Banana Pancakes

These toddler (and mom) approved “pancakes” are a nice and delicious change to the carb laden not so healthy actual pancakes.  I first tried these with our toddlers when they were around 10mo.  Although they didn’t exactly scarf them down they did enjoy a few bites.  I found them rather tasty and satisfying myself.  There are two simple ingredients and a dash of cinnamon to make these tasty banana-cakes.


  • 1 whole egg
  • 1-2 banana(s), ripe
  • Cinnamon


Add egg to a blender and banana, pulse for a minute or two.

banana pancakes  banana pancakes2

Add a sprinkle of cinnamon.  In a skillet over medium heat, add a little butter and pour a small amount of your banana batter, about silver dollar size.  Flip when golden brown.

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Serve these with a drizzle of syrup or topped with delicious fruits.

banana pancakes4

Bueno Provecho!


Breakfast Tacos

The options for breakfast tacos are truly endless.  The meat options alone are immense.  This particular morning I wanted quick and simple and that’s what I made.  I’ll leave measurements out given that they’ll vary based on how many people you’re cooking for, as a starter I would suggest 2 tacos per person and this will also vary based on the size of tortilla you buy and of course, how hungry your guests are!

Breakfast taco2


  • Flour tortillas, 6-8″
  • Eggs, scrambled
  • Cheese, shredded
  • Bacon (1-2 slices per taco)
  • Salsa
  • Sour cream, optional
  • Hot sauce, optional


Cook your bacon to desired crispiness, once done place on paper towel and drain.  Cook your eggs also to desired doneness.  Preheat your comal (if using one) to warm up your tortillas.  If you do not have a comal feel free to heat your tortillas in a regular pan.  Once everything is cooked place eggs on half of the tortilla, top with cheese and bacon.  Drizzle your salsa and top with the sour cream, jalapeños, hot sauce and whatever else you may be adding.

Sit back and enjoy this hearty and quick breakfast with a wonderful cup of coffee!  Buen Provecho!

Tasty Additions: As I mentioned above the meat options are endless, you can use sausage, chorizo, turkey sausage, steak, brisket, etc…add potatoes, sauteed veggies, refried beans, you can certainly have a vegetarian option.  Go ahead and explore you never know what tasty concoction you’ll end up with!

Vanilla Berry Cake

This year for Easter I volunteered to make desserts for our potluck brunch.  I do have quite the sweet tooth (although I contain myself), but from time to time I can’t resist a vanilla pastry, especially vanilla cake with a berry filling  (and brownies, who can resist a brownie)!    This recipe is all about the French Vanilla Cake with Triple Berry Filling.  I must admit, I took a shortcut and used boxed cake mix (shame on me), I did add a few enhancements to give it the homemade touch.  The result, a moist and delicious dessert. 


  • 1 Box French Vanilla cake mix (ingredients as listed; eggs, oil, water)
  • 1 Jar triple berry preserves/jam
  • 4oz  Applesauce
  • 1 Tbsp vanilla extract
  • Strawberries (3 whole, about 10 sliced)
  • Butter cream icing


Make the cake as instructed on the box, when adding the water only add 1 cup and add the applesauce in place of the remaining water.  This will add the moistness of the cake.  Bake the cake as instructed on the box.  I used a round 9″ baking pan but feel free to use square, rectangle or cupcakes. 

Once the cake is cooled, using a cake leveler cut the cake into two layers.   Slide the top layer onto a plate or cookie sheet and put to the side.  Using a piping bag and plain tube cake decorating tip (larger one) create a border on the bottom layer (with the butter cream icing).  Once your frosting border is set, spread the preserve/jam onto the bottom layer.  The frosting helps contain the preserves/jam to avoid it from slipping out and mixing when you’re decorating.  Now place the top layer nicely centered on top of the preserves/jam.  You’re now ready to frost your cake, this step I will leave up to you and your comfort/ease with frosting/decorating desserts.  

Once you’ve mastered the frosting process you’re ready to top your cake with the strawberries.  Place the strawberries on the cake when you’re ready to serve, in order to avoid having water on your frosting from the strawberries.  Be creative in your decoration, top your cake with sliced strawberries, place them around the cake, etc…possibilities are endless.  You can also add all the berries found in the preserves/jam.

Strawberry_Cake3   Strawberry_Cake2

My Tips:  Substitute half of the water with half fruit juice in the cake mix; it’ll add another level of flavor and moisture.  This would be a great cake for a 4th of July party, you can use the 9×13 baking pan and place blueberries on the corner as your star section and line the rest with raspberries or chopped strawberries. 

 Mini cupcake verion (also filled with berry preserves/jam). 


Wilton’s Butter Cream Icing


Makes:  About 3 cups of icing.


Step 1:  In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2:  For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3:  For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4:  For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

My Tips:  Sifting the the powdered sugar is a must, if you skip this step you may end up with clumpy and heavy frosting.  I use regular vanilla extract which gives the frosting a soft cream color, which I personally prefer.  

Chorizo and Potato Omelet

I am a HUGE breakfast person and anyone who knows me realizes breakfast is my favorite meal of the day! This morning I was in the mood for something delicious, filling…yet healthy. This morning in particular I was cooking for one, so adjust recipe as needed.

I remembered I had purchased “soy” chorizo (it was recommended by a friend). I probably would have never given or thought to give soy chorizo a try. The friend who recommended the chorizo is from Mexico (born and raised) and cooks pretty traditional (as far as I know) Mexican dishes. I figured if she’s recommending this type of chorizo it must be good or comparable to regular chorizo. I must say I’m not a huge fan of regular chorizo because I do find it to be too fatty. When I do cook with chorizo I use turkey chorizo. Enough rambling…onto breakfast!



Heat about 1 tbsp grapeseed oil in a pan on medium heat. Add the potatoes and a dash of salt & pepper. Let the potatoes cook on one side till crispy, then add the chorizo. Break up the chorizo into the potatoes (you can add chopped onions and garlic). Once the mixture is cooked (about 7 minutes) take out of the pan and place to the side.

Soy Chorizo and Potato Omelet (3)

In a separate bowl, beat 1 whole egg (I use organic eggs) and 1 egg white and add the tbsp. of milk. Do not add salt because the chorizo has enough salt and you already salted the potatoes. In the same pan you cooked the chorizo and potatoes pour the egg mixture. By cooking the eggs in the same pan they’ll pick up the flavor and the little bit of oil left behind.

Soy Chorizo and Potato Omelet (5)

Once cooked, flip the eggs over and on one half of the egg, add the chorizo, potato mixture and the cheese. Fold the other half over to cover the potato, chorizo & cheese. You should have a half circle. Once cooked plate and top with jalapeños, salsa, sour cream, etc…

Soy Chorizo and Potato Omelet (6)   Soy Chorizo and Potato Omelet (7)

Be sure to add a bit of fruit to your plate for a healthier start to your day! Enjoy your delicious breakfast with a yummy cup of coffe, my choice…Cafe Duran!  Buen Provecho!