Chocolate Chip Cookie


Yields 24 cookies

Ingredients:
3/4 cup melted butter
1 cup white sugar
1 cup brown sugar(packed)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda dissolved in 2 teaspoon hot water
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cup chocolate chips

Procedures:
1. In a mixing bowl, cream butter and sugar using electric mixer for 3 minutes or until smooth. Beat in the eggs, one at a time. Add the vanilla, baking soda mixture and salt then mix until well combined.

2. Add the flour to the mixture then mix using a spatula. Fold in 1 cup of chocolate chips.

3. Drop large spoonful of batter into ungreased pan then top with remaining chocolate chips. (You can also freeze half of the batter for future baking)

4. Bake in preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven, let it cool before removing from the pan.

Mini Chocolate Cupcake


Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1/3 cup butter
2/3 cup cocoa powder
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Procedures:
Part 1
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.
3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.
4. Pour batter in prepared mini cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove from oven and let it cool for 5 minutes before removing from the pan.

Part 2
1. To make the frosting, in a small sauce pan melt butter over low heat then add sugar and cocoa powder. Stir until the mixture is smooth and thick. Remove from heat then let it cool. Add milk and vanilla then whisk until mixture becomes soft.
2. Frost top of the cupcakes. Serve and enjoy!

Chocolate Marshmallow Waffle


Yield: 6 waffles

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
2 eggs, separate egg yolk and egg white
1/2 cup vegetable oil
2 cups warm milk
1 teaspoon vanilla
chocolate spread
marshmallow

Procedures:
Part 1
1. In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.

Part 2
1. In a bowl, separate egg whites then beat until stiff peaks form.
2. In another bowl, combine egg yolks, milk and vanilla. Whisk together.
3. Add dry ingredients then mix well. Fold in egg whites.

Part 3
1. Lightly grease waffle iron, then preheat to desired temperature.
2. Ladle the batter then cook for 5-10 minutes or until golden and crisp.
3. Transfer into serving plate then top with chocolate spread and marshmallow.
4. Torch marshmallow then serve together with hot coffee.

Simple Chocolate Cupcake with Choco Frosting


Yield: 16 medium cupcakes

Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

Procedures:
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.

3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.

4. Pour batter in prepared cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.

5. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.

One Bowl Mayo Chocolate Cake


Yield: 1 8-inch round cake

Ingredients:
Chocolate Cake
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup mayonnaise
1 1/2 cup warm instant coffee
2 teaspoon vanilla extract

Chocolate Ganache:
1 cup dark chocolate, chopped
1 cup all purpose cream

Procedures:
Part 1
1. Preheat oven at 350 degrees Fahrenheit. Lightly grease 8 inch round pan.
2. Mix the flour, sugar, cocoa powder, baking soda, and baking powder. Stir in the mayonnaise. Gradually add the coffee until well blended. Add the vanilla extract and mix. Pour the batter into the cake pan.
3. Bake in preheated oven for 30 minutes. Remove and cool before frosting.

Part 2
1. In a pan,heat the heavy cream over medium heat. When cream starts to boil, remove from heat and pour over the chopped chocolates and whisk until smooth. Allow the ganache to cool before frosting the cake.

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.

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.

Cheese Cupcake with Chocolate Cream Cheese Frosting

Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Graham Chocolate Chip Cookies

Filipino Style Recipe: Graham Chocolate Chip Cookies is another variety of cookies that can be served together with milk.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.
2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.
3. Stir in half of the chocolate chips.
4. Scoop batter using a medium cookie scoop and drop into baking sheet lined with parchment paper. Top cookies with remaining chocolate chips.
5.Bake into pre heated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Chocolate Bread Pudding

Filipino Style Recipe: I just happened to have some leftover chocolate cupcakes from a batch I made. And since it already gotten dry after 2 days in the fridge, I reinvented into a bread pudding.It turned out great, everybody loved it, and no more leftovers!

Ingredients:
2 slices white bread, torn into small pieces
4 slices chocolate flavored bread/cupcakes, torn into small pieces
2 tablespoon butter, melted
1 1/2 cup milk
1/2 cup sugar
3 eggs
2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Procedures:
1. In a loaf pan, arrange the white bread at the bottom of the pan. Put the chocolate bread on top of the the white bread. Drizzle with the butter.
2. In a mixing bowl, combine the milk, sugar and mix. Add the eggs and beat until well combined. Add the vanilla and mix again.
3. Pour the milk mixture evenly on the bread. Press down with fork to soak. Sprinkle chocolate chips on top.
4. Bake in preheated oven at 350 Fahrenheit for 30 minutes or when a toothpick inserted at the middle comes out clean.
5. Remove from the oven. Best served while still warm.