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.

Monday, August 8, 2011

Raspberry-Lemonade Shortcakes

Today I was wondering how many people out there are struggling with DIABETES, you know, a lot. Its hard but thank God that some things are make it every day to deal with it.

Heres  a link to to de Florida Department of Health which have a program of prevention and control, also you can find there a lot of information about it.

To support them I found this recipe, a dessert that can be made and enjoyable for people with diabetes, hope you enjoy it .

Raspberry-Lemonade Shortcakes


              2 eggs

              1 cup  all-purpose flour

              1 teaspoon  baking powder

              1 teaspoon  finely shredded lemon peel

              3/4 cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar

              1/2 cup  fat-free milk

              2 tablespoons  60% to 70% tub-style vegetable oil spread

              1 recipe  Raspberry-Lemonade Sauce

                Small lemon wedges (optional)

                Fresh mint leaves (optional)


Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and lemon peel; set aside.

Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.


Choose Splenda Sugar Blend for baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 156 cal., 29 g carb. Exchanges: 1.5 other carb. Carb choices: 2.


We do not recommend sugar substitute for the sauce.


Place 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan, combine 1/3 cup sugar,** 3/4 teaspoon cornstarch, and 1/2 teaspoon finely shredded lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

Leave us comments about your own experience.

Sunday, August 7, 2011

Tocino de Cielo or Bacon from Heaven

Sunday- Funday....
For me is just a day to relax.... Well, what I mean is for laziness...

I want to keep away from the kitchen, or if I need to be there on Sunday at least to make something simple.

And taaa daaaa... I found this wonderful dessert recipe originally from Spanish Gastronomy.

Is so so so easy to make, but probably not for eat the same day, may be the next one. So if you are expecting to eat something sweet today this is not the right one, just check for another recipes from my blog...hehehe...

Basically this Bacon from Heaven is made from eggs sugar and water, YES that's it!

So try it, I am sure you will love it !

Bacon from Heaven

                6 egg yolks
                9 oz sugar
                1 fl. oz water

For the caramel:
                3 tablespoons sugar
                1 tablespoons water


Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.

Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.
Cook in bain-marie in the oven at 150º for around 20 minutes.

When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Saturday, August 6, 2011

Lemon Meringue Ice Cream

that's something that a lot of people are thinking with this weather every time they go outside, here in Florida. Yes, is really HOT in here.
picture from Katiecakes
Tovolo Icon Ice Cream Sandwich Molds, Set of 3

So I just found this recipe and think: "this is great for summer, for us, for kids, for everybody"... ICE CREAM...

But more than that is that this recipe is so easy to make, you don't need any SUPER skills, or tool, is just simple and easy to make.

picture from Katiecakes

Lemon Curd and Meringue Ice Cream

1 jar good quality lemon curd
250ml double cream
250ml Greek yoghurt
Zest of 1 lemon
Mini meringues crumbled
Flesh of 3 passion fruit

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

Monday, August 1, 2011


Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?

Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.

So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.

Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room
temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350
degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,
cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the
butter a few pieces at a time. The mixture will have a sandy texture at first and then will
begin to form peddle-size pieces. As soon as the dough starts to come together, stop the
mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix
for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry
scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper
until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch
squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into
the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the
oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the
oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave
for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie
sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.
They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,
and top with another cookie.

Yuuummm enjoy it!