Tag Archives: Foodies Original

Spicy Molasses Chocolate Spritz Cookies

One of my first big girl memories in the kitchen was baking cookies for the holiday season when I was about 8. I am sure that I started baking late November as I still do to this day. This happened all the time since our school year vacations go from Mid October to Mid January, so it kept me busy and out of trouble. This first recipe that opens our Christmas Cookies series is a Foodies’ Original: A mashup of several spritz cookie recipes that I’ve made throughout the years and some inspiration from a Martha Stewart recipe. This Spicy Molasses Chocolate Spritz Cookies recipe is rich both chocolate and spices. I love to add cayenne to everything chocolate, as it brings out it’s flavor, but if you don’t want to get that extra kick, hold the cayenne.

When I was about 8 or 9, I was (still) not allowed to use the big girl mixer or oven on my own, so I mixed the cookies by hand with a wooden spoon. With the oven, well, I had help from my mom or grandma Lucy (who lived across the driveway).

A few nights ago I was looking for my mom’s cookie press. She has a Mirro Aluminum Cookie Pastry Press, and from what I could find online it was made between 1950-1955. The prices that I’ve found online for this vintage cookie press goes between $35 to $85. That’s crazy! This is a high quality cookie press that I suspect my grandmother gave to my mom and hopefully I can keep the tradition going.

Unlike the newer cookie press models, this one doesn’t have a rubber coated press inside, so, some of the cookie dough goes above the press and the outcome is that by the end, you get a little bit of dough that’s just not enough to get it through the press. Over the years, I learned that with that little dough, you can do a test batch and adjust your baking times! Since this is a original recipe, I baked the test batch of cookies (just round patties with sugar on top) and saw that I needed to adjust the baking time by adding a minute. I highly recommend that with that little extra dough you test your baking times.

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

A Foodies’ Kitchen Original Recipe
Yield: 50-60 spritz cookies

Ingredients

½ cup of butter, room temperature
½ cup sugar, plus more for sprinkling
1 egg
¼ cup of molasses
1 tablespoon of milk
2 cups of all-purpose flour
6 tablespoons of unsweetened cocoa powder
½ teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of all-spice
¼ teaspoon of cayenne pepper
¼ teaspoon of cloves
¼ teaspoon of nutmeg
¼ teaspoon of salt
¼ teaspoon of baking soda

Directions

  1. Preheat the oven at 375ºF and prepare your cookie press.
  2. Sift all-purpose flour, ginger, all-spice, cloves, nutmeg and salt. Set aside.
  3. Cream butter and sugar until combined. Bean in one at the time and scraping the sides of your mixer’s bowl the egg, molasses and milk.
  4. Add by tablespoons the sifted ingredients to the mix, scraping the sides.
  5. Fill in your cookie press and form your cookies on ungreased cookie sheets. Sprinkle them with sugar.
  6. Bake the cookies for 7-8 minutes.
  7. Remove from cookie sheets and cool completely on cooling racks.

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Spicy Molasses Chocolate Spritz Cookies

Peach, Mango & Vanilla Jam

I made jam again. I love making jam. This time, I had gotten peaches and mangoes from the produce seller that sets up shop at my daughter’s school gate every day.  It’s a bit more expensive that what I would get at the market, but he has the best stuff!

According to Mariano, this is his favorite jam so far. It is definitely sweeter than the berry blends I usually make, but the added vanilla gives it a special flavor. I use Williams Sonoma Tahitian Vanilla, but you can use a vanilla pod, or even substitute with vanilla extract, although I haven’t tried this last option. I’m sure it’ll be fine.

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

A Foodies’ Kitchen Original Recipe

Ingredients:

2 pounds fresh Peaches
2 ripe Tommy mangoes
1/2 cup water
5 cups sugar
1 teaspoon ground vanilla  or vanilla from 1 pod
1 tablespoon freshly squeezed lemon juice

Procedure:

  1. Cut the peaches in half and extract the pits, cut them into squares.  Cut the mangoes into squares as well. Here’s our post showing you how to.
  2. Place the peaches and mangoes in a very large stockpot, and add the water. Cover the pot and cook, stirring frequently, until the fruit is tender and cooked through. About 20 minutes.
  3. Add the sugar and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
  4. At this point, add the vanilla.  Stir to combine well.  To test when the jam , you can use a candy thermometer, the finished jam will be about 220ºF, 104ºC. The whole process takes about 45 min to 1 hour. It is important to use medium heat for this, or it will burn.
  5. Once done, stir in the lemon juice and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Apple Cake

As you know already, both my grandmothers passed the love for cooking to me, and started teaching me the ropes since I was a little girl. The first recipes that grandma Lucy taught me were her Magdalena and Borracho. When she said that we were making an Apple Cake, I was stunned. Usually she didn’t bake anything other than Borracho or Magdalena for our sunday family gatherings. I remember that she had someone coming over so she wanted to bake something different.

This is an amazingly easy cake to prepare- and you’ll be surprised of how fast you’ll prepare it. What takes most of the time, is peeling and dicing the apples. The batter doesn’t take much time to prepare.  I made this cake last Sunday, since my cousin and his family were coming over so I thought it would be a good dessert to have coffee with. It turned out to be a success, and when my dad wanted a piece of it… he just got crumbs! I baked a second cake on Thursday morning.   As of today (Friday) there’s only a third of the cake left! Got some good critiques from dad and my aunt saying that I made it just like Gradma Lucy! Couldn’t be happier! Hope you enjoy the recipe as much as I did.

Kitty

Apple Cake

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Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting

So I’m feeling adventurous this week. I wanted to try to use Yogurt on something else than a salad dressing or breakfast. Reading online, I found out that you can substitute for sour cream or buttermilk. Since at Foodies’ we want to take the flavors from Guatemala to the world, what other than Roselle (Rosa de Jamaica) for the Buttercream! The end result of my daring baking day is a Foodies’ Original Recipe double take: Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting. Hope you enjoy!

Kitty

Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting

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