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Avocado Poundcake

29 Mar

I know what you are thinking…avocado poundcake? Yup that’s right!

I purchased a new loaf pan today and had to try it out. I saw this recipe for chocolate avocado poundcake through and thought it sounded interesting. I am not big on chocolate (unless it’s a chocolate chip cookie) so I changed the recipe a bit.

A lot of people do not like avocados simply because they are green. I love them – not only are they loaded with vitamins, omega 3’s (the good fat), protein, and also have anti-inflammatory benefits. They are great alone or on salads, sandwiches, and of course in guacamole!

This cake isn’t as sweet as I thought it may be but it is definitely moist.  It seems like a great cake for toppings such as powdered sugar, some strawberries and greek yogurt or ice cream. Yum!





Avocado Poundcake

1  1/2 cups unbleached all-purpose flour

1/4 cup cornmeal (I used oats instead and think it would be fine to omit)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp unsalted butter (softened)1  1/2 cups sugar

2 eggs

1 whole ripe avocado

1 tbsp pure vanilla extract

1/3 cup buttermilk ( I used soy milk)

Preheat oven to 350 degrees. Spray a 9 inch loaf pan with cooking spray. In a bowl whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt).

Using a mixer, beat the butter and sugar together on high until light and fluffy. Add the avocado and beat for 2 more minutes. Scrape down the sides of the bowl and add the eggs. Beat for 2 more minutes.

Add half of the dry ingredient mixture to the bowl. Mix until just combined. Add the milk and the remainder of the ingredients. Mix on low until just combined (do not over mix).

Pour the mixture into the sprayed loaf pan, smoothing the top. Bake for 50- 60 minutes or until a knife or toothpick inserted in the middle comes out clean. Let cool for at least 15 minutes before attempting to remove the cake. It is best to let the cake cool before cutting.



Honey Sesame Chicken

26 Mar

I really like the boneless, skinless chicken breasts from Trader Joes. They aren’t plumped up with Lord knows what and actually taste like chicken. Some of you maybe thinking huh? How can a chicken not taste like chicken? Trust me it can. Try purchasing some major brand name (I would say the name but I digress) chicken nuggets and making your own with fresh chicken that actually lived on a farm, ate grass instead of antibiotics, could breath fresh air and so on… yeah its quite a difference.

This recipe I found on There are so many good food blogs out there!

What I liked about this recipe was that the sauce is homemade and so easy. It reminds me of my Hawaiian Pulled Chicken (I will share that recipe soon).

Honey Sesame Chicken (crock pot recipe)

3 – 4 boneless skinless chicken breast

salt and pepper

3/4 cup agave nectar (or honey)

1/4 cup low sodium soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tbsp canola oil

1 tsp minced garlic (about two cloves)

1/4 tsp red pepper flakes

4 tsp cornstarch dissolved in 6 tbsp water

sesame seeds

Combine agave, soy sauce, onion, ketchup, oil, garlic, and red pepper flakes into a bowl. Stir well. (I added 1/4 tsp of ginger also)

Salt and pepper both sides of the chicken. I cut the three chicken breasts into 12 pieces.

Place the seasoned chicken into the bottom of the pot and pour the sauce mixture on top. Cook for 3-4 hours on low or 1 1/2 to 2 1/2 hours on high. You do not want to over cook the chicken.

After 3 1/2 hours on low I removed the chicken to a separate plate and shredded the chicken with a fork.

In the pot add the cornstarch mixture to the pot and stir. Allow the sauce to thicken, 5 minutes or so and return the chicken to the pot.

I served this over brown rice…don’t forget to top with your sesame seeds! Yum:)

Green Juice

24 Mar

I purchased a juicer a few years ago and pull it out every now and then. To me it is quite a hassle to clean and it takes SO many vegetables to get a fair amount of juice. But after I drink the juice I feel great and have more energy and forget about what I dislike about the juicer.

Today I had some fruits and veggies that I knew I was not going to get to eat this weekend so I decided to juice them…. yum:)

I used…








Donuts or Doughnuts?

23 Mar

Well whatever they are called I like them! I have given up with my fight with fried foods so every time I am offered a donut I sigh and say no thank you. This week has been very trying so I was very happy when there was a box waiting for me at home yesterday. What was in the box you ask? A donut pan! There also was a workout dvd in there too but I will tell you about that later….

 The first recipe I tried came out very ‘doughy’. The recipe below came out better.

Baked gingerbread donuts with a brown sugar glaze

adapted from

1/4 cup brown sugar

1 egg

1/4 cup applesauce

1 tsp soy milk (or whatever milk you have)

2 tbsp butter (melted)

1 cup unbleached AP flour

3/4 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/8 tsp each of cloves and nutmeg

1/4 tsp salt

Preheat oven to 350 degrees

Combine brown sugar, egg, applesauce, milk and butter together. Add dry ingredients.

Pour batter into the donut pan evenly. This recipe made 6 donuts.


2 tbsp butter

1/4 c brown sugar

1 tbsp soy milk

1/2 cup powdered sugar

Melt the butter and brown sugar in a small pan over medium heat. After boiling for 2 minutes add the tbsp of milk. Once the mixture has been brought back up to a boil – add in the powdered sugar. If it is too thick add another tbsp of milk. Be careful dipping the donuts into the glaze, it is very hot.

Thin Chocolate Chip Cookies

17 Mar

I will take a good cookie over a piece of cake any day! I have my standard chocolate chip cookie recipe that often gets many requests but when I saw this recipe I had to try it. I made a couple of adjustments to the original recipe. For example just a little over a cup of flour the original recipe uses more than a stick of butter… sounded pretty glutenous to me.  I used one stick of butter and these cookies are still pretty rich. I added some heart healthy flax seeds in the mix too…these cookies are sweet, chewy, a little crunchy and a little salty all at the same time…Yum:)

Thin Chocolate Chip Cookies

adapted from

  • 1 cup + 1/4 cup unbleached all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) brown sugar
  • 1/4 cup sugar
  • 1 tbsp flax seed + 3 tbsp of water (or one egg)
  • 1 tsp vanilla
  • 1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 425 degrees

Cream butter and sugars together until light and fluffy. Add vanilla and flax seed and water.

Add salt, baking powder and flour – mix until smooth.

Fold in chocolate chips.

Bake for 10 minutes at 425 degrees. This recipe made 10 big cookies using my 3tbsp cookie scoop.

Let your cookies sit on the baking sheet for at least 5 minutes.Please do not try to move your cookies right away! They will break:(


About Me

11 Mar

I love God… and HE made me QUIET for a reason that I am unsure of. I don’t question it but others sure do. Maybe it was to make me a great listener. After all we all have two ears and one mouth right? I am an introvert that likes to act like an extrovert at times. I internalize everything. When I am feeling stressed I clean, cook (and emotionally eat) and work-it-out. I have insomnia. I love coupons. I am creative. I dislike smoking, constant complaining and bad customer service. I have a cosmetology license and a MBA that took a lot of effort and student loans to get but I work a desk job that reflects none of the above. I love my Baltimore Ravens. I am a licensed Zumba instructor and would like open a bakery. I love my Sorors of Zeta Phi Beta Sorority Incorporated. I like to read. I do not like peanut butter. Things that makes me happy… traveling, listening to music and dancing around – singing to myself or experimenting in the kitchen with some new recipes. Anything else you wanna know??

I just hope this blog allows me to share the things that make me happy!