MARRANITOS (MEXICAN GINGERBREAD PIGS)
Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!
Provided by Isabel Eats
Categories Dessert
Time 37m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
- In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
- Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
- Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
- Bake for 10 to 12 minutes, until the edges are lightly browned.
Nutrition Facts : ServingSize 1 marranito, Calories 152 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 83 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 1 g
MARRANITOS (MEXICAN PIG-SHAPED COOKIES)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Provided by Mayson
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
- Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 73 g, Cholesterol 25.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 151.1 mg, Sugar 30.4 g
PIGS IN A BLANKET
Adorably cute pig shaped Pigs in a Blanket are made by baking Little Smokies inside pancakes in a pig shaped silicone mold.
Provided by Beth
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Butter the inside of 24 pig cavities in 2 silicone molds using melted butter, reserving 2 tablespoons of the melted butter to put into the pancake batter.
- In large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Whisk together the egg and buttermilk then add the sugar.
- Pour the liquid mixture into the flour mixture and stir just to combine.
- Add 2 tablespoons melted butter and mix until blended but with lumps remaining.
- Pour batter into a squeeze bottle.
- Squeeze batter into a pig cavity in the silicone mold filling it about 3/4's full.
- Press a Little Smokie into the pancake batter.
- Cover the little sausage with more pancake batter.
- Repeat, filling up all 24 pig cavities.
- Bake for 14-18 minutes until golden brown.
- Remove and allow the pigs to cool for a few minutes before removing from the mold.
- Serve with your favorite dipping sauces.
CHOCOLATE PIGS
These little fellows are great to just throw around a dessert table, decorate a kids cake, or just have as a treat!
Provided by mummamills
Categories Candy
Time 25m
Yield 12 pigs
Number Of Ingredients 7
Steps:
- Melt the chocolate and copha together.
- Meanwhile, with scissors or hot knife, make a cut in the "rounded" part of the large marshmallow.
- Insert 2 almond flakes, small point upwards (ears).
- OR (for nut free) cut your ice cream wafers into small triangles and use them for ears.
- Dip the end of the small marshmallow into the choc and position on lower half of the "top" of the large marshmallow.
- Allow to set, (in fridge, about 10 minutes).
- Using any method you prefer, (skewers, dipper, forks etc.) coat the entire pig face into the chocolate, let drip a little, then position on a baking tray covered with baking paper.
- Allow to set, about an hour.
- Re-melt the remaining chocolate and use tweezers to dip the "eyes" into the chocolate and position above the nose. Wipe tweezers between uses.
- Melt your tiny amount of white chocolate and using a toothpick, give your pig nostrils.
- If your really arty, you can give them curly tails on the back of the creation!
Nutrition Facts : Calories 170.9, Fat 15.1, SaturatedFat 10.5, Cholesterol 0.3, Sodium 12.9, Carbohydrate 13.4, Fiber 3.2, Sugar 6, Protein 2.8
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