Cassava Cake

When I was still in the Philippines, I can eat Cassava Cake anytime I want because Mama buys it from the market almost every day to sell it for her sari-sari store but it is just not my favorite. But when my friend made it last Saturday, it was so yummy especially the bottom part where it is browner.


Ingredients:

2 lbs grated cassava
1 14 ounce can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 12 ounce can evaporated milk
1 14 ounce can coconut milk (Reserve 1/3 cup for Topping)
1 13 ounce can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut

Toppings:

3 Eggyolk

How To:

Preheat oven to 325°F. In large mixing bowl combine cake ingredients and mix well. Pour equally into two large greased rectangular pans and bake until top is no longer liquid (approximately 30 minutes)

Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely and slice to your desired size.

Stuffed Strawberries

Ingredients:

8oz package of cream cheese (room temperature)
1/2 cup of powdered sugar
1/4 tsp of vanilla extract

Demonstration:

Buko

I bought fruit salad ingredients in asian market like my favorite nata de coco, nestle cream, condense milk, and buko inside a jar... I also bought 6 cans of buko juice to clean up my kidney toink and all of those stuff I mention is made from the Philippines... And this morning, I was thinking of making it but I was so busy and thought I better just make something else instead of fruit salad. I get the buko in a jar out from the fridge, wash it with water for it was too sweet and since I am going to use a condense milk I thought of washing it off to eliminate too much sweetness on buko. After that I put it in a bowl and mix it with condense milk and buko juice kumbaga "lamaw" is what I was trying to make... To add some color, I added some raisins and cheese... and put some of the serving in a goblet. And that's it!

Chocolate-Glazed Hazelnut Mousse Cake

What can you say of this recipe I found at Yahoo Recipe.com. Oh my gosh so deliciousa huh? Looking at it makes me feel so eager to get some of it right now. Yes I want to have a bite right now lol. I am so sure this Chocolate-Glazed Hazelnut Mousse Cake is really good. I love chocolate cakes especially the one my sister brought me one time when she had her OJT in one of the best pastry company somewhere in Makati.

Ingredients:

2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1 teaspoon unflavored gelatin
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella
1/2 cup mascarpone
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
5 tablespoons heavy cream
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

How To:

1. For shortbread base: Put oven rack in middle position and preheat oven to 350 degrees F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.

2. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.

3. Make mousse while shortbread cools: Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.

4. Make ganache and glaze cake: Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.

5. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
Yield: 6 servings

S'more Brownies

Ok ok, I know you've got tired of my "Daing" post here! And I know I had been craving for it so much lately, actually until last night. And now I felt like I need something else. I can't imagine how much "D" I've eat for this past few weeks or maybe a month now di ako sure. Anyway I am craving for something new and this is what I want for today. Who will buy this for me if I can't drive? Hum no choice but wait for hubby to come home huhuhu. Ok here's the recipe I got from Food Network this morning.

Ingredients:

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions:

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Chocolate Pie

This is one of the food you can find on the table yesterday at Mama Nelda's house. Wow she really bake so good. I think this is my favorite among all the foods on the table. She also baked pineapple pie that I haven't tasted yet because I was so full already. But I will try it later since she gave us different bring house hehehe

Fannie May Candies for Christmas

Now that Thanksgiving is almost about to end, I am sure people will start shopping tomorrow or the next few days for Christmas which just 32 days from now. Wow I can’t believe time passed by so fast. I felt like it was just yesterday when I arrived here in USA. Anyway back to Christmas, most people would probably start putting up Christmas tree real soon In fact, I saw some places around Texas that have Christmas tree and lights when we were on the road going to Mama Nelda’s house. But the most important thing that I am exciting the most is shopping for toys, clothes, shoes, Christmas chocolate gift, and more stuff for Christmas presents for my family and friends.

Coconut-Cranberry Macaroon

Look at that Macaroons... hummm looks so yummy. I miss my sister Irish when I saw this Macaroons because she is really good on baking and cooking. And Macaroons is one of favorite pastries. But I want to try this one because it's so different from the Macaroons I love in the Philippines. This one have cranberries and orange zest.

Below is the recipe I got from Food Network

Ingredients:

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Directions:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.

Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

Store macaroons in a tightly sealed container for up to a week.

One of My Favorite Cookie

Try this no bake cookies. It is so fast and easy to make. Wonder why I like it?

Ingredients:

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Cooking Instructions:

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.

Add quick cooking oats, peanut butter, and vanilla; mix well.

Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Brownie Bottom Pie

Brownie Bottom Pie is one of my favorite dessert so I took picture of this while we were eating in our fave restaurant. I also search recipes online.

4 ounces baker semisweet baking chocolate
1/4 cup margarine or butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla (I use Mexican vanilla)
1/2 cup flour
1/2 cup chopped nuts
2 1/2 cups cold milk
2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
Cool Whip or whipped cream

Not the one? See other Brownie Bottom Pie Recipes
< 60 mins Pies
Heat oven to 350 (325 for glass pie plate).
Grease bottom and sides of 9 inch pie plate.
Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
Stir until chocolate is melted.
Stir in sugar, eggs, and vanilla.
Mix in flour, then nuts.
Spread in pan.
Bake 25 to 30 minutes.
Cool.
Pour milk into a large bowl.
Add pudding mixes.
Beat well with wire whisk.
Let stand 2 minutes.
Spread over brownie pie.
Top with Cool Whip or whipped cream.
Garnish with grated Bakers chocolate.
Refrigerate until ready to serve.

Juicy JELL-O

1 cup boiling water
1 package (4serving size) JELL-O Brand Strawberry Flavor Sugar Low Calorie Free
Gelatin
1 cup cold orange juice


STIR boiling water into gelatin in meduim bowl at least 2minutes until completely
dissolved. Stir in orange juice.


REFRIGERATE 4 hours or until firm.

Makes 4(1/2-cup)servings

Prep: 5 minutes

Avocado Buttermilk Sherbet

Ingredients

2 Avacados
2 c Buttermilk
1/2 c Sugar
1/4 c Honey
1/4 c Light corn syrup
1/4 c Lemon juice



Instructions

Puree avacados in blender or food processor.

Combine buttermilk, sugar, honey, corn syrup and lemon
juice. Beat well and blend with avacados. Refrigerate
until mixture is thoroughly chilled, then freeze
according to ice cream maker manufacturer's directions.

Makes 1 quart.

Lime Pie Ice Cream

Ingredients

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract (optional)
1 (3 ounce) package lime flavored gelatin mix
6 whole graham crackers


Directions

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.


Courtesy of AllRecipe.Com

Chocolate Banana Parfaits

Ingredients

2 cups cold fat free milk
1 package (4-serving size) JELL-O Chocolate Flavor
2 medium bananas, sliced
1/2 cup thawed Cool Whip Lite Whipped Topping
1 tbs. chopped walnuts



Directions

1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute.
2. Spoon 1/2 of the pudding evenly into 4desset glasses. Layer with banana slices,
whipping topping and remaining pudding.
3. Refrigerate until ready to serve. Garnish each serving with additional banana
slices, whipped topping and walnuts, if desired.

Makes 4 servings

Cheese Flan

Try nyo


Ingredients

5 eggs
two 8 oz cheese
1 can condensed milk
1 tsp vanilla extract
1/2 cup karo syrup
1 bottle of langka or macapuno sticks



Instructions

1) Beat the first four ingredients and pour in a baking pan lined with karo syrup
2) Add macapuno sticks or langka
3) Bake for 45 minutes at 350 degrees, 5 more minutes if necessary. (Check if done by poking a toothpick into the flan. If it comes out clean, it is cooked.)
4) Cool and place in a plate upside down (looks like an upside-down cake)

Apple Yogurt Slush

Ingredients

1/4 tsp. nutmeg
1/2 tsp. cinnamon powder
1 tbsp. fresh lemon juice
1/2 cup white sugar
1 200 g. pack NESTLÉ Yogurt
4 cups chopped apples
1/3 cup water

Apple-Yogurt Mixture:
1/2 cup butter

Crumble:
1/4 cup grated cheddar cheese
1 1/2 tbsp. brown sugar
1 1/2 tbsp. all purpose flour
1/4 cup butter
1/4 cup white sugar



Instructions

1. Combine first 6 ingredients in a medium bowl.
2. Blend apples with water.
3. Add in the rest of the ingredients. Blend about 1 minute then set aside.
4. Combine all ingredients for crumble and mix until coarse.
5. Pour into blender 1 part or 1 cup of apple- yogurt mixture and 1 cup of crushed ice.
6. Process until smooth.
7. Top with half teaspoon crumble.

Buco Pie Special

Ingredients

Crust
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling
4 cups coconut meat
1 cup coconut water
1 300 ml. can MILKMAID Sweetened Condensed Milk
2/3 cup cornstarch


Instructions

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.

2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serving.

Best Cookie Recipe

Ingredients

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal (blended)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla


Instructions

Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla;
mix together with flour, oatmeal, salt, baking powder, and
soda. Add chocolate chips, Hershey bar and nuts. Roll
into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Filipino Style Spaghetti

Estimated & preparation & cooking time: 40 minutes.


Spaghetti Ingredients:

1 kg. spaghetti noodles

1/2 kg. ground beef

1/2 kg. ground pork

1/4 kg. hotdogs, diagonally sliced

1 kg. tomato sauce

3 pieces laurel leaves (bay leaves)

1/4 cup brown or white sugar

2 green bell peppers, diced

2 onions, chopped

1 head garlic, minced

3 tablespoons of cooking oil

1 cup of water

Salt and pepper to taste

1/2 cup grated cheese

Spaghetti Cooking Instructions:

Cook spaghetti noodles according to package instructions.

In a sauce pan or wok, sauté garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

Serve with the cooked spaghetti noodles and grated cheese on top.

Filipino Leche Flan

Preparation time: 30 minutes

Estimated cooking time: 1 hour



Leche Flan Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar

3/4 cup water

Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

Cover moulds individually with aluminum foil.

Steam for about 20 minutes OR

Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.