edible gifts Archives - ¡HOLA! JALAPEÑO

Homemade Pistachio Mazapan

November 30, 2020 by Kate Ramos Leave a Comment

The traditional Mexican candy, Mazapan gets a little makeover with pistachios instead of peanuts. This easy no bake sweet is perfect for homemade holiday gifts or to put on a Christmas cookie platter. Vegan and gluten-free!

I’ve always felt a homemade gift was so much more special than anything you could buy in a store.

When the kids were really little I would make batch after batch of cookies and candy and other treats to mail to friends and family for the holidays.

With everyone separated this year, I’ve been trying to think of homemade ways to say, “I love you” that are easy to make and easy to ship.

Christmas bell-shaped plate with pistachio mazapan sitting on it. The plate is sitting on a wood table.

Whenever I’m in need of some kitchen inspiration I always turn to my friends at California Grown. They never fail to spur my imagination. California grows over 400 commodities so there’s plenty of homegrown ingredients to choose from.

I’m excited to once again be partnering with California Grown to feature another ingredient unique to California in this very special holiday recipe: Pistachios!

Pistachios were the perfect match for this play on mazapan candy and California grows 100% of all pistachios produced in the United States!

Check out this fun seasonal guide showing the seasons of some of the most popular California crops, so you know what to look for in the farmer’s market and grocery store.

what is mazapan?

Mazapán is a delicious round chewy candy made of crushed peanuts. The most popular brand that I’m sure you’ve seen at any Latin market is made by De La Rosa.

This version uses pistachios instead of peanuts for an exquisite, vibrant green candy with the exceptional nutty rich flavor of California grown pistachios.

Ingredients for making pistachio mazapan on a wood table with miniature Christmas tree decorations scattered about.

mazapan ingredients

In traditional mazapanes, peanuts flavor the candy. I’ll admit, while I love the texture of store-bought Mazapán, I’m not the biggest fan of the flavor. For me, masapanes have always been way too sweet and the peanut flavor a bit underwhelming.

The wonderful thing about making a homemade version is I get to make them just how I like them: not quite so sweet, with a touch of salt, and a new nut!

We are putting a spin on tradition and using California-grown pistachios instead. These iridescent green nuts with their buttery flavor are the star of the show but I’ve included a few other ingredients to really make them shine. Here’s what you’ll need:

Raw, shelled California-grown pistachios
Powdered sugar
honey
kosher salt
almond extract
Flaky sea salt, for sprinkling on top

Overhead image of a food processor with the lid off full of the pistachio mixture used to make pistachio mazapan.

how are mazapanes made?

The wonderful thing about masapanes are they could not be more simple to make. There’s no baking, no cooking of any kind really. With the help of a food processor this candy made of crushed pistachios magically transforms before your eyes.

Pistachio mazapan mixture being formed into a round shape with a biscuit cutter sitting on top of a small wood cutting board.

Combine all the ingredients, except the flaky sea salt, in the bowl of a food processor fitted with the blade attachment. Then blend on medium until the pistachios have released their oils and the mixture holds together with you squeeze it.

Have patience. This process can take up to 15 minutes. Turn the machine off occasionally and scrape the sides of the bowl down so everything blends evenly.

Pistachio mazapan after being formed into a round shape with a biscuit cutter sitting to one side on a small wood cutting board.

Some recipes add peanut butter or even corn syrup to get the mixture to hold together but I found just a teaspoon of honey will do the trick.

After the mixture holds together, form them into individual candies by pressing a tablespoonful of the ground nuts into a round biscuit cutter or other mold.

Wrap them individually in tissue paper and store in a tightly-sealed container for up to a week or up to 3 months in the freezer.

Overhead image of pistachio mazapan candy being wrapped in light blue tissue paper sitting on a small wood cutting board.

more holiday treats made with california grown ingredients

the easiest treats you’ll make this season

Calling all pistachio lovers! You must make this dead simple recipe, then make sure you snap a pic and share it with me on Instagram using @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

Homemade Pistachio Mazapan

Yield: 2 dozen

Prep Time: 30 minutes

Total Time: 30 minutes

The traditional Mexican candy, Mazapan gets a little makeover with pistachios instead of peanuts. This easy no bake sweet is perfect for homemade holiday gifts or to put on a Christmas cookie platter. Vegan and gluten-free!

Ingredients

2 cups raw, shelled California pistachios, plus more crushed pistachios for sprinkling on top
1 cup powdered sugar
1 teaspoon California honey
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
Flaky sea salt, for garnish

Instructions

Grind the nuts. Combine all the ingredients, except the flaky sea salt in the bowl of a food processor fitted with the blade attachment. Blend on medium speed until mixture holds together when you squeeze it. Have patience this can take up to 15 minutes. Stop the food processor every few minutes to scrape down the sides so the mixture blends evenly.

Form into the round shape. Dip a 2-inch wide biscuit cutter in powdered sugar. Scoop a tablespoon of the nut mixture into the mold and press down to make a firm, even, round disc. Gently remove cutter. Repeat with remaining mixture.

Garnish and wrap. Sprinkle mazapan with crushed pistachios and flaky sea salt then wrap each mazapan individually with tissue paper or serve immediately.

Store. Mazapan keep well in a tightly-sealed container for up to a week or in the freezer for up to 3 months.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Grown. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

How To Make Tequila Flavored Salt

November 30, 2020 by Kate Ramos Leave a Comment

How to make your own Tequila Flavored Salt, using two simple ingredients and no special equipment. This delicious salt makes a lovely homemade gift and can be used on everything from rimming a margarita glass to seasoning French fries.

Tomorrow is December 1st and if you haven’t started thinking about holiday gifts, it’s about time.

Something from the heart is always way more meaningful than a store bought gift so this year, I’m bringing you several different options for special homemade gifts over the next week or so.

If you are into DIY gifts, make sure to sign up for our virtual Edible Gifts class on December 10!

Today we start with Tequila-Flavored Salt! Which is pretty much what it sounds like: Salt you can use for adding that special finishing touch to anything from juicy watermelon to a freshly sliced ripe tomato that has that undeniably grassy, herbal flavor of tequila.

Overhead image of pink Himalayan salt soaked in tequila sitting in a yellow bowl with a spoon on the side.

what you need to make tequila flavored salt

Making tequila flavored salt could not be easier, you need just two simple ingredients and I bet you can guess what they are.

Tequila. Use a blanco tequila. It doesn’t have to be the most expensive tequila out there but make sure it is made from 100% Blue Weber Agave for the purest flavor.
Salt. Use a coarse kosher or sea salt. I used a mixture of kosher salt and pink Himalayan salt because I love the color and flavor.
- If you want it super fine you can pulse the mixture through a food processor after it has dried (see below).

Other than that you will need a parchment lined baking sheet and that’s it!

Overhead image of pink and white salt on some parchment paper in a yellow bowl with red flowers.

how to make flavored salt!

It’s a good thing making this salt is so simple because you’ll find yourself churning out batch after batch. Here’s how you do it:

Combine the salt and tequila in a bowl and mix until all the salt is wet.
Spread in a thin layer on the prepared baking sheet. Let sit overnight to dry completely. If you want it super fine, pulse in a food processor after the salt has dried completely.
Seal in a jar and keep for up to 6 months.

variations

Now you know how to make the basic tequila salt. Let’s look at what else you can do!

Pink and white salt with lime zest on a piece of parchment paper.

tequila lime salt

Add lime zest to the base recipe for a citrusy spin. Zest 2 limes and mix it in with the salt and tequila. You could also use other citrus if you’d like. Experiment with the zest of an orange, lemon, grapefruit, or tangerine.

Pink and white salt with fresh chopped rosemary and purple rosemary flowers on a piece of parchment paper.

tequila rosemary salt

Fresh herbs like rosemary make a gorgeous salt for sprinkling over grilled steak or chicken. Other fresh herbs like thyme or oregano would be delicious.

more edible gifts ideas to try!

a beautiful gift from the heart

When making something special is this easy, there’s no reason not to give it a try! Before you give your gift of tequila flavored salt to everyone you know, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

Tequila Flavored Salt

Yield: 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

How to make your own Tequila Flavored Salt, using two simple ingredients and no special equipment. This delicious salt makes a lovely gift!

Recipe adapted from Better Homes & Gardens

Ingredients

1 cup kosher salt
1/4 cup blanco tequila
variations:
Zest of 2 limes for lime salt
2 teaspoons minced rosemary for rosemary salt

Instructions

Combine. Mix salt and tequila together in a bowl until all the salt is wet.

Dry. Spread into a thin layer on a parchment-lined baking sheet and let dry on the counter overnight.

Store. Seal in a jar and store at room temperature for up to 6 months.

For variations. Combine lime zest or rosemary with the salt and tequila in step one. Dry overnight and store for up to 6 months.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Fig and Hazelnut Candy

December 15, 2014 by Kate Ramos Leave a Comment

We finally got our Christmas tree up yesterday. I would’ve liked to have gone to a picturesque farm where all the trees are lined up in neat little rows waiting at attention for their adoptive family to gather round and cheer how perfect it is then chop it down.

I hope we can do that one year. But this year we found ourselves 9 days before Christmas with a million other errands to run, one of which required a visit to Costco, which luckily also sells Christmas trees. Or at least they had sold Christmas trees, until they sold out of them…….last week.

After going on a grand tour through Fargo looking for someone, anyone selling Christmas trees we found a stand located in a church parking lot that had a few left. We picked out the fattest, bushiest little Christmas tree you ever did see, wrapped it in a plastic bag and strapped it to the top of our car and set out for the 50 mile drive home.

About 10 miles later we see big swaths of white plastic blowing up over the windshield and frantically pull over. What happened next was 20 minutes of gymnastics, strap-tighting, tree throwing, and maybe a little profanity before the trunk was opened and the tree was shoved in the back of the car. All I can say is THANK GOD it was warm outside otherwise that emotionally chilly ride home could’ve been FREEZING!

I know you all are very concerned about the condition of the Ramos Christmas tree so I want to assure you, that hearty thing made it home in near perfect condition and is smelling up our house like a champ. I am now officially in the Christmas spirit. I may even send out a couple of those Christmas cards that have been sitting on my desk for two weeks.

As for this nutty, figgy candy it is so chewy and full of spice. I’m not ashamed to admit that aside from the two teensy bites I gave Hiro I ate the whole thing myself. It is a super fancy addition to any cheese tray and also makes an excellent edible gift to send in the mail—wrapped tightly it will keep for weeks.

You can use other nuts or dried fruit too, like dates or prunes or pistachios, but I think this combo is the best. It’s pretty good with a nice glass of port too, maybe while gazing at your Christmas tree.

Fig and Hazelnut Candy

Yield: 16 Servings

The candy will keep nicely for up to 2 weeks at room temperature if covered tightly in plastic wrap.

This recipe was first shared on CHOW.

Ingredients

1 cup hazelnuts
1 cup whole almonds
2/3 cup white whole wheat flour
2 tablespoons unsweetened cocoa powder
2 teaspoons fennel seed, lightly crushed
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Grated zest of 3 tangerines
7 ounces dried figs, thinly sliced
2/3 cup honey
2/3 cup granulated sugar

Instructions

Heat oven to 350°F. Place nuts in a single layer on a sheet pan and toast them in the oven as it heats up until the skin starts to peel away from the hazelnuts and they are fragrant, about 5-8 minutes.
Let cool slightly, then transfer hazelnuts to a clean dish towel. Rub the nuts with the towel to remove as much skin as possible. Chop both nuts coarsely, and set aside. Reduce oven temperature to 300°F.
Grease a 8-inch springform pan. Line the pan with parchment paper, then grease and flour the parchment paper.
In a large bowl, stir together the flour, cocoa powder, fennel seed, cinnamon, cloves, and tangerine zest. Add the nuts and figs and stir to coat.
In a small saucepan, heat the sugar and honey over low heat, stirring until sugar dissolves. Raise the heat to medium and cook, without disturbing, until the mixture reaches 245°F on a candy thermometer, about 2-3 minutes. Immediately pour over the nut mixture.
Working quickly, stir until the dry ingredients are coated. Transfer to the pan spreading it evenly with a wooden spoon dipped in cold water or with damp fingertips.
Bake for 40 minutes. The candy will still be sticky to the touch. Cool completely on a rack, then remove from the pan and remove the parchment paper. Cut into thin wedges to serve.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Mega Mexican Chocolate Chip Cookies

December 1, 2014 by Kate Ramos 7 Comments

Hello my friends! I hope you all had a yummy Thanksgiving. We were lazy, lazy, lazy. It was great.

On Wednesday night The Professor went on one of his late-70’s-early-80’s-benders and made us all watch The Warriors, which is about the least child-friendly movie one could share with their 6 and 2-year-old. There’s some fighting scenes and slightly frightening costumes…..aaaaaaaand some language. At one point I went into the bedroom to get a blanket and this is what I heard coming from the living room.

“Oh, shit!” Coming from the movie.

“He said, Oh shit! Papa.” Coming from Hiro.

“Shhhhhh. No he didn’t. He didn’t say that. Shhhhhhhh.” Coming from The Professor.

The rest of the weekend was spent doing laundry, eating leftovers, and trying to keep the kids from destroying the house and/or each other—all joy and no fun. It is Monday though. Everyone is in their respective places and we can start the serious business of talking about Christmas cookies.

Every Monday in December I will be setting you up with a fantastic edible gift. Something that is easily packable, ships well, and makes the perfect gift for people who have everything, need nothing, but you still want to send something anyway.

Today we’ve got my new favorite chocolate chip cookie. It is hard to improve on something so perfect, but this version with ground coffee, warm cinnamon and huge chunks of bittersweet chocolate just might do it. They are made with extra virgin coconut oil (so, dairy free) and will keep sealed in an airtight container for up to a week, making them a natural for the cookie tin.

Christmas is here, let’s embrace it with cookies.

Mega Mexican Chocolate Chip Cookies

Yield: 30 Cookies

Mega Mexican Chocolate Chip cookies with huge chunks of dark chocolate, cinnamon, coffee, and vanilla. Baked extra-big for serious cookie-lovers.

Ingredients

2 cups white whole wheat flour
1 tablespoon finely ground coffee
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup extra virgin coconut oil
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
12 ounces chopped bittersweet chocolate (about 2 cups)

Instructions

Heat oven to 375°F and cover two baking sheets with parchment paper.
Combine flour, coffee, baking soda, cinnamon, and salt in a medium bowl. Whisk to break up any lumps.
In the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil and both sugars. Beat on low until combined then increase speed to medium and beat until light and fluffy, about 3-4 minutes.
Add eggs, one at a time, beating until incorporated, then add vanilla. Add flour mixture and beat on low until combined. Add chocolate and mix just until incorporated.
Scoop dough into 1/4 cup-sized scoops and place at least 2-inches apart on the prepared baking sheets. Bake for 12 minutes or until firm on the edges, but still soft in the middle. Let sit on baking sheet for a couple of minutes, then transfer to a wire rack.
Let cool completely, then transfer to an airtight container and keep at room temperature for up to 5 days.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Mango Cashew Coconut Granola

October 17, 2014 by Kate Ramos Leave a Comment

We are leaving this morning to visit my family in Des Moines…. I come bearing granola.

My cousin just had her second baby and I’m dying to wrap my arms around that little bundle so we are making what should be an 8 hour drive (but takes 10 with the kids) to see that little guy and also share some granola with his adorable sister.

Whenever I visit family everyone makes their requests and I try to come through. This time around the car will be bearing a cooler packed with an apple pie for my dad, caramel apple butter for my aunt, and my cousin didn’t request it but she has mentioned on several occasions that they plow through boxes of granola like nobody’s business, so how could I not make her some homemade?

As far as I’m concerned granola is about the best thing for a nursing mom. It is a little sweet, crunchy, chewy, and easy to eat straight out of the bag with one arm. I added chia seeds because the internet tells us that they are really good for you and are high in Omega 3s, protein, and calcium which are all helpful for tired mothers of newborns and really anyone.

I also used my new, favorite dried fruit—this ultra-chewy dried young coconut that is lightly sweetened and comes snacktastic in long strips. If you are existing on a granola diet (which most new moms are) some really good dried coconut can add healthy fats and nutty flavor. If you can’t find the larger strips, regular sweetened coconut will work just fine.

Check out my Instagram for updates on all our family fun. There will be lots of baby shots if your into that kind of thing. Happy Friday Party People! XO

Mango Cashew Coconut Granola

Yield: 8 Cups

It is a little sweet, crunchy, chewy, and easy to eat straight out of the bag with one arm.

Ingredients

3 cups old fashioned rolled oats
2 cups roughy chopped lightly salted and roasted cashews
1/3 cup chia seeds
1 teaspoon kosher salt
1 teaspoon ground ginger
1/3 cup honey
1/4 cup extra virgin coconut oil, melted
2 teaspoons vanilla extract
2 cups sweetened coconut, chopped if large
1 cup chopped dried mango

Instructions

Heat oven to 325°F.
Combine oats, cashews, chia seeds, salt, and ginger in a large bowl.
Combine honey, coconut oil, and vanilla in a separate medium bowl and whisk until smooth. Pour wet mixture over dry mixture and toss until evenly moistened.
Spread onto a parchment lined baking sheet and bake until toasted and golden, about 25-30 minutes, stirring halfway through. Let cool, undisturbed, then mix in dried fruit.
Granola keeps in an airtight container for up to 2 weeks.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Homemade Pistachio Mazapan

what is mazapan?

mazapan ingredients

how are mazapanes made?

more holiday treats made with california grown ingredients

the easiest treats you’ll make this season

Homemade Pistachio Mazapan

Ingredients

Instructions

Nutrition Information:

How To Make Tequila Flavored Salt

what you need to make tequila flavored salt

how to make flavored salt!

variations

tequila lime salt

tequila rosemary salt

more edible gifts ideas to try!

a beautiful gift from the heart

Tequila Flavored Salt

Ingredients

Instructions

Nutrition Information:

Fig and Hazelnut Candy

Fig and Hazelnut Candy

Ingredients

Instructions

Nutrition Information:

Mango Cashew Coconut Granola

Mango Cashew Coconut Granola

Ingredients

Instructions

Nutrition Information:

Free Email Bonus

Must Try Recipes

Check Out My Sister Site

what is mazapan?

mazapan ingredients

how are mazapanes made?

more holiday treats made with california grown ingredients

the easiest treats you’ll make this season

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

what you need to make tequila flavored salt

how to make flavored salt!

variations

tequila lime salt

tequila rosemary salt

more edible gifts ideas to try!

a beautiful gift from the heart

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Free Email Bonus

Must Try Recipes

Check Out My Sister Site