Monthly Archives: January 2013

Avocado Muffins


DSCN9676 copy

This morning I wanted to make some muffins… in the fridge I had a ripe avocado (he was there to be sure that he was not gonna passed out, haha) so I decided to make some healthy avocado muffins for me and my almost 2 years old adorable Dalie. (oh yeahhh she’s 23 months today! Only one month left before the big 2!! It’s incredible how time goes by so fast!!!)

I’ll also be turning 28 weeks pregnant this Friday, this pregnancy is awesome, I didn’t gained as much weight as with my big girl. Last pregnancy I gained 60 pounds (after I lost like 40 pounds, but still had 20 over my normal weight when I got pregnant with this baby!), all in the belly, people were thinking I was expecting twins! this time I only gained around 4 pounds in a little less than 28 weeks!! Ok I have a baby bump, but I’m melting at the same time.. it’s crazy! Almost no back and knee pain this time! Alleluia!!! Not that I was eating badly the first time, I’m always eating healthy, but now I’m trying even harder to resist weird cravings, especially sugar!! I’m eating tons of fruits each day, I hope the little baby inside likes fruits, haha! (yeah we don’t know the gender, it was a shy baby at the 20 weeks ultrasound so we have to be super patient and wait until maximum April 19!)

Avocados are just.. AWESOME! They are packed with vitamins and good fat! It’s perfect for pregnant women! And it’s good for the baby’s brain!! Oh and don’t forget.. it’s good for Dalie too!

Just for fun.. here is my latest pregnancy picture, I took it last Friday, at 27 weeks. (I take a picture every week, I did the same with my girl, it’s a fun souvenir!) What do you think I’m expecting? 🙂



(19 1/2 weeks ultrasound)


12 medium muffins


* 1 1/2  cups whole wheat flour

* 2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 cup oatmeal

* 1/2 cup wheat bran

* 1 ripe banana, mashed

* 1 large ripe avocado, peeled and pitted, mashed

* 2 large eggs

*  3/4 cup milk (I used 1%)

* 1/3 cup pure maple syrup

* 1/3 cup chopped walnuts

* 1/3 cup raw sunflower seeds


ripebananas walnuts


* Preheat oven 375′F

* In a bowl, Mix the flour, baking powder, baking soda, oatmeal and wheat bran. Set aside.

* In another bowl, combine the mashed banana and mashed avocado. Add the eggs, maple syrup and milk. Mix.

* Add the dry mixture to the wet ingredients. Mix and add the walnuts and sunflower seeds.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 18-20 minutes. If a toothpick comes out clean, the muffins are ready.

* Enjoy!

Cookies-n-Cream Cake


DSCN9629 copy


Today it’s my husband 32th Birthday!

The other day when I received my food network magazine he looked at it (there was a cake special in it) and at the second he saw the cookies and cream cake he said: I want this one for my birthday, haha! To make him happy and since it was his birthday I baked him the cake this morning! He decided to take a day off from work so we ate it for lunch, haha it was super awesome and delicious!

So this time, it’s not my recipe, all the credits (for the recipe, not the making) goes to Food network magazine jan-feb 2013 issue (page 72)

For my birthday in May, my sweet husband will make the one I want too… hummm let me think… It will be a S’mores cake!  I’m such a fan!)


(The gift I gave him.. a painting I did on an old vinyl record)


Our big girl Dalie enjoying the cake 🙂


1 double layer cake (10-12 slices)



(the recipe is for 2 round 9 inch cakes)

* 1 cup butter or margarine (room temperature)

* 3 cups all-purposed flour

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 1 1/4 cup sugar

* 4 large eggs

* 1 1/2 tablespoons pure vanilla extract (I used my Mexican vanilla)

* 3/4 cups 15% cream

* 1/2 cup water


* 3/4 cup (6 oz) white chocolate, chopped

* 1 1/2 cups butter or margarine (room temperature)

* 1 teaspoon pure vanilla extract

* A pinch of salt

* 3 cups confectioner’s sugar

* 15-18 chocolate sandwich cookies (oreo kind)

cookies whitechocolate



* Preheat oven to 350′F.

* Whisk 3 cups flour, the baking powder and salt in a bowl until combined.

* Beat 1 cup of butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.

* Pour batter into cake silicone mold (my favorite choice) or into regular molds, bake for 30 minutes or until a toothpick come out clean from the middle of the cake.

* Remove from the oven and let the cakes cool completely.


* Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined.

* Gradually beat in the confectioners’ sugar until smooth.


* Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies.

 * Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides. ( you can also decorate with other ingredients too if you want)