Red Velvet Smoothie

I saw a Pinterest photo about using beets to make a red velvet smoothie. Here is my recipe and it is definitely worth a try. I thought it was amazing!

day 249 (1 of 1)Red Velvet Smoothie



  1. Put all ingredients except water and blend until smooth.
  2. If mixture is too thick add more water.






Day 243-Kale and Blueberry Smoothie

Yes, I am still drinking green smoothies for breakfast. What is most surprising is I am actually enjoying trying new ingredients and getting excited to drink the smoothie! I am genuinely shocked! Yesterday, I tried the combo of kale and blueberries.  Recipe below:

day 243 (1 of 1)



  1. Put all ingredients in a blender and combine. If the smoothie is too thick to drink through a straw, add more water.

Day 228-Carrot Fries

I have new obsession: coconut oil. SERIOUSLY, this stuff is amazing; not only did it help heal my allergic reaction on my face, but it is delicious as well. The first thing I made with coconut oil was roasted carrot fries. Recipe below:

day 228 (1 of 1)


  • 8 peeled and sliced carrots
  • 2 teaspoons coconut oil
  • 1 Tablespoon chopped thyme
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
  2. Place carrots on baking sheet. Rub carrots with coconut oil.
  3. Toss in chopped thyme, salt and pepper with carrots.
  4. Bake until carrots are soft and crispy (30 minutes for me).




Day 117 and Day 118-Pumpkin Cupcakes


When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.


  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting


  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup


  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!

Day 111-Black Forest Pake

No, the title is  not a typo! Yesterday, I made my very first pake (a cross between a pie and a cake). If there are any Drop Dead Diva Fans, you will know exactly what I am talking about.

Saturday was my friend’s birthday, so I decided to make a pake for her birthday and to enter a recipe contest. I think I have a winner too; this pake was delicious and pretty easy to make too! The only thing I made from scratch was the cake and the sweetened whipped cream. This recipe should make two pakes, but I made one pake and cupcakes.


  • 2 deep dish pie crusts (thawed, not baked)
  • 2 cups cherry filling (I used cherry preserves with whole cherries in it)
  • Chocolate cake batter
  • About 1 cup sweetened whipped cream
  • Bittersweet chocolate bar to shave for garnish


  1. Preheat oven to 350 degrees.
  2. Pour 1 cup of cherry filling into each pie tin.
  3. Prepare the cake batter and pour into each pie tin. Batter should be about 1/4  inch below the rim of the tin.
  4. Place tins on a cookie sheet and bake for about 35 minutes.
  5. Insert toothpick into cake, it will come out clean when the cake is done.
  6. Once done baking, let pake cool, then top with whipped cream and with a zester, shave chocolate over whipped cream. Note: I used a pastry bag and tip for the whipped cream.

Recipes for chocolate cake and whipped cream are below.  Also, if you do not want to make the cake from scratch; here is a quick way to alter the cake mix with a little more flavor. Altered Cake Mix: Instead of using water for the cake mix, use coffee, 1 Tablespoon vanilla extract, and 1 teaspoon of cinnamon. P.S. This is mostly for my mother because she does not like baking cakes from scratch!

Chocolate Cake Recipe


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 Tablespoon vanilla extract
  • 1 cup hot coffee


  1. Heat oven to 350°F.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. With the mixer on low setting, stir in hot coffee (batter will be thin).

Sweetened Whipped Cream:


  1. Whip heavy cream to stiff peaks.
  2. Add sifted confectioner’s sugar and vanilla, whip to combine.

This may seem like a lot of work, but it really wasn’t!

Day 44-Oreo Cheesecake

Yes, it is still summer; if you have not noticed. As I previously mentioned, summer has until Labor Day Weekend, then I protesting! Still, I want to bake or more importantly make desserts, I miss the smell of melting butter; it is the greatest smell in whole world (an exaggeration, I know)!

I decide to find some no bake desserts, and here’s the one that looked the best!

Recipe courtsey of Bakers Royale


Crust: 1 1/2 cup crushed graham cracker 1/4 cup packed light brown sugar 7 tablespoon unsalted butter(melted)


2 ¼ cups heavy cream

1 pound cream cheese, softened

2/3 cup sugar

½ teaspoon salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed



1. Combine graham cracker crumbs with sugar. 2. Add melted butter and blend until combined. 3. Press into pan. Set aside.


1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.


Day 40-More Sweet Potatoes

Have you ever heard of a Japanese sweet potato? I promise it is the finest of the sweet potato bunch.

In the healthy cooking class I attended, I learned how to make sweet potato dish. I do not remember the exact recipe, I was paying more attention to the salsa making, but I will improvise the recipe as best I can!



  1. Slice potatoes into 1/4″ pieces.
  2. Put in a microwave safe bowl and add 2 tablespoons of oil, salt and pepper. Then, massage the oil into the sweet potatoes for a couple of minutes.
  3. Cover bowl and heat on high in the microwave until potatoes are soft and tender (test with a fork).
  4. Take bowl out of microwave. While cooling, heat oil in frying pan.
  5. Place potatoes in pan, cook each side until crispy.
  6. Then you are done, enjoy!