pistachio pudding

st patricks day give me a reason to make green food yes !


  • 1(3 1/2 ounce) package pistachio instant pudding mix
  • milk
  • lucky charms cereal
  • whipped cream


  1. Prepare pudding as directed on package.
  2. once the pudding is set you can add the whipped cream and lucky charms Marshmallows.

gluten free and vegan butternut squash and sweet potato soup

since the weather outside can’t make up it mind weather it is going to be spring or winter i at least made up my mine about making this soup.

once of the children i care for during the day his mother had made a soup like this one my daughter and i loved it so much it inspired me to try and make it myself .


2 tablespoons of oil

1 small onion (finely chopped)

2 carrots (peeled , finely chopped)

1/4 teaspoon salt

1 medium butternut squash, peeled and diced

1 large sweet potato ( peeled and diced)

4 cups of vegetable broth

1/2 cup full fat coconut milk

1/2 teaspoon garlic

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/8 teaspoon nutmeg



in a large pot, warm the oil over medium heat . add the carrots and onion, sprinkle with salt. and cook for 5 minutes . add the spices then stir together.


add the diced squash and sweet potato to the pot then add the vegetable broth and bring to a boil . reduce to a simmer and cover while allowing it to cook for 20 minutes.


blend the vegetables until smooth you can use what ever you have on hand . put the puree back into the pan .once you vegetables are smooth add the coconut milk then heated the soup through.


and enjoy i hope you like this soup as much as we do it is nice to make ahead so that you can just heat it up and enjoy on a cold snowy day like today .

pink cupcakes

Pink Velvet Cupcakes

valentine times day is fast approaching .so why not whip up some fantastic cupcakes with your kids. and who doesn’t like a pink cupcake with frosting




  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2-3 drops pink food coloring
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1/4 teaspoon baking soda
  • 1 teaspoon red wine vinegar


  • 4 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter (1 stick), room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream



  1. Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.
  4. Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. In a separate small bowl, combine the baking soda and vinegar. It will fizzle. Mix into the batter until combined.
  5. Divide batter into prepared baking liners. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean.


  1. In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.
  2. Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
  3. If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.

Heart brownies

what a great idea for valentines day to make with the kids.


1 cup butter

 8 ounces bittersweet chocolate, coarsely chopped


3 ounces semisweet chocolate, coarsely chopped

4 eggs, lightly beaten

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup coarsely chopped pecans or walnuts, toasted

Vanilla Glaze (recipe below)


  1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
  2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
  3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
  4. Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
  5. To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters.


Vanilla Glaze


  • 2/3 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla


  1. In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.

don’t forget the sprinkles they make everything better.

valentines sugar cookies



1 1/2 cups powdered sugar

1 cup butter or margarine, softened
1teaspoon vanilla
1/2teaspoon almond extract
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon cream of tartar


2 cups powdered sugar
1/2teaspoon vanilla
2tablespoons milk or half-and-half


  • 1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  • 2. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  • 3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4.  In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

homemade bean and rice burritos

being a busy mom of two and working from home taking care of toddlers i need quick and easy lunch for me to throw in the microwave while they eat.



1pk of McCormick’s chicken taco seasoning or any you like

rice any kind will work

2 can refried beans(1 can will make 8 depending on you portion size) or whole beans  or homemade


1pk of tortilla  i used the gluten free ones i think they our the small size

sour cream


homemade refried beans


  • 2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
  • 3 quarts of water
  • 1/2 cup chopped onion (optional)
  • 2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
  • 1/4 cup water
  • Salt to taste
  • Cheddar cheese (optional)

2 Cook the beans in water:

Regular method Put beans into a pot and cover beans with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.


Strain the beans from the cooking water.

3 Sauté onions in fat: Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.)

4 Add beans, mash them in pan: Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.

5 Add water,&salt: Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste.


to cook the  rice

cook rice as per direction on bag  + add the whole packet of seasoning to the uncooked rice . the rice will soak up the flavor as it cooks

now you get to assemble the burrito how ever you want

i put 6 squares of  saran wrap down so i could do 6 at a time then tortilla , refried beans, cheese ,rice and avocado. if you are going to freeze them i would also wrap then in tin foil. and leave out the avocado it dosen’t freeze will you can always unwrap your burrito and put it in that way.





Spring rolls

I love egg Roll and have been craving them But being gluten free I can’t eat egg roll wrappers so I decided to make spring rolls.

Ingredient. Makes 12 ( depending on how big you make them)

2 carrots

1 zucchini

1 avacodo

1 small red cabbage

Rice noodles

1/2 can of Chick peas
1. Finally chop or grate your veggies

2. Boil the noodle according to the packaging

3. Once everything is ready  get you self a flat container to put water in for your wrappers

5. Grease your work surface so your wrappers don’t stick. Then put the wrapper in the water tell soft.

6 assemble your spring rolls

You can put whatever you like in the wrappers .

They turned out pretty good . You will have wrappers left over just place the top back on . And reuse when you like .

2 ingredient nutella biscuits fast and easy

So I had a can of biscuits in my refrigerator that needed to be used . I started out going to make yet another pop tart recipe but with a toddler sometime things don’tgo as planned you could call them round pop tart Lol
What you need

1 can of biscuits


The first step after you pop open the biscuits is .

1 separate(peel apart) each biscuit 
2.flatten each half of the biscuits and add 1 tablespoon nutella

3. Put the 2 halves together and seal
4. Pop them in the over per directions on the packaging

Nutella stuffed french toast

the first time i had french toast stuffed with nutella  was in our first trip to Aulani Disney resort and spa  it was amazing and i have had it every time we go . so i thought i would try to make it my self you can’t really go wrong with french toast and nutella it’s pretty had to ruin it .




1. Whisk the milk and eggs together until well combined.  Place mixture into a shallow container and set aside.

2. Spread 2 teaspoons of Nutella onto 1 side of the star shaped slice of bread and top with a second slice.  Lightly dip your “sandwich” into the batter mixture.

3. Heat a frying pan and spray with oil spray.  Add the prepared sandwich and fry for approx. 2 minutes until golden brown.  Turn over and fry for another minute.


4. When ready to serve, top with the strawberries and dust with powdered sugar



hope you enjoy this recipe and have fun eating with your family .

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