Cinnamon Roll Cake

Let me start off this post by thanking Cookin’ Up North for this…


cinnamon roll cake


I’ve never made cinnamon rolls, but I bet it’s not as easy as making a cinnamon roll cake.  Hence the reason why I made the cake and not actual rolls.  How can I pass up a chance to have dessert for breakfast?!


Cake mixture and a brown sugar cinnamon mixture is swirled into together.  I can’t forget to mention that there is butter in the brown sugar cinnamon mixture and it makes the cake moist and delicious.   Yummmm….butter.


Bake the cake in an oven that is preheated at 350 degrees.

Powdered sugar, milk and vanilla are mixed together to make a yummy glaze.


Pour the glaze over the warm cake.  Is your mouth watering?  Mine’s is.



Cinnamon Roll Cake


3 cup flour
1/4 tsp.salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted


1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

2 cup powdered sugar
5 Tbsp. milk
1 tsp. vanilla


Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Using a fork poke holes in the cake and while warm drizzle the glaze over the cake.

I baked mines in two 8x8 pans.


Words of Wisdom

There is nothing like a good quote.  It’s amazing how just a few sentences can sum up how you feel.


This is pretty much my outlook in life….


(image credit)

Oh and of course there is this…

(image credit)

There’s no place like home

I came across this picture on Pinterest and it made me miss home.

Mango Cake

I love mangoes!  I think it’s the Filipino in me that makes me love them so much, or maybe it’s the way that they taste.  I don’t know why I love them, I just do.

A few weeks ago I headed over to our local Mexican store for ingredients to make Arroz Con Pollo and while I was there I spotted a box of mangoes, so I bought the box.  I figured between the kids and I they would get devoured.  I was wrong.  By the end of the week I still had had 7 mangoes left from the box of 8.  I didn’t want them to go to waste, so I peeled, chopped and froze them.

What does one do with a freezer full on mango?! I decided to make a cake.


Anything that has 3 sticks of butter is worth eating to me.


According to the original recipe I was supposed to bake the cake in a 10 inch flute/bundt pan.  I surprisingly don’t own either one of those, so I made a layer cake.


Fresh whipped cream and mango was layered in between the cakes.


Mexican Mango Cake

very slightly adapted from:


1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan
3 cups cake flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
2/3 cup buttermilk

2 cups chopped fresh or frozen and thawed mango
2 tablespoons water, plus extra, as needed
1 1/4 cup granulated sugar, plus extra, as needed
4 ounces cream cheese


Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube, Bundt pan or (2) 9 inch cake pans

Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.

Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes (for flute/bundt) 30 to 35 minutes (for 9 in. cake pans). Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter.

(Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)


Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.

If using a bundt pan, spoon the mango topping evenly over the top of the cake.

If making a layer cake:
Even out the cake layers by using a serrated knife and cutting the top to make the cakes even. Take a fork and lightly pokes holes in the bottom layer of the cake (make sure not to go all the way through the cake).

Take half of the mango topping and pour over the top of the bottom layer of the cake. Then evenly spread homemade whipped cream (by mixing 1 cup heavy whipping cream, 2 tbl. sugar and 2 tsp. vanilla until soft peaks form).

Place the other cake on top with the cut side down and pour the other half of the mango mixture on top.




Ham and Swiss Hawaiian Bread

I love the weekends, but who doesn’t?!  Weekends to me mean lounging in my PJs eating a slice of mango cake (recipe coming soon) for breakfast and watching Brothers and Sisters on Netflix while blogging.

Although I like to do nothing on the weekends I can’t forget that I have 2 kids that need me to feed them.  Just because I’m lazy doesn’t mean that I can’t fix them a yummy snack/lunch.  I found a recipe for Ham and Swiss Hawaiian bread in one of the many magazines I read (I’m a magazine whore) and thought it would make a great weekend snack.  It’s fast, easy and yummy.


Take a loaf  of Hawaiian Bread (my kid’s favorite).



Cut the bread into squares (don’t cut it all the way through).



Take some Swiss cheese and slice it or shred some Swiss cheese.



Slice up some ham.



Nestle the ham and Swiss in between all the nooks and crannies of the bread.



Cover it with foil and bake for 10 minutes in a preheated 350 degree oven.



Cut and serve.


As I was making this I realized that this recipe is so versatile.  I think next time I’m going to try it with pesto and mozzarella.



Cookie Cake

I am sitting on my son’s blue bean bag on the floor of my living room floor typing up this post while my son is sitting on one end of the couch watching The Jetsons Movie (Netflix is a wonderful thing.) and my daughter is sprawled out on the other side sleeping.  The reason why I have to sit on the floor is because my living room is big enough to hold a 3 person sofa, too bad there are 4 people living in this house. Anyhow, that has nothing to do with what I’m about to show you.  I just thought I would share that random information with you, that I have a small living room.

Let’s move on to the important stuff, cookie cake.


This light and summery cake is easy to make. It reminds me of tiramisu because of the mascarpone cream in the middle of each cookie layer.  Trust me, this is one cake that you will want to make.


First, I took about 8 dozen (yes, you read that right, e-i-g-h-t) of my homemade Chocolate Chocolate Chip Cookies.   The original recipe calls for Chocolate Chip, but I’m a rebel.

You can use your favorite cookie recipe or store bought cookies.  I haven’t tried this recipe with store bought cookies, but if you do try store bought cookies make sure they are not “chewy” cookies.


Then, I whipped together 8 oz. of mascarpone cheese, 3 cups of heavy whipping cream, 2 tbls. of sugar and 1 tsp. of vanilla into a heavenly cream.


Take about 9 or 10 of the cookies and place them on a platter or cake stand and spread out a cup of Mascarpone cream on the cookies.

I opted for this pretty pink platter since I only have on cake stand, which I have photographed on this blog more than once.  Yes, I need more cake stands, preferably pretty and non-clear glass cake stands.


Continue to layer the cookies and cream until you can go no more (about 5 to 6 layers).  I made 2 smaller cakes and even had some cookies left over.


I finished off the cake with cocoa powder, but you can also finish it off with chocolate shavings.


Cookie Cake

adapted from: martha stewart living magazine


3 cups heavy whipping cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
roughly about 8 dozen chocolate chocolate chip cookies (or your favorite cookie) baked until crisp
cocoa powder for garnish


Whisk together 3 cups cream, mascarpone, sugar and vanilla in a chilled bowl until medium-stiff peaks form.

Arrange 9 to 10 cookies in a circle and carefully spread 1 cup of mascarpone cream over the cookies, leaving a little border.

Repeat to form 6 to 7 more layers, finishing with the cream. Top with sifted cocoa powder for garnish.

Lightly drape plastic wrap over the top and place in the refrigerator for a couple hours to allow the cookies to soften and serve.

Deep Fried Oreos

This is an example of what happens when I am bored….


funnel caked covered oreos (a.k.a. deep fried oreos)


I don’t know how these things happen, they just do.


I had a bucket of funnel cake mix that I ordered from my son’s fundraiser back in December and I knew that I just had to use it.   It’s was calling my name.

There was no expiration date on the package (that I could see) so I figured it was still good to use.  My kids and I didn’t get sick so I assume that I was right about the mix ;).

I mixed the funnel cake mix according to the directions and noticed that the mix was very thick and dry, so I added more water to get the consistency I wanted.

Don’t have funnel cake mix handy, check out this funnel cake recipe.


Then, I took a package of Oreos and dipped them in funnel cake batter until it was fully coated.

I fried them up in 1/2 inch of preheated oil in a skillet until golden brown on both sides.


This is what I got.  Not bad for being bored.



Crepe Cake


Whenever I see something that I want to try, regardless of the skill level it takes, I just go for it.  I don’t know why I do things like that.

I found this crepe cake on Ceramic Canvas and thought to myself “This looks hard,but I’m going to attempt to make it.”  That was a dumb thought since I have never even made a crepe before, let alone 2o crepes.


I needed cake flour, but of course I didn’t have any (and I was too lazy to go to the store), so I made my own cake flour by mixing all purpose flour and baking soda (Thanks to, Joy the Baker) and continued on my journey to making crepes.





Somehow, I pulled it off and made 15 crepes!  It took me longer than I thought, more like an hour and a half longer.  I was so scared that I would mess them up that I pretended that I was making ribs and cooked them low and slow.  That will be the first and the last time that I do that.  I started making the crepes at 1:00pm and was done making only 15 crepes by 3:00pm.



Now that the hard part was over I made the chocolate meringue buttercream frosting and set off to assemble the cake.


That part was easy.  All I had to do was take one crepe and spread some frosting on it then top it with another crepe and continue the pattern.

Only one problem….


I was supposed to spread a thin layer of frosting but since I love chocolate so much I decided to go to town with the frosting.  Oh well it doesn’t matter it still tasted yummy.

I love the chocolate frosting oozing out of the layers!


The outcome was a decadent and rich chocolate cake.  Not only was it a delicious dessert, it made a hearty breakfast. 😉


Crepe Cake

adapted from: ceramic canvas


12 tbl cake flour
3 tbl sugar
4 eggs
6 tbl unsalted butter, melted
2 cups warm milk
Vegetable Oil

Chocolate Meringue:

5 large egg whites
1 cup sugar
4 sticks unsalted butter, room temperature, cut into tablespoons
10 oz, semi-sweet chocolate, melted

For the cake:

15 to 20 crepes
Chocolate Meringue Frosting
2 tbl sugar


Sift flour and 3 tablespoons of the sugar together into a mixing bowl. Set aside. In a large bowl whisk eggs together, being careful not to overbeat. Gently stir in flour mixture until smooth. Stir in butter. Slowly stir in milk until just blended with the consistency of light cream – do not over mix. Cover bowl with plastic wrap. Let rest for at least 1 hour.

Rub bottom of an 8-inch nonstick crepe pan with vegetable oil and wipe out excess with a paper towel. Place over medium heat. Ladle in about 4 tablespoons of batter into the center of the pan. Tilt and rotate pan immediately to make the batter run around the edge and cover the bottom evenly. Pour any excess batter back into the bowl. Cook until brown, about 20 seconds. Lift crepe edge with your fingers or a spatula (you may want to do this off of the heat). Cook on the other side for about 10 seconds. Turn out onto a plate. Repeat process with remaining batter (pan will probably not need to be greased again). Stack crepes separated by between paper towels. Crepes can be made ahead and kept for several hours, wrapped in plastic at room temperature, or refrigerated over night.

Makes about 20 crepes. (I got 15 crepes)

In a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160˚F).

Attach the bowl to the mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on medium low speed, add the butter several tablespoons of butter at a time, beating well after each addition. Beat in melted chocolate and espresso. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Place first crepe on a plate. Spread a thin layer of meringue evenly across the cake. Lay second crepe on top. Repeat frosting process until all but one crepe is left.

Place the last crepe on a separate plate. Evenly distribute remaining 2 tablespoons of sugar. Caramelize the sugar with a small handheld kitchen torch. Place the crepe on top of cake and let cool.

Once the caramelized sugar has cooled, frost the top and side of cake. Immediately, cool cake in the refrigerator to let frosting harden.

Let cake sit out at room temperature for about 5 minutes before serving.

toffee bars


A few months ago I bought a cookie cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I have looked through this book a gajillion times and have bookmarked things that I want to make, so I  chose the Toffee Bars to take my  “cookbook virginity”.  It was a hard choice, but I knew I wanted to wait for the “right one”.  The Toffee Bars were definitely the right one for me.


The Toffee Bars were yummy and easy to make.  For those who know me or read my blog, know that I love things that are easy to make.  Don’t get me wrong I love the challenge of making difficult dishes, but when I get off work and I want something homemade and sweet, easy is the way to go for me.  One of the reasons I chose this dish was because it looked easy, oh and I had most of the ingredients on hand.

I took the cookies to work and they were devoured within a day and a half.  Keep in mind that there are only 8 people in my office, so either the bars were really tasty or they were really yummy.  I’m pretty sure I had Toffee Bars for breakfast, mid-morning snack and afternoon snack.  Okay, so there goes 3 of the 24 bars the recipe made.….don’t judge!




toffee bars


1 1/2 sticks unsalted butter
1/3 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 1/4 cups unbleached all-purpose flour
6 oz. pecan halves

1 tbl. water
3/4 cup packed light brown sugar
1 stick unsalted butter, cut into 4 chunks
1 cup milk chocolate chips


preheat the oven to 350 degrees. position rack in the lower third of the oven.

line the bottom and all four sides of a 9x13 pan with foil.

cut the butter into chunks and melt in a large saucepan over medium heat. remove from heat and stir in the sugar, vanilla and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of the pan. scatter the pecan pieces over the dough without pressing then into it. lay a piece of foil loosely over the nuts to allow them to toast without burning while the crust is baking.

bake for 20 to 25 minutes, until the crust is lightly browned at the edges.

while the crust is baking make the topping by combining the water and brown sugar in a small saucepan and whisk until the sugar is moistened. heat the mixture over medium heat and bring to a boil, stirring occasionally. whisk in the butter and remove from heat.

when the crust is ready, whisk the topping until smooth. remove the foil from the crust and scrape the hot butter mixture over the pecans on the crust. bake for 12 to 15 minutes, until the topping is dark and bubbling vigorously. remove the pan from the oven and scatter the chocolate chips evenly over the top. cool the bars in the pan on a rack. lift the ends of the foil liner and transfer to a cutting board. use a long sharp knife and cut into 24 pieces.


Wooden Animal Track Sandals

Momtastic has posted the cutest sandals I have ever seen that are made by Kiko+.  The sandals are designed to make foot prints in the sand.  You can choose either a cat, gecko, owl, t-rex or a monkey.  I want a pair for myself my kids.