Melting Moments Cookies

Cookies that are so buttery, so soft and soooo EASY and economical.

It is similar to the taste of the Royal Dansk Danish cookies.

1 1/2 cups all-purpose flour
1/2 cup sifted powdered sugar
2 tablespoons cornstarch
1 cup butter

3/4 cup granulated white sugar for rolling



Prep-heat oven to 350 degrees Fahrenheit


Combine the flour, sugar, cornstarch and butter in a bowl. Use your hands to blend all the
ingredients if the butter is cold.  If the butter threatens to melt, an electric mixer may be used.

Freeze the cookie batter for 10 minutes. Form the cookie dough into the size of a
maraschino ball. about 3/4 inch in diameter.  Scoop the batter with a teaspoon and drop
onto the bowl of granulated sugar with your finger and roll in sugar. Arrange the balls in an
ungreased cookie sheets, leavingabout 2 inches spaces between the cookies as allowance
for spreading.


Bake for 12 to 15 minutes or until the bottom and the edges are light golden brown in color.
The center will remain to be quite pale.


Carefully remove the cookies from the sheets using a wide spatula. Allow to cool on a wire
rack completely. Transfer them to a cookie jar with a tight fitting cover to maintain the
crispness.

Gateau Sans Rival

It has been a while since I posted a recipe on my blog.  I studied how to make fondant cakes and am busy building up a "porfolio" before I go commercial.

Anyways, this recipe I will share is a second fave among my friends who live abroad especially in Los Angeles.  Everytime I visit them, there is always a request for me to bake Sans Rival, so I always bring my sans rival pans in my travels.  A couple of times I was able to get orders when I was in LA.

Sylvannas is the ultimate favorite and a "sister" of Sans rival. The sylvannas recipe is very tedious but worth it. I will share the recipe soon.

As much as possible, I will try to share, at the least  a recipe every month.

Cream Mousseline

1 1/2 cups sugar
1/2 cup water
9 large eggyolks
1 1/2 cups butter
1 cup chopped cashew nuts or almonds or macadamia

Boil sugar and water until hard ball stage. TO TEST:  when you drop some in a glass of cold water it forms a ball. Remove from fire and set aside.


Beat egg yolks until lemon colored about 5 minutes. Add syrup, a little bit at a time and continue beating until 
smooth. Set aside.

Cream butter until fluffy around 5 minutes. Add in eggyolk-syrup mixture a little at a time until creamy.
Strain to remove coagulated egg yolks if there are any.
Refrigerate until ready to use.

Pre-heat oven to 375 degrees Fahrentheit 

 Generously grease 4  (8 inch round) sans rival pans or regular cake pans.

Cover with aluminum foil (A VERY IMPORTANT TIP). Set aside.

 Meringue

1 cup eggwhites

1 cup sugar

1 cup chopped cashew nuts or almonds or macadamia

1/2 teaspoon vanilla

Beat egg whites until frothy. Add sugar gradually, continue beating until stiff and glossy.

Fold in chopped nuts and vanilla.

Spread the meringue equally on the 4 pans. 

Bake for 20 to 30 minutes or until light brown.

Remove from pan immediately and peel off the foil.

Cool on wire racks. ONCE YOU KNOW IT IS COOL, ASSEMBLE RIGHT AWAY.

DO NOT COOL FOR A LONG TIME OR ELSE THE MERINUE WILL SAG.

TO ASSEMBLE:

Put a dab of cream on the serving platter.

Place one meringue onto the platter. Spread with the cream mousseline. Sprinkle with nuts

Repeat procedure with the remaining meringue and cream and nuts.

Once assembled, frost all over with the cream and sprinkle the nuts on the top and sides of the

sans rival.  Freeze or refrigerate until ready to serve.

  

BTW, I USED ALMONDS IN THIS PHOTO....

Lemon Cupcakes with Lemon Curd Filling and Cream Cheese Frosting

I Love Lemon.

Sharing a recipe that incorporates lemon in the recipe.

This is no ordinary cupcake because it has a lemon curd filling.

I love the tartness and the sweetness altogether.


Cupcake 


1 cup all-purpose flour, sifted
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs, separated
2 teaspoons vanilla
1 cup fresh milk

Pre-heat oven to 375 degrees Fahrenheit.

Line muffin pans with paper cups.


Combine the 2 flours, baking powder and salt. Set aside.
With a wire whisk attachment of mixer, beat butter and sugar until fluffy. Add egg yolks one at a time, pour in the vanilla. At low speed, alternately add the flour mixture with the milk (beginning and ending withe the flour mixture).
In another bowl, beat egg whites until stiff and shiny. Gently fold into the batter. Scoop into muffin pans and bake for 20 to 30 minutes or until center of cupcake springs back when touched.  Makes 30 cupcakes.



Lemon Curd

4 large egg yolks
finely grated zest of 1 lemon

1/4 cup plus 1 tablespoon freshly squeezed lemon juice (about 1 1/2 lemons)

1/2 cup sugar

pinch of salt

1/4 cup plus 1 tablespoon  (5 tablespoons) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Make a cavity in the center of the cupcake.

Fill the cavity with the Lemon Curd.










Cream Cheese Frosting

1/2 cup butter

6 ounces cream cheese, softened

4 cups sifted powdered sugar

1 teaspoon vanilla

Beat butter and sugar for 5 minutes.  Gradually add the powdered sugar. Add vanilla.

Beat until creamy. Frost the cupcakes.

Choc Nut Cake

This chocolate cake is honor of the local candy that I grew up with...CHOC NUT...

when imported chocolates were a rare item or even maybe non-existent.

But of course today,  with the influx of imported chocolates from all over the globe
CHOC NUT has taken a back seat. And even unknown to the younger generations.

But it is still available, though in our local supermarkets or in the USA in the Filipino stores.

Cake

2 c Flour

2 c Sugar

1/2 c Shortening

3/4 c Water

3/4 c Buttermilk

1 ts Baking soda

1 ts Salt

1 ts Vanilla

1/2 ts Baking powder

2 Eggs

4 oz Unsweetened chocolate, melted and cooled

Heat oven to 350 degrees F.

Line with parchment paper 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans or several

small round pans. Set aside.

Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat

on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick

comes out clean. Cool for 5 minnutes; remove from pans. Transfer to cake racks.

Cool completely. Frost.

** I used small cake pans...

 

Fudge Frosting

2 c sugar

1/2 c shortening

3 oz unsweetened chocolate

2/3 c milk

1/2 t salt

2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.

This can be plated two ways as illustrated below.

Little Bit Crumbs Muffins

I eat light for breakfast and sometimes just I eat a muffin...and my fave is  chocolate muffin.

Though this recipe is not a chocolate muffin,  it has mini chocolate chips as one of its ingredients.
 
So good with a glass of milk for the kiddos or a cup of tea or coffee for the adults or just
as a snack.

Enjoy!!!

Pre-heat oven to 350 degrees Fahrenheit. 

Line muffin pans with paper cups, set aside. 

Topping

1/2  cup brown sugar
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 cup chopped nuts
6 oz mini chocolate chips morsels

In a bowl, combine brown sugar, butter and flour, mix well. Stir in nuts and the 
mini chocolate chips. Set aside.

Muffin 

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup sour cream
6 ounces mini chocolate chips


In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.


In a bigger bowl, beat butter, sugar and vanilla until fluffy. Add the eggs one at a time, 
beating well after each addition. Add flour mixture alternately with the sour cream 
(begin and end with the flour mixture). Fold in mini chocolate chips. Spoon the batter 
onto the paper-lined muffin pans,  filling half full (not more otherwise it will overflow 
once it is baked).

Spoon topping on top of each muffin and bake for 20 to 25 minutes.
Cool a bit and transfer to wire racks to cool.

Canonigo

A super light as a feather Spanish desert. One of my dad's fave.

Best served with Custard Sauce or a Fruit Coulis like mango. You can also add sliced fruits
around the Canonigo as embelishment.

Caramelized Sugar

1 cup sugar
1/4 cup water

(please view my leche flan cake for illustrations on how to make this...tx)

Melt sugar and water slowly over low heat in a teflon pan until it becomes light golden brown in color and develops a characteristic flavor. DO NOT STIR. Just swirl sugar in the pan. Pour into 8 inch pan  around 3 inches high. Set aside.

Pre heat oven at 350 degrees Fahrenheit.

8 egg whites

1/2 cup sugar

1 teaspoon cream of tartar

Line a round 8 inch pan with the caramelized sugar. Rub butter on the side of the pan. Set aside.

Beat egg whites and cream of tartar until wave effect forms,

add the sugar gradually and beat until stiff and shiny.

Pour meringue into the pan. Press the meringue evenly inside the pan  making sure that there are no air packets. Place the pan in a bigger pan filled with 1/4 inch hot water (baine marie method). 
Bake for 30 minutes or until top is brown. Let cool. It  loosen itself from the sides of the pan.  Unmold in a platter. Prepare sauce.

Custard Sauce

1/2 cup sugar

8 egg yolks

1 cup evaporated milk

1 teaspoon vanilla

1/4 cup rhum (optional)

Blend sugar, egg yolks and milk with a wire whisk on top of a heavy saucepan or double boiler.  Cook over low fire until it thickens. Stirring continuously. Remove from fire. Add vanilla and rhum. Set aside.

Mango Coullis

3 tablespoons water

3 tablespoons sugar

1 cup fresh mangoes, chopped

1 tablespoon cornstarch

In a saucepan, bring to a boil water and sugar. Add mangoes. Simmer for 3 minutes.

Dilute cornstarch into little water. Pour into saucepan. Cook 1 minute, stirring constantly.

Run mixture through a blender, then sieve.  Serve cold.

Yummies

True to its name, this is yummy. Goes perfectly well with a cup of coffee or tea or just as a snack.

So very easy...just mix and stick in the oven and voila...

Another pastry that can be cut into squares, wrapped in artful packaging as giveaway for Christmas.


3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped cashew nuts

Pre-heat oven to 350 degrees Fahrenheit. 

Grease and line with parchment paper an 8 x 8 x 2 baking pan. Set aside.

In a medium bowl, mix the eggs, sugar, brown sugar, cashew nuts and salt.
Blend in the dry ingredients (flour, baking powder and salt). Pour into pan and bake for 20 to 25 minutes.
Remove from oven and spoon the cashew caramel topping evenly on top and BROIL for 5 to 10 minutes.


***if you do not have a broiler in your oven, just continue to bake for another 10 to 15 minutes
      in the oven


Cashew Caramel Topping

3 tablespoons butter
1/3 cup brown sugar
3 tablespoons cream (not milk)
1/2 cup chopped nuts
1/4 teaspoon salt

In a small bowl, mix all the ingredients and set aside. 

Crepe Cake

My friend and I discovered this pastry  while we were having coffee and dessert in Starbucks in Rustan's Makati.  My friend found it so yummy.  I am not sure if it is still included in their menu as of todate.

Here is my version.

The recipe does not require an oven nor a mixer.

This is best served cold.

*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches.

1 1/2 cups sifted all-purpose flour

3 teaspoons sugar

1/2 teaspoon baking powder

4 whole eggs

1 cup fresh milk

1 cup water

1/2 teaspoon vanilla

2 tablespoons melted butter

1/2 cup vegetable oil

Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom

Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.

Makes approximately 14 (7 inch crepes).  

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.

***alternate the crepe and custard, beginning and ending with a crepe

Ganache

1 cup heavy cream

1 1/4 cups semi-sweet chocolate or bittersweet chocolate, chopped

Put chocolate into a  bowl; set aside. Heat cream in a medium saucepan until just simmering. Remove from fire. Pour over chocolate. Let stand 15 minutes; whisk until smooth. Let cool completely.

Pour over the cake.

 

Lemon Granita

Nothing is more refreshing than a fresh lemon granita on a hot summer's day.

2 cups water

1/2 cup granulated sugar

grated zest 1 one lemon, scrubbed before grating

juice of 2 large lemons

Heat the water and sugar together over low heat until the sugar dissolves. Bring to a boil. Remove from heat and allow to cool.

Combine the lemon zest and juice with the sugar syrup. Place in a shallow container or freezer tray, and freeze until solid.

Plunge the bottom of the frozen container in very hot water for a few seconds. Turn the frozen mixture out, and chop it into large chunks.

Place the mixture in a blender or food processor and process until it forms small crystals. Spoon into serving glasses.  Serve.

Mango Sherbet

Summer just kicked in and mangoes are in season. Luckily, we have a mango tree in our backyard.

We have "harvested" soooo many, the mangoes just seem to surreally sprout everyday.

I am again using mangoes as the fruit of my sherbet, but then again you can use
strawberries, raspberries etc. I used very ripe mangoes.


I added a splash of Grand Marnier or Cointreau for a kick.

Sooo refreshing during these summer heat days. 

2 cups mangoes (obviously without the pit or seed)

1 cup mango juice or water

1/2 cup sifted powdered sugar

a teaspoon of lemon juice or calamansi juice

a splash of Grand Marnier or Cointreau (optional)

In a food processor or blender, mix all the ingredients until smooth. Pour into an airtight container and freeze for 2 hours or until firm.

Remove from freezer, whip again. Return to freezer until firm. Serve with fruit if desired.

Fresh Guacamole Salsa Dip

It is Holy Week and a four day long weekend. Since it is a lazy day today, Holy Thursday, I decided to make a dip for my cheese flavored corn chips to satisfy my craving.

I recently saw this recipe demonstrated in the food channel and I replicated it.

I usually just make the regular Pico de Gallo dip. Actually,  this is a Pico de Gallo recipe with avocado as an added ingredient. So, if you just want the regular Pico de Gallo dip then just exclude the avocado.

There is no measurement for this recipe. Just adjust to your taste. But I will share the recipe according to my taste. I super like mine with an overload of cilantro though.

***you can put sour cream and grated cheddar cheese on top of the dip


2 mashed avocados
1/2 cup diced tomatoes
3 tablespoons diced onion
3 tablespoons finely chopped cilantro
seeded and finely chopped jalapeno pepper
juice of half a lemon
1 teaspoon salt

Just mix all the ingredients and voila you have a home made dip.

Chocolate Chip Cookie Mango Trifle

http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html  Chocolate Chip Cookie Mango Trifle

Summer just kicked in. Mangoes are in season. Therefore, I am sharing this sorta ice cream sundae desert with mangoes.


This desert is easy as 1, 2, 3.

***you can decorate the top of the trifle with a cherry, shaved chocolates, 
      but what I did is to top it with  crushed almond roca and a waferstick
      to make it look extra special

2 1/4 cups chocolate chip cookies, crumbled

2 cups custard filling, hot

sliced mangoes or any fruit of your choice

Chocolate Chantilly cream

grated chocolate

In a small bowl or glass, spread successive layers of : chocolate chips crumble, custard, sliced mangoes and chocolate Chantilly cream. End with chocolate chip crumble.  You can make several glasses. Refrigerate for an hour.

Before serving, using a pastry bag with a rosette nozzle, decorate with the chocolate Chantilly cream. Sprinkle with shaved chocolate. Serve.

***put chocolate chip cookies inside a zip-lock plastic bag and crush cookies  

      with a rolling pin or use a food processor

     

Custard Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside.

Chocolate Chantilly Cream

2 cups heavy cream

1/2 cup sifted powdered sugar

1/2 teaspoon vanilla extract

1/3 cup sifted cocoa

Whip cream and powdered sugar over a bowl of ice water.  Increase speed to high, whipping until stiff peaks form. Refrigerate.

Fruit Tarts

I love fruit tarts, not only are they visually pleasing but also delish. You can use any fruit of your liking. The more varied the better.

**Fruits tarts should be consumed right away since the fruits will not keep.At most keep in refrigerator until the next day.

Pastry Crust

2 cups all-purpose flour

2/3 cup Crisco shortening

1 tablespoon vinegar

2 tablespoons sugar

3 tablespoons water

Tart molds

Mix vinegar, sugar and water. Set aside. Mix shortening into flour with pastry blender until mixture is pea-size. Add liquid. Form into a ball and cover with plastic wrap. Refrigerate for 15 minutes. Pre-heat oven to 400 degrees Fahrenheit. Roll out dough into 1/4 inch thick. Line each tart mold with pastry. Bake for 20  to 30 minutes. Let cool. Remove from mold slowly as not to break the crust. Set aside.

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the pastry crust to bake and cool.

 Glaze

3/4 cup Apricot/Mango  Jam 

3 tablespoon water

With a spatula, strain jam  into a small sauce pan and cook over low heat until melted. Let cool for 2 minutes. Stir in water. Set aside.

Scoop custard cream onto the pastry crust. Decorate top with your favorite fruit (sliced). And with a pastry brush or teaspoon, cover fruits with the glaze.Refrigerate for an hour. Serve.

Profiteroles

Profiteroles are cream puffs filled with custard or sweetened cream  or ice cream topped with chocolate sauce. You can add sliced fruits with your filling.

My version is as follows...cream puffs filled with custard topped with sweetened whipped cream and drizzled with chocolate sauce.

Choux  Pasty or Cream Puff Pastry

1 cup water

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Pre-heat oven to 400 F.

Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.

In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour.  Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.

Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart.  Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top.  Let cool.

Custard Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the puffs to bake and cool.

Sweetened Whipped Cream

Once the cream puffs are arranged in a dish, whip a cup of cream over bowl of ice water and add 1/4 cup sifted powdered sugar. Set aside.

**If you want a sweeter cream, just add more sugar to taste


Chocolate Sauce

1/2 cup semi-sweet chocolate pieces
1/4 cup cream

Place chocolate and cream in a double boiler. Stir mixture occasionally until smooth and shiny. Remove from heat.


Assembly

Once the cream puffs are cool, remove the top and place a scoop of the custard on the bottom half of each puff. Cover with the cut off top. Arrange the cream puffs in a dish. Cover with the sweetened whipped cream. Drizzle with chocolate sauce.

Crema de Fruta

Another easy recipe because it is a short cut. No bake . Instead of baking the chiffon cake, we will use pound cake or store bought cake slices.


An office mate of mine who resides in Canada asked for this recipe a couple of years ago. I have simplified the recipe to share to  my friends who live overseas. You can use  frozen pound cake which is readily  available in supermarkets or store bought butter or chiffon cakes.

***this can be converted into a  REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream (recipe at the bottom)****

***you can also use the CUSTARD as filling for the cream puff or eclairs, the recipes I have previously shared***

***before you start, drain the canned fruit cocktail or peaches, you can also use sliced fresh fruits like mangoes, strawberries kiwi, etc.

Cream Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.

Gelatin

2 envelopes unflavored gelatin

1/2 cup water

1 1/2 cup syrup from the canned fruit cocktail (drained juice from fruit cocktail and add enough pineapple juice to make 1 1/2 cups)

Disperse the unflavored gelatin in the 1/2 cup water and let sit for 5 minutes, add the syrup and cook in a double boiler or heavy saucepan over LOW heat, stirring continuously until the gelatin has dissolved. Around 10 minutes. Make sure the mixture DOES NOT BOIL so as not to weaken the gelatin. Remove from heat and let cool for 5 minutes. Then place the saucepan over a bowl of ice water, stirring continuously until the gelatin thickens with the consistency of unbeaten egg whites. (Make sure the consistency of the gelatin is that of an unbeaten egg white, otherwise, if it is not thick enough the gelatin will eventually be absorbed by the cake).

Arrange a layer of sliced pound cake in such a way that it will fit the pyrex or glass dish snugly. Spread half of the custard over the sliced cakes.  Add another layer of the sliced cakes. Spread the remaining custard on top.Refrigerate for half an hour to allow the custard to firm up. Then arrange the drained fruit cocktail or fruits artfully on top of the cream filling. Cover with the gelatin. Chill until gelatin is set.

***REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream****

Whip a cup of cream and add 1/4 cup sifted powdered sugar. Pipe on top of the cake.

Crepes

With this basic recipe you can make different variants of crepes.

My favorite is a simple one which I got to taste in Pier 39 Fisherman's Wharf, SF in a quaint crepe store. It only had melted Ghirardelli (since it is located just across the wharf) chocolate chips filling with a dallop of whipped cream on top. I made one and the photo is below.

** sweetened whipped  cream and sliced fresh fruits such as strawberries, kiwis, peaches

**nutella and sliced bananas

**melted chocolate chips

**and many more just let your creative juice flow

*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches

1 1/2 cups sifted all-purpose flour
3 teaspoons sugar
1/2 teaspoon baking powder
4 whole eggs
1 cup fresh milk
1 cup water
1/2 teaspoon vanilla
2 tablespoons melted butter
1/2 cup vegetable oil

Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom
Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.

Makes approximately 14 (7 inch crepes).

**with melted chocolate chips as filling  and a dallop of sweetened whipped cream on top

**nutella and sliced bananas

 

Coconut Cupcakes

A subtle flavor of coconut in a cupcake. A taste of the East.

Best with coffee or tea.

3 cups cake flour, sifted

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups butter, at room temperature

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup coconut milk

8 large egg whites

1 1/4 cup shredded coconut

Pre heat oven to 350 degrees Fahrenheit.

Line 2  standard size (12 cups) muffin/cupcake pans with cupcake paper liners. Set aside.

In a medium bowl, whisk the flour, baking powder and salt, set aside.

In a large bowl, beat butter and 2 cups of sugar until light and fluffy , 4 to 5 minutes, using the paddle of an electric mixer  or just the beaters of a regular mixer. Stop to scrape sides of bowl. Beat in vanilla. With mixer at low speed, add  the flour, baking powder and salt (dry ingredients) in 3 parts, alternating with coconut milk, beginning and ending with the dry ingredients. Beat until well blended.

Transfer the mixture into a big bowl and set aside.

In another bowl, with  whisk at high speed, beat egg whites until thick but not dry. Add the 1/4 cup sugar and beat until stiff and glossy peaks form about 4 minutes.

Gently fold a third of the whipped egg white into the batter until combined. Gently fold in remaining whipped egg whites. Stir in shredded coconut.

Scoop batter into prepared muffin pans.Bake 20 to 25 minutes or until cupacakes are golden brown and cake tester inserted in the middle comes out clean. Cool on wire racks.

Chocolate Crinkles

This is an easy cookie recipe that you can do with your kids, nephews, nieces, their playmates. You don't need an electric mixer.

You can also wrap them in artful packaging and sell or give way on Christmas.

This cookie is crisp on the outside and chewy on the inside.

I used to sell this when i was working in the bank.

I remember Eric, my office mate's son. Every time his mom would mention my name, he remembered the chocolate crinkles his mom used to buy from me. And he said it is the best :-).

2 cups white sugar

1/2 cup vegetable oil

4 squares unsweetened chocolate, melted

2 teaspoons vanilla

4 large eggs

2 cups all- purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar, sifted

**For beginners - melt the chocolate squares over double boiler. Set aside to cool.

With a baking spoon or wire whisk, mix the sugar, oil, melted chocolate, vanilla. Add in eggs one at a time. Stir in the flour, baking powder and salt. Mix until well blended. Cover and refrigerate overnight.

Pre-heat oven to 350 degrees Fahrenheit

Grease cookie sheets.

When dough is kinda firm and easy to handle, scoop a teaspoon of the dough and roll into a ball. Roll into the powdered sugar. Place about 2 inches apart on the greased cookie sheets. Flatten dough. Bake them immediately. Put the rest of the dough back to the refrigerator while waiting for the cookies to bake (if cannot be baked at one time). Bring it out to bake the next batch. 

Bake until the surface of the cookies have cracked, around 10 to 15 minutes. Remove from cookie sheets and transfer to cookie/cake racks to cool.

Leche Flan Cake

This recipe is challenging compared to the other recipes I have already posted, so i have uploaded photos that might help the beginners.  But I think it is worth the try especially  among my friends who live overseas (outside the Philippines).  The chiffon cake is soft and moist with Leche Flan, a very popular desert (almost staple in parties)  in the country where I live, as topping.

I used a round pan because I don't have a square platter to put the cake if I baked it in a 9 x 9 cake pan.

Pre-heat oven to 350 degrees Fahrenheit.

Caramel

1 cup sugar
1/4 cup water

Melt sugar and water slowly over low heat in a teflon pan until it becomes light golden brown in color and develops a characteristic flavor. DO NOT STIR. Just swirl sugar in the pan. Pour into  9 x9 inch pan  around 3 inches high. Set aside.

Custard

1 big can evaporated milk

8 large egg yolks

1 big can condensed milk

 Combine the ingredients in a small mixing bowl and stir. Pour mixture onto the pan by passing through a strainer. Set aside.

Cake

3 1/4 cups cake flour, sifted

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup vegetable oil

6 large egg yolks

3/4 cup water

1 1/4 cups egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

Sift together cake flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center and add the oil, egg yolks and water. Stir with a wire whisk until smooth. Set aside.

Beat egg whites and cream of tartar until wave effect forms,

add the sugar gradually and beat until stiff and shiny.

Add egg yolk mixture into the beaten egg whites using the a spatula.

Spoon the mixture over the custard mixture. DO NOT STIR.

Place the pan in a bigger pan filled with 1/4 inch hot water (baine marie method).

Bake for one hour or until done. (When a pick or cake tester inserted in the middle of the cake comes out clean).

Run a knife around the inside of the pan to loosen the custard the the cake. Let cool.

Invert onto a platter.

Brownies

This recipe I snagged from Martha Stewart. I love it with chopped walnuts.



Pre-heat oven to 350 degrees Fahrenheit.


6 oz. semi-sweet chocolate
1/4 cup dutch cocoa
6 tablespoons unsalted butter

Cook in double boiler until melted. Set aside.

2 eggs
1 cup sugar
2 teaspoons vanilla

Beat until frothy with whisk of mixer.
Add the chocolate mixture and

3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

and mix until well blended.

You can add a cup of chopped walnuts.

Pour into greased and lined with parchment paper 8 x 8 pan. 
Bake for 30 to 35 minutes or until pick or cake tester inserted in the middle of the cake comes out clean. 

 

Vanilla Cupcakes with Buttercream Icing

This is a recipe  that I lifted  from a local foodie magazine and have tried.  It surpassed the recipes that I tried from the USA. The buttercream icing is the standard buttercream icing.

Cupcake

1 cup all-purpose flour, sifted
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs, separated
2 teaspoons vanilla
1 cup fresh milk

Pre-heat oven to 375 degrees Fahrenheit.

Line muffin pans with paper cups.


Combine the 2 flours, baking powder and salt. Set aside.
With a wire whisk attachment of mixer, beat butter and sugar until fluffy. Add egg yolks one at a time, pour in the vanilla. At low speed, alternately add the flour mixture with the milk (beginning and ending withe the flour mixture).
In another bowl, beat egg whites until stiff and shiny. Gently fold into the batter. Scoop into muffin pans and bake for 20 to 30 minutes or until center of cupcake springs back when touched.  Makes 30 cupcakes.
Frost with buttercream icing.


Buttercream Icing

1/2 cup Crisco shortening

1/2 cup butter

1 teaspoon vanilla

4 cups powdered sugar, sifted

2 tablespoon milk

Cream butter and shortening with electric mixer. Gradually add n the powdered sugar, a cup at a time, occasionally scraping sides of bowl.  Pour in the milk and vanilla, beat until light and fluffy.

Pipe icing on top of each cupcake with a rosette tip. (You can add the choice of your food coloring to the icing.)

Chocolate Cupcakes

Since cupcakes are a craze nowadays, the first recipe i will share is the chocolate cupcake. A very easy and simple recipe especially for the beginners. This is a favorite of the young and old.  It can be served in parties, just sprinkle candy sprinkles on top of the frosting.

Cupcake

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups Hershey's cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong coffee (2 teaspoons instant coffee plus 1 cup boiling water)

1 cup buttermilk (1 tablespoon vinegar plus mil to equal to 1 cup)

1/2 cup vegetable oil

1 teaspoon vanilla

Pre-heat oven to 350 degrees fahrenheit.

Line muffin pans with paper cup linings.

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.  Add eggs, coffee, buttermilk, oil and vanilla.  Beat at medium speed until well blended. (Batter will be thin). Pout batter in paper-lined muffin pans 3/4 full.  Bake at 350 fahrenheit for 15 to 20 minutes or when a cake tester or toothpick comes out clean after poking the center of a muffin.  Cool on wire rack. Set aside.

Chocolate Frosting

1/2 cup butter, softened

2/3 cups Hershey's cocoa ( measure before you sift)

3 cups powdered sugar (sift before you measure) 

1/3 cup milk

1 teaspoon vanilla.

Beat softened butter and cocoa in a mixing bowl, with hand mixer at medium speed,  until blended. Add powdered sugar alternately with milk (begin and end with powdered sugar). Add vanilla. Continue beating until of spreading consistency.

* if mixture is thick, add milk 

Get a rosette tip and pipe swirls on top of the cupcake...

 Or add candy sprinkles on top of the frosting... 

Cream Puff with Ice Cream

This is best served during the summer season, but of course any time of the year will do too.

Cream Puff Pastry:

1 cup water

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Pre-heat oven to 400 F.

Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.

In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour.  Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.

Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart.  Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top.  Let cool.

Once cool, remove the top and place a scoop of your favorite flavor of ice on the bottom half of each puff.

Cover with the cut off top. Drizzle with chocolate sauce or dust with powdered sugar.

Suggestion:  You can also add your favorite fruit inside. For example if you decide to have strawberry flavored ice cream, you can add slices of  fresh strawberries inside the puff.

Chocolate Sauce:

1 1/2 cups dark chocolate morsels

1/2 cup cream

Place the ingredients in a double boiler and cook until melted. Pour or drizzle on top of each puff.

You can garnish with chopped nuts, or mini marshmallows or candy sprinkles.