Lovely Lady Cakes

Wednesday, November 5, 2014

Cardamom Horchata Ice-Cream

Let's make ice-cream interesting using the famous drink Horchata. I always see this drink on menus when I go to smoothie shops or fancy coffee houses.  Horchata, is made from white, long grain, basmati rice. The drink is usually tan and milky and topped off with spices like cinnamon. I am going to use ground cardamom. Typically the drink has creamy milk whisked in although today we are adding sweetened condensed milk.

Cardamom is a spice that is strong, and has a unique spicy-sweet taste. The best flavor is when you find the cardamom in its pod yet it was hard for me to find a pod. So, in the spice isle at the grocery store, I just grabbed the ground cardamom.  The flavors are very aromatic.

1/2 cup long grain basmati rice
2 cups warm water
3-5 cardamom pods or 1 tsp ground cardamom
1/2 cup sweetened condensed mik
garnish with cinnamon

In a blender add the rice, pods, and water.  Blend on full power.
Let the mixture sit for 1-2 hours.
Strain the mixture over a bowl in a cheese cloth. Discard the rice and cardamom pods.
Whisk the sweetened condensed milk into the mixture.
Then using your ice-cube tray pour the liquid mixture into the cubes and freeze.
Using your Dessert Bullet add the frozen cubes of Horchata in the chute, turn on, and press down and out come your Cardamom Horchata Ice-Cream.
Garnish with a sprinkle of cinnamon and enjoy..

Monday, November 3, 2014

Cookies and Cream Pies

Sometimes you just need to have chocolate in your life.  Chocolate is said to help with heart health and stress... Lets just keep telling ourselves that.

So, this ice-cream starts off with the sinful, but oh-so-good, chocolate chip cookie pie.  I put the cookie dough in tiny ramekins which will make for the perfect individual treat for guests when you host a party.  Then using my Dessert Bullet, I made a cookies and cream ice-cream. Did you hear that?  Plop, goes a spoon full right on top. Watch the ice-cream melt with the warm cookie underneath and eat fast.


Chocolate Chip Cookies
2 cups of flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 eeg yolk
2 tsp vanilla
1 1/2 semisweet chocolate chips

Set the oven to 325 degrees
In a bowl whisk together the flour, baking soda, salt. Set off to the side.
In a kitchen aid or separate bowl beat together the butter with the brown sugar and sugar for 1 minute till it is fluffy.
Add the eggs and vanilla.
Add the dry ingredients and mix till incorporated.
Then add the chocolate chips.
Bake for 12-15 mins on a greased cookie sheet.

Cookie and Cream Ice-cream
1 banana
1/2 cup cottage cheese
1/2 half and half
1 Tbs chocolate chips

Dice up the banana and freeze.
Using an ice-cube tray pour the cottage cheese in the cubes and freeze.
Using an ice-cube tray pour the half and half in the cubes and freeze.
Next, take the chocolate chips and using a knife dice the chips into pieces.
Using the Dessert Bullet alternate the banana, half and half, cottage cheese, and chocolate chip shavings in the chute turn on and press down.
Take the ice-cream and place on top of the cooled or warm Chocolate Chip Pie.

Monday, August 18, 2014

Coconut and Yogurt Blueberry Crumble

The next time you host a brunch and want to impress your guests or family, try this quick and easy recipe.  Instead of the traditional yogurt and granola on the table spread, lets bump it up with the dessert bullet by adding a new creative way, using refreshing coconut milk, fresh blueberries, and yogurt.  This morning treat will have everyone full and chatty for the day.

Blueberries ranked second to the most popular berry. They are packed with not only antioxidants and vitamin c, but are full of dietary fiber and much more. Not only do I love their taste, but they are the perfect bite sized snack for adults or even kids.

The night before my guests arrived, I prepped an ice-cube tray by pouring coconut milk and yogurt in the tray and freezing them over night.  That same night I also froze fresh blueberries.  Then the next morning got out my dessert bullet and alternated the frozen blueberries, coconut milk and yogurt cubes in the chute.  Out of the bullet came a delicious cold puree of  fruit. I molded the puree into balls and placed on top of granola.  A modern twist on the traditional yogurt and granola, but this one is much tastier!

1/2 cup of blueberries (frozen)
1/2 cup of coconut milk
1/2 cup of yogurt
1/2 cup of your choice of granola or cereal.

Over night place blueberries in freezer.
Also, over night add the coconut milk and yogurt in an ice-cube tray to freeze.
The next morning, using the dessert bullet, alternate the blueberries, coconut milk, and, yogurt in the chute and push to make a cold puree.
Mold the puree into balls and place on top of cereal or granola.

Sunday, August 10, 2014

I'm Baaaack! Meet my baby......

Hi loyal fans and new Subscribers. I have been on maternity leave for the past 7 weeks.  This video is a small glimpse of my new life with Elle and a tour of her room.  I can't wait to get baking with her at my side.  See ya next week!!


Friday, July 11, 2014

Watermelon Slushy

It's summer time which means pool parties and picnics.  As I started packing my picnic basket with fruits and tea sandwiches, I noticed that I needed to wash my meal down with something cool and refreshing.  So I came up with a watermelon slushy.  This is perfect for hot summer days or lounging by the pool.

First grab yourself a watermelon and dice it up in cubes and freeze it. Taking a lemon, cut it in half, and squeeze it in a pitcher.
This might be tricky on a picnic, but at home you can decorate the glass with a sugar rim before pouring in your slushy.

Using the Dessert Bullet, push the watermelon cubes through the chute.  Out comes delicious watermelon icy.

Place the watermelon slush into a pitcher and add sparkling water and the lemon or lime juice.

To make the drink more cooling and refreshing, push ice cubes through the Dessert Bullet, making shaved ice, and adding to the top of your drink.
Garnish with a watermelon slice and a sprig of mint.

If you want to make your drink sweeter add honey or simple syrup.  Enjoy!

1 cup of frozen watermelon cubes
Squeeze 1 lemon
1/8 cup of sugar
10 ice cubes
2 cups of sparkling water
3 sprigs of mint

Dice 1 watermelon into cubes and freeze.
Take 1 lemon or lime and squeeze the juice into a pitcher.
Taking the Dessert Bullet, push the watermelon cubes through the chute.
Add watermelon icy into pitcher.
Add 2 cups of sparkling water to pitcher.
Then using the glass of your choice, and dipping the rim of the glass in water, followed by dipping the rim into the sugar to make a beautiful sugar rimed glass.
Pour your watermelon slushy into the cup.
With your Dessert Bullet, push your ice cubes through the chute, to make shaved ice.  Add to the top of your drink.
To make slushy sweeter, add 1/8 cup of honey (or to the amount of your choice) or simple syrup.
Lastly, garnish with a watermelon slice and a sprig of mint.
Drink and enjoy.

Sunday, June 8, 2014

Strawberry Ice-cream Sandwich

I scream, you scream, we all scream for Ice-cream is the slogan right? Remember those hot summer days when you wanted to cool off with an ice-cream by the pool?  Or a long day after the fair, walking home with a push-up pop, gabbing with your friend?  Well, now is your chance to get in the kitchen and create an ice cream treat yourself.  Don’t skip out on enjoying life and making memories with your friends.  This is a great way to bond with someone,maybe even on a first date!
I love knowing exactly what ingredients I am putting into my body.  With this strawberry ice-cream sandwich, there are three ingredients: strawberries, graham crackers, and melted chocolate. 
So lets take the classic ice-cream sandwich and make it healthy. 

Dice up fresh strawberries and freeze.

Pull out your Dessert Bullet, and add the frozen strawberries to the chute. Push down the lever, and out comes your strawberry puree.

Using an off-set spatula or knife, spread the puree on one side of a graham cracker and put another graham cracker on top.

Melt semi-sweet chocolate chips in a double boiler or in the microwave.  Here is a fun trick: add coconut oil to the chocolate to make it smooth and runnyDip your sandwich into the melted chocolate, and let it set in the freezer. Make as many as you like, take out when ready to eat and enjoy.
10-14 Strawberries diced and frozen
4 Graham Crackers
1 cup of chocolate chips
1Tbs. coconut oil

Place frozen strawberries in the chute of Dessert Bullet.
Press on and down to make a strawberry puree.
Using an off-set spatula, spread puree onto a graham cracker and cover with another  cracker to make a sandwich.
Melt the chocolate with coconut oil in a microwave or over a double boiler.
Dip the sandwich in the chocolate.
Place on a wire rack to set up and keep in freezer until you are ready to eat.

Friday, May 30, 2014

Coconut Strawberry Truffles

What woman doesn’t love a box of chocolate truffles?  Especially since a birthday might be coming up, an anniversary, or even Mother's DayThe truffles that I created are not filled with chocolate but rather with a healthy option for our calorie counters.  I used my Dessert Bullet to make a yummy puree using strawberries. Strawberries are the perfect fruit. They are juicy, summery, and have that natural sweetness like a truffle.  Also they are a great super food packed with antioxidants and vitamin C. 

After I made the pureeI used an ice-cream scooper to mold it into balls.  Then I placed the molded strawberry puree in the freezer for 15 minutes to firm up their shape.

To cover the truffles in chocolate,  I  melted down chocolate and added a little coconut oil to make the chocolate runny.  I like using a good percentage of chocolate especially for making truffles. I find 72% dark chocolate works well. Some say it even promotes good-heart healthy benefits.  Working quickly, dip the strawberries in the melted chocolate, covering all sides.

Next is my favorite part – garnishing them!  Use anything you love. Be bad with candy such as Butterfinger bars or be healthy with cashews, almonds, or pecans.  And since I am in the summer mood and ready for the hot beach, I thought of organic coconut flakes. The white color will look pretty on the chocolate, too. Return the truffles to the freezer/refrigerator to firm them up. Enjoy...

8 strawberries (frozen)
1/2 cup of chocolate
1/2 cup of coconut flakes

Using your dessert bullet add the frozen strawberry slices into the chute and push down to make a puree.
Let the puree fall into a bowl.
Using an ice-cream scooper or spoon mold the strawberry into 1 inch balls.
Place strawberry balls in freezer for 15 mins to hold the shape.
Melt the chocolate and add the coconut oil.
Take the strawberry balls out and dip in the chocolate covering all sides.
Then dip into the garnish of your choosing. (Coconut, nuts...)
Place back in freezer to harden up.
Take out of freezer when ready to eat.
Let them sit out at room temperature for 5 mins before eating:)

Saturday, May 24, 2014

Baking with my Subs is BACK...before I have this baby...

Here are the Directions for Baking with me:)
Can't wait to see your creative video responses with the ingredients listed at the end of this video.
Make sure you upload your video on YouTube titled: Baking with LovelyLadyCakes 2014"
or e-mail me @

Friday, May 16, 2014

Salted Pistachio Brittle

Addicting! Is the only word I can describe this brittle.  The sweet flavors of the brittle and the savory taste of the pistachio and sea salt on top will have you craving more.  You can totally take any type of nuts and add to this recipe.

Click this to take you to the Recipe

Saturday, May 10, 2014

Coconut Strawberry Truffles

I know it's been awhile and finally I have a new treat for you.
Happy Mothers Day

Watch the How to Video

Find the recipe here

Saturday, April 26, 2014

Gluten Free Blueberry Pie Bites

Baking a traditional Blueberry Pie takes a lot of time and tender loving care. Even attempting a homemade crust, then tackling the blueberry filling are difficult, but the pay-off is that bubbling aroma of pie filling the home.  In this recipe we can skip the fuss and head over to the Dessert Bullet.  Just add frozen bananas, frozen blueberries, and out comes a heathy, fresh, soft-serve blueberry pie ice-cream.

I love home-made crust, so I made a gluten free crumble-crust with oats and almonds. If you are not a fan of almonds, you can substitute with walnuts, pecans or what ever sounds good to you.  Try making these into small-sized bites or even attempting a large one in a spring-form pan.  This recipe is so naturally sweet that all I added was a dollop of vanilla Greek yogurt on top and added fresh blueberries for garnish.

Let's begin with this gluten free crust you say...
Yes, I could eat this crust all on it's own as a bar to-go.   I placed gluten-free, old fashioned oats, almond meal, olive oil, salt, and pure maple syrup in a bowl. I mixed all the ingredients well and placed the mixture in a mold to make a nice foundation for our blueberry pie filling to sit on top.  I baked the crust and let it cool in the freezer until it was set.
  I used cute paper mini-loaf molds for the crust. If your looking for the molds I found mine here in LA at my local restaurant supply store Surfas.  Or you can order them online at Sur La Table, Bed Bath and Beyond, Target or any good kitchen store. 
When I see a crumble pie, the crumble is normally placed on top of the fruit, but I switched it up and placed it on the bottom like a bar.  
The blueberry filling is the easiest. I took my frozen bananas and blueberries and placed them in my Dessert Bullet chute, alternating the pieces. I pressed on the level and out came delicious blueberry pie filling.  I used a spoon to add the filling into the molds, then smoothed it out.  I placed the pie in the freezer to set.
Take the pie out of the freezer when you are ready to serve up the dessert.
I garnished mine with vanilla Greek yogurt and fresh blueberries. Don't worry, eating this dessert plain is very tasty also.

Makes 2-3 mini loafs.


Crisp Crust:
1 cup gluten free old-fashioned oats
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt

 Dice one banana and freeze
1 C. blueberries and freeze

Add the oats, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.
Using a fork press the crust into the loaf pan. Then add mixture to a paper mini loaf or spring form pan.
Bake in a preheated 350 degree oven for 12-15 minuets.
Place the loafs into the freezer to set.
Next, in your Dessert Bullet add frozen banana and blueberries. Alternate the pieces.
Press out to an ice-cream form.
Take the crusts out of the freezer.
Add the filling on top of the crust. Smooth out then place back in the freezer.
When you are ready to serve take the pie out of the mini loaf for a prettier presentation.
Garnish with yogurt and fresh blueberries.

Saturday, April 12, 2014

The Honest Company | GiveAways $100 Gift Card:)

It’s a review day! Yes, I know I said they would be on Wednesdays, but I have been on the road and pregnant:)  This week I received in the mail a huge package of goodies from One, I love their products, and honestly have even been using them before and during my pregnancy.  Now they have sent me their latest goodies to try out and share with you.  Being green is hard to do, but so much better for your health.  This Co. is started by Jessica Alba and her team. They have created for you clean, non-toxic, healthy products for not only your skin, but lifestyle.  Please don’t miss out on their coupon code for you to try these great products.

Go to
and receive a $10 off a $40 purchase coupon code using, “HonestlyLovely”
Minimum purchase of $40 required.

*Purchase must be made through Offer expires at 11:59 pm PT Saturday, April 24, 2014. Offer only valid on customers first purchase from The Honest Company. Offer is not valid on existing subscription Bundles. Offer cannot be applied to previous purchases, the purchase of gift cards or gift Bundles. Offer cannot be redeemed for cash or combined with any other promotion. Discount does not apply on delivery, applicable taxes, or shipping & handling charges. Terms of offer are subject to change.

Also, wanna WIN a $100 gift card from
~Must live in the United States
~Follow me on Twitter @lovelyladycakes
~Like my facebook fan page
(find all the links on YouTube page at the top)
And leave me a comment letting me know what product would you use the most:)

Learn, Interact, & Eat..

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on Twitter to stay in the know: @lovelyladycakes


Friday, March 21, 2014

Crisp Lemon Cookies

This 6 month old, 1lb. 6 oz. little girl growing inside my belly, wants cookies....

I am always craving sweets. So this recipe this week was what I really wanted. Also, Spring is in the air. So lets kick it off with these crisp lemon cookies.  They are so refreshing and perfect by the pool:)

1 1/3 c. soft butter
2 c. sugar
2 Tbs. lemon juice
2 tsp. grated lemon peel
1/2 tsp. vanilla
3 c. flour
3/4 c. white choc. chips

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.
  2. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
  3. Bake at 325° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips. Yield: about 4-1/2 dozen.

Friday, March 14, 2014

St. Patty's Day | Lucky Charms Trifle

Life should be spent at the end of the rainbow eating fresh whipped cream and your favorite cereal Lucky Charms.  Well, lets just do that with this super easy dessert.  Not only does it look cool with the layering of green whipped cream and lucky charms, but why not have a whipped cream fight while making it with your friends.

Lucky Charms Trifle

1) 1 C. of Whipping Cream
2) lots of Lucky Charms
3) Green Food Coloring

Whip up cream with an electric mixer or by hand with a whisk
Dye cream Green (one drop)
then taking a glass cup or I used a Champagne flute
Layer up the cream in the glass then adding lucky charms cereal till it reaches the top.
Decorate a dessert table or dig in with your friends.

Avocado Banana Crème Brûlée

Who doesn't love a great Crème brûlée?  That rich custard topped with a hard carmel, has me drooling right now talking about it.  After dinner I typically want something sweet, but I don't wanna pay $15 at a fancy restaurant. And now-a-days I see them in the freezer section at your local grocery store.  But wait, who knows what type of ingredients are used to keep it preserved.   So I broke out my new Dessert Bullet and added my favorite ingredients to make my own  Crème Brûlée.
Avocados are the best way to get some healthy fat into our diets. They contribute nearly 20 vitamins and minerals making it a good nutrient choice.  Some might say, "I don't like avocados or the taste of them."  Well in this recipe, I pair it with something sweet: Bananas.  Lets talk about bananas.  Did you know bananas help with depression, swelling, blood pressure, heart health and many more great things?  They contain tryptophan, serotonin and norepinephrine, which help with depression, who knew? This is my favorite one. Since bananas are so easily digested they are perfect to start feeding to babies then move on to solid foods.  I could go on and on about bananas but lets make this Avocado Banana Crème brûlée.

First, take 1/2 an avocado and dice into cubes. Then place in the freezer till frozen.
One half of an avocado is 130 calories
Then take one whole banana and dice up.  Place in freezer to freeze.
One serving of banana contains 110 calories

Alternate frozen pieces of avocado and banana and place in shoot of Dessert Bullet.

Next, turn on, push down, and out comes your puree of avocado and banana.

Place in a shallow ramekin dish.

Then taking an offset spatula smoothing down the puree to level out.

Take 1 teaspoon of sugar and sprinkle on top.
This is optional if you're watching your sugar.
Using a flame torch, torch the top.
Place ramekin in oven on broil for 2 mins.

Serve and ENJOY!

Avocado Banana Crème Brûlée Recipe
1/2 an avocado and dice into cubes
one whole banana and dice up.
Place both in freezer to freeze.
Alternate frozen pieces of avocado and banana and place in shoot of Dessert Bullet.
Next, turn on, push down, and out comes your puree of avocado and banana.
Place in a shallow ramekin dish.
Then taking an offset spatula smoothing down the puree to level out.
Take 1 teaspoon of sugar and sprinkle on top.
This is optional if you're watching your sugar.
Using a flame torch, torch the top.
Place ramekin in oven on broil for 2 mins.