Peachy Pear Cobbler 

Peachy Pear Cobbler 



Red Velvet Waffles with Cream Cheese Icing

My mom claimed that she only wanted one thing for Mother’s day: RED VELVET WAFFLES. She doesn’t usually eat sweet and savory foods, so I was happy to oblige.  :D

Red Velvet Waffles
(Makes about 8 Belgian Waffles)

Waffle Ingredients:

  • 2 cups all purpose flour
  • 4 tablespoons cocoa powder (I lost count and used five!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup white sugar
  • 1/3 cup brown sugar (or use white sugar)
  • 1 tablespoon vegetable oil
  • 4 oz melted butter ( or ½ stick)
  • 1 3/4 cups cold buttermilk (or milk with 1 teaspoon lemon juice added)
  • 2  eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
Cream Cheese Icing:
  • 1 tablespoon melted butter
  • 3oz softened cream cheese
  • 2 tablespoons confectioner’s sugar (powdered sugar)
  • Pinch of cinnamon

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Moist Very Vanilla Cupcakes

My mission was to perfect a vanilla cake recipe comparable to my chocolate cake recipe. People would always ask me if I made ‘plain, regular, vanilla, or yellow’ cake, and I was tired of saying no. I don’t like dry, crumbly cake. I need my cake to be soft and bursting with flavor. I think I finally got it right.

Moist Very Vanilla Cupcakes (Makes 24-30 cupcakes or one 9 x 13 sheet cake)

Ingredients

3 cups flour

1 cup white sugar

1 cup brown sugar 

1 cup unsalted butter (room temperature or partially melted) 

2 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

3 heaping tbs mayonnaise

1 1/3 cup butter milk

3 tsp vanilla extract (Yes… This is not a typo!)


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My vanilla cupcakes! I was in the middle of icing them. YUM

My vanilla cupcakes! I was in the middle of icing them. YUM



sequin-stuffed:

Working on another bean soup.
Simple to prepare
Easy to digest
Healthy, tasty and filling
Cheap, cheap, cheap!

Got several requests for a recipe! Here it goes:
Po’Boy Bean Soup
This take on a hearty soup was conceived when I was stuck in my apartment during a snowstorm. I was living in Maryland and had very little money for groceries; I only bought food on sale, and shopped biweekly because the store was far. 
To keep this recipe frugal, purchase dried beans in bulk when they are on sale at your local market. Often, you can find 1lb bags of beans for under $1, which is more bang for your buck than salted, and random chemical-ized canned beans. Maybe I’ll make a post about pantry staples?
This recipe is vegan, but can be used to make any clear-broth soup base with minor modifications, such as adding noodles, or cooked chicken.
Two quick conversions to remember:
1 cup dry beans = 3 cups cooked beans
1 cup dry beans = 2 cups liquid
Ingredients:
2 cups assortment of three or four varieties of dried beans and peas (Easy to find beans and peas include Black Beans, Kidney Beans, Split Peas, Garbanzos/Chickpeas, Navy Beans, Black Eyed Peas, Lima Beans, Pink Beans, Pinto Beans, White Beans and Lentils)
1 can diced tomatoes (optional)
1 8-12oz can tomato soup (can be substituted with low-sodium vegetable broth or omitted for 1 cup water)
7 cups of water (can be substituted with low-sodium vegetable broth)
6 cups water (for rapid boiling of beans)
2 tbsp Cayenne Pepper (for heat- optional)
1 clove roasted garlic (or 2 tbsp garlic powder)
Salt and Pepper to taste

Directions:
Sort and rinse beans under warm water using a strainer. 
Allow beans to soak in six cups of water over night. For a quicker soaking method, pour rinsed beans into a large dutch pot filled with six cups of water. Bring beans to boil for three minutes; remove from fire and allow beans to sit for 1 hour.
Strain beans out of sitting water, and bring 7 fresh cups of water or vegetable broth to boil. Add beans and reduce heat to simmer. Allow beans to simmer for 1 - 1.5 hrs on low heat. After 1 hour has passed, stir in diced tomatoes, sauce, and all spices.
Serve warm with bread or crackers.

sequin-stuffed:

Working on another bean soup.

  • Simple to prepare
  • Easy to digest
  • Healthy, tasty and filling
  • Cheap, cheap, cheap!

Got several requests for a recipe! Here it goes:

Po’Boy Bean Soup

This take on a hearty soup was conceived when I was stuck in my apartment during a snowstorm. I was living in Maryland and had very little money for groceries; I only bought food on sale, and shopped biweekly because the store was far. 

To keep this recipe frugal, purchase dried beans in bulk when they are on sale at your local market. Often, you can find 1lb bags of beans for under $1, which is more bang for your buck than salted, and random chemical-ized canned beans. Maybe I’ll make a post about pantry staples?

This recipe is vegan, but can be used to make any clear-broth soup base with minor modifications, such as adding noodles, or cooked chicken.

Two quick conversions to remember:

1 cup dry beans = 3 cups cooked beans

1 cup dry beans = 2 cups liquid

Ingredients:

  • 2 cups assortment of three or four varieties of dried beans and peas (Easy to find beans and peas include Black Beans, Kidney Beans, Split Peas, Garbanzos/Chickpeas, Navy Beans, Black Eyed Peas, Lima Beans, Pink Beans, Pinto Beans, White Beans and Lentils)
  • 1 can diced tomatoes (optional)
  • 1 8-12oz can tomato soup (can be substituted with low-sodium vegetable broth or omitted for 1 cup water)
  • 7 cups of water (can be substituted with low-sodium vegetable broth)
  • 6 cups water (for rapid boiling of beans)
  • 2 tbsp Cayenne Pepper (for heat- optional)
  • 1 clove roasted garlic (or 2 tbsp garlic powder)
  • Salt and Pepper to taste

Directions:

  • Sort and rinse beans under warm water using a strainer. 
  • Allow beans to soak in six cups of water over night. For a quicker soaking method, pour rinsed beans into a large dutch pot filled with six cups of water. Bring beans to boil for three minutes; remove from fire and allow beans to sit for 1 hour.
  • Strain beans out of sitting water, and bring 7 fresh cups of water or vegetable broth to boil. Add beans and reduce heat to simmer. Allow beans to simmer for 1 - 1.5 hrs on low heat. After 1 hour has passed, stir in diced tomatoes, sauce, and all spices.
  • Serve warm with bread or crackers.


Working on another bean soup.
Simple to prepare
Easy to digest
Healthy, tasty and filling
Cheap, cheap, cheap!

Working on another bean soup.

  • Simple to prepare
  • Easy to digest
  • Healthy, tasty and filling
  • Cheap, cheap, cheap!


Biscuits

Biscuits



Today’s Dinner

Po’ Boy Bean Soup

Amazing, buttery soft cornbread



My ‘Famous’ Chocolate Cake

I got greedy and decided why not? (As you can see, I didn’t even reach for a proper plate. Or a fork.) This is supposed to be my birthday cake, but knowing me, it’ll be gone before tomorrow. 

I was going to make frosting, but I didn’t have unsalted sticks of butter on hand. Plus, I’m a big fan of buttercream or white whipped frosting; I haven’t made either by hand. Instead, I dusted confectioner’s sugar on top and called it a day.

I would share but errah… 



Food Fotos

Chocolate Chunk Cookies

Food Fotos

Chocolate Chunk Cookies



Foodie Fridays: Baked Ziti

This simple baked pasta should be a staple in your home. It’s quick, it’s easy, it’s HUGE, and it lasts. All you need to add is your choice of vegetables steamed, sauteed, boiled, or raw. Also, this recipe can be made healthier if you follow the modifications in italics.

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Food Fotos:

Breakfast. Buttermilk Belgian Waffles, Andouille Sausage, Cheddar Omlet

Food Fotos:

Breakfast. Buttermilk Belgian Waffles, Andouille Sausage, Cheddar Omlet



Food Fotos:

Leftovers. Baked Chicken Thigh, Garlic Asparagus, Buttermilk Biscuits

Food Fotos:

Leftovers. Baked Chicken Thigh, Garlic Asparagus, Buttermilk Biscuits



Food Fotos:

Garlic-Rosemary Potato Chips, Sweet Peas and Carrots, Pan-seared Jerk Tilapia

Food Fotos:

Garlic-Rosemary Potato Chips, Sweet Peas and Carrots, Pan-seared Jerk Tilapia



Foodie Fridays: Cubana-Africana Empanadas

I learned how to make empanadas in middle school with my Cubana/Dominicana Spanish instructor. I’m not Latina, so I’ve added the ‘Africana’ since my recipe is not authentic. lol I’ve always switched up the fillings, but I always make the dough by hand. This recipe takes about an hour to prepare and twenty minutes to bake. Have one of your favorite albums ready to play when you begin.

Do not read further if you care about calories, cholesterol, or salt. Sorry, but sometimes we have to indulge. The dough and filling can be made vegan very easily. :D

Click for recipe.

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