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Chocolate Crinkle Cookies
Mar20

Chocolate Crinkle Cookies

These are called chocolate crinkle cookies because as these chocolate cookies bake, they puff up and crackle. This is a delectable chocolate cookie that’s crunchy on the outside but soft and chewy on the inside. I love this cookie! You can serve this during Christmas and Thanksgiving; you can also give them as a gift.     Servings: 3 dozen Preparation Time: 15 mins Cooking Time: 10 mins   Ingredients 1 cup unsweetened cocoa powder 1/2 cup powdered sugar (for dusting) 3 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, at room temperature 4 eggs, at room temp 2 cups white sugar 2 cups all-purpose flour 2 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon espresso powder (optional)   Cooking Procedure In a stand mixer, combine the cocoa powder, white sugar and butter. Mix for a few minutes. Add the eggs and vanilla extract and give it another mix. Sift together the flour and baking powder and salt set aside and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours or overnight. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough; I used about 1 tbsp. of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets. Bake for 10 minutes until the tops are cracked. Cool slightly on the baking sheets, then transfer to wire racks to cool completely   Substitute 1/4 teaspoon peppermint oil for the vanilla, for a peppermint twist.  You can add espresso powder with the vanilla to achieve a mocha flavor. Enjoy your chewy, gooey cookie!...

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Puto Recipe (Steamed Rice Cake)
Feb25

Puto Recipe (Steamed Rice Cake)

Puto is an all-time merienda in the Philippine cuisine derived from the Southern Indian dish Puttu. It is eaten as is or with butter or as an accompaniment to Dinuguan. Puto is a classic steamed Filipino rice-cake shaped like an American muffin and it’s so fluppy! Puto is traditionally white, but you can add food color to make it pink, violet, green and yellow. There are many regional variations of puto. Some puto has cheese on top or salted egg (itlog na maalat). There are also what we call puto bumbong (most popular during Christmas season, a purple rice cake cooked inside bamboo tubes called “bumbong”, served or spread with butter or margarine, shredded coconut and sugar), puto maya (steamed glutinous or sticky rice and coconut milk) and puto seko (you can buy this in grocery, it’s like a Filipino candy). Here’s how to make a classic puto:     Servings: 3 dozen Preparation Time: 20 mins Cooking Time: 30 mins   Ingredients 4 cups all-purpose flour 2 1/2 cups water 2 cups sugar 1/2 cup butter, melted 2 1/2 tbsp baking powder 1 cup evaporated milk Cheese-cut into small pieces 1 egg   Cooking Procedure Combine all dry ingredients (flour, sugar, and baking powder) in a mixing bowl. Mix well Add butter, evaporated milk, egg, water and mix all ingredients thoroughly. Grease the puto molds; pour mixture in molds or small cupcake pans. Prepare the steamer. Pour the water in the steamer. Put the molds in the steamer and steam for 20 minutes. Put cheese on top of the mixture. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 10 minutes. Remove the puto from the molds. Cool on a wire rack and serve warm or at room temperature.   Enjoy your merienda with Dinuguan! A delicious afternoon delight!...

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Cassava Cake Recipe
Feb17

Cassava Cake Recipe

Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy (that’s what I like) or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden. I love how the delicious taste of the grated cassava (kamoteng kahoy) blends with coconut milk, egg, butter and milk mixture.     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 1 hr   Ingredients Cassava Cake 2 kg. grated cassava root 1 stick or 1/2 cup Butter, melted 3 Eggs, beaten 1 can Coconut Cream 2 cups Sugar 1/2 cup grated Cheese (optional) 1 can Coconut Milk 1 cup Whole Milk 1 teaspoon Vanilla Extract 1/2 teaspoon Salt Toppings 1 can Condensed Milk 1/3 cup Coconut Cream 3 Egg yolks 1/2 cup grated Cheese   Cooking Procedure Prepare a baking pan and grease with butter. Set aside. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency. Pour cassava mix in a greased baking tray Bake for 40-45 minutes at 375 degrees F. While baking in a sauce pan combine topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 20 more minutes or until top turns golden brown. Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.   Share and enjoy!...

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Buko Pandan Salad Recipe
Feb09

Buko Pandan Salad Recipe

Buko Pandan Salad is one of the popular Filipino desserts known for its sumptuous taste and aroma. It is made up of buko/macapuno (young coconut strings) and pandan (green fragrant tropical plant) gelatin in a heavy delicious cream. People sometimes mistaken this dessert for Buko Salad but Buko Salad is composed of other fruits and its main difference with Buko Pandan Salad is the green gelatin and pandan aroma. This dessert is made up of shredded buko (Young Coconut Meat) and you have to be aware that it is totally different from shredded niyog (Matured Coconut Meat). Buko Pandan should be served chilled that way; it is very refreshing and delicious and it will surely make every mouth waters especially during summer season. I remember, my mom used to put pandan leaves whenever she cooks our rice, she said that it adds aroma to the cooked rice. We have pandan planted in our lawn together with aloe vera, oregano, ginger and other medicinal plants since pandan is also used as a repellant. Pandan itself couldn’t be found anywhere, nonetheless pandan flavourings are available in the groceries. Buko pandan is very easy to prepare and it requires few ingredients. I believe my mother makes the best buko pandan salad because instead of water, my mother uses the coconut juice when cooking the gulaman together with real pandan leaves that can be found in our lawn, and that’s the secret to a mouth-watering and refreshing buko salad! Here’s how to make your very own refreshing buko pandan salad:     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 50 mins   Ingredients For the Gelatin (gulaman) 4 cups young coconut juice 4-5 drops Pandan Extract or 6-8 pieces pandan leaves 1 1/2 cup sugar 4 sticks agar agar (white or green) Note: You can also use gelatin powder and follow the instruction at the back of its packaging. For Buko Pandan 4 cups young coconut, shredded gelatin (gulaman) 3 to 5 drops Pandan Extract 2 cans table cream 2 cans sweetened condensed milk 24 oz Nata de Coco (cream of coconut) 24 oz Kaong   Cooking Procedure: For the Gelatin (gulaman) In a saucepan, soak agar agar in coconut juice for about 30 to 40 minutes. Stir regularly and bring to boil over medium heat until the agar-agar melts. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract or pandan leaves and stir to combine. Remove from heat. Pour into a flat dish or a molding pan and allow cooling until agar agar...

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Banana French Toast Recipe
Feb02

Banana French Toast Recipe

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously. To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.     People to feed: Family 6 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 4 ounces (1 stick unsalted butter) 1/2 cup (packed) dark brown sugar 2 tablespoons water 4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast: 3 large whole eggs 3 large egg yolks 1/2 cup whole milk 1/4 cup whipping cream 1 teaspoon vanilla extract 6 slices (3/4-inch thick) brioche or challah bread 3 tablespoons (about) unsalted butter Whipped cream (optional)   Cooking Procedure Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast. Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired. Banana sauce ingredients We chose a pan with a lid then melted the butter over medium heat. Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce. Now, just to smooth things out even more, we added a couple tablespoons of water. Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.   Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will...

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Buko Pie Recipe (Young Coconut Custard Pie)
Jan30

Buko Pie Recipe (Young Coconut Custard Pie)

Buko pie is a traditional Filipino pastry style, baked young-coconut-filled pie. It is almost like a coconut cream pie, only it is made with young coconuts (malauhog) and has either cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with slimy coconut meat texture. Buko pie is one of the famous delicacy available in the Philippines, but pie-makers are able to export buko pie nowadays. This pastry is popular in Laguna, Batangas and Tagaytay and is the all-time favourite “pasalubong” of tourists. “Pasalubong” by the way, is a present for a family member or friend bought by a traveller returning from a trip. Other pasalubongs that you can buy from these places are yema, macapuno, ube, pineapple and many more. Buko pie is traditionally plain; nowadays flavorings such as pandan, vanilla, or almond essences are used. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut because of its thickness and stickiness. You can try to cook this by yourself and add flavorings or make your own variation. But for the first timers, here’s a simple way to cook this popular Filipino pastry:     People to feed: Family 4-5 Preparation Time: 20 mins Cooking Time: 1 hour   Ingredients For the crust, makes one 8-inch double pie crust: All-purpose flour : 3 cups Salt : 1 teaspoon Chilled unsalted butter : 3/4 cup (1-1/2 sticks), cut into small pieces Large eggs : 2 pieces, beaten Ice water For the filling: Young coconut juice : 1 cup Cornstarch : 1/3 cup Heavy cream : 1 cup Sugar : 1-1/2 cups Young coconut : 4 1-pound packages of frozen shredded unsweetened, thawed, and drained or 4 cups shredded young coconut Egg yolk : 1 large Milk : 1 tablespoon   Cooking Procedure Heat up the oven at 375°F. Prepare an 8-inch pie plate. In a large bowl, over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely. In a small bowl, mix the flour, salt and sugar. Add the butter and shortening and mix thoroughly. Add enough water to create dough. Divide the dough into two portions; make sure one is bigger than the other. Get the larger dough, roll out each disk of...

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