Banana-Baked Cheese Cake

Baked Banana Cheese Cake

Forget banana bread, use up over-ripe fruit in this low-sugar cheesecake 

with a chocolate and nut base and a ricotta and yogurt topping.

 

• Prep: 15 mins  
• Cook: 35 mins plus 3-4 hrs chilling
• Easy
• Serves 12 

  For the base:

  • 50g butter 75g oatcakes, finely crushed
  • 50g cream crackers
  • 1 tbsp cocoa, plus extra for dusting
  • 1 tbsp salted peanuts, very finely chopped, plus 1 tbsp to scatter over (optional)

  For the topping:

  •  2 small ripe bananas
  •  juice 1 lemon
  • 2 x 250g tubs ricotta cheese
  • 200g tub Greek yogurt
  • 4 large eggs
  • ½ tsp sugar-free vanilla extract
  • 2 tbsp cornflour
  • 200ml double cream

   
  

  How To Make: 

  For The Base:

  • Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. 
    > Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. 
    > Press into the base of the tin to make a firm layer, then bake for 10 minutes. 
    > Remove from the oven and turn up the heat to 240C/220C fan/gas 9. 
    
    

    To make the topping: 

    1. Mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. 
    2. Pour onto the biscuit base and bake for 10 minutes, then turn the oven heat right down to 110C/90C fan/gas and cook for 25 minutes more. 
    3. Turn off the oven and leave the cheesecake inside the oven to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.) 
     

  To serve:

  1.  Remove the cheesecake from the tin and slide onto a plate.
     > Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the chopped salted peanuts as you like.
     
     
     Enjoy!
     
     
     
     *Recipe from Good Food magazine

MASCARPONE & PINEAPPLE CHEESE CAKE

MASCARPONE & PINEAPPLE CHEESE CAKE

 

This clever cheesecake uses crushed oatcakes and desiccated coconut

 for the base and naturally sweet pineapple for a lower-sugar dessert.

 

• Prep: 25 mins plus chilling 
•  Moderately easy
• Serves: 12 

Ingredients:

For Base:

• 40g Butter
• 100g oatcakes biscuits, crushed to crumbs 
• 25g toasted desiccated coconut

For Toppings:

•  425g can pineapple in natural juice, drained
•  5 leaves gelatine
•  250g tub reduced fat mascarpone
• 500g tub fromage frais (full fat version)
• 160g can coconut cream
• grated zest ½ lemon

Methods Of Cooking:

1.   Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.
2. Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.
3.  Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.
4.  Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.
5. Serve and Enjoy!

  

*This recipe was adopted from: www/bbcgoodfood.com

 

Chocolate Chip Tea Cookies

Chocolate Chip Tea Cookies

• The cookies are fantastic buttery shortbread loaded with miniature chocolate chips. They are more soft and tender, less crisp and crumbly, than traditional shortbread, And I'm sure you'll love as much as I do.

• Yield: About 3 dozen cookies
• Prep Time: 10 minutes
• Cook Time: 10 to 12 minutes
• Total Time: 45 minutes

 A buttery shortbread-style cookie loaded with mini chocolate chips.

Ingredients:

• 8 ounces unsalted butter, at room temperature
• ½ cup powdered sugar, sifted 
• Pinch of salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup miniature chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. Beat the butter, sugar and salt with an electric mixer on medium speed until fluffy. 
3. Add the vanilla and mix well. 
4. Reduce the mixer speed to low and gradually add the flour until just combined. 
5. Using a rubber spatula, stir in the miniature chocolate chips.
6. Shape into 1-inch balls (a small cookie scoop is perfect for this) and place 2 inches apart on the prepared cookie sheets. 
7. Bake for 10-12 minutes, or until set but still pale in color. 
8. Allow to cool on the sheets for 5 minutes, then remove to wire racks to cool completely. 
9. Store in an airtight container at room temperature for up to 2 weeks. Enjoy! =)

 

 

Recipe adopted from Christmas, Cookies

Funfetti Buttery Vanilla upcakes

Funfetti Cupcakes

• Yield: 24 cupcakes
• Prep Time: 20 minutes
• Cook Time: 15 to 20 minutes
• Total Time: 1 hour

A homemade version of funfetti cupcakes - buttery vanilla cupcakes 

loaded with sprinkles and topped with 

vanilla buttercream frosting.

Ingredients:

For the Cupcakes:

• 1¾ cups cake flour
  1¼ cups all-purpose flour
  1¾ cups granulated sugar
  2½ teaspoons baking powder
  1 teaspoon kosher salt
  1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  4 eggs
  1 cup whole milk
  2 teaspoons vanilla extract
  ½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
  5 cups powdered sugar
  2 tablespoons vanilla extract
  Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: 

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles. 
   
   
   
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: 

• Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 
• Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. 
• Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
• Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

•  Serve as needed, Enjoy!...

Recipe adapted from Cookies and Cups

PEANUT BUTTER BLOSSOMS

Peanut Butter Blossoms

Yield: 48 cookies
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
Total Time: 25 minutes

Peanut butter cookies topped with a Hershey's kiss 

- the most iconic of Christmas cookies! Try it!

 

• Ingredients:

• ¾ cup peanut butter
  ½ cup vegetable shortening
  ⅓ cup granulated sugar
  ⅓ cup light brown sugar
  1 egg
  2 tablespoons milk
  1 teaspoon vanilla extract
  1½ cups all-purpose flour
  1 teaspoon baking soda
  ½ teaspoon salt
  Granulated sugar, for rolling
  48 Hershey’s kisses, unwrapped

• Directions for Cooking:

1.  Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2.  In a small bowl, whisk together the flour, baking soda and salt; set aside.
3.  With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.
4.  Shape dough into 1-inch balls and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
5.  Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.

posted in Christmas, Cookies, Family Recipes

Brown Zebra Cake

Zebra Cake

The zebra stripe effect is achieved by dropping alternating spoonfuls of batter into the pan. The weight of each additional dollop of batter forces the ones below it to spread out, creating rings of alternating color. Here is what the batter looked like going into the pan.

 

Zebra Cake

• Yield: 8 to 10 servings
• Prep Time: 30 minutes
• Cook Time: 38-42 minutes
• Total Time: 1 hour 15 minutes

Ingredients:

• 4 large eggs
  1 cup sugar
  1 cup milk (low fat is fine)
  1 cup vegetable oil
  1 tsp vanilla extract
  1/8 tsp almond extract
  2 cups all purpose flour
  1 tbsp baking powder
  ¼ tsp salt
  2½ tbsp cocoa powder

Directions for Cooking:

•  Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
•  In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.
•  In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.
•  Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.
•  Bake for 35-40 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
•  Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. 
• Re-invert on to a wire rack and let cool before putting some toppings of chocolate Icing or you like and then serve . Enjoy!

(Source: Baking Bites)

BANANA CUPCAKES

Banana Muffins

• Yield: 18 to 22 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

These is an easy and wonderful Banana Muffins, Absolutely delicious,  It is also the best you'll ever eat for breakfast with your coffee! I found it on brown eyed baker.com. Try It!

Ingredients:

• 3 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon salt
  ½ teaspoon baking powder
  2 cups granulated sugar
  1 cup vegetable oil
  3 eggs
  1 tablespoon vanilla extract
  4 ripe bananas, peeled and coarsely mashed

Directions of Cooking:

1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with muffin paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. 
6. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

 Found it on: http://www.browneyedbaker.com

Maja Blanca

Creamy Maja Blanca 

 

Ingredients:

• 2 1/2 cups coconut milk (1 big can)
• 2 1/2 cups evaporated milk (1 big can)
• 1 cup cornstarch
• 14 ounces condensed milk
• 1 cup fresh milk
• 15 ounces whole sweet kernel corn
• 1 teaspoon powdered vanilla
• 3 tbsp crushed peanuts or cashew nuts

Procedure for Cooking:

1. Pour the coconut milk and evaporated in a cooking pot and bring to a boil.
2. Add the condensed milk, whole sweet kernel corn, vanilla powder and then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring in a medium heat until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
8. Garnish with crushed peanuts.
9. Allow to cool down then refrigerate for at least 1 hour.
10. Serving cold is much  enjoyable to eat as dessert. Preferred for summer dessert. Enjoy!

Homemade Skinless Longganisa

How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one 

that we can buy from the market that is fully loaded with chemicals. 

Make it at the comfort of your home, happy cooking,

Ingredients for 2-3 servings:

• 1/4 kilo ground pork
• 8 cloves garlic ( minced)
• 1 tablespoon all purpose flour
• 1 1/2  tablespoons sugar
• 2 teaspoons vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Procedure for making Longganisa:

1. Combine  all the ingredients, mix well until fully blended, then divide into 8 portions, roll with your palms and form into longganisa shape.

 

2. Refrigerate or fry  right after making it, then serve it hot with fried egg and fried rice.

 

Note: Put a little sugar when you fry it, to give a caramelized texture.

 

Check more recipes here... http://melyskitchen.blogspot.hk  =)

Carrot Cake Recipe

Ingredients for the cake:

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ teaspoons salt
• 2 teaspoons cinnamon
• 1½ cups sugar
• 1¼ cups vegetable or canola oil
• 4 eggs
• 2 cups finely grated carrot
• 8½ oz. can of crushed pineapple, drained
• ½ cup finely chopped pecans (optional)
• 3½ ounces flaked coconut (optional)

For the cream cheese frosting:

• ½ cup butter
• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 pound confectioner's sugar, sifted

Directions for cooking:

1. Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans or lined it w/glossy baking paper. 
2. Sift together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. 
3. Put it in a bowl then add the sugar, oil, and eggs; mix well. Next, add the finely (coarsely) grated carrot, pineapple, pecans, and coconut. Blend thoroughly.
4. ​Distribute the batter evenly among the three pans as this cake has three layers; Using spatula or ladle for the evenly distribution of mixture to each pan ladle by ladle if you want to ensure even distribution without fussing with a scale.
5. Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for around 15-20 minutes before taking out onto wire racks to cool completely. 
6. When the cakes are about to cool down, start preparing  your cream cheese frosting. 

• In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. 
• Cream on low to medium speed. With the mixer on low, gradually add the confectioner's sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.
• Frost the cake, spreading a thin layer between each layer of cake, then spread frosting on every side to cover the rest of the cake. Decorate the cake as you like it. 

• Then ready to serve. Enjoy! 

This recipe is adopted from http://thewoksoflife.com/2016/03/favorite-carrot-cake-recipe/.

Creamed Spinach And Egg Bowl

Creamed Spinach And Egg Bowl

INGREDIENTS:

Creamed spinach:

• 20oz spinach
  6 Tbsp. butter
  1/4 diced onion
  1/4 cup flour
  1 cup heavy cream
  1 cup whole milk
  1 1/2 tsp salt
  1/8 tsp nutmeg
  1 tsp black pepper

Breakfast bowl:

• 1 sourdough bread bowl
  1 slice Mozzarella cheese
  Creamed spinach
  1 egg

PREPARATION For Cooking:

1. In a large pan, sauté spinach until cooked then place in a strainer to drain excess water.
2. Melt butter and cook onion until soft. Whisk in flour. Make sure there are no lumps. Add cream and milk, then stir until thickened.
3. Return spinach to mixture. Add salt, nutmeg and pepper, then stir until fully incorporated.
4. Hollow out a sourdough bowl, line the hole with mozzarella cheese, then spoon creamed spinach in. Spoon a dip in the middle, then crack an egg in the dip so it doesn’t fall out of the bowl.
5. Bake at 350˚F / 175˚C for 25 minutes, until the egg is set and the white has solidified.
6. Season with salt and pepper and enjoy!

Puto Bumbong

Puto Bumbong (Steamed)

   

• Puto bumbong are forms of rice cakes that are now available year round, but they have a place of honor during the Christmas season.
• Puto Bumbong is a Filipino delicacy which is eaten by the Filipinos after midnight masses. 
• Puto Bumbong is a purple-colored sticky rice cake and shaped like small logs flavored with brown sugar, margarine or butter, and fresh grated coconut meat.

Ingredients:

• 1 1/2 cup Glutinous Rice Flour
• 1 cup Purple Yam Powder
• 1 whole Grated Coconut Meat
• 1/2 cup Brown Sugar
• Margarine or Butter (Melted & not Melted)
• Banana Leaves 
• 1/2 Water you may add more depends on the mixture

Procedure

1. Mix the yam powder and rice flour in a mixing bowl. (Yam-flour substitute will be well boiled yam if you have any available in the market.)

2. Pour water, a little at a time, while mixing. Continue mixing it until it becomes stiff.

3. Brush some margarine/butter on the plate. If haven't got any fresh banana leaves, also you can use baking glossy paper if you have.

 
4. Scoop a little of the mixture and put it in your hands. Form the dough into a circle-elongated sausage like. (Roll it to make a small log-shape or sausage shape.)

   
5. Put it in the battered plate. Avoid placing them near each other. Put the plate in the already boiling water steamer. Let it cook for about 3-5 minutes or until cooked approximately 7 minutes..

  
6. After they are cooked, roll it on the grated coconut meat. Serve each 3 Puto Bumbong at a serving platter or a prepared Banana Leaf.

 7. Sprinkle a little bit of brown sugar on top as you like topped with margarine or butter. Serve hot. 

8. ENJOY!

Vanilla Cupcakes

Smelling sweetly of butter, sugar and vanilla, 

these classic little cakes bring you right back to

take another one because 1 piece isn't enough!

 

• Yield: 12 cupcakes (or 40 mini cupcakes)
• Level: Easy

Ingredient:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, at room temperature
• 2/3 cup sugar
• 1 1/2 sticks (6 ounces) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

Directions of Cooking:

• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

1. Whisk the flour, baking powder and salt together in a medium bowl.
2. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
3. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to over-mix the batter. Divide the batter evenly in the prepared tin.
4. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

• Recipe courtesy of Food Network Kitchens
• More recipes at: http://www.foodnetwork.com

Blueberry Cake Muffins

Blueberry Cake Muffins

Total Time: 37 min
Prep: 12 min
Cook: 25 min

Yield: 16 muffins(12 if you have bigger muffin molder pan)
Level: Easy

INGREDIENTS: 

• 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature 
• 1 1/2 cups sugar  
• 3 extra-large eggs, at room temperature 
• 1 1/2 tsp pure vanilla extract 
• 8 ounces (1 c) sour cream 
• 1/4 cup milk 
• 2 1/2 cups all-purpose flour 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp fine salt 
• 2 half-pints fresh blueberries, picked through for stems

 METHODS OF COOKING: 

• Preheat the oven to 350 degrees F or 180 degree fan-oven. Place 16 muffin paper liners in muffin pans.

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. 
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester or toothpick inserted comes out clean.
   > Enjoy! =)

• more recipes on http://www.foodnetwork.com

KUTSINTA

CUCHINTA or KUTSINTA

This Kutsinta kakanin usually accompanies puto in fiestas and other special occasions. It may be serve as snack or for dessert, This is made out of a sticky-chewy brown rice cake that incorporates kamoteng kahoy or cassava and uses lye water. It is topped with shredded fresh coconut. 

Ingredients:

• 1 cup rice flour
• 2 cups brown sugar 
• 3 cups water
• 1 teaspoon lye water
• freshly grated coconut

Procedure:

1. In a mixing bowl, combine all the ingredients and mix well. 
2. Pour into muffin cups, until half full. 
3. Steam in a large pan with a cover; the water should be 2 inches deep. 
4. Cook for 30 minutes or until a toothpick inserted comes out clean. 
5. Add more water if needed until cooking is done.
6. Remove from the muffin pans and serve with freshly grated coconut.
7. Serve with puto (rice cake) cold or hot whichever you like. Enjoy! :)

Biko

Biko 

Ingredients

• 3 cans (14 oz. can) coconut milk
• 4 cups glutinous rice
• 2 cups brown sugar, lightly packed
• 1 cup thick coconut cream

Procedure:

1. Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. 
2. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. 
3. Preheat oven to 350F.
4. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. 
5.  Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.
6. Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. 
7. Mix the remaining 1 cup brown sugar and Thick coconut cream until smooth and pour it over the rice.
8. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. 
9. Cool slightly before serving.  ~ ~ Enjoy!

STEAMED MOIST CHOCOLATE CAKE

STEAMED MOIST CHOCOLATE CAKE

For Ingredients of Cake :

• 3/4 cup butter
  1 cup caster sugar
  1 cup full cream evaporated milk
  2 eggs, slightly beaten
  3/4 cup plain flour
  1/2 cup cocoa powder
  1/2 tsp baking powder
  1/2 tsp baking soda
  1/2 tsp vanilla extract or 1 tsp vanilla essence
  2 tbsp of rum (optional)
  

Methods Of Cooking:

1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm. 
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
    
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
    
4. Heat up the steamer.
    
5. Lined and greased a 8 or 9 inch round baking pan.
    
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
    
7. Cover the steamer and steam over medium heat for 55 mins or until skewer came out clean.
    
8. Cool the cake in pan before turning out for further decoration.
   

For Ingredients of Frosting :

• 1 cup chocolate chips
• 1/2 cup milk

Method of cooking :

1. Double boil the chocolate and milk until chocolate is melted. 
2. Pour slowly and evenly onto the cake and chill the cake.
   

Recipe adapted from Cooking Crave.

Photo: bakericious.blogspot.com

CATHEDRAL LOG CAKE

CATHEDRAL LOG CAKE

 

Ingredients:

• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons butter
• 1 egg, lightly beaten
• 3 cups pastel miniature marshmallows
• 1/2 cup chopped pecans or walnuts (optional)
• 1 cup flaked coconut

Methods of cooking:

1. In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.  
2. Stir a small amount into the egg, then return all to pan. 
3. Cook and stir over low heat for 2 minutes. 
4. Pour into a bowl; let cool for 15 minutes. 
5. Gently stir in marshmallows and nuts.
   

> Chill for 30 minutes. 

• On a sheet of waxed paper, shape dough into a 1-1/2" diameter log. 
• Place coconut on another sheet of waxed paper. 
• Gently roll log over coconut to coat sides. 
• Wrap up tightly, twisting ends to seal.
• Freeze for 4 hours or overnight.
   
• Remove waxed paper. Cut into 1/4" slices. 
• Store in an airtight container in the refrigerator.
  

Yield: about 5 dozen.

Note: You can also roll the log in chopped nuts to coat the sides as well in lieu of coconut flakes!

  Check more food recipe on http://catholiccuisine.blogspot.com/