Progetto Trenta: Strawberry Cupcakes with Lemon Frosting

I shall not disclose the recipe on my blog. If you are a friend of mine, don't hesitate to ask, but I will think about it.

I made this batch of Cupcakes especially for my college buddies: Maika Noda and Alexa Martinez. But they were too busy to come over so it has been in my ref for days. They still taste great though. :)

Progetto Ventinove: Garlic Bread

Ah yes, the perfect match to any pasta dish. :)

Ingredients:

Any bread of your choice
It would be best to have a baguette though.
A whole garlic bulb
A couple of spoons of butter
Chopped parsley


Procedure:
1. Grate the garlic, this is recipe basically based on your taste so you have to decide on how much garlic you want in it.

2. Cream the butter then incorporate the garlic and parsley.

3. Spread on your bread and bake for a couple of minutes. Until lightly brown. You may use an oven toaster if you please.

Progetto Ventotto: Tuna Carbonara

As most of you know my cousins are over for the week. We had a hearty spread for lunch c/o my uncle who stays in my house as the 'chef'. So anyways, we had a whole set of Filipino dishes. Since my uncle went out and we didn't resort to going Fast Food I decide to make Tuna Carbonara. I'm not really into pork and the sort so I've opted for the healthier version. 

 

This isn't the original Carbonara recipe, cause that would mean I didn't use any form of cream in it. Yes dear readers, the real Carbonara didn't have cream at all. But that's another story.

Ingredients:
450 g Pasta (Either spaghetti or fettuccine)
250 ml All-Purpose Cream
250 ml Fresh Milk
2 cans of Tuna
1 can of mushrooms
Green Olives
1 Glove of Garlic
Magi Magic Sarap
Salt and Pepper
Olive Oil
Parsley

Before starting anything I advice you to ready all your ingredients before the actually 'cooking' it would be easier.

Here's what you should do first:
1. Open all the cans and drain out all the liquids from them.

2. Chop the Garlic and Parsley.

3. Have all your ingredients close by the stove.

Procedure:
1. Get a pot that would fit your pasta. Fill that with enough water to cook your pasta in. Drizzle a little bit of oil and season with salt and pepper. Bring it to a boil before dropping in your pasta.

2. While your pasta is cooking get started on your sauce. Ready a pot enough to accommodate your ingredients. First off we saute the garlic, don't wait for it to brown. As soon as you smell the garlic cooking drop in your tuna.

3. Add in your all-purpose cream and milk. Season with the seasoning mix (you have your choice of Maggi Magic Sarap, Aji-Ginisa or whatever brand you use)

4. Simmer for a couple of minutes. Stir constantly so we don't end up with a film on the top. Drop in your mushrooms, parsley and olives at the end.

5. Set your sauce to a low heat and check on your pasta. You'd want it to be 'Al dente' not soggy and mushy. If it is firm enough to your liking strain it. And let water run through it so the heat stops cooking the pasta.

6. Ready the bowl you wish to place your pasta in. Brush olive oil around the base. And then drop in your pasta. Mix it a bit so the oil gets mixed with the pasta.

7. I usually place the sauce in a separate bowl so the guests could decide on how much sauce to put in. But it is ok to mix everything together. Whatever suits you.

Cupcakes vs Muffins

I've been getting this a lot: 'What is the difference between a cupcake and a muffin?' When I was a kid I always thought that muffins were bigger than cupcakes and that they were the dome-y shaped ones. But over the years and after reading books about cakes and such (Thank you Powerbooks Alabang Town Center) I came to my point of realization as to what is the difference between the two.

Cupcakes are actually 'minature' cakes, ergo the presence of frosting and what-not. Muffins on the other hand are fruity and don't have frosting and they are usually eaten for breakfast.

So the politically correct term would be for small blueberry cakes would be 'Blueberry Muffins' and small carrot cakes with cream cheese frosting would be 'Carrot Cupcakes'

Progetto Ventisette: Chocolate Cupcakes with Strawberry Frosting

Our cousins' Joy and Fr. Eugene are going to stay over for the week and I decided to make some chocolate cupcakes. Instead of the usual buttermilk frosting I made strawberry frosting.

Use my recipe for chocolate cupcakes on my previous post then follow the same concept of my buttermilk frosting the add-on is instead of plain food coloring use strawberry flavoring. You can get them in almost any grocery store in Manila. They're usually in the baking section. :)

Progetto Ventisei: Sugar Cookies

Ingredients:
1 1/2 cups butter
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups flour
2 tsp baking powder
1 tsp salt

Procedure:
1. Cream together butter and sugar until smooth. Beat in the eggs and vanilla.

2. Stir in the flour, baking powder and salt.

3. Chill dough for at least an hour.

4. Preheat up to 400 degrees. Roll out dough on powdered sugar or flour. Cut into shapes with cookie cutter of your choice.

5. Place each on a cookie sheet, then back for 6 to 8 minutes. Cool before putting on royal icing.

Progetto Venticinque: Chocolate Chip Muffins

Ingredients:

1 cup + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg
1/2 cup of chocolate chips

Preheat up to 375 degrees

Procedure:
1. Combine the dry ingredients then set aside.

2. Cream butter in another bowl and incorporate the sugars a tablespoon at a time. Add the vanilla extract and beat until creamy. Then add the egg and blend in the flour mixture.

3. Fold in the chocolate chips. You can use more than a half cup.

4. Spoon mixture into paper-lined muffin cups.

5. Bake for 15 minutes. And there you have it.

Venti Quattro: Blueberry Muffins

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 can of blueberries

Pre-heat 400 up to degrees

Procedure:
1. Combine dry flour, baking powder, salt, cinnamon and nutmeg together and set aside.

2. In a separate bowl cream butter and add sugar, whisk until it melts add the milk and beat in the eggs one at a time

3. Combine the wet and the dry ingredients.

4. Strain the blueberries then fold in the mixture.

5. Line your cup cake pan with paper holders. Fill each 3/4s of the way.

6. Bake for 15 to 20 minutes or until light brown.

Check!

I went grocery shopping the other day so I picked up a few necessities:

Oh pretty measuring cups

Yes, I didn't have measuring cups up until now so congratulate me I'm growing. No more estimating and leaving it 'up to luck' the Rachel Ray style. Just for the sake of baking though, I still bish bash my way through my other culinary master pieces.

New whisk

Since I couldn't find the old one, I've decided to buy myself a new one. I'm probably the only baker in town who doesn't have a whisk!

I still need cookie cutters though, and I don't want to splurge on them by getting them at Gourdo's or Rustan's any suggestions? Or if you want, you can gift it to me. I won't mind. :)

Progetto Ventitre: Tuna Tomato Pasta

It's basically your every birthday party spaghetti sauce-like recipe I just prefer tuna. Add a little seasoning and you're done. Oh yeah, I don't like sweet tomato sauce Filipinos prepare, its sickening. It's like ketchup and noodles. Horrible. I loathe people who even think of using ketchup as a pasta sauce and worse, I can't stand people who add ketchup to spaghetti, it's like an insult to the cook if you asked me. 

Progetto Ventidue: Chocolate Cake with Buttermilk Frosting

It's no secret that I have a thing for the color purple but due some sort of hue error the icing didn't come out as what I expected it to be. My cake turned out to look like ube instead of that deep velvety violet I was going for. But it tasted good anyway.

The recipe is basically the same as the chocolate cupcakes I just used a round baking pan. It takes longer to bake than the cupcakes and I blame my electric oven for that.

Progetto Venti Uno: Chocolate Cupcakes

Ingredients:
1/2 cup Cocoa Powder
1 cup Boiling Hot Water
1 1/3 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Pre-heat to 375 degrees

Procedure:
1. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

3. Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen.

Frosting:
1 stick of butter
1/2 cup of powdered sugar
1 teaspoon vanilla extract
Food coloring

Procedure:
1. Cream the butter until soft.

2. Incorporate the sugar one tablespoon at a time. Then add the vanilla extract.

3. You may add any food coloring of your choice.

Note: Let your cupcakes cool down before icing.

Progetto Venti: Almond Cookies

I decided to bake cookies for my roomie: Erika. :)

Ingredients:
1 cup all-purpose flour
1 cup ground almonds
1/4 teaspoon baking powder
A pinch of salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 teaspoon almond extract
48 whole blanched almonds

Procedure:
1.Stir together flour, ground almonds, baking powder, and salt; set aside.

2. In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract.

3. Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours.

Pre-heat oven up to 350 degrees.

4. Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass. Press an almond into the center of each cookie. Bake for about 12 minutes, or until set but not browned.

Progetto Diciannove: Mocha Frosting

Remember those fudge cups I made a while back? Well, I made a mocha version of it. It happened accidentally though. It was supposed to be a cake and it ended up a fudge bar. Don't ask. 

Needless to say, I did not take a photo of the catastrophe. But it did taste good, ask my neighbors. They had a big helping of it.

The mocha icing was superb though.

Ingredients:

1 cup All Purpose Cream

1/4 cup Powdered Sugar

1 tbsp of Coffee

1 tbsp of Cocoa Powder

Being the lazy ass that I am. I popped everything into the food processor and job well done.

Progetto Diciotto: Poached Eggs

I am pleased to inform everyone that I finally succeeded in poaching an egg! It's a bit rough and well the yolk's not exactly in the middle, but its better than the soupy disasters I've ended up with in the past.

Practice makes perfect and I will make the perfect poached egg someday. :)

Progetto Diciassette: Modified Eggs Benedict

I had a craving for Brinner (Breakfast for Dinner) the other night and decided to make this lovely treat.

Since I don't plan on sharing my far-fetched English Crumpet recipe, I have taken liberty to showing you a link to one of the many cooking site you can learn from: Click Me

I was a bit sloppy on my sunny-side up (so yeah, I still can't poach an egg. I'm trying! Its just turning into a disaster not to mention a waste of perfectly good liquid chickens.) It turned out ok in the end.

Instead of the traditional ham I used smoked chicken.

I forgot about the creamy hollandaise sauce when I took the photo by the time I remembered it I was halfway through eating. My apologies dear readers.

Peanut Butter Indulgence

I plan to do reviews on certain food items, since I'm swamped with work, I can't bake as often as I used to. Today's feature is Smucker's Goober Peanut Butter and Jelly.

I'm not really a fan of peanut butter but it sure does release endorphins when you need them. I usually have a spoonful of these calorie packed treats on a gloomy day.

Classic PBnJ, it's love.

Progetto Sedici: Crepes

This is the first time I've ever tried to make crepes. I got inspired by watching that episode on How I Met Your Mother where Robin made some for Ted.

I used pancake mix and added more liquid ingredients to get the liquid-ier consistency.

Ingredients:
250g Pancake Mix
2 Tbsp of  Oil
2 Eggs
1 Cup of Water

Procedure:
1. To make things easier; pop everything in a food processor and blend until all the lumps are gone. Refrigerate for at least an hour so that the dry ingredients can absorb the liquid ingredients.
2. Heat a crepe pan or skillet with a 15-cm. base, preferably nonstick, over medium-high heat. Sprinkle with few drops of water; when pan is hot enough, water should sizzle immediately. Brush pan lightly with oil.
3. Remove pan from heat and quickly add 1/4 cup of batter to one edge, tilting and swirling pan until base is covered with a thin layer of batter.
4. Return pan to medium-high heat. Loosen edges of crepe with a metal spatula. Then flip when you feel that the bottom-side is firm enough.

I love cheese, so I placed cubes of white cheese in my crepes. There's just something about the sweet and salt blend that can set fireworks in your mouth.

Topped off with powdered sugar, delish!

Progetto Quindici: Nutty Carrot Cake

I've been dying to try out my friend's recipe for the longest of time. But the thing is, I'm lazy to make a carrot cake from scratch.

Today was another one of those slow days so I decided to check my pantry. Lo and behold, the mix Monica and I bought was still there and other things like pecans, almonds and pistachio. So I decided to do a little experimenting and I came up with this recipe. Yes, I'm so proud of myself. I had no help from google whatsoever.

Ingredients:
Betty Crocker Super Moist Cake Mix
1 1/4 Cup of Water
1/3 Cup of Oil
3 Eggs
2 Medium Sized Carrots
2 Cups of Pecans (Finely Chopped)

Pre-heat up to 350 Degrees

Procedure:
1. Grate your carrots and set aside.
2. Combine cake mix, water, oil and eggs. Blend until smooth and creamy. I used my food processor for this. I'm that lazy today.
3. Pour onto a larger bowl then fold in the chopped pecans and carrots.
4. Grease your pan, I used a non-stick bread pan.
5. Pour batter into the pan 3/4 of the way.
6. Bake for about 30 minutes. You can use the old toothpick method to check if your cake's okay.

Usually people use cream cheese icing for this sort of cake since it's not that sweet. But I don't have that much of a sweet tooth, I used powdered sugar instead.

Progetto Quattordici: Poached Eggs: FAIL

If you've been in my life long enough, you'd know how I like my eggs. I like then runny and sloppy. Sadly I'm crappy in handling these poultry wonders. 

My uncle wasn't around today to make lunch, so I decided to try and poach an egg. I know right? Ambitious much? After three failed attempts; I decided to sunny-side-up the eggs instead. It took me two tries to get it right. Finally!

It doesn't look perfect but it's good enough for me.

Brunch: Sunny-side-up & Lemon Iced Tea

See! It's not perfect, but it's good enough.

Runny. Hmm. Yum!

Progetto Tredici: Mini Chocolate Fudge Cups

My neighbors gave me chocolate fudge squares and I decided to make a somewhat twisted version of my own. It came out alright.

Ingredients:

1 Cup of butter
1 Cup of white sugar
1 Cup of brown sugar
1 egg
1 Cup of all purpose flour
6 Tbsp cocoa powder
3/4 tsp baking powder

Pre-heat up to 350 degrees

Procedure:
1. Melt the butter and cool to room temperature.
2. Whisk together the egg, sugar and brown sugar. Stir in the melted butter until well combined.
3. Combine the flour, cocoa and baking powder. Blend into the first mixture without overmixing.
4. Grease your pan before pouring your mixture onto it. I used a mini-cupcake tray just for fun.

5. Bake for around 25 minutes.

Progetto Dodici: Buko Pandan

I wasn't in the mood for baking, I made this treat instead.

Ingredients:
8 Pandan Leaves
5 Coconut not too hard, not too soft- Grated to strips
10 Cups of Water
3 small cans of Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Procedure:
1. Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
3. Ensuring gulaman is well-dissolved stir well.
4. Add sugar while mixing. Do this for 5 minutes.
5. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
6. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
7. Add kaong if you prefer.
8. Get gulaman from fridge and cut into 1 cm cubes.
9. Mix with buko mixture.

Hello Baby!

While I was putting back the jar of almonds to the top shelf of the pantry, I found this baby:

HOW GREAT IS THAT?

It may not be the classic pastry bag set I wanted but it's better than nothing. Right? I can't wait to bake a cake now. Hooray!

Progetto Undici: Tracy Friendly Pancakes

My friend Tracy is not a fan of milk and butter, sooo I found this recipe online, tried it out this afternoon.

Ingredients:
2 cups of flour
4 tsp of baking powder
1/2 tsp salt (optional)
2 Tbsp sugar
1/2 tsp vanilla extract
3 Tbsp oil
1 1/2 or 2 cups water

Procedure:
1. Combine flour, baking powder, salt and sugar into a medium sized bowl.
Stir dry ingredients with a fork or spoon.
2. Add in the vanilla extract and the oil.
3. Add in the water to the batter until the batter is the right consistency. I add in 1 1/2 cups first and then gradually add a bit more as needed. Not too thin or not too thick.
5. Now you can add extras like fruits or chocolate chips. (I went for old fashioned pancakes)
6. Spoon the batter onto your heated pan.
7. Flip when the bottom side is firm. Then there you have it!

Progetto Dieci: Classic Almond Lace Cookies

Aside from the fact that there's a kilo of almonds sitting in the pantry, I told my best friend's sister I'd try baking this.

It was pretty okay, but I'm still after the uber thin result. Next time!

I modified the ingredients by the way.

Ingredients:
2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/3 sugar
1/8 cup of milk
1/3 cup all-purpose flour
Pinch salt
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees

Procedure:
1. Grind the almonds using a food processor, measure 1/2 cup and set aside.
2. Over low heat, allow the butter and sugar to melt. By the time the sugar dissolves add half of the milk bring it up to a boil and add the salt and flour.
3. Remove pan from the heat then fold in the almonds,vanilla extract and left over milk.
4. Have your cookie tray lined up with parchment paper. And simply drop the batter on the tray. Mold it to the desired size you want. (I'm a fan of big cookies)
5. Bake for about 8 to 10 minutes, or until your cookies are brown enough.

This recipe is good for 7 big cookies.

 

 

 

 

 

 

 

 

 

Wishlist

No, I can't celebrate my birthday once every month and Christmas is way too far away. So, if anyone out there would like to give me a gift (as a token of appreciation, or whatever purpose you may have) here's a couple of gift ideas:

As most of you know, I've fallen in love with Baking. Aside from the fact that it eats up my time and I make a lot of people happy with my concoctions. Baking is fun, plus I get to practice my first love: Photography, in the process. So, don't be surprised by seeing kitchenware in this list. I've got pretty much everything else I want anyways. ;)

I can't seem to find the whisk my mom got me, so yeah. I need a whisk. If you want to know how I get away with baking without a whisk, well that's efficiency for you. I'm VERY resourceful.

I'm a big Rachel Ray fan so I have grown accustomed to not measuring things when I cook, but baking... that's a different story. With baking every single detail is important, especially the measurements. Since I'm a fan of color, I'd love to have these adorable collapsible measuring cups and just for sake of having it; I want a Pyrex measuring cup as well. It's like the shit, classic.

 As you may have noticed, I didn't use a pie plate for my pie. I used a spring-form pan. Why? I didn't have pie plate, but I love making pies. Pushing Daisies inspired me, yes I am in love with the Pie Maker.

Ever since I was little, I had a thing for cookie cutters. You know those toy clay cutters we had back then? My my, I was completely obsessed with them. So yeah, I love cookie cutters! If anyone can find me a Stitch Cookie Cutter, I will by all means love you until the day I die!

Ah yes, I remember the days when my Mom would bake a cake and slap icing on it. She wasn't a fan of pastry bags and fancy scallops, but her cakes looked great! So this is one of my frustrations, I will forever want this set. Even if I am not much of a cake baker, I desperately want this!

That's all I've got on my list for now. Oh yes, I can think of other things in a couple of days, just wait. :)

Progetto Nove: Banana Muffins

I was supposed to make Banana Bread, but then I saw muffin molds and they look fun. I didn't get to photograph the process. I'm sort of down and multitasking isn't my strong suit today.

Ingredients:
4 Large bananas
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Preheat oven up to 350 degress

1. It doesn't really require much. I just pop everything into the food processor. Do the wet ingredients first though, then combine.
2. Place your cupcake cups into the cupcake mold. Just fill it half-way.
3. Bake for 20 minutes, you're done!

Progetto Otto: Vanilla Custard Pie

There was a huge container of graham crackers in the pantry, so what's the next best thing to a cheesecake with a scrumptious graham crust? Vanilla Custard! Aside from that; I fell in love again with the Pie Maker in Pushing Daisies.

Ingredients:
Graham Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/...3 cup butter, melted
Filling:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
Meringue:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Preheat Oven to 350 degrees.

Procedure:
1. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned then cool on a wire rack.
2. In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook this over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot filling into egg yolks (Yes, just the yolks. I suck at separating the yolks from the whites by the way); return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. (It will help a lot if you use a whisk with this)
5. Remove from the heat then gently stir in vanilla. Pour into crust.
6. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
7. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.