Breakfast Burrito

Breakfast is the most important meal of the day. Sometimes people don't have time to make breakfast though. Even if you don't have time for breakfast, you should always grab something small to get. Here's an awesome recipe for when you have time to make breakfast. Tasty, amazing and healthy :)

I would say it took me about 30 minutes to make. I got my ingredients from Trader Joe's. They have a variety of chicken sausages in case you are not a fan of basil and sun-dried tomatoes. You can also use baked chicken if you want or any type of meat. Also, you can put any types of vegetables you like in your eggs (sometimes I put spinach and bell peppers).

Yields: 1 serving

Dice the ingredients and set aside.

1 chicken sausage
~4-6 strands of green beans

Scramble the eggs together and set aside as well.

1 egg
1 egg white

Saute the green beans and chicken sausage.

When the green beans and chicken sausage is fully cooked, pour the egg mixture on top.

Once the eggs start to pop up on the edges, flip the eggs. Set aside once they are done cooking.

Warm up the tortilla then flip it over to the other side. Place a little bit of cheese down the middle and let it warm up. Remove the tortilla from the pan.

1 whole grain flour oat and flax seeds tortilla
Sprinkles of lite cheese

Place the eggs, green beans and chicken sausage onto the tortilla. After you place the egg mixture on the tortilla, you will have extra on the side. You can eat it or save it for later.

Put some guacamole on top of the egg mix. Enjoy! :)

Nutritional facts for the burrito not including guacamole.

I was shocked to find that this recipe was pretty unhealthy but it's never too late to make a change!!

For a healthier alternative, I would suggest using baked chicken breast (minced or diced), use egg whites only, and no cheese. I will try making the alternative next time and making an update on this recipe. (315 calories - no saturated fats, very high in niacin, high in selenium, and high in vitamin B6)

Source: Calorie Counter

Authentic Tiramisu

When I was younger, my parents did not allow me to drink coffee. The only thing we were allow to eat with coffee in it was tiramisu. From what I remember, we only started eating tiramisu when I was a teen. My uncle makes the best tiramisu. I guess I never really tried the ones in restaurants because I got homemade tiramisu. You can never go wrong with homemade especially if the cook used to work in a casino as a chef :) My uncle could always just look at the ingredients and know if the food tasted good or not. I started cooking and baking not too long ago. I still wonder how he does it though. I guess you just adapt some type of magical sense after years of cooking. Even so, he doesn't cook much now a days. My aunt is the one who does a lot of the cooking but yet everything is always "easy" for him to make.

I have been looking forever for a recipe similar to my Uncle's recipe and I finally found one! I guess I could have just asked my uncle for the recipe but that's not how he cooks. He cooks by just tasting the food, not measuring. On the other hand, I like to have measurements for the most part, especially for baking. I remember actually asking him for the tiramisu recipe and he ended up just making two big trays of tiramisu. This is why I decided to look for a recipe online. I found one that was similar to the recipe he makes.

It was my first time making tiramisu and it didn't turn out as bad as I thought it would. Turned out to be very moist and I loved the strong coffee taste! :)

Recipe adapted from Key Ingredient, shared by rosabela 

Makes: 9x14 inch rectangular pan or two smaller containers - I would suggest using a container with a lid so that you can store the tiramisu in the fridge.

You can make your coffee or buy it. I bought my coffee at Starbucks since I don't have a coffee maker. Set coffee aside to cool.

~2 cups of strong espresso - cooled at room temperature

Separate the egg white and egg yolk. I don't have two stand mixer bowls so I usually just use regular mixing bowls. Put the egg whites in the stand mixer bowl and the egg yolks in a small bowl. Beat the egg whites with an electric mixer until stiff peaks form - transfer to another bowl and set aside. Wash your stand mixer bowl then add the egg yolks and sugar. Beat the mixture until it is creamy. Be sure to beat the egg yolks well or they will end up with an egg-like taste. Add mascarpone cheese to the egg yolk mix and combined until there are no lumps. Fold the egg whites into the mascarpone/egg yolk mixture with a rubber spatula.

5 small eggs/4 large eggs
3 to 5 tablespoons sugar (depending on how sweet you want it)
16 oz mascarpone cheese - sold 8 oz each at Walmart

Below is how your egg whites should look when they are stiff peaks.

Dip the ladyfingers in espresso (try not to over soak the ladyfingers) and lay them into a pan. You may choose to leave a space between the ladyfingers or place them close together. My uncle who makes Tiramisu usually places them together so that is my preference. Pour the mascarpone mixture on top of the ladyfingers and spread evenly. For each layer, change the rotation of the ladyfingers.

2 boxes of Trader Joe's soft ladyfingers - sold only during the holiday season
- You can also use a different brand of ladyfingers.

Refrigerated for 4 hours minimum but overnight for best results. Sprinkle with cocoa when served.

~2 tbsp cocoa powder - optional

Oatmeal Cookie Butter White Chocolate Chip Almond Cookies

Hi everyone!!

Welcome to my first blog post EVER. I hope you enjoy the recipes that I have adapted from other websites. I will also be posting some of my simple healthy recipes later on.

Over the past two years, I have looked at hundreds of blogs. I always wanted to create my own but I have a difficult time writing down my thoughts. I still thought it was a good idea anyways to create a blog to share the little changes I make in the recipes I find.

Baking helps me relieve stress but at the same time, it gives me stress. Isn't that a little ironic? I love to bake. I enjoy the happiness my baking brings to my family. At the same time though, I am always stress about my baking because I want my family to enjoy my baking. I guess I just need to learn that I can't impress everyone and just love what I do.

I shop at Trader Joe's every week and sometimes I end up going there at least three days. I know it's a little ridiculous but I always end up forgetting something or thinking of something new I want to make. I also hear people talk about cookie butter all the time. One day while I was at check out, I saw a jar of cookie butter. I decided it was time to try it. When I got home though, I looked at the ingredients and realized that cookie butter was extremely UNHEALTHY. I couldn't get myself to eat cookie butter alone. I hopped onto Pinterest and found a recipe that incorporated cookie butter. I could spend HOURS on Pinterest looking at recipes that I probably never end up making. I enjoy it anyways.

Recipe adapted from The Cookin' Chemist.

Yields: about 46 cookies w/sliced almonds, 49 cookies w/o sliced almonds (when use 1 tablespoon cookie scooper)

Preheat the oven to 350F degrees.

Combined the following ingredients in a small bowl. Whisk together and set aside.

3/4 cup flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt (a little more than a pinch)

In a stand mixer bowl, slice the stick of butter into small pieces. Combine the butter and sugar until light and fluffy (the mixture should look like the image below).

Add the egg and vanilla; mix until well incorporated. Add the cookie butter; mix until combined. Add the flour mixture (This is when the mixture starts to smell AMAZING).

1/2 cup (1 stick) butter - at room temperature
1/4 cup white sugar
1/4 cup brown sugar - packed
1 large egg
1 tsp vanilla extract
1/2 cup Cookie Butter from Trader Joe's

Add the ingredients below using a rubber spatula. You mix the oats in the stand mixer to make it easier.  

1.5 cups of old-fashion instant oats
1 cup of white chocolate chips - you may also use milk chocolate chips instead
1/2 cup of sliced almonds - optional

The mixture should look like the image below when all ingredients are combined. The batch of cookies below do not contain sliced almonds. 

After all the ingredients are mixed together, use a 1 tablespoon cookie scooper to form the cookie dough. I find that using a cookie scooper is way easier to form the dough and it keeps your hands clean. :) Place the each scoop on a baking sheet lined with parchment paper or a silicon baking mats. I usually place 12 scoops of cookies per baking sheet and use two baking sheets to alternate.  

Bake the cookies for  8-10 minutes depending on your oven. I find that my cookies bake best in 9 minutes. Using a spatula, move the cookies onto a cooling rack. Let the cookies cool and enjoy :) 

Note: Keep the cookies in an airtight tupperware to ensure freshness.