my drama!

I got this recipe from the book called "The Cake Bible" by Rose Levy Beranbaum.
I chose this one coz it looks yummy & easy to make and my kids love chocolate.
Just made this yesterday for my hubby's b-day:) I added pecans coz he like pecans!

Ingredients:
1/4 cup + 3 tbsps. Unsweetened Cocoa
2/3 c. sour cream
2 large eggs
1 1/2 tsps. vanilla
1 1/2 cups + 1 tbsp. sifted cake flour
1 cup sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
14 tbsps. unsalted butter
powdered sugar for coating
chopped pecans or walnuts (optional)

Procedure:
1.Pre-heat oven to 350*. Lightly floured & grease a 9-inch Springform pan or 1 9x2" cake pan.

2. In a medium bowl whisk together the cocoa, sour cream, eggs & vanilla until smooth.



3. In a large mixing bowl, combine all the remaining dry ingredients & mix on low speed for 30
seconds to blend.
4. Add the butter & 1/2 of the cocoa mixture.

5. Mix on low speed until the dry ingredients are moistened.
6. Increase to high speed & beat for 11/2 minutes. Scrape the sides.
7. Gradually add the remaining cocoa mixture in 2 batches, beating for 20 seconds after each
addition to incorpporate the ingredients & strengthen the structure. Scrape down sides.





8. Scrape the batter into the prepared pan & smooth the surface w/ a spatula.

9. The pan will be about half-full .

10. Bake 30-40 minutes or until toothpick inserted comes out clean & the cake springs back
when pressed lightly in the center.

11. Cool cake in the pan on the wire rack for 10 minutes.

12. Loosen sides with spatula cool completely.
13. And now for fun, make a cut-out clover, cloud or star and arrange on the top of the cake
then dust everything with powdered sugar.



14. Lift off the paper cut-outs very carefully. garnish if desired:)







Enjoy!

I found this recipe on my first issue of Taste Of Home Magazine :) my daughter love it! I made some adjustment on some the measurements and also on the procedure:)
**********Apple Berry Cobbler***********

Ingredients:
Crust:
1 tbsp. butter, melted
9 gingersnaps cookies, crushed
Filling:
4 large tart apples, peeled ( I used Granny smith on this one)
1 tbsp. butter
3/4 c. sugar
3/4 tsp. ground cinnamon ( I used 1 tsp. when I cooked mine)
1/8 tsp. ground ginger
3 c. fresh blueberries
2 tbsps. lemon juice
1 tbsp. grated orange peel
Topping:
1 c. all-purpose flour
3 tbsps. brown sugar
6 tbsps. cold butter

Procedure:
1. Spread butter on bottom of an 8-in. square baking dish.
2. sprinkle w/gingersnap crumbs, press gently. Set aside. I put mine in the refrigerator ,to set.


3.Cut each apples into 16 wedges.

4. In a large skillet, saute apples in butter for 10 minutes 'til tender crisp.

5. Remove from from heat and cool for 10 minutes.

6. In a large bowl, combine sugar, cinnamon & ginger; sprinkle over apples & mix well.

7. Place blueberries in a bowl, sprinkle w/ lemon juice & orange peel, toss gently, mix well.

8. For topping, combine flour & brown sugar in a bowl; cut in butter until crumbly.

9. Spoon apple mixture into baking dish.

10. Top with blueberries & topping ( dish will be full)

11. Bake @ 350* for 35-40 minutes or until bubbly.



On mine I had to adjust the temp. to 400* after I baked it on 350* for 40 mins. coz the topping didn't reach on it's golden brown color. I only put it for another 5 more minute though:)
Enjoy:)

**Very Easy Pie**

Ingredients:
2 (9-inch) pie doughs, homemade or store-bought
1 1/4 cups sugar
1 lemon (squeezed)
Pinch of kosher salt
2 tablespoons unsalted butter, cut into bits
1 cup fresh blueberries, rinsed
1 cup fresh blackberries, rinsed
1 1/4 cups fresh strawberries, rinsed and sliced

Procedure:
1.Line 1 pie pan with 1 of the pie doughs, and place in the refrigerator.

2.In a large bowl, stir together the sugar, salt, lemon juice, and butter until combined.

3.Gently add the berries to the bowl.Toss until most are coated with the sugar mixture.

4.Pour the berry mixture into the unbaked pie shell.

5.Top with the second pie dough, folding the edges.
6. Cut a few slits in the center of the top crust.

7. Refrigerate for 20 minutes, or until the dough is firm.
8.Place pie in the oven and bake @ 400* for 15 to 20 minutes or until crust is golden all over.


9.If crust darkens too quickly, cover it with foil.

10. Reduce the oven temperature to 350*.
11.Bake for an additional 40 to 50 mins.or until berry juices bubble at center slits.

12.Cool on a wire rack before serving.

Enjoy!

Very simple recipe.. I have to tell you the truth that how many times I cook this one but I still couldn't make it like my neighbors can in the Philippines! I remember I always go to Mambaling to buy Biko in Noy Estan's house and also the one is Pasil in my 1st grade classmate Ryan's house! Theirs are so much better than mine lol!

*******BiKo********


Ingredients:
4 cups of sweet rice ( sticky)
6 cups of brown sugar
1 1/2 can of coconut milk
For topping:
you can put condense milk (which I never do but some people do!I'm just telling u)
coconut milk w/ brown sugar ( boil until sticky)
or burn biko or nothing!
Procedure:
1. Cook the rice in the rice cooker.
2.While waiting boil the coconut milk and mix with the sugar in the wok.
3. Keep stirring until it gets very sticky.
4. Put the rice.
5.Bake if you want on 350* for 20 mins.
6. Top with toppings is desired! serve:)
enjoy:)

*******Big Chunky Cookies!******
I made this recipe last Saturday & it was a big hit! They want me to make another batch this weekend!

Ingredients:

2 sticks butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 tsps. vanilla extract
2 extra-large eggs at room temperature
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 pounds white chocolate, coarsely chopped

Procedure:

1.Mix the butter and both sugars until light and fluffy.

2. Add the vanilla, then the eggs, 1 at a time, and mix well.

3.Add the cocoa and mix again.

4.Sift together the flour, baking soda, and salt.

5. Add to the chocolate with the mixer on low speed until just combined.

6. Fold in the chopped white chocolate.

7.Drop the dough on a baking sheet , using a ice cream scoop.
8.Dampen your hands and flatten the dough slightly.

9.Bake for exactly @350*F for 15 minutes (the cookies will seem underdone).
10.Remove from the oven and let cool slightly on the pan, transfer to wire rack cool completely.


enjoy!

*******Strawberry Swirl Cheesecake*************
You can substitute strawberry to anything u want:)

Ingredients:
2 cups Graham Cracker crumbs
1 stick butter, melted ( equals to 1/2 cup)
2 tbsps. sugar
4 pkgs. (8oz.each) cream cheese, softened
1 1/3 cups sugar
2 tbsps. cornstarch
1 tbsp. vanilla
3 eggs
1 cup sour cream
5 drops of strawberry jam (or any of your choice)

Procedure:
1. In a medium size bowl, toss together graham crumbs, butter & 2 tbsps. sugar.



2. Reserve 2 tbsps. of crumb mixture for garnish.
3. Press remaining crumb mixture onto bottom and 2 inches up sides of a 9- inch
spring foam pan. Chill in freezer while preparing for the filling.


4. In a large mixing bowl, beat cream cheese on medium speed until fluffy.


5. Add 1 1/3 cups of sugar, cornstarch & vanilla. Beat until combined.


6. Add eggs, one at a time , beating until just combined after each addition.


7. Stir in sour cream. drop jam onto mixture and cut with knife to swirl strawberry.




8. Pour into crust. Bake @325*F about 1 1/4 hrs. or until center is almost set.




9. Cool on wire rack for 15 mins. Loosen sides of pan & cont. cooling for another
45 minutes more.

10. Sprinkle with reserved crumbs & refrigerate at least 3 hours.




enjoy:)

Yesterday Night me and my husband tried this recipe we liked it but I think it's a little too sweet for my tongue. i think it will be better to add a little more water to the ingredients! you might not like the smell of the almond extract but once you mix it with the remaining ingredients it goes away. try adding a little bit of vanilla extract for the smell.

*****Double Berry Trifle******

Ingredients:

1 can (14 oz.) sweetened condensed milk, chilled
1 cup cold water
1 tsp. almond extract
1 pkg. 93.4 oz.) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches) cut into cubes
2 cups strawberries, cut into halves
2 cups blueberries
shredded chocolate for garnish

Procedure:

1. In a large mixing bowl, beat the milk, water and almond extract until blended.
2. Add pudding mix; whisk for 2 minutes. Let Stand for 2 minutes or until soft-set.

3. Cover and chill until mixture is partially set. Fold in whipping cream.
4. Place some cake cubes in the serving glass( for individual serving ) or bowl (party serving).

5. Top with half of the cream mixture. Carefully add blueberries and layer with the remaing cake cubes.
6. Add strawberries

7. Top with Whipped cream and some fruit

8. garnish with shredded chocolate

Enjoy!!!


my credits to my hubby for helping me with this recipe!!!

***Chocolate Cupcake w/ Frosting****
Ingredients:
2 c. sugar
1-3/4 c. all purpose-flour
3/4 c. Cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsps. vanilla extract
1 cup boiling water
chocolate frosting ( recipe below)
Procedure:

1. Heat oven to 350* & line muffin cups with paper bake cups.
2. In a large bowl, combine dry ingredients.

3. Add eggs, milk, oil & vanilla; beat on med. speed for 2 mins.

4. Stir in boiling water ( batter will be thin).

5. Fill cups 2/3 full with batter.

6. Bake for 27 mins.


7. frost with choco frosting..


***************************************************************
Choco Frosting
Ingredients:
1 stick butter or maragrine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Procedure:
1. Melt butter

2. Stir in cocoa


3. Alternately add powdered sugar & milk, beating on med. speed.

4. Stir in vanilla.