I baked this cookies the other day, somehow I want to make myself busy as I’ve been down this past days . I miss baking too and I still have lots of leftover oatmeal so I then used the recipe that I got from MARUISM. Cookies are not too sweet and I must say I like this one better than the first oatmeal cookie I have baked.
1/2 cup, plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon(I used only half of teaspoon as I don’t want the cinnamon will overpower the flavor of the cookie)
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Yesterday, my son keeps telling me that he wants to eat chocolate cake apparently I ran out of milk. Then I remember brownies doesn’t need milk and so for being good in play school I made him this sweet treat.
1. Preheat oven to 325F. Grease and line an 8×8 inch square pan.
2 Place butter and bittersweet chocolate in a medium bowl and set it over a pot of simmering water. Gradually melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted. Set aside.
3 In another mixing bowl, place sugar, eggs, and vanilla. Mix gradually until sugar is melted.Add the chocolate mixture and stir with a wire whisk.
4 In a separate bowl, whisk together flour, cocoa powder and salt.Gradually add the flour mixture in the egg mixture. Whisk just until combined. Do not over beat—stop mixing as soon as ingredients look well combined and no lumps are visible.
5.Pour batter onto prepared pan. Bake for 25-30 minutes.
1 In a bowl, combine flour, oatmeal, baking powder, baking soda, cinnamon powder, and salt. Set aside.
2 Beat butter with white and brown sugar until well combined. Add egg and vanilla extract.
3 Stir in flour mixture. When combined, fold in raisins.
4 Shape cookies and place on a greased baking sheet, leaving enough space in between each cookie.
5 Bake at 350°F for 15 to 18 minutes.
6 Remove cookies from baking sheet and cool completely on a wire rack.
1 Place pata in a deep stockpot and fill with water until the meat is fully covered. Bring to a boil then simmer for about 1 hour or until pata is fork-tender. Drain and let cool.
2 Carefully remove the bones of the pata and slice meat into 2-inch pieces. Heat oil in a medium stockpot. Briefly sear skin of the pata (not the meat) until lightly browned. Add garlic and sauté for 30 seconds.
3 Add the rest of the meat and all other ingredients in the stockpot. Simmer over medium heat for 15 minutes without stirring. Stir and adjust seasoning with salt and pepper. Continue to cook for another 15 minutes or until sauce is slightly thickened. Remove bay leaves and peppercorns before serving, or you can also leave some as garnish.
My family loves longanisa so I want to make that taste as good as the ones you can buy from asian stores. Luckily I have found a recipe from Cafe Munchkin. She is really true to her word when she said that it really taste good!
Marinate chicken with maggi magic sarap, lemon juice,fish sauce,dash of pepper &salt for an hour. In another bowl mix cornflour & plain flour and add 1/2 teaspoon of Maggi magic sarap,dash of pepper &salt. Coat the marinated chicken with the flour mixture and deep fry till golden brown or done.
Note: The first 3 photos are the ones that has egg on the marinade and the last three photos doesn’t have egg. Both are tasty and crispy but I prefer the one that has no egg as the crispiness last longer than the other one .:)
I have bakedbanana bread for many times using my aunt’s recipe but never had the chance to post it here. So to have a banana bread entry on my blog I decided to try this banana chocolate chip bread recipe fromYummy.ph another recipe from my trusted chef Aileen Anastacio :)Husband said that it is delicious and so moist! Perfect for his cup of hot coffee.
1 Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2 Combine the dry ingredients in a medium bowl. Stir to mix.
3 In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
4 Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
5 Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.
Sugar tip Use the darkest brown sugar you can find in the market. The darker the sugar, the richer the color of the banana bread.
It’s nice to be back again 🙂 I have been very busy and got lazy 😦 for months I guess. Anyway, today I am sharing the cake that is also popular and most loved by Filipinos. I wanted to baked the cake just like Goldilocks ube cake and upon searching for a recipe I stumbled on this site Heart of Mary please visit her site for the complete recipe:)
I just want to share my latest ube cake . I tweaked the frosting recipe to balance the sweetness of the cake.I also added my ube halaya filling mix with cream cheese. Maybe next time I will try the cream cheese frosting for another version.
Honestly I’m not that interested to bake crinkles not because I don’t like it but because I’m not so sure if I have eaten this before and I really don’t have any idea on what it taste like until one day my husband’s niece was asking me to help her bake chocolate crinkles for her bake sale in their school. So before the day that we will bake I decided to give it a try on my own and I’m so happy with the outcome. I got it perfectly as they are nice,moist & soft. My wee boy was a chocolate lover so right after taking it from the oven he took one just before it cools down completely. And my husband also loves it that he asked me to bake more for our dessert. It was truly a big hit that my husband was very proud to promote it among our Filipino friends and I have baked it 5 times last month. And I’m proud to say that my husband’s niece bake sale for chocolate crinkles was also a success, her classmates and teacher loves it very much!
There are many recipes of chocolate crinkles but most of them uses chocolate chips or unsweetened chocolate squares that requires to be weigh but I don’t have a weighing scale so I was looking for a recipe that calls for a cocoa and luckily I’ve found one and I must say It was a perfect recipe for me. I got the recipe from Allrecipes.com.
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Warning: These chocolate crinkles are very, very moreish. Good for potluck too.