Work with Pages and understanding Art Journaling

December 26, 2009

A Perfect Couple!

This is my Dear Hubby and his Beloved Granddaughter Natalie! The perfect pair for the 2010!! They are so cute!

December 25, 2009

Today Is Christmas Day!

What do Santa brought you???? Did you were Naughty ot Nice??? I Got a New Truck Lexus just beautiful!! Thanks Santa!! The Got a Whole Bunch of Stuff too..including new Ipods, Phones, a vacation trip much more!! Thanks Jesus for all your blessings this year and foe the wonderful things to come!!

Merry Christmas to all

New Year Resolutions!!

Okay Friends, what is going to be on your List of Resolutions for 2010??? I was thinking about this and wondering..Hummmm....what should be my main focus next year???? at list for ONCE I'm not going to add "loose weight" Woo-hoo..Thanks God for that one!! But One thing I want to ensure ...I want to spend more time with my family!!

Here are a LO I just did about my New Years Resolutions ...Now tell me yours!!

December 24, 2009

Merry Christmas to All

Because Is a Brand New Baby and Because He is our King and Savior ...Because I believed in Him!! And Because all of You are Awesome!!

Thanks for Being here and for your Friendship!! And Just Becuase ....

Here is Hit for Xmas Morning Breakfast!

Monkey Bread!
Prep Time: 20 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 8
3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
½ cups Brown Sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

Preparation Instructions:

10 Minutes before preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

December 22, 2009

Caribbean Coconut Cake My Style! (Vote for ME)

Coming from the Caribbean we grow up eating and testing the delicious flavor of the coconut, (same as my two Kids, which are teenagers now). For this thanksgiving my youngest Son (Luis) asked me if I could do a different kind of desert from what we usualy eat at this time of the year...From there we started to work on this recipe..we tried different fillings, different liqueurs and different frostings! until finally! the big revel....this recipe was born, tested and was a total hit with all my family and friends. The cake is soft and moist with a simple based taste of almond, the filling and the frosting are nicely flavored with the coconut essence, but it doesn't over power your pallet and then it is covered with delicious toasty everyone is clear about what flavor is this delightful cake! is just perfect!! Try it you will love it tooo!

Now, after publishing my recipe I was approach by the editor of an "upcoming" Cooking Book..and if my recipe get Enough votes I could be in the NEXT BOOK!! So PLEASEEE I need your vote!! Here is the Link!



Here Another better and Improve version of My Cake!! I called Border Line Coconut and Apricot Cake!

December 17, 2009

Win 5$ Gift Card!! with your LO

Okay Girls! as an appreciation Christmas Gift to all my followers ..I have created this challenge.... If you will like to win a 5$ gift card to the store of your choice! Yo just need to create your own LO using this Sketch! Preatty Easy ..haaa!

So ho ho ho...and Enjoy your gift!...just add the link to your LO and tell me your store on the comment section and I will send your Gift card!

Here is my take on the Sketch

And here is the Sketch for you to work on!

Sketch Courtesy of Jarmrier

December 11, 2009

Winter Sale

Are you looking for some Winter Sales!! then, this is your great chance...Laurie is Closing one of her Stores and Everything at 50% off...So take advantage of this great Sale! Here the Link to the Store and Some LO's I did with two of the kits that are on sale!!

December 10, 2009

Winter LO's

During the Winter season one of the little things that I enjoy doing when is NOT windy! is to take a walk after a snow day! Everything is so quite and white is just magical!

Our 1st Show Day of 2009 here in the North Pole..Opps in Jersey!! Almost the same as it is Freeeezing! :)

Our Little Girls Escape to the City! Just love to spend time with U!

Creditis: Made with Kim Hill, Winter Wonders Kit

December 08, 2009

Where RU Chritsmas??

Today I was thinking about the miracle of Christmas and what it really mean for me in my Life, and the Mary Lou Who Song came to my mind...Where are you Christmas, where I can find you?? at the Mall, under the tree at work....No Christmas is a gift from heaven that we should treasure deep inside our hearts and should live there all year long! After all when was the last time anyone gift there own Son life so you could life and be Saved! Remember the Reason!

December 07, 2009

Another treat! as part of the 12 days of Xmas

1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.

Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.

Serve immediately.

December 05, 2009

Scrapbook Challenge!

Hi everyone,
At they are running a challenge.."Scraplift the Person before you" Always love this challenge! why two main to see how people take my LO and make yours! and love to do see I can put my own touches when lifting some else LO" For the December challenge I was lucky to scrap a very talented lady "Scrapinfan19" therefore, there was plenty of LO's to get inspiration!

So this My LO

And here is Scrapingfan19 original LO

LO was made with Curiosity, Seredipity, little boy, Indigosky Kits from JoycePaul Desings, available st Scrapcat

A Starbucks...Secret! Cranberry Bliss!

Cranberry Bliss Bar Recipe

Every year Starbucks create the most delicios treats to go along with their decadence Coffees...Yesterday I stop by and saw this beutiful treat... and of course..I could'nt resist the temtation to try one. Once Igive it my fist I soon as I got home I search and search until I found the Top Secret Recipe! of the Starbucks Cranberry Bliss Bar ..and here it is Try will love it tooo!

The tangy cranberries and sweet lemon frosting make this cake bar a holiday favorite that evokes piles of cloning requests when Starbucks stops selling it after Christmas. Now, with this easy-to-make clone, this treat can be a perennial hit. Break out this red and white treat for the gang on this holiday and you might be as popular as the guy in the red and white suit.



1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks


4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract

1/4 cup diced dried cranberries

Drizzled Icing

1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

December 03, 2009

Camilla and the 3rd day of Xmas Cookies

My Beautiful Camilla! In a Xmas Post Card!!

Sugar Cookies!
Are the perfect Companion for the Polar Express Movie with a Big Glass of Milk!! Yummy!!


3 3/4 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
1 3/4 cups (or 3 1/2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
Coarse Pink Decorating Sugar, optional

Sift together the flour and salt into a large bowl.

Put the butter into the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, about 2 minutes. Add the sugar and vanilla, and mix until combined. Reduce the speed to low, and slowly add the flour and salt mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and is smooth. Turn the dough out onto a sheet of plastic wrap. Cut the dough into quarters, and wrap each piece in plastic wrap, then chill in the refrigerator for 2 hours.

When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 (9 by 13-inch) sheet trays with parchment paper.

Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out 1 of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface, to a 1/4 to 1/8-inch thickness. Cut the cookies into the desired shapes, then use a metal spatula to transfer the cookies to 1 of the prepared baking sheets, spacing about 1 1/2 inches apart. Sprinkle the cookies with decorating sugar, if desired.

Repeat with remaining dough, and bake the cookies until they are light brown around the edges and on the bottom, about 8 to 12 minutes. Cool briefly on the pan, then use a metal spatula to transfer the cookies to a wire rack to cool completely.

December 02, 2009

The 2nd Day Of Xmas Cookies!

Hello Followers! well as is the 2nd day of Cookies Recipe..and you need to try this go and it goes perfect with a glass of Milk and "Rudolf the red Nose Reindeer" Try it you will love tooo!!
Dried Cherry and Almond Cookies with Vanilla Icing

Ingredients For the Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup, plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)

Now the Icing:
2 3/4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
3 tablespoons water, plus extra, as needed

Directions For the Cookies:

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.

Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

Making the Icing:

Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)

Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note Alternative:

Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.

December 01, 2009

December is Here!! And we started with...

12 Days of Christmas Cookies!!

For 12 days i will post the best ever Cookies recipes to celebrate the stay tune and enjoy the ride! I hope you do at one on the receipes!! If you ..pleeese let me know what you think??

Here is the First One

This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
The foundation:
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
The dry ingredients:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
The wet ingredients:
2 eggs
1/2 cup dark molasses
1 lemon, juiced
Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread?

Easy Orange Frosting:

1 cup powdered sugar
Finely grated zest of 1 orange
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup
In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

November 30, 2009

LO's and More LO's!

Hi everyone!

Well Here I am creating more LO's I guess I don't have anything else to do! Not!!! I do have, I was suppose to read some Law regarding the new Legislation for the Massachusetts Privacy Law..but I following as sleep!! and tomorrow I have a meeting to talk about this!! OMG I'm such of big trouble! I guess I need to get very early into the office and review this stuff!!

Any this below photo is Camilla my dear Niece daughter! I took this picture couple of weeks ago when I was down in the Island! So I took the and started playing with will I got the LO you below the photo!

JoycePaul kits : Bring me Joy, Autumn Bliss, Girly-Xmas

Worship..What do that Mean?

Today on my way to work I was reflecting on all the great blessings the Lord has gave me over this year and the nice time we expend with Cesar, Nancy and Kevin (MY brother-In-Law). .the blessing to have a family and to be able to shared one common love..the Love of Jesus. Sunday morning they join us during the morning worship service, but before that we had a Friday practice and something that Nancy mentioned just got stock on my head. But, it was not until today when I was reading my bible when it did come tougher to me. For many Sunday mornings I being worried about the clothes and how do I will look when I'm singing to the church, I was totally centered on me ,and not on what I was "Made for".

That Friday Nancy mentioned that sometimes people on worship team trying to stand out from the others..due to a better voice, better looks or just because they were looking for attention, but in her case, when she standup to sing ,she is just thinking about her praises to the Lord on high.! Hummmm, immediately I saw myself there, always looking for the perfect outfit to wear instead of learning and practicing the songs to worship the Love of my Live..My Dear Lord, Jesus! And today when I was reading the bible Imagine what came out "What did you Give God Today" the bibles call us to
!Give to the Lord the Glory he deserves! Bring your offering and come to worship him! Psalm 96:8

Two simple things to give him the glory in all things and Praise Him day and night. So What I learned over this weekend? well that is not about the fashion, the people singing voice, the Songs or the people at church. Is about your intimate time before the Lord doing what you were made for "Made To WORSHIP" So bother is your singing is off or if you don’t have the best outfit or about anything else, is just a private time between you and Abba father..

Hope this help you understand our purpose here on earth as it did to me..
Love Ya


November 29, 2009

Some LO's to keep my self Entertained!

This is LO for my niece Gabi she is a great girl! full of questions! of course she is...she is a Teenager! right?

LO made with joycepaul curiosity kit available at catscrap

Here a Before and After LO's I did for the Artisan Magazine (Oct Edition) with the help of Debbie Cozy We transformed this LO from this

To this Beautiful LO

November 25, 2009

And Here is..When the Pilgrims meet the Tainos...Pumpkin Flan

As Promise here is a new creation..every year for thanksgiving I make Puerto Rican Flan and American Pumpkin pie...So this year I decided to to mix these two favorites and make one PumpFlan...So, will see how this goes...Here is the Recipe but I will not know how it taste until tomorrow! but for now here is! Hope Is as delicious as it look!

1 cup Sugar
¼ teaspoons Lemon Or Lime Juice
2 Tablespoons Light Corn Syrup
⅓ cups Water
1 can (12 Fl Oz) Evaporated Milk, Or Half Milk And Half Cream
1 can (14 Oz) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
⅓ cups Pumpkin Puree, Or More To Taste
1 dash(es) Cinnamon, Or More To Taste (optional)
1 dash(es) Ground Cloves, Or More To Taste (optional)
½ teaspoons Ground Ginger Or Grated Fresh Ginger, To Taste (optional)
1 dash(es) Allspice (optional)
3 whole Eggs
2 whole Egg Yolks
Preparation Instructions


Have six individual-sized 1-cup ramekins, or 8 smaller ones, ready. You won’t have time to get them out once the caramel is done.
Put the caramel ingredients in a cool sauce pan. Put the pan over medium-high heat and let it start heating up. DO NOT STIR. Let everything dissolve together and begin to simmer. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water.
While sauce is heating up, occasionally pick it up and gently swirl it around to lightly mix it. In about 8 to 10 minutes, it will start turning color. Once it has a dark, rich amber color, take it off heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of each ramekin. Evenly divide the caramel among the ramekins. Set aside to cool and harden.
Meanwhile, remove all oven racks except for the lowest one. Preheat oven to 350 degrees. Put a kettle of water on the stovetop to boil, and line a roasting pan large enough to hold your ramekins. (Line it with either with a kitchen towel or a silicone mat.)


Into a blender, pour a bit of the evaporated milk, all of the condensed milk, the pumpkin, spices, and vanilla. Blend until smooth. Let sit.
In a medium-sized bowl, crack 3 eggs and add 2 more egg yolks. Gently whisk to break down eggs completely, being careful not to create air bubbles. Mix in the rest of the evaporated milk. Skim off any remaining bubbles from the blender mixture and add that in.
Now that everything is in one bowl, pour the flan mixture through a strainer or sieve and into a separate, empty bowl. Again, be careful when pouring to avoid creating bubbles. Repeat, this time straining back into the original bowl. Continue straining the liquid 3 or 4 times to get it smooth.
Carefully pour the mixture into the ramekins (make sure caramel has hardened), about 1/2 to 2/3 full. Place the roasting pan in the preheated oven and position ramekins inside the pan. Cover each ramekin tightly with foil, then pour hot water into the pan to about halfway up the height of the ramekins. Cook flan in the water bath for about 35 minutes, or until only slightly jiggly.
Cool ramekins on a cooling rack, then transfer to the refrigerator for at least 2 hours to cool completely. This will keep in the ramekins, refrigerated, for up to 2 days.
To serve, run a thin knife around the edges and invert the ramekin onto a serving dish. Make sure the dish has room to hold the caramel.

November 24, 2009

The Holidays Preparations!

The Holidays preparations is that season of the year that I wait with more excitement! the house decorations, the planning of the perfect thanksgiving meal, and all the familly and good friends to share a good time, good food and some Puerto rican style Parranda music ..Is just the way to begin a perfect season! So this LO is about all those things that I love and enjoy doing before the big day of Thanksgiving arrives and the rest of the season!

November 23, 2009

Pie de Calabaza w/Video (Pumpkin Pie)

Okay Here is ....Mi Hernama me ha estado pidiendo esta receta para mi Mami! Asi que aqui te dejo con todo y un video para que te que bien chevere!! I'm, looking foward to taste it during my Christmas Vacacation! Enjoy Mom

Pumpkin Pie (Pie de Calabaza)
• Cubierta de pastel (pie) 9"
• 2/3 de taza de azúcar
• 1/2 cucharadita de canela
• 1/2 cucharadita de jengibre
• 1/2 cucharadita de nuez moscada
• Una pizca de clavo en polvo
• 1 ½ tazas de calabaza enlatada
• 1 cucharadita de vainilla
• 1 ½ tazas de leche evaporada
• 1/2 cucharadita de ralladura de naranja
• 3 claras de huevo ligeramente batidas
• 1/4 de taza de Brandy
• Enviar ingredientes a mi móvil

Pincha la cubierta de pie con un tenedor para que no se reboce la mezcla.

Bate las claras hasta que se vean blancas. Utilizando una mezcladora une todos los ingredientes restantes.

Une las claras y los otros ingredientes. Voltea sobre la cubierta de pie y hornea a 350 grados en el entrepaño del medio de 40 a 45 minutos hasta que esté firme.

November 18, 2009

Thanksgiving Family Feast

Hello Everyone!!

Sorry I haven't being very active these last two weeks! I was on Vacations (ohhh yea) and then... crazy at work with Data Privacy training for the New Massachusetts Law and then an Audit at the office with Corporate Security!! So quite busy! But I'm back and ready to continue our journey!!

Well these last few days I have received many request to post some of my most common recipes for Thanksgiving! So I will try to work on that!! Now for those US readers of my Blog...if you want to try these recipes it might be a good twits to your Thanksgivings day! Maybe you could try one or two recipes ..just to try!!

Okay lets start we something to Drink! I always try to do something sparkling and fresh and within the theme! So what about

Cranberry Festive Sparkler


8 ounces of Cranberry Juice Drink, (any flavor will be find too), chilled
2 ounces sparkling water
Lime wedge, garnish


Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.

Makes 1 serving.

Apple Cider Punch Cocktail Recipe

4 qt Apple Cider
3 sticks Cinnamon
6 oz (frozen) Orange Juice
6 whole Allspice
6 whole Clove
6 oz (frozen) Lemonade
1 cup (Packed) Brown Sugar
1 tsp (ground) Nutmeg

If you use the whole all spice and cloves, tie them in cheesecloth. Heat the mixture. Stir occasionally. If you want an alcoholic drink, rum would be nice.

Pomegranate-Apple Cocktails

This versatile drink has several variations — serve it hot or cold, with or without alcohol.

3 cup(s) pomegranate juice
1 1/2 cup(s) apple cider
1/4 cup(s) sugar
1/2 teaspoon(s) allspice berries
4 stick(s) (3 inches each) cinnamon
1/2 teaspoon(s) whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into 1/4-inch rounds
1/2 cup(s) apple brandy (optional)

Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and stir in brandy, if desired. For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot. For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.

November 04, 2009

So Thankful!

Every Single day I Thanks the Lord for My Beautiful Familly !

November 02, 2009

There is nothing like love!

50 years of love doesn't come that easy ..Right!! well if they did it I think we have hope!! I will be 10 year married to the most wonderful man in whole world!

November 01, 2009

My Baby

Just want to introduce you to my my Baby....Luis, he is lovely Teenager (16y) whoia 6'2" height and in order to kis him I need to go two steps up the stairs to at lease get close to his face!! LOL

He very gentle and funny, he love Drums and singing..(and is actually pretty pretty good at it!) the other day he asked to take some pictures of him for his FB account!! and from those I choose this one! so you could me another member os Torres' family!

Credits: Details kits from LauriesScrap

October 28, 2009

The Artistic Challenge-Vincent Van Gogh

My dear Friend Shazza, is hosting this great challenge at her blog...Is about creating a LO based on Vincent Van Gogh paintings..for my My LO I choose "Branches of Almond" because It reminds me my beautiful Island!

Here is LO and Vincent Van Gogh Painting!

Xmas in October!! Can you believe it!!

OMG!! I'm exited to today!! you can even imagine!! 11 years ago I asked my Hubby for the Lexus 470 Truck! but it was totally out of our budget..But for 11 years every time I saw my mouth will drew..On I what that truck So dadly!! Welll the wait is over!! My Beloved, beautiful and incredible honey is going to get me one!!! Wooo-hoooo!!

This the truck Im getting!!

mpressions of Tradition coming to Scrapbookgraphics on November 1st

October 27, 2009

Shoes!! Are you obsessed about them, too??

We just got a new rug at my Master Bedroom and this means the walking closet need it to be empty! On NOOO! I never imagine that I have so many SHOES! OMG!!! I need a whole closet just to store them! and he worst!! I like ALL of them!!! LOL..So I guess I just realize that I have an OBSESSION with Shoes! Cooool!!

And You?? what you are obsessed about??

LO Made with LauriesScrap Kit "Circle Dots" available at her store this Friday

October 26, 2009

I Love Your Smile!

When I saw this challenge I immediately though about my Best friend Grandma! Grandma Sue as we used to call her! A wonderful women! great courage and amazing wisdom. Her love for me was so big and even that I was not really family she treated me as her own granddaughter like she used to call me "La Nena" my heart broke in thousand pieces the day she went to live with Lord...She will always live in my hearth and I know that someday I will see her again! Love Ya!


All Kits used in LO where Created by JoycePaul
Family Ties (pattern papers), Wildflower(flower, PP), Autumn Bliss(PP), Cutie Pie, Serendipity (Wordart, PP) ,BMJ (staple) and Dreamy (Stitches)

October 24, 2009

Designing For a New Contest!

Hello Everyone, Well I just found out about this incredible call to be part of a Super Cool and Amazing Team..Which I will die to be part of!! In order to get there I need to win one of their contest!! basically I need to take this sketch and make an increadible LO! good enough to Win!! So I will posting my LO's here and maybe you could help me choose the best to be sent!!

Well Here is my 1st try! What do you Think!

Okay here is Option Number #2...just trying to give a different look....the next not sure is scene or fashion or kid oriented!! OMG decisions decisions! and I only have like two more hours

look for more!

Related Posts Plugin for WordPress, Blogger...