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Grandma Jandira's recipes, Los Angeles, CA (2026)

06/02/2026

# Peach Buttermilk Pound Cake

A rich, buttery peach cake layered with creamy filling and topped with a silky peach glaze. Perfect for family gatherings, celebrations, or an indulgent summer dessert.

# # Ingredients

# # # For the Cake

* 2 cups granulated sugar
* 1 cup unsalted butter, softened
* 4 large eggs
* 3 cups all-purpose flour
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup buttermilk
* 2 teaspoons vanilla extract
* 1 cup diced fresh peaches

# # # For the Cream Filling

* 1 cup heavy whipping cream
* 4 oz cream cheese, softened
* ¼ cup powdered sugar
* 1 teaspoon vanilla extract

# # # For the Peach Glaze

* 1 cup white chocolate chips
* ½ cup heavy cream
* 2 tablespoons peach puree

# # # Garnish

* 2–3 fresh peaches, sliced

# # Instructions

# # # 1. Prepare the Cake

1. Preheat oven to **350°F (175°C)**.
2. Grease and line two 8-inch round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. In another bowl, whisk together flour, baking soda, and salt.
7. Alternate adding the dry ingredients and buttermilk to the butter mixture.
8. Fold in the diced peaches.
9. Divide the batter evenly between the prepared pans.
10. Bake for **30–35 minutes**, or until a toothpick inserted in the center comes out clean.
11. Let cakes cool completely.

# # # 2. Make the Cream Filling

1. Beat the cream cheese, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream to stiff peaks.
3. Fold the whipped cream into the cream cheese mixture until combined.

# # # 3. Prepare the Peach Glaze

1. Heat the heavy cream until hot but not boiling.
2. Pour over the white chocolate chips and let sit for 2 minutes.
3. Stir until smooth.
4. Mix in the peach puree and allow the glaze to cool slightly.

# # # 4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread the cream filling evenly over the top.
3. Add the second cake layer.
4. Pour the peach glaze over the cake, allowing it to drip down the sides.
5. Decorate with fresh peach slices.

# # Time

* Preparation: 30 minutes
* Baking: 35 minutes
* Cooling: 1 hour
* Total Time: Approximately 2 hours 5 minutes

# # Tips

* Use ripe peaches for the best flavor.
* Chill the cake for 30 minutes before serving for cleaner slices.
* Store covered in the refrigerator for up to 3 days.

06/02/2026

Coconut and Prune Celebration Cake 🥥🍰

A soft and fluffy coconut cake layered with creamy filling and sweet prunes, finished with a rich frosting and shredded coconut coating. Perfect for birthdays, holidays, and special occasions.

Ingredients
For the Cake
3 cups (375 g) all-purpose flour
2 cups (400 g) sugar
4 large eggs
1 cup (240 ml) milk
1 cup (240 ml) coconut milk
1/2 cup (120 ml) vegetable oil
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch of salt
For the Prune Filling
2 cups (300 g) pitted prunes
1 cup (240 ml) water
1/2 cup (100 g) sugar
For the Frosting
500 ml heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
Decoration
2 cups (160 g) shredded coconut
Whole prunes
Sugar pearls
Fondant flowers (optional)
Instructions
Prepare the Cake
Preheat the oven to 350°F (180°C).
Grease and flour two 8-inch (20 cm) cake pans.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the oil, milk, coconut milk, and vanilla.
Gradually mix in the flour and salt.
Fold in the baking powder.
Divide the batter evenly between the pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely before assembling.
Make the Prune Filling
Combine prunes, water, and sugar in a saucepan.
Cook over medium heat for about 15 minutes.
Blend lightly or mash until thick and jam-like.
Let cool completely.
Prepare the Frosting
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Refrigerate until ready to use.
Assemble the Cake
Slice the cakes into layers if desired.
Spread a layer of whipped cream frosting.
Add a layer of prune filling.
Repeat with remaining layers.
Cover the entire cake with frosting.
Decorate
Press shredded coconut onto the sides of the cake.
Pipe decorative swirls around the top edge.
Arrange prunes, flowers, and sugar pearls on top.
Time
Preparation Time: 40 minutes
Baking Time: 35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours 15 minutes
Tips
For extra moisture, brush the cake layers with a simple syrup.
Toast some of the coconut for additional flavor.
The cake tastes even better after chilling overnight.
Store refrigerated for up to 4 days.

🥥🍰✨

06/01/2026

Banana Cream Cookie Cups 🍌🧁

Delicious bite-sized cookie cups filled with creamy banana pudding and topped with whipped cream. Perfect for parties, family gatherings, or an easy no-fuss dessert.

Ingredients
For the Cookie Cups
1 package (16 oz / 450 g) refrigerated sugar cookie dough
For the Filling
1 package (3.4 oz / 96 g) instant banana cream pudding mix
2 cups (480 ml) cold milk
For the Topping
1 cup (240 ml) whipped cream
2 ripe bananas, sliced
Crushed vanilla wafers (optional)
Instructions
Step 1: Prepare the Cookie Cups
Preheat oven to 350°F (180°C).
Lightly grease a 24-cup mini muffin pan.
Divide the cookie dough into 24 equal portions.
Press each portion into the muffin cups, forming small shells.
Bake for 10–12 minutes or until lightly golden.
While still warm, gently press the center of each cookie cup with the back of a spoon to create a cavity.
Allow to cool completely.
Step 2: Make the Banana Cream Filling
In a mixing bowl, whisk together the banana pudding mix and cold milk.
Continue whisking for about 2 minutes until thickened.
Refrigerate for 5 minutes.
Step 3: Assemble
Spoon or pipe the banana cream filling into each cooled cookie cup.
Top with a slice of banana.
Add a swirl of whipped cream.
Sprinkle with crushed vanilla wafers if desired.
Time
Prep Time: 20 minutes
Baking Time: 10–12 minutes
Chilling Time: 5 minutes
Total Time: About 40 minutes
Tips
Chill for 30 minutes before serving for the best texture.
Add a drizzle of caramel sauce for extra flavor.
Store in the refrigerator for up to 2 days.
Garnish with fresh banana slices just before serving to prevent browning.

🍌✨

06/01/2026

Super delicious and all so easy to make...

06/01/2026

The secret to delicious homemade bread.

06/01/2026

super delicious

05/31/2026

Easy Fudgy Brownies with a Crispy Top 🍫

Rich, chocolatey brownies with a shiny crackly top and a soft, fudgy center. Perfect for dessert, parties, or an afternoon treat.

Ingredients
4 large eggs
2 cups (400 g) granulated sugar
1 cup (100 g) unsweetened cocoa powder (50% cacao)
120 g melted butter
120 g semi-sweet chocolate, melted
1 cup (125 g) all-purpose flour
Instructions
Preheat your oven to 350°F (180°C).
Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper.
In a large bowl, beat the eggs and sugar for 5–7 minutes until light, thick, and fluffy.
Add the melted butter and melted chocolate, mixing until smooth.
Sift in the cocoa powder and stir gently.
Add the flour and mix just until combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until the top is shiny and slightly cracked.
Allow the brownies to cool completely before slicing.
Cut into squares and serve.
Time
Preparation Time: 15 minutes
Baking Time: 25–30 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour 15 minutes
Tips
For extra fudgy brownies, slightly underbake them.
Add 1 cup of chocolate chips or chopped walnuts for more texture.
Chill the brownies before slicing for cleaner cuts.
Store in an airtight container for up to 4 days.

🍫✨

05/30/2026

Heavenly Banana Cake 🍌

A soft, moist, and fluffy banana cake with a rich homemade flavor. Perfect for breakfast, afternoon coffee, or as a comforting dessert.

Ingredients
3 ripe bananas, mashed
3 eggs
1/2 cup (120 ml) vegetable oil
1 cup (200 g) sugar
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 pinch of salt
Instructions
Preheat the oven to 350°F (180°C).
Grease and flour an 8-inch (20 cm) round cake pan.
In a large bowl, mash the bananas until smooth.
Add the eggs, oil, sugar, and vanilla extract. Mix well.
Gradually add the flour and salt, stirring until combined.
Fold in the baking powder gently.
Pour the batter into the prepared pan.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10–15 minutes before removing it from the pan.
Serve plain or garnish with fresh banana slices.
Time
Preparation: 15 minutes
Baking: 35–45 minutes
Total Time: About 1 hour
Tips
Use very ripe bananas for a sweeter and more flavorful cake.
Add 1/2 teaspoon cinnamon for extra aroma.
Mix in 1/2 cup chopped walnuts or chocolate chips for a delicious variation.

🍌🍰

05/30/2026

Delicacies you'll love...

05/30/2026

🍍 Juicy Pineapple Heaven Cake

An incredibly moist and tropical pineapple cake topped with a luscious glaze, juicy pineapple chunks, and a bright cherry.

🛒 Ingredients
For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1 can (20 oz) crushed pineapple (with its juice)

For the Glaze & Topping:

1/2 cup unsalted butter

3/4 cup evaporated milk

1/2 cup sugar

1 teaspoon vanilla extract

Fresh pineapple chunks, toasted coconut flakes, and maraschino cherries for decoration

👩‍🍳 Instructions
Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease a standard baking pan.

Make the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and baking soda. Add the eggs and the entire can of crushed pineapple with its juice. Stir well until fully combined.

Bake: Pour the batter into the prepared pan and bake until golden brown.

Prepare the Glaze: While the cake is baking, combine the butter, evaporated milk, and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly for 3-5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.

Assemble: Poke holes all over the warm cake using a fork or skewer. Pour the warm glaze evenly over the cake so it absorbs beautifully. Top with fresh pineapple chunks, toasted coconut flakes, and a vibrant cherry right in the center.

⏱️ Baking Time
Baking time: 30 to 35 minutes in a preheated oven at 180°C.

💡 Tips
For the ultimate texture, let the cake sit for at least an hour after glazing so it becomes incredibly juicy and rich.

If you want a slightly crunchier topping, lightly toast the coconut flakes in a dry skillet for 2 minutes before sprinkling them on top.

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