Halloween Cupcakes...

1 1/2 cups sugar
3/4 cup butter
2 eggs
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 cups semisweet chocolate chips
Whipped cream frosting


1.  Preheat oven to 375F.  Arrange paper cup liners into two large or 4 small muffin pans.  You should have enough for 24 individual cupcakes.


2.  In a mixing bowl, combine sugar and butter and beat until light and fluffy.  Beat in eggs.


3.  In another bowl, combine flour, cocoa powder, baking soda, and salt.  Add a little of the flour mixture to the sugar and butter mixture.  Mix well.  Pour in little of the milk.  Mix well again.  Continue adding alternately the flour mixture and the milk to the sugar and butter mixture.

4.  Fold in chocolate chips.  Pour into prepared muffin cups, about 3/4 full. Bake in preheated oven to 20 to 25 minutes.  Let cool completely then frost with the frosting.


For the frosting:

2 cups well chilled- all purpose cream
1 cup powdered sugar
3-4 drops orange food color (optional)
chocolate chips


1.  In large bowl of electric mixer, beat all-purpose cream at medium speed until fluffy.  Gradually add sugar.

2.  If desired, add 3 to 4 drops orange food color.  Continue beating until sugar is incorporated into the cream and cream is stiff enough to spread.  Do not overbeat or the cream will liquefy.

3.  Use to frost cupcakes.  Decorate cupcakes with more chocolate chips if desired.

Champorado........ Chocolicious :)

Champorado or Tsamporado is a sweet chocolate rice porridge.  It is usually made by boiling sticky rice with cocoa powder, giving it distinctly brown color and usually with milk and sugar to make it taste sweeter .  You can use evaporated milk or powdered milk.... but I prefer powdered milk for myself.  It can be served hot or cold and it is mostly eaten during breakfast... but it can also be served during mid-afternoon snacks ( merienda ).  It is one of the favorite dish here in the Philippines. 

Ingredients:
8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)  or you can use plain rice
1/2 cup sugar
3  1/2 cups water
evaporated milk or powdered milk
condensed milk (optional )

Cooking procedure:
1. Pour 2 1/2 cups of water in a pot and bring to a boil
2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk, evaporated milk or powdered milk on top.

Homemade French Fries... try it! :)

HOMEMADE  FRENCH  FRIES

Peel and cut 6 large potatoes in slices 1/2" thick.  Then cut lengthwise as broad as they are thick.  Let stand 5 minutes in ice cold water.  Drain on absorbent paper towels.  Pat dry.  Place a layer in a frying basket; fry for 10 minutes in deep fat at 375F or hot enough to brown a 1/4" cube or bread in 1 1/2 minutes.  Drain on crumbled paper towel.  Dust with salt and serve at once.