https://www.facebook.com/126178840587951/

Kitchen delights, Albuquerque, NM (2025)

10/18/2025

Sponge Cake

Ingredients:

4 large eggs, room temperature
1 cup all-purpose flour
¾ cup granulated sugar
1 tsp vanilla extract
1 tsp baking powder
A pinch of salt
¼ cup unsalted butter, melted (optional, for a richer cake)
Powdered sugar (optional, for dusting)
Preparation:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.

Whisk the eggs: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 5-8 minutes, or until the mixture is pale and thickened. Add vanilla extract and mix until combined.

Fold in dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. If you're using melted butter, fold it in gently at this stage.

Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

This classic Sponge Cake is light, fluffy, and perfect on its own or as a base for layered cakes, fruit, or whipped cream!

10/14/2025

Mexican Street Corn Soup

Ingredients:

4 cups corn kernels (fresh or frozen)

2 tablespoons butter

1 small onion, finely chopped

3 cloves garlic, minced

1 jalapeño, finely diced (optional for spice)

4 cups chicken or vegetable broth

1 cup heavy cream (or half-and-half)

1/2 cup crumbled cotija or feta cheese

Juice of 1 lime

1/4 cup chopped cilantro

Salt and pepper to taste

Smoked paprika or chili powder (for garnish)

Instructions:

Sauté the base: In a large pot, melt butter over medium heat. Add onion and jalapeño, and cook for 3–4 minutes until softened.

Add garlic and corn: Stir in the garlic and corn, then cook another 2–3 minutes until fragrant.

Simmer: Pour in the broth, bring to a boil, then reduce heat and simmer for 10 minutes.

Blend: Use an immersion blender (or a regular blender) to puree the soup until creamy but still slightly chunky.

Add cream and cheese: Stir in the heavy cream, lime juice, and cheese. Simmer for 5 more minutes.

Season and serve: Add salt and pepper to taste, then garnish with cilantro, smoked paprika, and extra cheese if desired.

10/14/2025

Creamy Parmesan Tuscano Soup
Ingredients:
Soup Base:

1 lb Italian sausage (mild or spicy)
4 slices bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream (or half-and-half)
3 medium russet potatoes, sliced thin
2 cups fresh kale, chopped (stems removed)
1/2 cup grated Parmesan cheese
1 tsp red pepper flakes (optional)
Salt and pepper to taste

Preparation:

Cook the Meats: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside. In the same pot, brown the Italian sausage, breaking it into crumbles. Remove and set aside with the bacon.
Sauté Aromatics: In the remaining drippings, sauté the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add Broth and Potatoes: Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
Add Cream: Reduce heat to low and stir in the heavy cream. Add the cooked sausage and bacon back to the pot.
Add Kale and Parmesan: Stir in the chopped kale and let it wilt for 2-3 minutes. Add the grated Parmesan cheese and stir until melted and incorporated.
Season: Add red pepper flakes (if using), salt, and pepper to taste.
Simmer and Serve: Let the soup simmer for 5 more minutes to allow flavors to meld. Serve hot with crusty bread and extra Parmesan on top.

Serves: 6-8
Tips:

For a lighter version, substitute half-and-half for heavy cream
Add more kale for extra nutrition
This soup tastes even better the next day!

Enjoy!

10/14/2025

Mom's Best Carrot Cake
Ingredients:
Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs, beaten
2 cups grated carrots
1 cup shredded coconut
1 can (8 oz) crushed pineapple, drained
1/2 cup walnuts (optional)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp cinnamon

Cream Cheese Icing:

1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract

Preparation:

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch pan or a fluted tube pan (plus a muffin tin for 12 muffins, if desired).
Mix Wet Ingredients: In a large bowl, combine sugar, oil, and beaten eggs. Mix until well blended.
Add Dry Ingredients: Add flour, baking soda, baking powder, salt, and cinnamon to the wet mixture. Stir until fully incorporated.
Fold in Mix-ins: Gently fold in grated carrots, drained pineapple, coconut, and walnuts (if using).
Bake: Pour batter into prepared pan(s). Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Allow cake to cool completely in the pan before icing.
Make the Icing: Beat together softened cream cheese, butter, powdered sugar, and vanilla with an electric mixer until light and fluffy.
Ice and Serve: Spread icing generously over the cooled cake.

Note: This cake freezes beautifully! Wrap individual pieces tightly for easy treats later.
Enjoy!

10/14/2025

Taco Spaghetti To Die For

Ingredients:

1 lb ground beef (or ground turkey)
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning mix
1 can (10 oz) diced tomatoes with green chilies
1 can (6 oz) tomato paste
1 cup water
8 oz spaghetti, cooked and drained
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped green onions (optional)
Sour cream, for serving (optional)
Preparation:

Cook the Meat: In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.

Season and Simmer: Stir in the taco seasoning, diced tomatoes with green chilies, tomato paste, and water. Let it simmer for 5-7 minutes, stirring occasionally.

Combine with Spaghetti: Add the cooked spaghetti to the skillet, tossing to coat the noodles in the sauce. Cook for another 2-3 minutes to combine the flavors.

Add Cheese: Sprinkle the shredded cheddar and mozzarella cheese over the pasta and cover the skillet. Let it sit for 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Garnish with chopped green onions and a dollop of sour cream if desired. Serve hot and enjoy!

10/14/2025

Buttermilk Pie

Ingredients:

1 1/4 cups granulated sugar
1 tbsp all-purpose flour
1/4 tsp salt
3 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 unbaked pie crust (9-inch)
Preparation:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Mix the Filling: In a bowl, whisk together sugar, flour, and salt. Add the eggs and beat well. Stir in the buttermilk, melted butter, and vanilla extract until the mixture is smooth.

Pour into the Pie Crust: Pour the buttermilk mixture into the unbaked pie crust.

Bake: Bake for 45-50 minutes, or until the center is set and the top is golden brown. You can test the doneness by inserting a knife into the center—if it comes out clean, the pie is ready.

Cool and Serve: Allow the pie to cool completely before slicing. Serve chilled or at room temperature.

10/07/2025

Classic Tuna Salad

Ingredients:

2 cans (5 oz each) tuna in water or oil, drained
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1/4 tsp salt
1/4 tsp black pepper
Optional: 1-2 tbsp sweet relish or dill pickle, chopped
Optional: Chopped hard-boiled egg (1 egg)
Preparation:

Combine Ingredients: In a large bowl, flake the drained tuna with a fork. Add the mayonnaise, Dijon mustard, lemon juice, red onion, celery, salt, and pepper. Stir to combine.

Optional Add-ins: If using, mix in sweet relish, dill pickle, or chopped hard-boiled egg for added flavor.

Chill and Serve: Cover and refrigerate the tuna salad for about 30 minutes to allow the flavors to meld. Serve on a bed of lettuce, in a sandwich, or with crackers.

Enjoy this simple, classic tuna salad as a light lunch or snack!

10/06/2025

Polish Potato Pancakes (Placki Ziemniaczane)

Ingredients:

4 medium potatoes, peeled and grated
1 small onion, finely grated or chopped
2 large eggs
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
2-3 tbsp vegetable oil (for frying)
Optional: Sour cream or applesauce for serving
Preparation:

Prepare the Potatoes: Grate the potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel and squeeze out excess moisture.

Make the Batter: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Mix until the batter is well combined.

Heat the Oil: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat.

10/06/2025

Lemon Blueberry Layer Cake

Ingredients:

For the Lemon Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
1/4 cup fresh lemon juice
1 cup buttermilk
For the Blueberry Filling:

2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
1 tbsp lemon zest
Preparation:

Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Lemon Cake: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and lemon juice. Gradually add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans.

Bake the Cake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Blueberry Filling: In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let it cool.

Make the Frosting: In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until smooth and creamy.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of blueberry filling over the cake. Top with the second cake layer and frost the entire cake with the lemon cream cheese frosting.

Serve: Garnish with fresh blueberries or lemon zest, if desired.

Enjoy this refreshing and vibrant Lemon Blueberry Layer Cake for any special occasion or dessert

10/06/2025

The Best Nut Brittle You’ll Ever Make

Ingredients:

1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
1 1/2 cups mixed nuts (such as almonds, peanuts, cashews, or pecans)
1 tbsp unsalted butter
1 tsp vanilla extract
1 tsp baking soda
Preparation:

Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Cook the Sugar Mixture: In a medium saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 300°F (hard crack stage) on a candy thermometer.

Add the Nuts: Once the syrup has reached the correct temperature, carefully stir in the mixed nuts. Continue cooking for an additional 2-3 minutes, stirring occasionally.

Finish the Brittle: Remove the saucepan from heat. Stir in the butter, vanilla extract, and baking soda. The mixture will bubble up, so be cautious.

Spread the Brittle: Pour the hot mixture onto the prepared baking sheet and use a spatula to spread it out into an even layer.

Cool and Break Into Pieces: Let the brittle cool completely at room temperature. Once cooled, break it into pieces.

Store: Store the nut brittle in an airtight container at room temperature for up to 2 weeks.

Enjoy the crunchy, sweet, and salty goodness of this homemade nut brittle! Perfect for snacking or as a gift!

10/06/2025

Fried Strawberry Cheesecake Sandwiches

Ingredients:

8 slices of bread (preferably thick, like brioche or challah)
1 cup cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup fresh strawberries, chopped
1/4 cup strawberry jam or preserves
1 egg, beaten (for egg wash)
1 cup crushed graham crackers (for coating)
1/2 cup all-purpose flour (for coating)
1/2 tsp cinnamon (optional, for coating)
Vegetable oil, for frying
Powdered sugar, for dusting (optional)
Preparation:

Make the Cheesecake Filling: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Prepare the Sandwiches: Spread a layer of the cheesecake filling on four slices of bread. Top with chopped strawberries and a spoonful of strawberry jam. Place the remaining four slices of bread on top to form sandwiches.

Coat the Sandwiches: In one shallow dish, combine the crushed graham crackers, flour, and cinnamon (if using). Dip each sandwich into the egg wash, then coat it in the graham cracker mixture.

Fry the Sandwiches: Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Carefully fry the sandwiches for about 2-3 minutes on each side, or until golden brown and crispy.

Serve: Remove the fried sandwiches and drain on paper towels. Dust with powdered sugar before serving.

Enjoy these indulgent, crispy Fried Strawberry Cheesecake Sandwiches, perfect for a sweet treat!

10/06/2025

Taco Bell-Inspired Nacho Fries

Ingredients:

4 large russet potatoes, peeled and cut into fries
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp chili powder
Salt to taste
1 cup shredded cheddar cheese
1/2 cup nacho cheese sauce (store-bought or homemade)
Sour cream, for serving (optional)
Jalapeños, sliced (optional)
Fresh cilantro, chopped (optional)
Preparation:

Prepare the Fries: Preheat your oven to 425°F (220°C). In a large bowl, toss the cut potato fries with olive oil, paprika, garlic powder, onion powder, cumin, chili powder, and salt until well-coated.

Bake the Fries: Arrange the seasoned fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Add Cheese: Once the fries are done, sprinkle shredded cheddar cheese over the hot fries and return to the oven for 2-3 minutes to melt the cheese.

Top & Serve: Drizzle the nacho cheese sauce over the fries and garnish with optional sour cream, sliced jalapeños, and fresh cilantro.

Kitchen delights

10/18/2025

10/14/2025

10/14/2025

10/14/2025

10/14/2025

10/14/2025

10/07/2025

10/06/2025

10/06/2025

10/06/2025

10/06/2025

10/06/2025

Address

Website

Alerts

Shortcuts

Share

Category