Sunday, July 27, 2008

All Time Favorite Carrot Cake

1/2 Cup dutch cocoa powder
2 cups all purpose flour
2 Cups refined sugar
2 Teaspoons baking soda
4 pcs large eggs(room temperature)
1 Teaspoon vanilla
1 1/2 Cups vegetable oil
2 Cups grated carrots
1 Cup chopped walnut or almond
1 Cup undrained crushed pineapple

8 Ounces Cream Cheese
225 grams butter
1 Box powdered sugar ( 1 pound)
1 Cup chopped nuts

Preheat oven to 350ºF.

Sift and combine cocoa, flour, sugar, baking soda, and salt in a dry mixing bowl. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots, walnuts and pineapple and pour into three 9 inch round greased cake pans.

Bake 60 minutes or until toothpick inserted in center comes out clean. Allow the cake to cool.

ICING: combine cream cheese, butter, and powdered sugar and beat well. Fold in nuts. Spread on carrot cake and refrigerate until ready to serve.

Sunday, July 20, 2008

Key for a successful creme anglaise

For foolproof creme anglaise, take note of these guidelines:
  1. Egg yolks curdle so quickly. So always pay close attention when heating the custard mixture. Stir constantly with a wire whisk.
  2. Use heavy sauce pan (sauce pan with thick bottom is recommended) because it tempers the heat and distributes it more evenly and slowly, reducing the chance of curdling.
  3. If tbe sauce pan is thin, decrease the heat and what the process carefully, because the sauce will cook more quickly.

The Saucy sauce of your dreams

Many calls it creme anglaise and others simple call it just a custard sauce. But this satin-smooth sauce is a classic treat that spans through generations.

Creme anglaise, ( which translates as "English cream") a classic French dessert sauce, is a rich liquid custard that has been used for Bavarian creams and ice creams, and for spooning over fruits and desserts. Its got many names like, English custard sauce, boiled custard, soft custard, and stirred custard. Whatever is its name, this sauce is made from rich milk, cream, sugar, and whole eggs or egg yolks for a more creamy version.
Because of its high calorie content, often times cornstarch or flour are used to add body while replacing fat. However in order to maintain the sauce's luscious and satin-smooth appeal, love-fat milk is preferred.

How to make a satin-smooth sauce of your dream?

1 3/4 cups 1% low-fat milk
vanilla extract
1/3 cup sugar

4 large egg yolks

  1. Pour milkinto a medium saucepan. Add vanilla extract. Cook over medium heat but do not boil. Remove from heat after 5 minutes.
  2. Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill. Mixture thickens when its cold.
  3. This kind of sauce can be stored in the refrigerator for up to 3 days.

Sunday, July 13, 2008

Midnight Dream

This is a creamy chocolate mousse cake with a base that differs from the usual chocolate butter cake. The cake appears light as a cloud upon baking, but transforms into a rich, dense cake when chilled. Semi-sweet chocolate chips bring out the intense chocolate flavor of this richly satisfying dessert.

8-10 Servings

For the base:
112 g butter
1 cup semi-sweet chocolate chips
2 tbps Dutch Cocoa
3 pcs eggs, separated
1 tbsp all-purpose flour
1/4 cup sugar

For the mousse:
1 1/2 cups all-purpose cream ( 1 cup to chilled solid)
1 1/4 cups semi-sweet chocolate chips
3 pcs eggs, separated
1 tbsp unflavored gelatin
3 tbsp cold water
1/3 cup sugar

For the topping: (optional)
1 tbsp cocoa powder
3 tbsp confectioner sugar
1/2 cup all-purpose cream, chilled

  1. Preheat oven to 350°F. Line a 9 inch round sprinform pan with nonstick baking paper.
  2. In a small saucepan, melt butter, chocolate chips, and cocoa. Stir until smooth. Transfer to a medium bowl and cool.
  3. Add egg yolks and flour to cooled mixture. Stir with a wire whisk until smooth.
  4. Beat the egg whites until foamy. Gradually add sugar. Increase speed to high and continue beating until stiff but not dry.
  5. Gently fold in the chocolate-egg mixture into the egg whites. Pour into springform pan, tapping pan gently on the table to release any air pockets.
  6. Bake for 20 minutes. Remove from oven and cool on a wire rack. Cake will shrink when it cools. Put the cake back into the pan.

  1. In a small saucepan, heat the 1/2 cup all-purpose cream over low flame. Add chocolate chips and stir until smooth.
  2. Stir a little of the chocolate mixture into egg yolks. Pour tempered yolks into the chocolate mixture.
  3. In a bowl, combine gelatin and water. Add to chocolate-yolk mixture and heat to dissolve the gelatin. Remove from heat and transfer to a medium bowl to cool until just warm.
  4. Beat the egg whites until foamy. Gradually add sugar and continue beating until stiff but not dry. Gently fold in chocolate-yolk mixture until blended. Set aside.
  5. Place the chilled all-purpose cream in medium bowl. With a wire whisk, mix cream until smooth, but do not whip. Add a little egg white mixture to lighten the cream.
  6. Add the rest of the egg white mixture and fold until blended. Pour over cake.
  7. Smooth top with a knife or angled metal spatula. Chill overnight.

  1. After the cake has chilled, run a wet metal spatula around sides of mousse. Release sides of springform pan.
  2. Using a fine sifter, sift 1 tablespoon cocoa over cake. Sift about 1/2 to 1 tablespoon of the powdered sugar over cake.
  3. Whip chilled cream with remaining powdered sugar and pipe cream around the edges of mousse cake. Transfer cake to a platter before serving.

Pasta with aligue sauce

This is one unique version of is unusual but the pleasant taste from the crab fat make one to crave for more...

This recipe is good for 6 servings.
1 tbsp corn oil
1/2 head garlic, chopped cup aligue ng talangka (crab fat, available in bottles or in cans)
1/2 cup water
1/4 cup kalamansi juice
1/2 tsp salt
1 500-g pack pasta, cooked as per directions
1/4 kg shrimp, peeled, undeveined, and cooked
  • In a skillet, heat oil and saute garlic one minute.
  • Pour in aligue ng talangka and water. Stir well to combine. Season with kalamansi juice and salt.
  • Let mixture simmer for about 5 minutes, stirring occasionally. Serve over warm, cooked pasta with shrimp on top.

Monday, July 7, 2008

Low low Calorie Carrot Cake

Try this sugar free carrot cake. I personally do not like carrot cakes, but when I have tried this spicy, not so oily cake, I begin to love this version of carrot cake.

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups water
  • 1 cups dates, chopped
  • 1 cup raisins
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup carrot, grated
  • 1/3 cup frozen orange juice concentrate, thawed


  1. In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
  2. Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
  3. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
  4. Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
  5. Add the orange juice concentrate to the carrot mixture and mix well.
  6. Add the dry ingredients to the wet ingredients and stir well to combine.
  7. Pour the batter into a lightly greased cake pan.
  8. Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes oout clean.
If you don't like its bland taste, you may top the cake with cream cheese frosting.
To prepare the cream cheese frosting,
beat 150 g of cream cheese and 40 g of butter. Add 80 g confectioner sugar. Add 1/2 teaspoon lemon flavoring.

Sunday, July 6, 2008

The Ever Minty Mint Brownies

4 eggs
1 tsp. vanilla
225 g butter
120g all purpose flour
1 tsp. salt
Mint Toppings
130 g cream cheese
90 g unsalted butter
90 g confectioner sugar
1 tsp mint flavor
Chocolate toppings
150 g dark chocolate chips
20 g butter

In a saucepan, melt butter. Add cocoa powder to melted butter. Allow to cool and set aside.
Beat eggs slightly. Add sugar gradually. Stir in vanilla.
Add cocoa mixture to sugar and eggs.
Stir in flour and salt.
Pour into greased and floured 13 x 9 inch baking pan.
Bake at 350 degrees for 30-35 minutes. Let brownies cool.

Mint Topping:

Beat cream cheese until soft and fluffy. Add in the butter, confectioner sugar, vanilla and mint flavor. Place in the refrigerator for about an hour before topping it into the brownies.

Chocolate Topping:

Melt chocolate chips and butter in a double boiler. Spread over mint topping. Refrigerate until chocolate hardens.

Saturday, July 5, 2008

Death by Chocolate Cake

Yield: 12 servings

225 g dark semisweet chocolate (40-50% cocoa)
140 g butter
210 g sugar
4 eggs
4 heaped tablespoons All Purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

250 mL heavy cream or whipping cream
150 g semisweet chocolate
100 g dark chocolate cake
25 g unsalted butter


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a 10 inch circular cake tin (3 inches tall) with greaseproof or other non-stick paper.
  3. Cut the chocolate into small pieces and melt it with butter in a double broiler.
  4. In a large mixing bowl, beat the eggs with sugar,
  5. Add in the flour with flour, cocoa powder, baking powder and vanilla extract.
  6. Slowly fold in the melted butter and chocolate and the sour cream.
  7. Bake at 350 degrees for approximately 45 minutes or until a wooden pick inserted in center comes out clean.
  8. When the cake has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally

  1. Heat the heavy cream or whipping cream in a sauce pan.
  2. Remove from heat, add the of finely chopped dark semisweet chocolate and butter, stir until smooth, and let it cool until in thickens.
  3. Use 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
  4. This cake should be served chilled.

  1. You may add 3 tablespoons of rum to the chocolate and butter mixture.
  2. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!

Is the food you prepare safe?

"Hepatitis A is a very serious and highly contagious disease that can put you and your family in danger when you travel abroad. It is very rampant in many areas of the world. You can pick up the virus very easily from contaminated food, water or an infected waiter or chef, even at the best hotels and resorts."

To assure that our food is as safe as it tastes, follow these 5 tips:
  1. Cleanliness counts. Always wash your hands after handling uncooked meat because this is a big source of food contamination. Use paper towels. But if uncooked meat should touch touch your dishcloth, launder it in hot water and bleach.
  2. Keep it hot. Make sure that meats, eggs, and seafood all cooked sufficiently. Heat is the best way to kill bacteria.
  3. Defrost coolly. To keep bacteria at low level, thaw raw meats in the refrigerator, in the sink inside an airtight plastic container submerged in a very cold water, or in the microwave. Cook meat immediately after thawing, otherwise, put it back in the refrigerator.
  4. Separate the cooked from the raw. Utensils and surfaces that come in contact with raw meat, poultry, seafood must be cleaned before reusing them. Use separated cutting boards for vegetables and raw meats.
  5. Marinate in the fridge. Put meat and marinade in a sealed container on your refrigerator's bottom shelf so juices can not leak onto other foods. If you want to make use of the marinade as sauce, you should boil the liquid to kill any harmful bacteria.

Sunday, June 29, 2008

Facts about flour

Flours differ considerably and can affect one's baking significantly. A recipe tested with one type of flour can be a total disaster if done with another, yet recipes rarely mention which flour one should use.
One very important fact about flour is the protein content. As a package label this will be listed as grams of protein per cup of flour. It is important to read the nutrional facts listed in the label.

The main protein components in white flour after milling are gelatin and glutenin which, only with the addition of water and the mechanical action of mixing, come together to form gluten. Milk, eggs and other liquids can also act on the glutenin of flour.

What is gluten?
It is an elastic network of molecules that gives the dough its springy structure, and more importantly, gives dough the ability to retain the carbon dioxide gas produced by the action of yeast.

What are the different types of flour?
  1. Bread flour - contains 13% protein, about 14 g protein per cup of flour. It is used for making bread.
  2. All-purpose flour - 9-13% protein, about 10-13 g protein per cup of flour. |It is also best for bread, short pastry and chemically leavened doughs.
  3. Cake flour - It weighs 2 g of protein per cup of flour which is just 1.8%. It is best for cakes.

Notes on Flour:
  1. Measure by weight. If you do not have a weighing scale, spoon ingredients into a dry measuring cup and sweep off excess with a knife or spatula. Do not tap it against the working surface.
  2. Use a low-gluten flour with 11% of protein or less.
  3. Sift flour to remove lumps and aerate it.
  4. Substituting shortening for 1/4 cup to 1/3 of the butter will give a flakier dough. This is good for using with a high-gluten flour. However, the taste will be inferior to that of a pure butter crust.
  5. Flour kept in a freezer yields a flakier pastry.
Notes on adding liquid:
  1. The less liquid and more fat used, the shorter the dough will be;
  2. The more liquid and the more you knead the dough, the more elastic and tougher it will be. You are turning it into a tough dough or maybe bread.
Source: Gene Gonzales and Jill Sandique. THE FUNDAMENTALS OF PROFESSIONAL COOKING AND BAKING, Anvil Publishing, 2002

Saturday, June 28, 2008

Emergency Substitutions

There are instances when we ran out of ingredients.We are already in the middle of preparing the ingredients when only then we realized one or two of the required stuff are not available in our pantry. It would be a DISASTER! What if ingredients are not readily available? What shall we do?
I'm giving you a few of the suggested substitutes in case of emergency.

Ingredients Substitute
1 teaspoon baking powder......... 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 cup buttermilk.......................... 1 tablespoon vinegar or lemon juice + enough milk to make a cup
1 cup dairy sour cream .............. 1 cup plain yogurt
1 cup honey.................................. 1 1/4 cup sugar + 1/4 cup liquid
semi sweet chocolate 1 oz........... unsweetened chocolate + 1 Tbsp sugar
unsweetened chocolate cake .......... 3 Tbsp unsweetened cocoa + 1 Tbsp shortening or margarine
(1 oz)

White chocolate cookies with chocolate chunks

I would like to share with you one of Mrs. Fields mouth watering drop cookie recipes. Debbi Fields is surely the most celebrated cookie-baker of all time. Although her recipes today are loved by the whole world over, they actually began right at her home, in her own kitchen, with her family members as taste-testers. The words "rich" and "delicious" become synonymous with "Mrs. Fields".

YIELD: about 3 dozens

1 cup unsalted butter softened
1 1/2 cups all-purpose flour
1 cup cake flour
1/4 tsp baking soda
1/4 tsp salt
100 g finely chopped white chocolate
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
50 g semi sweet chocolate, cut into chunks
  • Preheat oven to 300°F (148°C). Cut 4 tablespoons of the butter into 1/4- inch cubes.
  • In a small bowl, combine the flour, baking soda, and salt
  • In a double broiler, melt the white chocolate with the butter, stirring until melted and smooth, about 10 minutes. Set aside to cool slightly.
  • In a large bowl with an electric mixer, cream the remaining butter with the white sugar and brown sugar. Beat in the eggs one at a time (30 sec interval), beating well after each addition.
  • Beat in the melted white chocolate mixture and vanilla. On a low speed, gradually add the flour mixture until just combined. Stir in the semi-seweet chocolate chunks.
  • Drop the dough bu rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for about 20 minutes, or until the edges of the cookies begin to brown lightly (the cookies will still be soft lightly in the center). Cool on the cookie sheet for 1 minute, then transfer to wire racks to cool completely.

Saturday, June 21, 2008

Apple Mystery Dessert

Yield: 8 servings

I have stumbled upon this recipe a couple of years ago, and I was astounded of its great tasting sauce, which turned out to be more of an icing, so "yummy". Many think that this dessert falls under the category of cake and others would classify it as pie or a pudding. Let others debate while you diginto slices of the moist dessert, topped with a pat of sweet Cinnamon Hard Sauce.

  • 3/4 cup all purpose flour
  • 1 cup firmly packed brown sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • Dash cinnamon
  • 1 1/2 teasepoons vanilla
  • 2 eggs
  • 2 cups chopped peeled tart apples
  • 3/4 cup chopped walnuts

  1. Preheat ovento 350°F and grease 9-inch pie pan.
  2. In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon.
  3. Stir in vanilla and eggs and blend well.
  4. Add apples and walnuts, mix well.
  5. Pour into greased pan.
  6. Bake for 20 to 30 minutes at 350°F or until firm to the touch.

Cinnamon Hard Sauce
  • 1/4 cup softened butter
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • dash salt
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  1. In a separate small bowl, combine all hard sauce ingredients.
  2. Beat at high speed until well blended.
  3. Shape into 2-inch thick roll or spead into butter molds.
  4. Wrap in plastic and refrigerate until firm.
To serve, slice the hard sauce into pieces and top each serving of dessert.

What are different types of cakes?

Of the many recipes that are posted in the website, you might be wondering which cake do you really prefer to bake? What type of cake are you really fond of? Listed are the types of cakes you often find in recipe books and websites:
  • Butter cake - it is moist, light, fine-textured cake commonly made with butter, but sometimes made with margarine or solid shortening. There are two common forms of butter cake, namely layer cake and sheet cake. The former is an old-fashioned birthday favorite, consists of rounds or squares of cakes stacked on top of each other with filling or frosting in between. The latter on the otherhand, is a flat rectangular cake typically baked in a 13 x 9 inch pan which is a good choice for a crowd because it's easier to serve.
  • Angel Food Cake - a light-textured and fat-free because it is made only from egg whites. It is an especially good choice for those who try to limit their fat intake and to those who cannot tolerate milk products. It comes with a variety of topping, i.e. fruits, dessert sauces, whipped cream, and frostings.
  • Pudding Cake - is a homestyle dessert in which the batter separates while it is baking to create a cake layer and moist layer thats serves as a sauce for the cake.
  • Fruit Cake - is a Christmas holiday favorite which uses relatively large amount of fruits (fresh or dried) to make the cake very moist with natural sweetness and flavor. Carrot cake, banana cake, Zucchini bread and the like belong to this genre. It is one of the richest desserts.
  • Chiffon Cake - is similar to angel food cake which relies on beaten eggs to achieve its lofty height but the batter also includes some fat.
  • Sponge Cake - the batter also includes eggs but no butter, shortening, or oil. It is generally less rich than many desserts, but it is richer and higher in fat than the angel food cakes.

Friday, June 20, 2008

Equivalent measures and weights

Dash=less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup or 1 fluid ounce
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
4 cups = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound

Thursday, June 19, 2008

Angel Food Cake

This is one truly delightful melt in the mouth dessert. The recipe is so simple and takes about 55 minutes to prepare.


* 355 ml egg whites
* 5 g cream of tartar
* 2 g salt
* 200 g sugar
* 5 ml vanilla extract
* 180 g confectioners' sugar
* 145 g cake flour

* 75 g unsalted butter
* 240 g confectioners' sugar
* 1 g ground cinnamon
* 45 ml apple juice

  1. In a mixing bowl, beat egg whites, cream of tartar and salt at medium speed until soft peaks are distnctly formed.
  1. Add 2 tablespoonful of sugar at a time, beating well after each addition; Continue beating until smooth and stiff peaks form.
  2. Add vanilla extracts while beating at low speed.
  3. In a separate bowl, combine confectioners' sugar and flour; Fold into egg mixture.
  4. Pour into an ungreased 10-inch tube pan.
  5. Bake at 200°C for about 40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely.

For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Wednesday, June 18, 2008

Ganache frosting

Ganache, which is a wondrous combination of chocolate and heavy cream is said to have originated in Switzerland, where it is used as base for chocolate truffles. Because of its glossy effect and its creamy taste it is my favorite of all chocolate frostings. The proportion of chocolate to cream can vary widely. When using a higher proportion of cream, a bitter chocolate is recommended since the cream has its natural sugar already.

How to make ganache frosting and filling?

To make 4 cups just enough to fill and frost two 9 inch by 1.5 inch layers, you need 227 grams of bittersweet chocolate.( You may use 50% bittersweet chocolate and 50% semi sweet chocolate.) Add 464 grams of heavy cream (about 2 liquid cups) and 1/2 teaspoon of vanilla extract.

Break the chocolate into smaller pieces (less than a square inch).Using a double broiler or a microwave oven on high power, melt the chocolate pieces with 2/3 cup of the cream. (NOTE: stir every 10 seconds if a microwave is used)
Remove from heat before all the chocolate is melted and finish melting by constantly stirring. Set aside until cool.

Beat the remaining cream in a chilled bowl and beater until traces of beater marks just begin to show distinctly.

Add the chocolate mixture and beat just until soft peaks form when the beater is raised.

Tuesday, June 17, 2008

Bitter Sweet World.

The Alternative Food Lane.

Old Fashioned Whipped Cream

232 g Heavy cream ( 1 liquid cup)
57 g Unsalted Butter ( 1/4 cup)
13 g sugar (1 Tbsp)

Refrigerate the beater alongside with the mixing bowl for at least 30 minutes.
In a saucepan melt together 1/4 cup cream and the butter with constant stirring until the butter is fully melted.
Pour into a heatproof measuring cup and cool to room temperature. Add vanilla.
In the chilled mixing bowl beat the remaining cream and sugar until traces of beater marks begin to show. Add the butter mixture on low speed in a steady stream with constant beating.
Continue beating until stiff peaks form distinctly when the beater is raised.

Pour the butter mixture gradually to produce the smoothest whipped cream.
This old fashioned whipped cream will begin to soften if the cake to be served will sit at room temperature for more than 30 minutes. So I suggest you add gelatin into the cream . The gelatin must be in liquid form but must not be warm when added to the cream.

How to prepare the gelatin mixture?
Dissolve 1 teaspoon of gelatin powder in 4 teaspoon water. Place inside the microwave on high power, stirring once or twice. Allow to cool to room temperature.

Whipped Cream - Perfectly classic

Hints for Success:
Everything should be well chilled before beating. Avoid OVER BEATING. Chill the frosted cake for at least 1 hour (preferably overnight) before allowing it to stand at room temperature.

232 g Heavy cream ( 1 liquid cup)
13 g sugar (1 Tbsp)

In a large mixing bowl place all the ingredients and refrigerate for at least 15 minutes. You may include the beater)
Beat until stiff peaks form when the beater is raised.
Frost and decorate the cake and chill for at least 1 hour.

To make some mocha flavored variations, increase the sugar to 2 tablespoons and stir in 1 tablespoon of Dutch chocolate powder and 1 teaspoon of instant coffee.

Saturday, June 14, 2008

Banana cake recipe

This banana cake recipe is frosted with sinfully delicious cream cheese, is incredibly moist, and its aroma combined with vanilla will diffuse through your kitchen atmosphere. A recipe that everyone loves, banana cake recipe.


1 1/2 cups sugar
2 cups flour
2 eggs, beaten
Pinch of salt
1/2 cups butter
1/2 cups milk
2 tsp. baking powder
3 pureed bananas, very ripe
1 tsp. baking soda (add to pureed bananas)
1/4 tsp. vanilla

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

  • Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
  • Add the milk and flour (alternating, beginning and ending with flour) to the cream butter mixture.
  • Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
  • Bake at 350 degrees for 20 minutes.

Frosting Directions:
  • Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Death by Chocolate Mousse Cake Recipe

This is one chocolate mousse recipe which I truly love. Everytime I use this to serve my guests, I always hear the same comments from them, "Share me your recipe!" , "What cake recipe is this?'', and Where in the cake recipe book have you found this?"
Yield: 16 servings

8 egg whites
1 cup (200 g) sugar
10 oz (280 g) hazelnuts or walnuts, finely ground
4 tablespoons unsweetened cocoa powder
18 oz (500 g) dark semi or bittersweet chocolate (60-70%)
8 egg yolks
2/3 cup (120 g) sugar
1/2 cup + 2 cup whipping cream


1. Preheat oven to 350 deg F / 180 degrees Celsius.
2. Line a 2 9-inch grease proof cake tins or lined with non-stick paper.
3. Using an electric mixer, Whisk the eggs whites until stiff and in peaks, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts or walnuts and cocoa powder.
5. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.


1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat 1/2 cup whipping cream to the boiling point, and whisk in beaten egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
6. Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Monday, June 9, 2008

Tips in making the right pastry dough

1. Chill the ingredients. It makes the dough flakier.
2. Chill before rolling. Refregirate the dough for at least an hour or overnight. Remove from the refrigerator, and let it stand until just softened. Do not let the dough to get too soft. It should be soft enough to roll, but cold and firm.
3. Cutting in butter. It is easy to incorporate the butter by hand. First, cut very cold butter into little pieces. Then, add the bits to the dry ingredients, and use two knives or pastry blender to cut them until they are the size of peas.
4. Pat the dough into the shape called for in your recipe. Then, to preserve the dough’s shaped and to prevent cracks from forming, press around the edge of the dough with your thumb, making distinct indentations around the perimeter.
5. Before you begin rolling, press out the dough. Place hands on the rolling pin about an inch from either side of the dough’s edge. Press down until your knuckles touch the work surface. Start at the center, and make indentation all over, until the dough is an even thickness.

Some useful tips in baking

Read the recipe and look over the ingredients and directions beforehand to make sure you have everything needed.

Warm the oven 20-30 minutes before use.

To ensure even baking, place pans in the center of the oven.

Use spacious bowls because it gives you plenty of room for mixing and prevents your ingredients from spilling.

Always begin and end mixing with dry ingredients. Blend at low speed and mix just until smooth.

Scrape the bowl often with a spatula as you mix to incorporate all ingredients.

In measuring the correct amounts of ingredients, use the appropriate measuring tools. Pair the right toll with the right ingredients. Use clear measuring cups for liquid and scoop for dry ingredients. Employ the “dip and sweep” method in transferring flour from the bag to the measuring cup. Dip a dry measuring cup directly into the flour, then use a straight edge to level the top in order to remove any hidden air bubbles and to ensure accurate measurement.

When a recipe calls for a “firmly packed” brown sugar, compress the sugar tightly with your fingers so that it’s level with the top of the measuring cup.

When measuring liquid sugar like honey or corn syrup, lightly coat the measuring cup with non-stick cooking spray.

When working with eggs bring the eggs at room temperature. The faster way of bringing the eggs to room temperature is by placing them in a bowl of warm water for 10 to 15 minutes.

The best way to separate eggs is to use cold eggs. The yolks will less likely to break. Extra egg whites can be kept in airtight container and refrigerated for up to five days or frozen for up to two months.

When recipe calls for a soft butter (room temperature), test its firmness by pressing your forefinger into the top. When the indentation from your finger remains while the butter still hold its shape, it is ready. To soften butter quickly, put it in microwave for 5 second intervals, rotating often or slice ¼ inch thick pieces and lay them flat on a stainless steel surface for about 10 minutes.

Friday, May 30, 2008

Highlights for successful buttercake

Use cake flour that does not already contain leavening agent.
Use superfine sugar
Use unsalted butter
Use fresh baking powder
Measure and weigh ingredients accurately
If using a hand held mixer, beat at high speed.
Use correct pan size.
Monitor oven temperature.
Use correct baking time, do not overbake.
Wrap cake layers well or frost them when cool

Guilt-free chocolate chiffon cake recipe

50 grams unsweetened cocoa powder
177 grams boiling water
175 grams sifted cake flour
350 ounces sugar
10 grams baking powder
3.5 grams salt
80.5 grams walnut oil
27 grams safflower oil
6 large eggs, separated
4 additional whites
8 grams Vanilla
4 grams Cream of tartar

Preheat the oven to 325°F
In a medium bowl combine the cocoa and boiling water and whisk until smooth. Cool.
In a large mixing bowl combine the flow, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oils, egg yolks, chocolate mixture, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Fold 1 heaping cup of egg whites into the chocolate mixture with a large balloon wire whisk, slotted skimmer, or angel food cake folder. Gently fold in the remaining egg whites until just blended.
Pour into the tube pan (the batter will come to 1 3/4 inches from the top), run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 60 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a soda to suspend it well above the counter.
Allowl the cake to cool completely in the pan.
Loosen sides with a long metal spatula and remove the center core of the pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
Invert onto a greased wire rack and reinvert onto a serving plate.
Wrap airtight.

Thursday, May 29, 2008

Silky-smooth Butter cake recipe

Butter cake which originated in England is commonly known as pound cake. When the French adopted it, they traditionally prepare the cake by using one-fourth flour, one-fourth butter, one-fourth eggs and one-fourth sugar, hence they called it quatre-quarts.
Americans often thought of the pound cake as as the "mother" cake from which all other butter cakes evolved. The American version of butter cake contains 6-12% solid butter or other shortening, 18-36% liquid, which is usually milk or water, 27% flour, 27-40% sugar, and leavening such as baking powder and baking soda.

The butter cake is well-loved by many Englishmen and Americans because of its light texture which is due to the air bubbles produced by creaming the sugar and fat by the leavening agent.

The traditional method of preparing butter cake involves the creaming of butter and sugar before other ingredients are added.

I will be introducing a more easy and faster way of making butter cake which would practically eliminate the possibility of toughening due to overbeating. Creaming is still done but in a different method: All DRY INGREDIENTS are first combined with the butter and a minimum amount of liquid, which coats the flour before adding the remaining liquid ingredients.

The recipe of butter cake which I will be introducing is soft, light in texture, moist, flavorful yet not overly sweet, and strong enough to stand on its own to accommodate any kinds of frostings .

45 grams Milk
3 pcs (150 grams) Eggs
6 grams Vanilla
150 grams Sifted Cake Flour
150 grams Sugar
3.7 grams Baking powder
1/4 tsp
184 grams Unsalted butter (must be softened)

Preheat oven to 350°F
In a medium bowl lightly combine the milk, eggs, and vanilla
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minuter to aerate and develop the cake's structure.
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. Bakke 55-65 minutes or until a wooden toothpick inserted in the center comes out clean.

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