Tag Archives: butter

Puerquitos or Piggy Cookies

Being from California we are blessed with an abundance of Mexican food, Mexican restaurants and bakeries. In my humble opinion, this is the best food ever. If you’ve never been lucky enough to go to a Mexican bakery, first, I’m sorry, put it on your bucket list and do it, second, it’s glorious. So good.

Imagine how excited I was when a friend of mine sent me a recipe for these Mexican cookies. She said they were a favorite of hers and they were shaped like pigs. This friend has excellent taste in food, so I knew I had to try them, plus pigs. I have to say, I was super sad that I’d never seen these before, so I found my trusty pig cookie cutter and went to work….

The brown cone is called piloncillo. I've seen it at Mexican stores, but never knew what to do with it. Now I do and it's awesome!!!

The brown cone is called piloncillo. I’ve seen it at Mexican stores, but never knew what to do with it. Now I do and it’s awesome!!!

Puerquitos or Piggy Cookies

  • 1 3/4 cups firmly packed grated piloncillo
  • 3/4 cup water
  • 1 cinnamon stick
  • 1/2 pound  butter
  • 2 tablespoons Brown Ranch honey
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Brown Ranch eggs, beaten, at room temperature
  • 1 Brown Ranch egg, beaten, for glaze
  • Powdered sugar for dusting
Saucepan of syrup, it smelled like heaven would.

Saucepan of syrup, it smelled like heaven would.

In a saucepan, mix the piloncillo, water, and cinnamon and bring to a simmer over medium heat. Lower the heat and simmer for about 15 minutes until the liquid thickens to a light syrup. Remove from the heat and remove the cinnamon stick. Add the butter and honey and stir until they are mixed well.

My dry ingredient made into a well.

My dry ingredient made into a well.

In a big bowl, sift together the flour, baking powder, baking soda, and salt. Combine the dry ingredients with your syrup. Mix until well combined. Add the 2 eggs and stir until thoroughly mixed. This dough is going to stick like crazy, be prepared.

My ball of dough ready for an overnight stay in my fridge.

My ball of dough ready for an overnight stay in my fridge.

Place dough in plastic wrap, covered tightly, in your fridge until chilled or overnight.

I love this part.

I love this part.

Preheat your oven to 375. On a floured surface, using half of your dough, roll it out to about 1/4 inch thick. Cut your cookies out, recycle your scrap and roll out again. If you dough gets sticky, place it in the freezer for a few minutes.

If you don't have one already get yourself a Silpat. It's a game changer.

If you don’t have one already get yourself a Silpat. It’s a game changer.

Wash the top of your cookies with the last egg. Bake for 7-9 minutes.

 

Notice I made some of my pigs into red wattles?

Notice I made some of my pigs into red wattles?

When the cookies are cool dust with powdered sugar.

It's a powder sugar wattle!!!!!

It’s a powder sugar wattle!!!!!

These cookies are unique! The have a slightly cinnamon, slight ginger taste. But the texture is what gets me. It’s soft and cake like, so amazing with tea! And maybe a whisper of nutella. I think they will be my signature cookie for a while! Please try them and tell me what you think!

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Filed under food, photos, Pigs, Ranch life, Recipe, Uncategorized

Strawberry Honey Butter

This is perhaps the best thing I’ve ever made.

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16 oz strawberries, hulled
4 tablespoons honey
1 tablespoon fresh lemon juice (I used a half of meyer lemon, because I love them)
3 sticks butter, softened

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Wash your berries.

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Cut the tops off.

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Cuisinart them until they are liquid.

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See? Liquid.

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Pour the mixture through a strainer (I did not buy this especially for this blog. I did not).

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Add the honey.

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And lemon juice.

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Bring to a boil/simmer until it thickened, about 5 minutes.

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I say until it coats the back of a spoon.

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Let your butter come to room temp and put it in your mixer.

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Whip it good.

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Slowly add your room temperature strawberry/honey mixture.  I kept adding it until the butter would hold no more liquid. I ate the rest of the strawberry mixture with a spoon.

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Eat. Sorry this picture sucks, but I couldn’t stop shoving my face full of this stuff to take a proper picture. I figure this will last in your frig for about a week, I mean if you have will power.

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Lemon Curd

Lemon Curd

4 lemons (I use Meyer, because that is what we grow on the ranch)

1 3/4 cups vanilla sugar (it’s just a jar of sugar that I have placed a few vanilla beans in)

1/2 cup butter (at room temp)

4 eggs (at room temp)

3/4 cup lemon juice

1/8 teaspoon salt

Peel the lemons with a vegetable peeler, be careful not to get the white pith, it’s bitter.

 

While you’re at it, go ahead and juice your lemons. Just get all the messy parts out of the way.

Add the sugar and lemon peel to your cuisinart and pulse until the lemon is finely minced.

It should look like this! And it smells super good!

Cream the butter and lemon sugar. Add the eggs, one by one, until fully incorporated, then add the lemon juice and salt. Mix until combined.

(It looks curdled! But it’s ok, it melts together.)

Add the curd to a heavy bottomed saucepan and cook over medium/low heat until a thermometer reads 170. Stir constantly, being careful never to let the mixture reach above a simmer. The curd will thicken at 170 degrees F. It should take around 10  minutes.

Let cool and refrigerate. I love to use lemon curd with puff pastry, in filled cookies, on toast, off the spoon.

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Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized