Pico de Gallo

Pico de Gallo or salsa fresca as some may call it, is an all time favorite at home. We prepare it almost every week to accompany our chili con carne and nachos night. This simple recipe, but full of flavors and colors can be served as a snack with tortilla chips for your guest to enjoy while you serve the main dish. If you don’t already have a favorite way of preparing this salsa, then this recipe is for you. WARNING!!! Fresh homemade salsa is 100 times better then store bought and can be highly addictive!

If you need a good guacamole recipe to go with this salsa check out this recipe: Guacamole Recipe.

Cherry Thimbles Cookies

Introducing Cherry Thimbles Cookies a cherished variation of thumbprint cookies. These delightful treats embody the flavors of miniature cherry pies, boasting a buttery crust and a delectably sweet center. 

Discovered in a vintage magazine back in 2001, this cherry thimble cookie recipe has become an integral part of our family's treasured cookie tradition. While cherry season typically graces us in June, fear not, for these cookies are just as delightful when made with maraschino cherries. There's no need to wait - I assure you, they will only linger for a short time once served on your platter. Enjoy every bite!

Receta de estas galletas Cherry Thimbles en español. 

Baking them in mini cupcakes pan.

Drop marmalade by 1/4 teaspoon.

All ready... now baked with love.

Cherry Thimbles Cookies

Ingredientes: 
1 ¾ cups all-purpose flour
¾ cups confectioner’s sugar (you could add ¼ more if you prefer it sweeter)
½ teaspoon vanilla
1 cup unsalted butter, softened and cut into cubes
36 fresh tart red cherries or 36 maraschino cherries well-drained
2 tablespoons cherry or red currant jelly


Instructions: 

1. Butter 36 mini-muffin cups (1 ¾- inches in diameter) or spray with nonstick coating spray. Preheat oven to 350ºF.

2. combine flour, confectioner’s sugar, and vanilla in a large mixer bowl. Add half the butter. Beat a low-speed electric mixer until crumbly.

3. Add the remaining butter. Beat at medium speed until the dough starts to cling together. Gather dough into a log.

4. Form into a log shape on plastic wrap. Wrap and refrigerate for 1½ to 2 hours.

5. Cut logs in thirds. Cut each third into 12 equal pieces. Roll each dough piece between hands to form a ball about ¾ inch in diameter. Arrange balls in muffin cups. Press down the center of the ball with your thumb to make a depression-like small thimble shape, leaving an indentation in the center of each to form a cup for the cherry.

6. Place 1 cherry in each dough cup. Set aside. In a small saucepan, stir jelly over medium heat until melted. Spoon 1/8 teaspoon jelly over each cherry. Place the muffin tins on a baking sheet.

7. Bake at 325°F for 20 to 25 minutes until cookies are set. Using a small sharp knife, carefully loosen the edges of hot cookies with an up-and-down motion. (Be gentle because cookies are very fragile.) Cool in a pan set on a rack. Carefully lift the cookies out of the pan when completely cooled.

If you enjoyed this recipe you will love:

Thumbprint Cookies (Jam-Filled Butter Cookies)

 "For You are my hope, O Lord GOD; You are my trust from my youth." ~ Psalm 71:5

Cornmeal Pudding, Arepa de Harina de Maíz

Receta en español

One of the most requested recipes via email is the Dominican cornmeal arepa. Translated it is cornmeal cake, but I say it is better described as a cornmeal pudding. My inspiration to learn how to prepare this recipe were the arepa stands on the road to Jarabacoa. In 2002, after buying these arepas several times, I knew I could bake a better tasting one at home.

This is a very common and vintage recipe. If I'm not mistaken, a similar basic recipe could be found in the back of some cornmeal package bags. I hope that you can easily make this arepa de maíz dominicana, and share your results with me.