I am Obsessed Homemade Chicken Pot Pie There’s something about chicken pot pie that feels like home. It’s warm, creamy, and packed with flavor in every forkful. Whether it’s a chilly night, a busy week, or I just want something filling and comforting, this dish […]
I Love Krabby Patties If you grew up watching the show SpongeBob, then you already know that this recipe is iconic and legendary. It’s juicy, mysterious, and somehow always looked perfect on screen that I really wanted to try this when I was a kid. […]
Growing up I always saw the Valentine’s Day Sugar Cookies in the stores, I used to beg my parents to buy them for me because I just loved them. I don’t know what it was but they were just amazing. The main times that I would eat those kind of cookies was whenever I was at a party, sleepover, or hangout.
Trust me when I tell you this but these cookies are a lot better and healthier for you than your average cookies from the store. You only need a couple ingredients unlike the store brands.
Ditch the butter and embrace the avocados. These cookies will change the world in many kind of ways because not that many people have heard of using avocados in cookies. It’s the best solution because avocados actually have less fat than butter and it’s a healthy alternative or best way to stay away from dairy.
The other thing about this recipe is that I’m also using avocado icing disguised in frosting. It’s dairy free and if you really want a powdered sugar alternative, you can use Truvia Confectioner’s Sweetener. But in this case I am only using sugar for the frosting because if I put sugar in the cookie dough, it will be too sweet. The frosting is already sweet enough.
These cookies are naturally lower in refined sugar and butter thanks to the use of Truvia and avocado, making them a lighter twist on classic sugar cookies.
Don’t worry—you won’t taste the avocado! It adds moisture and softness without affecting the flavor.
Because Truvia doesn’t caramelize like regular sugar, these cookies won’t brown as much. Look for lightly set edges instead of deep golden color.
Chilling the dough is important—it helps the cookies keep their shape and makes rolling much easier.
For best results, use ripe, soft avocados with no brown spots for the smoothest texture.
I am obsessed with Cauliflower Pizza If I see cauliflower pizza on the menu, I’m definitely curious. I love pizza, but sometimes you want something lighter that still feels filling. This is one of my favorite ways to enjoy pizza without feeling weighed down afterward. […]
Moving to Panamá was a life change for me of how nice it is. I moved to Panamá on March 7th 2022 to start my junior year, learn Spanish, and start a new chapter. The school year differs significantly between states; in Panama, it runs […]
The one thing about pecan sandies or cookies in general is that you have to use brown butter. Lots of times in the past I would make a couple errors about the cookies. Not that they tasted bad or anything, only because they were not as good as I expected them to be. Lots of cookie recipes call for brown butter and lots of cookie recipes don’t.
But there’s something truly special about cookies made with brown butter because the rich, nutty aroma, the golden color, and the deep flavor instantly turn a simple recipe into something unforgettable. These brown butter pecan sandies are buttery, crumbly, and packed with toasted pecans. That’s not all because they’re sweetened with Truvia for a lighter twist.
Each step will be walked through from gathering your ingredients to baking these delightful treats to golden perfection so you won’t ever have to go and buy store bought cookies ever again. Whether you’re a seasoned baker or just starting out, this recipe is for you. Get ready to enjoy the irresistible taste of homemade Pecan Sandies.
Browning the butter is what gives these cookies their signature nutty flavor—don’t skip this step!
Truvia doesn’t brown like regular sugar, so the cookies may stay lighter in color.
Toasting the pecans beforehand adds extra depth and crunch.
These cookies firm up as they cool, giving you that classic sandy texture.
Store in an airtight container for up to 5 days for best freshness.
Don’t ever go to the store and buy those kind of cookies, make it from scratch.
Holiday cookie platters
Afternoon coffee breaks
Gifting in cookie tins
Cozy weekend baking
I Love Stranger Things Hello Stranger Things fans. Today I am making Erica Sinclair’s Knockout Pie inspired by Season 5 of Stranger Things. Ever since Season 5 came out, I’ve been so addicted to Stranger Things that I just can’t stop thinking or talking about […]
Hey guys, if you want to see what else Sazón has been up to, go check out his YouTube shorts that he has been posting for the past few months. You won’t just see cooking videos because you are going to some shenanigans going on […]
On Cinco de Mayo I made a refreshing cocktail and Nel asked if I could show his audience how to make it. We recorded a quick YouTube video and I called it a Mexican Moscow Mule, but I stand corrected. It makes no sense to call it Mexican and Russian at the same time, right? So, it’s called a “Mexican Mule!”
Oh, I guess I should introduce myself. I’m NelSazon’s Dad, Mel. My son Nel is a serious foodie and he loves to cook, as you may already know. Ever since Nel was about 7 years old he would watch me grill during barbecues and he would always ask to help. He even started taking notes as he got older.
This kid has the work ethic and necessary discipline to be a success in the field of cooking. He is eager to go to any cooking class available to him. He loves going to foodie events. He’s begged to start a YouTube channel for years. He never gave up asking. Finally, my wife and I allowed him to start filming his cooking at age 13. Once he uploaded his first video his interest in sharing recipes with the world quadrupled! I’m a very proud Dad.
So, back to the Mexican Mule. This is for adult audiences so kids, only allow your parents to try this at home! The Mexican Mule can be enjoyed all year round, but I came up with this concoction on Cinco de Mayo. I mean, what’s Cinco de Mayo without tequila? Forget a margarita. Well, maybe not forget, but try a more chic tequila drink. There are only 5 items you’ll need so this recipe and the prep is quite easy.
As a fan of the famous Moscow Mule which uses vodka and ginger beer, the Mexican Mule replaces vodka with tequila. There are plenty of variations of the Moscow mule, but I have to say this is at the top of my list of mule drinks. The Mexican Mule is such a refreshing drink. We live in Florida and it’s hot most of the year and a cooling lime infused cocktail like this is perfect on hot humid days.
My recommendation is to use a reposado style tequila. Reposado tequila is perfect for mixed drinks. It is aged for 2 months to a year in white oak. The flavor of blue agave and slight aging gives this tequila a more mellow, rounded flavor.
In this recipe I used Herradura Reposado Tequila. Herradura is actually aged for 11 months in oak barrels. A little history lesson: It is the first reposado tequila invented in 1870. Herradura is made in a place called Hacianda San Joe del Refugio. According to herradura.com, this is the last tequila-producing Hacienda on the planet. What’s a Hacienda? They are profit-making large estates built in the 18th or 19th century. The owner of the hacienda’s were called hecendado or patrón. Now, if you have a favorite tequila like Patrón, by all means use what you like best in the Mexican Mule.
In case you’ve never had one before, ginger beer is not “beer” at all. It’s actually a soda. It’s very close to ginger ale except the ginger is a lot stronger. There are certain ginger beer brands that are so strong I can’t even drink them.
My wife is a huge fan of strong ginger beer, however she grew up drinking ginger tea when she was sick as a child. It’s an old Filipino remedy. Ginger beer is quite popular in Jamaica and the Caribbean Islands. It used to be that we could only find ginger beer in specialty Caribbean grocery stores. With the resurgence of the Moscow Mule, ginger beer has become quite the popular mixer.
Some ginger beer brands are very sweet to counteract the harshness of the ginger. I don’t like drinks with too much sugar content, so I found a brand that I enjoy; Fever-Tree Ginger Beer. It’s lower in sugar and has a softer “bite” than cheaper versions of ginger beer you may find in the grocery store. The ginger comes from 3 areas of Nigeria and the ivory coast making this ginger beer somewhat special. Fever Tree’s Website actually boasts that this drink has a long lasting “ginger character,” is award winning and is perfect for a Moscow Mule. I’d say it’s perfect for any mule drink.
Oh and what are the 5 items to make a Mexican Mule? It’s simple:
Well, it’s an honor to guest write for my son’s blog. I hope his “adult” readers can enjoy this one of a kind cocktail. I also hope that I’ll get a chance to share more adult libations with you in the future.
Enjoy!
Super Easy Blueberry Pancakes These blueberry pancakes are so easy a 13-year old can make them…literally. I use a mixing bowl, a whisk, a spatula and a cast iron griddle that my Uncle Lonnie gave us for Christmas. Since we have a gas stove I […]
Curry Chicken Is My Favorite One of my favorite meals is Curry Chicken. I love all types of curry dishes. As you may be aware curry tastes different everywhere you go. I have had Indian curries, Asian curry, West Indian or Caribbean curry. Within those […]
If I see macaroni and cheese on a menu I’ll usually order it. God forbid my mom makes a Thanksgiving dinner and the mac and cheese isn’t included. Well, that has not actually happened, but she knows better than to make only one pan. It’s the first dish we run out of during the holidays. I probably love it more than anyone in the family. For some reason she only makes it on occasion, so I learned her recipe. I want mac and cheese all the time. I like all types of mac and cheese, but my favorite way to cook it is with hot dogs. Add a salad and you have a full meal. (Don’t forget to eat your veggies).
A couple of items I’d like to point out about this recipe:
This recipe works well as a stove top mac and cheese. I figured that out because I couldn’t wait to eat it one day, so I skipped putting it in the oven.
You can also pour the cheesy dog combination into a casserole dish and bake it for 20 min at 350 degrees. If you don’t add the hot dogs to the dish, it’s basically my mom’s macaroni and cheese casserole.
In the video demo I actually make mac ‘n dog with beef sausages. You can add any type of protein you like or leave the meat out.
The key to the perfect cheese sauce isn’t the cheese. It’s the bechamel sauce. Bechamel is the base, so if it tastes good, your mac and cheese will taste good.
Use real butter. Never use margarine. It isn’t better for you. Real is always better.
You can use more or less milk to make it the consistency you prefer.
Make this with real cheese! Not out of powdered cheese or cheese sauce.
You can use any cheese you like. I always start with sharp cheddar and I like to add in 1 or 2 special cheeses. In the video I use gruyere, but I’ve used asiago, parmesan, monterey jack, colby, you name it.
Some people like breadcrumbs on top of their mac and cheese, but I don’t like it that way. Not even in the oven. Feel free to add breadcrumbs if you want to.
I want to encourage you to get creative with this dish. Add in whatever meat, cheese or topping you like. Once you get a hang of making the bechamel sauce the sky is the limit.
No More Boring Hot Chocolate The Simpsons is my all time favorite show. Ned Flanders, the Simpson family’s extremely religious next door neighbor, asked Bart if he wanted some hot cocoa. Bart turned Ned down and said that hot cocoa was for wusses. Once Ned […]
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
