Chocolate Brownies

If you like your brownies to be gooey, soft, chewy and fudgey- this recipe is just for you! Some people like a more cake-like consistency. Honestly, to me, It just depends on what kind of mood I’m in. Sometimes I like a really dense brownie or sometimes I want a cakey- crackly top kind of brownie. Maybe I should post a couple of brownie recipes to show the variations of texture. I’ll add it to my to do list.

My blogging has slowed down since my real estate schedule has started to pick up. However, I’m still determined to squeeze in my blogs one way or another. As a mom, with a busy day to day schedule, baking and blogging truly has become an amazing outlet for me to express myself creatively. This week especially, I found myself missing taking the time to write.

I’m happy to be here in my living room, as my crazy toddler tears my home to shreds, just to take this time to myself and create recipes to share with others.

As for these brownies, I took all but 2 of them to my grandma’s house. I’m trying to eat clean for as long as I can manage, and I only left Luke two because I’m trying to make him eat clean too. But to be clear, I did taste test these a lot, and they are really really good! I was happy to share these tonight with my family.

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Thank you for reading and I hope you enjoy!

Ingredients:

- 1 cup unsalted butter, 
  melted
- 1/2 cup unsweetened 
  cocoa powder
- 1/2 tbs instant coffee 
- 1 cup granulated sugar 
- 1 cup brown sugar
- 2 tsp vanilla 
- 4 eggs, room temp 
- 1 cup flour 
- 1/2 tsp salt
- 1/2 tsp baking powder 
- 1/2 cup semi sweet 
  chocolate chips

Instructions:

Preheat your oven to 350 degrees and butter a 9×13 inch glass baking dish. In a small microwaveable bowl, melt the butter and mix the cocoa powder and coffee until combined.

In a large bowl, cream together the sugars with the eggs. Add in the vanilla,  then the baking powder, salt and flour. Careful not to over mix. Take the bowl of butter and cocoa powder and add into the large bowl. Use a rubber spatula to scrape all the chocolate butter from the small bowl. Mix together until combined, then add in the 1/2 cup of chocolate chips.

Pour the mixture into the greased baking dish and cook on the center rack of the oven for 27-30 minutes. The toothpick method will not work for doneness on this recipe. If inserted, it will come out unclean. Cooking between 27-30 minutes will give you a slightly undercooked pan of brownies. They will continue to cook inside the dish, when taken out of the oven. Allow the brownies to cool completely before cutting.

 

 

 

 

Blood Orange Margaritas

My NEW favorite summer drink to have ready for the pool side or beach.

Any good quality silver tequila will work great. My go to, to use for margaritas is Don Julio!

Ingredients:

– 7-8 blood oranges
– 1 1/2 cups simple syrup
– 1 1/4 cup triple sec
– 1 3/4 cup ounces silver tequila
– 4-6 limes

Instructions:

Freshly squeeze the oranges and limes in a medium pitcher. Add the simple syrup, triple sec and silver tequila. Stir & Serve over ice to enjoy!

 

Butter Pecan Cookies

Gonna keep this post short and sweet! These cookies are perfect for when you’re in the mood for something salty & sweet!!!

The same dough recipe as my chocolate chip cookie recipe! Instead of chocolate chips, I add 1 cup of chopped pecans and 1 cup of toffee bits!

Before baking, I roll 3 tbs of the dough into round balls and place on baking sheet. Lightly sprinkle each ball of dough with a few crumbles of more pecans, gently press extra pecan crumbles down onto the dough without pressing too hard and misforming the ball shape. Then sprinkle a tad of salt on top and stick into the oven until golden brown. So so good!!

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Ingredients:

- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 1 cup chopped pecans  
- 1 cup toffee bits 
- 1/4 cup chopped pecans
  For topping
- salt for garnish

Instructions:

Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the pecans and toffee bits.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart. Sprinkle each ball of dough with a few more pecans and a touch of salt. Bake anywhere between 16-20 minutes or until golden brown.

Classic Tres Leches

Hoping all you amazing mommas had a very happy Mother’s Day today! We had a blast! Luke was actually scheduled to be working today, but last minute, he was able to arrange having the day off… so glad he did!

We started the morning off by going to my mother in laws! She just had a knee replacement, so she wasn’t able to get out and about with the festivities at my moms house today. I took her a plate of some yummy butter pecan cookies! I will be posting those as well this evening…

After our brunch with her, we went over to my moms house, which is just down the street and we had a pool day! It was so much fun, but it was really hot and now I’m pretty drained from the day.

Anyway, so my grandma had a really rough year this year, medically, so we were especially grateful that we were able to celebrate another mother’s day with her! So this post is dedicated to her! It was her request that I make her a tres leches cake for Mother’s Day! This also happens to be Luke’s favorite cake on earth!

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I have had many versions of this cake! Personally, I do not prefer the cake to be completely soggy because it kind of grosses me out lol, but I like for the bottom half of the cake to be moist and the top half to be a normal consistency! I made two of these cakes last night so I could try to get my measurements right…

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Adding extra baking powder helps with this… Naturally all the milks you add to the cake sink down and settle at the bottom of the cake, so adding a bit more of baking powder will help your cake rise higher. This also helps with the cake not being too sweet. Sweetened condensed milk is like ultra sweet!!!

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Also, my grandma was really tired today and she ended up falling asleep on the recliner during our lunch. When my grandpa asked if she wanted to go home, she said “give me my cake first! I want cake!” Lol.

This is a real simple recipe that is very enjoyable! I hope you enjoy it too.

Serving size: 12
Prep Time: 30 minutes
Cook Time: 25 minutes
Cake sets in refrigerator over
night

Ingredients:

For the cake

- 1 1/2 cup all purpose flour
- 1 1/2 tbs baking powder
- 1/2 tsp salt 
- 3 eggs
- 1 cup sugar
- 3 tsp vanilla 
- 1/2 cup milk

For the 3 milk mixture 
- 12 ounce can of evaporated 
  milk
- 14 ounce can sweetened 
  condensed milk
- 1 1/2 cup heavy cream

For the whip topping

- 1 pint heavy whipping cream
- 1/2 - 3/4 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- strawberries for garnish

Instructions:

Preheat the oven to 350 degrees and lightly grease a 9x 13 inch baking dish.

In a medium bowl, combine the flour, baking powder and salt. Whisk together and set aside. In a large bowl beat the eggs and sugar together. Add in the vanilla, mix and set aside. Pour half of the flour mixture into the egg mixture, incorporate together, then pour the milk into the bowl, then the remaining flour mixture.

Once all combined pour the batter into the greased baking dish and bake 20-30 minutes or until a toothpick inserted into the center of the cake comes out clear.

Let the cake cool completely. In a medium bowl, combine the cream, evaporated milk and condensed milk. Whisk the milks together until combined. Take a toothpick and poke holes all over the entire cake. Next take the milks and pour over the cake. Cover and set in the refrigerator 8 hours or overnight.

For the whip topping, take your cream and pour into a large cold glass bowl. Mix with an electric mixer on high speed until the cream thickens into whipped topping consistency. Slowly incorporate the powdered sugar, vanilla and cinnamon. Spread the topping evenly over the cake and garnish with strawberries before serving.

Chocolate Chip Buttermilk Muffins

First of all, before I dig into this post I just have to share a little story with y’all.

There’s something about baking muffins that makes me extremely nostalgic. Why you might ask? Because back when Luke and I first started dating, I baked him my blueberry buttermilk muffins and I seriously think that’s what sealed the deal for him! Hahahaha.

I’m not joking. When I made him those muffins, I think he was like “ this girl is wifey material.” So ladies, if you’re dating a guy you really like, make him these little sweets and you’ll be sure to steal his heart. Everyone knows a way to a mans heart is through his stomach! Lol

My buttermilk muffin recipe is a great versatile recipe that you can repeat every time and use over and over with different components. I use this base for strawberry muffins, blue berry muffins, banana nut muffins, you get the idea.

Anyway, you really can’t go wrong with this one, but I encourage you to have fun with this.  If you’re not in the mood for chocolate, switch the last step for 2 cups of some type of fruit! You could add 1 cup of oatmeal, 1 cup of blueberries!

Thanks for reading

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Ingredients:

- 2 1/2 cups all purpose flour 
- 1 tbs baking powder 
- 1 tsp baking soda 
- 1 tsp salt 
- 1 stick unsalted butter, 
  melted 
- 1 3/4 cup sugar 
- 1 cup buttermilk
- 2 eggs 
- 2 tsp vanilla extract 
- 2 cups semi sweet chocolate 
  chips

Instructions:

Preheat the oven to 375 degrees. Line a muffin baking dish with liners and set aside.

In a large bowl combine the flour, baking powder, baking soda and salt then set aside. In a medium bowl combine the melted butter, sugar, eggs and vanilla. Make sure the butter is melted thoroughly, but cooked so that the chocolate doesn’t melt when it’s incorporated.

With a rubber spatula begin lightly folding the wet ingredients into the dry ingredients until just combined. Finally, fold in the chocolate chip morsels gently.

Pour the mixture evenly among 12 cup liners and bake anywhere between 15-25 minutes or until golden brown on top and a toothpick comes out clean from the center of the muffin.

 

 

Chicken Enchiladas with Ranchero Sauce

Hands down my chicken enchiladas are a huge crowd favorite. When I take it to pot lucks, I bring back a clean dish every time!

These enchiladas are filled with flavorful finely shredded chicken and topped with a delicious ranchero sauce + lots of Monterrey jack cheese. The cheese melts to perfection and is the best part. I like to top these with a little bit of crema before serving!

This recipe serves big portions, I think I made about 34 enchiladas with 2 lbs of chicken. It really goes along way! If you want to stuff a little more chicken into each tortilla you can definitely make about 2 dozen with my measurements. I was taking these to a large crowd today so I was trying to make the chicken stretch as much as possible!

If you try out this recipe, it will surely be a crowd favorite for your friends or family too! Hope you enjoy!

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Ingredients

For the Chicken Filling

- 2 lbs boneless skinless 
  chicken breasts
- 2-3 tomatoes
- 1 green bell pepper
- 1 tsp cumin
- 3-5 cups of Water
- 1 1/2 tbs Caldo de tomate
- salt and pepper to taste

For the Ranchero Sauce

- 5 Tomatoes
- 1 large yellow onion
- 2 jalapeños
- 35 ounces ounces chicken stock
- 1 1/2 tbs Caldo de tomate
- 4 garlic cloves
- salt and pepper to taste
- 1-2 tbs sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika

For the Enchiladas

- 24-35 corn tortillas
- 30 ounces Monterrey Jack 
  cheese
- cilantro for garnish

Instructions:

In a large pot submerge the chicken breasts in water, add in the chopped tomatoes, bell pepper & seasonings. Bring to a boil and let simmer at a low – medium boil for about an hour and a half- or until the chicken is fall apart tender. Set aside

While the chicken is cooking, to prepare the Ranchero Sauce, bring a large pot with the chicken stock, chopped vegetables & seasonings to a boil. Simmer down to a low to medium boil for about and hour. Continue to salt and pepper to taste, adjust seasonings to preference. I typically play around with the sugar depending on the taste of the tomatoes, if the sauce is a little tangy, I will add a tsp of sugar to counteract the tanginess until it’s leveled to my preference.

Preheat your oven to 375 degrees. Take a very large baking dish or 2 medium sized baking dishes, and set aside for assembly.

With a spoon, lather some of the Ranchero Sauce to the bottom of your baking dish. On a microwaveable plate, place ten tortillas and cover with a paper towel, then microwave for 40 seconds. This helps the tortillas become more pliable for rolling. Continue microwaving the rest of the tortillas until you are out of filling. I usually microwave ten at a time until I run out.

To assemle the enchiladas, take one tortilla at a time and coat lightly in the Ranchero Sauce, fill the tortilla with 2-3 tbs of chicken then roll and place the enchiladas seam facing down on the baking sheet. Continue until all the chicken is used. Take the Monterrey jack cheese and cover the entire baking dish liberally. Sprinkle with chopped cilantro and bake for 15-20 minutes or until all the cheese is melted throroughly.

 

 

Frozen Strawberry Margaritas

Happy Cinco de Mayo friends! I’ll keep this one short and just say it’s hot outside and these babies are hitting the spot!!

Enjoy and remember to drink responsibly!

Ingredients:

- 4 cups of fresh strawberries
  diced 
- 1 cup of simple syrup 
  (Equal parts sugar and water)
- 6 ounces silver tequila 
- 1.5 ounces triple sec 
- fresh lime juice from 2 limes
- 3 TBS agave nectar 
- 4-5 cups ice 

In a blender, combine the ingredients above and blend until 
there are no more chunks of ice. Serve and enjoy