Baked Spinach and Eggs Recipe

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm. We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of  ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if  I do so. 🙂

Baked Spinach and Eggs


  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
  • 4 eggs (can increase to 6 if you are using more spinach)
  • Salt and freshly Ground Pepper, to taste
  • 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
  • Baking spray or a little oil for greasing
*You may use frozen spinach too.


  • Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
  • Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using  frozen spinach.
  • Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  • Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
  • Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
  • Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

You can find complete recipes of this Baked Spinach and Eggs in

Brick Street Chocolate Cake Famous Recipe

Hey folks – we’re having a par-tay here today. Yeah. And you’re invited! So grab your party hat! Today we’re having cake to celebrate the one year anniversary of Through Her Looking Glass. Uh huh. I know.



    • 2 cups sugar
    • 1 cup butter, softened
    • 1 1/2 teaspoons pure vanilla extract
    • 3 large eggs
    • 2 1/2 cups cake flour
    • 1 cup baking cocoa, sifted
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 cup instant chocolate pudding mix (small box)
    • 2 1/4 cups buttermilk
    • 1 cup semi-sweet chocolate chips
Chocolate Icing:
  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa, sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream (more or less for consistency)


    1. Preheat CONVECTION OVEN ONLY to 350°.
    2. Beat sugar, butter & vanilla in large bowl.
    3. Beat in eggs.
    4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
    5. Stir in semi-sweet chocolate chips.
    6. Pour into greased tube pan.
    7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
    8. Cool cake completely before icing.
Chocolate Icing:
  1. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  2. Remove from heat.
  3. Stir in one cup cocoa.
  4. Stir in powdered sugar, sifted.
  5. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  6. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.


Fudge Cheesecake Brownies Recipes

These Hot Fudge Cheesecake Brownies are a decadent easy brownie recipe filled with hot fudge cheesecake. These are for chocoholics only!




  • 1 cup unsalted butter
  • 1 1/4 cups semisweet chocolate chips (or milk chocolate)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups all purpose flour
  • 1 1/2 cups mini chocolate chips or additional chocolate chips (or chopped peanut butter cups), for topping


  • 8 ounces cream cheese, softened
  • 1 jar (about 12-16 ounces) hot fudge topping


  1. Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray.
  2. Make the brownies: Place the butter and 1 1/4 cups chocolate chips in a large microwave safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. The batter will be thick.
  3. Spread 2/3 of the brownie batter in the prepared pan and set the rest aside.
  4. Make the hot fudge cheesecake: beat together the cream cheese and hot fudge until smooth and no lumps remain. It’s best to do this with a hand mixer. Gently spread over the bottom brownie layer. (It’s best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.)
  5. Carefully layer the rest of the brownie batter on top of the cheesecake layer. (It’s best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.) Sprinkle with mini chocolate chips, regular sized chocolate chips, or chopped peanut butter cups.
  6. Bake for 30-38 minutes until the brownies are set with just a little wiggle in the center and they are starting to pull away slightly from the edges of the pan. Cool completely then chill at least 2 hours before cutting. Store in refrigerator in sealed container.


Mint Chip Brownie Ice Cream Squares Recipe

Mint chip ice cream is layered on fudge brownies, then topped with a layer of chocolate, whipped cream and mini chocolate chips… this is the PERFECT summer dessert!

Mint Chip Brownie Ice Cream Squares


Brownie Layer-
Choose a boxed mix designed for a 9″x9″ pan. I used Ghirardelli Fudge Brownies.

Ice Cream Layer-
1 carton (1.5 quarts) Mint Chip Ice Cream

Chocolate Layer-
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
-OR- use good quality hot fudge sauce (1 to 1 1/2 cups)

Whipped Cream Layer-
Use 1- 8oz tub of Whipped Topping (Cool Whip)
-OR- 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.


Brownie Layer
Line a 9″x13″ pan with parchment paper.
Prepare brownies according to package, then spread batter into pan.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
Cool Brownies.

Ice Cream Layer
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Chocolate Layer
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
Set aside and allow to cool to about room temperature.
Once cool, pour the chocolate over the ice cream layer, and spread evenly.
-OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
Return pan to freezer.

Whipped Cream Layer
Thaw 1 small tub of Cool Whip at room temperature until spreadable,
-OR- whip heavy cream, sugar and vanilla together in an electric mixer.
Spread whipped topping over chilled chocolate layer.

Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand… a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.

Honey Garlic Baked Cauliflower Vegan Recipe

can’t get enough of this honey garlic sauce. It’s savory, spicy, and sweet, all at the same time. And crunchy bites of cauliflower are the perfect vehicle for soaking up the thick sauce.



  • 1 small head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
  • 2 large eggs, whisked

for the sauce:

  • 6 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce


1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.

2. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy.

3. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a simmer and stir until completely mixed. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce reaches a low boil again and cook until sauce thickens (about 2 minutes). Toss cauliflower in sauce and coat. Serve warm. Garnish with fresh chopped scallions if desired.


Spinach Quesadilla Vegan Recipes

After the first couple of weeks of “eating better,” excitement can wear off. Sometimes everyone is ready for a little meal change, especially if you have kids in the house. Keeping the meals healthy but still fun, is important unless you want some food battles. We all have different dietary goals, but the one common denominator that I think colors just about every eating plan is the goal of eating more veggies, specifically leafy greens.



  • 3 TB butter or another friendly fat (ghee, coconut oil, avocado oil, etc.)
  • ½ medium yellow onion, diced
  • 3 large garlic cloves, chopped
  • 3 heaping handfuls fresh baby spinach, roughly chopped
  • 1½ cups home-cooked or canned pinto beans (I keep cooked sprouted pinto beans in my freezer for quick, easy meals)
  • 3 TB organic chunky salsa (I use Costco’s organic salsa – homemade would be so great, too!)
  • ¾ cup freshly grated cheddar cheese, or more if you like it really cheesy.
  • 2 tortillas
  • (optional) Toppings: sour cream, guacamole, extra salsa, cilantro, chives, or parsley.


  1. Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
  2. Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
  3. Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
  4. Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese. The butter on the tortilla will help it to crisp and brown nicely.
  5. Place the prepared quesadilla on a wire rack, set on a baking sheet, and put under the broiler in the oven. Broil the quesadilla(s) on high for 4 minutes or until the top is browned and crisp. Take a peek after 2 minutes in case your broiler runs hotter than mine.
  6. Cut the quesadilla(s) into triangles and serve with sour cream, guacamole, or salsa! Garnish with chopped cilantro, chives, or parsley.


Baked Spaghetti Squash with Garlic and Butter Recipe

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy – use more!

Baked Spaghetti Squash with Garlic and Butter RecipeAlternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.


  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese


1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

You can find complete recipes of this Baked Spaghetti Squash with Garlic and Butter Recipe in

Chocolate Turtle Poke Cake Tasty Recipe

I participated in an Influencer Activation on behalf of Influence Central for Eagle Brand. I received product samples as well as a promotional item to thank me for my participation. All opinions are mine alone.

Chocolate Turtle Poke Cake


  • 1 (15.25 oz) package chocolate cake mix, prepared according to package instructions
  • 1 (14 oz) can Eagle Brand Caramel Flavored Sweetened Condensed Milk
  • 1 (16 oz) can store bought chocolate frosting
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Store bought caramel syrup for drizzling on top of cake
  • Note: If you can’t find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk, you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it’s too thick to pour, heat in microwave according to package instructions before pouring over cake.


  1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
  2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Source of this Chocolate Turtle Poke Cake is

Chocolate Ice Box Cake Recipes

This cake was a big hit. All my taste testers were fans. Some of my favorite taste testers are my co-workers kids and I hear there was an argument over who got the last piece of this particular cake.


1 14.4 oz box of Chocolate Graham Crackers
Chocolate Mousse
8 oz cream cheese, room temperature
1/2 cup sugar
3 tbsp milk
1/2 cup cocoa
8 oz cool whip (or homemade whipped cream*)
Chocolate Ganache
11 oz semi-sweet or milk chocolate chips (about 2 cups)
3/4 cup heavy whipping cream
Chocolate Whipped Cream and Toppings
3/4 cup heavy whipping cream
1 1/2 tbsp cocoa
1/4 cup powdered sugar
Chocolate sauce (I used this one)
Mini chocolate chips


To Make the Chocolate Mousse
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.
To make the chocolate ganache
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
To make the chocolate whipped cream
1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
4. As the cream starts to thicken, add the cocoa and powdered sugar.
5. Whip until stiff peaks form.
Putting it all together
1. Place a single layer of graham crackers in the bottom of a 9×13 pan.
2. Top graham crackers with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of graham crackers on top of the chocolate ganache
5. Spread remaining mousse mixture on top of graham crackers.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of graham crackers.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.
*If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar.



No Fry Fried Ice Cream Recipe

Years ago when the hubby and I first started dating (OMG that was 21 years ago), we would dine at Chi-Chi’s quite often. One of my favorite items to order for dessert was their super tasty fried ice cream. The stuff was like heaven.

NO FRY FRIED ICE CREAMIce cream wrapped in a crispy cinnamon flavored coating was just so unheard of back in those days. A few years ago, I was reminiscing with the hubby and we chatted about making fried ice cream at home. We never got around to it for some reason. I guess we just had forgotten about attempting to make our own. I have noticed quite a few recipes around Pinterest for no frying involved ice cream and decided maybe we could give it a try.


  • 5 cup Corn Flakes
  • 1/2 cup Butter
  • 2 tsp Cinnamon
  • 4 tsp Sugar
  • Vanilla Ice Cream


  • Scoop and form Ice cream into approx 2 1/2″ balls
  • Place in freezer for 15 minutes.
  • Pulse corn flakes in food processor to crush.
  • Melt butter in a medium skillet over medium heat.
  • Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown.
  • Remove from heat and stir sugar into mmixture.
  • Pour into a shallow dish and allow to cool.
  • Place ice cream ball into mixture and roll to evenly coat.
  • Press corn flake mixture around outer surface if a thicker coating is desired.
  • Serve topped with chocolate syrum, whipped topping and/or cherries, as desired.

You can find complete recipes for this NO FRY FRIED ICE CREAM in