Tuesday, February 19, 2013

Red velvet cheesecake

It finally dawned on me today that I haven't been sharing my gift of baking like I should on this blog. Two of my items are going to be featured in the Albuquerque The Magazine's Mother's Day guide and I figured this would be a great time to do so. I make a red velvet cheesecake and a cupcake bouquet. The cheesecake is a layer of wonderful rich cheesecake sandwiched between two layers of red velvet cake. I take it another step and cover the entire thing in cream cheese frosting roses. I took pics of the process step by step and even weighed the cake. It weighs 6 pounds. Here are the pics. Enjoy. Q Here are all layers. The first layer with some cream cheese frosting on top. After putting the cheesecake on top. More frosting. All 3 layers together. After getting a crumb coat. All finished! A view of the inside. You can order via or contact me at Thanks for looking. Q

Saturday, November 17, 2012

My favorite new recipe

I know it's been a minute but I wanted to share my favorite new recipe. I found it via pinterest and I can't count the number of times I've made it. The original recipe calls for wings but I've used it on drums and thighs and cook them for longer. I also don't use the chili powder and I've never made the sauce to go on the side. I usually put them on top of some jasmine rice and whooooooooo!! Ladies and gentlemen, Baked Brown Sugar Chicken. Q

Monday, April 02, 2012

My love for Sopapillas

New Mexico is well known for its red or green chili. However what I have fell in love with since being here are sopapillas. They are this warm, crispy on the outside, soft on the inside doughnut type deliciousness. There are arguments as to whether or not it is a dessert or to be used as a side item. I've seen them stuffed with food as well. But for ME, I like to have them at the end of the meal. This is the recipe I use. I like to sprinkle them with a little powdered sugar and dip them in honey. Enjoy!! Q
2 cups flour
2tsp. baking powder
1 level tsp. salt
1tsp sugar
1Tbsp. Shortening
warm water
oil for deep frying

Mix all dry ingredients in a bowl. With a pastry blender or two butter knives, cut in lard until small and crumbly. Add enough hot water to make a dough like that of a pie crust. cober and let dough stand at room temp. for about 30 minutes. Roll out enough dough to make about 2-4 triangles at a time. Cut the triangle out and place in hot oil. When one side is brown flip it over to cook the other side. Drain on paper towel. Serve warm.

Saturday, March 03, 2012

Late night rant thanks to yahoo

I went to check my email and on the front page was a story about Kirk Cameron. I read it and then read some of the comments that made me write this post. Why is it when a Christian voices an opinion against something, folks are quick to say they are judging or say they need to worry about themselves? If that was the case, none of us would be able to say a word about anyone. Iron sharpens iron. If someone is called by God to speak the truth, don't assume they hate you, are judging you or isn't take care of their own mess. We all have sinned and fallen short but that doesn't mean we should hold our tongues because someone doesn't agree.

Take a walk in someone's shoes and know for those of us in ministry, you have no idea what it's like to be us. NONE!! Most people couldn't and wouldn't do what we do. Yeah that's harsh but it's true. Most people are way too selfish and too worried about what others think to do this. This calling is not always easy. While you are eating your lunch and enjoying your day, we are fasting. While you are spending your day watching shows, we are studying the word. While you are on the phone gossiping, cussing, and being nasty, we are praying. While you are out shopping and enjoying your day off, we are out helping the homeless and using our free time to bless others. Some days I pray more for others than I do for myself!!! Not because I think I'm better because I know if I take care of God's business, He will take care of mine.

A lot of times we ourselves struggle with what God says. Not because we want to do the sin but we realize that speaking out will put off those we love. I've been called and treated like a crazy bible thumper. I've always tried to speak the truth in love. However, when folks don't "get" me to see or think their way, I've had folks I thought I knew trash me like I was some stranger on the street. Although I have never called them out of their name, looked down on them, or treated them the same. But I still love and pray for them.

Do you know how hard it is to say something you know might hurt someone you love but also know that if you don't, there is a higher price to pay? That is my life every day!!!! I am often accused of being hateful when it is the exact opposite. It is because I love that I tell the truth. It is because I love that I pray for those who talk about me. It is because I love that I want to help folks miss hell and make Heaven. It is because I love that I do what God calls me to do even if I will lose those I love here on Earth.

Yes God is love but God is also a jealous and just God. He is the same God who destroyed the world with water, who struck down the liars where they stood, who killed the Roman army. He does not play!!! Therefore, I don't play with Him. I won't add to or water down His word to appease man. Now I don't agree with "some" Christians and the way they say stuff. But if at the root is God's truth, I can agree with that only. You don't know the cross I carry everyday!!! So before you make assumptions about those of us who are called to serve, understand we are not here to please man, we want to please God!! You don't have to agree, believe, or accept what we have to say, but we are going to still say it. In the end, we know God will look at us and say, well done. Q

Thursday, February 16, 2012

Winner, winner, chicken dinner

I originally found this recipe via Darius Williams. Last night I decided to make it with a few Queeny tweaks and with chicken.
Mongolian Chicken

1/2 cup vegetable oil
2 pounds of chicken breast cut up
½ teaspoon of salt
½ teaspoon of pepper
1/4 cup of corn starch
1 pound of broccoli

2 cups of cooked brown rice

For the sauce:
1/2 teaspoons of ginger powder
2 tablespoon of garlic, bottled, minced
½ cup of soy sauce
½ cup of water
¾ cup of brown sugar

In a medium bowl, toss chicken with salt and pepper until well combined. Dredge in cornstarch and set aside for about 5 minutes so that the cornstarch can adhere to the steak strips. Put oil in wok. Once hot, fry 1/2 chicken until done. Drain, set aside, and repeat.

Meanwhile mix garlic, ginger, soy sauce, water, and brown sugar. Add chicken back to a pot and pour sauce over it. Reduce heat and allow sauce to thicken slightly. This should take about 2 minutes. Add broccoli and coat well.

Serve over rice.

Saturday, January 28, 2012

Cinnamon Rolls

My new love is pinterest. While on there today, I came across this recipe for No Rise Cinnamon Rolls. This was really quick and easy and soooo worth every single calorie!!! I used 1 cup of milk with 2 T of lemon juice to get to 1/4 cup and I used the cream cheese frosting I put on red velvet cupcakes for the icing. Here are some pics of them going in the oven, cooling and finally with the frosting. Enjoy. Q

Here is the original recipe below minus my cream cheese frosting which is just 1/2 stick of butter softened, 8 oz of cream cheese at room temperature, 1 lb of powdered sugar, and a 1/2 tsp of vanilla. Cream butter and cheese first then add sugar a cup at a time and then vanilla.

3/4 cup brown sugar, packed
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or 5 tablespoons cultured buttermilk powder, plus 1 1/4 cups water)
6 tablespoons unsalted butter, melted

2 tablespoons cream cheese or unsalted butter, softened (I prefer butter)
2 tablespoons buttermilk, or whole milk (1 1/2 teaspoons powder, plus 2 tablespoons water)
1 cup confectioners’ sugar

To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.

To make the dough: Preheat the oven to 425 degrees. Brush a 9-inch cake pan with 1 tablespoon of melted butter.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt (and the buttermilk powder, if using). Add the buttermilk (or water, if using buttermilk powder) and 2 tablespoons of the butter and stir until just combined. Transfer the dough to a floured work surface and knead until the dough is smooth (it will still be very soft and a little sticky, but should be smoother and less lumpy).

Flatten the dough into a rectangle about 12 inches by 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over though dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to sort of pack it on top of the dough.

Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, laying each one flat as you go. Gently press down on the top of each roll, then transfer them to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 25 minutes, until golden brown.

To make the icing: In a medium bowl, cream the cream cheese and add the sugar. Mix until the sugar and cream cheese start to come together a bit. Add the buttermilk and whisk well, until the mixture is smooth.

Allow the cinnamon rolls to cool in the pan for about 5 minutes, then transfer them to a wire cooling rack set over parchment paper. Pour the frosting over the cinnamon rolls. Serve these while they’re still warm.

Thursday, December 29, 2011

Starting the year off right

I've been researching the significance of the number 12 and how it relates to God. I feel 2012 will be an incredible year for me on many levels. I can already "see" some of what God has in store. I'm nervous, anxious but ready to be obedient. I always end one year in church and bring the New Year in there as well. This year won't be any different. A couple of us on twitter will be reading the bible in 90 days starting on the 31st. I'm also going to start the year with a 60 day fast as well. Here is the link to the 90 day bible reading. If you are interested in joining me on the fast, shoot me a message and I can give you the details. I don't want to appear as if I'm doing this publicly for attention but I'm open to sharing this journey with others who would like to know God on a deeper level through fasting and prayer. Peace and blessings. Q