Tip-sy Thursday

I here by declare every Thursday to be a "tip" day - a Tip-sy Thursday. And to start off...

How to make pancakes!

The weekend is almost here and what does that mean?!
Pancakes for breakfast - uha!

But even though these are like the most simple things to make, they can still be a little tricky.
Here are a few little tips that will make your pancake-making a whole lot easier (and tastier!)

1. In separate bowls mix the wet ingredients and the dry ingredients.
2. Wisk wets into the drys - do not over mix it will make the batter too tough. And some lumps are good to make the cakes soft and fluffy.
3. Add oil to a preheated pan by using a paper towel (get the towel wet with oil - not butter - and rub it on the pan).
4. Use a measuring cup to pour batter, 1/3 to 1/2 cup, then spread it out with a spoon. If you're going to add a filling like sliced bananas or chocolate chips, add it to the top of the circle.
5. Flip only when bubbles burst.

Hope these tips help you out and inspire you to make delicious pancakes this weekend. This chilly weather is quite perfect for it don't you think?! Stack of 3, butter and syrup... hum, that's the way I like it!

How do YOU like you pancakes?!


ps: i'm really committed to being more faithful to this blog. Do you have any ideas, recipes or requests?! well, pull up a seat, grab a spoon and let me know!


Carrot Cake

In my family birthdays = carrot cake.
So naturally, for my son's first birthday I made carrot cake - Brazilian Style! Yes, it's orange, and yes it has a chocolate glaze... hummm SO GOOD!

Carrot Cake

1/2 c. oil
3 medium carrots shredded
4 eggs
2 c. sugar
3 c. flour
1 tbs baking powder

Put all wet ingredients and carrots in a blender and blend until carrots are chopped and shredded finely,and batter takes on an orange-ish tint.

Mix wet ingredients unto dry until everything if combined. It will look a little thick for a cake batter, but it's supposed to be like that. :o)

Bake on a greased/floured pan for 40 min at a preheated over (375F).

(you may think it's weird, but trust me, it's sooooo good!)

1 tbs butter
3 tbs chocolate nesquick (or something like it)
1 c. sugar

in a small sauce pan, melt butter and add remaining ingridients. Cook until everything is melted (about 5 min.). Pour over cake. (I recomment poking a few holes with a knife on the cake before pouring the glaze!).

Give it a try and let me know, I'm sure you will all love it!

Quindim (keen-djeen)

I'm back! As a way to redeem myself from my long absence I have a delicious recipe!

Those of you who know Brazilian pastry probably know (and love) Quindim, and also know that it's hard to make and takes a ridiculous amount of egg yolks.

Well, I'm here to tell you that there are faster, healthier and less-yolky ways to sink your teeth into these yellow delicacies!


Quick Quindim

1 c. Sugar
200 ml Coconut milk (about half of a can)
10 egg yolks
1 1/2 c. Shredded Coconut

Mix everything well and pour unto a muffin pan that's been greased (with butter) and coated with sugar.

Bake in bain-marie at 375 F for 30-35 minutes.

Let is cool and then run a knife along the sides, then place the pan (0r bang it) upside down on a alumnim foil sheet. Place in fridge and enjoy it!

Give it a try, and let me know how you love it!

*** Bain Marie: What is bain-marie you ask?! aka water bath. It's simple - place the muffin pan in another pan (can be a cookie sheet) that's filled with water. The bottom of the muffin pan needs to be touching the water. This is done so that the cooking process occurs evenly. IT IS ESSENTIAL!


Chicken Pie - video!!!

I will add the recipe here later...

ps: don't mind the miss-haps guys... it was, afterall, my very first cooking show episode -EVER.


Spicy Honey Chicken

This is a recipe I got from Our Best Bites. I made a few little changes, to achieve something I call scumptioulicious (say that 5 times). And it goes amazingly well with a salad and dressing I will be sharing in the near future.

This is very very easy and I'm sure everyone will enjoy! It's not really spicy, it just has a little kick which goes amazingly well with the suddle sweetness brought on by the honey.


2 tsp vegetable oil

2 tbs granulated garlic
2 tbs chili powder
1/2 t onion powder
2 tbs paprika
2 t kosher salt
1 t cumin

1/2 C Honey
1tbs balsamic vinegar

8 boneless skinless chicken thighs (you could use breast - but really, thighs are so much better!)

Through everything in a zip lock bag along with the chicken. Shake it well and really work the seasonings into the chicken. Make sure that everything is evenly coated. Put it in the fridge until the grill is ready.

Once ready, just place the chicken in the grill and cook for a few minutes on each side until it cook through.

And that's it!

Like I said.. this is a great and easy dish... and it's even better when paired with the salad and dressing I'll be posting in a couple days.

And about the video, we've been having some technical difficulties, but it will be up soon!


Video coming

stay tunned because there is a video coming this week!

yep... my very own cooking show!
makes me wanna say "BAM!"


Pineapple Mint Juice

I'm a juice addict. Needles to say, Jamba Juice is my favorite place to eat -uhm, drink. However, nothing compares to fresh juice from fresh fruit. And this, my friends, is my favorite juice EVER!

All you need is:
1 pineapple
a few mint leaves (fresh!)
1 qt water.

Chop up the pineapple, add the mint leaves and the water, blend and ta-da! You have yourself one very refreshing drink!

** tip, let the juice sit for a little in the blender before you pour the blended mixture through the strainer and into a pitcher. Use a spoon to press the rest of the liquid into the pitcher.

Also, instead of pineapple try watermelon or regular melon! Watermelon with mint is a very very refreshing mix, if you're not in the mood some the zingy pineapple, you'll love it!



Orange/Cinnamon Rolls

To celebrate mother's day one of my mom's classics! These are the best cinnamon/orange rolls I've ever had, and my mom used to make these, the orange version, all the time when I was little. I remember so many times going to the playground with one in my hand!

You're going to need a lot of flour for this - so be ready!

And if you have a Kitchen Aid (or equivalent), this is the perfect time to make good use of it. For the dough use the hook like beater, and the icing the funky middle one (not the wisk the psychedelic peace sign one).

1 c. water
1 c. butter
3/4 c. sugar
2 tsp salt

1 c. cold water
4 eggs slightly beaten
2 pkgs (24oz) quick yeast
7 1/2 cups flour

In a large pan add the 1 c. of water, butter, salt and sugar and bring to boil. In a bowl mix the eggs with the yeast. Add the warm mixture to the eggs and yeast. Add the cold water.
Then slowly add the flour.

Let dough rise for 1 hr, or until doubled in size.
Divide the dough into three equal parts. On a floured surface open each part into a rectangle (my mom opens it 3 times, I am lazy and only do it once).

For the filling:
For orange rolls: 1/2 c. butter, 1 c. granulated sugar, 3 tbs orange zest. For cinnamon rolls: 1/2 c. butter, 1c. brown sugar, 1/4 c. cinnamon.

Spread the butter on the dough then sprinkle the sugar and cinnamon/orange zest.
Roll it up and to cut here is the secret: floss or thread ! Slide the thread under the log, and pull it towards each other to cut each section (about 1 1/2 in). Like so:
Place them on a greased pan, and let them rise again for another hour. This will make a big difference! They will be a lot softer, chewier and bigger! With a preheated oven, bake at 375 for 12-15 minutes.

Now for the icing: 1/2 c. butter-softened, 2 c. powdered sugar, 2 tbs sugar and 2 tbs vanilla (for cinnamon rolls) or 2 tbs orange juice (for orange rolls). I like to let it beat for about 2 minutes, make the icing extra smooth and yummy!

Spread the icing on the rolls while they are still warm, and eat it up! Whether you make orange or cinnamon, they are scrumptious and everyone will love them... and you for making them.

Try them out and let me know how they turn out!


Chinese noodles with veggies

This is a recipe that I learned from a good friend that has become a favorite at our home! The best part is that it's easy and quick!


Half a box of Thin Spaghetti / Angel Hair
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 large Carrot
1 cup Broccoli Flourets
1 cup Cauli-Flower Flourets
1/2 Onion
1 zucchini

1/2 cup soy sauce
1 tbs. corn starch

While the noddles are cooking in salted water cut the veggies. In Asian cooking the veggies are always cut long and thin. After you've cut all the veggies, put about 1 tbs of oil in a pan and give them a quick stir fry, starting with the onions and then adding the rest of the veggies.

After the noddles are cooked (about 10 minutes for al dente), drain them and add it to the pan with the veggies. In a separate bowl combine the soy sauce and the corn starch and mix until all the lumps are gone, mix it into the pan with the noddles and the veggies. If you think it's too thick, you can add a bit of water.