Wednesday, October 19, 2011

Yogurt Mix Berries Pancakes

So here is the first recipe that from now on Ill sharing throgh  my lifestyle transformation.

One thing that is so great about these recipes is that are very simple and easy to make  so let'd do it...

This one is great for change the typical breakfast of eggs whites with coffee and oatmeal and blah blah blah...

Yogurt Mix Berries Pancakes


1 1/2 cup of oat flour.
2 tsp cinnamon.
1 tsp baking powder.
2 tbsp of truvia, splenda.
1 tsp salt.
4 egg whites.
1 1/2 almond milk.
1 jar of yogurt mix berries baby food.


  1. Preheat griddle to medium heat.
  2. Mix oat flour, Splenda, Truvia, baking powder, salt, cinnamon in a bowl.
  3. Wisk egg whites and yogurt mix berries baby food. Mix in Almond Breeze.
  4. Add wet ingredients to dry ingredients and mix together.
  5. Spray griddle with non-stick butter spray.
  6. Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.
  7. top with homemade whipping cream (use splenda instead of regular sugar) and sugar free maple syrup.

Makes 10 pancakes.

Tuesday, October 18, 2011


First of all want to say Hello everyone, and also make an apology because I do not post so much lately, but that not means that a forget anyone of you , I know people love to read about delicious recipes, and that is why I come back , to continue give you and share with you the best recipes of all.

The reason I've been so apart of writing and posting is that I made a drastically change of my life, but don't worry I still love to cook and eat and enjoy it!!!!!

The past year was the healthy tough of all my life, thank God I'm going through victorious, for that I made changes in my life, because I need it to and made a new goal for me, I want to look better physically and mentally, so I think for me the easy part was physically.

So  I enrolled to the gym, and began to do weight lifting and cardio at the max.
doing so mean that I have to eat better so started a clean diet... I know boring and just veggies stuff.

But no, that isn't true and I will show you that eat in a cleaning way i doesn't have to be boring, is also delicious but you have to be commitment to change your lifestyle. 

So from now and so I will posting interesting recipes that I did and I will in my journey.....

Hope you find it incredible as me!!!!!

Saturday, October 1, 2011

Pumpkin Spice Cookies

Just almost a month for Halloween and it's all about pumpkin recipes everywhere.

But that's ok, I like pumpkin, who else is with me?

So, I decide to put this one, looks so yummy, cant wait to make it, probably this weekend, perfectly for a fun day Sunday.

I share it thanks to Sweet Little Details

pic by sweet little details

Pumpkin Spice Cookies


2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
5 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
4 cups powdered sugar
Ground cinnamon (optional)
Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Friday, September 30, 2011

Sticky Apple & Gingerbread Pecan Loaf

Like the name of this recipe:  Im stick with apples recipes, Why? I don't know yet... well yes, I'm, because I love apples recipes, hehe.

Also I want to let you know that just this week I return to write my posts back  on my  blog again, since around 1 month, wow!!!

I can't believe how time flies, just a blink of an eye, and you are weeks from know. It is just me or everyone have this feeling?

Well, the time will fly when you do this recipe, I found this one on Katiecakes, hope you like it... comment  your experience!

pic by katiecakes

Sticky Apple & Gingerbread Pecan Loaf


150g unsalted butter
150g soft dark brow sugar
150g golden syrup
200ml milk
250g plain flour
1tsp cinnamon
1tsp ground ginger
1 1/2 tsp baking powder
2 large free range eggs
50g pecans, roughly chopped
3 balls of stem ginger, chopped
2 eating apples, peeled, cored and chopped into chunks.


Preheat the oven to 180C / 160C fan.  Grease and line a 2ltr loaf tin.  Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture.  Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack. 

Thursday, September 29, 2011

Apple Butter Crunch Coffeecake

Fall, you are finally here, is like holidays seasons has just begun! So exiting!

You know, with all those holidays around the corner, the one most important think that a keep in my mind is that we have more time to spend with our families and celebrate, yaaay.

For me FALL, is a season to spend late afternoons with a hot coffee or chocolate and a really good piece of cake in my little cozy sofa, nice right?
I'm pretty sure that for you will be the same, I hope.

So, Im sharing with you this incredible recipe for open this beautiful season.

I toke this recipe from the blog flourtrader, thanks to them!
HOpe you enjoy it... leave comments!

pic by flourtrader

Apple Butter Crunch Coffeecake

1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.

Thursday, September 1, 2011

Chocolate Marshmallow Protein Cupcakes

Ok ok ok, what about those people out there, that are in a clean diet and are craving for chocolate.

Well that craving stops now, with this recipe you will mix chocolate and protein in a healthy way...

 ...And don't worries, eat with not regrets.

Well, I not mean that you break your clean diet. If you prefer try it on your cheating days.

Tip: also I think you can substitute the splenda with stevia  and it will look better .

I found this recipe thanks to Skinny Mom on their blog

pic by skinny mom

Chocolate Marshmallow Protein Cupcakes


For Cupcakes

 2 cups moist-style chocolate cake mix (1/2

of an 18.25 ounce box)
1 scoop chocolate protein powder
5 egg whites
1 tbsp Splenda no calories sweetener (granulated)
1/8 tsp salt

For Topping

1 cup Jet-Puffed Marshmallow Crème
1 tsp skim milk
Optional: Top with mini marshmallows and semi-sweet chocolate chips.


1. Preheat oven to 350 degrees.
2. In a shaker, mix protein powder with 1 cup water and shake well.
3. In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg whites and protein powder.
mixture, then whisk until smooth.
4. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among
the cups.
5. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool.
6. To prepare topping, place marshmallow crème in a small dish and mix with skim milk.
7. Once cupcakes have cooled completely, drizzle marshmallow glaze over them. If desired top
with a few mini-marshmallows and a few chocolate chips. Refrigerate until ready to serve.

Wednesday, August 31, 2011

Chicken & Waffles Cupcakes

Tuesday, August 30, 2011

Double Rainbow Pudding Recipe

Thinking on recipes easy to made for birthdays parties???

I found this page (Tablespoon) with a huge list of incredible recipes that you can try it on.

There you can find not only desserts but other kind of recipes.

Here is one that is absolutely fun, the Double Rainbow Pudding Recipe, with all that color is definitely a one to try. After you do, please leave your comment about your experience.

Have a great one!

Friday, August 19, 2011

Royal Icing 102 . . . or 201 . . . or whatever comes after 101

Who don't want to make those beautiful and well design cookies?


In fact those are not so difficult to make just a little practice and thats it!

For everyone around there, I like to share this link from Bake at 350.

There you will find a great Royal Icing recipe, as well as tips to decorate your cookies, anything better that Bridget advices to make excellent cookies.

Picture by sweetopia

Thursday, August 18, 2011


Like I promise a days ago here is the Churros recipe.

Ohh Pastry!!!! Back in Venezuela (my country), there you will find ALWAYS a place where you can eat Churros, usually are better in places with low temperature, because they are served warmer and you will enjoy it better I think.

Churros are made from a dough that then you have to fried, and sparkle with sugar.

The better way to serve this is accompanied with hot chocolate, is the perfect combination.

The Churros can be also fill with nutella, or Dulce the leche, what else you can ask? Rest assure, Churros are incredible.

Try it and let me know about your experience, leave any comments about it.


Makes about 4 servings
Vegetable oil for frying
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3 eggs
1/4 cup sugar
Prepare to fry the churros by heating about 1 1/2 inches of oil in a deep pan.  The oil should be about 360 degrees F.
To make the dough, bring the water, butter, cinnamon and salt to a rolling boil in a 3-quart saucepan.  Stir in the flour all at once.  Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.  Remove the pan from the heat.

Beat the 3 eggs until well blended then add them, in 3 additions, to the mixture in the saucepan – keep stirring until the mixture comes together and is smooth.  (You can do this in a mixer with a paddle attachment if you’ve already had your daily workout.)
Spoon the mixture into a piping bag fitted with a large star tip.  Have a scissors at hand.  Hold the bag over the hot oil, squeeze a strip of dough about 4 inches long, snip it with the scissors and let it drop into the oil.  Fry 3 to 4 strips at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churros in the sugar and serve immediately.  These are really best minutes after they’ve been fried.  

Peanut Butter Pies Cupcakes

I have to confess that lately I add another thing to my sweet list addiction, PEANUT BUTTER, oh my! what do I have to do?  I just love it.

Surfing the web I found this incredible and nice recipe of peanut butter cupcakes. Now I'll share with you thanks to Full Circle.

picture by Full Circle


8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and mix well.  Press mixture into the bottom of 18 cupcake liners.

Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.

Tuesday, August 16, 2011

Crema Catalana

I was looking a food show on TV the other day, and they present a variety of desserts from Spain, what a great show, one of those was this Crema Catalana.

The Crema Catalana like I said before, is originally from Spain, traditionally served on Saint Joseph's Day on March 19th. This is very similar to the French recipe of Crème brûlée.

The Crema Catalana is like a flan, made with eggs and flavored with citric, can be lemon or orange, and also a touch of cinnamon, delicious!

This recipe remind me another type of flan, that used to make back in my country for kids parties or birthdays, when I was a little one. That flan was called Quesillo.

Don't worry, sooner I'll put the recipe over here too and share it with you all.

TIP: if you don't had any cooking tool to flame the raw sugar at the end, you can try with a kitchen torch or do this under the broiler. (If you’re broiling the tops – keep a very close eye on them!) . The true is that Crema Catalana is caramelized under iron broil not a flame.

Crema Catalana is really good, hope you fine this delicious as me, and feel free to leave your comments about your experience.

2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick – optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tbs corn starch
  1. Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
  2. Remove from the heat and let it cool down.
  3. Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
  4. Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
  5. Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.
  6. Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
  7. Cool the cream and pour into the ramekins or cazuelas.
  8. Chill for 24 hours or overnight.
  9. When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
  10. Serve immediately.

Tuesday, August 9, 2011

Papaya Cream

I was checking out my blog today and noticed the the latest recipes I posted were quick-to-prepare.

This one will no be different is another quick-to-prepare.

Today will be one from Brazil, Papaya Cream, is basically made from papaya and ice cream. So check it out for a blender because to the we will put our hands in the air and cheers.

Papaya Cream is a delicious summer dessert,  also a couple years ago was featured from the Miami Herald Newspaper like one of the Best Summer Desserts in the World, so here it is. 

Papaya Cream


1 ripe papaya
1 scoop vanilla ice cream
1 tbsp. Creme de Cassis
1 sprig of mint for decoration


Peel papaya and remove seeds. Cut in small pieces. Put in blender with ice cream and Creme de Cassis. Blend well until smooth. Pour into a small bowl and decorate with mint. The mix of flavors and colors (orange papaya and purple liqueur) is wonderful! If you don't want it to be alcoholic, use cassis syrup instead. You can reduce the calories by using Light ice cream.