Wednesday, September 10, 2014

Grilled Pineapple & Coco Cupcakes

El verano donde esta?!....Where has the summer gone?....

gone too soon, it happens to me every year I try to relish each day. 

Trying to juggle a healthy mix of chilling on the couch air conditioner breeze blowing through my hair

and running like a wild cavemen through the concrete jungle also known as the  amusement park.

Trying to escape the 105 degree summer sun while standing on line for the colossal jumbo vertical stand-up twister with the 300 ft drop.

Either way I tried it both ways and trying to focus on keeping summer from going away too soon helped me not to realize that summer was halfway over....

and now I can't help but pay attention because I'm receiving letters stuffed with homeroom numbers, binder and paper size requirements and kids requesting Converse sneakers with pictures of doughnuts printed on the sides.

Summer's over but I'm just not ready to let it go so I'm enjoying the sweeter side of summer with these

Grilled Pineapple Coco Cupcakes...

they give me the excuse to light up my grill  sit in the grass and soak up the leftover rays of the beautiful summer sun!

A La Cocina!

ingredients (yields approx. 12 cupcakes)
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 1/3 c. sugar
1 c. milk (or 1/2 c. milk and 1/2 c. pineapple juice)
3 eggs, separated
2/3 c. grilled pineapple cut into chunks, drained

1 tsp. good quality vanilla extract
12 pineapple rings (approx. 2 cans keep in mind you'll need extra pineapples for the batter)

grilled pineapple directions
Grill pineapple wedges, a cut side down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just charred, about 2 minutes on each cut side.

(If you don't feel like lighting up the grill you can also use your oven being careful to lay the pineapples over the oven rack so that they won't fall through the cracks)

cupcake directions
1.Preheat oven to 325 degrees. In medium bowl combine flour, baking powder and salt.
2.In separate bowl cream together butter, sugar, vanilla and egg yolks until well blended.
3.Pour flour mixture and milk and pineapple juice into your butter mixture, alternating between the two. Add in your crushed pineapples then gently fold in your egg whites.
4. Bake at 325 degrees for 20-25 minutes or until done. Cupcakes will be moist.

coconut buttercream

1 stick butter, softened
1 teaspoon coconut extract
4 cups powdered sugar
3 tablespoons coconut milk

buttercream directions
1.Beat butter with a mixer until smooth.
2.Slowly beat in powdered sugar and mix until crumbly.
3. Add in the  coconut extract and 3 tablespoons of coconut milk and mix until smooth. If needed, add another tablespoon of milk to reach desired consistency.
4. Once buttercream is done, you can either frost with spatula or place buttercream in a piping bag and swirl it on top of the cupcake.
5. Once cupcake is frosted and set, take your grilled pineapple rings and place them on top.
Now it's time to taste la vida dulce!

Saturday, August 30, 2014

Dulce de Leche Chocolate Chip Brownies

Dulce de Leche!....

mmmm how many wonderful things can I say about it?!

 For me it's the king of dessert toppings it reigns supreme for my bocita (little mouth).

It's like the "latin lover" of caramel... smooth, rich, creamy and when I eat it seems to talk to me......

saying all the right things en español  of course!.... like Ay que rico or yes I'm so delicoso!

 Kinda like dinero you can never have too much dulce de leche....por lo menos ( at least) in my opinion you can't!

So since my mouth was in a mood for a lot of lovin

I decided to give it what it wants....

chocolatey brownies christened with copious amounts of chocolate chips and slathered with sweet creamy latin love!

 A Cielo!  (To Heaven) you go!

A la cocina!


1 cup. all-purpose flour
1 3/4. cup unsweetened cocoa powder
2 1/2. cups of sugar
1 1/3. cups (2 sticks + 6 tbsp) butter
4 eggs.
1/4 tsp. baking soda
1/2tsp. salt
1/2tsp. espresso powder
1 tsp.  good quality vanilla
1/2 cup. milk chocolate chips
1/2 cup. semi-sweet chocolate chips
1 jar of dulce de leche

1. Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment paper set aside.
2. In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes. 
3. In the bowl of a stand mixer, combine the cooled (it can be luke warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated. 
4. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until batter is smooth and flour is well included. Remove bowl from stand and fold in your milk & semi-sweet chocolate chips (leaving a few chips for the top of your batter). 
5. Spread the brownie batter evenly into your baking pan. You may want to warm you dulce de leche un poquito (just a little) if it's a little stiff. With a spatula or spoon drop in 6-9 spoonfuls of dulce de leche (I like to make rows of 3) gently swirl the ducle de leche through the batter with a knife.  Sprinkle remaining chocolate chips on top of your brownie batter.
6.Place in oven and bake for 20- 25minutes or until the brownies are set. Remove from oven and let cool for about 35 minutes before cutting. Ahora...Enjoy!

Saturday, August 2, 2014

Marshmallow Candy Monster Pops

I hate to admit it...but I was the girl who went to bed gripping a flashlight and waking up in cold sweat at 3'oclock in the morning.

Forcing my self to do a sweep of my bedroom:

Starting with a through sweep under and above my Strawberry Shortcake canopy bed past my desk covered with Lisa Frank stickers

a quick dash past my doll shelf stuffing my arms with as many Cabbage Patch Kids one may need to ward of evil after dark, up all night monsters!

If all this seems way over the top and a bunch of childhood dramatics one would have to understand that I grew up during the times when Chucky ruled your toy chest and Freddy Kreuger owned your dreams!

Uhh huh! Scary Right?!...Told You! I had to be an 80's baby?!.....the millennium brought so many more nightmare taming characters like Elmo who could ever be scared of that sweet little furry and funny rojo red monster!

And lets not forget Monsters Inc. what that movie did for making "monsters" not only likable....but lovable...

by the end of the movie you not only are fearless of monsters, but you are actually rooting for them! Wishing for nightfall and crossing your fingers with one turn of the knob they would pop out of the closet and right into Boo's bed!

So.......I've said all that to say, what I'm pushing on you today is not the blood curdling, sheets between your eyes shielding you from the sinister force inside television kind of monster!

But the adorable, soft, fluffy colorful and whimsical kind.....

the kind of monster that gives you sweet, beautiful dulce sueños!......only in candy form!

Vamos a la cocinca!

Jumbo Marshmallows ( these can be found at your local grocery, Target or Walmart)
1 package of Skittles ( I used the Darkside of the Moon Skittles)
1 package of Gummy Bears
1 package of chocolate melting wafers
1 bottle of sprinkles (you can use chocolate or rainbow)
1 pack of lollipop sticks or colorful straws


1. Insert lollipop sticks or straws about halfway into each jumbo marshmallow and place on a cookie sheet and set aside. Place the skittles, gummy bears and sprinkles in three separate dishes and set aside as well.

2.  You can either use a microwave or double-boiler to melt your chocolate, (I prefer to use the microwave because it's quicker and easier for me).Pour your chocolate wafers in a glass bowl or a mug reducing the power to 50% to help prevent the chocolate from melting too fast and burning. Set the microwave for 30 second intervals stirring each time until chocolate is completely melted.

3. Once chocolate is melted dip each marshmallow pop into the chocolate, coat marshmallow at least halfway and allow excess to drip off into your bowl or mug.

4.Next, dip each pop into each dish of candy ( I like to add the sprinkles at the end). Set each candy coated marshmallow back onto the cookie sheet and repeat with each marshmallow until you have candy coated monster joy!

Thursday, June 26, 2014

Churro French Toast

Hola Amigos.! Lots of wonderful things going on in my vida(life) right now so I had to take a little break.

And although I've been gone and you haven't seen any new posts or photos.

I dream of sugar and baking up sweet ooey gooey love!

I assure my ovens have remained hot and I have so many new super delicioso recipes to share!

I know for you guys as well....things can get pretty busy en la vida (in life), crazy mañanas with long listas of things to do! 

But every since I was a young Chica, I was always told that breakfast was the most important meal of the day.

I also believe one can never be too busy for something sweet,

so I figured why not jumpstart your day with a wonderful mix of  los dos ( both)!

So may I present to you a magically delicious addition to your busy mañana (morning )guaranteed to make you.......

okay maybe you can't

but the taste is so buttery and delicious your mouth while have no choice but to slow down and smile!

Vamos a la cocina


For the French Toast
1/4 tsp of cinnamon
1 teaspoon vanilla
1 cup milk
4 large eggs
10 to 12 slices white bread ( I love texas toast it's thicker and holds up great once dipped)
For the Churro
1/2 stick of butter (melted)
3/4 cup of sugar
1 tsp of cinnamon
chocolate syrup or maple syrup (optional for those without a super sweet tooth)
  1. Break all the eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk, vanilla and cinnamon .
  2. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter, margarine or cooking spray.
  3. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, if needed lightly shake extra cinnamon onto bread slice then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
  4. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.  Place cooked French toast on a separate plate until it's time to dip in the Churro mixture.
  5. Once all your French Toast is done combine your 3/4 cup of sugar and your teaspoon of cinnamon in a shallow plate or dish. Melt 1/2 stick of butter about 45 secs or until completely melted pour it into a shallow bowl or pie plate , One at a time dip your cooked bread slices in the butter mixture and then place butter coated bread into your cinnamon sugar Churro mixture making sure to coat each side equally with cinnamon-sugary goodness!
  6. Now that the hard part is over here comes the  easy! Stack your plate with as many slices of Churro French Toast that you think  your belly can handle. Now if your a complete sugar addict( like some Chica that I know cough, cough!) this is the moment that you can either swirl on some maple syrup or heat up a small cup of your favorite chocolate syrup. I personally love the taste of Churros dipped in chocolate glazed Churro French Toast es tan Perfecto para mi! ( so Perfect for me)

Sunday, December 1, 2013

Nutella & Bacon Waffles

Bacon?, Yes! Siempre (always).....Nutella?....ummm not so much!......  Not really sure why?

Every since I can remember I've had a very strong aversion for Nutella. I guess I've just contributed it to my label as a very picky eater, who is super cautious about trying new things.

 It could also be that I have as strong allegiance to peanut butter, eating the creamy whipped version of another nut just never felt right.

After all peanut butter has been a good friend to my jam, el mejor amigo (the best friend )to my choco-la-tey  and it's never let me down!

That is until the day that mis dos chicas aventureras ( my two adventurous girls) arrived from school refusing their standard  pb &j

insisting that I slather Nutella on their afternoon sandwich.

Finally I was cara a cara (face to face) with the" something new" I had happily avoided for so long. And once I finally gave it a try....Que sorpresa! 

It was surprisingly pretty good!  ...........And just as I was just coming to terms with eating Nutella from my fingers, las chicas chimed in again with what they said was a " super delicious breakfast idea".

Grinning from the breakfast table they said....How about Nutella & Bacon Waffles?!......

I paused for a minute smiled at them and said "sounds good to me!"

Vamos a la cocina!


1 teaspoon salt                                                                            
4 teaspoons baking powder

1 1/2 cups warm milk                                 
1/3 cup butter, melted

      1.In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

       2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; 

       3.  Place 5 tablespoons of Nutella in a shallow microwable dish and heat until slightly pourable, just enough so that it will ease out the dish but not total liquid.
     4. Next generously spray your waffle iron with a non- stick cooking spray. Than ladle the batter into a preheated waffle iron. Allow the waffles to firm up in the iron for about 30 seconds with iron lid open, sprinkle on maple bacon crumbles, than swirl on melted Nutella. After approx. 30 seconds close lid and cook the waffles until golden and crisp (be careful not to let the Nutella burn).

      5. Optional :Once waffle is cooked and still warm slather on more Nutella from the jar.

Now it's time to enjoy la fruta (fruit) of your labor!

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