Monday, June 01, 2020

Homemade Cream Cheese


This recipe should have gone up a long time ago.

It is one of those homemade recipes that needs to be in your binder/folder/recipe box, because I'm pretty sure once you try it you may never go back to store bought cream cheese, again.

It takes but a few ingredients to turn a liter of milk into the creamiest, yummiest cream cheese you've ever tasted.

Let me show you.


Homemade Cream Cheese

1 litre milk (I used Whole Milk)
4 tablespoons vinegar
2 tablespoons butter
Salt to taste

Add the milk to a saucepan and bring to a boil, just when it starts to bubble up and form that skin on top.  Immediately remove from heat. 

Add the vinegar and stir well.

Let the mixture sit for 5 minutes until the curds start forming and separating from the liquid. 

Next, pour the mixture through a strainer until you get all the liquid out.  Use a spoon if you have to, to help push out all the liquid. 

Put the curds in a blender, add in the butter and salt to taste and blend for 1 to 2 minutes, until it becomes a thick creamy consistency.

Give it a good stir and pour into mason jars.  These will keep in your fridge for about 5 days, though I doubt they'll last that long.



I slathered the cream cheese on some fresh out of the oven sourdough bread.  It was divine!!!!


Give it a go and let me know what you think.  I can tell you that for my family we are not interested in store bought any longer, this one is creamier and much tastier.

Sunday, May 10, 2020

Beef filled Crepes


I am so blessed to have a heritage that allows me, and my family, to enjoy a myriad of different dishes from different ethnic cuisines.

As you may know, I was born in Mozambique in the East coast of Africa.  When the independence happened in 1974, just a month after I was born, we temporarily moved to Rhodesia, now known as Zimbabwe, and then onto Portugal.  Mozambique was a Portuguese colony, so I am Portuguese but I also have Brazilian on my father's side, my great grandfather and grandmother and their ancestors, were all Brazilian.  Goodness!!!


From Portugal, to South Africa where I spent most of my childhood and then I married my American husband and have lived in the States for the past 22 years.


So as you see, I have a lot of influence of different cultures around me, which makes for a constant array of dishes from Portuguese, to Brazilian, South African and American.  Not to mention the Italian, Chinese and Mexican food which I love so much, so yes, a plethora of different food is at our disposal.

The recipe I bring you today is Brazilian.  Super easy to make and a dish I think your family will enjoy.


Beef filled Crepes

Ground beef
1 medium onion, diced
2 medium tomatoes, diced
2 tablespoons tomato puree
1 tablespoon Garlic paste
Olive oil
Salt and pepper to taste
Media Crema

For the crepes:
2 eggs
1 cup of milk
4 tablespoons oil
1 and a half cups of flour
Salt to taste

Add a little drizzle of olive oil to a skillet.  Add in the garlic and onion and cook over medium heat until the onion is translucent.  Next, add in the ground beef and cook until brown.  Once the meat has released all it's liquid and starts to fry, add in your tomato, tomato puree and stir to combine.

Cook over medium heat for a few minutes, until tomato is tender.  You may need to add in a little water.  Season with salt and pepper to taste.  I always add parsley, but if you don't like it you can omit it.

Next goes in a small can of Media Crema.   Mix well, and take off the heat.

For the crepes, you can use the recipe I'm giving you or your favorite crepe recipe.

Make the crepes, allowing 2 for each person.  As I make them, I set them on a plate and roll them up, to keep them warm.

When done, fill each crepe with a bit of the beef filling.

Put a little of the beef mixture on the bottom of a casserole dish.  Then as you fill the crepes, set them in the baking dish.  When done, take any leftover beef filling and spoon over the crepes.  Sprinkle on some shredded cheese and bake at 375 for 5 to 10 minutes until cheese is melted.

Serve immediately!!!


Thursday, May 07, 2020

Caramelized Banana Upside Down Cake


Basically, I have a ton of bananas that I bought for baking.  Some of them are going to make some Banana Jam, and if you've never tried that you don't know what you're missing.  Go check out the recipe over here.

I didn't want to make banana bread, I think that's been done to death.  No offense to banana bread, but if there's one thing this quarantine time has taught me, is that everyone and their mother is currently eating and baking them, and I'm a bit sick of seeing it everywhere LOL


My 17 year old son loves caramelized bananas, and any kind of banana cake, so I figured a caramelized banana cake would be the way to go.

I used the recipe for my grandfather's simple vanilla cake, and just made a quick caramel to hold the bananas in place.....if that makes sense.

Let's just bake and I'll show you.


Caramelized Banana Upside Down Cake

Simple Vanilla Cake
Sliced bananas
1 cup sugar
1/3 cup water

In a small saucepan, mix the water and the sugar until sugar is dissolved.  Turn the heat to low, and let the mixture turn into a syrup.  I don't stir it, I just let it sit until it starts turning a nice golden brown.  Don't turn the heat too high or it will crystallize.

Once done, pour into a spring form pan.  Mine was a 9 inch.  Take the sliced bananas and make a layer over the caramel.

Take the vanilla cake batter, and slowly pour over the bananas and caramel.  Bake at 350 for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pull cake out of the oven, place over a cake plate and carefully invert.  Remove the side and bottom of pan.  If any bananas stick to the bottom, just scoop them out and pop them back on the cake.

That's it.  Simple, easy and soooo yummy.


Monday, May 04, 2020

Homemade Strawberry Shortcake


I was at the grocery store on Friday and the strawberries were pretty inexpensive, only $2.99 a punnet.  I grabbed two because not only do we love strawberries on their own, or sprinkled with some sugar and dipped in whipped cream, but strawberry shortcake is one of those simple desserts that is perfect for warm weather.

Usually I would buy the packs from the supermarket, you know the ones with the already made shortcake?  But here's the thing, homemade is always better and I find the ones from the store get a little rubbery and chewy over time.


So I went on a hunt for a simple recipe that would produce flaky yummy shortcake, and as always, Sally's Baking Addiction came through.  I can't stress enough how much her website has changed my baking life.  There is not one single recipe that I have tried that didn't turn out right.

Now, let's make some shortcake.  I am only sharing the shortcake part of the recipe because that is all that I used.  But if you're wanting to make the full recipe including preparing the strawberries and making your own whipping cream, please head on over and check out the full recipe on Sally's site.


Homemade Strawberry Shortcake
Adapted recipe from: Sally's Baking Addiction

3 cups (375g) all-purpose flour* (spoon and leveled)
1/4 cup (50g) granulated sugar
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream (or buttermilk)
coarse sugar, for sprinkling

Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits.

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching.)

Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Sunday, April 12, 2020

Honey Butter Rolls

If you're looking for a sweet, soft and amazingly fluffy dinner roll, then look no further.

After trying many dinner roll recipes, I have to say that this may just have become my families favorite.  The recipe once again comes from Sally's Baking Addiction.  That is two recipes now that I have tried from Sally's website, that have been a huge success.

Be sure to head on over to her site and check out her wonderful recipes.

The only change I made to Sally's recipe was that I used all purpose flour instead of bread flour.  I have struggled to find flour lately and bread flour is practically non existent at the moment.

Aside from that, followed it to a Tee and I'm glad I did.


Honey Butter Rolls

1 cup (240ml) whole milk, warmed to about 110°F*
2 and 1/4 teaspoons Red Star® Platinum yeast
1/2 teaspoon granulated sugar
1/4 cup (84g) honey
1 large egg + 1 egg yolk
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
3 and 1/2 cups (452g) bread flour (spoon and leveled)


1/4 cup (60g) unsalted butter, very soft
2 Tablespoons (42g) honey

Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.

If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.

Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.

Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Friday, April 10, 2020

Hot Cross Buns with Orange Gaze

Hot Cross Buns

I don't know about you, but every year I look forward to Easter.  The main reason of course is because of what it represents, and as a Christian it is a huge celebration for myself and my family.

However, I have to be honest and admit that the other reason I look forward to Easter, is because of the Hot Cross Buns.  My word.

It's not like I can't make them any other time of the year, but truthfully, I don't.  I make them once a year and that's it, so we always look forward to them, my daughter especially who is a huge fan of any kinda of yeasty bread concoction.

Hot Cross Buns

Although I already have a recipe on the blog, there are so many out there, and I've tried quite a few.  Some I had great results, others not so much.  When I saw the recipe for these Hot Cross Buns with an Orange Glaze, I just knew I had to try them.  Sally's Baking Addiction didn't disappoint, the result is a super soft, perfectly spiced dough, and when you add in the orange glaze at the end, it takes it to another level.

Keep in mind, these are not very sweet at all, which is fine with me, but if you want a sweet dough you may need to adjust accordingly.

Now let me give you the recipe so that you have plenty of time to still whip up a batch for Easter Sunday.  Or Saturday, or Monday, or any day of the week, really.

I am already looking forward to a toasted hot cross bun slathered in butter and enjoyed with a hot cup of coffee, for breakfast.  Yum!

Hot Cross Buns

Hot Cross Buns with Orange Glaze

3/4 cup (180ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
1 teaspoon granulated sugar
1/2 cup (100g) packed light or dark brown sugar
5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 teaspoon salt
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 and 1/2 cups (435g) all-purpose flour or bread flour (spoon & leveled)*
1 cup (140g) raisins or currants*

Flour Cross

1/2 cup (60g) all-purpose flour or bread flour
6–8 Tablespoons (90-120ml) water

Orange Icing

1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)

Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.

Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. I do this entirely in my hands and you can watch in the video tutorial for my dinner rolls. Arrange in prepared baking pan.

2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Preheat oven to 350°F (177°C).

Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.

Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.

Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Hot Cross Buns

Tuesday, March 24, 2020

Churros Cake

Churros Cake

Stop what you're doing, go into your kitchen, and get this cake baking in the oven.  I don't care what you go do for the next 40 to 50 minutes while it bakes, but you have to get this cake in the oven, like NOW.

I am always in the kitchen and usually have a cake baked every week, or some other type of sweet treat or dessert.  I just love having that special something for the kids, for the husband, or for me to enjoy on a lazy afternoon, with a cup of coffee.

The first time I made this cake, I was a little apprehensive, only because I wasn't quite sure how the whole condensed milk in the bottom of the cake pan, was going to work out.  But the minute that I inverted that cake into the cake platter, I got it, and you will too.

So, let's get going.  You don't need anything too out there, matter of fact, you should have all these ingredients in your pantry, and since we are all under quarantine anyway, it may just be the perfect moment to whip up something special for your family.

You won't regret it, and if you're anything like me, it may just become your favorite cake.

Sorry Tres Leches, but the Churros cake may have just surpassed you.

Churros Cake

Churros Cake

1 can condensed milk
1 cup sugar
3 eggs
3/4 cup oil
1 cup milk
1 tablespoon ground cinnamon
2 cups flour
1 tablespoon baking powder (I would actually suggest using 2 teaspoons instead, as the whole tablespoon sometimes makes the quite dense)

Preheat the oven to 350º F.

Grease a bundt cake pan with either butter and flour, or non stick spray.   Pour the can of condensed milk into the pan and then place in the fridge to chill, while you prepare the cake batter.

In a big bowl, mix the flour and baking powder, set aside.

In a blender, beat 1 cup sugar, 3 eggs, 3/4 cup oil, 1 cup milk and 1 tablespoon ground cinnamon, for about 3 minutes.

Add the blender mixture into the flour mixture, stir.  Try not to over beat the batter, just mix until all ingredients are combined.

Remove the cake pan from the fridge, and then slowly and very carefully pour the cake batter in, being careful not to mix the batter into the condensed milk. 

Bake for 40 to 50 minutes until a toothpick inserted in center comes out clean.  Remove from oven and let cool down for 5 minutes before inverting onto cake platter.

Churros Cake

Wednesday, March 04, 2020

Roast Chicken Legs and Potatoes


I have quite a few recipes on the blog, showing you different ways to make roast chicken.  Each is delicious, each is different to the other, and I don't always make my roast chicken exactly the same way.

However, this is another way I make it and just wanted to share with you.  It's a quick way to get some delicious chicken on the table, and your family will no doubt thank you for a yummy, comfort home cooked meal.

Also, before I share the recipe, I wanted to share with you how I prepare my chicken.  This is for any kind of chicken cut you're using, whether it be a whole chicken, a cut up chicken, legs, thighs or breasts.  I use the same process no matter what kind of chicken I'm using.


So, what I do is place the chicken in a big bowl, cover it with water and then add about 2 or 3 tablespoons of white vinegar, depending on how much chicken I have.  Let sit for 10 minutes then rinse and proceed with recipe.

The reason I do this process, is because the vinegar pulls out all that slime that is usually between the meat and the skin, and it also helps to clean it, obviously.

Right, now that is out of the way, let's get that chicken roasting.

Roast Chicken Legs and Potatoes

Chicken legs (the amount really depends on you, but I used 2 pounds for this recipe)
4 garlic cloves, finely minced (I use 4 teaspoons from my garlic paste)
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons mustard (I use spicy brown mustard)
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon oregano
1 teaspoon paprika
2 tablespoons Aromat (I use aromat, but obviously if you don't have it, omit it)
1 packet of Sazon, your choice flavor
Salt and pepper to taste
Cilantro and Parsley, chopped

Potatoes, cut into fourths (you can peel or leave the skin on)
Olive oil
Salt and pepper to taste
Chili flakes to taste

Once you've cleaned your chicken.  Add all ingredients to a big bowl and using your hands, give it all a good mix.  You want the chicken to be completely coated in the seasoning.  Set aside to marinade for about 30 minutes.

In a separate bowl, add the potatoes, drizzle with olive oil, salt, pepper, paprika and chili flakes.  Mix well.

In a large baking sheet, drizzle with olive oil and add the chicken legs, arrange the potatoes around and between the chicken, add remaining marinade from both chicken and potatoes.  Sprinkle with parsley and cilantro.

Bake at 400 degrees for an hour to an hour and a half, until chicken is cooked through and nice and crispy.

You can finish off with chopped green onion, if you wish.

Bolo de Milho (Brazilian Cornmeal Cake )


There is a special moment in every day life, when you're Portuguese that is, that you have this thing called "lanche".

It is typically in the afternoon between lunch and dinner, and is comprised of a cup of coffee or tea and a slice of cake, some fresh bread with butter, or a sandwich etc.

There really isn't a translation to the word and it's not something that I see many other countries doing, unless in Europe, or Brazil.  It is certainly not something done in America where I've lived for the last 21 years.

But, it is something I try to hold on to as part of my heritage, and really, who says no to a slice of yummy cake mid afternoon?

I try to make a cake every few days, my family has gotten used to it and almost expect it.  When one is finished, I start thinking about which to make next.

This cake that I'm sharing today is certainly one of my favorites, although not a fave or even liked by my son Nicholas, who can not stand cornbread or cornmeal of any kind.  To him, it's a texture thing, and I get that as corn does have that unique texture, almost grit to it, but I absolutely love it.


Typically you would add guava paste.  It is very similar to the Marmelada that we make with the Quince fruit, but using Guava instead.  You can find it at Walmart and local ethnic stores.

Basically you just cut it into small cubes and gently drop them into the cake batter before baking.  I didn't have any guava paste on hand, so I substituted with half teaspoon drops of raspberry jam.  It still turned out phenomenal.    This step is optional though, and you don't have to add anything to the corn cake, it is equally delicious without.

Give it a try and let me know what you think.


Bolo de Milho (Brazilian Cornmeal Cake)

1 cup flour
1 cup Corn Meal (I like using yellow, but you can use white corn meal too)
1 tbsp. baking powder
¼ tsp. salt
1cup sugar
2 eggs
½ cup Vegetable Oil
1 cup milk
Guava Paste cut into half inch cubes, or jam of your choice (optional)

Heat oven to 350°F.   Grease a cake pan, bundt or 13x9.  Set aside.

In a mixer bowl, beat eggs and sugar until creamy and pale yellow.  Add the oil and milk.

In a separate bowl, mix together flour, salt, corn meal and baking powder.  Add to egg mixture and mix until smooth.

Pour batter into greased cake pan.  If adding guava paste or jam, gently drop around the cake batter.  They will likely sink to the bottom, but that is ok.  Bake for about 30 minutes, until the cake starts pulling away from the sides, or a toothpick inserted in middle comes out clean.

Remove from oven and let cool for 10 minutes.  If using bundt pan, invert cake onto plate.

Mexican Bolillos


A typical Portuguese breakfast for me, is a cup of coffee, a bread roll with butter or ham and cheese and then dipped into that hot coffee.  It may sound gross but I have always dipped my sandwiches into my coffee and it's something that when I do, takes me immediately back to my childhood in Portugal.

However, it is quite difficult for me to find proper bread rolls where I live, and the only ones that kind of come close, are the Mexican Bolillos.  I try to always have a bag of these on hand.  Although, does anything beat fresh bread bought early in the morning, from your local bakery?  I think not.

I've been searching for roll recipes for a while.  I have yet to find one that always turns out or is exactly like the much loved Portuguese rolls.  I do have a recipe here on the blog already, and you can certainly give those a go if you wish.

This recipe turned out pretty well, and I think I may use it when I'm in the mood for home baked bolillos, but I am still on the search for that one recipe that makes me go TA DA, that's it.  I'll let you know if and when I find it.


Mexican Bolillos

500 g unbleached all-purpose white flour (3 cups + 2 Tbsp)
10 g dry active yeast (1.5 tsp)
10 g Salt (1 tsp)
10 g sugar (1 tsp)
300 ml 110F hot water (43C, 1 1/4 cup)

Add dry ingredients to the bowl of your stand mixer and whisk on low until well combined.
Add hot water (I use the hottest water out of my faucet, as soon as it starts getting too hot for me to keep my hand under the hot running water, that tends to be just right).

Attach the dough hook to the stand mixer and knead the dough for about 15 minutes on low.
Cover the bowl with a clean kitchen towel and let the dough rise to double its size. Depending on the room temperature this will take anywhere between 25-50 minutes.

Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface to roll out, fold, roll out, fold, roll out etc. until the dough becomes smooth and elastic.
Form a big ball and let rest for about 10 minutes.

In the meantime, line a baking sheet with parchment paper.
Now cut the dough into 8 equal pieces and roll into "bolillo form". Then place on lined baking sheet.
Once all bolillos are formed, slice about 1/2" deep in the middle with a sharp knife and spray or brush with water.

Cover the bolillos with a clean kitchen towel and let the dough rise a second time for about 45 minutes.

Preheat oven to 450 F (230C) at least 20 minutes before the rolls have to go in the oven.
Spray the bolillos a again with a little bit of water and put in the oven for 15 minutes.

Let cool for a couple of minutes only and enjoy warm.

Sunday, March 01, 2020

Sauteed Kabocha Squash


The past few weeks, I've been trying to add more vegetables to our meals.  My kids for the most part, eat every vegetable I give them, but there are some they either don't care for, have never tried or don't want to try.

As with any other kid, and I say lightly because my son is turning 17 next month and my daughter is turning 21 next month, as well, I sometimes need to push them to eat veggies.  In other words, if I don't make it, they won't ask for it.

Typically I always add at least a salad to every meal, but that becomes a bit boring, and the extent of my veggies used to be steamed broccoli or cauliflower, or mixed vegetables.


It became quite boring, so I've been on a mission to add different vegetables that I normally wouldn't serve.

One vegetable we all love, is squash.  I bought a Kabocha Squash when I went grocery shopping, and aside from roasting it in the oven, I hadn't made it any other way.  I decided to sautee it and threw in a little of this and a little of that.

The result?  Absolutely delicious, kids and hubby scarfed it down and my son even claimed it may just be his favorite now.


Sauteed Kabocha Squash

1 kabocha squash, peeled and cut into 1 inch chunks (I use a potato peeler to peel the squash, you don't have to remove the skin completely, you can leave some behind)
1 tablespoon olive oil
1 tablespoon minced garlic
chili flakes, to taste
salt and pepper, to taste
2 tablespoons chopped parsley and cilantro
1 teaspoon paprika
boiling water

Wash the kabocha squash, cut in half and remove all the seeds.  Using a potato peeler, peel as much of the skin as you can, but don't worry about getting it all as it is easily cooked and very tasty.   Be careful however, if you've never cut squash, it is extremely hard and quite difficult to cut through.
Cut into 1 inch chunks.

In a saucepan add oil and garlic.  Fry garlic for a few seconds, constantly stirring. 

Add the kabocha squash, and then season with the remaining ingredients.  Stir well to combine, and sautee for 3 to 5 minutes stirring often so it doesn't stick.  Add boiling water until it covers squash about an inch above.

Pop the lid on and cook for about 10 to 12 minutes, on medium heat, until fork tender. 

Copycat Starbucks Banana Bread


You're probably thinking "Another banana bread recipe?".

I know, it's a very common dessert to make, and I think everyone has their own favorite recipes.  I myself have made this numerous times, with numerous recipes and some have been great, others have been flops.  But, that is the way it goes when you bake, constantly trying, experimenting, failing and trying again until you find that one recipe you know will never fail you.

I came across this recipe in a youtube video and happened to have a bunch of bananas that had become overripe, which in my house means, no one will touch it, not even with a 10 foot pole.

After trying this recipe, I must say that it is one of the most delicious banana bread I've ever had, and hey, much cheaper than going to Starbucks and paying 4 dollars for a slice, right?

Quick note, the recipe calls for walnuts but I didn't have any on hand, the only thing I had was sliced almonds and that is what I used.  Still turned out very good.


Copycat Starbucks Banana Bread

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside. Mix egg, sugar and oil and stir until well combined.

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry. Next add milk, vanilla and bananas and stir until incorporated. Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Creamy Garlic Bread


Anytime we have pasta, garlic bread seems to be a must around here.  My family immediately expect it, and because I love them, I abide.

This is a very easy homemade garlic bread that you can quickly whip up.  I typically make it in the oven but it is also delicious on the grill.  (anyone else looking forward to summer and cook outs?)

The bread to use is really up to you, I prefer making it with bread rolls, and usually I have Bolillos on hand which I purchase from Walmart, but sometimes I don't and in that case I'll use hotdog buns or hoagie buns.  I don't recommend making these with sliced bread, it just doesn't turn out the same way.

I don't measure for this recipe, I eyeball it and I suggest you do the same, basically go with your own taste.  However, I am giving you measurements below for a typical mixture I make when preparing this bread, just adjust according to the amount you're making, adding more or less.

You can make a big batch ahead of time, and freeze them for later use.


Creamy Garlic Bread

1/2 cup mayonnaise
2 oz. cream cheese, softened
Chopped garlic, about 5 cloves (I use my homemade garlic paste)
Oregano to taste
1/2 cup parmesan cheese (I also use cheddar or mozzarella sometimes)
2 tablespoons cilantro and parsley, mixed (I use my homemade Cheiro Verde)
8 bolillos or other bread roll

Mix all ingredients well to form a paste.

Slice your rolls vertically, making slices about an inch thick, but not cutting all the way down.  Spread the mixture onto each slice, carefully so as not to pull the bread apart.

Cover tightly in aluminum foil and bake at 400 F, for about 15 minutes until hot and the cheese is bubbly.

If you're doing it on the grill, just wrap tightly in foil and pop on the grill for about 5 minutes.  You can pull them off and unwrap to see if they're done.  I like to turn them over a few times to get them really nice and crispy.

Tuesday, February 11, 2020

Raspberry Poke Cake

Over the past few months, I have been baking cakes for my family, on a regular basis.  I usually make at least one a week, though some weeks it goes so fast that I make a second one, and then there are weeks that I make a particular cake that seems to just sit there for a while before getting eaten.

Raspberry Poke Cake is the cake for this week, and I can already tell you that I will have make another by week's end.  It is that good, and it has gone THAT fast that there are but 3 or 4 pieces left.

My 16 year old son especially, loves it.

If you're looking for a quick and easy dessert for those moments where family or friends come by, and you need something to serve with a cup of coffee, look no further.  I'm pretty sure you will have all the ingredients needed, in your pantry.

Raspberry Poke Cake

1 box white cake mix (ingredients needed for cake)
2 boxes raspberry jello (1.4oz), or a 3 oz. box of jello
1 and half cups boiling water
Cool Whip (8z)

Bake the white cake mix according to package directions.  Let cool for 10 minutes.

Mix the jello with the boiling water.  Poke holes all over the cake, you can use a fork or the handle of a spoon or knife etc.

Pour the jello mixture slowly over the cake.  Refrigerate for 30 minutes.  When cake is cool, cover with cool whip.  That's it, super simple and yummy.

Options:  You can take some raspberry jam, and after the cake has been refrigerated for 30 minutes, slather on a thin layer of jam over the cake before adding the cool whip. 

You can also warm the jam up slightly to make it easier to pour, and pour on a thin layer over the cool whip.  Or you can use pie filling as well to top the cake after the cool whip.

There are tons of variations to this cake, so do whichever you like, but I will say that even just as simply as I've given you the recipe above, it is super yummy and doesn't really need anything else added.

Update and hello!

Hi everyone, welcome back to my food blog.  I know, it's been a minute since I've posted a new recipe, I think the last one was back in October of 2019, which is just crazy to think.

Life gets in the way, we get busy, we tend to just eat our usual easy, family loved recipes, and I haven't really been making anything different or anything worth sharing. 

However, I really and I mean really want to get back into trying new recipes, updating the food blog and sharing with you all.  So many of you have enjoyed my recipes and meal ideas throughout the years, and I feel like I'm letting everyone down by neglecting my blog.  So, with that in mind, I'm going to try very hard to update it, at least once a week to start with, and then move on from there.

For a while I wanted to do a weekly feature, showing you all what we've eaten every day that week.  I love seeing vlogs and posts like that, and thought it would be fun to do.  Thing is, every single time I've thought about doing it, I completely forget to take a picture of our dinner.

I will try to make a conscious effort to remedy that and maybe start posting my weekly meals.

Anyway, I just wanted to come in and say a quick hi, not even sure if there is anyone still reading or following this food blog.  If you are still here, thank you and hello.  Feel free to say hi down below and let me know just how long you've been following this blog, I would love to know.

I am sharing a recipe today, in a different post, obviously, for a cake that I think everyone has had at least once in their life, or knows of, which is Raspberry Poke Cake.

Like I said above, right now I'm shooting for a recipe or some kind of food post, once a week, at the very least.  I don't want to put too much pressure on myself to post more than that because I am not sure if I'll be able to.

Hope you're all doing well, thank you again for following my blog and I hope to see you all around here more.

Have a blessed day!