Recipes and Tips for Foodies like you!

Homemade Pumpkin Puree

One of my favorite things in the fall, is that now we can get sugar pumpkins here in Guate! I got these from a friend (who happens to be also a great cook, you can see his Guest Foodie post here) and I was thrilled. These are the best pumpkins to get puree out of. Remember the pumpkins from our October wallpaper collection? From 5 pumpkins… I got 2 cups of puree. Now, from these babies, I got 2 heaping cups of delicious puree. Since I was going to make something sweet (rather than savory) out of them, I decided to sprinkle some brown sugar.

The cooking time will depend highly on your pumpkins, the best way to check if they are done is to try to insert a knife trough the skin. If it goes through smoothly… they are done!

Stay tuned for the next recipe… where we use our pumpkin puree!

Kitty

Homemade Pumpkin Puree

Continue reading

Blog Love: November 2014

Hello all! Around here everything is starting to feel like Christmas. The store fronts are already decorated with christmas lights and snowflakes (even though it doesn’t snow around here… we love ‘em), but we all  know that until Thanksgiving passes, we can still get away with a few pumpkin-filled dishes. In fact, we will try making my own pumpkin puree again this week, as we got some gorgeous sugar pumpkins that are asking to be turned into something delicious (thanks Juancho!).

On this months’ Blog Love, we are sharing some Moist Chocolate Pumpkin Brownies by Foodness Gracious, Twix Cookies by Chef in Training… Twix Cookies! That is the perfect bite in every way. Then, Bourbon Brown Butter Apple Cake by Baking Bites, and Cinnamon Vanilla Almond Butter by Baked Bree, which we are tempted to make both on the same day… and because you can’t live from dessert alone, Butternut Squash French fries by Heather Christo, Chicken with Figs and Grapes by Dash and Bella, and Roast Chicken with Crispy Skin by No Recipes. We also have a great snack from Two Peas & Their Pod: Rosemary Toasted Almonds.

We hope you enjoyed our Blog Love for November, and remember, if you have a favorite blog you want us to feature and share with the rest of our readers, just let us know on the comments or through our Contact Page so we can share them with the world!

Helga & Kitty

Blog Love Nov 2014

Continue reading

Bake a Difference: Cupcakes for Toys

The cat is out of the bag! We are co-hosting our first ever Bake Sale! A few months ago, we went to the launch of a new magazine called The Baking Room, put together by Mariade and Miryang. After getting together, that one coffee turned into a mini-planning meeting for this Bake Sale. We knew we couldn’t do it alone, so we called in Pili from Vitas Mercado Gourmet and Carmen from Cioccolato Arte en Chocolate. They all make amazing desserts: cakes, chocolates, cookies… ice cream macaroon sandwiches. All delicious and beautiful desserts.  After all of the meetings and name brainstorming, we realized we needed a great foundation to help out. Turns out that we were able to get in touch with DAR, a program by Fundacion Manuel y Concha Ralda.

Bake A Difference-01

Continue reading

Bourbon Spice Cake with Bourbon Whipped Cream

We are so close to sharing the big surprise we have in store for you… In the meantime, here’s cake! This is the second time around I’ve baked this Bourbon Spice Cake. Last year I was planning on sharing it for the holidays, but I ended up baking it on Christmas, and I over baked it a little bit, and ended up a little bit too dry. Nothing that a little bourbon and whipped cream couldn’t handle. Second time around, was the charm. This year, I was able to take my time baking. Yesterday morning was perfect. Clear skies, the sun was shinning and the light in November is just unique. You don’t get this kind of light in March or April. The November light has always an orange hue that I absolutely love. I started preparing my mise en place, grabbed my camera… and the entire baking was smooth and easy.

The original recipe calls for shortening, but after testing it last year, butter was used instead. And I sifted the dry ingredients as well. You can easily double the recipe, and the cake comes out great. No issues there. Since I made it before, I can tell you, that because this cake uses molasses and brown sugar it is a sweet and sticky cake, so prepare your loaf pan with parchment and you will not be suffering when trying to unfold your masterpiece. To remove the parchment carefully, I didn’t take pictures of that part, but the easiest way is that after you remove the cake from the loaf pan with the parchment paper, let it sit for about 25 minutes, and turn the cake upside-down to a flat surface (or a second cooling rack) and peel the paper off. Then turn it back on its good side again and start brushing the bourbon like nothing happened.

Since I wanted a lighter topping on the cake, I prepared a sweet whipping cream and added some Jack Daniels as well. The liquor’s flavor is subtle, and compliments the cake very well. When tasting the cake, we also think this cake would do great with crystallized fruit!

Kitty

Bourbon Spice Cake

Continue reading