Month: August 2014

Maseca’s Berry Good Baked Donuts

Maseca’s Berry Good Baked Donuts

Maseca's Berry Good Baked Donuts #MasecaNosGusta

Where there’s pink frosting, there’s gotta be donuts. I recently celebrated by son’s birthday in a big way with over 135 guests. There were lots of treats and it was a very boy driven day. I don’t think there was anything pink in sight for miles. As I stood there observing the kids at the party I realized we had a lot of little girls running around too. I watched them running with long hair and cute braids, some even had glitter in their hair. It made me miss celebrating my own girly side, and I made a small mental note when the chaos of life dies down a little I would take some time to be ultra girly again.

Yesterday I was organizing my pantry and came across some decorative colored candy sprinkles, you know the type you see on either Mexican or Italian cookies. I purchased  them a while back and still hadn’t done anything with them. That instant was the perfect time to be girly. I fancied myself eating a pink donut topped with candy sprinkles. Now to get from point A to B was going to be a bit challenging. I started thinking of everything pink. I looked in the fridge and found some fresh cherries (strawberries or blueberries would have worked fine as well), then found a box of pink cake mix flour in my pantry too. It was all coming together. I wanted my pink donuts to be a little more dense than cakey, so I thought “Hmmmm, I bet if I add Maseca to this pink party, that will definitely do the trick!” And it did. Thanks to my wonderful versatile Maseca corn flour, I had pink donuts all day long, and it felt grand to be a girl.

Ingredients for Maseca's Berry Good Donuts

Ingredients for Maseca’s berry good baked donut:

  • 3 – eggs
  • 1 1/4 – cups water
  • 1/3 – cup vegetable oil
  • 1/2 – cup Maseca Corn Flour
  • 1 – box pink cake mix flour
  • 1 – cup fresh cherries (stems removed, pitted, and cut into pieces)
  • 1 – cup powder sugar
  • 1/8 – half and half
  • pink food coloring
  • candy sprinkles


  1. Preheat oven to 350 degrees fahrenheit.
  2. Spray a donut pan with a non-stick spray. Set to the side.
  3. In a mixer add eggs, water, vegetable oil, Maseca, and pink cake mix flour. Mix until smooth.
  4. Add in fresh cherries (or berry of your choice), and mix to combine.
  5. Use a heaping 1/8 cup of batter and fill each space in donut pan. Donut pan
  6. Bake for 15 minutes.
  7. Remove from pan and allow to cool completely on cooling rack.
  8. In a bowl whisk powdered sugar and half and half together until smooth.
  9. Color with pink food coloring. Mix until the color desired is reached.
  10. Dip one side of each donut into the pink frosting then place back on cooling rack to dry.
  11. Sprinkle the top with candy sprinkles and allow frosting to set for about 2 hours before eating.
  12. Enjoy! Berry Good Donuts #MasecaNosGusta
Disclosure: This post is sponsored by Maseca. However, the recipe and opinions are my own.


The Taste! Southern California’s Crown Jewel Of Food Fests Brought To You By The Los Angeles Times

The Taste! Southern California’s Crown Jewel Of Food Fests Brought To You By The Los Angeles Times

Los Angeles Times The Taste

I’ve lived my whole life here in Los Angeles, and it is a total privilege to be a native of this beautiful City of Angels.  I have learned to take my first steps here and take great pride in being an Angelino.  Yes, I root for the Dodgers. Yes, I love the fact that I can visit a snowy mountain top and a warm beach within the same day if I wish.  Yes, I love that L.A. has one of the best food scenes in the United States. The history of my city is vast and amazing and I have learned about it through The Los Angeles Times as it occurred. This weekend my treasured Los Angeles Times will be hosting The Taste hailed as “The food and wine festival that is authentically L.A.” It will encapsulate the many food cultures that make up fine dining in this glorious melting pot of ours. My excitement expands past it’s snapping point to spend the Labor Day weekend (August 29 -31) in elastic stretch pants as I eat my way through the Taste.

Bacon Cinnamon Rollsstrawberry criossant          Russ Parsons Editor of Los Angeles Times Food

Average Betty and Presley's PantryMy friend Average Betty and I got to preview a little bit of the Sunday Brunch hosted by Noelle Carter (LA Times Test Kitchen Director) at the actual Los Angeles Times test kitchen a few weeks ago.  Noelle along with Russ Parsons (LA Times Food Editor And Columnist) hosted a gaggle of writers to some extraordinary eats as a little preview of what is to come. We noshed on chilaquiles from Mexican Chef Jimmy Shaw of Loteria Grill,  maple bacon cinnamon rolls (pictured above, recipe will run in the Los Angeles Times Food Section 8/30 Saturday) that Noelle made herself, and some of the most divine pastries (strawberry croissants) from Farmshop and almond brioche from Bouchon Bakery. Wowsers…. All I can say is if you don’t have tickets to this weekends event held at Paramount studios, I highly recommend you get on your computer this instant and buy a pass. The Taste will transform Paramount Pictures Studios’ backlot into the ultimate epicurean pop-up block party Friday, August 29th through Sunday, August 31stClick here to purchase tickets.  This food fest will be like no other and will really remind you what a food festival should be. Be ready for the most sublime flavors to pass your lips and take advantage of the fact that you can sample all the best restaurants of Los Angeles in one place at your disposal for a flat fee. It’s a great way to go down the list of where you must dine, and what you don’t need to desire afterall.  I will be there with bells on and a big smile, cuz I know I’m in for a treat. See you there!

Check out the schedule below:

  • Opening Night; Fri., Aug. 29th, 7:30 to 11:00 p.m.
    The Times’ renowned Food staff, the festival’s co-hosts, and participating chefs and bartenders gather for a soiree with a focused collection of tastings, premium cocktail and wine offerings, and live entertainment. Restaurants include CAFÉ del REY, DeSano Pizza Bakery, Girasol, Guelaguetza, Hamasaku, Mexicali Taco & Co., Pedalers Fork, Phorage, Plan Check, Sotto, Sushi Roku, THE Blvd Restaurant, Waterloo & City.


  • Field to Fork – Hosted by Russ Parsons, Times Food Editor, and Nancy Silverton, Chef/Co-Owner of Osteria Mozza and Pizzeria MozzaSat., Aug. 30th, 11 a.m. to 3 p.m.                                                                                                       Local flavors shine at this day defined by fresh, seasonal ingredients with demos from Silverton, Tal Ronnen (Crossroads), C.J. Jacobson (Girasol) and Bruce Kalman (Union). In addition to wine seminars that inspire the palate, the event will feature a roundtable about cooking with famers market finds moderated by Parsons with Roxana Jullapat (Cooks County), Josiah Citrin (Mélisse), Jessica Koslow (Sqirl) and Vincenzo Marianella (Copa d’Oro). Restaurants include BOA Steakhouse, Chichén Itzá, Eveleigh, Girasol, Lemonade, Lotería Grill, Lum-Ka-Naad Thai, Michaels on Naples, Napa Valley Grille, Palihouse Brasserie, Pono Burger, Tender Greens.


  • Dinner with a Twist – Hosted by Betty Hallock, Times Deputy Food Editor, Jonathan Gold, Times Restaurant Critic, John Sedlar, Chef/Owner of Rivera, and Master Bartender Julian CoxSat., Aug. 30th, 7:30 to 11:00 p.m.
    LA’s formidable cocktail and culinary cultures collide with demos from chef & bartender duos including Sedlar & Cox, Ricardo Zarate & Deysi Alvarez (Mo-Chica, Picca, Paiché) and Michael Hung & Michael Lay (Faith & Flower). The collaborative spirit continues with a group demo featuring Alex Day & Devon Tarby (Honeycut, Proprietors LLC), Max Deaman & Mikki Kristola (The Varnish) and Naomi Schimek (The Spare Room). Restaurants include BierBeisl, Carnitas El Momo, Craig’s Restaurant, Grub, Public School on Tap, RivaBella, Sotto, The Churchill, The Misfit Restaurant + Bar, The Raymond.


  • Sunday Brunch – Hosted by Noelle Carter, Times Test Kitchen Director, and Thomas Keller, Chef/Proprietor of The French Laundry and Bouchon; Sun., Aug. 31st, 11 a.m. to 3 p.m.
    Brunch gets its due at a family-friendly affair with demos from Carter, Karen Hatfield (The Sycamore Kitchen, Hatfield’s) and Casey Lane (The Tasting Kitchen). Russ Parsons will be on hand to discuss 20 years of The French Laundry with Chef Keller and Laundry alums Jeff Cerciello (Farmshop), David Breeden (The French Laundry) and Timothy Hollingsworth (Broad Museum Restaurant). Melissa Nicola (Nic’s Beverly Hills) will join Times columnist Steve Lopez to share edible creations from the students at CAKE (Culinary Arts Kids Eat). Restaurants include Del Rey Deli Co., Guelaguetza, Lotería Grill, Muddy Leek, my two cents, THE Blvd Restaurant, Wilshire Restaurant.


  • Flavors of LA – Hosted by Jonathan Gold, Times Restaurant Critic, and Michael Cimarusti, Chef/Owner of Providence, Chef/Partner of Connie and Ted’s; Sun., Aug. 31st, 7:30 to 11:00 p.m.
    The closing night spotlights the city’s rich and varied tastes with demos from Cimarusti, Evan Kleiman (KCRW’s “Good Food”), Jimmy Shaw (Lotería Grill) and Amelia Posada (Lindy & Grundy). Exploring the art and science of foraging, Gold will talk found fare with chefs Ari Taymor (Alma) and Wes Avila (Guerrilla Tacos) and wild food expert Pascal Baudar. Culinary mixologist Tricia Carr will cap off the evening with a crushed cocktails how-to. Restaurants include Acabar, Ayara Thai Cuisine, Border Grill, Fishing with Dynamite, Horse Thief BBQ, Manhattan Beach Post, Meals by Genet, Mr. Chow, Osteria and Pizzeria Mozza, Phorage, Pine & Crane, Urban Garden.


Sweetpotato Churro Waffles

Sweetpotato Churro Waffles

Disclosure: This post is sponsored by Latina Bloggers Connect and California Sweetpotatoes. All opinions and recipe are my own.
Sweet Potato Churro Waffles Drizzled In Cajeta And Topped With Candied Pecans #CAbatata #Ad

It’s a vivid memory that drives me to write this post. I had to be about 25 years old at the time of this story and I was sitting in a diner in NYC. The windows were fogged up due to the humidity and heat outside while the cool air blow around the restaurant making it a cool haven. A cat slipped by me under the table and made a bed on my feet. I don’t remember the name of the place other than it was the name of the lady who owned the joint. What I do remember clear as day is eating sweetpotatoes for the first time mashed into a thick puree sitting next to a perfectly grilled piece of chicken. The introduction of this fine sweet papa was all I needed, to know that it would be a flourishing relationship, and I would make it my business to go down every avenue the sweetpotato traveled. I have picked up many fun facts along the way. For instance, “sweetpotato” is one word, and has more than a day’s worth of vitamin A. Or did you know sweetpotatoes are grown in the sand and not in the dirt and are naturally sun cured on the vine before harvest?

sweet-potatoesFast forward to present day, and I open my front down to the chirping of a bell that the UPS man on the other end is pushing. To my delight he is carrying a big box of sweetpotatoes. As I sign my name across his screened pad, my mind has drifted to a far away place of sweetpotato possibilities, and they are endless. Endless I say. Oh the joy…. What shall I make? What shall I make? I could make sweetpotato pancakes. No, too simple. I could make sweetpotato flan. I think I got something like that on my blog already. I could make sweetpotato en tacha sauce for dia de los muertos…. Too soon for that. I could make sweetpotato churros. I can’t find my churro tool to press them out into the long logs, bummer. I could make sweetpotato churro waffles with cajeta and candied pecans on top. Bingo! The winning idea took flight. Here is my waffle recipe… hope you like it.

ingredients for sweet potato churro waffles

Ingredients for sweetpotato churro waffles:

  • 1 – sweetpotato  (small sweetpotato peeled and cut into 2 inch rounds) (you will need 1/2 cup sweetpotato puree)
  • 2 – egg yolks
  • 1 1/2 – buttermilk
  • 3/4 – cup butter (melted)
  • 1 1/2 – teaspoons vanilla extract
  • 1/4 – teaspoon cinnamon
  • 2 – cups flour
  • 1 – cup sugar
  • 3 1/2 – teaspoons baking powder
  • 3 – egg whites
  • cajeta
  • candied pecans


  1. In a small pot filled with water over a medium flame, bring water to a boil.
  2. Add in sweetpotato rounds and boil for 25 to 30 minutes or until fork tender.sweet potato rounds about to be boiled
  3. Drain water from sweetpotatoes and mash into a puree.
  4. Preheat waffle iron by turning it on.
  5. In a large bowl whisk egg yolks, buttermilk, butter, vanilla, and 1/2 cup sweetpotato puree together. whisk until batter is smooth. Set to the side.
  6. In a large bowl sift 1/8 teaspoon ground cinnamon, flour, 1/2 cup sugar, and baking powder together.
  7. Mix wet ingredients (buttermilk/sweetpotato) with dry ingredients (flour/sugar), and mix until completely combined. Set to the side.
  8. In a mixer, whip egg whites until peaks form.
  9. Then gently fold the egg whites into the waffle batter. egg whites going into waffle batter
  10. Pour 1/4 cups of batter onto the waffle iron. waffle batter about to be poured onto the waffle iron
  11. Cook for about 4 to 5 minutes. homemade sweet potato waffles
  12. Then repeat with more batter until all done.
  13. In a large bowl mix 1/2 cup sugar and 1/8 teaspoon cinnamon together.
  14. Dust waffles off with sugar cinnamon mixture.  dust waffles off with cinnamon and sugar sugar cinnamon mix to dust waffles with
  15. Stack up waffles and top with cajeta and candied pecans!
  16. Or if you prefer your sweetpotato churro waffles plain…. here is an option without the cajeta. sweet potato waffles
  17. Enjoy!
Blog Amigas Back To School Guide

Blog Amigas Back To School Guide

Blog Amigas Back To School Guide

There are some friends that you casually know, and then there are some friends that you trust with all your secrets, dreams and fears. I am lucky to have the latter with my 3 dearest friends Monique of Curves and Chaos, Denise of PearMama, and the lovely Kathy of Crafty Chica. Last year around this time the 4 of us ventured out to Lake Powell for a week of adventure in the desert heat. We went under the guise of exploring the active outdoors, when in reality we were really building the foundation of an amazing lasting friendship.

We couldn’t allow for the adventures to end there, and knew we wanted to continue to collaborate but didn’t know how or when that would happen. A year later we are ready to start a themed monthly post under the name of “Blog Amigas,” and are starting this month with Back to School. I am thrilled to introduce you to these 3 beyond talented ladies (I’m sure you know their blogs already) whom I love with all my corazon and I know they love me back! Here’s a picture of the four of us below.

blog amigas

Blog Amigas want to suggest some great BTS looks, make your pencils be one of a kind, braid that hair neatly, and eat like little kids do!

Monique  / Curves and Chaos takes us through 7 different looks on what to wear for Back To School.

BTS looks by Curves and Chaos

Kathy / Crafty Chica shows us how to add puffy paint + pencils = coolest pencils ever!


Denise / Pearmama makes oilcloth barrettes and then demonstrates how to do a braid updo like a princess.


Me / Presley’s Pantry I made quesadillas for my son’s lunch box as an easy meal that I know he’ll eat.

Quesadilla Lunchbox #WMTMoms

Shredded Beef Tortas For Back To School – Video

Shredded Beef Tortas For Back To School – Video

My day starts at the crack of dawn these days, it seems my heart has it’s own race going on and it is pumping full of energy the second I open my eyes.  I’m ready to go with a million things passing through my mind of what needs to get done. I’m not sure if it is the adjustment of my son going to school, or if I have decided to really make the most of my time. I think it may be a little of both. With that said I am going to make the slow cooker my new friend and have it do most of the work for me so I could get other stuff done. Take something as easy as a pot roast and think of all the possibilities that can come from a pot roast turned to shredded beef. First and foremost I think of a shredded beef torta with a little au jus from the meat soaked into a fresh bolillo…. oh yeah…. I’ll let my mind ponder that for a while. Then I could turn that pot into a plate of machaca for breakfast, or a quick plate of soft tacos for lunch. I’ll have something on hand to feed my son when he comes home from school. I’m telling you my mind is everywhere these days, but the one thing I don’t have to think about is where I’m going to be able to get all of these ingredients for this recipe, because I already know the answer…. Walmart.


Ingredients for shredded beef tortas:

  • 4 to 5 – garlic cloves
  • 1 – onion (sliced)
  • 3 to 5 – pounds chuck pot roast
  • a pinch of oregano
  • salt (to taste)
  • pepper (to taste)
  • a pinch of chile flakes
  • 3 – cups beef broth
  • bolillo

For directions watch the video posted above. 


Salami Chopped Salad

Salami Chopped Salad

Salami chopped salad #WMTMoms

“Chop, chop, chop”…  I’m singing the noise of the knife hitting the cutting board that I use for my chopped salad.  This repetitious chopping sounds like a symphony to my ears knowing a lovely salad will be stacked up high in a bowl as soon as I get it all sliced, diced, and slivered.  I’ve come to crave my salami chopped salad more then I want to admit and thus far have only made it for my immediate family.  I think it’s time to spread the lettuce wealth around and unleash it on my blog.

As you know Labor day is around the corner, and everyone I know is getting their last of the Summer Ya-ya’s out, me included!  When my family potluck sheet stumbled upon me and I was forced to pick a dish to bring way in advance, I signed up for my chopped salad. I know it can be severed as a great side with anything else that is being served, or it works well as a little appetizer, or it has enough star power to steal the whole show. Yes, I’m still talking about the salami chopped salad.  I have even made a vegetarian version for my Mom a few times.

So there you have it folks, I’m taking a chopped salad to my family Labor day potluck. Check out the recipe, you may want to chop some salad yourself.

Here’s the best part:  I can get everything I need for my most spectacular salad at Walmart. They got it all.

Ingredients for salami chopped salad #WMTMoms

Ingredients for salami chopped salad:

  • 1 – head iceberg lettuce (sliced thin)
  • 1/2 – head purple cabbage (sliced thin)
  • 1/2 – cup mozzarella cheese (grated)
  • 1 – cup salami (sliced thin)
  • 1/2 – cup yellow raisins
  • 1/2 – cup pistachios (roughly chopped)
  • 1 – peach (sliced and chopped)
  • 1/4 – cup pepperoncini (sliced thin)
  • 1/2 – cup green olives (chopped)
  • 1/2 – cup cucumber (sliced and slivered)
  • Italian dressing
  • Red bell pepper (sliced into slivers)


  1. On a large cutting board slice, chop or grate all ingredients. a peach being cut for salad
  2. Place ingredients into a bowl and toss with salad tongs or with your hands.
  3. Drizzle top with a little bit of italian dressing just to taste.
  4. Top with red bell pepper slices. final shot of salami chopped salad
  5. Enjoy!

For more Labor Day recipe ideas click on the links below!



Quesadilla Lunchbox For Back To School

Quesadilla Lunchbox For Back To School

Quesadilla Lunchbox #WMTMoms

Set the alarm clock, it’s back to school time. Time to get all our ducks in a row and let the freedom of Summer go. I’ve been looking forward to my son going to his new school (he started Kindergarten) and feel like I’ve been preparing since spring when we found out he was excepted to one of the best schools in the entire city. Since the school was new to me and I wasn’t sure how they went about serving lunch, I starred to mentally prepare how I would approach my son’s lunchbox. I know you may find this hard to believe, but my son is a very picky eater. He likes what he likes and will not venture too far off that menu.

When I was a little girl I used to get bussed out to a school in Brentwood. Most of my peers were Jewish kids (I’d say 85%), and if I remember correctly there was a small handful of other nationalities that were driven in from the inner city (that would be me). My Mom use to pack me a lunch of quesadillas which was the complete opposite of what my friends at school used to have for lunch.  It was like a trading stock market everyday at noon for me, my fellow students would beg to trade me their cream cheese bagel or pita sandwich for my quesadillas. I did sometimes, but most of the time I had to decline their offer. I guess I was a little like my son is in the sense that I adored the melted cheese quesadilla served hot or cold. My Mom knew that was something I would definitely eat and didn’t have to worry that I would pass the day starving. I’m cut from the same cloth, and know this lunch is one my son will eat no matter what.

He started school last week, and is learning math, hand coordination for writing, simple reading, and the introduction to the 50 states. That’s a lot for a little kid (he’s still four, soon to be five), so keeping him well balanced and fueled with a nutritious lunch is key.  I found the perfect little lunch kit at Walmart. The lunch blox kit by Rubbermaid has a blue ice stand included that all the blox snap into so this keeps the lunch cold. I also happened upon The Picnic Lunch Box by Neat-Oh that carries the lunch kit perfectly inside, then transforms into a place mat when ready to eat. I knew my son was set for lunch. Plus Walmart has everything I need to pack my son a healthy yummy lunch.

Lunchbox kit found at WalmartIngredients for quesadilla lunchbox:


  • pistachios (I used sweet chili flavor)
  • cherries
  • strawberries
  • cherry tomatoes
  • baby carrots
  • goldfish


  1. In a pan or on a comal over a medium heat place the tortilla.
  2. Break up two slices of colby jack cheese and place on half of the tortilla.
  3. Then place a slice of turkey or any other sandwich meat and top with a few little pieces of cheese. collage of quesadilla making
  4. Fold tortilla over to make quesadilla. Folded quesadilla stuffed with cheese and turkey
  5. Cook on each side until cheese melts and the outside is golden crisp.
  6. Cut into triangles (easy for little hands to eat).
  7. Fill the rest of the lunchbox with anything your kid likes. I gave a few options of what I used.
  8. Enjoy!