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Archive for the ‘Desserts’ Category

Oreos Text2B

I was already in my teens when I was first introduced to an Oreo cookie. Yes, I never had that twist ’em, lick em, dunk ’em kind of childhood.

Growing up, my go-to vanilla-filled chocolate biscuits were Hi-Ros and for me, these were the best. But, when I tasted Oreos, it was love at first bite! What made me a convert, was how deep and rich its flavor was compared to Hi-Ros. Since then, Oreo cookies  have always been a constant cookie companion.

Now, you’d ask me, why trouble myself with making a homemade version, when a quick trip to a sari-sari store is easier, and cheaper? Yeah, I’ve thought about that too. Well, the answer is simple. SIMPLE ingredients.

HO5

In this recipe, we’ll use ordinary ingredients like sugar, eggs and cocoa; not those ingredients that you only read in chemistry books and experiments. I mean, what would you rather put into your mixture: white sugar, or fructose and thiamine mononitrate? 

So what are you waiting for? Here’s the recipe.
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Summer is over in the Philippines and the rainy season has begun. While I’m not a fan of raindrops falling on my head, one thing I love about this season is that summer fruits go on sale, and that includes mangoes! Yes, I know that they are available all-year round, but mangoes are sweetest during summer… and Philippine mangoes are THE BEST in the world! So towards the end of the season, they come cheap and sweet. And who doesn’t love cheap and sweet things? 🙂

Growing up, one of the favorite cakes that my grandma bakes was her mango cake. It is a soft, pillowy vanilla sponge cake, filled and frosted with Swiss meringue-mango buttercream. Given my adorationfor her recipe, I took her cake as an inspiration for this cupcake.

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Since sponge cakes and I are not really the best of friends (I don’t know why), I decided to just use my trusted vanilla cupcake and tweak it bit which resulted into a rich and moist buttery vanilla cupcake with mango bits.

For the frosting, since I do not have the luxury of a ‘light’ cake, I opted for whipped cream. This is just my excuse because I have yet to try making SMBC, and I’m scared! Haha. Using whipped cream to frost the cupcakes complemented the already ‘heavy’ cupcakes.

Here’s the recipe:

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RVCtext

Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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Chocnut text Just like peanut butter and jelly, certain foods just go together like a match made in heaven. Bacon and eggs, pancakes and maple, PB and J, these flavors are really meant for each other. Like loyal partners, they never let each other down, rather, they bring out the best in each other, forming a powerful combination of flavors. If ever there’s a Brangelina in the culinary world of flavor duos, it would definitely be peanut butter and chocolate. Who can resist the classic combination of bittersweet rich chocolate and lusciously creamy peanut butter? Here in the Philippines, there’s a famous local candy featuring the classic combination of chocolate and peanut, the Choc-Nut. Made with sugar, milk chocolate and peanuts, this sweet treat has been giving smiles to Filipinos for decades already. Chocnut Therefore, it is just right that a cupcake version should be made to highlight this unassuming candy, making an already loved classic confection even more irresistible. Here’s the recipe: (more…)

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Hello February! It is that time of the year again when everyone gets sickeningly sweet and disgustingly romantic (notice the hint of bitterness?). So what could be more perfect than a chocolate post? This is just a repost of a recipe I have shared years ago, however, something as classic as chocolate truffles never go out of style.  So go on, whether your status is  ‘single’, ‘in a relationship’ or (hopefully not) ‘it’s complicated’, you deserve to have at least a bite of chocolate today… and tomorrow… and for the rest of your life!

A quick intro. The film Chocolat by Jesse Hallstrom inspired me to explore the world of chocolates. The way Vianne Rocher would whip up her chocolate concoctions was pure magic. No wonder, right after watching the movie, I was craving for chocolate treats.

These truffles were among the first chocolate desserts that I learned to make. Having no oven back then, it was very easy because it did not require baking. I searched different sites online to look for the “best” truffle recipe but I have noticed that they were almost the same. The main difference was the choclate-butter-cream ratios. I finally settled for the recipe from Martha Stewart and used her recipe as my inspiration for these deletable chocolate delights.

There were a few misses with the recipe that I followed though. For me, I find the ganache too soft, thus it was difficult to roll the truffles. I also ommited the part where I run the truffles into a thin layer of melted chocolate. For some strange reason, I could not succeed in this particular step. So after a couple of ratio experiments, I found my perfect ratio and discovered a step (by accident) which results into a soft and chewy ganache.

Here’s my recipe:

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With the arrival of 2015, there’s a chance that  the cookie butter fad maybe slowly fizzling out.

Yes. Just a few years back, cookie butter took the world by storm, with every large grocery/supermarket finding its shelves running out of this treat. Instagram and other social networks were filled with hundreds of hashtags showcasing this spiced spread, #sosyal. In fact, I know a friend who broke his brand new iPhone out of sheer excitement when he got his supply of cookie butter, yes #intense.

Now, if you’ve been living under a rock, and not happen to know to what cookie butter is, here’s a quick 411:

Cookie butter is a spread made from crushed Speculoos cookies. It is loaded with spices such as cinnamon, ginger and cloves. This Western European treat then found its way to foreign shores across the globe which we all welcomed wholeheartedly (and hungrily).

Presently, here in Manila, the clamor for cookie butter may not be as fervent as before thus, it needs re-imaging.

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When I first tasted cookie butter, I didn’t like it that much; it was like peanut butter on steroids! As I dug deeper into the bottle, I found myself slowly liking it. Then, I thought of highlighting it in a cupcake. Its weirdly interesting combination of flavors piqued my interest to try something different, and add yet another variant to my now-growing cupcake repertoire.

The result  is a cinnamon-spiced, brown sugar vanilla cupcake, filled and frosted with a cookie butter butter-cream.

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Sounds sinful? Yes.

Tastes great? Absolutely yes!

So, say goodbye to the old and say hello to the “new.”

Here’s the recipe: (more…)

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VVCtext

According to Leonardo da Vinci, simplicity is the ultimate sophistication. This is perhaps why posting a vanilla cupcake recipe is difficult.

The flavors of this cupcake rely on its simplicity. Unlike other cupcakes, a vanilla cupcake has nowhere to hide its flaws; no fancy frosting nor any sweet filling can mask a bad tasting vanilla cupcake. In order to be a good vanilla cupcake, it has to be simply good. It’s that … simple. Yes, the simplest of things can sometimes be the most complex of all.

In the world of cupcakes, it is said that you only have to master two flavors: vanilla and chocolate.

Perfecting these two basic flavors can create a smorgasbord of gastronomic wonders just by tweaking an ingredient or two. You will be amazed by the seemingly limitless supply of wondrous combinations.

For a vanilla cupcake, everything relies on the ingredients. Real butter is a must, and the same goes with vanilla. If you want great tasting cupcakes, use great tasting ingredients.

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As mentioned earlier, nothing can mask a flawed cupcake therefore, it is imperative to have a trusted recipe.

Here’s mine: (more…)

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