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.

Chocolate Mousse

This is a super easy desert that needs no baking. The secret is to use the best chocolate. I use Ghirardelli.  It is laced with rum but if it will be served to non-adults too,  I suggest you skip the rum.

6 ounces bittersweet or dark chocolate

1/2 cup fresh milk

2 tablespoons rum (OPTIONAL)

2 large fresh eggs

2 tablespoons

1 cup heavy cream, whipped

4 tablespoon white sugar

Break the chocolate into pieces. Combine with milk in a heavy saucepan over medium heat until smooth, about 3 minutes. Remove from heat and add the egg yolks and rum. Whisk until smooth. Set aside.

In another small bowl, beat the egg whites until stiff, add the 2 tablespoons of sugar and beat until it holds a peak. Set aside.

In another bowl, whip the heavy cream with the remaining sugar until it holds a peak.  Reserve half for topping.

Whisk in the chocolate mixture into the egg white gently but thoroughly. Then fold in half of  thewhipped cream. into the mixture until well blended. Turn into demitasse cups or glasses. 

With the remaining whipped cream, get a rose tip and pipe a rosette on top to garnish. Refrigerate for around 4 hours or overnight or until set.

Food for the Gods

Another easy recipe that can be wrapped individually in colored cellophane and given as gifts during the Christmas season.

Several years ago when I was in New Jersey, I taught this recipe to one of my BFFs and her daughter. They have been baking it since.

1 cup butter

1/2 cup white sugar

3/4 cup brown sugar

2 eggs

2 tablespoons honey (to make the bars chewy)

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chopped walnuts

1 cup (8 oz. chopped pitted dates)

Pre heat oven to 350 F.

Line a 9 x 13 rectangular pan with aluminum foil. Set aside.

Sift together the flour, baking soda and salt. Set aside.

Cream the butter, add the white sugar and  brown sugar.  Add the eggs and beat well after each addition. Add honey.

Mix the dates into the dry ingredients. Add into the batter with the walnuts.  Continue beating until well blended.

Spread evenly on the pan.. Bake for 30 to 40 minutes or until pick inserted in the center comes out clean.

Let cool.  Cut into squares or rectangles (24 or 36 pieces). 

(Cover each piece with aluminum foil before wrapping it in cellophane)

Hi..

                                   

It has been my dream to publish a recipe book but since it is the age of technology where  recipes are readily available with just a click of the mouse, I have decided to go with the flow and create a recipe blog.

Since I only have training from local chefs (who have had formal schooling from chefs abroad) it made me realize that  the recipe book may not sell so I totally obliterated  the idea from my bucket list.    

One morning as i was reading a chapter in the book of Joel Osteen, an idea suddenly struck me. Why not have a blog about my recipes and be able to pursue my dream.

( Actually, Ann, a good friend has already  suggested the idea to me but since I am technologically challenged, I just shrugged it off. ) Then  I said  this is a SIGN for me to pursue the blog and conquer my challenge  SO HERE  I AM.

This morning the urge to have a recipe book published was rekindled but this time through this blog.

My interest and passion for baking was started and was greatly influenced by my paternal grandma, Lola Palo. I remember when we used to go up to her house in Baguio with my cousin Alfie during  the summer and we would make mini sandwiches cut into different shapes like stars, triangles, clover, heart just like those served as hor d oeuvres in cocktail parties.

                                                                                     

Then she taught me how to make the lemon ice box cake... ....the first cake I ever made...and from then on my interest and passion  for baking was born.

The objective of this blog is to share tasted and tested recipes that I have collected.

Through the years, I have experimented with recipes through trial and error to find the best recipe,  for example,  choosing the best butter cake recipe from all the butter cake recipes I have baked. Also, doing some changes with the recipe...some I have discovered by making mistakes which eventually turned out better than the original recipe...a few, I totally invented.

Now the blog has come to fruition, I hope you, the reader, will enjoy

this blog I have created.