Chocolate Crinkles

Am so sorry, this blog have been neglected for more than a month now.  This morning, I got a comment that gave my blogging mojo back. Well, am not sharing it muna until we finalize it.  But I hope it will push through (fingers crossed).

Anyway, just to get back in the rhythm, sharing new recipe I’ve tried.  Been wanting to bake the perfect Chocolate Crinkles and I found the recipe already courtesy of KrisTV.  hehe.. It’s the episode where Piolo and Toni Gonzaga guessed and cooked for the show. Liam and I enjoyed preparing this as well as eating them.

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CHOCOLATE CRINKLES

 

Ingredients:

  • 1/4 kg.  bittersweet baking chocolate
  • 1 stick butter
  • 1 1/4 cup all purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • powdered sugar for coating

How to:

  • melt the chocolate and butter together in a double broiler
  • set aside to cool down
  • on a separate bowl, whisk together all purpose flour, cocoa powder, salt and baking powder and set aside
  • beat the eggs until frothy and light
  • gradually beat in the sugar
  • add the vanilla
  • add the melted chocolate and butter (mix well)
  • then gradually beat in the dry ingredients
  • put inside the ref for about 2 hours or until hard enough to roll
  • Scoop, roll and cover the dough with powdered sugar (used ice cream scoop)
  • make sure to cover it generously as it will still expand and crack
  • set on a lined cookie sheet
  • bake for 18 to 20 minutes at 180 degrees celcius

As Dino have described it in his FB, it is warm and moist. Well, we devoured it as soon as it was baked, that’s why it’s still warm. I really enjoyed making these as Liam was able to help me from start to end.  It’s a bit messy having him as an assistant but it was all worth it. 🙂  ENJOY!! 🙂

from Dino's FB:  Liam making sure that the powdered sugar for the Chocolate Crinkles is of the right taste. ;-)
from Dino’s FB: Liam making sure that the powdered sugar for the Chocolate Crinkles is of the right taste. 😉

Eggless Chocolate Cupcakes

I’m fixing my pics now and found few food pics that I haven’t post.  So please bear with me as next few posts will be all about baking and cooking. 🙂

Anyway, a few weeks ago, during our before bedtime routines, Liam just blurted out that he wants to bake chocolate popcakes (cupcakes) for his Teacher.
Liam;  I want to bake chocolate popcakes for Teacher May
Mommy (kunsintidora):  Ok, we will bake cupcakes tomorrow
Liam:  I will bring 2 popcakes
Mommy:  ok, one for Teacher May and 1 for ate Vibe?
Liam:  No, 2 for teacher May, 1 for ate vibe
Mommy:  So 3 popcakes
Liam: and one for me
Naguluhan na ko sa dami.. 🙂

So as promised, we baked his cupcakes when we get home from work that night.  I chose this recipe, cause this is really easy to do. Put all ingredients in the bowl and mix away. 🙂

Mixing mixing..
Mixing mixing..
"Let's taste if it's sarap na.."
“Let’s taste if it’s sarap na..”

Best of all, since the recipe is eggless, no worries about salmonella.  I knew very well that this will happen once this we finish mixing all the ingredients…

"Masarap nga!!"
“Masarap nga!!”

He even got angry with me when I tried to get all the mixture so I can make more cupcakes..

He really can't help himself..
He really can’t help himself..

And our finished product..

Eggless Chocolate Cupcakes
Eggless Chocolate Cupcakes

 

Ingredients:

  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 3/4 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup of water
  • 1/4 cup corn oil
  • 1/2 tsp vanilla extract

 

How to:

  • Mix together all dry ingredients
  • Make a well and put all the wet ingredients
  • Beat away and pour on baking cup-lined muffin pans
  • Bake for 25 minutes at 350 deg. F or until toothpick comes out clean
  • Cool cupcakes and dip top of each in melted chocolate or chocolate ganache

Dino liked it, the teachers and officemates love them too.. 🙂

Semi Flourless Brownies with Walnuts and Mallows

Perfect!!! That’s how I will describe my brownies! hahaha.. Sorry for the yabang factor, but it was really good that I myself can’t help myself from eating it. I usually don’t eat much of what I bake.  But this one is really an exemption.  It’s not too sweet and it’s really heavenly! 🙂

It’s my third time to cook this and I will say that I now have perfected this recipe.  I tried this first when my officemate got a whole block of Beryl’s baking chocolate as a gift and she don’t know what to do with it.  Knowing that I bake, she gave it to me instead.  So I searched for the perfect recipe choco fudge photo there is in the net.  (Can’t find the source now..)

First try, I decided to replace half of the cocoa with APF and it was nice and yummy.  Second time, I did the flourless version and it was too rich.  So this time, I go with my first attempt and decided to add mallows and some nuts to give it more texture. I also lessen the sugar so it will not be too sweet.

Semi Flourless Brownies with Walnuts and Mallows
Semi Flourless Brownies with Walnuts and Mallows

Ingredients:

  • 250 grams bittersweet baking chocolate
  • 125 grams dark sweetened baking chocolate
  • 1 stick butter
  • 4 medium sized eggs
  • 1/4 cup all purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 2/3 cup (less 3 tbsp) white sugar
  • 100 grams roasted walnuts (coarsely chopped)
  • mallows

How to:

  • Melt the baking chocolates together with butter on a double broiler, set aside to cool
  • On a separate bowl, mix together all dry ingredients – all purpose flour, cocoa and sugar
  • When chocolate mixture drops temperature, mix in egg, one at a time (used wire whisk all the way)
  • Mix in  flour – cocoa mixuture until well blended
  • Fold in mallows and nuts
  • Pour mixture to a line square pan
  • Baked in a preheated oven at 180 degrees Celcius for 30 minutes or until toothpick test comes out clean

Ok, sorry, since we are in a hurry for the mass, I initially baked it at 180 degrees Celcius for 25 minutes and increase it to 200 degrees and baked for another 10 minutes.

Here’s what’s bugging me, I know I fold in all the mallows but after baking it, all the mallows were on top.  Paano nangyari un? Is there any science to this? But it was all nice and the mallows are gooey on top kaya it gives it extra niceness.  Am sorry am really not good at describing food!! I ask you guys to try this recipe and judge it from there.  But I tell you this is really winner! 🙂

PS:  Time does not make you know a person very well.. after 12 years of being with Dino, mantakin nyo un, now ko lang nalaman na ayaw pala nya ng walnuts, pecans daw ang gamitin ko next time. Aba!! Choosy! hahaha 🙂

Spicy Tuna Pasta

As mentioned before, am trying to cook and bake more now.  I miss cooking, though I don’t regret asking ate to do it if it means more time with Liam and Dino. 😉

One of Ate Lilia’s weakness talaga is Pasta, so last week, decided to cook an easy peasy pasta dish.  I got this idea from Oh Georg1 restaurant here in Cebu during one of my lunch dates with Dino. 😉

Spicy Tuna Pasta
Spicy Tuna Pasta

Ingredients: (serves 3)

  • Linguini Pasta (a handful)
  • Olive Oil
  • Garlic (grated)
  • Century Tuna Hot & Spicy
  • Parmesan Cheese

How to:

  • Cook the pasta in boiling water with salt and a little oil and set aside
  • In a wok, saute grated garlic in Olive oil til fragrant
  • Add the oil and half of the meat from Century Tuna Hot & Spicy
  • Add in cooked pasta and toss til pasta are well coated
  • Put remaining tuna meat on top and sprinkle with Parmesan cheese for added yumminess

Pair with garlic toast and enjoy with your loved ones.

Tomato and Basil Pasta with Baked Chicken

Pasta! Pasta! Pasta!  Definitely, one of our favorite food.  When I was younger, only pasta I know exist were Spaghetti and Carbonara.  Ang dami pala nila.. hehehe.. This is also one of Dino’s favorites.  I’ve tried preparing all types of Pastas pati Ravioli tinahak ko na.. (un lang, it was not that successful.. haha, am still gathering more courage to try it again..)

Anyway, I got the pasta recipe from my SIL, Leah of The Bright Spot. So I will just share my Baked Lemon and Herb Crusted Chicken Fillet.  Been trying to create diet recipes and this came to mind.  here goes..

Tomato & Basil Pasta with Baked Lemon and Herb Crusted Chicken Fillet
Tomato & Basil Pasta with Baked Lemon and Herb Crusted Chicken Fillet

Ingredients:

  • Chicken Breast Fillet
  • Olive Oil
  • Garlic (grated)
  • Bread Crumbs
  • Parmesan Cheese
  • Dried Basil Leaves
  • Salt and Pepper to taste
  • Chopped Parsley

How to:

  • Mix oil and garlic
  • on a separate bowl mix bread crumbs, parmesan, basil leaves, parsley and pepper
  • Season chicken with salt
  • Dip each chicken into the oil mixture then crumbs mixture
  • Arrange breaded chicken in prepared baking pan and top with remaining crumb mixture
  • Bake for 30 mins in a preheated oven (175 deg C)
  • Serve with your favorite pasta and drink

ENJOY!!

Special thanks to my SIL for sharing the recipe and to my good friend Jessilyn Uy for the fresh basil. 🙂

Beef and Cheese Quesadillas

Been a while since I really prepared breakfast for Dino. (and yes, may parinig na din sya on the side, hehe) We usually have bread for breakfast. Brown bread saw saw sa kape, or ham and cheese sandwich. After one of Dino’s long trip and since we both are missing our authentic Mexican Resto, decided to make quesadillas for him for breakfast. Well, it’s more of a welcome home meal na din.. hehehe

 

Beef and Cheese Quesadillas
Beef and Cheese Quesadillas (photos from IG)

Ingredients:

  • Ground beef
  • Garlic (grated)
  • onion (finely chopped)
  • Jalapeno (optional) or Cayene Pepper
  • Cumin Powder (used McCormick)
  • Oregano (used McCormick)
  • Tortillas (Village Gourmet)
  • Mozzarella Cheese (bought the shredded ones in resealable packs)
  • Grated Parmesan Cheese (used the ones bought in containers)

How to:

  • Saute Garlic and Onion until fragrant
  • Add in the jalapeno pepper if you’re planning to use some
  • Add in the beef and saute
  • Once half cooked, season with oregano, cumin, cayene and salt
  • Mix well until beef is cooked thoroughly and set aside
  • Place one tortilla on a non stick pan
  • Arrange mozzarella, cooked beef, parmesan and more mozzarella
  • Fold the tortilla (you may also opt to cover with another tortilla – sandwich effect) and flip til both sides are toasted enough
  • Serve with Salsa and Enjoy with the family

 

 

Adobong Manok sa Gata

Am so glad that my tastebuds changed course already. For past 10 years, I really don’t like eating anything with gata.  (mind you, Gata dishes are one of de Leon’s favorite.. so boohoo for me.. but this is also the reason I knew they love me, as they will always prepare something for me.. hooray!) But now, anything with gata is oh so sarap with Kanin!!

So since, my tongue accepts gata, I searched and tried recipes with Gata already… Sayang lang, was not able to take pics of the other dishes we tried. (mental note: always take pic! always take pic)

Without further ado, here’s my version of Adobong Manok sa Gata, original recipe from Yummy.ph.

Pinatuyong Adobong Manok sa Gata
Pinatuyong Adobong Manok sa Gata

 

Ingredients:

  • Chicken
  • Soy Sauce
  • Vinegar
  • Cracked Pepper
  • Garlic (pounded)
  • Onion (chopped)
  • Ginger (julienned)
  • Bay Leaves
  • Gata (I used canned coconut milk)
  • Fish Sauce
  • Jalapeno Chilies

 

Instructions:

  • Marinate chicken in soy sauce, vinegar and cracked pepper for at least 2 hours (the longer the better)
  • Saute garlic, onion, ginger and bay leaves til fragrant
  • add marinated chicken ’til half cooked
  • add fish sauce to taste
  • add the chilies and pour in coconut milk
  • simmer til cooked

In my case, since this was a Sunday and we don’t have help on a Sunday and Ate Donna went to church, I have to leave the simmering  to attend to Liam, when I asked Dino to turn stove off, it was already dried.  Kaba mode for me, but to our delight.. It was delish!! Dino had his second serving.. muntik na di makakain si Ate Donna. hehehe

If you have good gata recipes, please share. 🙂

Angel Hair Pasta with Spanish Sardines and Broccoli

Last Christmas, one of our big bosses gifted us with Smoked Salmon.  The box has a recipe for pasta, but some of the ingredients are not available and not known to me (actually more of this than the first, hahaha) So I searched for a good recipe on the net and found this.  First time I tried this recipe was so so, since all the spiral pasta got soggy.  Second time was better but forgot to take photo, hence no post for that, haha.

Yesterday, my SIL was here in Cebu and I decided to cook pasta for her.  I used Spanish Sardines instead of Smoked Salmon and added some broccoli flowers.

Angel Hair Pasta with Spanish Sardines and Broccoli
Angel Hair Pasta with Spanish Sardines and Broccoli

 

Ingredients:

  • Cooked Angel Hair Pasta
  • A bottle of Spanish Sardines
  • Garlic (grated)
  • Onion (diced)
  • Broccoli flowers
  • Lemon juice
  • Salt and pepper to taste

How to:

  • Remove fish bones from the sardines (optional) and set aside the sardines oil
  • Saute garlic and onion in olive oil til fragrant
  • Add in the sardines and saute for a minute
  • Squeeze some lemon juice to the pan
  • Add in cooked pasta
  • Put some salt and freshly ground pepper to taste
  • Put the broccoli flowers last and mix well
  • you may add some of sardines oil if pasta is too dry
  • Serve and Enjoy!

VOILA!! Easy dish to prepare for a lazy Sunday.  I paired our pasta with Hungarian Sausages and freshly squeezed lemonade juice!  Everybody enjoyed our simple yet so yummy lunch.

Beef Noodle Soup

In line with celebrating the Chinese New Year, I cooked Beef Noodle Soup for long life!  This is also one of Liam’s favorite dish and it’s been a while since I last prepared this for them. 🙂

mommyjuvs' Beef Noodle Soup..
mommyjuvs’ Beef Noodle Soup..

Ingredients:

  • Beef cubes
  • Garlic (pressed)
  • Onion (chopped)
  • Peppercorn
  • Star Anise
  • Kikoman Soy Sauce
  • Patis
  • Salt
  • Japanese Miki
  • Pechay
  • Boiled Egg

How to:

  • Saute garlic and onion til fragrant
  • Add in peppercorn and star anise saute for a while
  • Add the beef and simmer for 3 minutes
  • add in patis and mix well
  • add in water and kikoman soy sauce
  • Simmer til beef is tender
  • While waiting for beef to cook, blanch the pechay and boil the miki
  • Throw away water and pour cold water to miki to stop it from cooking
  • assemble miki, pechay and egg into the bowl and pour soup
  • Serve and enjoy with the family

We often pair our bowl with Siomai or Siopao and a glass of Wintermelon Juice!  YUM YUM!! 🙂

Frozen Brazo de Mercedes

Everybody who knew me knows how I love desserts and Brazo de Mercedes is one of my favorite.  It’s already been years since I planned to bake one for us. But never put my hands on it until last week.  While researching for a good recipe, I ran through a Frozen Brazo de Mercedes recipe from Yummy.  Why not do this instead.  Dino likes this better than the classic Brazo de Mercedes.  So the baking begins. 🙂

My very own Frozen Brazo de Mercedes
My very own Frozen Brazo de Mercedes (taken from my instagram)

Ingredients – for the crust:

  • 1 pack Crushed Graham
  • 1 stick Butter (melted)
  • Sugar

for the custard:

  • 1 can Condensed Milk
  • 6 Egg Yolks
  • Cornstarch diluted in water
  • Lemon Flabouring

for the Merigue:

  • 6 Egg Whites
  • 1/4 tsp Cream of Tartar
  • Pinch of Salt
  • 1/2 cup Sugar
  • Confectioner Sugar for dusting
  • a tub of Vanilla Ice Cream (you may also opt to use other flavor)

How to:

  • Prepare crust by mixing all ingredients together and press down onto baking dish; set aside 
  • Prepare the custard by whisking egg yolk and condensed milk
  • Cook in a saucepan stirring constantly
  • Pour in diluted cornstarch while stirring
  • Add in Lemon Flavor; set aside to cool
  • Prepare the Meringue next by beating the egg whites with the cream of tartar until frothy
  • Gradually add the sugar until stiff peaks form
  • Pour the mixture into wax paper lined pan and bake at 150 degrees Celcius for 30 minutes (brush wax paper with butter)
  • Turn the baked maringue on another wax paper dusted with confectioner sugar
  • Pour cooled custard onto Graham crust
  • Scoop Vanilla Ice Cream to create another layer
  • Last, top the layers with Meringue (Brown side up)
  • Freeze again and enjoy with your loved ones – YUMMY!!

Another reason why this dessert came out really good…

Look who's my sous chef....
Look who’s my sous chef….
One.. Two.. Three.. :)
One.. Two.. Three.. 🙂
Yum! :)
Yum! 🙂