Salted Caramel Crepe Cake

Crepe Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla
2 tablespoons butter, melted

Whipped Cream Ingredients:
3 cups heavy cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar

salted caramel sauce

Part 1
1. In a bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
2. In another bowl, whisk the eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix well.
4. Refrigerate for one hour or overnight to allow the bubbles to settle.

Part 2
1. In a small nonstick pan, grease using melted butter. Wipe off excess oil with a paper towel.
2. Scoop 1/4 cup of batter then pour and swirling the pan to make as thin as possible.
3. Cook for 30 seconds or until slightly brown, Flip and cook the other side for 10 seconds.
4. Remove from the pan then repeat the steps for the remaining batter.

Part 3
1. Using hand mixer, beat the cream until it forms soft peaks.
2. Add vanilla and sugar then stir until well combined. Do not over beat.

Part 4
1. In a cake stand, place one crepe then add a thin layer of whipped cream.
2. Add the crepe and layer the cream until you have reached the desired height.
3. Allow the cake to chill for at least 30 minutes.
4. Drizzle with salted caramel sauce then cut the cake with a sharp knife. Serve.

Chocolate Salted Caramel Cupcakes

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

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

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 then drizzle with caramel sauce. Enjoy

Salted Caramel Sauce

You can use this salted caramel sauce to drizzle on your favorite pastries or even on smoothies, or just eat it on its own as a dessert. You can prepare ahead of time and store in the fridge for future use.

1/2 cup granulated sugar
2 tablespoon butter, cut into small cubes
2 tablespoon all purpose cream
1/4 teaspoon salt

1. In a pan over medium heat, put the sugar and wait until it starts to melt. Do not stir the unmelted portion as this will cause the sugar to harden. The sugar will turn to thick amber colored liquid. You may now start stirring careful not to burn the sugar.
2. Stir the butter until completely melted.
3. Slowly drizzle the all purpose cream . The mixture will bubble rapidly, continuously stir until the cream is evenly incorporated.The mixture will thicken once cooled.
4. Remove from heat and stir half of the salt. You may add the other half depending on your preference to the saltiness of your salted caramel.

Note: Put in a bottle and cover tightly if not yet to be used. You may store this in the refrigerator for up to two weeks.

Salted Caramel and Pecan Cupcakes

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

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

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.

Baked Kamote Fries

Filipino Style Recipe: Baked kamote fries is a popular snack that consists of slices of sweet potatoes. The sweet potatoes coated in cornstarch then seasoned with olive oil, cayenne and salt. Baked in a preheat oven for 30 minutes or until browned and crisp then serve as snack, appetizer or side dish.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30 minutes(plus cooling time)
Good for 4-6 servings

3 large-sized sweet potatoes(kamote), peeled and cut into slices
1/2 cup cornstarch
4 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon cayenne powder

1. In a large bowl, combine potatoes and cornstarch then stir to coat evenly. Strain to remove excess cornstarch.
2. In a separate bowl, combine potatoes, olive oil, cayenne and salt then toss to coat evenly.
3. Arrange in grease baking sheet then bake in a preheated oven over 400 degrees Fahrenheit for 30 minutes. (15 minutes each side or until browned).
4. Turn off the heat then let it cool inside the oven for another 15 minutes. Serve with dipping sauce.

Potato Chips

Filipino Style Recipe: Potato chip is a popular snack that consists of thin slices of potatoes. The chips deep fried until golden brown and crispy. The basic potato chips are seasoned with salt; other varieties are flavored in cheese, herbs, sour cream and other seasonings. This is commonly served as snack, appetizer or side dish.

Estimated time of preparation: 15 minutes(plus soaking time)
Estimated time of cooking: 15 minutes
Good for 4-6 servings

6 pieces potatoes, cleaned
cold water
salt to taste
cooking oil for frying

Part 1
1. In a large container, pour cold water then add a dash of salt. Stir until dissolve.
2. Using a slicer, slice the potatoes into thin slices then soak them in cold salted water for an hour.
3. Pat the potatoes very dry with paper towels.

Part 2
1. In a frying pan, heat oil then deep fry potatoes until golden brown and crispy.
2. Drain on paper towels then sprinkle with salt. Transfer to serving bowl then serve with your favorite dip.