Category: Crafty Food

Cupid’s Arrow Breakfast Pizza

Cupid’s Arrow Breakfast Pizza


Dear Valentine,

I am so grateful for your existence, and feel super lucky to call you my partner.  I wanted to surprise you with a special breakfast, and I know that pizza is your favorite.  Since you are my warm and fuzzy I desired to do something sweet for you.  I ordered everything I needed from Northgate Market so I could give you my Cupid’s Arrow Breakfast Pizza. I made it with Mozzarella cheese, papas, roasted red peppers, and jalapeños. Each time you tear into this heart-shaped pizza pie remember how much I adore you.  Thank you for putting a smile on my face, and for being so supportive always.

xoxo – Presley’s Pantry


Ingredients for Cupid’s Arrow Breakfast Pizza:

  • a batch of pizza dough – Click here for recipe
  • 2 tablespoons Olive oil
  • 2 tablespoons cornmeal
  • 4 cups Mozzarella Cheese
  • 1/4 cup sliced pickled jalapeños
  • 1/4 cup roasted red bell pepper
  • 2  potatoes, cooked and cut into heart shapes and arrow
  • 4 eggs


Bring dough to room temp

Rub a baking sheet lightly with olive oil an hour and half before you’re ready to bake.  

Pull plastic wrapped dough out of the refrigerator to come to room temperature.

45 minutes before ready to put your pizza in the oven, place a pizza stone on rack 1/4 of the way up from bottom of oven.  Preheat oven to 500 degrees Fahrenheit.

Prepare the ingredients

Fry your potato hearts and arrow pieces. Set to the side.

Take one of your dough balls and place on a lightly floured surfaced and shape into a disk.  Then continue to pull out into the desired size of your pizza by draping it over the back of your hands, and continue to rotate dough with the back of your hands in a clockwise motion with the aid of your thumbs.

Sprinkle your lightly olive oiled baking sheet with a pinch of cornmeal then lay pizza dough directly on top to form shape.  Continue to go around the edges forming a slightly raised rim with the tips of your fingers by pinching and gathering the dough. Then shape into a heart.

Drizzle a 1/2 tablespoon of olive oil on the inside of the heart and then spread it around the inside with you fingers avoiding the rim.

Top with 1 cup mozzarella cheese,  a few jalapenos, red roasted bell pepper, and a few potato hearts. Break a raw egg in the middle and place pizza in oven for 11 minutes or until crust is golden!


Bake each pizza one at a time. Place your heart shaped  pizza on a plate and decorate with potato arrows, and serve with coffee,  fresh fruit, a little salad.

Starry Sourdough Snacking Board

Starry Sourdough Snacking Board


It’s New Year’s Eve, and tonight I will be staying home in my pj’s ushering in the New year with this Starry Sourdough Snacking Board. I’m gladly saying goodbye to 2020 and tip toeing into ‘the 2021 unknown’ full of HOPE for a better year.

Cheddar Caramelized Onion Sourdough Loaf

Cheddar Caramelized Onion Sourdough Loaf


There are very few things that make me as happy as a freshly baked homemade Cheddar Caramelized Onion Sourdough Loaf. This bready gem is worth feeding your starter for month after month, year after year. I wrote this recipe down in hopes you will enjoy it this holiday season, as I know my family will be.

Gelatina Navideña Traditions

Gelatina Navideña Traditions


Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16th to Dec 24th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.

NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

This post has been sponsored by NESCAFÉ® . All thoughts and opinions are my own. NESCAFE® and CLASICO™ are trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Sharing a moment with my Mom over Nescafé Clásico and gelatina.

My main focus these days is being present with my family. This allows me to savor all special moments, especially during the holiday season. I have learned one thing for certain in 2020, and that is family time is absolutely precious and needs to be celebrated as such. To ensure I have the energy to do so… I reach for that rich bold flavor of  NESCAFE® CLASICO™ at high noon to get me over that nagging mid-day crash. First, I run over to Walmart to pick up all my ingredients, then jump into a dessert making frenzy to share with my family over a laugh and a smile.

 My Mom reminds me that my great grandma used to say “There’s always room for gelatina.” As a Latina, it is part of my genetic make up to not only want to eat a slice of gelatina, but to make it look like an invite to the rest of my family too. I make my NESCAFE® CLASICO™ con leche y cajeta gelatina as an open invitation to the table for my family to share a moment at the end of the day. I use NESCAFE® CLASICO™ in my gelatina along with a cajeta for the creamy layers, and wow does it make a difference. All the ingredients are easy to find…. I got mine at my local Walmart store. I hope you’ll try this easy recipe and share it with your familia too.

NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

Ingredients for NESCAFE® CLASICO™ con leche y cajeta gelatina:

  • 6 teaspoons Nescafe Clasico
  • 7 – cups hot water
  • 6 tablespoons brown sugar
  • 9 – envelopes of gelatin or agar-agar
  • 4- cups of milk or
  • 1 – cup sugar
  • 2 – cups cajeta
Savoring the moment with NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina!


1. Spray a 12 cup bundt pan with a non- stick cooking spray. Be sure to spray the center cone as well. Set to the side.

2. Set out 6 separate bowls. In 1 of them add 2 cups boiling hot water, 3 teaspoons NESCAFE® CLASICO™, and 3 tablespoons brown. Mix to combine. Sprinkle 1 ½ envelope of gelatin over coffee mixture mix until completely incorporated and gelatin powder is dissolved.

3. Pour into the bundt pan. Place the pan in the fridge for 60 minutes. 

4. In a small sauce over a low flame add in 2 cups of milk and 1 1/2 packets of gelatin. Mix the mixture constantly with a rubber spatula until all gelatin has dissolved, then add in 1/2 cup of sugar and mix in until the sugar dissolves into milk. Remove from flame and allow to cool while the coffee portion of gelatin is setting in the fridge.

5. You will know if the first layer is done by pressing on the top with your finger…. if your fingerprint is left in the top, then you are safe to add the next layer.

6. Gently pour in a milk layer and place gelatin mold back in the fridge for 60 minutes. 

7. Next in a small sauce over a low flame add in 1 1/2 cups of water and 1 1/2 packets of gelatin. Mix the mixture constantly with a rubber spatula until all gelatin has dissolved, then add in 1 cup of cajeta and mix in until the mixture combines completely. Remove from flame and allow to cool while gelatin is setting in the fridge.

8. Remove gelatin from fridge and add the next cajeta layer, place back in the fridge for 60 minutes.

9. Repeat steps 2 -8.

10. Once you are done with the last layer place back in fridge and let firm overnight.


11. The un-molding of the gelatin mold can be a little tricky. First with both hands gently pull gelatin away from the wall of your bundt pan, using your fingertips. Work your way all the way around little by little. Don’t forget the center. In a big bowl filled up with warm/hot water, slowly glide the bundt pan into the water bath and let it rest there for about 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over to invert gelatin mold onto the plate. Gently remove the pan and you will have a beautiful and delicious gelatin mold. Place it back in the fridge until ready to serve.

12. Can be made up to 4 days in advance. Keep covered with plastic wrap in the fridge. 

Here’s a recipe for Nescafé iced coffee!

LA Soundscapes And Bollywood Popcorn

LA Soundscapes And Bollywood Popcorn


I got my craft kit for LA Soundscapes Craft Workshop ‘Draw Your Feelings.’ Some of you may not know what I’m talking about. The Ford in conjunction with LA Soundscapes has these cool family friendly workshops that are free to anyone (children and adults) interested in participating. I just signed up for the Draw Your Feelings workshop taught by artist, writer, and performer Nasimeh B E and inspired by BLUE13 – The Bollywood Beats Dance Company! Here’s the really cool part, the first 50 people to sign up will receive the necessary supplies for the workshop from The Ford at no cost to you. Deadline to sign up for the free supplies is November 6th (in order to mail it out on time).

Count Cheesy-LA Monsterpiece

Count Cheesy-LA Monsterpiece


Halloween is upon us like the murky fog in a haunted graveyard. It is time to get creepy crawly and invite our favorite vampires out do the Monster Mash. If you plan on having a small group of goons (your family) over for All Hallow’s Eve make this Count Cheesy-La Monsterpiece to hold court center table! Beware he may release his batty appetizers into your mouth. Follow the instructions below on how to make your very own Count Cheesy-La Monsterpiece. #Home4Halloween