Sour cream & banana cupcakes with chocolate ganache

The most fluffy cupcakes I’ve ever baked!

Ingredients for cupcakes. Makes 18.

Ingredients for frosting

Directions for cupcakes

  1. Preheat oven to 350º F and line two standard cupcake pan with paper cupcake liners.
  2. In a bowl, beat butter and sugar together with a whisk or electric mixer until fluffy.
  3. Add eggs one a time, beating well after each addition.
  4. Sift flour, baking powder and baking soda over the mixture and mix.
  5. Add mashed banana, sour cream and the milk and mix until combine.
  6. Using two spoons, fill about ¾ of each paper cupcake liners.
  7. Bake for 18 to 22 minutes or until a toothpick inserted in the center of a cupcake tests clean.
  8. Transfer to a wire rack to cool.

Directions for chocolate ganache

  1. Combine chocolate and heavy cream in a sauce pan.
  2. Stir over a low heat until smooth.
  3. Cool to room temperature before use.
  4. Spread chocolate ganache over cooled cupcakes and top with a dried banana chip.


Pumpkin pie

This is a traditional pie for Thanksgiving day!

Ingredients for crust

Ingredients for filling

Directions for pie crust

  1. Combine flour, salt and sugar in a bowl.
  2. Add margarine.
  3. Mix using your hands.
  4. Add 1 tablespoon of ice water a time  and mix with your hands until you have a compact dough.
  5. Split the dough in 2 pieces.
  6. Put each dough in plastic wrap and put in the fridge at least 1 hour, up to 2 days.
  7. Remove one dough from the fridge and let at room temperature at least 10 minutes in order to soften.
  8. Spread flour sprinkles over a surface and put the dough.
  9. With your hands make a circle.
  10. Using a rolling pin spread the dough circle. The dough should be bigger than the pie plate.
  11. Roll in in the rolling pan the dough and then roll out over the pie plate.
  12. Press the pie dough down and to sides.
  13. Using scissors, trim the dough about 1inche from the edge of the pie plate.
  14. Cover with plastic wrap and keep refrigerated.

Directions for filling

  1. Preheat oven to 400º F.
  2. In a medium-size bowl, combine pumpkin purée, sugars (granulated and brown), salt, ginger, cinnamon, and flour, and mix until combine.
  3. In small bowl, combine eggs, cream, milk, and vanilla, and beat lightly to mix.
  4. Pour the egg mixture into the pumpkin mixture, stirring to blend.
  5. Remove the pie shell from fridge and pour the filling into the shell.
  6. Bake for 50 to 55 minutes or until the filling is almost set. The center should still look slightly undercooked.
  7. Stop the oven and keep inside for 5 minutes. Residual heat will continue to cook the filling.
  8. Remove from the oven and let cool at room temperature before enjoy!

Happy Thanksgiving!




The cheesecake is one of my favorite cakes. This is an American recipe for a wonderful cheesecake.




  1. Preheat the oven to 350ºF.
  2. Place a small saucepan over low heat and add the butter. Heat until butter melts and remove from the stove.
  3. Stir in the melted butter the crushed graham crackers and granulated sugar and then mix.
  4. Put the mix in a round cake pan and press tightly into the bottom.
  5. Put the cake pan in the oven and bake for 10 minutes and then, let cool in a wire rack.
  6. Increase the oven temperature to 400ºF.
  7. With a electric mixer, beat the cream cheese until creamy in a bowl.
  8. Add gradually sugar and flour and beat until smooth.
  9. Increase the speed beat in the vanilla extract and add the eggs and yolks one a time.
  10. Finally, beat in heavy cream using the mixer‘s fastest speed. The mixture will be light and creamy.
  11. Grease the sides of cake pan with butter, pour in the filling and smooth the top.
  12. Bake the cheesecake for 15 minutes.
  13. Reduce the temperature to 200ºF and bake for additional 30-40 minutes.
  14. Turn off the oven and let the cheesecake inside for 3 hours to cool.
  15. Put the cheesecake in the fridge and refrigerate overnight.


You can use Oreo cookies for a chocolate base instead of graham crackers. You have to remove the cream filling from the cookies!