Monday, January 12, 2015

Quarter of a Century & Graduation Paella Dinner

       Just last month, I celebrated two BIG events, my 25th Birthday and graduated with a Bachelors in Spanish and minor in Art. I must say it is a daunting, yet most alleviating feeling to finish with school (for now) knowing that I no longer am bound to my books. A most rewarding achievement and so grateful to all those in my life who helped me along the way.

        One chapter has ended, but I am excited for whatever the next season holds. I am thrilled to share with you pictures from my celebration hosted on my sisters lovely deck. The event couldn't have turned out more perfectly, truly. Of course time is always of the essence, but everything managed to get done. In my recent employment, I see a lot of weddings and events, so I knew I wanted to do something rather elegant and well, extravagant. I thought Paella was rather an appropriate and delightful dinner choice, and happens to be my favorite meal. Paired with breathtaking flowers in a color palette of purple and reds and other details of  touches of gold.

             My sister also made me a cake featuring my favorite sweets, chocolate and cookie dough! I had such a lovely celebration and was so blessed to share it with my sweet family. Everything was DIY from the flowers, invites, and decorations, minus the paella. Which the paella was absolutely delightful and a big hit among the guests paired with salad, bolillos, and a Spanish tapa; a combination of watermelon, Serrano ham, and manchego cheese.
          Twenty-five couldn't have started better and with such a fresh beginning to a new season. Looking forward to all this next year holds, all the while remembering all the Lord's blessed me with. I am grateful.

Wednesday, January 8, 2014

Berry Streusel Muffins

We all know that the new year we make promises to BE healthier, which isnt a bad idea at all. Actually its a great time to start fresh and challenge yourself with such a prized value, however, we all know that we also enjoy those fluffy delicious treats that often so tempt us every breakfast. So here is a perfect and delightful recipe for the same baked good that catches our eye, but simply in a less guilty manner. These muffins here are packed full of fiber, protein, flavor, and really hit the spot with the traditional crumble.

Berry Streusel Muffins:

adapted from food network
2/3 c flour
1/4 c flax seed, ground
1/8 tsp salt
1/4 cup coconut oil, melted
1/4 sugar

2 cups flour
2/3 cup sugar
1 1/2 baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup greek yogurt (I used strawberry)
2 eggs
1 T coconut oil
1/4 cup coconut milk
2 tsp vanilla
2 1/2 cup mixed berries + flour


  • Preheat oven to 350 degrees F. Line a standard 12 cup muffin tin. 
  • In a medium sized bowl, mix crumble topping together. Set aside. 
  • In a bowl, place flour, sugar, baking powder, salt, and cinnamon. Whisk together.
  • In another larger bowl, beat eggs, milk, yogurt, vanilla, coconut oil together. Add dry ingredients to wet and stirt until combined. 
  • Dust berries with flour, this helps to prevent them to sink to the bottom when baking. Gently fold into batter, they will break open but just be as careful as possible. 
  • Disperse streusel topping over muffins and bake until golden brown, about 20 mintutes. 

Monday, December 23, 2013

Gingerbread Cookie Dough Truffles

I know I haven't posted in awhile, but here is a quick, easy, and scrumptious holiday treat! This truffle is wildly decadent and a favorite to any cookie dough lover like myself. You can do this all homemade or even just by a prepackaged ginger cookie mix to make it even more simple and quick as you juggle all your other holiday treats and dishes. What's great too about this dessert is there is absolutely no baking and worry that the cookie might not come out-- this recipe is a winner.

Gingerbread cookie dough Truffles:
(makes 18 truffles)

Cookie dough:
3/4 cup all-purpose flour
1/4 oat flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 stick unsalted butter
1/2 cup brown sugar
1/4 cup molasses
1/4 cup milk

Betty Crocker® gingerbread cookie mix

Truffle coating:
1 cup semi sweet chocolate chips
1 Tablespoon coconut oil
shredded coconut flakes

  • In a large bowl mix all the cookie dough ingredients together. The dough should be fairly thick as you want to be able to mold little balls from them. If it is too dry however simply add another dash of milk to help reach desired consistency.  
  • In a bout 1 tablespoon balls or smaller, roll between palms and place on a foil or lined plate. Once you finish rolling begin dipping process.
  • Heat a small pot with water until boil, then lower heat unto low. Place a glass bowl on top to sit firmly on top of the pot. Add chocolate and let melt, stirring every so often. Add coconut when melted. Coconut is not necessary, but helps to thin out the chocolate and keep a hardened shell.
  • With a spoon, gently place a cookie dough ball on top and dip into melted chocolate, covering all sides, and carefully remove access and place on lined plate. Sprinkle desired toppings before chocolate hardens. When plate is full simply place in fridge or freezer to help keep the shape of the truffles. 
  • Note: My suggestion is to keep truffles cold until serving as they can melt easily. If in freezer make sure to pull them out to thaw before serving. 

I wish everyone a very cherished and blessed Christmas spent with all your loved ones,
remembering the true reason we celebrate, to behold our Lord, who humbled Himself as a babe to bear our sins, and grant us the greatest gift, salvation. 
    "She will bear a son, and you shall call his name Jesus, for he will save his people from their sins. " Matthew 1:21 
      "May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." Romans 15:13
    "For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life." John 3:16