Tuesday, April 1, 2014

Munchkins

 I have found this recipe on the internet and decided to try it at home.  It's just so simple because you don't need to bake it .... just mix all the ingredients and Voila!! :)







1 pack 200 grams Honey Crushed Graham
1 can Condensed milk
powdered sugar

Put the crushed grahams in a bowl.  Add the condensed milk a little at a time until they reach the stickiness you like.  If too dry just add more milk and if it's too sticky just add more crushed grahams.  Now form the mixture into small balls then roll in powdered sugar.  Chill for several hours before eating! :)

Thursday, January 30, 2014

Tikoy Cheese Stick

Kung Hei Fat Choi!

I made it for Chinese New Year! Just used Tikoy or Nian Gao ( Chinese sticky rice), Cheese and Lumpia Wrapper.... its so easy to prepare so try it! :)


Wednesday, January 8, 2014

Chocolate Sugar Cookies










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.

Makes about 36 - 4 inch cookies.


Courtesy of  Joyof Baking

Friday, November 8, 2013

Sugar Cookies




3  cups  all-purpose flour
1/2  teaspoon salt
1  teaspoon baking soda
1  cup unsalted butter
1  cup white sugar
2  large eggs
2  teaspoons pure vanilla extract

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.  

Makes about 36 cookies.


Courtesy of Joy of Baking

Friday, October 4, 2013

My Mango Float

Trisha and I made it for my birthday on September 30, 2013.  Really yummy :)





Friday, August 30, 2013

Pancit Lomi

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.


Courtesy of Casa Veneracion (Filipino Recipes)

Sunday, July 7, 2013

Salvaro (Cassava Crisps)

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! :)





Thursday, June 6, 2013

Lengua de Gato

Lengua de Gato are long thin cookies that resembles the shape of a cat’s tongue. This might be the reason why these tasty treats were called such.

This is my first time I tried Lengua de Gato... and will try it again next time.  :)


.




1  cup all-purpose flour
1/2  cup super fine white sugar
whites from 2 eggs
1/4  teaspoon salt
1/2  cup butter, softened
1/2  teaspoon vanilla extract


1.  Preheat oven to 375F.


2.  Cream the butter using an electric mixer then gradually add the sugar.  Continue mixing for another 2 minutes.


3.  Stir-in the egg whites gradually and mix about 3 to 4 minutes more.


4.  Add salt and vanilla extract.


5.  Gradually stir-in the flour.  Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.


6.  Get a piping bag and install a round tip.  Place the mixture in the piping bag.


7.  On a baking tray lined with wax or parchment paper, begin piping the mixture.  Each piece should be about 2.5 to 3 inches in length.


8.  Bake for 9 to 10 minutes.


9.  Remove from the oven and place in a cookie rack until the temperature cools down.


10.  Place in a container and serve.






courtesy of Panlasang Pinoy

Sunday, May 26, 2013

Maja Blanca with Corn

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.



courtesy of Panglasang Pinoy

Wednesday, April 24, 2013

Milo and Classic Polvoron


 



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.

-Serve and enjoy.