Creamy Mushroom Pork
Seared Pork Chops with a creamy garlic and herb mushroom sauce is a super easy dinner recipe! Perfect for any night of the week! The ultimate ONE PAN Pork Chop Recipe is ready on the table in less than 20 minutes!
INGREDIENTS
4 pork chops, bone in or boneless (about 1-inch thick)
1 teaspoon Seasoning salt (adjust to your taste)
1/3 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
Creamy Mushroom Sauce:
1 cup sliced brown mushrooms
2 tablespoons fresh chopped parsley, divided
1 tablespoon fresh chopped thyme
4 cloves garlic crushed
3/4 cup reduced fat cream or half and half, (heavy cream or evaporated milk)
INSTRUCTIONS
Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.
Batangas Lomi
Lomi is a Chinese-inspired noodle soup that is thick, hearty, and generously topped. It's also got a delicious combination of side condiments which Batanguenos will insist you mix together and pour right on top. Not only that, but they will also insist you eat it immediately, while it's piping hot because if you leave it to cool, it will lose its wonderful thick consistency. It has a surprising ingredient, too: cassava gives the soup its consistency and texture.
Ingredients
3 tablespoons vegetable oil
1 medium white onion, sliced
250 grams pork belly (liempo), sliced
1 cup kikiam, sliced
150 grams pork liver, sliced into strips
2 pieces pork bouillon cubes
8 cups water
1 1/2 tablespoons soy sauce, more to serve
500 grams fresh lomi noodles, rinsed
6 tablespoons cassava starch, dissolved in 3 tablespoons cold water
2 large eggs, beaten
salt, to taste
ground black pepper, to taste
chicharon, crushed, for topping
meatballs, for topping
fried garlic, for topping
green onions, Chopped, for topping
calamansi, to serve
siling labuyo (bird's eye chili), to serve
white onions, chopped, to served
Directions
Heat oil in a pot over medium heat. Saute onions until fragrant.
Add pork, and cook until browned. Add *kikiam* and saute until light browned. Add liver and cook until dark browned. Set some aside for topping.
Add pork bouillon cubes and mix. Add water and soy sauce. Cook until simmering.
Add *lomi* noodles and simmer for about 5 minutes or until tender.
Add dissolved cassava starch and simmer until thick and sticky, about 5 minutes.
Add eggs and stir immediately. Simmer for 1 minute. Season with salt and pepper.
Divide into bowls and serve with desired toppings. Serve with soy sauce, calamansi, red chilies, and onions on the side.
Pork Kaldereta
Pork Kaldereta is a Filipino tomato based stew dish. It is composed of cubed pork ham or belly, potato, carrots, tomato sauce, liver spread and other vegetables. Beef Kaldereta is the more popular version, but this dish is also as good as it.
The secret in preparing a good pork kaldereta is all in the meat. Make sure to use high quality meat because this can make or break the outcome of your dish. I also recommend the use of liver spread because it will make your kaldereta stand out.
Remember that a true kaldereta dish should have liver spread or liver paste as one of its ingredients. Green olives, on the other hand, will give your dish a nice sour flavor that will compliment well with the other ingredients. You can do without it, but it is better to cook with green olives at least once when making kaldereta so that you will understand what I’m talking about.
Ingredients
2 lbs. Pork cubed
1 15 oz. can tomato sauce
¾ cup green olives
1 medium red bell pepper sliced
1 medium green bell pepper sliced
2 medium baking potatoes cut into large cubes
2 medium carrots sliced diagonally
1 medium yellow onion sliced
2 teaspoons minced garlic
32 oz. beef broth
½ cup liver spread
3 tablespoons cooking oil
Salt and pepper to taste
Instructions
Heat the oil in a cooking pot.
Once the oil is hot, saute the garlic and onion.
Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
Add the liver spread. Stir and cook for 3 minutes.
Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
Add the olives and bell peppers. Cook covered for 8 minutes.
Add salt and pepper to taste.
Turn-off the heat. Transfer to a serving plate.
Serve. Share and enjoy!
Quotes for today
Chances are, if you are following the crowd, you're folling thw wrong path.
-Bob Proctor
Creamy Garlic Chicken
This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible.
Ingredients
2 large chicken breasts cut in half lengthwise
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup heavy/whipping cream
Salt & pepper to taste
Parsley chopped (optional)
Instructions
Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.
Recipe Notes
I used my trusty 10-/4" Lodge cast iron skillet to make this recipe.
I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.
Classic Chocolate Mousse
***Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time.***
*Photography Credit: Elise Bauer*
This Chocolate Mousse is thick, rich, creamy, and a perfect dessert for entertaining! Not only is it pretty, everyone gets their own serving, and you can make it a day ahead of time.
INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped
2 Tbsp (1 ounce) unsalted butter, cubed
2 Tbsp espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy whipping cream
3 large eggs, separated*
1 Tbsp sugar
Raspberries and extra whipped cream (optional)
**This recipe uses raw eggs. If you are concerned about salmonella risks, you can use pasteurized eggs.*
PROCEDURE
**1. Whip the cream:** Whip the heavy whipping cream to soft peaks, then chill.
**2. Melt chocolate with butter, espresso:** Put the finely chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.
**3.Whip egg whites:** Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.
**4.Add egg yolks to chocolate:** When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
**5. Add whipped cream and egg whites:**Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
**6.Spoon into serving dishes, chill:** Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.
2 Ingredients for Condensed Milk Chocolate Truffles
*Truffles are a rich and creamy dessert candy and I always thought they were really hard to make. I recently found this* *video recipe tutorial by Nino’s Home on YouTube,* *which explains how to make these fabulous truffles using only two ingredients. All you need for this recipe is Eagle Brand condensed milk and cocoa powder. It is so amazing to me that just those two ingredients can make this delicious and rich candy dessert, it is almost too good to be true.* https://www.youtube.com/watch?v=4_YBELE4LpM
Ingredients:
100 grams of cocoa powder (sifted)
1 (240 gram) can of condensed milk (Eagle Brand is good)
Directions:
In this video recipe tutorial by Nino’s Home on YouTube,you will learn the simple steps to make these delicious truffles. You start by heating the can of condensed milk and then, adding the sifted cocoa powder. Stir that mixture until completely blended and place in a cellophane lined baking dish and refrigerate till firm. https://www.youtube.com/watch?v=4_YBELE4LpM
When your truffles are firm, cut into squares and dust with cocoa powder. That is it, folks! This has got to be one of the easiest dessert candy recipes I have ever seen, I love it!
These truffles are so delicious and I cannot believe how easy this recipe is. I am so glad I found it because these are dry ingredients I keep in my pantry all the time, so I can have my special truffles anytime I want now.
Chocolate Indulgence Cheesecake With An Oreo Crust Cake Base (No Oven)
Ingredients
* 100g Oreo cookies (without cream)
* 40g melted butter
* 250g dark chocolate (to be split into two)
* 500g cream cheese (to be split into two)
* 375g whipping cream (to be split into three)
* 1 tbsp sweetened condensed milk
* 1 tsp vanilla essence
* 66g castor sugar
DIRECTION
1st Layer: Oreo Crust
Step 1: Crush 100g of Oreo cookies (without cream).
Note: You can also crush entire Oreo biscuit with cream if you prefer cheesecake to be more sweet.
Step 2: Add 40g melted butter into crushed Oreo cookies. Mix well and pour onto 9-inch square pan to align base.
Step 3: Set aside and refrigerate for 30 minutes.
2nd Layer: Chocolate Layer
Step 1: Melt 125g dark chocolate in a double boiler and set aside to cool down for a bit.
Step 2: Whisk 250g cream cheese for about 2 minutes. Then, add in 33g castor sugar, 1 tbsp sweetened condensed milk, 1 tsp vanilla essence and mix well.
Step 3: Add in melted dark chocolate and mix using a spatula until consistency is smooth.
Step 4: In a separate bowl, whisk 125g whipping cream until there are stiff peaks. Then, add to dark chocolate and cream cheese mixture and mix well.
Step 5: Pour mixture onto Oreo base to form second layer, set aside and refrigerate for 30 minutes.
🟠3rd Layer: Cream Cheese Layer
Step 1: In another mixing bowl, combine 250g cream cheese, 33g castor sugar, 1 tsp vanilla essence (optional), and mix well or 3 minutes.
Step 2: Then, add 125g whipping cream and mix well again.
Step 3: Pour mixture onto second layer to form third layer, set aside and refrigerate for 30 minutes.
🟠4th Layer: Chocolate Ganache
Step 1: Combine 125g dark chocolate and 125g whipping cream in a double boiler. Then, add 1 tbsp of butter.
Step 2: Stir slowly and melt chocolate over low heat.
Step 3: Once mixture is thick, creamy and shiny, remove from heat and let cool for less than 10 minutes. Then, quickly pour onto third layer to form top layer. Finally, set aside and refrigerate overnight.
Recipe credit: Muhammad Ali via Viral Oh Viral (Facebook)
Custard Cake
This Custard Cake was baked in water bath. Meaning the cake pan was placed in a larger pan with hot water and then baked for an 50 minutes to 1 hour or until the cake is done. This can also be steamed but I find baking gives a much smoother flan and a moist cake than steamed. If steaming, make sure to cover the lid with a cloth to avoid water drips.
Anyway, this recipe will give you 4 extra egg whites. Please do not throw them away because you can use them make for other recipes as well. Let me give you a list.
**Ingredients:**
***Caramel:***
1 cup granulated sugar
1/4 cup water
***Custard:***
3/4 cup evaporated milk https://www.amazon.com/gp/product/B00K7VZRDW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00K7VZRDW&linkId=4df0343e2a1c31f7e71170bdfd26c2c6
2/3 cup condensed milk https://www.amazon.com/gp/product/B010R3O4QA/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B010R3O4QA&linkId=aefdcc5e5ae7c48bbb6c792518a0f94a
4 egg yolks
***Cake:***
4 egg yolks
1/4 cup orange juice
1 tsp lemon extract
1/2 cup vegetable oil
1 1/2 cups cake flour
1/2 cup granulated sugar
1/2 tbsp baking powder
1/4 tsp salt
***Meringue:***
4 egg whites
1/2 tsp cream of tartar https://www.amazon.com/gp/product/B000B6FLCA/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B000B6FLCA&linkId=fc3f4ea501042be2142622f41fb76206
1/8 cup granulated sugar****
*******Substitute Cake Flour:***
Measure out 1 cup all-purpose flour.
Remove 2 tbsp of all-purpose flour and place it back in your flour canister.
Replace the removed all-purpose flour with 2 tbsp cornstarch.
Sift flour 5 times.
*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
**Procedure:**
FOR THE CARAMEL:
In a heavy sauce pan, combine sugar and water. Stir until sugar is dissolved.
Caramelize over low-medium heat, stirring occasionally until color turns golden brown.
Immediately pour over a 9 x 2 or8 x 3inches baking pan. Set aside and cool completely. https://www.amazon.com/gp/product/B00006G958/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00006G958&linkId=c0382864d50af2849d13c362ba3750ec https://www.amazon.com/gp/product/B00004S7YR/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00004S7YR&linkId=8eebbab2074c9845b3f1bf2391c1cd7a
FOR THE CUSTARD:
Mix all ingredients together. Stir lightly using a whisk.
Pour through a strainer into the cooled pan with caramel. Set aside.
FOR THE CAKE:
In a bowl, whisk egg whites until frothy. Add cream of tartar and beat until foamy. Add 1/8 cup of sugar while beating on high speed until still stiff. Set aside.
In a large bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil).
Place a sieve over the bowl with the liquid ingredients and sift together cake flour, sugar, baking powder, and salt. Beat on low speed until combined.
Using a spatula, gradually add and fold in the egg whites mixture (meringue) into the batter mixture.
Slowly pour the batter mixture into the pan with custard mixture. Tap the pan over the counter at least 3 times to remove air bubbles.
Preheat oven to 350 F.
Place the pan over a larger pan (roasting pan) and fill the pan about 4 to 6 cups of hot water or at least an inch high the sides of the pan.
Bake for about 50-60 minutes or until toothpick inserted comes out clean. Do not over-bake. Remove from oven. Let it cool.
Run a knife around the pan, place large plate or tray on top and turn it upside down.
Serve immediately or refrigerate first if desired.
Enjoy!
Chocolate Moist
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
**Ingredients**
12 Serving
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract
Directions
**Step 1**
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
**Step 2**
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
**Step 3**
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
**Step 4**
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
**Step 5**
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
WE ARE DONE! :)
Start your day with a Smile :)
Good Morning :)
Tiramisu
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
INGREDIENTS
6 large egg yolks egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
**Step 1**
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
**Step 2**
In a medium bowl, beat cream with vanilla until stiff peaks form.
**Step 3**
Whisk mascarpone into yolk mixture until smooth.
**Step 4**
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
**Step 5**
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Chocolate Dream Cake
We will be making a Chocolate Dream Cake, that made a buzz on the internet because of its addictive taste that you don’t want to stop in every bite. This chocolate dream cake is usually served in a tin can, but inside the can are pack with four layers of chocolate. At the very bottom is a subtly flavored milk chocolate cake. It’s covered with a creamy milk chocolate pudding which is then covered with a silky and gooey dark chocolate ganache. And on top is dusted with cocoa powder. That’s a lot of chocolate in every spoonful you’ll need to get at the cake.
Hence this chocolate dream cake is sponge inside of a can you can also gift it or bring as a potluck when attending to a party in someone’s house.
*This cake takes* ***50 mins*** *to make including its cooling. Inside of the tin can is layered with* ***2 to 6 inche****s cakes.*
**INGREDIENTS**
1/2 cup unsalted butter, softened, more for greasing
1/2 cup sugar
3 large eggs
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup cocoa powder, more for sprinkling
1/2 teaspoon salt
1/2 cup fresh milk
**For the chocolate pudding:**
1 tablespoon cornstarch
1 tablespoon cocoa powder
2 tablespoons sugar
pinch of salt
1 cup fresh milk
**For chocolate ganache:**
1/4 cup all-purpose cream
1/4 cup semisweet chocolate, chopped
**How To Make It**
Preheat oven to 350°F. Lightly butter a 6-inch can. Set aside.
Make the cake: Cream butter and sugar until light using a whisk. Whisk in eggs, one at a time, until well incorporated.
Whisk together flour, baking powder, cocoa powder, and salt in a bowl. Add half the mixture to the egg mixture. Fold in with a spatula until mixed in. Pour in milk, and stir to mix. Dump remaining flour mixture into batter; mix until just combined.
Pour batter into the prepared can. Bake for 30 minutes, or until the middle of the cake springs back when lightly pressed. Place the lid of the can over the cake 10 minutes before it’s done to ensure the bottom is cooked through. Remove from oven, place on a cooling rack, and let cool completely.
Meanwhile, make pudding: In a saucepan, whisk cornstarch, cocoa powder, sugar, salt, and milk. Place over medium heat and bring to a boil, stirring until mixture thickens. Remove from heat, and pour over chocolate cake. Spread to cover if needed. Set aside.
Meanwhile, make chocolate ganache: heat cream and chocolate in a microwave-safe bowl in the microwave on High for 20-seconds or until hot. Add butter then stir to melt the chocolate completely. Let cool for 1 minute before pouring over the chocolate pudding-covered cake. Let cool completely; chill until ready to serve. Sprinkle with cocoa powder before serving cold with spoons.
ENJOOOOOOYYY!!🤗
From : Yummy.ph
Dalgona Coffee
Essentially, dalgona coffe is whipped coffee. It is made with 4 simple ingredients – instant coffee, sugar, hot water and milk.
Coffee, sugar and hot water is added into a bowl and whisked until it reaches creamy, velvety and stiff peak status. This whipped coffee is then dolloped onto your choice of cold or warm milk. Done!
INGREDIENTS, SERVES 1
1 Tbsp instant coffee (I used Moccona vanilla praline and it’s super tasty!)
1 Tbsp sugar
1 Tbsp hot water
3/4 cup to 1 cup milk (your choice), chilled or heated
(optional) ice cubes
**IINSTRUCTION:**
Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (stand mixer or milk frother) whisk it on high speed until the coffee mixture forms a stiff peak (2-4 mins).
If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times.
Add the ice cubes in a mug then pour over the milk. Scoop out the whipped coffee on top of the milk. Serve.
HOW TO STORE
If you make a large volume of whipped coffee, it can be refrigerated for a few days in an air tight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.
Choco Cringkles
*These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that's almost as fun to make as it is to eat!*
**WHY DO YOU HAVE TO CHILL THE DOUGH?**
This cookie dough really needs to rest, come together and harden in the fridge. It’s a VERY soft dough at room temperature but that’s the tradeoff for a soft rich chocolate cookie with a brownie-like texture.
Ingredients
1 cup cocoa powder 120g
1 3/4 cups white granulated sugar 350g
1/2 cup vegetable oil120mL
4 eggs room temperature,large
2 teaspoons vanilla extract 10mL
2 cups all-purpose flour240g
2 teaspoons baking powder 8g
1 teaspoon espresso powder optional
3/4 teaspoon salt
1 cup powdered sugar100g
Instructions
In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.
Add the oil and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together. Scrape bowl down and mix until combined.
Add the cocoa powder in and mix on low scraping the bowl down halfway through. If you're using the espresso powder you can add in at this point.
Add the eggs and vanilla in then mix until well combined.
Dump the flour mixture in and mix on low. Scrape bowl down and mix until combined.
Cover in plastic and refrigerate overnight or for at least 4 hours
Preheat oven to 350F. Use a small ice cream scoop or tablespoon to scoop out the chilled dough and roll into roughly one inch balls with your clean palms.
Roll dough in powdered sugar and place on parchment lined baking sheet about 2 inches apart.
Bake for 10-12 minutes at 350F. The cookies' edges will be set but the center will finish baking out of the oven.
**If you’ve tried this chocolate crinkle cookie recipe then don’t forget to like and let me know how you got on in the comments below, I love hearing from you!**
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Graham Balls
Ingredients:
2 cups
crushed graham
1 pack of Nestle Cream ( chilled )
1/3 cup
condensed milk
1 cup
preferred coating
Procedure:
Combine crushed graham with Nestle All Purpose Cream and condensed milk. Mix well. (5 mins)
Form into 1 tbsp balls and coat with preferred topping. (10 mins)
Refrigerate for 1 hour to set. Serve.
Note: Candy sprinkles, crushed cookies and cream, Milo and nuts may be used as coating.
GOODEVENING!! :)
Cat Eye Problem
What should I do?
Hi, take care evryone! :)
Using my Smartphone
My cat :)
Take care and Be safe, evryone! :)
Wats up yoooh!
Hot and spicy Rice Cake (Tteokbokki)
Tteokbokki, also spelled *dukbokki, topokki,* or *ddeokbokki,* are Korean hot and spicy rice cakes. Cylindrical, chewy white rice cake noodles called *tteok* are stir fried in a delicious spicy gochujang based sauce. Savory elements are added to the sauce by way of anchovy stock, dried kelp and a splash of sesame oil.
Ingredients
1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) https://www.maangchi.com/ingredient/rice-cake https://www.maangchi.com/recipe/garaetteok
4 cups of water
7 large size dried anchovies, with heads and intestines removed https://www.maangchi.com/ingredient/myeolchi
6 x 8 inch dried kelp https://www.maangchi.com/ingredient/kelp
⅓ cup hot pepper paste https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang
1 tablespoon hot pepper flakes https://www.maangchi.com/ingredient/hot-pepper-flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional) https://www.maangchi.com/ingredient/fish-cakes
Directions
Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
Boil for 15 minutes over medium high heat without the lid.
Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.
Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
Remove from the heat and serve hot.
Ube Cheese Pandesal
Ube Cheese Pandesal is simply a Filipino version of a bread roll infused with cheese and purple yam or ube as we call it.
1 cup fresh milk warm
2 tsp dry yeast
2 cups plain flour
1 cup bread flour
1/2 cup white sugar
1/2 cup vegetable oil
1 tsp salt
1 tsp vanilla essence
1 tsp purple yam flavor alternatively, use 1/2 cup ube powder or ube halaya but you may need to adjust the flour
1 block cheddar cheese cut into cubes
1/2 cup bread crumbs
INSTRUCTIONS
In a small bowl or cup, combine the warm milk ( not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.
Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture, cooking oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya instead.
Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the dough for at lease 8 minutes until smooth.When you lightly press your finger into the dough, it should bounce back.
Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 1/2 hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to rise the dough, specially in winter months.
Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape into a ball.
Line baking sheets with parchment paper and arrange the dough with 1/2 inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.
Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.
Crispy Tuna Pie
Here's another easy and budget friendly snack that you can make for your family. No need to make or purchase a pastry crust. Leftover sliced or sandwich loaf breads are good enough to make this delicious pie. Tuna in can is one of the best flavor, inexpensive and healthy filling you can use. Just one small can mixed with other ingredients can make about 6-8 pieces of this Tuna Pie.
Crispy, delicious and easy to make. Give it a try. I know for sure your family will love it.
CRISPY TUNA PIE https://www.pinoycookingrecipes.com/recipe/crispy-tuna-pie
3/16/2020
3 Comments https://www.pinoycookingrecipes.com/recipe/crispy-tuna-pie#comments
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Here's another easy and budget friendly snack that you can make for your family. No need to make or purchase a pastry crust. Leftover sliced or sandwich loaf breads are good enough to make this delicious pie. Tuna in can is one of the best flavor, inexpensive and healthy filling you can use. Just one small can mixed with other ingredients can make about 6-8 pieces of this Tuna Pie.
Crispy, delicious and easy to make. Give it a try. I know for sure your family will love it.
Ingredients:
6-8 pieces sliced breads
1 canned tuna, 5 oz / 142 grams, drained (I used chunk light tuna in water) https://www.amazon.com/gp/product/B003WT31QQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B003WT31QQ&linkId=f61c0ae197c69d57b5022c37e62771dd
1/4 tsp salt
1/8 tsp ground black pepper
2-3 tbsp carrots, chopped
2 tbsp mayonnaise https://www.amazon.com/gp/product/B000LQTTVY/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B000LQTTVY&linkId=2837dfd2461d1a2366b3e82811477007
1 tbsp pickle relish https://www.amazon.com/gp/product/B00Y0UWFEU/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00Y0UWFEU&linkId=d422adc6c1d242622e256a83ffe06212
1/3 cup shredded cheese ( I used Mozzarella)
2 eggs
breadcrumbs for coating https://www.amazon.com/gp/product/B00I4WP2AE/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00I4WP2AE&linkId=4311c1b28ca414ca54f1d3234287f963
Procedure:
Trim edges of sliced breads. Flatten with a rolling pin.
In a small bowl, combine tuna, salt, pepper, mayonnaise, carrots, pickle relish and shredded cheese.
In another bowl, beat eggs.
Brush all sides of flattened bread with egg.
Add desired amount of tuna filling. Roll and seal sides using a fork.
Dip in beaten eggs until evenly coated.
Roll in breadcrumbs.
Heat cooking oil in a pan.
Fry until all sides are crispy and golden.
Remove from oil and drain on paper towels.
Serve while warm.
Enjoy.
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