Besos

Cherry Mini Cakes

2011-11-23T18:58:00.010-06:00

These dainty little cakes make me think of an afternoon tea party. They remind of doilies and sugar cubes and frills. They are something to enjoy on a lazy summer day with a glass of lemonade.

And, they are so easy to make. While I am not a fan of using boxed cake mix and packaged products, can you really say no to these delicate bursts of pink? The best part is you can make them in any color that you would like because the color (flavoring) comes from Kool-Aid. How about red, white, and blue cakes for the 4th of July? Or maybe yellow lemonade cakes to welcome summer? Yes...you know you want to make these just to pull out the teacups and have a little party.

Cherry Mini Cakes

Cakes
Shortening for greasing muffic cups
1 box white cake mix
1 (0.14 oz.) package cherry Kool-Aid
1 1/4 cups water
2/3 cup vegetable oil
1 tsp almond extract
2-3 tsp hot water

Glaze

Paletas de Sandia

2011-06-28T07:07:00.010-05:00

While extremely delicious, my first-ever paletas (the mango ones) were not that pretty. I think I let them sit in the warm water for too long and the got this kind of melty, drippy look. The second time around, I attempted to see if I could do a better job. The water was a little less hot and I only dunked them for about 20 seconds. Look at that! Presto! It worked. I was extremely excited about these yummy-looking popsicles. Although they turned out to be two different colors, they taste like watermelon through and through. These are so nice and refreshing for those hot summer days. Paletas de Sandia (Click here for printable recipe) Recipe Source: Adapted from Paletas by Fany Gerson Sugar Syrup ½ cup water ½ cup sugar -Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring until the mixture comes to a boil and the sugar has dissolved. -Let cool to room temperature. Fruit 1.5 lbs. of peeled and diced watermelon (about 4 cups) 1 lime, juiced Pinch of salt -Pour the syrup into a blender. Add the watermelon, lime juice, and salt and blend until smooth. -Divide the mixture among the popsicle molds, snap on the lid, and freeze for about 2 hours. Insert popsicle sticks after 2 hours and then freeze for an addition 4-5 hours. -Unmold using warm water. Makes…about 8-10 popsicles.

Paletas de Mango

2011-06-27T12:22:00.009-05:00

Paleta is the Spanish word for popsicle. The first time I ever traveled to Mexico, I was introduced to the world of paletas. I couldn't believe the variety of flavors. There was mango, watermelon, strawberry, and lime. Mexico has so many different types of fruit and they are all showcased in the delicious popsicles.

There are two different kinds of paletas: paletas de agua and paletas de crema. Paletas de agua are water-based and contain fruit and other ingredients. On the other hand, paletas de crema are milk-based and also contain fruit. These mango popsicles are paletas de agua, but I must say that they taste like eating a mango on a stick. Have you ever eaten a mango on a stick? That's another joy of Mexico. In this recipe I used Manila mangos which are also known as Ataulfo mangos. They are smaller, have and orangey yellow skin when ripe. The fruit is buttery, sweet, and delicious.

Paletas de Mango (Click here for printable recipe) Recipe Source: Adapted from My Sweet Mexico by Fany Gerson

Sugar Syrup ¾ cup sugar ¾ cup water

-Combine the sugar and water in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and allow to cool.

Mango Puree About 6 medium mangos 1 medium lime

-Cut the lime in half and squeeze the juice of both halves into a blender.

-Peel and cut the mangoes and add to blender.

-Pulse until the mangoes are pureed and the mixture is a smooth consistency.

-Add the sugar water mixture and blend until smooth.

Mango Pieces 1 medium mango

-Peel one medium mango and dice into small pieces.

-Divide the mango chunks among the popsicle molds. Then pour the mango puree mixture over the top.

-Freeze until beginning to set, 3-4 hours. Insert the sticks. Let freeze for at least 3 hours more, then unmold as direct.

Makes…10+ popsicles

Agua de Chia

2011-06-26T14:53:00.008-05:00

Chia is a flowering plant that is native to Mexico and Guatemala. It was cultivated by the Aztecs and Mayans in pre-Colombian times and was a main component of their diet. Aztec warriors used Chia as their main source of fuel during conquests. Chia is derived from the Nahuatl (language of the Aztecs) word, chian, meaning oily. The Mexican state of Chiapas received its name from Nahuatl and means "oily water or river." It was a major crop in central Mexico between 1500 and 900 B.C. and was still cultivated well into the 16th century, but after the Spanish conquest, authorities banned it because of its close association with Aztec religion (Indians used the seeds as offerings in rituals). Recently, commercial production has resumed in Latin America, and you can now buy the seeds online and in health food stores.

When chia seeds are combined with liquid (like water, milk, juice or yogurt), they form a gel due to the soluble fiber that they contain. This may have some benefit in terms of weight loss (although the research in this area is scant) by helping you feel fuller longer and also by delaying the increase in blood sugar of foods that you consume which contain chia seeds. Chia seeds provide many health benefits. The seeds contain one of the highest known plant sources of essential fatty acids (omega-3 and omega-6). It is very important that we get enough EFAs to support our immune, cardiovascular, nervous and reproductive systems. EFAs are known to make cell membranes more flexible and nerve transmission more efficient. This helps to improve brain function (including memory and concentration). Chia seeds are an excellent source of antioxidants containing even more antioxidants than fresh blueberries. The high amounts of antioxidants in chia seeds also keeps the oils from going rancid - contributing to a long shelf life. Chia seeds also provide fiber, iron, calcium, niacin, magnesium, zinc and phosphorus. Two tablespoons of Chia = 7 grams of fiber, 2 grams of protein, 205 milligrams of calcium, 5 grams omega-3.

Agua de Chia (Click here for printable recipe)

Recipe Source: Adapted from Paletas by Fany Gerson Agua de Chia 3 large limes 4 cups of water ½ cup of sugar 2 TBSP of chia seeds -Cut the limes and half and squeeze the juice out of each half. Add cold water and sugar to the lime juice. Stir until sugar is dissolved. -Add the chia seeds and stir. Wait at least 10 minutes before serving so that the chia seeds plump up and develop a gelatin exterior. -Refrigerate until ready to serve. Stir before serving and then pour over ice.

Makes…about 5 cups

Chocolate Chip Cookies and Puppy Chow!

2009-09-17T12:01:00.018-05:00

As I mentioned in the previous post, baking in another country can be pretty challenging. There are new and different ingredients, odd utensils, and ovens that don’t really work. Yep. Ovens without temperature gauges. That would define most ovens in Mexico.

Yesterday, I was invited to a fiesta to celebrate Mexican Independence Day. Of course, I had to bring something with me, and I thought a dessert would be a welcome addition to the menu. I thought long and hard about what to show up with, and in the end I decided that banana bread would be a good option. Wow…did I think wrong! The batter came together beautifully, but it cooked into a big mess. Or rather, it didn’t really cook at all. The temperature gauge on my oven is terrible. and the oven decided to randomly shut off half way through the process. I didn’t realize that until much later.

The banana bread turned out to be a pile of mush. Soooo, I moved on to Plan B—I decided to attempt chocolate chip cookies. I have this recipe for chocolate chip cookies that I consider to be my no-fail recipe. In other words, if this recipe bombs then you are in a real baking dilemma. I was able to find all of the ingredients for the cookies with the exception of brown sugar—I smashed up piloncillo with a rolling pin as a close approximation. The dough mixed up rather nicely, and would you believe that the cookies baked up beautifully? Yes…they did and I have the pictures to prove it. They tasted yummy too, and I kind of enjoyed the fun bursts of piloncillo pockets in my mouth.

The cookies were such a success that I decided to make puppy chow, too. Even though they don’t have Crispix here in Mexico, I was able to find a similar variation called Quaker Complete. The puppy chow was also a success! I hope this means that I’m getting better at baking here in Mexico. But, I bet it’s probably just had a stroke of good luck. We’ll see… Alton Brown's Chocolate Chip Cookies (Click here for printable recipe.) Recipe Source: Alton Brown Cookies 2 sticks unsalted butter 2 ¼ cups bread flour (12 oz, 340 g) 1 tsp kosher salt 1 tsp baking soda ¼ cup granulated sugar (1 ¾ oz, 50 g) 1 ¼ cups brown sugar (9 oz, 255 g) 1 egg 1 egg yolk 2 TBSP milk (1 oz, 30 g) 1 ½ tsp vanilla extract 2 cups semisweet chocolate chips (7 oz, 250 g)

Heat the oven to 375°F. Melt the butter in a heavy-bottom medium saucepan over low heat.
Sift together the flour, salt, and baking soda. Set aside.
Pour the melted butter in a mixing bowl and add sugars. Cream the butter and sugars on medium speed until well combined. The butter should not puddle.
Add the egg, egg yolk, milk, and vanilla and mix thoroughly until well combined. Slowly incorporate the flour mixture. When combined, stir in chocolate chips.
Chill the dough for about 15 minutes, the scoop onto parchment-lined baking sheets. Bake for 10 minutes (with convection on) or 14 minutes (without convection). Cool completely and store in an airtight container.

Makes…28 cookies

AND Puppy Chow (Click here for printable recipe.)

Recipe Source: Mom

Puppy Chow 12 oz (340 g) chocolate chips 8 oz (226 g) peanut butter 12 oz (340 g) Crispix 16 oz (454 g) powdered sugar

In a large pot set over medium heat, mix together chocolate chips and peanut butter until melted. Remove from heat.
Gently stir Crispix cereal into chocolate-peanut butter mixture being careful not to crush the cereal. Coat completely.
Fill the bottom of a plastic grocery bag with half of the powdered sugar. Pour the chocolate-coated cereal into the grocery bag. Top with the remaining powdered sugar. Twist the bag close and shake until the cereal is completely coated with powdered sugar.
Enjoy!

Makes…6-8 cups of puppy chow

Rice Krispie Treats...Mexican Style

2009-09-14T18:03:00.008-05:00

One of the desserts that I always like to make for my friends and neighbors when I am abroad is Rice Krispie Treats. I think they represent a classic American treat, and I find that my foreign audience is usually pretty receptive to the new dessert.

However, one of the many challenges of baking in a different country is finding all of the necessary ingredients. The last time I was in Mexico, I had the hardest time find old-fashioned Rice Krispies cereal. Can you imagine? Snap, Crackle, and Pop are such icons in the U.S., but in other countries they appear to be unknown personalities. This time around I had much better luck finding the cereal, and it now seems that almost every grocery store stocks the classic blue box.

The next obstacle was finding marshmallows. I have yet to find a bag of plain old marshmallows in Mexico. Now, I don’t mean to have you believe that marshmallows don’t exist here. Rather, they do indeed exist here. But, malvaviscos as they are called usually come in bags of several different flavors and many different sizes. The simplest version I could find was a bag of giant vanilla and strawberry marshmallows at Walmart. I decided to play with these two flavors and make a batch of Rice Krispie treats that were half vanilla and half strawberry. Today is my birthday, and I am taking this “American-Mexican” dessert to share with my Mexican neighbors. They have kindly invited me over to their house tonight for dinner in order to celebrate my birthday. I hope they enjoy this combination of flavors! Rice Krispie Treats

Recipe Source: The Box :-)

Treats 4 TBSP (½ stick) unsalted butter 10 oz marshmallows 6 cups Rice Krispies

Melt butter over medium heat in a large saucepan.
Add marshmallows and stir until melted.
Remove from heat and stir in Rice Krispies.
Spoon into a 9x13” tray and pat flat with the palm of your hand.
Cool and cut into squares.

*To make the Mexican version (half vanilla, half strawberry), split all amounts in half.

Makes…one 9x13 tray of treats

Printable Recipe

Fresh Cherry Bread

2009-08-16T14:07:00.015-05:00

It’s so sad to think that I’ve neglected this little space of mine for well over a month. But, I can certainly explain my absence. You see…I have been preparing to embark on a journey to Mexico that will last for nine months. I received a Fulbright García-Robles scholarship for the 2009-2010 year to teach English at a Mexican university. I am insanely excited, but between working and getting everything in order before I go, I really haven’t had any time to bake:(

However, just the other day I found a spare moment to bake this beautiful fresh cherry bread for you. I love black cherries, and it always seems that their season is too short. I guess that’s what makes them so delicious.

This bread is moist and buttery with the slightest hint of almond flavoring. The cherries don’t dominate the bread, but rather add a nice burst of flavor throughout.

Before cherry season comes to a close, go out and get some sweet, juicy Bing cherries and bake a loaf of this scrumptious cherry bread. It won’t disappoint. Fresh Cherry Bread

Recipe Source: Adapted from Joy the Baker’s Raspberry Almond Bread

Bread 2 cups all-purpose flour (10 oz, 285 g) 2 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup (1 stick) unsalted butter, softened 1 cup granulated sugar (7 ¼ oz, 205 g) ½ tsp pure almond extract 2 eggs 2 TBSP sour cream (1 ½ oz, 40 g) 1 cup fresh or frozen black cherries, pitted and halved (I used a Panera straw to pit the cherries)

Preheat oven to 325°F. Spray or grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. The batter will be very thick.
Spoon a thin layer of the batter into the bottom of the prepared pan. Press cherry halves into the batter. Continue doing this (batter, cherries, batter, cherries, batter) so that there is a total of 7 layers.
Bake in the center of the oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. The center may sink slightly, but don’t worry. The bread still tastes excellent.

Makes…1 loaf (about 12 servings)

Printable Recipe

S'mores Bars

2009-07-06T15:25:00.020-05:00

We can all agree that s’mores are a truly perfected treat. Crunchy graham cracker, stacked with warm chocolate, a marshmallow toasted to perfection, and another square of graham…what can beat that?

Nothing really, but I have to admit that I am partial to almost all variations of s’mores—S’mores ice cream, s’mores granola bars, s’mores cereal—I just find it so hard to resist such an awesome trio of ingredients.

So, when I saw the recipe for these s’more bars, I knew I had to try them out. Listen to this… graham cracker cookie dough topped with broken Hershey’s bars, marshmallow fluff, and more graham dough…now that truly sounds like layered awesomeness. Come on, I know you want to bake up a batch of yummyness, so go ahead. S'mores Bars Recipe Source: Adapted from Baking Bites Bars ½ cup (1 stick) unsalted butter, room temperature ¼ cup brown sugar ½ cup granulated sugar 1 egg 1 tsp vanilla extract 1 1⁄3 cups all-purpose flour ¾ cup graham cracker crumbs (about 7 full-sized graham cracker sheets, whizzed in the food processor until fine) 1 tsp baking power ¼ tsp salt 6 Hershey bars broken into pieces (sheets of 3) 1 ½ cups marshmallow fluff

Preheat the oven to 350°F. Grease an 8-inch square baking pan.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix at low speed until combined.
Divide the dough in half and press half of the dough into an even layer on the bottom of the prepared pan.
Place the chocolate bars over the dough.
Evenly place dollops of marshmallow fluff over top of the chocolate layer. If possible, spread smooth.
On a well-floured surface, roll out the remaining graham cracker dough into an 8”x 8” square (approximately). Place over the marshmallow layer and press down to form a somewhat even layer.
Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes…16 cookie bars

Printable Recipe

Loukoumathes

2009-06-23T13:02:00.016-05:00

Every June, I look forward to volunteering at the Greek Food Fair. I enjoy seeing all the people from the church, and I especially love preparing and serving the food. My family has always helped out at the loukoumathes stand. Louka-what, you ask? If you are not Greek, this word is a mouthful, literally. Loukoumathes (luke-uh-ma-thes) comes from the Turkish word lokma meaning "morsel" or "mouthful." My Yia Yia refers to them as honey balls--deep-fried dough balls soaked in a sugar syrup and sprinkled with cinnamon.

The food fair goes for 4 days, and the dough for the louks is made fresh everyday. It rises for 30 minutes to one hour before it is spooned into the hot oil.

This church is one of the few churches in the area that still spoons its louks by hand (instead of machine), a technique that I can honestly say is very difficult to master. (Any time I try, my louks end up looking like ugly blobs rather than round puffs of dough.)

The dough must be fried to a golden brown color, so that the louks are crisp on the outside and soft and pillowy on the inside.

After the loukoumathes are cooked they are soaked in a sugar syrup immediately before serving.

Then they are lightly dusted with cinnamon.

Eat them while they are hot because loukoumathes just aren't the same eaten cold!

Finally, no Greek food festival would be complete without traditional music and dancing.

I urge you to find the nearest Greek food fair to you and grab an order of loukoumathes. Don't worry if you can't pronounce the word correctly...just ask for an order of honey balls...we know what you mean:-) But, watch out...these things are seriously addictive.

One final word...no forks allowed. You should definitely eat these with your fingers. They will taste that much better.

Chocolate Sorbet

2009-06-15T14:12:00.013-05:00

It's hard to believe that my first post involves chocolate. You see, I'm actually not that big of a chocolate lover. I know, I know...you're in shock. Don't get me wrong I like chocolate here and there, but quite honestly it's not my favorite flavor.

So, why the chocolate sorbet? Well my youngest brother happens to love chocolate and ice cream, so I'd thought he'd enjoy this treat. Dan reported that it was good, but a little too chocolate-intense for his liking.

I took a little lick and my reaction was that it is comparable to a gourmet fudgesicle. I think this recipe would be great in popsicle-form. Just a suggestion... Chocolate Sorbet Recipe Source: The Perfect Scoop Sorbet 1 ½ cups + ¾ cup water 1 cup sugar ¾ cup cocoa powder Pinch of salt 6 oz bittersweet or semisweet chocolate, finely chopped ½ tsp vanilla extract

In a large saucepan, whisk together 1 ½ cups of water with sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from heat and stir in the chocolate until it is melted. Then stir in the vanilla extract and the remaining ¾ cup water. Transfer the mixture to a blender and blend for 15 seconds.
Chill the mixture thoroughly; freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Makes…1 quart of sorbet

Printable Recipe

Recipe Index

2009-06-12T18:40:00.017-05:00

Bars S'mores Bars Rice Krispie Treats Quick Breads Fresh Cherry Bread Drinks Agua de Chia Frozen Desserts Chocolate Sorbet Paletas de Mango Paletas de Sandia

On the Menu

2009-06-12T18:40:00.004-05:00

Food Blogs A Whisk and a Spoon Baking Bites Cannelle et Vanille Cream Puffs in Venice Culinary Concoctions by Peabody Joy the Baker La Tartine Gourmande Milk and Honey Cafe Pittsburgh Needs Eated Smitten Kitchen Tartelette Tastespotting The Kitchen Sink Recipes What's Cooking?

About Hugs and Besos

2009-06-12T18:08:00.009-05:00

Hi, I’m Nicole! Welcome to Hugs & Besos! From the pictures, you can probably tell that the kitchen has been my hangout spot since I was little. I’m Greek, so I guess the whole love of food thing is in my blood. One of the first things that I remember baking was Christmas cookies. My mom would always let me fill the pecan tassies with the brown sugar mixture. I think I ate more than I filled :-) I also recall making homemade pizza. My dad used to give my brothers and me extra dough to push out on the counter and top with sauce and cheese. Yum! My mom was (and is) great because she let me use the kitchen as long as I cleaned up after myself—pretty sweet tradeoff in my opinion. I frequently asked for baking items for my birthday and Christmas—a rolling pin, a candy thermometer, some mini bundt pans, a dough scraper, and cookbooks galore! A big thanks to my family for putting up with these quirky requests. CONFESSION: In college, I would often escape to the library, to read cookbooks. Kind of crazy, I know…but definitely worth it. I am really a Spanish teacher by day and a baker by night, weekend, and summer. I just finished my first year of teaching after coming back from an ETA Fulbright in Mexico. Very exciting! For me baking is my way to say, “Thanks! You’re the Best! and I love you!” Thus, my blog is called Hugs & Besos (besos means kisses in Spanish). I hope you enjoy all of the baked treats here. Don’t be shy. I would love to hear from you! XOXOXO, Nicole