Slow Cooker Barbacoa Tacos

April 25, 2018

My weekends are usually crazy-busy so slow cooker meals like these Slow Cooker Barbacoa Tacos are a great option to get in a great meal while working on my weekend chores.

I recommend making this recipe on a weekend because you do have a little prep work before it goes in the slow cooker. You'll need to brown the meat before putting it in the slow cooker, but I promise it will be worth the extra step to do this. Don't skip out on getting as much flavor in as possible!

With so many great toppings to add to your Slow Cooker Barbacoa, I decided to keep it simple and added a little homemade crema, pico de gallo and lime. You have to have fresh limes on tacos over here in Texas, you just gotta!

I like to use La Tortilla Factory tortillas if you can't get them homemade. Plus they have many healthy options as well.

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Banana Caramel Pudding

April 11, 2018

Sometimes I forget that there are other desserts to make besides cake. I made this recipe for Banana Caramel Pudding and realized I need to branch out sometimes. Plus this pudding is really easy to make and comes together in just about 3 hours total! Including chill time!

Not to mention it's incredibly rich, silky and smooth! And is the perfect "something sweet" to end your lunch or dinner with.

If you want to take this Banana Caramel Pudding up a notch, be sure to checkout this recipe for Homemade Vanilla Wafers! You're making homemade pudding you might as well make homemade cookies as well. Homemade Caramel Pudding, Homemade Vanilla Wafers and to top it all off with...you guessed it Homemade Whipped Cream. All of which are simple to make. I also crumbled a few cookies for garnish along with the banana slice and whipped cream.

Make someone feel special by making this old diner classic Banana Caramel Pudding completely from scratch!

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Chorizo and Potato Tacos

April 5, 2018

Over here in Texas we have easy access to many International foods, especially Mexican food. Chorizo is a type of sausage, usually Mexican or Spanish.

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is generally classed as either spicy or sweet, depending upon the type of smoked paprika used. Depending on the variety, chorizo can be eaten sliced without further cooking, sometimes sliced in a sandwich, or grilled, fried, or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as fabada or cocido montañés. -Wikipedia

Mexican Chorizo is more widely available here in Houston, Texas and is the kind we'll be making in this recipe for Chorizo and Potato Tacos!

Mexican versions of chorizo are made from fatty pork, but beef, venison, chicken, kosher, turkey, and even tofu and vegan versions are made. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe. It is equally and by far much hotter and spicier than Spanish and Portuguese varieties of the sausage, and often contains chili peppers that are much higher on the Scoville scale.-Wikipedia

If you're from Texas you can skip the sausage making part, however I highly suggest you give it a try. I haven't found a better Mexican chorizo than this one you make right in your home. Trust me it's worth the few minutes to make it yourself. It's not hard or complicated at all.

Chorizo and Potato Taco Tips:

If you're short on time or have Mexican chorizo readily available you can skip the sausage making part.
Heat up tortillas in a microwave for about 30 seconds, or place on a gas stove top over a low flame and char to your liking. Flip when ready.
For a little help with garnishes, purchase ready-made pico de gallo at your local grocery store for a quick way to dress up your tacos.

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Adapted from Cook's Illustrated

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Homemade Vanilla Wafers

March 28, 2018

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Talk about addicting! These simple and flavorful Homemade Vanilla Wafers will have you questioning why your ever bought those lack luster store bought versions. Make a double batch and have plenty on hand for adding to your next baked good or for snacking. Banana Caramel Pudding anyone!

Homemade Vanilla Wafers on parchment paper.

Homemade Vanilla Wafer Tips:

Try not to make wafers bigger than 1 inch or the cookies will not soften as they should in your banana pudding recipes, etc.
It's helpful to have parchment paper with measurements on it for accuracy when piping.
The cookie dough can be thick so it's helpful to use a good quality piping bag. The warmth of your hands will also help the dough soften and will be easier to pipe.

Overhead shot of Homemade Vanilla Wafers on white plate.

Homemade Vanilla Wafer Tools

Shop my favorite baking and cake decorating tools here!

Close up overhead shot of Homemade Vanilla Wafers on a white plate.

Cookie Storage

Store Homemade Vanilla Wafers in a zip top storage bag in the pantry for up to 2 months.

Close up of the inside of Homemade Vanilla Wafers.

Lets Connect

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Close up of Homemade Vanilla Wafers stacked.

Suggested Recipes

Banana Cream Pie with Vanilla Wafer Crust

Adapted from BraveTart by Stella Parks

Homemade Vanilla Wafers

Name: Homemade Vanilla Wafers
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 100
Cuisine: American
Ingredients: 2 full-sized rimmed baking sheets; Parchment paper; Stand mixer; Hand mixer; 18” pastry bag; Ateco piping tip #808; ¾ cup (5.25 ounces/148.5 grams) granulated sugar; 8 tablespoons (4 ounces/113 grams) unsalted butter, at room temperature; 1 ½ teaspoons baking powder; ¼ teaspoon table salt; 1 tablespoon vanilla extract; 1 large egg, room temperature; ¼ cup (2 ounces) heavy cream, at room temperature; 1 ¾ cups (8.75 ounces/248.5 grams) all-purpose flour, sifted

Yield: 100 wafers

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 1 hour 5 minutes

These Homemade Vanilla Wafers are full of real vanilla flavor. With crisp golden edges and fluffy centers, you'll never crave the store bought version again!

4.5 Stars (44 Reviews)

Ingredients

SPECIAL TOOLS

2 full-sized rimmed baking sheets
Parchment paper
Stand mixer
Hand mixer
18” pastry bag
Ateco piping tip #808

COOKIES

¾ cup (5.25 ounces/148.5 grams) granulated sugar
8 tablespoons (4 ounces/113 grams) unsalted butter, at room temperature
1 ½ teaspoons baking powder
¼ teaspoon table salt
1 tablespoon vanilla extract
1 large egg, room temperature
¼ cup (2 ounces) heavy cream, at room temperature
1 ¾ cups (8.75 ounces/248.5 grams) all-purpose flour, sifted

Instructions

Adjust an oven rack to the center position and the lower middle position and heat oven to 350 degrees. Line a 2 full-sized baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, baking powder, salt and vanilla extract. Mix on low speed, then increase to medium speed and beat until light and fluffy about 5 minutes.
Meanwhile, in a medium bowl beat together the egg and cream with a hand mixer. With the stand mixer running, add the egg mixture in 6 additions, letting each one incorporate before adding more. Reduce mixer speed to low and add flour and mix until smooth. The batter will be very stiff. Transfer to an 18” pastry bag fitted with Ateco piping tip #808.
Hold the piping bag at a 90 degree angle and squeeze the batter out to a thin 1 inch disk. Repeat this process until your baking sheet is full.
Bake until wafers are golden brown around the edges but still pale overall, about 18 to 20 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheet.

Notes

Store in a 1 gallon zip-top bag for up to 2 months at room temperature.

*Nutrition information is an estimate and will vary.*

Nutrition Information:

Yield: 100 Serving Size: 1 cookie
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 73mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g

*Nutrition information is an estimate and will vary.*

Espresso Chocolate Cake

March 20, 2018

This Espresso Chocolate Cake has 4 thin layers of chocolate cake with a rich chocolate fudge frosting sandwiched in between each layer.

Espresso Chocolate Cake Tips:

I prefer making cakes like this over a span of 2 days. I'll usually make the cake layers on Friday and on Saturday morning make the Espresso Syrup and Fudge Frosting.
The Fudge Frosting needs about 1 1/2 hours to chill so plan accordingly.
The frosting in the recipe is thick. To help spread the frosting over the cake I start with dumping all the remaining frosting on the top of the cake. With a hot cake spatula (see next tip for how to heat a cake spatula), gently smooth frosting on the top and sides of the cake.
To heat a cake spatula, place the spatula under hot running water and wipe dry. Repeat this process until your cake is completely covered with frosting.

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Mint Chocolate Chip Cookie Cake

March 7, 2018

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If you're a mint chocolate chip fan you're going to be in mint chocolate heaven with this Mint Chocolate Chip Cookie Cake!

Mint Chocolate Chip Cookie Cake on green cake pedestal.

I've always been a fan of cookie cakes, but this one surpasses them all! This chocolate cookie is rich and moist with a hint of mint flavor thanks to the Andes Mint candy chunks. Plus, a little added texture from the chocolate chips.

Overhead shot of Mint Chocolate Chip Cookie Cake on green cake pedestal.

Cookie Cake Tips

Spray your baking pan with nonstick baking spray and line with parchment paper for easy cookie release.
Use clean damp hands to press the cookie dough into the cake pan.
Make sure your cookie cake has completely cooled in the pan before removing. This should be at least 2 hours.

Three quarter angle of creamed butter and sugar in vintage pink mixing bowl for Mint Chocolate Chip Cookie Cake. — Creamed butter and sugar

Three quarter angle shot of creamed butter, sugar, eggs and vanilla extract for Mint Chocolate Chip Cookie Cake. — Creamed butter and sugar

Frosting Tips

Mint extract is super strong. Start with 1/8 teaspoon and taste before adding more.
Use gel food color to dye frosting. Gel food color helps keep the frosting consistent.
Add a small amount of gel food color to the frosting at first. Gel colors are highly pigmented. A little goes a long way.
Colored frosting gets deeper in color as it sits.
For this Mint Chocolate Chip Cookie Cake I used mostly AmeriColor's Leaf Green with a hint of AmeriColor's Robin's Egg.

Overhead shot of green frosting for Mint Chocolate Chip Cookie Cake.

Decorating Tools and Garnishes

AmeriColor Leaf Green gel color
Americolor Robin’s Egg gel color
Piping bag
Wilton piping tip #1M
Chocolate sprinkles

Shop my favorite baking and cake decorating tools here!

Close up three quarter angle shot of Mint Chocolate Chip Cookie Cake on green cake pedestal.

Baking Schedule

Day 1: AM - Bake cookie cake. PM - Prepare frosting, decorate and serve.

Overhead shot of Mint Chocolate Chip Cookie Cake sliced.

Storage

Assembled cookie cake can be stored in an airtight container at room temperature for up to 3 days.
Cookie cake dough can be stored in the refrigerator, covered for up to 3 days. Break up the chilled dough and press into the cake pan and bake.

Mint Chocolate Chip Cookie Cake sliced on green plate.

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Close up shot of Mint Chocolate Chip Cookie Cake on green pedestal.

Suggested Recipes

Close up overhead shot of Andes Mint Chocolate Chip Cookies on cooling rack. — **Andes Mint Chocolate Chip Cookies**

**Best Big Fat Chewy Chocolate Chip Cookie**

Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar

Mint Chocolate Chip Cookie Cake

Yield: 8

Rich and moist Mint Chocolate Chip Cookie Cake filled with chocolate chips and Andes Mint chunks, garnished with mint frosting and chocolate sprinkles.

No Ratings

Ingredients

SPECIAL TOOLS

1 9-inch round cake pan
Parchment paper
Stand mixer or hand mixer
AmeriColor Leaf Green gel color
Americolor Robin’s Egg gel color
Piping bag
Wilton piping tip #1M
Chocolate sprinkles

COOKIE CAKE

¾ cup (5.25 ounces/168 grams) unsalted butter, at room temperature
½ cup (3.5 ounces/72 grams) light brown sugar, loosely packed
½ cup (3.5 ounces/72 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cup (6.25 ounces/163 grams) all-purpose flour
½ cup (1.5 ounces/57 grams) unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon table salt
1 cup Andes Mints, chopped or Andes Baking Chips, plus extra for garnish
½ cup semisweet chocolate chips, plus extra for garnish
Chocolate sprinkles, for garnish

FROSTING

¼ cup (2 ounces/57 grams) unsalted butter, at room temperature
¼ cup (2 ounces/57 grams) vegetable shortening
2 cups (8 ounces/113 grams) powdered sugar, sifted, divided
1/8 teaspoon mint extract
½ teaspoon vanilla extract
3-4 tablespoons water
Leaf Green gel food color
Robin’s Egg gel food color

Instructions

COOKIE

Adjust an oven rack to the center position and heat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick baking spray and line with parchment paper and set aside.
In a large bowl, combine the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract and mix until combined.
Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Add the butter mixture to the dry ingredients and mix with a wooden spoon until combined. Stir in the Andes mints and chocolate chips. Dough will be thick.
Spread dough evenly in the prepared cake pan, then sprinkle and press a few extra chocolate chips and Andes mints on top. Bake for 18 to 20 minutes or until the edges are done.
Remove cookie cake from the oven and let cool in the pan for at least 2 hours before removing the cookie cake. Once the cookie cake has cooled, invert the the cookie cake onto a plate, then invert onto a serving platter.

FROSTING

In a large bowl beat the butter and shortening until smooth on medium-high speed. Add sifted powdered sugar and beat until combined. Add the extracts and water and beat until smooth. Continue to beat on medium-high speed until light and fluffy, about 4 minutes.
Color frosting with Leaf Green gel food color, with a touch of Robin’s Egg gel food color. Place frosting in a piping bag fitted with Wilton piping tip #1M. Pipe swirls on the outer edge of the cookie cake and sprinkle with chocolate sprinkles and chopped Andes mint candy and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 317mgCarbohydrates: 66gFiber: 1gSugar: 36gProtein: 5g

*Nutrition information is an estimate and will vary.*

Bar Nachos

February 21, 2018

Maybe you've noticed a theme this month...last week Chica's Queso, the week before that was Baked Tortilla Chips, and now we have what they all were leading up to! These more than amazing Bar Nachos! However, I don't know of any bar that serves them up quite like this!

Baked Tortilla Chips are topped with refried black beans, organic ground beef, Chica's Queso, sour cream, jalapenos and shredded lettuce for good measure.

Bar Nacho Tips

If you are adding Chica's Queso or any queso or cheese dip for that matter, cheese has a tendency to separate as it sits. Be sure to time accordingly.
You can also put the queso in a small slow cooker while you prepare the Bar Nachos, just be sure to stir often and keep an eye on the cheese.
A fun way to serve these nachos is on a large baking sheet like I did in the photos above. The presentation is jaw dropping and it makes it easy for your guests to enjoy.
Want that fun sour cream drizzle? Just add a little water to thin out your sour cream and place sour cream in a zip top bag, snip a small piece off the corner of the bag to create a piping bag and drizzle to your heart's content.
You'll notice there is no salt in this recipe. That's because my taco seasoning had salt in it. Check your brand and if salt is listed on the ingredients list hold off. It's easy to add salt later but not so easy to take it out.

For more from The Cake Chica be sure to follow on social media: Facebook, Instagram, and Pinterest.

Adapted from Buenos Nachos

...

Chica's Queso

February 15, 2018

From now on this recipe for Chica's Queso is what you can call my "house" queso. Here in Texas almost every household has their recipe for queso or cheese dip. It may be the typical recipe found on the Velveeta box or the Rotel can, but for me, that just doesn't cut it. I normally try to stay away from any processed foods such as Velveeta, hence my love for organic foods, but if you want a super creamy, velvety queso, you really need at least a little bit of Velveeta. With a mix of Monterey Jack cheese, cheddar cheese and Velveeta you get the best flavor and consistency for queso.

Chica's Queso Tips:

You can make this ahead of time on the stove top and keep it warm in a slow cooker for easy serving or transport.
If using a slow cooker to keep the queso warm, be sure to keep an eye on it and stir occasionally.

For more awesome recipes from The Cake Chica be sure to follow on social media: Facebook, Instagram and Pinterest.

Baked Tortilla Chips

February 7, 2018

Baked Tortilla Chips are incredibly easy to make and they come together in a snap! And with just 3 simple ingredients you can impress your friends at your next gathering with some homemade Baked Tortilla Chips and Game Day Guacamole!

For more from The Cake Chica be sure to follow on social media: Facebook, Instagram, and Pinterest.

Baked Tortilla Chips

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Corn tortillas baked with a little oil and kosher salt. That's it! Simple as it gets.

No Ratings

Ingredients

SPECIAL TOOLS

Full sized rimmed sheet pan or 2 half sheet pans

CHIPS

12 6-inch corn tortillas
1 tablespoon vegetable oil
2 teaspoons kosher salt

Instructions

Position a rack in the center of the oven and heat oven to 400 degrees. Lightly coat a full sized sheet pan with vegetable oil. Cut each tortilla into 8 wedges, and arrange in a single layer on the prepared sheet pan. Sprinkle with kosher salt.
Bake tortillas for about 7 minutes. They should be golden brown and sizzling. Rotate and the pan and flip tortillas over and bake for another 5 minutes until crisp. Enjoy right away or cool at room temperature and store in a container for up to 1 day.

Notes

Storage: Enjoy right away or cool at room temperature and store in a container for up to 1 day.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 993mgCarbohydrates: 30gFiber: 5gSugar: 1gProtein: 4g

Nutrition information is an estimate and will vary.

Red Velvet Cakelets

January 30, 2018

Valentine's Day is just around the corner! This year make your Valentine a homemade treat perfect for the occasion. Or even better, make a date out of it and bake these Red Velvet Cakelets together! It'll be fun I promise!!!

For Valentine's Day, many online casino players may come up with the idea of making their Valentine a homemade treat. What could be better for the day than Red Velvet cupcakes, which happen to be one of the best options for Valentine's Day according to AI in casinos. These Red Velvet Cakes are big enough to be shared, but most likely online casino players won't be able to resist eating them alone.

These Red Velvet Cakelets are big enough to share, but I won't tell if you eat one all by yourself. It will be hard not too. They're super soft and light and have a slight zing from the buttermilk that adds a whole other flavor dimension. A cream cheese frosting tops these cakelets perfectly, made with a mix of butter and cream cheese you can't go wrong with this one!

Red Velvet Cakelet Tips:

Keep your wet ingredients at room temperature, (butter, eggs, and buttermilk) this makes it easier to mix together; which helps to keep you from over mixing.
For the frosting, be sure not to over mix when you add the cream cheese. Over mixing will cause the frosting to thin.
Easy decorating tip: Use candy melts in red or pink and melt according to package directions. Pour melted candy melts in a piping bag and snip a tiny hole at the bottom of the piping bag (no piping tip needed) and on parchment paper or wax paper, pipe "Love" or hearts or anything you like to top your cakelets. Wait for them to dry and stick them on top for a fun and festive garnish.

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Real Microwave Oatmeal

January 16, 2018

I call this Real Microwave Oatmeal because when most people think of microwave oatmeal, they think about those prepackaged, overly processed and overly sweetened little packets. I'm happy to say you don't have to resort to those little packets anymore!

I regularly make this recipe for breakfast at work. It's super simple. And all you need is some rolled oats, water and your toppings of choice. My toppings of choice always includes fresh berries and nuts.

There are so many ways to dress up your oatmeal. On occasion I throw in some candied pecans or a few semi sweet chocolate chips. The possibilities are endless. I'd love to hear what toppings you like to have with your oatmeal in the comments below!

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The Cake Chica's Top 10 Recipes of 2017

December 31, 2017

With 2017 coming to a close I thought I would post my top recipes of 2017! I love looking back and seeing recipes I knew would make the list and some that were a total surprise. Did your favorite make the list?

10. Mississippi Mud Cupcakes with Marshmallow Frosting

These little cakes of chocolatey goodness made the cut at spot number 10! And for good reason. Who can pass up the perfectly portioned little chocolate cake with homemade marshmallow frosting? Not me!

9. The Quintessential Pumpkin Pie

The only classic Pumpkin Pie recipe you'll need! Plus with tips on making the perfect pumpkin pie included in this post, you don't want to skip this recipe!

8.Old-Fashioned Chicken Noodle Soup

For the third year in a row this Old-Fashioned Chicken Noodle Soup has made it on the list! Go check out why this chicken noodle soup recipe keeps making an appearance on my lists of top 10's!!!

7. Simple Turkey Chili with Kidney Beans

The name says it all! Simple Turkey Chili with Kidney Beans is a simple and healthy meal you can prepare. This recipe does still need some simmering time but the preparation is simple!

6. Apple Pie with Cheddar Cheese Crust

How about this interesting take on apple pie. Apple Pie with Cheddar Cheese Crust! Yes it works and is my favorite Apple Pie right now. The cheddar cheese compliments the apples perfectly. Give it a try for your next family celebration!

5. Hot Cocoa Cake

This Hot Cocoa Cake is probably my personal favorite of the year! So I was so happy to see it made the cut for my most popular recipes of 2017! Dark chocolate cake and marshmallow filling with chocolate frosting.....yes tastes just like hot cocoa! Give it a try soon!!!

4. Classic Hash Browns

Ever since finding this recipe it's been a breakfast staple in my house. No diner can top homemade hash browns made in your own kitchen. Try these Classic Hash Browns and you'll agree!

3. Bunuelos

Bunuelos always remind me of Christmastime. In my part of Texas (Houston), tamales are as common as turkey is to Thanksgiving. And after you have your tamale Christmas dinner you have to have dessert. These Bunuelos fit the bill perfectly!

2. Mexican Alphabet Soup

Of course this one reminds me of my childhood. This Mexican Alphabet Soup is simple, easy to make and tasty too. No wonder why this one makes the list of top 10's for 2017!

1. Best, Big, Fat, Chewy Chocolate Chip Cookie

And this one comes as no surprise. My Best Big, Fat Chewy Chocolate Chip Cookie is one of my all time favorites. I am glad to see it's yours too!!! Bake these cookies for your next party and get ready to receive all the compliments!

Don't forget to check out the best of 2016 and 2015 below.

You May Also Like:

You May Also Like:

Chorizo and Potato Taco Tips:

Homemade Vanilla Wafer Tips:

Homemade Vanilla Wafer Tools

Cookie Storage

Lets Connect

Suggested Recipes

Ingredients

SPECIAL TOOLS

COOKIES

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Espresso Chocolate Cake Tips:

You May Also Like

Cookie Cake Tips

Frosting Tips

Decorating Tools and Garnishes

Baking Schedule

Storage

Let's Connect

Suggested Recipes

Ingredients

SPECIAL TOOLS

COOKIE CAKE

FROSTING

Instructions

COOKIE

FROSTING

Nutrition Information:

Did you make this recipe?

Bar Nacho Tips

Chica's Queso Tips:

You May Also Like:

You may also like:

Ingredients

SPECIAL TOOLS

CHIPS

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Red Velvet Cakelet Tips:

You May Also Like:

You May Also Like:

10. Mississippi Mud Cupcakes with Marshmallow Frosting

9. The Quintessential Pumpkin Pie

8.Old-Fashioned Chicken Noodle Soup

7. Simple Turkey Chili with Kidney Beans

6. Apple Pie with Cheddar Cheese Crust

5. Hot Cocoa Cake

4. Classic Hash Browns

3. Bunuelos

2. Mexican Alphabet Soup

1. Best, Big, Fat, Chewy Chocolate Chip Cookie