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

Ingredients


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.


Directions

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.

Metamorphosis

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!!!!!

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

Ingredients:

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)

Directions:

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.

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

Ingredients:

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.

Directions

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. 

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

Ingredients


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.


Directions

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.

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!

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.

Crema catalana

Ingredients:
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

Preparation:

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.

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

Ingredients

1 ripe papaya

1 scoop vanilla ice cream

1 tbsp. Creme de Cassis

1 sprig of mint for decoration

Preparation

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.

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.

 Diabetes South Florida

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

Ingredients

•              
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)



Directions

1

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.

2

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.

3

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.

4

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.

5

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.

SUGAR SUBSTITUTES

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.

TEST KITCHEN TIP

We do not recommend sugar substitute for the sauce.

RASPBERRY-LEMONADE 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.

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

Ingredients

•                6 egg yolks

•                9 oz sugar

•                1 fl. oz water

For the caramel:

•                3 tablespoons sugar

•                1 tablespoons water

Preparation

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.