How To Make Vegan / Vegetarian Tamales

This recipe will show you how to make vegan tamales and vegetarian tamales too.

I’ve been a vegetarian for over 3 years now. I remember when I first decided to go meatless some of my closest friends snickered at me and called my new diet ‘hipster’ or ‘trendy.’  I didn’t understand the aggression. In fact, vegetarianism wasn’t new to me at the time. My Mom (whom I’m extremely close to) had been a vegetarian for close to 15 years.  Which basically meant I was already eating vegetarian half the time when I would cook for her or take her out to eat. That included the Christmas season which obviously meant tamales. This is my recipe I’ve been making for many, many, many years, even when I ate meat, I would still make a side batch of vegetarian tamales for my Mom and my cousin Gabriel. I found a way to make my vegetarian tamales equally as tasty as any other tamal set out for Christmas Eve… IF NOT BETTER. This recipe has two versions to it and will work for either vegans or vegetarians.

It’s incredible to me how much the world has changed in the last couple of years in terms of how people view vegetarianism, veganism or cruelty-free food. I’m proud to share my recipe with you, and I hope you enjoy it. Merry Christmas. Happy Holidays and all that good stuff!


  • 1 8-oz. pkg. dried corn husks


  • pickled jalapeno
  • blistered tomatoes (see recipe below)
  • 3 – large potatoes cut into 1 inch thick wedges (raw)
  • 1 – 10oz. Colby Jack Cheese OR your favorite vegan melting cheese (cut into 1/2 inch strips) OR don’t use cheese at all
  • 1 – cup pitted black olives
  • Caramelized onions (see recipe below)
  • Green Salsa (recipe below)

Vegan Masa for Tamales

  • 1 cup solid vegetable shortening – (Better for you than lard, and masa was equally as tasty)
  • 1 Tbs. kosher salt
  • 2 tsp. baking powder
  • 3 1/2 cups masa harina for tamales ( I used Bob’s Red Mill – No GMO’s)
  •  2 cups warm water
  • 1 – cup green salsa (recipe below)
  • 2 Tbs. dried Mexican oregano


  • Sour Cream Or Black Beans (as a vegan option)
  • Green salsa


  1. Start by placing corn husks in a large sink or tub of hot water.  Soak in hot water for a minimum of 3 hours or overnight to soften. Allow to soak in water until ready to assemble.
  2. PREPARE THE FILLING: Cut the cheese into strips, peel and cut the potatoes, place the jalapenos in a bowl, place the olives in a bowl, caramelize the onions, make the salsa (which you will use for the masa as well), and blister the tomatoes. Set to the side until ready to use.
  3. MAKE THE MASA: Place vegetable shortening, salt and baking powder in a stand-up mixer and beat until fluffy for about 4 minutes ( the shortening will lose it’s shape and become a thin batter-like consistency. Scrape mixture down with a rubber spatula. Then slowly add in masa harina and oregano with mixer on low until fully combined. Turn the speed up on the mixer to high and beat for an additional 2 minutes. Turn mixer speed back to low and pour in 2 cups of warm water into mixture (the warm water helps combine the masa better), continue mixing until combined. Once combined add in green salsa and continue mixing until masa comes together. For a final time bring the mixer speed back up to high and beat for 5 minutes. WE ARE NOW READY TO MAKE TAMALES!
  4. Remove corn husks from water and shake off some of the water, then allow to drain remaining water drops in a strainer.
  5. Select the largest husks at least 6 inches wide. Set to the side for assembling.
  6. Place corn husk on work surface. Take about ¼ cup of masa and spread on the center of a corn husk. Leave a 2 inch frame on the bottom of husk.
  7. Place a strip of colby jack cheese or vegan cheese in the center of masa, then top with a raw potato wedge (potato will cook during steaming process), a jalapeno strip, a drizzle of green salsa, caramelized onions, black olive, and a few blistered tomatoes. SEE VIDEO BELOW!
  8. Fold one long side of husk over the center, then roll to enclose all the masa. Fold the bottom end up.
  9. Place tamale in a bowl while you prepare the remaining tamales. Open end up so none of the ingredients fall out.  IF YOU ARE MAKING THEM IN ADVANCE AND PLAN ON FREEZING THEM – WRAP EACH TAMAL IN A WAXED PAPER AND MARK WHICH SIDE IS UP! This makes for easy storing and then steaming.
  10. READY TO STEAM: Prepare steamer by placing a rack at the bottom of the pot. And pouring in water. Make sure the water does not touch the rack.
  11. Stand the tamales (open end up, folded bottom down) in steamer. Secure empty spaces with wadded husks to prevent tamales from falling over or from burning on the pot. Then cover the top with remaining corn husks creating a little insulation over the tamales. Then place a few wet kitchen towels over the husks to really lock in the moisture.
  12. Place a lid tightly on the steamer and bring the water to a boil over a high heat. Steam for 2 hours /  if frozen steam for 3 hours . Remove lid after one hour into steaming and add more water if needed, then place lid tightly back onto steamer and continue steaming for 2 hours total.
  13. After 2 hours, carefully remove a single tamal to check if fully cooked. Allow tamal to cool for 10 minutes, if fully cooked masa will pull away from husk easily. If not, cook for an additional 15 minutes or until fully cooked.
  14. Remove tamales from husks and drizzle top sour cream, and green salsa.
  15. Enjoy!

Ingredients for  green chile recipe:

  • 9 – tomatillos
  • 6 – guero chiles (yellow chiles)
  • 8 – serrano chiles
  • 7 – jalapeno chiles
  • 5 – garlic cloves (browned/fried)
  • 2 – cups of water (from water chiles boiled in)
  • 1 – teaspoon of vinegar
  • 2 – teaspoons vegetable bouillon (I use Knorr)
  • 1 – teaspoon dried oregano
  • 1 – teaspoon black pepper

Fill two pots halfway with water and place over a medium high flame.  Bring water to a boil.  Then put tomatillos in one pot and in the other put all chiles.  Boil tomatillos for 15 minutes, you will know they are ready when they go from light green to a greenish yellow color.  Remove from flame and set to the side.

Boil chiles for 30 minutes or until soft and a bit limp.  While chiles are boiling place garlic cloves in a frying pan with a little oil and fry till browned.  Set to the side.  Once chiles are boiled remove from flame but DO NOT discard water… you will need it to blend chile.

You will have to work in batches.  In a blender add chiles (discard stem), browned garlic cloves, water from the pot the chiles boiled in, vinegar, vegetable bouillon, oregano, black pepper and tomatillos.  Blend until smooth about 1 minute.  Pour into a bowl.  Set to the side.

 Ingredients for blistered tomatoes:

  •  1 1/2 – tablespoons olive oil
  • 1 – pint cherry tomatoes (cut in half)
  • 1 – tablespoon Lawry’s seasoning salt plus 1 teaspoon
  • 1 – tablespoon black pepper plus 1 teaspoon

In a frying pan, pour in olive oil over a medium high flame and allow oil to get really hot, then toss in cherry tomatoes with 1 teaspoon salt, and 1 teaspoon of black pepper.  Saute on each side for 4 minutes.  Then take off flame and set to the side.

Ingredients for Caramelized Onions:

  • 3 – tablespoons olive oil
  • 2 – large onions thinly sliced
  • salt and pepper (to your liking)
  • 1 – teaspoon brown sugar
  • 1 – tablespoon white wine


  1. In a large non stick pan over a medium flame add in olive oil and allow to coat the pan.
  2. Pour in sliced onions and mix to coat with olive oil.
  3. Cook stirring every 3 minutes for 20 minutes. Sprinkle in brown sugar and mix to combine.
  4. Drizzle wine into onions and cook for an additional 10 minutes or until onions reach a beautiful brown color.
  5. Season with salt and pepper.

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Unbelievably Delicious Fruitcake For The Holidays

Unbelievably delicious fruitcake that has a gingerbread aftertaste! YUM

If you’re going to post a fruitcake recipe, then make sure it’s an out-of-this-world- unbelievably delicious fruitcake recipe… if not, why bother. I’ve taken a little break from my recipe posting lately but thought I’d resume recipe development to bring fruitcake back. This is the one. This is definitely the one I’d want to eat and I think you will too. All the flavors of the holidays enveloped in this moist cake, not like the dry one people traditionally serve. Then topped with a thick icing and little sugared cranberries. Viola! Feliz Navidad!!!!

all the ingredients needed for an unbelievably delicious fruitcake


  •  2 – cups sugar
  • 3 – eggs
  • 1 – tablespoon vanilla extract
  • 1 1/2 – cups vegetable oil
  • 1/4 – cup orange juice
  • 3 – cups organic flour
  • 1 – teaspoon baking soda
  • 1 1/2 – teaspoons ground cinnamon
  • 1/2 – teaspoon nutmeg
  • 1/4 – teaspoon salt
  • 1/2 – teaspoon powdered ginger
  • 1 1/2 – cups chopped pink ladies apples (peeled, about 2 apples)
  • 2 – cups shredded sweetened coconut
  • 1 – cup dried cranberries or cherries (rehydrated by boiling in cranberry juice for 5 minutes, then drained)
  • 1/2 – cup dried pineapple
  • 1/2 – cup candied pecans (chopped)
  • 1/2 – cup pistachios (chopped)

For the sauce:

  • 1 – stick butter
  • 1 1/4 – cups sugar
  • 3/4 – cup buttermilk
  • 3/4 – teaspoon baking soda

For the icing:

  • 5 – tablespoons 1/2 and 1/2
  • 3 1/2 – cups powdered sugar

For the sugared cranberries recipe, click here.


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a 13 cup bundt pan with a non-stick baking spray. Set to the side.
  3. For the cake: In a mixer add in sugar, eggs, vanilla extract, vegetable oil, and orange juice. Mix to combine completely.
  4. In a bowl sift flour, baking soda, cinnamon, nutmeg, salt and ground ginger together. Slowly add dry mixture to wet ingredients until combined.
  5. Add in apples, coconut, cranberries, dried pineapple, and nuts. Mix until completely combined.
  6. Pour the cake batter into greased bundt pan. pour batter in bundt pan
  7. Smooth the top of batter with a spatula.batter for unbelievably delicious fruitcake
  8. Bake cake for an hour and thirty five minutes.
  9. About 10 minutes before the cake is completed being baked… make the sauce by adding all ingredients into a sauce pan and bringing to a boil. Mix to ensure sugar dissolves completely. Set to the side.
  10. Remove from oven and poke all over the top with a toothpick. Then spoon sauce over the top of the cake. Allow the cake to cool in pan for 1 hour.
  11. Remove cake from bundt pan and place on a cake stand, allow to cool for a minimum of 2 hours.
  12. For the icing: Whisk powdered sugar and 1/2 and 1/2 together. Drizzle over the top of the cake and let stand for 1o minutes, then decorate with sugared cranberries and sprigs of rosemary. Icing drizzle on delicious fruitcake
  13. Enjoy!This delicious fruitcake recipe is everythinga slice of the unbelievably delicious fruitcake

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Easy Sugared Cranberries


easy sugared cranberries are perfect to use as a garnish

I’m that girl, the one that likes sparkly fruit for the top of cakes or to eat by the handful or to simply put in a bowl to use as garnish where needed. Well let’s face it the holidays are not complete without sugared cranberries. We all need a solution to bring easy sugared cranberries to life. I got it and I’m sharing it with you.


  • 1 – cup water
  • 1- cup sugar and an extra 1/2 cup for dusting.
  • 3 – cups fresh cranberries


  1. In a medium saucepan over a medium low flame add water and 1 cup of sugar. Stir constantly until sugar dissolves and mixture becomes a syrup.
  2. Remove pan from flame then allow syrup to cool to room temperature. Set to the side.
  3. Rinse fresh cranberries under running water until cleaned, and drained.
  4. Add cranberries to syrup and mix to ensure all cranberries are coated in syrup.cranberries soaking in syrup
  5. Using a slotted spoon remove syrup coated cranberries from pan and place on a cooling rack for one hour to allow them to dry off a little and become a bit more on the sticky side. cranberries drying off
  6. Add 1/2 cup of sugar to a bowl.
  7. Then working in small batches add cranberries into the bowl of sugar. rolling-cranberries-in-sugar
  8. Using a fork cover the cranberries in sugar, then remove from sugar and place them back on the cooling rack to dry for a minimum of an hour but ideally overnight.easy sugared cranberries in progress
  9. Use as you wish!
  10. Enjoy!
Posted in Crafty Food, Holiday, Odds & Ends, Recipes, Snacky Snack Snackas, Sweets, Vegetarian Corner | Tagged , , , , , , | 1 Comment

Find Flatout Bread With

Disclosure: This post is sponsored by Flatout Flatbread. All opinions are my own.

In the world of trying to eat right, Flatout Flatbread and I have become fast pals. I’m sure you’ve noticed my #FlatoutLove expressed throughout my blog and social media channels alike. A few months ago I had the pleasure of working on the above video with my business partner. It was exciting to use Flatout in a new way and continue to come up with fresh ideas for the flatbread. I’ve had a grand ol’ time making Spicy Egg Salad Fold-it’s, Strawberry Cream Empanadas, Alta California Breakfast wraps, Ice cream cones and so many other fabulous dishes in the past. Yeah, you could say I hit the full spectrum on comfort foods made a little more healthy. The crazy part is there is a ridiculous amount more of recipes still waiting to be developed by you and me. My brain is going wild thinking of all the dishes I will conjure up this coming winter for my family. Check out the video above to see what’s new on the Flatout scene.

In the meantime let me address a few inquiries because I have numerous people asking me questions about Flatout all the time. Not that I mind. I think the main question I get asked ‘is the product vegan?’ I’m happy to report it is vegan. People are also confused as to where in the grocery store they can find Flatout products. It depends on the market but can mainly be found in the deli or bakery area, and sometimes in the the bread isle. Flatout Flatbread  contains no Trans-Fats (thank the heavens above), does have a gluten free wrap (but not all products are gluten free), does NOT contain L-cysteine, dairy, or peanuts. For all my Jewish friends asking… It is Kosher!  Every single one of the Flatout bread varieties is low in fat, a good source of fiber and of course, perfect to use as a blank canvas for all your foodie desires.

Still not sure where to find Flatout Flatbread…. look no further has all your answers and Flatout needs with a store locator.

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Indiana Jones Snake Cookies For The Hollywood Bowl Screening!

Disclosure: This post is sponsored by Allied Contigo. All opinions and recipe are 100% my own.

Indiana Jones Snake Cookies for The Hollywood Bowl Raiders Of The Lost Ark screening

I’ve lived in City Terrace / East Los Angeles my whole life and never have I seen advertisement for any form of art/entertainment hanging from street banners the way you do in areas west of downtown. For the first time ever Hollywood Bowl has taken the lead in advertising the arts in a predominantly latino neighborhood, and I couldn’t be happier about it. They are opening up their arms to my people and letting us know they are not only there but they are inviting us to come hear music, or watch dance and film. I heard their call and I’ll happily respond by attending.

Get your tickets for the Raiders Of The Lost Ark screening at the Hollywood Bowl

This coming weekend August 4th and 5th The Hollywood Bowl will be screening Raiders Of The Lost Ark, and you don’t want to miss it!!!! The film that gave the world one of our most iconic movie heroes ever, Indiana Jones (Harrison Ford)! You’ll be able to relive the magic of this swishbuckling adventure as one of John Williams’ best-loved film scores is performed live, while the thrilling film is shown in HD on the Bowl’s big screen. Basically every seat is a great seat with the perfect view. I’m so excitied about it… My little family will be attending one of the screenings and I will be making Indiana Jones Snake Cookies to take with us to the bowl. Below find my festive recipe and how to make these delicious snake cookies incase you’re thinking of celebrating Raiders Of The Lost Ark too. GET YOUR TICKETS FOR THE SCREENING HERE!

These snake cookies are inspired by Raiders of the lost ark.
Ingredients for snake cookies:

  • 1 1/2 – cups confectioners sugar
  • 3 – cups flour
  • 1 1/2 – teaspoons baking powder
  • 1/4 – teaspoon salt
  • 2 – sticks butter (1 cup, cold, cut into pieces)
  • 1 – egg
  • 1/2 cup heavy whipping cream + 2 tablespoons
  • Melted butter (for brushing the tops of cookies)
  • colored sugar or decorative candy


  1. Add confectioners sugar, flour, baking powder, and salt to a food processor. Pulse a few times to combine dry mixture.
  2. Add in butter pieces, and pulse until mixture combines and becomes crumbly.
  3. Remove mixture from food processor and place in a stand-up mixer.
  4. In a separate bowl, whisk egg and whipping cream together.
  5. Pour egg/cream mixture into flour /butter mixture.
  6. Mix until the mixtures combine and form a ball.
  7. Cover dough and refrigerate for a minimum of an hour or over night.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Divide dough into 3 parts. Roll out on a lightly floured surface.
  10. Cut the edges away to have straight lines to work with.
  11. Then cut 1/4 inch strips of dough with a butter knife. dough being cut into strips for bow tie cookies
  12. Pinch the strip together to make it look like a thick string.
  13. Place on a baking mat lined cookie sheet. Shape cookie dough strip into a snake. Cookie dough being shaped into snakes
  14. Brush each snake with melted butter using a pastry brush.
  15. Sprinkle the tops with sugar color or other decorative candy . Decorate snake cookies with candy
  16. Bake for 11 minutes. Allow to cool on baking sheet for 5 minutes then place on a serving tray.
  17. Enjoy!

Follow the hashtags for all #HollywoodBowl #LAPhil updates!

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2017 Hollywood Bowl Season Line Up And My Almond Cherry Crumb Cake!

Hollywood Bowl 2017 season

It’s easy for me to say that the Hollywood Bowl is my favorite venue in all of Los Angeles to enjoy a performance. It’s one of those places where it really encompasses the energy of the city and allows a spectacular platform for the arts. In addition to it being under the stars and having amazing sound, I LOVE THE FACT THAT YOU CAN BRING IN FOOD and have your very own picnic. Yes, the Hollywood Bowl is my preferred venue to see any show, and I appreciate it the most when I can enjoy it with a mini feast in hand. As you can imagine I am all geared up to go now that the 2017 season line up is here!!!!! I have been planning my picnics and what I’d like to bring along (see my Almond Cherry Crumb Cake recipe below), but more importantly than that I’ve been circling the shows I want to see, from live music to films accompanied by a live orchestra. Say What? All this speaks to my inner child and riles me up.


OH MY WORD…. The Muppets Take The Bowl! I gotta take my boy to see it. Kermit the Frog, Miss Piggy, Fozzie Bear, The Great Gonzo, Dr. Teeth, and The Electric Mayhem!!!! Come on that’s all fine and dandy, but the real reason…. ANIMAL the legendary WACKO drummer is going to headline the FIREWORK finale. My son Max is a drummer himself, and will not be able to contain himself seeing Animal live. THIS IS A MUST!!

A firework finale at the The Hollywood Bowl.

I can tell you already I want to go see all the films at the bowl with my family: Raiders of the Lost Ark, Harry Potter and the Chamber of Secrets, and Harry Potter and the Prisoner of Azkaban. It’s amazing to see these beloved films with the live orchestra playing the soundtrack along side the movie. It elevates the experience to the next level, one not to be missed for cinema lovers.

Harry Potter

Then there are the adult nights that I crave to attend with my girlfriends, eat well, and cheer with a glass of wine…. KCRW’s World Festival: Seu Jorge’s tribute to David Bowie, Blondie, Belle and Sebastian, Bryan Ferry, Garbage, and so many others! It’s gonna be a fun SUMMER for sure.


For a full list of of the 2017  Hollywood Bowl Summer Season, click here!

Below is my Almond Cherry Crumb Cake that will make it’s way with me to the Hollywood Bowl in a small picnic basket! Enjoy.

Almond cherry crumb cake

Ingredients for Almond Cherry Crumb Cake:

  • 680 grams of Cherries (pitted) a little over a pound and a half.
  • 2/3 – cup flour
  • 1/2 – cup sugar
  • 1/2 – teaspoon cinnamon
  • 1/8 – teaspoon sea salt (grounded fine)
  • 1/2 – stick butter (melted)
  • 1/8 – teaspoon almond extract
  • CAKE: 
  • 10 – tablespoons olive oil
  • 1 1/2 – cups sugar
  • 2 eggs
  • 1 – cup buttermilk
  • 1 – teaspoon almond extract
  • 1 – teaspoon vanilla extract
  •  1/2 – cup almond flour
  • 2 – cups flour
  • 1 – teaspoon baking powder
  • 1/2 – teaspoon baking soda


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9-inch springform pan with non-stick baking spray. Set to the side.
  3. Wash and pit cherries. Set to the side.
  4. Make the crumb topping by combing flour, sugar, cinnamon, and sea salt in a bowl. Then pour almond extract into butter and pour liquid mixture over dry mixture. Mix with a whisk until crumbly. Set to the side.
  5. Mix the cake by adding olive oil and sugar to a large mixer bowl and beat on medium high until well incorporated.
  6. Reduce speed to low and add in eggs. Mix to fully combine.
  7. In a little bowl combine buttermilk, almond extract, and vanilla extract. Then pour buttermilk/extract mixture into olive oil/eggs mixture. Continue to mix on low.
  8. In a large bowl whisk almond flour, flour, baking powder and baking soda together. Once combined slowly pour the flour mixture into the buttermilk/eggs mixture.
  9. Mix until dry mixture is fully incorporated with the wet mixture.
  10. Pour cake batter into prepared spring form pan. With the back of a spatula smooth the top of the cake batter. Almond cherry crumb cake about to be assembled.
  11. Now Time to Assemble: Carefully place cherries on top of cake batter to form a cherry layer. Cherry layer on Almond Cherry Crumb Cake
  12. Sprinkle top with crumb topping. Crumb topping on Almond Cherry Crumb Cake
  13. Bake:  for 80 to 85 minutes or until toothpick inserted comes out clean.
  14. Allow to cool in springform pan for 30 minutes, then remove edges of pan to come to room temperature.
  15. Cut into pieces and take on your Hollywood Bowl picnic! IMG_2656
  16. Enjoy!
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Skoop By Nekter

Disclosure: This post is sponsored by Gigasavvy. All opinions are my own.Chocolate Bliss Skoop by Nekter Juice Bar

I have some exciting news to share with you….  Do you know Nekter Juice Bar, the amazing juicing/cleanse company? That same company is now launching a brand new exciting frozen treat June 9th, called Skoop! I had a chance to preview the delicious  Skoop by Nekter at their launch party this past Friday and simply stated it was amazing, decadent, and will be my summer frozen treat.

A small batch of handcrafted Chocolate Bliss Skoop by Nekter

It is  handcrafted, and made fresh in small batches using creamy cashew milk and plant-based ingredients. Skoop definitely redefines the dessert category, and will make it a no brainer to have the guilt free indulgence. Nekter Juice Bar will have 2 flavors available at launch, Chocolate Bliss (pictured above) (a decadent blend of pure cocoa, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 179 cal per serving) and Viva Vanilla (a tantalizing mix of Tahitian vanilla, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 187 cal. per serving).  

Viva Vanilla Skoop By Nekter

Skoop by Nekter : It’s dairy-free, gluten-free, has no refined sugars and soy-free, but absolutely full of creamy, delicious flavor and indulgence with none of the guilt. Yes, Yes, Yes… you know you want it! Find it made fresh daily at these Nekter locations.

Skoop by Nekter is Churning starting June 9th!

Here’s a SKOOP for you!

Find a Nekter location near by for a free Skoop June 9th from 6pm to closing! I can’t wait for you to try it, and fall in love. <3

Screen Shot 2017-06-04 at 5.05.37 PM

Keep your eyes peeled for additional flavors being launched at the end of June!

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Olive Oil Pistachio Buttercream Berry Cake

An overhead shot of my olive oil pistachio buttercream berry cake.

This whole cake craze started back in March, 2017.  My cousin had given me an Amazon gift card as an early birthday present and right away I searched for a 9 inch round, 3 inch tall cake pan.  I had been flirting with the idea of making a tall single layer cake but didn’t have the pan to execute it.  Once the pan arrived I quickly found an olive oil cake recipe that seemed interesting, except I dreamed of a pistachio buttercream and fresh berry topping.  Now that this fantasy (Olive Oil Pistachio Buttercream Berry Cake) was in place, I made it for my actual birthday.  A week later I tweaked the recipe and made the cake again for a friend who was going on tour as a ‘good luck’ gesture.  Just a few days ago I pulled out my tall round pan for the third time and made my cake for my son’s teacher to celebrate teachers appreciation week.  Get this, my Mom just requested it for Mother’s Day!

Not kidding when I say this cake is quickly becoming an all occasion cake. Make this beautiful pastel and you’ll know why.

Ingredients for Olive Oil Cake:

  • 3 eggs
  • 1 1/4 – extra light virgin olive oil
  • 1 1/4 – whole milk
  • 1/2 – cup tangerine juice
  • Zest of entire orange
  • 2 – cups all purpose organic flour
  • 1 3/4 – granulated sugar
  • 1 1/2 – teaspoons sea salt
  • 1/2 – teaspoon baking soda
  • 1/2 – teaspoon baking powder


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line the bottom of 9 inch round, 3 inch tall cake pan with wax paper. Then grease the sides or spray with a non-stick baking spray. Set to the side.
  3. In a mixer with a whisk attachment, beat eggs and olive oil together on med-high speed until completely combined and a bit thick, about 4 minutes.
  4. Pour in milk and tangerine juice.
  5. Once milk and juice are combined mix in orange zest.
  6. In a separate bowl mix flour, sugar, sea salt, baking soda, and baking powder together.
  7. Slowly pour the dry ingredients into the wet ingredients and mix until completely combined.
  8. Pour batter into prepared pan.
  9. Bake for a total of 1 hour (rotating pan at the 30 minute mark, and continue baking for the additional 30 minutes).
  10. Allow the cake to cool to room temperature (about 4 hours) or overnight before removing from pan. I run a thin butterknife along the edge of the inside of the pan for easier unmolding.
  11. Frost with Pistachio Buttercream (see recipe below) and decorate with fresh berries.

Ingredients for Pistachio Buttercream:

  • 1 – cup roasted and unsalted pistachios (grounded – pulverize nuts in food processor to grind)
  • 2 – sticks of butter (I use salted)
  • 3 1/3 – cups powdered sugar
  • 1 – teaspoon vanilla extract
  • 1/2 – teaspoon almond extract
  • 1 – teaspoon sea salt
  • 3 – teaspoons 1/2 and 1/2
  • OPTIONAL: Green food coloring
  • Fresh berries of your choice


  1. Place shelled pistachios in a food processor fitted with blade. Pulse until nuts are fine and evenly ground. Set to the side.  pistachios in food processor.Finely grounded pistachios for buttercream
  2. In a mixer, cream butter on medium speed until fluffy.
  3. Mix in powdered sugar until butter and sugar become creamy.
  4. Add in vanilla extract, almond extract, and sea salt until fully incorporated.
  5. Add in half and half and pistachio grinds and mix until completely incorporated.
  6. Optional: For the fun green color, dip a toothpick into kelly green icing color then dip the toothpick into buttercream. Mix until all the buttercream is green. Scrape bowl well, and mix one more time.
  7. Ready to frost. Generously frost olive oil cake with pistachio buttercream and then add berries to top.


This olive oil cake is topped with pistachio buttercream and fresh berries. Perfect for Mother's Day or any occasion. A small slice of olive oil pistachio buttercream berry cake.

Posted in Holiday, pistachios, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , | Leave a comment

Strawberry Chocolate Chip Almond Loaf

Strawberry Chocolate Chip Almond Loaf  is simple to make and even better to eat.

I’ve been seeing loaf cakes all over my IG feed lately and it got me thinking about how ridiculously easy they are to make. Not only that, there is something especially comforting about having a freshly made loaf cake in the house to enjoy with a late night or early morning cup of tea or coffee. I don’t know if that means I’m showing maturity in the way my elders would indulge in a little sweet bready treat with tea/coffee. Whatever it means I like it and embrace it wholeheartedly. Since loaf cakes don’t take much time to prepare there is no reason not to have one on hand… I whipped up a fresh strawberry, chocolate chip, and almond loaf yesterday and WOW. The flavors reminded me of ‘Britannia’ an old Ben and Jerry’s ice cream that is no longer in existence, but was my favorite. I will celebrate the British tradition of ‘tea time’ with this tasty Strawberry Chocolate Chip Almond Loaf cake, and if that idea tickles your fancy… you should too.


Ingredients for Strawberry Chocolate Chip Almond Loaf:

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 – cup sliced almonds
  • 1 cup sugar
  • 1/3 cup olive oil
  • 1 large egg
  • ½ teaspoon almond extract
  • 1/2 tsp vanilla extract
  • 3/4 cup 1/2 and 1/2
  • 1/2 – cup chocolate chips plus a tablespoon extra for top of loaf
  • 1 1/2 cups fresh strawberries (cut into small ½ inch pieces)


  1. Preheat oven to 350F.
  2. Grease a 9×5-inch loaf pan and sugar. Set to the side.
  3. In a medium bowl, whisk together flour, baking powder, salt, and sliced almonds.
  4. In a large bowl, whisk together sugar, olive oil, egg, almond extract and vanilla extract until smooth and well-combined. Stir in half of the flour mixture, followed by the 1/2 and 1/2.Stir in the remaining flour mixture, mixing just until no streaks of dry ingredients remain visible.
  5. Quickly and carefully fold in chocolate chips and strawberries.
  6. Pour batter into prepared sugar pan and sprinkle one tablespoon of chocolate chips on top of loaf.
  7. Bake for 70 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached and the top of the cake springs back when lightly pressed.
  8. Allow loaf to cool in the pan completely before removing it and slicing it.



Posted in Presley's Panaderia "Bakery", Recipes, Snacky Snack Snackas, Sweets | Tagged , , , | Leave a comment

My love letter To Northgate Market La Habra!

Post sponsored by Gigasavvy. All opinions are my own.

Northgate Market La HabraMy dearest Northgate Market La Habra! 

   I am seriously obsessed with all the flavors you have brought into my life. I had been going to The Northgate Market on Soto street in East LA, and the one on W. Francisquito Ave in West Covina until you opened your flagship Store in Norwalk on Firestone, but now I have you in La Habra too. I am in complete and utter awe of what an amazing Market you are. The feeling I get when I walk into your La Habra store (1305 W. Whittier Blvd., CA. La Habra CA 90631 ) is unlike anything else I’ve known before. I don’t feel like I’m just shopping for vegetables, I feel like I am having the ultimate food experience, an adventure even. From the very second my foot stepped into your new flagship La Habra location, I knew I was into love. How could I not be? All my Mexican food dreams were laid out before my eyes, and I felt like I was living my food fantasy. I was!

Pan dulce Northgate Market La HAbra

I started in the panaderia where rows and rows of sweet traditional breads sat waiting to be clinched by tongs and put into the cart, but I was also surprised to see an expanded Bakery/Panaderia where you’ve added more than 100 new artisan breads, cakes and cookies – all made hot and fresh every day. My mouth watered as the aroma of fresh bread made its way up my nose. Then to the left my attention was caught by a display case that was filled with confetti like colors. There I found a huge array of gelatinas both big and small. As I continued looking in the case a man behind the counter was in the process of frying fresh churros and a woman was placing authentic Mexican candied fruits in a small pile.


IMG_1755 IMG_1714Could this be real? REAL LOVE, I tell you. I kept walking and found a huge selection of Hot and Cold Food Bars: Freshly steamed Tamales in a variety of flavors, 10 hot soups and stews, a gigantic fresh salsa bar making all my spicy craving come true, a beautiful salad bar with everything you could imagine from pasta salads to roasted vegetable salads.

Salsa Bar Northgate MArket La Habra IMG_1735

I started to question how deep this love affair would go? I decided to take a whirl around the produce department. Not only did I find an entire organic produce section, I also found beautiful and exotic produce from around the world. Hard to find jackfruit and dragon fruit. Northgate Market had me as a devout customer.

Organic-Produce-Northgate-La-Habra IMG_1739

Could it get any better? Yes! Yes! And it did. A woman stood behind a cart making fresh guacamole to my liking adding the perfect amount of lime salt and Serrano.

Guacamole station Northgate MArket La Habra

I also found a bounty of aguas sitting in huge jugs on ice waiting to be poured into a cup.  A fresh juice bar with beets and celery and oranges and limes sitting together waiting to be squeezed into the same cup. You are too perfect Northgate with your ‘El Mercadito’ specialty cheese shop, I couldn’t decide on just one. How have I survived without you all this time? And of course, you continues to provide the foods that made you famous  in the first place… scratch made Bolillo Rolls, and fresh made flour and corn tortillas – all made right there from your Masa that is still made from stone ground corn every day. Sigh, I’m not gonna fight it, I’m in love with you. 

Northgate-Market-Foods-that-made-them-famous IMG_1759 IMG_1771 IMG_1705

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