’t stop us from having get togethers outside, pool parties, baseball games, outdoor concerts and so on. The good news is, is us food lovers can’t ever be stopped from indulging in a summer favorite during the heat and that is dessert! Specifically one dessert that continues to be a first choice at most events, and that is PIE! I don’t know what it is about pie, but it has always been a great choice for events of all kinds, especially during the summer. There is just something about a plate of warm, fresh pie with a scoop of vanilla ice cream on top that makes the world go round. I know you agree and are probably craving that very dish right now because I sure am!
In addition to pie, we have to specify as to WHAT kind of pie is so popular and continues to be a fan favorite. That would be the famous Coconut Cream Pie. Well, as you all know, coconut can be used in your everyday life for a hundred different reasons. Coconut is simply amazing and has so many great benefits as well as its flavor which I drool over just thinking about. You can drink coconut water, use coconut oil for literally anything and everything, and last but definitely not least, YOU CAN EAT IT. Thank goodness for that! As if coconut wasn’t already used for everything else, eating it is obviously the best reason to use it.
Back to pie and coconut. Coconut Cream Pie makes me all giddy inside just thinking about it. It’s fluffy and sweet with a hint of crunch and really makes it difficult to stop eating. Whether it’s with wine, ice cream, or just plain by itself, this pie is a classic and its quite obvious why. The coconut flakes are the perfect addition to the merengue and vanilla mixed in. One bite turns into five and before you know it you are wanting another piece! We won’t tell if you take two, promise.
This recipe is everything coconut and more. It’s perfectly designed to be the best coconut pie recipe on earth. In fact, it is so fantastic it has a special name. See below and prepare to fall in love with this recipe called Coconut Cream Angel Pie. That’s right, ANGEL was added to it because it is so simply divine you will think of angels.
Okay just kidding but it is that good. Try it for yourself and see!
Coconut Cream Angel Pie
Ingredients
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoons Mi Huerta Vanilla Extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon Mi Huerta Vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut
Directions
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and Mi Huerta. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and Mi Huerta vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
The recipe is quite simple yet carries all of the necessary ingredients to create a masterpiece dessert. Your family will love this and will continue to ask about it even after it is eaten entirely! It’s everything coconut and more. We hope you enjoy this recipe as much as we do and please eat responsibly.
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz
June 2016
Chocolately Goodness
Mexican Spicy Hot Chocolate Cookies
Cookies are a classic American treat. They are just delicious, easy to bake, they always taste good at any time of day did I already say that? And, they aren’t expensive to buy or bake. I am pretty sure as soon as we become kids we learn what cookies are because they are THAT good and always at a party, event, or in the kitchen fresh out of the oven from mom! But, so is chocolate! Chocolate is the root of so many delicious desserts and
will forever be the fan favorite. There is milk chocolate, dark chocolate, white chocolate, as you can see it’s flavor can be utilized in many different ways and there is a flavor for every taste bud. I have yet to hear someone tell me they don’t like chocolate! It’s just another reason why dessert is definitely the best dish of the day.
A genius many years ago put cookies and chocolate together and the rest is history. Today, there are a plethora of recipes using chocolate chips and cookies and cookie dough. This combination is pure magic. It’s also lethal, one cookie is never enough!
The recipe I am about to share is a cookie recipe infused with traditional Mexican ingredients. It’s not only chocolate, and a cookie, it’s a chocolate cookie WITH chocolate chips and hint of spice. Has anything ever sounded so good? Get ready for a big glass of milk because this recipe is competing with the traditional chocolate chip cookie recipe. Move over guys! Mexican Spicy Hot Chocolate Cookies are the NEW originals!
Recipe for Mexican Spicy Hot Chocolate Cookies
INGREDIENTS
DIRECTIONS
Preheat the oven to 325 degrees F.
In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, Mi Huerta Vanilla Extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
Working in two batches, scoop 12 balls of dough (try using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.
Now grab a glass of milk or warm cup of joe and nibble away. I promise you won’t be able to have just one!
ENJOY.
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz
Bake a Cake, Mexican Style!
Tres Leches Cake, translated means “three milks cake”. It is a traditional Mexican dessert and is extremely popular because of its unique qualities. It is a moist cake that consists of milk being soaked into the cake itself along with cream, other sweetened milk and a variety of other delicious ingredients that make these cake an easy favorite in hundreds of American households. It can be found at almost any Mexican restaurant in the south of the U.S. and when made right keeps the customers coming back for more.
With this particular recipe, it is a Tres Leches Cake with pecans for even more flavor that even those who don’t care for pecans find themselves eating bite after bite of! It’s a lot of ingredients with quite a few directions so you will want to pay close attention and also have all the correct cooking utensils available. That
includes a cake pan or two, mixing bowls, measuring cups, electric mixer, heavy-bottom saucepan and a cooling rack. And of course spoons and forks to serve the cake with. One last thing you will need for this popular Mexican dessert is patience. Great things take time and this cake is no exception. It must be made with much effort and time so that it comes out correctly the first time. If made without careful hands and special attention it could come out too soggy and lose the authenticity of the recipe.
Families all over are so in love with this recipe for many reasons. It’s made with DairyPure milk which is hormone free and organic, as well as sweet heavy cream, whipped cream, CAKE, pecans, caramel and melts in your mouth with every bite. You can jazz it up any way you like which is always a plus. The best part is you can put it back in the fridge and it will last too. Get ready to try this awesome recipe out with great additions your family will absolutely love. I can’t wait to see how it turns out!
Caramel Pecan Tres Leches
Ingredients:
Cake:
- 1 cup unsalted butter, softened, room temperature
- 2 cups white sugar
- 2 eggs, separated, room temperature
- 3 teaspoons Mi Huerta Pure Vanilla extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup DairyPure milk, room temperature
- 1 cup, chopped pecans
- 1 can, sweetened condensed milk
- ½ cup, heavy cream
Frosting:
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon Mi Huerta Vanilla extract
Caramel Topping:
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
Directions
1 Preheat oven to 325.
2 Grease and flour one 9-inch cake pans. Set aside.
3 In a large bowl, cream together butter and sugar.
4 Add in egg yolks and Mi Huerta vanilla, mixing until fully incorporated. Set aside.
5 In a separate bowl combine flour, baking powder and salt.
6 Gradually add dry ingredients into wet ingredients, alternating with the DairyPure Milk.
7 Mix until batter is fluffy but be careful not to over mix.
8 Beat egg whites until foamy and thick.
9 Very gently fold egg whites into batter, add pecans and mix until just incorporated.
10 Pour batter into prepared pan.
11 Bake for 30-35 minutes
12 Remove from oven and let cake cool in pans until pans are warm to the touch.
13 Carefully remove cake from pan and place on a cooling rack to finish cooling.
14 Mix the sweetened condensed milk with the heavy cream.
15 Place the cake inside a larger pan with sides.
16 Pour the mixture over the cake, and allow the liquid to be absorbed, about 10 minutes.
17 Meanwhile, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
18 Slice cake horizontally, into two equal halves, frost the middle, top, and sides.
19 In a heavy-bottomed saucepan, combine sugar and water (for caramel) over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.
20 Boil until the syrup is a deep amber color, about 5 to 6 minutes.
21 Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.
22 Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. (Caramel will keep in fridge for up to two weeks. Reheat before serving.)
23 Drizzle top of cake with caramel sauce when serving.
ENJOY!
I hope you enjoy this cake just as much as we do here at Mi Huerta. The cake is a classic Mexican Tradition and is we are so proud to know it has continued to flourish in America as a favorite among guests at restaurants, birthday parties and households.
Thanks so much for your support as always and good luck with this cake, it’ll be worth the wait, I promise!
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