Recipes and Tips for Foodies like you!

Cream Filled Chocolate Cookies

I’m sorry it took me a little while to post the recipe for our Cream Filled Chocolate Cookies, I know I shared the photograph on Instagram a couple of weeks ago and I wish I could have shared it sooner, but here it is! It’s been a crazy couple of weeks, aside from the daily stuff at home and work I’ve been having extra activities at Kristen’s school. We have a different school cycle in Guatemala, so this month we had the end of the school year.  This year, it meant the end of preschool for our family, which I hadn’t anticipated could be so sad! My little baby is going to the “big school”. No more going to the familiar little place with the warm and loving teachers, and for her it also meant saying goodbye to the friends she made during the last three years, and to the place she finds so comfortable and safe.  This milestone made me realize that time flies by too quickly, and that maybe the lasts, like the last day of preschool, or the last day our babies ride in their carriage, the last day they slept in their crib can be even more meaningful and definitely more melancholic than the firsts in our lives.  So I’ve been doing that… and in between we made these cookies.

These are crisp, chocolate cookies filled with a creamy vanilla filling.  The filling is pretty basic and, I haven’t tried it myself, but you can probably use different flavorings such as peppermint with a little green food coloring to make chocolate-mint cookies.  Or just keep the flavor vanilla and play with food coloring to make chocolate and pink… or chocolate and blue filled cream cookies for a baby shower, maybe? For Halloween you can try orange food coloring. You get the idea.

I used a scoop to make my cookies, so if you have a chance to get this item before you make this recipe, I really recommend that you do.  Not just for this recipe but for any cookie recipe.  It makes it so easy to portion the dough and you get even sizes which results in prettier cookies.

Helga

Cream Filled Chocolate Cookies

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Fall Fruit Crumble Cake

I made this Fruit Crumble Cake a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great time in our little gathering as you can see in the picture bellow. For mom’s cake I stayed true to Zoë François’ original recipe by using plums.

Fast forward a few weeks, and I made it once again, but this time for a friend’s birthday… And since I didn’t have any plums around, I used my last (tiny) batch of rhubarb and 2 diced apples. The best part of this recipe is that this is so versatile, you can use plums, peaches, apples, pears, berries… pretty much any fruit you might want to pair it with. If you want, you could even replace the lemon zest with orange zest for an orangey flavor.

Kitty

Fruit Crumble Cake

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Foodies’ Halloween Special 2013

This year we are sharing our recipes from 2013 and our best recipes from our previous year. As we are translating many of our recipes, we want to share the ones we’ve posted before for all of you, in both Spanish and English. We are sharing from appetizers, to soup, drinks, classic sugar cookies and even caramel apples… just like the ones from Snow White’s evil queen, and quick desserts like our MilkyWay cupcakes that can be prepared with store bought chocolates.

Also, we are sharing a set of downloadable freebies to make your Halloween set up feel more Halloweeney!

Kitty & Helga

Foodies' Halloween Special 2013

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Eyeball Jello

Here’s another easy Halloween treat for you. Kitty shared a video from the girls of Crumbs and I thought it was a great idea to try out at home with Kristen.  It’s lychee stuffed with blueberries to make the eyes, and jello. It’s creepy, it’s sweet and perfect for kids.  I also liked that it’s not a sugar, or chocolate, or candy overloaded treat.  You can make these in small glasses, ramekins, or you can make a big bowl full of eyeballs.

In case you use something taller or bigger than a ramekin, for example a glass or a larger bowl: when you make your jello fill out ⅓ of the container with it, and let it set for about 40 minutes.  Then put your “eyeballs” in, and fill the rest of the bowl or glass with the remaining jello.  This will avoid the “eyeballs” to sink to the bottom.  That’s it!

I used frozen blueberries for my eyeballs, because it’s what I had.  Try to pick the smaller sized ones to stick into the lychee holes. And make sure you really tuck them in, so they don’t float out when you add your jello.  I let them thaw a little bit and ran water over them several times to help wash off the juice and keep them from staining the dessert.  I don’t know what would happen when you add the warm jello if you just use the frozen blueberries.

Aside from looking creepy, this is a really delicious and fresh tasting treat.

Happy Halloween!

Helga

Eyeball Jello

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