Category: Vegetarian Corner

Polvorones Mexican Sugar Cookies

Polvorones Mexican Sugar Cookies


For St. Patrick’s Day this year I’m celebrating with some tie-dyed shamrock looking Polvorones, the ultimate Mexican sugar cookie. These cookies will make you feel so LUCKY like you just fell into a pot of gold. Okay, maybe not a pot of gold but you’ll feel GOLDEN for sure. They will have you doing a little Irish jig and furthering the similarities between Mexicans and The Irish…. What a beautiful union of people and cookie dough.

Three Layer Banana Pecan Cake

Three Layer Banana Pecan Cake

3 Layer Banana Pecan Cake

The first time I had a three layer banana pecan cake was at my Uncle Luke and his bride Vita’s wedding. I was a little girl under the age of ten and had never tasted anything so fine. Having banana cake at a wedding wasn’t a popular thing to do in those days. I distinctively remember instantly falling in love with the taste of banana cake and wondering WHEN I would have this enchanting taste in my life again?

Many banana cakes later I still excite over the taste of banana cake. It’s like the little girl in me is tasting it for the first time with each passing of a bite. This is my banana cake… the one that transports me back to my childhood discovering delicious cake.

Three Layer Banana Pecan Cake decorated in chocolate chips and banana chips.

Ingredients for Three Layer Banana Pecan Cake:

  • 3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 very ripe bananas (mashed)
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 3/4 cup olive oil
  • 1 1/2 cups dark brown sugar (packed)
  • 3 large eggs
  • 1 cup chopped pecans
  • Cream Cheese Frosting:
  • 2 sticks butter (room temperature)
  • 12 oz. cream cheese (room temperature)
  • 4 cups confectioner sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whipping cream
  • Toppings:
  • Milk chocolate chips
  • Banana chips


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray (3) 8- inch baking pans with non-stick baking spray then line the bottom of each pan with parchment paper. Set to the side.
  3. Whisk cake flour, baking soda, baking powder, salt and cinnamon together in a bowl.
  4. In a stand-up mixer on medium speed mix olive oil, and brown sugar together until they fully combine. Add in eggs, mashed bananas, buttermilk, and vanilla and mix on low until combined. Slowly add in cake flour mixture 1/2 cup at a time until just combined. Don’t over mix. Stir in pecans.
  5. Divide the batter equally between the 3 pans. Bake the cakes for 30 minutes each or until toothpick inserted in the middle comes out clean. Cool cakes completely before removing from pan.
  6. Let’s make the frosting:
  7. Using an electric mixer beat butter and cream cheese on medium-high speed until well combined. Then add in sugar a little at a time until it comes together. Scraping down the sides of the bowl as needed. Lastly add in vanilla and whipping cream and mix until completely combined.
  8. Frost the cake:
  9. Place first layer of cake on cake stand or platter. Scoop 1/3 of frosting mixture onto the top of the cake and spread out evenly to cover top.
  10. Repeat process with layer 2 by stacking on top of one another.
  11. Top with final layer of cake, and then gently press to make sure top layer is secure.
  12. Use offset spatula to frost the entire outside of cake stacks with cream cheese frosting. Decorate with chocolate chips and banana chips.
  13. Place in fridge for 1 hour before serving.
  14. Enjoy!
Uncle Luke and Vita as a young couple.

My Uncle Luke also used to make me a ‘banana wacky’ his version of a licuado when I was a kid…. here’s his recipe.

Vegetarian Muffuletta

Vegetarian Muffuletta


This vegetarian muffuletta is all you’ll need to SCORE big with your friends and family this Super Bowl Sunday!! I used my own homemade sourdough bread, but as a time saver you can buy a loaf at your favorite bakery. I also made the most tasty olive salad to enclose my sandwich fillings. I say feel free to stack up your sandwich with whatever your heart desires. I listed the ingredients I used below.

Crispy Battered Cauliflower Tacos

Crispy Battered Cauliflower Tacos

This Crispy Battered Cauliflower Taco recipe is a compensated campaign in collaboration with Northgate Gonzalez Market. All opinions and recipe are 100% my own.


September is National Family Meals Month, and I would be silly to miss this opportunity to join an industry-wide movement to raise awareness of the benefits of frequent family meals. The commitment is to bring families back to the table to share one more meal at home per week. Do you think you can do it? Northgate Gonzalez Market is making it easier to take part of #NationalFamilyMealsMonth. They offer an ever-expanded assortment of products that take the stress out of planning and preparing family meals: pre-prepped fresh ingredients, delicious readymade entrees and wholesome heat and eat dishes.

Grilled Calabacita Tacos

Grilled Calabacita Tacos

I am proud to partner with Cacique® on this sponsored post. All opinions and recipe are 100% my own.

Grilled Calabacita Tacos stuffed with Cacique's Queso Fresco

Are you the type that loves to put together a little gathering all in the name of TACOS? I am!!

Or as I like to call them Taco Party night. I can celebrate tacos any night of the week ending in Y, and I got the perfect one for you. Grilled Calabacita Tacos are the easiest to prepare. Grilled zucchini halves are stuffed with Cacique Queso Fresco, which is milky, fresh and salty, with a crumbly and creamy texture. Then, they’re placed in a corn tortilla, topped with a corn, tomato, onion and roasted jalapeno relish and drizzled in Cacique Cilantro Lime Sour Cream. Do I have your attention yet? Give these delicious tacos a try while the warm weather lasts… you won’t be disappointed!

Flor de Calabaza Quesadillas

Flor de Calabaza Quesadillas

Flor de Calabaza Quesadillas

Crispy Flor de Calabaza Quesadillas: A couple of years ago I spent my summer in Italy. Where I enjoyed a lightly crisp battered squash blossoms swimming in simple tomato sauce stuffed with ricotta cheese. I had never had flor de calabaza (squash blossom) Italian style but I was certainly in love one bite in.

The Perfect Mole Fries

The Perfect Mole Fries


I’m kinda obsessed with my mole fries right now, not kinda… totally obsessed. I can’t help it. It’s my most recent love letter to my man. He loves my homemade mole, but is a fry guy and the combination makes him swoon. My obsession comes from the assembly of the plate and putting it together, plus I just love mole fries.