This post is sponsored by Sprint.

The other day I happened upon an ice cream sandwich cake on the internet. It looked so good and tempting. I don’t know why, but it just had my name written all over it. Maybe it has something to do with the bloodmoon, or pms, or maybe the odd warm weather…. whatever the reason…. I wanted it.

As I examined the chocolate sauce dripping down the sides of the cake (my current obsession), I thought to myself  “I bet that would be heavenly with cajeta, and neapolitan ice cream sandwiches instead.” In that instant all the pieces came together. This coming Thursday (April 24th), I will be hosting a #Billboards2014 party here in my home with my #Framily on behalf of Sprint, and a cajeta neapolitan ice cream sandwich cake would be the perfect dessert for us. Plus the ice cream sandwich is sort-of  in the same shape as the new Samsung Galaxy 5S, and guess what? Sprint is giving me the new phone to give to one of the members of my #Framily. Oh it’s gonna be a fun night.  We plan on watching the awards, playing games, snacking, and eating cajeta neapolitan ice cream sandwich cake.  Don’t forget to follow the conversation on both instagram and twitter…. we will be using the #Framily and #Billboards2014 hashtags!

Ingredients for cajeta neapolitan ice cream sandwich cake:

• 12 – neapolitan ice cream sandwiches
• 1/2 – cup cajeta
• 2 – cups whipped cream
• optional: fresh strawberries

Directions:

1. Lay 3 ice cream sandwiches on a plate. 
2. Drizzle 2 tablespoons on cajeta on top of sandwiches. 
3. Place another 3 sandwiches on top of cajeta, with the sandwiches stacked in the opposite direction.
4. Top with another 2 tablespoons of cajeta. 
5. Top cajeta layer with 3 more sandwiches.
6. Another two tablespoons of cajeta.
7. Lay down the final 3 sandwiches.
8. Frost the entire stack of sandwiches with whipped cream. 
9. Drizzle the remaining cajeta over the top of the cake and place back in the freezer for a minimum of 1 hour to firm. 
10. Slice and Enjoy! 

That’s pretty. I always have a desire to make or eat a trifle, but until recently I did not own a trifle bowl. I needed to correct that fast……

My fiance took it upon himself to start looking up places for me to buy a trifle bowl.  Every place was either online with shipping or out of the way, then he checked Walmart, not only is it close by but it was priced so nicely ($6. 97) I went out and bought it straight away.

As my grubby hands placed my new trifle bowl in the cart, I said to my son “We can’t leave here with out buying ingredients to fill this beautiful vessel to the rim.” I then asked “Do you want to make an Easter Trifle? We can decorate it with the new blue raspberry peeps, and a chocolate bunny.” My son looked at me and said excitedly “Can we get jellybeans too?” Me, being a pleased new owner of a trifle bowl, I said “Of course we can!” Then we ran like little kids do across Walmart to the Easter candy section and picked out our prized treats. The blue raspberry peeps didn’t make it all the way home, my son had to have them in the car, luckily I bought an extra pack of regular blue peeps.

Ingredients for Easter lemon cake trifle:

• 1 – 6 ounce box of strawberry jello mix
• 1 1/2 – cups boiling hot water
• 1 – 14 ounce can sweetened condensed milk
• 1 – box Duncan Hines Lemon Supreme Cake mix (bake according to box instructions. Use egg, water, and vegetable oil)
• 1 – box pink bunny peeps
• 1 – large container cool whip
• 1 – box of blue raspberry peeps / or blue peeps
• 1 – bag Starburst jellybeans
• 1 – Lindt chocolate bunny

Directions:

1. In a large mixing bowl add in jello mix and hot boiling water. Mix with a fork or whisk until all jello is dissolved.
2. Pour sweetened condensed milk into jello mixture. Mix to combine.
3. Pour creamy jello mixture into the bottom on the trifle bowl. 
4. Place in fridge.
5. Preheat oven to 350 degrees fahrenheit.
6. Mix cake batter according to box (add in egg, water and oil) and bake. 
7. Allow cake to cool. Remove from pan and cut into 1 1/2 inch cubes. 
8. Remove trifle bowl from fridge and start building your trifle. By alternating between the cubed cake and a bunny peep. 
9. Then fill the entire center with cake cubes. 
10. Spread a nice thick layer of cool whip on top of cake.
11. Then place another layer of cake on top of the cool whip. 
12. Top with another layer of cool whip filling the trifle to the rim.
13. Then decorate the top with blue raspberry peeps, jellybeans, and a chocolate bunny.
14. Place back in the fridge till ready to eat.
15. Enjoy!

 My fiancé is very vocal about his likes and dislikes with everything, in this case, candy.  He is always disappointed with the boxes of chocolates that are store bought.  I can tell you exactly what candy he’ll eat and which he will complain about.  He looks inside the box takes a nibble out of a few pieces then puts them back.  Yeah, he’s that guy.  I guess I’ve gotten use to it, or I just throw them out or eat around the half eaten pieces.

As Valentine’s day approaches I’ve been thinking about chocolates and all the things my fiancé really does love….then I thought that I should just chocolate dip all his favorite treats. I’ll include savory, tart and sweet and create my own assortment of chocolate bites. I could recycle Valentine heart boxes from years past and spruce them up with a new lining. He’ll be so surprised and pleased.  That’s exactly what I did.

I started the project by heading to Walmart to pick up Valentine tissue paper (for the inside of my recycled boxes), stick glue, chocolate chips, marshmallows, and BACON!  If I was going to make my own box of chocolates it would have to have heart shaped bacon in it.  He lives to eat bacon so why not cover it in chocolate?

It was a real easy process.  I just shaped a few slices of bacon into hearts on a cookie sheet and baked them for 15 minutes at 400 degrees.  The rest was super easy and I believe he is going to be thrilled.  You can always custom make your own DIY box of chocolates with the treats your sweetheart loves most.

Happy Valentine’s Day!

Things needed for DIY box of chocolates:

• A heart shaped box ( I used a few I had from years past)
• Valentine tissue paper
• pencil and scissors
• 2 – cookie sheets
• wax paper
• 1 – package bacon (shape each slice into a heart on a cookie sheet and bake at 400 degrees fahrenheit for 15 to 20 minutes)
• 1 – paper towel
• 1 – paper plate
• 1 – bag of semi-sweet chocolate chips
• 1 1/2 – tablespoon coconut oil
• mini pretzels
• strawberry marshmallows ( I used Kraft)
• kumquats (I used Melissa’s Produce)

Directions: 

1. Place a piece of tissue paper into the inside of a heart shaped box.  Then with a pencil lightly trace the outline of the inside of the heart.  Next remove the paper and cut it out with the scissors.  Place the heart on the bottom layer of the box. 
2. Line a cookie sheet with a piece of wax paper and set to the side.
3. Preheat oven to 400 degrees fahrenheit.
4. One the other cookie sheet shape each slice of bacon into a heart, and bake for 15 to 20 minutes (as pictured above).
5. Remove bacon from oven and place on a paper towel lined paper plate to cool completely.
6. In a double boiler add in chocolate chips and coconut oil, mix until completely melted.  Pour melted chocolate into a bowl.
7. Dip in pretzels, marshmallows, kumquats, and bacon.  Place dipped pieces on wax paper lined cookie sheet to firm up completely.  I let them set over night.         
8. Once all pieces are firm, place chocolates into boxes, and give it to your sweetheart.  
9. Happy Valentine’s Day!

When I think romance or love…. I associate the two with ice cream.  Don’t ask me why.  I guess I picture a couple sharing a banana spilt or going out on a romantic stroll and stopping for ice cream.  Or maybe it’s because me and my fiance eat ice cream side by side when watching a good movie or talking out on our patio on a warm night.  Or maybe because it is so darn good and why wouldn’t I equate it with love.  I actually love it.  To get to my point, I was sorta giving you the back story with the ice cream and love bit.  This Valentine’s day,  instead of making reservations to a restaurant I’m thinking of staying home and making a yummy dinner instead, and when I asked my sweetheart what he wanted he wanted for dessert he was very specific and said “Haagen-Dazs Strawberry Ice Cream.” In my head I danced with joy thinking this will be the easiest dessert I have ever made and it will be pink and so suitable for Valentine’s Day.  I looked at him and said “No problem hot stuff.”

The beauty of this Valentine’s Day dessert/treat is they are so easy to make.  I bought everything for the ice cream sandwiches at Walmart, and the ice cream was only $3.98.  My guy is a cheap date.  Happy Valentine’s Day!

Ingredients for strawberry ice cream sandwiches:

• 1 – pint Haagen-Dazs Strawberry Ice Cream
• 1 – box World Table Chocolate Caramel Cookie Thins
• candy heart decorations

Directions:

1. Remove ice cream from freezer for 10 minutes.
2. Take a cookie and place a single scoop of ice cream in the center. 
3. Top ice cream scoop with a cookie.  Press down to sandwich. 
4. Decorate the sides with candy hearts. 
5. Place back in the freezer for 30 minutes or until ready to eat! 

There is nothing worse then biting into a piece of fruit that has no flavor or is sour. I absolutely despise when that happens. I get so upset, because when you are at the market loading your fruit into the cart you imagine a great tasting piece of natures jewels…. I do at least. I fantasize about the sweetness and the just right texture. Well here’s some of the best news…. Walmart has this thing called 100% guarantee which means…. If you buy their produce that is labeled 100% guarantee, and you don’t absolutely love the fresh produce, all you have to do is bring your receipt back to the store for a full refund! How awesome is that? I love that they feel confident enough to offer that to the consumers. Plus it let’s me know it’s good, because they don’t want to lose money. It’s just a little insurance on my fruit.  I decided to take them up on their pledge and bought some navel oranges…. WOW…. they were everything promised to be… sweet, tangy, juicy, and lovely. I wanted to have them first thing in the morning to start out my day, and that is exactly what I did.

Ingredients for honey orange bolillo french toast:

• 4 – bolillos (which they sell at Walmart in the bakery area)
• 4 – eggs
• 1/2 – cup milk
• 1 – tablespoon vanilla extract
• 1/4 – teaspoon cinnamon
• butter (for frying)
• 3 – navel oranges
• honey butter spread
• honey
• candied pecans

Directions:

1. Cut bolillos down the middle length-wise.
2. In a bowl whisk together eggs, milk, vanilla extract, and cinnamon. 
3. Dip two slices of bolillo at a time into egg mixture. 
4. Add a dab of butter to a large frying pan over a medium flame. Allow it to get hot then add in dipped bolillos. 
5. Cook on each side 5 minutes or until crisp. Remove from pan and place on a plate. Continue until all bolillo slices are cooked. 
6. Using a pairing knife, cut the peeling off the oranges, then slice into rounds. 
7. Spread french toast with honey butter spread, and top with orange rounds. Finish by drizzling honey over the top and sprinkling with chopped candied pecans.
8. Eat This Now! 

 Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed and recipe is are 100% my own.

In my travels, I remember when I had panna cotta for the first time, in Italy.  It was a day off from touring with my band and I was wandering around the city of Milan.  I was purposely trying to get lost in order to “accidentally” find a treasure of a restaurant to blow me away.  After walking for about an hour or so, I happened to wander into this beautifully colored tiled bakery (Panetteria).  The people that worked in there were loud, happy and celebratory.  Celebrating life I suppose.  I asked them what they recommended to a slightly hungry girl from the United States that wanted to experience a bit of the essence of their culture.  They all immediately argued as to what I should eat.  Back and forth they playfully screamed at each other but in the end, the lady that seemed to be the matriarch of the bunch said I should give the panna cotta a try.  It’s a custard and is very common at most Italian restaurants.

Since that visit, I’ve made panna cotta for my family quite often.  There never has to be an occasion for it.  I don’t necessarily have to make an Italian meal in order to have it for dessert and it doesn’t always have to be a dessert.  I like to make it on a whim and whenever I’m invited to a pot luck.  At these pot lucks, it always seems to be the hit of the party and I’m asked by many for the recipe.

Here is my simple recipe for Panna Cotta….. I will also be making it for Three Kings Day since I have a few Italian friends visiting, and they won’t be around to make us dinner on Feb. 2nd if they get the toy baby. Rosca and panna cotta sound like a lovely combo anyway!  Like I said, it works for almost any occasion and people will love you for making such a yummy decadent treat.  Let me know how it goes! Click here to save some dough and get a great coupon. Or if you are in search of more milk recipes….click here!

Oh yeah, and how was the Panna Cotta in Italy you ask?

Delizioso!!!!!

Ingredients for panna cotta:

• 5 – tablespoons hot boiling water
• 2 – packets knox gelatin
• 1 – cup milk
• 3/4 – cup sugar
• 2 – vanilla beans (cut length wise)
• 1 -pint whipping cream
• 1 – cup 1/2 and 1/2

Directions:

1. Pour boiling hot water in a bowl, and sprinkle with knox gelatin. Mix to dissolve gelatin. Set to the side. 
2. In a small sauce pan over a medium flame add milk, sugar, and seeds from inside vanilla beans. Stir until sugar is dissolved. 
3. Add in whipping cream and 1/2 and 1/2 to sugar/milk mixture.
4. Let it combine for about 3 minutes, then remove from flame.
5. Pour the knox water mixture into milk mixture. Mix it to combine. 
6. Then pour the mixture through a sieve  to collect any bits of knox or pieces of vanilla bark. 
7. Pour the liquid into cups and refrigerate for a minimum of 2 hours. 
8. Top with fresh berries and cookies of your choice. I used strawberries and brownie cookies.
9. Enjoy! 

Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed and recipe is are 100% my own.

Let me tell you about my Nina… she is a hot little spit fire packaged in a petite frame and has long luscious locks that drape her face. She has green piercing eyes and a voice that can carry through the French alps if it needed to. In other words she is loud and feisty and good looking. This firecracker was always kind to me growing up and bossy at the same time. As you can imagine she gave direction well, and didn’t take anyone’s crap. My Nina has always been surrounded by a gang of yappy little mean chihuahuas who were meaner than the Grinch. If people came to visit her they  would nip at the ankles of the guests and tug at their pant hemlines. I use to find this amusing since that was the opposite treatment they gave me. They would jump on their hind legs with their tongues sticking out and their tails wagging. The baby puppies loved me. I think it might have been because I always shared my food with them. Let me add this tidbit, my Nina is an excellent cook, and makes very traditional foods. One day many moons ago she was instructing me in a louder than usual volume to try this arroz con leche she had made. I dug my spoon in and savored the sweetness in my mouth. She watched with knowing eyes that her’s was the best. Then that little kitchen filled up with her loud bullhorn voice and she said ” You like it ha Mija? It’s probably one of the best you’ve ever had. Right?” I felt like Dorothy  when she first encounters the wizard of oz…. no room to agree or disagree. I nodded my head. That was that… I never asked what was in her arroz con leche, but I surely wanted to know.

In my quest to eat the most magical arroz con leche… I decided to mix in chocolate and dried cherries. I still wanted it to be super yummy and didn’t know if that would do the trick so I made it tres leches, and low and behold I figured out exactly what my Nina had made that day.

Here are more creamy delicious milk recipes for your viewing pleasure! Or download a MILK coupon here.

Ingredients for Chocolate Cherry Arroz Con Tres Leches:

• 3 – cups water
• 2 – cinnamon sticks
• 1 – tablespoon vanilla
• 1 1/2 – cups long grain rice
• 1 – cup dried cherries
• 1 – cup milk
• 1 – can sweetened condensed milk
• 1 – can media crema
• 3 – Mexican chocolate disks

Directions:

1. In a pot over a medium high flame add in water, cinnamon sticks, and vanilla. Bring to a boil. 
2. Add in rice and dried cherries. Mix to combine, then bring to a boil. 
3. Once boiling lower flame to a simmer and cover with a lid.
4. Allow rice to simmer for 20 minutes.
5. Once rice is cooked, remove from flame and discard cinnamon sticks. Allow rice to rest for a few minutes. 
6. While rice is resting. In a separate pot over a medium low flame mix together media crema and Mexican chocolate disks. Mix until fully dissolved and a chocolate sauce is formed. Set the the side. 
7. In a large bowl add in cooked rice and cherries, milk, sweetened condensed milk, and chocolate sauce.
8. Mix to combine and serve either warm or cold.
9. Enjoy!

Here’s a little video showing you how: