Jaden's Treats


DIY Coffee Scrub

Source: DIY Coffee Scrub

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Long time no see

This is becoming a common post for me! LoL! We are back, but with a new arrival, and no I’m not talking about a new winter collection of new fashion! Antonio “AJ” Jr arrived December 23, 2012…a whole month earlier than expected! I have been pretty busy with him but the blog is going to become easier now! No more sleepy days and nights (yea right), no more back pain (so true). We are going to be posting more today, especially our story of our new addition!

Jaden’s Treats


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Recipes to come this week…

Hiiiii! This is a quick post to let you guys know we are still alive and well! I am 30wks along and the baby is doing great! We wanted to give a list of recipes we have made and have neglected ( aka LAZY) to post! 

Kimchi fried rice

Kale chips

pumpkin muffins

Spicy chicken stew

Curry potatoes

and maybe more.  


See ya next post!


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This just in……FYI

Hello my fellow bloggers/friends…we just found out on this past Friday that we are expecting!!!! YAAAAAAAAAAAAY I am going to be a new mommy! The hubby and I are happy, Jaden is still oblivious to the fact that he is going to have a sibling. We don’t know how far along we are yet, but once we get an update we will post our progress so you guys can be in the loop!

What made us (me) take the test, was the fact that I was extremely tired lately and also I have been craving lots of sweets. I think I’m about 3wks, but when I know for sure, I will post it! Again we are sorry for the lack of updates, but I will try to post a recipe soon.


Random, NEW MOMMY POST! done!


Jaden’s Treats



Armenian Nutmeg Cake

Armenian Nutmeg Cake

This months challenge was to make either an Armenian Nutmeg cake and/or an Armenian Nazook. I decided I wanted to make both, but sadly only made it in time to make one. The Armenian Nutmeg cake, I will do the Nazook this weekend, I think it will be an awesome recipe to play around with!. The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Jaden loved it and so did daddy, I’m dieting so I didn’t indulge!! I love making different desserts and dishes from other cultures, it makes me feel like I’ve traveled around the world, even though I have never left the USA! LoL

Jaden loved it...

Jaden loved it...

My hubby said the cake was delicious, it had a coffee cake feel to it, but instead of it being cinnamon-y it is nutmeg-y. It was a very easy cake to make also….only a few ingredients were needed, when I was done and put it in the oven, I was shocked at how fast it took me to make this recipe! You start off making a crust, then a batter, then bake easy as 1-2-3!

Let’s start with what you will need!

Armenian Nutmeg Cake:
 1 large bowl
 1 large cup
 measuring spoons/cups
 springform pan (9”/23cm) [we used a 10in, Jaden’s Treats]
 standing mixer with whisk and paddle attachments (optional) [we didn’t use it]
 food processor (optional) [we didn’t use it]

So let’s get started shall we!

Armenian Nutmeg Cake
Makes one 9”/23cm cake which yields 12 servings  [we used a 10in, Jaden’s Treats]


  •  1 cup (240 ml) milk
  • 1 teaspoon (5 ml) (5 gm) baking soda
  •  2 cups (480 ml) (280 gm/10 oz) all-purpose flour
  • 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder
  •  2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
  •  3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed
  •  1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more
  •  1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg
  • 1 egg


1. Preheat your oven to moderate 350°F/175°C/gas mark 4.

2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.

3. Sift together the flour and the baking powder into a large bowl. One sift is fine

4. Add the brown sugar. Go ahead and mix the flour and brown sugar together. Or not.

5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry

crust ingredients

crust ingredients

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you
want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.

finished crumb mix

finished crumb mix

7. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a
crust out of it using your fingers and knuckles. It will be easy.

making crust

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with
a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute
using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the
milk and baking soda mixture. Continue to mix until uniform.

11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a
spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting
batter is very liquidy.

12. Pour the batter over the base in the springform pan

13. Gently sprinkle the walnut pieces over the batter.

time for the oven

sprinkle on the walnuts (you can use your favorite!)

14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the
top is a golden brown, and an inserted toothpick comes out clean.

15. Allow to cool in the pan, and then release. Enjoy!

Jason also gave us an easier way to do it by putting the ingredients in a food processor! My food processor is out of commission right now, it keeps acting up ….so I didn’t use it, but I will post his easier method here also

An Even Easier Way…if you have a Food Processor

1. Preheat your oven to moderate 350°F/175°C/gas mark 4 .

2. Mix the baking soda (not baking powder) into the milk. Set aside.

3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until
uniformly mixed.

4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs.

5. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your
fingers and knuckles.

6. Crack the egg into the food processor with the rest of the crumbs still in it.

7. Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that into the food processor, too. Pulse until wellincorporated.

8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is

9. Pour the batter over the crust in the springform pan.

10. Gently sprinkle the walnut pieces over the batter.

11. Bake in a preheated moderate oven for 30-40 minutes. It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).

12. Cool the cake in the pan, and then dig in. Yum yum!


Growing up in the 80’s and the 90’s

Being a baby of the 80’s and a teen in the late 90’s, gave me the opportunity to experience movies and music of both decades (uggggh i feel old! LOL) I got to grow up watching awesome shows and movies, listening to music, that even though they referred to sex, it wasnt as distasteful and raunchy like the music of today. When video vixens wore lingerie or tight biker shorts, mini dresses or daisy dukes and that was like “wow I hope my mom doesn’t see me watching this video!”


   When tv shows thought kissing was too taboo, but talked about important issues like teen sex, drugs, teen pregnancy and abuse. I mean tv shows are not like they used to be when I was growing up. Music was music in the 80’s, I mean “Take on me” “Tainted Love” come on these are classics! LoL George Michael, Sting, The Police, PRINCE(OMG I LOVE YOU), Madonna, Taylor Dayne, Lenny Kravitz, Nirvana, INXS, I could go on and on and on and on…I love listening to the music I grew up with, now I see with grandmas and grandpas always told us our music was just noise, because that’s how I feel about some of the music today. Rap and R&B are all about sex and they make it known which act they are talking about too!


   I remember waking up to MTV (back when it used to play music!!! REMEMBER THOSE DAY?!?!?!?!?!) My mom was a young mother so I grew up listening to New Edition, New Kids on the Block, Boyz to Men, George Michael, Prince, Michael Jackson. Plus my dad’s music, he’s old as dirt, Same Cooke, Marvin Gaye, Teddy Pendergrass, Barry White … I mean I had the best of both worlds! My sister and I used to stay up late, and sneak watch Arsenio Hall, while my mom ironed our clothes for school. Watching Martin, In Living Color and Living Single while my mom did my hair for school the next day. Aw it brings a smile to my face thinking about the good old days, before working and changing diapers became my life!

  I remember watching My So Called Life marathons on MTV….OMG I still love Jared Leto (he was Jordan Catalano!), having crushes on AC Slater (Mario Lopez, before he turned into a fame junkie!), Scott Baio, wasnt he the hottest babysitter ever!, Ralph Macchio, made me want to learn karate, Kirk Cameron, Leo Di Caprio, ALL THE MEMBERS ok NKOTB (don’t judge me!!), Mark Wahlberg, PRINCE (hopefully I won’t get sued for saying his name!!), Michael Jackson (before plastic surgery!)

     DON’T GET ME WRONG I LOVE SOME OF TODAY’S MUSIC! 30 SECONDS TO MARS, PRINCE (TEEHEE), I LOVE NEO-SOUL, Adele, the late Amy Winehouse, even though she had a troubled life, she had a great voice! Nickelback, Coldplay, Maxwell, Jill Scott, Floetry…I could go on, but Music is everything to me…if I sit in my car for 2secs without listening to an old R&B song, k-pop song, or soul blasting on my radio/ipod I get cranky! I am not a big fan of today’s rap, it’s just a little too much for me! If you have to edit a song for radio and all you hear is more bleeped out words than a song, then this song should never be released on the radio. THIS POST IS NOT A POST BASHING TV OR MUSIC OF TODAY, ITS A POST ABOUT HOW I MISS THE SIMPLICITY OF WHAT USED TO BE SHOWN ON TV AND BLASTED ON THE AIRWAVES. WHEN YOU COULD LET YOUR KIDS LISTEN TO MUSIC AND NOT BLUSH ABOUT WHAT’S BEING SAID.




Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)


Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf


2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves


3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.

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Butternut Squash Puree…..Easy Recipe!

butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!


1 butternut squash



Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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Tonight’s Recipe…..

Tonight I made almond chocolate chip cookies….they turned out GREAT….I will be posting a recipe for the cookies I make at home on a regular basis. Some recipes I make, are just recipes that I am dying to try, so I will start posting more recipes that I made regularly than on special occasions! STAY TUNED!

P.S. if you have any recipes that you would like to see on the site, please let me know! I will be making a Marble Pound Cake soon…that was a request I got a couple of weeks ago! yummmmmy!

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