Bags of Spices

THE HUGGINS FAMILY

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Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Snert — Erwtensoep — Dutch Split Pea Soup

    Snert — Erwtensoep — Dutch Split Pea Soup

    Snert, or Dutch split pea soup, is a beloved winter tradition in the Netherlands. This hearty, comforting soup warms cold bodies after a day of skating on frozen canals. Every family has its own cherished version, often prepared a day in advance so the flavors can deepen and the soup can thicken to its signature consistency—thick enough that a spoon can stand upright in the bowl. I first tasted snert in the province of Friesland, just after watching ice skaters compete in the Elfstedentocht, the legendary eleven-city race that only takes place in years when the ice is thick enough to carry thousands of racers across the canals.

    Ingredients

      For the Stock

    • 2 smoked ham hocks (about 2 lb total)
    • 10 cups (2.4 L) low-sodium chicken stock
    • 1 onion, halved
    • 1 celery stalk, cut in chunks
    • 1 small carrot, cut in chunks
    • 1 bay leaf
    • 4 parsley stems
    • ½ tsp black peppercorns

      • For the Soup

    • 4 cups (800 g) dried green split peas, rinsed
    • 2 tbsp unsalted butter
    • 1 medium onion, finely diced
    • 1 leek (white and light green parts only), thinly sliced
    • 2 celery stalks, finely diced (reserve a few leaves for garnish)
    • 1 medium carrot, finely diced
    • ½ small celeriac (or 1 potato), finely diced
    • ½ tsp dried thyme
    • ¼ tsp white pepper
    • ½ cup (120 ml) dry white wine (optional but adds brightness)

      • To Finish

    • 8 oz (225 g) rookworst or smoked sausage, thinly sliced
    • 1–2 tsp apple cider vinegar (to taste)
    • Kosher or table salt, to taste
    • Small knob of butter or splash of cream (optional, for gloss)
    • Celery leaves, celery leaf oil or finely chopped parsley, for garnish

    Directions

    Make the Stock (Can Be Done a Day Ahead)

    Place ham hocks, chicken stock, onion, celery, carrot, bay leaf, parsley stems, and peppercorns in a large pot. Bring to a simmer and cook gently for 1½ hours, skimming foam as needed.

    Strain the stock through a fine mesh sieve and set aside. Discard the vegetables but reserve the hocks for meat later.

    Build the Flavor Base

    In a clean soup pot, melt the butter over medium heat. Add onion, leek, celery, carrot, and celeriac. Sweat gently (do not brown) for 6–8 minutes until softened and aromatic. Add thyme and white pepper.

    Deglaze and Simmer

    If using, pour in white wine and simmer 1–2 minutes to reduce slightly. Add split peas and enough of the strained ham stock to cover by about 1 inch (you’ll have some stock left to adjust consistency later). Bring to a simmer, then reduce heat to low and cook gently for 1½–2 hours, stirring occasionally, until peas have completely softened.

    Blend for Smoothness

    Remove from heat. Transfer about ¾ of the soup to a blender (or use an immersion blender) and puree until silky smooth. Pass through a fine mesh sieve or chinois for a restaurant-quality texture.

    Return the puree to the pot along with the remaining unblended portion for a touch of rustic body.

    Add Meats and Adjust Seasoning

    Remove skin and bones from the ham hocks, finely dice the meat, and stir it into the soup with the sliced sausage. Simmer gently for 15–20 minutes to meld flavors.

    Add vinegar, salt, and black pepper to taste. For a glossy finish, swirl in a small knob of butter or a splash of cream.

    Fine-Tune Texture

    Adjust consistency with reserved stock as needed. We prefer that it be thick enough to coat the back of a spoon, but not so dense that it feels heavy, although many like it thick enough to stand a spoon in it.

    Serve

    Ladle the soup into wide, shallow bowls. Arrange a few slices of sausage and cubes of ham neatly in the center. Garnish with a few drops of celery leaf oil or a drizzle of olive oil. Add finely chopped celery leaves or micro herbs for color and freshness. Optionally, serve with a crisp rye toast point or small bacon tuile on the rim.

    Notes

    Preparation

    • Keep heat gentle during simmering to preserve the soup’s bright green hue.
    • The vinegar is key—it sharpens the flavor and keeps it from feeling heavy.
    • Passing through a fine sieve gives the soup that unmistakable restaurant-level smoothness.
    • Like all good snert, it deepens in flavor overnight. Reheat gently and adjust texture before serving.

    EASY RUSTIC VERSION

    Ingredients

    • 4 cups dried split peas, rinsed
    • 2 ham hocks
    • 8 chicken bouillon cubes
    • 1 onion, finely diced
    • 1 bunch leeks, thinly sliced (green tops discarded)
    • 1 bunch celery (including leaves), finely chopped
    • 2 bay leaves
    • kielbasa (or smoked sausage), cut into disks
    • vinegar

    Directions

    Combine all ingredients except kielbasa and vinegar in a crock pot; add water to about 1 inch from the top of the crock pot. Cook on high for approximately 8 hours.

    Remove hocks and bay leaves; slice meat from hocks and add back to soup (discard bones and skin).

    Stir in kielbasa and cook for an additional hour. Add a small amount of vinegar just prior to serving to brighten the flavor.

  • Soft Gingerbread Men

    Soft Gingerbread Men

    Cookies are serious business around our house. Baking dozens of cookies in all varieties is part of our holiday tradition. The box of cookies in the photo held just a sampling of treats baked for our annual Christmas Eve party—and these soft gingerbread men are always a crowd pleaser.

    Ingredients

    • 1 cup packed brown sugar
    • ½ cup butter + ¼ cup shortening (or ¾ cup shortening for a more traditional texture)
    • ¼ cup molasses
    • 1 tbsp honey or dark corn syrup (optional, for extra softness)
    • 1 large egg
    • 2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1½ tsp ground cloves
    • ¼ tsp table salt
    • 2¼ cups all-purpose flour

    Directions

    Make the Dough

    In a large bowl, beat together brown sugar, butter, shortening, molasses, honey (if using), and egg until smooth and creamy. Stir in baking soda, cinnamon, ginger, cloves, and salt. Gradually mix in flour until fully incorporated.

    Cover dough and chill for at least 3 hours or overnight, until firm enough to roll.

    Roll and Cut

    Preheat oven to 375°F (190°C). Roll chilled dough between sheets of parchment paper dusted with confectioners’ sugar (instead of flour) to about ¼-inch thickness. Cut into desired shapes using cookie cutters.

    Transfer cookies to a baking sheet lined with parchment paper or release foil.

    Bake

    Bake for 10–12 minutes, or until cookies are fragrant and edges are just set—they’ll continue to bake on the sheet after removal. Avoid overbaking to keep them soft.

    Cool cookies on the baking sheet for several minutes before transferring to a wire rack to cool completely.

    Optional Glaze

    For a glossy finish, whisk together 1 cup confectioners’ sugar, 1–2 tbsp milk, and ½ tsp vanilla or lemon juice. Brush lightly over warm cookies and allow to set.

    Notes

    Preparation

    • Rolling between parchment prevents sticking and eliminates the need for added flour, keeping cookies tender.
    • Adding honey or corn syrup creates a slightly chewier texture.
    • For an even softer cookie, slightly underbake and store while still a bit warm.

    Serving Suggestions

    • Decorate with royal icing, sanding sugar, or a drizzle of glaze.
    • Serve alongside hot cocoa, Anijsmelk, or Aunt Laurie’s Pumpkin Spice Steamer for a cozy holiday pairing.

    Make-Ahead & Storage

    • Dough can be chilled up to 3 days or frozen up to 1 month; thaw in the refrigerator before rolling.
    • Baked cookies keep for about 1 week in an airtight container at room temperature.
    • To retain softness, store with a slice of bread or a piece of apple in the container.
  • Pralines & Cream Buttermilk Ice Cream

    Pralines & Cream Buttermilk Ice Cream

    The Huggins Family traces its roots to some of the earliest settlers in the American South, and although several generations have since made their homes in the West, many of the foods we love still reflect that Southern heritage. Pralines—those sweet, buttery pecan confections tied to countless Southern kitchens—capture that legacy perfectly. This ice cream honors that connection with a silky buttermilk custard base swirled with ribbons of praline cream and studded with crisp pecan pralines for a nostalgic, balanced, unmistakably Southern flavor.

    Ingredients

    • Custard Base:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • ½ tsp vanilla extract
    • ¼ tsp table salt

    • Praline-Cream Swirl:

    • ¼ cup butter
    • 6 tbsp brown sugar
    • 2 tbsp heavy cream
    • ½ tsp table salt
    • 1 tsp vanilla extract

    • Mix-Ins:

    • 1 cup chopped pecan pralines, frozen before use

    Directions

    Cook the Custard

    In a medium saucepan, whisk together the cream, whole milk, ¼ cup sugar, and salt. Warm over medium heat until mixture begins to steam and the sugar dissolves.

    Temper the Yolks

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm cream mixture, then return everything to the saucepan.

    Finish the Base

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve, stir in vanilla, and let cool slightly. Add the buttermilk, then chill thoroughly—preferably overnight.

    Make the Praline-Cream Swirl

    In a small saucepan, melt butter with brown sugar and cream. Simmer 1–2 minutes until lightly thickened. Remove from heat, stir in salt and vanilla, and cool completely before layering.

    Churn & Assemble

    Churn the chilled custard in an ice cream maker according to manufacturer instructions. When nearly finished, fold in the frozen chopped pralines. As you transfer to a container, alternate layers of ice cream and thin ribbons of praline-cream swirl. Gently marble with a butter knife and freeze until firm.

    Notes

    Preparation

    • Freeze pralines before folding them in to preserve their crisp texture.
    • Buttermilk provides a gentle tang that balances caramel sweetness; replace with whole milk for a richer, sweeter version.
    • Ensure the praline swirl is fully cooled before layering to avoid melting the churned base.

    Serving Suggestions

    • Top with extra chopped pecan pralines for added crunch.
    • Serve alongside warm apple or pecan pie.
    • Add a drizzle of warm caramel sauce for an extra-sweet presentation.

    Variations

    • Add ¼ tsp cinnamon to the swirl for a deeper Southern praline flavor.
    • Swap half the pralines for toasted pecans for a nuttier variation.

    Make-Ahead & Storage

    • Refrigerate the unchurned custard up to 2 days before freezing.
    • Store praline-cream swirl refrigerated up to 1 week.
    • Finished ice cream keeps 1 week for best texture.
  • Anijsmelk — Dutch Star-Anise Steamer

    Anijsmelk — Dutch Star-Anise Steamer

    Anijsmelk, the classic star-anise–flavored steamer of the Netherlands, is one of my favorite Dutch treats—simple, soothing, and steeped in nostalgia. Traditionally made by stirring anise-flavored sugar cubes (Anijsblokjes) into warm milk, it’s a comforting drink to warm your soul on a cold winter’s night. This homemade version captures that flavor with whole star anise and a touch of sweetness.

    Ingredients

    • 1 qt milk
    • 5–10 whole star anise
    • ⅛ tsp ground anise seed (optional, for rounder flavor)
    • 1–4 tbsp sugar, to taste (about 1 tsp per cup)
    • Small knob of butter or splash of cream (optional, for richness)

    Directions

    Infuse the Milk

    In a medium saucepan, warm the milk with the star anise over medium-low heat until steaming but not boiling. Reduce heat to low and let steep gently for 5–10 minutes, tasting occasionally to check flavor strength.

    Finish the Drink

    When the milk reaches your desired anise intensity, remove from heat and discard the star anise pods. Stir in sugar to taste and, if desired, add a small knob of butter or splash of cream for extra richness. Whisk briefly to create a light froth.

    Serve

    Pour hot into a teacup or mug and enjoy immediately. Optionally dust with a pinch of ground anise or cinnamon. Serve alongside a small Dutch biscuit or slice of buttered bread for an authentic touch.

    Notes

    Preparation

    • For the most authentic flavor, use a mix of whole star anise and a small pinch of ground anise seed.
    • Warm gently—avoid boiling, which can cause the milk to curdle or the flavor to become harsh.
    • Steep covered to preserve the delicate aroma of the anise.

    Serving Suggestions

    • Traditionally enjoyed as a bedtime drink or on cold evenings.
    • Serve in a warm ceramic cup with a dusting of ground anise, cinnamon, or nutmeg.
    • Pair with speculaas cookies or buttered toast for a cozy Dutch treat.

    Variations

    • Substitute honey or vanilla sugar for a more nuanced sweetness.
    • Add a drop of almond or vanilla extract for a gentle twist.
    • For a creamier version, replace 1 cup of milk with light cream.
  • Pão de Queijo — Brazilian Cheese Rolls

    Pão de Queijo — Brazilian Cheese Rolls

    Crisp on the outside and chewy within, these Brazilian cheese rolls—known as Pão de Queijo—are irresistibly airy and full of cheesy flavor. Made from tapioca flour, they’re naturally gluten-free and come together quickly in a blender for an easy, crowd-pleasing treat.

    Ingredients

    • 1 egg
    • 1 cup milk
    • ½ cup vegetable oil
    • 1¾ cups tapioca flour
    • ½ cup parmesan, grated
    • ½ cup mozzarella, cheddar, or jack cheese, grated
    • ½ tsp table salt

    Directions

    Prepare the Batter

    Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin with nonstick cooking spray.

    In a blender, combine egg, milk, and oil. Blend for 30 seconds, then add the remaining ingredients and blend for another 30 seconds until smooth.

    Bake

    Pour batter into the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until the cheese rolls are puffed and golden.

    Serve warm for the best texture. Makes about 35–40 cheese rolls.

    Store

    Allow cheese rolls to cool completely before storing. Place in an airtight container and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 350°F oven for 5–10 minutes until warmed through.

    Notes

    Preparation

    • Avocado oil is preferred, but olive oil or any neutral vegetable oil works well.
    • Tapioca flour gives Pão de Queijo its signature chewy texture—do not substitute with wheat flour.

    Serving Suggestions

    • Serve as a snack, breakfast bread, or alongside soups and stews.
    • Enjoy warm with butter, cream cheese, or fruit preserves for a sweet-savory contrast.

    Variations

    • Add ½ tsp garlic powder or minced herbs for extra flavor.
    • Swap in pepper jack for a spicy version or gouda for a milder flavor.

    Make-Ahead & Storage

    • Refrigerate baked rolls up to 3 days in an airtight container.
    • Freeze baked or unbaked batter portions up to 1 month.
    • Reheat frozen rolls directly in a 350°F oven for 10–12 minutes until hot and crisp.
  • Red Cabbage Salad

    Red Cabbage Salad

    This bright, sweet-tangy red cabbage salad is inspired by the legendary version served at North Woods Inn in Southern California. Its deep purple color, crunchy texture, and bold seasoning come from long marination and a perfectly balanced vinegar-sugar brine—just like the classic steakhouse favorite.

    Ingredients

    • 1 head red cabbage, shredded
    • ¾ cup seasoned rice vinegar
    • ½ cup sugar
    • 1½ tsp onion powder
    • 1 tsp Lawry’s seasoned salt
    • ½ tsp black pepper
    • ⅛ tsp garlic powder
    • ⅛ tsp celery seed (optional)
    • 1–1½ tsp table salt (for dry brine; not part of marinade)
    • ½ cup avocado oil (or canola or vegetable oil)

    Directions

    Dry Brine the Cabbage

    Toss the shredded cabbage with 1–1½ tsp table salt and let rest for 30–45 minutes. This softens the leaves slightly and helps them absorb the marinade more evenly.

    Rinse lightly under cold water, then drain thoroughly and pat or spin dry.

    Marinate

    In a large resealable container, combine the seasoned rice vinegar, sugar, onion powder, Lawry’s seasoned salt, black pepper, garlic powder, and celery seed (if using).

    Add the cabbage to the container, press out excess air, seal, and refrigerate for at least 8 hours and up to 4 days, turning occasionally to ensure even marination.

    The cabbage will deepen in color and develop the signature sweet-tangy North Woods flavor as it rests.

    Finish

    Add the avocado oil (or canola or vegetable oil) about 1 hour before serving and toss well to coat.

    Notes

    Preparation

    Dry brining is key for achieving the slightly softened yet crisp texture typical of the North Woods Inn salad. Don’t skip the rinse—it prevents the final salad from becoming too salty.

    For best flavor, allow at least 8 hours of marination, though the salad reaches peak texture and flavor on days 2–3.

    Optional celery seed adds a classic steakhouse-style background note but is not essential.

    Serving Suggestions

    Serve chilled alongside grilled or roasted meats, steakhouse entrées, or hearty sandwiches.

    Pairs especially well with rich dishes that benefit from sweet-tart contrast.

    Variations

    For a slightly lighter flavor, replace 2–3 tbsp of the seasoned rice vinegar with plain rice vinegar.

    For a richer mouthfeel, add the oil earlier (4–6 hours before serving), though the cabbage will soften more quickly.

    Make-Ahead & Storage

    This salad improves with time and can be prepared up to 4 days in advance.

    Once the oil is added, it is best enjoyed within 24 hours for peak texture.

    Store refrigerated in an airtight container.

  • Fried Rice with Shrimp & Char Siu

    Fried Rice with Shrimp & Char Siu

    Fried rice has always held a place of honor in our family meals—a dish that somehow feels both humble and celebratory at once. This version, with smoky char siu pork, tender shrimp, and crisp-tender vegetables, brings bold flavor and perfect balance to the table. The rice stays dry and lightly toasted, the shrimp are just sweet enough, and every bite carries the deep, savory notes that only come from a hot wok. It’s the kind of meal that fills the house with warmth and pulls everyone to the table—laughing, reaching for seconds, and sharing stories long after the plates are empty. Simple in spirit, but rich in tradition, it’s one of those dishes that reminds us why we love gathering together for a family meal.

    Ingredients

      Sauce / Seasoning Mix

    • 3 tbsp water
    • 2 tbsp light soy sauce
    • 1 tbsp dark or mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1½ tbsp Shaoxing wine (or michiu)
    • 1 tsp sugar
    • ½ tsp chicken bouillon powder
    • ½ tsp white pepper
    • ½ tsp MSG (optional, for depth)
    • Slurry: 1 tsp cornstarch + 1 tsp water (optional, for thicker coating)
    • ½ tsp toasted sesame oil (add off heat, at the end)

      • Vegetables & Aromatics

    • 2–3 tbsp high-heat neutral oil (vegetable, peanut, or canola)
    • 1 medium onion, diced
    • 2 jalapeños, seeded and finely diced
    • 1 red bell pepper, diced small
    • ½ cup carrots, diced or julienned, blanched & patted dry
    • ½ cup celery, finely diced, blanched & patted dry
    • ½ cup green beans, cut into 1-inch pieces, blanched & patted dry
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated or minced
    • ⅔ cup green onions (scallions), sliced — white parts for cooking, green parts for garnish

      • Proteins

    • 16 oz shrimp, cleaned, deveined, and thoroughly dried
    • 16 oz Char Siu, diced small
    • 3 large eggs, beaten

      • Rice

    • ~5 cups day-old jasmine rice (about 40 oz cooked), chilled and separated

      • Fresh Garnishes

    • Chopped cilantro
    • Reserved green onion tops
    • Lime wedges or a light squeeze of fresh lime juice
    • Optional: pinch of chili flakes or splash of fish sauce

    Directions

    Prepare the Sauce

    In a small saucepan, combine water, both soy sauces, oyster sauce, Shaoxing wine, sugar, chicken bouillon, white pepper, and MSG (if using). Bring to a gentle simmer and reduce slightly to concentrate flavor. Add slurry only if a thicker coating is desired. Remove from heat, stir in sesame oil, and set aside.

    Blanch & Dry the Vegetables

    Blanch carrots, celery, and green beans briefly (carrots & celery ~1 min; green beans ~2–3 min). Drain well, spread on paper towels, and pat dry completely before stir-frying.

    Cook Proteins Separately

    Heat wok over high heat. Add 1 tbsp oil and sear shrimp until just pink and cooked through; remove and set aside. Add char siu to the hot wok and fry until lightly caramelized on the edges; remove and set aside.

    Scramble the Eggs

    Add a drizzle of oil, then pour in beaten eggs. Let them set slightly before breaking into bite-sized curds. Remove and set aside.

    Stir-Fry Aromatics & Vegetables

    Wipe the wok clean if needed, then add 1 tbsp oil. Add onion and jalapeños; stir-fry until softened. Add garlic and ginger, cooking just until fragrant. Add bell pepper, carrots, celery, and green beans. Stir-fry until crisp-tender and slightly dry. Add white parts of the scallions and toss briefly.

    Fry the Rice

    Add more oil if needed. Increase heat to high. Add chilled rice, breaking up clumps with a spatula. Spread across the wok and let it rest for 20–30 seconds between stirs to allow slight browning and remove moisture. The rice should fry, not steam.

    Combine & Sauce

    Push rice aside to clear the center. Pour in sauce directly onto the hot metal to reduce briefly before folding into rice until evenly coated. Add shrimp, char siu, and scrambled eggs; toss rapidly to combine. Cook another 1–2 minutes over high heat.

    Finish & Garnish

    Turn off heat. Add a light squeeze of lime juice, toss once more, and taste for seasoning. Garnish with cilantro, scallion greens, and optional chili flakes. Serve hot.

    Notes

    Preparation

    • Well-dried, day-old rice is key. If using freshly cooked rice, spread it on a tray and refrigerate uncovered for at least 2 hours to dry out.
    • Use minimal oil and ensure vegetables are dry before stir-frying to prevent steaming.
    • Only add enough sauce to lightly coat the rice — start with about ¾ of the mix and add more as needed.
    • For better heat control at home, cook in two smaller batches to avoid steaming and maintain wok heat.
  • Blueberry Cheesecake Ice Cream

    Blueberry Cheesecake Ice Cream

    This Blueberry Cheesecake Ice Cream captures all the comfort and flavor of a classic cheesecake in frozen form—tangy, creamy, and just sweet enough. A silky cream cheese custard base provides authentic cheesecake flavor, balanced by a bright blueberry swirl and crunchy browned-butter graham crumble that evokes a perfectly toasted crust.

    Ingredients

    Blueberry Swirl

    • ¼ cup sugar
    • 1 tbsp cornstarch
    • ½ cup water
    • 1¼ cups blueberries (fresh or frozen)
    • 1 tbsp lemon juice
    • pinch table salt

    Browned Butter Graham Crumble

    • 2 cups graham cracker crumbs
    • 1 tbsp sugar
    • ½ tsp cinnamon
    • ½ cup (1 stick) unsalted butter
    • ½ tsp vanilla extract
    • pinch table salt

    Cheesecake Ice Cream Base

    • 6 oz cream cheese, softened
    • 1½ cups whole milk
    • 1½ cups heavy cream
    • ¾ cup sugar
    • 4 egg yolks
    • ½ tsp vanilla extract
    • 1 tsp lemon zest (optional)
    • pinch table salt

    Directions

    Prepare the Blueberry Swirl

    In a small saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth, then stir in blueberries and lemon juice.

    Bring to a gentle boil and simmer for 5–6 minutes, stirring occasionally, until thickened and jam-like.

    Cool completely before using.

    Make the Browned Butter Graham Crumble

    In a small saucepan over medium heat, melt butter and cook, swirling occasionally, until it turns golden and smells nutty (about 4–5 minutes). Immediately remove from heat and stir in vanilla and a pinch of salt.

    In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour the browned butter mixture over the crumbs and stir until evenly coated.

    Spread on a parchment-lined baking sheet and bake at 350°F for 10–12 minutes, stirring once, until fragrant and lightly toasted. Cool completely, then crumble into small clusters.

    For best texture, spread the cooled crumble on a parchment-lined baking sheet and freeze for 20–30 minutes before mixing into the ice cream.

    Prepare the Cheesecake Ice Cream Base

    In a saucepan, warm milk and cream over medium heat until steaming.

    In a separate bowl, whisk yolks and sugar until pale and thick. Slowly temper with ½ cup of the warm milk mixture, whisking constantly, then return everything to the saucepan.

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C).

    Remove from heat and whisk in cream cheese, vanilla, lemon zest, and salt until smooth. Strain through a fine mesh sieve if needed for texture.

    Chill thoroughly, preferably overnight.

    Churn & Assemble

    Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. When nearly finished, fold in the frozen graham crumble.

    In a freezer-safe container, layer the churned ice cream with alternating spoonfuls of blueberry swirl and additional crumble.

    Swirl gently with a butter knife (do not overmix). Freeze until firm.

    Notes

    Preparation

    • Freeze the graham crumble before folding it into the ice cream to help preserve crunch and prevent softening.
    • Chilling the blueberry swirl thoroughly helps prevent it from bleeding into the custard during layering.
    • For an extra-cheesecake tang, replace ¼ cup of the milk with buttermilk (stir it in after cooking the custard).
    • Browning the butter is essential for a warm, nutty aroma that mimics a true cheesecake crust.

    Serving Suggestions

    • Serve with fresh blueberries, strawberries, or raspberries.
    • Add a drizzle of warm blueberry sauce for a sundae-style presentation.
    • Top with extra graham crumble for added texture.

    Variations

    • Swap the blueberries for raspberries, strawberries, or blackberries using the same proportions.
    • Add a **lemon cheesecake** twist by doubling the lemon zest and adding 1 tsp lemon juice to the custard after cooking.
    • For a swirl-forward ice cream, increase the blueberry mixture to 1½× the recipe.

    Make-Ahead & Storage

    • Refrigerate the custard base for up to 2 days before churning.
    • Store the blueberry swirl for up to 1 week in the refrigerator.
    • Keep graham crumble at room temperature for 3 days, or freeze for longer storage.
    • Store churned ice cream in an airtight container for up to 1 week for best texture.
  • Chiles Rellenos

    Chiles Rellenos

    Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

    Ingredients

      Chiles

    • 6 large poblano chiles
    • 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
    • 12 oz Birria de Rez, prepared and shredded (optional)
    • Skewers or toothpicks (optional, for sealing)

      • Batter

    • 6 eggs (1 per chile), yolks and whites separated
    • ¼ tsp cream of tartar
    • 3 tbsp flour (½ tbsp per chile)
    • Pinch of table salt

      • Sauce

    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • 5 ripe Roma tomatoes
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • Salt & pepper, to taste

    Directions

    Prepare the Chiles

    Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

    Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

    Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

    Stuff with cheese or a mixture of cheese and Birria de Rez. If needed, secure the opening with toothpicks.

    Dust each stuffed chile lightly with flour to help the batter adhere.

    Make the Batter & Fry

    Heat oil to 350°F.

    Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

    In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

    Hold each chile by the stem and dip into the batter, coating completely.

    Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

    Make the Sauce

    Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

    Add oregano and bouillon to the blender and process until smooth.

    Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

    Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

    Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

    Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

    Plate

    Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

    Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican Rice, Refried Beans, and warm Flour Tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and Salsa Verde.

    Notes

    Preparation

    • Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
    • You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
    • Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

    Serving Suggestions

    • Serve over a generous layer of tomato sauce for the most traditional presentation.
    • Top with crema, cilantro, cotija, or a squeeze of lime.
    • Pair with rice, beans, and warm tortillas.
    • For a burrito-style relleno, remove the stem and wrap with refried beans, sauce, onion, tomato, and cilantro.

    Variations

    • Cheese-only rellenos for a traditional vegetarian version.
    • Birria- or picadillo-filled rellenos for a heartier option.
    • Shrimp or chicken fillings for a coastal Mexican variation.

    Make-Ahead & Storage

    • Chiles can be roasted and peeled up to 2 days ahead.
    • Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
    • Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.
  • German Chocolate Cake — Bakery Structure with Box Convenience

    German Chocolate Cake — Bakery Structure with Box Convenience

    Every year on my wife’s birthday, there’s only one request — German chocolate cake. It’s become one of our family traditions, the kind of ritual you never change because it carries as much sentiment as flavor. But over time I also realized that while boxed mixes make the process easy, they often fall short of the tall layers, defined slices, and deep chocolate-and-coconut flavor we’ve come to expect. So this version became the answer: a handful of smart upgrades that turn a simple mix into something closer scratch-made, with richer flavor, a sturdier crumb, and bakery-worthy presentation. The layers bake up taller and slice beautifully, the frosting wraps the cake without slipping, and the whole thing feels celebratory without adding hours of prep. It’s the shortcut I make every year for my wife, and the version that finally gives us the flavor we love with the structure a three-layer cake needs.

    Ingredients

    Cake Layers

    • 1 boxed German chocolate cake mix (prefer one that calls for milk; if not, substitute whole milk for the water)
    • 1 cup (240 ml) whole milk (use 2–3 tbsp less than the package amount if milk is listed)
    • 1 cup (225 g) melted butter plus 2 tbsp (28 g) extra
    • 4–5 large eggs (two more than the box calls for; 4 for softer crumb, 5 for maximum stability)
    • ½ cup (60 g) all-purpose flour
    • 1 tbsp (8 g) cornstarch
    • ½ tsp baking powder
    • 1 tbsp Dutch-process cocoa powder
    • ½ tsp instant espresso powder (enhances chocolate depth without adding coffee flavor)
    • 1 tsp powdered gelatin, bloomed in 1 tbsp warm water
    • 2 tbsp (30 g) sour cream or Greek yogurt

    Coconut–Pecan Frosting

    • 8 egg yolks
    • 2 cans (each 12 oz / 354 ml) evaporated milk
    • 3 cups (600 g) sugar
    • 1½ cups (340 g / 3 sticks) butter
    • 5⅓ cups (about 400 g) unsweetened shredded coconut (sweetened coconut also works with no measurement changes; frosting will simply be sweeter)
    • 3 cups (300 g) chopped pecans
    • 2 tbsp finely ground pecans
    • ½ tsp table salt
    • 1 tbsp (15 ml) vanilla extract

    Directions

    Prepare the Cake Layers

    Bloom the gelatin by sprinkling it over 1 tbsp warm water in a small bowl. Let stand 5 minutes to fully hydrate. If the gelatin has set very firmly, gently warm it in the microwave for a few seconds until fluid before adding to the batter.

    Preheat the oven to 320°F (160°C). Grease three 8-inch round cake pans lightly and dust with flour, then line the bottoms with parchment rounds for best release and to help prevent overbrowning on the base.

    In a medium bowl, whisk together the cake mix, all-purpose flour, cornstarch, baking powder, Dutch-process cocoa powder, and instant espresso powder until evenly combined.

    In a separate large bowl, whisk together the melted butter, eggs, milk, bloomed (and fluid) gelatin, and sour cream or Greek yogurt until smooth.

    Add the dry ingredients to the wet ingredients and mix just until incorporated. Avoid overbeating to keep the crumb tender.

    Divide the batter evenly among the three prepared pans, smoothing the tops.

    Bake for about 24–30 minutes, or until the tops spring back lightly when touched, a toothpick inserted in the center comes out with moist crumbs (not wet batter), and the internal temperature in the center of each layer registers around 195°F (90°C) for the best balance of structure and moisture.

    Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the cleanest slices, wrap and chill the cooled layers before assembly.

    Make the Frosting

    In a large saucepan, whisk together the egg yolks and evaporated milk until smooth and well combined.

    Add the sugar and butter to the pan.

    Cook over medium heat, stirring constantly, until the mixture reaches a gentle simmer. Once simmering, continue to cook for about 12 minutes, stirring frequently to prevent scorching and to develop a thicker, more stable frosting.

    Remove the pan from the heat and stir in the salt first, making sure it dissolves fully in the warm mixture.

    Add the vanilla extract and stir until fully incorporated.

    Stir in the chopped pecans, finely ground pecans, and shredded coconut until evenly distributed.

    Allow the frosting to cool completely; it will thicken significantly as it cools and will be much easier to spread on the cake.

    Assemble the Cake

    If needed, level the chilled cake layers using a serrated knife so they stack evenly.

    Place the first layer on a serving plate. Spread a very thin “seal coat” of frosting over the top to trap crumbs, then chill briefly. Follow with a more generous layer of frosting for the filling.

    Repeat with the second layer: add the layer, apply a thin seal coat, chill briefly, then spread on a full layer of frosting.

    Place the third layer on top and apply a thin coat of frosting over the top and sides to lock in crumbs. Chill briefly again, then finish with a final, even layer of frosting over the top and sides. The extended cook time and finely ground pecans help the frosting cling well to the sides.

    Chill the assembled cake for at least 2 hours (or overnight) before slicing for the cleanest, bakery-style cuts.

    Notes

    Preparation

    • Choose a German chocolate cake mix that calls for milk when possible. If your mix uses water, substitute whole milk and reduce the amount slightly (about 2–3 tbsp less than the listed water volume).
    • The added Dutch-process cocoa and espresso powder deepen the chocolate flavor without making the cake taste like coffee, helping the chocolate stand up to the rich coconut–pecan frosting.
    • Using 4 eggs will give a slightly softer crumb, while using 5 eggs increases structure and height, which is ideal for very clean slices and tall layers.
    • Fully blooming the gelatin and incorporating it with the wet ingredients strengthens the slice without making the cake dense or rubbery. If the gelatin sets too firmly, gently warm it until fluid before whisking it into the wet mixture.
    • This cake was tested at a higher altitude using dark metal pans and a baking temperature of 320°F (160°C), with doneness judged by the spring of the cake, a clean toothpick with moist crumbs, and an internal temperature around 195°F (90°C) in the center of each layer.
    • Frosting distribution: For evenly layered, bakery-style assembly, divide the frosting into four equal portions. Use about 25% between the first and second layers, 25% between the second and third layers, 25% on top of the cake, and the remaining 25% for the sides.

    Serving Suggestions

    • For the cleanest, restaurant-style slices, cut the cake while it is well chilled using a thin, sharp knife dipped in hot water and wiped dry between cuts.
    • Let individual slices rest at room temperature for 10–15 minutes before serving so the crumb and frosting soften slightly and the flavors bloom.
    • This cake pairs nicely with lightly sweetened vanilla or coconut ice cream, or with a dollop of softly whipped cream to balance the richness.

    Make-Ahead & Storage

    • Cake layers can be baked, cooled, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month before assembly.
    • The coconut–pecan frosting can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. Bring it to a cool room temperature and stir until spreadable before using.
    • The fully assembled cake should be stored covered in the refrigerator and is best enjoyed within 3–4 days.
    • Extra frosting can be refrigerated for up to 1 week or frozen for longer storage; it works well as a topping for brownies, cupcakes, or ice cream.