Thursday, December 13, 2012

Maximiliano Abishai

Maximiliano Abishai's Birth Day: June 27th 2012
2 days old
first day home
6 days old
12 days old
2 weeks old
1 month old

2 months old
3 months old

4 months old

first halloween

5 months old

I feel so blessed to have such a sweet, happy, healthy, beautiful baby.
I couldn't have wished for anything more.
He is perfect in every way. 

Maximiliano will be 6 months the 27th of December.
You never understand just how fast they grow when you hear
mothers use that expression, but oh man is it true.

Friday, November 16, 2012

Baked Cinnamon Sugar Pumpkin Donuts

Thanksgiving is right around the corner and to be honest this is probably the first thanksgiving day
that I will actually sit down and genuinely be thankful for all the good things in my life instead of just
rushing my thankful words and thoughts in order to get to eating some really great food.
Being a mother changes you so much and it makes you appreciate things a thousand times more,
you stop and appreciate the simple things in life... or at least that is what happened to me.

Although my dad is still not with us and this thanksgiving day we will be separated as a familiy,
two of my sisters going over to my dad's in Mexico and two of us staying with my mom, this
is the first thanksgiving day that I will be spending as a mother of a baby boy and wife of a
wonderful man and I am very grateful to have them in my life.

I've never been a black friday fan. I remember going to black friday a few times with
my dad. He would take my mom and sisters and buy us shoes, sweaters and some other
winter essentials... I really never did see much of a difference between shopping on
black friday and any other day... except for the massive amount of people up so early
on such a cold morning just to get their shopping fix.

I'm not judging any of you that do take advantage on black friday and get yourself some
sweet deals, go for it! But, as of me, hearing about the horrible stories of people actually
dying at such events last year, being married to a non-consuming anarchist, not agreeing
to the fact that a day that used to be a day where everyone would gather around the table
with their families and give thanks for everyone and everything that they have in their life
is now a day of eating as fast as you can so you can rush to the mall, and most importantly
being a mother and wanting to my son to grow up being a grateful family oriented man
instead of a consumer, I will not be supporting black friday.

That being said... It's pumpkin season. And I actually baked these mini donuts back in May!
I was pregnant and craving pumpkin donuts in May. I have a pumpkin doughnut w/ a cream-
cheese icing recipe on the blog already but this one is a bit different and actually the one I prefer!

They are melt in your mouth delicious, perfect to bake on these cold autumn days and these
are better warm out of the oven with a glass of milk.

Baked Cinnamon Sugar Pumpkin Donuts

slightly adapted from blue-eyed bakers
makes 24 mini doughnuts


for donuts
- 1 3/4 c. flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 2 t. pumpkin spice
- 1/3 c. veggie oil
- 1/2 c. brown sugar
- 1 egg
- 1 1/2 t. vanilla extract
- 3/4 c. canned pumpkin
- 1/2 c. milk

for coating
- 1/2 c. butter, melted
- 2/3 c. sugar
- 1 1/2 T. cinnamon

1. Preheat oven to 350 degrees. Butter mini doughnut pan & set aside.
2. In a bowl, mix: flour, baking powder, salt & pumpkin spice, set aside.
3. In a large bowl, whisk together: oil, brown sugar, egg, vanilla, pumpkin
    & milk just until combined.
4. Using a pastry bag or a spoon, fill doughnut pan with the batter.
    Bake for 8-10 minutes, until donuts spring back when gently touched.
5. Quickly dip warm (not hot) donuts into melted butter, then coat in the
    cinnamon sugar mix. Enjoy Immediately!

- Don't dip donuts in butter and coat in sugar until you are going to eat them
or they will be soggy.
- You can make this recipe using a regular sized doughnut pan or a mini
muffin pan, bake for 10-12 minutes instead.


Saturday, November 10, 2012


Hi. Fellow bloggers.

I'm back.

I had a baby. A really cute one. Not to mention healthy and happy.

I'm all for attached parenting which is mostly the reason for the lack of posting.
With on demand breast feeding, diaper changing, bathing, playing, reading and
other parenting duties; I'm lucky if I have time to shower, get dressed or try
to tidy the house a bit let alone bake anything! Plus I don't want any of those
extra calories for I still have about 5 pounds of baby weight I need to shed.

Though I have treated myself with chocolate chip cookies, cranberry pistachio-
chocolate chip cookies, chocolate cake and the best banana bread bars with
browned butter icing you will ever have! (I must share that recipe with you guys
but they were so good, they didn't last long enough to be photographed. though
the recipe is floating around pinterest... that's where i stumbled upon it.)
I've decided enough is enough and will only be treating my sweet tooth to such
things once in a blue moon.

Also. I will like to share with you guys that I will be posting here more often
when I get the chance. Which will probably be once every week to once
every other week.

My blogs theme will focus on other things now as well, instead of mostly baked
goods I will be posting about healthier options in the kitchen, fitness tips,
breast feeding support posts (for all of you that may need it), parenting and some
style posts as well... well I must say some indulging baked goods will still make
appearance... So the blog will be very open, focusing on different subjects.

Hope you guys enjoy the feed. Questions and comments are always welcome!

p.s. you can always catch a glimpse of what I'm up to on Instagram.
username: sugar_rabbit

Sunday, June 3, 2012

broccoli quiche with poppy seed crust.

I love a good breakfast that you can just put in the oven and while it is baking you can get
most of your morning chores done... this broccoli quiche is just that. plus it's amazing.
And that's all you need to know really.

Broccoli Quiche with Poppy Seed Crust
recipe adapted from this spinach quiche


- 1 ready made, frozen pie crust
- 2 T. poppy seeds

- 3 oz. cream cheese, room temperature
- 1/3 c. milk
- 3 eggs
- 1 1/2 c. broccoli, chopped in small pieces
- 1/2 - 3/4 c. frozen hash browns
- 3/4 cup grated cheese, your choice of cheese
- 4 to 6 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Preheat oven to 425 degrees.

Sprinkle poppy seeds on top of ready made frozen pie crust and knead into a ball.
On a floured surface roll out dough into a round about an inch bigger than your tart pan,
press crust into pan and set aside.

Beat cream cheese in medium bowl until smooth. Gradually beat in milk and eggs.
Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is
golden brown and filling is set, about 25-30 minutes. Cool 10 minutes before serving.


while i was gone... instagram post.


1. & 2. the only one i can never stay mad at for her cuteness melts my heart; vicky.
3. & 4. making/ sewing my baby shower invitations inspired by some i saw on pinterest.
5. banh mi : vietnamese sandwich 6. cravings: sushi + mango & melon hi chews.
7. ready for an early show my husband was playing.
8. dinner at my favorite vietnamese restaurant: ginger pho & grill.
9. home made pizza: ricotta , spinach and tomato. 10.snacking on best kettle corn ever.
11. date with my husband <3 12. breakfast sandwich + cafe con leche.
13. craving: ramen date. 14. funny print i bought at the art festival + birthday flowers.
15. frozen strawberries, banana, almond milk smoothie. 16. thai1on food truck :
thai spiced fries + thai iced tea.

so I've been absent for almost a month... so many things have been going on in my
"real life" that I haven't had time to keep up with my blogging; doctor appointments,
baby shower preparations,  personal issues, dates with the husband, preparing for
baby and lots of good food in between. May was restless but I'm back!

Saturday, May 5, 2012

Apple Beet Muffins

Hands down the best muffins I've had, though they remind me a bit of
bread pudding. Moist, sweet and full of texture.
I love that it has so much going on with the apples, beets, raisins, coconut...
but all ingredients complement each other so well.

These are best the day of, if you do have any left overs, refrigerate.

Apple Beet Muffins
adapted from (never home)maker
makes 10


- 1 egg
- 1/2 c. veggie oil
- 1/2 c. sugar
- 1/2 c. roasted beets, grated
- 1 c. apples, peeled and chopped
- fist full of golden raisins
- 1/2 c. self rising flour
-1/3 c. oats
- 1/4 coconut flakes
- pinch of salt
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- dash of ginger

Preheat oven to 350 degrees.

1. Preprare muffin tin with paper liners or spray with oil.
2. In large bowl combine egg, oil, sugar, beets, apples and raisins.
3. In another bowl whisk together flour, oats, coconut, salt and spices.
Add dry ingredients to wet ingredients and stir with a rubber spatula
JUST until combined.
4. Fill muffin cups 3/4 full and bake for about 20 minutes.



Saturday, April 28, 2012

S'mores Cookies: 1 dough, 3 cookies

I bought everything to make S'mores with my husbands son last time he was over,
it was both our first times making and eating s'mores. He said he knew about them
because wow wow wubbzy went camping and made s'mores.
Maybe it was the lack of the camping tent, fire pit and stars but I didn't think very
highly of the famous S'mores treat, too sweet, not my thing.

I had a bunch of leftovers and I remembered seeing a s'mores cookie on pinterest
that really caught my eye, I was in the mood for something sweet and indulging
and so I outdid myself. I made a graham cracker cookie dough and from there
made three different s'mores cookies.
The cookies turned out absolutely amazing, all three of them.
Even the plain graham cracker cookies hold their own! You could do that if s'mores
aren't your thing. Either way this is a great recipe, one I'm keeping in the book!

Graham Cracker Cookies
recipe from: Cooking Classy


- 10 graham cracker sheets, finely ground in a food processor
- 1 c. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 1/2 c. butter, room temperature
- 2/3 c. packed brown sugar
- 1/3 c. granulated sugar
- 1 egg
- 1 t. vanilla extract

S'mores Sandwich Cookies (top left)

- 1 recipe graham cracker cookie dough
- 1 bag of marshmallows
- 3/4 c. chocolate chips

S'mores Chocolate Chip Cookies (top right)

- 1 recipe graham cracker cookie dough
- 1 c. mallow bits, the ones for hot chocolate
- 1 c. chocolate chips

S'mores Cookies (bottom)

- 1 recipe graham cracker cookie dough
- 1 bag of marshmallows
-  3 chocolate bars

Preheat oven to 350 degrees.

In a medium bowl, combine ground crackers, flour, baking soda, baking powder and salt,
set aside.

Beat together butter and sugars until light and fluffy. Stir in egg and vanilla. Slowly add in
dry ingredients, mix until well combined.

S'mores Sandwich Cookies: Scoop 1 teaspoon of dough at a time, using hands roll into
a ball and place on the prepared baking sheet. Flatten balls slightly (I like using the bottom
of a small cup) and bake for 9 minutes, remove from oven. Place a marshmallow on top
of half of the cookies, bake for another 2 minutes or turn on the broiler and slide them under
the broiler for about a minute watching the cookies closely so mallows won't burn,
after you take out the cookies from the oven top each cookie with the remaining cookies
and let cool. Melt chocolate chips in microwave by 10 seconds intervals, stirring after each
time until chocolate is completely smooth. Scoop melted chocolate into small ziploc, snip
off a small corner and drizzle chocolate over cooled sandwich cookies.

S'mores Chocolate Chip Cookies: Stir in the mallow bits and the chocolate chips into
the graham cracker cookie dough. Scoop 1 tablespoon of dough at a time, using hands
roll into a ball and place on prepared baking sheet. Flatten balls slightly and bake for
12 minutes.

S'mores Cookies: Scoop 1 tablespoon of dough at a time, using hands roll into a ball
and place on prepared baking sheet. Flatten balls slightly and bake for 12 minutes. Remove
cookies from oven and top each with a marshmallow (I used the flat ones for s'mores,
you can cut marshmallow in half) then top with a piece of chocolate and place under the
broiler for 1 minute.

You can make one, two or all three. These are great to share with loved ones, pack up
and take on a camping trip or simply enjoy in your backyard under the stars with good
company, what a way to feel all outdoorsy!


Tuesday, April 24, 2012

Beet Chocolate Choco Chip Cookies

I had been dreaming about beet chocolate chip cookies for quite some time...
I've actually been dreaming about anything beets lately!
Beet chips, beet muffins, beet candy, all which are still on my list.
Last weekend I actually played around with the idea of these beet choco chip
cookies and was really happy with the results!
Even the kids that my mom babysits were loving these, they would never know
that they were eating veggie cookies.

These cookies have a great texture to them, really soft but with a slight crunch
in every bite that comes from the roasted beets that were then grated and
got toasted as the cookies baked. You can also puree the beets to get a
smoother texture. They are not too sweet which makes them perfect with a
cup of coffee or tea. I made my dough a chocolate cookie dough
by adding cocoa powder but I'm sure they would be great with out it too and
the color would be more of a pink instead of the purple that I got.
I will definitely be baking them again!

Beet Chocolate Choco Chip Cookies


- 1 c. roasted beets, grated or pureed (about 1 large beet)
- 3/4 c. butter, softened
- 1 c. sugar
- 1 egg
- 1 t. vanilla
- 1 3/4 c. flour
- 1/4 c. unsweetened cocoa powder
- 2 t. baking powder
- 1/2 t. salt
- 1/2 c. chocolate chips

Preheat oven at 375 degrees.

Cream butter and sugar. Add egg and vanilla, beat until fluffy then stir in beets.
Stir together flour, cocoa powder, baking powder and salt, blend into batter.
Stir in chocolate chips. Using a teaspoon drop cookie dough onto ungreased
cookie sheets and bake for 12 minutes. Store in airtight container.


Friday, April 20, 2012

peek at my life through instagram:

1. i have a slight obsession for cute socks. 2. chipped nails + hello kitty ring. 3. late night cinnamon rolls, i used this recipe. 4. fish tail. 5. before & after : best homemade pepperoni mushroom pizza, recipe. 6. favorite date night. 7. leopard print shoesies + green thights.  8. making s'mores with leo. 9. homemade stuffed crust. 10. gifted bread calls for breakfast tortas.

It was my birthday yesterday, I'm now 25. Time flies. Woke up to breakfast made by my husband and no dishes to wash. I surprisingly did not bake a cake as much as I wanted to,  I just feel kind of drained lately. My mom bought me some yummy cheesecake which is what I originally planned to bake. My birthday was filled with hugs from my dearest mom, sisters and husband, lots of flowers, chocolate and gummy bears. So much happened this last year. A lot of good things. I baked lots of cakes, got married, found out I'm expecting a baby boy! Some sad things happened as well. One of them being that my dad got deported out of the country after 22 years of living here, just in the middle of his whole immigration process, he wasn't able to be here when I got married, he won't be here for his first grandchild's birth, he wasn't able to be here for my 25th birthday, I've been doing a lot of tear shedding over here but I'm hoping something good will come out of all this mess. I feel so vulnerable when I share bits of my personal life especially something like this, but it just felt like the thing to do. Going to work on my 25 things to do before I'm 26 list.

happy friday.