Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.
We are chugging along in this part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.
I have finally started doing Zumba again and I am so happy. I do need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.
I have baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!
It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.
It’s also beautiful, simple and elegant.
It’s a must bake!
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- ¾ cup almond flour (almond meal)
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla
- ¾ cup sunflower oil, grape seed or canola oil
For the glaze:
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup powdered sugar plus more for sprinkling, if desired
- ½ cups sliced almonds
- Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
- Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
- Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!
I just loved this dessert and so did everyone else. I think it’s going to become a family favorite that I will make over and over again.
Have a great weekend!
Source The Cafe Sucre Farine
Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.
I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.
Vanilla Rice Pudding
Ingredients (makes about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream, divided
- 1/4 cup sugar
- 1/2 cup sushi or Arborio rice
- 1 teaspoon vanilla extract, divided
- pinch of salt
- Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
- Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened.
- Test the rice to ensure it’s done. You want a firm bite, but no crunchy center.
- Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the remaining 1/2 vanilla along with a pinch of salt.
- Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
I totally love the consistency of this pudding.
Source King Arthur Flour
Dessert is an important thong in my house. I have never been one to buy cookies, chips and other junk food to have at home. I think the most “junk food” food I usually have purchased since I had my kids is granola bars-and that is considered a breakfast food I guess.
I’ve always tried to make sweets at home for my kids. So when there isn’t something sweet to eat my kids definitely remind me.
This dessert I made for Easter is perfect for kids and adults alike. It’s sweet but not too sweet.
This was great for Easter this year. The freshness of the strawberries combined with the nice weather was perfect.
Strawberry Chocolate Chip Cake
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons Greek yogurt
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate chips plus more for sprinkling the top of cake
- 1 pound strawberries, hulled and halved
- Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
- Sift flour, baking powder, and salt together into a medium bowl.
- In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
- Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
- Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
- Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
- Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
So you might not see chocolate chips on top of my cake. I used chocolate chips in the cake part but white chocolate chips on top of the cake . It was sooo good.
Recipe from Julias Album
It’s been a while! I hope everyone had a wonderful Thanksgiving. I was kept pretty busy. Last Wednesday was dessert day. I had Wednesday off so I baked all the sweets that day.
On Thursday I made the most delicious turkey along with side dishes of course. The turkey was amazing and my husband laughed because I took pictures…duh…what else do I do?
I hate sticking my hand in the turkey but I have to…I seasoned the turkey with sazon, stuffed it with peas and corn and put butter under the skin…
Then I wrapped that baby in bacon…
Who doesn’t love a bacon wrapped turkey?
It looked beautiful and tasted even better!
Golden and tasty! There was a lot of eating going on.
Dessert was delicious as well. This Citrus Cranberry Cake was my favorite. Not only is it pretty but it’s delicious!
I have to admit that I was afraid to make this dessert. Knowing that there would be three layers is what scared me! but I pulled it off!
Citrus Cranberry Layer Cake
- 3/4 cup room temperature butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tsp lemon extract
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/2 cup orange juice (freshly squeezed)
- 12 oz fresh cranberries
- 1 cup sugar
- 1/3 cup orange juice
- 1/2 cup powder sugar
- 2 tsp water
- few drops of lemon juice
- mandarin slices (I used cuties)
- powder sugar
- Heat the oven to 375F.
- Grease the bottom and the sides of a 15 x 10 inch jelly roll pan and line with parchment paper. Set aside.
- In a mixing bowl add the butter and the sugar and cream until light and fluffy. Scrape the sides of the bowl and one by one, add the 3 eggs followed by the lemon extract.
- Add the baking powder and salt and slowly fold in the flour alternately with the milk and orange juice.
- Spoon the batter into the prepared baking pan and bake for about 23 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake is baking, make the cranberry sauce.
- In a medium saucepan add the cranberries, sugar and orange juice. Cook over medium heat for about 10 minutes or until all the cranberries have popped and the sauce is thickened.
- Leave to cool completely.
- When the citrus cake is done, take it out of the oven and leave to cool 10 minutes in the pan. Sprinkle powder sugar on top of the cake, cover with a cutting board and turn. This way you’ll be able to remove the cake from the pan without breaking it into pieces or sticking to the cutting board.
- Remove the parchment paper, rip the edges and slice the cake in 3 slices (about 4 3/4 inch each slice) Wait until the cake and the cranberry sauce are completely cooled
- Place the first slice on the serving plate. Spoon half on the cranberry sauce on top of the cake and spread it all over. Top with a second slice of cake and spread the remaining cranberry sauce.
- Place the 3rd slice of cake on top and let sit for 10-15 minutes. You can refrigerate at this point, if you prefer.
- Now it’s time to make the icing.
- In a small bowl mix the powder sugar with the water and the lemon juice. You want the icing to be still pour-able but not too runny.
- Pour it over the cake, wait few minutes until it sets and decorate with the mandarin slices.
- Optional you can sprinkle some powder sugar.
Enjoy! This is a good dessert for Christmas as well!
The other days were for resting and visiting my parents. We put up our Christmas decorations and saw the movie Interstellar on Friday…I was the only one that wasn’t a fan of that movie. Saturday was spent at home hanging out. Yesterday was also a quiet day at home and for visiting my parents and here it is Monday already. Those days off just flew by! One last note or favor…my mom is still sick. She hasn’t gotten much better and we need prayers for her. Think you can help me out with that? I’d appreciate it!
Have a great day!
Recipe source Roxana’s Home Baking
Today my baby, Julieta turns fourteen! I can’t believe it! And I love her for so many reasons. She’s funny, smart, beautiful and mine!
Happy birthday, Baby Girl!
Halloween night was pretty sad because of the freezing weather! I think I only had about 18 kids max come by my house.This was the first time in 22 years that I didn’t take my children trick or treating. Julieta went with her friends for a little while while I stayed home. I was a pretty sad Little Red Riding Hood! Since there weren’t any trick or treaters I was able to start setting up my Dia de los Muertos (Day of the Dead) altar. I just used regular household things because I didn’t have time to get together all the other stuff I wanted. It was all set up before bed time…just in time!
I am pretty lucky that we have a long living family! I added the homemade sugar skulls me and Julieta made. I also added some molded chocolates and a cupcake. I didn’t even have time to look for Day of the Dead bread. That will have to wait until next year.
Saturday was a quiet day at home. Sunday we went to a Japanese market place. We had lunch there and it was fabulous! I had a Spicy Miso Ramen Soup with Pork. I ate alllll of it up!
Isn’t it beautiful? It wasn’t spicy at all for me. We are already talking about what we will eat the next time we go there!
My Dad cracks me up! A couple of weeks ago when I went over to see them I took some Pumpkin Magic Cake. As soon as I dropped the cake off in the kitchen my dad walks in then walks out eating a piece and says “You didn’t bring enough of this. It’s so good.” I usually take about four pieces of whatever I make over since it’s just my Dad and Mom.
When I talked to him two days later he said he ate all the cake and didn’t even share with my mom! He instructed me that next time I make it to take more than four pieces.
Instead of using canned pumpkin I used pumpkin that I had boiled down and pureed myself. That is why the bottom layer is such a light color. If you use canned pumpkin the color would be darker.
Magic Pumpkin Cake
For the Cake
- 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
For the Pumpkin Pie
- 1 (15oz) can Pumpkin Puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 (4 serving size) box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
- Preheat oven to 350 degrees.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great.
This is definitely going to be one of the desserts I make for Thanksgiving this year.
Recipe source I Wash You Dry
What a rough week last week! It was Parent/Teacher conference week so I had to work two evenings. I was exhausted so I didn’t even post on the blog like I usually do. But thank goodness that is all behind me!
About two weeks ago my daughter and I had such a craving for funnel. cake! There weren’t and carnivals or fairs going on so we had to make our own!
This was so easy to make and was delicious! I love this dessert for a carnival themed party or just for family night. You could really pump it up with whipped cream and sauces such as strawberry, fudge, etc. Yum!
- 2 cups oil for frying
- 1 large egg
- ⅔ cup milk
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Confectioners’ sugar, for dusting
- Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
- In a medium mixing bowl, combine egg and milk.
- In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
- Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
- Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
- Remove from oil onto paper towels to drain.
- Sprinkle powdered sugar over hot cakes and add any other yummies such as ice cream or sauces.
You see…there is no reason to run to the store and buy those funnel cake kits!
Easy, simple and inexpensive!
Recipe source The Cooking Bride
Monday already? Where do the weekends go? I wish they hung around longer.
Since we don’t go pumpkin picking anymore I needed to find something for us to do in the fall. So off we went to Great America this weekend to enjoy the day and evening with Fright Fest. I don’t ever go on the rides because my stomach doesn’t agree with them;nor do any of my other senses. We had good time. My two girls went with us but my son did not. I guess that’s better than none of them going. I enjoyed the beautiful weather and people watching.
You know how much I love pumpkin so I have a pumpkin recipe for you. This coffee cake was the bomb! It’s delicious for breakfast, as a dessert or snack.
The topping on this looks delicious!
Pumpkin Coffee Cake
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1/3 cup walnuts, chopped
Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
If you are a pumpkin fanatic you must make this!
Recipe source My Sweet Savannah