Amazingly Delicious Lemon Berry Breakfast Cake

This Lemon Berry Breakfast cake is healthy and delicious!

My kids couldn’t stop thanking me after the first bite. The next 10 minutes as they devoured their breakfast cake all I heard was sounds of satisfaction and delight.

What totally made this breakfast cake amazing was the lemon sauce so don’t skip it. It’s pretty healthy so I didn’t feel bad letting my kids enjoy more than a drizzle.

Lemon Berry Breakfast Cake

Ingredients: (dairy free, gluten free, sugar free)

  • 3 cups old fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 2 1/2 cups almond milk
  • 1/4 cup honey + 2 tablespoons Pyure sweetener or more honey
  • 2 teaspoons pure lemon extract
  • 3 tablespoons coconut oil melted
  • 3 cups berries blueberries, strawberries…

Lemon Sauce:

  • 1 tbsp lemon juice
  • 2 tbsp almond milk
  • 1 tsp lemon extract
  • zest of 1/2 of a lemon
  • 1-2 teaspoons honey or pyure sweetener to taste
    optional: 1 tbsp melted coconut oil and 3 tbsp plain Greek yogurt (to thicken the sauce)

Breakfast Bake:

Add oatmeal, baking powder and salt in a large bowl and mix.

Then make a well in the middle of the oats mixture and add the eggs, milk, honey, sweetener, extract and oil to the middle and only mix the wet ingredients.

Then mix all of it together and pour into a greased casserole dish and add frozen or fresh berries to the top. Bake at 350 for 30 minutes or until knife comes out clean.

Lemon Sauce: Mix ingredients in a small bowl and drizzle over your cake.

Drizzle the lemon sauce over the cake once you’re ready to eat it. Then add a dollop of plain yogurt and enjoy! Which of course this dollop of plain yogurt is dairy so leave out if you’re lactose intolerant.


The Best Breakfast Cake: Pumpkin Oatmeal Bake with Maple Cream Cheese Glaze

It’s Fall Y’all! So I had to make this Pumpkin Oatmeal Bake with Maple Cream Cheese Glaze!

This week we had a low 60’s day and everything inside me was squealing! I mean who doesn’t love fall and all things pumpkin.

I turned off the air conditioner, opened all the windows, and sat in my love seat with my comfy knitted cable blanket around me. Making sure I was next to the window where I have a clear view of the corn field on one side and the cows on the other so when I looked up from my morning quiet time I could take in the beauty that surrounds me.

I found myself planning my favorite comfort foods I was going to make during the week! At the top of the list was my favorite breakfast cake–pumpkin oatmeal bake!

This recipe is a family favorite and this time around I decided to spice it up a bit with some maple cream cheese glaze. Doesn’t that sound amazing!

This is gluten free, refined sugar free, and dairy free if you choose to use dairy free cream cheese in the glaze.

Pumpkin Oatmeal Bake with Maple Cream Cheese Glaze

ingredients: Makes 2 pie pans or one large casserole dish.

  • 6 cups Rolled oats or Old fashion oats
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1/3 cup of sweetener (I used Truvia) or honey
  • 2 teaspoon cinnamon
  • 1 tablespoon pumpkin spice
  • optional: Garnish with sliced apples

Stir in another bowl:

  • 1/4 cup coconut oil (melted)
  • 1.5 cups almond milk or your favorite milk product
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup plain greek yogurt

Maple Cream Cheese Glaze

  • 4 oz cream cheese softened (use dairy free option if you’d like)
  • 2 tablespoons pure maple syrup
  • ¼ tsp ground cinnamon

This recipe does not require flour. When baked it will rise like a cake but with a fluffy, crumbly texture. If you want it sweeter just add more honey or sweetener.

  • Mix together first 6 ingredients.
  • Stir the other 5 ingredients in another bowl then add the wet mix to your dry ingredients.
  • Place in lightly greased baking dish and layer thin apple slices on top. You can also add diced apples in the dry ingredients.
  • Bake at 350 degrees for 40-45 minutes.

For Glaze:

Mix all the ingredients in a bowl and mix until you have a smooth glaze.  You can cover and place in freezer for later or give one away to someone who needs some cheering up!


A Healthier Alternative: Amazing Baked Peppermint Mocha Donuts

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#DelightfulMoments, #CBias #CollectiveBias Now you can enjoy the holiday flavors with less guilt with my amazingly delicious Baked Peppermint Mocha Donuts recipe!


I love waking up to the smell of coffee in the mornings! My  papi used to have his morning cup pretty much every morning. It’s most commonly known as “cafe con leche” around my house.

I, on the other hand, only drink coffee so I have an excuse to enjoy the delicious creamers!

Some may say I don’t bleed Latina just for that reason.

I call myself a coffee social drinker. I like to drink it with friends and familia but I don’t need a cup every morning. Well, thankfully, my husband carries on the tradition of drinking coffee in the morning. So I get to wake up to the smell of coffee in my kitchen!

Fun Ways to Enjoy Your Coffee Creamers That Don’t Involve Coffee

I recently discovered a fun way to enjoy my holiday creamers without the coffee. I’m going to share with you my two little secrets.

My first secret is I make a cup of black or green tea and then I add my favorite creamer to the mix. Sometimes I used the International Delight® sugar-free creamer but other times I have the regular kind.

My second secret is I bake with my creamers. Yes, I add my favorite creamer to my baking concoction and I immediately have all the flavors without tons of ingredients. Below I share with you my amazingly delicious peppermint mocha donuts that are a healthier alternative to fried donuts and they taste good!

Healthier Baked Peppermint Mocha Donuts


  • 1 cup all-purpose flour
  • 1/4 cup flaxseed meal
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • 3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
  • 1 teaspoon vanilla extract
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 4 tablespoons unsalted butter, melted and cooled slightly


  • 1 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
  • crushed peppermint candy sprinkles


  1. In a large mixing bowl add your dry ingredients: flour, meal, cocoa powder and salt.
  2. Then create a whole in the middle of the mix and add your wet ingredients: milk, creamer, extract, sugar, egg and salt.
  3. Mix well.
  4. Spray your normal muffin tin or if you have a donut pan use that.  I do not have a donut pan so I just placed the donut mix into a muffin tin.
  5. Bake at 350 for 10-12 minutes.
  6. Allow to cool for a minute and then with your finger gently poke a hole through the middle of each donut.  Then slightly flatten out while it’s warm.
  7. Make the glaze and sprinkle over each donut.
  8. The crushed peppermint candy sprinkles are optional.

Enjoy your donuts with a Chocolate Hazelnut green smoothie! Seriously, International Delight® Chocolate Hazelnut green smoothie is “The ultimate holiday must-have.”

It just doesn’t feel like the holidays without a splash of seasonal flavor. Stock up at Walmart and make that merriment last! You can also find the International Delight® Peppermint Mocha Coffee Creamer“Peppermint Mocha Creamer Always on the nice list.”


Amazingly Delicious Healthy Pumpkin Muffins Your Kids Will Love

Amazingly Delicious Healthy Pumpkin Muffins Your Kids Will Love without all of the sugar!

The last time we went to a pumpkin patch was when my oldest son was 3 years old. Ever since the fall of 2007 I’ve longed to revisit another pumpkin patch again with my kids.

Let me explain, we moved to South America the summer of 2008 and there is no “fall” season. So there are no pumpkin patches, hayrides where families go and pick a pumpkin and take pictures with their children in Ecuador.

In fact, I’ve tried to explain this fall tradition to Ecuadorians but it’s hard for them to envision people talking pictures with pumpkins in the field.

This is our first fall since 2007 and I have thoroughly enjoyed all things pumpkin, fall foliage, and crisp cool mornings.

Amazingly Delicious Healthy Pumpkin Muffins Your Kids Will Love

Everyone who has tasted these muffins usually ask for the recipe because it’s hard to believe that healthy can taste so good. They are gluten free, dairy free, sugar free and oil free but they super moist, just sweet enough and delicious!

The first time I served them to my children I was afraid of what they would say but all I got was lots of “yummy sounds” coming out of them.

Healthy Pumpkin Muffins

ingredients: (this recipe is refined sugar free, gluten free, and dairy free) affiliate links below

  • 3 cups oat flour (place rolled oats in blender until it’s a medium to fine powder)
  • pinch of salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin spice or (1/4 teaspoon: cinnamon, nutmeg, ginger)
  • 1 cup of pumpkin
  • 2 eggs
  • 1 cup of dairy free milk (I use almond milk)
  • 1/2 cup honey or maple syrup or 1/4 cup sweetener powder (I use pyure)
  • 1 teaspoon vanilla extract
  • optional: 2 tablespoons flaxseed meal, 1/2 cup chocolate chips (you can use sugar free chocolate chips)
  1. Combine the first 5 ingredients in a bowl.
  2. Then make a well in the middle of the flour and add the last 5 ingredients and mix well together.
  3. If you’d like add chocolate chips. It’s a great addition!
  4. Use non-stick spray on a muffin pan and bake at 350 for 15-18 minutes or until knife comes out clean. You don’t want them to over bake.

Note: If you choose to use a different sweetener powder or liquid stevia you’ll have to play with the amount since they are all different. If you want it sweeter you can use more honey or sweetener. I have used real chocolate chips and that makes it sweet enough with the amount of honey and sweetener in the recipe.

Deliciously Healthy Cranberry Almond Smoothie

Deliciously Healthy Cranberry Almond Smoothie recipe that’s perfect for breakfast or as a snack!

I get on these fruit and veggie binges and it’s kind of scary. If there’s a fruit or vegetable I like I’ll find 1000 ways to consume it until I get bored and move on to the next one.  This summer it was blueberries last spring it was cauliflower. I couldn’t get enough of blueberries.

This fall season I’m into spaghetti squash and cranberries.

I came across this concoction that smelled like everything that makes me feel warm and fuzzy inside during the holiday season. The awesome part is it’s HEALTHY!

But not just healthy deliciously healthy!!!

It’s packed with protein, antioxidants, fiber and more!

Cranberry Almond Smoothie


  • 1/2 cup fresh cranberries
  • 1 tablespoon almond butter
  • 1/2 teaspoon ginger root
  • 1 tablespoon flax meal
  • 1/2 cup cold water
  • 2 teaspoons cinnamon
  • 1/2 cup almond milk
  • 4-5 ice cubes
  • optional: a hand full of spinach
    sugar substitute of your choosing

In a blender place all of the ingredients above. Blend until completely smooth!


Warning this yumminess is addictive! Since it’s healthy I’ve been enjoying one every morning at breakfast.