I been too pre-occupied lately. I still have one pending baking entry in my list. And my baking buddy,  Princess and I made some almond cupcakes that topped with caramel frosting. The caramel was actually a shortcut because it is made from melted caramel candies. You will never believe me. This is where we got the inspiration for our buttercream salted caramel frosting. This blog has recipes for desserts with photos that you can eat before your eyes. The recipe was decadent chocolate cupcakes but a lighter almond flavor. We ended up getting indulged in both because the opposing flavors the sweet almond hint and the salty caramel complemented pretty well. The “skills” part is still a work in progress. Favorite hot munch them for dessert.

INGREDIENTS:

For Almond Cupcakes

1 ½ cups all-purpose flour

2 tsps. baking powder

1 cup regular white sugar

½ cup margarine, softened

½ tsp. vanilla extract

1 tsp. almond extract

¾ cup whole milk

2 eggs

For Salted Caramel Frosting

20 pcs. caramel candies

¼ cup heavy cream

1 cup unsalted butter

1½ tsps. rock salt, divided

4 cups confectioners’ sugar, divided

PROCEDURE:

Preheat oven to 350°F (175°C). Line standard-sized cupcake pan with cupcake papers. Set aside.

In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.

In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.

Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.

Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.

Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.

Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.

Add the remaining confectioners’ sugar and beat until well blended.

Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea.

This is the very popular salad in the Philippines.Meat of young coconut fruit Filipino`s favorite. Coconut tree is symbol of “The tree of life"
Coconut tree, which can grow up to nearly 100 ft tall, It thrives on sandy soil and in tropical climates. The coconut fruit is a fruit but rather considered a drupe, with the hard shell covered by fibrous outer layer. Examples of the drupes are olives,peaches,mangoes,almonds. Philippines, is near in Indonesia and India, That we have are the largest planters and producers of coconut in the world.The trunk of the coconut makes a hard and durable that is utilized as construction material for buildings, furnitures and house. The midribs and leafstalk are where the pulps and abaca are extracted, Eventually are used in the production of handicrafts and paper. The leaves with the stems, they also be manufactured to brooms,basket,mats and other home decorations. The root of the tree use as dye, mouthwash and alternative medicine for dysentery.

The soft meat is usually mixed in salads and beverages (e.g. Halo-halo,buko shake or Filipino dessert). The meat of old coconut fruit is where the coco flour and desiccated coconut is derived.

Coconut milk, is an important element of the curry food in the Philippines and other Asian countries. The dried meat has highly digestible fat content and processed into oil could be the healthiest option for cooking (like using a coocking oil, butter or margarine).

 The virgin coconut oil is notable for its anti-fungal, anti-microbial and anti-viral properties.This can also be processed into coconut vinegar or wine.

The coconut contains coir and fibers that are very suitable as materials for industrial and cleaning purposes like doormats, brushes, ropes, fishing nets, air purifier,  air conditioners, and many more.

The coconut shell is the activated carbon which is useful in the production of charcoal.

The Buko Pandan Salad (Young Coconut and Pandan Jelly) is composed of young coconut milk, nata de coco, agar-agar jelly, pandan essence, cream and milk. This is usually served in every Filipino occasions.


INGREDIENTS:

2 cups shredded buko (young coconut meat)
1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
1 cup nata de coco (coconut gel)
300 mL (10 oz.) condensed milk
250 mL (8.5 oz.) all-purpose cream
1 tsp. pandan extract
3 tbsps. muscovado or brown sugar
3 cups water
2 strands pandan leaves




PROCEDURE:

Put some water in a saucepan. Soak the flaked for 45 minutes.
Make a tie and knot in the middle of pandan leaves and add into the mixture. Set the heat to high and boil.
Add some sugar and stir. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Cook for 5 to 10 minutes while stirring.
Release the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Take out the hardened jelly from the molder and slice it into small cubes.
Get a large mixing bowl, combine the shredded coconut and nata de coco.
Pour in the condensed milk, all-purpose cream and pandan extract. Mix until blended.
add the sliced jelly. Stir to combine all the ingredients. Be careful not to break the jelly into pieces.
Place the buko pandan salad in the fridge to chill for 3 hours. Serve cold for meal dessert.

That egg whites prevent the leche flan from turning creamy. and still creamy, the outcome has a lot to do with this preparation. I will do it slow and low "1-hr baking in a water bath on low temp of 295 deg F". Many think using the strainer is the best way to make it smooth. I made use of the pulse setting of a blender "short bursts" to make a mixture with minimal waste. You know how hard it is to push the eggwhite through the mesh. How hard it is to clean it up. This recipe tastes so good in my opinion (I got the recipe from Milkmaid label.I was still in College), does not make me crazy trying to figure out what to do with the egg whites. More importantly, egg white is having a protein, and egg yolk is mostly cholesterol. I really do not want to waste protein and make the egg flan cholesterol-laden. I have very rich tasting leche flan this way (Friends who have tasted this can attest to that. Get together and they see a leche flan on the table, (Masayang masaya ako dahil gumawa ka ng leche flan. Buti gumawa ka!" my friend said. We have tasted the yolk only flan, it is just rich, like the cake. I have been making this for 12yrs (Moderate heat for 30 minutes covered with foil, baked in water bath for 1 hr or so at 295 F).






INGRIDIENTS:

1 tsp vanilla (alternative: few drops of McCormick lemon extract essence)
(optional: 1 8-oz cream cheese + 1 additional egg for cheesecake-like flan)
1/2 cup white sugar
4 whole eggs
1 can condensed milk (14-oz)
1 can evaporated milk (15-oz)


PROCEDURE:

NOTE: I prefer to use the oven, using water bath method.

1. Caramelize the sugar in an 8-inch round aluminum pan over low heat . Swirl the pan around stir with a spoon once it starts to melt. Easily scorch and will be bitter if that happens, keep an eye on that (takes about 20-30 mins and it start melting. I prefer a bit of bitterness like that of drinks.
You may want to try caramelizing sugar in the microwave. Place 1 cup of sugar in microwave-safe cup and add enough water (about 2-3 tbsp) to wet all of the sugar.  Microwave for about 4-5 minutes,  on the 4th minutes wait until it turns into amber-colored liquid per your preference (if you want it lighter, stop earlier). Grab with gloves on and then pour into the pan that you are going to cook your flan in. Small custard cups or 8-in round baking pan. Quickly tilt to coat before it hardens.

Combine and reserved pineapple juice,the chicken, and garlic in a small baking dish. Cover and refrigerate for 2 hours.Preheat the oven to 400 degrees F (200 degrees C).Remove the chicken from the pineapple. Saute the chicken and garlic in a hot pan, so that the chicken browns just slightly.Roll out the pizza dough on a 16-17 inch pizza pan. Bake dough for 8 minutes, and then remove from the oven. Brush dough with a thin layer of  the teriyaki sauce, then a layer of the onion. Top with the Cheddar cheese. Then top with the chicken, reserved pineapple chunks, and the feta cheese. Bake for an additional 20 minutes, until the cheese is bubbly and slightly browned.



INGRIDIENTS:

1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese
1 cup teriyaki sauce
1 small sweet onions, thinly sliced

Preheat the oven to 350 degrees F (175 degrees C). Bring a medium size pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 10 to 15 minutes. Drain and rinse with a cold water.
Melt the butter in a medium saucepan over the low heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and the  salt, and simmer until slightly bubbly. Mix in the broth and milk, and boil, stirring constantly, for 2 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and ground black pepper. Remove from the heat, and set aside. Spread 1/3 of sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange it to 1/3 of the noodles over the chicken, and layer with the 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange the remaining noodles over cheese, spread remaining sauce evenly over the noodles. Sprinkle with the parsley and 1/4 cup Parmesan cheese.
Bake 40 to 50 minutes in the preheated oven.


INGRIDIENTS:

1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
9 lasagna noodles
1 clove garlic, minced
1/2 cup all-purpose flour
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

1/2 teaspoon ground black pepper
2 cups ricotta cheese

1/2 cup butter
1 onion, chopped

Add the milk to dry the pudding mix in a large sized bowl. Then beat with the wire whisk for 3 minutes until blended. Stir in 1 cup of the whipped topping. Cut cake horizontally into four layers then brush each with juice. Place the bottom layer on serving plate and the top with 3/4 cup of the mixed berries, Half of the pudding mixture. Do the same way for the middle layer. Cover the top of the cake with the cool whip and all remaining berries. Cover with foil or saran wrap. Be sure to refrigerate 5 hours or 24hours.

INGRIDIENTS:

1/4 cup orange juice

3/4 Cup cold milk

1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg (10.75 oz.) frozen pound cake

1 1/2 cups thawed Cool Whip topping, divided

Beat the whipping cream in chilled large bowl with your electric mixer on high speed. Fold in the liqueur and the chocolate syrup. Spoon it  into 3 paper lined foil for the cupcake liners. Cover and freeze atleast 5 hours But no longer than for 2 days or above. Place it in your refrigerator for 30 minutes before you serve. And sprinkle it with some cocoa.

INGRIDIENTS:

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

1/2 cup whipping (heavy) cream

And don`t forget the Cocoa,

Heat the oven to 350 degrees F (175 degrees C). Flour two 9 inch, round, cake pans. Cover the bottoms with waxed paper.
Large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, 1 tablespoon vanilla. Pour batter into prepared pans.Bake for 40 minutes. Wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove to racks to cool it.Drain cherries, reserving 1/2 cup juice. Combine juice, cherries, 1 cup sugar,cornstarch in a 2 quart saucepan. Cook over low heat until thickened. Stir in 1 teaspoon vanilla.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form. Split each cake layer horizontally in half. Tear one split layer into crumbs. Reserve 1 1/2 cups Frosting for decorating cake. Gently brush crumbs off top and side of each cake layer with pasty brush. Assemble, place one cake layer on cake plate. 1 cup frosting; top with 3/4 cup cherry topping. Top with the second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer. Pat reserved crumbs into frosting on side of cake. Spoon reserved frosting into bag fitted with decoration. Pipe the top and bottom edges of cake. Spoon cherry topping onto top of cake.



INGRIDIENTS:

3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

Heat the oven to 350°F (325°F for dark). Lightly spray the bottoms only of one 8-inch round and one 8-inch square pan. Get a large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed by 30 seconds. Beat on medium speed 3 minutes, scraping the bowl . Divide batter evenly between pans. Bake 25 to 31 minutes (27 to 35 minutes for a dark or nonstick pans). Until toothpick inserted in center comes out clean. Cool 15 minutes, and remove from pans. Cool completely, about 1 1/2 hours. Cut off round cake in half. Put square cake on tray with one point toward from you. Place the cut side of each half. One of the top sides of square cake to make a heart as shown in diagram. Tint and frosting with food color. Frost the cake with frosting. High the Altitude (3500-6500 ft). High Altitude directions on cake mix box for 8-inch pans.


INGRIDIENT:

1 box white cake mix
1 container Whipped fluffy white frosting
Red food color
Water, vegetable oil and egg whites called for on cake mix box

Mix the rice flour, 1/2 cup of sugar, add the water together in a bowl in a soft dough. Stir 1/2  of cup sugar and sesame seeds together in a small bowl. Toss coconut with the salt together in a separate bowl. Put it to large pot of water to a boil. Take a portion of the soft dough and roll it into a ball by using your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. When the cake is done it will floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. The cakes with coconut and serve warm.



INGRIDIENTS:

2 tablespoons sesame seeds
4 ounces grated coconut
1/2 cup white sugar

1 teaspoon salt
1 cup glutinous rice flour (malagkit)
1/2 cup white sugar
1/2 cup water

First get a large bowl, thoroughly mix kiwis, Golden apples, raspberries, strawberries, white sugar, brown sugar and fruit. Cover it in the refrigerator at least 20 minutes.Heat the oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges after you cut it arrange it in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray with your cooking spray. Bake in the preheated oven 9 to 10 minutes. Repeat with any tortilla wedges. Cool approximately 20-30 minutes. Serve with chilled fruit mixture.




INGRIDIENTS:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
3 tablespoons fruit preserves, any flavor

First of all add a condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Mix and blend thoroughly with your hand.
After 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders. Roll in the sugar and then wrap in cellophane. Pastillas de Nangka
Add 1/2 cup fresh, chopped jack fruit to the basic recipe. Mocca Pastillas. 2 tbsp. instant coffee and 3 tbsp. Cocoa in 1/4 cup boiling water. Powdered milk by 1/4 cup to the basic recipe. Pinipig Pastillas
Shape the pastillas into small balls, let it roll well on toasted pinipig, pressing a little to the ball. Then, roll on sugar.



INGRIDIENTS:

1 can condensed milk
2 cups powdered milk
sugar, for rolling

I have some rhubarb in my farm . I don't want to go to market to buy them and wasting my time, so I use them in a delicious, chewy cake. Perfect for morning. You can also freeze this cake, and just re-heat for a few seconds to minute in the microwave. Im really sure that will liven up the gloomiest of fall days to come.

We've been away for almost two weeks this summer. It's been very nice and a lot of fun

INGRIDIENTS:

150 g all-purpose flour

75 g butter, melted

1 tsp cardamom seeds, bashed in a pestle and mortar

1 tsp baking powder

2 eggs

240 g sugar

1 tsp vanilla sugar (or extract)

PROCEDURE:

 about 8 small stalks, probably about 2-300 ml (no need to be exact)

1/2 tsp cardamom seeds, bashed in a pestle and mortar

1 tbsp pearl sugar

mix the eggs and sugar until to get it white and fluffy. Stir in vanilla sugar, cardamom, baking powder, flour and the melted butter. Fold until there are no streaks.

Pour into a buttered and floured springform pan. Top with the rhubarb, cardamom and sugar. Bake at 200°C for about 25 minutes.

Serve with vanilla ice cream or vanilla sauce. 

Philippines is having a summer weather, despite the calendar showing a month. afternoon are misty, but morning are almost always sunny and warm. I found a recipe to a Pinch and adapted it to fit my needs.

we made this apple cinnamon muffins in other day, to help myself up after a few months of hard work. I baked my own in cups rather than in a lined muffin tin, only dipped the top of the muffin in the lovely topping - Turned out delicious and I'm happy that I stashed it in the freezer for another day.

INGRIDIENTS:

1 tsp vanilla extract

2 tsp cinnamon

120 ml milk

1 tbsp flour

300 g all-purpose flour

2 large apples, peeled and diced

2 eggs

110 g butter, softened

200 g sugar

2 tsp baking powder

1/2 tsp salt

PROCEDURE:

50 g butter, melted

100 g sugar

2 tbsp cinnamon

Cream the butter and sugar together until get it to light and fluffy. Add eggs, one at a time. Add vanilla. Mix together the dry ingredients - flour, baking powder, cinnamon and salt, and add this to the batter with the milk. Finally toss the apples with a tablespoon of flour, and add to the batter.

Fill muffin cups, fairly full - you want them to rise above the top of the cup as they bake.

Bake at 175° C for about 15 minutes - check with a toothpick to make sure they're not sticky inside.

Meanwhile, melt the butter for the topping and let it brown a little. Mix together sugar and cinnamon in a small bowl. Dip the warm muffins in the butter and then into the cinnamon sugar, and place on a rack to cool down.