My Sister's Gulaman Recipe

I love having a big family because we can always rely on each other. For instance, one of my younger sister’s specialties is making delicious desserts. I was drooling after I saw this picture a month ago when she made some gulaman for my other sister's birthday. It looks so delicious and according to her the ingredients were not expensive. Well, I did beg her to give me a recipe so I can try and make it here. Check out the picture I have posted here and tell me what you think?

Wedding Cake

I really love the wedding cake that one of my childhood friends from the Philippines picked during her October wedding last month. I am so impressed because it is well detailed and the color and design are just amazing. Take a look of that delicious looking cake below! I am drooling.

Halo-Halo Dessert

I have been craving for some Halo-Halo for awhile now and then I saw that one my cousins recently posted a picture of Halo-Halo in her Facebook account. I am just drooling all day with this picture and I can't wait to visit my birth country again in the future. Look what I have below!

Leche Flan

Hello folks, I am here again for another rendition of my newest food trip and that is cooking some homemade Flan. Before arriving here in the United States of America, I had no idea that Flan recipe is not originally from the Philippines but its origin is trace back to Spain. Anyways, here's my grandma's version of Flan.

You will need:

12 egg yolks
2 cans of small condense milk
1 cup of fresh milk or evaporated milk
1 cup of granulated sugar
1 teaspoon of vanilla extract
pan or trays

Procedure:

1. Separate the egg yolk from the egg white
2. Beat the egg yolk in a huge bowl, thoroughly
3. Then pour the condense milk and mix it until well blend
4. Then pour the fresh milk or evaporated milk into the bowl and blend
5. Put vanilla extract and mix again
6. Place the sugar in the tray and put into a low heat until it caramelize
7. Pour the Flan mixture into the tray where the caramelize sugar is located
8. Since I don't own a steamer, I boil some water and place it in a huge pan and I place the tray with the flan mixture on top before placing it inside the oven. Cover the tray with foil.
9. I bake it for 1 hour and 30 minutes until its cook
10. Make sure to let the temperature cool down before placing in your refrigerator
11. Serve cold and enjoy!

Walnut Brownies

About two weeks ago, I had baked some brownies for my husband who is a huge fan of fudge brownies. He usually likes to eat brownies before going to bed paired with some milk. He provided me with the ingredients and here are the pictures of the finished bake product!

Pineapple Upside Down Cake

I almost forgot to share the recipe of the Pineapple Upside Down Cake that my husband baked awhile back. But without further ado here is the recipe that he followed from Betty Crocker.

Ingredients:

1/4 cup butter
2/3 cup brown sugar
6-9 pineapple slices in can (14 ounce), drain
9 pieces of cherries without stem (optional)
1 1/3 cup all purpose flour
1 cup granulated sugar
1/3 cup shortening
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup milk
1 egg

Procedure:

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Chocolate Covered Strawberries

I made the easiest dessert to make ever about two weeks ago when I have my visitors from church. I got this idea from a friend at work that  had made this before during lent. The ingredients are as follows:

1 pound of strawberries (about 15-20 strawberries with stems)
4-6 ounces of chocolates, chopped
1 cup of Baker's Dipping Chocolate (optional)

Procedures:

• Wash the strawberries and dried them well
• Put the chocolates in a heat proof bowls. 
• Fill the pan with water and bring to a boil.
• Put the chopped chocolates over the boiling water to melt
• Stir the chocolates thoroughly until smooth, remove from the heat
• Put a parchment or wax paper to a tray
• Dip the strawberry by the stems to the melted chocolate
• Repeat the procedures with the rest of the strawberries
• Refrigerate the chocolate covered strawberries for 10-15 minutes
• Serve cold

 Enjoy folks!

Strawberry Chiffon Pie

I got this recipe from Kraft Kitchen online. This is really perfect for special occasion such as birthdays. anniversaries, Christmas and more.


Ingredients:

2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin

ice cubes

1/2 cup cold water

1-1/2 tsp. grated lime zest

2 Tbsp. lime juice

2 cups thawed COOL WHIP Whipped Topping

8 strawberries, finely chopped

1 HONEY MAID Graham Pie Crust (6 oz.)


Procedure:

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime zest and juice.

ADD whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.

REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.

Make Your Own Reeses Cups

Ingredients:

½ cup organic graham cracker crumbs
3/4 cup organic palm sugar
3/4 cup crunchy peanut butter
1 pound organic fair trade milk chocolate

Methods:

1. Use a large mixer to combine graham crackers, sugar, and peanut butter.


2. Mix on medium speed until filling is well combined.


3. Melt the chocolate in a double boiler.


4. Spoon with 1 to 2 inches of chocolate in the muffin tins (use muffin tin wrappers).


5. Spoon 1 tbsp peanut butter combination in the center and flatten the top.


6. Cover with chocolate and smooth the top so that it's shaped like a true Reeses cup.


7. Once cooled down, freeze the Resses cups for a few hours. Enjoy!

A delicious recipe from Planet Discovery Online.

Chocolate Cupcakes

Ingredients:

6 oz. unsweetened chocolate, chopped

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

8 Tbsp. (1 stick) unsalted butter, softened

2 cups sugar

1 tsp. vanilla extract

4 large eggs

1 cup milk

1. Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350°F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.

2. Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.

3. Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.