Eats: Strawberry Milhojas

Strawberry-Milhojas"Milhojas" translates to 1,000 sheets roughly in Spanish. So here's the deal guys, it's the day before Valentine's Day, and you might be panicking as to what to get your sweetheart for tomorrow, right? Well, here's a delicious dessert that only takes about 30 minutes to make. 

You'll need: 

  • 11 oz of strawberries
  • 6 tbsp heavy cream
  • 4 tbsp superfine sugar
  • 1 pack of Fillo pastry
  • confectioner's sugar

What To Do: 

  • Preheat the oven to 350 degrees F
  • Wash the strawberries and remove the stalks. Cut half the fruit into slices and dice the rest. 
  • Mix the cream, sugar, and diced strawberries
  • Use about 8-10 sheets of the Fillo and cut out disks using a 4 inch cookie cutter or glass. 
  • Place the disks on a baking sheet lined with wax paper. Prick with a fork. 
  • Bake for 10-15 minutes until golden
  • On a plate, place a layer of the strawberry cream and then 1 disk of Fillo. Repeat three times finishing with a layer of strawberry cream. 
  • Sprinkle with confectioner's sugar. 

Serves 4

To make it extra Valentine's-y. Use a heart shaped cookie cutter. That's what I used here but you can't really see it. 

Amanda ❤

Mango Popsicle (Mangoneada)

Mango Popsicle Mangoneada

The first time I had one of these I was about 16 and I was spending the summer in Mexico at my grandparents house. I was out with my cousin and a friend and his mom offered these to us. I'd never heard of them before but I knew that they had mango so I couldn't say no. I've loved mangoes ever since I was little. Loved the way their aroma would fill up my grandma's kitchen. Anywho, I'm veering off topic. I tasted it and I instantly fell in love. Years passed and I'd forgotten all about it, until a couple of years ago when I heard someone mention them in passing. "OH YEAH!" Ever since, I've been obsessed with trying to find places that sold them. Earlier this year a taco shop opened up (I also have an unhealthy taco obessesion) and I found out they sold mangoneadas. Ordered one and I was hooked again. The only difference is that they made theirs more like a raspado (shaved ice). 

I decided to do a little mind investigating AKA thinking and remembering, and figured out what was in the original and I've come up with the recipe for you to try as well. 

You'll need: 

  • 2 large mangoes
  • 1 C pineapple juice
  • 1T of chile lime powder 
  • Chamoy
  • Popsicle tray

1. Dice the mangoes and put in them in a blender. 2. Add 1 cup of pineapple juice and 1tablespoon of the chile lime powder 3. Blend until there's an almost smooth consistency 4. Pour into popsicle trays. Freeze overnight. Makes 6-8 popsicles depending on the size of your trays. 

When you're ready to eat one, drizzle a little of the chamoy sauce on top and a little sprinkle of the chile lime powder. You can find the chamoy and chile lime powder in the Mexican food section of your grocery store, or just go to a Mexican grocery store like Superior or Northgate, and they'll be sure to have it. 

The good thing is, it's natural and one serving is only 114 calories. Not bad for those of us on calorie restrictions. It's a perfect summer treat! 

Amanda ❤

Eats: Cinnamon Tortilla Chips, Pumpkin Dip, and Strawberry Mango Mint Salsa


Hey Guys! 

The other day I was in serious need of dessert so I whipped up this little spread of Cinnamon tortilla chips, pumpkin dip and strawberry-mango-mint salsa. 

Cinnamon Tortilla Chips

*I used whole wheat tortillas but flour tortillas work just as well. Preheat the oven to 375˚. Coat the tortilla in spray butter or melted butter, and coat with cinnamon and sugar on both sides. Cut into slices and bake for 10 minutes. 

Strawberry Mango Mint Salsa

*Dice an entire basket of strawberries making sure to cut off the stems obviously. Using a paring knife, remove the skin from a ripe, but firm mango. Remove from seed and dice into equal parts as the strawberries. Mince fresh mint leaves and add 1 tablespoon on sugar. Mix together and chill. 

Pumpkin Dip

*I got this recipe from this blog. Mix one can of pumpkin mixture, one box of instant vanilla pudding, 1/2 tablespoon of pumpkin pie spice, 1/2 tablespoon of cinnamon, and a container of coolwhip in a large bowl. Mix all ingredients well and chill. 

I made both options because I always need a variation of something when it comes to sweet things. To be honest, I can't eat cookies with milk because the combination is too sweet so I eat cookies with water. In this case, the fruit salsa was what I would eat to "cut" the pumpkin dip with.  They're both great to bring to a party/potluck and I'm assuming the pumpkin variation would be a hit during the Thanksgiving/Christmas season. Remember to be careful when using any kind of sharp knife!

Happy Eating! 

Amanda ❤

Pear Apricot Compote


I've made a compote before when I made the Apple and Orange Compote. I always end up slightly modifying the recipe. It calls for whole fruit but I like compotes to be diced fruit, so I diced the pear and apricot instead of leaving them whole. While I was making this, the aroma reminded me of my grandma when she would cook peaches to be jarred.  

Wash and peel 2 whole, fresh pears. I used D'anjou pears. Leave the stems on. Put in a saucepan with 1/2 cup of water and a strip of lemon peel.  Bring to boil. Turn down the heat. Simmer until half tender-about 15 minutes. Then add 4 unpeeled fresh apricots cut in half and pitted, adding the pits of two, for flavor. Simmer another 10 minutes until fruits are tender. Add 1.3 cup of sugar. Chill and serve. 

If you're fruit is sweet, you might want to consider serving this on a shortcake cup or warm angel food cake. I served mine on a slice of lemon bread and it tasted just great! I'm thinking a scoop of Vanilla ice cream wouldn't hurt this dessert in the slightest if the cake is warm, on a nice night. 

Have you ever made a compote before? Would you try this one? If you do, let me know what you think! 

Amanda ❤

The Vintage Cookbook | Chocolate Flakes


Chocolate Flakes 

Melt 1/2 lb semi-sweet dipping chocolate  in top of double boiler over warm water. Add 1/2 teaspoon vanilla, 1/2 cup chopped walnuts or pecans and 2 cups corn flakes. Mix together until the flakes and nuts are well coated. Drop by spoonfuls onto waxed paper. Put in a cool dry place until set. They will be crisp and crackly and remind you somewhat of the old-fashioned chocolate chips in texture. 

*I used chopped walnuts and followed the recipe until like most of the time. I've had good reception to this. Took about 20 minutes, including melting the chocolate in the double boiler. I also found that these will melt easily in your hand so don't take too long to eat it. 

Amanda ❤

25 Days of Christmas: Creme De Menthe Cupcakes

So I found a recipe for Creme De Menthe frosting and I wanted to use it on some cupcakes. You may or may not know this, I've mentioned it a few times on here, but I'm a terrible baker. This particular time proved me so right. I didn't get the cupcakes right until the 3rd and final batch. Grrr, so disappointing. But the Frosting came out delish. 

Creme De Menthe Frosting:

  • 1/4 cup nonhydrogenated shortening (aka crisco)
  • 1/4 cup nonhydrogenated margarine (aka i can't believe its not butter)
  • 1 3/4 confectioners sugar
  • 1 1/2 teaspoons creme de menthe liquor
  • a splash of vanilla extract
  • 1-2 tablespoons soymilk
  • peppermint type candy (if you want)

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. and the creme de menthe, vanilla, and soymilk. Frost cupcakes once cooled, add broken bits of peppermint candy.


Anywho, I made some cupcake toppers if you'd like them you can download them.

Download Christmas tree cupcake topper sheet

XOXO Mandakinnnns 


Amanda ❤

Strawberry Cream

As promised. Recipe #5 from The Vintage Cookbook. This dessert needs to sit overnight, so I recommend making it the night before you intend to serve it. 

5-Strawberry Cream
Strawberry Cream

Cut 10 marshmellows into quarters qith floured scissors and let soak 1/2 hour in 3 tablespoons milk. Beat 1/3 cup heavy whipping cream until stiff and fold in marshmellows. Chill in refrigerator as long as possible-preferably overnight. Served with sliced, sugared fresh strawberries. 

*As per usual, this is what I did: I sliced about 3 cups of strawberries into quarters, added 2 tablespoons of sugar and chilled them in the fridge while the marshmellows soaked in milk. Since I don't have an electric mixer, I whipped the cream by hand. I also chilled a can of peach halves during the same time. 

Amanda ❤

Baked Apple & Orange Compote

Recipe #2 from the vintage cookbook. 

What is a 'compote' you may ask? According to "Fruit compote is a cooked fruit dessert which combines an assortment of fruits and a rich, thick syrup. The fruit is cooked on low heat to warm it and break it down slightly, and the result may be served warm or chilled. It appears dressed with whipped cream or spooned over ice cream in two common variants, but there are many other uses for fruit compote."

2-Baked apple and orange compote

Baked Apple and Orange Compote

Peel and core 2 apples. Cut in half crosswise. Arrange in shallow baking dish. Top each half with a thick slice of peeled seedless orange. Mix 1/4 cup sugar with 1/2 teaspoon grated orange rind, 2 or 3 tablspoons orange juice, and 2 tablespoons soft butter or margarine. Spread over orange slices. Bake 30 to 35 minutes in a moderate oven 350ºF, until apples are tender. 

*Note: I substituted pineapple juice for orange juice and sprinkled some cinnamon on top of the sugar/orange rind/margarine spread. I also used Red Delicious apples. I know they're not a traditional baking apple but i still liked the way it turned out. If you want a list of good 'baking' apples click here.

*If you try this recipe, let me know how it goes for you*

Amanda ❤