Author: msbaker

Mango Cinnamon Pavlova

msbaker Leave a Comment

Filipino Style Recipe: This dessert will definitely impress your guests. With a bit of imagination on the presentation, it looks very expensive yet the ingredients are so simple, just mainly egg whites! This pavlova is marshmallowy on the inside and crispy on the outside.

Estimated time of preparation: 30 minutes
Estimated time of cooking: 1 hour plus cooling time
Yield: 8 servings

Ingredients:
4 egg whites
1 teaspoon cream of tartar
1 cup white sugar
2 teaspoon vanilla extract
1 teaspoon lemon juice

For toppings:
1/2 cup heavy cream
1 tablespoon confectioner’s sugar
1 ripe mango, cut into cubes
1 teaspoon cinnamon

Procedures:
Part 1
1.In a large bowl, beat egg whites until stiff but not dry. Add the cream of tartar and beat again.Gradually add the sugar about 1 tablespoon at a time while continuously beating after each addition. Beat until thick and glossy.
2. In a small bowl, combine the vanilla and lemon juice. Gently fold in the mixture into the beaten egg white.

Part 2
1. Line a baking sheet with parchment paper then draw a 9 inch circle in the middle of the parchment paper. Sprinkle lightly with cornstarch to avoid sticking.
2. Spoon the egg white mixture inside the circle starting from the middle spread toward the outside edge. Bake in preheated oven for 1 hour at 300 Farenheit. Once the time has been reached, slightly open the oven and let it cool inside the oven for at least an hour.
3. In a small bowl, whip the heavy cream until stiff peaks form. Add the confectioner’s sugar and beat again to combine. Slice the pavlova into serving size, top with whipped cream, mangoes, and cinnamon. Serve and enjoy!

Note: make sure that no single drop of egg yolk is added on the egg whites.

Blackberry Pancakes

msbaker Leave a Comment

Filipino Style Recipe:This recipe gives you a fluffy and delicious pancake that’s perfect for breakfast or even for snack. This can be your a perfect weekend treat after a busy week from work or school.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-4 servings

Ingredients:
1 cup milk
1 tablespoon powdered buttermilk
1 cup all purpose flour
3 tablespoon white sugar
1 teaspoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoon butter, melted
1/4 cup blackberry pie filling

Optional for serving:
Slices of butter
Chocolate syrup
Powdered sugar

Procedures:
Part 1
1. In a small bowl, combine milk and buttermilk. Let it sit for around 2 minutes. Add the eggs and butter to the buttermilk mixture then beat lightly.In a large bowl, combine the flour, sugar,baking powder, baking soda, and salt.
3. Once you are ready to cook, combine the dry, wet ingredients, and the blackberry and mix until just blended. Do not overmix.

Part 2
1. In a pan over low heat, scoop 2 tablespoon of the batter. Wait for it to have some bubbles before flipping on the other side. Cook the other side for about 1 minute or until lightly browned.
2. Put on serving plate, top with slices of butter, drizzle with chocolate syrup, sift powdered sugar and enjoy!

Lemon Cupcake

msbaker Leave a Comment

Filipino Style Recipe: The original recipe is for simple cupcake but I wanted to add some zing to it, thus the lemon. And guess what? my family raved about them. This cupcake is perfect with your favorite coffee or tea.

Estimated time of preparation: 20 minutes
Estimated time of baking: 18 minutes (plus preheating time)
Good for 16-18 medium cupcakes

Ingredients:
or the cupcakes
2 egg whites
1 teaspoon cream of tartar
5 tablespoon butter, softened
2 tablespoon vegetable oil
1 cup sugar
2 teaspoon vanilla extract
2 egg yolks
1 3/4 all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sour cream
1 lemon (lemon zest and lemon juice)

Procedures:
Part 1
1. In a mixing bowl, combine egg whites and cream of tartar and mix with hand mixer until stiff peaks form. Set aside.

2. Using a stand mixer, mix the butter, vegetable oil, and sugar until well combined, around 3 minutes. Add the egg yolks and vanilla until well blended.

3.Combine the flour, baking soda, baking powder and salt. Alternate adding the sour cream and dry ingredients in 3 parts in to the butter mixture until just blended.Do not overmix. Fold in the lemon zest, lemon juice, and egg whites to the batter until evenly combined.

4. Fill cupcake liners until 1/2 full and bake into preheated oven at 350 farenheit for 15 -18 minutes or until toothpick inserted at the middle of cupcake comes out clean. Remove from the oven and let it cool in rack.

Salted Caramel and Pecan Cupcakes

msbaker Leave a Comment

Filipino Style Recipe: The salted caramel sauce is very easy to prepare compared to the usual cupcake frosting. The salt balances the sweetness of the cupcakes and the pecan gives it a crunch. The cupcakes are also moist and creamy. I would say this is one of my favorite combination for a cupcake.

Estimated time of preparation: 20 minutes
Estimated time of baking: 18 minutes (plus preheating time)
Good for 16-18 medium cupcakes

Ingredients:
For the cupcakes:
2 egg whites
1 teaspoon cream of tartar
5 tablespoon butter, softened
2 tablespoon vegetable oil
1 cup sugar
2 teaspoon vanilla extract
2 egg yolks
1 3/4 all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sour cream

For the toppings:
1/4 cup caramel sauce
1 teaspoon salt
18 pieces glaze pecans

Procedures:
Part 1
1. In a mixing bowl, combine egg whites and cream of tartar and mix with hand mixer until stiff peaks form. Set aside.
2. Using a stand mixer, mix the butter, vegetable oil, and sugar until well combined, around 3 minutes. Add the egg yolks and vanilla until well blended.
3.Combine the flour, baking soda, baking powder and salt. Alternate adding the sour cream and dry ingredients in 3 parts in to the butter mixture until just blended.Do not overmix. Fold in the egg whites to the batter until evenly combined.
4. Fill cupcake liners until 1/2 full and bake into preheated oven at 350 Fahrenheit for 15 -18 minutes or until toothpick inserted at the middle of cupcake comes out clean. Remove from the oven and let it cool before piping the frosting

Part 2
1. In a pan over low heat, put the caramel sauce and continuously stir until it starts to rapidly bubble and thickens. Remove from heat and stir salt. Let it cool. Scoop about 1/2 teaspoon into the top of each cupcake then top with pecan.

No Cook Banana Chocolate Pudding

msbaker Leave a Comment

Filipino Style Recipe: No Cook Banana Chocolate Pudding is an easy to prepare dish and does not need any cooking or baking. The pudding tastes like soft ice cream so your kids will really love it.

Ingredients:
2 1/2 cups cold milk
1 pack (5 oz) instant chocolate pudding mix
1 cup whipped cream
1 (240 grams) sour cream
1 (16 oz) cookies such as shortbread cookies
8 bananas, peeled and sliced

Procedures:
Part 1
1. In a bowl, combine the chocolate pudding mix and milk then beat together until it thickens.
2. Add the sour cream and beat again. Fold in whipped cream. Set aside.

Part 2
1. In a rectangular container, arrange a layer of cookies at the bottom.
2. Spread a layer of the pudding mixture, then a layer of slicked bananas.
3. Repeat the layers until all ingredients are consumed.
4. Refrigerate until ready to serve.

Tip: Soak bananas in orange juice or water with vit c to avoid darkening.

S’mores Graham Balls

msbaker Leave a Comment

Filipino Style Recipe: S’mores Graham Balls are simple and easy on the budget. The Graham balls are sweet snacks filled with marsh mallow that you and your family could enjoy. These is commonly serve in any occasions specially during holidays.

Estimated time of preparation: 20-25 minutes (plus refrigerating time)

Ingredients:
1 1/2 cup crushed graham
1 can (300ml) condensed milk
3 tablespoons powdered milk
2 teaspoons unsweetened cocoa powder
marshmallows for filling
1/2 cup confectioner’s sugar

Procedures:
Part 1
1. In a bowl, combine crushed grahams and condensed milk then mix until well incorporated.
2. Add the powdered milk and cocoa. Use hand to make dough. (Add more grahams if mixture is still sticky and hard to make ball.)

Part 2
1. Scoop a spoonful of graham mixture and create a ball by rolling into your palms.
2. Push one marshmallow into the center of the ball then seal and roll it until the shape is round.
3. Roll the graham balls over confectioner’s sugar.
4. Repeat steps until all the mixture is consumed.
5. Put into sealed container and refrigerate until ready to serve.
6. Place each ball in a small muffin liner then serve.

Green Salad Tocino

msbaker Leave a Comment

Filipino Style Recipe: Green Salad Tocino is another variety of green salad incorporated with Filipino twist by adding our favorite breakfast such as tocino or ham. The honey added to the Greek dressing adds to the sweetness of this salad.The anchovies and cheese gives it the right amount of saltiness for contrast.

Ingredients:
1 pack romaine lettuce
1/4 cup leftover cooked tocino or ham
2 tablespoons olives, pitted
2 tablespoons dried tomatoes
6 pieces cherry tomatoes, halved
2 tablespoons capers
6 pieces boneless anchovies
2 tablespoon ground Parmesan cheese

For the dressing:
1/4 cup Greek dressing
2 tablespoon honey

Procedures:
1. In a bowl, combine Greek dressing and honey then mix well.
2. In a big bowl, tear lettuce into serving pieces.
3. Add the olives, dried tomatoes, cherry tomatoes, capers, anchovies and tocino.
4. Add the honey dressing then toss.
5. Sprinkle with Parmesan cheese. Serve immediately.

Basic Cupcake with Cheese and Bacon

msbaker Leave a Comment

Filipino Style Recipe: Basic Cupcake with Cheese and Bacon is a basic white cupcake that you can frost with your favorite frosting. However, in this recipe, i tried to make a twist by using grated cheese and bacon as topping.

Ingredients:
1 cup white sugar
1/4 cup butter
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Salt
1/2 tablespoon Powdered buttermilk
2 eggs at room temperature
2 tablespoon Vanilla
1/4 cup vegetable Oil
1 cup milk

Procedures:
Part 1
1. Cream butter and sugar with a mixer at low speed for about 4 minutes.
2. In another bowl, combine flour, baking powder, baking soda, salt and buttermilk. Add to the butter and mix until well blended.
3. In a small mixing bowl, whisk together the eggs, vanilla, and oil and pour to the flour mixture. Mix at low speed until just combined.
4. Still at slow speed, add milk to the butter and mix until just combined. Do not over mix. The batter will be a bit liquid.

Part 2
1. Fill muffin pan with cupcake liners about 1/2 full and bake in preheated oven at 350 Fahrenheit for 15 minutes.
2. Remove from oven and top with grated cheese and bacon.You can also opt to frost with your favorite frosting like Cream Cheese Chocolate Chip Frosting.

Cream Cheese Chocolate Chip Frosting

msbaker Leave a Comment

Filipino Style Recipe: Cream Cheese Chocolate Chip Frosting has a thick consistency similar to chocolate chip cookie dough. The sweetness of frosting is balanced by the cream cheese . This can be use to frost any cupcake specially my favorite red velvet cupcake.

Good for 30 cupcakes

Ingredients:
4 ounce (half pack) cream cheese, softened
5 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup flour
2/3 cup brown sugar
2 tablespoon milk, can be adjusted to achieve desired consistency
3 cups confectioner’s sugar, can be adjusted to achieve desired consistency
1/2 cup mini chocolate chips

Ingredients:
1. In a mixer, cream butter and sugar at medium speed until smooth (around 4 minutes).
2. Add vanilla, flour and brown sugar then continue mixing until well blended.
3. Add the milk and confectioner’s sugar then beat until you reach the desired consistency. It will be a bit thick like a cookie dough. Add milk if you feel it is too thick or add confectioner’s sugar if it is too thin.
4. Fold in the chocolate chips.
5. Frost your cupcakes. You can use a piping bag or just scoop it on top.

Iced Squash Cookies

msbaker Leave a Comment

Filipino Style Recipe: Iced Squash Cookies is one of my favorite cookie with Filipino twist. By incorporating a local product “Squash” as main ingredient, it will satisfy your kid’s sweet tooth and give them additional nutrition. You don’t have to store it a tightly sealed container since the cookie is tend to be soft and moist.

Good for 20-24 cookies

Ingredients:
For the batter:
1 cup mashed squash (boil slices of squash for 15 minutes or until soft then mash with fork)
1 1/2 cup granulated sugar
1/2 cup butter, softened
1 raw egg
1 teaspoon vanilla extract
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)

For the Icing:
1 cup powdered sugar
2 tablespoon milk
1/2 tablespoon melted butter
1 teaspoon vanilla extract

Procedures:
Part 1
1. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg then mix until blended.

Part 2
1. In a mixing bowl, cream the sugar and butter until soft.
2. Add the squash, egg, vanilla then mix until creamy.
3. Add squash mixture then mix until well blended.

Part 3
1. Drop teaspoonful of batter into cookie sheets then slightly flatten.
2. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes. Let it cool.

Part 4
1. To prepare the glaze, combine powdered sugar, butter, and vanilla extract.
2. Add milk as needed to achieve desired consistency. Drizzle to cooled cookies.