Recipes and Tips for Foodies like you!

5th Anniversary Giveaway

We are turning 5! Is this real? We can’t believe we have been posting recipes and stories for so many years! For those who are new to our blog, here’s our long-made-short story:

It all started through IM, sending recipes, photos and their results (especially around the holiday season when we usually baked all sorts of goodies), and so a friend suggested that we start a cooking blog. It seemed like a good and fun idea, so we did… and here we are 5 years and over 730 posts later! We have both learned a lot about cooking through our blog, but what we have enjoyed the most is all the people we have met through it and the comments we have gotten from readers from all over the world who have tried and loved our recipes.

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So, what kind of recipes can you find at The Foodies’ Kitchen? Essentially, anything and everything for the home cook. From main courses to desserts, and everything in between: side dishes, beverages, and holiday recipes to name a few. We mostly post recipes that fall under the easy category, and that don’t require very sophisticated or expensive ingredients. We also want to help you take care of yourself, so there are plenty of healthy recipes you can try out as well. Plus, all the recipes you find in our blog have been tested; you’ll know it because we have taken all the photographs of the process and finished dish. If you need to use cake flour instead of all-purpose flour, we’ll give you a heads-up and explain why in our recipe introduction.

But enough about us, now it’s all about our GIVEAWAY! We are so thankful to have so many friends that we’ve met through out the years, and the prizes… Oh, the prizes we want to keep a set for ourselves!

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Foodies Freebie: May 2015 Wallpaper Collection

Hello May!

Summer is almost over (so soon!) as we are entering out last weeks of bright blue skies before it starts to rain, but that doesn’t mean that the heat is going away, so we are still putting out some summery recipes wishing that the sun will stay and the rain stays at bay. So it seems that we are packing our summer and sending it over to the US!

We have our 5th Anniversary coming up this month, and to celebrate we are hosting an amazing Giveaway, so start taking food-related pics and save them for future use! We will share more info early next week.

This past month we shared many recipes, including 5 recipes we worked for Cemaco’s Festival de Cocina y Mesa. We will share all the links to the recipes in this month’s edition of Notes, so make sure to subscribe.

In the meantime, you can download our freebie calendars of the month, for your desktop, laptop, tablet or phone.  We hope you enjoy them!

Helga & Kitty

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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