The Cheater's Cake Cupcake

          When you are having one of those crazy days and in need of some bliss, this chocolate cupcake is for you.  It's packed with good for you ingredients. Really! You can even substitute wheat or gluten free flour and still get the same moist, chocolatey goodness.  Just don't remove the "kicker".  It's a Cheater's cupcake after all.  Enjoy!      

    

Ingredients:

1 1/2 cups flour

1/2 cup wheat germ

1 3/4 cups sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

3/4 cup unsweetened cocoa powder

2 tbs vanilla whey protein

1 1/2 cup chocolate flavored almond milk

1/2 cup Kahlua coffee liquor or cooled brewed coffee

3/4 cup vegetable oil

2 extra large eggs

1 cup hazelnut spread (Nutella)

1 tsp Kahlua

1 cup mini semi sweet chocolate chips

1. In a bowl combine flour, wheat germ, sugar, baking powder, baking soda, salt, cocoa powder and whey protein.

2. In a separate bowl, mix together almond milk, coffee liquor (or brewed coffee), oil and eggs until well incorporated.

3. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix.

4. Scope to muffins pans lined with paper liners.

5. Bake at 350 degrees for about 12-15 mins. 

6. Transfer to racks to cool completely.

7. Mix in coffee liquor in Nutella to make frosting.

8. Smear over cupcakes and top with chocolate chips.

9. Enjoy!

This recipe makes about 36 cupcakes.







Black Bean BUTTERscotch Brownies

       Today marks the 100th birthday of one of the few women whom I admire the most - Julia Child.  Though I confess I haven't had the courage to try a single recipe from any of her cookbooks, I still consider this woman a significant source of inspiration.  One, she always wanted something to do.  Two, once she found her passion, she gave her all and then some. Third, she doesn't take NO for an answer.  Lastly, she loves food just like me.

       To celebrate this special day, I have decided to post this delectable brownie recipe.  My family loves this because it's super moist and has a deep chocolate flavor.  If you are into dark chocolates, this treat is for you.  Even though it's flourless and yes, BUTTER less, I think this will have Julia's approval.  Give it a try and let me know okay.

Ingredients:

1 15 oz can Black beans (about 2 cups)

1 tsp vanila extract

3 extra large eggs

1 cup granulated sugar

1/4 cup vegetable oil

1/2 cup cocoa powder

1/8 tsp salt

1 1/2 tsp ground cinnamon

1/4 cup vanilla whey protein powder

1 cup semi sweet mini chocolate morsels

1 cup butterscotch chips

1. Drain black beans and rinse in cold running water.

2. Using a food processor, puree the beans. Add the vanilla extract. Process until very creamy.

3. In a separate bowl, with an electic mixer, cream eggs, sugar and vegetable oil until light and airy.

4. Add the cocoa powder, salt, cinnamon, whey protein powder and pureed beans. Mix until very combined.

5. Stir in the mini chocolate chips.

6. Pour in a greased 9x9 pan.

7. Bake at 350 degrees for 30-35 mins.

8. Remove from the oven and sprinkle the butterscotch morsels.

9. Cool completely before cutting.

Tip:

Line your pan with foil and then grease with a cooking spray. The brownies will just peel right off and super easy clean up.



Can't get enough Crumb Cake

      I am a huge fan of crumb cakes. There is something so comforting about a light fluffy butter cake  with a burst of cinnamon flavored brown sugar topping. Though this dessert or coffee cake for some, is often available anywhere, I tend to stay away from the ready made varieties because some are either dry, too sweet or worse loaded with preservatives and things I don't even know about.  If I am going to indulge, it better be worth every calorie.

Ingredients:

Cake:
3/4 cups butter softened
1 1/2 cups sugar
2 1/2/ cups flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cups sour cream
1 1/2 tsps lemon extract

Crumb Topping:
1/2 cup granulated sugar
1 cup brown sugar
1/2 tsp salt
2 tbs cinnamon powder
1 cup melted butter
2 1/2 cups flour

1. Grease a 9x13 pan using the wrappers of the butter.
2. Using a wooden spoon, combine the dry ingredients of the Crumb topping.  Then slowly drizzle with melted butter. Mix until well incorporated.  Set aside.
3. In a bowl, combine the dry ingredients for the cake.
4. In a different bowl, with an electric mixer, cream the butter and sugar until light and fluffy.
5. Add eggs one at a time.
6. Alternately add the dry ingredients and sour cream in 3 batches to the batter.  Starting with the dry and ending with the sour cream. Add the lemon extract.
7. Tranfer the batter to the baking pan. It will be thick so you need to spread it using the back of a wooden spoon or spatula.
8. Crumb the topping and sprinkle all over the cake batter.  It may look a lot but you MUST use all of it.
9. Bake at 350 degrees for about 45-55 minutes or do the toothpick test. 
10. Cool before slicing.

      Please, no matter how tempting it can be, wait for it to cool completely before cutting or else the topping will all fall apart.

     Try this recipe and let me know if you "Can't get enough" of this Crumb Cake.

Easy Low Fat Texas Toast

      Last Friday was the first day of my kids' Spring Break. Since it was Good Friday, I tried to stick to my Lola's (Grandma) tradition of abstinence and fasting.  For lunch I promised my children they will have homemade Texas toast.  They were very excited because I haven't been cooking their favorites since February. 

      As usual, I preheated the oven and then assembled the Toasts.  What I was time to put the slices of bread, the oven wasn't hot, not even lukewarm!  Lo and behold, the igniter was worn off.  With 4 pairs of eyes staring and waiting, started thinking what I'll do with these pieces bread. Microwave?  Nah!  Then my grill pan came to the rescue. 

Ingredients:

8 thick rolls or PanDeSal (Filipino rolls found in most Asian stores)
6 tbs "I Can't Believe It's Not Butter" spread or your favorite butter substitute
1 cup shredded low fat cheese (I used Mexican blend on this one)
4 tbs. garlic powder or more


1. Preheat your grill pan in medium setting.
2. Slice the rolls in half. 
3. Spread a thick layer of butter substitute on one side of the rolls and sprinkle some garlic powder.
4. Buttered side down put a few slices of rolls on the grill pan.
5. While the bottom part is grilling, spread another layer of butter on the top side and dust some garlic powder again. Cook for about 3 mins. Checking once for nice grill marks.
6. Flip toasts and sprinkle some grated cheese on the already grilled side.  Cook for another 3 minutes or until the cheese starts to melt. 
7. Serve warm.

     This method not only produced a crunchy crust and soft inside. It also gave those nice grill marks and deeper flavor.  Plus, it was done in half the time. 

Tip:  This is perfect for stale bread too. 

Seafood Linguini with Roasted Pepper Sauce

      It's been a while since I last posted even though there were so many ideas swirling in my mind.  For one weird reason, I feel so afraid to sign in and start writing.  I've been planning and even taking pictures to share with you.  Yet when it's time to type, I feel paralyzed.  Does this happen to you too? 

     So today, I decided to take the plunge and share with you this experiemental recipe that came out to be totally delectable. 

Ingredients:

1 box linguini (cooked according to package direction)

1 lb fresh shrimps (shells removed)

1/2 lb mussels (I used the frozen ones since it was on sale)

4 tbs EVOO

1 head of garlic (skin removed & sliced thinly)

1 1/4 cup marinated roasted pepper (recipe follows or use your favorite brand) 

1/4 cup of fresh lemon juice

2 sprigs of fresh dill (remove the leaves from the stem)

salt and pepper to taste

1. In medium low heat, saute garlic in EVOO for about 1-2 minutes until lightly browned.  Be careful not to brown the garlic too much. 

2. Increase heat to medium high and stir in  roasted peppers in the pan, slowly mashing it with the back of the spoon. About 3 minutes. Add the shrimps, mussels and its juices. Cook until the shrimps change to light orange. Do not overcook.

3. Add the cooked linguini. Toss until all the noodles are coated with the sauce. If the sauce seems a little dry, add some pasta water.

4. Pour the lemon juice. Season with pepper and add the dill.

5. Taste if it needs more salt.  Since the pasta was cooked in salted water and the shrimp and mussels have salt in them, sometimes those are enough to give the flavor. 

6. Serve with a wedge of lemon and a sprinkle of dill.

7. Enjoy :)

Homemade Marinated Roasted Peppers

4 large red bell pepper

1 tsp Italian seasoning

2 tbs extra virgin olive oil

- Preheat oven to 425 degrees.

- Line cookie sheet with aluminum foil and place the whole pepper making sure there's enough space between each.

- Roast the peppers for about 25-35 minutes. Using tongs, rotate the peppers every 5 minutes so that all the sides get nicely charred.

- Take out from the oven and using the sides of the foil make a "tent" to cover the peppers. 

- Wait 10 minutes or until the peppers are cool enough to be held. 

- Peel off skin and remove the seeds.

- Slice in about 1 inch stripes.

- Add Italian Seasoning and Olive oil.

- Transfer in a glass or plastic container with the juices. Let cool before putting it in the refrigerator.

- Let it rest in the fridge for at least 2 days before using.

Healthy Eating for Kids E-Cookbook

      This 2012, I promised to prioritize healthy eating for the kids, my husband and me.  I confess I am not a big fan of fruits and vegetables as a kid. While growing up though, my mom would "sneak in" the necessary vitamins and nutrients I need by making countless fruit shakes and egg rolls. Egg rolls? Yes, my mom would stir fry assorted veggies, wrap it in rice paper or lumpia wrapper and deep fry it until golden brown and crunchy. YUM!!!!

      Looking back, I'm so thankful for what she did. However, just imagining all the sugar and oil I've already consumed before I reach the age of 20 just made me cringe. Thank God, I was an athlete then and until now my cholesterol and sugar levels are fine! Now that I have children of my own, I realized that I just don't have the task of preparing healthy meals. I also have to be EXTRA creative with the recipes and presentation of food I'm serving in the house. With 6 different taste buds to satisfy, 4 of which are under the age of 10, having a menu that's both tasty, budget-friendly and of course nutritious can be daunting task. That's why when I had the chance to get a copy of this book Healthy Eating for Kids,I immediately tested most of the recipes.

      I love how this ebook focuses on easy to prepare recipes using common ingredients that most of us already have on hand which can be within 15-25 mins. With names such as Hulk Juice, Happy Face Snack and Walk the Plank Dip, it surely made my children curious to try something new. Some recipes even allow the kids to "prepare" the food "their" way. If you have child who freaks out at the mere sight of fruits and veggies on their plate like my kid #2, this book has sneaky recipes for familiar foods like Mac and Cheese, Chicken and Spaghetti Sauce. The ebook even provides some suggestions on how to serve each dish with pizzazz. Oh, I just wish the author included real photos in the ebook!

      For a collection of 60 healthy, affordable and easy to prepare recipes, I think the $9.95 download amount pays for itself. With at least 9 recipes each for Snacks, Drinks, At Home Lunch, Packed Lunches, Dinner and even Desserts, any busy parent can build a weekly menu around this book and feel good about it. To get your copy now just go to

www.healthyeatingforkids.com. They even provided a money back guarantee within 8 weeks if you or your kids are not completely satisfied. What are you waiting for?

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I received one or more of the products mentioned above for free using Tomoson.comhttp://www.tomoson.com/?code=BOTTOM3a26b9a28180c530e0b2327abe258f14">Tomoson.com>. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Recipe: Dark Chocolate Cupcakes with Choco Eggnog Frosting

        Aside from being a big YUM-O, I love this recipe because it's easy to prepare and yields at least 32 standard size cupcakes. That will save me at least 3 days without any baking and still have a nice stock of quick snack on hand for my 4 kids. 

Ingredients:
3 cups flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp kosher salt
2 cups hot water
3/4 cups canola oil
2 tbs white vinegar
1 tbs decaf instant coffee granules
1 tbs vanilla extract

Frosting:
2 box 3.9 oz instant chocolate pudding (Classic Turtle flavor if you can)
2 cups ready to drink eggnog
1 tsp vanilla extract

Procedure:
1. Preheat oven to 350 F.  Line muffin tins with paper liners.
2. In a mixing bowl, whisk dry ingredients.
3. In a different bowl/ measuring cup, combine the liquid ingredients and dissolve the coffee granules.
4. Slowly pour the liquids in the bowl with the dry ingredients.
5. Whisk until combined. Do not overmix.
6. Fill muffin tins half way.  Bake for about 14-18 mins. Cool.
7. Whisk pudding mix, eggnog and vanilla until fluffy. Set aside.
8. Frost cooled cupcakes with the frosting.  Enjoy!

Helpful Tips:
- Frost cupcakes just before serving. That way you can control the amount used. 
- Place plastic wrap on top of the pudding before you put the lid when storing.  This prevents the top from getting crusty or hard.
- Feel free to double up the frosting recipe. It's great for snack even without the cupcakes.


 

Cheese Quesadilla with Marinara Dipping Sauce

       It's back to school!  Here's a super easy and healthy after school snack, lunch or even breakfast.  This is just a basic recipe.  Fill free to add your leftover grilled chicken, veggies or  cooked ground beef.  Store brought marinara is fine but since I always make extra of my pasta sauces with veggie puree, it always come handy for dipping anything.

Ingredients:

2 pcs flour tortilla (or whole wheat and even flavored tortillas)

1 tsp veggie puree

1/4 cup shredded cheese

1/2 cup marinara sauce

  

Procedure:

1. Heat a non stick pan.

2. Put one tortilla on the pan, spread veggie puree and sprinkle cheese. Whole process is about 2 minutes.  Make sure you have all the ingredients ready so that the tortilla will not burn.

3. Top with another tortilla and flip.

4. Wait 2 minutes.

5. Transfer to a plate. Cut into wedges ,

6. Serve with warm marinara sauce. 

Enjoy!

Mussels in the Green

          I love mussels.  They are easy to prepare, full of flavor and is really affordable.  Can't believe how pricey they can get at restaurants!  I always watch out for the Buy 1 Get 1 Free Deal at my local ACME food store and stock up.  This mussels recipe will be done in 25 mins tops. 

Ingredients:

1 tbs. olive oil

2 packages frozen cooked mussels

2 tbs. garlic minced

1/2 cup onions thinly sliced

1/2 cup red bell pepper diced

1/4 cup white wine or vodka

1/2 cup zucchini puree

1 tsp salt

1/2 tsp gound black pepper

Procedure:

1. Heat pan and saute garlic, onions and bell pepper in olive oil for about 3 mins.

2. Add the vodka and zucchini puree.  Let the alcohol evaporate for about 2 mins.

3. Add the frozen mussels, cover pan and bring to boil.

4. Once it boils, lower heat, season with salt and pepper. 

5. Mix well. Serve.

        This is an excellent appetizer.  Serve it with crusty bread and you got a nice meal.  As for my family, my kids love the broth with rice. 

Skillet Bacon Jam Meat and Beans

   

  

         I was sent a small sample jar of Skillet Bacon Jam and I know right away that I will enjoy using it in my recipes.  Perfect for all bacon lovers (like me) who are trying to cook low fat and healthy.  It has all the goodness of real bacon with a delectable, smoky and tangy twist.  Made in Seattle, WA, Bacon Jam contains only real ingredients such as uncured bacon (no nitrates added), onions, balsamic vinegar, brown sugar, water, salt and pepper.   That's why I'm confident of using it my recipes.  For more info on Bacon Jam, visit www.skilletbaconjam.com or contact eat@skilletstreetfood.com

      This Bacon Jam Meat and Beans recipe is so versatile, you can serve it over cooked rice, with Garlic Bread or Potatoes and even pasta.  My kids love it with corn chips. A healthy dip to have on hand and it also freezes well.  Oh, did I mention that it's loaded with veggies too :)

Ingredients:
      3 tbs olive oil
      1 tbs garlic minced
      1/2 c onions chopped
      1/2 c red bell pepper diced
      1 tbs. SKILLET BACON JAM
      1 lb cooked ground beef or turkey
      1 1/2 bottles of marinara sauces (24 oz each)
      1/2 cup zucchini puree
      1/2 cup carrot puree
      1/2 lb cooked white beans or you can use 2 cans of beans
       2 pcs. bay leaf
      1/2 tsp cumin
      1/2 tsp dried oregano
      1 tbs salt
      1 tsp ground black pepper
       hot sauce (optional)

Procedure:
       1. Saute garlic, onions and bell pepper in olive oil.  Cook for about 2 mins.
       2. Add the Bacon Jam, ground meat, marinara sauce, zucchini and carrot purees.
       3. Stir and bring to boil. Simmer for 35 mins. Stirring occasionally.
       4. Add beans, salt, black pepper, oregano, bay leaf and cumin.
       5. Stir and simmer for another 20 mins.
       6. Turn off heat.  Transfer to serving bowls.
       7. Add hot sauce just before serving.  (optional) 

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Rotini with Meatballs

         I'm using Cauliflower puree in this dish.  Though it's not as sour as the regular tomato based sauces, it was still a big hit among my kids. 

Ingredients:

1 lb rotini (cooked according to package directions)

2 tbs. olive oil

1 tbs. garlic - minced

1/2 cup onions - chopped

1 cup cauliflower puree

1 24 oz bottle marinara sauce

20 pcs cooked meatballs (store bought or homemade)

1/2 c tomato catsup

1 tbs salt

1/2 tsp gound pepper

1/2 tsp dried basil

Shredded cheese for topping (your choice)

 - I used colby cheese on this one

Procedure:

1. Heat pan.  Saute garlic in olive oil for about 2 mins. Make sure not to burn the garlic.

2. Add onions and cook until transluscent.

3. Pour in cauliflower puree and marinara sauce. 

4. Once the sauce starts to boil, add the catsup and meatballs.

5. Bring to boil.  The sauce is a bit thick in consistency.

6. Taste the sauce before adding the salt.  Depending on the meatballs, you'll use little or more salt. 

7. Add the pepper and basil. 

8. Simmer for 5-8 mins. Stirring occasionally. 

9. Add cooked pasta. Mix.  If it seems a little dry, add some pasta water.

10.  Transfer to serving dish, top with cheese.  Enjoy :) 



Vegetable Purees

        Last week, I finally decided that my family should have more vegetables in our diet.   In a perfect world, all I would need is to buy more vegetables, either stirfry or steam it and serve as a side dish. Not much sweat. Since we are not living in that perfect world - apart from child #1, my kids will never even smell that veggie side dish. I need to be more creative.  Getting some inspiration from Jessica Seinfeld's Deceptively Delicious book, I'm now trying to incorporate veggie purees in almost everything I prepare. 

        To test whether this style will work with my busy schedule and of course budget, I started to give it a try. 

   

        Last Friday, when I went grocery shopping, I included 3 vegetables that are on sale - 2 lbs baby carrots, 1 head of cauliflower and 3 lbs zucchini for a total of less than $8.  Taking off the 1/2 lb carrots and 1 lb of zucchini I steamed and served as a side dish for the steam we had for dinner, I began preparing my veggie purees.

         While waiting for the water to boil, I cut the zucchini into rounds about 1/4 of an inch thick. Then, I threw it in the steaming basket and let it cook for about 9 mins.  As the zucchini are steaming, I prep the carrots by just cutting it in half.  When the zucchini is done, I just tranferred it to a big bowl to cool and start steaming the carrots for about 12-15 mins.  Of course, I don't like to waste any time, so I cut my cauliflower into florets ready to be steamed.  Once the carrots are done, I steamed my cauliflower for about 12-15 mins too.

          Once the veggies cooled a bit, I began to make the purees using a blender.  I added some of the water used during steaming when the machine needs some help. Then I divided it into 1/2 cup portions.  I decided to use Ziplock sandwich bags to keep my purees in because it uses less space in the freezer.

           After less than 2 hours of labor (excluding freezing), I'm able to come up with a huge batch.  Now, it's time for some cooking.

 

Italian Sausage with Butterfly Pasta

            This dish is simple to make, so affordable and yes, perfect for the next day.  I've used more sausage on this recipe because one of my daughters is a big meat eater. 

Ingredients:
1 lb dry farfalle pasta (cooked according to the package direction)
2 tbs. vegetable oil
1 lb Italian Sausage sliced into rounds (used sweet in this recipe)
3 tbs. fresh garlic  chopped
1/2 large onion  chopped
1/2 cup red bell pepper diced
8 oz mushrooms sliced
1 bag baby spinach about 4 cups
2 tbs. Extra Virgin olive oil
1 cup pasta water (from cooking the pasta)
1/8 tsp fresh thyme ( a pinch if using dried)
fresh basil torn into small pieces (about 8 big leaves)
salt and pepper to taste

Procedure:
1. Cook the pasta according to package direction. 
2. While pasta is cooking, on a separate pan, heat the vegetable oil
3. Pan fry the sausage about 2-3 mins on each side.
4. Once the sausage pieces are cooked transfer to a plate. Set aside.
5. On the same pan, saute the garlic, onions, bell pepper and mushrooms for about 8 mins or until slightly tender.
6. Put the sausage back on the pan and add the pasta water. Boil.
7. Reduce heat to low and taste. Season with salt and pepper as needed.
8. Add drained pasta and spinach.  Mix well.
9. If it's a little dry, add a little more pasta water.
10. Turn off heat.  Drizzle EVOO and sprinkle basil and thyme. Mix.
11. Transfer to serving dish and sprinkle some parmesan cheese.
12. Enjoy

Tips:
 * Watch out for meat deals. I bought my sausage as part of a 4 for $19.99 at my local Acme.
 * Slightly frozen sausage is easier to cut than completely thawed.
 * Since I didn't rinse the pasta in this recipe, cook it aldente or slightly aldente to avoid being over cooked when reheating.
 * You can easily make this into another dish (for those who are watching carb intake) by the taking off the pasta and double the amount of the veggies

Slow Cooked BBQ Brisket with Potatoes

       Once a week, I try to use the crock pot so that I don't have to worry about cooking dinner.  Just dump all the ingredients, set the timer and it will cook by itself.  Who woundn't like that?

Ingredients:
2 lbs Beef brisket
1 lb   red potatoes (cut in 2 inch cubes)
1 big onion (sliced into half moons)
3 tbs. Emeril's Chicken Rub
1/2 bottle (19 oz) Jack Daniel's Spicy Original BBQ Sauce
4 1/2 cups water

1. Rub Brisket with chicken rub.
2. Layer potatoes at the bottom of crock pot
3. Add sliced onions.
4. Place brisket on top of potatoes and onions
5. Pour BBQ Sauce on top of brisket.
6. Add water.
7. Cook at High Setting for 10 hrs.

* Brisket will be cooked medium well.  If you like it cooked all the way through and melt in your mouth tender, slice the brisket into 2 inch cubes before cooking.

Try it and let me know what you think.

Slow Cooked BBQ Brisket w/ Potatoes

EZ Meaty Ziti

        My grandma (who's an excellent cook) always said that "a real cook knows how to make something good from what's available." That's why if I don't have a certain ingredient for a specific dish at home, I try to use whatever I have on hand.  So when my husband requested for spaghetti and meatballs the last minute, I whipped up this dish.  Guess what? It became a hit.

Ingredients:
1 lb (box) ziti
2 tbs olive oil
1 tbs garlic (minced)
1 small shallot (finely chopped)
6 0z (1 box) thick sliced tangy pork roll (finely chopped)
1 16 oz garden combination pasta sauce
1 15 oz tomato sauce
6 tbs Tastefully Simple Dried Tomato & Garlic Pesto Mix
1 tbs sugar
1/2 tsp salt
1 cup shredded mozarella cheese

1. Cook ziti according to package direction
2. Heat up oil and brown pork roll. About 2-3 mins
3. Add garlic and shallot.  Saute until the shallots are transluscent
4. Pour pasta sauce and tomato sauce.
5. Add Dried Tomato and Garlic Pesto Mix, sugar and salt
6. Mix and bring to boil.
7. Lower heat and simmer for 10 mins.
8. Add cooked ziti.
9. Mix until all the pasta is coated with sauce. Turn off heat. If it's a little dry, add some pasta water.
10. Transfer to serving dish and top with cheese.

EZ Meaty Ziti