Recipes and Tips for Foodies like you!

Christmas Cookie Roundup 2013

December should also be called the cookie month. Cookie baking is a tradition that many families have, including ours. We both started baking at a young age, and we both plan on keeping baking cookies every December. Today we are sharing with you the first part of our Christmas Cookie Roundup. This past year, The Foodies’ Kitchen has grown so much! We are thankful for each of our readers, each like, each tweet, each comment you leave on the blog and for each time a recipe gets forwarded to a friend. Because of that, we are going to showcase all of our Christmas Cookies recipes here, in both Spanish and English, as we have been translating all of our previous recipes.

We are sharing quite a few: Almond Cookies, Butterscotch & Chocolate Chunk Cookies, Butterscotch Cookies, Chocolate & Granola Squares, Chocolate and Vanilla Striped Cookies, Chocolate Crinkles, Chocolate Reindeer Cookies, Cinnamon French Toast Cookies, Classic Shortbread Cookies, Gingerbread Cookies, Honey Spritz Cookies, Tangerine, Thyme & Chocolate Chip Cookies, Vanilla Bean Sugar Cookies. And, our favorite royal icing recipe.

We hope you enjoy all of these cookies and share them with your family and friends!

Kitty & Helga

Christmas Cookie Roundup (Part 1)

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Warm Drinks Roundup for the Chilly Season

The end of year usually means shorter and chillier days that make us want to stay in bed a bit longer, longing for warm drinks. In Guatemala, we love to prepare Spiced Fruit Punch in this time of year. It’s a light and sweet drink that will warm you in no time. But what about the classic hot chocolate? Or even a grownup version with rum and Frangelico? We also have hot chocolate’s sister, called hot vanilla… a drink that will surprise you as much as it did us! And last but not least, the good ol’ Irish Coffee. You can’t go wrong there!

Kitty & Helga

Warm Drinks Roundup for the Chilly Season
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Curry Pumpkin Soup

Hello our dear foodies! Even though we were silent for a couple of days before retaking our usual posting ways, we have been translating a few recipes from our early TFK days and have plenty of surprises coming up. Now, this soup. This gorgeous and delicious soup. I am trying to replace some of day to day ingredients with a healthier alternative. This time, I found an amazing recipe from Sweet Potato Chronicles that I just had to do.

By adding coconut milk instead of regular cream, it made a difference… But let’s not get ahead of ourselves. First the onion (that I have to confess I didn’t chop that well since I was going to blend it later) and the garlic bring tons of flavor to the soup, and the spices. The curry and cumin did their trick for the flavor and I added salt and pepper as well. I ended up having to re-season at the end. The pumpkin pure I used was an organic brand called Tree of Life, that it’s carried by a local organic store. Since this pure is organic, it’s much more watery that the usual (Libby’s), so if you were going to use this brand to make a pie, I would strongly suggest you strain it. But since we’re making soup… it’s all good! The recipe calls for 14 oz. of coconut milk, but the can I had was 15 oz. One more, one less… all is good. Just adjust the seasoning if you feel it needs more.

Both my mom loved the soup. We had it for lunch, and then for dinner that same day. Nothing like a warm and tasteful soup for these chilly days. For our readers in the US, being at 50ºF (10ºC for us in Guate) may not be that much, but our latin american hearts ask for some warmth… and the forecast said that it can go even down to 44ºF (7ºC) BRR! It hasn’t been this cold in 3-4 years. So, as you can see, anything that might help us fight the chilly season, is more than welcome! We hope you like this soup as much as we did!

 Kitty

Curry Pumpkin Soup

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Blackberry, Apple & Bourbon Cake

Even though it’s the cold season in Guatemala, we are lucky that we get plenty of fruit year round. The last couple of weekends, I’ve been able got get tons of blackberries, and as much as I love them in my morning yogurt with granola, I decided it was time for me to bake something. I was between this recipe and a batch of blackberry muffins that will have to wait ’till I get blueberries again.

I found this recipe for the Blackberry, Apple & Bourbon Cake browsing through Foodily, and after looking at so many recipes, this one caught my eye. Not because it paired blueberries and apples, but because the cake has liqueur in it. More specifically, the apples are soaked in it and then added to the batter. Since I didn’t have apple brandy available, I used  Jack Daniel’s Honey Tennessee since it’s one of my favorites and it so happened I still have some little left. It’s delicious and I absolutely love it. If you can’t find the Honey Tennessee kind, you can use any sweet bourbon you can find, like Jim Beam White, Jack Daniels’, Maker’s Mark, Early Times, Gentleman Jack. As it turns out (now more often than before) I didn’t exactly follow the recipe to the dot. The original by Saveur asks you to make a coulis (or in other words, a blackberry mash), then strain it and then pour it over the cake when serving. As I didn’t have 6 cups of blackberries but just barely 3, I just added the sugary blackberries to the top of the cake, without the juices. And I increased the apples amount to 4 instead of 3 to balance out the lack of blackberries. And it paid off.

This cake has been a success. Dad just mentioned that after hanging out in the dinning/living room area (were I left the cake earlier that day), he just had to get a slice of it before dinner. Then had a second slice after dinner. All is good. He liked the cake. With every bite, you can taste the goodness of the bourbon and the apples, all surrounded with the cake… and the blackberries on top, are just the perfect way seal this cake with goodness.

Kitty

Blackberry, Apple & Bourbon Cake
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