In My Kitchen

They said it is very popular cake nowadays in the Philippines. I wouldn't know I haven't lived there for for many decades 😃. I only remember yema sweet candy. It's made with egg yolk, condense milk, and chopped roasted peanuts. "YEMA" is spanish for yolk. We inherited the word from our spanish conquistador. 

Remember the group I told you about a few post back? Yup, I got the idea from them. The pictures of food and recipes they share looks really good. I need to make my own and try them. With this recipe, my youngest and only daughter like it. DH does not like anything with fruit, but he will eat it when someone else gives it to him. He will not eat anything I make. I am still mad at him about the pumpkin cake he got two years ago. Ha! I told him I can make it if he wants it. He said, "I can't say no." However, he can say NO to me with no problem. Thanks DH!

DH and I was watching a certain movie (can't remember the title :D) online and they have this in the movie. I did my research (which I always do, when I find something interesting) and tried making it. It turns out this "malasadas" is identical to the ones my mother used to make when I was young in our off grid house (Philippines). We eat this as a snack. I have been looking for the recipe and I couldn't find the right one. Now, I got it! I am ecstatic. "Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday. In Madeira , malasadas are eaten mainly on Terça-feira Gorda (“ Fat Tuesday ” in English; Mardi Gras in French) which is also the last day of the Carnival of Madeira . The reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the United Kingdom originated on Shrove Tuesday ), malasadas are sold alongside the Carnival...

This is my copy-cat version I got from delish.com. The hard part is making the crescent roll dough, it takes a long time. However if you just wanted to buy a pre-made one, it would be easy. I also use my homemade pumpkin puree for this recipe and my family like it. Ingredients 1 tube crescent rolls 1 c. canned pumpkin puree 3 oz. cream cheese, softened to room temperature 1 egg 2/3 c. sugar, divided 3 tsp. pumpkin pie spice, divided 1 tsp. vanilla extract pinch of kosher salt 2 tbsp. melted butter 1/2 c. powdered sugar 1 tbsp. milk Directions Preheat oven to 375 and line a large baking sheet with parchment paper. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares. ...

A dear friend of mine I chat with almost everyday told me about this cookies. She works for an Arab family in Dubai. One day one of her college students she sits, brought a friend home and made this cookies. She took a picture and I like what I saw. She said she didn't get the cookies name. So, I Googled folded cookies. I found some pictures. I asked my friend what are the ingredients the person used. All that stand out was cottage cheese. Today I finally found the correct one I wanted from Olga's Flavor Factory. She called this "Soft Farmer's Cheese Cookies." With mine I omitted the 2 tablespoons of cold water and I used small curd cottage cheese (juice & all) instead of Farmer's Cheese. I have to check my local grocery store for the latter. I have never seen it before, but again I wasn't looking for it.

Today for Willa's one year anniversary at Food Trip Friday, here is my entree "Special Ensaymada" from my kitchen. This is a lot of work to make however, I was able to make it. I think they call it special because of the cheese in the ingredients. (who knows...lol). I added white cheese and creamed butter with sugar. My family did not like it very much. Like I said there are only 3 of us who ate it. I still have 4 left and I put them in the freezer for later. The recipe called for 20 pieces, but being sooo sticky and soft I was able to make 18 pieces. Below it what it looks like after taking it out of the oven. The dark speckled are the cheese I mix in with the dough. Below is what they look like after making the spiral and rising for the fourth and last time, before going into a 350°F oven for 15 minutes. The recipe can be found in my previous post and read about my mishap also. I will make this again when I have fellow filipino guests in my ...

Well not actually a bread, but sweet. Yes a very sweet bread just like banana bread. Great with tea or coffee. Another accomplished recipe. If you want the recipe you can Google it "Spanish Bread" recipe.

Trying my none existent decorating/presentation talent here...hahaha.. Yes, cinnamon rolls . My family had been asking for this in months. Like I mentioned before, when I don't feel like making something then I do it, the finish product does not come out right. They are very persistent and I gave in.

I said "my" because I ate most of it, except for the ice cream. Below is what Filipino called "turon." Plantain banana sprinkled with brown sugar, wrap in eggroll wrappers then fried in oil. Then I sliced it and decorate the ice cream with one whole turon. Crunchy and sweet dessert.

I used the same recipe for this here . DD have been wanting cupcakes & this one did the trick. Not actually a tricked but she likes anything cupcakes.

My very first meatloaf meal since we move in our new (new to us) house. I planned on cooking this last weekend but DH had other plans and I didn't had a chance to make it then. And of course meatloaf with side of mash potatoes and gravy. I was stuff. For dessert, brownies with whipped cream or... ...with vanilla ice cream. Enjoy!

This what happens when I don't have a lot to do. Or simply got too much bananas, since MIL never liked bananas with brown spots. And no, she doesn't eat the cake/bread either. If they are not organic or the flour is not from sprouted grains.   (HP Photosmart E317 5.0 megapixels camera) (Canon PowerShot A400 camera) The recipe can be found at my first banana bread post. Moreover, the sugar icing . Enjoy!

Here they are. I made these a few times now. And until now, I can still fine the molder here in the US. Amazon actually suggested to use the mini-muffin pan but how do you actually remove it after being mold? Drop really hard upside down? Then the mold will go back to powder. I have to ask my parents to pick one up for me back home. DH still complain that I still make it very dry. He likes it with a lot of butter, way more than the recipe was calling for. Oh yea, I wrapped them in different color tissue wrapper. They are the same flavor.

A contraction of the words "some more". Yes, this is what I am talking about. They label this as a snack, but I call this dessert because it is too sweet for my taste. According to Wikipedia the first s'more was made in 1927. See, I told you this thing been around and very popular when camping. You need Graham crackers, chocolate bars, and marshmallows. My version is made inside the house. Yes, I am using a microwave to make the marshmallow puffed. I put the crackers on a plate and top it with marshmallows for 7 seconds. Then add a piece of a chocolate bar and another piece of crackers. Of course, we have the old fashioned way, gathering around a bonfire with a stick and marshmallow on fire at the end...lol. Here is one just for you.

I was asked to write the recipe for the mango float I made last week. It can be easily search through Google just type in "mango float recipe". Anyway, here is what you will need to make some. 10 mangoes 1 box cinnamon graham crackers (crumbled) 1 pint heavy cream 1 can (12 oz) condense milk I broke the graham crackers just like the way you make a crust for cheese cake. Some preferred it not broken at all. Set aside. Then I mixed the heavy cream and condensed milk in a separate bowl. Slice all the mangoes, use as much as you want. I suggest with this recipe 10 will be enough. Arrange the graham cracker in the bottom of rectangular container. Add some cream and milk mixture, I let it soak for a while then add another layer. Put the mango slices on top of the cream and milk mixture. Them more graham crackers. Continue the layer until you used everything. I actually saw one online that is made very nice. It looks like the ice cream sandwich you buy in the grocery store. But thi...

They are in season now a days. I am talking about mostly any fruits. Here is my version of mango float that similar Filipino goes gaga about. Like I mentioned in my previous post, the sugar in this recipe is the killer. I can have this maybe once a year and I still prefer just plain mango anytime. This one was taken after a few hours in the freezer. You can see the cream and milk mixture are still runny. This one is taken the next day, when frozen. It turns out that DH love it. The only complaint he got was the taste is not even. He still wanted to make ice cream with the same ingredients. I can't wait to see how it would taste.

It's more likely DH style fruit salad. I have never put any cream cheese in them because I like it this way. I will be eating a lot of these because summer is just around the corner. For more FTF pictures, just follow the images below.

This is the continuation and the second part of my Ensaymada making. You can read my first post about this by following the link. This a very soft mixture when I finally made it the correct way. Maybe it is supposed to be soft to have the Ensaymada consistency, I am not sure. What I sure right now is the next time (if ever a next time), I will omit some liquid from the first rising or simply try another recipe. The image below is what it looks like after the last rising. The recipe was calling to make a ball and let it rise but it is too soft and too sticky. However, it mentioned about adding more flour. I think 5 cups of bread flour is not enough for this recipe. I will suggest to use your best judgment. I will say that 8 cups of bread flour will be suffice. There are only 3 of us who ate this bread. DH did not like it, he likes my pandesal better than this one. And have you seen how much egg yolks are in this recipe? And what am I supposed to make with all the egg whites I have afte...

There are three recipes I wanted to make. As you all know cinnamon rolls is one of them. I accomplished that twice already. I also wanted to try making Ensaymada, I'm not really sure if non-filipino know what it is, but you can Google it to find out...lol. And lastly, I wanted to make Siopao. It is a bun filled with pork, well in my case it will be more likely filled with beef or chicken. Since DH was not home over the weekend, I was able to make Ensaymada. My first try, I put too much liquid. I read the milk and water measurement wrong. The good part is, I was only in the first step. No, worry I have plenty of yeast and milk. So, that one went down the drain. Ensaymada mistake Second batch, I was in the second step and it turned out I added way too much potato flour. I was using all purpose flour and adding potato flour for bread consistency. I used 4 egg yolks and 1 egg. I end up putting it in a cup cake mold just to cook it. It already have the ensaymada smell and taste but ver...

You will need the following to make this very easy treats for your family. I am using a glass rectangular pan this time. Make sure to rub some butter at the bottom for easy removal. You will need 4 tablespoon butter, 1 bag of marshmallow, and six cups rice crispy. Melt the butter and marshmallow then add rice crispy. Mix well and pour into the pan. I usually use buttered back of spoon to flatten them. Then when cool, I cut them with buttered knife. (I just rub the spoon and knife with butter). Here is my finish product. The whole box of rice crispy can make 2 batches of this yummy treats. Make sure you stop at Ms. Willa's blog to see more food images. Just follow the image below.