Here you have another super delicious and very easy recipe to make the most amazingly moist and flavorful Choco Banana Muffins ever!! I hope you can give them a try!

  • 1 ¾ cups of All Purpose Flour
  • 4 Ripe Bananas 
  • 1 tsp Baking Soda
  • 2 Tsp Baking Powder
  • ¼ Tsp Salt
  • ¼ cup Softened Butter (½ a stick - 57 g)
  • ½ Cup + 3 Tbsp  brown Sugar
  • 1 Large Egg
  • ⅓ cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Milk 
  • 1 cup White chocolate Chips (+ more for garnish)

Preheat the oven to 375ºF

In a large bowl, sift the flour with the baking powder, baking soda, salt and cocoa powder. Mix and set aside.

In another bowl, mash the bananas until  you get a soft puree. Set aside.

With an electric mixer, bland the butter and the brown sugar on medium speed for about one minute, or until you get a creamy and grainy paste.  Then add in the egg and the vanilla extract, continue to blend on medium speed for 30 seconds. Now add in the mashed bananas and continue to blend on medium speed for another 30 seconds or until everything is well incorporated.

Once the bananas are well mixed with the rest of the ingredients, now reduce the speed to low and add half of the flour mixture, stir until combined, then add in the rest of the flour and also add two tablespoons of milk and the white chocolate chips. Stir until combined. DO NOT over mixed.

Once the batter is ready, now pour it into the pan. My pan is lined with cupcake wrappers and I spray the wrappers with cooking spray.  Fill the wrappers about ¾ of the way. And then decorate the muffins with a few more chocolate chips.

Bake at 375ºF for about 18-20 minutes or until cooked.  You will know they are cooked, when you insert a toothpick right in the center of the muffin and it comes out with a bit of bread crumbs.

Once the muffins are done, let them cool down for about 10 minutes.

After 10 minutes they should be cooler, now decorate them with melted white chocolate. (To melt the chocolate, I just placed it in a plastic bag and microwave it for 30 seconds.)

Just drizzle the melted chocolate on top of each muffin and that’s it. Now you can serve them


Here you have a super easy and delicious recipe for any Special Occasion! I hope you give it a try!

  • 400 g Spaghetti
  • 400 g Chopped Bacon
  • 1 ½  C Heavy Cream
  • ½ C Chopped Parsley
  • ½ C Parmesan Cheese
  • 5 Garlic Cloves
  • ½ a  Small Onion
  • 2 Small Bay Leaves
  • 1 Cube Chicken Flavor Bouillon
  • Salt (to taste)
  • Black Pepper (to taste)
  • Crushed Red Pepper (to taste)

Cook the Spaghetti according to the Instructions on the package.
I cooked it in salted boiling water, with a splash of extra virgin olive oil, 2 bay leaves and 2 garlic cloves.  Cook it until Al Dente, then drain it. Set it aside.

Shred half an onion, and 3 garlic cloves. Set aside for a minute.

In a large skillet, on medium low heat, cooked the bacon until cooked and golden brown.  Once it’s cooked, place it on paper towels to drain the excess fat.

In the same skillet, where you cooked the bacon, leave 2 tablespoons of the bacon fat, and there cook the shredded onion and the shredded garlic cloves. Cook for one minute. Then add in the heavy cream, and season with one cube of chicken flavor bouillon seasoning, stir until the cube is dissolved, then add in half a cup of water or milk, stir, taste the flavor add salt, black pepper and crushed red pepper if needed.

Cook on low heat until it comes to a boil. Then let it boil for 5 minutes. After five minutes add in the spaghetti, toss until combined, then add in the bacon, the parsley and the parmesan cheese, toss then taste the flavor add more salt, pepper and crushed red pepper as needed.  Continue to cook for another minute or until the spaghetti is well heated thru, then serve.


Hi everyone!

Here you have another great idea for an appetizer or a delicious side dish, or if you are just like me, these could be considered a delicious dinner any day of the week!  I just love stuffed potatoes so much, i hope you enjoy this recipe as much as my family does!

  • 4 large Potatoes
  • 6 Bacon strips (chopped)
  • 6 oz Mexican Chorizo
  • ¼ Cup melted Butter
  • 2-3 Tbs Sour Cream
  • 1 cup Shredded Cheese (+garnish)
  • 2 minced Garlic cloves
  • Salt (to taste)
  • Black Pepper (to taste)
  • +Olive Oil 

Wash the potatoes. Cook the potatoes in boiling water for 15 minutes.

Preheat oven to 400ºF.

Remove the potatoes from the boiling water and place them on a baking dish. Brush them with olive oil, salt and pepper on all sides. Bake at 400ºF for 15 more minutes.

Cook the bacon on medium heat for about 6 minutes or until crisp. Drain on paper towels and set aside.

Cook the Chorizo on medium heat for about 6 minutes or until well cooked. Set aside for a minute.

After 15 minutes in the oven, now the potatoes should be more tender, and their skin should be more crisp.  Now cut the potatoes in half, lengthwise.  Remove the potato flesh from each potatoes. Try to keep the skin intact while you remove only the flesh. Place the potato flesh in a bowl, and place the potato skins on a baking sheet.

Season the potato flesh with salt and pepper to taste, also add in the minced garlic, the melted butter, the sour cream and the shredded cheese, mash until you get some really soft mashed potatoes, then add in the chorizo and half of the bacon, mix until combined.  Taste the flavor add more salt and pepper if needed.  (for a creamier filling, feel free to add more butter or sour cream).

Stuff the skins with the flesh mixture,  then top them with more cheese.

Return the stuffed skins to the oven and continue to baked at 400ºF for another 8 - 10 minutes or until the cheese has melted.

Once they are done, garnish with more sour cream and with the rest of the bacon. Sprinkle with cilantro and serve.


Hi everyone! I hope you are doing great!

Here you have a super easy Dinner for any day of the Week! I hope you like it!!

  • 1 lb Shrimp (peeled and deveined)
  • 1 Large Onion (Chopped)
  • 3-4 Tomatoes (chopped)
  • 1 Bell Pepper (chopped)
  • 2 Minced Garlic Cloves
  • Salt (to taste)
  • Crushed Red Pepper (to taste)
  • Black pepper
  • 2 Bay Leaves
  • 1 Garlic Clove
  • 2 Tbs Extra Virgin Olive Oil

Cook the Pasta
According to the instructions on the package. Cook it until Al Dente! Then drain it and set it aside.

In  a large skillet or saucepan, on medium heat, heat up one tablespoon of extra virgin olive oil and cook the onion for one minute, stirring frequently.

After a minute add in the minced garlic clove, and continue to cook for another minute, stirring frequently,  then add in the tomatoes, and the bell pepper, season with salt, crushed red pepper and black pepper to taste, stir well then add in one bay leave.  Cover this with a lid and cook on low heat for 15 minutes.

After 15 minutes, now add in the shrimp into the pot with the tomatoes,  and cook for about 5 minutes or until the shrimp is cooked. The shrimp will release some liquid while it cooks, but if you want a more liquidy kind of pasta, feel free to add another half a cup of water, or half a cup of white whine or if you prefer a creamier pasta, feel free to add half a cup of heavy cream.

Cook until the shrimp is well cooked, then add in the pasta, toss everything together, until the pasta is well combined with the rest of the ingredients, and continue to cook for about a minute or two, just so the pasta will absorb all the flavors in the skillet.

Garnish with Parmesan Cheese and Parsley and serve.

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