Category Archives: Desserts

No-bake cheesecake

Hello everyone! I haven’t posted for months! I have lots of stuff to talk about with you, but first of all this blog turns two years old today, I can’t believe it’s been two years that I started this blog, my life has changed so much since then, I was homeschooling two years ago and now im going to a regular school which is awesome cause I have new friends and great teachers I love my school, and next year im going to college yay!!!
This past year I turned 18 years old, and here in mexico that means your called an “adult” so I got a job and well I don’t have as many free time as I used to, that’s why I have left this blog very lonely with my job and school its has been getting pretty complicated, but the nice thing is that im going on summer vacations next month so I hope I can do more posting on here 🙂

I wanted to come back with a super easy but delicious recipe that I’ve been making for a long time ago, I think it was one of the first things my mom would let me do by myself soooooo here it is No bake cheesecake!

Ingredients:
1 pie crust ( you can make this by mixing some Maria cookies with melted butter )
1 cream cheese (190 grams)
1 condensed milk
3 lemon juice
1 teaspoon of vanilla extract
Optional: An envelope of gelatin (only if you want the cheesecake a little stiffer.

Preparation:

I bought the pie crust (I know I cheated) but I really wanted to make a very easy dessert 😛

To make the filling: Grab a blender and blend the cream cheese, the lemon juice, the vanilla, and the condensed milk and mix. (If your going to use the gelatin, there are some envelopes with the gelatin powder, mix it with 2 teaspoons of water and then use another 2 teaspoons of really hot water to melt it and throw it in the blender and mix with everything else)

Condensed milk is sooo good don’t feel guilty if you want to lick the can after you pour it all in the blender 😛

Now that is all blended in we’re going to pour the filling mixture into the pie crust.

We’ll even it a little bit so we can put it in the freezer for a couple of hours, I usually make this cheesecake pie at nights so that in the morning they are ready to decorate and of course eat ;).

I decided to decorate it with this:

and that’s about it, we decorate it with some fruit or you can eat it just like that it tastes so good, and I can assure you that everyone is going to want more than one piece of it! 🙂

I hope you guys try this and if you do don’t forget to tell me how it goes! 😀

I also wanted to thank you guys for being my little friends in this journey of blogging, I really enjoy sharing this recipes but I love that people actually email me with questions about the recipes or just comment on my posts, so thank you! 😀

See you guys soon!

Maggie.

Cupcake Pull-Apart Cake

As you may remember I posted a few weeks ago that I went to a class of “Cupcake Pull-Apart Cake” It’s basically just cupcakes with buttercream frosting but the cool thing is to learn how to draw in the cakes.
So I learned and I was so excited I came home with my Hello Kitty Pull-Apart Cake, in the afternoon my cousin came to the house and saw it, she fell in love with the whole concept and told me to make a cake for his son’s first birthday party, I of course said YES! immediately, I sent her some pictures of a few kids characters and she decided that she wanted Mickey Mouse, I bought all the things I needed and I was ready, as the days went by I felt so nervous I mean what if it didn’t come out as planned? It was going to be the first cake I sell, What if they don’t like it? I decided to organize myself so I baked all the cupcakes in the morning, and by the night they were all cooled down and ready for me to decorate them, My mom was looking at me in every move I did, she helped me a lot, but if that wasn’t stressful enough my dad came and he didn’t leave the room until I finished it, It was kind of funny to see my dad that interested about this cake I was making haha, finally at 11:30 P.M I finished the cake.

And it looked like this:

(Sorry for the darkness of the picture I took it with my sister’s phone)

I think it turned out better than I ever thought it would, My Aunt came for it this morning and she was so impressed by it, she took it to my Cousin’s house and she called me to tell me that she loved it!
So I’m really excited about this kind of cakes, I think it’s amazing for kids they get impressed really fast so hopefully all kids love the cake!

What do you guys think? Would you ever make one of this? Maybe I’ll post a tutorial for it, would you guys be interested?

Happy Friday!!!! 😀
-Maggie

Mexican Wedding Cookies

Happy New Year Everyone! 🙂

I struggled to decide which recipe I was going to share with you today.
It’s the first recipe I’ll share this 2012 so it’s important, I thought I would share a sweet recipe.
For me this type of cookie reminds me of Chihuahua where my Aunt Lucy is from, She’d always make this for parties or just family reunions and of course they are delicious.
I’ve seen that people called them “Mexican wedding cookies”, or “Russian tea cookies”, We call them: Bolitas de Nuez or Besos de Nuez, either way they are really good and I’ve been wanting to make them for a long time.
I’m glad I finally gave them a try.

Ingredients:
1 Stick of butter
1/2 Cup of ground nuts
1 Cup of flour
1 Teaspoon vanilla
3 Tablespoons of sugar
1/2 Teaspoon of baking powder

Icing sugar for rolling.

Preparation:
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.

In a food processor ground the nut.


Using an electric mixer, cream the butter and sugar at medium-speed until it is smooth. Beat in the vanilla. At low-speed gradually add the flour and baking powder. Mix in the pecans with a spatula.

With floured hands, take out about 1/2 tablespoon of dough and shape into little balls.

Place onto prepared cookie sheets.

Bake for 15-20 minutes or until light brown. When cool enough to handle but still warm, roll in icing sugar.

Note: If you want you can double the recipe since they go by really fast! 🙂

Source: My Aunt Lucy.

Happy Halloween

Hello everyone! it’s been a while since I haven’t posted anything around here!
But even thought I don’t have a full recipe to share im going to share some pictures of cupcakes I made yesterday.

Strawberry mini cupcakes with cream cheese frosting!

I decided to make this cupcakes for the family since every Sunday we get together.

I made 50 mini cupcakes and decorated them very simple

But then decided to add some candy corn in honor of Halloween, and some chocolate balls for decoration! They turned out so cute!

I’m going to share with you the cream cheese frosting recipe I used.
1 8oz package of cream cheese
1/2 butter stick
2-3 cups of powdered sugar
1 teaspoon of vanilla

Cream together the cream cheese and butter with the mixer on medium speed for about 2 minutes, then add the vanilla and start adding the powdered sugar on low for about 3-5 minutes until it’s all well combined!

Note: Some cream cheese frosting call for milk or heavy cream, I don’t use it because I don’t want the frosting to be more runny than it is.
And I found out that making the frosting before making the cupcakes and refrigerate it makes it more easy to pipe!

Hope you all have a great Halloween!

What are you guys going to be for this Halloween? 😀

 

Rice Pudding

Or Arroz Con Leche

I Love “Arroz con Leche” I find it so delicious it is that kind of dessert you remember eating as a kid, the smell of the cinnamon just brings me back when I’d sit next to my Mom and watch her make it, I would impatiently wait for it to cool down so I could had a big large bowl of it! Most of the times I’d burn myself but It is so good you can’t wait for it to completely cool down! haha.

I’ve had plenty of variations of rice pudding, on fancy restaurants they’ll serve it with raisins and as much as I am a raisins fan, I like my rice pudding simple.

So I thought I’d share my simple version with you guys today!

I made this on thursday and by friday this was gone 😦

So I’ll have to make another batch ASAP! 🙂 haha.

Ingredients:
2 Cups of Rice
4 Cups of Water
1 Can 390 grams Condensed Milk
1 Can 354 ml Evaporated Milk
354 ml Milk
1/2 Tablespoon of Cinnamon plus more for topping
1 Teaspoon Vanilla

Preparation:
In a Pot cook the 2 cups of rice with the 4 cups of water.

When it is Cooked on a Medium-low heat start adding the Evaporated Milk, Normal Milk,

Condensed Milk,

Cinnamon and Vanilla

Stir with a wooden spoon until everything is incorporated and wait for it to boil, turn off the heat and cover the pot.

Wait for it to cool down and you can place it on the fridge for 1 hour until it is cold or you can eat it straight out of the pot!

Both ways it is Delicious!

Yumm-o! Now I want some!!! 🙂

Source: My Mom

Cookies and Cream Bark

So September it’s almost gone, that means that summer it’s almost gone too, I am excited about that, I mean I like summer, I love Ice pops, Ice Cream, flip-flops, But when you live on a city that has a weather of 108° F you kind of miss the fall/winter all the time, I personally love to get to drink a GIANT cup of Hot chocolate, I also love the fact that I can bake in the oven to bring warmth to the house, I mean who doesn’t love that?

Last week I saw Rosie from Sweetapolita Making a “Cake batter & sprinkle bark” I thought that looked so pretty and I found it so creative!

Then I saw Naomi’s from Bakers Royale “Cookies and cream Breakaway” That reminded me of winter you know, white reminds me of winter haha and I immediately thought “I need to make this” I mean what can go wrong?

I had everything in hand White chocolate and Oreos.
I’m so glad i tried this, they are soooooooooooo good! So simple but so tasty!
They’ll take away 20-30 minutes off your time and If you have kids I’m sure they’ll love to help smash the Oreo cookies.

Ingredients:
10 oz. white chocolate or white chocolate chips
10-15 regular size Oreos, plus 2-3 more for topping

Preparation:
Line a 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine.

Pour mixture into pan. Use a spatula to smooth out top.

Finely chop remaining Oreos and sprinkle on top.

Chill for about 10-15 minutes until chocolate becomes solid.

Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork,knife or with your hands.

Note: If you use your hands to smash the Oreos your fingers will get messy…

But that’s the fun part isn’t it ;)? haha.

The only thing that’s left for us now is to have one piece of this bark and think that winter is coming soon! 🙂

Source: Bakers Royale

Outrageous Triple Chocolate Brownies

My sister P- told me she wanted me to bake her some brownies so she could take to work and eat as dessert.
I immediately thought of this recipe that I had bookmarked for weeks and really wanted to give a shot.
“Outrageous Triple Chocolate Brownies” the name says it all right?
I decided to turn the brownies into a mini cupcake form, because they are just so cute haha!
I loved this brownies so much, the making was easier than I thought, and the crackly layer on top? so pretty!
I don’t think im going to need a brownie box to make them anymore! 🙂
My sister loved them and she took some to work today!
I really encourage you to try them you wont regret it!

Ingredients:
6 tablespoons flour
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules(optional)
1/2 cup butter
7oz baking chocolate, divided(about 3/4 cup chocolate chips)

Preparation:
Preheat your oven to 350 degrees. Mix together the flour, salt, cocoa powder, and baking powder in a large bowl. Set this aside.

In a separate bowl, melt together 4 ounces of chocolate with 1/2 a cup of butter. In another bowl, beat together the eggs, sugar, vanilla and coffee granules if using. Slowly pour the hot chocolate and butter in while whisking little by little until it’s entirely incorporated. Make sure not to go too fast as this could cook the eggs if not tempered properly.

Pour the chocolate mixture into the large bowl with flour and mix completely.

Evenly divide the batter between the mini cupcake cups.
Place in the preheated oven and bake for about 15-20 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.

Makes about 24 mini cupcakes.

Thank you Evan for the recipe!
Source: TheWannabeChefEvan

If you guys havent entered the Giveaway for some mexican souvenirs enter now! 🙂

Empanadas Dulces

Or Sweet Hand Pies…

This “empanadas” are really delicious, My Aunt Lucy used to make them all the time, and she shared this recipe with my Mom.
It was until a couple of months ago when my mom and myself gave them a try, I was a little nervous about it, because the recipe calls for beer, I was like what? that’s so weird! I personally don’t like the smell of beer, but really havent got the chance to “hate it” cause my dad doesn’t drink.
So my mom and I bought all the ingredients and made them.
The result? Delicious, really soft and the dough tastes really good, I feel that the sugar and cinnamon play a huge part on it. You can have the fillings that you want! We Filled some with Dulce de leche, and most of the dulce de leche came out of it and made a mess! (they were still delicious though) So I would recommend filling them with Jam. We are making them this weekend and filling them with strawberry, and pineapple jam! So we are really excited!

Ingredients:
1 Kilo all-purpose flour
1 1/2 teaspoons of baking powder
1/2 cup of sugar
1/2 teaspoon of salt
1/2 kilo of shortening
1 12 fl.oz beer we used the heineken brand

For the filling we used: Fig Jam

For the Cinnamon and Sugar:
1 Cup Sugar
1/2 tablespoon Cinnamon (or depending on your likes for cinnamon)

Preparation:
On a bowl add the flour,salt,sugar,baking powder and shortening, cream together and add the beer a little at a time until forming a ball.

Preheat oven to 350°F
Let it rest for about 15-20 minutes covered on film paper.

Now roll some of the dough so you can cut circles and add a little bit of jam, fold in half, press edges together and crimp with a fork. place them on a Pyrex.

Bake the empanadas until golden, 15 to 20 minutes. Roll them in Sugar and Cinnamon

Transfer to a wire rack and let cool, Serve warm or at room temperature.

Source: My Dear Aunt Lucy

Flan

The taste of this flan is pure glory ..
I remember opening the fridge when I was 10 and looking at this flan sitting there calling my name, I would have a slice, and then 1 or 2 hours later I would have another slice, my Mom would ask: “Is this your first slice?” I would look at her smiling and say: “Of course Mommy” haha.
You can’t blame me, this is really delicious.
On wednesday my Mom made this flan for my cousins birthday, but told me we were going to make another flan for us, I was so excited!
I grabbed the camera and told her I was going to take pictures of everything!
The first flan turned out so pretty and it had like a mirror of sugar on top of it! the second one had little cracks, which is totally normal, thats the way I remember it. But if you get luck and yours turn like the first one we made, Sit and admire your gorgeous flan! haha.

Note:
We make the flan using a “Flanera” it looks like this:

Photo Credit: Google

Now I am so happy to give you the recipe.

Ingredients:
1/2 Cup Sugar for the Caramel

1 Can of Evaporated milk
1 Can of Condensed milk
1 teaspoon of Vanilla Extract
3 eggs

Preparation:
Place the sugar on the flanera in a medium-low heat until it becomes caramel with a wooden spoon even the caramel taking care not to burn yourself cause it is pretty hot. Let cool and set aside.

On a Blender add the condensed milk, evaporated milk, vanilla extract, and the 3 eggs.


Blend until smooth.

Pour it into the Flanera

And close it, cover with foil until you see its tightly closed.

(My Mom took this picture 😀 haha)


put in a water bath in a heavy saucepan for 1 and 30 hour on a medium-low heat. (it’s worth the wait).

And there you have it a Pretty and Delicious Flan coming your way! 🙂

Source: My Mom.

Mango Pudding

Or as we call it “Postre de Mango”.

My mom and I found on our condensed La Lechera wrap paper a recipe called “Postre de mango” My mom had bought mangos on the market the other day and we decided we should make it!
I love mango, it’s just a sweet fruit itself!
I love it with some “Tajin” a popular Mexican chili powder, It gives the mango a really good flavor too.

But talking about this Postre de Mango is really easy to make and it’s better served cold. I’ve read about some Mango Puddings out there, but this is not as complicated as them and it has the texture of a normal pudding.
I also wanted to let you guys know that tomorrow im getting some teeth extractions done.
Why? Because im going to get Braces, and I don’t have a lot of space in my mouth for my big teeth, I’m really nervous and anxious!
I mean I shouldnt be nervous all of my 7 cousins from my dad’s family have gotten them, even 2 of my sisters have gotten them, the only ones left are my other sister and myself.
I knew this day was coming since I was 10, I knew I was going to need braces and extractions, then why am I this nervous? I think is just normal for a person to be this anxious I mean, getting some teeth removed it’s a big deal!
The thing that hurts me the most is that im not going to be able to eat anything but soup or yogurt 😦
So this mango pudding is a good choice to have if I need some sugary stuff!

I encourage you to try it 🙂

Ingredients:
4 Mangos
1 14oz Sweet Condensed Milk

Preparation:
Slice the 4 mangos.
I found a great “How to slice a mango” Post on this blog: VeganYumYum You should totally check it out!

Put them in a blender with the condensed milk.

Blend until smooth

Now place them on individual plates.
I love this kind of plates they are so useful!


Refrigerate until served.

Source: Nestlé La Lechera Recipes

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