Category Archives: DESSERT

Chocolate Cupcakes with Cream Cheese Frosting

Chocolate Cupcakes with Cream Cheese Frosting

Procedure:

Dry ingredients:

2 cups sugar
2 cups all-purpose flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Wet ingredients:

2 pcs eggs
1 cup milk
1/2 cup butter, melted
2 tsp vanilla
1 cup boiling water

PROCEDURE:

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all dry ingredients and sift. Mix wet ingredients to dry ingredients.
  3. Put in cupcake baking sheets and bake for 20-30 minutes.
  4. Cream cheese frosting 1 cup unsalted butter, softened 2 cups confectioners’ sugar 1 cup cream cheese 1 tsp vanilla extract

Procedure:

  1. In a large bowl, beat together the butter and cream cheese with an electric mixer.
  2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  3. Top in the baked cupcake.

Please download here the recipe.

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SHRIMP AND POMELO ENSALADA

SHRIMP AND POMELO ENSALADA

Procedure:

Ingredients:

1/2k. shrimps
1 pomelo
salt to taste
½ cup lemon juice

For the dressing:

½ cup white vinegar
½ cup soya oil
1 thumb- size ginger, chopped
1 head garlic chopped
½ cup honey
¼ cup pomelo juice
¼ tsp. salt
Freshly ground black pepper
 
Procedure:

  1. Poach the shrimps. Drain and remove shell. Marinate in salt pepper and lemon juice , set aside.
  2. Peel  the pomelo and shred the meat set aside.
  3. To prepare the dressing:
  4. Combined all the ingredients  and mix well.
  5. Place the shrimp and pomelo in a salad bowl. Add the dressing and toss.

Please download here the recipe.

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PAPAYA ENSALADA

PAPAYA ENSALADA

Procedure:

Ingredients:

1 small onion chopped
1 thumb size ginger , chopped
1 tbsp. sugar pinch of salt  ,pepper to taste
1 half  ripe papaya then cubed
½ k. squid cubed

For dressing:

½ cup  white vinegar
½ cup soya oil

 

Procedure:

  1. Blanch the squid. Drain set aside
  2. Place the squid in a salad bowl and the papaya. Add the dressing and toss.
  3. To prepare the dressing. Blend all the ingredients until smooth.
  4. Strain further with a cheesecloth to remove large bits of the ingredients.

 

Please download here the recipe.

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Mango Ref Cake

Mango Ref Cake

Procedure:

INGREDIENTS:
1 pack Graham crackers
2 packs of 250 ml all-purpose cream or heavy cream (approximately 2 cups)
1 small can condensed milk (about 3/4 cup)
3-4 ripe mangoes

PROCEDURE:

  1. Combine the all-purpose cream and condensed milk, and chill it in the fridge for at least 30 minutes, or you can leave it overnight in the fridge overnight. (It’s chilled so when you layer it later with the graham, the crackers wont float)
  2. Slice mangoes into thin wedges and set it aside.
  3. Use whatever container/bowl you prefer, either plastic, glass, or aluminum as long as it has a flat bottom.
  4. Lay a layer of graham crackers at the bottom. Pour a layer of the chilled cream you prepared earlier.
  5. Lay a layer of the mangoes. Repeat the layering, ending with the cream on the top.
  6. Top with mango slices or design the top layer to however you want.
  7. Store in refrigerator and chill it overnight. Some preferred the mango float to be frozen so it will be your choice. Serve it cold or serve it with a scoop of vanilla ice cream on top.

Please download here the recipe.

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MAZAPAN DE PILI

MAZAPAN DE PILI

Procedure:

Ingredients:

3 cups ground pili nuts
1 ½ cups white sugar
12 eggsyolks
¾ cups butter

Procedure:

  1. Ground pili nuts may give out oil, drain this oil first.
  2. Combine the eggyolks, sugar and butter. Add the ground pili nuts last. Mix well
  3. Palce the above mixture in a wok. Cook until the mixture thickents.
  4. Drop spoonsful of the mixture on a greased baking sheet. Brush each piece with eggyolk.
  5. Bake in an oven.
Chocolate turon de leche ala mode

Chocolate turon de leche ala mode

Procedure:

INGREDIENTS:

2 pcs saba, cut into strips
100 g leche flan, cut into strips
½ cup chocolate syrup
6 pcs lumpia wrapper
oil for frying
Ice cream (mango flavor)

PROCEDURE:

  1. Assemble the turon: Place saba, leche flan and a little chocolate syrup. Then seal tightly. Set aside.
  2. Add sugar into hot oil until sugar is melted, then fry turon there.
  3. Top turon with ice cream and serve.
BUKO HALO – HALO

BUKO HALO – HALO

Procedure:

Ingredients:

1 buko( young coconut )
Buko water
Flavored red gelatin, cubed
Flavored black gelatin, cut into strips
Kaong in syrup, store or market – bought
Nata de coco in syrup
shaved ice
ice cream( e.g. ube flavor )
cornflakes or pinipig cereal

Procedure:

  1. Chop the top of the buko to make it into a bowl. Reserve the buko water.
  2. Add all the eother ingredients into the buko. Be sure to layer them.
  3. Add the shaved ice and a little of the buko water to give it more flavor.
  4. Top with ice cream.
  5.  Sprinkle with cornflakes or pinipig. Serve immediately.

Please download here the recipe.

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