Lechon Paksiw

I didn't baked today since we're at my sister's house but I was tasked to cook something for lunch. My sister has this Mama Sita's cookbook so I browsed different recipes and choose the one that looks easy and doesn't need much ingredients. I choose Lechon Paksiw because it only has 7 ingredients in all. I just replaced Mama Sita products with the one that we already have.

It tasted good with a hint of sweetness because of the sugar, though I think I had more water than the recipe called for coz it looked more like sabaw than a sauce :) Nevertheless, we all enjoyed our lunch and what's important is that they all love it!
LECHON PAKSIW(adapted from Mama Sita Cookbook)

Ingredients:
1/4 cup lechon liempo(we just bought 1 order of lechon from Chooks-to-go)
1 cup water
1 bottle of Mang Tomas lechon sauce
1/2 tsp peppercorns
1 pc laurel leaf
1 tbs vinegar
1 1/2 tbs sugar
Optional: salt or Maggie magic sarap(I sprinkled some of magic sarap for added flavor)

Procedure:
1. Combine and mix all ingredients on a saucepan.
2. On a medium heat, cook until boiling.
3. Lower heat and simmer for 15 minutes or until you reached desired thickness. You may add salt or magic sarap if you like.
4. Serve while hot.


Merry Christmas!

Hi! So how was your Christmas? I celebrated Christmas eve as well as this day with of course Hannah and the whole family. I baked Red Velvet Cupcakes with Cream Cheese Frosting( a first time for this type of frosting because I always used cooked butter cream frosting before). I planned to go out and maybe watch a movie but I know that there would be a lot of people going out today and for sure there would be traffic all over so I postponed watching a movie maybe tomorrow or later this week.

By the way if you would like to use the cream cheese frosting that I used for my red velvet cupcakes, you can go at Martha Stewart's Cream Cheese Frosting recipe. I love that it complimented very well with my cupcakes and a cup of powdered sugar was just enough to make the frosting not too sweet. The recipe was enough for 12 cupcakes, actually I got excess frosting that I generously put more on my cupcake...yummy!
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J.CO Donuts & Coffee

I’ve been seeing throngs of people always lining up at J.CO Donuts & Coffee at ATC(Alabang TownCenter) whenever we went there and I must admit that I was intrigued as to what the fuzz was all about, but not that intrigued to wait and line up for what 1 or 2 hrs? But one Sunday two weeks ago, we went at ATC just as the mall opens up and there you have it, J.CO Donuts with about just 4 or 5 people lining up. I took the opportunity to line up and decided to give it a try and see(and taste) for myself why people are hooked at J.CO Donuts.

I only ordered 2 pieces of donuts just in case I didn’t like it so as not to waste my money over this donuts. For a price of 42PHP each, this sure was the most expensive donuts I bought! This must taste real good to be that expensive. I ordered Heaven Berry and Crème La Fame and my oh my, both tasted real good and so delicious! I’m like wow I have to buy a dozen! So I end up buying a dozen and shared it with my family.

My favorite is Crème La Fame, Tiramisu and Avocado Dicaprio, Alcapone not so much and I also didn't like the choco donut with cherries on top, but I love the fillings, not overly sweet just enough for my taste buds. I haven’t tasted yet all the flavors, will try the others next time…

Goldilocks Ensaymada

I was so excited to make this! This is the first time that I baked bread that uses yeast and undergone proofing period and I'm so happy with the outcome. Though mine tasted not too sweet, the bread itself came out soft which was my main goal. I used another recipe for toppings which I will share below. I found out that dipping the ensaymada with granulated sugar after brushing it with butter/powdered sugar/vanilla plus a generous amount of cheese will make it so much tastier and sweeter which my family loved more.

I made 16 ensaymadas, the first batch(6pcs) I made with just butter toppings & cheese while the rest had butter toppings/granulated sugar and cheese...so yummy! I also used my 10 big mamon molders while I used my aluminum round pan for the rest.

After cooling the bread, brush it with the toppings I used below:

Toppings:
butter                    1/4 cup
powdered sugar    1/4cup
vanilla                    1tsp
cheese                   grate this generously on top of the bread with toppings
 
 
 
Here's the recipe:
ENSAYMADA (Goldilocks)

INGREDIENTS:
INSTANT YEAST 2 TSP
WATER 2/3 CUP
ALL PURPOSE FLOUR 3 ¾ CUPS
SUGAR 1/3 CUP
SALT 2 TSP
EGGS 3 LARGE EGGS
EVAPORATED MILK 1/4 CUP
BUTTER, UNSALTED 1/3 CUP

TOPPING PER PIECE
BUTTER, UNSALTED CREAMED
CHEDDAR CHEESE, GRATED
SUGAR

PROCEDURE:
Pre-heat oven to 325’F
1. Dissolve yeast in 1/3 part of water. Set aside
2. In a mixing bowl with dough hook or flat beater attachment, place the sifted all purpose flour, sugar and salt. Mix at low speed until incorporated.
3. Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes
4. Add unsalted butter and continue mixing until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.
6. Let the dough rest for 15 minutes at room temperature.
7. Punch down the dough and divide it into pieces weighing 60 grams each.
8. Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
9. Roll out the piece thinly into 8x5 rectangles . brush the surface with butter.
10. Roll into a long rod and twirl into shape, locking ends to seal.
11. Place each piece in a greased ensaymada molder.
12. Let the dough rise until it doubles in size.(approximately 1 hour and 30 minutes at room temperature)
13. Bake for 17 minutes or until golden in color.
14. Let the bread cool then remove it from molder.
15. Brush the top of each ensaymada with creamed butter and sprinkle with cheese and sugar.
NOTE: ingredients may be mixed by hand. Be sure that all ingredients are incorporated well and the gluten must be developed.
 

Nigella's Chocolate Chocolate-Chip Muffins

This is my own version of Nigella's Chocolate Chocolate-Chip Muffins that I've been wanting to make. I think it equally tasted so good like what I did about 2 weeks ago which was the Chocolate Chip-Coffee Muffins, basically same taste but minus the coffee. My cousin said it is better than the coffee muffins coz it's moistier but I don't see much difference, both's equally heavenly delicious!

By the way, I used granulated sugar instead of caster sugar(coz I don't have that) and I also used 2 heaping tablespoons of cocoa coz I just want to :) Had some for myself and my friends at work and I also gave one each for Hannah and Dana for their snack at school. I think it's safe to say that there won't be any muffins left when I go home later...
Get the Recipe here: Nigella's Chocolate Chocolate-Chip Muffins

Goldilocks Classic Puto

Tried this puto recipe which is the same recipe that apparently Goldilocks uses. This recipe came straight from Goldilocks Bakebook that they recently published. If you click THIS link, you'll be able to find other Goldilocks recipes that we all love! Might as well try the other recipes there...

This puto is very delicious, though I think the heat of the steamer must be on medium fire not high fire. The first batch that I did became kutsinta. I nearly gave up but I decided to lower the stove and the next batch became good. Also, if you plan to use food color for this, use McCormick and not the gel-based type of food colors. I used gel-based food color on the first batch and it did not came out well. I am so disappointed on the first batch that I did not took a picture of it. I have only red food color from McCormick that I was able to used. The 2 puto's are just plain(no food color at all). Below is the second batch of puto and I'm quite happy with it.

Chocolate Chip-Coffee Muffins

First of all I wanna thank Anne for sharing this wonderful recipe!I've had my share of hits and misses when it comes to baking and I am 100% sure that this one is a hit! OMG, it was so delicious! This one's super moist, the taste of coffee is just right and the sweetness is just perfect. I did 12 cupcakes and how I wished I did 24...haha!

I used Nescafe instant coffee dissolved in some water. I guess I got scared that it would taste bitter in the end.I also used about 1/4 cup of semi-sweet chocolate chips as toppings. The batter tasted bitter or mapait(coz of the coffee) when I first tasted it but don't worry coz after it's done it would taste heavenly! This one's so easy to make, I was done in less than an hour even the mise en place was no sweat :) Try it, I'm sure you'll gonna love it!


check the recipe here: Chocolate Chip-Coffee Muffins

Chocolate Lover Cubao

Me and my daughter went at Chocolate Lover Cubao last Saturday to buy some stuff I needed for baking. Everytime I went there I am always overwhelmed by the enormous baking stuff and ingredients that they have. I wanted to have and own most of the items there...ha ha ha!!!

Below are some of the pics I've taken inside. One of the staff reprimanded me that it is not allowed to take pics inside though 2 or 3 staffs before her had seen me taking pics and they did not told me to stop taking pics... hmm...
       chocolate chips
                                                           white  and dark chocolate chips
                                                                  chocolate blocks/bars
                                                               walnuts and cashew nuts
                                                              cake holders/cupcake boxes
                                                                           canisters
                                                                           baking cups
                                                                        candy sprinkles
                                                                           shortenings
                                                                       colorful candies
                                                                            baking pans
                                                              my daughter in front of CL...
                                                                               Hello!

Chocolate Crinkles Part II

I baked chocolate crinkles once again for the whole family. The recipe must yield 50 crinkles but mine yielded only 24 large and 9 small crinkles. I guess I must have used a tablespoon instead of the ice cream scoop that I used because the crinkles resulted to really large ones.

This ones came from another site. I wanted to try a new recipe and it really was good though not that delicious as the ones I baked before. They said it tasted not too sweet(they wanted the sweeter crinkles). But it's fine with me. I really liked it and might use this recipe next time.

Recipe here: Chocolate Crinkles



Blondies Part II

At last, my blondies were a success! The first time I made this, it was a complete failure! So I made sure that the next time I make this, I wanna be completely sure that it would be delicious and it really was. I really don't know what the difference between blondies and butterscotch bards since this ones tastes like butterscotch bars. I guess I should have reduced the brown sugar to 3/4 cups or half cup because it's a little too sweet. There are several options as to what to add on the blondies like pecans, choco chips or even toffee pieces, but I added cashew nuts to mine and it tasted so delicious!
 
I got the recipe from Beantown Baker and you can copy it here: Blondies

Happy Halloween!

I baked chocolate cupcakes last Sunday and I used royal icing as frosting on top of the cupcakes. Cupcakes were moist and rich on chocolate flavor. I think my frosting was a lil too sweet, maybe because I added too much powdered sugar.

Anyway, I bought this cute halloween themed toppings at Thearts Baking Supplies for 4 pesos each. Hannah loved it so much that she just ate the toppings minus the cupcakes :(

Recipe for chocolate cupcakes can be found at Joy Of Baking site. Yield was 14 cupcakes.

Betty Crocker's Carrot Cupcakes

I wanted to bake yesterday but was too lazy to bake from scratch. So I took out one of the last remaining boxed cakes from our cabinet that my aunt gave me and let Hannah helped me mix the batter and bake.

The cupcakes were super moist and delicious. Betty Crocker products has yet to fail me. I yielded 20 cupcakes though the recipe said that the yield for cupcakes were 24. There's still about 5 cupcakes left and I'm planning to give it to my sister's kids when they visit us here.

The Perfect Scrambled Eggs

I am so frustrated when I cook my scrambled eggs and it always didn't turn out the way I wanted it to be. I want it it to be super soft, custard like and super fluffy but what I always had was overcooked and burnt eggs :(

So I searched for the perfect scrambled eggs on the internet and I found this site where renowned chef Gordon Ramsey demonstrates how to cook scrambled eggs perfectly. Wow! I was so happy to know that it was so easy to make(though I lacked one ingredient which is cream fraiche coz I don't have that). Now I can say that I was able to make one of Gordon Ramsey's recipes...haha!


Funfetti Cupcakes

Made Funfetti Cupcakes last Sunday and I just don't understand why my candy sprinkles went down at the bottom of my baking cups! My cupcakes were nothing similar with the ones I got the recipe from. But as usual, we still ate it and in fact tasted really good. I used the leftover frosting I used from my red velvet cupcakes and colored it with gel based food color orange and violet. I'm not giving up though, I plan to make this again and hopefully I'll be successful next time :)

Chocolate Caramel Cake by The Crukitchen

Whenever I go to ATC(Alabang Town Center) I never fail to buy this chocolate caramel sheet cake by The Crukitchen. I really love this cake! I am a sucker for anything caramel so this one's did not disappoint me with the generous amount of caramel toppings on the cake. The price is P75 but if you buy 2 you'll get 1 for free. So for P150 you'll have 3 sheet cakes in all! I hope I'll be able to find the exact recipe for their caramel toppings. I can't find it yet on the internet but hopefully I'll be able to so that I could bake something like that... it is really delicious!

M&M Cookies

Well it's really not M&M's but I used the mini lentils I bought from Chocolate Lover. You can see that the color of the lentils spread on the cookies which might not happened if I used M&M's(but the recipe that I got this from also spread some M&M's). But M&M's are more expensive so I opted for a cheaper one.

I don't know if it's supposed to be very soft but they really are! It can crumble easily and it's a little bit too sweet for my taste. I yielded 30 cookies in all and I hope Hannah could still have some for her snack at school tomorrow.


Much Better

Look at my red velvet cupcakes! It looks and tasted so much better than what I did before. I made 12 cupcakes, half of it I sold to my cousin’s classmate and half of it, well we ate it on our home :) I lessened my powdered food color(Ferna Strawberry Red food color) from 1 tbs so 1/2tsp and the color was better. So glad too that my frosting went well. I just used cooked buttercream frosting that tasted so good! This is the kind of frosting that I was looking for, not too sweet but has the buttery taste and has enough sweetness which was perfect for the red velvet cupcakes!

Here’s the recipe for the frosting(got the recipe from momswhothink.com):
Frosting Ingredients:
3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Frosting Directions:
1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.
2. Cook over medium heat, stirring constantly, until mixture resembles glue.
3. Cool completely.
4. Cream together sugar, butter, and vanilla until fluffy.
5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake or cupcakes.

Cathedral Windows

At last I have made Cathedral Windows gelatin with some success! I said some because I have not managed to distribute the green and red gelatin equally into the white gelatin mixture. The green gelatin was not that firm so when I mixed it into the red gelatin, it easily crumbled. Well novice mistakes again...

The taste was good though, I added a can of sweetened pineapple juice into the cream, unflavored gelatin and water mixture. Here is the recipe for windows cathedral.

I am planning to do this again and add it on our noche buena in December. I hope it's gonna be perfect next time :)
 

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