My name is Sarah Santos... which makes me Maria Santos' daughter. My mom's birthday is coming up, and given her great passion for cooking/baking, I have decided to build her this website as a present. It is designed to be a place where she can organize and safeguard all of her favorite recipes, gadgets, etc. While many of these recipes are not original, they have all been tried and tested. The ones you see here today are "Santos Approved". Happy Birthday Mom!

< Back Spinach Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Spinach cake is a unique and nutritious dessert made with spinach as a key ingredient. The spinach adds moisture and a vibrant green color to the cake while remaining undetectable in taste. Typically, the spinach is blended into a puree and then incorporated into the cake batter along with other traditional ingredients like flour, sugar, eggs, and flavorings such as vanilla or lemon zest. The resulting cake is moist, tender, and surprisingly delicious, offering a creative way to sneak in some extra greens into your diet. Ingredients Cake 200 gr spinach (just leaves, no stems) Juice & zest from 1 lemon 6 Tbsp extra-virgin olive oil 200 gr light yellow sugar 6 eggs 1 Tbsp baking powder 250 gr flour Ganache 200 mL heavy cream 200 g of good quality melting chocolate, broken in pieces Preparation Heat oven to 350F. Grease a bundt pan with butter and flour. Add spinach, lemon juice and olive oil to a blender. Blend until smooth. Mix eggs and sugar. Add spinach blend to the eggs & sugar. Mix well. Mix baking powder with flour and add slowly to the batter. Mix until combined with a wooden spoon. Do not overmix. Transfer to the prepared pan and bake for 20 min or until a cake tester comes out clean. Let it cool. Remove from pan into a serving plate. Heat heavy cream until almost boiling point. Add to the bowl with the chocolate and mix until smooth. Pour chocolate over cooled cake. Enjoy!! Previous Next

< Back Sheet Pan Teriyaki Salmon with Roasted Veggies Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Sheet pan teriyaki salmon with roasted veggies is a flavorful and easy-to-make meal prepared by seasoning salmon fillets with teriyaki sauce and placing them on a sheet pan alongside a variety of chopped vegetables. The vegetables are typically coated in a mixture of oil, salt, and pepper before being roasted alongside the salmon until tender and caramelized. The teriyaki sauce infuses the salmon with sweet and savory flavors, creating a delicious glaze as it bakes. This dish is a complete and balanced meal that's perfect for busy weeknights, offering minimal cleanup and maximum flavor. Ingredients For vegetables: 2 cups bite-size broccoli florets 3 medium carrots, cut into thirds (or mini sweet rainbow peppers, seeded and halved) 1 tablespoon olive oil ¼ teaspoon kosher salt Freshly ground black pepper, to taste For salmon: 2 (4-ounce) wild salmon filets 1 teaspoon sesame oil 1 garlic clove, grated ½ teaspoon grated ginger 2 tablespoons reduced sodium soy sauce, or gluten-free soy sauce 1 teaspoon unseasoned rice vinegar 1 teaspoon brown sugar For garnish: ½ teaspoon toasted sesame seeds 1 large scallion, chopped Preparation Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside. Meanwhile, combine olive oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes. In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes. Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through. While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes. Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side. Recipe source: https://www.skinnytaste.com/sheet-pan-teriyaki-salmon-and-vegetables/#recipe Note: I used regular extra-virgin oil instead of the sesame oil. Previous Next

< Back Bagels Prep Time: Cook Time: Serves: 2-4 Bagels Level: Advanced Featured Pan Pampered Chef Stackable Cooling Rack (Item Number: 1587) About the Recipe First time I baked Bagels at home was in Apr 2020, during the Covid lockdown... This recipe only uses 4 basic ingredients that you probably have handy. And when 50% of the ingredients are Greek Yogurt, I’d venture to say that these Bagels are ‘healthy’, i. e. you can have more than one 🥯 😆!! The recipe is easy and it takes little time to prepare. Make sure to double it and enjoy a few bagels warm right out of the oven!! Ingredients 1 cup all purpose flour (or Gluten Free flour) 2 tsp baking powder 3/4 tsp salt 1 cup 0% Fage Greek yogurt 1 egg, beaten Optional toppings: Everything Bagel Seasoning Sesame seeds Raisins & cinnamon Preparation Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, and salt. Add Greek yogurt and mix until it forms a dough ball. Knead the dough about 15 times on a lightly floured surface until tacky but not sticky. Divide the dough into 4 equal parts. Roll each part into a rope about 3/4 inch thick and join the ends to form a bagel shape. Brush each bagel with egg wash and sprinkle with everything bagel seasoning. Bake for 25 minutes, then cool for 15 minutes before slicing. Previous Next