Red Pepper Creamy Pasta


About 8 years ago I tasted something wonderful at my grandma’s house.

I searched for that flavour, for that pasta, everywhere I went; even on my trip to Italy I searched it. The thing was that the only information I had was that it was an orange sauce, I had no Ideas it was made from red peppers, until now. And I am so very excited to share this recipe with you, my wonderful discovery!


This pasta has some wonderful traits, first and most importantly, it’s literally the pasta of my dreams, so it´s got to be good. Secondly, a perfect pasta for a hot summer day, for lunch, for dinner, for a barbeque, for anything, anytime. And last, but not least, this pasta is perfectly fresh and creamy. Basil + red peppers + cheese + pasta = everything you ever wanted in your plate.


Well, I want to apologize for not being active lately, but my other grandmother (not the pasta one) just came to live with us and my house has given some spins, but…. I am back now! Get ready for some classics from her old recipe book. But, anyways, hello again.



prep time: 40 minutes-1 hour          level: medium


  • 2 red peppers
  • 2 challots
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 cups of grated parmesan cheese
  • 1/2 cup of half and half
  • 4 tbsp stick of butter
  • a bunch of basil leaves



  1. Put the red peppers in baking sheet, drizzle a bit of olive oil and place in a 300 F oven. Let them roast for 30. minutes, until the peel starts to get black.
  2. While the peppers are roasting, caramelize the garlic clove and the shallots by placimg them in the stove on medium heat with 2 tbsp olive oil for about ten minutes, stir casually, until they get brownish. 
  3. Put a large pot with water to boil, and cook the pasta as instructed in the package.
  4. While the shallots caramelize and the peppers roast, grate the Parmesan cheese.
  5. Remove the chalotes and garlic from the heat.
  6. Take the red peppers out off the oven and wrapped them in aluminium foil for 5 minutes. Then remove the skin, be careful, they will be very hot.
  7. In a blender, blend the peppers, shallots, garlic, salt and pepper.
  8. In a pan, warm the half and half And melt the butter, then add the grated Parmesan cheese until it mixes completely. After that, add it to the previously blended mixture and mix until a homogeneous sauce is made.
  9. Chop the basil.
  10. Pour the sauce over the pasta and add the basil.
  11. Enjoy!









Brown Sugar Challah


You might not know, but I have Jewish roots, just a glance at my great grand father’s picture is enough to know there is something there. I have always felt a big intrest for the Jewish community and its costums, I kind of amdire them. So, while I was doing some research I found challah bread and how the Jewsih use it (and its “perfect for french toast” characteristics).

 So I decided I will make one.

The loaf isn’t as fluffy as those made with white sugar, but the texture is perfect for French Toast (yes, mentioned for the second time) or a simple snack.

Its a bit tricky when braiding, but I promise I had a lot of fun.  

The mixture has to be separated in six and then roll out in strings. 

The you braid it, use this video for help, its too complicated to be explained in words.  

And then voilá, lovely uncooked loaf. 



  • 2 1/2 tbsp of active dry yeast
  • 1/2 cup of warm water
  • 1/4 cup of olive oil, plus more to grease the bowl
  • 3 small eggs, plus one for brushing
  • 1 tbsp of sea salt
  • 4 cups of all purpose flour, plus more for kneading
  • 1/2 cup of sugar


  1. In a big bowl or on your stand mixer’s bowl, dissolve the yeast with the warm water and let sit for 4 minutes, to let the yeast activate and expand.
  2. Mix in oil, sugar and salt into the yeast.
  3. Add the eggs, one at the time.
  4. Add the flour, one cup at the time. You can use the hook attachment for a stand mixer or a wood spoon by hand. Knead until it has reached a smooth consistence.
  5. Oil a large bowl and let the dough rise, cover with platic wrapp and wait for about 1 and a half or 2 hours. (The room must be warm)
  6. After that, punch the dough and let it rise for another 45 minutes at least, put the best is to wait 7-8 hours.
  7. Now, put the dough in a floured surface and cut in 6 equal pieces (I used a scale to be more exact)
  8. Roll the dough about 13″ and watch this video to braid the bread.
  9. Preheat the oven to 375 F (200 C)
  10. After braided, put the challah in a greased baking sheet or one with a silpat, and let the dough rise again for half an hour (cover with a towel).
  11. Beat the missing egg and spread it through the challah and bake for 20 minutes, then spread egg again and bake for another 15. Make sure the bread is golden before you take it out of the oven.
  12. Let it cool
  13. Enjoy! 

Criossant French Toast


This past weekend I made, besides from many other things (I know, bye bye diet), one of the best French Toast I’ve ever made.

I bought these petit babies at HEB.

I had a hard time finding good croisants at supermakets here in Monterrey, Mexico, because we make cuernitos, they are very similar but instead of butter, they are made of animal fat. Anyway, you can use any croissant for this recipie (even if they are a bit old and hard, the batter would moizture them).

Using croissants instead of bread creates and AMAZING texture, you surely need to try it.  The color, the tase, the smell; I am sad (and a bit happy [fat people are “happy”]), just one baby croissant was left to share and it lasted about, half a minute before my brother ate it. You need to try this fancy, tasty and easy recipe.


  • 5 petit croissants (you can use any size, just modify the quantities)
  • 3 eggs
  • 1/4 cup half-half or milk
  • 1 tsp of ground cinamon
  • 1 1/2 tspof vanilla
  • 1 tbsp of light brown sugar
  • Butter


  1. Cut your croissants in half (by the side).
  2. In a big bowl, crack the eggs, add the sugar, half and half, cinamon and vanilla. Beat until small bubbles start to form.
  3. Soak the croissant halves in the mixture and place them in a plate afterwards.
  4. In a non-stick pan melt a small amount of butter.
  5. After it melts, lower the flame to low-medium. Place as many croissants as possible (cutted side down). Let them cook for 3 minutes, move them around and then cook the other side for 2 minutes.
  6. Add some maple syrup, sugar or cinamon, decorate with delicous whipped cream and some berries.
  7. Enjoy!

Boxed: Chocolate Brownie Bark


I love chocolate. I have chocolate cravings. I like to eat chocolate. Alot of chocolate makes you fat. I still eat chocolate.

Thankfully I have found a way to satisfy my cravings with much less calories and much less work; and yes, with amazing flavour. Brownie bark!

Its easy, tasty, chocolatey, trendy, it is basicaly EVERYTHING.



  • 1 box of any brownke mix
  • 3 eggs
  • 1/4 cup of water
  • 1/2 cup of vegetabl oil
  • Chocolate chips


  1. Preheat the oven at 350 F
  2. Mix the brownie mix, eggs, oil and water. Then, use silicone sputula to add in the chocolate chips.
  3. Line a baking sheet with oiled parchment paper. Put a thin kayer of batter for a crispy bark or add more for a chewier one
  4. Bake for 35-45 minutes.
  5. Enjoy!


Thin Irish Scones


“May the best day of the past, be the worst day of the future”-Irish saying. Today is St. Patrick’s day, and I am feeling very Irish, so I decided to make some Irish Scones.

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Many of my friends went to Ireland to study, and they had a life-changing experience. The people, the food, the adventures; each and every one of them became even better people than they already were.

So today, I am going to celebrate all the memories Ireland has given the world, all the teachings it’s people shared, for the music of its families, for its beautiful landscapes, and well, for its scones.

Irish Scones

Makes 8 – 10 (5 x 1 inch) scones


  • 1 cup of all-purpose flour
  • 2 tbsp of butter, soften at room temperature
  • 1/2 tbsp of baking powder
  • 2 tbsp plus more for sprinkling of caster sugar
  • Pinch of salt
  • 1/4 cup of milk
  • 1 egg


  1. Preheat the oven at 470 degrees
  2. Line a baking sheet with oiled parchment paper or a silpat.
  3. In a medium bowl, shift the flour, baking powder, salt and sugar.
  4. Cut the butter into small squares, then use your fingers to incorporate it to the dry ingredients. Mix until just combined, the mixture would be dry.
  5. In a small container beat the egg and separate 1/4 of it. Add the rest, along with the milk, to the mixture. Use a spatula to blend in the ingredients. DO NOT OVER MIX.
  6. In a floured surface, use a rolling pin to gently roll out the dough, until it is between 1 and 2 inches thick. With cookie cutter or a knife, cut out rectangles.
  7. Place the rectangles in the baking sheets, brush them with the remaining egg and sprinkle with sugar.
  8. Bake for 10-15 minutes, until the tops are golden brown.

You can enjoy them with butter or the spread of your choice. I decided to use my 5 minute blackberry preserve.

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Salted Caramel Cookies


As Hannah Montana would say, “the best of both worlds”. Salted caramel is and will always be my favorite flavor. The crunch of the salt and the sweetness of the caramel offer an incredible experience. 

 After I tasted La Grande Gallette cookies I bought at Costco, I knew I was to make my very own recipe for those tiny miracles. So after some experiments, I did. They turned out: sweet, chewy, salted and delicious.



Adapted from Jess Fuel 

 Makes 12 cookies 


  • 1 stick of butter
  • 1/4 cup of caster sugar
  • 1/4 cup of brown or light brown sugar
  • 1 egg
  • 1 cup of all-propose flour
  • 1 tbsp of cornstarch
  • 2 tbsp of instant vanilla pudding
  • 1/2 tsp of vanilla essence
  • 1 tbsp water
  • 1/3 cup of caramel bits
  • 1 caramel square
  • Course sea salt


  1. Preheat the oven at 350 degrees Farenheith (180 dregrees Celicius).
  2. Melt the butter until slighty brown in a small sauce pan, then let cool.
  3. Mix the sugars and the butter in the mixer with the paddle attachment.
  4. After incorporated add the egg.
  5. In a separate bowl mix the flour, cornstarch and vanilla pudding. With a wisk remove all bumps.
  6. Add the flour mix to the sugar mix, after fully incorporated add the vanilla and water.
  7. At last add the caramel bits, mixing by hand with and silicon spatula.
  8. Line your baking sheets with parchment paper or a Silpat.
  9. Cut the caramel squares into thin squares, about 10 per square.
  10. Place the cramel squares in the baking sheets. Scoop the cookies, on top of them. I made the cookies of 2 tbsp, and separated them by 3-4 fingers.
  11. Sprinkle with sea salt.
  12. Bake for 15 minutes, until baked. Let cool for 5 minutes and transfer to a cooling rack.