tag:blogger.com,1999:blog-36605647085691047162024-02-07T06:13:58.417-08:00Kristel's KitchenFrom my kitchen to yoursKristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-3660564708569104716.post-85392739399291410042011-02-06T12:38:00.000-08:002011-02-24T22:43:48.395-08:00Flourless Chocolate Cake<b>WARNING:</b> Recovering Chocoholics and those on a diet, put down your mouse and shut down your PC!!! Believe me, you don't want to see this. But, if you want to torture yourself, go ahead... LOL!<br />
<br />
Seriously, this is such a scrumptious dessert I just couldn't resist making it. I was browsing through <i>Parade</i> magazine this morning and came across this recipe by Ingrid Michaelson. Yup, Ingrid Michaelson! Can you believe it? She not only sings...she also bakes! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TZhUJCiB0g9PsX0ojofSLD_Cqm32YRqmIINC8ch1nxnUsx6hIT9547UUZBhgbMITZ55dljJIINGA2CSaFwmi33qhW_r3vecXrEpsmdJInMkqeNH2gZmWmW776SgOVEMM-iqLDhHEG0W2/s1600/DSC05667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TZhUJCiB0g9PsX0ojofSLD_Cqm32YRqmIINC8ch1nxnUsx6hIT9547UUZBhgbMITZ55dljJIINGA2CSaFwmi33qhW_r3vecXrEpsmdJInMkqeNH2gZmWmW776SgOVEMM-iqLDhHEG0W2/s320/DSC05667.JPG" width="320" /></a></div><br />
When I saw "chocolate" I was a goner. Then I saw "flourless," so I just had to make it! I mean, who could resist a chocolate cake with no flour in it? In my opinion, chocolate cake should be made of just pure chocolate, don't you agree? No other ingredients should mar its flavor. But then again, without other ingredients, I might just as well eat the chocolate morsels straight out of the bag. Not that I have anything against that (far from it), but it's much more fun to mix a little bit of this and that to bring out that rich, irresistible chocolate flavor.<br />
<br />
So now let me stop with the chatter and get on with the recipe. Enjoy!<br />
<br />
<b>Ingredients: </b><br />
<br />
7 oz semisweet chocolate<br />
3/4 cup butter<br />
1 cup sugar, divided<br />
4 eggs, separated<br />
<br />
<b>Directions: </b><br />
<br />
Preheat oven to 300 degrees F.<br />
Assemble all the ingredients. <br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ER0fZirqu2J3v6MRfkYjQvXDJ3glmvxpN8b2bsowsZf_0nAFXCnYtg8vQtQSIjINKaVLQupQ51wMVjbx-n_Wq5o7tIrGYC0jG5vk3FtvQQ0hnhw7oWU_qOsCAq_QUJptUwA-Qv21JmqJ/s1600/DSC05653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ER0fZirqu2J3v6MRfkYjQvXDJ3glmvxpN8b2bsowsZf_0nAFXCnYtg8vQtQSIjINKaVLQupQ51wMVjbx-n_Wq5o7tIrGYC0jG5vk3FtvQQ0hnhw7oWU_qOsCAq_QUJptUwA-Qv21JmqJ/s320/DSC05653.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing all the ingredients shortens the work time</td></tr>
</tbody></table><br />
Melt chocolate and butter in double boiler.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEireRf14q2ZB5Bi9NsQrOQqgMcBdqilPGBS1jJq-iYcUiNwj-Q1pFi2Ne6nIwa_-NWeeTy_dz1XuSNMAg85NHNMtNy35mwXV-06cy3kN1VsaJPK60oWMhQq84HT3XyBPQgkfXwmWuJaLZf2/s1600/DSC05657.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEireRf14q2ZB5Bi9NsQrOQqgMcBdqilPGBS1jJq-iYcUiNwj-Q1pFi2Ne6nIwa_-NWeeTy_dz1XuSNMAg85NHNMtNy35mwXV-06cy3kN1VsaJPK60oWMhQq84HT3XyBPQgkfXwmWuJaLZf2/s320/DSC05657.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had to dig this out from storage. It's been a long time since I used it.</td></tr>
</tbody></table><br />
Stir together half the sugar and egg yolks. Add to melted chocolate mixture. Remove from heat<br />
Using an electric mixer, beat the egg whites. Gradually add the remaining sugar until stiff peaks form.<br />
Fold mixture into chocolate. Tip: Transfer the chocolate concoction to a wider bowl so it's easier to fold in the egg white/sugar mixture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO4fOS6dlAcwoEehItGFCP0W61OkLTxm42DjDxukq066fymNtRMP69BTwMWvqT8pPH9hzHRHvkcXD2yO32wB3FBzTTu3I4s5boMDvKby9PQ7CEAlHg3PpdbojOohxj5gKdMkr12CWD878/s1600/DSC05658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO4fOS6dlAcwoEehItGFCP0W61OkLTxm42DjDxukq066fymNtRMP69BTwMWvqT8pPH9hzHRHvkcXD2yO32wB3FBzTTu3I4s5boMDvKby9PQ7CEAlHg3PpdbojOohxj5gKdMkr12CWD878/s320/DSC05658.JPG" width="320" /></a></div><br />
Pour into a greased 9-inch cake pan. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG2ToVkZpyq9rAnF2m_pN73tvSozyDT0HfD19SKkf79FcxnWj_JcfZ1MhQZRAJ0tCqgymoy6Prdnm_RMQUcw-q59nnuOeqBP4HjLYXtHVAOaPVaNgRUvYFFJYuTvA5hyphenhyphenJHjmRajlTzpG5/s1600/DSC05661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG2ToVkZpyq9rAnF2m_pN73tvSozyDT0HfD19SKkf79FcxnWj_JcfZ1MhQZRAJ0tCqgymoy6Prdnm_RMQUcw-q59nnuOeqBP4HjLYXtHVAOaPVaNgRUvYFFJYuTvA5hyphenhyphenJHjmRajlTzpG5/s320/DSC05661.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The folded mixture looks "marbly,"doesn't it? :)</td></tr>
</tbody></table>Bake for 40 minutes or until a toothpick inserted in center comes out with just a few crumbs in it. <br />
Cool 30 minutes before removing from pan.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaDJ14JU6UkQ97rQbP5Wq-Cg6DnVlKajIaFEEoWbUkLP6yhkGkqBsa_bLMfynlzC7SfusfrLbtBuhDDxEGNbKvQ0keL0tZcjOekxUUA_echOZZqhd-wfmwc9FogUUiVTR3b4IBhr5sZq1/s1600/DSC05668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaDJ14JU6UkQ97rQbP5Wq-Cg6DnVlKajIaFEEoWbUkLP6yhkGkqBsa_bLMfynlzC7SfusfrLbtBuhDDxEGNbKvQ0keL0tZcjOekxUUA_echOZZqhd-wfmwc9FogUUiVTR3b4IBhr5sZq1/s320/DSC05668.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta-da!!!</td></tr>
</tbody></table>Dust with powdered sugar, if you want.<br />
I know I should wait until it cools but I've gotta have a taste...it's melt-in-your mouth delicious!!!Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com2tag:blogger.com,1999:blog-3660564708569104716.post-77138329216361472792010-09-23T21:38:00.000-07:002010-09-24T21:45:37.129-07:00Puto (Steamed rice cake)By popular demand, I am sharing our Puto recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvfH5VA_bL0_tFCUMsS5sxYtMWAeDkquOEGBV4cr2ddgDEa3rKZ5df8rKcuVisyOR7akgk-rHbgOTEefhrwd_7KcSKpAPelbh2fqf794wE837dusLCc6gLzTuhTgIrgzB8wNyjUlYs5pq/s1600/Puto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvfH5VA_bL0_tFCUMsS5sxYtMWAeDkquOEGBV4cr2ddgDEa3rKZ5df8rKcuVisyOR7akgk-rHbgOTEefhrwd_7KcSKpAPelbh2fqf794wE837dusLCc6gLzTuhTgIrgzB8wNyjUlYs5pq/s320/Puto.jpg" width="320" /></a></div><br />
<br />
<b>Ingredients:</b><br />
<br />
1 lb + 4 tbsp rice flour<br />
2 cups sugar<br />
14 oz coconut milk<br />
14 oz milk<br />
14 oz water<br />
3/4 tbsp yeast in 1 cup warm water<br />
1/4 cup butter, melted<br />
<br />
<b>Directions:</b><br />
<br />
Using a wire whisk, mix water with flour and sugar.<br />
Add melted butter.<br />
Add risen yeast.<br />
Mix well until bubbles appear.<br />
Add the rest of the ingredients.<br />
Let the mixture rise for 30-45 minutes (or until the mixture is heavy in consistency).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45UrrTjE0ZMWFAuwhutHBU7aB1NkutL2kVNRhgC5zqnUdXDYadMO38B_gf2sProrUupFOLfxPeXDkdYnjPkKVwtRHkuV16BvMwIRmcGjKCVtXh7xXtTc1MYOW4c6SqEvtgVcm2BFq7gJs/s1600/DSC04176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45UrrTjE0ZMWFAuwhutHBU7aB1NkutL2kVNRhgC5zqnUdXDYadMO38B_gf2sProrUupFOLfxPeXDkdYnjPkKVwtRHkuV16BvMwIRmcGjKCVtXh7xXtTc1MYOW4c6SqEvtgVcm2BFq7gJs/s320/DSC04176.JPG" width="320" /></a></div><br />
<br />
Pour the mixture into small steam cups. Arrange cups in one layer of steam pan. <br />
Steam each batch for 10 minutes. <br />
Let cool a bit before removing puto from the cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYDELjrWsbwGqVYnSYaMxhSmj-SIRrTReoIw2N01ONnV200zTw5VfLyG3t-eWa-_mPStEca4HyfVOzbRs5zo-yOJKnblzOGWua9uqPGUqVay6SJLA6-EhSWrEn-n3ftL5mKPaS5Chk_Be/s1600/DSC04179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYDELjrWsbwGqVYnSYaMxhSmj-SIRrTReoIw2N01ONnV200zTw5VfLyG3t-eWa-_mPStEca4HyfVOzbRs5zo-yOJKnblzOGWua9uqPGUqVay6SJLA6-EhSWrEn-n3ftL5mKPaS5Chk_Be/s320/DSC04179.JPG" width="320" /></a></div><br />
Serve warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmcSeMgELmslrMrLFRY7HgkdvtOQiAUHqS7GMzsNbnA-Tw0ghFUoI5VvdXDzV-VJbwA2QOem3Hyuv0yVS8kRpVJV9VhRyKGjQTJ_3FK6b8-Pg1St2A9dntoE0ROs3BzzeHXukTEZKAlVY/s1600/DSC04180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmcSeMgELmslrMrLFRY7HgkdvtOQiAUHqS7GMzsNbnA-Tw0ghFUoI5VvdXDzV-VJbwA2QOem3Hyuv0yVS8kRpVJV9VhRyKGjQTJ_3FK6b8-Pg1St2A9dntoE0ROs3BzzeHXukTEZKAlVY/s320/DSC04180.JPG" width="320" /></a></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com4tag:blogger.com,1999:blog-3660564708569104716.post-28442343837567487522010-07-29T11:11:00.000-07:002010-08-08T22:24:04.414-07:00Binangkal (Sesame Seed Balls)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I love Binangkal!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC29ONdfS_xJ21eH2Nl1xlINVEJwmlswWaCp4awfMG0TD1-s3n7-HA1s9YCY_bmwba-beoFFkt3OugrXJ8l3IIFE3xh6iwMZWzWRDDkRW0l8vaJTHi1P0G5N-JFs5xQqiUrddjyGXli55g/s1600/Binangkal+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC29ONdfS_xJ21eH2Nl1xlINVEJwmlswWaCp4awfMG0TD1-s3n7-HA1s9YCY_bmwba-beoFFkt3OugrXJ8l3IIFE3xh6iwMZWzWRDDkRW0l8vaJTHi1P0G5N-JFs5xQqiUrddjyGXli55g/s320/Binangkal+6.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both;">For those who are not familiar with this Filipino "bread," Binangkal can be described as fried, sesame seed flour balls. It is popular in the Visayas and (some) Mindanao regions in the Philippines. If you haven't tried them, you should! They're a very tasty and filling snack.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">2 cups flour</div><div class="separator" style="clear: both;">2 tsp baking powder</div><div class="separator" style="clear: both;">1 cup brown sugar</div><div class="separator" style="clear: both;">1/2 cup milk</div><div class="separator" style="clear: both;">Sesame seeds</div><div class="separator" style="clear: both;">Oil for deep frying</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>Directions:</b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Heat enough oil for deep frying. </div><div class="separator" style="clear: both;">Mix the flour and baking powder</div><div class="separator" style="clear: both;">Add the brown sugar. </div><div class="separator" style="clear: both;">Add the milk and mix well. You may have to add more flour or milk to get the right consistency. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tIvZVTa9tVQwbKADM5J34L5UB639FKZUdXW_1PdUDJSfQRZSGVvljwCGl9_RIupjgH1EHVe47krcCPYLObckgsmLqxkh3EHRBzARm2RSZ1ZRXyQ9uheJp9wnV_dL20O2TtM50zytR-_m/s1600/Binangkal+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tIvZVTa9tVQwbKADM5J34L5UB639FKZUdXW_1PdUDJSfQRZSGVvljwCGl9_RIupjgH1EHVe47krcCPYLObckgsmLqxkh3EHRBzARm2RSZ1ZRXyQ9uheJp9wnV_dL20O2TtM50zytR-_m/s320/Binangkal+3.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Form into balls and roll in sesame seeds.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G2um3j1t-OjLePPiXERCn9MIpvmIJVQPUdwr492thEDHPuT68tiieYj0RP3tupM7-acVeUQpI6oFPGQcugTBUp86blu9OVI5cnI_ys0FBn7g8XsPt237qO_P0kBsgcOhP6gWopOoRudr/s1600/Binangkal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G2um3j1t-OjLePPiXERCn9MIpvmIJVQPUdwr492thEDHPuT68tiieYj0RP3tupM7-acVeUQpI6oFPGQcugTBUp86blu9OVI5cnI_ys0FBn7g8XsPt237qO_P0kBsgcOhP6gWopOoRudr/s320/Binangkal+2.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Fry the binangkal until golden brown.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXL4FFQbmuGlKmee_DLOA_aobzmRn7M-6bdcf6dG4XzlJkd3VI7XYgqv1a0qP57OvbpftFM27vZTtRu2oJL3SBGu45wbqCoks1aC6i62n_uPxPRJ1WVgopbLb2R7x3L_qaF5VwqM7ggLw/s1600/Binangkal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXL4FFQbmuGlKmee_DLOA_aobzmRn7M-6bdcf6dG4XzlJkd3VI7XYgqv1a0qP57OvbpftFM27vZTtRu2oJL3SBGu45wbqCoks1aC6i62n_uPxPRJ1WVgopbLb2R7x3L_qaF5VwqM7ggLw/s320/Binangkal+1.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Let the binangkal cool before storing in an airtight container.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ObPEZiMY2qWx9gAacp5H_5yDMcowSOZbrh4JglG3epgPQKOyZgqoe7Y7JnHUbIyGsGVaGDVY9t1iUXjMtuOKO-BmHkWSKSIy46Ts9Kd-vTY_r8pl3GygWDZhlWkrPzJS-VLw2lUXMvcs/s1600/Binangkal+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ObPEZiMY2qWx9gAacp5H_5yDMcowSOZbrh4JglG3epgPQKOyZgqoe7Y7JnHUbIyGsGVaGDVY9t1iUXjMtuOKO-BmHkWSKSIy46Ts9Kd-vTY_r8pl3GygWDZhlWkrPzJS-VLw2lUXMvcs/s320/Binangkal+4.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Enjoy!</div><div class="separator" style="clear: both;"><br />
</div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-4687585914994997122010-07-21T15:23:00.000-07:002010-08-08T22:23:53.112-07:00Banana CueMany happy memories of my childhood is tied with banana cue. I remember that many of us kids in the neighborhood would watch Nang (Manang) Sinta cook banana cue in her usual spot across from Divine Word College in Tagbilaran City, Philippines. I don't know what her secret is (because we all saw how she cooked it), but, to this day, I think she has the best banana cue I've ever tasted! <br />
<br />
Well now, on to my foray into banana cue making....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue1.jpg" width="320" /></a></div><br />
<br />
<b>Ingredients:</b><br />
<br />
This recipe is so simple that all you really need is some bananas, brown sugar, and oil for deep frying. For the bananas, I use plantains or burros, whichever is available. Oh, and don't forget the sticks or skewers or <i>cues </i>(Just a side note here: the skewers resemble the cues used for pool or billiards, hence the name banana cue, or so I've heard).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue3.jpg" width="320" /></a></div><br />
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<b>Directions:</b><br />
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Heat the oil in a deep fry pan. To get that perfect caramelized coating on <b>all</b> your bananas, it is best to cook all of them at the same time, so use a big-enough pan.<br />
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Add the brown sugar (enough to coat the bananas you prepared).<br />
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Once the brown sugar starts to melt, add the bananas. If you see the sugar rise up to the surface of the oil, you know it's time to add the bananas. Keep stirring to evenly coat them.<br />
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Take the coated bananas out of the pan, making sure you remove the excess oil, and skewer them.<br />
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And lastly...though they look delicious fresh out of the pan, be careful, they're HOT! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i467.photobucket.com/albums/rr31/mkthpl/FOOD/bananacue2.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-86958485226861654822010-07-11T19:46:00.000-07:002010-08-08T22:03:18.547-07:00Ginataan or Binignit recipeIf you haven't already noticed, I love dessert! More importantly, I love to cook dessert! :)<br />
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Today I made Ginataan, a rich, soup-like Filipino dessert. In my province, Bohol, we call this Binignit. <i><b> Ginataan</b> </i>technically refers to anything cooked with <i>gata</i> or coconut milk. So there are actually various dishes called ginataan. In this case, I prepared the dessert made with bananas, taro and yam.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoD8EsbV95H0XIXJ7J8iM4FFKSFAIr2Y3774DjW2-uPus7rW96FVKbkLYDPgi8A3huDPRDij-Gbwudo5tNowzmJO0pKEvqJauOHxHkVel_MUUVq7YpbxzYbwCNP0rI1wDJo-JtWZH8BAu/s1600/ginataan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoD8EsbV95H0XIXJ7J8iM4FFKSFAIr2Y3774DjW2-uPus7rW96FVKbkLYDPgi8A3huDPRDij-Gbwudo5tNowzmJO0pKEvqJauOHxHkVel_MUUVq7YpbxzYbwCNP0rI1wDJo-JtWZH8BAu/s320/ginataan.JPG" /></a></div><br />
Ingredients:<br />
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Bananas, cubed<br />
Taro root (<i>gabi</i>), cubed<br />
Sweet yam (<i>kamote</i>), cubed<br />
Glutinous rice balls<br />
Coconut milk<br />
Brown sugar (or substitute with white sugar)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0GIKaIp4CJ5Fl1ULyDd9MTMDRCDXQ1_9gfuHW-OmmG4AlFE-AnVEMt6Sbv9sTH7WHHT7TbIVZ5fmDxJlT_yRaqecaFr40AvnP1reR90pqbTgaw_2WGwz978QGXPZG-vvBpPG1kbvWNAh/s1600/ginataan_ing3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0GIKaIp4CJ5Fl1ULyDd9MTMDRCDXQ1_9gfuHW-OmmG4AlFE-AnVEMt6Sbv9sTH7WHHT7TbIVZ5fmDxJlT_yRaqecaFr40AvnP1reR90pqbTgaw_2WGwz978QGXPZG-vvBpPG1kbvWNAh/s320/ginataan_ing3.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KIiWswXG0MkQrftO-ht1IouAKHZkx7DLLbWnt0zaxH2j2mTVmTErdJS1vt6l7yOAc8S9tIJCnEmig-09bgr3Y8ZonFP019RrrLIG5Vc0qXtavltDBLG0hP-EtvS8sDArNxvNcmHPq3uX/s1600/banana.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KIiWswXG0MkQrftO-ht1IouAKHZkx7DLLbWnt0zaxH2j2mTVmTErdJS1vt6l7yOAc8S9tIJCnEmig-09bgr3Y8ZonFP019RrrLIG5Vc0qXtavltDBLG0hP-EtvS8sDArNxvNcmHPq3uX/s320/banana.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D2opuA1OdjuoYUfOkyalBk-fdo5XiT-LNLh6vSajNZLPk8hWA5HnEbwi3jWlV-5gHSbxKdQJ-IOMtPywGRgQ29cgUC0Io8xJAoc3XPjcsclxr8w0tsTPRjMktWpplHk00z5HOjLURukU/s1600/kamote2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D2opuA1OdjuoYUfOkyalBk-fdo5XiT-LNLh6vSajNZLPk8hWA5HnEbwi3jWlV-5gHSbxKdQJ-IOMtPywGRgQ29cgUC0Io8xJAoc3XPjcsclxr8w0tsTPRjMktWpplHk00z5HOjLURukU/s320/kamote2.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPpgoBRaqMvqvvjSFOwXLEsWePuctfpOLq050tWugqwYD7_nrUTyQ2QCdBCEQVr-dMTJg3KFIba-PRpe6EMb7IYJzTfL3rLh4IEFFdGAVE2i8yMX_O9kIe6-R0xiqZemdLPddxMosrsWY/s1600/gabi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPpgoBRaqMvqvvjSFOwXLEsWePuctfpOLq050tWugqwYD7_nrUTyQ2QCdBCEQVr-dMTJg3KFIba-PRpe6EMb7IYJzTfL3rLh4IEFFdGAVE2i8yMX_O9kIe6-R0xiqZemdLPddxMosrsWY/s320/gabi.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTYS8NOtkganoUok7OFPxaruM-18B9PB5lUvuQ3DKlHFMajydGK-zOH2YTUlL5xWa_2bGfOMN208Is_mTsX2Qn2Y9slPxFecLttRrft9GoShJVX-_fq1-WnH3JihAaRNsIYDiJCVJ1utl/s1600/ginataan_ing4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTYS8NOtkganoUok7OFPxaruM-18B9PB5lUvuQ3DKlHFMajydGK-zOH2YTUlL5xWa_2bGfOMN208Is_mTsX2Qn2Y9slPxFecLttRrft9GoShJVX-_fq1-WnH3JihAaRNsIYDiJCVJ1utl/s320/ginataan_ing4.JPG" /></a></div><br />
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Directions:<br />
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Sorry, but if you notice, I didn't specify any measurements. Frankly, I just eyeballed everything. <br />
First, boil some water and cook the taro and sweet yam (used the purple sweet yam for this recipe) in medium heat. Add the glutinous rice balls. When cooked, add the bananas, coconut milk and sugar. Voila! You're done! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWMiONqsDx2-20bGMWES2548O-gJ4jDSD5PYaL3AzArFv01U9iFblVxqSPjdKSapmpQDFhfk7KmNvTRz55SDEEnz1CwMxcpoLrEx4b8VEd8jabXQOqr5cYnLXYDVZMw3FlGOyU1VsNShA/s1600/ginataan2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWMiONqsDx2-20bGMWES2548O-gJ4jDSD5PYaL3AzArFv01U9iFblVxqSPjdKSapmpQDFhfk7KmNvTRz55SDEEnz1CwMxcpoLrEx4b8VEd8jabXQOqr5cYnLXYDVZMw3FlGOyU1VsNShA/s320/ginataan2.JPG" /></a></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-49408131155118980172010-07-04T18:55:00.000-07:002010-08-08T22:23:42.719-07:00Puto Maya (Glutinous Sweet Rice Dessert)Puto Maya is an easy-to-make Filipino dessert made of sticky sweet rice and coconut milk. To me, this recipe brings back memories of early morning breakfast right after Simbang Gabi (dawn mass celebrated beginning December 16th).<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SAM-A4AeT88F6d95ZFL6eiYCxCI6JBR5YNEwFHrRt6nkiHeYeDr1qeqllWxmV7TBw8EVzB0wiRQ9P1upD8HhFHKpuAg6VVElcLJ18NVc06sHnsuzcLO0MlFkajkpug_1fXJmolEF0A_7/s1600/PutoMaya.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SAM-A4AeT88F6d95ZFL6eiYCxCI6JBR5YNEwFHrRt6nkiHeYeDr1qeqllWxmV7TBw8EVzB0wiRQ9P1upD8HhFHKpuAg6VVElcLJ18NVc06sHnsuzcLO0MlFkajkpug_1fXJmolEF0A_7/s320/PutoMaya.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients: </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cans Coconut milk</div><div class="separator" style="clear: both; text-align: left;">4 cups Sweet rice (white </div><div class="separator" style="clear: both; text-align: left;">1 cup Sweet rice (red/black)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Ginger paste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all the ingredients in a pot or saucepan. You may add some sugar to taste or add a bit more ginger paste. Cook over medium heat on stove top. Be sure to occasionally stir the mixture to prevent the rice from sticking to the bottom of the pot. Bring to a boil then reduce heat to lowest setting. Let the rice cook through. May be served hot or cold.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKt91cN-mLd2A09cG9ckEnTq6gqrdS2ZGF8jyYJZiMQUVQDNjxmX7M0YQ8Lj64YcIE8I2f6YnuWgm65kKSeIFH15Avl_aedr0VcjZz7OnznnjgkBKkxTEfTMMegcyFpCNJhf6mwqUTjj8t/s1600/PutoMaya2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKt91cN-mLd2A09cG9ckEnTq6gqrdS2ZGF8jyYJZiMQUVQDNjxmX7M0YQ8Lj64YcIE8I2f6YnuWgm65kKSeIFH15Avl_aedr0VcjZz7OnznnjgkBKkxTEfTMMegcyFpCNJhf6mwqUTjj8t/s320/PutoMaya2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="" style="clear: both; text-align: left;">Usually paired with steaming <i>sikwate </i>(cocoa drink) and topped with <i>bukayo </i>(shredded coconut cooked in brown sugar), puto maya is delicious pretty much any time of the day. Today, I just sprinkled a bit of sugar on top.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpWpLyT5UxyKngEVw2kNIMY4xBoXxxi1jOTwrEXIUP1mrY46e3lWVU3QKrhxw9z3OMMkBgFWC7XIpF8B3FLCK3D9_5C1n0o0v0H1m1X4ynBHE8sab1yiv9YxsfVSvk8WOQbWw2P3m8vl6/s1600/PutoMaya3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpWpLyT5UxyKngEVw2kNIMY4xBoXxxi1jOTwrEXIUP1mrY46e3lWVU3QKrhxw9z3OMMkBgFWC7XIpF8B3FLCK3D9_5C1n0o0v0H1m1X4ynBHE8sab1yiv9YxsfVSvk8WOQbWw2P3m8vl6/s320/PutoMaya3.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-77221308445810764132010-05-29T20:15:00.000-07:002010-08-08T22:20:07.260-07:00From my kitchen to yours<i>Just random dishes from my kitchen.</i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXxhy_iZyCSiT7uUO_Ke4EDAnwUUANuKKhhuyJp3BRhDh3IrO2C9k00DoRHNuHtaElPbTklLBMtb-2VWpTcpOT-TYGo-1P2lq_9Swb5hR0anbaGdOQlv2Cf33SRHoXfizC2M4syoTvloq/s1600/kinilaw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXxhy_iZyCSiT7uUO_Ke4EDAnwUUANuKKhhuyJp3BRhDh3IrO2C9k00DoRHNuHtaElPbTklLBMtb-2VWpTcpOT-TYGo-1P2lq_9Swb5hR0anbaGdOQlv2Cf33SRHoXfizC2M4syoTvloq/s320/kinilaw2.jpg" /></a></div><div style="text-align: center;"><b>Kinilaw</b></div><div style="text-align: center;">(Fresh raw fish in vinegar and mayonnaise mixed with tomatoes and onions)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw35JlL_qzruh5QdopjfliY5mN_GOtpUsBRl8gRWES9PJ2kTWufRCQnAzJ9Hm9WYfT2Vgvy-dZIF2ygGIjQit78iXcB_wW4IOAQWY3Nc1otE91AGQ0Ybb-4ausnzE3LHtQWeMpbfIXZpQ/s1600/DSC02977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw35JlL_qzruh5QdopjfliY5mN_GOtpUsBRl8gRWES9PJ2kTWufRCQnAzJ9Hm9WYfT2Vgvy-dZIF2ygGIjQit78iXcB_wW4IOAQWY3Nc1otE91AGQ0Ybb-4ausnzE3LHtQWeMpbfIXZpQ/s320/DSC02977.JPG" /></a></div><div style="text-align: center;"><b>Caldeo</b></div><div style="text-align: center;">(Sauteed fish and green leafy pechay) </div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-17944949344295409272010-04-10T21:44:00.000-07:002010-08-08T22:22:43.545-07:00Siopao (Meat-stuffed Steamed Bun)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFww-7whS2lB0iNnf6JnrJ57TX9e9JG88p0Ns2i-iPMhMlDZwJBgpLFJaAh20rb_uBLoDlQehuVPrVs8VwZv6166-q7Rx0_U13nTe-yY3hCRyTnKORl27fBbl-oqKbB9OYy27MBDTVjii/s1600/siopao4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFww-7whS2lB0iNnf6JnrJ57TX9e9JG88p0Ns2i-iPMhMlDZwJBgpLFJaAh20rb_uBLoDlQehuVPrVs8VwZv6166-q7Rx0_U13nTe-yY3hCRyTnKORl27fBbl-oqKbB9OYy27MBDTVjii/s400/siopao4.JPG" width="400" /></a></div><br />
Yummmm!!! I just had 3 (!!!) of these delish buns. Although I didn't make these (my mom did), I will definitely learn how to make siopao soon. The secret's in the dough...<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_yWmCuOnZdNdZK0mZiruRcIbHeRt3g0AWPrdw46f0dMYEPJQE_Ev84TbU3Roko0ZoZXu7SD-KdK9ZjOl_vKe8GMkajLPnN33B643bRh_iT9AQsaa81WvUjDR05ng-8Dk_PNCuqgXM33e/s1600/siopao3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_yWmCuOnZdNdZK0mZiruRcIbHeRt3g0AWPrdw46f0dMYEPJQE_Ev84TbU3Roko0ZoZXu7SD-KdK9ZjOl_vKe8GMkajLPnN33B643bRh_iT9AQsaa81WvUjDR05ng-8Dk_PNCuqgXM33e/s400/siopao3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For this particular recipe, ground pork, Chinese sausage and boiled egg were used for the stuffing. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVexq7I7wRbzpgAc8YS9UwAoEKirZ2fm-dH3_Kb3Rp2FHjlRHsOO4PnBrqCsWCecskGlnBym50nRB5sn6sJoJCUbVzz0ddy_Ok79YWTvhrTIOtdEWAfCR-D6-QY1ZRAMibSthUkNefoMA/s1600/siopao6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVexq7I7wRbzpgAc8YS9UwAoEKirZ2fm-dH3_Kb3Rp2FHjlRHsOO4PnBrqCsWCecskGlnBym50nRB5sn6sJoJCUbVzz0ddy_Ok79YWTvhrTIOtdEWAfCR-D6-QY1ZRAMibSthUkNefoMA/s400/siopao6.JPG" width="400" /></a></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com1tag:blogger.com,1999:blog-3660564708569104716.post-68800389019383861552010-04-10T16:24:00.000-07:002010-08-08T22:23:27.686-07:00Maja BlancaTry this sweet, rich and easy-to-make Filipino dessert. When I made this, I really had no recipe to follow. So I kind of eyeballed everything. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ztn_lJhLQEpqEhSrySjaxY07gzTSoTFuEQK7VKHMNYTy9LIjxmyQITOgFFlkrJaVf5j4XAEcVbR5io7fbY2g12FaM3z6pmtc7rEBqWigyQE6oXRRdBc8LOXQl65vAVJ2cTVvLxoDV__z/s1600/DSC02131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ztn_lJhLQEpqEhSrySjaxY07gzTSoTFuEQK7VKHMNYTy9LIjxmyQITOgFFlkrJaVf5j4XAEcVbR5io7fbY2g12FaM3z6pmtc7rEBqWigyQE6oXRRdBc8LOXQl65vAVJ2cTVvLxoDV__z/s400/DSC02131.JPG" width="400" /></a></div><br />
Ingredients:<br />
<br />
Cornstarch<br />
Coconut cream/milk<br />
White sugar<br />
Cream of corn<br />
Crushed peanut topping (optional)<br />
<br />
Directions:<br />
<br />
This is the easy part. Just mix all the ingredients together: cornstarch first (<i>I used a one-lb pack</i>), then the coconut milk (<i>two 14-oz cans in this case</i>), sugar (<i>I'm afraid I didn't keep track of how much I added. I added a half cup at a time and tasted if it was sweet enough</i>) and one can of cream of corn. I added a little bit of whole milk because I thought the mixture was too thick.<br />
<br />
Simmer the mixture in low-medium heat, constantly stirring (And I really mean constantly stirring!). This is a good chance to give that arm a workout. haha.<br />
<br />
Keep stirring until you reach the right consistency. You'll know you have the right consistency when you take a spoonful and it doesn't drip down.<br />
<br />
Transfer the cooked mixture into a heat-proof container and let cool. Sprinkle the crushed peanuts on top, if you want. I like to eat it warm :).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1hXPC5AnlGFIoOJWIGhXOgTSeBDA-aSuYHU6g0izsz-RCo03uBnmvOXtLtXMA6A_3O4d5qbOQ30jTvF2O7yVV-nmM_cDsKXIdLVnb2hbNMRKh7z0l9Cb1UZMxLA6hws0D2zCnfJ1qjaQ/s1600/DSC02122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1hXPC5AnlGFIoOJWIGhXOgTSeBDA-aSuYHU6g0izsz-RCo03uBnmvOXtLtXMA6A_3O4d5qbOQ30jTvF2O7yVV-nmM_cDsKXIdLVnb2hbNMRKh7z0l9Cb1UZMxLA6hws0D2zCnfJ1qjaQ/s400/DSC02122.JPG" width="300" /></a></div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-43576239044703582292010-02-23T22:06:00.000-08:002010-02-23T22:06:06.064-08:00Fresh-squeezed Orange Juice<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODuF2CCeARaTQX-_Jm6Acc8FGatX9yyfR40plI9saSUY1Hro1iGQQWdxdYaflPc5HXIgFc568XIE1ouaukud7chqS_fzTW66yo5BOYsBTaEWRJIOLGsaKjCZojSQDPXRFX2rrS6H2XsdW/s1600-h/orangejuice2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODuF2CCeARaTQX-_Jm6Acc8FGatX9yyfR40plI9saSUY1Hro1iGQQWdxdYaflPc5HXIgFc568XIE1ouaukud7chqS_fzTW66yo5BOYsBTaEWRJIOLGsaKjCZojSQDPXRFX2rrS6H2XsdW/s320/orangejuice2.JPG" width="240" /></a></div><br />
Just had a glass of fresh-squeezed orange juice. It's so, so good!<br />
What you see in the picture is juice from 2 bags of clementines. I didn't want them to go bad so I squeezed them...manually! No wonder my arm is aching. LOL!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvOjW7-CzDKq51Weh3W43O5MEsvu8HFzhJHJtEdi4OfDNoZOkua3N6UGVkPnHJ_ugWXFr36dP9ct1OGdKTex-XRTZl3boA0NWEH7N7lrfSpxCN8l5b22CUXIMDd2d3agRic1sovQj2qW3/s1600-h/orangejuice1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvOjW7-CzDKq51Weh3W43O5MEsvu8HFzhJHJtEdi4OfDNoZOkua3N6UGVkPnHJ_ugWXFr36dP9ct1OGdKTex-XRTZl3boA0NWEH7N7lrfSpxCN8l5b22CUXIMDd2d3agRic1sovQj2qW3/s320/orangejuice1.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Orange juice is not only great for drinks; It can be added to many recipes for that extra zest. If you know how to make chiffon cake, you can substitute the soda (7UP or Sprite) with orange juice instead to give it a light <i>orangey </i>taste. For marinades, substitute the lemon with orange juice for a sweeter, less tangy taste.</div>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-2883615985571828242010-02-15T23:09:00.000-08:002010-08-08T22:05:27.826-07:00Lechon...yummm!!!Anybody want some lechon?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgushBXP9v40HSG2nviOIpP6HnZkJdPonGe2lHAXhXB6wiNV08kUizCSQJvgIXAW9CJTJSwT7YNxDQlWB91sFzdaOz5ATNs1W_3gzL-VxVC57Dody9MAqTQ__0ha_YJRieQ0a5RDUDxh5fV/s1600-h/lechon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgushBXP9v40HSG2nviOIpP6HnZkJdPonGe2lHAXhXB6wiNV08kUizCSQJvgIXAW9CJTJSwT7YNxDQlWB91sFzdaOz5ATNs1W_3gzL-VxVC57Dody9MAqTQ__0ha_YJRieQ0a5RDUDxh5fV/s320/lechon.JPG" /></a></div><br />
<br />
I'm not posting a recipe this time but sharing this delicious crispy lechon (roasted suckling pig) picture. Sorry folks, it's for our eyes only though I'm also wishing for some of that crispy lechon skin right now.<br />
<br />
For the uninitiated, here's a short history/description on lechon from Wikipedia.<br />
<blockquote>Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world (like the Philippines). The word <i>lechón</i> originated from the Spanish term <i>leche</i> (milk); thus <i>lechón</i> refers to a suckling pig that is roasted.<br />
<br />
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. </blockquote><br />
I don't know about you, but I'm really craving some lechon now! :)Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-37536496991678497002010-02-07T22:10:00.000-08:002010-08-08T22:17:04.940-07:00Black Sambo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Z7O_6mY3cAS9tIQVI1c9FKY3ZaOYCNnB6hW9Ach1e7vwdDERel9-Jmutr-dwfr4-WosAPOXMIEE0cTYsgtKOSMXQ5BcAir1fm5xocxoQbqBa_ys5kNEHKtbr9kc22Rp2R1jyuwcEbhzz/s1600-h/blacksambo4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Z7O_6mY3cAS9tIQVI1c9FKY3ZaOYCNnB6hW9Ach1e7vwdDERel9-Jmutr-dwfr4-WosAPOXMIEE0cTYsgtKOSMXQ5BcAir1fm5xocxoQbqBa_ys5kNEHKtbr9kc22Rp2R1jyuwcEbhzz/s320/blacksambo4.JPG" style="cursor: move;" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a recipe that I've always loved. Black Sambo is a rich chocolate and cream dessert. And it's so easy to make, too! Try it yourself.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1st Layer (Cream layer):</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;">2 sachets Knox gelatin</div><div class="separator" style="clear: both; text-align: left;">1 big condensed milk (about 14 oz)</div><div class="separator" style="clear: both; text-align: left;">1 big Nestle cream (about 14 oz)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2nd Layer (Chocolate layer):</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;">2 sachets Knox gelatin</div><div class="separator" style="clear: both; text-align: left;">1 big evaporated milk (14 oz)</div><div class="separator" style="clear: both; text-align: left;">1 cup cocoa powder</div><div class="separator" style="clear: both; text-align: left;">1 cup refined sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You need a mold for this recipe. I used the tupperware Jel-Ring mold. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU6YwbWZ6aHn5y3vZz3kBaqQcGspASYKL7dajHwTtxxpzNpw5Zw707pTpNd-y2QLnzXJI9FQJpN7H7QUOQ3c37TsuC_r-mDoxRKGMvBDIt2Nhv3CEw1v0kKAYL__OAgiHQXPP-Yj10zZC/s1600-h/Jel-Ring_Mold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU6YwbWZ6aHn5y3vZz3kBaqQcGspASYKL7dajHwTtxxpzNpw5Zw707pTpNd-y2QLnzXJI9FQJpN7H7QUOQ3c37TsuC_r-mDoxRKGMvBDIt2Nhv3CEw1v0kKAYL__OAgiHQXPP-Yj10zZC/s320/Jel-Ring_Mold.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1) Mix all the ingredients of the 1st or cream layer and cook over low fire. Pour into the mold.</div><div class="separator" style="clear: both; text-align: left;"> 2) Mix all the ingredients of the 2nd or chocolate layer and cook over low fire for about 5 minutes or until warm. Pour into the mold. Don't worry, the two layers won't mix together. The chocolate layer will automatically go into the bottom layer of the mold. </div><div class="separator" style="clear: both; text-align: left;">3) Let cool (I usually refrigerate this overnight) and remove from mold. Serve with chocolate syrup.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Here's another photo of the Black Sambo</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGRZtbLbmiJoZorM_dkoeGAJdaUugFhhu8Dgxf_CxEoTtQ357oLFbPt9kq6FJXpVLc-mFAhO2IQVHE6adV6N-Rkr_yW7AEs5q7D97WVbyFNQMozEoo3WIJLHm2Np49PPWJ7f-ejmiXtOo/s1600-h/blacksambo6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGRZtbLbmiJoZorM_dkoeGAJdaUugFhhu8Dgxf_CxEoTtQ357oLFbPt9kq6FJXpVLc-mFAhO2IQVHE6adV6N-Rkr_yW7AEs5q7D97WVbyFNQMozEoo3WIJLHm2Np49PPWJ7f-ejmiXtOo/s320/blacksambo6.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><br />
A slice of the Black Sambo with chocolate syrup<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uxRkN7xPHRfJMUA_mOxy6_zTSzO-2vso6cA7F5eQ73_KqXPHbpM5ZZAP9qmQxz16YWyJ6E7u6GGTWFnZzUA0fAI4hvXlykJh8Th2fsJZTexaF4cVZPFdazabo_n7ba0Y5rOYV96UfNbz/s1600-h/blacksambo_slice1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uxRkN7xPHRfJMUA_mOxy6_zTSzO-2vso6cA7F5eQ73_KqXPHbpM5ZZAP9qmQxz16YWyJ6E7u6GGTWFnZzUA0fAI4hvXlykJh8Th2fsJZTexaF4cVZPFdazabo_n7ba0Y5rOYV96UfNbz/s320/blacksambo_slice1.JPG" /></a></div><br />
Yum! :)<br />
<br />
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I've always loved leche flan so, naturally, I had to learn how to make it. There are so many recipes out there (and I've tried quite a few of them), but this is the only one I really liked. Cream cheese is used in the recipe so it tastes very rich and creamy. Yum!<br />
<br />
It's very easy to make, but taking the flan(s) out of the ramekins can be a little tricky. But with a little practice, you'll get the hang of it!<br />
<br />
<b>Ingredients:</b><br />
<br />
12 oz cream cheese<br />
3 eggs<br />
1 1/2 cups whole milk<br />
14 oz condensed milk<br />
1 tsp vanilla<br />
<br />
For caramel: water and white sugar (amount would depend on how much syrup you want)<br />
<br />
<b>Directions:</b><br />
<br />
Blend together ingredients.<br />
In a saucepan, melt water and white sugar until caramelized. <br />
Pour caramel into ramekins (about 6 of them) and add cream cheese mixture.<br />
Line glass baking pan (must be large enough to hold all the ramekins) with a towel. Add water to bottom of pan, making sure the towel is soaked through.<br />
Cover pan with aluminum foil.<br />
Bake at 325F for 30 minutes to an hour.<br />
<br />
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I made an egg custard pie last week, and it came out better than I expected. The recipe I had tried before (it was the crustless kind) did not taste like egg pie at all. So I browsed online again and came up with this recipe. The filling recipe was from allrecipes.com but the crust is from my pecan tart recipe. It's really so easy to make and tastes delish, too!<br />
<br />
<span style="font-weight: bold;">Crust:</span><br />
3 oz. cream cheese, softened<br />
1/2 c. butter, softened<br />
1 c. sifted flour<br />
<br />
<span style="font-weight: bold;">Pie filling:</span><br />
3 eggs, beaten<br />
3/4 c. white sugar<br />
1/4 tsp. salt<br />
1 tsp. vanilla<br />
2 1/2 c. scalded milk<br />
1 egg white<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
1) For the crust: Cream butter and cream cheese. Add in the flour until mixed thoroughly. Chill for 20-30 minutes.<br />
2) For the filling: Combine egss, sugar, salt and vanilla. Gradually stir in scalded milk.<br />
3) Take the crust out of the fridge. Press into sides of pan (I use a tart pan). Brush entire crust with egg white to keep it from getting soggy.<br />
4) Pour in pie filling.<br />
5) Bake at 400F for 30-35 minutes or until toothpick inserted comes out clean.<br />
<br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycXlzkYFt-rhVKYHiq3cMEmREcnN9_oJBlyBgtVb0etjD5q1pwiCVsgMIcvMXsdTSbldDnDzihOWTVNDcAYQ0TZ4kY6HJh8zCKLRratv_zEPdwcTeiITNz0E5SWzk5cvZ3zR-DTe1jEJI/s1600-h/tart.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374337400532352946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycXlzkYFt-rhVKYHiq3cMEmREcnN9_oJBlyBgtVb0etjD5q1pwiCVsgMIcvMXsdTSbldDnDzihOWTVNDcAYQ0TZ4kY6HJh8zCKLRratv_zEPdwcTeiITNz0E5SWzk5cvZ3zR-DTe1jEJI/s400/tart.jpg" style="cursor: pointer; display: block; height: 250px; margin: 0px auto 10px; text-align: center; width: 250px;" /></a><br />
Ingredients:<br />
<ul><li> 1 cup butter</li>
<li> 6 ounces cream cheese, softened</li>
<li> 2 cups all-purpose flour</li>
<li> 4 eggs</li>
<li> 3 cups packed brown sugar</li>
<li> 4 tablespoons melted butter</li>
<li> 1 pinch salt</li>
<li> 1 teaspoon vanilla extract</li>
<li> 1 cup chopped pecans</li>
</ul>Directions:<br />
<ol><li> To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Chill for 30 minutes for best results.<br />
</li>
<li>Make the pastry into 48 balls. Place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell. </li>
<li> To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until crust is lightly browned. </li>
</ol><br />
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I watched the Food Network this morning and saw Danny Boome's show. He made this mouth-watering molten (as in, oozing!) chocolate baby cakes. I've been thinking about this recipe all day! The only thing holding me back from making it is that I'm out of chocolate. Hah! This'll teach me to always keep that in stock.<br />
<br />
Well, anyway, I thought I'd share the recipe until I can try it myself.<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
1/4 cup brandy or cognac<br />
1/3 cup orange juice<br />
1/2 cup dried cherries<br />
6 oz bittersweet chocolate, chopped<br />
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the ramekins<br />
3 eggs<br />
3 egg yolks<br />
1/2 cup sugar<br />
3 tsp flour<br />
6 teaspoons cocoa powder, for coating the baking cups<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes. <br />
Preheat the oven to 450 degrees F. <br />
Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat. <br />
In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick. <br />
Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter. <br />
Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them. <br />
Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft. <br />
To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.) <br />
DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.<br />
You can also see this recipe at the Food Network website. Click <a href="http://www.foodnetwork.com/recipes/danny-boome/molten-chocolate-baby-cakes-recipe/index.html">here</a> to access it.<br />
<br />
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<div>Yummy Fruit Salad! And it's so easy to make, too!</div><div>You can go with fresh fruits or, if you're in a hurry, just buy a can (a BIG can) of tropical fruit cocktail...or any regular fruit cocktail will do. That's the beauty of fruit salad, you can pretty much mix any fruits that you want. </div><div></div><div>Now that you have your fruit cocktail, all you need are raisins, condensed milk, cottage cheese and whipped cream to complete the salad. Mix enough of the ingredients to suit your taste and, voila!, you're done! </div><br />
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</script>Kristelhttp://www.blogger.com/profile/10505293645558079666noreply@blogger.com0tag:blogger.com,1999:blog-3660564708569104716.post-66028285506771993132009-07-13T15:54:00.000-07:002010-08-08T22:20:55.273-07:00Empanadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqqaSftr2NmW_iJHSdvWFiPnhbdYriYxf6Iwc_rH3UXGs4Hp3jAaDUKsGjvS1vOF-X5y9IQjxHyeQQBr9BEJBKBn4NrQsvctVTAPNkGAff7cn0eynkr8j9a_eVydRVuXqqSY7Ag6E5TxA/s1600-h/DSC00612.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358082813575038626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqqaSftr2NmW_iJHSdvWFiPnhbdYriYxf6Iwc_rH3UXGs4Hp3jAaDUKsGjvS1vOF-X5y9IQjxHyeQQBr9BEJBKBn4NrQsvctVTAPNkGAff7cn0eynkr8j9a_eVydRVuXqqSY7Ag6E5TxA/s400/DSC00612.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>An empanada is technically a stuffed bread or pastry, with Spanish origins. Depending on which part of the world you're in, the stuffing can vary from tuna to meat to just plain cheese. You can also see a variety of empanada shapes. Mine are semi-circular, sort of shell-like.<br />
<br />
I always like to think that an empanada is a complete meal in itself. It has potatoes, carrots, green peas, eggs, raisins, and ground meat. At least that's what my recipe calls for. But you can also choose to stuff it with just the ground meat...or with cheese (yummy!).<br />
<br />
But no matter what stuffing you choose, the secret to this sumptious dish is in the crust. The perfect crust is crunchy and flaky with just a hint of saltiness. How to achieve this? The right combination of flour, salt, canola oil and water. When mixing these ingredients, be sure to fold and not stir. Stirring makes the crust hard and chewy.<br />
<br />
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The Boholano Torta is a delicious pastry. It is like a muffin but made with egg yolks, sugar, flour, butter and canola oil. This special combination makes it delightfully light and tasty. I first learned the recipe some 10 or so years ago. Since then I have tweaked the recipe a bit to get just the right combination of softness and taste. </div><br />
<div></div><br />
<div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5366709692383565602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRrznGC2aRJfxLP88Rm31cb4dNb8CMJrQXXI0ck7_rPocwvI-P-e2FXnr1Y8qosMd3x17-sehO4jc-8UoCIVsn7XgLS30YU_lqov4h38RQ5gFwoLFPki7jS7OgstNmSdL4buSa384g5VC/s400/DSC00737.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
<div><br />
<br />
A light sprinkling of granulated sugar on top of the cooked tortas adds a little bit of crunch and sweetness.It is sweet enough to satisfy anyone's sweet tooth, but not too sweet that you won't have the appetite for a second helping...or three...or four.<br />
<br />
Here's a little tip: Tortas can last a week in room temperature and still taste as good as the freshly cooked ones. Storing them in the fridge will make the tortas hard and crumbly. Instead, store them in well-sealed container at room temperature. Also, hold the sugar on top of the tortas. Wait until you are ready to eat them before sprinkling the sugar.</div><br />
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