Monthly Archives: June 2013

Chocoflan

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Hola!

Another week gone by and the weather has been crazy! I can’t believe the amount of rain that we have had.

I have been trying to work on Project Life and have been having a really difficult time with it. I think I am just so used to scrapbooking the regular way. I am going to try and continue with Project Life until I can really get crafty with it.

Chocoflan…what can I say about it? It’s like magic. Flan and cake together. Who ever thought these two can actually be baked together?

This is a really bad picture but I was in a hurry the day I made this. That’s a bad excuse…I’m sorry!

When I was putting it together I just wasn’t sure that it was going to work out…but it sure did!

This cake was so good that there was absolutely none left. I love when that happens!

 

Ingredients

  • 1 cup cajeta or caramel sauce
  • 1 box Chocolate Cake mix (I used Devil’s Food)
  • 6 eggs
  • 1-1/3 cups water
  • 1/2 cup vegetable oil
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 teaspoon vanilla

Directions

Preheat oven to 350ªF.  Spread the cajeta or caramel in the bottom of a 10-inch cake pan.  (The cake pan needs to be atleast 3-inches deep.) 

Prepare the cake mix according to package directions with 3 of the eggs, the oil, and water. Pour the batter into the cake pan.

Puree the remaining 3 eggs, the evaporated milk, sweetened condensed milk and vanilla in a blender until smooth.

Gently ladle the milk mixture over the cake batter.

Place cake pan inside of a larger baking pan.  Fill the larger pan halfway up with hot water.  

Bake for 1 hour and 20 minutes, or until a toothpick inserted in center of cake comes out clean.  Remove cake pan from oven; let cool to room temperature on a wire rack.  Invert a plate on top of the cake pan.  Flip the plate and cake pan over.  Carefully remove the cake pan.

Feel free to jump up and down when it comes out just moist, delicious and perfect! Make sure t refrigerate any left overs. You really don’t want this dessert to go to waste.

Enjoy!

Besos,

Flor

Recipe source La Cocina de Leslie

 

 

Baked Chicken and Spinach Meatballs

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Hola!

Happy Wednesday! I’m posting this kind of late in the day due to my lack of computer skills. I was having some computer issues earlier and it took my twelve-year-old to fix it! How embarrassing!

How do you feel about the Dollar Tree or dollar stores? I have some friends who say they never go there. Personally it’s one of my favorite places to go! You can find so many neat things there! I was actually just there about an hour ago. I went to buy one thing and came out with five things. If you are lucky you can even find some great brand name stuff. I get excited just thinking about it!

This was my find for today at Dollar Tree…

I was so excited when I saw it there. I like using a tinted moisturizer in the summer so that my makeup isn’t too heavy but I still get a bit of coverage. I haven’t tried it yet…that will be tomorrow but what an awesome find for a buck!

Who likes meatballs? The few times that I have actually made meatballs they have been made out of ground beef. I wanted to try something new where I could use some fresh spinach from the garden and I found a recipe for these pretty little things.

These were really good! They do not taste anything like regular beef meatballs. These I believe might be healthier than the beef ones too! I served them over the One Pot Wonder Tomato Basil Pasta I made.

Chicken and Spinach Meatballs

Ingredients

  • 1 lb ground chicken
  • 10 oz Frozen Spinach, thawed, drained and chopped* ( I used fresh chopped spinach)
  • 2 TBSP Fresh Basil, chopped
  • 2 Large Garlic Cloves, chopped
  • 1/2 Medium sized onion, diced
  • 2 eggs, beaten
  • 1/4 cup dried breadcrumbs
  • 1/4 cup parmesan cheese, shredded
  • salt, to taste
  • pepper, to taste

Directions

Preheat oven to 350 degrees. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.

*For the spinach: Be sure to thaw completely and then wrap it in a clean dish towel to wring out all the excess moisture before chopping.

Besos,

Flor

Recipe source http://www.halfhourmeals.com/

One Pot Wonder Tomato Basil Pasta

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Hey!

I hope everyone had an enjoyable weekend!

I don’t know about you but sometimes when I cook I get really frustrated because I use so many pots and pans. Yesterday I made my son’s favorite meal and I had to use three different pots. I love meals you can cook in one pot. I don’t mind the cooking it’s more the cleanup that I dislike. In my house I do both the cooking and unfortunately the cleaning!

Just like the title says…One Pot..I love that!

You literally just throw everything in one pot and look how beautiful it looks. Before…

and after…

It still looks beautiful!

One Pot Wonder Tomato Basil Pasta

  • 12 ounces linguine pasta
  • 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

When I make pasta I usually just used a jarred sauce. This was so much more amazing to me.I love that I was able to just go gather the basil from our garden. The freshly picked basil gave it a fresh taste. And the cleanup-easy peasy!

Besos,

Flor

Recipe Source  http://www.apronstringsblog.com/

 

Loaded Baked Potato Dip

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Happy Sunday!

The sun is shining and it’s going to be a hot 90 degrees here…makes me happy and sad. I am not a big fan of sweltering heat. I just don’t like to sweat but I do love that golden sun!

I was up early to cook this morning before it gets too hot. It’s going to be a quiet day. Going to visit my dad and hang out with him for a while, maybe some reading and hopefully do some crafting.

On Friday I hosted a jewelry party. We had a wonderful time! Isn’t is usually more fun when it’s just the girls? Since it was kind of warm on Friday I didn’t really want to bake and heat up the house so everything I made was no bake. I made a few different goodies and everyone raved about the Loaded Baked Potato Dip. I made more yesterday for my family and they loved it!

Take this dip to a party and you will be the most popular person there!

Loaded Baked Potato Dip

Ingredients

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Directions

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

The most difficult part was cooking the bacon and now a days you can buy it already cooked to make it even easier. This is definitely a dip to make over and over. Make sure you double this recipe because you are going to need a lot of it…it’s pretty much addictive.

Have a wonderful day!

Besos,

Flor

Recipe source http://www.browneyedbaker.com/

Coca Cola Cupcakes and a Reading Adventure

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Happy Friday!

It’s been a suuuuper quiet week! I don’t really have a car since I let me daughter use it for her to get to her two jobs so I am kind of home bound! If I get a minute with my car I run to the store even if it’s just to pick up one thing! The sacrifices we make for our children…

Any way…I would never have thought of using Coca Cola in a recipe. Sure I’ve used 7Up and Crush in recipes, but I kind of felt like Coca Cola didn’t go with anything. Boy, was I wrong!

How beautiful are these babies!

I have pretty much given up pop-I only have it about once every 2-3 weeks now. There are so many negative things said about the sweet delicious liquid but it is so good! The best Coca Cola I have ever had has been the one made in Mexico in the glass bottle. Add some peanuts to a bottle and you have an even more delicious concoction. The babies of the supposed engine cleaning liquid and some basic baking supplies were super moist!

Coca Cola Cupcakes

2 cups Coca-cola (do not use diet!)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Directions

Preheat the oven to 325 degrees F. Generously spray the inside of the cupcake liners with nonstick cooking spray.

In a small saucepan, heat the Coca-cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared cupcake liners/tin and bake for about 20 minutes, rotating the pan halfway through the baking time, until a small skewer inserted into the cake comes out clean. Transfer the cupcakes to a wire rack to cool completely.

As for frosting I used a simple buttercream frosting. Feel free to use any frosting you would like. Either way these cupcakes will get eaten.

Given the fact that I don’t really have a car right now I have been doing some reading. I just finished a book called Calling Me Home by Julie Kibler. This book was really good.

It’s based in the 1930’s and  1940’s when there was still segregation. It’s a mix of the past and the present. It’s a love story between a man and a woman who according to many people were not supposed to be together because of the color of their skin. It’s also about the odd friendship between and elderly woman and a younger woman. This book brought me to tears.

I guess not having a car has actually been kind of good for me! Maybe I will read a million books this summer, OK, No I am exaggerating. I should be happy to read a few.

Besos,

Flor

Recipe source http://acozykitchen.com/

Tomato Cheddar Strata with Broccoli

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Hey!

It has been a lazy week…let me explain that. Every summer vacation I say that I am going to clean certain things out…sometimes I do and sometimes I don’t. Everyone I know tells me that I should not worry about things being so organized and clean. I like clean. I like organized. Before children my small house and everything in it was very clean and very organized. After children and after moving into a bigger house a long time ago there is not such thing as clean and organized.  This summer vacation I have come to the realization that I am not going to clean and organize too much. I haven’t slept in but I have been spending time reading and just hanging around the house-and I am OK with that. I will put the pressure on myself when I go back to work, but for now I am going to take it easy!

This  dish will help you have an easy day! When I make a dish like this we usually have it for breakfast and possibly dinner. I try to make these kinds of dishes when I don’t want to be in the kitchen all day…talk about lazy! Since it is made in a 9×13″ pan you should have plenty!

I love the way it looks all rustic.

The colors are beautiful. Breakfast, Brunch, Lunch or Dinner.

Tomato Cheddar Strata with Broccoli

  • 4 1/2 cup(s) (about three-quarters of a French loaf) 1-Inch Bread Cubes
  •  Butter, for greasing dish
  • 6 ounce(s) Shredded Cheddar (About 1 1/2 Cups)
  • 1 cup(s) Halved Grape Tomatoes (I used off the vine chopped tomatoes)
  • 1 cup(s) Frozen Broccoli Florets(I used fresh broccoli)
  • 1 1/2 tablespoon(s) Chopped Fresh Italian Parsley
  • 8 large Eggs
  • 3 cup(s) Milk
  • 1 1/4 teaspoon(s) Salt
  • 1/8 teaspoon(s) Freshly Ground Pepper
  • 4 ounce(s) (1/2 cup) Ricotta Cheese
  • 1 teaspoon(s) Herbes De Provence

Directions

  1. Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add spoonfuls of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
  3. Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.

Make this and have a lazy day!

Besos,

Flor

Watermelon Cooler-Agua de Sandia

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Hey!

How was everyone’s Father’s Day? I hope all the Father’s out there were treated nicely! We hung out with my Dad all day. By the end of the night he probably just wanted to tell us to get out! We had a great time eating and laughing. It was awesome watching my dad with the youngest grandchild who is only about a month old.

Over summer break I try to get in all the doctor’s appointments that we need to and this summer is no exception. That’s what I did last week and that’s what we are doing this week. Pretty routine stuff.

Watermelon….what a wonderful thing! It mine and Julieta’s favorite summer fruit. When I was pregnant with Julieta my Dad would bring a watermelon over to my house every other day  because that was all I could keep down. No wonder he is the world’s best Dad ever! That and so much more…Thanks, Dad!

This cooler or watermelon water is one of the drinks I love to make in the summer.

The color of this agua is beautiful! It is so refreshing on a hot summer day!

Watermelon Cooler

4 cups diced seedless watermelon

Cold Water just enough to loosen the watermelon and help the blender along.

1/2 tbsp sea salt

1 lime, juiced

1/4 cup sugar or to taste

Directions

Place diced watermelon in blender, by batches, add a small amount of water to help the blending process. Blend until smooth and strain. Place strained mix into a pitcher (taste for sweetness) and add salt, lime juice and sugar and mix really well!

Make sure you give the cooler a good stir every time before serving!

Enjoy!

Besos,

Flor