Inipit

I wanted to bake today but I don't have any butter anymore. I tried to find butter inside our subdivision so that I wouldn't have to go outside to go to the supermarket but I haven't found any. So what I did was try to find a recipe that doesn't require any butter and luckily I found a recipe for Inipit which doesn't have any butter on the ingredients.

I adjusted the original recipe for this because I don't have any 12x16x1/2inches pan. I only have 12x8x1/2inches pan so the measurements below were for that pan size. If you have a 12x16x1/2inches pan, the link below will take you to the original recipe.

We had some visitors earlier so after making Inipit, I served it immediately for our guests. Wow, the inipit were gone in just a matter of hours. It was so soft, the filling were not that sweet but so delicious! As usual just like the brownies, I had some trouble slicing it because it tends to break into crumbs as I cut. So what I did was run the knife into hot water then slice it carefully. It was still not perfect but at least it became much easier to cut.
Ingredients:

BASE 1:
1 cup Cake Flour
1/4 cup White Sugar
1/6 cup Vegetable oil(just halved the oil in a 1/3 cup)
1/2 tsp baking powder
3/4 tsp salt
4 pcs eggyolks
1/4 cup water

Procedure:
1. Preheat oven at 350'F
2. Mix well all ingredients and set aside.


BASE 2:
4pcs egg whites
6 tbs White Sugar
1/2 tsp cream of tartar

Procedure:
1. Place all ingredients in a mixing bowl and set mixer on high speed for about 5 minutes or until stiff but not dry.
2. Combine Base 1 and Base 2, mix well using rubber spatula.
3. Divide the batter into half and put on a 2 12x8x1/2inches pan with greased parchment paper. Tap once onto working table to release air bubbles.
4. Bake for 25-30 minutes(mine was baked for 23 minutes).
5. Turn the pans upside down and peel parchment paper. Cool the sponge cakes.

Filling:
1/4 cup All Purpose Flour
1/4 cup White Sugar
154ml evaporated milk
1/8 tsp salt
1 tsp vanilla

Procedure:
1. Combine all ingredients on a heavy sauce fan. Mix until dissolved.
2. Cook the filling in a low fire and continue stirring until the filling coats a spoon. Set aside and allow to cool.

To assemble:
1. Put the filling on one sponge cake and press the other sponge cake into it. Cut anyway you want and enjoy eating!

Recipe adapted here: Inipit Recipe

Maja Blanca

Another first for me, a maja blanca for dessert! This is yet again a no bake dessert that I want to try for the longest time. I can't believe it was so easy to make and I'm glad I was able to make this because my family absolutely loved this! I think I had more sugar added because it was a little too sweet, but hey it wasn't a dessert if it's not sweet right?

I only had 3 cups of coconut milk so I just adjusted the remaining ingredients like I just used 12 oz. of both the kernel corn and the condensed milk, 1/2 + 1/8 cup of fresh milk and sugar(I think I added more sugar because like I said it's too sweet). The only ingredient I retained was the cornstarch which is 3/4 cup. Since we also had biko, I got some latik(toasted coconut crumbs) from the biko and pour it on top of the maja blanca. You can check here if you want to make your own latik.

I placed my maja on 2 plastic containers, one with the latik on top and the other one with chopped peanuts and latik. Both are absolutely delicious! Make the recipe and follow it here: Maja Blanca

How To Make Biko(Filipino Rice Cake)

This biko recipe has been using by my family for years already. Since today is the despedida for my kuya(he'll leave tomorrow for abroad), we decided to make some food for him, like mechado, spaghetti, maja blanca(i'll have a separate post for this) and the ever favorite biko. I hope you'll try this recipe, though it was so tedious to make. But definitely worth it once you taste it :)
Ingredients:

1 kilo glutinous rice(malagkit)
338 grams light brown sugar
1 1/2 cups coconut cream - for toasted coconut crumbs(latik)
2 1/2 cups coconut milk (2nd extract)
Pandan leaves

Procedure:
  1. To make coconut cream, squeeze grated coconut , add enough water to the grated coconut to make squeezing easier. Make 1 1/2 cups and strain coconut cream to remove unnecessary particles(you can reduce this if you don't like too much toasted coconut crumbs as toppings to your biko). This will be used as latik for biko toppings(1st extract only). 
  2. To make coconut milk- squeeze again the grated coconut (2nd extract), add again enough water to the grated coconut. Make 2 1/2 cups and strain again to remove some grated coconut.
  3. Make the latik by putting the coconut cream(1st extract) on a wok and cook on high heat. Continue stirring until toasted crumbs are obtained. Strain the toasted crumbs and set aside coconut oil(to be used later).
  4. Mix glutinous rice and coconut milk (2nd extract) on a pot and cook as steamed rice. Put pandan leaves on the middle.
  5. Remove pandan leaves once malagkit was cooked.Transfer it on a frying pan, add light brown sugar and the coconut oil and continue stirring until well combined.
  6. Place biko on a serving plate and flatten the surface. Add latik on top of the biko, serve and enjoy!

Homemade Instant Pancake Mix

My daughter has class today(eventhough it's Saturday)because they need to catch up on their lessons due to numerous suspension of classes because of the bad weather. I prepared her breakfast for today and I made homemade pancakes.

I found the recipe on the internet and it's from Nigella Lawson. So easy to make! You can prepare the pancake mix ahead of time and just make the pancake batter if you decide to make pancakes. You have to put butter and pancake syrup to fully enjoy eating this pancakes otherwise the taste is bland if it's just the pancakes. I made 7 pancakes using 1 cup pancake mix and I still have another cup of the mix for tomorrow.
 
Check the recipe here: Homemade Instant Pancake Mix

Special Puto Cheese

I seriously had puto cravings for the past few days that I decided to make puto out of the blue at around 8PM last night. What's nice about this recipe is that it is very easy to make and you just have to put it on a cake pan, no need to put it individually on puto molders(I put mine on a 9 inch square pan).

I loved the taste of the puto! So soft and tasty and you can really taste the melted cheese on top of the puto, well that's because I put a generous amount of cheese :) The recipe said to steam it for 30 minutes but it was done at 15 minutes(excluding the heating time of the steamer for 10 minutes).
BEFORE... 
 AFTER...
You can check the recipe here: Special Puto Cheese

David Lebovitz's Chocolate Chip Cookies


Last Monday night, I had finally mustered the guts to finally bake this chocolate chip cookie recipe by David Lebovitz. I’ve been thinking a lot whether to make this or not because the dough has to be refrigerated for at least 24 hours before baking. And when it comes to baking, I don’t have the patience to wait a long time! But, there’s a lot of good reviews for this recipe that I cannot pass the chance to make my own review too.

I already did three different recipes for chocolate chip cookies, and though the outcome was good, I still have yet to find the recipe that really suits my taste. This is the chance to know if this is really the perfect recipe that I’m looking for.

The recipe instructions as well as the ingredients itself was really standard but what makes it different from the other recipes was that the dough must be divided into four and make it into a log. So in the end you must produce four logs measured about 9 inches each. Well what can I say? I wasn’t able to divide the dough into a log because the dough was very sticky that I had a very hard time rolling it to become a log. That was even after I put a generous amount of flour on my work surface so I could work on making a log. It was really sticky that I decided to just put a cling wrap on the mixing bowl where my dough was and refrigerate it for 24 hours before baking.

Waiting was really hard but once you get to the baking part it was all worth it. So after waiting for a day(which seemed like a month), I removed the mixing bowl from the ref and noticed how the dough firmed up a lot. I already pre-heated my oven to 350’F and used ice cream scoop(it was hard coz the dough was so hard) to place it to the baking sheet and baked. Since my oven is a small one, I had batches of cookies baked and I notice that when I used my silpat baking liner, the cookies tend to spread a lot. While when I used just the ordinary parchment paper, the cookies tend to become thicker. So in later batches, I just used parchment paper to bake the remaining cookie dough.

I so love the outcome of the cookies! It was not too sweet(but that was because I lessened the white sugar and made it just ½ cup), chewy and soft but had some crunchiness courtesy of the almonds. I also liked that the choco chips was not too much(I just had about 10 ounces of choco chips instead of 14 ounces) because I just don’t like too much chocolate on my cookies. This is definitely the best chocolate chip cookies that I made! This will definitely be my go to recipe when it comes to choco chip cookies! Next time I’ll try to make a log, maybe just like I did on previous recipes, I did overmix the batter so I wasn’t able to roll the dough into a log. I’ll make it better next time :)
You can find the recipe here:  David Lebovitz's Chocolate Chip Cookies

Oatmeal Cookies

I baked once again for today and my mother requested for oatmeal cookies since she still has plenty of oats in our pantry. I told her I don’t have any butter but she said that she just bought an Anchor butter. Now, I don’t have any reason not to bake anymore. :)

I want to try a new recipe for this cookies, though I was also happy with the last oatmeal cookies that I made. This time, instead of chocolate chips, I now used raisins and I also toasted the almonds unlike before. I must admit that raisins were so much better on oatmeal cookies than choco chips! Eventhough the cookies were still being baked on the oven, the smell was so heavenly! What more when I first tasted it! It was so delicious and my cousin even said that it tasted better than Starbucks oatmeal cookies! My mother also loved it, actuall we all love this cookies. I must say that I will use this recipe again if I plan to bake oatmeal cookies in the future. It is that good, and so easy to make, you should try it!

I only halved this recipe and I yielded 20 medium sized oatmeal cookies. Yes, I only halved it, I really wished I did the full recipe. :(


Check this Oatmeal Recipe here: Joy Of Baking's Oatmeal Cookies

Betty Crocker's Blueberry Muffins

I was not able to go to work today due to massive flooding in our area! Well I did tried to go to work but the jeepney driver re-routed and did not know that we headed on a flooded area so we went round and round looking for a road that’s not flooded. Guess what? I was not able to catch our shuttle bus anymore coz I was so late! So I don’t have any choice but to return home. But I was stranded for about an hour before calling from home so that my brother could pick me up.


Upon returning home, I was already thinking of what to bake for my family. But I found out that I run out of butter anymore so good thing we still have pre- mix cakes on our pantry so I was still able to bake something. I did baked Betty Crocker’s Bluebery Muffins which included a can of real blueberries inside the box. It was so delicious! So moist with enough sweetness and so easy to make! I yielded 15 muffins in all and it was gone quickly!

Chocolate Chewy Meringue Cookies

I thought this recipe was so easy to make, I had high confidence that I would successfully bake this because the instructions were very easy to follow so I really had high hopes that it would turn out exactly the way it was on the site that I copied it from. Big mistake! The cookies turned out really thin and flat and was VERY hard to remove from the parchment paper. I was really frustrated that on the next batch, I just used my silpat baking mat coz I don’t wanna have a hard time again removing the cookies from the parchment paper.

My batter turned out runny so from then on I knew there’s a mistake that I did somewhere. I think that’s because I mixed the batter instead of beating it, overmixing it in the end. It also spread a lot on the baking sheet so I knew it would be flat once baked. But hey, it was still delicious! It was crunchy(instead of chewy), not too sweet and most of all Hannah ate a total of 5 cookies all in all! She never ate that much from all the baked goodies I made! So, eventhough I did not get the result that I wanted, the most important thing is my daughter loved it and eventhough I have mistakes when baking, at least I learned something from it and hopefully the next time I try baking this again, it would be so much better…
Here's the recipe:Chocolate Chewy Meringue Cookies
 

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