Blogtober(day 5): Homemade Pumpkin Spice Latte


Watch How to make it

Oh my God! i was so excited when i made this recipe for several reasons. First of all i am no longer spending money on buying it and second i never thought it was going to taste this good. The other day i realize how happy i am for having my own place and living with my lovely husband. I have been enjoying every second of it, the baking midnights and watching “The walking dead” while eating homemade cookies is just our favorite activity. I hope you all find moments like this in your life and have an amazing season!



Natalie’s Recipes: French Silk Pie


Hello guys! 

It feels like i have been away for years… But life as always gets in the way and i am really glad i am posting, blogging relaxes me and it makes me enjoy myself for a little bit. I have been really happy though, my family came to visit and we had an amazing time filled with baking nights, exploring the city and just simply enjoying their company. 

This recipe is really one of my favorites and for some reason i feel that is perfect for summer nights, and the amazing thing about it is that does NOT require an oven! 

I remember the first time i made this recipe with the help of my cousin dani, it was my 3 month anniversary 🙂 and i remember my boyfriend said that was the best pie in the history of pies! I hope you try it and enjoy it! 

♡Crust: ( i cheated and i bought mine at the store)
12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling–to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.



Healthy Summer Snacks


Watch how to make these recipes here

Hi guys!!! i am so excites for summer, i have family coming to visit and i know we are going to have a great time!

This video was really requested by family members asking me if i knew some refreshing and delicious snacks for summer. That’s when i decided to film a video showing my top 3 snacks ideas. I am not going to lie but my favorite one is the pineapple chunks covered with dark chocolate. 🙂


April Favorites♥♥


1. Aveeno Daily moisturizing.

2.i.d. Bare minerals

3.Green tea súper fruit Lipton

4. Paint Pot Mac shade: Chilled on ice

5. Pandora Bracelet


1. Brush Make up forever

2. Fit me Foundation Maybelline

3. Coco cafe drink

4. Warm me up lipstick Maybelline


1. Homemade Iced Coffee

Finally, our monthly favorites is here! We thought that it would be best if we divided each most top favorites for this month, but also include something we have been sharing in taste lately.

The thing we love the most about doing this post is that we get to see how products come and go. Some of them stay our favorites for more than one month and some just never come back to be our most current used ítem.


Cinco de mayo ♥ Recipes ♥


Hello guys and happy cinco de mayo!

I don’t know if you all know but we are originally from Mexico, so this is really nice for us to show you two of our most favorite recipes. The first one is an appetizer and the second one a beer cocktail. Both have been really popular between our family and we really enjoy getting together and making delicious food.

We hope you all have an amazing cinco de mayo fiesta, and have a great time!!

Recipe #1





Fiesta ball Ingredients:

1 tomato

1 serrano pepper

8oz cream cheese (1 package)

1 cup pork rinds



Dice the tomato  and serrano pepper in small cubes, also don’t forget to devained the pepper or it could be really spicy. Next, combine the cream cheese with the vegetables and create a ball with your hands. Finally, roll the cheese ball into the pork rind, and add your favorite crackers to dip.




This recipe is not only perfect for cinco de mayo, but for every occasion. The flavor of the serrano pepper and the tomato add the perfect balance of flavors for the pork rinds. Also in our opinión it looks really tasty and cute!!


Recipe #2









Michelada cocktail ingredients: bottle

2. 1/2 tbsp paprika

3. 1 tbsp hot sauce (valentina)

4. 1 tbsp seasoning sauce (maggi sauce)

5. 2 limes

6. 1 tbsp salt

7.1/2 cup tomato cocktail juice



mix paprika and salt on a plate and apply lemon around the glass and dip it into the paprika salt. Next, squeeze the lime juice and pour in the sauces and the tomato cocktail juice. Finally, add the beer.




♡Homemade♡ Chicken noodle soup

Last week weather in Chicago was my favorite. Rainy (and yes it is my favorite type of day) and cloudy, so that calls for an afternoon sitting on my couch catching up with some shows in Netflix eating my favorite soup. I am not going to lie, i often buy can soup because is easier, you just put it in a bowl and microwave it for 1 minute. Surprisingly last week i was feeling a healthier version of me, and i decided to make my own. This recipe is the greatest thing in the whole world, i think i will never buy can soup ever again!


  • chicken broth
  • 1   cup
    chopped onion (1 large)
  • 1   cup
    sliced carrot (2 medium)
  • 1   cup
    sliced celery (2 stalks)
  • 1   teaspoon
    dried basil, crushed
  • 1   teaspoon
    dried oregano, crushed
  • 1/4  teaspoon
    ground black pepper
  • 1
    bay leaf
  • 1 1/2  cups
    dried médium egg noodles
  • 2   cups
    chopped cooked chicken


    1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
    2. Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.
    Thank you guys!!!
    I got the recipe from this link

Tiramisu Cupcakes♡



This week was all about planning the best recipes to celebrate my uncle’s birthday. We wanted something just delicious, and also something that we knew he loves.

The cupcakes turned out delicious, and even though this recipe is not really simple it was totally worth it!

It really combines my two favorite things, Tiramisu and Cupcakes. We hope you guys enjoy the recipe, and don’t hesitate and try it out…










White Cupcakes

1 ½ cups all-purpose flour
1 cup cake flour (you can use all-purpose if you need)
1 TBSP. baking powder
1 tsp  salt
½  cup unsalted butter, at room temperature
¼ cup vegetable oil
1 ½ cups granulated sugar
1 tsp vanilla extract
1 cup whole milk
5 egg whites

Sift together flours, baking powder and salt in a medium bowl; set aside.
In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes.
Add vanilla extract and beat until incorporated.
In a liquid measuring cup, combing vegetable oil and milk.
Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition.
Pour mixture into a large bowl. Scrape down to make sure you get all of the batter.
Clean out bowl and switch to whisk attachment.
Beat egg whites until stiff peaks form.
Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.
Grease and lightly flour muffin pans. Fill each cup half full.
Bake at 375 degrees for 18 to 20 minutes or until done.
Cool on a wire rack.

Espresso Chocolate Mousse

2 cups chilled heavy cream
4 large egg yolks
4 TBSP sugar
2 tsp espresso powder
8 oz fine-quality semisweet chocolate, finely chopped

Heat ¾  cup cream in a 1-quart heavy saucepan until hot.
Whisk together yolks, sugar, espresso powder, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl.
Melt chocolate in a double boiler, stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 ¼  cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Mascarpone Frosting

2 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
1 ½ cups powdered sugar

Using and electric mixer, whip the cream until stiff peaks form.
In a mixing bowl, fold 2/3 cups of the whipped cream into the Mascarpone cheese, along with the powdered sugar.
Add remaining cream. Blend until cream is fully incorporated.
Place in refrigerator until ready to frost.

Fill cupcakes with Espresso Chocolate Mousse filling. Place top back on top of cupcakes. Brush top of cupcake with coffee or espresso. Go light on this as they are fresh cupcakes, and not hard like most ladyfingers. You don’t want to soak them.
Frost top with Mascarpone Frosting.
Sprinkle cocoa powder on top of cupcakes.

Here is the link where we found this recipe: