Have You Seen Yellow Apples Before?

I haven't until a couple of days ago. It was weird, I actually thought they were pears when I saw them on the kitchen table the other day. They were not as sweet as the red ones, but not as tart as the green granny smith variety either. They were actually kinda bland. I knew then that a little sugary sweetness was all it needed.

Yes, another breakfast muffin! Apple Strudel Muffins to be exact. To be quite honest, I rarely bake with apples. My recipe collection for apples were not as extensive as banana baking. But I'm so glad I made these! They were gone in minutes the moment they came out of the oven. My family couldn't be happier. =) We all love the streusel/strudel topping with its crisp, sugary-cinnamon bite. The only request they had was to add more apples to it next time. I only used one, and I agree, it could use more. 

The recipe is supposedly good for twelve muffins, but I had a lot of leftovers. I placed them on a mini muffin pan, and I got around six. Ideally you should bake the smaller muffins in a lot less time than the standard size ones, but I completely forgot about it (too busy munching), so they came out crispier, but still good! This recipe is definitely a keeper. =) 

 ♥♥♥

P.S.

I'm confused though, what is the difference between a strudel and a streusel? =)

Breakfast Muffins

I've been wanting to make healthy breakfast muffins for a couple of days now, but my schedule has been erratic recently. =) I had time this morning, and when I checked the kitchen pantry, the only fruit available were bananas. I think I've lost count of the banana recipes I have -- from loaf breads, to muffins, to cake... So I just picked the easiest one, that only requires minimal ingredients.

For a healthier twist, I added half a cup of quick cooking oats to the original recipe, replaced the butter with margarine, and reduced the salt in half. It turned out dense (in a good way), not too sweet (which is perfect for breakfast), but still moist (which is great!). I was happy to see it forming the dome shape while it was baking, which rarely happens for me when I bake muffins, because usually it turns out flat on top. I might've luckily hit the correct oven temperature this time. =)

Banana Muffin 
(original recipe adapted from allrecipes.com)


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter/margarine, melted
1/2 cup quick cooking oats

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.

♥♥♥

My Kind of Breakfast

My sister Kate gave me a waffle iron for Christmas. Actually, it was the one I asked for her to give me. Ü I've had this recipe of waffles for as long as I've discovered allrecipes.com, and I had always put off making this because I didn't have a waffle iron. Lucky me, I finally got my wish! Ü So one Saturday morning last month, just a week after the New Year, I decided to put my brand new waffle iron into use and made breakfast for my family. This was actually the first time I made waffles from scratch. Secretly, I was hoping it would taste just like the ones from the Pancake House... these came out a little bland. But a slather of the freshest, sweetest butter actually made these little darlings a melt-in-the-mouth sensation! It's very light.. crispy on the outside but still soft on the inside. Pair it up with slices of bacon and a glass of fresh orange juice, and you got heaven! I couldn't think of a better morning. Ü

♥♥♥

Waffles (from allrecipes.com)

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

♥♥♥

Strawberry Muffins

This a long over-due entry... Ü I've been so busy with the blur of life I didn't have time explore the net, let alone update my blog. When Richard came home from Baguio City a couple of months ago, he brought me a box-full of strawberries. My sisters devour almost all of them the moment it arrives... so before it completely disappears, I took more than a handful and made muffins out of it. I remember having a basic muffin recipe from the ever-reliable allrecipes.com that I've been wanting to try out. It turns out, to my surprise, that the strawberries melted when I baked them into the muffin. I could almost not taste it. Ü And the recipe didn't really turn out as "the best" as its name promised... it was too pale and a little bland. But in any case, strawberries are still strawberries, and I absolutely love them!

For the recipe, visit this link: http://allrecipes.com/Recipe/Best-Ever-Muffins/Detail.aspx

♥♥♥

I Love French Toast!

Yes I do. And I've been craving for one since yesterday. I remember having my very first french toasts at the office cafeteria a couple of years ago. And having the reputation of serving really bad food, I was actually surprised to find these jewel of a bread on their menu for the day. I was literally swooned over! No kidding. Ever since that day, I had been on the lookout for classic french toast recipes, and I've found one at the ever-reliable Allrecipes.com which I used today for my breakfast. Having planned this breakfast since yesterday, I just couldn't wait to begin my day!

Mornings are just so sweet.

This recipe doesn't taste like the one I had in the cafeteria years ago... that was sweeter. This recipe doesn't have any sweetener at all, and my tastebuds were looking for that hint of sweetness. Nevertheless, it was still great! The recipe calls for thick slices of day-old bread, but we only have thin slices of store-bought bread, which made it a little soggy when cooked. But that's perfectly fine because my family just loved how soft it was to the bite! I also might've used a little too much nutmeg, because the spice was little overpowering on the bread... will probably omit it next time. Nonetheless, like I said, we all loved it! I wouldn't mind waking up to mornings like this. ;o)

French Toast

6 thick slices of bread
2 eggs
2/3 c milk
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
salt to taste

1. Beat together eggs, milk, salt, spices and vanilla.
2. Heat a lightly oiled (I prefer buttered) skillet over medium high flame.
3. Dunk each side of bread slices in egg mixture, place in pan, and cook on both sides until golden. Serve hot.

Easy Macaroons

I was browsing a magazine and saw this recipe of macaroons. Although I'm not so fond of macaroons, I've been wanting to make a batch. I usually don't have time these days but when I saw how easy this was, I knew I had to try it. With very few simple ingredients, it was easy to whip up a batch. The thing is, I didn't find any freshly grated coconut that the recipe called for so I substituted the same amount of dessicated coconut. I knew from the start it was a big mistake! The macaroons turned out dry. Nevertheless, I like the sweetness of the condensed milk lingering on every bite. I know, I know... better stick to the recipe next time. ;o)

Macaroons

1 can (300 ml) sweetened condensed milk

3 c freshly gtated coconut

1/2 tsp vanilla

pinch of salt

Combine all ingredients. Drop in teaspoonful on an ungreased baking sheet. Bake in preheated 325 deg F oven for 10 to 12 mins.

Red Velvet Cake

Apparently, I made this cake for Valentine's Day! I was originally thinking of baking cookies for my Richard but I find too simple for the occasion. I found this while browsing through my recipe collection, and I thought the touch of red would be nice for V-day. ;o) I wanted to make them all cupcakes but I ran out of muffin papers so I made the last batch a single layer cake using my favorite heart-shaped pan. I topped the cake and some of the cupcakes with gummy cherry-lips I bought from the Candy Corner. I would want to sprinkle my cupcakes with red confetti candies but I didn't have the time to go to baking specialty stores; the gummy lips was the best the mall could offer. ;o) I also bought strawberry-flavored candy syrup that I piped on top of the cupcakes, but it was way too watery, it was dripping all over. I finally had to let it go and just stuck to my gummy lips. Too bad, the strawberry syrup tasted really good!

And really that's all I could boast about this cake. If I didn't have fun decorating I probably would've thrown all these and start over with the cookies I was planning to make! For starters, the cake was a little too bland for my taste. It lacked a certain flavor. I probably used a little too much flour than necessary because the cake had a really tough crumb. And the worst part was, the frosting was a little too salty than it should be! It was probably because of the brand of cream cheese or white chocolate that I used... which was a shame, really, since they were the most expensive ingredient in this recipe! It felt like it was such a waste of money... But anyway, we learn from our mistakes. I just probably didn't pick a good recipe... Or maybe cakes aren't really my thing. ;o)

the sloppy first batch ;o)

But I guess it's the thought that really counts... I know my efforts are appreciated, no matter how bad the taste. ;o)

Red Velvet Cake (from Allrecipes.com)

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

Light Butter Cookies (Lengua de Gato)

I made these cookies last month. I was looking for something to bake, something simple and easy, something that wouldn't take much time or effort. Something that wouldn't require me a special trip to the grocery. I just wanted to make something! Anything! So I browsed through my cookbooks and I found this one. I remember wanting to make these cookies when I first bought the book, but then as usual, I had completely forgot about it. So when I had the time to make it, I didn't hesitate. Besides, like I said, it was simple and easy.

I've always bought Lengua cookies from my old school cafeteria when I was still a student. I remembered it crisp and light and basically un-filling. :) It was more of a dessert cookie for me than a snack cookie. When I made my own Lengua cookies, I was expecting the same crispiness, but mine turned out a little soft and chewy. I didn't mind that, for I liked it better than the crispy version from my school cafeteria. I also discovered that since I was using a piping bag, I could make different shapes out of it than the regular strips it usually comes out of. I was feeling a little romantic that time, so I piped out heart-shaped cookies. I even made "words" out of it, which was really fun! My Mom (as usual) liked it. (She's one of my biggest fan... haha) I also discovered that if you wouldn't consume the cookies immediately, it is advisable to store it in an airtight container, as the cookies tend to soften all the more when exposed to air. I have plans to make them again. Maybe next time, I can make complete sentences out of them. ;o)

these are for Richard :)

Light Butter Cookies (Lengua de Gato)
(by Norma Olizon-Chikiamco of Filipino Snacks & Sweets)

1/2 c butter
1/2 c sugar
3 egg whites
1/4 tsp vanilla
1 c flour

1) Preheat oven to 350 degrees F. Using mixer at medium speed, cream butter and sugar until light and fluffy. Add egg whites one at a time, beating thoroughly after each addition. Add vanilla.
2) Sift flour and fold in butter mixture. Spoon batter into a pastry bag with a small frosting tip. Pipe 4-inch strips onto greased and floured baking trays or cookie sheets. (Alternatively, line cookie sheet with parchment/baking paper and pipe cookies directly on them)
3) Bake in preheated oven for about 7 minutes or until cookies have slightly browned edges. Makes about 45 cookies.

Carrot Muffins

When I was just learning how to bake, I usually list down or bookmark recipes I wanted to try out. I've always wanted to make carrot muffins, but the cookies and brownies took precedence on my list than this healthier treat. I finally decided to make these darlings once and for all. I feel like every time I open my Willimas-Sonoma Bread book, these muffins always seemed to be staring at me, begging to be baked. ;o) So off I go to the supermarket to buy me some carrots. Unfortunately, the supermarkets here don't sell pre-shredded carrots so I had to shred them myself. But I'd say that it's the only hard part in this recipe. This could be prepared in less that twenty minutes and you don't even have to take out your electric mixer. I like the dome shape it produced. For me, it was a sign of a perfectly-baked muffin. :) The secret, I've discovered, is to not fill up the muffin cups with the batter all the way to the top; about 2/3 would do. This would allow enough room for the batter to rise and not spill over the rim when being baked, hence, you'll get a dome-shaped muffin. Now experienced bakers probably already knew this, but I've only had my fair share of muffin-baking, so this lesson was gold for me. :) This recipe called for either raisins or dries cranberries. Cranberries would've been to-die-for, but I made use of what's available: raisins. Though I'd probably substitute walnuts next time. My family isn't that crazy for raisins, they actually complained that I used too much! But for me, it was perfect... not too sweet, not too dense... just my kind of breakfast. ;o)

Carrot Muffins

melted butter for greasing
4 large eggs
3/4 c vegetable oil
1 1/2 tsp vanilla
2 c all purpose flour
1 3/4 c sugar
2 tsp ground cinnamon
2 tsp poppy seeds (optional)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 c shredded carrots (about 3-4 medium sized ones)
3/4 c dried cranberries or raisins

1. Preheat oven to 350 deg F. Grease muffin cups.
2. In a large bowl, combine the eggs, oil and vanilla. Beat vigorously with wire whisk. In another bowl, stir flour, sugar, cinnamon, poppy seeds (if using), baking powder, baking soda, and salt. Gradually stir the flour mixture with the egg mixture and beat just until smooth. Fold in the carrots and the cranberries/raisins. Spoon the batter into muffin cups about 2/3 full.
3. Bake in preheated oven for 20-25 minutes until springy to the touch. Cool and then transfer onto wire rack.

♥♥♥

Photo note: I was having a hard time taking out the muffins from the tin, so I just tapped the tin upside down. Some muffins went down straight, head first, to the wire rack. That explains the indention on top of the muffin. ;o)

Wholewheat Bagels

I was checking out other blogs one day when I saw a photograph of bagels. It never left my mind since. I just had to make some for myself. I've always adored store-bought bagels, even though they sometimes taste like the plastic they're wrapped in. Never had the chance of making my own bagel before, so I was a bit intimidated. Surprisingly, this was very easy! I got the original recipe from Baking Bites, but I substituted half the bread flour it called for with wholewheat flour, for a healthier kick. :) Though I probably wouldn't use that much wholewheat flour next time as it turned out too wheat-y for me. Maybe one cup would do. I sprinkled them with sesame seeds for a nutty flavor. The only downside I had making these, as with any other yeast bread, is the amount of time it took before it gets done. I'd say that making your own bread is only advisable if you have a lot of time in your hands. Nevertheless, these turned out great and crusty. The four hours preparation was all worth the wait. ;o)

Wine Cookie Bars

I guess because I'm not Italian that I didn't like these cookies. The taste of the red wine was very overpowering and yet the cookie itself is bland for my taste. Probably because the wine I used isn't of good quality. This reminded me of the beer bread I made last month, but the beer bread, I think, is better. Though I'd have to give credit to how easy this is. The cookies can be made in less than 15 minutes, no creaming of the butter, no mixing by machines. It can be made by hand in a cinch. I made mine in bars instead of shaping the dough in rounds like the recipe required. (I didn't have the time to bake in batches.) ;o) The texture was pudding-like and the color was brownish-purple because of the wine. I looks a little weird, but I thought it was pretty. I just wish it was tastier.

Wine Cookies
( from allrecipes.com)

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
1/2 cup vegetable oil
1/3 cup granulated sugar for decoration

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. Roll small pieces of dough between hands and shape into rounds. Roll cookies in extra sugar and place on cookie sheet.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown.

Recipe note: I made mine into bars so I didn't shape the cookies anymore before baking. I simply pressed the dough onto an 8 inch square pan, sprinkled the sugar on top and baked it for 35 minutes.

Daddy's Birthday Cake

My Dad turned 60 last month. I wanted to make something nice for him, but I had a really hard time deciding what cake to make. It had to be easy and simple and yet edible enough for the whole family. It's definitely chocolate, I decided. I went through my recipe collection of cakes. I went straight to my Hershey's collection. It's fool-proof, it's tested, it's definitely easy. The cake was (er...) a piece of cake. The problem was the frosting. I didn't want to make the same frosting I made last year, but there seem to be no other choice. I found a white frosting used on a Black Forest recipe. But knowing my family, I decided on the last minute to turn it into chocolate. I probably over whipped the cream, because it came out a little too bubbly. But nevertheless, it was something we all enjoyed.

I know I still have a long way to go when it comes to baking and frosting cakes, but I'd like to think I'm learning. It really does take patience... and perseverance. Someday I'll get there. Maybe not now, maybe not in the near future. But someday. The road to my dream seems a little bleak, especially now that my future seems uncertain. But I'll keep the faith. I've always been hopeful. It's the only thing I can really hold on to, anyway.


Black Magic Cake
(from www.hersheys.com)

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Frosting:

2 (250 ml) all purpose cream
1/3 cup confectioner's sugar
1/2 cup unsweetened cocoa

1. With an electric mixer, whip the cream until frothy.
2. Gradually add the sugar until soft peaks form.
3. Add the cocoa powder and mix only until incorporated. Do not overmix.

Pineapple Upside Down Cake

I'm not very fond of pineapples because I had a not so good experience with it when I was just a kid. I found out at a young age that eating the fruit a little too much can make your tongue itchy. So I tried my best to stay away from eating it on its raw state if I could help it. Although I like them in chunks when my Mom makes piniñahang manok for lunch, or in macaroni and fruit salads.

A couple of Sundays ago, my Mom bought three whole pineapples for no particular reason except that they were in season. Not knowing what she would do with all of them, I asked her if I could have one so I can make a cake for my Dad that day, which happens to be Father's Day (the real one). :) I was hesitant at first if I really want to use what my Mom bought or just buy the canned/sliced version because slicing pineapples from scratch seemed like a hard work... ;o) But I want to save a trip to the supermarket so I went ahead on slicing. Thankfully, it was already peeled.


I got the recipe from another food blog, Just Desserts (which I adore). I agree with her that this cake should be eaten warm from the oven. Somehow, the delicate flavor seemed to be lost after it cools. When still warm, it tasted buttery and its texture was soft and moist. I'm not really fond of cakes unless it's chocolate, but this one made me wanna think twice. :) I added cherries on top for garnish. It looked great. At the last minute, I decided to empty the whole jar of cherries and placed them all on top. The cake was gone the next day. ;o)

Beer Bread

I wanted to make something nice for my Dad on Father's Day. Probably due to lack of decent sleep this past week and my own confused mind, I actually thought it was yesterday! So I went ahead and flipped through my new bread book for something manly and father-like. Beer Bread sounds like it. :) So off to baking I go. Luckily, this bread only calls for the simplest ingredients which I already have on our pantry (except for a bottle of beer that can be conveniently bought from a sari-sari store near our house.)




By far, this is the easiest bread recipe I've made since I've learned how to make bread. I've easily memorized the ingredients & procedure with just one try. It was that easy! I just made a little boo-boo (yet again :p); the recipe called for one 375 ml bottle of beer, what I've bought was San Miguel Beer which, I didn't realize, was only 320 ml. The batter was a little dry and kinda hard to stroke (it actually looked like a dough). But I think it was just okay. After it was done, we immediately devoured it while it was still hot. It was rich and moist with a bitter after-taste of the beer. I was a little bothered by the after-taste but my Mom and Dad didn't seem to mind. After about three helpings, I've realized that it was actually what gives a distinct character to the bread. It is what separates it from the others. It was time for afternoon merienda, I ate mine with a bowl of steaming hot chicken noodles. It was perfect. My Dad asked me to make another one again that he would bring with him to the office on the following working day. Not so bad for a little confusion... Now my only problem is: what would I make for my Dad on the real Father's Day next week? ;o)


Beer Bread

3 cups all purpose flour
3 tbsp firmly packed brown sugar
1 tbsp baking powder
1 tsp salt
1 (375ml) bottle beer, unopened
4 tbsp butter, melted, plus extra for greasing

1. Preheat oven to 375 degrees F. Grease a large loaf pan with butter.
2. Stir together flour, brown sugar, baking powder and salt in a large mixing bowl.
3. Open beer bottle and pour contents on flour mixture all at once. Stir just until combined.
4. Pour batter into the pan and drizzle with the melted butter.
5. Bake for 35 to 40 mins, or until toothpick inserted comes out clean.

(Source: Williams Sonoma -- Bread, Copyright 2002)

Recipe note: I didn't have a large loaf pan, so I just used a 9 inch cake pan, which is fine. Just reduce baking time to 30-35 minutes.

Chocolate-Coated Sunflower Seed Cookies

My Dad likes buying pasalubong for us since we were kids. He never stopped even if my sister and I are all grown up. He even buys one for my Mom once in a while when he sees a favorite of hers like dried plums and dates. He knows all our favorites. One day my little sister Diane asked for chocolate-coated sunflower seeds, that's her favorite. He bought her a pack from Aji Ichiban and he bought an even bigger pack for me. (My Dad is sometimes biased, to my favor of course!) ;o) He said I could put it on cakes... I don't think it would complement a cake at all but I know it would be great on cookies. So I made my favorite cookie recipe (chocolate chip cookies from Hershey's) and replaced the chips with the sunflower seeds. I really like it's rainbow colors and the nutty-ness of the seeds. Now I have a new way to enjoy my cookies. It was a perfect creation to reciprocate a perfect fatherly love.

Chocolate-Coated Sunflower Seed Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips **(replace with 100 grams chocolate coated sunflower seeds)**

1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

(recipe adapted from http://www.hersheys.com/)

Recipe note: I bake my cookies on 350 degrees F for 12-15 mins, it comes out chewier.

Irish Soda Bread

I was trying to make use of some milk sitting in the fridge before it spoils, so I decided to make this bread. I've had this recipe for quite a while now but never had the chance to make it until now. I was a little curious what the fuss was all about on irish soda breads because I don't think I've ever had one before. Anyways, this didn't turn out as I expected. It wasn't that yummy at all... at least for my taste. My Mom (as always) loved it, she said it tasted like puto. Richard said it tasted like bibingka. I agreed. But I'm not very fond of bibingkas so I didn't like it. It was way too eggy for me. I thought it would be better with more spice in it like cinnamon and raisins... but I might never make it again.

Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk (or sourmilk*)
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. 2. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Recipe notes: *To sour milk, use 1 tbsp white vinegar plus enough milk to make 1 cup. The recipe calls for the dough to be rounded and baked on a baking sheet, but I pour mine in a loaf pan. Baking time should take a little longer if baked in a pan.

(Source: www.allrecipes.com)

Sugar Cookie with Icing

I've been wanting to do this cookie for a couple of weeks now but it's only yesterday that I found the time. I really liked how the color of the icing turned into a cute pastel, and the sugar cookie was just tender to the bite. The sweetness of the icing was the perfect compliment for the cookie, which would be rather bland without it. I think they're really cute, perfect for kids' birthday parties. (Just a little messy, though.) ;o)



Rolled Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder 1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Recipe note: Make sure to chill the dough long enough (at least an hour or so) before rolling, so it would be easier to handle.

Sugar Cookie Icing

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Recipe note: You may need to add a few drops of light corn syrup to make the icing more spreadable.

(Source: Allrecipes.com)

Marbled Angel Food Cake

I made this for my Mom on Mother's Day. It was the first time I made an angel food cake, and I'd have to say I'm quite happy about it. It turned out delish! My family raved about it, eventhough I burned the top a little. ;o) I would want to save a slice for my boyfriend but it was a complete goner the next morning. It tasted a lot like brazo de mercedes without the custard filling. The recipe calls for a 10 inch tube pan, but mine was only 8 inches, so I had to use a second pan (the heart-shaped pan). I also made a little boo-boo while making it; the recipe calls for the sugar to be added 2 tablespoon at a time, but I poured mine all at the same time. Hence, the mixing time took longer than it should. (My arms got tired because I was using an electric hand mixer.) I also didn't have nutmeg available, but nevertheless, it was still yummy. :)

Marbled Angel Food Cake with Strawberries

Cake:
1 cup cake flour
pinch of ground nutmeg
12 egg whites
1 1/2 tsp cream of tartar
1 1/3 c superfine sugar
1/4 c unsweetened cocoa powder

Topping:
3 cups fresh strawberries, hulled & sliced
3 tbsp granulated sugar
1/4 c orange juice

1. Heat oven to 350 degrees F
2. Prepare cake: Sift together cake flour & nutmeg into a medium size bowl.
3. With a mixer on medium speed, beat egg whites & cream of tartar in a large bowl until frothy. Beat in superfine sugar, 2 tbsp at a time, & then beat 5-7 mins until stiff glossy peaks form.
4. Fold flour mixture into egg white mixture in two additions, until incorporated. Transfer half of batter into a clean medium size bowl; gently fold in cocoa powder.
5. Spoon white batter alternately with chocolate batter into an ungreased 10 inch tube pan. Swirl a sharp knife through batters to create a marbled pattern.
6. Bake cake in preheated oven for 4o minutes or until springy when touched & a wooden pick inserted comes out clean. *(If pan has no legs extending above the rim, invert onto a wine or similar weighted bottle, placing center of tube over neck of bottle.) Cool 1 hour.
7. Meanwhile, prepare topping: Combine strawberries, sugar, and orange juice in a bowl. Let stand and allow the flavors to blend.
8. Run a thin metal spatula around side of pan & tube to loosen cake. Turn cake out onto a serving plate. Serve cake slices topped with strawberry mixture.

(Source: Family Circle Best Ever Cakes & Cookies; page 30; Published by Broadway Books; Copyright 2001)

Recipe notes: Make sure to sift cocoa powder as well when folding onto the the other half of the batter. I just poured mine as is, and it made little lumps of chocolate on the cake when it was baked. I also used granulated sugar on the cake instead of superfine, which was probably one of the reason why it took a while to mix the eggwhite mixture, but I think there wouldn't be any difference in the taste at all.

Chocolate Chip Shortbread Wedges

This is the kind of cookie that tastes better on the next day. It's my first time to make shortbread cookies and now I know that I'm not gonna be fond them. There's something about it that just doesn't do it for me. It's crumbly when you bite on to it and I really don't like its texture on my mouth when I eat it. My mom said it was like eating polvoron! Anyway, I got the original recipe from the Hershey's website, which calls for macadamia nuts covered in Hershey's chocolate. I substituted it with just plain chocolate chips from Van Houten. (I wanted to try out a different brand ;o))

This is the original recipe:

***

HERSHEY'S SPECIAL DARK Chips and Macadamia Nut Shortbread Wedges

1 cup (2 sticks) butter (no substitutes), softened
1/2 cup sugar
2-1/2 cups all-purpose flour
1 tablespoon vanilla extract
1-1/3 cups (8-oz. pkg.) HERSHEY'S SPECIAL DARK Chips and Macadamia Pieces

1. Heat oven to 350° F. Grease cookie sheet or line with parchment paper.

2. Beat butter and sugar in large bowl until fluffy. Beat in flour and vanilla, beating until you have pea-sized crumbs. Stir in chips and madadamia nuts. With hands press mixture into ball; divide into two smaller equal balls.

3. Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2 inch thick. With knife cut each circle into 12 wedges. Do not separate wedges.

4. Bake 20 to 25 minutes or until edges are golden brown and center is set. Cool 10 minutes; recut wedges. 24 wedges.

***

(Source: www.hersheys.com)

Best Brownies with Mocha Glaze

This is a combination of two recipes that I got from Hersheys.com. "Best Brownies" is great recipe but the frosting was a little too sweet for me. So I took another recipe for the frosting & used it to glaze the brownie. My Mom loved it, and so does my ever loving taste-tester boyfriend. ;o) You'll love it too, so I'm gonna share the recipe. ;o) {The picture isn't so fab because I already packed them before I thought of taking it's pic, but I promise it tastes great.}

Best Brownies

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)

1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare MOCHA GLAZE; spread over brownies. Cut into squares. About 16 brownies.

MOCHA GLAZE

1/4 cup powdered sugar * 3/4 teaspoon HERSHEY'S Cocoa * 1/4 teaspoon powdered instant coffee * 2 teaspoons hot water * 1/4 teaspoon vanilla extract

Stir together powdered sugar and cocoa in small bowl. Dissolve coffee in water; add to sugar mixture, stirring until well blended. Stir in vanilla.