Saturday, 18 August 2012

Purple Yam Cupcake

I raid my mom's kitchen again and try another recipe-- The Purple Yam Cupcake. Its my firsttime to bake purple yam (ube). The color is not yet perfect but i know in time i can make a good one, but they said it taste good. *teary eyes with big ears*

Now, Im sharing you my recipe.


  • 1 1/2 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1/4 tsp ube flavor oil
  • 1 tsp violet food color mixed with 1 tbsp hot water
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup ube powder
  • 2 1/2 cups all-purpose flour    
  • 1 1/2 cup milk


  1.  Preheat oven to 175 degrees C or 350 degrees F
  2. Cream butter, then add sugar, eggs, flavoring and food color.
  3. Mix all dry ingredients in a separate bowl
  4. Add dry ingredients and milk to butter mixture
  5. Mix with rubber scraper or hand mixer on a low speed.
  6. Scoop over lined cupcake tins. Top with nuts (optional)     
Baking procedure depend on the size of your muffin tray. 

My finished product:


Friday, 17 August 2012

Blueberry Cupcake

Anything in mind what to do when it rains?

Here are some random thoughts on my mind.

1. Go outside, and if you see someone, take the random person and make out with him/her, and say: "Yes! I finally got my dramatic kissing scene!"

2. Lay on your stomach in a puddle and scream: "I'm drowning, I'm drowning!"

3. In the pasanger seat of the car, roll your window down, stick your tongue out, soaking the driver: "I wonder why dogs only do this when its sunny out!" and laugh.

4. Make a farting noise, and say "Hear that thunder roar!"

5. When your outside, run around (reading lyrics) and scream words to Singing in the Rain.

6. Make someone laugh. Then look at them: "Gosh, your face is all wet. Suck it up, stop crying!"

7. Sit outside, and read an old book, and keep yelling "DAMN YOU, SKIES! WHY IS IT SO FUCKING WET HERE!" when your pages get soaked.

8. Gather all the family electronics, and lay them out on the grass on the curb, and let them get all wet.

9. When the family sees say: "I told you that (baby sibling/cousin/hated younng person) was evil!

10. Sit on the corner at the sewer, and hold out an empty can of soup with a sign on it "Poor, and Wet," and hope you don't get kidnapped.

11. Tell everyone around you that rain actually signifies the zombie apocalypse and that the term "acid rain" actually means rain that turns you into a zombie. Then put your hand outside the door, or window, and walk like a zombie. (Basically, start a fun/play zombie apocalypse.)

12. Collect all the neighborhood cats/felines and place them outdoors to go insane.

13. Place an empty inflatable pool anywhere outside that you can, and watch it fill up. Then place your younger sibling/a friend's younger sibling in it and tell them to go swimming.

14. For any cooking that requires water, place the bowl with all other necessary ingredients in it, let the water fill up, and make somebody nasty baking!

15. Go to the local pool, and bang on the doors because you want them to open, because it's so hot outside and you need to cool off in the pool.

Also, let me tell you that these are in no way ethical, or moral and performing the listed actions show a lacking in propriety and maturity. There's no reason to do any of these; they're just immature tactics to LAUGH at. Not attempt.

but on top of all I JUST WANT TO BAKE and EAT, so im sharing you again my Blueberry Cupcakes that I baked last Rainy Tuesday (August 14, 2012)


  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 1/2 cups of milk
  • 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour

  1. Preheat oven to 175 degrees C or 350 degrees F
  2. Beat sugar, eggs, milk and vanilla.
  3. Mix all dry ingredients in a separate bowl.
  4. Mix with rubber scrapper or hand mixer at a low speed
  5. Scoop mixture onto overlined muffin tray and add fresh blueberry or blueberry preserves

  • Baking time depends on the size of you muffin tray.
  • This is one of my favorites!

My finished product:

Carrot Cinnamon with Pecans and Cream cheese frosting

I baked Carrot cinnamon with Pecan nuts and creamcheese frosting for my Mom's 58th Birthday last August 12, 2012, and i'm glad they liked it.

And ooohhh its my firsttime to use my new Hand Mixer given by my beloved Dencio... sweet :)

Anyway, here's my simple recipe.


  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (add mode if you like)
  • 3 cups grated carrots
  • 1 cup chopped pecans
for Cream Cheese frosting:
  •  1/2 cup butter, softened
  •  8 ounces cream cheese, softened
  • 4 cups confectioners sugar 
  • 1 tsp vanilla extract
  • 1 cup chopped pecans  

Baking Procedure:
  1. Preheat oven to 350 degrees F (175 degrees C) , Grease and flour a 9x13 pan (or whatever size of pan is available)
  2. In a large bowl, Beat together the eggs,oil, white sugar and 2tsp vanilla extract. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans, Pour into prepared pan.
  3. Bake in preheated oven for 40 to 50minutes or until toothpick inserted into center of the cake comes out clean. Let cool in a pan for 10minutes, then turn out onto wire rack and cool completely.
  4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and 1tsp vanilla extract. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

and here's my finished product

Monday, 6 August 2012

Introduction to Baking: Basic Ingredients, Substitutions and Weights

Before I start to enumerate the ingredients. I want all my readers to know that Cupcakes are just small cakes. If you wish to make a bigger cake, just utilize a bigger baking pan, this ofcourse will alter the baking time. The bigger the pan, the longer the baking time.

If you find the cupcake too puffy, the amount of flour in the recipe may decreased from 3 to 6 tablespoons. You may want to experiment with a small batch first.

If you want more height for your cupcake, 3 to 6 tablespoons of flour may be added to you recipe. Increasing the oven temperature is another factor that can affect the puffiness of your cupcake. Just keep in mind that when you raise your oven temperature to 400F or 200C, baking time will be shorter.

Use butter for your cupcakes for best results, either salted or unsalted butter may be used. Salted butter may not really affect the taste of your cupcakes, It also has a longer shelf life than unsalted butter. Margarine can take the place of butter but it will not taste as good as cupcakes which used butter. Shortening may also be used, which usually results to a higher cupcake. The addition of butter oil is suggested if shortening will be used as fat. Start with a few drops since oil_based food flavors are very potent.

I strongly advised not to stock up on dairy products,just purchase what you will use to avoid wastage due to its short shelf-life.

One bar of butter weighs 225 to 227 grams, equivalent to 2 sticks of butter or half a pound.

Use fresh, large eggs for baking. A fresh egg is thick,not watery. One large egg is equivalent to 1/4cup or 55grams. 60grams with the shell.

Granulated or table sugar is best used in these recipes. Different sizes of sugar granules affect the weight of sugar. Some may weigh 180grams per cup while some may reach up to 205grams per cup.

Sugar (Confectionery)
Confectionery, Icing or powdered sugar is the same. Usually used for making icings.
115grams = 1cup.

Sugar (Brown)
Use light to medium color brown sugar. Dark brown sugar taste like milasses. When measuring, pack well with a spooon. When inverted into your palm or any flat surface, it should conform with the shape of measuring cup and hold its shape for a few seconds.

Baking powder and Baking Soda are leaveners. They make your cupcakes rise. There are two kinds of baking powder: Single acting and Double acting.

Single acting baking powder reacts when heat is present while Double acting reacts when it comes in contact with moisture and heat. Both types may be used.

Baking Soda makes chocolate cupcakes darker.
4grams = 1teaspoon Baking Soda
3grams = 1teaspoon Baking Soda

I used iodized salt. It dissolves much faster than any type of salt but feel free to use any salt of your preference as long as it has a fine crystalline structure.
6grams = 1teaspoon Iodized Salt

I use vanilla flavor in general. Vanilla comes in diferent forms like extract, powdered or oil based. Use whatever is readily available in your area. What I prefer though, is Pure Vanilla Extract. It cost more but the aroma is heavenly. I sometimes combine vanilla butter oil for stronger butter notes.

Use a measuring spoon for Vanilla Extract.

Use all purpose flour, not self-rising flour. There are also some recipes that use cake flour.
There type of flour are available in almost all supermarkets.

125grams = 1cup All purpose Flour
90-95grams = 1cup cake flour, sifted

When it comes to cocoa powder, I make sure I use the best brand in the market since I am a Chocolate Lover at heart. Alkalized or Dutch-Processed Cocoa Powder results to a dark chocolate color and has a robust chocolate taste.

Do not use sweetened cocoa powder, that is only for drinking. Remember to sift cocoa powder beafore measuring.

90-95grams = 1cup cocoa

MILK (liquid)
Fresh or whole milk is the best. You can also try mixing evaporated milk with water. I tried using water instead of milk, the end result will be puffier cupcake but it will lose its creaminess. So it's up to you to experiment.

240grams = 1cup fresh milk

Saturday, 23 June 2012

Chocolate Chips Cookies



  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

baking Procedure:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.                                                                                                                                                                      Fond of sweets? Please click ---->

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Oreo Cheesecake

same ingredients and procedure with my blueberry cheesecake found here 

Blueberry Cheesecake

I love Cheesecakes!!!  While browsing at twitter, I saw Ms. Ara Mina's instagram picture with her finished product of blueberry cheesecake with her own recipe... Since our anniversary is fast approaching I decided to baked a cheesecake for my beloved Dencio... *cheeeesum* and now I also want to share it with my friends... 

(first attempt... May 12, 2012 in time for our Anniversary)

(second attempt.... May 13, 2012 -- Mother's Day)

(third attempt... June 17,2012 -- Father's Day)

  • 3 eggs lightly beaten
  • 3 8oz. Philadelphia Cream Cheese
  • 1/3 cup sugar
  • 1 cup sugar
  • 1 1/2 cup Crushed Graham Crackers 
  • 2 tablespoon all-purpose flour
  • 1/3 cup melted butter
  • 1 tablespoon vanilla
  • 1/4 cup milk  

Baking Procedure:

  1. In a bowl, Mix crushed graham crackers, 1/3 cup of sugar and 1/3 cup melted butter.
  2. Brush pan with melted butter, put crust mixture into the pan then spread it gently and compress the crust.
  3. Mix the cream cheese, 1cup of sugar, flour and vanilla.
  4. Mix milk and egg
  5. Set the oven temperature into 190 degrees celcius, Place the foil outside the pan then pour the mixture on top of the crust. Pour the hot water into the baking pan then place the cheesecake mold then bake the cheesecake for 45minutes under 190 degrees celcius. After 45minutes shutdown the oven and leave the cheesecake for another 1hour to settle.
  6. Take the cheesecake out of the oven and let it cool in the chiller for 4hours before serving.
  7. Share and Enjoy            

credits to Ms. Ara Mina for the recipe

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Home made fishballs

This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

Fish balls is one of my favorite snacks when I was young. My mom made very good fish balls but I never learned from her….*sigh*. The flavour, texture and taste was just superb. My fish balls just can’t measure up to hers. Nevertheless I am just very happy that I know how to make them and my family likes them very much.

To make nice fish balls, the type of fish used is the most important. Back home we use Dalagang Bukid, also called Yellow Tail Fusilier. It’s very simple, easy and delicious. It’s especially good served with rice.

Here’s my simple and easy homemade fish balls using dalagang bukid/Yellow Tail Fusilier. You can try with other fish too. If you use frozen fish, you need to thawed it first and then pat dry before adding the rest of the ingredients.

 400 to 500 grams fish fillet (any fish may be used; we used dalagang bukid for this recipe)
1-inch piece ginger, peeled
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying

Cooking Procedure:
 1  Poach the fish fillet in salted water with the ginger.

Once cooked, flake the fish to make about 4 cups of flaked fish.

Place the flaked fish, carrots, garlic, and egg in a food processor. Purée until smooth.

4  Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

5  Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

Baked Macaroni

Baked Macaroni is a pasta dish that makes use of elbow macaroni as the primary ingredient. At first look, this could be mistaken as the famous Macaroni and Cheese but there is more to this dish than just having pasta and cheese.

Meat is one of its most important components. Ground beef is usually used but others prefer ground pork, ground chicken, and even minced ham. Being a tomato based pasta, Baked Macaroni uses diced tomatoes (or tomato sauce) and tomato paste as well. Capsicum (or bell pepper) and paprika are optionally added to add more flavor and aroma.

The description above makes a regular Baked Macaroni but adding the Mornay sauce (or white sauce as we usually call it) makes it more special.

Baked Macaroni Recipe


  • 1 lb uncooked elbow macaroni
Meat Sauce:
  • 3 tbsp butter
  • 1 lb ground beef or ground pork
  • 1 ½ cup diced tomatoes (canned)
  • 1 small onions, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup tomato paste
  • 1 tsp paprika
  • 1 piece beef cube (optional)
  • 1 cup water
  • 1 tbsp sugar
  • Salt and pepper to taste
Mornay Sauce:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups fresh milk
  • 1/4 tsp salt
  • 1 ounce grated parmesan cheese
  • 2 ounces grated sharp cheddar cheese

Cooking Procedure

  1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
  2. Prepare the meat sauce by heating a cooking pot and melt-in the butter.
  3. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown.
  4. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
  5. Add the tomato paste and paprika then stir and cook for a minute
  6. Add the beef cube and water then stir until everything is well distributed. Simmer for 20 minutes.
  7. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
  8. Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat.
  9. Add the flour stir constantly for about a minute (color must be yellowish and not brown).
  10. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
  11. Add salt and pepper then simmer for 2 to 3 minutes.
  12. Stir in the cheeses and whisk until melted. Set aside
  13. Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed.
  14. Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered)
  15. Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
  16. Remove from the oven and allow to cool down a bit.
  17. Serve hot. Share and Enjoy!

Oatmeal Cookies

I am ubeeeer busy browsing for an oatmeal cookie recipe while chatting with my Dencio awhile ago... and now, here's the finished product... My version of OATMEAL COOKIES OVERLOAD. yuuuuuum! =))

 Soft Oatmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

Sweet and Sour meatballs

Sweet and Sour dish — particularly sweet and sour pork is a Cantonese dish that was introduced by Chinese migrants to the West in the early part of 20th Century.  Since then, it evolved into variety of dishes with the same basic ingredients — sweet and sour sauce. Some are prepared with chicken and some are prepared with seafood such as fish and shrimp; sweet and sour meatballs dish is just another twist.

Preparing sweet and sour meatballs is very simple and don’t let the long list of ingredients and procedure scare you.  I only organized it in a way where you can serve it quickly right after cooking.   There are two different methods of cooking the meatballs.  You can deep fry them or bake them—just like what I did here.  By the way, this is also a good appetizer for your next party.  Just cook the meatballs and serve them with sweet and sour sauce without the veggies.

20 pcs meatballs, fried
3 cloves garlic, minced
1 small onion, finely chopped
1 small carrots, sliced
1 small red bell pepper, sliced
6 tbsp tomato sauce
3 tbsp vinegar
3 tbsp water
3 tbsp sugar
a dash of salt
cooking oil

How to cook:
1. Deep fry meatballs and set a side.
2. Saute garlic and onion until fragrant.
3. Add in carrots and stir fry for 2 minutes.
4. Add in snow peas and red bell pepper and stir fry for another 2 minutes.
5. Pour tomato sauce, vinegar, water, sugar and a dash of salt and mix well. Let simmer for about 5 minutes.
6. Add in fried meatballs and let simmer for another 5 minutes.
7. Serve hot with steamed rice.