Saturday, February 28, 2015

Easy & Healthy Banana Oatmeal Cookies

This is a modified recipe from my mother, which she seems to have seen somewhere in internet. It is fixed in no more than 5 minutes, and it's vegan, healthy and low calorie.


  • 1 cup rolled oats
  • 2 ripe bananas
  • 3 tablespoons cocoa, unsweetened


  1. Pre-heat oven to 180 degrees.
  2. With a fork, mash the bananas; add the oats and cocoa, and mix well.
  3. Line a baking sheet with parchment paper and with a spoon, place small dollops of the mix over it. Bake for 15 minutes and let cool completely before eating.

Sunday, April 27, 2014

Cinco de Mayo Giveaway

This giveaway is for a coupon of $40 usd gift card at, a brand that specializes in hand embroidered Mexican clothing and accessories. Created by indigenous hands, they look not only to share Mexican culture and traditions, but also to support Mexico’s native communities.
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Saturday, June 29, 2013

Black and White Cake

This luscious cake has the perfect combination of chocolate and vanilla... with two layers of moist white cake, and a creamy and rich chocolate cheesecake in the middle, this cake has the best of two worlds!
Being 2 cakes in one, you might want to do it when you have enough people to eat it

Chocolate Cheesecake:
  • 700 g cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 250 g semisweet chocolate, melted
  • 4 eggs
  1. Pre-heat oven to 325º F (160º C). Butter a 9-inch pan and place a piece of waxed paper on the bottom, larger than the pan, then secure the rim.
  2. Mix cream cheese, sugar, flour and vanilla, until well blended. Add melted chocolate and mix well. Add eggs, one at a time, beating in low speed after each addition just until blended
  3. Pour batter over pan and bake for 1 hour or until a toothpick comes out clean
  4. Run a wet knife around the rim of the pan to loosen, but do not remove it. Refrigerate 4 hours, remove rim.

White Cake:
  • 2 Cups Sugar
  • 3 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 milk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 eggs
  1. Pre-heat oven to 170º C (340º F) and butter two 9-inch pans
  2. Over a large bowl, mix sugar, flour, baking powder and salt. Add butter and beat in low speed for 30 seconds, or until the mix looks like sugar
  3. Add milk and vanilla and beat in medium speed for 1 minute. Add eggs, one by one and beating after each addition. Scrape the bottom and sides of the bowl and mix in medium speed for 30 more seconds
  4. Add batter to pans and bake for 30-35 minutes. Let it cool before removing it from the pan

Whipped Cream:
  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  1. Cool your paddle attachments for 30 mins in the fridge beforehand, and if you have a metal bowl, the same applies. If you don't, no worries, it also works
  2. In slow speed, start whipping your heavy cream for 30 seconds. Gradually, add sugar and keep whipping
  3. Your whipping cream will be ready when small peaks form. 
  4. NOTE: It's really easy to over whip, so be careful! the whipped cream should be creamy and peaks will be formed when ready

Dark Chocolate Ganache:
  • 1 cup heavy cream
  • 250 g dark chocolate chips
  1. Add your chocolate chips in a medium sized bowl. Heat your heavy cream over medium heat in a medium sized pan
  2. Bring to a boil. Remove immediately when it starts boiling
  3. Pour cream over chocolate and whisk until smooth. Let it cool slightly before pouring over cake

To assemble:
  • 3 1/2 cups washed strawberries (remove green from all of them except for 3 or 4). Cut in slices 2 1/2 cups and leave the remaining cup whole for garnish
  • Chocolate Cheesecake layer
  • 2 layers vanilla cake
  • whipped cream
  • Ganache
  1. Place a layer of white cake over your cake platter. Add a layer of whipped cream, then add half of the sliced strawberries over the whipped cream. Cover with another layer of cream
  2. Place chocolate cheesecake layer on top and repeat the strawberry and whipped cream procedure. Place second layer of white cake on top
  3. Pour ganache over cake, starting in the middle and moving around to the edges. Place whole strawberries for garnish

Sunday, June 9, 2013

Healthy Amaranth Bars

Between the Gluten-free grains, the amaranth is the one that contains the most protein and magnesium; it is a good source of calcium, iron and fiber. 

So, whether or not you have gluten allergies, this is a perfect option for multiple healthy recipes, it is nutritious and can be prepared in many different ways.

  • 125 g puffed amaranth
  • 1/2 cup honey
  • 1/3 cup sunflower seeds
  • 1/2 cup sliced almonds
  1. Grease a 8 x 8 in pan with cooking spray
  2. Over a large sized sauce pan, heat honey in medium-low heat for around a minute and a half, stirring constantly. Add sunflower seeds and almonds and mix well; incorporate puffed amaranth and mix until well coated
  3. Transfer mixture to pan and press with a spatula or with a waxed paper (amaranth will stick to your fingers). The mixture should be very tight.
  4. Refrigerate for 30 minutes, press again to tighten and cut into squares.

Sunday, June 2, 2013

Cheese + Carrot Cake

I've been wanting to make this cake for awhile; it has two of my favorite desserts: Carrot Cake and Cheesecake together. Because these are 2 cakes in one, you might want to do it when you have enough people to eat it; the cheesecake is creamy, the carrot cake very moist, and the combination of both is amazing!

Carrot Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 3 eggs (room temperature)
  • 1/2 teaspoon vanilla
  • 1 cup shredded carrot
  • 1/2 cups chopped walnuts
  1.  Pre-heat oven to 350° F (180° C). Grease and flour two 9 inch springform pans
  2. Over a medium bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder and salt
  3. Over a big bowl, mix with an electric mixer the brown sugar and the oil. Add eggs and vanilla and mix for 1 more minute in medium speed
  4. Gradually, add dry ingredients to wet ingredients, mixing between each addition in low speed. Mix for 1 more minute in high speed
  5. Add carrot and walnuts and mix by hand, until ingredients are well incorporated. Pour batter over pan and bake for 30-35 minutes, or until a tooth pick comes out clean. Let cool completely before adding the frosting

  • 500 g cream cheese
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons flour
  • 3 eggs
  • 1 cup cream (the thicker the better)
  • waxed paper
  1. Pre-heat oven to 325° F (160° C). Grease the sides of a 9 inch springform pan and add a piece of waxed paper on the bottom larger than the pan, then secure the rim
  2. Beat cream cheese, sugar, vanilla and flour with an electric mixer in medium-high speed. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in cream
  3. Bake for 50-55 minutes; touch the top of the cheesecake lightly with the tip of your fingers, it should be firm. If a bit sticks to your fingers leave it to bake more time. You'll know that your cheesecake is ready when there's no residue on your fingers after touching
  4. Chill in the refrigerator for a minimum of 4 hours

Cream Cheese Frosting:
  • 350 g cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  1. Pour over a medium sized bowl cream cheese and vanilla. Gradually, add powdered sugar, mixing in low speed until smooth. Do not over beat to avoid frosting becoming runny!

Saturday, May 25, 2013

Lemon & Coriander Quinoa Salad

Did you know that Quinoa contains almost twice as much fiber as other grains?

This small seed is originally from South America, it comes from a plant that belongs to the same family as spinach, swiss chard and beets; it is high in protein and contains iron, magnesium and antioxidants. It helps tissue repair, bone strengthening and helps improve memory.

Actually, The UN has declared 2013 as the international year of Quinoa, so I decided to try and share a healthy and delicious recipe with you. Enjoy!


  • 1 cup Quinoa
  • 7 scallions, washed
  • 1 cup Coriander, washed
  • Juice of 4 lemons
  • 1 red bell pepper, chopped
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
  1. Cook Quinoa over boiling water for 20 minutes. Drain, rinse with cold water and set aside
  2. Cut off the roots of the scallions, peel off the outside layer of skin and chop them, including 3/4 of the green tails. Chop coriander as well and toss with scallions, red bell pepper and lemon juice in a medium sized bowl
  3. Add cooked Quinoa, olive oil, salt and pepper, mixing until well combined. Chill in the refrigerator for 30 minutes before serving

Monday, May 20, 2013

Twinkle Vanilla Cupcakes


  • 2 Cups Sugar
  • 3 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 milk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 eggs
  1. Pre-heat oven to 180º C (350º F) and line muffin tins with paper liners and set aside.
  2. Over a large bowl, mix sugar, flour, baking powder and salt. Add butter and beat in low speed for 30 seconds, or until the mix looks like sugar
  3. Add milk and vanilla and beat in medium speed for 1 minute. Add eggs, one by one, beating after each addition. Scrape the bottom and sides of the bowl and mix in medium speed for 30 more seconds
  4. Fill cupcake papers 3/4 cup with batter and bake for 21-23 minutes, or until a toothpick comes out clean. Remove from pan and let them cool completely.

Vanilla Buttercream:

  • Ready to use blue fondant (or you can color white fondant) and star cookie cutters of different sizes
  • 1 1/2 cup unsalted butter at room temperature
  • 4 1/2 cups of powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon vanilla extract
  • 1 tablespoon milk
  1. Roll out fondant using a non-stick rolling pin. Use the star cutters to cut the fondant, making stars of different sizes. Place them over a flat surface to dry while making the buttercream
  2. Beat butter for 3 minutes in medium speed. Add powdered sugar and mix until incorporated with butter. Add salt, vanilla extract and milk and beat in medium speed for 3 minutes
  3. Use a Wilton large closed star 2D tip, pipe the buttercream into the cupcakes starting in the center, piping in a circular motion toward the outside. Here's a video
  4. Place fondant stars on top of the buttercream and enjoy!

Sunday, May 12, 2013

Worldwide Giveaway

Time for a new Giveaway!

These are handmade earrings, made with two gold plated faceted glasses and a gold plated earwire. Take a look at other similar handmade jewelry at and feel free to use the Coupon Code Coupon10 to receive a 10% discount on any purchase.

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Wednesday, May 8, 2013

Baba Ganoush

This is a healthy and delicious eggplant dip. It's easy to prepare and the options of foods to pair it with are limitless!


  • 2 eggplants
  • 2 tablespoons olive oil, plus more for drizzling eggplants
  • 2 tablespoons Tahiti (sesame paste)
  • Juice of 1/2 lemon
  • 1/4 teaspoon dry garlic
  • Salt and cayenne pepper, to taste
  • Chopped parsley and olive oil for garnish (optional)

  1. Preheat oven to 200°C (400° F). Poke eggplants in different places with a fork, cut in half and drizzle with olive oil. Place over a baking sheet, cut side down, and bake for 35 minutes. Let cool for about 10 minutes.
  2. With a spoon, scoop the soft part of the inside of the eggplant; add olive oil, Tahiti, lemon, garlic, salt and cayenne pepper and mash with a food processor until smooth (not liquefied). Enjoy!

Wednesday, April 10, 2013

Eggplant Mozzarella Baguette

Yield: 4 servings

  • 1 eggplant, sliced
  • 1 baguette, halved
  • 420 g tomato sauce
  • 250 g mozzarella, sliced
  • 3/4 cup loose basil leaves
  • dry garlic
  • Salt and pepper
  1. Pre-heat oven to 200 C° (390° F). Drizzle eggplant slices with oil and season with salt, pepper and dry garlic; place over a baking sheet and bake until lightly brown. Flip and bake for 3 more minutes. Remove from oven
  2. Cut baguettes in two (you should have 4 halves) and spread tomato sauce on top evenly. Lay eggplant slices over tomato sauce, then mozarella and season with salt and pepper. Place over baking sheet and bake for 6-7 minutes or until cheese is melted.
  3. Put basil leaves on top and serve immediately