Vitamin C and Beta Carotene Smoothie

Orange juice for vitamin C, pumpkin puree and carrots for beta carotene, plus 22 grams of unsweetened organic whey protein equals delicious and healthy breakfast. Don’t you agree?  🙂

Orange, the color of fall.  Here we are in unofficial fall season, but I have already started consuming pumpkins the last few days.  And, here I am again with more pumpkin recipe. 😀


I haven’t been feeling well lately, so I thought of combining vitamin C and beta carotene together for a healthy breakfast to fight off a cold.  I prefer my smoothie unsweetened, but you can add honey or agave if you prefer.



  • 3/4 cup 100 % Orange Carrot juice
  • 1 cup ice cubes
  • 1/4 cup pumpkin puree
  •  1 scoop organic whey protein
  • 1/2 teaspoon ground cinnamon
  • Agave or honey as sweetener (optional)

Preparation Methods.

Mix all the ingredients in a blender cup.


Blend and enjoy.   Look at the color!  It looks… so fall. 🙂


Quick and Healthy Breakfast

School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily.   Some people will end up grabbing something unhealthy from time to time.  This is my emergency breakfast, lunch, or snack and I just want to share with you all.   You can add protein powder if you prefer, but I make it without it.  The protein in the yogurt is sufficient for me.  It has 13 grams of protein plus the protein in almond milk.  You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.

I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it.  One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below).  It really helps, especially when I am so hungry and want something quick and healthy.   If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall.  You can also omit the pumpkin if you prefer.  It’s delicious either way.

Depending on the protein powder you use, one scoop of  vanilla flavor whey protein powder is normally around 140 calories.  You can check it out here for more information.


  • 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
  • 2 tablespoons canned pumpkin puree
  • 3/4 cup unsweetened almond milk (30 calories per 1 cup)
  • dash of cinnamon and nutmeg
  • protein powder (optional)

Mix all ingredients in a tall glass. Stir and enjoy.

For calories information, click the link below.

Here’s my other favorite breakfast:  1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.


Spiced Pumpkin and Chocolate Bundt Cake

This is the Bundt cake I mentioned in my previous post.  I was supposed to post this first, but I wanted to share the pancakes first.

It’s a long weekend before school starts.  I wanted to bake something that my family and I can have for afternoon snack besides fruits.  Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children).  Apples and pumpkin are the only fruits that are popular during autumn season.  My youngest is allergic to apples, so that leaves me the pumpkin to make.  I thought of combining pumpkin, chocolates and  pumpkin spice.  And this is how it turned out.

I created this recipe just last night.  I was surprised that the batter separated.  Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates.   The most amazing part is how  the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got.  It’s like magic.  But, I didn’t name it that way because I just created it and I am not sure if it will have the same result.  However, I hope it does when you bake it to make it more exciting.  This cake is so divine and so moist and perfect for brunch or just a snack.  A very good way to welcome  autumn and enjoying pumpkins.  🙂


Preheat the oven to 350 degrees.  Prepare the ingredients.



  • As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture. 
  • Due to variations on all ovens, baking time may require adjustments.


  • 3 cups all-purpose flour
  • 1 (15 oz) can pumpkin puree
  • 2 cups firmly packed brown sugar
  • 2 eggs
  • 3/4 cup butter, softened at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
  • 2 cups buttermilk
  •  1-1/2  semi-sweet chocolate chips, melted and divided
  • Chocolate ganache or caramel (optional)

Preparation Methods:

Generously coat the Bundt pan with baking spray with flour and set aside.


Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl.  Mix to combine.  Set aside.


Melt the chocolates.   Add the chocolates in a double boiler.  Place it on top of a pot with water over low heat. Stir until all chocolates are melted.


In a stand mixer, cream together butter and sugar.  Add the eggs and beat for 5 seconds.


Add the pumpkin and beat until just combined.


Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture.  Mix until just combined.  Add the rest of the flour mixture and buttermilk.  Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed.  Do not over beat or you will end up with a chewy cake.


Pour half of the batter into the Bundt pan.


Add half of the melted chocolates to the batter.


Swirl with a knife.  Add the remaining batter and do the same.   Note:  I added cinnamon sugar on top along with the melted chocolates.  You can add them too if you want.  Just mix 2 tablespoons sugar and 1 tablespoon cinnamon.  Sprinkle on top of the batter first before adding the melted chocolates.  Swirl and bake for 55 minutes to 1 hour.*


This cake is so moist and dense.  Let it cool for at least 20 minutes before removing it  from the pan.  Cool completely in a cooling rack before cutting.  Drizzle with chocolate ganache or caramel if you prefer.  I would love to have drizzled it with chocolate ganache, but I was very impatient.  I wanted to taste it before I went to bed.  It was very late in the evening when it was done baking.  I wanted to get my zzz…. 🙂


Serve a la mode or by itself with a cup of tea.   Enjoy 🙂


Pumpkin Chai Latte Mini Pancakes

These pancakes are made with pumpkin, chai latte, chocolate chips, and drizzled with caramel.  A great way to welcome autumn with a bang.  Who’s hungry?

My children wanted pancakes for breakfast again.  I didn’t mind because it was my excuse to create a new flavor.  Fall is just around the corner.  My youngest can’t have apples, and I have some left over pumpkin puree from making the Pumpkin Bundt cake yesterday, which by the way, will give you reason to get excited about fall and I will be posting it next.  A perfect new recipe to add to your fall recipe collection.

The same way with these pancakes.  They’re fluffy and moist and packed with beta-carotene.  Plus, chocolates and caramel?  Oh, boy!

My son, Justin, said “it’s like having an early treat” with a big smile.  It made my day! 🙂

Prepare the ingredients.


*Note:  The batter sticks to the skillet a little bit, so you can use a non-stick skillet if you prefer. 


  • 1 cup buttermilk pancake mix
  • 1/2 cup pumpkin puree
  • 3/4 cup Spice Chai latte mix
  • 1/2 cup plus 3 tablespoons milk
  • chocolate chips
  • caramel

Preparation Methods:

Mix the pancake flour mix, pumpkin puree, and chai latte mix in a bowl.


Whisk to combine until smooth.


Heat skillet or electric griddle over low heat and lightly coat with oil when hot.  Scoop about 2 to 3 tablespoons of the batter into the skillet.   Add the chocolate chips or your favorite toppings.  My oldest son, Justin, preferred chocolate chips.


And my youngest preferred sprinkles and chocolates.


Serve warm and drizzle with caramel.  Garnish with raspberries.  Welcome, autumn. 🙂


Avocado Pancakes

It was breakfast time in North Carolina.  What a way to feed four hungry boys other than pancakes?  I came up with pancakes that will definitely satisfy even a man with voracious appetite.  These pancakes are like thick crepes.  They’re dense, but very moist and delicious.  So, if you like crepes, you’ll like these pancakes.


It’s really nice to get away from city life sometimes and go to the countryside.  It’s my way to unwind.  I love being surrounded with nature.  I love to sit on the front porch while drinking green tea with a view of blooming flowers, fruit trees, and vegetables.   Yes, that’s me and my love of nature.  Did you ever visit a vegetable garden at sunrise or before everyone wakes up?  I have.  I don’t know about you, but for me, it’s liberating.  It makes me appreciate nature’s bounty just looking at all the fruits and vegetables.  It brings me joy.  That feeling just soothes my nerves.

Anyway, here’s a picture of a basket full of organic vegetables from my sister’s garden.


Okay, let’s have breakfast.  Prepare the ingredients.



  • 1 cup of pancake flour
  • 1 cup of almond milk (only has 30 calories)
  • 1 egg
  • 1 avocado, pitted
  • 1/2 cup walnuts, coarsely chopped
  • coconut and vanilla flavored yogurt
  • toasted coconut for garnish
  • raspberry for garnish
  • oil for coating the skillet or griddle

Preparation Methods:

Scoop the avocado flesh and place it in the bowl and mash it .  Set aside.


In another bowl, mix the pancake flour, eggs, and almond milk until smooth.  Add the avocado and chopped nuts.


Mix to combine.  Let it stand for 5 minutes.  See, no coloring! It’s all natural.


Heat skillet or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.


Here’s a closer look at the pancakes.  You can see chunks of avocado saying hello. 🙂


Top with coconut and vanilla flavored yogurt with twice the protein from Dannon.  Then sprinkle with toasted coconut and walnuts.  Garnish with raspberry and mint leaves.  Then, drizzle with maple syrup.  We made enough for the boys including pancakes without nuts for my children.  🙂

CSC_0419© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Birthday Mini Pancakes

Looking for an idea to surprise a birthday celebrant for breakfast?  Well, here it is!  🙂

I woke up late today.  My children had to come upstairs and asked for breakfast this morning.  My youngest son, Andrew, told me he wanted mini pancakes  with sprinkles drizzled with honey.  It gave me the idea of the name and decorations.  I added some maple syrup and the combination of honey and maple made this birthday pancakes even more delicious.  The sprinkles exposed to heat melted as they cooked, but not the ones buried inside the pancakes.  When I took a bite, the crunch was like fireworks in my mouth.  I’m sure the children are going to love this for breakfast.  My son already requested this for his birthday. 🙂   Good morning!  Happy birthday!


My children were already hungry, so I didn’t get a chance to take a picture of the ingredients. But, I used the complete pancake mix for quick preparation.  Look at those yummy pancakes!  Mmm…


Just mix the flour with water in a bowl and set aside. Heat a griddle or a skillet over low heat and lightly coat with oil when hot.  Pour about 1 -2 tablespoons of  the  batter onto the skillet.  Add the sprinkles on top.  Cook until bubbles appears.  Flip and cook the other side until golden brown.


Add some fruit toppings and more sprinkles.  Drizzled with honey and maple syrup.  Serve immediately.


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

B & B Buckwheat Pancake Stack

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit  Thank you!

Can you guess what’s in between and on top of each buckwheat pancakes that make them so delicious to devour?  Read how this sinfully delicious pancakes came about.

B & B Buckwheat Pancake Stack

We wanted to take advantage of what’s left of summer, so we decided to go to Virginia Beach for the weekend.  It was a spur-of-the-moment decision.  I had literally about two hours to pack what we needed for the trip.  Imagine a chicken running around with its head cut off.  We didn’t even get a chance to check the weather, but we were thinking it’s still summer, so it should be sunny and warm for sure. Well, much to our surprise, the weather was not as we expected it to be.  We were so disappointed because it was raining intermittently, but we managed to make the best of it.  We woke up early the next day to get ready for the day.  It was damp and chilly in the morning, so we dined at the cafe down the hotel lobby for breakfast.  They didn’t have that much of a selection; no oatmeal and no fruits.  So, we just ordered pancakes for the children. My husband had eggs and toast, and I had cinnamon bagel with cream cheese.  As we chatted with the waitress, I noticed my oldest son, Justin, started putting jelly on top of his pancakes.  I immediately thought of peanut butter and jelly pancake sandwich with fruits drizzled with maple syrup and sprinkled with toasted coconut and powdered sugar.  Well, that was the plan, but I ended up making something better than just the plain peanut butter and jelly.  See the picture?  Of course, you do!  🙂  Are you hungry yet?


Anyway, after breakfast, we rented a bike for an hour and biked down the boardwalk.  Then,  off to the fun part, the beach.  It was windy and chilly, but the children could care less.  They were so excited.  However, their fun was cut short.  We were there for only 20 minutes or so then it started raining.  The party was over.  The commander had spoken, so we had to leave or the camera would get soaked.  The children were very disappointed and didn’t want to leave, but we must.  Skip all the drama.

Well, we wanted to stay another day, but because of the weather, we decided not to.  However, it was too early to return home, so to kill time, we went to check out the Filipino bakery everyone was talking about, the Red Ribbon.  It’s a small bakery, but who cares?  I sampled some of their desserts and had come to like the Purple Yam and Coconut Cake.  It was very delicious.  I actually had to buy another slice.  My son had the mango flavor and I tried a bite, but pardon me, I like mine better.  🙂 We also tried their halo-halo ( the Filipino Tropical Dessert topped with purple yam ice cream I posted about a month ago), but we were disappointed because they put different ice cream topping instead of the purple yam.  Don’t worry, we survived.  🙂

By the way, I took a picture of what they had to offer and just wanted to share it with you all. They sell more than just cakes, but I don’t want to flood my post with too many pictures, so I just picked this one.


We still had plenty of time and the sun was peaking though a bit, so we took the children back to the beach and stayed there until they looked like zombies. Their lips had no life in them and they were trembling like scared puppies, so it was time to get them out of the water.

Oh, yeah! That’s right!  The pancake stack!


  • 3/4 cup buckwheat pancake mix flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 cup almond milk (only 15 calories)
  • Jif Mocha-Cappuccino flavored hazelnut spread or peanut butter or any brand and flavor of your choice
  • Strawberries, cut in tiny pieces
  • banana, cut crosswise and quartered ( i used plantain)
  • blueberries
  • raspberries
  • oil for cooking
  • maple syrup
  • powdered sugar

Mix all the ingredients in a bowl until just combined.  Let stand for 5 minutes.  Heat a griddle or a large skillet over very low heat and lightly coat with oil when hot.  Pour the pancake batter on the skillet or griddle.  Add the berries and plantain on the pancake.  Cook until bubbles form on the edges.  Flip and cook on the other side until brown.


The buckwheat pancake should look like the picture below when it’s cooked.


Spread the mocha-cappuccino flavored peanut butter on top of each pancakes.  Stack the pancakes on a plate.  Add blueberries, raspberries, strawberries, and bananas in between the stack. Drizzle with maple syrup and sprinkle with powdered sugar.


Devour its deliciousness!  Yum! 🙂


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Chocolate Corn Bread Muffins

My children had been asking me to bake them some muffins,  I didn’t have anything I can use to make some fruit muffins, but I had some cornbread flour.  They love the chocolate flavor, so chocolate cornbread it is!  ‘Good for breakfast with milk.  Mm… 🙂


Prepare the ingredients.


*Note:  Due to variations on all ovens, baking time may require adjustments.   Recipe Yields 24 muffins.


  • 2 cups self-rising yellow corn meal mix
  • 1 1/4 cup Evaporated milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 can condensed milk
  • 1 can cream style sweet corn (14.5 oz)
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/2 cup mini semi-sweet chocolate chips (optional)

Heat oven to 400 degrees. Coat  a muffin tin with oil and place in oven to heat.  A very hot muffin tin is best.  Sift and whisk corn bread flour and cocoa powder in a large bowl to combine.  Add milk, eggs, vegetable oil, creamed corn, and chocolate chips.


Mix until well combined.  Fill the muffin tin 3/4 full with the batter.  Bake for 23-30 minutes or until toothpick inserted in the center comes out clean.*


Let cool about 5 minutes before transferring to a cooling rack.


You can dab some butter and devour. Yum!  🙂


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Coffee Cupcakes with Cinnamon Roll Frosting

Coffee lovers, prepare yourselves.  My son and I created this breakfast cupcakes that will make you swoon for its deliciousness. I call it breakfast cupcake because it’s like having cinnamon roll, coffee cake, and coffee all rolled into one.  Mm…sounds good already! 🙂


My eldest son and I were talking about cupcakes one morning during breakfast.  I was ranting about names for my cupcakes.  He then blurted out “why don’t you make coffee cupcake for daddy”  with a big smile on his face.  My brain immediately went to work and I could see pictures in my head and the ingredients I would need to create it.  Oh, my goodness!  This is going to be a hit!  Well, if you love coffee and cupcakes that is.  I told my son it was a brilliant idea.  He went on and recommended making a fondant cup of coffee design for decorations, but I declared it’s too much work.  Well, I found some chocolate coffee beans, so it was perfect for decorations.  So, I spent half day in the kitchen trying to create it…and oh, boy what a creation!  These cupcakes were so moist.  My son and I were very much delighted with the result.


  • 1 1/4 cup + 2 tablespoons all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 1/2 cup buttermilk
  • 1 tablespoon coffee extract
  • 1/4 cup strong coffee + 16 teaspoons (1 teaspoon for each cupcake)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees.
  2. Line the cupcake baking pan with cupcake liners.  Set aside.
  3. In a large bowl, sift the flour, baking soda, baking powder, and salt.  Set aside.
  4. In a separate bowl, mix together the buttermilk, oil, coffee extract, vanilla extract, and coffee. Set aside.
  5. In a stand mixer, creamed together the eggs and sugar in low speed.
  6. Alternately, add half of the flour mixture to the egg mixture and beat until just combined, then add half of the buttermilk mixture and beat until just combined.  Repeat for the remaining mixtures and beat in low speed for 2 minutes until smooth, scraping the sides and bottom of the bowl at times.  Do not over beat.
  7. Fill the cupcake liners 2/3 full of the batter and bake for 17 to 19 minutes*.  Let cool for 10 minutes before transferring the cupcakes to the cooling rack.
  8. Prepare the icing.


*Note:  Due to variations on all ovens, baking time may require adjustments.  Recipe Yields 16 cupcakes.

Cinnamon Roll Frosting


  • 1 packet of Duncan Hines Cinnamon Roll flavor frosting mix.
  • 1/2 lb. cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup + 1 tablespoon powdered sugar
  • 3/4 teaspoon cinnamon
  • 3 tablespoons butter, softened


In a stand mixer, beat cream cheese and butter in high speed until smooth.  Add the vanilla extract and beat until well combined.  Turn off the mixer and scrape the sides and bottom of the bowl.  Add the powdered sugar and cinnamon.  Beat in slow speed.  Gradually, turn the mixer to high speed and beat until smooth and fluffy about 5 minutes. Set aside.


Poke the cupcakes with a toothpick halfway to the bottom to create small holes being careful not to poke through the cupcake liner.


Gradually, add 1/4 teaspoon of coffee at a time until you use 1 teaspoon of coffee.  Do the same with the remaining cupcakes. Set aside.


Fill the piping bag with the icing and frost the cupcakes using 1M decorator tip.  Sprinkle the cupcake with cinnamon and decorate with chocolate coffee bean on top.


Devour with a cup of coffee or tea.  🙂


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Eggs and Smokies in a Blanket

This used to be a recipe called Eggs in a blanket and Stuffed Crescents.  But, when I woke up this morning, my children asked me if they could have  the same breakfast their father had only without eggs.  They are allergic to eggs.  It gave me the idea of Eggs and Smokies in a blanket for their father’s breakfast today and little smokies with cheddar cheese and ketchup served with fruits for them.

This recipe would be awesome for brunch.  You can use ham, turkey, or any meat you prefer.  Next time you have a brunch get together, bring these and I’m sure it will be a hit.  DSC_0286

To make this recipe, you’ll need Pillsbury Crescent roll dough, cheddar cheese, tomato ketchup, three eggs. little smokies, and 1 teaspoon olive oil.



Preheat oven to 375 degrees.  Spray a light, even coating of baking spray on bottom of baking pan.  Set aside.


Meanwhile scramble the eggs. You can omit one yolk if you want less calories, fluffy and moist scrambled eggs.


Heat a skillet over medium-low heat and coat with 1 teaspoon olive oil.  Pour the scrambled eggs  in the pan and stir as it cooks.  Do not overcook.  You just want it soft scrambled just like in the picture.  Set aside.


Unroll  dough and separate into 8 triangles.


Cut cheddar cheese in rectangular shape enough to fit on the crescent.   Add a small amount of tomato ketchup.  Scoop 1 teaspoon of the cooked eggs and place over the cheese and ketchup.  Add little smokies if you prefer.


Roll them up and place on greased baking pan and bake for 11 to 13 minutes.   Remove from the oven. Let cool in the baking pan for 5 minutes before transferring them into a serving platter as the crescents are very soft.


Serve it family style by putting them in a basket lined with colorful, decorative cloth.  The guests or your family can just help themselves if they want one.  Or, you can serve it on a plate with fruits.


And here’s another version of this recipe, Apple Pie in a blanket.

My oldest son loves this.  It’s one of his favorite snacks after school.  I bake these whenever he craves them.  All you need to do is substitute the egg recipe with Lucky Leaf Premium Apple pie filling. Roll them up and sprinkle with cinnamon.  Bake at 375 degrees for 11 to 13 minutes.  Enjoy.

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© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.