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.

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.

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.

 

 

 

 

 

 

 

 

 

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.

Progetto Sette: Oatmeal Revel Bars

I was supposed to bake this around Thursday, but I got so bored and I decided to do it today instead. The reason why I'm baking these delish chocolatey treats is because my mom sent me way too much Oatmeal in hopes that I'd eat them. Blech. I can't stand oatmeal, but when they're baked in cookies and bars... that's a different story. I don't really have a big sweet tooth but baking is one of the things I can do to keep me busy in this state I'm in.

Ingredients:
1 of cup butter
2 tablespoons butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
3 cups of oats
1 cup of semisweet chocolate chips (again according to preference I like a lot of chocolate)
1 can sweetened condensed milk

Preheat oven to 325 degrees.

Procedure:
1. Lightly grease your baking tray. Just so that your bars won't stick to it.
2. Cream the 1 cup butter and brown sugar. Add eggs, one and a time, and beat until fluffy. Blend in vanilla. Add flour and baking soda, and mix well. Being the lazy ass that I am, I used my mom's food processor to do the job for me. :)
3. Once your mixture is ready; place it in a separate bowl and add your 1/4 cup of milk. Just so that it's easier to stir. Believe me, it's tiring to mix.
4. Stir in (by hand this time) the 3 cups of oats.
5. Spread 1/2 to 3/4 of the mixture into the jelly roll pan, and pat down evenly.
6. In small heavy saucepan, combine chocolate chips, condensed milk, and 2 tablespoons butter. Stir over low heat until the chocolate is melted.
7. Pour chocolate mixture evenly over the oat mixture in the pan. Dot with reserved oat mixture.
8. Bake for 20-25 minutes, or until the edges are browned and the center feels firm.
9. Cool in the pan, then cut into small bars.