Chocolate Crinkles 2

  It's another recipe of Chocolate Crinkles and it's simpler than the one I made before.  Try it! :)

1 2/3 cups all-purpose flour
1/4  tsp. salt
1/2  tsp. baking soda
1/3  cup cocoa powder
1  cup sugar
2  eggs
2  tbsp.  milk
1/4  cup vegetable oil
2  cups powdered sugar 

     In a bowl, whisk together flour, salt, baking soda, cocoa powder, and sugar.  Make a well in the center and add eggs, sour cream, and oil.  Stir slowly until evenly mixed.  Cover with  plastic wrap and refrigerate for one hour or until firm enough to scoop.
     Preheat oven to 325F.  Scoop some mixture and drop in a bowl of powdered sugar. Completely dredge in sugar and roll into balls.  Arrange on a cookie sheet lined with baking paper.  Bake for about 12 minutes. Let rest for 5 minutes then remove from cookie sheets and let it cool. 

 

Black Sambo

This is my first ever Black Sambo! Just found the recipe on the internet so thought of trying it since I love desserts.  It's still not that perfect so have to practice more! :)

First Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1  cup condensed milk

 1  can all-purpose cream

Second Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1/2  cup cocoa powder

 1/2  cup white sugar

 1 1/3 cup evaporated milk

Procedure:

For the first layer:

     Dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Gradually add condensed milk and stir for 5 minutes.  Remove from heat then add cream.  Stir until cool.  Transfer to mold and refrigerate for at least 2 hours or until set.

For the second layer:

     Dissolve cocoa powder and white sugar in evaporated milk. Set aside. Then dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Add chocolate mixture and stir for 5 minutes.  Let it cool.  Pour over the first layer and refrigerate for at least 2 hours or until set.

Banana Cupcake

5  Large Ripe Bananas

1 1/3  cups All-Purpose Flour

1  tsp. Baking Powder

5  tbsp.  Melted Butter

1 tsp. Baking Soda

10  tbsp. White Sugar

1 tsp.  Vanilla Extract

1 Egg

1.  Preheat the oven to 350F.

2.  Mash the bananas.  Set aside.

3.  Combine flour, baking powder, baking soda in a bowl.  Mix well.  Set aside.

4.  In a large bowl, combine the mashed bananas, melted butter, egg, vanilla, and sugar.  Mix well.

5.  Fold-in the dry ingredients mixture in a large mixing bowl, continue this step until the texture becomes smooth.

6.  Arrange paper cups in the muffin pan.  Scoop the mixture in each paper cup.  

7.  Bake in the oven for 13-15 minutes.

8.  Remove from the oven and let it cool.

Minatamis na Saging (Banana Plantain in Syrup)

It is one of my favorite dessert called Minatamis na Saging or Sweetened Banana wherein Plantains are cooked in sugar with water..Try it!:)

8  pieces Saba (plantains), sliced

1 1/2  cups brown sugar

3  cups water

1-2  teaspoons vanilla

1/2  teaspoon salt

1.  Heat cooking pot and pour in water then let it boil.

2.  Add brown sugar and stir until diluted.

3. Add salt and vanilla extract and mix well.

4. Put-in the Plaintains  and adjust the heat to medium.  

5. Cover the cooking pot and simmer 8 to 12 minutes or until liquid thickens.

6.  Turn-off heat and allow the plantains to cool.

Courtesy of Panlasang Pinoy

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! :)

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

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

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.

White Cupcakes

 

 

 

2  large eggs

1 3/4  cups sifted cake flour

2  teaspoons baking powder

1/4  teaspoon salt

1/2  cup unsalted butter at room temperature

1  cup granulated white sugar, divided

1  teaspoon pure vanilla extract

1/2  cup milk

1/8  teaspoon cream of tartar

 

 

Butter Frosting:

 

2  cups confectioner sugar, sifted

1/2  cup unsalted butter at room temperature

1  teaspoon pure vanilla extract

2 - 3 tablespoons milk or light cream

assorted food colors (if desired)

 

 

Garnish: (optional)

 

Colored sprinkles

 

 

 

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.

Chocolate Polvoron

 

 

 

3/4  cup All-purpose flour

1/4  cup sifted cocoa powder

1/2  cup full cream powdered milk

3/4  cup granulated white sugar

1/2 cup soft butter

 

 

1.  Using a non-stick frying pan, toast the flour over medium heat until light brown  Remove from heat and transfer to a largge mixing bowl  Add the rest of the ingredients and mix well.

 

 

2.  Form into ovals or rounds using the polvoron molder  Refrigerate for half an hour before wrapping.

 

 

 

 

Courtesy of Dorothy's Cooking School Cookbook

Chocos and Candies :)

These are few of my favorite chocolates..... and love taking pictures of it! Yummy.......

Chocolate Mud Cake

I baked this cake on June 17, 2012.... it's a cake mix from Australia! :)

Milo Ice Candy

Ice Candy is one of the usual summer treats of the Filipinos, especially the kids. It is a frozen juice or shaked fruits in little ice bags where one would have to nibble at the end of the plastic to sip or bite the ice candy.

Ice Candies comes in different flavors. Most common are orange, mango, buko and grapes.

To make an ice candy, one needs to have ice candy bags, funnel and fresh fruits or juices, depending on the Ice Candy flavor you wish to make.

This frozen delight doesn't only keep one cool during summer days but it can easily transport him/her back to childhood in just one sip of its chilled sweetness.

Milo Ice Candy

I made these Milo Ice candies recently.... I just mixed 3 sachets of Milo with 2 glasses of water. Put it in the ice bags and freeze it. You can make 10-12 ice candies. Enjoy!