Coconut Popsicles

This heatwave is unbearable! That's why I've decided to make a new popsicle recipe!!! With coconut!!! Unlike the tropical fruit popsicles I made a while back, these new ones don't last as long before melting because they are so creamy. My son loves them, especially the little bits of coconut he finds as he eats them. We're now in the habit of always keeping a variety of popsicles in the fridge so we always have enough for the whole family on these scorching hot days. Hope you all enjoy them as much as my son does when he gobbles them up!

Until next time, thanks for reading!

Ingredients:

1 can (13.5 onzas) of coconut milk
1 can (14 oz) of condensed milk
1 cup of coconut flakes
1 cup of heavy cream

Procedure:

1. Put all the ingredients in a mixer. Mix well.
2. Put all the mix in the popsicles mold.
3. Freeze through the night.

Put the coconut flakes into the blender.

Add the coconut milk.

Add the heavy cream.

Add the sweetened condensed milk.

Mix well.

Continue mixing until smooth.

Pour mixture into the molds.

Enjoy!

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Tropical Popsicles

I know... it's been a while since I last posted. I've been dancing around the idea of making you tube videos for some of the recipes. Tell me what you think! 

For now... I have an amazing two year old kid, who loves popsicles and everything that's cold. Since he was a baby he's been eating frozen fruits to help him with his teeth. These popsicles don't have added sugar; all the sugar is from the fresh fruit and the yogurt. There are so many combinations that I think my little guy is gonna be very happy for a while, eating his popsicles. 

I hope you guys enjoy this recipe as much as my baby boy! Don't forget to like my Facebook Page! 

Until the next one!

Ingredients:

1 cup of vanilla yogurt 

1 cup of mango

1 cup of pineapple (you could use the ones that come in 100% juice)

1 small banana

1 orange (the juice)

Procedure:

1) Cut the fruits.

2) Put the fruits in the blender.

3) Add the yogurt.

4) Add the orange juice.

5) Blend everything. 

6) Put the mixture in the popsicle molds. 

7) Freeze for at least 4- hours or overnight. 

Cut the pineapple.

 Cut the mango.

 Cut the banana.

Put the fruits in the blender.

Add the yogurt.

Add the orange juice.

Blend everything. 

Mix well.

Put the mixture in the popsicle molds. 

Freeze for at least 4- hours or overnight. 

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Cinnamon Roll Cheesecake

I saw this recipe while scrolling down my Facebook feed. It looked so yummy we decided to make it last weekend. My first reaction was "what do you mean a cinnamon roll cheesecake? How would that even work?" So I took a look and it seemed almost like it shouldn't be able to work, but it looked so tasty... Finally I showed my hubby and of course he said we had to make it. It was easy to make, and the house smelled amazing when we took it out of the oven. The only downside was the unbearable wait for it to cool before we could taste it. Finally came the first bite... it was amazingly good!

Note: the original recipe called for 35 minutes of cooking time, but ours needed an extra 10 minutes. The center should be soft and slightly jiggly when you remove it, but not watery.

Ingredients:

16 oz. of cream cheese, softened

1/2 cup of sugar

1/2 cup of sour cream

1 Tsp. of vanilla extract

2 eggs

1/3 cup of melted butter

1/2 cup of brown sugar

2 Tbsp. of cinnamon

1 canister of refrigerated cinnamon rolls with frosting (for 8 regular sized rolls)

Procedure:

1) Preheat the oven to 325° F. Then beat the softened cream cheese.

2) Add the sugar.

3) Add the sour cream.

4) Add the vanilla extract.

5) Keep mixing until it's smooth.

6) Add the eggs, one at a time until they're full incorporated.

7) Once it's all combined set it aside.

8) In a separate bowl mix together the butter, brown sugar and cinnamon.

9) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

10) Spread the cheesecake batter.

11) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

12)  Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

13) Swirl the mixture in to the cheesecake with a butter knife.

14) Bake for 45 minutes. Or until the edges are firm but the center is still jiggly.

15) Remove from the oven and cool completely. 

16) Top with the icing.  And refrigerate for at least 4 hours. 

Enjoy!

Preheat the oven to 325° F. Then beat the softened cream cheese.

Add the sugar.

Add the sour cream.

Add the vanilla extract.

Keep mixing until it's smooth.

Add the eggs, one at a time until they're full incorporated.

Once it's all combined set it aside.

In a separate bowl mix together the butter, brown sugar and cinnamon.

In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

Spread the cheesecake batter.

Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

Swirl the mixture in to the cheescake with a butter knife.

Bake for 30 to 35 minutes. Or until the edges are firm but the center is still jiggly.

Remove from the oven and cool completely. 

Top with the icing.  And refrigerate for at least 4 hours. 

Now, serve and enjoy!

Madeleines

My husband has been asking me to make him madeleines for quite some time now. I always had an excuse. But he recently took the Bar exam and I promised him I would make them the day after he finished the exam. So the day came and I baked them for him! He was excited and very happy. He loved them. I will probably bake them more often from now on. Hope you guys enjoy the recipe! 

Ingredients:

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup white sugar
1/2 cup all purpose flour
1 Tbsp lemon zest
1/4 cup butter

Procedure:

1. Preheat oven to 375 degrees
2. Butter and flour 12 madeleine molds. Set aside.
3. Melt butter and let cool to room temperature.
4. In a bowl or the stand mixer  beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.
6. Sift flour into the mixture 1/3 at a time, gently folding it after each addition.
7. Add lemon zest and pour melted butter into batter.
8. Spoon batter into the molds.
9. Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Butter the madeleine molds. 

Flour the madeleine molds.

Set aside. Melt butter and let cool to room temperature.

Add the eggs to the bowl.

Beat the eggs, the vanilla and salt at high speed until light.

Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.

Once the mixture is thick and pale and ribbons form in the bowl, start adding the flour, while sifting it.

Sift flour into the mixture 1/3 at a time, gently folding it after each addition.

Add lemon zest and pour melted butter into batter.

Mix and pour in to a jug. It's easier to transfer to the molds.

Spoon batter into the molds

 Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.