Tuesday, December 27, 2016

7-up Pound Cake

Okay as I looked at this, it sounded as if I was going to be attached by sugar fairy and also the cake will taste horrible as it has pop in it.  But to my amazement this is the most fluffiest, softest, tasted incredible and oh I can go on and on...delicious !

This will be my next favorite pound cake recipe.  Thank you to here for posting this wonderful recipe.

This recipe I halved it and made just one loaf size.

1 cup unsalted butter, softened
1/2 cup shortening ( I used 1/2 cup butter)
2 cup sugar
5 large eggs, room temperature
1 tsp vanilla
1 tsp lemon or orange zest
3 cups all purpose flour, sifted
1/2 tsp salt
1/4 cup heavy whipping cream
1 cup 7-up soda


Preheat oven to 350 degrees.

Generously grease a bundt pan or 2 ( 8in) cake pan

In a large mixing bowl, cream together butter and sugar till fluffy.

Add eggs one at a time.  Add in the zest and vanilla and salt.

Slowly add the flour, mix lightly,  Now add the 7-up and heavy cream,  Beat till everything is well combined and fluffy.

Bake for about 1 hour and test with skewer and if it comes out clean, remove to a cooling rack.

Once it cools slighty remove cake from pan and let cool completely.

8th Birthday

My son's 8th birthday was a blast.  We had it in Chuck E Cheese and all he wanted was a Captain America cake.  Oh I was thinking of just ordering the cake when the baker told me she cannot specifically make a shield cake so mommy had to do something about it.

When searching on pinterest and came upon some wonderful ideas.  Well I did it, I made my son's day by doing what he requested.  Its a simple here  cake with buttercream frosting. Simply loved it and it kept moist even after 2 days in the fridge.

We even had our Elf friend visit us for the birthday dressed up as Captain America.

And I also made cupcakes

Chicken and Kale Soup

I made this wonderful soup today. Well, this sounds like your regular soup but with a hint of cumin and ginger.  The flavors really come together well in this dish.  I also added some dirty rice in it.


Chicken breast, cubed
Carrot, cubed
Zuchini, cubed
1/2 tsp ground cumin
1/2 tsp chili powder
Onion, cubed
Garlic, minced
Chicken broth
Salt and pepper


Marinate the chicken cube with chili powder, salt and pepper.

In a pot add olive oil and saute ginger, garlic and onion.  Add the marinated chicken.  Cook till slightly browned.  Add the carrots, kale, zuchini and cumin.  Stir for a bit and add the chicken broth and dirty rice.

Add seasoning according to taste and let cook until rice and vegetable soften.

Pumpkin Bread

For the love of pumpkin and its almost Thanksgiving..what more can I ask for other than Pumpkin bread and Pumpkin Pie.  I decided to make the pumpkin bread today and my oh my this is a keeper recipe.  Its so easy to put together since its a one bowl mix.

The bread is so moist and the aroma of the spices simply filled the air in the house. I think I better get on with the recipe and go cut a slice of the pumpkin bread for me to munch on....


1 can pumpkin puree (15 oz)
4 egg
1 cup Vegetable oil ( or 1/2 cup butter, melted and 1/2 cup oil)
2/3 cup water
1 cup brown sugar
1 cup white sugar
3 1/2 cup flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp cloves, optional
1/4 tsp ginger powder
1 tsp pumpkin spice, optional ( if you have it might as well use it)


Preheat oven to 350 degrees.

Mix flour, spices, salt, baking powder and baking soda in a bowl.

In another big bowl, beat the eggs and sugar.  Add pumpkin puree, oil, water,and beat till just combined.  Add slowly the dry ingredients and mix until combined.

Prepare 3 loaf pan,  Bake for 45 minutes or until skewer comes out clean when inserted.

Tuesday, February 23, 2016

One Bowl Fluffy Chocolate Cupcake

Oh my goodness I am going crazy over this cupcake.  These are so fluffy and moist.  Even after 2 days the flavor was intense and tasty.  I topped it up with tangy cream cheese frosting.  Adding the greek yogurt gives the cake the moist and fat that it needs to make it super fluffy.

This is going to be my next favorite cupcake as it only uses one bowl...clean up is a brisk.


1½ cups granulated sugar
1 cup all purpose flour
½ cup cake flour
1 cup unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
4 eggs
1 cup greek yogurt
2 teaspoons vanilla extract


Preheat the oven to 350 degrees F.
Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
Mix in the butter on low speed, until the mixture resembles moist crumbs.
Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
Fill lined cupcake wells just over half full (approx. ¼ cup of batter).
Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
Cool completely before frosting.

Sunday, December 20, 2015

Zoodle Padthai

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle.  It tasted soo good especially if you are in low carb diet.  

Fluffy Moist Vanilla Cupcake

I have made quite a few different type of vanilla cupcake but this one held up pretty well and I kept it unrefrigerated for 4 days and still it was moist.


1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk


  •  Preheat oven to 350*F.
  • In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  • In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
  • Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
  • The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
  • Bake cupcakes in pre-heated oven for 12-14 minutes.
  • Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  • Frost as desired when fully cool. 
  • Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

Cauliflower rice with Chili Lime Grilled Chicken

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track.    It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much.  Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice.  To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes.  Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.

Lime Chili Chicken


2 tsp chili powder
1 tsp brown sugar  ( I used honey 1/2 tsp)
Grated lime pee
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil


Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.

Use own judgement on the spice level and also how much needed.  I never measure when I cook.  Just taste as I go along.

Wheat Bran Muffins

Ever since I started eating a little healthier I have been using this recipe and i must say this truly is a very nice moist muffin.  It keeps well in the refrigerator. Very easy to make and tastes yummy.


1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar  ( I used 1/4 cup of honey instead)
1/2 teaspoon vanilla extract
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tb flax seed
1/2 teaspoon salt
1/2 cup raisins


  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, flax seed and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Salmon Kabob

I made this wonderful delicious tasting kabob with salmon.. This is my very first time using a fish to make kabobs.

My marinade does not have the measurement as I dont measure when I am cooking.


Salmon - cut into chunks
Zuchini - cut in nice thick circles or chunk
Mango or pineapple - cut into chunk
Onion - cut fairly thick
Fresh cilantro - chopped


Soy sauce ( I use very little sodium)
Oyster sauce (optional)
Grated ginger
Balsamic vinegar or rice vinegar
Garlic, minced
Sesame oil

Thread the fish and vege.  Brush the marinade and let soak for at least 15 min.  Grill.