White Chocolate Cookie Chips

White Chocolate Cookie Chips

White Chocolate Cookie Chips

Lazada Philippines

Ingredients
  • 1 cup white chocolate chips
  • 3 and half cup unsalted butter, softened
  • 2 and half cups all purpose flour
  • 1 tbs baking soda
  • 1 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 medium eggs
  • 1 and half tbs salt

Lazada Philippines

Instructions
  1. Combine AP flour, salt, and baking soda in a bowl. Mix well and set aside.
  2. Using a hand or stand mixer, cream the butter and then gradually add the sugar. Whisk-in the eggs and the vanilla extract.
  3. Gradually add-in the flour-mixture into the creamed butter mixture and fold using a spatula.
  4. Add the white chocolate chips and continue to fold until the ingredients are mixed well.
  5. Cover the mixing bowl with a cling wrap and refrigerate the dough for at least 3 hours (I usually do this 1 day in advance).
  6. Remove the cookie dough from the refrigerator and allow it stand in room temperature for 8 to 12 minutes.
  7. Preheat oven to 330 degrees Fahrenheit.
  8. Prepare the cookie sheet or baking tray by lining it with parchment paper.
  9. Scoop about 2½ to 3 tablespoons of cookie dough and form it into a ball using your clean hands.You can add more white chocolate chips by pressing it in the ball. Arrange the cookie dough balls in the cookie sheet or baking tray. Make sure to leave space between each cookie dough balls as each will need more room when it flattens later on.
  10. Bake for 10 minutes. Remove from the oven and let the temperature cool down.

Lazada Philippines

Buko Pandan

Buko Panda

Buko Panda

Ingredients
  • 1½ cup young coconut strips (Buko)
  • 5 ounces condensed milk
  • 8 ounces Table cream or all-purpose cream
  • 3 ounces powdered gelatin
  • 1¼ cups water
  • 6 drops Buko Pandan flavoring
  • 2 scoops vanilla ice cream (optional)
  • ½ cup small tapioca pearls, cooked (optional)
Instructions
  1. Combine water and powdered gelatin then stir using a spoon.
  2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
  3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
  7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional).
  8. Serve for dessert. Share and enjoy!

Buko Salad

Fruit Salad

Fruit Salad

 

 

Ingredients
  • 4 cups young coconut (buko), shredded
  • 6 ounces sugar palm fruit (kaong), drained
  • 12 ounces coconut gel (nata de coco), drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 8 ounces pineapple chunks, drained
  • 1 (14 ounce) can sweetened condensed milk
  • 7 ounces table cream
Instructions
  1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
  2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
  3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
  4. Transfer to a serving bowl.

Chocolate Crinkles Recipe

Chocolate Crinkles

Chocolate Crinkles

Ingredients

  • 2 cups all-purpose flour, sifted
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 4 pieces raw eggs
  • 1 tbsp vanilla essence
  • 4 ounces semi-sweet chocolate chips, melted
  • 2/3 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup confectioners sugar

Cooking Procedure

  1. Cream the butter in a mixing bowl using an electric mixer
  2. Whisk the granulated sugar in and continue mixing for 2 minutes
  3. Add the cocoa powder and melted chocolate then mix again for a minute
  4. Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy.
  5. Add-in the flour, salt, and baking powder then mix again until all the ingredients are evenly distributed.
  6. Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours
  7. Remove the cover and scoop the mixture using 1/2 tbsp measuring spoon
  8. Roll the mixture using your palms until the shape becomes spherical
  9. Roll the chocolate balls over confectioners sugar until fully covered
  10. Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart)
  11. Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes
  12. Remove from the oven and allow to cool down
  13. Arrange in a serving platter then serve. Share and enjoy!

Crema de Fruta Recipe

Crema De Fruta

Crema De Fruta

Ingredients
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 8 pieces egg yolks
  • 1 3/4 cups sugar
  • 1 big can fruit cocktail (about 30 ++ ounces)
  • 2 tablespoons unflavored gelatin
  • 4 cups milk
  • 1/3 cup butter
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups water
Instructions
  1. Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
  2. Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
  3. Add-in 1/2 cup sugar gradually while beating the egg
  4. Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
  5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
  6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
  7. Preheat the oven at 350 degrees Fahrenheit
  8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
  9. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
  10. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
  11. Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
  12. Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
  13. Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
  14. Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
  15. Apply the layer of custard evenly on top of the Sponge cake
  16. Drain the liquid concentrate from the fruit cocktail and set aside.
  17. Arrange all the fruits on top of the custard layer. Make sure to place them evenly
  18. Dilute the gelatin in 2 cups of water
  19. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
  20. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
  21. Pour the gelatin mixture on top of the fruit cocktail layer
  22. Refrigerate (preferably overnight)

How to make Leche Flan

Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

 Leche Flan


Leche Flan

Ingredients
  • 10 pieces raw eggs
  • 1 small can condensed milk
  • 1 cup fresh milk (or evaporated milk)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
Instructions
  1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
  2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
  3. Add the condensed milk and mix thoroughly
  4. Pour-in the fresh milk and mix well
  5. Put the mold (llanera) on top of the stove and heat using low fire
  6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
  7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
  8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
  9. Cover the top of the mold using an Aluminum foil
  10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
  11. After steaming, let the temperature cool down then refrigerate

How to cook Turon

Turon or deep-fried banana rolls is a typical Filipino meryenda and dessert. This can usually be seen on the streets being peddled along with banana-que. In Makati, several jolly jeeps (stalls along the road; formerly jeepneys that serve lunch) sell Turon along with other meryenda during the afternoon. This delicious and healthy dessert is an all time Filipino favorite. Have I mentioned that Turon is so affordable and also easy-to-prepare?

Turon

Turon

Ingredients

  • 6 pcs saba bananas (or plantains), cut in half (lenghtwise)
  • 1 cup ripe Jackfruit
  • 1 1/2 cup brown sugar
  • 12 pcs spring roll wrapper
  • 2 cups cooking oil

Cooking Procedure

  1. Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
  6. Serve hot during dessert or meryenda. Share and Enjoy!