2 3/4 cups All purpose flour
3/4 cup Unsweetened Dutch Processed Cocoa Powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
1 3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
In a large bowl whisk together the flour, cocoa powder, salt and baking powder.
In a bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets and parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
In a separate bowl whisk together the flour, salt and baking soda. In the bowl of your electric mixer (or with hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350F and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (keep turning the dough as you roll, making sure the dough does not stick to the counter). Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheets. Place baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven, and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Lomi or Pancit Lomi is a Filipino - Chinese dish made with a variety of thick fresh egg noodles of about a quarter of inch in diameter, soaked in lye water to give it more texture. Because of its popularity in the eastern part of Batangas, there as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations and quality are therefore very common.
1/2 k. of lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste
Heat a casserole.
Pour in the cooking oil. Saute the garlic and onion until fragrant. Add
the julienned carrot and stir for 30 seconds. Add the chicken meat and
continue cooking over high heat for another 30 seconds. Pour in the
chicken broth and bring to a boil. Add the egg noodles and simmer for 10
minutes. Season with salt and pepper. Add the leeks. Pour in the beaten
eggs in a thin stream, stirring continuously. Turn off the heat and
stir in the sesame seed oil. Serve hot.
Salvaro (Cassava Chips) or Kabkab, shaped like paper thin plates and drizzled with caramel sauce. It is made of cassava and it is grated, pounded, dried, fried and drizzled with caramel. The color of the crisps can be white or yellowish.
I bought it at Abreeza Mall for 7 pesos each! One would not be enough to satisfy your curiosity. You have to have three pieces of it! :)
Maja Blanca is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding. It is usually served during fiestas and other holidays, especially Christmas.
I made it yesterday morning just for our snack here at home! :)
4 cups coconut milk
1 cup cornstarch
14 oz. condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 oz. whole sweet kernel corn
5 tablespoons grated coconut
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 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 wooden spatula.
8. Cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut.
10. Serve cold.
2 cups All-Purpose Flour 1/2 cup sugar 1/2 cup powdered milk 1/3 cup butter 2-3 sachets (22g) Milo -Toast flour in a pan for 15 minutes or until color turns light brown. Make sure that you stir it continuously to prevent the flour from being burnt. -Let it cool for a few minutes and then, mix in sugar, powdered milk and butter. -Divide the mixture into two. - Mix Milo to one portion.
- The second portion will served as the Classic Polvoron. You can add pinipig if your want.
- Mold your Polvoron into circles or oval shapes using a Polvoron molder. Then wrap it up in Japanese papers or cellophane.
White cupcakes: Preheat oven to 350F (177C) and lightly butter or line 12 muffin cups with paper liners.
While eggs are stil cold, separate the eggs, placing the yolks in one bowl and whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using ( about 30 minutes ).
In a mixing bowl, sift or whisk together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with hand mixer, beat the butter until soft ( about 1-2 minutes ). Add 3/4 cup of the sugar and beat until light and fluffy ( about 2-3 minutes ). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape doen the sides of the bowl. Beat in the vanilla extract. Then with the mixer in low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
In a clean bowl of our electric mixer, with the whisk attachment ( or with hand mixer ), beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to beat until still peaks form. With a rubber spatula gently fold a little of the whites into that batter to lighten it, then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Evenly fill the 12 muffin cups with the batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to completely.
Butter frosting: In an electric mixer or with a hand mixer, cream the butter until smooth and well-blended. Add the vanila extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes). Tint the frosting with desired food color.