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Recipes

DIY Rum Chata

DIY Rum Chata

Ingredients:

  • 2 cups (476 g) heavy cream
  • 1 cup (245 g) whole milk
  • 1 cup simple syrup 
  • 1 teaspoon Hanna's cinnamon ground
  •  teaspoon Hanna's nutmeg ground
  • 1 cup (222 g) dark rum ( i used Gosling's black seal rum)

Instructions:

  • In a large pitcher, add the heavy cream, milk, simple syrup, cinnamon, nutmeg, and rum. Stir until combined. (I used a blender to simplify & makes it easier to pour).
  • Serve over ice.
  • Store in a sealed container in the refrigerator. lasts up to 2 weeks.
Posted on March 28, 2025
monika rosa
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Blueberry Crumble Muffins

Blueberry Crumble Muffins

Ingredients:

Topping:

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon Hanna's ground cinnamon

Muffins:

  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain/vanilla yogurt, at room temperature
  • 2 teaspoons Hanna's pure vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 and 1/2 cups (210g) fresh or frozen blueberries

Instructions:

  1. Preheat oven to 425°F. Use muffin liners for your pan.
  2. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on low speed until smooth and creamy, about 2-3 minutes. Still on low speed, add the eggs one at a time. Add in the yogurt and vanilla extract until combined. Add milk into the mix until combined. Batter should be thick and creamy. Fold in the blueberries by hand with a spatula.
  3. For the topping: Mix the brown sugar and cinnamon together. 
  4. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each. Bake for 5 minutes at 425 then, keeping the muffins in the oven (middle rack), Reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. 
  5.  Allow the muffins to cool for 5 minutes in the muffin pan, if you have the self control :) and then move to a wire rack or dish. 
  6. ENJOY!
Posted on March 25, 2025
monika rosa
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Cinnamon Swirl Loaf Cake

Cinnamon Swirl Loaf Cake

Ingredients

  • 1 ⅓ cups white sugar, divided

  • 2 teaspoons Hanna's ground cinnamon

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon Hanna's sea salt granulated

  • 1 large egg

  • 1 cup milk

  • ⅓ cup Avocado or Olive oil

Directions

  1. Gather all ingredients.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan if you are using a non-stick.

  3. Mix together 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl; set aside.

  4. Combine flour, remaining 1 cup sugar, baking powder, and salt together in a large bowl. Mix together. Then add the egg, milk, and oil. Stir until just moistened.
  5. Pour 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar mixture. Draw a knife or tooth pick through batter to marble.
  6. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.
  7. Serve and enjoy!
Posted on March 06, 2025
monika rosa
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Brown Butter Pistachio Cookies

Brown Butter Pistachio Cookies

Ingredients

  • 1 cup (130g) salted or unsalted pistachios*
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon  Hanna's pure vanilla extract
  • 1 teaspoon Hanna's almond extract
  • 2 and 1/4 cups (281g) all-purpose flour 

Brown Butter Icing (Optional)

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract

 

Instructions

  1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
  3. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
    1. Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
    2. Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
    3. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
    4. Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
    5. Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

Posted on March 05, 2025
monika rosa
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Pork Belly with rice

Pork Belly with rice

 Ingredients:
• 1.5-2 lb pork belly
• 3/4 cup honey
• 5 tablespoons tamari sauce or soy sauce
• 5 cloves garlic , minced
• 2 tablespoons Hanna’s sesame seeds, toasted
• 2 green onions, chopped

Instructions:
First cook the pork belly
• Slice pork belly into small cube-like pieces. Slice off extra fat, if you wish.
• Add sliced pork belly to a large pan and start frying on high heat. *Do not add cooking oil.  

• Constantly move pork belly slices in the beginning.  Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat.   Use splatter screen.  The total cooking time should be about 10 minutes.   Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned. 

• As you’re cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn’t be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don’t crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.

• Remove pan-fried pork belly slices to a plate.  Remove extra fat from the frying pan. 



Honey Garlic Sauce:
• Add 3/4 cup honey and 5 tablespoons tamari or soy sauce, and minced garlic. 

• Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat. 

• Add 1 tablespoon of Hanna's sesame seeds and stir it in.  Add back the sliced pork belly.  

• Sprinkle the remaining 1 tablespoon of sesame seeds on top.  Top with chopped green onion, and serve.

 

This recipe is delicious with white rice. I have also paired it with Basmati rice and found it delicious

Posted on January 30, 2024
monika rosa
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Vanilla Kipferl

Vanilla Kipferl

Buttery, vanilla-infused and delicately crumbly with an almost melt-in-your-mouth texture, these Austrian vanilla crescent cookies will thoroughly win you over!  A traditional Vanilla kipferl recipe, the way our Oma made them.

This is an authentic Austrian Recipe. The Ingredients are measured in grams to assure accurate amounts. You will need a kitchen scale for this.

 

Ingredients for 40 servings:

500g flour

160 g powdered sugar

2 tblsp vanilla sugar

400g butter (room temp.)

200g almond flour

Ingredients for sugar coating

5 tblsp vanilla sugar

10 tblsp powdered sugar

1. For the vanilla crescents, mix the flour, powdered sugar, vanilla sugar, room temp. butter cut into small pieces and the almond flour into a firm dough. You can use a kitchen aid mixer but you will probably still have to use your hands. Once all mixed together the texture should hold together. If it is very crumbly, you'll need to add a little more butter.
2. Form into 3 rolls and wrap in plastic wrap. Place in the refrigerator for around 1 hour.
3. pre-heat oven to 350 F.
4.Then take one of the rolled doughs out of the fridge, place it on a non stick work surface. Roll the chilled dough into a log approx. 1/2 in. thickness. Cut the log into 2 inch cylinders and taper the ends into dull points, creating a crescent shape.
5.Bake the crescents on a baking tray lined with baking paper at 350 F for approx. 10-14 minutes until light brown.
6. Roll the still warm croissants in a mixture of powdered sugar and vanilla sugar and then let them cool completely. The sugar sticks best to the cookie when it is still warm. 
 
Enjoy!
Posted on December 11, 2023
monika rosa
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Honey Baked Ham with Cloves Whole

Ingredients:
  • 1 cup honey
  • 1/3 cup butter
  • 3 tablespoons dark corn syrup
  • 3/4 teaspoon dry mustard (high quality)
  • 2 tablespoons orange juice
  • 1/4 cup ( 1 Jar) Hanna's Gourmet whole cloves
  • 1 ham of choice
PREP               COOK             READY IN
30 mins             2 hrs                   3 hrs
Directions:
  • Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
  • Preheat oven to 325 degrees F.
  • Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
  • While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
  • Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
  • Serve remaining glaze with ham.
  • Enjoy!

* Adding pineapple rings to this recipe adds great additional flavor. (canned pineapples are fine)

 

Posted on October 31, 2016
monika rosa
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Beet Chips

Way better than potato chips!

Way better than potato chips!

Ingredients:

1 tblsp. Hanna's Gourmet Fine Sea Salt

1/4 tsp. Hanna's Smoked Paprika

4 medium beets, rinsed, trimmed & sliced

2 tblsp. Olive Oil

 

Directions:

preheat oven to 375. Line pan with almunium foil. (add thing layer of Olive Oil)

combine spices

cut beet into very thin slices. Lay beets on foil, drizzle oil overtop, shake pan, sprinkle with spice mixture.

bake for 15 min, then flip and bake another 15 minutes until crispy.

let cool and enjoy!

Posted on September 10, 2016
monika rosa
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Nanny's Pumpkin Pie

Ingredients:
  • 1½ cups canned pure pumpkin
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup pure maple syrup ( Grade B)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Hanna's Saigon Cinnamon ground
  • 1 teaspoon Hanna's Ginger ground
(Can replace 1 tsp of cinnamon & 1 tsp ginger with Hanna's Pumpkin pie spice, add 2 tsp)
  • 1 9-inch baked pie crust (Marie Calander's if store bought)
  • Homemade Whipped cream (Add Vanilla Extract or Bourbon)

Preparation
  • Preheat oven to 350°. Whisk together the pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon and ginger. Pour the filling into pie crust. Bake pie until center is set, 55-60 minutes. Once cooled, serve with whipped cream :]
Posted on August 11, 2016
monika rosa
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Pork Chops

Cumin & Coriander Pork Rub 
Posted on July 30, 2016
monika rosa
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Lamb with Ancho Chile Honey Glaze

  • racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
  •  freshly ground black pepper
  • 1/3 cup honey
  • 2 Tbs. red-wine vinegar
  • 1-1/2 tsp. Hanna's ground cumin, preferably toasted
  • 1 tsp. Hanna's ancho chile powder
  • 1/2 cup orange juice
  • 1 clove garlic, minced
  • 1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
Directions:

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

Trim the lamb so that only a thin layer of fat remains (be careful not to remove all the fat). Arrange the lamb bone side down in the pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Enjoy!

Posted on May 14, 2016
monika rosa
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Socca.. Let's be French!

Socca.. Let's be French!

Socca (Farinata)
Time: 45 minutes

1 cup chickpea flour
1 teaspoon, at least, ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.

1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.
2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.
3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.

Yield: 4 to 6 appetizer servings.

Posted on April 09, 2016
monika rosa
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