tag:blogger.com,1999:blog-5693564099767562942024-03-14T23:08:08.189+08:00PiggingOutOnSundays.RecipesA happy mom's daily food recipe for love , health and foodgasmic pursuits.
www.facebook.com/foodfiendPigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-569356409976756294.post-61740042609600702202020-04-26T13:44:00.002+08:002020-04-26T13:44:41.506+08:00Lazy Adobo Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDHro79L5opizRBnvmTlbiVU3wcZjwjpmKa03Rm38nNLISchm5CgsmHEO3907JcOt45sMuqrYU3CB0bSVFfLGqDGDRQtHHopmWWWPDUTppPM4mXgqyf3NYg8npXn83CQj_dtd_Pj08yYv/s1600/piggingoutonsundaysadobo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDHro79L5opizRBnvmTlbiVU3wcZjwjpmKa03Rm38nNLISchm5CgsmHEO3907JcOt45sMuqrYU3CB0bSVFfLGqDGDRQtHHopmWWWPDUTppPM4mXgqyf3NYg8npXn83CQj_dtd_Pj08yYv/s1600/piggingoutonsundaysadobo.jpg" /></a></div>
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<b><span style="font-size: x-large;">A mom always has a go-to recipe she can always pull out of her 'hat' at a moment's notice or when there is little time to prepare for dinner. </span></b><b><span style="font-size: x-large;">Mine is Adobo. </span></b><br />
<b style="background-color: white; color: #222222; font-family: sans-serif; font-size: small;">Philippine <i>adobo</i></b><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">(from</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Spanish_language" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Spanish language">Spanish</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><i style="background-color: white; color: #222222; font-family: sans-serif; font-size: small;">adobar</i><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">: "</span><a href="https://en.wikipedia.org/wiki/Marination" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Marination">marinade</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">," "sauce" or "seasoning") is a popular Filipino dish and cooking process in</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a class="mw-redirect" href="https://en.wikipedia.org/wiki/Philippine_cuisine" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Philippine cuisine">Philippine cuisine</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">that involves</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Meat" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Meat">meat</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">,</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Seafood" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Seafood">seafood</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">, or</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Vegetable" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Vegetable">vegetables</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">marinated in</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Vinegar" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Vinegar">vinegar</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">,</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Soy_sauce" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Soy sauce">soy sauce</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">,</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Garlic" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Garlic">garlic</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">, and</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Black_pepper" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Black pepper">black peppercorns</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">, which is browned in</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Cooking_oil" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Cooking oil">oil</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;">, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: x-small;"> </span><a href="https://en.wikipedia.org/wiki/Philippines" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: small; text-decoration-line: none;" title="Philippines">Philippines</a><span style="color: #222222; font-family: sans-serif; font-size: x-small;"><span style="background-color: white;"> - Wikipedia</span></span><br />
I so love this dish. It gets better as it ages so you can prepare it ahead. Think emergency extra ulam for those days you have unexpected visitors. Just warm or heat up and voila, dinner is served.<br />
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Liempo is the family's favorite and is always available on my fridge. Garlic, soy and vinegar are basic essentials that are always present in my pantry. Plus Adobo is so flexible you can do it in several ways <br />
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1. Sans toyo or soy sauce - You create <i>White adobo</i><br />
2. With Bagoong in lieu of Soy Sauce - <i>Binagoongan</i><br />
3. Onion in lieu of garlic - <i>Pork steak</i><br />
4. Add sugar , potato and Lea & Perrins Sauce and you create <i>Asado</i><br />
5.Add coconut cream and ginger in lieu of garlic- <i>Ginataang Adobo</i><br />
6.Fry til dry and chop into little pieces and you create<i> Adobo Hash</i><br />
7.Add banana blossoms and you have <i>Humba</i><br />
<i>8.</i>With star anise and you create <i>Patatim</i><br />
<i>9. </i>Create Chinese Adobo by adding boiled egg or quail's eggs.<br />
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The list goes on and on .So when pressed for time, I do adobo.<br />
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Today I am sharing the family's recipe for Adobo. In the Philippines, there are many versions of it depending on the region or beloved grandma's secret formula<br />
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<b>Adobo</b></div>
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<i>Ingredients</i></div>
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<i><br /></i></div>
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<i>Garlic</i></div>
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<i>Vinegar</i></div>
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<i>Soy Sauce</i></div>
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<i>Bay Leaf</i></div>
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<i>Liempo</i></div>
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<i>Chicken Liver</i></div>
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<i>Method :</i></div>
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<i><br /></i></div>
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<i>1. Just dump all ingredients together in the pan and simmer until liempo or </i></div>
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<i>pork belly is melt in your mouth and sauce is reduced and oil from the pork is discernible</i></div>
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<i>- about 2 hours.</i></div>
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Easy peasy. Serve with steaming hot rice. A little caveat - you may want to cook extra rice just in case.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ63tjpazEmZ1dJs-lin0NysB6eeShm3Muf2UikNQ1VcA3j4aYnRWsDsC8nRO88-iJDu2uqsVXWtOQh45xRKqiRfeU7Euwy4ZTb1104JoJT9DXjMsvjjK467AAu_evbvU63E3r1Yo-QB0Q/s1600/piggingoutonsundaysig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ63tjpazEmZ1dJs-lin0NysB6eeShm3Muf2UikNQ1VcA3j4aYnRWsDsC8nRO88-iJDu2uqsVXWtOQh45xRKqiRfeU7Euwy4ZTb1104JoJT9DXjMsvjjK467AAu_evbvU63E3r1Yo-QB0Q/s1600/piggingoutonsundaysig.jpg" /></a></div>
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Indeed a quintessential and much loved Pinoy food that can be eaten all year round. Some may think its as ubiquitous as your ordinary everyday food. But there lies its charm. Each serving of that humble adobo conjures memories of happy days of love and bonding with relatives especially grandmothers who have long gone back to heaven but not before they handed over their precious adobo recipe.</div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-69312466548877970402017-07-09T18:09:00.003+08:002017-07-09T19:21:43.969+08:00When pics disappear from your blog<div dir="ltr" style="text-align: left;" trbidi="on">
July 8,2017<br />
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...is a day I will distinctly remember with exasperation and frustration<br />
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It is the day when I lost all my pics in my blogs since 2012! All my pics were replaced by this round grey thing with a dash in the middle. I must have deleted the blog pics unintentionally when I used google photos last night. Darn it.<br />
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Now I would have to go back to my facebook photos to recover those relevant pics, that is assuming I posted it on fb.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7kzVpRhRM3ctMOLLHKw0g15nq2maEPqqz9imUO28EoQI6GT0l95OjDtOSRpmXK8s4VZ8ejrB9Yl53mhczDzESLzvQEzuhsE6aCxAJxMlTyS5zj4oTNdr1uA0fP4UnovsSUUqMSYR3eUN/s1600/IMG_0810.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7kzVpRhRM3ctMOLLHKw0g15nq2maEPqqz9imUO28EoQI6GT0l95OjDtOSRpmXK8s4VZ8ejrB9Yl53mhczDzESLzvQEzuhsE6aCxAJxMlTyS5zj4oTNdr1uA0fP4UnovsSUUqMSYR3eUN/s320/IMG_0810.PNG" width="179" /></a></div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-57039031874915286992016-09-29T14:06:00.001+08:002017-07-09T09:08:16.581+08:00The Fresh Pasta Maker Experience<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-q2Drkz_XUpM/V-yQOeHQ_xI/AAAAAAAAAx0/T5JY71GXd_cwtgJw6ldvLxYgpJnDuAVqwCKgB/s1600/IMG_2836.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://3.bp.blogspot.com/-q2Drkz_XUpM/V-yQOeHQ_xI/AAAAAAAAAx0/T5JY71GXd_cwtgJw6ldvLxYgpJnDuAVqwCKgB/s320/IMG_2836.PNG" width="320" /></a></div>
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The handsome and thoughtful hubby gifted me wifh a pasta maker on my birthday last year. But it just sat on my baking shelf forlorn and seemingly abandoned for quite some time now. In the midst of the chaos of meeting orders for cake, baking, exploring other forms of cake art and other culinary interests, the Atlas 150 was unfortunately relegated to the "archives" section of my mind. There it sat until a couple of weeks ago.<br />
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Amid my involuntary verbalized wish in jest for a sous vide machine and ice cream maker, I was gently chastised and reminded that I still have a brand new pasta maker gathering dusts on my shelf. Toinks.<br />
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Maybe it's all that endless watching of Gary, Jorge and Matt in Master Chef Australia. Maybe it' s the good-natured ribbing of the piggery. Maybe it's because it will be my birthday again in a couple of months. Maybe I finally just felt the urge to find out how my pasta maker works. Or maybe it is really the not-so subtle nudge of the hubby ? LOL. Whatever it is, just a couple of weeks ago I finally made my first batch of fresh fettucini from scratch via my brand new stainless Atlas 150 pasta maker. Yay!<br />
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Ingredients: (recipe by Mario Batali)<br />
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31/2 cups all purpose flour<br />
4 large eggs<br />
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Method:<br />
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1 . Flour on a flat surface<br />
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2. Make a well in the middle</div>
3. Put the 4 eggs in the well<br />
4. Slowly incorporate the flour and the egg in the well without letting the egg escape.<br />
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5. Keep incorporating the flour into the eggs until it forms a ball.<br />
6. Knead for 3-5minutes. It will be sticky. Put flour on yiur hands so that dough wont stick.<br />
7. Using a bench scraper, scrapeall dough from the bottom of your table and continue to knead until it forms a ball<br />
8. It will be messy but fun!<br />
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<a href="https://1.bp.blogspot.com/-adGk6I8SzHs/V-yng3ecKQI/AAAAAAAAA5I/FWfXN5aNNb0aO5Dk9VB5Nej3Uxu4XrpawCKgB/s1600/IMG_2835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://1.bp.blogspot.com/-adGk6I8SzHs/V-yng3ecKQI/AAAAAAAAA5I/FWfXN5aNNb0aO5Dk9VB5Nej3Uxu4XrpawCKgB/s320/IMG_2835.JPG" width="320" /></a></div>
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Using the Pasta Maker :<br />
1.Wrap your dough in a cling wrap and let it rest for 30 minutes at room temperature.<br />
2.After 30 minutes, divide your dough into 4 pieces.<br />
3.Get the first piece. Dust with flour before rolling it through your pasta maker using setting number 1. Feed it thru the pasta maker 2x.It will be flat and thick.<br />
4. Set your pasta maker to 6 or 7. Roll your dough 2x. You will notice your dough became thinner and transluscent.<br />
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5.Switch to the futtucine cutter and roll your pasta at setting 8. Notice how thin and precisely cut your fettucini are.Beautiful. Dust with flour and set aside in a line on a parchment-covered tray . Repeat for the three remaining dough pieces.<br />
6. Meanwhile fill a pot . Season with salt. Boil.<br />
7. As soon as it boils, drop the fresh fettucini. Give it 3 minutes.<br />
8. Take out the fetuccini and let cool.<br />
9. Make your pasta sauce<br />
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Note :<br />
1. Sen Miriam Defensor Santiago passed on today. She is 71.<br />
2. Sen. De Lima is still the apple of Duterte's eye to date<br />
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-17458393994187021492013-07-16T10:56:00.001+08:002013-07-16T10:56:14.793+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red;"><b><u>EASY HOME-MADE SPICY BAGOONG RICE (shrimp paste )</u></b></span></div>
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<span class="Apple-style-span" style="color: red;"><b><u><br /></u></b></span></div>
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<span class="Apple-style-span" style="color: red;"><b><u><br /></u></b></span></div>
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For our Sunday dinner/s with Papa, Mama , Tito Luis, Ape, Papadu, Kuya and Brie, I try to serve something new or "experimental" depending on what my inspiration was for the week. </div>
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I stumbled upon a bagoong rice recipe in a magazine a week ago and I can't get it out of my head. You would think that a Bagoong Rice recipe would include just that -- bagoong and rice. But what intrigued me was a unique ingredient in the recipe....I had to try it. Read on and try it at home. Its a winner :)</div>
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Ingredients</div>
<div style="text-align: center;">
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5 cups of dark rice ( I had no dark so I used our regular sinandomeng white rice)</div>
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1/2 cup creamy peanut butter ( choose your favorite brand)</div>
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1/2 cup sweet spicy bagoong ( if you don't like spicy use the regular one)</div>
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1/4 cup sesame oil</div>
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garlic</div>
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Method</div>
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1. Cook the rice. Set aside.</div>
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2. Saute the garlic in sesame oil. Do not brown</div>
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3. Mix the bagoong and peanut butter till incorporated and sauté with no 2. Set aside a small portion for garnish</div>
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4. Put the cooked rice and mix</div>
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5. Garnish with green mango slivers and the sautéed bagoong-peanutbutter combo</div>
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Perfect with inihaw na liempo (grilled pork belly ), grilled tilapia or daing na bangus ( friend milkfish). We had ours with crispy pata and bangus. Yum!</div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-1497643757976324182013-04-30T19:34:00.004+08:002016-09-29T15:23:30.433+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: white; font-size: x-small;"><u><b>The Romance of Dining at La Cocina de Tita Moning </b></u></span></div>
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<span class="Apple-style-span" style="color: #eeeeee; font-size: xx-small;"><b><span class="Apple-style-span" style="color: red; font-size: small;">Imagine walking back in time while our guide gave us a tour of this ancient mansion and relayed stories when American bigwigs and their coterie </span><span class="Apple-style-span" style="color: red; font-size: small;">enjoyed repasts prepared by Tita (Aunt) Moning during the Commonwealth era.</span><span class="Apple-style-span" style="color: red; font-size: small;"> </span><span class="Apple-style-span" style="color: red; font-size: small;"> </span></b></span></div>
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<span class="Apple-style-span" style="color: #eeeeee; font-size: xx-small;"><b><span class="Apple-style-span" style="font-size: xx-small;">T</span>he year was 1937 and this magnificent home was one of the first "art deco " houses built in Manila. One can almost visualize the genteel life of Don Alejandro Roces Legarda (a doctor ), his wife Ramona and their four children as the guide told the story behind each antique "aparador" ( armoire) or expounded on the good doctor's precious camera and radio collection. The Philippines then was in transition having been previously liberated from 333 years of Spanish colonial rule and was on its way to gaining its sovereignty after the subsequent American occupation which lasted for four decades . I swear I gained appreciation for tutoring my grade 5 son in his Araling Lipunan ( Social Studies) subject because of this.</b></span></div>
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<span class="Apple-style-span" style="color: #eeeeee; font-size: xx-small;"><b>It was an idyllic existence for the Legarda's at least until the first world war when Japan attacked Pearl Harbor in 1941. At any rate, despite making Manila an open city yet being bombed just the same by Japan, the mansion escaped unscathed and its precious contents preserved to this day .</b></span></div>
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<span class="Apple-style-span" style="color: #eeeeee; font-size: xx-small;"><b>One can understand why the recipes have a strong Spanish influence.</b></span></div>
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<span class="Apple-style-span" style="font-size: large;">If you are like my husband and I who love to discover restaurants off the beaten track, are museum geeks , are wary of run-of-the mill food and are presently in Manila, you will enjoy dining at La Cocina de Tita Moning ( the kitchen of Aunt Moning) in Malacanang. I have been hearing superlatives from foodies every time the simplistic name of this restaurant crops up. The whispers got louder when word got out that even our President PNoy is a regular patron.</span></div>
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<span class="Apple-style-span" style="font-size: large;">So since the hubby was on vacay, I found it an opportune time to check out if there is substance to all the hype. Note, that the restaurant does not accept walk-ins. One must reserve two weeks prior to be ensured of slots.</span></div>
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<span class="Apple-style-span" style="font-size: large;">The verdict :</span></div>
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<span class="Apple-style-span" style="font-size: large;">The food was generally wonderful and the ambiance romantic. The feeling of exclusivity was evident. Instead of waiters, there were well-trained unobtrusive uniformed servers who have been with the family for decades. One felt spoiled, every whim attended to. </span></div>
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<span class="Apple-style-span" style="font-size: large;">Here's my take on our four course meal</span></div>
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<span class="Apple-style-span" style="font-size: large;">Tapas Sampler</span></div>
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<i><b>Pork Belly in Almond Pili Milk</b></i></div>
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<i><b>Gaspacho Shot with Crab and Avocados</b></i></div>
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<i><b>Gambas and Chorizo Pincho</b></i></div>
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I just love the gazpacho. It is fresh on the palate especially with the creaminess of the avocado and the hint of crab.</div>
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The pork belly in almond Pili milk was a bit bland probably a perfect foil to the hot and spicy Gambas and Chorizo Pincho which was easily my favorite among the three appetizers.</div>
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<span class="Apple-style-span" style="font-size: large;">The Salsa Monja</span></div>
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<b><i>It is what the nuns used to make for the Spanish friars to accompany meals. We were advised to eat it together with our dinner to make everything more flavorful. It is made of fermented shallots , olive and some secret ingredient . It was indeed a perfect taste bud "cleanser". When the palate becomes too overwhelmed by the rich flavors, the salsa monja was a perfect fodder preparing the tongue for the next round of delectable course.</i></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Table Setting with Rose Petals -- sets the mood :)<br />
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<span class="Apple-style-span" style="font-size: large;">Roasted Beet Salad with Organic Greens, Torched Davao Goat Cheese and Caramelized Walnuts</span><br />
<span class="Apple-style-span" style="font-size: small;"><b><i><br />I love salads and cheese so I enjoyed this course tremendously. Note to self : must make one like exactly like this for the "piggery" when I get home. The sweetness of the sugar beets and the creaminess of the torched goat cheese complemented the crunchy sweetness of the caramelized walnuts...yum yum yum</i></b></span></td></tr>
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<b><i>Alas the husband had to add salt to his a-bit-bland Osso Buco . It was really tender though and the love-of-my-life enjoyed the more than generous portion after he added a pinch of sodium chloride . The carnivores with humongous appetite would love this.</i></b></div>
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<span class="Apple-style-span" style="font-size: large;">Julienne of Vegetables</span></div>
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<b><i>Per wikipedia , A nage is a flavored liquid used for poaching delicate food typically seafood. A traditional Nage is a broth flavored with white wine, vegetable and herbs in which seafood is poached.</i></b></div>
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<b><i> I can't stop waxing poetry over this dish. My prawn ( yes singular but humongous) was tender and flavorful and so were my squid , fish fillet and clams. The broth was divine. One can't help but spoon every bit of the gorgeous goodness of this wonderful plate till every morsel and drop of liquid was gone , never to be seen or tasted again....burp.</i></b></div>
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<span class="Apple-style-span" style="font-size: large;">Dessert Sampler</span></div>
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<b><i>Home made nut cake with citrus Ice cream</i></b></div>
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<b><i>Home made fritters</i></b></div>
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<b><i>Tita Moning's bread and butter pudding</i></b></div>
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<b><i>Polvorones of Fresh Mango</i></b></div>
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<b><i>I had mine with hot tsokolate. Maybe I was full or fully sated by my Seafood Nage because after the magnificent Potpourri, the dessert sampler was ....frankly speaking quite ordinary. I love the idea of polvoron for crust in the mango pie though. Note to self : must recreate this with my mango cream pie.</i></b></div>
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<span class="Apple-style-span" style="font-size: large;">The Zalameda</span></div>
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<i><b>This "Sailboat" painting was by Filipino artist Oscar Zalameda. It was painted in the French Riviera when Zalameda was based in France. This was purchase in early 70's for P3,000 only by Ramon Legarda. Today it is valued in the millions.</b></i></div>
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<span class="Apple-style-span" style="font-size: large;">La Inocencia</span></div>
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<b><i>This treasure was painted by National Artist Felix Resureccion Hidalgo in Paris in 1901. It is an original and is worth millions at present currency.</i></b></div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com2tag:blogger.com,1999:blog-569356409976756294.post-88499645213195419512013-03-31T08:03:00.002+08:002013-03-31T08:03:19.329+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;"><b>Ginataang Taba ng Talangka Fussili</b></span></div>
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<b><span class="Apple-style-span" style="font-size: large;">( </span>Fussili Pasta in Crab Paste and Coconut Cream Sauce)</b></div>
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<b>It was Good Friday and it was a challenge to come up with dishes other than our traditional Bacalao ala Lola Tunying and the usual fried Tilapia with fried eggplant and soy-calamansi for dipping.</b></div>
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<b>Since the piggery love their crab paste ( taba ng talangka - red/orangey fat of the crab lets) and the handsome hubby loves his pasta, I thought I'd combine both and give them this rich, divine pasta with a local twist.</b></div>
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<b>The dish is simple and easy to do. Note that I don't actually measure. I go by taste. Try it :)</b></div>
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<b>Ingredients :</b></div>
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<b>taba ng talangka ( crab paste)</b></div>
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<b>kakang gata ( fresh coconut cream ) or canned if not available</b></div>
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<b>pinch of curry powder</b></div>
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<b>garlic</b></div>
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<b>onion</b></div>
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<b>salt and pepper to taste</b></div>
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<b>chili flakes</b></div>
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<b>hot sauce if you want it really spicy </b></div>
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<b>or siling labuyo (jalapeño) if you want it fiery hot</b></div>
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<b>dash of calamansi ( or lemon) for acid</b></div>
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<b>your choice of pasta ( follow package directions)</b></div>
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<b>Method :</b></div>
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<b>1. Heat olive oil in a pan. Add curry powder.</b></div>
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<b>2. Add the shrimps. Cook till pink. Take out of the pan and set aside</b></div>
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<b>3. Saute garlic and onion in the same pan till translucent</b></div>
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<b>4.Add crab paste to taste. I used 1 tablespoon.</b></div>
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<b>5. Add 1 calamansi or a dash of lemon (optional)</b></div>
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<b>6.Add the kakang data and simmer till thick</b></div>
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<b>7. Salt and pepper to taste. Fish sauce (patis ) optional.</b></div>
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<b>8. Add hot sauce or siling labuyo ( jalapeño) if you want it spicy</b></div>
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<b>9.Add and incorporate the cooked pasta.</b></div>
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<b>10. Mix in the cooked shrimp. Leave some for garnish on top</b></div>
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<b>10. Add diced spring onion as finishing touch.</b></div>
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<b>11. Bon Apetit :)</b></div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-78177581580474854252012-11-09T09:26:00.002+08:002012-11-09T09:52:06.946+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;">EASY POLVORON RECIPE</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A <b>polvorón</b> (From polvo, the <a href="http://en.wikipedia.org/wiki/Spanish_language" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Spanish language">Spanish</a> word for <a href="http://en.wikipedia.org/wiki/Dust" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Dust">dust</a>; <a href="http://en.wikipedia.org/wiki/Cebuano_language" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Cebuano language">Cebuano</a>: polboron; <a href="http://en.wikipedia.org/wiki/Tagalog_language" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Tagalog language">Tagalog</a>: <span lang="tl" xml:lang="tl">pulburon</span>) is a type of heavy, soft and very crumbly <a href="http://en.wikipedia.org/wiki/Spanish_people" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Spanish people">Spanish</a> <a href="http://en.wikipedia.org/wiki/Shortbread" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Shortbread">shortbread</a> made of <a href="http://en.wikipedia.org/wiki/Flour" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Flour">flour</a>, <a href="http://en.wikipedia.org/wiki/Sugar" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Sugar">sugar</a>, <a href="http://en.wikipedia.org/wiki/Milk" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Milk">milk</a>, and <a href="http://en.wikipedia.org/wiki/Nut_(fruit)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Nut (fruit)">nuts</a>. They are produced mostly in <a href="http://en.wikipedia.org/wiki/Andalusian_cuisine" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Andalusian cuisine">Andalusia</a>, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados.<sup class="reference" id="cite_ref-0" style="font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Polvor%C3%B3n#cite_note-0" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none; white-space: nowrap;">[1]</a></sup> Under the name mantecados, these sweets are a traditional preparation of other areas of the <a href="http://en.wikipedia.org/wiki/Iberian_Peninsula" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Iberian Peninsula">Iberian Peninsula</a> as well.<sup class="reference" id="cite_ref-1" style="font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Polvor%C3%B3n#cite_note-1" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none; white-space: nowrap;">[2]</a></sup></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Polvorones are popular in all <a href="http://en.wikipedia.org/wiki/Spain" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Spain">Spain</a> and ex-Spanish colonies in <a href="http://en.wikipedia.org/wiki/Latin_America" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Latin America">Latin America</a>, as well as the <a href="http://en.wikipedia.org/wiki/Philippines" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Philippines">Philippines</a>, during the <a href="http://en.wikipedia.org/wiki/Christmas_in_the_Philippines" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Christmas in the Philippines">Christmas</a>period. Traditionally they were prepared from September to January but are now available all year round. There are authors who claim a possible <a href="http://en.wikipedia.org/wiki/Levantine_cuisine" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Levantine cuisine">Levantine</a> origin, based on a similar sweet known as <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Ghurayba" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Ghurayba">ghurayba</a>,<sup class="reference" id="cite_ref-salloum_2-0" style="font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Polvor%C3%B3n#cite_note-salloum-2" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none; white-space: nowrap;">[3]</a></sup> but the recipe is too simple and one of the traditional main ingredients in the polvorones is pig fat. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> -- Wikipedia</span></div>
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Memories of my mom making this addicting "candy" ( for want of a better word) brings back warm and loving childhood vignettes. Mom was a creative homemaker and to this day , I still remember her special dishes and pastries . I even inherited some of her classic recipes. One of which is this polvoron. Fortunately for us especially her grandchildren, she makes it a point to come home for a vacation ( from California) every year. Dad passed away 12 years ago so its only Mom now. She is 72 and we thank God for her good health and we cherish every moment spent with her.<br />
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Yesterday while in a mall with mommy, we spotted a polvoron molder. So right then and there , I decided we would make a polvoron together. What happened though was, I made the polvoron and Mommy did the wrapping in the green cellophane...lol.<br />
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Here is the recipe :</div>
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Ingredients :</div>
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4 cups of all purpose flour - apf ( sifted)</div>
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2 cups of powdered milk</div>
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1 1/2 cup sugar</div>
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1 melted 225 g salted butter ( 1 block )</div>
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Optional for flavor :</div>
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a. toasted pinipig</div>
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b. cocoa ( if you want chocolate flavor0</div>
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c. ground nuts. etc</div>
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Method :</div>
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1. Toast the flour in a heated pan till light brown in color. Do not burn.</div>
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2. Turn of the heat and mix in the powdered milk with a wire whisk.</div>
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3. Add in the sugar till incorporated</div>
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4. Pour in the butter . You can add a tablespoon more if mixture is too dry.</div>
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5. Use a molder and wrap in a cellophane wrapper.</div>
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Notes:</div>
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1. Important to choose a favorite powdered milk. I use either Bear Brand or Nido</div>
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2. I use salted butter so I don't need to add salt anymore</div>
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3. You can eat the polvoron as it is or use a molder and wrap in a cellophane. or japanese paper whichever is easiest for you. The texture of the polvoron is a little crumbly but moldable.</div>
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4. You have to push the polvoron against the molder really tight so it comes out compact. </div>
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5. Refrigerate after wrapping.</div>
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6 Best to eat the next day when it sets firm and hard.</div>
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7. But if your kids are like my "piggery", sometimes the polvoron doesn't get to the setting part and are wolfed down as soon as molded.....hahaha</div>
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...will add more pics later :))</div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com1tag:blogger.com,1999:blog-569356409976756294.post-58194445259413884382012-10-15T20:26:00.001+08:002012-10-15T20:30:26.230+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;">PASTILLAS DE LECHE RECIPE - The 'No Cook Easy Way"</span></div>
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<i><span class="Apple-style-span" style="color: red;">Pastillas de leche....kids love them, kids at heart are also crazy-addicted to these sinful treats. They can be lovely desserts or sweet-in-between snacks. The best part is they are quite easy to do. </span></i><br />
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Whenever we find ourselves in the mall which is every Sunday, our youngest child Job more often than not will not let up until his dad buys him his favorite pastillas de leche. His dad normally buys him a big box with 25 pieces and with the "help" of his sibs , finish it all of in under 2 minutes.. Not surprising, considering how small the pastillas are, rolled inside what looks like a bond paper wrapped in white japanese paper.</div>
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Last week, Job came up to me and requested me to make him pastillas de leche. So I went and googled the recipe plus checked out You Tube too. Here's what I found in Panlasang Pinoy. Only 3 ingredients and its the "no cook easy way".<br />
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Ingredients :</div>
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2 cups Nido or Bear Brand powdered milk sifted</div>
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1 can 14 oz Alpine condensed milk</div>
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1/2 cup granulated sugar</div>
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Method :</div>
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1. Just mix them all together</div>
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2. The final mix will have a dough-like consistency</div>
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3. It is very sticky so I used two teaspoon to roll the pastillas in the granulated sugar</div>
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4. Roll in a pre-cut parchment or bond paper</div>
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Pastillas de leche literally means candies with milk and the "lazy" version ( which I adapted from panlasang pinoy) uses two kinds of milk - condensed and powdered and granulated sugar to roll them in.</div>
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A more complicated recipe uses boiled carabao milk before adding the powdered milk.</div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com4tag:blogger.com,1999:blog-569356409976756294.post-20782201879390405032012-10-13T17:20:00.000+08:002016-09-29T15:30:14.035+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #eeeeee;">My Exciting Journey into Chocolate Ganache, Covering </span><br />
<span class="Apple-style-span" style="color: #eeeeee;">with Fondant and "Edging"</span></div>
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<span class="Apple-style-span" style="color: #eeeeee;">In our decorating class a few weeks ago , there was a part where we were told to cover our chocolate-ganached-crumb-coated-cake with fondant. It is a one-shot deal. If you don't get it right the first time, you ruin your fondant and your set ganached cake and you have to do both fondant and cake-ganaching all over again. To say that it was a nerve-wracking moment was an understatement. We were only 7 students in Chef Joanna's class and it would be humiliating if Im the only student who can't get it right. This was my Basic 101 class. Pressure, pressure...</span></div>
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<span class="Apple-style-span" style="color: #eeeeee;">I kept kneading my fondant trying to calm my fears and making sure the dimensions of my fondant is correct for the 8 inches round cake I will cover. Then harnessing all my positive energy and fully committed, I dove in. I think I forgot to breathe for a while, just concentrating in making sure the whole cake is covered, acting quickly to smooth out all the creases. A few seconds or so after the last wrinkle have been evened out, I realized I just covered my cake...Yay!!! I was grinning from ear to ear. Now with more confidence and a bit of a swagger ( hehe), I proceeded to the next step....sharp edges.</span><br />
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<span class="Apple-style-span" style="color: red;">But Im getting ahead of myself...must discuss ganche( ing) first......:))</span></span><br />
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Part I : Ganache ( ing)</div>
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I didn't even know that one can use Chocolate Ganache as crumb coat. B.C.G. (Before Chocolate Ganache) I crumb coat my cake with SMBC ( Swiss Meringue Buttercream) previous to covering them with fondant. Don't get me started with fondant. That would require another post hehe.</div>
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For now, lets just discuss my fascination with chocolate ganache. Thanks to Chef Joanna of Cuppy Puppy, a whole new vista opened itself to me. I use 3:1 ratio ( 2 parts semi sweet chocolate to 1 part cream). I heat up the cream via microwave and pour it over the chopped chocolate. I let it rest for a minute before it stir it all up. Once the chocolate and cream are incorporated , I let it cool at room temperature overnight.</div>
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The next day, if the ganache is not pliable, I heat it up for less than 10 seconds in the microwave. One is looking for a peanut butter consistency. One has to work real fast covering one's cake because ganache tends to set fast in an air-conditioned environment and melts when the room is too hot.</div>
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Step 1: </div>
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Divide your cake into three parts .</div>
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Step 2: </div>
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Glue your cake to your cake board with ganache (top side - reverse the cake so that top is glued to the cake board)</div>
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Step 3 :</div>
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Put buttercream filling or ganache per level</div>
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<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="http://3.bp.blogspot.com/-ldauXkdL4Z0/UHksJxORnbI/AAAAAAAAAX8/pkd-KSLb4Xs/s1600/IMG_20121013_165550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ldauXkdL4Z0/UHksJxORnbI/AAAAAAAAAX8/pkd-KSLb4Xs/s320/IMG_20121013_165550.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bench Scraper and Acetate - important tools in ganache(ing) with edges</td></tr>
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Step 4:</div>
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Check that your cake is level with a cake leveler.</div>
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Step 5 :</div>
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Cover the cake with chocolate Ganache. Use a spatula and bench scraper. Work fast as ganache tends to set quickly. Position your bench scraper at 90 deg angle against your cake board. Fill in the gaps.</div>
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Step 6 :</div>
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If a squared cake, move your bench scraper from corner to center<br />
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Part III : Making Sharp Edges with Fondant<br />
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Tools needed : <br />
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1. Two kinds of fondant smoother<br />
2. Acetate<br />
3. An air-conditioned room if in a humid tropical country like ours<br />
4. music<br />
5. lots of patience and a positive attitude<br />
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As in anything in life, practice makes perfect. For a novice like me, making edges via the fondant smoother and acetate is hard work indeed. It seemed like a no-brainer when Chef Joanna demonstrated the why's ,wherefores and the hows. But as they say, its easier said than done. A day after our class, my arms , wrist and fingers are still sore from all the rubbing, smoothing that I did just to get the aspired for edges. It was frustrating,exhausting but exhilarating at the same time . You get an unexplained high for realizing that yes with a vast amount of patience initially, I can make edges like a pro too Yay!<br />
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For now though. my bench scraper-acetate-fondant smoother-patience are my best friends :)<br />
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-26946893978592241462012-09-18T19:06:00.000+08:002012-09-18T19:06:47.542+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-FS7HBeReIJ4/UFhSm6YACEI/AAAAAAAAAWk/rxLix4j2C3Q/s1600/IMG_20120918_184717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-FS7HBeReIJ4/UFhSm6YACEI/AAAAAAAAAWk/rxLix4j2C3Q/s400/IMG_20120918_184717.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;">Banana Walnut Bread Recipe </span></div>
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<span class="Apple-style-span" style="font-size: large;">My mom loves banana and walnut so I thought I'd bake her one today to make her smile. I just enjoy baking this bread because its something that satisfies my craving for sweets yet its healthier than most desserts I love. So I can eat it sans any guilty feelings hehe.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Ingredients :</span></div>
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<span class="Apple-style-span" style="font-size: large;">500 grams wheat flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">500 grams all purpose flour + 1/4 cup</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 stick unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon vanilla</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup mashed banana</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup toasted walnut</span></div>
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<span class="Apple-style-span" style="font-size: large;">Method :</span></div>
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<span class="Apple-style-span" style="font-size: large;">* Preheat oven to 350 deg F</span></div>
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<span class="Apple-style-span" style="font-size: large;">1.Cream butter in a mixer at no 6 speed using a paddle till light and fluffy.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Add sugar gradually till incorporated with the butter. 5 minutes max at speed 6</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Combine egg and vanilla and pour over the butter mixture one at a time.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Add the mashed banana. Mixture looks curdled. This is normal</span></div>
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<span class="Apple-style-span" style="font-size: large;">5.Fold in the flour mixture</span></div>
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<span class="Apple-style-span" style="font-size: large;">6. Then fold in the walnuts.</span></div>
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<span class="Apple-style-span" style="font-size: large;">7. Bake for 40- 55 minutes</span></div>
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<span class="Apple-style-span" style="font-size: large;">8. Let cool in the rack.</span></div>
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<span class="Apple-style-span" style="font-size: large;">9. Cover in cling wrap and refrigerate overnight.</span></div>
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<span class="Apple-style-span" style="font-size: large;">10. Best to eat the next day</span></div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-19065880045607082022012-08-08T13:15:00.000+08:002012-08-11T14:02:37.055+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;">Home-made Cinnamon Roll</span></div>
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<span class="Apple-style-span" style="font-size: large;">We just love cinnamon rolls! Don't you? There was even a time that we keep buying boxes of these goodies at St. Cinnamon or at Cinnabon and the "piggery" just can't get enough of them. I just love gorging myself with these pastries with a cup of hot and steaming brewed coffee.</span></div>
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<span class="Apple-style-span" style="font-size: large;">What is it about rain that makes us crave and binge on food -- sweets most especially ( sigh ). Today I just got to bake cinnamon rolls..yum!</span></div>
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<span class="Apple-style-span" style="font-size: large;">Fortunately, I came across this recipe by Picky Palate. I just love this blog.</span></div>
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<u>Cinnamon Roll</u></div>
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<u>Ingredients</u></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 1/2 tablespoons Active Dry Yeast</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 1/2 tablespoons granulated sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup warm water 115 degrees F.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8 tablespoons (1stick) unsalted melted butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3/4 cup warmed whole milk or heavy cream 115 degrees F.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3/4 cup granulated sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 large egg</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">4 cups Gold Medal all purpose flour plus more for dusting counters</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 teaspoon kosher salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><u>Cinnamon/Sugar Layer</u></span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><u>Ingredients</u></span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8 tablespoons (1stick) unsalted softened butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 cup packed light brown sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup granulated sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 tablespoons ground cinnamon</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">4 tablespoons softened unsalted butter (for buttering pan)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/4 cup packed light brown sugar (for sprinkling over buttered pan)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Frosting</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8 ounces softened cream cheese</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8 tablespoons (1 stick) softened unsalted butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2-3 cups powdered sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2. In a medium bowl, mix melted butter and warm milk. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">4. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">5. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">6. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">7. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. </span></span></div>
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<a href="http://1.bp.blogspot.com/-0b5fkGrN91U/UCH1NUIgvOI/AAAAAAAAAU8/q5zGK7sc7Ds/s1600/IMG_20120808_102437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0b5fkGrN91U/UCH1NUIgvOI/AAAAAAAAAU8/q5zGK7sc7Ds/s320/IMG_20120808_102437.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.</span></span></div>
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<a href="http://1.bp.blogspot.com/-sUHOMp35Tm4/UCH1TyebWRI/AAAAAAAAAVE/Ww860YuTUn4/s1600/IMG_20120808_102654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sUHOMp35Tm4/UCH1TyebWRI/AAAAAAAAAVE/Ww860YuTUn4/s320/IMG_20120808_102654.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">9. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">10. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. </span></span></div>
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<a href="http://1.bp.blogspot.com/-D8NBmeCTnbY/UCXzptLM_1I/AAAAAAAAAV0/nQc8RrParGQ/s1600/IMG_20120811_114739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-D8NBmeCTnbY/UCXzptLM_1I/AAAAAAAAAV0/nQc8RrParGQ/s320/IMG_20120811_114739.jpg" width="320" /></a></div>
<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">11. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.</span></span></div>
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<a href="http://2.bp.blogspot.com/-8qNa60X1cV0/UCXzsiUwjlI/AAAAAAAAAV8/AKOyBlfWDlU/s1600/IMG_20120808_123949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8qNa60X1cV0/UCXzsiUwjlI/AAAAAAAAAV8/AKOyBlfWDlU/s320/IMG_20120808_123949.jpg" width="289" /></a></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">12.Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.</span></span></div>
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<a href="http://3.bp.blogspot.com/-pvCykVlBB9I/UCH08HkjzfI/AAAAAAAAAU0/C7Ik0_VYrhs/s1600/IMG_20120808_123701.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-pvCykVlBB9I/UCH08HkjzfI/AAAAAAAAAU0/C7Ik0_VYrhs/s200/IMG_20120808_123701.jpg" width="187" /></a><a href="http://4.bp.blogspot.com/-vXtDYlNvOf8/UCH1XjJynqI/AAAAAAAAAVQ/Qil99ldTkhQ/s1600/IMG_20120808_123156.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-vXtDYlNvOf8/UCH1XjJynqI/AAAAAAAAAVQ/Qil99ldTkhQ/s200/IMG_20120808_123156.jpg" width="200" /></a><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></span></div>
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<a href="http://3.bp.blogspot.com/-lv6-bOHMr8k/UCXz0dM7ejI/AAAAAAAAAWE/olVmydNSrBM/s1600/IMG_20120811_133538.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-lv6-bOHMr8k/UCXz0dM7ejI/AAAAAAAAAWE/olVmydNSrBM/s200/IMG_20120811_133538.jpg" width="199" /></a></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Makes about 18 rolls</span></span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-84391831775062320432012-07-25T20:22:00.003+08:002012-07-25T20:24:24.003+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-jTaMDoAdu00/UA_Z2LBEg0I/AAAAAAAAAUM/5GMSy_Y9l2U/s1600/409723_3766594082539_30902872_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jTaMDoAdu00/UA_Z2LBEg0I/AAAAAAAAAUM/5GMSy_Y9l2U/s400/409723_3766594082539_30902872_n.jpg" width="297" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;">CHOCOFIEND CAKE</span></div>
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My brother in law loves his chocolates especially the dark kind. So I thought baking a bespoke chocolate cake would be our birthday gift for him.</div>
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I baked two kinds of chocolate cake from scratch using Martha Stewart's recipes. For the base, I made double-chocolate brownie cake and for the top layer, Martha's Ultimate Chocolate cake. Both recipes can be found also in this blog under my Kit Kat Overdose Cake post.</div>
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For the filling, I took inspiration from Paula Deen's chocolate mousse recipe. Its soft-icecream-like texture was a perfect foil to the two layers of different chocolate cakes.</div>
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The double chocolate brownie layer is dense and chewy providing a nice contrast to the soft and chocolatey Ultimate chocolate cake.</div>
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Here is the recipe :</div>
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A. Double Chocolate Brownie Recipe ( base) --- see Kit Kat Overdose Cake post in this blog</div>
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B. Ultimate Chocolate Cake ( second and top layer) - see Kit Kat Overdose Cake post in this blog</div>
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C. Chocolate Ganache - see Kit Kat Overose Cake post in this blog</div>
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C. Chocolate Mouse Filling : </div>
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Ingredients :</div>
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4 oz semi sweet chocolate chips</div>
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2/3 cup extra strong coffee</div>
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4 large eggs separated</div>
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1 cup sugar + 1/2 cup</div>
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2 cups heavy cream</div>
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Method :</div>
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1. Melt chocolate in a double boiler. When close to melting, add coffee and stir.</div>
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2. In a separate bowl, beat 3 egg yolks and 1 cup sugar. Mix well.</div>
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Add to the chocolate mixture ( #1)</div>
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3. Cook over low heat. Stir well till sugar is melted. Set aside and cool.</div>
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4. In a separate bowl, beat 4 egg white till stiff peaks form. Fold into the chocolate mixture.</div>
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Assembly :</div>
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1st layer - double chocolate brownie</div>
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2nd layer - chocolate mousse</div>
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3rd layer - ultimate chocolate</div>
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NOte : Pour the ( cooled ) chocolate ganache all over the cake and garnish with chocolate shavings.</div>
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Enjoy !</div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-69105416662909435472012-07-19T16:52:00.001+08:002013-04-01T17:32:39.167+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-RdhkSfubI6k/UVlSazK98eI/AAAAAAAAAb0/ePDCSM3zfAs/s1600/IMG_20121114_092727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RdhkSfubI6k/UVlSazK98eI/AAAAAAAAAb0/ePDCSM3zfAs/s640/IMG_20121114_092727.jpg" width="545" /></a></div>
<span class="Apple-style-span" style="color: red; font-size: large;">Japanese Mango Shortcake Recipe</span></div>
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<span class="Apple-style-span" style="font-size: large;">For a change from my usual chocolate posts, I thought I'd bake a mango cake today.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Inspired by my pretty niece Reg Dominguez whom I fondly call "Twiciapot" and who previously baked a delicious Japanese Strawberry Shortcake ( see www.facebook.com/foodfiend under the album Delish Dish from Family and Friends ), I searched the internet for a good recipe for the cake...and found this delightful blog " La Fuji Mama" and her recipe for Japanese Strawberry Shortcake.</span></div>
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<table 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="http://1.bp.blogspot.com/-e1JKrqdsE7s/UAe_Nob4pRI/AAAAAAAAATI/qWAwavTT8o8/s1600/IMG_20120719_155346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="http://1.bp.blogspot.com/-e1JKrqdsE7s/UAe_Nob4pRI/AAAAAAAAATI/qWAwavTT8o8/s200/IMG_20120719_155346.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another design for a Japanese Mango Shortcake</td></tr>
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<a href="http://3.bp.blogspot.com/-OygbiottHSM/UAfJWmMh-yI/AAAAAAAAAT4/pX1x4rMn1jw/s1600/IMG_20120719_155145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="114" src="http://3.bp.blogspot.com/-OygbiottHSM/UAfJWmMh-yI/AAAAAAAAAT4/pX1x4rMn1jw/s200/IMG_20120719_155145.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Since fresh mangoes were in season, I opted to use them instead of strawberries :))</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients for the cake </u>:</span></div>
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<span class="Apple-style-span" style="font-size: large;">4 large eggs- separate white from yolk</span></div>
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<span class="Apple-style-span" style="font-size: large;">4.2 oz (120 grams) granulated sugar sifted once</span></div>
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<span class="Apple-style-span" style="font-size: large;">3 tablespoons milk at room temp</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">4.2 oz ( 14 Tablespoon) cake flour sifted 3x</span></div>
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<span class="Apple-style-span" style="font-size: large;">1.2 oz ( 22 grams, 2.3 Tablespoon ) melted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Method :</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat oven to 350 deg F</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Use and 8" pan</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Add sugar to egg whites. Beat until stiff and glossy</span></div>
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<span class="Apple-style-span" style="font-size: large;">4.Add egg yolks to the egg white mixture. Whisk till incorporated</span></div>
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<span class="Apple-style-span" style="font-size: large;">5.Add milk, vanilla, flour ( in this order) to the batter and GENTLY fold them into the batter with a spatula.</span></div>
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<a href="http://1.bp.blogspot.com/-FFhvOIBJi0g/UAfDrOKJ2mI/AAAAAAAAATU/80lruL75FyA/s1600/IMG_20120719_143635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-FFhvOIBJi0g/UAfDrOKJ2mI/AAAAAAAAATU/80lruL75FyA/s320/IMG_20120719_143635.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">6. Fold in melted butter til combined.</span></div>
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<span class="Apple-style-span" style="font-size: large;">7. Pour batter into prepared pan. Drop the pan against</span></div>
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<span class="Apple-style-span" style="font-size: large;">the counter 2 -3x to remove air bubbles.</span></div>
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<span class="Apple-style-span" style="font-size: large;">8. Bake cake for 25-30 minutes till golden brown and cake</span></div>
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<span class="Apple-style-span" style="font-size: large;">springs back when pressed lightly.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients for Stabilized Whip Cream</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">1 tsp unflavored gelatin</span></div>
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<span class="Apple-style-span" style="font-size: large;">4 tsp cold water</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup cold heavy whip cream</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup confectioner's sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">Method :</span></div>
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<span class="Apple-style-span" style="font-size: large;">A.1. Put cold water in a small sauce pan.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Sprinkle gelatin and let stand for 5 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Place sauce pan with gelatin mixture in low heat stirring constantly with a wooden spoon till all gelatin dissolves.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4.Remove from heat and set aside</span></div>
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<span class="Apple-style-span" style="font-size: large;">B.1 In a mixing bowl, combine whip cream, sugar and vanilla and beat till slightly thickened.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2.While beating , slowly, gradually pour the gelatin </span></div>
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<span class="Apple-style-span" style="font-size: large;">into the whip cream mixture. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Whip at high speed till stiff.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients for Simple Syrup</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup water and 1/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Method :</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">In a saucepan, combine sugar and water. </span></div>
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<span class="Apple-style-span" style="font-size: large;">Bring to a boil, stirring until sugar has dissolved. </span></div>
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<span class="Apple-style-span" style="font-size: large;">Remove from heat and cool.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Assemble :</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">1.Slice the cake into 2 layers.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Place sponge layer cut-side up and lightly </span></div>
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<span class="Apple-style-span" style="font-size: large;">brush the surface with the simple syrup.</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Spread a thin layer of whip cream and </span></div>
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<span class="Apple-style-span" style="font-size: large;">arrange a layer of mangoes over the surface.</span></div>
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<a href="http://4.bp.blogspot.com/-jl3CVtW4zV8/UAfGBf4ZUCI/AAAAAAAAATc/hI_ySuTirZg/s1600/IMG_20120719_143614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jl3CVtW4zV8/UAfGBf4ZUCI/AAAAAAAAATc/hI_ySuTirZg/s320/IMG_20120719_143614.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-SfEVPI3P4Js/UAfGHbQtoaI/AAAAAAAAATk/RU8bnkY4U2Q/s1600/IMG_20120719_145053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-SfEVPI3P4Js/UAfGHbQtoaI/AAAAAAAAATk/RU8bnkY4U2Q/s320/IMG_20120719_145053.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">4. Spread an additional layer of whip cream</span></div>
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<a href="http://2.bp.blogspot.com/-_HLyQVWG2kE/UAfIyYUae-I/AAAAAAAAATw/tKehSe1ICGg/s1600/IMG_20120719_143619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_HLyQVWG2kE/UAfIyYUae-I/AAAAAAAAATw/tKehSe1ICGg/s320/IMG_20120719_143619.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">5. Do some rose swirls and decorate</span></div>
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<span class="Apple-style-span" style="font-size: large;"> with mango dot cut outs and voila !</span></div>
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<a href="http://1.bp.blogspot.com/-mDBWiUReCmg/UAfKT2ZMbVI/AAAAAAAAAUA/nKBNdLn2PqE/s1600/IMG_20120719_160133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://1.bp.blogspot.com/-mDBWiUReCmg/UAfKT2ZMbVI/AAAAAAAAAUA/nKBNdLn2PqE/s320/IMG_20120719_160133.jpg" width="320" /></a></div>
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-68952174242074397912012-07-19T12:55:00.003+08:002012-07-19T12:55:48.596+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-YZbwyGRz8pM/UAeCVE3CA9I/AAAAAAAAASU/8mkns5tZDck/s1600/IMG_20120718_201449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://2.bp.blogspot.com/-YZbwyGRz8pM/UAeCVE3CA9I/AAAAAAAAASU/8mkns5tZDck/s320/IMG_20120718_201449.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><i>GOT-TO-BAKE REESE'S PEANUT BUTTER CUP-Like CAKE</i></span></div>
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Don't you just love Reese's peanut butter cup chocolate? Our piggery loves them so much they can finish a big bag among themselves in a few minutes. Sinful and delightful. Nothing like the combination of peanut butter encased in chocolate. The texture is just unique. We actually play with eat while eating it. Prolonging the suspense by eating the chocolate part first then saving the peanut butter filling for last or vice versa.</div>
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Thanks to a wonderful blog "I Fine Cooking", I was inspired to try baking my own version so I can surprise the "piggery". Nothing quite like seeing their amazed expression when they see this baby.</div>
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Alright here's the recipe :</div>
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For the chocolate cake - you can use your own recipe or you can use Martha's like I do. Just see my Kit Kat Overload Cake post on this blog for the method and ingredients. By the way, I used an 8" pan for this recipe</div>
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For the Peanut Butter Filling :</div>
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I tried " I fine Cooking's" recipe and it was delicious and simple.</div>
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Ingredients :</div>
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1/2 cup powder graham cookies ( or if you have the</div>
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biscuit form just food process it or pound it with your mortar</div>
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and pestle till it turns into powder)</div>
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3/4 cup powdered sugar sifted</div>
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1 Tablespoon butter</div>
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1/2 cup peanut butter</div>
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Method :</div>
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12 </div>
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1. Use your food processor and process everything till incorporated.</div>
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2.Filling should be firm and dry.</div>
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3. Taste and determine if you like the sweetness. If per your standards you like it sweeter</div>
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simply add more powdered sugar and pulse again.</div>
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4. Oh , I added 1/2 tsp of salt to my filling. I find it brings out the sweetness of the mix better.</div>
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5. Press the mixture in an 8" pan and refrigerate for a couple of hour or until firm. </div>
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Don't forget to put aluminum foil on your pan first so its easy to take out once firm.</div>
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Note : You can double or triple the recipe if you find it not enough. I doubled mine.</div>
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For the chocolate ganache :</div>
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Ingredients :</div>
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1 1/3 cup heavy cream or whip cream</div>
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1 1/2 pack Nestle TollHouse semi sweet choco chips</div>
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4 tablespoons of butter</div>
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Method:</div>
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1. Microwave whip cream and butter on high for 1 minute.</div>
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2. Pour the choco chips on whip cream-butter mixture. Let the chips sink into the mixture for about 15-20 seconds then start stirring.</div>
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3. Set aside and let cool.</div>
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To assemble :</div>
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1. Cut the chocolate cake into two layers.</div>
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1st layer - chocolate cake</div>
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2nd layer - peanut butter filling</div>
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3rd layer - chocolate cake</div>
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2. Put the assembled cake in a 9 inch pan or ( what I did) an 8 " Tescomma Silicon mould. Do not forget though to line it with aluminum foil before pouring in the chocolate ganache. This will make your life easier. It can be quite difficult to get the cake out of the mould without the foil.</div>
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<a href="http://3.bp.blogspot.com/-Og6uqlnOjX8/UAeR5tdTRXI/AAAAAAAAAS8/psE842mAqQU/s1600/IMG_20120719_125215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Og6uqlnOjX8/UAeR5tdTRXI/AAAAAAAAAS8/psE842mAqQU/s320/IMG_20120719_125215.jpg" width="320" /></a></div>
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3. Pour the ganache all over the assembled cake in the silicon mould.<br />
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4. Put in the refrigerator for an hour t then to the freezer for an hour to set.<br />
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5. With the help of the aluminum foil, you can now pull out the whole cake from the mold with ease.<br />
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6. Slice and enjoy :)))<br />
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<a href="http://2.bp.blogspot.com/-_OAN9fjJ1Ac/UAeCa1TTeVI/AAAAAAAAASc/ESZFjXnS8ZU/s1600/IMG_20120718_201634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://2.bp.blogspot.com/-_OAN9fjJ1Ac/UAeCa1TTeVI/AAAAAAAAASc/ESZFjXnS8ZU/s320/IMG_20120718_201634.jpg" width="320" /></a></div>
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<br /></div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-44067369937297472172012-07-06T15:49:00.004+08:002012-07-06T15:51:11.558+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-KHthi0QHtXc/T_Y3a0RYSRI/AAAAAAAAASI/xJArc92H0AE/s1600/336345_252462781536273_238634933_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-KHthi0QHtXc/T_Y3a0RYSRI/AAAAAAAAASI/xJArc92H0AE/s400/336345_252462781536273_238634933_o.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>SHRIMP-TOMATO-BASIL-FETA PASTA SALAD</i></b></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><b><i><br /></i></b></span><br />
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<span class="Apple-style-span" style="font-size: large;"><b><i>I just love pasta and salad and to see a recipe in a food magazine for a dish that is both pasta and a salad was such a welcome sight that I decided to include it in our Sunday Dinner with my wonderful parents-in-law.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>In our family when you say pasta, you normally mean either a regular beef lasagna, a lasagna roll over special or a Tuna Pesto Pasta.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>The redness of the tomato versus the fresh green of the basil combined with the succulent-looking meat of the shrimp and the white color of the pasta and feta, made for a very attractive dish.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>So when I served this new pasta, the "piggery" immediately took notice and dived into it even before I expounded on the ingredients or to tell what its name was. Oh well, the important thing is that they liked it. </i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>There was a bit of trepidation on my part because by my "piggery's" standard, I expect that they would think that it was a bland dish. These kids of ours are used to my rich red beefy sauce of the lasagna. But I guessed they liked it , because it vanished from the serving plate quite quickly.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>Perfect to pair with buffalo wings with Bleu cheese dressing :))</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>Ingredients :</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>500 grams linguine pasta</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>4 cups water</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>dash of salt</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>canola oil</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>lots of garlic</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>sliced onions</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>1/4 cup olive oil</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>cherry tomatoes or diced red tomatoes</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>fresh basil leaves</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>1 cup shrimp or prawns shelled and deveined</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>salt and pepper to taste</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>1/2 cup of white wine</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>chili flakes ( optional)</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>1. Cook the pasta per package directions. Add salt and canola oil upon boiling. DO NOT wash in cold water. Save some of the pasta water for later.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>2. In a separate pan, sauté the shrimp/prawn in olive oil till pink. Take the shrimp/prawn off the pan and set aside. Saute garlic and onion till translucent. Add cherry tomatoes and cook till it crack.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>3. Add the white wine. Salt and pepper to taste. Reduce.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>4. Toss in the pasta. If a little dry, add some pasta water. Salt and pepper to taste. </i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>5. Add chili flakes. Turn off the heat.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>6. Garnish with the shrimps/prawns, basil leaves and crumbled feta cheese.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>7. Drizzle with olive oil and chili flakes again before serving</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>Bon Apetito <3 <3</i></b></span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com4tag:blogger.com,1999:blog-569356409976756294.post-16176949970792795522012-06-11T13:55:00.001+08:002012-07-04T08:47:51.943+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-p_2X6FIx6rY/T_ORNhCVXSI/AAAAAAAAAQc/GBzOyFYPkrY/s1600/IMG_20120623_082257-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="http://1.bp.blogspot.com/-p_2X6FIx6rY/T_ORNhCVXSI/AAAAAAAAAQc/GBzOyFYPkrY/s400/IMG_20120623_082257-1.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>French Macaron Recipe</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;">It started with our "piggery's" craving. They discovered Bizu's French Macarons and can not get enough of them. After we got introduced to these yummy pastries, my husband and I got hooked as well.</span><br />
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<a href="http://1.bp.blogspot.com/-aV8l5mKCf0g/T9V41D34NFI/AAAAAAAAAPY/AX3XcPnxq9g/s1600/IMG_20120611_114856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-aV8l5mKCf0g/T9V41D34NFI/AAAAAAAAAPY/AX3XcPnxq9g/s200/IMG_20120611_114856.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/-rdEjfkIBr-Q/T9V4rwalZDI/AAAAAAAAAPQ/jwmcHsFkAHA/s1600/IMG_20120611_114024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-rdEjfkIBr-Q/T9V4rwalZDI/AAAAAAAAAPQ/jwmcHsFkAHA/s200/IMG_20120611_114024.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">The more our piggery kept eating them , the more obsessed I was in finding out how to make them. I attended a module at Heny Sison's just to learn how to bake them. But we were told we would need a convection oven to recreate them at home if we want to come up with macarons with "feet". </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">I went ahead though and baked macarons in my electric oven. I tried so many times, I lost count. All of my attempts were epic fails -- no feet. I was getting tired seeing the same results , I almost gave up. Then one day, I stumbled upon a recipe in you tube and tried one more time. Imagine my joy, when I saw "feet" at last....Yay!!!!</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Here's the recipe :</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Ingredients :</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">1 1/4 cup confectioner's sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup almond powder</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">food color</span></div>
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<span class="Apple-style-span" style="font-size: large;">6 tablespoon egg white</span></div>
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<span class="Apple-style-span" style="font-size: large;">parchment paper</span></div>
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<span class="Apple-style-span" style="font-size: large;">cookie sheet</span></div>
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<span class="Apple-style-span" style="font-size: large;">Method :</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat oven to 350 deg C</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. In a bowl, sift confectioner's sugar and almond powder together. Set aside. This is your dry ingredient.</span></div>
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<a href="http://4.bp.blogspot.com/-QrisdWf_qnA/T9V54yfvhAI/AAAAAAAAAP0/Mg-Ngewe65E/s1600/IMG_20120611_100850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QrisdWf_qnA/T9V54yfvhAI/AAAAAAAAAP0/Mg-Ngewe65E/s320/IMG_20120611_100850.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">3. In a mixing bowl , whisk the egg whites till foamy. Add a pinch of salt and mix till egg whites are white. Add granulated sugar gradually . Mix at high speed till stiff peaks form. Add desired food color ( gel paste pls) and mix again till color is uniform.</span></div>
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<a href="http://2.bp.blogspot.com/-wVf4D9t6ADM/T9V5wusI-WI/AAAAAAAAAPs/zHW00xez7J8/s1600/IMG_20120611_101040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-wVf4D9t6ADM/T9V5wusI-WI/AAAAAAAAAPs/zHW00xez7J8/s200/IMG_20120611_101040.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/-rUERG1IBNaQ/T9V4bQ3XTXI/AAAAAAAAAPA/pp_IDl1dd4c/s1600/IMG_20120611_101340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-rUERG1IBNaQ/T9V4bQ3XTXI/AAAAAAAAAPA/pp_IDl1dd4c/s200/IMG_20120611_101340.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">4. Fold in the dry ingredient to colored egg white batter. Fold till everything is incorporated.</span></div>
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<span class="Apple-style-span" style="font-size: large;">5. Put a non-stick parchment paper on a cookie sheet.</span></div>
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<a href="http://3.bp.blogspot.com/-9onh6aF89zk/T9V4QEr3Y2I/AAAAAAAAAO4/r_yo--suSk0/s1600/IMG_20120611_100845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-9onh6aF89zk/T9V4QEr3Y2I/AAAAAAAAAO4/r_yo--suSk0/s200/IMG_20120611_100845.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/-J7GH1kmYNUI/T9V4i1ItJgI/AAAAAAAAAPI/Z9wTJi3LxOs/s1600/IMG_20120611_105530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-J7GH1kmYNUI/T9V4i1ItJgI/AAAAAAAAAPI/Z9wTJi3LxOs/s200/IMG_20120611_105530.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">6. Fit a pastry bag with a round tip and pipe the batter into 1 inch disc in the parchment paper. Be sure to have a1 1/2 inch distance between each disc.</span></div>
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<span class="Apple-style-span" style="font-size: large;">7. Let stand at room temperature till tops of the batter are dry.</span></div>
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<span class="Apple-style-span" style="font-size: large;">8. Bake for 10 -15 minutes with door of the oven ajar.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Note :</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">1. You really need to know your oven in order to come up with macarons with feet. So do not be disheartened if at first you don't succeed. It would help if you have an oven thermometer inside your oven too.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. I used electric oven and midway I had to rotate my pan.</span><br />
<span class="Apple-style-span" style="font-size: large;">3.It would also help to record your steps per attempt so you know at which step you failed. In my case, I had issues with sifting the dry ingredients, texture of the egg white, piping correctly etc before it all came together for me.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. It took a whole lot of egg whites I tell you before the much awaited "feet" came out. But when it did, all my frustrations, angst and negative energy flew out the window. It is worth it to make macarons with feet.</span><br />
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Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-31892203583306104792012-06-09T20:17:00.001+08:002012-06-09T20:17:50.670+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-m6zeMow_o2w/T9M52OiSN2I/AAAAAAAAAOk/WTYb8QJysJI/s1600/404847_163790697070149_163703580412194_228751_998256253_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://3.bp.blogspot.com/-m6zeMow_o2w/T9M52OiSN2I/AAAAAAAAAOk/WTYb8QJysJI/s400/404847_163790697070149_163703580412194_228751_998256253_n.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>Crispy Kare-Kare Recipe</i></b></span></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;">This is a fresh take on the classic Filipino dish Kare-Kare ( oxtail in peanut-coconut cream- atchuete stew) and the crispy pata ( crispy front leg crackling)</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">My mother-in-law and I got the idea when we dined at C2 Classic Cuisine Restaurant in Rustan's Shangrila Mall in Mandaluyong, Philippines.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">It so happened that Crispy Pata and Kare-Kare are the favorite dishes of my father-in-law. So to have a dish that combined both was a sure winner.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients for Crispy Pata</u></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">1 front leg</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">salt and pepper to taste</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">5 cups of water</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Method:</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">1.</span><span class="Apple-style-span" style="font-size: large;">Boil the front leg in 5 cups of water with salt and pepper til tender.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Cool, let dry and set aside.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">3. You can deep fry the leg or turbo it. I usually turbo mine for an hour. Spray some water on the skin from time to time to make it crispy.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Pata is done when brown and crispy. Set aside.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients for Kare-Kare Sauce</u></span></div>
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<span class="Apple-style-span" style="font-size: large;"><u><br /></u></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">1 cup coconut cream</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">2 tablespoon toasted rice grain</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">half cup ground peanut or peanut butter</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">a tablespoon of achieve in 2 tablespoon hot water</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">eggplant, pechay leaves, banana heart,</span></div>
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<span class="Apple-style-span" style="font-size: large;">shrimp paste or bagoong</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Method:</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">1. Put coconut cream, toasted rice, peanut butter in the blender and puree til smooth.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. Put atchuete seeds in 2 tablespoon hot water to make the red color come out. Set aside</span><br />
<span class="Apple-style-span" style="font-size: large;">3. In a separate pan, blanch the pechay leaves, banana heart and egg plant till cooked. Do not overcook.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. Put the coconut cream-rice-peanut butter mixture in a pan and let boil.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. Add the red water from the atchuete seeds and drain on the pan with the coconut cream mixture.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. Put fish sauce to taste. Dish should be a little sweet from the coconut cream and a little salty from the fish sauce and its color should be reddish orange. Simmer for 5 minutes till all the flavors blended well.</span><br />
<span class="Apple-style-span" style="font-size: large;">7. In a big white plate, assemble a bowl of the sauce, the crispy para and arrange the vegetables in the plate. Do not forget to put a small bowl of "bagoong" or shrimp paste on the side. </span><br />
<span class="Apple-style-span" style="font-size: large;">8. Enjoy with freshly-cooked white rice and some green mangoes on the side.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-21335088841399589772012-06-07T17:13:00.000+08:002012-06-07T17:14:32.899+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MNM6Wz-2GGY/T9Btki8ts-I/AAAAAAAAAOQ/fznSYx55Lb0/s1600/IMG_20120605_162310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-MNM6Wz-2GGY/T9Btki8ts-I/AAAAAAAAAOQ/fznSYx55Lb0/s400/IMG_20120605_162310.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>Home-made Mango-Banana Gelato </i></b></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>or Fro Yo ( Frozen Yoghurt ) Recipe</i></b></span></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>I am a fan of Donna Hay. I often watch her in TLC. I got this recipe while in the treadmill watching her show. This is so simple, delicious and healthy. I ate this ice cream without a single twinge of guilt or desire to hop on a treadmill immediately...hahaha.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>I guess " you can have your cake and eat it too" or</i></b></span><span class="Apple-style-span" style="font-size: large;"><b><i> in this case, it's yummy gelato.</i></b></span></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i>Ingredients :</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i><br /></i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i>3 ripe mangoes cubed</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i>3 bananas diced</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i>1 cup Nestle creamy Yoghurt</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><i>Honey for added sweetness</i></span></div>
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<br />
<span class="Apple-style-span" style="font-size: large;"><i>1. Put the cubed mangoes and the diced bananas in a container then freeze at least for 4 hours.</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>2. Take out the cubed mangoes and diced bananas and put in the blender with 1 cup plain Nestle Yoghurt or whatever brand of yoghurt you have. Puree till smooth and all ingredients are incorporated. </i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>3. The sweetness of the mangoes and bananas should give it the natural sweet flavor but if you feel its too bland for your taste, you can add honey to taste.</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>4. Freeze in the ref overnight.</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>5. Serve in a tall wine glass and garnish with mint leaves or cherry on top or simply put a scoop in a sugar cone. Enjoy :)</i></span><br />
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<a href="http://1.bp.blogspot.com/-mxut-Lg6SLc/T9BtoqUVIWI/AAAAAAAAAOY/BcGZv90WVxg/s1600/IMG_20120605_162822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mxut-Lg6SLc/T9BtoqUVIWI/AAAAAAAAAOY/BcGZv90WVxg/s320/IMG_20120605_162822.jpg" width="320" /></a></div>
</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com2tag:blogger.com,1999:blog-569356409976756294.post-54634953747918656552012-06-07T16:47:00.002+08:002012-06-07T16:49:41.296+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-rHhOERn2abs/T9Bl_sZlHaI/AAAAAAAAAOE/rNxKCETX3kk/s1600/IMG_20120509_195234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rHhOERn2abs/T9Bl_sZlHaI/AAAAAAAAAOE/rNxKCETX3kk/s400/IMG_20120509_195234.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>Sweet and Sour Lapu Lapu Recipe</i></b></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>( Grouper fish in sweetish-sour sauce)</i></b></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><b><i><br /></i></b></span><br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i><span class="Apple-style-span" style="color: red;"> </span>My mom used to cook this for us when we were little kids. I remember I don't really like fish in general but when mom cooks this, I forget my dislike for fish and just dive in. The combination of crispy fish Lapu lapu and the sweetish tangy sauce makes it an irresistible dish.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>ginger</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>garlic</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>julienned carrots</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>bell pepper</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>shallots</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>spring onion</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i>oyster sauce</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>soy sauce</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>vinegar</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>brown sugar</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>chicken broth</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i>1 lapu lapu fish</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>Method :</i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>1. Dredge the lapu lapu fish in flour or corn starch. Fry in oil till crisp then set aside.</i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>2. Saute ginger, garlic, julienned carrots, bell pepper and shallots in the pan where you fried the lapu lapu.</i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>3. Add oyster sauce, soy sauce, vinegar and brown sugar . Let it simmer till the vinegary smell dissipates. I don't actually measure the amount. I go by taste. Dish should be sweet-sour and a a little salty too.</i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>4. Pour in a little chicken broth at a time. We don't want our sauce to be watery. Optional : You can add corn starch if you want to thicken the sauce.</i></b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"><b><i>5. Pour the sauce over the fried lapu lapu. Garnish with spring onion, julienned carrots and bell pepper.</i></b></span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-78255461090433602132012-06-05T18:33:00.000+08:002012-06-05T18:33:08.258+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-cCP1IPwVReU/T83dnSqfdOI/AAAAAAAAANc/0Adi8haOHNw/s1600/IMG_20120408_190247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cCP1IPwVReU/T83dnSqfdOI/AAAAAAAAANc/0Adi8haOHNw/s320/IMG_20120408_190247.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>Easy as 1-2-3 Barbecue Recipe</i></b></span></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>I just love this recipe. It's simple, fast , easy and no need to marinate. If you are faced with having unexpected guests for lunch or dinner, this recipe is for you. </i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>Ingredients :</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>1 cup soy sauce</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>2 cups oyster sauce</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>3 cups brown sugar</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>to 20 pcs chicken thigh or</i></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>1 kilo of sliced pork belly </i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>liempo</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>That's it. Just use the formula 1-2-3 and you are ready to grill your pork or chicken thigh ( tried it with chicken wings and drumstick too but found it more flavorful with thigh). Just pour the soy-oystersauce-brown sugar mixture to your chicken or pork belly and grill. No need to marinate at all.Baste once in a while with the mixture and some oil and you'd be amazed how tasty and delicious it is.</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>Try it and let me know how it turned out for you.</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><i>Enjoy ! :)</i></b></span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-54224664318561593922012-06-05T17:39:00.001+08:002012-06-05T22:07:15.271+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-pvcDW59YU3A/T83DlzkfUiI/AAAAAAAAAMo/bJKSBXtYBWg/s1600/459880_10151171318534129_591709128_13637661_646342235_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-pvcDW59YU3A/T83DlzkfUiI/AAAAAAAAAMo/bJKSBXtYBWg/s400/459880_10151171318534129_591709128_13637661_646342235_o.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i>The Anatomy of A First Attempt</i></b></span></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><i> at Making a Purse Bag Cake</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>It was to be my sister-in-law's surprise 50th birthday and her husband , my brother-in-law requested me to make a cake for her. I thought this would be a wonderful gift for her plus a chance for me to hone my skills in cake decorating ..... perfect.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>I've baked and decorated a cake full of Kit Kat bites and fingers and made cupcakes with different 3D cupcake toppers using gum paste and fondant before. I have also made a cake with fondant/gumpaste baby for my infanticipating sister's birthday.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>This was to be my first time to make a 2-tiered cake with an edible Purse as topper and it excited me and filled me with anticipation. I didn't have any blue print unlike some pro friend-bakers-bloggers I know. I just try to visualize how my cake would look thus my difficulty.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>I go by feel. Impractical I know. But that's how I did my previous cakes. I just know I wanted to make a purse cake but I didn't know the colors I like, the kind of purse it would be, its size etc.</i></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-teKGL48_obc/T83E8pv3aYI/AAAAAAAAANA/yIzYXSds-Lg/s1600/IMG_20120601_143123.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-teKGL48_obc/T83E8pv3aYI/AAAAAAAAANA/yIzYXSds-Lg/s320/IMG_20120601_143123.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pound cake batter</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-U1_e6w4udY4/T83Fp4ZkcRI/AAAAAAAAANQ/pCgpQOO2eAY/s1600/IMG_20120601_145058.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-U1_e6w4udY4/T83Fp4ZkcRI/AAAAAAAAANQ/pCgpQOO2eAY/s320/IMG_20120601_145058.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pound cake in the oven</td></tr>
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<a href="http://1.bp.blogspot.com/-teKGL48_obc/T83E8pv3aYI/AAAAAAAAANA/yIzYXSds-Lg/s1600/IMG_20120601_143123.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-size: large;"><i>A week before the event and I'm feeling the pressure. So I went to the fb pages I like to try and choose a cake that would inspire me. I also visited You Tube to watch tutorials on how to make a purse cake. </i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>Three days before the event and I have baked and crumb-coated 3 chocolate cake and 3 pound cake. But I still haven't decided on my final colors and final design....hopeless me. I know I wanted roses and the purse bag. But I haven't consolidated the final design in my head.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>So off I go and I decided to make my "bottom cake". My bottom tier would consist of 2 layers of chocolate cake ( see my Kit Kat Overdose Cake Recipe) crumb-coated with chocolate ganache with chocolate buttercream in between.</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">1 layer brownie cake, 2 layers chocolate cake</td></tr>
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<span class="Apple-style-span" style="font-size: large;"><i>I made an extra layer of chocolate cake which was to be my "just-in-case-cake" or my plan B in case plan A (which didn't exist..lol) doesn't work. I'm still waiting to be "inspired" you see.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>I wanted to make a rose but I didn't know how to incorporate it in the overall look of the cake. I made a pink rose initially and before I knew it ended up making roses of different colors and sizes. Ah inspiration at last. I enjoyed myself making the roses. It felt zen-like. My hands were busy molding the roses while my mind traveled elsewhere....nice and relaxing.</i></span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FnVLLrWtGpA/T83D6MtHohI/AAAAAAAAAM4/IFVPDybw_QM/s1600/IMG_20120531_220917.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-FnVLLrWtGpA/T83D6MtHohI/AAAAAAAAAM4/IFVPDybw_QM/s400/IMG_20120531_220917.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">finished bottom layer</td></tr>
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<span class="Apple-style-span" style="font-size: large;"><i>I wanted a clean camvas, so I had to cover my bottom cake with textured white fondant. Actually, this was a calculated move on my part. Im still honing my skills in making a smooth fondant finish and failing. Thank God for Wilton mats. Textured fondant is the way to go if you can't hack making a perfect fondant finish. But it's still hard work-- rolling the fondant on the mat and unrolling it on the cake. The heat and humidity is affecting the fondant making it tear in some places. I got lucky on my nth attempt ( sorry lost count ) Note to self: work in an air conditioned room next time.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>So I finished the bottom layer in about 7 hours more or less. I knew this because only daughter left with ardent suitor at about 1 pm that afternoon for some errands I requested for her to do, and I was still not finish with the bottom layer when they came back around 6pm and till we finished dinner around 8 pm. I packed everything up and had the bottom layer in the ref before 10 pm I think. And by that time, I was dead tired and ready for bed.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>The next day, I was still vacillating between doing an echo of the bottom cake for the top layer or going ahead with the purse cake idea. Frankly, I was a bit terrified that I wouldn't be able to pull off making a cake bag. So my idea was to make a smaller round fondant cake for the top layer for insurance. But I was running out of time and energy. I had to decide.</i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>I conditioned myself to do the purse cake and started carving the pound cake to the shape of the bag. I watched the tutorial again and affirmed to myself " Yes, I can do it and it will turn out beautiful". I hovered on the edge of the cliff, closed my eyes and jumped. I was committed and gave it my 200%. Here is the finished product....whew!!! Next time, I'll make a designer bag -- Hermes or Channel would be nice :))))</i></span></div>
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<br /></div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-12736690704724323002012-05-21T18:02:00.001+08:002012-05-21T19:08:21.779+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red;"><b>SQUASH SOUP IN HOME-MADE ITALIAN BREAD</b></span><span class="Apple-style-span" style="color: red; font-size: large;"> </span><span class="Apple-style-span" style="color: red;"><b>BOWL RECIPE</b></span><br />
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For the Soup :</div>
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Ingredients :</div>
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1/4 squash</div>
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1 small tetra pack Nestle all purpose cream</div>
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10 pcs bacon</div>
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garlic, onion</div>
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chicken broth</div>
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salt and pepper to taste</div>
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spring onion or parsley for garnishing</div>
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Method :</div>
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1. Peel, chop in to cubes and boil squash till tender. Set aside. Put in a blender and puree. Strain squash.</div>
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2. In a pan render bacon shreds till brown and crispy. Saute garlic and onion in bacon fat/shredded bacon till onions are transluscent.</div>
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3. Add a little water when dry. Then add a pat of butter...melt. Add 1/4 cup flour. Whisk. If mixture becomes dry, add water or chickn broth. Mixture should be creamy.</div>
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4. Add pureed squash. If mixture is a little dry, add broth or all purpose cream.</div>
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5. Season to taste. Strain before serving to make sure smooth and creamy consistency of soup. Garnish with a dollop of sour cream and bacon bits on top >3</div>
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For the Home-Made Italian Bread Bowl</div>
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Ingredients :</div>
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300 grams bread flour</div>
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200 grams wheat flour</div>
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2 tsp yeast</div>
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300 ml water or milk</div>
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1 tbsp brown sugar</div>
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1 tsp yeast</div>
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1/3 cup olive oil or vegetable oil</div>
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METHOD :<br />
1. Put 300 mlwarm water (115 deg C) in a container. Add 1 tbsp brown sugar and 2 tsp yeast. Stir then set aside. 15 minutes or until mixture looks foamy.<br />
2. Mix the bread flour, wheat flour, salt and olive oil together. Set aside.<br />
3. When water-yeast-sugar mixture is foamy, pour over the dry mixture and mix by hand or via KitchenAid with a dough hook for 5 minutes at low speed ( alternate between speed 2 and 4) or until the dough forms a ball. If dough is too wet, add more bread flour. If it is too dry add water a little at a time until the dough pulls away from the bowl.<br />
4. In a separate bowl with olive oil, put the ball of dough and coat with olive oil. Cover the bowl with the ball of dough inside with a cling wrap or damp towel and put the bowl somewhere warm and dry. I put mine in the oven ( which is turned off) with a bowl of hot water to create a warm and moist environment for the yeast to rise....about 1 hour to 1 1/2 hour.<br />
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5. After 1 1/2 hour, dough would have risen to double its size. Punch it down and knead it to your desired shape. Add rosemary and italian seasoning and knead a bit before molding into desired shape. I mold mine into a medium size ball and place it in a cookie sheet covered with non-stick parchment paper. I usually make 2 slashes on top of the ball to prepare it for its second rising. 1hour<br />
6. Preheat oven to 400 deg F.<br />
7. Before baking, brush the dough with water and spray the oven with water to create steam. Bread will have crunchy exterior while being soft and chewy inside. Bake for 15 minutes.<br />
8. Check the temperature of the bread inside with an oven thermometer. Bread is done when temperature inside the bread is 180-200 deg F.<br />
Note :<br />
1. You can shape the bread into baguettes too<br />
2. Stale bread can be converted to crostini -- great with spinach artichoke dip<br />
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<b><i>Thanks to Chef Jackie of Heny Sison Culinary school for my home-made bread recipe. Squash-potato soup is my own recipe <3</i></b></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com2tag:blogger.com,1999:blog-569356409976756294.post-58352603576915445962012-05-21T13:38:00.002+08:002012-05-21T19:23:42.418+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"> The Marriott Cafe Buffet Experience </span></div>
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19 May 2012. Bring your appetite and be ready to be pampered. Marriott Cafe promised....and delivered with its bountiful and sumptuous buffet spread and wonderful service from the Chef to the service staff.<br />
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It was my parents-in-law's 50th Wedding Anniversary and to make it special we chose to enjoy a buffet dining experience in one of the posh hotels in Metro Manila. I am so happy that we chose Marriott Cafe this time.<br />
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We've already experienced <span class="Apple-style-span" style="color: orange;">Circle</span> of Makati Shangri-La , <span class="Apple-style-span" style="color: orange;">HEAT</span> of Edsa Shangrila, <span class="Apple-style-span" style="color: orange;">Escolta </span>of The Peninsula Manila, <span class="Apple-style-span" style="color: orange;">Season </span>of the Manila Pavilion, <span class="Apple-style-span" style="color: orange;">Spiral </span>of Sofitel ( a couple of years back ).<br />
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I would put Marriott Cafe in the top 3 of my favorite Buffet experience.<br />
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Here are the reasons :<br />
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1. Per our experience, only Marriott includes Sea Bass in their spread.<br />
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2. Service par excellence<br />
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3. Different types of coffee- macchiatto, latte, cappuccino, americano, etc. and tea included in the buffet<br />
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4. International spread ( Japanese, Indian, Italian, Chinese, American)<br />
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5. Salmon Sashimi, smoked salmon, steak, peking duck -- our favorite things<br />
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6. Their prawns are sweet, juicy and succulent. Their curacha and crabs are delicious. We asked if we could have them steamed and if they can make us lemon-butter sauce and the Chef complied with a smile and with great alacrity which made us really happy .<br />
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7. My kids love their gelato station especially the ferrero-flavored ice cream.</div>
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At P1,550 per head, you get value for your money. We are definitely coming back, if only to experience Marriott Cafe's exceptional service and the delicious Sea Bass again. It would be doubly great if they include oysters, lobsters, crepe station, more sushi and an expanded cheese selection too.<br />
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com2tag:blogger.com,1999:blog-569356409976756294.post-88075739530302326932012-05-21T11:39:00.002+08:002012-05-21T12:12:30.288+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">LAZY PANCAKE-COVERED-OREO RECIPE</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was 730 in the morning when I sent off the love of my life to the office after a breakfast of easy-add water-and-eggs pancakes. I was in a zombie-like mode thus the mix pancake was a no-brainer. After a cup of coffee and my early morning shower, I was refreshed and felt more inspired to make my "piggery" something other than the regular pancakes for their breakfast.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Head and Tails Oreo Cookies<br /></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ever since I baked the Chocochip-covered-Oreo Cookies inspired by <span class="Apple-style-span" style="color: cyan;">PICKY PALATE</span>, my kiddos aka "piggery" have been nagging me to make the pancake version for an encore.</span></div>
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<a href="http://2.bp.blogspot.com/-G3mNlq8_3_M/T7nAWBInMZI/AAAAAAAAAJE/0Ssh5N7QjXw/s1600/IMG_20120521_102219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-G3mNlq8_3_M/T7nAWBInMZI/AAAAAAAAAJE/0Ssh5N7QjXw/s320/IMG_20120521_102219.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ok so I decided to do it . Just get your regular Mix pancake box. Follow the directions in the box and make the batter. Put butter in the pan and pour the batter. Wait for the bubbles to form which is my signal that the other side is almost cooked. Put one oreo cookie head and tails or double stuff or whichever you prefer) and fold it like an omelet. Serve hot with butter and maple syrup. Enjoy!!!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next :</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pancake covered Kit At</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pancake covered Reese's</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pancake covered cheese</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pancake covered bacon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pancake covered banana and Nutella</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">the possibilities are endless........<3</span></div>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com0tag:blogger.com,1999:blog-569356409976756294.post-6933096322861523922012-05-19T20:17:00.000+08:002012-07-05T10:41:13.141+08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-size: large;"><b>STUFFED CHOCO CHIP COOKIES RECIPE</b></span><br />
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Inspired by the original idea of PICKY PALATE, I made my version of STUFFED Choco Chip Cookies using Martha Stewart's Soft and Chewy Chocolate Cookie recipe which I tweaked a bit, for my "piggery". You can of course use your own choco chip cookie recipe and sandwich your favorite chocolate ( nestle crunch, aero, hershey's kisses, sneakers, musketeers, reeses peanut butter. cadbury, kinder bueno, ferrero, Lindt truffles, etc ) for a decadent treat.<br />
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My piggery loves Kit Kat and oreo so you will see choco fingers, white chocolate fingers and Kit Kat bites here. Enjoy :))<br />
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INGREDIENTS :</div>
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2 sticks butter</div>
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1 cup brown sugar</div>
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1/2 cup white sugar</div>
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2 eggs</div>
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2 tsp vanilla</div>
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1 tsp salt</div>
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1/2 cup oatmeal</div>
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1 3/4 cup sifted all purpose flour</div>
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1/2 tsp baking soda</div>
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1 cup Nestle's semi-sweet choco chip<br />
Two-Toned Oreo Cookies</div>
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Double Stuff Oreo Cookies<br />
Kit Kat Chocolate Fingers<br />
Kit Kat White Chocolate Fingers<br />
Kit Kat bites</div>
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METHOD :</div>
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1. Pre heat oven to 375 deg F</div>
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2. Put the flour, baking soda and oatmeal in a bowl. Set aside. These are your dry ingredients.</div>
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2. Cream butter and 2 sugars for 5 minutes or until incorporated - max 5 minutes at speed 6 in Kitchen Aid</div>
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3. Break 2 whole eggs and mix with 2 tsp vanilla. Then add to butter-sugar mixture one a t a time. Mix at low speed about speed 2 for 1 minute.</div>
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4. Add salt then beat at low speed.</div>
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5. Add the dry ingredients to the wet ingredients ( butter-sugar-egg mix) in 3rds at low speed till incorporated. About 1 minute</div>
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6 Turn off mixer and fold in a cup of Nestle's semi sweet choco chip cookie</div>
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7 Scoop the mixture and place in a cookie pan with parchment paper.</div>
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8.Put an oreo cookie on top of the scooped batter. Press. Then put another scoop on top and seal with spatula.</div>
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9. Optional : Add more choco chip on top</div>
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10. Bake at 375 deg F for 10- 15 minutes or till cookie is brown on the edges<br />
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<span class="Apple-style-span" style="color: red;"><b>KIT KAT FINGERS STUFFED- CHOCOLATE CHIP COOKIES</b></span></div>
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Kit Kat Fingers and cookie dough</div>
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<tr><td class="tr-caption" style="text-align: center;">Kit Kat Fingers sandwiched between dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After 10 or so minutes....voila!</td></tr>
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<span class="Apple-style-span" style="color: blue;">TWO-TONED OREO-STUFFED CHOCO CHIP COOKIES</span></div>
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Batter is soft and will spread so give ample space between each cookie</div>
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Oreo inside has melted too and blended with the cookie dough.</div>
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Rich and delicious!</div>
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Note :</div>
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1. You can refrigerate or freeze extra cookie batter for future use. Put in a cling wrap and shape into logs for easy cutting when frozen.<br />
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<span class="Apple-style-span" style="color: blue;">DOUBLE STUFFED OREO CHOCO CHIP COOKIES</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Double stuffed Oreo sandwiched between choco chip cookie dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">How the Oreo -Stuff Choco Chip cookie look inside....yun!</td></tr>
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<span class="Apple-style-span" style="color: red;"><b>KIT KAT WHITE FINGERS-STUFFED CHOCO CHIP COOKIES</b></span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M9oZEdZmGP8/T_Tv9qECNTI/AAAAAAAAARA/DfK3YqWKMSo/s1600/553909_254142534701631_1779326603_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="http://4.bp.blogspot.com/-M9oZEdZmGP8/T_Tv9qECNTI/AAAAAAAAARA/DfK3YqWKMSo/s320/553909_254142534701631_1779326603_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie dough + Kit Kat White Fingers + Cookie Dough </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cp8VDdd34Xw/T_Tv1Y3bgrI/AAAAAAAAAQ4/G-TEICvEwVk/s1600/396840_254112371371314_54881150_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="http://4.bp.blogspot.com/-cp8VDdd34Xw/T_Tv1Y3bgrI/AAAAAAAAAQ4/G-TEICvEwVk/s320/396840_254112371371314_54881150_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted Kit Kat White Chocolate and wafers inside...delish!</td></tr>
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<span class="Apple-style-span" style="color: orange;"><b>KIT KAT BITES-STUFFED CHOCO CHIP COOKIES</b></span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-V0OoG6GsPx4/T_TwPMyw1FI/AAAAAAAAARQ/VUdLZ-pk6eY/s1600/532543_254111981371353_614508942_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="http://4.bp.blogspot.com/-V0OoG6GsPx4/T_TwPMyw1FI/AAAAAAAAARQ/VUdLZ-pk6eY/s320/532543_254111981371353_614508942_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie dough + Kit Kat Bites + Cookie Dough</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TVSigUU7cr4/T_TwFYcx_NI/AAAAAAAAARI/uzkqq8sLncM/s1600/288458_254112081371343_1498808764_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://2.bp.blogspot.com/-TVSigUU7cr4/T_TwFYcx_NI/AAAAAAAAARI/uzkqq8sLncM/s320/288458_254112081371343_1498808764_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila!!</td></tr>
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</div>Pigoutsundayshttp://www.blogger.com/profile/11856025454145429413noreply@blogger.com9