Pastry

Zucchini Bread

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Filipino Style Recipe: This zucchini bread recipe is very moist and flavorful. Guess my favorite part? The slightly burnt edges! So dont worry about burning it a bit on the outside, it still comes out moist on the inside.

Ingredients:
3 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
2 cups sugar
3 eggs
2 teaspoon vanilla extract
sour cream
2 pieces medium zucchini, shredded

Procedures:
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.

2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.

3. Blend the wet mixture into the dry mixture alternately with the sour cream until just combined.

4. Stir in zucchini until well combined.

5. Pour batter into lightly greased 9×5 inch loaf pan. Bake in preheated oven at 350 degrees Fahrenheit for 60 minutes or a toothpick inserted into the center comes our clean.

Coffee Cupcakes with Mocha Frosting

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Ingredients:
1 tablespoon buttermilk powder dissolved in 1 cup milk
1/2 cup oil
3 eggs
2 teaspoon vanilla extract
1 tablespoon instant coffee dissolved in 1 cup warm water
1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Frosting:
1 cup (1 pack) butter, softened but cold
2 teaspoon vanilla extract
1 cup confectioner’s sugar
1 tablespoon unsweetened cocoa powder
1/2 tablespoon coffee dissolved in 1 tablespoon warm water
2-4 tablespoon milk

Procedures:
1. In a mixing bowl, combine the buttermilk, oil, eggs, and vanilla and mix until well combined.

2. In another bowl, sift together the flour,sugar, cocoa powder, baking soda, baking powder and salt. Slowly add dry ingredients into the wet ingredients and mix on low speed until well combined. Add the coffee and mix again until just combined.

3.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.

4. Bake for 18-20 minutes or until toothpick inserted comes out clean.Remove from oven and let it cool for
5 minutes before completely removing from the pan.

5. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar and cocoa powder while continuously mixing.

6. Add vanilla and coffee and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

7. Frost cupcakes then serve. Enjoy.

Caramel French Toast

vangiz Leave a Comment

Filipino Style Recipe: Caramel French Toast is a popular breakfast meal that consisting of sliced bread soak in eggs-milk mixture then coated with sugar. Toast with butter over a low heat then serve with caramel syrup.

Ingredients:
8 slices bread
2 eggs
1 cup milk
1/2 teaspoon cinnamon powder(optional)
a dash of salt
2/3 cup brown sugar
unsalted butter
powdered or confectioner’s sugar(optional)
caramel syrup

Procedures:
Part 1
1. In a large bowl, combine eggs, milk, cinnamon, salt then mix until well blended
2. Soak the sliced bread for a few seconds into mixture one at a time then gently turn to coat the other side.
3. Coat with brown sugar.
Part 2
1. In a frying pan, melt 1 teaspoon butter over low heat.
2. Toast each bread until bottom turns to golden brown then turn the bread over and do the same way.
3. Repeat the procedures for remaining slices.

Part 3
1. Transfer toasted bread to serving plate, then dust with confectioners’ sugar.
2. Serve immediately with caramel syrup together with hot coffee.

Double Chocolate Chip Cookies

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Filipino Style Recipe: This chocolate chip cookies recipe gives you a double dose of chocolate goodness.

Ingredients:
1 pack butter or margarine, softened
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1 1/2 cup chocolate chips

Procedures:
Part 1
1. In a large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and vanilla extract and beat again until well combined.
2. In another bowl, combine flour, cocoa powder, and baking soda. Add into the batter and mix well blended. Fold in the chocolate chips.
3. Drop by rounded teaspoonfuls on ungreased cookie sheets.
4. Bake in preheated oven for 10 minutes at 350 degrees Farenheit.Remove from the oven and cool for 3-5 minutes before transferring to wire racks to cool completely.

Strawberry Cheese Cupcakes

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Filipino Style Recipe: Strawberry Cheese Cupcakes is a mouth-watering dessert that can be served in all kind of occasion.

Ingredients:
1 small can strawberry pie filling
10-12 muffin cups
muffin pan

Crust:
2 cups crushed grahams
1/2 cup butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon

Cream Cheese:
2 packs cream cheese, softened at room temperature
1 can condensed milk
1 lemon, juiced and zested
2 teaspoon vanilla extract
3 eggs
2 tablespoon flour

Procedures:
Part 1
1. In a bowl, mix together the crust ingredients until well combined.
2. Grease muffin pan and line with muffin cups.
3. Scoop a mixture and press into the the bottom of each muffin cup.
4. Bake in preheated oven at 300 degrees Fahrenheit for 5 minutes. Remove from the oven but keep the oven on.

Part 2
1. In a mixing bowl, beat cream cheese using an electric mixer until light and fluffy.
2. Gradually beat in the condensed milk. Mix in lemon juice, lemon zest, and vanilla extract.
3. Beat in the eggs at low speed one at a time until just combined.
4. Add the flour and beat again.

Part 3
1. Pour the cream cheese mixture into the muffin cups until 2/3 full.
2. Bake for 25 minutes without opening the oven.
3. Let it cool completely then place scoop of strawberry filling.
4. Refrigerate for at least 4 hourse until ready to serve.

Pink Velvet Cupcakes

vangiz Leave a Comment

Filipino Style Recipe: I have received requests from my colleagues to do a pink cupcake so one lazy afternoon, I decided to grant their wish. The cupcakes came out beautifully and my colleagues raved about them. Now I am thinking what other flavors and colors will be next.

Yield: 24 cupcakes

Ingredients:
1 cup butter, softened
1 1/4 cup sugar
3 eggs
2 teaspoon vanilla extract
1 cup sour cream
2 1/2 cup all purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 drops red food color
1/2 teaspoon strawberry extract (optional)
24 big marshmallows

Procedures:
1. In a large mixing bowl, cream butter and sugar using an electric mixer until light and fluffy, around 5 minutes. Add eggs one at a time, beating after each addition until just combined. Beat in vanilla.

2. In another bowl, combine flour, salt, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream, beating well after each addition. Mixture is a little heavy.

3. Add the food color and strawberry extract and whisk slowly until color is well distributed. Use more or less food color to achieve the shade of pink that you like.

4. Fill paper lined cupcake cups until 2/3 full. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until toothpick inserted comes out clean.

5. Get the cupcakes from the oven and quickly top with marshmallows. Put back in the oven and bake for 30-40 minutes until marshmallows are softened. Remove from the oven and press down the marshmallows using spoon. Let it cool completely.

Blue Velvet Cupcake

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Filipino Style Recipe: You love red velvet cupcakes but your favorite color is blue. Why not make blue velvet instead? Now you can have your two favorites in one. Happy baking!

Yield: 30 cupcakes

Ingredients:
1 1/2 tablespoons buttermilk powder
1 1/2 cup milk
1 teaspoon baking soda
1 cup butter, softened
2 cups sugar
4 eggs
1 bottle (1 ounce) blue food color
2 teaspoons vanilla extract
2 1/2 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt

For the Frosting:
1 cup frosty whip (powdered whipping cream)
1 cup cold water
1/2 teaspoon blue food color

Procedures:
1. In a small bowl, mix together the milk, buttermilk, and baking soda. Set aside.
2. In a large mixing bowl, beat butter and sugar using electric mixer until light and fluffy, around 5 minutes. Beat in eggs one at a time until just blended.
3. Mix in buttermilk mixture, food color and vanilla.
4. In another bowl, combine flour cocoa, powder and salt. Gradually blend dry mixture into the wet mixture.

Part 2
1. Spoon batter into paper lined muffin cups until about 2/3 full.
2. Bake into preheated oven at 350 degrees for 15-20 minutes or until toothpick inserted comes out clean.
3. Remove from oven and cool in wire racks.

Part 3
1. Beat the powdered whipped cream, water and food color until peaks form. Chill for 15 minutes.This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.

Peanut Butter Cupcake

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Filipino Style Recipe: I am enjoying peanut butter a little too much lately. Whether to eat on its own, with bread, with banana, and it just goes on and on. This cupcake recipe is inspired by the creaminess of peanut butter.

Ingredients:
1/2 cup oil
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup peanut butter
2 eggs
2 teaspoon vanilla extract
1 cup and 2 tablespoon flour
1 teaspoon baking soda
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup and 2 tablespoon buttermilk

Procedures:
Part 1
1. In a large mixing bowl, combine oil, sugar, and peanut butter then beat until creamy.
2. Add eggs and vanila and mix until well combined.
3. In a separate bowl, combine flour, baking soda, cornstarch and salt.
4. Alternately add the dry ingredients and buttermilk into the batter.

Part 2
1. Scoop batter into cupcake pan with cupcake liners until almost full (cupcake will rise a little)
2. Bake in preheated oven at 350 degrees Farenheit for 15 minutes or toothpick inserted comes out clean.
3. Remove from oven and let it cool for 2 minutes until transferring to a wire rach to cool completely. Top with your favorite frosting and enjoy

Chocolate Peanut Butter Bars

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Filipino Style Recipe: This recipe is very easy to prepare and does not cooking (other than melting the butter and chocolates). When you need something sweet and have limited time to prepare, this is one recipe to consider. If you love Reese’s, you will definitely love this.

Yields 24 bars

Ingredients:
1 cup ( 1 pack) butter, melted
2 cups graham cracker crumbs
1 1/2 cup confectioner’s sugar
1 1/2 cup peanut butter
For the frosting:
1 1/2 cup semi sweet chocolate chips
4 tablespoon peanut butter

Procedures:
Part 1
1. In a large bowl, combine the butter, graham cracker crumbs, confectioner’s sugar, and peanut butter. Mix until well blended.
2. Press the mixture at the bottom of 9×13 pan. Place in the refrigerator for at least 15 minutes.
Part 2
3. To prepare the frosting, put a metal bowl on top of boiling water. Put the chocolate chips and stir until melted.Remove from heat.
4. Add the peanut butter to the melted chocolate chips and mix until well blended.
5. Spread the chocolate mixture on top of the prepared crust. Refrigerate for at least 1 hours before serving.
6. Cut into 2 inch squares.

Lemon Bars

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Filipino Style Recipe:This pastry is a good contrast of sweet and tangy,and soft and crunchy. Lemon bar is best served with coffee or tea but you can also eat it on its own. Know the best part? The trimmings at the edges!

Ingredients:
For the crust:
Oil for greasing the pan
2 cups flour
1/2 cup granulated sugar
1 cup butter, softened

For the filling:
4 eggs
1 1/2 cups granulated sugar
1/4 cup flour
2 lemons, juiced
lemon zest
1/4 cup confectioner’s sugar for garnish

Procedures:
Part 1
1. Grease 9 x 13 pan with oil,line the pan with aluminum foil and also grease the foil.
2. In a large bowl, combine the flour and sugar. Add the butter and blend until the dough comes together, about 1 minute.
3. Press the dough on the bottom of the greased pan making sure there are no cracks.
4. Bake in preheated oven at 350 degrees Farenheit for 20 minutes or until golden.

Part 2
1. In another bowl, combine the sugar,flour, eggs, and lemon juice and whisk until well blended. Add the lemon zest and mix.
2. Pour into the filling over the prepared crust and return to oven. Bake for additional 20 minutes in the preheated oven at 350 Farenheit.
3. Remove from oven and let it cool. Cut into 1 1/2 inch squares.
4. Put into the refrigerator until ready to serve. Sprinkle with confectioner’s sugar.