Recipes and Tips for Foodies like you!

Fudgy Rocky Road Bars

Do you remember the marshmallow creme I made a while ago?  Aside from eating some of it by itself, I made these Fudgy Rocky Road Bars with it. I’ve been trying to find a good s’mores recipe for a while now, taking into account that we can’t find graham crackers in Guatemala.  The best I could come up with to substitute them are plain vanilla cookies, that are locally known as “galletas María”.  These are the cookies we use in Guatemala to make the crust for cheesecake.

Rocky road bars seemed like a good alternative to use my marshmallow creme, so I tried it out.  I have to tell you that I squirmed at the thought of using condensed milk and chocolate chips… my tooth hurt just thinking about how sweet that could taste. But, guess who really, really, really wanted to make these?  (Yes, Kristen)

I tweaked the recipe a little bit, because of the aforementioned issue with the graham crackers. Also, I used sliced almonds instead of whole almonds because I have a huge bag of them sitting in my cabinet.  I encountered a problem though. Graham crackers are square, and the ones I got to substitute are round. Therefore, I decided to grind them up and mix them with butter to make a crust, like I would make for a cheesecake.

Aside from the crust alteration, these really are a cinch to make. Everybody loved them, and they were not as sweet as I expected. They are sweet though… but the combination of the chocolate, with the almonds, and the cookie crust with little chunks of marshmallow creme here and there is just sinfully delicious. I definitely recommend that you try this recipe.

If you can use graham crackers, much the better. Just Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme. Then continue to step No. 2

Candy season is around the corner, isn’t it?  Try these when you’re making treats for your family!


Rocky Road Bars

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Hot Fudge Sauce

Yes. Another Everyday Food recipe I tested in my kitchen. I think there will be a few more coming your way, but we promise we have been trying out recipes from other sources too.

Without really noticing, I started making these recipes constantly at home because of Kristen’s obsession with Everyday Food videos. It was a way for us to cook together, since her recipes are so easy, and because Kristen now LOVES Sarah Carey. She wants to have her over for coffee.

This particular recipe is quick to make, and so much better than the bottled chocolate syrup. It’s made with unsweetened cocoa powder, so it has a rich, semi sweet flavor.  Just mix the ingredients in a pot, bring it to a boil and transfer to a jar.  I think this is a great idea for an item to include in a gift basket.

I used my hot fudge sauce to make sundaes with vanilla ice cream, strawberries and walnuts.   If you’re having a bad day…. have one of those.


Hot Fudge Sauce

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Wild Rice with Chicken and Mushrooms

While it’s fun to go out with friends, lately we’ve been gathering at someone’s home and cooking meals. It’s always fun to hang around the kitchen and with some friends that share the love for food around, we end up getting together for birthdays too. I prepared this Wild Rice recipe for a double birthday celebration, and Juancho (house owner and kitchen lender), made one of his favorite salads: Green Beans, Tomatoes and Feta.

He has a small but amazingly well stocked kitchen. We even joked around when we were cooking, that by the third time I asked if he had something, one of our friends answered for him: “Who do you think you’re cooking with?”, following by his answer and laughter from the intervention. And he has the coolest gadgets! Check out below his cool pepper mill! Imagine an electric pencil… but with pepper! He has the best stuff. It’s the perfect little kitchen that I would love to cook in! He is so awesome that we are had him as a Guest Foodie with his Green Beans, Tomatoes and Feta Salad a few days ago!

This was my first time preparing Wild Rice, and I have to say it was great! I browsed for recipes, and bumped into this one from MyRecipes. I made a mashup of a procedure we recently used to prepare Jambalaya… You’ll love it, as it brings in so much flavor to the rice: you first half cook the chicken on the pot, then remove it from there and sauté the vegetables, adding the chicken back at the end. Then, you add it to the big rice pot, along with all the juices… Believe me, it was well worth it!


Wild Rice with Chicken and Mushrooms

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Guatemala’s First Restaurant Week 2013

Do you know about Restaurant Week? Well, turns out that it’s when the best restaurants of the city it is held in offer fixed priced menus for lunch and dinner, at a more accessible price range than usual. These menus include an appetizer, entrée and dessert. And very soon you will be able to enjoy Restaurant Week in our very own Guatemala City, joining other cities across the world.

Kitty & Helga

Restaurant Week Guatemala 2013 Continue reading