CookingDiva

...Bueno, bueno...ha llegado la hora en que finalmente les presento una receta que me piden muy a menudo mis lectores: "Keki de coco y Miel", muy similar al que tradicionalmente se vende en las panaderias y dulcerias de Panama (...quizas hasta mejor!). Todos (o casi todos) los que hemos tenido la dicha de vivir en este hermoso pais, tenemos memorias de cuando hemos devorado una de estas galletas con sabor profundo a miel de caña, señorial, maravilloso. Y del coco, que les digo: tostado es mejor por su aroma y sabor tropical...hmmm, que tiene matrimonio perfecto con el jengibre fresco, para no olvidar lo picoso.

El asunto es que de buscar y buscar me canse entre mis recetas. De preguntar a mis amigos y familia...a todo el mundo, quede exhausta tambien, triste, pues nadie me supo dar una tradicional receta para keki, keke, quequi, kequi, Queki...o como lo gusten llamar. Por lo que como toda una inventora, creativa de la cocina...me dispuse HOY a preparar Keki!

Entonces...sin mas preambulo, aqui les va:

Ingredientes:

Rinde: 18 galletas

8 onzas (1/2 libra) de mantequilla sin sal

1 taza de azucar

4 huevos grandes

16 onzas de harina (1 libra)

2 cucharaditas de polvo de hornear

1 cucharadita de canela molida

1 cucharadita de clavito de olor molido

1 pizca de sal

1 taza (8 onzas) de miel de caña (unsulphured molasses)

1 cucharadita de ralladura de jengibre fresco

1 taza y 1/2 de coco rallado seco, tostado

Procedimiento:

1. Batir la mantequilla con el azucar hasta que este cremoso. Incorporar los huevos uno a uno, batiendo bien despues de cada adicion.

2. Cernir la harina, polvo de hornear, sal, canela en polvo y clavito molido. Agregar poco a poco a la mezcla alternando con la miel de caña o molasses, batiendo bien despues de cada adicion.

3. Incorporar la ralladura de jengibre y el coco seco tostado. Batir hasta que este bien mezclado. Dejar enfriar en el congelador por 20 minutos.

4. Pre-calentar el horno a 350 por 10 minutos por lo menos.

5. Engrasar 2 bandejas (cookie sheets) con aceite en spray y retirar la masa de los kekis del congelador.

6. Con una cuchara grande o una cuchara para servir helados, sacar porciones de la masa de keki y poner en las bandejas bien separadas. Yo diria que unas 6 por bandeja.

7. Hornear por 15 minutos o hasta que los bordes esten doraditos (hay que estar muy pendientes). Remover del horno enseguida y dejar refrescar en la bandeja por 5 minutos. Luego, remover de la bandeja y colocar en una parrilla para terminar de enfriar por completo.

Chef M

I want to wish all my readers a very happy and healthy New Year, and thank you for your loving support through 2008. With the arriving of the new year, I’m sure you all have New Year’s resolutions, including learn how to cook or improve your cooking, so that’s why I am working on a brand new project: “How-To Videos,” colorful, interesting and great material to help you achieve this goal. I will keep you posted!

Now I want to share with you a delicious recipe to prepare Chocolate Chip and Cashew cookies with Oatmeal. While doing the baking for the New Years dinner I came across this idea and I invite you to be a little adventurous and try this yummy variation. You will love it, promise

Here it goes, I am also including it in Spanish for my Spanish speaking readers or for you if you are learning this beautiful language. It is a tasty way to reach your goal.

Aquí les comparto una divertida y deliciosa forma de incorporar “coco” deshidratado en la dieta. Les invito a que no teman ser innovadores en la cocina, una vez que perfeccionen la técnica para preparar los alimentos, el límite es su imaginación únicamente. Para TIPS de aprender como guardar y manipular el coco, visiten mi post anterior “Cocada Naranja - Piña”.
Rinde unas 45 galletas

Ingredientes

• 2-1/2 tazas de harina de trigo
• 1/2 cucharadita de canela en polvo
• 1 cucharadita de bicarbonato de soda (baking soda)
• 1/4 cucharadita de sal
• 1 cucharadita de jengibre fresco rallado (opcional)
• 1 taza de mantequilla o margarina, a temperatura ambiente
• 3/4 taza de azúcar
• 1/2 taza de miel de caña
• 1 huevo
• 1 taza de nueces picadas
• 1 taza de coco rallado, tostado
• 1/2 taza de chispas de chocolate

Procedimiento

Cernir juntos los ingredientes secos: harina, canela, bicarbonato y sal. Reservar.
Batir la mantequilla, jengibre, azúcar, miel y huevo, a velocidad alta por 2-3 minutos o hasta obtener una mezcla cremosa y homogénea. Incorporar los ingredientes secos, batir bien.
Agregar el coco, nueces y chispas de chocolate. Batir hasta que estén bien distribuidos en la masa. Colocar porciones de 1 cucharada de masa en una bandeja para galletas, dejando 5 cm entre las mismas. Hornear en horno pre-calentado a 350 grados F por 12 minutos o hasta que la galleta empiece a dorarse.

There is something about having "Latino blood" in our veins. There is something very special about being born in a Latin American country. My heart has deep roots of love and tears that travel deep,...to the center of our planet Earth. There is a cry of the long gone times that took away many of our traditions and childhood friends. There is a song with perfume of roses, and a thousand butterflies that travel along with the wind in this precious land.

When I was growing up, I used to ask my mom WHY I had freckles in my face. With a smile, every time she said…"you got them from me, and you can not change that…. In the family we all have freckles: we got them from your great great grandmother who came from France." I probably was ten years old or younger when I began questioning about my "turkey-egg-like" freckled face. I tried all the fading creams I could afford with the weekly saving of my daily allowance. None of them worked. Then, one day I woke up and realized I was wasting my time with all that nonsense imaginary war I had started with the freckles of my great great granny. Since that day everything made sense and I loved every sassy little caramel colored shade in my face. I loved my roots.

Too far the Land of Long Ago! BUT the people, the same people who one day came from far away lands and made Panama their home; they have brought gold to our culture. THIS time, I am not talking about "GOLD", the one that holds the atomic number 79. This time I am referring to the kind of "gold" that enriches a culture, the one that in silence shines (...sometimes loud too!) and shares the goodness of many lands in just only one.

This is our country: Welcome to Panama! And now, it is yours too!

Next you will find a recap of some of the most delicious recipes we traditionaly enjoy during the holiday season. IF you have a special request for the candy, cake or any dish you remember eating while you were growing up in a Latin American country, hey!...this is your lucky day, send Us and email and we will do our best to fulfill your request.

Now the recipes:

• Tamales de Maiz Nuevo, Panamanian Style (EN)
• Pavo en Salmuera: 3 recetas deliciosas! (ES)
• Dulces para Navidad: Cake de Guineo al Ron (ES)
• Dulces para Navidad: Cake Negro de Cerveza (ES)
• Dulces para Navidad: Cake Morenito de Naranja (ES)
• Malvas Picantes para Chocolate Caliente (ES)
• From Chef Elena’s "El Amor por la Cocina" blog: "MY FATHER’S NEW YEARS DAY BARBECUE" (or How to roast a pig the Cuban way). Including: Lechón Asado a la Cubana (Roast Pork, Cuban Style), Arroz Congrí (Red Beans with Rice), Yuca con Mojo (Boiled Cassava with Garlic Sauce)
• Chef Melissa’s Fruit Cookies - Galletitas de Frutas (EN/ES)
• By Chef Melissa: Pie de Zapallo Crujiente, Galletas Gigantes de Zapallo y Chispas de Chocolate, Pan de Zapallo (ES).
• Chef Melissa’s Tropical Golden Gingerbread
• Almond Bread Pudding with Eggnog
• Turron de Pepita - Cashew Nougat
• 7 recetas para preparar deliciosos licoles caseros

We hope you enjoy the beautiful holiday season, with delicious meals featuring food from all over the world (including our recipes, of course!).

God bless you!

Chef Melissa

The unique aroma, perfect flavor and crunchy texture in the outside, make these “power cookies” the ideal snack when doing sports, work time or at school for the kids of all ages.
Our cookies are made using the best natural ingredients, are sweet, delicious and were created for people with food allergies. They are Gluten Free, Dairy Free, and have No Refined Sugars!
They are an excellent food for people who suffer from digestive problems, dairy and gluten intolerance.
We use the best gluten free flours made in Panamá, from tropical roots as such as taro, yam and sweet potato among others. This is very important for Us because we contribute to the social and economic development of our country’s agricultural segment. Our products are 100% Made in Panamá and perfect for:

• Celiacs
• Autism Spectrum Disorders
• Athletes
• Weight loss diets
• Elderly people

And everyone who wants to improve the health and quality of life!
Thinking on our client’s health, all of our creations are free from: Soy, refined sugars and preservatives.
Other flavors include: Banana & Walnuts, Chocolate & Almonds, Pineapple & Ginger
To place your order please contact :
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