Last Blog!!

WoW! ... I cannot believe this is the last blog! .... the semester is gone, it happened so fast! But I have learn so much and I really appreciate it! ... I do not have a recipe because I am following a diet and I do not have many people to eat my sweet! It is almost summer time and everybody is restricting something so! I decided to do it to! I am under no carbs after lunch and sweet are carbs! so no sweet for a good while! It was very nice to have you all as my readers... thank you for all your kind comments! I am not the best baker but I enjoy baking! ....

Busy week!

Hello!

This week has been so busy for me that I have decided that there will be no desert! .... I think a break will be good. I have being baking non stop since we starded this blog.
I wanted to mention that the last bake was so good that people at my job are asking me to bake it again. I am impress I did not expect people to like this much. But it feels good!....
I will make sure I have a recipe for next week!!

Enjoy the weekend!

No cake for today ... But here I have the ingredients for a delicious salad!!!

Hello,

For tonight I do not have a recipe because I did my last recipe twice this week and I think two cakes are enough for a week. The first cake was for my family and and the secnd cake was for my friend on her birthday and they were a totally success.

Today we had a group lunch and each person brought a dish and  I made a salad. I do not have a picture but it was very delicious. Here, are the ingredients:

Lettuce

Spinach

Cucumber

Tomatoes

Red bell pepper

Dry cranberries

Italian Croutons

McCormick salad toppings

Shredded carrots

Broccoli pieces

I hope you have it delicius as we did today!! .... :-)

Luscious Tropical Dream Cake

Luscious Tropical Dream Cake

1 can 20oz Dole crushed pineapple undrained

1 pkg. [2layer size] yellow cake mix

1 ½ cups cold milk

1 pkg  [4 serving size ] Jello-O Lemon flavor instant pudding  & pie filling

2 cups thawed cool whip whipped topping

½ cup baker’s angel flake coconut, toasted

½ cup planters chopped pecans (I used sliced almond)

Preheat oven to 350ᵒ F. Drain pineapple, reserving 1 cup of the juice; set pineapple aside. Prepare cake batter as directed on package, substituting 1 cup reserved juice for one cup of water.   Pour batter into greased 15x10x1 inch baking pan.

Bake 15 to 20 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Add Milk to dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in pineapple. Spread over cake; cover with whipped topping. Sprinkle with coconut and pecans. Store in refrigerator

 

No recipe for today... but I will make it for this weekend...

Hello,

As you can see I haven't make a recipe for today. This is because I have being soo.. busy and not feeling too well too! However, I will make it before Sunday. I want to try something new. But I am not sure what I want to bake!! ... we will see

Bake Chicken

Cake mix

Vanilla cake mix

Ingredients

1 cake mix of your choice 

cake mix ingredients

Add 1 cup sour cream and one extra egg

Berries of your choise

Melt chocolate for icing

 

Mix all ingredients and bake at 350ᵒ degrees for 45 to 50 minutes in a tube pan until wood stick comes out clean.

The sour cream and the extra egg will make the cake dense.

 

Angel Food Roll with Strawberry Sauce

1 package (16 ounces) angel food cake mix, plus ingredients to prepare mix

¼ cup plus 2 tablespoons powdered sugar, divided

1 quart strawberry low fat frozen yogurt

1 container (10ounces) frozen sliced strawberries with sugar, thawed

1 tablespoon lemon juice

1 ½ teaspoons cornstarch

 

1.    Preheat oven to 350˚F. Line bottom of 15x10 inches jelly-roll pan with waxed paper. Prepare cake mi according to package directions; pour evenly into prepared pan. Bake about 20 minutes or until cake is golden brown and springs back when lightly touched. Cool on wire rack 15 minutes.

2.    Place clean kitchen towel on flat surface. Sift ¼ cup powdered sugar over towel; invert cake on top of sugar. Carefully peel off waxed paper. Starting at short end, roll cake up with towel, jelly-roll style.  Cool 30 minutes, seam side down, on wire rack.

3.    Remove frozen yogurt from freezer to soften slightly. Carefully unroll cake. Place pieces of frozen yogurt on top of cake; spread to edges. Reroll filled cake; cover tightly with plastic wrap. Freeze with at least 3 hours or overnight.

4.    To prepare strawberry sauce, combine strawberries, lemon juice and cornstarch in small saucepan; bring to a boil over medium heat. Reduce heat to low; cook and stir 2 to 3 minutes or until sauce has thickened. Cool; refrigerate until ready to serve.

5.    To complete recipe, remove cake from freezer 15 minutes before serving. Dust with remaining 2 tablespoons powdered sugar. Cut into slices with serrated knife; serve with strawberry sauce.

Make ahead time: at least 3 hours or 24 hours before serving.

Hi!

I had a very difficult week!... I have being very tired and I am out of energy. I really do not want to do anything else after work. It is really hard to all I need to do when I am feeling this way.

On the other had I have being looking at different recipes and I think I have a good one that I really want to try. I have never done it before but I am eager to make and see how it turns out to be!
I will post it when I have it ready! we will se how it looks and taste! hahaha! it is like my new experiment!!

Fudge Ribbon Cake

Fudge Ribbon Cake

1 (18 ¼ ounce) package chocolate cake mix, plus ingredients to prepare mix

1 (8 ounce) package cream cheese, softened

2 tablespoons butter or margarine, softened

1 tablespoon cornstarch

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

1 egg

1 teaspoon vanilla extract

            Chocolate Glaze (Recipe Follows)

1.      Preheat oven to 350˚F. Grease and flour 13x9-inch baking pan. Prepare cake mix as package directs. Pour batter into prepared pan.

2.      In small mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter.

3.      Bake 40 minutes or until wooden pick inserted near center comes out clean. Cool. Prepare Chocolate Glaze and drizzle over cake. Store covered in refrigerator.

Makes 10-12 Servings

Chocolate Glaze: In small saucepan over low heat, melt 1 (1-ounce) square unsweetened or semi-sweet chocolate and 1 tablespoon butter or margarine with 2 tablespoons water. Remove from heat. Stir in ¾ cup powdered sugar and ½ teaspoon vanilla extract. Stir until smooth and well blended. Makes about ½ cup.

Prep Time: 20 minutes

Bake Time: 40 minutes

Long week

Hello,

I hope everyone is doing great!! ... I am tired, and I am ready to take a long rest. my week has being so long that I cannot keep my self up anymore. But, I need to finish friday before I get my rest. I have being so busy and under so much stress that sometimes I just want to give up! but, I can't.... hopefully next week will be more possitive and more relax..... I cannot have another week like this for now. I am not a coffie drinker but I have been drinking coffie every day. I cannot believe it. in the past if I drink coffie it was 2 times a year. but that is history!! ... I had to do it to keep myself awake.....

I have being so busy that I do not know what I will be baking this time ... but I will check my recipe and I will post it on the weekend.

Have a nice weekend!! :)

Recipe 5: Baked chicken drumsticks

There is no special secret for this recipe. It is simple and delicious!! You just need to combine all the powder seasonings you have in your kitchen including: some Italian salad dressing, apple vinegar mustard, and garlic (I prefer fresh garlic). In other words a little bit of this, a little bit of that.

I like the oven temperature at 460 until the chicken has a nice color. Then you can lower the temperature to 400 until the drumsticks are cooked.

The high temperature helps the chicken to get a nice color. Also, seal the outside to maintain the moist inside the chicken.

I hope you like it because I really did!

 

 

 

Recipe 5

Hello,

Last weekend I was doing Pupusas. It was fun to make them. We don't do it too often because to me it is a lot of work and it require skills as well.

On the other hand, I am searching for my next recipe. This time it will be sweet. I want to bake something sweet. I hope you like it.

Thank you for all the good comments about previous recipes!!



1 Can of black or red beans low sodium (rinsed)

1 Can of corn low sodium (rinsed)

2 Tomatoes (medium size – Chopped)

½ Red onion (Chopped)

½  Bell pepper (chopped)

2 Table spoons of cilantro (finely chopped)

1 Lime

Sal

 

Combine all the ingredients and enjoy it!

You can have it as a dipped with corn chips or as salad with your favorite dish.

Recipe 4

Hello!

I am glad that you like my baking post. Now, I decided that I will do something healthier. Therefore, I will make a Bean and Corn salad. It is really good!! and each time I make it, It is a totally success. This time I will not write the ingredients amounts because I got it from a classmate and he didn't give me the measurements. So, we will do our best estimate! depending on how much you like the ingredents. You can not go wrong with this recipe! ...
As I always do I will post my dish picture and ingridients on the weekend!

Recipie 3: Crispy Thumbprint Cookies

1 package (18.25 ounces) yellow cake mix

½ cup vegetable oil

¼ cup water          

1 egg

3 cups rice crisp cereal, crushed

½ cup chopped walnut

6 tablespoons raspberry or strawberry preserves

______________________________________________

 Preheat oven to 375ᵒ F

Combine cake mix, oil, water and egg. Beat at medium speed of electric mixer until well blended. Add cereal and walnuts; mix until well blended.

Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheet. Use thumbs to make indentation in each cookie. Spoon about ½ teaspoon preserves into center of each cookie.

Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on baking sheet; remove from baking sheet to wire rack to cool completely.

Book: The Cake Mix Bible 

Post 3

Hello,

It has being a long week for me because on Monday I started the week with a neck and shoulder pain. The pain was so bad that I felt stiff. I had bad nights and no pain medication was the solution for my pain. But today I feel much better.

I enjoy hiking, last summer  I did it every weekend until the weather got too cold for me. When I started hiking at the Crowder Mauntain I did it by myself. Then, through my stepmother I met Charles he was hiking at the same mountain by himself for a long time and I was just starting to hike. So I said maybe he will be my firt hiking friend and I asked him if he wanted to hike with me on the following weekend and he agreed. He thought I was not going enjoy the some of the trails because they had a lot of rocks, but too me  the difficult the better. It was like a challenge to me.  Because I was  fast when we were hiking he started to call me the champ and and I called him the champ assistant. It was funny that on the fist day we had to get through some big rocks in order to continue the trail. So he said "Do you need help" and I respond no, if I need it I will let you know!! and he said ok champ!. It was the fist day hiking with him and to me he was still a stranger, but he knew my stepmother and it was a plus for me. So, each weekend we hiked we became good friends. He was a nice person all the time. I say he was because he passed away last Sunday. It is so sad! I still don't know what really happened, but I think it was depression from what I can hear.  Rest in peace Charles! you will always be the champ assistant!

Now, for my recipe number three I do not know what I will bake. It has being a long week for me. However, I will try to find something good for my family to taste and to share with you all.

Thank you!

Recipe 2: Roasted Sweet potato Cubes

Roasted Sweet Potato Cubes

Cooking Spray

1 pound sweet potatoes, peeled and cut into ¾ inches cubes

2 teaspoons canola or corn oil

2 tablespoons dark brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon salt

-------------------------------------------------------------- 

Preheat the oven to 425ᵒF

Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Put the sweet potatoes on the foil. Drizzle with the oil. Toss gently to coat. Arrange in a single layer.

Sprinkle with the remaining ingredients.

Bake for 15 minutes. Stir.  Bake for 10 minutes, or until very tender when pierced with a fork.

Recipe 2

Hello,

As you all know, I did a ChocoFlan for recipe number one last week and it was a totally success for my family. However, I do not want all my recipes to be sweet. So, this time I want to  bake sweet potatoes. It is healthy, delicious and smells good too!!
This is a simple and healthy recipe that  you can eat it by itself or you can combine with your favorite dish!

Recipe 1: ChocoFlan

ChocoFlan

 

What you need

½ cup Mexican caramel sauce (cajeta)

1 can (12 oz.) evaporated milk

1 pkg.  (8 oz.) PHILADELPHIA Cream cheese, cubed, softened

7 large egg, divided

1 tsp. vanilla

1 cup sugar

1 pkg. (2 layer size) chocolate cake mix or yellow cake mix

1 cup water

1/3 cup oil

1/2 cup BREAKSTONE’S sour cream

 

Make it

Heat oven to 375ᵒ F

Pour caramel sauce into 12 cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.

Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel it tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed- side down. Place in large pan. Add enough water to large pan to come halfway up side of tube pan

Bake 1- 1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen desert from side of pan; invert into plate. Remove pan. Serve dessert.

Tips

Substitute

 Caramel sugar is a great substitute for Mexican caramel sauce. Simply mix ½ cup sugar and two Tbsp. water in sauce pan; cook on medium heat 7 minutes or until sugar is deep golden brown. Pour into prepared pan; continue as directed.

 

 

 

 

 

 

 

 

 

 

 

 

Recipe 1

Hello,

As you all know I will be baking a recipe each week and I will be posting it here. Right now, I don't know what will be my first one about. But, I am trying to find a delicious one to enjoy it with my family!.....

Hi

Hello,

This is Maria Escobar and I will be posting  what I  bake at least once a week.  The reason is that I like baking but I am LAZY! I like to read and see recipe pictures to find out what I want to bake but I see so many for a long period of time and at the end I say I am tired, I don't want to bake any more. Even my sister knows this, and this is very BAD for me. So, I want to keep my baking word at least for the next 14 weeks!