• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Houston Gardening
  • Español
  •         
  •           

Kids' food

Chocolate Alfajores

December 4, 2020 by Pilar Hernandez 13 Comments

Versión en español

Chocolate AlfajorOver the past five years, Latin food had gotten popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common ones with the cookie made out of cornstarch and also Chocolate Alfajores Havanna.

If you are an old-time reader, you may remember my mother in law is Argentinian and at her house, I was introduced to Alfajores Havanna. They are amazing, with a soft chocolate cookie, that melts in your mouth.  And they are filled with Dulce de Leche, a perfect complement to the semi-bitter chocolate coating. They are addictive.

I made these Chocolate Alfajores for International Night at my kid’s school. I love this celebration, our school in Houston gathers students from more than 25 different countries. Hence there was food from Ethiopia, South Africa, Sweden, Russia, Cameroon, China, Japan, Israel, Mexico, Puerto Rico, Japan, France, and Chile of course!

In Chile, this kind of Alfajores is usually associated with the Sausalito brand initially from Viña del Mar, a beach city close to the capital.

* Recipe updated with new photos September 2017 *

 

You may also be interested in the recipe: Cornstarch Alfajores

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chocolate Alfajores, Chilean recipe

Chocolate Alfajores, Chilean recipe

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: Chilean
Print
Pin

Description

The cookie you having dreaming about it.


Scale

Ingredients

  • 170 grams unsalted butter at room temperature
  • 130 grams of light brown sugar
  • 2 eggs at room temperature
  • 20 grams of honey
  • 340 grams of flour without baking powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons Dutch cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine salt

for the filling,

  • 500 grams of Dulce de Leche

for coverage,

  • 200 grams of semi-bitter chocolate, I use one with 60% cocoa
  • 1 tablespoon vegetable oil

Instructions

  1. To make the dough. In a large bowl with the paddle mixer attachment. Beat the butter until creamy and pale, about 5 minutes, add sugar and mix until smooth (3 minutes), add the eggs one by one, beat until combined. Add honey and vanilla, beat everything for 2 minutes.
  2. Sift the flour, cocoa, baking soda, baking powder and salt, add to the previous mixture and mix with a wooden spoon (do not use the mixer) until a soft and moist dough forms. Wrap in kitchen plastic and refrigerate for 1-2 hours.
  3. Preheat oven to 350F or 180C.
    Divide dough into 4 and scoop out a quarter and make a ball, roll the dough thin 1/3″ over a floured countertop. Cut the Alfajores in circles of 3 cm in diameter, place on an oven tray covered with parchment paper.
    Bake for 5 minutes each baking sheet (without removing the paper), the dough will slightly rise in the oven. Remove and let cool in a grid on the same paper.
  4. Once baked and cooled you can put them in a plastic bag and freeze.  Repeat with remaining 3 pieces of dough.
    Fill the Alfajores with Dulce de Leche. Wrap in plastic and refrigerate overnight.
  5. The next day, chop the chocolate into small pieces, add the vegetable oil, melt in the microwave slowly, 30 seconds each go. Remove, stir for 1 minute, continue to melt in the microwave until all the chocolate is dissolved. Use a spoon to cover the Alfajores. It is best to cover the sides first and then the top. Let dry and serve.

Keywords: Chocolate alfajor, chilean alfajor, chilean cookies

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chocolate Alfajores

Alfajores de chocolate y manjar

Chocolate Alfajor - Chilean Recipe

Pin197
Share44
Tweet
241 Shares

Filed Under: Chilean Cookies & Candy, Chilean recipes, Chocolate, Cookies, Home Page - Highlight, Kids' food, Sweet treats

Peruvian Cornstarch Alfajores

October 18, 2019 by Pilar Hernandez 2 Comments

Versión en español

Peruvian Cornstarch AlfajoresPeruvian Cornstarch Alfajores are my favorite cookies, I grew up eating them. In my family, any special occasion such as a birthday, baptism, family reunion, etc required a cookie buffet and Peruvian cornstarch Alfajores were always present.

This recipe is perfect, I’ve made it many times and these cookies have that sandy delicate texture that dissolves in the mouth, not very sweet, that complements the Dulce de Leche and crunchy walnuts.

Eat them carefully, because of the powdered sugar. It flies everywhere, and usually dusts black clothes … one option is to wear white or, what I do, make them small to eat them in one bite.
Alfajores de maicenaThis recipe is adapted from our old family recipe and an old recipe from a Chilean magazine. These cookies keep their shape, so you can cut them in different shapes.

Visit our collection of Chilean recipes here.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Peruvian Cornstarch Alfajor

Peruvian Cornstarch Alfajores

★★★★★ 4.7 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 35 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Peruvian
Print
Pin

Description

Melt in your mouth cornstarch cookies.


Scale

Ingredients

  • 225 grams unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cup cornstarch
  • 1 1/2 cup flour without baking powder
  • Powdered sugar for dusting
  • chopped walnuts or ground nuts or coconut to decorate the edge, optional
  • Dulce de Leche, I used the Nestle can, available in Latin supermarkets

Instructions

  1. In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. Add the egg yolks one at a time, fully beating in, about 2 minutes. Add vanilla and mix well.
  2. Add all the flour and cornstarch and mix until crumbs are formed,  then use your hands to form a soft dough. Wrap in plastic film and let stand in refrigerator for 30 minutes minimum, or leave it overnight.
  3. Preheat oven to 350F or 180C.
  4. Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile. Cut circles (I used one of 2cm in diameter) and bake on a baking sheet cover with parchment Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath, you can put them fairly close together since they almost do not grow.
  5. Cool completely on the baking sheet.
  6. Fill with the Dulce de Leche. Optional around the edges too and roll in the ground walnuts.
  7. Finally dust with powdered sugar, through a sieve.
  8. Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.

Keywords: cornstarch alfajores

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

alfajor-maicenaAlfajores de maicena paso a paso alfajor-maicena-3
Alfajores de maicena paso a paso alfajor-maicena-5 alfajor-maicena-6 alfajor-maicena-7 alfajor-maicena-8 Peruvian Cornstarch Alfajores

Peruvian Cornstarch Alfajores

Cornstarch Peruvian Alfajor

Pin117
Share12
Tweet
129 Shares

Filed Under: Cookies, Kids' food, Peruvian Food, Sweet treats

Spinach Tortilla Wraps

April 25, 2019 by Pilar Hernandez 1 Comment

Versión en español

Spinach Tortilla Wrap

I have been making these Spinach Tortilla Wraps for quick lunches or meetings with friends and children for many years. Homemade tortillas and even more vegetables one like these Spinach Tortilla Wrap have a much richer flavor than purchased tortillas. I recommend doing it. They are also a great project to do with kids.

You can also play with the colors of the fillings to make them very attractive. This recipe originally appeared in BLOGI magazine. Lorena took the beautiful photo; she is behind the Cravings Journal blog. And the tortillas for the picture are prepared by my friend Kane.

You may also be interested in the recipe: Mexican flour tortillas.

Spinach Tortilla Wraps

For the 8 tortillas
Ingredients:

  • 3 cups of whole-wheat or all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 225 grams of fresh spinach or defrosted well squeezed
  • ¼ cup of olive oil
  • 2/3 cup of warm water

For wraps:

  • Turkey ham (pork ham, roasted chicken or pastrami)
  • Cream cheese
  • Grated carrot (can also be cucumbers, pickles)
  • Mayonnaise (optional), if not use Cream cheese

Preparation:

  1. Put the flour, baking powder, salt and spinach in the food processor. Process for 30 seconds. With the food processor on,  add oil and water. It will form a soft dough. If necessary add more water one tablespoon at a time.
  2. Put in a bowl, cover with plastic and let stand in the refrigerator for 30 minutes.
  3. Divide the dough into eight portions. On the floured board, knead and roll until you get tortillas 3 mm thick.
  4. Cook the tortillas in a lightly oiled pan over medium heat, 2 to 3 minutes per side.
  5. They should not be toasted, adjust the fire as necessary. Leave to cool.
  6. Spread the tortillas with cream cheese, add grated carrot, turkey ham, and lettuce. Roll and secure with toothpicks or wrap in waxed paper. Keep cold until serving.

Spinach Tortilla WrapTortillas de harina de espinacas

Spinach Tortilla Wrap

Pin
Share
Tweet
0 Shares

Filed Under: Breads, Home Page - Highlight, Kids' food, Sandwiches (en), Vegetables

Chilean Pineapple Cake

September 7, 2018 by Pilar Hernandez 2 Comments

Versión en español

Chilean Pineapple CakeThis Chilean Pineapple Cake brings back many memories because it is my cousin’s favorite cake, and every year he will ask for it. It was perfect because his birthday is in the middle of summer, this cake is fresh and quick to bake.
Recipe originally published in September 2010.
Chilean Pineapple Cake

Visit our collection of Chilean recipes here.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chilean Pineapple Cake

Chilean Pineapple Cake

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 1 hours
  • Total Time: 3 hours
  • Yield: 16 1x
  • Category: Cakes
  • Method: Oven-baked
  • Cuisine: Chilean
Print
Pin

Description

A delicious summer cake.


Scale

Ingredients

For the vanilla sponge cake,

  • 170 grams of butter at room temperature
  • 1 1/2 cup of granulated sugar
  • 4 eggs at room temperature
  • 200 grams of all-purpose flour
  • 60 grams of potato starch or cornstarch
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla

For the filling,

  • 1 large can of pineapples in cubes
  • 3 cups of very cold heavy whipping cream
  • 3 tablespoons of granulated sugar
  • chocolate sprinkles to decorate
  • roasted coconut flakes to decorate

Instructions

For the vanilla sponge cake,

Preheat the oven to 180C or 350F.
Prepare 3 round cake pans 9″, cover the bottom with parchment paper.
Sift the flour, potato starch or cornstarch, baking powder, and salt together and set aside.
In a large bowl beat the butter until creamy. Add the sugar and beat 3-5 minutes, it should be creamy.
Add the eggs one by one beating until incorporated. Add 1/3 of the mixture of sifted flour (you can eyeball it), beat a little, add half of the milk, beat. Add another 1/3 of the flour mixture, beat, the rest of the milk with the vanilla. Finally, the rest of the flour, mix well, but without overbeating. Beat at medium-high speed for 20 seconds.
Distribute the mixture into the prepared pans; I weigh them to be sure they are the same. Spread with a spatula and bake 25-28 minutes until they are golden brown and when you bury a stick come out dry.
Allow cooling on a rack in the pans for half an hour. Then, release the edges with a knife and unmold, remove the parchment paper, wrap in cooking plastic and refrigerate for up to 5 days, this helps to make it easier to cut them, they can also freeze for up to 2 months.

For the filling,

Strain the pineapple and save the juice. Chop the pineapples with a knife, so they are smaller.
In a large bowl beat the cream when it begins to thicken, add the sugar and continue beating until it holds hard peaks.

To assemble the cake,

Reserve the most beautiful and even sponge cake for the top layer.
On the tray where they are going to assemble the cake, put the first layer of sponge cake, soak with 1/3 of the pineapple juice reserved. Spread a layer of whipped cream, place 1/2 of the pineapple, continue with another layer of cake and repeat, finish with a layer of sponge cake, soak in the juice. Cover with the remaining cream all around.
Decorate, cover the side of the cake with coconut flakes. The center on top with chocolate. Make the roses and finish with pineapple pieces.


Notes

Recipe for the sponge adapted from “Cake love” by Warren Brown.

Keywords: Chilean Pineapple Cake

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Pineapple Cake Torta de piña con crema Chilean Pineapple Cake Chilean Pineapple Cake Chilean Pineapple Cake Chilean Pineapple Cake Chilean Pineapple Cake

Chilean Pineapple Cake

Chilean Pineapple Cake

Pin12
Share
Tweet
12 Shares

Filed Under: Cakes & Bakes, Chilean Cakes & Bakes, Chilean recipes, Home Page - Highlight, Kids' food, Sweet treats

Back to school lunch ideas and Japanese Bento

May 25, 2018 by Pilar Hernandez 2 Comments

Versión en español

Back to school lunch ideas and Japanese bento ideasBack to school lunch ideas: Here in Houston, we just started the school year, and now I have to send two school lunches every day. We have negotiated a Solomonic solution with my kids. They have a very Chilean passion for bread, so one week they take three days of the week a sandwich, following week only two days and the rest is hot or cold food from home. Still, figuring out what to send is not easy for me.

I’m NOT a morning person so the school lunches …. they have to be simple, and if involving homemade food, it must already be pre-made.

This year the pressure is higher because my youngest is in pre-K, where the teachers are more involve and check if the kids eat or not their food. Also, I know the teachers because I worked with them in the school garden so I feel the lunches should be on the healthy side. In short, when Laura offered me to try MOMables subscription with ideas for easy weekly meals for children, my answer was an immediate YES. They also sent me the Easylunchboxes kit, so I had no excuse, and I can tell you what a BIG difference it makes to have adequate packaging, it almost makes me want to make lunches in the morning. Primarily because I do not have to go looking for six different containers and lids in the morning and my kids have loved the variety of lunches this year.

The weekly lunch menus Laura provides on her plans are excellent; I love how easy the recipes are, with unprocessed fresh food and all the provided alternatives for allergy sufferers, and picky kids like mine. If you want to get a sample of the weekly menus or get many great lunch ideas, do not miss this recipe index. If you lack inspiration, this plan is THE solution, well organized, and easy to follow. Try it for yourself!

In 2018 the requested lunch for finals week was Japanese Bento. I was happy to deliver. I sent a Salmon teriyaki, a Chicken teriyaki, and a Japanese omelet.

What is the favorite lunch snack for your kid to take to school? Do you pack the lunches the night before? Did Back to school lunch ideas article help you brainstorm?

* These are my personal opinions, I received no money for writing this blog post originally published in 2014. I was given the Easylunchboxes containers and a subscription to MoMables to learn more about their weekly menus *
Back to school lunch ideas and Japanese Bento ideas

Pin
Share
Tweet
0 Shares

Filed Under: Beef, Chicken, Entrees, Fish, Kids' food, Savory things, Vegetables

Healthy Banana Bread

February 9, 2018 by Pilar Hernandez 1 Comment

Versión en español

Healthy Banana BreadIn my experience, a pound cake is always well received. And this healthy banana bread cannot be faster and easier to prepare. And the result is fantastic: with a moist and tasty crumb. It is also very modifiable: you can use only whole wheat flour, just all-purpose flour, replace the oil with applesauce or yogurt. Add nuts, chocolate chips. Infinite and delicious options.

This recipe is the Recipe of the Year from one of my favorite sites and blogs: The King Arthur Flour website. I like it because they are committed to obtaining the best possible results, and make many comparisons of the type What happens if we replace butter with oil or all-purpose flour with gluten-free flour? Etc. So you learn a lot by reading it.

This healthy banana bread was very popular among my kids who adopted it as breakfast or snacks when they returned from school. Keep very well covered on top of the counter for up to 5 days. In my family is not either a summer or winter pound cake, truly a year-round recipe.

Healthy Banana Bread

Visit our collection of Chilean recipes here.

Healthy Banana Bread

For the recipe go to Whole-Grain Banana Bread. Enjoy the pictures.

Plátano molido Healthy Banana Bread

Pin
Share
Tweet
0 Shares

Filed Under: Cakes & Bakes, Kids' food

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 6
  • Go to Next Page »

Footer

Search





Copyright © 2021 Pilar's Chilean Food & Garden