Friday, December 7, 2012

Last ONe.

Well, I got to say that this class was fun.  I enjoyed interview people that I had never met in my life.  I enjoyed taking photos of random people at the carnival and feeling like a complete stalker.
I enjoyed blogging -.-

But now I have to say goodbye and hope everyone has a great christmas break!

Besos,
~lani

Sangria!!!!


  • ½ lb of fresh strawberries
  • 1 apple
  • 1 ounce of fresh whole basil leaves
  • 1 bottle of Cline Cellar's Cool Climate Chardonnay
  • ½ cup organic sugar
  • 1 cup of club soda
  • 1 cup of white grape juice
Directions:
1. Trim and thinly slice the strawberries.
2. Slice and dice the apple into very small bits.
3. Score the basil leaves with a fork. I did this instead of cutting the leaves into strips as I did not want my guests choking on basil while trying to enjoy this drink. Simply just rub the basil leaves gently with a fork in order to release their flavor in the sangria.
4. Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You'll see it turn a bit red.
5. Add the club soda first and then the remaining liquids. Stir well and serve.

PHILADELPHIA Vanilla Mousse Cheesecake

Who doesn't love cheesecake :O

Ingredients:
40
 NILLA Wafers, finely crushed (about 1-1/2 cups)
3
Tbsp.  butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1
cup  sugar, divided
1
Tbsp.  plus 1 tsp. vanilla, divided
3
 eggs
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

HEAT oven to 325ºF.
MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

kraft kitchens tips

SIZE-WISE
Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.
VANILLA BEAN MOUSSE CHEESECAKE
Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
SPECIAL EXTRA
Garnish with fresh berries just before serving.


Protein Frappuccino





    Ingredients:
    1 tsp to 1 Tablespoon instant coffee granules
    3/4 cup nonfat Milk
    1/4 cup Belgian Chocolate Toffee Creamer (liquid)
    1 scoop Chocolate Whey Protein Powder

Directions:
Place all ingredients in a blender and blend until smooth!

Lemon Brownies - Ooohhh la la!


This is to die for<3 b="b">


Ingredients:
Brownies:
3/4 cup all-purpose flour 
3/4 cup granulated sugar 
1/4 teaspoon sea salt 
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze:

1 rounded cup powdered sugar
3 tablespoons lemon juice
3 teaspoons lemon zest
Instructions:
Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.
Zest and juice 2-3 large lemons depending on what size they are; set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake or the bars will be dry.
When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. You can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.

Berry protein smoothie

For all you protein healthy lovers out there, this one's for you!!

Combine ½ cup skim milk or soy milk, a 6-ounce container nonfat vanilla yogurt, ¾ cup fresh or frozen berries, and a few ice cubes in a blender. If you like, toss in a scoop of protein powder for an extra hit of protein.


Candy Cane Cranberry Cocktail

I think this drink is very original and I want to try it :)




Ingredients:
1 part vodka
1 part cranberry juice
1 part sierra mist
Candy Canes, crushed
Cranberries or Candy Canes Garnish (optional)

Combine all of the ingredients in a large pitcher.  To serve, dip the rim of the glass in water, then into crushed candy canes.  Shake cocktail mix with ice, then strain into glass.  Serve with cranberry or candy cane garnish.

Crush up the candy canes.

Y listo :)


Vanilla Bean Scones

Have you guys ever tried the petite vanilla scones from Starbucks??
Well, you can make your own with this simple recipe, just follow these steps :)
Ingredients:

2 cups plus 1/4 cup all-purpose flour
1/4 cup vanilla sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 tablespoon of vanilla bean paste

1 tablespoon of vanilla bean paste1/2 cup confectioners' sugar
2 tablespoons of cream or milk

Directions:


In a mixer, combine flour, vanilla sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs, whipping cream and vanilla bean paste with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.
Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter.  Cut the disk into 6 pieces like a pie.   
Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes. 
To make the glaze, stir together cream, 1 tablespoon of vanilla bean paste and powdered sugar.
Ice them with spoonfuls of the glaze while they're still hot.



Blueberry Cheese Rolls


I'm tired.. here is another recipe that I haven't tried but I will soon.  
Here you go...


Ingredients

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1/2 cup  blueberries, divided

Directions
Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.



Cookie Dough Bites


I don't know anyone who doesn't like chocolate chip cookie dough. These are the perfect treat for dough lovers made without eggs and bite sized.  I love love love this recipe.  You should try it too!!!
Here it goes.... 



Ingredients
    1 cup salted butter, softened
    1½ cups packed light brown sugar
    1 teaspoon vanilla extract
    2 cups flour
    6 ounces miniature chocolate chips 
Directions
  1. Cream butter and sugar together.
  2. Add remaining ingredients and mix well -- use your hands to get it together the best.
  3. Roll into 1-inch balls.
  4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
  5. Let stand at room temperature for about 10 minutes before serving.
  6. Store in the refrigerator.

Jalapeno Cream Cheese Crescent Poppers



  • 1 package Cream Cheese (8 Ounce Package)
  • 4 ounces, weight Canned, Diced Jalapenos
  • 1 Tablespoon Sugar
  • 8 ounces, weight Tube Refrigerated Crescent Rolls

  1. Preheat oven 375 degrees F.
  2. Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. I like to add a little more than half, maybe 3/4 of the can, but I like a little kick so it’s up to you.
  3. This is the type of jalapenos I can get at my local grocery store. They are diced up really fine and work perfectly. But if you prefer to use fresh jalapenos, then go for it. I just didn’t want to get my fingers all spicy in case I need to rub my eyes anytime soon.
  4. To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. To me, this sugar addition is important. I like the sweet, spicy taste. The sugar is not overwhelming, it’s just the perfect accent. I mean really, anyone can add cream cheese and jalapenos to a crescent roll, but not everyone adds sugar. It’s our little secret.
  5. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well.
  6. This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.
  7. Set your bowl of cream cheese jalapenos aside for now.
  8. Open up your tube of crescent rolls and place on your cutting board.
  9. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.
  10. With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)
  11. Get to spreading.
  12. Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.
  13. Once it’s all rolled up, you will need to cut your log into 16 pinwheels.
  14. Don’t be nervous, I’m not very good at math, but I’ve found a really easy way to do this so it all comes out evenly.
  15. Get a sharp knife. Really sharp if you have one.
  16. Cut your log right in half. Now you should have two logs. Then cut those two logs in half, and now you should have four logs.
  17. Get the idea? I’m so smart, I amaze myself sometimes.
  18. So now you should have four logs.
  19. Now, cut these dolls in half and now you have eight smaller logs.
  20. I bet you didn’t think you were gonna get a math lesson did ya?
  21. Now of course, last but not least, cut these little sweet-ums in half.
  22. You now have 16 pinwheel poppers.
  23. Note: This is where you could refrigerate these little guys if you wanted to make them ahead of time. Then just bake them right when the gang is getting antsy.
  24. Place your 16 poppers, laying face up, on a cookie sheet that has been sprayed with Pam. Don’t forget this step cause you sure don’t want to be prying off your stuck-on poppers in front of your guests now do ya?
  25. Make sure you face them up, with the cream cheese facing upward.
  26. Pop these into the oven for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.
  27. Once your first batch is in the oven, get to spreading and rollin and cutting and cooking the other rectangle. Man I’m bossy.
  28. Once they are done, immediately slide them off the cookie sheet, onto a plate, walk that plate into your crowd of hungry guests, and hear the oohhs and ahhs.
  29. Then watch these poppers, pop, one by one, into the mouths of your ever thankful house guests.



Cherry Cupcakes with Cherry Almond Buttercream Icing

I haven't tried this recipe yet, but I will surely give it a try!!

You will need:

  • 1 white cake mix (prepared as directed)
  • 1 teaspoon of almond extract
  • 6 bing cherries, pitted and finely minced
  • 2 sticks of butter, softened
  • 4 cups of powdered sugar
  • 6 bing cherries, pitted and finely minced
  • 1 teaspoon of almond extract
  • 1 tiny drop of red food coloring

Prepare cupcake batter as directed.  Before scooping into cupcake papers, add almond extract and minced cherries.  Stir together.  Scoop cupcakes into cupcake papers/tins and bake as directed.

For frosting, put butter into your KitchenAid fitted with the paddle attachment.  Whip for 30 seconds until smooth.  Add powdered sugar and stir together slowly until it has all incorporated.  Add cherries, almond extract and food coloring.  Whip for 5 minutes on high until light and fluffy.  Add more powdered sugar to thicken, or milk to thin to desired consistency.  


Pineapple Vanilla Flirtini with Pomegranate Seeds :)

I don't drink alcohol.  Well, I've only drank like 2 margaritas in my lifetime.. and they were virgin -.-
BUT!!!  I found this delicious drink recipe and oh-emm-geee! You guys have to try it, like for reals.

You will need:


  • 2 cups of Pineapple Juice
  • 1/2 cup of Vanilla Vodka
  • 2 cups of Champagne or Sparkling Wine
  • Pomegranate Seeds


Stir together Pineapple juice, vodka and champagne.  Shake in ice before serving.  Top with Pomegranate seeds.  

And... VOILA!! 



Cheers.... 

Monday, December 3, 2012

Blueberry Cream Cheese Cupcakes


These Cupcakes are a dream.  They have an amazing flavor aided by a good dose of vanilla blueberries. The cream cheese frosting elevates these cupcakes from ordinary to extraordinary. The frosting is also very thick.  You  have to try them.  Here's the recipe :)

"Any cupcake consumed before 9am is technically a muffin." ~ Brian P. Cleary


Yields about 18 cupcakes
Blueberry Cupcakes
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
3/4 cup (169 grams) granulated sugar
2 large eggs
1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
1/4 cup (59 ml) vegetable oil
1 tablespoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
1 1/2 cups (340 grams) fresh blueberries
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.
Cream Cheese Frosting
8 ounces (227 grams) cream cheese, room temperature
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3 cups (375 grams) powdered sugar
In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.
Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.

Saturday, December 1, 2012

White Chocolate Gingerbread Latte

Hello my fellow classmates,

It's December already, and it's supposed to be cold... -.- yeah...
Since the semester it's almost over, I've been going to Starbucks to do homework and stuff.  Something you need to know about me is that I looooooooove COFFEE..
I love love love it.
However, I don't really think Starbucks makes good coffee, I still don't know why they are so popular, I've tasted better, waaaaaayyyy better, Starbucks is... blah!
Anywho, one of their popular Christmas drinks is the Gingerbread Latte.
Well, today I'm going to tell you how to make your own

WHITE CHOCOLATE GINGERBREAD LATTE ;)

It will taste better than Starbucks ;)

What you need:

1 cup strong brewed coffee
· ½ cup milk· 5 tablespoons DCD Spiced White Sipping Chocolate· 2 dollops whipped cream· 1 tablespoon DCD Chardonnay Caramel Sauce, for drizzling Liquid Refreshments

Directions:

1. Pour coffee and milk into a microwaveable container and heat in the microwave until warm. Stir in Sipping Chocolate until completely melted and smooth.
2. Pour into 2 coffee mugs. Dollop with whipped cream, and drizzle with Caramel Sauce.

...AND...


ENJOY!!!!




Tuesday, November 20, 2012

Healthy Snack.

Yo people.

The other day I was being lazy at home and I didn't have anything in y fridge to munch on.  Then I remembered that I had found a recipe on Pinterest.  As a Mexican, I looooooove avocado.  It's my favorite, but I don't like eggs.  I still decided to give this recipe a chance.

Baked Eggs in Avocado 

You are going to need:

  • Avocados
  • Eggs
  • Salt
  • Pepper

  1.  Take a thick slice of avocado (leave the skin on) and remove the nut, hollowing a little extra room into the space left in the middle (I used a shot glass as a kind of cookie cutter). 
  2. Place an avocado slice in a lightly oiled pan and crack in an egg then stick in the oven at 350 and let cook for a couple of minutes (cover with foil if you don't like your eggs a little runny). 
  3. Finish by seasoning as you like – I just used salt and pepper.
~ ENJOY ;)

Wait for my awesome Thanksgiving Fruit Salad COMING SOON :P

Thursday, October 25, 2012

Healthy Breakfast! (:

Hello everybody,

So lately I've noticed that I've been gaining weight :( and it's freaking me out.  The thing is that I eat too much sweets.  I love cupcakes and any type of pastries (as you all probably know by now).
Therefore, I am trying to cut back on the bad sugars and eat more "good sugars".
Maybe you should ignore me, I don't know what I'm saying -.-
Anywho!!
The only thing I always have for breakfast is a dumb protein shake that my mom always makes for herself.   It's the only thing that I eat for breakfast because I don't really have time to eat in the morning because I always wake up late and take a long time to get my stuff ready for the day.
I got bored of having the same protein shake every morning and decided to change my diet a bit, so I tried this delicious recipe that I got from Pinterest :)

Oatmeal with Strawberries :)

Ok let's do this:

Ingredients:

  • 1/2 cup Quaker Oats
  • 1 cup water
  • Strawberry slices (as many as you want!)
  • Chocolate chips (optional)
  • Honey (as much as you want!)
ok, in your microwave heat the oats and water for about 2-3 minutes.  Add as much honey as you'd like, if you don't like honey then Stevia is a good choice, it's a sweetener that doesn't get you fat! :D ha.
Add your strawberries and chocolate chips and...

ENJOY!!!


LOVE, 




Sunday, October 21, 2012

Brownies in a mug!!

Well hello everybody!!
I haven't blogged for a while, so I gotta step up my game!
So, I don't know If I have mentioned it before but I l.o.v.e. Pinterest!!  I have gotten most of my recipes from this awesome website.. If you haven't heard of Pinterest... get an account like right NOW!
Anywho, one of the recipes I tried I got it from this same website and they are...

drumroll....

BROWNIES IN A MUG!

'pa la dieta..

Ok, so you will need:


  • 1/4 of sugar
  • 1/4 of flour
  • 2 tbsp of cocoa
  • pinch of salt
  • 2 tbsp of olive oil
  • 3 tbsp of water
  • ice-cream (optional)
  • And of course, your favorite mug (:
First, get your mug add all dry ingredients such as the sugar, flour, cocoa and salt.  Mix them a bit.  Then add the olive oil and water.  Mix it until it's very consistent.  Beat it.  Beat it hard.  Put it in the microwave for 2 minutes.  No more.  No less.  Be careful with your mug because it's HOT!  Add a scoop of your favorite ice-cream!  You can useFrozen Yogurt which is supposed to be low fat -.-

And there it is, your brownies in a mug!!!

ENJOY<3 div="div">

I did not take this photo.


Love, 




Saturday, October 6, 2012

Healthy Protein Cheesecake :)

Hello my lovelies!
So I'm still in the "healthy mood."  This is one of my parents favorite desserts, and I kid you not.. this stuff is delicious!  If you are a sucker for cheesecake like me (Actually, I'm a sucker for anything cheesy) then you will love this recipe.  It's very simple to make and doesn't take much time.
I actually found this recipe on Pinterest and decided to try it especially for my mom, since she loves sweets for decides to avoid them.  She doesn't feel guilty when she eats this!  
Ok, let's get this cheesecake started!!

Ingredients:



  • 1 cup of nonfat plain greek yogurt.
  • 2 tbsp of nonfat cottage cheese
  • 1 tbsp of whole wheat flour
  • 1 whole medium lemon
  • 2 fresh organic eggs
  • 1/4 of vanilla whey protein
  • 1/4 cup Stevia
  • 1/2 cup berries

Crust:


  • 1/2 cup of walnuts
  • 6-7 pitted medjool dates
DIRECTIONS:
1. Make the crust: blend the nuts and dates together in a food processor. It should turn into a crumbly gravel. If you don’t habe walnuts, you may experiment with other nuts, but I cannot assure you that they will stick together as well as walnuts do! The stickiness from the dates should hold the bits together.
2. Scoop about a tablespoon of the crumbly mixture into the bottom of the cupcake pan. This will be your cheesecake crust. You can spray the cupcake pan with PAM beforehand, but i found later that it didn’t stick very much anyway. So this step is unnecessary if you have a new slick pan.
3. Using your fingers, press the crumbles down so that it becomes a dense layer, almost like the graham cracker layer of a real cheesecake! (I learned this from eating raw vegan cheesecakes.) If the crunbles keep sticking to your hand, try spraying your finger tips with PAM. Or spray the bottom of a rounded spoon and press with that.
4. Next, make the liquid cheesecake mixture: pour everything into a blender and give it a whirl for about 15-20 seconds or until smooth. You may taste test this to see if it tastes ok.
5. Pour the mixture on top of the crust about 3/4 of the way full.
6. Throw a tiny handful of berries (I used blueberries) into each tin. This is about 6-7 berries.
7. Bake at 325F for about 20 minutes and until tops are no longer liquidy.
8. Take out, eat, and enjoy! I promise you will love this. I just had the urge to make mini cheesecakes today and this is the exact recipe and ingredients I used.


On this recipe, I did't make the crust part.  It was more calories if you do the crust, and we are trying to make a healthy recipe right? :))
Let me know if you try this recipe! And I hope you like it :)

Bake away!