Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Origin

Explore recipes by their culinary heritage — international flavors, cultural traditions, and global comfort foods.

  • Vanilla Bean Ice Cream

    Vanilla Bean Ice Cream

    This lighter-style vanilla bean ice cream puts the spotlight squarely on the ingredients—fresh cream, whole milk, and a full Madagascar vanilla bean. Cooking the custard to a slightly higher temperature strengthens the structure without adding heaviness, allowing the vanilla to shine with clean, bright aroma and a naturally silky texture.

    Ingredients

      Ice Cream Base

    • 2 cups whole milk
    • 1 cup heavy cream
    • ⅔ cup granulated sugar, divided
    • 4 large egg yolks
    • 1 Madagascar vanilla bean, split and scraped
    • 1 tbsp vanilla extract
    • ⅛ tsp xanthan gum
    • ¼ tsp fine salt

    Directions

    Prepare the Vanilla Base

    In a medium saucepan, combine the whole milk, half of the sugar, salt, vanilla bean seeds, and the scraped pod. Heat over medium until steaming but not boiling.

    In a separate bowl, whisk the egg yolks with the remaining sugar until well combined and slightly lightened.

    Slowly ladle some of the warm milk into the yolks while whisking, then return the tempered yolk mixture to the saucepan.

    Cook the Custard

    Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the spatula and reaches 174–176°F.

    Remove from heat and whisk in the heavy cream.

    Add Xanthan Gum

    Sprinkle the xanthan gum over the warm custard and blend with an immersion blender (or whisk vigorously) to fully disperse.

    Let the mixture steep for 20–30 minutes for maximum vanilla extraction.

    Chill the Base

    Strain the custard through a fine-mesh sieve into a bowl, removing the vanilla pod.

    Stir in the vanilla extract.

    Cover and refrigerate for at least 6 hours or overnight.

    Churn

    Churn the chilled base in your ice cream maker until soft-serve consistency.

    Transfer to a container, press parchment against the surface, and freeze until firm.

    Notes

    Preparation

    • Cook the custard slowly to avoid scrambling the yolks; constant stirring ensures even thickening.
    • Allowing the custard to steep briefly after cooking extracts additional flavor from the vanilla bean.
    • For a slightly creamier, more stable texture, whisk 1–2 tbsp nonfat dry milk powder into the sugar before heating the custard. This increases milk solids without making the base noticeably sweeter.

    Serving Suggestions

    • Serve alongside pies, crisps, or berry desserts—its lighter profile pairs beautifully with richer sweets.
    • For extra aroma, add a light drizzle of warm caramel or a spoonful of fresh berries.

    Variations

    • Vanilla Bean Paste Shortcut: Replace the vanilla bean and vanilla extract with 2–3 tsp vanilla bean paste. Stir it in after straining the custard when you would normally add the extract.
    • Improved Scoopability: Replace 3 tbsp of the granulated sugar with 3 tbsp light corn syrup or glucose syrup. This helps reduce ice crystal formation and keeps the ice cream a little softer straight from the freezer.
    • French Vanilla: Add an additional egg yolk and increase sugar to ¾ cup for a richer, custard-forward style.
    • Tahitian Vanilla: Substitute Tahitian vanilla extract for Madagascar for a more floral, fruity aroma.

    Make-Ahead & Storage

    • Ice cream keeps best for 1–2 weeks when stored in an airtight container.
    • To prevent ice crystals, press parchment paper directly against the surface before freezing.
  • Gnocchi

    Gnocchi

    Light, pillowy gnocchi made from baked potatoes for the best possible texture. Rooted in northern Italian tradition, this simple dish traveled across the Atlantic with generations of Italian immigrants and found a second home in Argentina. Our family’s version emphasizes gentle handling, minimal flour, and a buttery golden finish—echoing the gnocchi Jane enjoyed while living in the mountains of Argentina, where gracious families gathered around humble tables to share food, laughter, and the quiet joy of good company.

    Ingredients

    • 2 lbs (900 g) russet or Yukon Gold potatoes
    • ¾ tsp table salt
    • 1–1½ cups all-purpose flour (start with 1 cup; add only as needed)
    • 1 large egg, lightly beaten (see variation)

    Directions

    Bake the Potatoes

    Bake whole, unpeeled potatoes at 400°F (200°C) until tender, about 1 hour. Split immediately after baking to allow steam to escape—this prevents sogginess.

    Scoop out the flesh and rice or mash while still warm.

    Prepare the Dough

    Spread the riced potatoes out on a board or tray and allow to cool slightly until just warm to the touch. Sprinkle evenly with salt.

    Add about ¾ of the flour over the potatoes, then drizzle the beaten egg over the top. Using your hands or a bench scraper, gently fold and press the mixture together, adding only enough additional flour to form a soft dough.

    Turn out onto a lightly floured surface and gently knead for 15–20 seconds, just until smooth. The dough should feel soft and slightly tacky, but not sticky—avoid overworking.

    Shape the Gnocchi

    Roll dough into ¾-inch ropes. Cut into ¾–1 inch pieces using a bench scraper for cleaner cuts.

    Shape on a fork or gnocchi board if desired. Lightly dust formed gnocchi with semolina or flour to prevent sticking.

    Cook the Gnocchi

    Bring a large pot of salted water (as for pasta) to a boil. Cook gnocchi in 2–3 batches until they float, then cook 30 seconds longer. Remove gently with a strainer and keep warm.

    Notes

    Preparation

    • Russets make the lightest gnocchi; Yukon Golds give a slightly richer, denser texture.
    • Flour should equal roughly 20–30% of potato weight. Less flour yields lighter, more delicate gnocchi.
    • Chill dough for 10–15 minutes before shaping if it feels too soft.
    • Salt cooking water generously—about 1–2 tbsp per gallon.
    • Test one gnocchi before cooking the full batch. If it falls apart, gently knead in 1–2 tbsp more flour.
    • For best texture, avoid kneading more than 15–20 seconds.
    • Remember: once gnocchi float, cook for an additional 30 seconds.

    Serving Suggestions

    • Toss with Browned Butter Sage Sauce and finish with parmesan and a squeeze of lemon.
    • Sauté boiled gnocchi in butter until golden, then toss with a light cream sauce, browned mushrooms, spinach, and spicy Italian sausage.
    • Serve with Pomodoro, Pesto alla Genovese, or Gorgonzola Cream Sauce.

    Variations

    • Use 1 egg for pillowy, restaurant-style gnocchi. Add a second egg for a firmer, rustic dough.
    • Add a pinch of nutmeg and 1–2 tbsp ricotta for a richer dough (add flour as needed).
    • For a classic eggless northern Italian version, omit the egg and increase flour slightly to reach a soft, workable dough.

    Make-Ahead & Storage

    • Shaped gnocchi may be refrigerated on a lightly floured tray for up to 4 hours before cooking.
    • To freeze, arrange uncooked gnocchi in a single layer until solid, then transfer to a freezer bag. Cook directly from frozen—do not thaw.
    • Cooked gnocchi can be refrigerated for 2–3 days and pan-seared in butter just before serving.
  • Nacho Cheese Sauce

    Nacho Cheese Sauce

    This smooth and flavorful nacho cheese sauce blends cheddar, colby jack, green chiles, warm spices, and a touch of cream cheese for richness—perfect for dipping, drizzling, or spooning over anything that needs a bold, melty kick.

    Ingredients

    • 2 tbsp butter
    • ¼ tsp powdered annatto (optional)
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp ground cumin
    • ¼ tsp chipotle chile powder
    • 2 tbsp flour
    • 1½ cups milk
    • 1½ tsp sodium citrate (optional)
    • 4 oz cream cheese, cut into small chunks
    • 4 oz cheddar cheese, grated
    • 4 oz colby jack cheese, grated
    • ½ tsp table salt
    • ¼ tsp fish sauce (optional)
    • 2–4 oz diced green chiles

    Directions

    Make the Sauce

    Heat butter in a skillet over medium heat. When melted and bubbling, add annatto (if using) and bloom for 15 seconds.

    Add garlic powder, onion powder, cumin, and chipotle chile powder; whisk briefly to bloom the spices. Add flour to form a roux and cook until the mixture is bubbling and the raw flour scent dissipates.

    Dissolve sodium citrate in the milk, then whisk the milk mixture into the roux. Continue whisking until the mixture thickens and reaches a gentle boil.

    Whisk in the cream cheese until fully incorporated. Remove the skillet from heat.

    Add the cheddar and colby jack a handful at a time, whisking thoroughly between additions until smooth. Stir in salt, fish sauce (if using), and green chiles.

    Notes

    Preparation

    Powdered annatto gives a warm reddish color and mimics classic cheddar coloring. It is a natural antioxidant with additional health benefits.

    Sodium citrate enhances smooth meltability, adds gentle tanginess, and helps prevent the sauce from separating. Increasing to 1½ tsp improves stability, especially during reheating.

    Fish sauce adds subtle umami depth and rounds out the flavors but remains undetectable as a distinct ingredient.

    Serving Suggestions

    For extra heat, stir in a splash of your favorite hot sauce just before serving.

    Pickled jalapeños or 1–2 tsp jalapeño brine may be added for brightness and acidity.

    Variations

    Optional Add-Ins:

    • Diced pickled jalapeños
    • Jalapeño brine for acidity
    • Extra green chiles for mild heat

    These additions adjust heat and acidity without changing the core sauce flavor.

    Make-Ahead & Storage

    Store cooled sauce in an airtight container for up to 4 days.

    Reheat gently over low heat on the stovetop or in the microwave in 20–30 second bursts, stirring between intervals.

    If the sauce thickens during storage or reheating, whisk in 1–3 tbsp milk as needed to adjust consistency.

  • Coconut Korma

    Coconut Korma

    This Coconut Korma brings together deeply caramelized onions, warm spices, and a silky coconut-cashew base to create a rich, comforting curry. Whether you choose chicken, beef, lamb, or paneer, the sauce adapts beautifully—creamy, aromatic, and gently sweetened with just a touch of sugar.

    Ingredients

      Desired Protein (Choose One):

    • 1½ lb (700g) chicken, beef, or lamb, cut into bite-size chunks, OR
    • 1 recipe (400–500g) paneer

      • Marinade for Meats:

    • ½ cup plain yogurt
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 1 tsp paprika (or Kashmiri chili powder for deeper color)
    • 1 tsp garam masala
    • 1 tsp salt

      • Korma Base:

    • 2 tbsp ghee or oil
    • 2 medium onions, thinly sliced
    • 4 cloves garlic, minced
    • 1½ inch piece fresh ginger, minced
    • ¼ cup unsweetened shredded coconut
    • ¼ cup cashews
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground cardamom
    • 1½ tsp garam masala
    • ½ tsp turmeric
    • 1 tsp salt (plus more to taste)
    • 1½ cups full-fat coconut milk
    • ½ cup water or stock (match to your chosen protein)
    • 1 tsp sugar

      • Optional Finishings:

    • 2 tbsp heavy coconut cream
    • Chopped cilantro and chopped cashews (for garnish)

    Directions

    Prepare the Protein:

    For chicken, beef, or lamb: Combine marinade ingredients in a bowl. Add meat and marinate according to type:

    • Chicken: 30 minutes to overnight
    • Beef/lamb: 2–12 hours

    For paneer: Cut into cubes. Optional—pan-fry in ghee until golden. Mix the marinade separately and set aside to stir into the sauce later for added richness.

    Make the Korma Base:

    Heat ghee or oil in a large pan. Add sliced onions and sauté until deeply golden and caramelized, 15–20 minutes. Add garlic, ginger, shredded coconut, and cashews. Cook 2–3 minutes until fragrant. Cool slightly, then blend with a splash of water until completely smooth.

    In the same pot, add a bit more ghee/oil if needed and sear marinated meat until browned on all sides. Remove and set aside. (Skip searing if using paneer.)

    Return the blended paste to the pan and stir in all dry spices. Toast 30 seconds. Add coconut milk, water or stock, and sugar. Return meat or paneer to the pot and simmer:

    • Chicken: simmer uncovered 10–15 minutes
    • Beef/lamb: simmer covered 60–90 minutes, adding water as needed
    • Paneer: gently simmer 8–10 minutes

    Adjust salt and sweetness to taste. Stir in coconut cream for extra richness if desired. Garnish with cilantro and chopped cashews.

    Notes

    Preparation

    • For paneer, marinating isn’t required, but adding the marinade mixture to the sauce enhances depth and flavor.
    • Kashmiri chili powder gives a richer red color and mild heat compared to paprika.
    • Rotisserie chicken can be used as a shortcut—mix the marinade and stir both into the sauce along with chopped chicken.
    • Beef or lamb can be pressure-cooked (20–25 minutes high pressure, natural release) to significantly shorten simmer time.

    Serving Suggestions

    • Serve over basmati rice or with warm naan.
    • Add a drizzle of coconut cream for a more luxurious finish.
    • Top with toasted cashews for added texture.

    Variations

    • Use vegetable stock and paneer for a vegetarian version.
    • Add vegetables such as peas, carrots, or potatoes during the simmering stage.
    • Increase chili powder or add a serrano pepper for a spicier korma.

    Make-Ahead & Storage

    • Korma improves on day two as flavors deepen.
    • Refrigerate up to 4 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the fridge and reheat gently.
  • Ensalada Serrana — Peruvian Mountain Salad

    Ensalada Serrana — Peruvian Mountain Salad

    This bright, colorful, heavily-dressed salad from the Andean highlands of Peru brings together tender vegetables, a creamy oregano-lime dressing, and the sweet earthiness of beets—a refreshing side inspired by the rustic cooking of Central Peru. It’s simple, vibrant, and pairs beautifully with grilled meats or roasted chicken.

    Ingredients

      Dressing

    • ¾ cup mayonnaise
    • ¼ cup whole milk
    • juice of 1 lime
    • 1 tbsp prepared yellow mustard
    • 1 tsp garlic, minced
    • 1 tbsp dry Mexican or Peruvian oregano, crushed
    • ½ tsp black pepper, coarsely ground
    • ¼ tsp kosher salt (to taste)
    • ½–1 tsp ají amarillo paste (optional)
    • ¼ cup water

      • Salad

    • 4 oz fresh green beans, strings removed and halved
    • 2 small carrots, thinly sliced on a bias or julienned
    • 1 large beet, roasted until tender and sliced
    • 1 large tomato, cored, seeded, and sliced into strips
    • ½ cup frozen peas, defrosted
    • 2 oz lettuce, washed and spun dry
    • ½ cup dressing (from above)

    Directions

    Make the Dressing

    In a blender, combine all ingredients except the water; blend until smooth and creamy. Thin with water to reach your desired consistency. Adjust salt to taste. Dressing will thicken in the refrigerator; thin with additional water as needed.

    Prepare the Salad

    Blanch green beans for 4–5 minutes, or until crisp-tender; transfer immediately to a bowl of ice water. Blanch carrots until crisp-tender and add them to the same ice water bowl. Dry beans and carrots thoroughly. Combine beans, carrots, and remaining salad ingredients in a large bowl; toss gently with dressing.

    Notes

    Preparation

    For the optional ají amarillo paste, you can create a reasonable substitute by blending 1 roasted, peeled, and seeded yellow or orange bell pepper with ½ of a seeded habanero. This provides similar fruitiness and gentle heat.

    Beets can be roasted ahead of time and chilled until ready to assemble the salad.

    Serving Suggestions

    This salad pairs beautifully with roasted chicken, grilled steaks, anticuchos, or Peruvian-style rice dishes.

    Variations

    Try adding thinly sliced red onion, diced avocado, or boiled potatoes for a heartier version.

    Make-Ahead & Storage

    Store dressing separately from the vegetables to keep the salad crisp.

    • Dressing keeps 4–5 days refrigerated.
    • Prepared vegetables keep 2–3 days in an airtight container.
    • Toss just before serving for best texture.
  • Salsa Huancaína

    Salsa Huancaína

    This creamy Central Peruvian classic blends peppers, queso fresco, and milk into a silky, vibrant sauce with gentle heat and rich, comforting flavor. Enjoyed throughout Peru, salsa huancaína is one of those dishes that feels deeply personal—nearly every family has their own version, adjusted by memory, preference, or what’s on hand. Traditionally spooned generously over tender potatoes, it’s just as delicious used as a dip, drizzle, or spread, bringing its unmistakable balance of warmth and creaminess to countless dishes.

    Ingredients

    Sauce Base

    • ½ medium yellow onion, diced and sautéed until translucent
    • 1 large yellow or orange bell pepper, roasted, peeled, and seeded
    • ½ habanero (to taste)
    • ¼ cup whole or evaporated milk
    • ⅓–½ cup queso fresco
    • 6–8 saltine crackers (adjust to desired thickness)
    • 1–2 tbsp vegetable oil
    • salt to taste

    Optional Add-Ins

    • 1 clove garlic
    • splash of lime juice (for brightness)

    Directions

    Sauté the Aromatics

    Sauté the diced onion in a small amount of oil until soft and fragrant, then let cool slightly.

    Prepare the Peppers

    Roast, peel, and seed the bell pepper. Adjust heat by adding part or all of the habanero.

    Blend the Sauce

    Blend the onion, roasted bell pepper, habanero, milk, and queso fresco until smooth.

    Add 6 saltine crackers and blend again. Adjust consistency by adding more crackers to thicken or additional milk to thin.

    Blend in a small amount of oil for a silkier, more emulsified texture. Season with salt to taste.

    Notes

    Preparation

    • Peruvian recipes traditionally use ají amarillo (2–3 peppers, roasted, peeled, and seeded). If you have access to frozen or paste ají amarillo, use it for the most authentic flavor.
    • Evaporated milk gives a creamier, more traditional consistency, but whole milk works well in a pinch.
    • Queso fresco is classic, but queso blanco or feta can be used for a saltier, brinier profile.
    • Saltines thicken the sauce while keeping the flavor mild; stale bread is a suitable substitute.

    Serving Suggestions

    • Classic: Spoon over boiled yellow potatoes (papas a la huancaína) and garnish with hard-boiled eggs, black olives, and lettuce.
    • As a dip: Serve with potato fries, yuca fries, fresh vegetables, or plantain chips.
    • As a sauce: Drizzle over grilled chicken, steak, or roasted vegetables for a creamy, pepper-forward accent.
    • For best texture, chill lightly before serving so the sauce thickens and clings beautifully to potatoes or vegetables.

    Variations

    • Increase or decrease the habanero to adjust heat, or add a small amount of yellow chili paste if you have it.
    • Add a garlic clove for deeper aroma, or a splash of lime juice for additional brightness.

    Make-Ahead & Storage

    This sauce improves after a few hours as the flavors meld.

    • Refrigerator: Store in an airtight container for 3–4 days.
    • Freezing is not recommended, as the dairy and crackers may separate.
  • 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.
  • Buckeyes

    Buckeyes

    These classic peanut-butter-and-chocolate Buckeyes are rich, creamy, and nostalgic—perfect for holidays, family gatherings, or anytime you want an easy, crowd-pleasing treat with minimal fuss.

    Ingredients

    • 1 cup creamy peanut butter
    • ½ cup butter, softened
    • ½ tsp vanilla
    • ¼ tsp table salt
    • 2½ cups confectioners sugar
    • 12 oz (340g) semisweet chocolate chips
    • 1 tsp vegetable shortening

    Directions

    Make the Peanut Butter Centers

    In the bowl of a stand mixer, combine peanut butter, butter, vanilla, and salt. Mix on medium speed until just combined.

    Reduce speed to low and slowly mix in confectioners sugar in installments until a soft dough forms.

    Refrigerate to firm slightly (15–20 minutes).

    Shape

    Line a baking sheet with parchment paper. Scoop the dough into 1 tbsp portions and roll into smooth balls.

    Insert a toothpick into the top of each ball and freeze until solid (about 1 hour).

    Melt the Chocolate

    Place chocolate chips and shortening into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until mostly melted (2–3 minutes). Stir until completely smooth.

    Dip & Finish

    Dip each peanut butter ball into the chocolate, coating about ⅔ of the way up. Return to the parchment.

    Refrigerate until the chocolate is set and the centers are no longer frozen.

    Remove toothpicks. Optionally smooth over the tops to cover the hole. Serve chilled or at room temperature.

    Notes

    Preparation

    • For the smoothest texture, be sure the butter is fully softened before mixing.
    • Creamy commercial peanut butter (like Jif or Skippy) gives the most consistent results.
    • If the dough seems too soft to roll, chill longer or add up to ¼ cup additional confectioners sugar.

    Serving Suggestions

    • Serve as a holiday treat, on dessert trays, or as sweet bites for parties.
    • They pair beautifully with hot cocoa, coffee, or cold milk.

    Variations

    • Dip fully in chocolate for “chocolate-covered peanut butter balls.”
    • Use dark chocolate or milk chocolate instead of semisweet.
    • Add ¼ tsp almond extract to the peanut butter mixture for a subtle twist.
    • Top with flaky sea salt before the chocolate sets for a sweet-salty finish.

    Make-Ahead & Storage

    These candies store exceptionally well and are perfect for preparing ahead of time.

    • Refrigerator: Store in an airtight container for 2 weeks.
    • Freezer: Freeze for up to 3 months; thaw in the fridge before serving.
    • Do not store at warm room temperatures—chocolate may soften or bloom.
  • Salsa Verde

    Salsa Verde

    Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.

    Ingredients

    • 1 can (28 oz) tomatillos, drained
    • 1 bottle (40 oz) roasted green chiles, mild
    • ½ onion, sliced
    • 4–5 whole garlic cloves
    • 1 bunch cilantro (stems and leaves)
    • 1–2 avocados (optional)
    • 1–2 tbsp avocado oil
    • 1½ tsp table salt, plus more to taste

    Directions

    Broil the Aromatics

    Separate the onion into segments and tuck the whole garlic cloves underneath them. Broil until the onion edges are charred and nearly black on some spots, and the garlic is softened and lightly browned.

    Blend

    Add the broiled onion and garlic to a blender along with the drained tomatillos, roasted green chiles (drain whole green chiles), cilantro, avocado oil, and optional avocado. Blend until completely smooth.

    Adjust Seasoning

    Add 1½ tsp salt, then taste and adjust as needed. Depending on your green chiles, you may need a bit more—most batches end up around 2 tsp total.

    Chill and Serve

    Chill for one hour or more before serving. Serve with tacos, taquitos, burritos, or tortilla chips.

    Cielito Lindo’s Home Version

    After working for some time to recreate Cielito Lindo’s recipe, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe can be found below, with some very minor alterations.

    Ingredients

    • 8 fresh chiles gueritos (yellow chiles), seeded and deveined
    • 5 cloves garlic, chopped
    • 15 medium tomatillos, peeled and halved
    • 2½ cups cilantro, chopped
    • 6 cups water
    • 2 medium avocados
    • 4 tsp table salt

    Directions

    In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes.

    Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth.

    Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.
  • Coconut Gelato

    Coconut Gelato

    There’s a quiet beauty to coconut when you let it stand on its own—clean, fragrant, and naturally sweet. This gelato leans into that simplicity with a smooth, silky texture and a pure coconut flavor that shines without distraction. Lightly toasted coconut infuses the base for depth, then strains away to keep every bite incredibly smooth.

    Ingredients

    Coconut Base

    • 1 can (13.5–14 oz) full-fat coconut milk
    • 1 cup whole milk
    • ⅔ cup granulated sugar
    • 3 large egg yolks
    • ⅛ tsp xanthan gum
    • ½ cup unsweetened shredded coconut, lightly toasted
    • ¼ tsp fine salt
    • 1 tsp vanilla extract
    • ¼ tsp coconut extract (optional)

    Directions

    Prepare the Coconut Base

    Toast the shredded coconut in a dry skillet over medium heat until lightly golden and fragrant. Set aside.

    In a medium saucepan, whisk together the coconut milk, whole milk, half the sugar, and salt. Warm over medium heat until steaming but not boiling.

    In a separate bowl, whisk the remaining sugar with the egg yolks until pale. Slowly ladle in some of the warm coconut milk mixture while whisking constantly, then return everything to the saucepan.

    Cook gently over medium heat, stirring constantly, until the custard reaches 175–178°F and thickens slightly, just enough to coat the back of a spoon (nappe consistency). Do not boil.

    Infuse, Strain, Stabilize & Chill

    Remove from heat, stir in the toasted coconut, cover, and let steep for 20–30 minutes.

    Strain the custard through a fine mesh sieve to remove the coconut solids. While the base is still warm, stir in the vanilla extract and optional coconut extract.

    Sprinkle the xanthan gum evenly over the surface and blend with an immersion blender (or regular blender) for 10–15 seconds to fully disperse.

    Chill completely, preferably overnight.

    Churn

    Churn the gelato in your ice cream maker until smooth and thick. Transfer to a lidded container and freeze for 4–6 hours to set.

    Notes

    Preparation

    • Lightly toasting the coconut deepens flavor without adding texture, since it is strained out.
    • Xanthan gum prevents iciness and preserves a clean coconut profile without thickening the custard.
    • Use an instant-read thermometer to monitor the custard temperature; keeping it in the 175–178°F range ensures safety and proper thickening without curdling the yolks.

    Serving Suggestions

    • Serve with fresh pineapple or mango.
    • Pair with chocolate sauce or shaved dark chocolate.
    • Excellent alongside tropical cakes or fruit tarts.

    Variations

    • Dark Chocolate Coconut Gelato: Fold in ¾ cup chopped dark chocolate during the last minute of churning. Optional: add ½ tsp almond extract for an Almond-Joy style profile.
    • Pineapple Swirl: Simmer 1 cup pineapple with 2 tbsp sugar and a pinch of salt for 5–7 minutes. Blend smooth, chill, and layer into the gelato as you transfer it from the machine.
    • Mango Swirl: Blend 1 cup ripe mango with 2–3 tbsp sugar, chill fully, and swirl into the gelato for a marbled effect.

    Make-Ahead & Storage

    • Best texture is within the first 3–4 days.
    • Store tightly covered to prevent absorption of freezer odors.
  • German Chocolate Cake Ice Cream

    German Chocolate Cake Ice Cream

    Hearing the name German Chocolate Cake has always made me smile, especially knowing that this “not-so-German German Chocolate Cake” is actually an American invention. Its mild, sweet chocolate and caramel-laced coconut-pecan frosting were staples of family celebrations, and those flavors translate beautifully into ice cream. This version captures the essence of the classic cake with a softer milk chocolate base and a swirl of silky coconut-pecan frosting, giving you all the nostalgia in a cold, creamy scoop.

    Ingredients

      German Chocolate-Style Ice Cream Base

    • 1½ cups heavy cream
    • 1½ cups whole milk
    • ½ cup sugar
    • ¼ cup light brown sugar
    • 4 large egg yolks
    • ¼ tsp table salt
    • 2 oz milk chocolate, finely chopped
    • 2 oz semisweet chocolate (55–60%), finely chopped
    • 1 tbsp cocoa powder (Dutch-process preferred)
    • 1 tsp vanilla extract

      • Coconut–Pecan Frosting Swirl

    • ⅓ cup evaporated milk
    • ⅓ cup sugar
    • 2 tbsp butter
    • 1 large egg yolk
    • ⅛ tsp table salt
    • ¼ tsp vanilla extract
    • ⅓ cup sweetened shredded coconut, lightly toasted
    • ⅓ cup toasted pecans, chopped fine

      • Optional Mix-In

    • ½–1 cup brownie pieces, very cold or frozen

    Directions

    Make the Ice Cream Base

    In a medium saucepan, heat the heavy cream, whole milk, and cocoa powder over medium heat, whisking until smooth. Bring just to steaming.

    In a separate bowl, whisk together the egg yolks, sugar, brown sugar, and salt. Slowly ladle in about 1 cup of the hot dairy mixture while whisking constantly to temper the yolks.

    Return the tempered mixture to the saucepan. Stir over medium-low heat until the custard thickens slightly and reaches 175–178°F (80–81°C).

    Remove from heat and add the milk chocolate and semisweet chocolate. Let sit for 1 minute, then whisk smooth.

    Strain through a fine-mesh sieve into a clean container, stir in the vanilla, and refrigerate until fully chilled (at least 4 hours or overnight).

    Toast the Coconut

    Spread shredded coconut on a parchment-lined baking sheet. Toast at 325°F for 6–8 minutes, stirring once, until just lightly golden at the edges. Cool completely before using.

    Alternatively, dry-toast in a skillet over medium heat, stirring constantly, until lightly golden.

    Prepare the Coconut–Pecan Frosting Swirl

    In a small saucepan, whisk together evaporated milk, sugar, egg yolk, and salt. Add the butter and cook over medium-low heat, stirring constantly, until slightly thickened (4–6 minutes). Do not allow a hard boil.

    Remove from heat and stir in vanilla, toasted coconut, and chopped pecans.

    Cool completely, then refrigerate until thick, cold, and spoonable.

    Churn & Assemble

    Churn the chilled chocolate base in an ice cream maker until it reaches soft-serve texture.

    Spoon a layer of ice cream into a container, add thin ribbons of the coconut–pecan swirl, and gently feather it in with a spoon. Repeat layers until filled.

    If using brownies, fold them in during the layering stage. Freeze 3–4 hours to firm.

    Notes

    Preparation

    • Lightly toasting the coconut adds deeper caramel notes and improves texture, keeping it tender rather than chewy when frozen.
    • The chocolate blend (milk + semisweet + cocoa) recreates the classic sweetness of Baker’s German Sweet Chocolate.
    • The frosting swirl is intentionally softer and less sugary than traditional cake frosting so it remains scoopable when frozen.
    • For stronger coconut flavor, add an extra 1–2 tbsp toasted coconut to the swirl.
    • Altitude Adjustments: At high altitude (~4,750 ft), custards thicken slightly faster; monitor temperature closely. At sea level, follow standard heating cues.

    Serving Suggestions

    • Serve with warm brownie pieces or chocolate cake crumbs.
    • A drizzle of caramel sauce enhances the classic cake flavor.
    • Top with toasted coconut for visual flair and extra texture.

    Variations

    • Make it more caramel-forward by adding 1–2 tbsp caramel sauce during layering.
    • Increase pecans to ½ cup for a nuttier finish.
    • Swirl in a thin ribbon of chocolate fudge for a richer cake-like texture.

    Make-Ahead & Storage

    • Store ice cream in an airtight container for up to 1 week for best texture.
    • The frosting swirl can be made up to 3 days ahead and kept refrigerated.
    • For longer storage, press parchment directly against the ice cream surface to minimize ice crystals.