Yummy Pot Pie

Who doesn’t like comfort food? Well you are definitely missing out. There is nothing like some warm yummy goodness that you feel all warm and fuzzy inside.… Read more “Yummy Pot Pie”

Madeleines with Love

Happy Monday!

Kid you not, I have always wondered about these Madeleines. Are they bite size cakes, are they cookies? Which side is up? Needless to say, I love them, whatever they are.

Madeleines are similar to sponge cake, but a tad bit lighter. These airy-buttery lemon flavored treats are great for breakfast, brunch, as a snack or a sweet addition to nightcap. Lightly dusted with powder sugar, I always have mine with a steaming hot cup of espresso.


These little beauts are rather easy to make. A few simple ingredients, most of which you can find in you pantry. No really, nothing needed that will send you scrambling to the closest grocers mart.


  • 1 cup of flour
  • ¹⁄3 cup sugar
  • 1 ½ teaspoon baking powder
  • pinch of salt
  • 2 tablespoon Agave syrup (maple will work too)
  • 2 eggs
  • 3 tablespoons Lemon Zest
  • 7 tablespoons melted butter


  1. Preheat oven to 375°F. Lightly coat madeleine form with butter and flour. Shake off excess.
  2. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
  3. With a stand mixer, whisk eggs, zest and sugar together 1 minute. Then add in syrup and water. Alternate between dry ingredients and melted butter, adding to mixture. Whisk for 5 minutes or until all ingredients are fully incorporated. Cover bowl with a cloth and allow to sit for 10 to 15 minutes.
  4. In the prepared form using a spoon, fill each madeleine slot with batter. Be careful not to over fill. On the center rack, bake for 10 to 15 minutes or until golden brown.
  5. Dust with powder sugar and serve!



Braided Apple Strudel Made Easy

If you love Apple Pie like I do, then you would really appreciate this one. This is one of those quick easy dessert recipes that you must simply have in your rolodex.  It has all the taste of a traditional strudel, but with half the work in half the time.

The secret to easy is puff pastry! Puff pastry can be used in a number of ways from the simplest of dishes to the more intricate appetizers and desserts. When you are short on time this is the way to go.


So Strudel is a European dessert, more specifically an Austrian pastry made of thin dough rolled up with fruit filling and baked. The name Strudel is actually a German word meaning “whirlpool”. It refers to the technique of rolling up the fruits in the dough. That makes sense 🙂

Well like the saying goes, when in Germany, eat Strudel. Or is it? Anyway, being in Germany it seems only natural to make a Strudel instead of an apple pie. I will save that for another post. So here we go!

Recipe yields 6 portions. Preheat oven to 375° F, 175° C


  • 3-4 large apples peeled and sliced
  • 1 tablespoon butter
  • 2 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons flour
  • 4 tablespoons water
  • ¼ cup almonds/walnuts sliced (optional)
  • ¼ cup raisins (optional)
  • 1 egg beaten
  • 1 package of frozen puff pastry, thawed


  • Line a sheet pan with parchment paper and grease and flour lightly.
  • In a bowl pot, mix together apple slices, sugar, cinnamon, nutmeg, butter, flour, almonds (if using), raisins (if using) and 3 tablespoon water. Cook on medium low heat for 5 minutes. Then remove from heat and allow to cool.**
  • Floured flat surface and roll out dough*
  • Cut dough into 2 equal squares.*
  • Place the apple mixture down the middle of each prepared dough leaving a 2-3 inches on both sides free.
  • Cut 9 to 10 evenly spaced incisions into the dough on both sides. Try to cut them parallel to each other.
  • Begin folding one piece at a time alternating sides in a downward design creating a plat/braid. At the end, you can either tuck in the braid or allow apples to spill out.
  • Gently put strudel on baking sheet with the seam side down.*
  • Mix egg and remaining water. Brush on strudel.
  • Bake for 35 – 40 minutes or until golden brown.
  • Allow to cool before sprinkling with powdered sugar.
  • Serving with ice cream, vanilla cream, fruits or whatever you like.


** This step was my preference for this recipe. You do not have to cook the apples. Simply combine all ingredients minus the water and place on center of the stretched dough. I just like the buttery taste of cooked apples.

*  I did not stretch the dough on this recipe. I unfolded the dough and cut into 2 pieces and places directly onto the baking sheet to avoid any accidents because the warm apples softens the dough.

Hope you enjoyed this recipe! Let me know how yours came out.

Triple Chocolate Mousse Cake

Some people wait for special occasions or holidays to try new decadent recipes when there is a crowd to appreciate it. Well not for me. When the craving for chocolate hits, then its an occasion to indulge in a rich piece of chocolate heaven. Sure, I could settle for some Häagen-Dazs or Ben & Jerry’s Ice cream or curb my sweet tooth with half a dozen chocolate chip cookies and a tall glass of milk. But why settle for store bought when you have all the ingredients to whip up something more satisfying.

This triple threat is much easier than it looks. It just takes a bit more patience, but in the end will be worthwhile. Its kind of hard to resist all this chocolate goodness. The bottom layer is an oh so moist dark chocolate cake, the middle layer is smooth chocolate mousse and the top layer is a very light creamy white chocolate.



Bottom layer ( If you have a favorite chocolate cake recipe, then you can opted for that)

1 ¾ cups all-purpose flour
1 cups  sugar
1 stick unsalted butter
2 medium eggs, room temperature
3 ounces  dark chocolate, melted
½ cup  cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon  salt
½ cup  strong coffee
½ cup  milk

Middle Layer ( you can opt to using an instant mousse. 2 pkg will be enough. It will taste just as good).

7 ounces bittersweet chocolate, finely chopped
3 tablespoons cocoa powder
6 tablespoons hot water
2 cups whipping cream (heavy cream)
1 tablespoon granulated sugar
pinch of salt

Top Layer (sorry, I haven’t found a substitute for this yet)

1 ¼ teaspoon powdered gelatin (unflavored)
2  tablespoon water
8 ounces  white chocolate
1¾ cups heavy whipping cream, divided
¼ cup powdered sugar
Preheat oven to 350° and grease and flour a 9″ spring form pan. Set aside
Beginning with the bottom layer, prepare cake as you would any other cake. Whisk the dry ingredients (flour, baking powder, salt, baking soda) together in one bowl, and in another cream the butter and sugar until lite and fluffy. Then add eggs one at a time to the mixture. Next add in the cocoa powder. Mix until blended.
Combine milk and coffee and heat in the microwave for 30 seconds. In another bowl, melt the chocolate in the microwave for 45 seconds. Begin to blend all ingredients together. Alternate between the flour mixture and the milk coffee, adding to the already creamed butter mix. Next pour in the melted chocolate and blend well. Pour the mixture into prepared pan and bake for 20 t0 25 minutes or until toothpick a clean or have a few crumbs.
The middle layer is a bit easier. Combine hot water and cocoa powder in small bowl. In a heat proof bowl, melt chocolate in microwave for 45 seconds. stir until smooth (you can use the tempering method by placing the bowl over a saucepan filled with  a bit of simmering water, stirring occasionally until chocolate is melted). Using a stand mixed, use the whisk attachment and blend on low speed the sugar, whip cream, and salt until blended. Increase to medium speed until  mixture begins to thicken, about 20 seconds then increase speed to whip until peaks are formed.
Add the cocoa powder mixture to melted chocolate. Blend until smooth. Using a hand whisk, fold part of whipped cream into chocolate mixture to lighten. The use a spatula to fold in remaining whipped cream until no white streaks remain. Spoon the mixture into spring form pan over cooled cake (before I did this, I evened off the top of the cake and placed in back into the pan). Taking your time, smooth the top of the mousse with spatula. Clean any stray drips inside the side of the pan. Refrigerate for  at least 20 minutes. In the meanwhile begin preparing top layer.
For the top layer, add gelatin to a small bowl of water; stir and let stand at least 4 to 5 minutes. In a saucepan bring ½ cup cream to simmer over medium heat. In another bowl, place white chocolate. Remove the cream from heat, allow to cooled 2 minute, then add the gelatin mixture and stir until dissolved and no lumps exist. Next, pour cream mixture over white chocolate and whisk until mixture is smooth. Allow to cool at room temperature. The mixture will become very thick. No worries, simply stir frequently.

Using a stand mixer with a whisk attachment, whip remaining cream at medium speed adding powder sugar as you go until it starts to thicken. As it begins to thicken, increase the speed and whip until soft peaks start to form. Check the whisk after about 30 seconds for soft peaks when whisk is lifted. Using a hand whisk, fold some of whipped cream into white chocolate mixture to lighten it up. Then use a spatula to fold remaining whipped cream into the chocolate mixture until there are no streaks. Gently spoon white chocolate mousse onto the middle layer of mousse. Smooth to the sides to avoid bubbles. Placed cake back in the refrigerator and allow to set for at least 3 hours or until ready to serve.

20170208_0836491I hope you enjoy it as must as I enjoyed making it! I just love when a plan comes together!

Happy Baking!


Happy First of February!!!!!

Love is already in the air. This month host the day of hearts, all things red, lots of glam and chocolates galore. So what better way to start the sweetest month than with a favorite of mine: The Chocolate Cage Cake. My favorite thing about this cake is the contrast of colors and flavor. The way the chocolate cage encase the vanilla buttercream icing while the red fruits and green flowers play peek-a-boo through the whimsical windows.

I never really need an excuse to get in the kitchen. I love baking and creating something special. With it being the anniversary of my only brother in-law, what better way to celebrate than with a beautiful edible gift from me. After all, who doesn’t like cake?

The cake itself is pretty basic. It’s a white vanilla cake which I substituted with almond flavor. Almond has such a sweet aroma to it, I just love it. The icing is my go vanilla buttercream. It’s the old faithful that many bakers use. Plus I normally always have butter and sugar so it’s the most convenient for me.

So here it goes:

White Vanilla Cake

  • 2 ¾ cups all-purpose flour + a little more for pans
  • 1 stick butter at room temperature + some for the pans
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 cups granulated sugar
  • ½  cup vegetable oil
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk


  • 3 sticks butter
  • 5 cups sifted confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream

Chocolate Cage

  • 7 ounces dark chocolate

Yield: two 9 inch cakes ¦ Prep: 30 min ¦ Cook: 30 min


Preheat oven to 350º F (120ºC). Butter and flour the pans tapping off the extra flour.

Combine the flour, salt and baking powder in a bowl; whisk and set aside. In another bowl beat sugar, butter and oil together on medium speed until nice and fluffy. The mixture will get lighter, the fluffier it becomes. Then beat in one egg at a time. No worries if the mixture looks like it’s separating. You’re on track, don’t panic. I added my almond extract and continue mixing for another minute (I substituted the vanilla for almond extract, but use vanilla if it is your prefered taste of cake).

Now alternate adding the flour mixture and the milk starting and ending with the flour until everything is combined and smooth. You don’t want to over beat the mixture or the cake will have a few air pockets. I normally let my batter sit for about 15 minutes to let the ingredients mingle a bit.

Divide the mixture evenly into the pans. Bake for 30 minutes or until the cakes are golden brown. Use a toothpick to ensure it is done. Remove from pans and set on racks to cool. Trim the tops of the cakes to make them even. Set aside until ready to put together.

On to the frosting. . .

The frosting is simple and very easy to make. When using a stand mixer its less work too. WORK SMARTER, NOT HARDER!!!!

Some people prefer using a paddle attachment for mixing, but i find that the whisk paddle adds more air in and gives the icing a lighter and fluffier look. In the bowl, add the butter and confectioner’s sugar until combined. Add in the heavy cream as needed and continue to beat until it looks clouds my daughter says. But what she means is very fluffy. Then add the vanilla and until combined.

Time for the fun part. . .

Okay, so another great thing I love of about the Chocolate Cage Cake is that the application of the buttercream doesn’t have to be perfect. Just smooth enough for the cage to sit around the cake.

So first thing is to place one of the cakes on to a secure platter. Then smooth a layer of the buttercream on the top of this bottom cake and then add the second cake directly on top. Push down lighty so that it is secured. But not to much. You dont want all that delicious cream to come out. Make sure it is evenly placed to avoid having to trim a lot of the cake off. Spread a thin layer of the buttercream around the sides and top of the cake. This will hide any stray crumbs when you do your second layer of icing. Place in the refrigerator for about 1 hour. During this time I prepare my chocolate for the cage.

The quickest way to melt the chocolate is to microwave for about 30 seconds. I usually use the tempering method with a boiler when handing chocolate. But this process is quicker.  Once the chocolate has melted, I pour into a homemade piping bag (made with wax paper or you can use a piping bag with a small round tip) and cut a small hole at the end. Roll out a piece of parchment paper onto the table. In a quick circular motioning, squeeze the chocolate onto the parchment paper a few layers (just a note, I measured to paper to the exact size of the cake) . Be careful not to apply to much pressure to the pipping bag as to avoid a big mess. It can get messy. Set aside to let air dry partially . At least until the second coating is of the cake.

Remove the cake from the refrigerator and begin applying a thick coat of buttercream to the sides and top of the cake. It does not have to be perfect, but try to get it as smooth and even as possible. Place in the freezer for about 10 minutes, just enough to set.

At this time your chocolate should be dry but still flexible enough to bend. Begin to smooth around the cake gently pressing the chocolate onto the buttercream. Give it a few rubs on the side and place in the refrigerator for about 2 hours.

Carefully remove the cake from the refrigerator not to break the top of the chocolate cage. Slowly unwrap the parchment paper from the chocolate. A few pieces may fall of, but not to worry. Once you have removed the paper, you can assemble the fruits or decor of your choice on top and around the cake.20170201_1512451

And there you have it! I hope the directions were easy to follow. But if not, dont hestitate to ask anything and I will do my best to assist.