Fudge Brownies Recipe

Fudge Brownies

Fudge Brownies

 

Ingredients

  • 3/4 cup unsweetened baking cocoa powder
  • 1 1/4 cup all-purpose flour
  • 2 cups granulated white sugar
  • 4 pieces raw eggs
  • 10 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped walnuts
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Cooking Procedure

  1. Combine the flour, cocoa powder, sugar, and salt. Mix well and then set aside.
  2. Using a different bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until all the ingredients are incorporated.
  3. Fold-in the dry ingredients and mix until everything is well distributed.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Arrange the mixture in a baking pan.
  6. Bake for 18 to 22 minutes, or until it passes the toothpick test
  7. Melt the chocolate chips in a saucepan and then pour-in the condensed milk and vanilla extract. Mix well.
  8. Remove the brownies from the oven and then spread the chocolate mixture over. Sprinkle the top with chopped walnuts. Let cool in room temperature and then refrigerate for a couple of hours.

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!

How to cook Chicken Dynamite Lumpia

Chicken dynamite Lumpia is a Chicken Lumpia or Chicken Egg Roll version with a piece of long green pepper inside. The shape of the dish resembles dynamite — that is why it was called as such. This Chicken dynamite Lumpia Recipe is easier to prepare as it looks. It also makes a good appetizer.

Chicken Dynamite Lumpia

Chicken Dynamite Lumpia

Ingredients
  • 1 lb. ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup bread crumbs
  • 10 pieces long green pepper (siling pansigang or finger peppers)
  • Lumpia wrappers
  • 1 cup Panko bread crumbs
  • 2 eggs
  • 1 ½ cups cooking oil
Instructions
  1. In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.
  2. Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken mixture. See this egg roll recipe video for guidance. However, you will only need to cover one side completely; the side with the pepper stem should be open so that part of the pepper will be visible.
  3. Heat the cooking oil in a frying pan.
  4. While the oil is being heated, beat an egg in a wide bowl.
  5. Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure that the lumpia is fully coated with crumbs.
  6. Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown. Note: the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly browning the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken will be somewhat raw.
  7. Transfer to a plate line with paper towels. This will absorb the oil.
  8. Arrange in a serving plate.

 

 

 

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!

How to make Maja Blanca

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.

Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor.

Maja Blaca

Maja Blaca

I made this maja blanca while my wife is shopping online for bags at Nordstrom. I can’t believe that I was done with this and another dessert when she finally finished her online shopping. she was happy though, and that is all that matters.

Ingredients
  • 4 cups coconut milk
  • ¾ cup cornstarch
  • 14 ounces condensed milk
  • ¾ cup fresh milk
  • ¾ cup granulated sugar
  • 15 ounces whole sweet kernel corn
  • 5 tbsp toasted grated coconut
Instructions
  1. Pour the coconut milk in a cooking pot and bring to a boil.
  2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
  3. Simmer for 8 minutes
  4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
  5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
  6. Allow to cook while stirring until the mixture reaches your desired thickness
  7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
  8. Allow to cool down then refrigerate for at least 1 hour
  9. Garnish with toasted grated coconut (or latik if available)
  10. Serve cold. Share and enjoy!