Oatmeal Cinnamon Chips Cookies

I miss my Mom's Oatmeal Cookies. I got this recipe from Hershey's Cinnamon Chips pack but I must say Mama's Oatmeal Cinnamon Raisin cookies is still the best. I should ask Mama to send me the recipe so I can pass it over and share it to my friends.

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins


Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

Chopseuy

Jon and I are doing our grocery shopping in a Filipino Supermarket here in Dubai. We saw a prepacked chopseuy veggies in the veggie section. Hubby is craving for Beef soup and I insist of cooking something healthy and since I am the wife and it's been a while since we had veggies on our table.. I won and we bought it. In the end he liked it.

Chopseuy is a classic chinese dish which means "to break into many pieces". It has been adapted by Filipino Cuisine and is one of Filipino's favorite vegetable dish.

Ingredients:

1/2 Kilo Shrimp, shelled and devined

4 cloves garlic

1 medium sized onion, sliced

2 medium size carrots, sliced

100 grams snow peas (chicharo)

1 medium sized bell pepper

1/2 medium sized cabbage

12 pieces young corn, cut into 3

1/4 kilo cauliflower, broken into bite size

2 tablespoons of cornstarch, dissolved in 1/4 cup of water

1/4 cup oyster sauce

salt and pepper

3 tablespoon cooking oil

1 1/2 cups water or shrimp stock

Direction:

In a big pan or wok, sauté garlic, onions then add in the shrimpd.

Add 1 cup of water or shrimp stock, pinch of salt and simmer for 10 minutes or until shrimps are cooked.

Mix in the all the vegetables. Add the remaining 1/2 cup of water or shrmip stock, oyster sauce and the dissolved cornstarch.

Cook for about 10 minutes or until the vegetables are done.

Salt and pepper to taste.

Buttermilk Fried Chicken

My hubby's friends are coming over to have some drinks. Jon asked me to cook fried chicken for their pulutan. I marinated it with my normal marination.. salt, pepper and garlic powder. Since I have a leftover buttermilk from my banana cake I decided to mix it and make a little bit spicy.

Ingredients:

1 whole chicken, cut into serving pieces
1 cup buttermilk
1 tsp fine salt
1 tsp ground pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 cup flour

oil for frying

Direction:

1. Combine chicken, salt, pepper, garlic powder and chili powder in a mixing bowl and mix well.
2. Pour in the buttermilk mix well and keep in fridge for marination about 45 mins to 1 hour.
3. Dredge the marinated chicken in the flour mixture then set aside.
5. Heat a frying pan and the cooking oil.
6. When the oil is hot enough, put the chicken and fry for about 10-12 minutes.
7. Fry until crisp and drain the excess oil.
8. Serve and enjoy.

Banana Cake

This is my colleagues all time favorite and most requested food. Every weekend they keep on reminding me to bring some in the office. Since I have few ripe bananas I decided to bake for them and bring it to work.


Ingredients:
1 1/2 cups Mashed Banana


3 cups all purpose flour


2 tsp lemon juice


1 1/2 tsp baking soda


1/4 tsp salt


3/4 cup butter, softened


2 cups white sugar


3 large eggs


2 tsp vanilla extract


1 1/2 cups buttermilk





Direction:



1. Mashed Banana and add the lemon and set aside


2. Mix the sifted flour, baking soda and salt. Set aside


3. In large bowl, cream the butter, add the sugar mix until fluffy. Beat in the eggs and add the vanilla.


4. Beat the flour mixture with the buttermilk.


5. Add the banana mixture into the flour and buttermilk mixture.


6. Pour the batter into a prepared pan and bake for 45minutes-1 hour at 135-150 C


7. Put in freezer for 45 mins.

Hershey's White Chip Chocolate Cookies

I wanted to make my mom's oatmeal choco chip cookie and use the white chocolate chip instead of the semi sweet chocolate that she normally makes. While checking the back portion of the white choco chip pack I saw Hershey's White Chip Chocolate Cookies recipe and thought of giving it a try... and yes.. it was really chewy and yummy. The recipe taste like chocolate crinkles too..


Ingredients:


1 cup butter, softened
2 cups sugar (I used only 1 1/2 cups)
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa, Hershey's
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips, Hershey's Premier White Chips


1 Preheat oven to 350°F

2 Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Chocolate Cupcake with Peanut Butter Frosting

I used my red velvet cupcake recipe and added 1 cup coffee. I reinvinted and played with the recipe and didn't liked the outcome of the chocolate cupcake. I would suggest to follow the Hershey's chocolate cupcake recipe. So far it's the best chocolate cupcake recipe I ever tasted.

For the Peanut Butter frosting:

1 cup butter

1 cup peanut butter

4 cups icing sugar

2 tablespoon vanilla essence

1. Cream the butter and add the sugar 1 cup at a time.

2. Add in the peanut butter and vanilla

Makes 24 cupcakes using 1M tip.

Tilly's 3rd birthday!

Tyler Marie O. Fox

August 17, 2007

Canberra, Australia

It's our youngest niece 3rd birthday today. And they are miles away from us. sigh!

Wish you all the best and may you grow up to be a God fearing and talented kid.

Tito Jon and Tita Iya misses you so much. We hope to celebrate your 4th birthday with you.

Strawberry Cupcake with Strawberry Butercream Frosting

Strawberry Cupcake with Strawberry Buttercream Frosting

Payroll week will come so soon... Instead of encoding all the sick leave notes, my mind is flying and thinking of a cupcake recipe that I will bake in the evening. I promised to Tita Lena (my mommy in the office) that I will bake something for her family. Her kids loves my cupcakes ( sabi nya =) ). Since I've done Vanilla and Chocolate, might as well try strawberry! Good thing I was able to get the last pack of fresh strawberry in our mini mart.

I got the recipe from Martha Stewart which she also got from Candace Nelson. I added some ingredients to enhance the flavor and color of my strawberry cupcakes.

I mess up a little bit on my frosting. Instead of putting 3 tablespoon of strawberry puree, I ended up pouring all the 130 grams of puree. It didn't look so good but I was able to fixed it with my extra butter.

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

2 drops of red food coloring

1/4 teaspoon Strawberry essence

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Buttercream Frosting

Ingredients

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

My Birthday Wish List

I will be turning 28 this year and apart from my 18th and 21st birthday, this is one of my most awaited year...


For those of you who are thinking of a birthday gift that you would like to give... I will not give you a hard time contemplating. I will share with you the top 5 of my wish list.





1.My very own KITCHEN AID MIXER

2. Louis Vuitton Neverfull Damier

3. A solitaire diamond earrings

4. Turkey Weekend Hideaway

5. Assorted Wilton Cake Decorating Products

Red Velvet Cupcakes with Cream Cheese Frosting

After few attempts :) this one looks like real Red Velvet Cupcake

October 16, 2011

1st try

August 13, 2010

This is not my first time to bake cupcakes.But this cupcake is the one I am truly proud of. I really love to try baking a Red Velvet Cupcake and everytime I see them it looks like it's very hard to make. So, I check on you tube and found it really quick and easy. I hope I'm with my Mum, Dad and Charlie so they can try my cupcakes. For the meantime hubby and sister Krizia will enjoy first.



Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder (I used Hershey's Cocoa)
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of liquid red food colouring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar


Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

Method
The Cupcakes



1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.


2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.


3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.



4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.


5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.


6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.



2 Add the vanilla extract and mix.


3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

My Husband while enjoying his Red Velvet Cupcake.

Hershey's Perfectly Chocolate Cupcake with Chocolate Frosting

I am addicted to chocolate cupcakes lately and this is my 4th attempt to bake cupcakes and it was fun. I was checking a couple of videos about making the perfect moist chocolate cupcake and whhalla!! The best chocolate cupcake is jut at the back of the secret recipe.. HERSHEY's unsweetened cocoa. All you need to do is to make use of your creativity. For me a couple of mini marshmallows and candy sprinkle will do.

Chocolate Cupcake

2 cups white sugar

1- 3/4 cups of all purpose flour

3/4 cup of HERSHEY's unsweetened cocoa

1 -1/2 teaspoons baking powder

1- 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1. Heat oven to 350°F.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.