Bite My Tongue

While blog hopping, I chanced upon Kusina ni Manang. And I loved that she tried to making Philippine goodies abroad. So I was inspired to make Lengua de Gato (Cat's Tongue). It's been a while since I had one and I haven't tried making these in the past.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/3 cup sugar
• 4 egg whites (about 1/2 cup)
• 1/2 tsp salt
• 1/2 tsp vanilla
• 2 cups all purpose flour, sifted

Directions:

1. Preheat oven to 180 degrees Celsius. Prepare baking sheets by greasing them.

2. In a bowl, mix the softened butter with the sugar. Add the egg whites carefully.

3. While mixing, add the salt and vanilla.

4. Lastly, fold in the flour. Pour the mixture into the piping bag.

Since I don't have a pastry bag, I used a plastic and cut off one edge where I inserted the piping tip. It wasn't as sturdy as a piping bag but it was good enough.

I tried doing just one go and see how it will turn out.

This was the result:

So I tried removing the tip and doubling it:

It was a bit thicker and I loved how it turned out:

I guess I need more practice. I want it to look smooth like the ones you can see being sold commercially. We just moved and it might take me a week before I can post another entry here. Wish me luck!

Source: Kusinanimanang.blogspot.com

Party Bites

Sometimes I want to have simple party at home like a wine and cheese night with hors d'oeuvres or finger foods being served. A small gathering close friends and just talk about anything and everything.

These are some of the items that I have tried making and would want to serve:

1. Croquettes

2. Pita with Oregano Chips dipped in Cream Cheese Chive Dipping Sauce

3. Scones

4. Chicken BBQ in Pita

5. For dessert, I can probably serve Double Berry Trifle

6. Or bite size New York Cheescake

If you would host a small party for 10 people, what do you plan to serve? :)

Cherry Coffee Pound Cake

I've been itching to make a pound cake or any cake for that matter as long as it's coffee flavored with streusel and I want to feel the crunch of the walnuts. If only I drink coffee, I might end up gobbling the whole cake!

I looked for the perfect recipe and actually combined two. I got the cake recipe from The Messy Baker Blog and thought the streusel and milk glaze from Martha Stewart's site would go well perfectly together. And don't forget the red cherries!  I never thought they had a lot of nutritional value since I've always heard the berries being always mentioned as healthy and are good antioxidants. According to Wikipedia:

"Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation inrats.[6] Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute, presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats.[7]"

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup sour cream
• 1 1/2 Tbsp instant coffee granules
• 100 grams cherries, pitted

For the walnut streusel:

• 1/4 cup brown sugar
• 2 Tbsp butter, softened
• 1/4 cup all purpose flour
• 1/2 cup walnuts, chopped

For the milk glaze:

• 1/2 cup confectioner's sugar
• 2 Tbsp milk

Directions:

1. Preheat oven to 170 degrees Celsius. Grease a tube pan.
2. In a medium bowl, stir together flour, baking powder, baking soda, and salt. 

3. In another mixing bowl, beat together butter and 1 1/4 cups sugar with an electric mixer until fluffy, about 3 minutes. Beat in eggs and vanilla until combined. 

4. Add flour mixture and sour cream alternately to butter mixture, beating until just combined after each addition. 

5. Spread half of the mixture into your prepared pan. Arrange the cherries and make sure they don't touch the edges as they tend to burn easily. Pour half of the mixture.

6. For the streusel, just mix all the ingredients except walnuts until it resembles a coarse mixture. Add the walnuts. Sprinkle on top of the cake mixture before popping it into the oven for about 40 minutes.

7. Cake is done once toothpick comes out clean when inserted in the middle. Cool on a wire rack for at least 20 minutes. 

8. Combine milk and confectioner's sugar. Drizzle on top of the cake. It's perfect for dessert or paired with coffee!

Source: http://www.themessybakerblog.com

Fudgy and Chewy Brownies

I got this recipe online, My Baking Addiction.  According to the site, this is "Fudgy, Chewy, Cakey Brownies from “The Perfect Recipe” by Pamela Anderson".

Ingredients

• 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 2 oz unsweetened chocolate
• 4 oz bittersweet or semisweet chocolate
• 10 tbsp (1 stick plus 2 tbsp) butter
• 1 cup brown sugar
• 2 tsp vanilla extract
• 3 eggs
• optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Directions:

1. Preheat oven to 160 degrees Celsius. Grease a 8"x8" baking pan and set aside. You can opt to place foil or parchment paper to line the pan. Make sure to grease the insides as well.
2. Combine flour, salt and baking powder in a small bowl and set aside. 
3. In a shallow mixing bowl, melt chocolates and butter over a pan of simmering water. Once fully melted and combined, remove from heat; whisk in sugar and vanilla. Add in eggs, one at a time, fully incorporating each one before adding the next. 
4. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, mix until well combined incorporated. Add in the nuts, if you're adding them.
5. Pour batter into prepared pan.  Bake until a toothpick or cake tester inserted in center comes out with wet crumbs, this will take about 35-45 minutes.  Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.
6. Cool brownies in pan on a wire rack for five minutes. Cut them up into squares. Can do 16 or 20 squares.

Banana Cake with Crumble

Since we got back from our vacation, I have been a little sad because I felt like the time I spent with my family was not enough. So I thought of baking instead. And as you know it, I made Banana Cake :)

butter and brown sugar

Ingredients:

• 3 bananas, mashed
• 10 tbsp butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 3/4 cup all purpose flour + 1/4 cup cake flour *
• 1 tsp baking powder
• 1 tsp salt
• ½ cup unflavored yogurt
• 1 cup semi-sweet chocolate chips

* can use 1 cup all purpose flour


Crumbs:

• 2½ cups flour
• 1 cup brown sugar
• 1½ tsp cinnamon
• 2/3 cup butter, melted
• chopped walnuts (optional)

Directions:

1. Pre-heat the oven to 200 degrees Celsius. Grease 8" x 8" pan.
2. In a mixing bowl, combine butter and brown sugar. Add the eggs (I used 3 since I was making 1.5 of the recipe) and vanilla, mix thoroughly.

3. In a separate bowl, mix the dry ingredients (flour, baking powder, and salt). Carefully add this into the butter mixture. Mix in the yogurt.

4. Fold in the mashed banana and chocolate chips slowly. Careful not to overbeat the mixture or else you'll end up with a tough cake! :)

5. To prepare the crumble, just throw everything into a bowl and combine them. It will turn out like this one below:

crumble topping

6. Assemble the cake but pouring the batter into the prepare pan and top with the crumble and add chopped walnuts if you like it crunchy :)

Ready for baking

7. Bake for about 30 minutes or until toothpick inserted in the middle turns out clean.

Finished product

Chocolate Lava Cake

 Old Gold Dark Chocolate by Cadbury

A cousin of mine was coming for dinner. So I thought of making a fancy dessert, not just because he's coming but because I have been wanting to make Chocolate Lava Cakes for over a month already. :) The dark chocolate in the fridge is already half eaten -- not by me.  Anyway, I hope this will be a good guide for those who want to try this lavish chocolate treat.

Ingredients:

• 5 tbsp butter, softened
• 3.5 oz (100 grams) dark chocolate (I used Old Gold by Cadbury)
• 2 eggs 
• 1 egg yolk 
• 3 tbsp sugar 
• 3 tbsp all purpose flour 
• 2 tsp cocoa powder + more for dusting
• powdered sugar as needed 

Preparation:

1. Melt the butter and chocolate together over a double-boiler to avoid burning. Stir to combine. Once completely melted and mixed together, remove from heat. Set aside.
2. In a bowl, whisk together the eggs and sugar until the sugar is dissolved. The mixture will be light yellow in color. 
3. Carefully, combine the warm chocolate into the egg mixture and whisk until combined. Sift in the flour and cocoa. Use a spatula to fold until combined. Spoon into 4 greased medium-sized ramekins.  Tap them to remove any bubbles. Put in the fridge for about 30 minutes. 
4. Preheat oven to 200 degrees Celsius. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake between 12-15 minutes.
5. Once done, remove from oven and let cool for about 20 minutes. Flip the ramekins over on your serving plate and wait for the cake to come off.
6. Dust with powdered sugar and a scoop of vanilla ice cream. Garnish with berries, mint leaves or cocoa powder. The cakes can be turn out, or served in the ramekins.

Melt the chocolate over a double broiler

Whisking the eggs

Before bakin'

Just came off the ramekins

I know you want me.

Yields: 4 medium sized lava cakes

Reversed Choco Chip Cookie

Chocolate Cookies with White Choco Chips

I will probably be absent from blogging in the next 2 weeks as we will be on a holiday. Wheee! Anyway, the reason I made these sweets is for the husband's cousin who was kind enough to stay in our house while we're away. She said she liked the Chewy Choco Chip Cookies I made last time so I thought of making her these yum yums. :D

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter/margarine, melted
1 1/4 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp vanilla extract
1 egg + 1 egg yolk
2 cups semisweet white chocolate chips

1. Preheat the oven to 165 degrees C. Grease cookie sheets and set aside.
2. Sift together the flour, baking soda and salt in a bowl. Then set aside.
3. In another bowl, cream the margarine and brown sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until thoroughly combined. 
4. Stir in the chocolate chips using a wooden spoon. Refrigerate the cookie dough for at least an hour.
5. Drop a tablespoon of the cookie dough on the greased cookie sheets. Make sure to have at least 2 inches apart for each cookie.
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 
7. Cool for a few minutes before moving the cookies onto wire racks.

Yields - 2 dozen

Never forget to preheat the oven

Tadah!

Chewy Choco Chip Cookies

Yummy in the tummy

Forgive me for the huge photo above, but I just can't help it. They're tempting, right? I tried scouring recipes online for the perfect chocolate chip cookie - soft, chewy and simply divine. :) I'm actually in cookie heaven right now. Hihi I modified the original recipe I got since I only have wheat and cake flour as of the moment. When I found out that I can actually use cake flour for the cookies, I looked up for the substitute measurement since it's lighter than apf. It says to add 2 tbsp more if using cake flour instead of apf. And also, I used brown sugar rather than brown and white. Again, I ran out of white sugar. :D Anyway, here's the recipe. I hope you can try it and share how yours turned out.


Ingredients:

• 2 cups + 4 tbsp cake flour (can use 2 cups all-purpose flour)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup salted butter, softened
• 1 1/3 cup brown sugar
• 1 tbsp vanilla extract
• 1 egg + 1 yolk
• 2 cups semisweet chocolate chips

Directions:

cake flour

1. Preheat the oven to 165 degrees C. Grease cookie sheets and set aside.
2. Sift together the flour, baking soda and salt in a bowl. Then set aside.
3. In another bowl, cream the butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until thoroughly combined. 
4. Stir in the chocolate chips by hand using a wooden spoon. Drop a tablespoon of the cookie dough on the  greased cookie sheets. Make sure to have at least 2 inches apart for each cookie.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 
6. Cool for a few minutes before moving the cookies onto wire racks.

Yields - 2 dozen of calamity causing cookies :D

one egg plus one yolk

the cookie dough

all lined-up

Mixed Berries Muffins

Yesterday, I made mixed berries compote for the muffins I'm making today. It's almost weekend and we don't have anything left in the pantry for in between meals munching. :D

Ingredients:

• 1 1/2 cups wheat flour (can use all-purpose flour)
• 3/4 cup brown sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup mixed berries compote (can use fresh berries)
• 2/3 cup brown sugar
• 1/4 cup flour
• 1/4 tsp cinnamon
• 2 tbsp butter

Directions:

1. Preheat oven to 200 degrees Celsius. Grease muffin cups. Set aside.
2. In a mixing bowl, combine the first four dry ingredients. 
3. Using the 1 cup measuring cup, pour the vegetable oil. Add the egg and fill it with milk until it reaches the rim of the cup.
4. Mix the liquid mixture into the dry ingredients. Fold in the compote carefully. Spoon the mixture into the lined muffin cups.
5. To make the topping, mix all the crumble ingredients in a bowl until it becomes coarse. Sprinkle over muffins before baking. Cook for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Before going to the oven

Cookie Truffles

My daughter has lots of leftovers biscuits which is a bit of a problem for me. She doesn't like to eat the biscuits if she has tried them before. I don't know if she's just being picky or what. But since I can't force her to finish them or have everybody in the house eat the biscuits, I thought of recycling them into truffles! :)

Ingredients:

250 grams marie biscuits, crushed
1/2 cup condensed milk
2 tbsp butter, softened
2 tbsp cocoa powder

For rolling:
cocoa powder

Directions:

1. Using a food processor, crush the biscuits until it's fine. Alternatively, you can place the biscuits in a resealable bag and use a rolling pin to crush them.
2. In a bowl over a simmering water, melt the butter. Add the cocoa powder and blend well. 
3. Carefully add the biscuits. Mix in the condensed milk into the mixture.
4. Remove from heat and let cool. Freeze batter for about 20 minutes.
5. Prepare cocoa powder on a flat plate. Take a tablespoon of the mixture and roll into a ball using your hands. Roll into the cocoa powder.
6. Keep in the fridge before serving. Best eaten when frozen.
7. You can also opt to use coconut flakes or icing sugar to coat the truffles.

Yields: 18 pieces

All prepped up

truffes merveilleux!

The Husband's Birthday - Pineapple Carrot Cake

Way back in high school, I can vividly remember my Nanay baking a carrot cake. Being estranged to veggies back then, it felt weird having a cake with veggies! I mean, cakes are supposed to be just made of sugar, eggs and flour! 

When I met my co-worker who was gaga about carrot cakes, I thought, "Why not give it a shot?" The first bite reminded me of home. True enough, having a slice made me feel the warm love of my Nanay. Cheesy! It's weird that I'm being serious here. Don't forget the artery-clogging cream cheese that leaves a smile on my lips after every bite :)

Before I forget, the reason I made this cake is because, it's the husband's birthday. Happy birthday my every loving, husbandry! :)

Ingredients:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups sugar
• 1 cup chopped walnuts
• 2 cups shredded carrots
• 1 can (8oz) crushed pineapple

Frosting:

• 1 pack 8oz. cream cheese
• 1/3 cup confectioner's sugar
• 1 tbsp butter, melted
• 3 tbsp milk

Directions:

1. Preheat oven at 170 degrees Celsius. Grease two 9 inch pans. Set aside.
2. Sift the first 5 dry ingredients (flour, baking soda, baking powder, salt and cinnamon) Set aside. 
3. In a separate bowl, whisk eggs, sugar, vanilla and oil. Carefully add the dry ingredients into the mixture. Fold in the shredded carrots, crushed pineapple and chopped walnuts. Continue to beat until well combined.
4. Divide the batter into the two prepared pans. Bake for about 45 minutes and when the top turns golden brown. You can check by inserting a toothpick in the middle of the cake and if it comes out clean, the cake is done.
5. Un-mold the cakes into cooling rack and let them cool for about 20 minutes.
6. Prepare the frosting by beating the softened cream cheese in a bowl. Add the sugar carefully and the butter as well. Adjust sweetness according to your preference and if you like it a bit runny, add milk.
7. Arrange the cake on your preferred container. Place the first layer and spread an even layer of the frosting. Add the second layer and frost all the way to the bottom.
8. You can decorate the cake with additional chopped walnuts or with festive carrot candies.

before it goes into the oven

Frosting was too runny!