Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.

Bored with the usual Fruit cake for the holidays? Well try out this recipe shared by CookBook Kitchen when they demonstrated selected recipes at the Maya Kitchen. This Rum cake is really festive and will add as a nice touch to the Christmas dinner.

Here are the ingredients

1 c unsifted unsweetened cocoa
2 c boiling water
2-3/4 c MAYA All Purpose Flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c butter
2-1/2 c sugar
4 whole eggs
1 tsp vanilla

Procedure:

1. In a bowl, mix unsweetened cocoa w/ 2 c boiling water; mix w/ wire whisk until smooth; set aside & cool completely.

2. Sift all dry ingredients except sugar; measure; then combine together.

3. In large bowl of mixer using paddle, beat butter, sugar, eggs & vanilla until light & fluffy.

When you lift the beater, you can actually feel it light and fluffy.

4. At low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with
flour mixture.

5. Pour into 4 standard-size loaf pans or one round pan and one loaf pan. Make sure the pan is well greased.

6. Bake in 350 deg F oven for 30-35 mins. While this is baking, do the butter rum glaze.

Butter Rum Glaze Ingredients:

1 c butter
3/4 c sugar
1/4 c water
1 c rum

Procedure:

1. Pour all ingredients except the rum into a saucepan and bring to a simmer for approx. 5 mins

2. Then add the rum slowly to the mixture making sure to go near the mixture or else your eyebrows can burn. A flame can form in the mixture like the photo below:

2. Brush/pour generously rum mixture onto hot cakes. The mixture is a lot but it should be poured into the baked rum cake.

Top with grapes.

Top with caramel (You can make your own caramel piping glaze by watching this demo.)

——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.

A simple, elegant, and scrumptious chocolate mousse that is both light and rich. This sensational dessert is a feast for the senses as it transports you to pure dessert bliss. Every single spoonful explodes with rich chocolate madness, melting in your mouth and making you crave for what could be the next closest thing to heaven mankind will ever know. But the best part is the simplicity of its preparation. Let me share a recipe demonstrated by Chef Joey Prats, Culinary Institute of Aristocrat (CIA) Program Development Consultant.

Yield: Serves sixteen

Ingredients:

For the Mousse:

500 grams bittersweet chocolate couverture

300 grams heavy whipping cream

5 grams instant coffee powder dissolved in

10 grams hot water

800 grams heavy whipping cream, chilled

For the Assembly:

500 grams whipping cream, chilled

50 grams confectioner’s sugar, sifted

Bittersweet chocolate couverture shavings

Bittersweet chocolate couverture can be bought locally at Chocolate Lovers

Use genuine whipping cream like Elle & Vire not All purpose cream

Chef Joey Prats demonstrates the To Die for Chocolate Mousee

Procedure:

For the Mousse:

1. Chop the bittersweet chocolate couverture and place in a large bowl.

2. Combine heavy whipping cream and coffee solution in a heavy saucepan and bring to boiling point over medium heat, stirring occasionally.

3. Pour hot cream mixture over chopped chocolate in a bowl. Allow to stand for a minute or two, then stir mixture until smooth and glossy. Cool to room temperature.

pouring hot cream mixture

mixing the hot cream mixture with chopped chocolates

Cool over a bowl of ice

4. Place chilled heavy whipping cream in a mixer bowl. Using the wire whip attachment, whip cream to medium peak stage.

Whipping cream is now medium peak

5. Gentle fold whipped cream into chocolate mixture

After stirring, it looks like this

6. Spoon approximately 100 grams of mousse into each of sixteen dessert goblets. Chill for at least 4 hours to set the mousse.

For the Assembly:

1. Combine chilled heavy whipping cream and sifted confectioner’s sugar in mixer bowl. Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.

2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip. Pipe a large rosette on each goblet of mousse and decorate with bittersweet chocolate couverture shavings.

Sprinkle with chocolate bits

yummy

Even Nina and Eric thinks so:

Why not try it for yourself?

As Chef Joey Prats said “The Perfect dessert is a sensual experience that catapults you to a state of sheer pleasure, where mind, body and soul merge into paralyzing ectasy

Recipe is only for your personal use. Copyright of the recipe belongs to Culinary Institute of Aristocrat (CIA) . CIA, a boutique school , a culinary school in Manila has two flagship courses: offers “Fundamentals of Culinary Arts,” and “Home Bakeshop: From Concept to Operation.” It is a member of the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association, American Culinary Federation. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com.——————

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Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. I associate Chocolate Crinkles with Christmas gift giving. These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year! This year, I decided to bake Chocolate Crinkles with our native tsokalate , the tablea (Chocolate Tablets). Growing up in Cebu, the tsokalate drink is the standard drink on our noche buena. You can just imagine the tsokolate aroma as you bite each cookie.

The original recipe used for Chocolate Crinkles is based on Betty Crocker, mom’s favorite recipe book. I replaced the oil with lard as it is much easier to manipulate. Hope you enjoy baking this easy recipe.

1/2 cup lard (instead of vegetable oil)
4 oz Tablea (native chocolate) or unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon Almond Extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the dough)

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Divide dough into two bowls. Cover; refrigerate at least 3 hours.

Remember the dough has to be well-chilled for so confectioners’ sugar does not get absorbed by dough upon rolling

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Dough has to be really chilled before you roll on the powdered sugar

I roll the dough lightly on the bowl minimizing warm contact with my palms. Remember dough has to be really chilled

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Notes

1. 4 ounces of unsweetened baking chocolate is equivalent to 113 grams. In Manila, I purchase unsweetened baking chocolate from Chocolate Lovers.

2. If you don’t have unsweetened baking chocolate or tablea, you can substitute with cocoa powder.

3 tablespoons cocoa powder + 1 Tablespoon fat is equal to 1 ounce of unsweetened baking chocolate

4. Make sure the tablea that you buy is pure, unadulterated tablea. Sometimes, the tablea is already mixed with sugar. That is not a good substitute for baking——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Have you visited my personal blog, Filipina Mom Blogger,
Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
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Thanks for visiting….Noemi Lardizabal-Dado

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