Thursday, September 5, 2013

Hello out there...Its been a great while since I last posted!
But, I'm back and ready to share what I've been up to.
For starters, I was working on what would have been our Mama's 77th Birthday!
This was my first try at making high heel shoes...which Mama loved!


 The first shoe I made was the purple one, and I wasn't really happy with it; so I made the black 
one...I was OK with it, but not thrill. I went to bed and realized Mama's favorite color was fiusha and got up and started making it. Not to mention her favorite brand was Bandolino, you know I had to make the label as well. 

I'm not by any means a professional but i'm not intimidated and will give it all I've got...Specially if its for someone close to my heart like my Mama is!     

Thursday, February 7, 2013

These are so Yummy....you'll come back for more!

What you'll need...
 
A package or 2 of Pillsbury sugar cookie dough
Mini cupcake liners
Dark chocolate chips
1/2 cup nuts chopped in food processor (optional)
1/2 cup coconut shavings (optional)
1 large Instant Chocolate Pudding mix
1 large Instant Vanilla Pudding mix
1 can coconut milk ( I used La Fe)
Heavy cream or half and half
Fill liners with 1 one of the pre- cut cookie dough and bake for 20 minutes.
Remove from oven and immediately using a wooden spoon make a hole in center large enough to allow for filling. set aside and allow to cool, before filling them.

Melt chocolate chips in microwave about a minute...stir in between until melted

Immerse the cooled cookies tops and code with the melted chocolate, then turned onto the nuts or onto the coconut mixture and allow to sit for about 10 minutes...just long enough to allow the chocolate and nuts to stick a little, so that when filling them the chocolate and nuts don't run into the filling.
 
You can fill it with your favorite toppings....I however  filled mine with the following:
Vanilla Instant pudding, I followed the instructions on the instant pudding package, with the exception, I used the whole can of coconut milk on the vanilla pudding and 1 cup of heavy cream,on the chocolate one, I did 2 cups heavy cream and 1 cup milk. It gives it such a smooth like texture
If it appears to be to stiff,  add a little milk until desired consistency is reached.

I also filled some chocolate instant pudding mix and used heavy cream instead of regular milk.

Finally...I filled some with raspberry preserve.

Tuesday, January 1, 2013

Gluten Free... Acorn Squash Delight!



1 Kabocha Squash
1 Tbsp. Sofrito
1 tsp. Fresh crushed garlic
1 tsp. Olive oil
Salt
Pepper

Season:
Cut the squash in half and remove seeds.  Mix sofrito, garlic, and olive oil in a small bowl, adding salt and pepper to taste.  Rub mixture onto the flesh of both halves of the squash.  Cover squash halves and refrigerate for a minimum of 2 hours to allow the seasoning mixture to marinate thoroughly.

Cook:
Remove the squash from the refrigerator and allow to sit at room temperature for 10-15 minutes, while the oven preheats to 350 degrees.  Roast the squash uncovered for 30 minutes, or until fork tender.

Enjoy:
Serve as is or sprinkle Parmesan cheese. For a hardier meal add grilled chicken or  whatever your heart desires, and enjoy! 

Tuesday, April 10, 2012

OMG....Raisin Bread


OMG...It’s been years since I’ve made this bread!
It takes me back to Saudi Arabia when my Papa bought me my first bread maker.
I love that Papa!

This bread is so easy, especially when making it with bread machine!
Add the ingredients to the bread maker in the order listed:

1 cup warm water (not hot)
2 1/2 cups flour 

2 Tbsp dry milk
1 1/2 Tbsp brown sugar
1 1/2 tsp salt
1 tsp Cinnamon

2 Tbsp. butter diced
1 packet dry fast acting yeast
2 Tbsp flaxseed
1 cup raisins

Select sweet bread on your bread maker and go about your business.  Before you know it, the sweet aroma will fill your home.