Nutella Banana Lumpia

INGREDIENTS

Lumpia wrappers (12 sheets), refrigerated and separated.
3 large ripe bananas, peeled and quartered
1 cup nutella spread
1/2 cup cold water, for sealing
Oil for frying

DIRECTIONS

1. If lumpia wrappers were frozen, thaw them overnight in the fridge or on the kitchen counter.
2. Carefully separate each lumpia sheet apart. You will only need 12 sheets. Stack them covered with damp paper towels to keep them from drying out.
3. Place lumpia wrapper diagonally towards you. Spread about a teaspoon of Nutella at lower one third area (about 3 inches long), then place a banana on top. Spread another teaspoon of Nutella on top of the banana.
4. Place the lower corner over the filling, tucking it under the banana then roll once.
5. Fold both side edges over the center (to resemble an envelope) then continue to roll until you have about two inches left.
6. Seal that last edge with drops of water, the continue to roll until fully sealed.
7. To fry the egg rolls
8. Heat oil in a pan (375 degrees F) over medium heat.
9. Working in batches, place 3-4 rolls in the pan, fry for about 2-3 minutes on both sides, or until rolls are crisp and golden.
10. Transfer to a plate lined with paper towels.
11. Repeat frying process with the rest of the rolls, adding more oil to the pan if necessary.
12. Serve while still warm.

Source : The Hungry Brownie

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Milo Ice Cream Cake

INGREDIENTS

For the Chocolate Malt Cake:

1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:

⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:

⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup

DIRECTIONS

1. First, make the cake.
2. Preheat the oven to 180ºC/375ºF, and grease and line a 8 inch/18cm cake tin.
3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
5. Next make the crumbs.
6. Place all the dry ingredients in a bowl and mix to combine.
7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenized and can be squeezed together into clumps.
8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

Source : Filipino Best Recipes

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No-Bake Rocky Road Bars

INGREDIENTS

9        pcs. graham crackers 
¾       cup roasted almonds, coarsely chopped
¾       cup roasted cashew, coarsely chopped
1¼     cup mini marshmallows
1½     cup bittersweet chocolate chips
1 (14 oz.) can condensed milk

DIRECTIONS

1. Arrange graham crackers close together in a 9x13" baking dish, breaking them to fit if necessary. Top with almonds, cashew and 1 cup marshmallows. 
2. Combine chocolate chips and condensed milk in a bowl. Microwave for 1 minute. Stir. 
3. Microwave in 10-second intervals until smooth. 
4. Pour chocolate mixture over nuts and marshmallows. 
5. Working quickly, mix together with a spatula, making sure that the graham crackers crust remain intact. Top with remaining marshmallows and some more nuts and chocolates chips. 
6. Refrigerate for 1 hour or until set. Cut into squares. 

Source : Pinay in Texas Cooking Corner

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Simple Sponge Cake

INGREDIENTS

    1   cup flour
    2   tsp baking powder
    ¾  cup sugar
    1   cup butter or margarine, room temperature
    2   eggs
    ½  cup milk
    1   tsp vanilla extract

DIRECTIONS

• Line and prepare an 8 inch pan and preheat oven to 400°F or 200°C.
• Using a hand or stand mixer, mix together the butter and sugar for 5 minutes. Add eggs one at a time while continuously mixing for about 2 minutes more. Add milk and flour alternately starting with milk. Add vanilla and beat until batter is smooth. Pour into prepared pan and bake for 30 minutes or until inserted toothpick comes out clean.
• Remove from oven and let cake cool in the pan for about 10 minutes before completely removing from pan to a cooling rack.

Source : Foxyfolksy 

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Double Chocolate Cupcakes

INGREDIENTS:

 1½     cups self-raising flour, sifted
 ¾       cup caster sugar
 ¾       cup milk
 1        tsp. vanilla essence
 ½       cup cocoa powder, sifted
 ¾       cup dark choc bits or milk choc bits
 1        Tbsp. cocoa powder, extra, to serve
 125 g  butter, melted, cooled
 2 (x 59 g) eggs, beaten

Chocolate icing

 ½ cup cream
 200 g dark chocolate, roughly chopped

DIRECTIONS:

1. Preheat oven to 200°C. Grease a 12 x ⅓-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Stir in cocoa powder and choc bits. Make a well in the center.

2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

4. Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa or any of your favorite toppings.

Source: Taste.com.au 

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Simple and Easy Tiramisu

INGREDIENTS

1    cup heavy cream
16  oz. mascarpone cheese
¼   cup sugar
2    tsp. pure vanilla extract
10  oz. espresso or very strong coffee, cooled
24  lady finger cookies
Dark chocolate bar, for grating
Cocoa powder, for dusting

DIRECTIONS

1. In the bowl of your stand mixer, using the whisk attachment, whip the cream until soft peaks form.
2. In a large bowl whisk together the mascarpone, sugar and vanilla. Fold in the whipped cream until completely combined.
3. Pour the coffee into a shallow bowl and lightly dip 12 of the lady fingers into the coffee. Arrange cookies in a single layer in the bottom of an 8-inch baking dish, breaking as necessary. Spread half of the mascarpone mixture on top of the cookies.
4. Dip the remaining 12 cookies in the coffee and place on top of the first layer, then top with the remaining mascarpone mixture. Using a fine grater, grate the chocolate bar over the top of the dessert, adding as much as you prefer.
5. Cover the tiramisu with plastic wrap and refrigerate for at least 3 hours or overnight before serving. When ready to serve, dust the top of the dessert with cocoa powder and cut into pieces.

Source : The Chef Next Door

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Dark Chocolate Almond Cherry Cookies

INGREDIENTS:
⅔     cup slivered almonds
½    cup sugar
½    cup rolled oats
½    teaspoon cinnamon
dash of cloves
½    teaspoon salt
½    teaspoon baking powder
½    cup coarsely chopped dried cherries
1     cup all-purpose flour
2     tablespoons canola oil
1     tablespoon water
½    C egg substitute
½    teaspoon vanilla extract
½    teaspoon almond extract
1 (4 oz.) bar of your favorite dark chocolate

DIRECTIONS

1. Preheat oven to 350°F.

2. In a food processor, grind almonds and sugar, pulsing until the almonds are chopped small, about like this:almonds

3. Add oats, cinnamon, cloves, salt and baking powder, pulse a few more times to combine. Transfer the mixture to a large bowl. Add cherries and flour; mix to combine.

4. Add oil, water, egg substitute, vanilla and almond extracts; mix with a wooden spoon until well incorporated.

5. Shape the dough into walnut-size balls with your hands and place about 2 inches apart on a large, ungreased baking sheet.

6. Bake until the bottoms are golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.

7. Break up the chocolate bar in a small glass bowl. Microwave 15-20 seconds, stir. Repeat until chocolate has melted. Set the rack of cookies over waxed or parchment paper. Drizzle chocolate over cookies with a fork. Refrigerate the cookies for a few minutes to help set the chocolate if necessary.

Source: Vermont Cookie

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Cinnamon Caramel Swirl Bars

INGREDIENTS:

 1 ½    cups flour
 2        tsp. baking powder
 2        tsp. McCormick® Cinnamon, Ground
 ¼       tsp. salt
 1 ½    cups firmly packed brown sugar
 ½       cup butter, melted
 2        eggs
 1        Tbsp. McCormick® Pure Vanilla Extract
 1        cup coarsely chopped pecans
 1 (14 oz.) package caramels, unwrapped
 ¼       cup milk

DIRECTIONS:

1. Preheat oven to 350º F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. 

2. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.

3. Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. 

4. Pour over baked layer in pan, spreading to within ½ inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.

5. Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source: All Recipes  

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Double Chocolate Muffins

Muffins may look the same as cupcakes, but they belong to the category of quick breads. 

BAKER'S TIPS: It is usually a good idea to drop a piece of Hershey's Kisses or small pieces of good chocolate in the center of unbaked chocolate muffin to give it a more chocolaty surprise. The muffin should be baked at 375ºF. This will make the outside of the muffin thoroughly baked, with it's top a bit crispy, while leaving the center a bit under cooked to retain a fudgy texture.

INGREDIENTS

½    cup melted butter
½    cup brown sugar
1     cup all-purpose cream
2     eggs 
1     tsp. vanilla extract
1¾  cups all-purpose flour
¼    cup cocoa powder
1¾  cups chocolate chips 
2     tsp. baking powder
½    salt

INSTRUCTIONS

• Preheat oven to 375ºF. Grease the bottom sides of a twelve-cup muffin pan or line it with baking cups.
• In a bowl, combine the melted butter, brown sugar, all-purpose cream, eggs and vanilla extract; stir until smooth and the mixture is well blended.
• In another bowl, combine the remaining dry ingredient. Add the melted butter mixture and stir until only a few traces of flour are visible. Do not overmix.
• Divide the batter evenly among the muffin pans, filling the cups three-fourths full.
• Bake in the preheated oven for 20 to 25 minutes or until the top interior of the muffins are firm and dry.

**Sweet Trivia

English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales.

American style muffins are 'quick breads' made in individual molds. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate baking powder).

Quick bread muffins really need to be baked in molds because they are made with a batter rather than a dough.

Adapted from: Baking Secrets

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Food for the Gods

Now an essential part of every Filipino family's Christmas, these bars usually wrapped in  bright-colored cellophane or foils, then placed in boxes studded with shimmering miniature decors are simply perfect for holidays.

BAKER'S TIPS: If dates are not available, you may substitute them with chopped prunes or dried apricots.

INGREDIENTS:

½    cup melted butter
1¼  cups brown sugar
2     eggs
1     Tbsp. white rum
1     Tbsp vanilla extract
½    cup liquid glucose
2     cups all-purpose flour
1½  cup coarsely chopped dates
1     cup coarsely chopped walnut
1     tsp. baking powder
½    tsp. baking soda
¼    tsp. salt

INSTRUCTIONS:

• Preheat oven to 350ºF. Grease one to two pieces of 8-inch square pans with butter or vegetable oil shortening, and line it with nonstick paper or foil, grease them again after placing the foil
• Beat the melted butter, brown sugar, eggs, rum, vanilla extract and glucose until smooth.
• In another bowl, combine flour, chopped dated, walnuts, baking powder, baking soda and salt.
• Add the flour mixture to the melted butter mixture and stir until blended or until there are only few traces of flour.
• Bake in the preheated oven for 25 to 30 minutes or until the top interior of the cookie bar is almost dry when touched.

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Oatmeal Raisin Cookies

Raisins are actually grapes that have been dried either by sun or through hot air. Almost half of the world's raisin supply is produced in California. The two types of raisins are dark and golden raisins.

BAKER'S TIPS: If a healthier cookie is desired, one may use plain corn or canola oil instead of vegetable oil shortening.

INGREDIENTS

½    cup vegetable oil shortening
¾    cup brown sugar
1     egg
½    tsp. vanilla extract
½    cup all-purpose flour
1½  cups oatmeal
¾    cup California raisins
½    tsp. baking soda
½    tsp. cinnamon powder
¼    tsp. salt

PROCEDURE

• Preheat oven to 350ºF. Grease two cookie sheet pans with butter or vegetable oil shortening; set aside until ready to use.
• Combine the vegetable shortening, brown sugar, egg, and vanilla extract; and beat well with a mixer or wire whisk until smooth and blended.
• In another bowl, combine the flour, oatmeal, raisins, baking soda, cinnamon powder, and salt.
• Add flour mixture to the vegetable oil shortening mixture and stir until blended or until there are only a few traces of flour.
• Drop cookie dough by tablespoonfuls on the greased cookie pans about 2 inches apart from each other.
• Bake in the preheated oven for 9 to 11 minutes or until sides are golden brown in color (the center of the cookies should remain soft).

Adapted from: Baking Secrets
Photo Credit: companyscoming

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Apple Cheesecake Pie

PREP TIME: 15 MINUTES

BAKING TIME: 25 MINUTES

SERVINGS: 8

INGREDIENTS

1  Ready Crust Graham Cracker Pie Crust (6 oz.)

FILLING

1   pkg. (8 oz.) cream cheese, softened

½  cup sugar

1   Tbsp. lemon juice

½  tsp. vanilla

2   eggs

TOPPING

1   can (20 oz.) apple pie filling, chilled

2   Tbsp. toasted chopped pecans

DIRECTIONS

1. Preheat oven to 325ºF. Combine cream cheese, sugar, lemon juice and vanilla in a bowl. Mix well until blended.
2. Add eggs, one at a time, mixing after each addition. Place crust on baking sheet; pour filling.
3. Bake for 25 mins. or until inserted knife comes out clean. Topping: Spread apple filling evenly on top of cooled cheesecake. Garnish with toasted pecans.

HELPFUL HINTS:

*Softened cream cheese in microwave on high 15 to 20 seconds.

**Toasted Pecans - Spread out pecans evenly on a baking sheet. Place into a 375ºF oven for 3-5 minutes or until pecans are well toasted.

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Ube Macapuno Roll

INGREDIENTS:

Batter

⅓   cup sifted cake flour
3   tablespoons cornstarch
½  cup granulated white sugar
1   teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
3   egg yolks (room temperature)
2   whole eggs (room temperature)
1   teaspoon Ube extract (McCormick)
1   drop food color (McCormick) (optional)

Meringue

2   egg whites (room temperature)
¼  teaspoon cream of tartar
1   drop ube extract (McCormick)
1   tablespoon granulated white sugar

Buttercream Filling & Icing

½  jar macapuno or coconut preserve, divided
¼  cup butter softened
½  cup evaporated milk
¼  cup sugar

INSTRUCTIONS: 

1. Preheat oven to 450º F (230º C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).
2. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer. Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.
3. In a small bowl, whisk flour and cornstarch. Set aside.
4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.
5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don't over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.
6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15 mins.
7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don't have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.
8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill... Your Ube  Macapuno Swiss Roll is done!!!
9. Slice and enjoy!

Photo Credit : Corinne Q. Pike

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Mamon

INGREDIENTS: 

2 ½  cups all-purpose flour

1      cup white sugar

1      tablespoon baking powder

1      teaspoon salt

½     cup vegetable oil

8      egg yolks

2      tablespoons grated orange pee

1      teaspoon vanilla extract

⅓     cup orange juice

⅓     cup water

8      egg whites

½     teaspoon cream of tartar

½     cup white sugar

INSTRUCTIONS: 

1. Preheat an oven to 325 º F and grease 16 muffin cups. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by until no lumps
2. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the ½ cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about ⅔ full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

Recipe from : Easy Dessert Recipes

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Lengua de Gato

INGREDIENTS:

1    cup all-purpose flour, sifted
½   cup caster sugar
egg white from 2 eggs
¼   teaspoon salt
½   cup butter, softened
½   teaspoon vanilla extract

INSTRUCTIONS:

1. Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for another 2 minutes.
2. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.
3. Add salt and vanilla extract.
4. Gradually stir-in the flour and mix until the mixture is well incorporated.
5. Place the mixture in a piping bag with a round tip. I used a catsup dispenser as substitute the first time I did this recipe since piping bag was unavailable.
6. Preheat turbo broiler to 175°C.
7. On a baking tray lined with parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length.
8. Bake for 6 to 7 minutes.
9. Remove from turbo broiler and place in a cookie rack until the temperature cools down.

Recipe from: sweetbelle 

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Chocolate Fudge Cake

INGREDIENTS:

Cake

½    cup (1 stick) butter
1     cup sugar
1     teaspoon vanilla
1 ½ cups (one 16 oz can) Hershey's chocolate syrup
4     eggs
¼    teaspoon salt (omit if using salted butter)
1     cup flour

Frosting

1     cup sugar
½    cup (1 stick) butter
⅓    cup milk
½    cup chocolate chips

INSTRUCTIONS:

1. In a large saucepan heat the butter and sugar until melted and well combined.
2. Remove pan from heat and add vanilla and chocolate syrup.
3. Add eggs and beat well (with a spoon or whisk).
4. Add salt and flour and stir until fully combined.
5. Pour batter into a greased 9" x 13" pan.
6. Bake in a preheated 350ºF oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
7. As the cake cools a bit, make the frosting.
8. In a saucepan, heat the butter, sugar and milk until it comes to a boil (stirring as needed).
9. Remove pan from heat and add chocolate chips. Do not stir for a minute or so and the chocolate chips will melt on their own. After a minute or two, stir to fully combine all ingredients.
10. Pour icing over the (still warm) cake, using an offset spatula to spread as needed.
11. Allow cake and icing to cool fully before cutting.

Recipe from: Glorious Treats

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Coconut Macaroons

INGREDIENTS:

7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can Eagle Brand sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg
6 oz. semi sweet chocolate

INSTRUCTIONS:

1. Heat oven to 350º F.
2. Line a baking sheet with parchment paper or a silpat liner.
3. Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.
4. In a large bowl mix toasted coconut, remaining coconut, flour, and salt.
5. In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.
6. Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.
7. Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Use a moist finger to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).
8. Bake cookies for 12-14 minutes, until golden brown. Cool a minute on the baking sheet, then move to a wire rack to continue cooling.
9. When the cookies have cooled, melt the chocolate in a small bowl in the microwave (on 50% power). Remove the chocolate from the microwave when almost melted, then stir until the chocolate is fully melted. Dip macaroons in the chocolate and set on a (clean) parchment lined or silpat lined baking sheet. When you've filled the baking sheet, move to the fridge and allow the chocolate to set up.
10. Store cookies (covered) at room temperature up to 3 days.

Recipe from: Glorious Treats

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Chocolate Lava Cake

INGREDIENTS:

180g dark chocolate, chopped
250g butter, chopped
plain flour, for dusting
4 eggs
1/2 cup caster sugar
1/4 cup plain flour, sifted
Double cream and cocoa powder, to serve

INSTRUCTIONS:

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175 ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Recipe from: taste.com.au

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Brownie in a Mug

serves 1

INGREDIENTS

1/4 cup granulated sugar 
1/4 cup all-purpose flour 
2 tablespoons cocoa powder 
1/4 teaspoon salt  
2 tablespoon olive oil (one that’s not too strong is better)
1 1/2 tablespoons water, at room temp 
1 egg

PREPARATION

• Sift together the sugar, flour and cocoa powder. Add the salt.
• Mix together the olive oil, water and egg. Fold the dry ingredients into the wet. Pour into a mug and microwave for 2 minutes (no peeking!!)

PRESENTATION

Photo Credit: Ryan Scotts

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No Bake Strawberry Cream Cake

Time needed
3 hour cooking

Serving Size / Yield
1 Cake

Ingredients

4     Rolls of Pre-made Pie Crust
2 ½  Cups Strawberries, Chopped
2 ½  Tbsp. Corn Starch
½     Cup Sugar
2     Containers Whipped Cream

Directions

1. Preheat the oven to 350º degrees.
2. In a sauce pan, combine strawberries, cornstarch, and sugar.
3. Mash strawberries and stir at a boil for about 2 minutes.
4. Pour filling into a bowl and let cool.
5. Take the 4 pre-made pie crusts, roll them out, place on baking sheets, and put in the oven until golden brown.
6. In a large cake sheet, place one of the crusts inside.
7. Layer with cream and strawberry filling and place another crust on top.
8. Repeat until you've done each layer.
9. Top the cake with a layer of whipped cream.
10. Refrigerate for 3 hours. Serve.

Photo Credit: recipe4living

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Sylvanas

INGREDIENTS:

6 egg large whites
1 tsp cream of tartar
1 cup salted butter
1 cup sifted confectioner’s sugar
3/4 cup granulated sugar
1/2 cup milk
1 3/4 cup cashew nuts
1 cup cake crumbs

INSTRUCTIONS:

Meringue

1. Finely ground cashew nuts in the food processor and set aside.
2. Beat egg whites and cream of tartar in the mixer.
3. Gradually add the granulated sugar, and beat till it forms a stiff peak.
4. Fold in the ground cashews.
5. Transfer the meringue in a piping bag.
6. Pipe the mixture into oval in cookie sheets lined with parchment paper.
7. Bake at 300 degrees Fahrenheit for 25 to 30 minutes until golden brown.
8. Once out in the oven, let it cool completely and remove gently from the parchment paper. Set aside.

Buttercream

1. Beat the softened butter until creamy.
2. Add the confectioner’s sugar gradually.
3. Then gradually add the milk.

Assembly

1. Spread the buttercream on 2 meringue wafers making sure the flat sides are facing outside.
2. Cover all sides with buttercream.
3. Roll the wafers in cake crumbs.
4. Refrigerate before serving.

Recipe from : My Style Recipe

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Puto (Rice Cakes)

INGREDIENTS:

1  cup rice 
1  cup water 
1  tablespoon cooked rice 
½  cup white sugar 
1  tablespoon baking powder 
oil for brushing pans
cheese, sliced into small pieces (optional)

INSTRUCTIONS:

1. Wash rice and soak in water for at least 5 hours; add the cooked rice. 
2. Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only. 
3. Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl. 
4. Brush muffin pans with oil then pour about 2 tablespoons of batter into each muffin well. Place muffin pan in a steamer and steam over high heat for about 15 minutes. Make sure that you don’t open the steamer during the cooking process.

Source : Home Cooking & Baking

Photo credit: Pinoy Cooks

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Yema Balls (Caramel Coated Custard Candy Balls)

INGREDIENTS:

1     big can (14 oz) condensed milk 
5     egg yolks 
1/3  cup mashed potato 
1     tablespoon vanilla extract 
1     tablespoon butter or margarine

Caramel

1    cup white sugar
½   cup water
¼ teaspoon cream of tartar

INSTRUCTIONS:

1. In a non-stick pan, combine all the ingredients for the yema. Cook (stir it while cooking) until thick and starts to pull away from the sides of the pan. Cool and shape into balls.

Note:
I cannot stress this enough, you have to make sure the yema balls are completely cool or better yet, chill them in the fridge of freezer for a few minutes. They can hold up well to the heavy and hot caramel when cold.

Prepare the caramel

1. Combine the sugar, water and cream of tartar in a pan; boil until it becomes amber in color, it takes about 7 minutes or if you have a candy thermometer wait for it to register 340 F degrees. Put a toothpick on a yema ball and dip in the caramel. Transfer to a lightly greased tray or platter. Wrap individual balls in plastic.

Source : Home Cooking & Baking
Photo credit: Native Kakanin

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Maja Blanca

INGREDIENTS:

4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

INSTRUCTIONS:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Enjoy!

Credits: Ms B Photo Blog 

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Easy Oreo No Bake Icebox Cake

INGREDIENTS:

Milk
2 packages of Oreo cookies
2 tubs of Cool whip
10 crushed Oreo cookies
Chocolate ice-cream sauce

INSTRUCTIONS: 

1. Dunk enough Oreo's in some milk and line them at the bottom of a square pan
2. Use half the container of Cool whip to frost over the layer of Oreo's
3. Repeat the layers until you run out of Oreo's and Cool whip
4. Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

Recipe from : BetterBakingBible 

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Classic Egg Pie

INGREDIENTS:

Crust:

2    cups all-purpose flour
3    Tbsp sugar
½   tsp salt
¾   cup unsalted butter, cut into cubes and softened
¼   cup cold water

Filling:

1    cup evaporated milk
4    large eggs and another 1 large egg with white and yolk separated
1    tsp vanilla extract
1    tsp fresh kalamansi or lemon juice
1    can condensed milk (14oz)

INSTRUCTIONS:

For the crust:

1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.
2. Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.
3. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
4. On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9" pie pan/dish (I broke my pie dish so I just use a regular round baking pan).
5. Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you're fluting the edges.
6. Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter. Keep the dough in the refrigerator while making the filling.

For the filling:

1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed while whisking. Add the vanilla extract and lemon juice, and  continue whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well with other ingredients.
4. Using an electric mixer, beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)  

Baking the Pie:

• Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
• Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
• Remove the egg pie from oven and allow to cool down. Serve with your favorite drink either for dessert or snack.

Recipe from : Pinay in Texas 

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