Chocolate Cake

Not a very good pictures but do not judge the taste by its look. I made this cake for my youngest son during his kindergarten graduation last May. It’s one of the easiest cakes that you can prepare on any occasions. I am not going to make this entry any longer so here is the recipe.

Ingredients:

Cake:
Betty Crocker chocolate fudge cake mix

Frosting:
1 container Betty Crocker chocolate frosting

Topping:
1 jar of maraschino cherries
2 dozens kit kat wafers

Filling:
1 cup whipped cream
1 (8 oz.) cream cheese
1 tbsp. milk
1 tbsp. sugar

Red ribbon

Preparation

1. Prepare the chocolate cake according to its package direction.
2. While the cake is baking, prepare the filling.
3. Mix all ingredients for filling and set aside inside the fridge.
4. Let the baked cake cool completely before filling and frosting.
5. Carefully cut the cake into two layers.
6. Place the filling on top of the first layer.
7. Place the second layer on top of the first layer cake with filling.
8. Now you can start frosting.
9. Slowly arrange the kit kat wafers around the frosted cake.
10. Tie the red ribbon around the cake to hold it.
11. Top the maraschino cherries and you’re done.

Chocolate Crinkle Cookies

This is one of my favorite cookies but I don’t bake them very often though. I make a huge batch of these cookies during Christmas to giveaways together with other goodies. This recipe is very easy to make so anytime you have cravings with something sweet then try the chocolate crinkles.

Chocolate Crinkle Cookies

Ingredients

3 eggs
1-1/2 cups sugar
4 oz unsweetened chocolate, melted
1/2 cup vegetable oil
2 tsp baking powder
1 tsp vanilla
1 tsp. instant coffee
2 cups all-purpose flour
Sifted powdered sugar


Preparation

1. In a mixing bowl beat eggs, sugar, chocolate, oil,
baking powder and vanilla until combined.

2. Slowly add the flour and beat.

3. Cover the mixture with cellophane wrap and chill in the fridge for about an hour or two or until easy to handle.

4. Shape dough into 1-inch balls.

5. Roll balls in sifted powdered
sugar and coat generously.

6. Place balls one inch apart on an
ungreased cookie sheet.

7. Bake at 375 degrees for 8-10 minutes or
until edges are set and top is cracked.
8. Let cool on wire rack. Enjoy!

Cinnamon Rolls

The boys love this sweet a lot. I don’t make them very often for some reasons. This recipe is probably the best one you will find online. It’s simply soft, moist and floppy almost like a cinnabon. It’s a lot of work but all the labor you will put into it is all worth it. I am lazy so I prepared my dough using a bread machine (dough cycle). The dough is going to be gooey and sticky once you take it out from the bread machine basket so always sprinkle it with some flour. DO NOT put too much flour, just enough to handle the dough.

If you’re using a bread machine, please follow the manual instructions. I like to proof my yeast for some reasons.


Soft Cinnamon Rolls


Ingredients:

A.
1 cup milk
1 pack active dry yeast
1 tbsp. white sugar

B.
1 tsp. vanilla
½ cup softened butter
2 eggs
½ tsp. salt
½ cup white sugar
3 ¾ bread flour

C.
½ cup soften butter
¼ cup cinnamon powder
½ cup white sugar

D.
1/8 cup lemon juice
1 ½ cup powder sugar
1 tbsp. milk

Preparation:

A.
1. PROOF yeast - in a small bowl warm milk in the microwave for one minute.
2. Add sugar, then yeast.
3. Cover the bowl with clean cloth. Set aside for about 10 minutes.

B.
4. Pour the proofed yeast in the bread machine pan.
5. Add vanilla, softened butter, eggs, salt, white sugar and flour.
6. Turn the bread machine to dough cycle. (It will take around 1 hour to 30 minutes -according to my bread machine).
7. Once the dough has risen once, turn it out into a lightly floured surface.
8. Use the floured rolling pin to flatten the dough into a rectangular, approximately 12 inches wide by 20 inches long.
9. The dough might be sticky, so sprinkle some flour as necessary.


C.
10. Brush the softened butter over the surface of the dough.
11. Mix the sugar and cinnamon powder.
12. Sprinkle cinnamon sugar over the butter, spreading the mixture evenly across the whole sheet of dough.

13. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

14. cut the dough (pastry cutter, serrated knife or whatever you have) into serving pieces.
15. Place the cut rolls on a buttered or greased baking pan an inch apart.
16. Cover the rolls with a clean cloth and let them rise until they nearly double in size, about 30 minutes (I always place mine inside the oven with lights on).
17. When the rolls have double in size, bake them in pre-heated oven 375 degrees F.
18. Bake the rolls for about 15 minutes or more or until the top turn golden brown.


D.
19. Mix powder sugar, lemon juice and milk.
10. Immediately glaze or spread the mixture into the cinnamon rolls.


Enjoy.

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Focaccia With Vidalia Onions

I am very sorry that there’s no recipe for this one. I can’t find the recipe in my files. I made this Focaccia Bread with Vidalia Onions 4 weeks ago but didn’t have the chance to post it. This recipe is pretty easy and simple delightful. I used my bread machine for making the dough. I will try to look for the recipe once again and post it here sometimes. Happy Cooking!

Chocolate Cupcakes with Buttercream Frosting

The kid’s enjoyed these easy to prepare and delicious chocolate cupcakes. I used the left-over butter cream for frosting that I have made during Zack’s birthday two weeks ago. Hey! If you have the money to spare then grab the finest cocoa powder you can find. One of the secrets of the melt in your mouth chocolate cupcakes is a good quality coco powder (that based on my experience). I have tried the cheapest or store brand coco powders and they can’t compare and I guess you all know the reasons why.

There are so many cocoa powders available out there and your choices are endless. But here is my short list of the Cocoa Powders that I like best:
Valrhona Cocoa powder, Hershey’s Cocoa powder, Hershey’s Special Dark Cocoa, Ghirardelli unsweetened Cocoa.


Chocolate Cupcakes with Buttercream Frosting

Ingredients:

1 stick butter, room temperature
1 ¼ cup sugar
2 eggs, room temperature
¾ cup All-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup unsweetened cocoa powder
½ cup milk
1 tsp. vanilla
12 muffin cups sprayed with cooking oil

Preparation:

1. Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners. Set aside.
2. In a medium bowl, beat the butter until soft.
3. Add sugar, beat about 3 minutes.
4. Add the eggs, one at a time beating until they are well combined.
5. In another bowl, place all dry ingredients. Stir until combined.
6. Add ½ of the dry ingredients to the butter, sugar, eggs mixtures. Beat it just to combine.
7. Add milk and vanilla. Beat
8. Add the rest of dry ingredients. Beat until combined.
9. Divide batter evenly among liners, filling about 2/3’s full.
10. Bake for about 20 minutes or when toothpick inserted comes out clean.
11. Transfer to a wire rack to cool completely.
12. And frost the top of each cupcake with your favorite frosting. You can add sprinkles or nuts or fruits, if desired.

Enjoy!

Pizza Boys

Pizza is a long time favorite of my boy's. I am not too crazy about this food so I don't make them very often. I usually buy pizza in a box at the grocery stores or take-out. Hubby was craving for homemade pizza today so I decided to make one. I used this wonderful and easy to follow bread machine pizza dough but I tweaked the recipe a little.

I have left over barbecue chicken from yesterday and three slices of bacons this morning. I used them for my toppings.You can put almost anything for your toppings so if you have any left-over’s meats in the fridge then go ahead use them. Believe me! this pizza is delicious and it's one of the best pizzas you will ever have.

PIZZA

Dough

Ingredients:

1 packet dry active yeast ((PROOF YEAST- in a bowl, add 1 teaspoon sugar to ¼ cup warm water (100° to 110°F).
Sprinkle yeast; let stand for 10 minutes until it foams).
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus
2 tablespoons water


Preparation:

1. In a Bread Machine pan. Always place all the wet ingredients first, followed by dry ingredients and then yeast.
2. Place the BM pan back to the BM maker, then select the dough cycle in the menu and press start!
3. When the dough cycle is complete (it took me at least 1 hour and 30 minutes), take the dough out of the machine and place in well greased bowl,
and roll the dough around (in the bowl) thus’ coating' it in oil.
4. Cover and leave to rise in a warm place (inside the oven with light on) for about 30 minutes.
5. Knead the risen dough gently.

To shape and bake:

6. Preheat oven 450 degrees F.
7. Place the dough on well greased baking tray or pizza pan (I used my 12 inches round stone pizza pan-).
8. Roll the dough into a circle.
9. Bake the prepared pizza dough for about 10 minutes.


While your pizza dough is baking prepare your toppings. I used Del Monte Traditional spaghetti sauce. I like
the taste of it better than the regular pizza sauce. The kid's don't like vegetables and pineapples so I left half of
the pizza with none of it.


Topping Ingredients:

1 cup spaghetti sauce
2 cups Mozzarella cheese, shredded
1 barbecue chicken breast, cut into cubes
3 fried bacon, crumbled
1/2 cup sandwich ham, cut into cubes
1/4 cup green pepper, thinly sliced
1/4 cup onion, thinly sliced (I used Vidalia)
1/8 cup tomato, chopped
1/4 cup pineapple chunk

Preparation:


1. After baking pizza dough for 10 minutes.
2. Place all the above ingredients in order I have listed.
3. Turn the oven temperature to 400 degrees F.
4. Bake Pizza for another 10 to 15 minutes or until all side is golden brown.

ENJOY!

Strawberry Thumbprint Almond Cookies

I always grab a handful of almond cookies every time we eat out in a Chinese buffet. I always thought their cookies are so delicious. I like the sweetness and texture of it. My first attempt of baking these goodies was not very successful for some reasons. I have tried to make my second batch with a twist and it turns out really wonderful. Instead of almond cookies, I turned it into thumbprint almond cookies with grape and strawberry jellies. You can put anything that you like though.

click to enlarge

Strawberry Thumbprint Almond Cookies

Ingredients:

1 cup vegetable shortening
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
¼ cup strawberry jelly or grapes

Preparation:

1. Pre-heat oven 350 degrees F.
2. With an electric beater, cream together the shortening and sugar until fluffy.
3. Beat egg in a small bowl, reserve one tablespoon for brushing.
4. Add beaten egg, vanilla and almond extract to the sugar mixture until combined. Set aside
5. SIFT together the flour, baking powder, and baking soda onto a wax paper.
6. Add to the cream mixture. Stir until just blended. (Dough will be a bit crumbly but should hold together)
7. Form the dough into balls (1 inch in diameter).
8. Using your thumb or index finger, make deep indentation in center of each ball (be careful not to press too hard).
9. Spoon a jelly or jam into each cookie ball (do not overfill).
10. Place them 2 inches apart on ungreased cookie sheets.
11. Get the 1 Tbsp. beaten egg that you reserved and with pastry brush, brush the top edges lightly.
11. Bake cookies about 10 -12 minutes or until slightly brown on the edges.

NOTE: You can add the jelly or jam before or after cooking. I add more jelly after cooking because it was not looking right.


ENJOY

Garlic Breadsticks

I made some garlic bread sticks to go with my pizza for lunch today. I didn't have any marinara sauce with it but it was still very good.I don't have any special recipe for garlic bread sticks so if you like it garlicky, crispy in the outside and soft in the inside then this recipe is for you. I am pretty sure your family will like it.

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Garlic Breadsticks

Ingredients:

1 Tbsp rapid-rise yeast
1 cup water
1 tsp sugar
1 tsp salt
1 Tbsp vegetable oil
1 cup whole wheat flour
1 1/2 cup all-purpose flour
Garlic powder
1/3 cup melted butter


Preparation:

1. In a bowl, combine salt, oil, sugar, whole wheat flour, all purpose flour, and yeast.
2. Slowly add water to the mixture to form dough.
3. Knead into soft dough. Let rest for 10 minutes.
4. Spray your hands with a little bit of oil to avoid the dough from sticking.
5. Lay the dough in the floured surface.
6. Knead gently and stretch to make a log.
7. Using a dough cutter, cut log into pieces (1 inch to 1-1/2 inches).
8. Roll each piece into breadsticks.
9. Place prepared breadsticks onto greased baking pan.
10. Brush each piece with melted butter.
11. Sprinkle with garlic powder on top.
12. Place the pan back to the oven with light on. Let it rise for another 15 minutes or
until the size is double.
13. Take the pan of breadsticks out from the oven.
14. Pre-heat oven at 450 degrees F (if you're using a very thin baking pan then you might need to adjust the temperature down
to avoid burning).
15. Bake for 12 minutes.
16. Brush on more butter. Best when serve warm.

Cinnamon Rolls

I made these cinnamon rolls not long time ago using the ensaymada dough. It was pretty good that the platter got sparkling clean after a day. I was too lazy to prepare the sugar frosting so we eat it as it is. It was super soft and delicious. I will try to make some cinnabon next time. I can’t find the recipe for this cinnamon rolls, it probably buried somewhere in my files. I will post it as soon I find it.

HOPIA

( CLICK TO ENLARGE)
Not a very good pictures but it will guide you in preparing your first hopia baking.

HOPIA LOVE ME TOO

I made my first hopia three weeks ago. Hopia is always been one of my favorite snacks in the Philippines. It’s pretty hard to find a decent hopia around here. I watched people made them before and I found the preparation a daunty task. I did a little researched on how to make hopia and so far the recipe below is the easiest and fastest one. I adapted two recipes from Manang and starbulletin.

Also, I used lard instead of vegetable oil that most people do for so many reasons. I like how the lard works in my dough. Based on my experience, it makes the crust flakier and tastier. You can buy lard almost anywhere in the grocery stores or you can make your own if you have all the time. I love the onion filling of the hopia but unfortunately I didn’t find any recipe for it. I used mongo paste and ube halaya that I have prepared previously for my fillings. This hopia is delicious and a very easy to make, so if you’re ready to savor another childhood favorite’s then get ready and grab the lard, flour, and everything that you needed.

HOPIA

Ingredients:

1 egg beaten for brushing later

Dough 1:

1 cup all-purpose flour
½ cup lard

Use your hands. Mix together until crumbly. Set aside.



Dough 2:

2 cups all-purpose flour
1 tbsp. white sugar
½ cup lard
½ cup water

1. Mix flour, sugar, and lard together until crumbly.
2. Add water slowly and form soft dough (soft but not sticky).
3. With a rolling pin. Flatten the dough onto the floured surface (1/8 inch).
4. Get the Dough 1 and distribute on top of the flatten dough 2 evenly.
5. Gently roll the two dough’s together.
6. Wrap tightly with cellophane wrap.
7. Chill for at least 30 minutes.

After 30 minutes:
Pre-heat Oven to 375 degrees F.

8. Take the dough out and cut into pieces. 1- 1 ½ inches.
9. Make sure you’re filling’s are ready. I am not going to show you how to make filling’s yet. But you can use mungbean paste, red bean paste, ube halaya or anything that you can imagine.
10. Roll each piece into circle or you can shape it in anyway you want (I used rolling pin).
11. Place a heaping tablespoon of filling in the center.
12. Gather edges of dough over filling and pinch together in the center.
13. Place pinched side down. Pat into a circle and flatten slightly.
14. Repeat procedure for all pieces.
15. Place hopia on an ungreased baking pan.
16. Bake for about 15 minutes or until the bottom are brown. (NOTE: the tops of hopia will still be pale or white).
17. Remove from oven. Brush each hopia with beaten egg.
18. Set oven to broil.
19. Bake hopia for about 1-2 minutes or until hopia tops are nicely brown. (NOTE: DO NOT WONDER AROUND WHEN BROLING YOUR HOPIA to prevent burning).


ENJOY!