Tag Archives: Fruit

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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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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It’s Mango Season!

It’s mango season, at least in Guatemala. Even though this fruit is delicious on its own, we always like to venture with seasonal produce and fruits and try them in different recipes. To help you figure out what to do with all those mangoes you’ll find around the grocery store, we gathered our mango recipe collection so you can try one, or all of them!

Kitty & Helga

Foodies Freebie: March 2013 iPad Wallpaper

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Frozen Peach Yogurt Pie

This Yogurt Pie dessert is perfect for the summer… Even as it’s ending! Also, it’s one that doesn’t require much preparation. I have to confess, that I am using canned fruit. I know, I know, I am in Guate where produce is available year round, but this dessert comes together so fast and so easy, it’s forgivable when you’re going to be hosting an unexpected lunch party. It’s been a while since I’ve had this on my Pinterest board marked up, and as soon as I knew we  had family coming over for a weekend get together, I knew I had to try it.

This is a sweet, light and very forgiving dessert, as it’s mainly yogurt, you feel like you’re cheating. One thing I do recommend, is that you make this dessert the night before you are going to serve it. That way the pie won’t stay frozen that long and when it thaws it won’t create so much water. You can mix and match different types of fruit (peaches, kiwi, strawberries.. any kind of berries!).

I decided to prepare the graham crust from scratch, so I used what I had at home: Galletas Maria. These Costa Rican cookies are a staple in every central american home. I remember learning how to “cook” (well, technically chill) a pie made with whole Maria Cookies as the crust. Reading more about the company who makes them, I found out that they were established in 1919 in Costa Rica by a spanish businessman called Felipe Pozuelo. Fast forward to 1964, and they are acquired by Riviana Foods Inc.. I never realized there was so much history behind a brand that it’s been in my home since I can remember.

Peach Yogurt Icebox Pie

Frozen Peach Yogurt Pie

Adapted from Frozen Blueberry Coconut Yogurt Pie and Martha Stewart

One 9-inch pie

Ingredients for the Crust:

6½ounces graham crackers or Galletas Maria (12 crackers), finely ground (1½ cups)
2 ½ ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt

Ingredients for Filling:

3 cups vanilla greek yogurt
1  29oz. can of Peaches, drained *See notes bellow

Directions:

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
  3. While the graham crust cools, you can prepare the filling. Drain the peaches from their syrup.
  4. Slice them, trying to make them the same size. Reserve about ½ a cup of peaches.
  5. Dice the reserved peaches and mix them with the yogurt.
  6. Evenly spread mixture into prepared graham cracker crust, top with peaches.
  7. Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

Notes:

  • I used Galletas Maria, a Costa Rican brand so famous across Central America, it’s a staple from our childhood.
  • You can replace the Graham crust recipe for a pre-made crust.
  • You can also replace the can of peaches with one pound of fresh peaches sliced thin.

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie