Tag Archives: cookies

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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Mummy Pops

As I mentioned on a previous post, this year I wanted to try practical, fun and also kid oriented Halloween recipes that are not only easy to make, but a treat they would really enjoy… and possibly help you make.   All you need to make these mummy pops are Oreos, pop sticks, white chocolate for melting and candy eyes.  I would suggest that you go to a specialty store to get your white chocolate, and ask for one that is appropriate for melting.  I made a first attempt with Hershey’s white chocolate chips… it was bad.  Really bad.  It didn’t melt, the whole thing started to harden and I ended up with a clump of grainy white chocolate. I had to throw it away. I was not happy.   It seems that you can melt these chips, but you have to add a little shortening to the mix.

I decided I didn’t want to risk throwing another bag of white chocolate away, so I went to my local baking and confectionery supply store (Blossom), and I got white chocolate melting buttons to which they suggested I buy a “diluter” which comes in a little bag and has a white flaky appearance.   This time, my chocolate melted beautifully. I didn’t really need the diluter, but I already had it, so I gave it a sprinkle. (They told me to melt the chocolate and add it as you would add salt to a dish. Little pinches  of it until you get the consistency you need).

To cover the cookie pops once you have inserted the stick, simply dip them, spoon chocolate over them, and then rest the covered pop on a spoon or fork over the bowl to let all the excess drip off. This is how I got a smooth finish on mine.  To make the little lines, just use a sandwich plastic bag and cut the tiniest hole you can to go back and forth over the cookie.  Let them set, and you’re done.  (Speed up the setting time by putting them in the refrigerator). You can also make these without the sticks, simply dipping the cookies into the white chocolate using the same method, and letting them set.

Have fun!


2013-10-14 Mummy Pops02

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Pumpkin Chocolate Chip Cookies

This is my first recipe this year using pumpkin puree.  It’s basically a standard chocolate chip cookie, flavored with pumpkin puree and pumpkin pie spice.  This spice mixture is not really available in Guatemala, but it can be made by mixing cinnamon, ginger, cloves, allspice and nutmeg.  Go with 3 tablespoons of cinnamon, 2 teaspoons of powdered ginger, 2 teaspoons of cloves and 1 ½ teaspoons each of ground allspice and ground nutmeg.  I got the recipe for the spice mix from My Baking Addiction.

My family really enjoyed this recipe, and my daughter is excited about us beginning to make “Halloween stuff”, but I have to warn you that because of the added pumpkin, the texture of the cookie is soft rather than crunchy. However, you will not be disappointed with the flavor.   So, let’s kick off the holiday season then!


Pumpkin Chocolate Chip Cookies

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Vanilla Bean Sugar Cookies

Our Third recipe from the Cassalingo and The Foodies’ Kitchen is one from the Martha Stewart kitchens: Vanilla Bean Sugar Cookies. We made a tiny variation, instead of adding Vanilla Extract we added Vanilla Beans. The cookies take a new level of yumminess with the vanilla beans. This recipe makes enough for 50 medium sized star cookies.


Cassalingo & The Foodies' Kitchen Cookie Extravaganza

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