Archives for category: Fruits

This is one of the most fun desserts I have baked with the Venezuelan mafia and one of the most delicious desserts I have ever tasted, especially the frosting! It is a lot easier to eat than individual strawberry shortcake so try out this recipe and enjoy!




  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla


  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries


IMPORTANT: Be sure to use a cake pan that is at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

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Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.


Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.


Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.


Finger lickin’ good!

Slice cake in half through the middle.


Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.


Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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A lot of the cooking utensils I have are from Pampered Chef but this is the first recipe of theirs I have posted. The cream filling was the perfect addition to the strawberries and chocolate combination! Enjoy!


  • nonstick cooking spray with flour
  • 1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients on the box)
  • 2 square (1 oz/30 g) white chocolate for baking
  • 2 tbsp (30 mL) milk
  • 8 oz (250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1 cup (250 mL) thawed, frozen whipped topping
  • 1 pint small strawberries, sliced


Preheat oven to 325 degrees F. Spray cups of mini-muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan 2/3 full. Bake 14 minutes or until edges are set. (Do not overbake). Remove pan from oven; immediately press tops of brownies to make indentations.


Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.


Pipe cream cheese mixture into brownie cups; top with strawberries.


Refrigerate 1-3 hours before serving.Image

This is one of my go-to recipes because I always have bananas to spare but this Rachel Ray recipe in particular is the best one I’ve tried so far! Cristina and I had a blast making these and there was plenty to share 🙂


  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Pre-heat the oven to 350°F . Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand). In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.



My mom’s great French friend, Carole, came over to teach us how to make Madeleines! It was a new recipe for all of us but they came out absolutely perfect! Bon appétit!


  • 4 eggs
  • 300 grams flour (2 2/3 cups)
  • 300 grams sugar (1 1/3 cups)
  • 300 grams melted butter (2 2/3 sticks)
  • 2 organic lemons (peel only)
  • 1 teaspoon baking powder

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Preheat oven to 375 degrees. Mix all ingredients together with a hand mixer.

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Lightly oil the madeleine molds and pour madeleine batter into molds.

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Bake for 12 minutes until reaches a light golden color.


Different molds take different times to cook so be sure to check progress with the oven light.

Merci, Carole!


Then Cristina and I tried doing them in smaller molds and even though we put too much batter, they still tasted great!

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Not so long ago, I went to visit my great friend Roselyn as she awaited the birth of her beautiful baby girl, Hannah Sophia! We decided to make the wait sweeter by making some lemon bars with her  friend Cassie. The lemon bars were delicious, but nothing compares to the beauty of Roselyn’s new baby girl! Congratulations again!



  • 16 Tbsp (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 cup all-purpose flour
  • 1/2 tsp. salt


  • 4 large eggs
  • 2 large egg yolk
  • 2  cup sugar
  • 2/3 cup lemon juice (or lime juice for Key Lime bars)
  • 2 tsp. grated lemon zest (or lime zest for Key Lime bars)
  • 4 Tbsp. all-purpose flour
  • Confectioner’s sugar, for dusting (optional)

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  1. Preheat oven to 350 F. Line a 9×13 in. baking pan with foil, leaving a 2-inch overhang. Mist foil with cooking spray.
  2. Make crust: Using an electric mixer on medium-high speed, beat together butter and sugar until light, about 2 minutes. Add flour and salt and beat until just blended. Press crust evenly over bottom of prepared pan. Bake until firm and light golden around edges, 20 to 25 minutes. Let cool slightly on a rack.
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  3. Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lemon juice and lemon zest. Fold in flour until just combined. Pour filling over crust. IMG_5709
    Bake until set, 20 to 30 minutes.
    Cool on a wire rack. Cover; refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners’ sugar just before serving, if desired.
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    The happy couple!

Here is a real homemade recipe from my one and only mom! This is a super fast recipe that is served cold and does not need baking. It’s a refreshing treat that is great for the summer. Enjoy!


  • 1 can sweetened condensed milk
  • 1 packet cream cheese
  • 1 package lady fingers
  • Can of pear halves in juice
  • Whipped cream for garnish



Place can of sweetened condensed milk and packet of cream cheese in blender. Soak lady fingers in the pear juice that comes with the can of pear halves and lay flat on 13×9 in. pan.


Cut pear halves in thin slices and cover complete layer of lady fingers.


Pour liquid mix over lady fingers and pear slices.


Place in freeze over night and serve with whipped cream.


For my sister’s 21st birthday, we decided to bake a fresh strawberry cake (to do something different) with a fondant beer pong scene on top of the cake. It was a delicious cake and we doubled up the recipe so we would have enough space to display our masterpiece. Enjoy!


  • 1 cup mashed strawberries
  • 2 1/2 cups all-purpose flour, stir before measuring
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


Heat oven to 375°. Grease and flour a 13×9-inch baking pan. Combine the flour, salt, and baking powder; set aside. In a mixing bowl with electric mixer, cream butter and 1 1/2 cups of sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Slowly beat about 1/3 of the flour mixture into the creamed mixture with half of the strawberries. Beat in another 1/3 of the flour mixture and the remaining strawberries. Blend in the remaining flour mixture and beat until smooth. Spread in the baking pan and bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Cool on a rack; frost with cream cheese frosting.


Now for the masterpiece!


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My sister and I made our first vegan recipe and they were a nice, fluffy surprise!



  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • ½ cup canola oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar


Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar.

Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter.

Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.



  • 1 cup unrefined coconut oil (should be solid at room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 5 tablespoons coconut milk (or other nondairy milk)


Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy


Both recipes from Chef Chloe

For this month’s (see what I did there?) recipe my sister, her boyfriend Ed and I made apple pies! It was our first time making pies so our measurements on the crust were a bit off BUT the result was still delicious and it was a very easy recipe!



  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter – chilled, cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar


Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. Stir water and vinegar in a small bowl. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.

Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.


Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.



  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan.


Fill with apples, mounded slightly.


Cover with a lattice work crust.


Laura’s (left) went for a traditional pattern, but Ed (right) went for a more abstract one!

Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Enjoy!! They taste amazing with some cinnamon on top and vanilla ice cream on the side. Just like this:

Crust recipe from

Filling recipe from

This is a delicious Venezuelan dessert made out of, quite simply, figs and sugar. My dad helped me with this recipe since it was his favorite dessert growing up as a kid. He has a fig tree in the backyard so this dessert was made very organically. You can also find figs in supermarkets especially when they’re in season. This is an easy recipe, except for the 2-day wait in between steps, but it’s totally worth the wait!


  • 7-8 cups (1 kg) of figs
  • 8 cups of water
  • 14-16 cups (2 kg) of sugar


First, wash the figs and cut the tips.


At the bottom of the fig, make an X-shaped cut and wash off the liquid that comes out after cutting the fig.


In a large pot, fill it up with enough water to cover the figs and boil. Once the water is boiling, add the figs and put another pot over the figs so they stay submerged in the water. Boil again and cook for 5 minutes.


Remove from the heat and strain. Wash the figs with running cold water and then let dry. Place the dry figs in a closed container or a plastic bag and place in the freezer. Leave in the freezer for a minimum of 48 hours, maximum of 6 months.

After at least 2 days, remove the figs and place under running water and take off the outer coat of the figs and put peeled figs to the side.

Immediately after all figs are peeled, place in a pot with the water and sugar. Boil sugar water and cook  for another 5 minutes.


Add figs and boil again. Leave figs and sugar water cooking at medium heat until the figs are shiny and sugar water is thick and syrup-y.


Mmmmm Delicious!

Recipe from Mi Cocina II (the blue one) by Armando Scannone

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