Saturday, May 23, 2015

Coming Back Soon

You know the saying, when you love something let it go and if it comes back then its yours? Well FOOD LUV BITES, is coming back this Summer. We will be starting production in a few days and coming up with more recipes for you all. Also I've grown tired of the layout so expect a new layout to. Stay tuned.

Friday, October 31, 2014

How to make a Pumpkin Spiced Apple Pie

Wrap Text around Image HAPPY HALLOWEEN!, just uploaded a how to on making a Pumpkin Spiced Apple Pie. This is our last episode of the Season of Pumpkins. We were actually really trying to debate if we wanted to add an actual pumpkin pie and then top it with apple OR this amazing one right here. A few tips, make sure that the flour, Crisco, cinnamon, pumpkin spice, is super cold. Crust tends to work better when everything is super cold. Notice how we said Ice cold water, the trick to that is to put the water in the freezer 30 mins prior to preparing. We even let the pastry cutter sit in the fridge for awhile. Now, this pie has to sit and I mean literally sit for hours until its completely cooled. I know its tempting to dive right on in, however you'll thank us for it later if you let this pie sit. Personally, this pie is better cold but warms good to just not too warm. To not brown the top part of the crust too much, check it around the 40 min mark, and lightly brush some egg wash on it. Do enjoy:  Video Link


  • 3 cups of All-Purpose Flour
  • 1 1/2 cups of Crisco
  • 1/2 tsp of Ground Cinnamon
  • 1/2 tsp of Ground Pumpkin Spice
  • 1 Egg
  • 5 tbsps of Ice Cold Water
  • 1 tbsp of White Vinegar
  • 1 tsp of Sugar
  • 1/4 tsp of Salt

  • 5 Apples (Gala, Fuji, Delicious, or Granny Smith)
  • 1/2 cup of melted Butter
  • 1 tsp of Salt
  • 1 tsp of Ground Cinnamon
  • 1 tsp of Ground Pumpkin Spice
  • 1 tsp of Lemon Juice
  • 1 tsp of Pure Vanilla Extract
  • 3 cups of Granulated Sugar
  • 3 tbsps of Dark Brown Sugar
  • 1 tbsp of All-Purpose Flour
  • 4 tbsps of Pumpkin Puree
  • Pinch of Nutmeg

Thursday, October 16, 2014

How to make Baked Pumpkin Chocolate Chip Donuts

Wrap Text around Image Just uploaded a how to on making the most fluffy, soft Baked Pumpkin Chocolate Chip Donuts ever. This is episode 4 of our mini series Season of Pumpkins. Which will be ending soon :(. These donuts are one of those guilty pleasures that goes great with our cream cheese icing. (Ingredients below). You can even try them with some melted butter, and cinnamon sugar and best of all even plain. A couple of tips, buy at least two donut pans. We need to remind ourselves to do the same as we only have one. And this recipe calls for at least 12. Make sure that your eggs are left out at room temperature and make sure you sift the flour, baking soda/powder, and salt together. Everything else can be thrown in -- but make sure to also sift that sugar to! Do enjoy::  Video Link

  • 1 1/4 cups of All-Purpose Flour
  • 1 1/2 tsp of Baking Powder
  • 1 tsp of Baking Soda
  • 1/4 tsp of Salt
  • 3/4 cups of Granulated Sugar
  • 3 tbsps of Light Brown Sugar
  • 1/2 tsp of Ground Ginger
  • 1/2 tsp of Ground Cinnamon
  • 1 tsp of Ground Pumpkin Spice
  • 1 tsp of Pure Vanilla Extract
  • 4 tbsps of Softened Butter
  • 2 Eggs
  • 3/4 cups of Milk
  • 2/3 cups of Pumpkin Puree
  • 1 cup of Chocolate Chips

Cream Cheese recipe (optional):
  • 5 oz package of Cream Cheese, softened 
  • 4 tbsps of Butter, softened 
  • 2 tbsps of Milk
  • 2 cups of Powdered Sugar
  • 1 tsp of Pure Vanilla Extract

Tuesday, October 7, 2014

How to make Pumpkin Brownies with Walnuts!

Wrap Text around Image Just uploaded a quick how to on making some moist, irresistible Pumpkin Brownies. This is episode 3, of the Season of Pumpkins.. We honestly can't believe how amazing these turned out. They were like a bite of heaven, melting in our mouths and not in our hands. Anyways, we were supposed to share these last week however, we've been extremely busy recording and fighting a cold. My only tip for these are to make sure that the brownies have fully cooled before cutting. I know some of you love that warm brownie but trust me, after adding the pumpkin mix, you'll thank me later ;). Also keep in mind that cooking time depends on your stove. If your oven gets really hot at 350 degrees then try it at that setting, but I wouldn't recommend it because again you're adding a pumpkin mix. Oh before I forget, make sure the cream cheese is at room temperature ... Enjoy:  Video Link


Brownie Mix:
  • 1 cup of All-Purpose Flour
  • 1/2 cup of Cocoa Powder
  • 1 cup of Sugar
  • 1 tsp of Pure Vanilla Extract
  • 1 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 3 Eggs
  • 1/2 cup of Chopped Walnuts
  • 4 tbsps of Melted Butter

Pumpkin Mix:
  • 1 cup of Pumpkin Puree
  • 1/2 cup of Sugar
  • 1 tsp of Pure Vanilla Extract
  • 1/2 tsp of Ground Cloves
  • 1/2 tsp of Ground Cinnamon
  • 4 ounces of softened Cream Cheese

Saturday, September 27, 2014

How to make a Pumpkin Flan

Wrap Text around Image Just uploaded a how to on making a delicious Pumpkin Flan. This is actually episode 2, of the Season of Pumpkins. Season of Pumpkins. I actually love this version better than the cream cheese one we posted a few months ago. I do have a few tips, typically Flan is separated into different pans -- making them a lot thinner in height. But we like ours just as thick as a Cheesecake so for this recipe, we used the whole pan. So preheat your oven to 350 degrees and leave in the oven for at least, over an hour. However, the cooking time is longer and must be watched closely. I had to keep opening the stove to check the middle which is always tricky. Flan, is giggly when its done but shouldn't be gooey in the middle. If you do decide to use different pans, check it after 45 minutes. Make sure that both milks are the small cans. Not sure how its sold at your local grocery store. And its much much easier, pouring the hot boiling water on top of the stove and then carefully placing inside the oven. And I say carefully because even a splash of that hot water will hurt! Also you don't have flip after leaving out for awhile, you can leave it in the fridge for up to an hour and then flip ... Enjoy:  Video Link

  • 3 whole Eggs
  • 2 Egg Yolks
  • 1 1/4 cups of Sugar
  • 1 tbsp of Light Corn Syrup
  • 2 tbsps of Water
  • 2/3 cups of Pumpkin Purée
  • 1 tsp of Ground Pumpkin Spice
  • 1/2 tsp of Ground Cloves
  • 1/2 tsp of Ground Cinnamon
  • 1 tbsp of Pure Vanilla Extract
  • Pinch of Nutmeg
  • 1 can of Evaporated Milk
  • 1 can of Sweetened Condensed Milk

Wednesday, September 24, 2014

How to make Stuffed Plantains (Dominican Dish)

Wrap Text around Image Just uploaded a quick how to on making Stuffed Plantains. It was just totally time to post another famous Dominican dish. Now, there are many different versions of stuffing a plantain but ours is just bomb. So a few tips, make sure to carefully drain the plantains after they have been sitting in water. Dumping them in with a lot of water still on them will do some damage. So again, drain. Also, when you butter your plantains, make sure to use a brush or use a spoon and just pour each one, one by one. I found that too much butter makes them extremely soft and that's not really what you want with these. The meat is seasoned to perfection so be warned of that serious addiction that is headed your way ... Enjoy:  Video Link

  • 4 Big Green Plantains
  • 1/4 cups of Red Peppers
  • 1/3 cups of Green Peppers
  • 2/3 cups of Sweet Onions
  • 1/4 tsp of Cumin Seeds
  • 1 pound Ground Beef
  • 1/2 tsp of Ground Garlic Powder
  • 1/2 tsp of Onion Powder
  • 1 tsp of All-Purpose Seasoning (Adobo)
  • 1/4 tsp of Ground Black Pepper
  • 1 tsp of Dried Cilantro
  • 1 whole pkt of Sazon Goya
  • 1/2 tsp of Salt
  • A few dashes of Oregano
  • 1 small can of Tomato Sauce
  • 1/2 can of Tomato Paste
  • 1/4 tsp of Chili Powder
  • 1/4 cups of White Wine
  • Sprinkles of White Velveeta Cheese (optional)
  • Vegetable Oil (and plenty of it)

Friday, September 19, 2014

How to make Pumpkin Cornbread

Wrap Text around Image Just uploaded a quick how to on making our soft Pumpkin Cornbread recipe. This will be the first episode on our new small mini series that we're calling the Season of Pumpkins. That's right, for the next several weeks until October 31st. we'll be making a pumpkin dish. How exciting is that?! It's like an overflow on pumpkins but in a good way. A few tips for this recipe, make sure to leave the eggs our in the morning. And when you butter the pan, use at least 1 tbsp of soft butter. And when the cornbread is done, lightly brush with additional butter while its hot. The trick to these is quite simple, you can just dump the wet ingredients right on in. So its less dishes in the kitchen, win win.  Also make sure to sift the dry ingredients, including the sugar. Oh and do enjoy:  Video Link

  • 1 cup All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp  Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • Pinch of Ground Nutmeg
  • 1/2 cup of Sugar
  • 1/4 cup Light Brown Sugar
  • 1 cup of Cornmeal
  • 2 large Eggs
  • 1 cup Pumpkin Puree
  • 1/4 cup Vegetable Oil
  • 1 tsp of Light Corn Syrup
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