Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz
A Twist on Rum Cake
Whenever I see a recipe that uses vanilla, cinnamon and rum, I can’t help but get excited. Who doesn’t love a good “adult” dessert on their menu? That is why I couldn’t wait to share this recipe I found and they even hint to use real Mexican Vanilla! You read that right, which is even more important that you make sure and USE our all-natural Mi Huerta Vanilla Extract! Trust me, you will thank me later.
In case you are wondering, this cake is recommended for 21 and up eaters only and that is because it is a true rum cake. Of course it has a little twist and isn’t made with just any rum, it’s made with a traditional Mexican rum. Chila ‘Orchata is the perfect secret to this recipe and will keep your friends coming back for more, and not getting tipsy, we hope! I am only kidding. Let’s get back to the good stuff, the actual recipe and just how easy it is to prepare. Keep in mind that you will need some cooking tools so make sure you make a checklist to help your preparation go by efficiently.
Chila ‘Orchata Mini Bundt Cake Recipe
Ingredients
- 2 cups of all-purpose flour, plus more for the pan
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/4 teaspoon of freshly grated nutmeg
- 1/2 teaspoon of kosher salt
- 10 tablespoons of unsalted butter, room temperature plus more for the pan
- 1 cup of granulated sugar
- 3 eggs, room temperature
- 1 teaspoon of Mi Huerta Vanilla extract
- 1/2 cup of milk
- 3 tablespoons of Chila ‘Orchata Cinnamon Cream Rum Liquor
For the Chila ‘Orchata Syrup:
- 1/3 cup of brown sugar
- 1/3 cup of water
- 1/2 teaspoon of cinnamon
- 1 teaspoon of butter
- 3 tablespoons of Chila ‘Orchata liquor
- For the Chila ‘Orchata Glaze:
- 1 cup of confectioners’ sugar
- 3 – 4 tablespoons of Chila ‘Orchata
Directions
1 Lightly grease the mini Bundt pan with a bit of softened butter and dust with flour, making sure to discard any excess flour and set aside.
2 Heat the oven to 375 degrees F
3 In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
4 To the bowl of an electric mixer fitted with a paddle attachment, whip the butter until it is light and fluffy – about 30 seconds to a minute.
5 Add the sugar and mix for about 5 minutes until the mixture is fully incorporated the mixture is light and fluffy.
6 Add the eggs, one at a time to the mixture, making sure to beat well after each addition.
7 Make sure to scrape down the sides with a rubber spatula.
8 Add the Mi Huerta Vanilla extract to the butter mixture and beat well.
9 Combine the milk and Chila ‘Orchata in a measuring cup and whisk well.
10 Add a third of the flour mixture to the bowl, followed by half of the milk and Chila ‘Orchata mixture.
11 Continue with the flour, followed again by the milk and finishing with the final third of the flour mixture.
12 Remove the bowl from the mixer and mix with a spatula until it all comes together.
13 Add about 3/4 cup of the batter mixture to each well of the mini Bundt pan, taking care to spread the mixture evenly.
14 Bake in the heated oven for about 25 minutes, until a cake tester or toothpick inserted in the center comes out clean.
15 Let cool in the pan for 15 minutes while you make the syrup.
16 To make the Chila ‘Orchata Syrup:
17 In a small saucepan, add the brown sugar and water. Whisk together until the sugar is dissolved and bring to a boil over medium high heat.
18 Add the cinnamon and butter, whisking together and bring the mixture to a boil for about 4 – 5 minutes.
19 Remove from the heat, add the Chila ‘Orchata liquor and whisk until combined.
20 Let cool for about 5 minutes.
21 To Soak the Cakes:
22 Remove any overhang of the cake that rose over the base of the pan with a serrated knife.
23 Using a pastry brush, brush a bit of the Chila ‘Orchata syrup over the base of the cakes.
24 Let soak for about 10 more minutes.
25 Using a cooling rack fitted over a sheet pan, invert the cake pan and lift off the pan, revealing the perfectly chic little Bundt cakes.
26 Using the pastry brush, brush more of that Chila ‘Orchata syrup over the warm cakes and let cool for another 15 minutes while you make the glaze.
27 To make the Chila ‘Orchata glaze:
28 In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of Chila ‘Orchata liquor.
29 Add more liquor, about a tablespoon at a time until you get the perfect runny consistency.
30 Drizzle over the mini Bundt cakes and let harden for about 10 minutes.
And Enjoy! But enjoy respectfully of course! Grab a piece with coffee after dinner or with a shot of the Chila Orchata itself.
Please make this recipe for your friends and see what they have to say in comparison to the standard rum cake. I guarantee you it will be a big hit and may even replace your actual drink at the bar!
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz – May 18, 2016
Keep it Simple
When Mi Huerta went to the Grocers Expo this week a very special dish was served for taste testing. It was traditional, simple, and has been a popular Mexican recipe for many generations! It was a big hit and made with our very own Mi Huerta Vanilla too. In case you haven’t guessed it yet, I am talking about traditional Mexican Flan!
The way to make it so that it tastes perfect and authentic is so easy it’s funny! Sometimes simplicity is best and when it comes to this recipe, that’s exactly what you’re getting, aside from it being absolutely delicious of course!
Let’s start with the basics:
Recipe Ingredients:
3 Eggs
1 Can of La Lechera Condensed Milk
1 Cup Regular Milk
1/2 Cup of Sugar
1 Tsp of Mi Huerta Pure Vanilla Extract
1 Tsp of Coffee Liqueur (optional)
Now for the fun part, how to create your authentic, Mexican Flan!
Recipe Instructions:
- In a non-stick flan mold, add the sugar and make sure it is evenly spread. Leave it to cook on the stove until it reaches a nice, dark color. In the meantime, heat the oven to 350 degrees F. Back to the sugar, when you see this reaction, remove the non-stick flan mold from the stove and make sure that it’s evenly spread as expressed already so that you can leave it to cool off.
2. Now that the mold is cooling, mix in your blender the 3 eggs, La Lechera Condensed Milk, regular milk and the tea spoon of Mi Huerta Vanilla. After it’s mixed well, place it in the non-stick flan mold where the cold caramel had rested. To cook this, fill baking pan with 1/2 inch of warm water, cover with a tent made out of aluminum foil. Bake until custards are just set for 30 to 40 minutes. After, remove the pan from the oven and remove custards from pan.
- Serve when cooled, or cover flans with plastic wrap and refrigerate until ready to unmold.
- To unmold, run a knife carefully around the edge of each custard. Place it on a plate, and drizzle 1 teaspoon of coffee liquor, if wanted, over each flan.
Other Ways to Spice Things Up!
You can always get creative when making Flan. From sprinkling cinnamon and sugar to adding whipped cream, the possibilities are almost endless. However, what I love about this specific recipe is that it sticks to the basics and is the traditional and authentic Mexican Flan recipe. It’s the perfect dessert, seriously appetizing, and overall its SIMPLE and easy to make! Obviously there are more options for those who crave other sweet toppings. You can add berries on top, drizzle chocolate or caramel on top, whatever your heart desires, it can probably be added on top of your flan and won’t disappoint your taste buds.
Hopefully next time you can join us at The Grocers Expo and see what else we have in store!
Recipes
Mi Huerta Market 🍴
Adco Trading, Inc.
Sarah Chovanetz
Mi Huerta Market: Easter Egg Fruit Pizza
What does Easter, fruit and pizza all have in common? Well they can be put together and made into a yummy dessert of course! I know what you’re thinking, sounds gross! But, pizza isn’t necessarily made for just the salt lovers, it can easily be made into something just as sweet. Not to mention this dessert is quite tasty!
Let’s begin with a little history and I promise it’s not boring. What does Easter mean? For one thing, it’s extremely important and celebrates the resurrection of Jesus Christ. Easter is a foundation of the Christian faith. The resurrection means Jesus as the powerful Son of God and is cited as proof that God will judge the world in righteousness. For followers of Christ, this is a huge movement and something we hold dear and know to be very sacred.
Now, we can add onto Easter with what else it’s all about, the Easter Bunny! Since ancient times, rabbits have been associated with spring! It is even believed that the Anglo-Saxon Goddess of Spring, Eostre, had a rabbit as her companion. It symbolized fertility and rebirth and still does today. This animal was revolutionized into something so powerful and great that it has carried through to todays generations and is still iconic. We call it, the Easter Bunny and the eggs symbolize none other than, new life!
While both backgrounds aren’t related to each other, they make up the solid foundation behind what makes Easter, EASTER! So, with that mentioned we can share how much knowledge we know about the meaning behind it and why it’s so special.
Now for the main event! Our delicious Easter Egg Pizza!
Easter Egg Fruit Pizza Recipe
A festive Easter egg sugar cookie fruit “pizza” with strawberry cream cheese frosting. You can make it super simple with a sugar cookie mix or make it from scratch.
Ingredients
1 pouch (1lb 1.5oz) sugar cookie mix
½ cup (1 stick) unsalted butter, softened
1 egg
4 oz (1/2 brick) cream cheese, softened
1 Tablespoon powdered sugar
¼ teaspoon Mi Huerta Vanilla
½ cup strawberries, chopped
approx. 3 cups fruit cut into pieces (Try strawberries, raspberries, blueberries, and blackberries)
Instructions
Preheat the oven to 375 degrees and grease a 13″ pizza pan and set aside.
In a medium bowl, add the cookie mix, melted butter, and egg and mix with a spoon until a soft dough forms.
Press the dough evenly onto the pan.
Bake for 10-15 minutes or until golden brown. Let it cool completely, about 45 minutes. Cut into an egg shape (I just used a butter knife).
In a food processor or blender, add the softened cream cheese, ½ cup chopped strawberries, powdered sugar, and Mi Huerta vanilla and pulse until fully combined and smooth.
Spread the cream cheese mixture onto the cooled cookie.
Decorate with the cut up fruit.
Slice with a pizza cutter & serve.
“Yummy”, says the Easter Bunny!
With this recipe you will get smiles across the room. Just reading the ingredients made me as a foodie excited. It has so many yummy additions and isn’t harsh on your belt. That’s one of our favorite things to do is share wonderful recipes that don’t leave you weighed down. It’s super cute too and the kids will think it’s awesome! A different take on pizza and it’s shaped like a giant egg! What could be more fun to eat? You can even try different fruits and see what colors you can come up with, this recipe is your canvas.
Mi Huerta loves to try new things and this recipe seemed a little unique but just as perfect for Easter as eating other desserts for the occasion. I think you will agree too and quickly add this to your “favorites” list!
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz – February 24, 2016
Some Like it Hot!
Good food can be made by anyone who has the desire. At Mi Huerta, the products we have created are made with desire and much effort. Specifically, the Mi Huerta Mole Poblano sauce is made carefully and made with only the best ingredients in Mexico that bring out its popular, powerful flavor. Our mole tastes like it just came out of a Mexican chef’s kitchen!
Cooking with Mole sauce can be tricky. Because it has a very rich flavor that can be compared to a chocolate or dark cocoa, it must be paired nicely with certain foods for the ultimate burst of excitement with each bite. Luckily, we have been doing this for quite some time so we have an idea as to what tastes delicious with Mole sauce and what doesn’t. For example, when cooking with Mole sauce, it should be brought to a boil little by little with chicken broth and then mixed with certain items such as vegetables, rice, or chicken for best results. It is such a unique and delicate ingredient that it must be treated like the celebrity sauce of all sauces. However, this recipe is special. It incorporates Mi Huerta Mole Poblano sauce with none other than bacon. BACON IS EVERYWHERE. Bacon is a protein that families across the world can’t live without so why not use that with a beloved Mexican ingredient? It is like the perfect pairing we never knew existed. Which is why Mi Huerta is going to share an awesome recipe using our very own Mole sauce and maybe you can create this masterpiece for yourself and loved ones too! Its title is simple but don’t be fooled, the flavors and aromas will sweep you off your feet in bacon and mole sauce heaven.
Mole Poblano Rice Bowl
This recipe includes spices, bacon and much more that will make you want to eat this by itself and hide it from everyone, don’t worry we won’t tell!
Ingredients
1 package Mi Huerta Mole Poblano sauce
1 Onion, Chopped
3 Strips of Bacon
1 Teaspoon Dried Oregano
1 Red Pepper, Chopped
3 Cloves Garlic, Minced
2 Cups Mushrooms, Sliced
2-1/2 Cups Chicken Broth
1 Cup Rice, Uncooked
Salt and Pepper
Green Onions, Chopped for Garnish
Fresh Parsley Chopped for Garnish
Shredded Cheese for topping
Let’s make this mole masterpiece!
First, you need to cook the bacon and set aside; don’t worry you’ll be adding it later so if it cools off that is okay. To the same skillet with bacon drippings, sauté red pepper, onion, garlic and red pepper flakes(optional) with a pinch of salt and pepper until softened. Add mushrooms and cook until soft.
Next, Increase the heat to high and add your chicken broth and Mi Huerta Mole Poblano sauce. Slowly stir and bring to a boil; add rice and then reduce the heat to low.
Cover and cook until tender and the liquid is fully absorbed which can take about 30 to 35 minutes. Stir the rice after about 15 or 20 minutes to make sure it’s not sticking and has enough liquid left to cook completely. Add more stock or water if needed.
Once the rice is tender, turn off the heat and let it stand for 5 minutes. Stir in chopped bacon; check for seasoning, adding salt and pepper if needed.
To serve, top with chopped green onions, parsley and sprinkle cheddar cheese and then get ready to fall in love!
An Acquired Taste
Now that you have this recipe under your belt you can get to cooking. I promise it is nothing like anything you have made before and the abundance of flavor is delightful. There is just one thing, Mole sauce is an acquired taste. So, if you aren’t sure about how spicy you like things, take out the peppers and pepper flakes because mole sauce is naturally made with a kick to it. Overall this recipe is not only delicious but it’s really healthy. If you think about everything made you could basically tell all of your friends you are one healthy cook! Veggies, protein and a simple sauce all added together is the perfect combination for the ultimate healthy cuisine and the best part is it doesn’t lack in flavor. So many healthy options lack in flavor or something that leaves the person disappointed staring back at their plate wishing they had a burger. This recipe is not like the others and we are so excited to prove that to our readers! Get out there and cook with our Mole sauce and see for yourselves.
Thanks for being the best!
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz
Dessert Too Good to be True..Oh but it is!
Mi Huerta loves to share recipes that leave our customers drooling. This dessert recipe takes the cake and it’s completely gluten free! Gluten free recipes are booming these days and finding ones that fit our budget and time can sometimes be more difficult. Luckily, this recipe is easy and the results are going to wow your taste buds. It’s a healthier alternative to two things everyone loves dearly; peanut butter and chocolate. Drooling yet?
Peanut Butter-Chocolate Fudge Cupcakes are a gift to us all and taste even better than they sound! The best part is that they are made with more natural ingredients and can be eaten one or three at time. Only kidding but we just love knowing you can indulge in these yummy treats more than the usual cupcake! Get ready to fall in love with these yummy cupcakes the second you start smelling the chocolate baking in the oven. A dessert that can also be shared and enjoyed with the whole family!
Peanut Butter-Chocolate Fudge Cupcakes Recipe:
Recipe Ingredients will make a total of 12 cupcakes:
- 3/4 cup gluten free flour, consisting of:
- 1/4 cup brown rice flour
- 1/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 1/2 tsp. guar gum
- 2 Tbsp. raw chocolate powder (regular unsweetened cocoa powder will also work)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sucanat
- 1/2 cup coconut sugar
- 1/2 cup semi-sweet chocolate chips
- 1 stick of unsalted butter
- 2 eggs
- 1 tsp. Mi Huerta Vanilla Extract ***
- 2 Tbsp. peanut butter
- 3 Tbsp. coconut milk
Now that you have the ingredients ready to go let’s get the rest of the party started. Preheat your oven to 350°F/180°C. In a bowl, mix together all of the dry ingredients, including the sugar and the cocoa powder. Melt the chocolate chips with the butter in a saucepan over low heat, stirring constantly. When fully melted, remove the chocolate from the heat, and add in the eggs and Mi Huerta Vanilla, mixing until completely blended. Add the chocolate mixture to the dry ingredients.
In another dish, mix peanut butter with the coconut milk until it becomes smooth, creamy, and fairly liquid. Add half of the peanut butter mixture to the chocolate and dry ingredients, setting the rest aside to use as a type of icing so-to-speak. Mix the dry ingredients, chocolate, and peanut butter together until a thick batter forms.
Line your 12 muffin cups with paper liners, and fill each one 3/4 full with the batter. Now, place 1/2 teaspoon of the remaining peanut butter on top of each unbaked cupcake. Use a tooth pick to swirl the peanut butter with the chocolate batter.
Bake the cupcakes at 350°F/180°C for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes rest for 5 minutes in the pan before removing to a cooling tray.
Now eat and ENJOY, but you may want a glass of almond milk after!
Gluten Free Benefits
Gluten is a protein found in Wheat, barley and rye. By eliminating gluten in your diet, you may notice a change in how your body reacts to certain foods and it may be in your favor. For many, eating with gluten is fine and has no negative effects. But a lot of people are sensitive to this protein and it causes them to experience side effects of intolerance. That’s why this recipe is so spectacular. Gluten free lovers and gluten tolerant eaters can enjoy this dessert and not think twice of how it may bother them after a couple of minutes. The fact that it’s totally gluten free yet includes peanut butter and chocolate proves you can eat something absolutely delicious and it still be healthier for you and your loved ones.
Less carbs, less sugar and little, to no gluten in your diet are proven to be better for you in general. You can always replace these gluten proteins with gluten-free grains such as corn, flax, millet and rice. However, it is always nice to express how easily it is to incorporate gluten-free recipes in your normal lifestyle and not even notice the difference! And, the plus side is both parties can enjoy the recipe too. Mi Huerta is pro food regardless if it has gluten or no gluten we just like being helpful and hope to be useful. We loved making this recipe and believe you will too. Can’t wait to share another great recipe again soon, take care!
Recipes
Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz – January 12, 2016
Having Your Cake and Eating it Too
A new year has begun for all of us and tons of resolutions have started as well. The most common one is obviously eating healthier, or making better choices in your diet. We all have done this one, it’s a great way to start off the new year and get your mind and body right!
Eating food that is healthier for you can make all the difference but it’s so much easier said than done. Finding recipes that resemble your favorite foods can help you make better choices and make your tummy happy without the guilt! With that said, who doesn’t love donuts? They are like little cakes that fit into the palm of our hands and taste heavenly. Everyone smiles when they hear the word, “donut”. But, no one likes the truth behind these delicious breakfast items. They are bad for you and loaded with sugar and calories that could put you on the treadmill the rest of the afternoon.
Well, what if Mi Huerta shared an amazing recipe with you that allowed you to “have your cake and eat it too”? Simple ingredients you can find at your local grocery and put together in the comfort of your home with your family that will create a breakfast that is simply divine. You will be named the number one parent of the household! And, everyone’s belt can stay buckled because the calories won’t be stacked up on you. You won’t have to feel extreme guilt and poke at yourself like the Pillsbury Doughboy. Lets get started! Mi Huerta loves sharing great recipes with their viewers and this one is one of our favorites. This recipe is called, Skinny Homemade Baked Donuts, and they are the yummiest! Here’s how to create these magical tiny cakes:
You will need a donut pan which you can get at Walmart, Amazon or Target.
Ingredients:
- 1 Cup sifted unbleached whole wheat flour
- 1/4 Cup Truvia Baking Blend Natural Sweetener
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Teaspoon Mi Huerta Vanilla Extract (so important because you must have pure vanilla extract and Mi Huerta’s is the BEST)
- 2 Egg whites
- 1 Tablespoon melted butter
- 1/2 Cup plus 2 tablespoons fat free milk
- Your favorite toppings- cinnamon and sugar, powdered sugar, vanilla bean glaze (listed below), melted chocolate, strawberries
- Directions
-
- Preheat your oven to 350 degrees Fahrenheit.
- Grease your donut pan with a baking spray that has flour in it.
- Mix-flour, sugar, cinnamon, salt, baking powder and baking soda in a large mixing bowl.
- In a smaller bowl, gently whisk together egg whites, melted butter, skim milk and Mi Huerta Vanilla extract.
- Stir wet mixture into the dry ingredients.
- Fill donut pan until each is about 3 quarters full making sure you don’t overfill
- Bake for 14-17 minutes. Donuts should be golden brown and an inserted toothpick should come out clean.
- Allow to cool for 5-10 minutes.
- Tip donuts out onto wire rack. Tap on the back of the pan if you have a few sticky ones.
- Top with anything you like. For the Vanilla Glaze mix 1/2 cup of powdered sugar, 1 teaspoon milk and a splash of our Mi Huerta Vanilla Extract. Enjoy!Let’s talk about why these donuts are considered “skinny”. For starters they are baked and not fried which is a huge factor in a our cooking technique when trying to choose the healthier alternative. Another great thing to realize about these donuts is that they are made with more simple and natural ingredients compared to the ones you buy at the store or your favorite donut place down the street. They are not loaded with superficial ingredients, dyes, tons of sugar and have way less calories; Sixty calories each to be exact. Isn’t that awesome?
This recipe is designed to help you enjoy your sweet craving but still know you aren’t indulging in the giant bucket of sugar. You are still maintaining the New Year Resolution of eating healthier and you can also include your kids which makes baking these donuts that much more fun.
In conclusion, we hope you enjoy this recipe and also continue to hold on to your resolutions, whatever they may be and focus on achieving your goals for this year. Donuts or no donuts, eating habits are a way of life and if you make the right ones, you will live happy and healthy which can inspire the people around you and create a stronger version of yourself each day. Believe in yourself and never give up! Now go bake some skinny donuts.
Page 8 of 10« First«...678910»
