Pastry

Choco Mocha Cheesecake

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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

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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

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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

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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

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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

vangiz Leave a Comment

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.

Dulce De Leche Cupcakes

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Good for 12 Cupcakes

Ingredients:
Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Cupcake:
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup fresh lemon juice with 1/4 cup water

Procedures:
Prepare the dulce de leche:
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.
4. Let it cool.

Prepare the cupcake:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, and vanilla extract. Mix until all ingredients are well blended.
3. Boil the lemon juice in a saucepan, remove from heat and immediately beat into the batter.
4. Fill cupcake liners until 3/4 full. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
5. Remove from oven and let it cool.
6. Top with the cooked dulce de leche.
7. You can also drizzle with salted caramel sauce.

Carrot Cupcake with Cream Cheese Frosting

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Ingredients:
For the cupcake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

For the frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup confectioners’ sugar

Procedures:
1. In a mixing bowl, beat together the eggs, white sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple.
2. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Mix flour mixture into the carrot mixture until evenly moist. Fill the prepared cupcake cups to almost full.
3. Bake in preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Remove from oven and let it cool before frosting.
4. To prepare the frosting,in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange extract, then gradually stir in the confectioners’ sugar.

Nutella Oatmeal Bars

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Filipino Style Recipe: This recipe is a combination of our favorite Nutella and healthy oatmeal. It is very easy to prepare, perfect snack for you and your kids.

Yields: 16 bars

Ingredients:
1 1/2 cup all purpose flour
1 cup original flavor quick cooking oatmeal
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1 cup butter, melted
1 cup Nutella
1 tablespoon confectioner’s sugar

Procedures
1. In a mixing bowl, combine the flour, oatmeal,sugar, and baking powder. Add the butter and mix until well combined.
2. Pour 3/4 of the mixture in an 8×8 baking pan and press down to make a compact base.
3. Pour the Nutella over the mixture and spread all over.
4. Top with the remaining oatmeal mixture.
5. Bake in preheated oven at 350 Farenheit for 20 minutes.
6. Remove from oven and dust with confectioner’s sugar. Cut into bars and serve.

Lemon Zucchini Bread

vangiz Leave a Comment

Filipino Style Recipe: This recipe makes a moist zucchini bread. You may also opt to add some nuts for some crunch. Enjoy it with your coffee or tea.


Ingredients:
3 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoon vanilla extract
2 cups grated zucchini, juices squeezed out

Procedures:
1. In a bowl, sift together the flour, salt, and baking soda.
2. In another bowl, beat the eggs, sugar and vegetable oil. Stir in yogurt, lemon zest and lemon juice. Gradually pour the flour mixture until just moistened.Fold in the grated zucchini.
3. Line 2 loaf pans with parchment paper. Pour the mixture to each of the loaf pans and bake in preheated oven at 350 degrees F for 50-55 minutes or when a toothpick inserted at the center comes out clean.
4. Open the oven and let it cool for about 10 minutes. Remove from the oven and let it cool completely. Slice, serve, and enjoy.