Love to Bake!!!!

SOPAPILLA CHEESECAKE

2011-10-01T12:41:00.000-07:00

Adapted from Pillsbury website

Ingredients
2 cans Crescent Rolls
2 (8 oz) packages cream cheese (room temp)
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon
Instructions
Preheat oven to 350
Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
Spread this over top of the crescent roll.
Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
Pour your melted butter on top of the crescent roll.
In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
Bake for 30 minutes until top is golden brown.
Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares.

Have the cake And Flan

2010-04-01T16:39:00.000-07:00

I couldnt believe when I saw the post and it was Flan. I had just taken mine out of the oven . I did the brazilian version of it and my husband favorite.

Igredients:
Custard:
4 eggs
2 cans of condensed milk
2 cans of whole milk
Caramel:
1 cup sugar
1/3 cup water
Mix all the custard igredients on the blender and mix for around 5 minutes untill all incorporated.
In the meanwhile put the sugar and the water on the stove pan until it gets to a light brown color. Use the caramel to coat the bundt pan. And pour custard over it. Put the pan in the oven over 350 degrees. You can use the aluminum foil on top of the pan, this way it wont burn. Mine took 2 hours and 1/2 until I tough it was ready.

So So good!!!!!!!!

COCONUT CUPCAKES

2010-02-06T11:16:00.000-08:00

I am so happy that I decided to make these for a superbowl party Im going tomorrow. They are delicious, moist and so tasty. The only thing its threw me off was the almond extract...Im not a fan at all...But hubby was happy with the results.

I used this recipe and like always Ina always get the best recipes.

I took a couple pictures...But they came out terrible, so instead I will post pictures of my baby girl who is turning 3 months today.

Look like yesterday the day my water broke, 4 weeks before time...I was so scared, and everything turned out ok, eventhough she had to stay in the NICU for a week....she was fine at the end, and today she is this beautiful healthy baby.

Sweet 16 Cake and 33 weeks pregnant!

2009-10-17T13:09:00.000-07:00

I have been baking a lot latelly, but just too lazy to post....Thats what happen when you 33 weeks pregnant and can't take it anymore...I can't wait until its the day of labor..I know it will be lots of pain and etc...But Im ready to see my baby girl.

This weekend I made a sweet 16 cake and came out pretty good....Despite my pregnancy bad mood, I trhow my hubby out of the house and did everything with lots of calm...I used the Buttermilk Cake from Smitten Kitchen website, white chocolate ganache filling and fondant.

Hannah Montana Cake

2009-03-21T16:18:00.000-07:00

Welll....If you have a niece, daugher, grandaughter, you name it. You know how this is...all the girls, Love Hannah Montana....This weekend I had an order for a Hannah Montana cake, so I went on this website and found some good cakes, and just copied a couple ideas. This is how the final project looks likes. The recipe for the cake you can find here

Enchanted Garden Cake

2009-03-16T12:32:00.001-07:00

This cake was so much work. I used this recipe for the yellow cake and used dulce de leche and coconut for filling....My family loved the leftovers at the house, so I think it was pretty good.

YWPWT - Almond Crunch Pumpkin Cheesecake

2009-03-14T16:12:00.001-07:00

This month on You want pies with that our theme was :

"After playing with a few ideas, I've decided on "Herbs and Spices" as the theme. I think there's a lot of possibilities there. Obviously a lot of spices go well with pies (cinnamon, nutmeg, ginger etc) but there's lots of room for creativity: orange-cardamom, chocolate-cayenne, pink peppercorn-grapefruit, etc. And I'm also excited to see what people do with herbs. Pairings like blueberries and fresh mint or strawberries and basil could be delicious, and herbs like lavender and lemon verbena are getting more popular. There are also lots of opportunities for savory pies and tarts with this theme. "

So, I decided to do my famous Pumpkin Cheesecake. This is a big hit on all the parties I do at my house.

1-2/3 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/4 cup PLANTERS Sliced Almonds, chopped

5 Tbsp. margarine or butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup solid pack canned pumpkin

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. pumpkin pie spice

4 eggs

BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.

PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Molten Lava Cake for Valentines!!

2009-02-14T17:06:00.000-08:00

Not such a good idea....This is not my kind of cake...My husband loved it and my friend too. They said it was rich....and yumi...Maybe thats the problem...Im not a fan of too rich, too dark chocolate taste. Still, I gave it a try cause it has such a great presentation and would be great for Valentines. I used Paula Deen Recipe and here it is.I hope you like it!!! Also, if you have a recipe thats its just out of this world, feel free to send to me. Thanks!!

P.S: Sorry about the picture, but the light in my kitchen is that bad!!!!

Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

GUAVA MOMENTUM!!

2009-02-10T06:09:00.000-08:00

I know, You guys probably thinking : waz up with all this guava pies....Well...I really like guava, I think its a great igredient to use....So, this pie I came up with by just mixing a bunch of igredients I really like

Cracker Guava Cream Pie

Igredients:

Cream:

2 cans of condensed milk

1 can of whole milk or skim milk ( really dont matter on this recipe )
2 tbsp of corn starch

2 egg yolks

1 box of saltines crackers.
1 can of guava paste

Cream: Mix all the cream igredients together and Take it to a medium heat on the stove , mixing always until you have a nice crem. You need to mix otherwise will get lumpy, and even if it does, you can still use the blender and it will be ok. Let it cool to room temperature.

Guava: Mix the guava paste with 2 cups of water and let it melt. when melted, reserve.

Assembling: You gonna use enough cream to cover the bottom of the dish, then cover with crackers, then use the guava. You gonna repeat this process, until nothing is left.

It's very nice and tasty. Hope you guys enjoy!!

YWPWT - LITERARY PIE

2009-01-27T03:49:00.000-08:00

Our February Theme on You want Pies with that, chosen by Mary the Food Librarian...."Literary Pie". After thinking over and over, I couldn't find nothing related until I remember that when I used to live in Brazil my favorite dessert was Romeo and Juliet ( cheese with guava ), that's the way they called it because like Romeo and Juliet, cheese and Guava go great together and I thought this was the perfect opportunity to make this again. But instead of just the cheese, I made a cheesecake with a guava cream on top. This is so good, you need to try sometimes.

Ingredients:

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two
To make the crust:
1. Butter a 9-inch springform pan

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

4. Reduce the oven temperature to 325°F.
To make the cheesecake:
1. Put a kettle of water on to boil

2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

3. Put the foil-wrapped springform pan in the roaster pan.

4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
To make the topping:
Get about 2 cups of guava paste and put it on a pan in a medium heat until dissolves, you can add a couple tablespoons of water to make it easy to dissolve . After dissolved, you can spread all over the cheesecake. This is so yummi!!!

2009-01-22T03:50:00.000-08:00

BAREFOOT BLOGGERS - Easy Sticky Buns!!!

This week recipes was chosen by Melissa of Made by Melissa. She chose the Easy Sticky Buns from Back To Basics.This is just delicious, flaky and sweet. I loved it and people at work also. My poor husband didn't even get a piece, because I took to the office and forgot to leave him some. WE dont need it anyways, we already need to loose the weight the way it is. But, I can't stop baking , I just love too much. Anyways, Here is the recipe..

Igredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed3 teaspoons ground cinnamon

1 cup raisins

Directions:
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

TFF - SPAGUETTI ALLA CARBONARA

2009-01-16T03:10:00.001-08:00

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table

My comments on it:
Love it! Love it ! Love it! I made on Tuesday Night and let me tell you, I started a diet the day after....I ate so much of this, that I could consider a SIN...hahaha!!! Anyways...I asked the hubby to take a pic and here it is!

2009-01-13T08:07:00.000-08:00

VERY MOIST CHOCOLATE CAKE by bakeXperience

I dont have any picture yet, because I haven't tried, but her pics looked so good that I think its a good one. I will definitelly try this weekend.

Igredients:

2 1/2 c. cake flour

2 1/2 c. sugar

6 pcs. egg yolks

1 bar butter

3/4 c. cocoa powder

1/4 c. evaporated milk

1 1/2 tbsp. baking soda

2 1/2 tsp. baking powder

1/4 c. mayonnaise or 1 tbsp. vinegar

1 tsp. vanilla extract

Directions:

Cream butter until light and fluffy, add sugar and egg yolks, Dissolve cocoa powder in boiling water, Combine flour mixture (sifted flour, baking powder, baking soda, salt) alternately with cocoa into butter mixture. Incorporate milk in between, Stir in mayonnaise and vanilla. Batter becomes thin, Pour in a greased and lined pan. Bake for 40 mins at 350 F. (I used a 9x13" rectangular pan here. For other pan sizes, make sure to pour only up to 1/2 to 2/3 full so it won't overflow as the cake rises pretty much.)

FROSTING:

Ingredients:

1/2 c. cocoa powder

1/2 bar butter

1/2 c. evaporated milk

1/2 c. condensed milk

1/2 c. sugar

1 pc. egg yolk (optional).

Directions:

Mix all ingredients together while stirring constantly over medium heat until frosting becomes thick and spreadable

CHOCOLATE DESIRE!!! IN need of a good recipe!!! Help!!

2009-01-10T14:47:00.000-08:00

oK...I wanted a good, moist chocolate cake....I started looking online and found a good recipe, but no igredients enough to make the cake, so I cheated and used a box one....and decided to use only the icing from the recipe!!! Let me tell you....The cake was ok, and the icing was way too soft....I could't get it to stay on the cake....You will see on the pics...Pretty Please....anyone out there with a good chocolate cake recipe and the good chocolate frosting also????? I would love that!!!

TFF - Ultimate Cheesecake

2009-01-09T13:44:00.000-08:00

Ok, I did this a while back ( 2 weeks ago ) and let me tell you, BIG HIT. My whole family asked for the recipe and they were impressed how good this cheesecake was. I love Tyler recipes, I think he put so much flavor on everything and thats why I decided to join this group of great people making his recipes from his book or website. You can see the recipe below. I made some changes: I used chocolate ganache instead of blueberry topping. If you want be part of this blog , click here.

ULTIMATE CHEESECAKE

Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Directions:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Top with any ganache recipe that you desire.

2009-01-07T15:38:00.000-08:00

Barefoot Bloggers - "Making banana pancakes, pretend like is the weekend now..." Banana Sour Cream Pancakes

My first recipe from Barefoot Bloggers and it came out great. I loved the texture and the flavor. I think Ina has great recipes and she knows how to entertain. Great personality.

This recipe was chosen by Karen of Something Sweet by Karen and here is the recipe and some pictures:

Ingredients:

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Directions:
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Ok! Ok! The final product didn't look that good....But my pancakes kept burning and never cooking all the way. But still tasted good!!!

Pumpkin Bars by Paula Deen

2009-01-04T14:59:00.000-08:00

I just love Paula Deen Y'all, I think she is so spontaneous and nice and I love the things she cook! I am not a big fan of pumpkin, but with my mother in law coming for dinner I wanted to make something she like, so I went on the website and found this recipe that have great reviews. Hope you guys like it.

Here is the recipe:

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

LOVE BISCUITS

2009-01-04T08:12:00.000-08:00

Ok...I'm a really fan of biscuits...I love them with eggs, jelly, butter of plain. I decided to try and make a couple at the house. I took my BAKING cookbook and started looking. I wanted to do the 1st recipe, but I didn't have all the igredientes needed, so I did the one using heavy cream. It came out good, but I think I would have liked the other one better. Here are some pics! The hubby ate then with strawberry jelly.

COOKIE PIE OR CHARLLOTE!!

2008-12-14T16:17:00.001-08:00

Ok. This is a famous Brazilian dessert. Its very good and sweet. I dont know one person who dont like this, and believe me when I say, its very Yumiii!! I made this for a friend to take to a Christmas Party and I think it was abig hit! Here is the recipe if anybody wants to try !!!

INGREDIENTS:
250 grams of unsalted butter
200 grams of sugas
3 egg yolks
2 cans of cold table cream

1 tbsp of vanilla extract

1 tbs of milk
1 tbsp of cocoa powder
2 pacts of Maizena Cookie

Prepare:
1. With a eletric mixer blend the yolks, the butter and the sugar until you obtain a white pale cream.
2. In the meanwhile take all the cookies out of the bag and prepare the milk with the cocoa powder in a different bowl. Do not dip the cookies in the milk until you have the cream all set. 3. Mix the table cream( without all the liquid ) with the butter cream.
4. Now you can start dipping the cookies in the milk chocolate and start assembling your pie. You will need to use a baking dish.
5. Use the cookies to fill the bottom of the baking dish, then put the cream on top, then the cookies again followed by the cream. You will do this until no more cream its left. You can top this off with chocolate ganache and cumble cookies.

2008-12-07T13:29:00.000-08:00

This cake its a chocahollic ( dont know how to write it ) dream. You can use any kind of chocolate cake and just use the Brigadeiro as a filling and to cover the cake. You can also use any kind of sprinkles....Believe me, this one its a crowd pleaser with anyone. As long as you do a good chocolate cake, the filling its simple and delicious.

Xmas Cupcake

2008-12-05T19:30:00.000-08:00

OK! I made these with some batter I had left. It came out soo flufy and deliciousssss!!! Hope you enjoy! I used a sour cream pound cake that I found here and chocolate ganache as the filling.

Brigadeiro - Brazilian Treat

2008-12-02T11:31:00.000-08:00

INGREDIENTS:
1 can sweetened condensed milk
1 tbs butter
2 tbs cocoa powder (I prefer Nestle or Girardhelli)
chocolate sprinkles
small paper cups
Optional: vanilla extract, or orange extract, or almod extract.
DIRECTIONS:
Mix condensed milk, butter and cocoa powder in a saucepan and cook over low heat, stirring constantly with a wooden spoon. You will know it is ready when the bottom of the pan starts to show when you scrape it with the wooden spoon. Also you will notice the mixture should have become thicker. That is when it is ready. Don't let it become too thick though. Add the preferred extract now if you wish so. You will let it cool on the refrigerator. After that, greese the palm of your hand with just a little bit of butter and roll 1 teaspoon of the hardned brigadeiro into a tiny ball. Roll each ball in chocolate sprinkles and place it in a small paper cup. Fill a whole dish with it and have fun!

2008-12-01T03:45:00.000-08:00

BUTTERSCOTH BROWNIES!!!!

Ok, when I saw the picture on Bakerella, it made me think how good butterscoth was. I never tried before, so I decided to give it a shot and believe me.....It was awesome. My mother in law came here yesterday and she loved the brownie with a scoop os ice cream! I hope you guys try. You can get the recipe here

2008-11-27T06:46:00.000-08:00

Ok! I just made these for Thanksgiving cause my family its coming over and they really enjoy these. I made them pink instead of orange because of my niece...She is a cutie and she loves pink. These are the famous cake balls that we see everywhere now. Thanks for looking and Happy Thanksgiving everybody!

CUPCAKES

2008-11-25T07:00:00.001-08:00

LUAU CAKE

2008-11-25T06:58:00.001-08:00

MY FIRST FONDANT CAKE!!

2008-11-25T06:50:00.000-08:00

FAMOUS PUMPKIN CHEESECAKE

2008-11-25T03:31:00.000-08:00

With Thanksgiving coming, people already start asking about my famous pumpkin pie. I alwasy make around 5 or 6 every year, just for my family. Here is the recipe if you guys want give it a try. I got this one from www.kraftfoods.com.

1-2/3 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/4 cup PLANTERS Sliced Almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
4 eggs

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

2008-11-24T07:23:00.000-08:00

This is a chocolate cups...Inside you can put anykind of filling you want. Key Lime Pie, Strawberry, Chocolate, Butterscoth, White Chocolate, Cheesecake and etc! Very delicious and will look good in any plate!

Carnival /Circus Cake

2008-11-23T14:42:00.000-08:00

OK. For some reason this cake just wasn't easy! I had to make the same cake 3 times. I was trying new recipes...so its never easy. But believe or not, it came out great. Too bad we didn't take any pics from the inside!

Chocolate BomBom

2008-11-20T06:41:00.000-08:00

Ok! This was so easy to make! I used Oreo cookie with cream cheese ( Bakerela Recipe ) and it came out great! I was in a rush, so the lines dont look so good! I am always trying new things! So...whoever want help! send recipes!!

Thanks all!

Blue Cake!

2008-11-16T18:29:00.000-08:00

Poker Cake

2008-11-16T18:25:00.000-08:00

Ok! This cake I was so proud of me and my sister. She is always helping with the decoration, and we always do so good together. This cake was a white cake with pecans and dulce de leche. Great Combination!

Birthday Cake

2008-11-16T18:24:00.000-08:00

Very nice ....I made a 6'' for the 1st time and I though it was completely cute. I will be doing again for sure! Yellow Cake with chocolate buttercream!!! Yumi YUmi!!

Girly Cake

2008-11-16T18:23:00.000-08:00

This cake I made for a friend, and I loved it! Very nice and girly!

Pumpkin Cheesecake!

2008-11-16T18:22:00.001-08:00

Very Good Cake

2008-11-15T18:05:00.001-08:00

Ok! This was just the perfect cake. I copied from Bakerella website. Thansk a lot. This was a life saver. So easy to make, yet so good! I used her recipe to made this cake!

2008-10-21T03:45:00.000-07:00

OK. This cake took us probably 3 hours. Me and my sister were looking at a picture to try and make the same but we ended changing the whole design. We are working to make it better and better. Hopefully the customer like it!!

Key Lime Pie

2008-10-14T12:12:00.000-07:00

Key Lime Pie

1 can condensed milk
2 egg yolks
Juice of 3 lime
1 graham cracker ready crust

Add the condensed milk, lime and yolks in a bowl and beat until all combined. Put the cream on the crust and take to the oven for 20 minutes. Add whipped cream if desired.

My cake experience

2008-10-14T12:07:00.000-07:00

This cake was so easy and fun to make. I actually made a 6'' for the first time and I was impressed on how cute they cute they look! This is actually a chocolate cake with chocolate & strawberry buttercream. TFL!

My first enter..

2008-10-14T11:54:00.001-07:00

Well, I dont know exaclty what it got me to start writing, maybe I want share with people the love for baking anything. I am in the process of starting to learn to bake cakes and Im really excited