Classic Red Velvet Cupcake


Ingredients:
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb

Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt

Procedures:
Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set aside.

Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the cupcake dry and hard.)

Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done. (Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.

Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.

Crema de Fruta


Ingredients:
sponge cake, slice into 2 layers
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup confectioners’ sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1 (Custard Cream):
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well and let it cool, set aside.

Part 2 (Cake Syrup):
1. In a saucepan, pour water and add sugar, cook over low heat until sugar has dissolved. Set aside.

Part 3 (Gelatin):
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved. Set aside.

Part 4 (Assembly):
1. In a rectangular container, arrange 1st layer of sponge cake.
2. Pour half of cake syrup over the sponge cake, spread the custard cream on top and arrange the fruits.
3. Place the 2nd layer sponge cake then repeat step 2.
4. Pour gelatin on top, refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also used fruit cocktail.
2. Sponge cake is also available in grocery or bakery stores. (Sponge cake recipe).

Sponge Cake

Ingredients:
1 cup flour
1 teaspoon baking powder
2 large egg yolks
1 cup sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract

Procedures:
1. In a bowl, sift flour and baking powder together. Set aside.
2. In another bowl, put egg yolks and sugar. Stir until light and fluffy.
3. Add sifted flour and baking powder into egg mixture. Stir until well blended.
4. In a saucepan, combine milk, butter and vanilla extract. Cook until well blended.
5. Pour milk mixture into egg mixture. Stir until well blended.
6. Pour the mixture into non-stick 7 inch baking pan and bake in 350 degrees Fahrenheit for about 25 minutes or until done. Let it cool.

Four Cheese Pizza


Ingredients:
Pizza Crust
Pizza Sauce (optional)
Basil, chopped

Four Cheese (choose 4 any of the following)
*Cheddar
*Mozzarella
*Parmesan
*Feta
*Romano
*Provolone
*Fontina

Procedures:
Part 1
1. Place pizza crust in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce pizza at the edges.
2. Top with 4 selected shredded cheese then sprinkle with basil.

Part 2
1. Preheat oven over 400 degrees Fahrenheit then bake for 10-15 minutes or until the crust are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 8-12 serving slices then serve with hot sauce.

Choco Mocha Cheesecake

Christmas is just around the corner and you might be planning on what to include on your Noche Buena. You may consider this cheesecake recipe and prepare it ahead of time (like a day before) and keep in the refrigerator.

Ingredients:
For the crust
1 cup crushed grahams
1/4 cup butter, melted
2 tablespoon sugar

For the filling:
2 packs (8 ounce) cream cheese, softened
2/3 cup sugar
5 eggs, separated
1 teaspoon vanilla extract
1/4 cup dark chocolate,melted
2 teaspoon mocha flavor (I used Ferna)
Chocolate shavings for garnish

Procedures:
1. To prepare the crust, combine the ingredients and press into the bottom of a 9 inch springform pan. Chill in the refrigerator while preparing the filling.
2. In a bowl, beat the cream cheese using an electric mixer until smooth and no lumps remain. Gradually add the sugar until well blended. Add egg yolks one at a time, beating after each addition until just incorporated. Do not over beat at this point. Add the vanilla until well blended.
3. In a separate bowl, beat the egg white until stiff peaks form, about 5 minutes. Get 1/3 of the egg white and fold into the cream cheese mixture until well blended. Add the remaining egg whites and fold.Divide the mixture into two.
4. For half of the mixture, fold in the dark chocolate. For the other half, mix the mocha flavoring. Get the crust from the refrigerator and pour the chocolate mixture. Then gently scoop the mocha mixture over the chocolate mixture to form the second layer.
5. Bake in preheated oven at 350 Fahrenheit for 50-60 minutes or until the outer layer is no longer wet but still jiggles when shaken. Note: do not open the oven to check no earlier than 45 minutes. When done, slightly open the oven and let the cheesecake stay inside for about an hour. Then remove from oven to let it cool completely before refrigerating. Garnish with chocolate shavings before serving.

Chocolate Chip and Mango Muffin

The most common recipes I encounter for muffins calls for blueberries. However, blueberries can be pretty expensive since they are not usually grown locally. This muffin is using ripe mangoes which are commonly available in the market all year round. The mango gives this muffin a summery tropical feel that you got to try.

Ingredients:
For the muffin:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon buttermilk powder dissolved in 1/2 cup milk (or water)
1 cup mango, seeded and diced
1/2 cup chocolate chips

For the coconut streusel:
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons desiccated coconut
1 pinch salt

Procedures:
1. In a bowl, beat the butter, sugar, and salt until smooth. Add one egg and beat until completely blended. Add the second egg and beat again.
2. In a separate bowl, combine the flour and baking powder. Stir into the butter mixture alternately with the buttermilk in 3 parts. Toss the chocolate chips in flour (to avoid sinking at the bottom of muffin) then fold into the batter together with the mango.Fill the prepared muffin cups.
3. To prepare the coconut streusel, combine flour, the cinnamon, sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in butter until completely incorporated into the flour. Sprinkle on top of the filled muffin cups.
4. Bake in preheated oven at 350F for 25 minutes or until toothpick inserted at the middle comes our clean.

Red Velvet Cupcake

The all time favorite red velvet cupcake is very simple to do. On this recipe, I used buttermilk powder instead of my usual sour cream. The output is still the same soft and velvety cupcake. The perfect frosting for red velvet which is cream cheese frosting is also included in the recipe.

Cupcake Ingredients:
1 tablespoon buttermilk powder
1/2 cup water
1 cup all purpose flour
2 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup sugar
1 egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1/2 cup butter
3 cuos sifted confectioner’s sugar
1 teaspoon vanilla extract

Heart Shaped Sprinkles (optional)

Procedures:
For the cupcake:
1. Preheat oven at 350 degrees F. Dissolve buttermilk powder in water and set aside.
2. In a bowl, sift together the flour, cocoa powder, and salt.In another bowl, beat the sugar and butter until light and fluffy. Mix in the egg, buttermilk, red food coloring and vanilla.
3. Add the dry ingredients and stir into the batter until just blended. In a small bowl, combine the vinegar and baking soda. Stir and pour into the batter and fold.
4. Spoon batter into prepared cupcake cups.Bake in preheated oven for 20-25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let it cool before frosting.

For the Cream Cheese Frosting
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cooled cupcakes and add spinkles.

Cheesy Dulce de Leche Cake

The sweetness of the dulce de leche is balanced with the cheese. The cake base is very easy to prepare and came out soft and moist. Perfect with your favorite coffee or tea.

Ingredients:
Cupcake:
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 pieces egg
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 lemon juiced and zested with 1/2 cup hot water

Dulce de Leche:
1 cup condensed milk
2 cupa evaporated milk
2 piece egg yolk
2 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoon butter
1 cup Cheddar Cheese, grated for topping

Procedures:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, lemon juice and vanilla extract. Mix until all ingredients are well blended.
3. Pour batter in 8 inch springform pan. Bake in preheated oven at 350 degrees Fahrenheit for 30 minutes.Remove from oven and let it cool.
4. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
5. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.Cake is done when it springs back to the touch
6. Remove from heat. Stir in vanilla and butter.Let it cool before frosting the cake. Top with grated cheese

Lemon Meringue Pie

Making a pie from scratch may sound intimidating. But it you look into the procedure and ingredients, they are very simple. You may prepare the crust ahead of time and refrigerate.

Ingredients:
For the pie crust:
3 cups all purpose flour
1 cup confectioners sugar
1 cup butter, cold and cubed
1 egg, beaten
1 teaspoon vanilla extract

For the Lemon Curd Filling:
1 cup granulated sugar
2 tablespoon all purpose flour
3 tablespoon cornstarch
1 1/2 cup water
1 lemon, juiced and zested
2 tablespoon butter
4 egg yolk

For the meringue:
4 egg whites
6 tablespoon granulated sugar

Procedures:
1. To prepare the crust, in a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Roll flat around 1/4 inch thick and to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Trim edge with a small knife and pinch edges to form the desired design.Bake in preheated oven for 10 minutes at 300 Fahrenheit. Remove from oven and set aside.

2. For the lemon curd, in a medium pan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat while stirring frequently to avoid burning on the bottom, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.

3. To Make Meringue: In a large mixing bowl, whip egg whites using an electric mixer until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie making sure all edges of the pie is sealed.

4. Bake the pie in preheated oven at 350 Fahrenheit for 10 minutes or until the meringue is golden brown. Remove from oven and let it cool. Once cooled, refrigerate for at least 1 hour before serving. This is important to avoid a runny curd.

Brownie Chocolate Chip Cheesecake

This is a twist from the regular Oreo cor Graham crusted cheesecake that we usually have. You may also use the brownie recipe posted here (http://filipinostylerecipe.com/2014/04/chewy-brownies/) if you don’t have a boxed brownie and just cut the recipe ingredients in half.


Ingredients:
1 box (19 oz) brownie mix
4 packs cream cheese, softened
1 cup sour cream
1 cup sugar
4 eggs
2 teaspoon vanila
2 tablespoon flour
1/2 cup mini chocolate chip

Procedures:
1. Grease bottom of 9 inch springform pan. Prepare brownie based on package instruction . Spread evenly on the prepared pan and bake in preheated oven at 350 degrees for 5 minutes less than stated in the package.Remove from oven and let it cool while preparing the cheesecake.

2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, sour cream, vanilla and mix until well combined. Add flour and mix until just combined.

3. Cover the chocolate chips with flour to avoid from sinking into the bottom. Fold in the chocolate chips into the cheesecake mixture.

4. Pour the cheesecake mixture over the brownie crust and bake for 45 minutes. Open the oven and let the cheesecake sit for 30 minutes to an hour before removing i. Cool completely before putting in the refrigerator.