Cream Cheese Cake w/ Chocolate Buttercream

Like I mentioned yesterday, in both of my posts, I use my new cream cheese cake recipe for way too many thing(I alsO made cake pOps..xD).....well I made this beutiful chocolate cake in classes yesterday, It was a little difficult at first because I was really esstresed, hungry and many more feelings (I swear it was a frustrating class), but anyway I finished it and got an average grade(nOt something that I like, bt hey yOu can`t always win)

Chocolate cream cheese cake



  1. Bake the cake and let it cool completely.
  2. With a serrated knife cut the middle and fill it with dulce de leche
  3. Frost it w/ buttercream.
  4. Fill a pastry bag for decoration, with tips of your choice.
  5. In this ocassion I use: 
  • Tip 18: for the arch of the basquet and for the waves in the bottom.
  • Tip 47: For the basket pattern.
  • Tip 59-60 for the flowers. 

Chocolate buttercream 
  • 4 sticks of unsalted butter
  • 2 oz of cocoa powder
  • 1 pound of confectioner's sugar(or more if yours becocmes too soft)
  • 8 oz of semi sweet chocolated melted.
  1. In large bowl, cream butter with electric mixer
  2. Gradually add sugar, one cup at a time, beating well on medium speed.
  3. Add cocoa and mix a little
  4. Add melted chcolate
  5.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  
  6. Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
  7.  Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


Cream Cheese Cupcakes with Dulce de Leche buttercream

Like I told I made a ton of batter of the cream cheese cake (It`s amaziing IO swear)....sO a lOt of the batter went into my little Babycakes Cupcake Maker, I swear this thing is just one of the most amazing things my mommy has ever bought me. 

Anyway, here's the recipe

Cream Cheese Cupcakes with  Dulce de Leche buttercream 

  • Same recipe for the  MY cream cheese cake 
  • Dulce de leche buttercrem
  • Teddy Grahams for decoration

Dulce de Leche Buttercream

  • 1 and 1/2 cup butter, softened
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 4 cups confectioners' sugar
  • 1 cup dulce de leche
  1.  beat the butter on medium speed till creamy. Slowly sift in confectioners' sugar and mix on low till completely incorporated. 
  2. Add in heavy cream and vanilla, mix till incorporated. Add in dulce de leche and beat on medium speed for 2-3 minutes or until frosting is smooth and fluffy, scraping sides and bottom of bowl as needed
  3. Fill a pastry bag fitted with your favorite decorating tip and frost cooled cupcakes. 

Cream Cheese Cake....3 ways...

Well , latey I've been really depressed...and I dOn't know if thats even affecting my cooking because trust me ....I've been making some rooky mastakes lately....anyway yesterday that was the case....I try a cream cheese cakes recipe 2 and bOth timees was a complete fiascO...:(

Anyway I knew I had to come out with something because I had to bring the cake to school next day fOr decOrating class. So I started modifying recipes for pound cake and the cake the chef gave ....and they came out great....:)

Here`s the recipe the cheff gave me :

Cheff's Recipe

  • 3.5 cups of AP flour
  • 1.5 cups of butter or margarine 
  • 6 oz of confectioner`s sugar 
  • 6 oz of cream cheese
  • 6 eggs (yolks separeted)
  • 1 tsp of vanilla extract
  • 1/2 a tsp of salt
  • 1.5 tbsp of baking poder
  • 3 oz of milk
  • 3/4 cup of sugar


  1. In a separete bowl cream the butter and confectioner's sugar.  Gradually star adding yolks one at a time and at last the cream cheese
  2.  In another bowl make a meringue with the egg whites and granulated sugar. 
  3. When all of this together, star adding flour(combined with baking powder and salt), meringue, milk and vainila, alternating constantly. 
  4. Bake in preheted oven at 350 for 40 min. (TOTAL LIEEE, mine was ther like 1.5 hours and was still uncooked and sinked)

MY Cream Cheese Cake 

  • 3 cups of flour
  • 8 ox of cream cheese
  • 1.5 cups of butter
  • 2.5 cups of sugar
  • 1 tbs of vanilla
  • 1.5 tbsp of baking powder
  • 6 eggs
  • 2 oz of milk 

  1. In a  bowl cream the butter,  sugar and cream cheese when butter is already a little creamted. Gradually star adding eggs one at a time. 
  2. When all of this together, star adding flour(combined with baking powder and salt), milk and vainila, alternating constantly. 
  3. Bake in preheted oven at 350 for 1. 20 hours.  the cake. 

This cake was a hibrid between a pound cake and a cake, the only difference with the one with the cheff, was that her's was a little more moist, but nOt much. :) 

Actually they both taste amazing, but the last one got me out of troubles. 

With these recipe I made 3 different things that I will shOw yOu in next posts. 


Pan MexicanO

Well let me tell, I'm really prOuud tO said that I'm half mexican and have nO shame :) it's part from my grandoa who raised me .....whO been remembering a lOt lately....so for that reason I really wanteed to make mexican bread, I swear this is the most deliscious bread I've ever eaten, so I really hope yo enjoy it as much as I did.

Sweet Bread

  • 4 cups of bread flour
  • 1/2 cup of butter
  • 3/4 cup of sugar
  • 2 small eggs
  • 1/2 tbs of salt
  • 1.5 tbs of fresh yeast
  • 2 tsp of milk powder
  • 1/3 cup of water
  • 1/4 tsp of cinnamon
  • extra sugar and cinammon 


  1. Weight ingredients
  2. Make a well with dry ingredients (flour, salt, milk and cinnamon )
  3. In the center dissolve sugar,  and yeast. 
  4. Mix well and slowly start adding flour.
  5. When there's no liquid add the butter and knead for about 15 min.( the dough will be sticky, but kneading does the work ;) )
  6. Let the dough rise for 10 min
  7. Make balls  
  8. Let them rest for 5 min.
  9. Mafe figurations as as a concha (directions below), a crescent rOll and envainadOs (directions below )
  10. Let them rise until they doble therir size and bake
  11. Bake at 190F F for 15 minutes


(this is the most deliscious thing of the bread xD)
yOu're going to have some leftover, but uff, these is amazing sO trust me yOu wOnt mind.


  • 2 cups of four
  • 1/2 cup of confectioner's sugar
  • t tbs of water
  • 1/2 cup of vegetable shortening and  half a tbsp
  • 1.5 tsp of cocoa powder

  1. Make a well with dry ingredients (flour)
  2. In the center dissolve sugar,  water,and butter. 
  3. Mix well and slowly start adding flour.
  4. Mix just integrating the ingredients
  5. Divide half and add the cocoa dissolved previously in a little hot water(make a paste)
  6. Add the cooca and you have chOcO cOncha :) 

For concha:  yOu take a ball of rested dough and flatten it, you make a little tortilla of the concha, you can put the chocolate and the normal together, as I did or you can use them separetly, brush with a little water and place the concha, make little cut as yOu wish ( squares , strips, etc).
For envainado: (with a small rolling pin, or anything similar) Take the rolling pin and grease it. Take a ball of dough and lenght it with the rolling pin. In a greades part of the pin place the strip of dough and roll it. Take it out and lenght it a little. Cover with concha. 
Crescent as you normally do a dinner roll, insted of being in that shape try to roll like a triangle the dough. 

When these come out of the oven brush them with unsalted butter and a mix of sugar and cinnamon (OMG these is sOOOO gOod ) and let them cool. 


I know there`s lot of effort in the making of pan mexicano but trust me it's totally worth it 



These are tradition in my cOuntry with a little coffee , I personally love them they are really similar to shortbread cOokies....But hey they are frOm my cOuntry sO they are waay better....xD...

I really hope you enjoy them as my family and I dO....:)


  • 4 cups of AP flour
  • 1 cup of vegetable shortening
  • 1 cups of butter
  • 2 cups of sugar 
  • 1 egg
  • 2 tbs of milk
  • 2 tsp of vanilla
  • 1 tsp of butter flavoring 
  • Dash of salt


  1. Cream together the fats and sugar until smooth and creamy.
  2. Add egg, milk and flavorings
  3. Add flour and mix until dough comes together.
  4. Make balls of dough and flatten them in the baking sheet
  5. press a little hole in the middle with your finger and put a little jam in there
  6. Bake in preheted oven at 350F for 12-15, really when they star turning brown in the edges

Little empanadas with italian fillng

I lOve empanadas..but definitly hate fried ones, so my grandma and I decided to bake a pie crust recipe and turn them into this deliscious things :) 

Empanadiitas recipe: 


  • 1/2  cup vegetable shortening
  • 1/2 cup of butter
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1/2 cup of cold chicken broth 
  • 1 egg
  • For the flling: 
  • 3/4 cup of mozarella cheese
  • 1/4  cup of diced ham
  • 1/4 cup of bacon
  • 4 oz of pizza sauce


  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Refrigerate for at least 1/2 an hour
  3. Roll gently on a floured and cut circles 
  4. Put  some filling and brsh edges with egg 
  5. Close circles
  6. Brush with egg and sprinkle some italian seasoning and red bell pepper finely diced.
  7. Bake at 350 for 12_20 min depending on size. 


ElmO cupcakes

My cousin is a hugeee elmO fan ......sO fOr his Bday  I made this super cute elmO cupcakes...alsO I wanted tO try how to make this for selling them (being a starting pastry cheff I need tOns of equipment, that I dOnt have) 
anyway here they are.. I made them yesterday at 11 pm sO I use a cake mix xD


Red Buttercream 

My usual buttercrem

  • 8 oz of butter
  • 2 tbs of milk
  • 2 tsp of vanilla
  • 1 pound of confectioner's sugar
  • Red food coloring

  1. Beat butter, milk and vanilla on low speed until well blended. 
  2. Add powdered sugar and beat on medium for about 3 minutes.

  • Jelly Beans Orange, white
  • Sandwich cookies (oreos, or chocolate are better)
  • Marshmellows
  • Black food coloring

  1. Bake cupcakes according to package
  2. let them cool
  3. Prepare Frosting
  4. Prepare a number 4 tip
  5. Frost the cupcake
  6. With the pape make the fur, in different directions. 
  7. Decorate with the jelly beans
  8. Paint the marshmellow or the jelly bean to make the eyes
  9. Half the cookie and make the mouth .


Parmesan and Herbs Sandwich Bread

Lately I've been having a lot of troubles at school, because my cheff lied to me and told me I was going to be the one who was going to go to one of the most important food contests in Guatemala, so I became her little assistant, I made ALL THE DIRTY work, but in the end she  has been choosing another dumm girl who doesn't even know how to peel an orange, but she such a ass kisser....¬¬

Well anyway,  I made this recipe to keep trying to go to the contest, and I think its AMAZIIING specially if you toast the slices.  I got my inspiration from  King Arthur Flour


  • 2 1/2 teaspoons active dry yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups of bread flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup of  Dry Milk 
  • 1/2 parmesan 
  • Italian seasoning to taste 
  • 1 tbsp of fry garlic

  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.


  •  If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
  •  Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. 
  •  Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
  • Add the herbs, garkic and cheese  and cheese and slightly knead
  •  Gently deflate the dough, and shape it into an 8" log.
  • Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
  •  Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
  • Brussh with egg wash and add some seed, like sesame or pumpkin
  •  Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer
  •  Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife.
  • Turn it out of the pan, and brush the top surface with butter, if desired( and if yo havent used the egg wash) this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.


Peanut´s lOver cupcakes

I dOnt knOw why but I was sitting and I was thinking about doing my homework, but I decidid to make this cupcakes instead xD ....they were definitly worth it. 

Heres the recipe 

Peanut Cake 

Make cake according to package and bake for 38 min in a prehetad oven at 350F.

Peanut Butter Frosting 

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  •  3 tbsp of milk 
  • 2 cups powdered sugar
  1. Beat butter and peanut butter in a medium bowl with an electric mixer.
  2. Gradually add powdered sugar
  3. Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
  4. Beat for at least 3 minutes until nice and fluff

Sprinkle with more chopped peanuts for the total peanut craze