Posts Tagged ‘recipe’
In the past, I tried the easy and foolproof way to make donuts by frying up Pillsbury Grand biscuit dough. This time, I wanted to make donuts from scratch – using ingredients I already have in the pantry. I found this baked donut recipe by Creations by Kara and since I had strawberries left in the fridge, I decided that rather than adding cinnamon sugar as the recipe calls for, I will top my donuts with a strawberry glaze and decorate them for Valentine’s. Afterall, pink is the popular Valentine’s day color!
I whipped out my six-well donut pan and 13 minutes later, I had yummy tasting donuts! The light strawberry glaze gave an unexpected sweetness.
I tweaked this donut recipe by adding almond extract in addition to the vanilla extract and I sifted all my dry ingredients. You can use any type of Valentine’s day sprinkles as your topping – from mini hearts to pink sanding sugar.
For the Strawberry Glaze
- In a blender, puree 6-8 fresh strawberries
- Strain through a a fine mesh sieve, set aside.
- To the Puree, whisk 2 cups of Confectioners Sugar and 1 tsp, vanilla extract.
- When the donuts are cool, dip the donuts, on at a time, into the glaze and put the donuts on a baking rack so any excess glaze can drip off.
***Add more Confectioners Sugar if you want a thicker consistency and a darker color.
-Photos by Rose Angel Lopez
If you love garlic, then you will love my garlicky tomato pasta recipe! You will even love it more because it takes less than 30 minutes to make!
I came up with this recipe one day when we didn’t know what to eat for dinner. I really didn’t want to cook a big meal that would take an hour or more to both prepare and cook. I looked in our pantry and found a box of spaghetti and in our fridge were cherry tomatoes and garlic. Since we didn’t have spaghetti sauce, I recalled watching a cooking show that showed how to make a wine sauce for a pasta dish and since we keep our wine fridge filled at all times – we were in luck!
This meal is in heavy rotation at our house and it’s so easy to make! You can scroll down and check out the video I made below for my step-by-step instructions. For your convenience, I’ve created a printable recipe card for you as well.
- 1 1b. of Spaghetti (1/2 of the box)
- 1 tbsp. Olive Oil
- 6-10 Garlic Cloves, minced (add as little or as much as you like)10.5 oz. Cherry Tomatoes
- Kosher Salt & Black Pepper, to taste
- 2 tbsp. Butter, unsalted
- ⅓ cup White Wine, dry preferably **If you like a bit of sauce in your pasta, you can add 2 heaping tablespoons of marinara sauce.
- Parmesan Cheese, shaved and Basil for garnish
- Boil your Spaghetti until al dente.
- In a small frying pan on medium-high heat, add olive oil. When olive oil is hot, add the garlic and stir until golden and fragrant. Add the butter and stir until melted. Add the tomatoes and stir frequently until tomatoes burst and release their juices. Add salt and pepper to taste.
- Add wine. (If you want to add a bit of marinara sauce, you can add it at this time). Once the sauce comes to a boil, turn off the heat.
- Drain your pasta and place it back into the pot. Pour the sauce in the spaghetti and toss.
- Plate your pasta, top with fresh parmesan cheese and garnish with fresh basil.
- Serve and Enjoy!
Pair this pasta with a side salad and/or a warm piece of crusty bread and you have a delicious meal. Oh, and let’s not forget to pour yourself a glass of wine!
Give this recipe a try and let me know what you think!
-Photos + Recipe by Rose Angel Lopez / Music: My Italian Summer: Pop Mania by Nino Rapicavoli & Romolo Grano
It was just the other week while food shopping with my mom, that she told me about the newly launched Oui yogurt by Yoplait, she saw in a magazine. I decided to try both the vanilla and blueberry flavored yogurt. Not only did I like the taste of this french style yogurt but I enjoyed the thick and creamy texture. While eating my yogurt, I thought to myself how good this would be as a topping. Then it hit me! I can create a yummy breakfast treat, using De Wafelbakkers Ready to Eat Waffles!
No need for heating up, toasting or adding syrup to these waffles. These semi-sweet waffles have a wonderful flavor all on their own.
For this breakfast treat, I used the ready-to-eat blueberry waffles, topped it with Oui blueberry yogurt and garnished with cranberry granola.
For my second breakfast treat recipe, I used the plain ready-to-eat waffles, topped it with Oui vanilla yogurt, added freshly sliced strawberries, and drizzled some honey! Mmmm…so good!!
These quick and easy-to-make breakfast treats are a delicious way to start your day, that your whole family will like – even better to enjoy as a mid-morning snack! Don’t have time to make breakfast? Whether you plan to eat the yogurt and waffles together or separately, these are perfect ‘grab and go’ items. On a side note, I particularly like the Oui yogurt packaged in small pots…perfect to reuse and house a small flower arrangement, a votive candle, or even your matchsticks!
I’m looking forward to trying the rest of the Oui flavors…black cherry, lemon, peach, strawberry, and coconut to determine my favorites! Have you tried Oui yogurt? Which one do you love?
-Pictures + recipe by Rose Angel Lopez
One of our favorite things we look forward to in our home are big weekend breakfasts that we typically don’t get to enjoy during the week. Normally, are routine work week breakfasts include coffee and a slice of toast, a bagel, or a pastry of some sort. Traditionally, I like to cook my go-to caramelize banana-almond flavored pancake recipe or bacon and eggs. This time I tried something new!
No need to dirty up more than one pan or bowl for this recipe! I made a smoked sausage and egg breakfast skillet. This one pan meal is simple and saves you time! To make this recipe, I used smoked sausage, fried eggs, sweet white onions, tomatoes (fresh from my mom’s garden) and garnished with fresh cilantro.
Brighten your morning and start your day with this delicious breakfast skillet recipe!
- 2 tbsp, Olive Oil
- Smoked Sausage (I used a pack of the Hillshire Farm brand and cut half of it)
- 1 small sweet white onion, diced
- 2 medium fresh tomatoes, chopped
- 2 eggs
- kosher salt and black pepper, to taste
- Heat up your medium skillet over medium heat with olive oil. Slice your smoked sausage in a diagonal 1-inch cuts. Add the sausage to the skillet and cook until brown on both sides.
- Add the onions and tomatoes into the skillet; add salt and pepper and cook until the tomatoes slightly thickens.
- Make two small holes in the mixture and crack and egg into each well. Fry the eggs sunny-side up; season with salt and pepper. If you prefer over-medium eggs, wait until the white part of the egg cooks completely and with a spatula, gently flip over your egg.
- Garnish with cilantro.
- Serve immediately and enjoy!
Recipe + Photo by Rose Angel Lopez