Tag: mother’s day recipe

Peanut Butter Raspberry Banana Brioche French Toast

Peanut Butter Raspberry Banana Brioche French Toast

Peanut Butter Raspberry Banana Brioche French Toast

Peanut Butter Raspberry Banana Brioche French Toast could be the perfect gift for Mom this Mother's Day!

It’s been a little while since the last time I was in Paris, France. I am remembering the fantastic brioche french toast I forked into my mouth in the city of lights. I think of how perfect the hotel paired my fluffy french toast with a tart raspberry jam and powdered sugar on top. As I ate I wished I could add a smear of peanut butter and fresh fruit to the equation. (more…)

Strawberry Pistachio Flan

Strawberry Pistachio Flan

Strawberry Pistachio Flan is the ideal dessert for Mother's Day

Strawberry Pistachio Flan is the kind of dessert you would serve to a Queen in Spring! Which translates to what I will be making for my Momma this Mother’s Day! This flan has the capability of making anyone feel special. It’s that flantastic, and we should all treat our Moms good. (more…)

Olive Oil Pistachio Buttercream Berry Cake

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 (more…)

Celebrating My Mom This Mother’s Day With Delicious Tacos De Hongos (Mushroom Tacos)

Celebrating My Mom This Mother’s Day With Delicious Tacos De Hongos (Mushroom Tacos)

tacos de hongos

It’s funny because even though I’m a Mom, I never think of myself on Mother’s day or how I will be celebrated.  Instead I think of my beautiful Mother whom I absolutely adore.  I try and shower her with gifts and I always plan a meal for her.  The thing is, she’s a vegetarian. Creating a dessert is the easy part of the planning for the day.  It’s the main meal that I always have to mull over.  She especially loves Mexican food (go figure,) and trying to make something slightly different than the basic vegetarian staples (enchiladas, chilaquiles, chile rellenos) is always an exercise.

Last week I was in Orlando, Florida, working on a job and found myself in this ultra swanky hotel.  At around 4:30 in the afternoon my tummy was rumbling so I made my way down to the restaurant only to find out dinner service did not start till 6p.m.  Well honey, there was no way I could hold off that long.  The all knowing maître d’ told me there was a great bar further down the hall and they served yummy appetizers and food that would keep my stomach in happy company.  I walked down the hall and found a large group of people hanging out having drinks and noshing.  I squeezed my way between two stools lined up against the bar and caught the cashiers attention.  We locked eyes and I said “I’ll have the tacos, and some sparkling water.” Next thing I knew the most gorgeous tacos were plated in front of me. They were served on a slightly puffy tortilla and jammed with shredded beef, leafy greens and a combo of avocado and  chile cream sauce.  I was either starving or those were the best tacos I had had in a LONG time because I nearly inhaled them.

Yesterday I was shopping at Walmart and ran into a package of tortillas that looked just like the tortillas I had in Orlando.  I examined the package (La Tortilla Factory) more closely and thought this was the casing to those delicious tacos.  I instantly thought I want to make some for my Mom…. I want her to try these tortillas.  I know, I’ll make her tacos for Mother’s day with almost everything those tacos had, minus the meat, and I will substitute it with baby bella mushrooms instead.  She is going to be one happy MOMMA camper. Happy Mother’s Day to all the lovely hard working Mothers.  It’s your day.

Ingredients for tacos de hongos:

  • 4 – tablespoons butter
  • 1 – onion (thinly sliced)
  • 1 – 8 oz box of baby bella mushroom (rinsed and cut into 4’s)
  • 3 – heaping tablespoons Mayonesa with lime (I used McCormick)
  • 1 – ripe avocado
  • 1 – small can chipotle peppers in adobo sauce
  • 1 – package yellow corn tortillas (I used  La Tortilla Factory- hand made style)
  • leafy green lettuce
  • crumbled queso fresco

Directions:

  1. In a large frying pan over a medium flame add 2 tablespoons of butter, and allow it to melt coating the pan.
  2. Add onions to pan and saute for about 20 minutes, or until onions are all browned and caramelized, mixing often. thinly sliced onions ready for butter sautecaramelized onions
  3. Remove onions from pan and set in a dish.
  4. In the same frying pan over a medium high flame add in remaining 2 tablespoons of butter, allow to melt.
  5. Add chopped mushrooms to butter and saute for 10 minutes. Mixing often baby bella mushrooms in a butter saute
  6. Remove mushrooms from pan and set to the side.
  7. Let’s make the sauces: In a small bowl add in 1 tablespoon of mayonesa and avocado. Mash avocado and mayo together until creamy.
  8. In a separate bowl add 2 tablespoons mayo, and 2 tablespoons adobo sauce from chipotle peppers. Mix until well combined.
  9. Heat tortillas over open flame until slightly charred on each side.
  10. Fill the center with a teaspoon of caramelized onions and a about 6 mushroom pieces. Then top with leafy greens, queso freso, avocado cream, and adobo cream. mushroom and caramelized onions tacos ready to eat
  11. Enjoy!

Picture of Nicole Presley and her mother

Walmart-Moms-Disclaimer.2013

Here is a photo of my Mom and me. I love that we both have serious afro’s happening.  The luck of having curly hair.

 

 

Cherry Almond Mini Cakes

Cherry Almond Mini Cakes

Some things are sooooo good, they should only come in small bites.  It leaves you wanting more but gives you the opportunity to nibble on a delectable piece of sweetness and not have the guilt that goes along with eating a huge piece of dessert. These beyond heavenly cherry almond mini-cakes are in a category all their own, and could be enjoyed after dinner as a mini dessert or perfect for a classroom of children. ENJOY!!!!!!

Ingredients for Cherry Almond Mini-Cakes:

  • 10 – tablespoons of butter
  • 7 – ounces of almond paste
  • 1 – cup sugar
  • 1- cup flour
  • 1/2 – teaspoon kosher salt
  • 5 – egg whites
  • 1 – teaspoon vanilla
  • 1/2 – teaspoon almond extract
  • 32 – Melissa’s Produce cherries (pitted)
  • 32 – mini cupcake holders

Directions:

  1. In a small sauce pan over a low flame melt butter. Stir every so often until butter is slightly browned. Remove from heat and place to the side to cool for 15 minutes.
  2. In a mixer add almond paste and mix on medium speed to break up paste for 5 minutes.
  3. In a medium bowl add sugar, flour and salt and mix together. then add to the almond paste and continue to mix for 3 minutes. Until most of almond paste is incorporated. If you see that some pieces of almond paste are much bigger then others. Stop the mixer and break them up with your hands, by grinding your fingers together to form small grains of almond paste.
  4. Then pour browned butter into almond paste flour mixture, and mix till combined.
  5. Add in egg whites, vanilla extract, and almond extract. Mix on medium for 3 minutes. Then turn mixer off and let dough rest for 30 minutes.
  6. Preheat the oven for 400 degrees fahrenheit. Line mini cupcake tins with paper liners and set to the side. Pit the cherries and set to the side.
  7. Fill each paper liner with 1 tablespoon of almond paste batter, then stick a cherry in the middle of each cup. 
  8. Bake for 14 minutes. Then remove from oven and allow to cool for 15 minutes.
  9. ENJOY!