Nutella Mini-Cakes

 National Nutella Day is February 5th. I really don’t need a specific day to celebrate this yummy chocolate hazelnut spread. I decided to make a decadent dessert. These Nutella cakes are super simple to make and absolutely amazing. With a few ingredients, you can create a rich dessert that will impress your family! 

Nutella Mini Cakes


1 cup Nutella or chocolate hazelnut spread
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch of salt
1 tablespoon cocoa powder
2 eggs
Maraschino cherries or fresh strawberries and powdered sugar for garnish
Butter-flavored oil spray 



1. Preheat your oven to 350ºF (180ºC).

2. In a medium-sized bowl, mix flour, baking powder, cocoa powder and the pinch of salt and mix until combined.

3. Mix in the Nutella or chocolate hazelnut spread and the two eggs and mix until well combined.

4. Spray 4 ramekins or a cupcake tin with butter spray and divide the batter equally in each.

5. Bake for 15-20 minutes. After 15 minutes, insert a toothpick in the middle; if it comes out clean, they are done!

6. Decorate with powdered sugar and strawberries or cherries.



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Flan de Calabaza or Pumpkin Custard

Everyone asks me for Puerto rican recipes for Thanksgiving. And to be honest, I don’t really have any. I love the “American traditional” Thanksgiving. My mom and my sister used to cook the Thanksgiving meal when I was little. Now my sister is the one who does the whole dinner every year, and I do the Christmas dinner. My favorite dish? It has to be the bread stuffing! I look forward to it all year. Smothered in gravy!

So I remembered this flan.  It’s quick and easy, it looks amazing and it has the hispanic twist.

Pre-heat your oven at 350F

Here are the ingredients:

For the custard:

1 can sweetened condensed milk
1 can evaporated milk
1 15 oz can pumpkin puree
1 tsp pumpkin pie spice
1tsp vanilla extract
5 eggs
Pinch of salt

For the caramel:

¾ cup white granulated sugar

Now here’s the video tutorial on how to make it.