Banana Walnut Bread Recipe 

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.

Ingredients :

500 grams wheat flour

500 grams all purpose flour + 1/4 cup

1 stick unsalted butter

1 cup brown sugar

2 eggs

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

1 cup mashed banana

1 cup toasted walnut

Method :

* Preheat oven to 350 deg F

1.Cream butter in a mixer at no 6 speed using a paddle till light and fluffy.

2. Add sugar gradually till incorporated with the butter. 5 minutes max at speed 6

3.  Combine egg and vanilla and pour over the butter mixture one at a time.

4. Add the mashed banana. Mixture looks curdled. This is normal

5.Fold in the flour mixture

6. Then fold in the walnuts.

7. Bake for 40- 55 minutes

8. Let cool in the rack.

9. Cover in cling wrap and refrigerate overnight.

10. Best to eat the next day

Home-made Cinnamon Roll

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.

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!

Fortunately,  I came across this recipe by Picky Palate.  I just love this blog.

Cinnamon Roll

Ingredients

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons granulated sugar

1/2 cup warm water 115 degrees F.

8 tablespoons (1stick) unsalted melted butter

3/4 cup warmed whole milk or heavy cream 115 degrees F.

3/4 cup granulated sugar

1 large egg

4 cups Gold Medal all purpose flour plus more for dusting counters

1 teaspoon kosher salt

Cinnamon/Sugar Layer

Ingredients

8 tablespoons (1stick) unsalted softened butter

1 cup packed light brown sugar

1/2 cup granulated sugar

3 tablespoons ground cinnamon

4 tablespoons softened unsalted butter (for buttering pan)

1/4 cup packed light brown sugar (for sprinkling over buttered pan)

Frosting

8 ounces softened cream cheese

8 tablespoons (1 stick) softened unsalted butter

2-3 cups powdered sugar

1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes.

2. In a medium bowl, mix melted butter and warm milk. 

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. 

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. 

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. 

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.

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. 

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.

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. 

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. 

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.

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.

Makes about 18 rolls

CHOCOFIEND CAKE

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.

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.

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.

The double chocolate brownie layer is dense and chewy providing a nice contrast to the soft and chocolatey Ultimate chocolate cake.

Here is the recipe :

A. Double Chocolate Brownie Recipe ( base) ---  see Kit Kat Overdose Cake post in this blog

B. Ultimate Chocolate Cake ( second and top layer) - see Kit Kat Overdose Cake post in this blog

C. Chocolate Ganache - see Kit Kat Overose Cake post in this blog

C. Chocolate Mouse Filling : 

Ingredients :

4 oz semi sweet chocolate chips

2/3 cup extra strong coffee

4 large eggs separated

1 cup sugar  + 1/2 cup

2 cups heavy cream

Method :

1. Melt chocolate in a double boiler. When close to melting, add coffee and stir.

2. In a separate bowl, beat 3 egg yolks and 1 cup sugar. Mix well.

 Add to the chocolate mixture ( #1)

3.  Cook over low heat. Stir well till sugar is melted. Set aside and cool.

4. In a separate bowl, beat 4 egg white till stiff peaks form. Fold into the chocolate mixture.

Assembly :

1st layer - double chocolate brownie

2nd layer - chocolate mousse

3rd layer - ultimate chocolate

NOte : Pour the ( cooled ) chocolate ganache all over the cake and garnish with chocolate shavings.

Enjoy !

Japanese Mango Shortcake Recipe

For a change from my usual chocolate posts, I thought I'd bake a mango cake today.

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.

Another design for a Japanese Mango Shortcake

Since fresh mangoes were in season, I opted to use them instead of strawberries :))

Ingredients  for the cake :

4 large eggs- separate white from yolk

4.2 oz (120 grams) granulated sugar sifted once

3 tablespoons milk at room temp

1/2 teaspoon vanilla extract

4.2 oz ( 14 Tablespoon) cake flour sifted 3x

1.2 oz ( 22 grams, 2.3 Tablespoon ) melted butter

Method :

1. Preheat oven to 350 deg F

2. Use and 8" pan

3. Add sugar to egg whites. Beat until stiff and glossy

4.Add egg yolks to the egg white mixture. Whisk till incorporated

5.Add milk, vanilla, flour ( in this order) to the batter and GENTLY fold them into the batter with a spatula.

6. Fold in melted butter til combined.

7. Pour  batter into prepared pan. Drop the pan  against

the counter 2 -3x to remove air bubbles.

8. Bake cake for 25-30 minutes till golden brown and cake

springs back when pressed lightly.

Ingredients for Stabilized Whip Cream

1 tsp unflavored gelatin

4 tsp cold water

1 cup cold heavy whip cream

1/4 cup confectioner's sugar

1/2 tsp vanilla extract

Method :

A.1. Put cold water in a small sauce pan.

2. Sprinkle gelatin and let stand for 5 minutes.

3. Place sauce pan with gelatin mixture in low heat stirring constantly with a wooden spoon till all gelatin dissolves.

4.Remove from heat and set aside

B.1 In a mixing bowl, combine whip cream, sugar and vanilla and beat till slightly thickened.

2.While beating , slowly, gradually pour the gelatin 

into the whip cream mixture. 

3. Whip at high speed till stiff.

Ingredients for Simple Syrup

1/4 cup water and 1/4 cup sugar

Method :

In a saucepan, combine sugar and water. 

Bring to a boil, stirring until sugar has dissolved.  

Remove from heat and cool.

Assemble :

1.Slice the cake into 2 layers.

2. Place sponge layer cut-side up and lightly 

brush the surface with the simple syrup.

3. Spread a thin layer of whip cream and 

arrange a layer of mangoes over the surface.

4. Spread an additional layer of whip cream

5. Do some rose swirls and decorate

 with mango dot cut outs and voila !

GOT-TO-BAKE REESE'S PEANUT BUTTER CUP-Like CAKE

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.

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.

Alright here's the recipe :

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

For the Peanut Butter Filling :

I tried " I fine Cooking's" recipe and it was delicious and simple.

Ingredients :

1/2 cup powder graham cookies ( or if you have the

biscuit form just food process it or pound it with your mortar

and pestle till it turns into powder)

3/4 cup powdered sugar sifted

1 Tablespoon butter

1/2 cup peanut butter

Method :

12 

1. Use your food processor and process everything till incorporated.

2.Filling should be firm and dry.

3.  Taste and determine if you like the sweetness. If per your standards you like it sweeter

simply add more powdered sugar and pulse again.

4. Oh , I added 1/2 tsp of salt to my filling. I find it brings out the sweetness of the mix better.

5. Press the mixture in an 8" pan and refrigerate for a couple of hour or until firm. 

Don't forget to put aluminum foil on your pan first so its easy to take out once firm.

Note : You can double or triple the recipe if you find it not enough. I doubled mine.

For the chocolate ganache :

Ingredients :

1 1/3 cup heavy cream or whip cream

1 1/2 pack Nestle TollHouse semi sweet choco chips

4 tablespoons of butter

Method:

1. Microwave whip cream and butter on high for 1 minute.

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.

3. Set aside and let cool.

To assemble :

1. Cut the chocolate cake into two layers.

             1st layer - chocolate cake

             2nd layer - peanut butter filling

             3rd layer - chocolate cake

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.

3. Pour the ganache all over the assembled cake in the silicon mould.

4. Put in the refrigerator for an hour t then to the freezer for an hour to set.

5. With the help of the aluminum foil, you can now pull out the whole cake from the mold with ease.


6. Slice and enjoy :)))

SHRIMP-TOMATO-BASIL-FETA PASTA SALAD

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.

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.

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.

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. 

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.

Perfect to pair with buffalo wings with Bleu cheese dressing :))

Ingredients :

500 grams linguine pasta

4 cups water

dash of salt

canola oil

lots of garlic

sliced onions

1/4 cup olive oil

cherry tomatoes or diced red tomatoes

fresh basil leaves

1 cup shrimp or prawns shelled and deveined

salt and pepper to taste

1/2 cup of white wine

chili flakes ( optional)

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.

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.

3.  Add the white wine. Salt and pepper to taste. Reduce.

4. Toss in the pasta. If a little dry, add some pasta water. Salt and pepper to taste. 

5. Add chili flakes. Turn off the heat.

6. Garnish with the shrimps/prawns, basil leaves and crumbled feta cheese.

7. Drizzle with olive oil  and chili flakes again before serving

Bon Apetito <3 <3

French Macaron Recipe

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.

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". 


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!!!!


Here's the recipe :

Ingredients :

1 1/4 cup confectioner's sugar

1 cup almond powder

1/4 cup sugar

food color

6 tablespoon egg white

parchment paper

cookie sheet

Method :

1. Preheat oven to 350 deg C

2. In a bowl, sift confectioner's sugar and almond powder together. Set aside. This is your dry ingredient.

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.

4. Fold in the dry ingredient to  colored egg white batter. Fold till everything is incorporated.

5. Put a non-stick parchment paper on a cookie sheet.

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.

7. Let stand at room temperature till tops of the batter are dry.

8. Bake for 10 -15 minutes with door of the oven ajar.

Note :


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.
2. I used electric oven and midway I had to rotate my pan.
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.
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.