Pinoy Recipes | Free Filipino Food Recipes » Baking Recipes

Moist Chocolate Cake

noemi — Thu, 22 Dec 2011 15:08:27 +0000

Dear readers,

I shared my recipe of The perfect chocolate cake a few years back. Many readers gave so many rave reviews. Why not? it has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.

This time around, let me share another version. Chef Christine ‘Kittin’ Zenarosa from the Cookbook Kitchen gave a truly exceptional baking demonstration at The Maya Kitchen for her Moist Chocolate cake.

1cup unsweetened cocoa
2 cups boiling water
2 ¾ cups MAYA All Purpose Flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter
2 ½ cups sugar
4 eggs
1 teaspoon vanilla

Choco Icing:
½ cup cocoa
¾ cup sugar
2 tablespoons MAYA All Purpose Flour
2 ½ cups milk

Procedure:

1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.

2. Sift all dry ingredients together, except the sugar.

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

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

5. Pour equally into three 9-inch round pans.

6. Bake in 350°F / 177°C oven for 25-30 minutes.

7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.——————

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Baking for the holidays: Lemon Pie

noemi — Mon, 19 Dec 2011 14:11:51 +0000

Dear readers,

Graham Pie Crust: (Do ahead )

6 tablespoons salted butter
1 ½ cups Graham Cracker Crumbs
¼ cup sugar
Lemon curd:
3 lemons (finely grated rind & lemon juice)
4 eggs
1 cup caster sugar
1/2 butter, chopped

Procedure:

1. Make Pie Crust: Mix all ingredients together and press firmly with hand or spoon onto an 8 or 9-inch round pie pan. Refrigerate for at least 1 hour.

2. Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 30 to 35 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.

3. Pour lemon curd into chilled pie crust. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.

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The Gingerbread Man Cookie Recipe

noemi — Fri, 09 Dec 2011 02:08:43 +0000

Dear readers,

Every Christmas season, I bake “Gingerbread Men Cookies” for my children. Even if they are much older now, the memories and the aroma of molasses, cinnamon and other spices give them a warm cozy feeling. It’s one reason that I’ve continued this tradition year after year. I will share this recipe with you if you want to bake it too.

This recipe is modified for a tropical climate. The original recipe requires immediate rolling after the dough has been made but our tropical heat just makes it gooey to handle.

NOTE: The Gingerbread Man Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or means.

Ingredients

5 cups sifted all purpose flour
2 tsp. Baking Soda
1/2 tsp. ground ginger
1 tsp Cinnamon
1/4 tsp. Cloves
1/4 tsp. salt
1 cup margarine (butter compound)
1 cup sugar
1 cup dark molasses (use our locally made molasses)
1 Tablespoon vinegar
1 egg

Materials Needed to decorate Gingerbread Man
Cherries for the lips
Raisins for the eyes
Chocolate candies (M & M’s)
Gingerbread Man shaped Cookie Cutter

Procedure

1. Place margarine and sugar in large bowl.
2. In saucepan, heat molasses to boiling. Pour over margarine and sugar, add vinegar.
3. Stir on speed number 2 until well blended.
4. Set aside to cool.

5. Sift dry ingredients together.
6. Add egg to molasses mixture and beat on speed no. 4 to blend.
7. Add dry ingredients and stir into molasses mixture on speed no. 4 until well blended- about one and half minutes.

8. Refrigerate overnight or freeze for an hour.

9. Get a small portion of the chilled dough and roll on well floured board to 1/4 inch thickness. ( Tip:I roll directly on the cookie sheet for easy handling of cut dough)

10. Cut with floured Gingerbread man shaped cookie cutter about one inch apart.

11. To decorate the Gingerbread man before baking

- Cut the cherries to make lips
- Cut the raisins in half for the eyes.

12. Place cherries for lips and raisins for the eyes.

(Tip: you can also put a hole on the head of the Gingerbread Man cookie if you want to hang it on your christmas tree. But with a dusty climate and possibility of cockroaches, I just wrap the cookie in plastic.)

13. Bake at 350 F for 8 to 10 minutes.

14. Cool on brown paper for towelling.

Yield : 4 dozen to 4 1/2 dozens for a 4 inches (height) Gingebreadman

Decorating the Gingerbread Man

Icing for the buttons

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

For decorating tips:

1. Stick chocolate candies with the icing to form buttons
2. Ice the head for hat
3. Ice the feet for shoes.

After all the Gingerbread Men Cookies have been iced, I wrap them individually in ice-bag plastic and string them to our Christmas garlands that adorn our rooms in the house.

or place it in a bowl for the kids to grab some whenever they are hungry
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Rum Cake

noemi — Tue, 22 Nov 2011 17:50:58 +0000

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.Chef Patron Inez Vargas Javellana from the famous Vargas Kitchen dropped by The Maya Kitchen recently and shared delightful recipes for the Holidays. Aside from fruit cake, one can choose other alternatives like Rum Cake. A rum cake is a type of dessert cake which contains well, rum. Wikipedia says rum cakes are a traditional Christmas dessert, descended from the Christmas pudding introduced by English settlers. Traditionally, dried fruit is soaked in rum for three months, then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture. It has been proven possible to become intoxicated from consumption of excessive amount of rum cake, some rum cakes such as Tortuga contain even more than five percent of certain grain alcohols.

Chef Javellana shares this Rhum Cake recipe which you can surely try during the Holidays.

1/2 cup pecans, halved
1 1/2 cups granulated white sugar
1/2 cup butter, softened
3 tablespoons + 1/2 cup canola oil, separated
1 3/4 cup MAYA All Purpose Flour
1/4 cup MAYA Cornstarch
4 teaspoons baking powder
1 teaspoon salt
1 cup vanilla pudding
3/4 cup whole milk
4 large eggs
3/4 cup Myer’s dark rum
1 tablespoon pure vanilla extract
For the rum syrup:
1/2 cup butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon salt
1/2 cup dark rum
Special Equipment: One 10-15 cup Bunt pan

1,Preheat oven to 325 degrees. Grease and flour bunt pan, and drop halved pecans into the bottom of the pan. Set aside.

2. In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder and salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin and pour easily.

4. Pour into the prepared bunt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

7, Wash and dry the bunt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In the morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.
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Food For the Gods

noemi — Thu, 17 Nov 2011 16:26:23 +0000

Dear readers,

It’s that time of the year when I plan the baked goodies that I plan to give as gifts to my friends. Food for the Gods is such a delightful recipe to bake during the holidays when one doesn’t have the time to bake Fruit Cake. It entails less preparation and baking time. It’s the perfect dessert to prepare beforehand. Baked with a delightful blend of dates and walnuts, molasses, tinge of brandy and cinnamon, the taste is reminiscent of fruit cake sans the fruit glaze. You should try it. It’s simple to bake. Your kitchen will also emit holiday aroma that gives you more reason to keep baking and baking.

Here is my recipe to start you off baking a dessert fit even for gods.

Ingredients

4 tablespoons Brandy
1 cup dates, cut in strips
1 cup walnuts, chopped
1/3 cup butter
2 tablespoons molasses
1/4 cup brown sugar
4 tablespoons Honey
2 eggs
1 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder

Procedure

1. Preheat oven to 350 F

2. Grease square pan

3. Combine dates. nuts, and 2 tablespoons brandy. Set aside.

(Dates and walnuts are blended with the 2 Tablespoons of brandy)

4. Cream butter until fluffy.

5. Add sugar, molasses, and honey gradually.

6. Add eggs one at a time and continue beating.

7. Blend in 2 tablespoons brandy. (Lauren wanted to add more brandy but it might make the batter too bitter.)

8. Sift together flour, cinnamon and baking powder.

9 Add to creamed mixture.

10. Fold in dates and nuts. Blend well.

11. Bake for 20 to 25 minutes. (Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center will often see, unbaked but it will be firm upon cooling.)

(Freshly baked food for the gods)

12. When cool, cut into bars.

13. Wrap in cellophane.

Don’t they look like gold bars?

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Fruitcakes for the Holidays (updated)

noemi — Sun, 13 Nov 2011 01:48:29 +0000

Dear readers,

It’s the time of the year when one needs to plan for the holidays. As early as September, I already know what to bake for Christmas. A childhood memory that never fails to remind me of the Christmas season is Fruitcake. I used to bake a lot of fruitcake in the past but the girls never really got around to acquiring a taste for it. They preferred the Gingerbread Man Cookies because of the story behind it after I bake the first batch. That’s my then 16 year old daughter, Lauren when she helped me with my fruitcakes a few years ago. Fruitcake flavor is best when it has been aged for a few months in a cool place (preferably the refrigerator in the Philippines).

For those of you who want to bake Fruitcakes for the Holidays, here is a recipe which I call Golden Fruitcake. I’ve modified this based from my mom’s original fruitcake recipe. My Golden Fruitcake does not have a strong taste of brandy nor is it too sweet. Anyway, there’s a lot of preparation so make sure you run down the list carefully.

Here is my Golden Fruitcake recipe

Ingredients

1 Cup butter (I use Golden Crown)
1 1/1 Cup Brown Sugar
4 large eggs (1 cup) or 5 medium eggs
3 cups all purpose four
1/2 cups flour (to dredge fruits and nuts)
1 tsp Baking Powder
1 teaspon salt
1/2 cup milk
5 Tablespoon prune juice
3 Tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoon cinnamom
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts (Combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy

Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake

Preparation

Fruit Mix

1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for 1 hour.

Preparing the Baking pan

1. Don’t use waxpaper.
2. Use thick cellphane (1 piece only) and use enough to cover the cake after baking.
3. You can also use aluminum. More messy but more sure.

Batter

1. Heat oven to slow.

2. Cream Shortening and add sugar slowly until fluffy.

3. Beat in egg one at a time, beating after each addition until light.

4. Blend Flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.

5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.

6. With 1/2 cup flour. add to fruit mixture.

7. The batter is then mixed to the fruits. Add the nuts on top of the batter.

8. Put batter in cellophane lined or aluminum lined pans (4 pans)

9. Bake for one (1) hour at 300 F. ( But do check the temperature based on the pan you use. Sometimes baking can be as short as 45 minutes to 1 hour at 325 F)

IMPORTANT: To prevent dryness in the fruit cake, use the banyo maria. Place the pans in a larger pan containing an inch of water, the result of which is bake-steaming the fruit cake batter.

10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits.

11. Cover pan with overlapping aluminum foil to prevent burning.

12. Bake 15 more minutes until done.

After Baking

Keep cellophane or aluminum intact with the cake

After baking and the cake has cooled down, brush the top of the cake with cherry brandy

Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.

Tips

1. It’s important to drain the fruit mix for 1 hour. This is because alcohol destroys the cake batter.
2. Nuts are not placed in the batter; rather it is placed ON TOP of the batter. I still mix in the buts anyway. I use a combination of nuts.
3. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
4. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.

I have 5 recipes for fruitcake but based on my past experience, the above recipe gave me the best results.

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Decadent Chocolate Rum Cake for the holidays

noemi — Sun, 06 Nov 2011 11:36:20 +0000

Dear readers,

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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Wickedly-tasty Halloween recipes

noemi — Fri, 21 Oct 2011 09:12:02 +0000

Dear readers,

Next to Christmas , Halloween has got to be the most awaited holiday for my growing kids. During those internet-less days, I scrounged around for ideas from magazines just to make Halloween day wickedly fun. I served food with orange color themes, and even decorated my home with pumpkins and ghouls. After the trick or treat fun, my kids and their friends often troop to our house for culminating party. Now here is where one needs to be creative and present a frighteningly Delicious Halloween Spread.

I am sure a lot of moms out there want to think of creative ways to spice up their celebration. Let me share you some wickedly tasty goodies especially created by The Maya Kitchen. Chocolate cupcakes get bright orange icing then topped with melted chocolate webs and hair-raising spiders. Hotdog waffles get dipped in rich chocolate syrup and rolled in chocolate crumbs. Colored sweet gums create impish grins and devil eyes. A round chocolate cake is ringed by fondant-covered ghouls cookies with open mouth shriek and haunting eyes.

Halloween in 1991

These recipes will entail some basic knowledge of baking .

HALLOWEEN SPIDER WEB CUPCAKES

1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g
¼ cup butter
1 piece egg
1 tablespoon water

Buttercream Frosting:

¼ cup butter
¼ cup shortening
3 ½-4 cups powdered sugar
¼ cup milk
½ teaspoon vanilla
Orange food color
Halloween inspired candy decorations
Melted chocolate (for web)

Preheat oven and line 3-ounces muffin tins. Set aside. In a bowl, cream butter until fluffy. Add egg and water. Mix in the brownie mix until well blended. Pour the mixture into prepared muffin tins. Bake at 350°F/ 177°C for 10-15 minutes or until cake is done. Cool and set aside.

Prepare Frosting:

Beat butter and shortening until well mixed. Alternately add the powdered sugar, milk and vanilla until creamy. Divide mixture into two portions. Tint one portion with orange color and the other portion to remain as is. Set aside.

To Assemble: Fill pastry bag fitted with desired tip with icing and pipe out icing on top of each cupcake. Decorate with Halloween inspired candy decorations on top or using web stencil trace it using melted chocolate to create Halloween chocolate web.

MUMMY WAFFLE ON STICKS

1 piece egg
2 tablespoons oil
¾ cup water
1 package MAYA Chocolate Hotcake Mix 200g
cocktail hotdogs, cooked
popsicle sticks
chocolate syrup
prepared chocolate crumbs (from left over brownie or chocolate cake)
assorted colored candies and licorice

Lightly grease and preheat waffle maker. In a bowl, beat egg then add oil, water and hotcake mix. Stir just until blended. Pour in little amount of hotcake mixture into waffle maker then put cocktail hotdog and pour more hotcake mixture to fully cover hotdog. Cook waffle until done. Set aside. Do the same procedure with the remaining mixture. Set aside to cool. To Assemble: Insert popsicle stick at one end of each waffle dog then dip into chocolate syrup, remove excess syrup. Cover waffles with chocolate crumbs. Create mummy face using assorted colored candies. Serve.

HAUNTED CAKE

1 piece egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200g

Butter Cream Frosting:

2/3 cup egg whites
1 cup sugar
1 cup butter
1 cup shortening
1 teaspoon vanilla extract
black food color

1 dozen Prepared ghost cut-out cookies

Poured Fondant:

9 cups confectioners’ sugar
½ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon almond extract

Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside. Prepare Cake: Combine egg, water, oil and chocolate mix until well blended. Pour into prepared pan and bake until done. Cool and set aside.

Prepare Frosting: In a bowl, mix egg whites and sugar together over a simmering water. Whisk gently until egg whites are hot. Transfer mixture into a mixer bowl and beat in a high speed until thick and glossy. Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color. Set aside.

Prepare Poured Fondant: In a bowl, over simmering water. Mix all ingredients until well combined, smooth and warm.

To Assemble: Cover cake with butter cream frosting. Set aside a little of cream frosting. Get your cut-out cookies and fully cover with poured fondant. Cool and set aside. Decorate cut-out with ghost face design using reserved butter cream frosting. Use cookies as decors around the cake.

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For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com. ——————

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Greek recipe: Baklava

noemi — Fri, 12 Aug 2011 15:31:09 +0000

Dear readers,

Watch out for the series of other Greek recipes. Chef Robby demonstrated other well loved Greek dishes of salad, appetizer, pasta, porridge and dessert with a generous sprinkling of extra recipes to help the home cook prepare a delightful Mediterranean spread.

Here is the Baklava recipe good for 8 to 10 persons.

Phyllo pastry 20 sheets
Butter

Filling
Walnuts 500 g
Cashew nuts 100 g
Pistacio 100 g
Bread crumbs 200 g
White sugar 4 cups
Cinnamon 30 g

Syrup
White sugar 1 cup
Honey 1 cup
Cloves 1 teaspoon
Cinnamon powder 1/8 teaspoon
Lemon 2 pieces

Prepare Filling
1. Toast all nut until aroma is released but not brown
2. Mix nuts with bread crumbs, sugar and cinnamon

Prepare Syrup
1. Mix all ingredients in a pot
2. Bring to a boil
3. Remove from heat and allow to cool

Assemble
1. Spread melted butter onto the bottom of a food pan
2. Lay 4-5 sheets of phyllo pastry, spread with melted butter
3. Add filling and lay another layer of phyllo pastry and brush with melted butter
4. Add two more layers
5. Bake in a 325° F / 163° C oven for approx 1 ½ hours

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com or email contactus@themayakitchen.com.——————

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Best Oatmeal Cookie Recipe

noemi — Fri, 29 Jul 2011 02:11:35 +0000

Dear readers,

Oatmeal cookies are the all time favorite cookies of my kids. There are many ways to bake Oatmeal Cookies. I have tried all sorts of Oatmeal cookies’ recipe but the best recipe is one that Lauren discovered in the internet called “Wyomings Best Oatmeal Cookies”. I made a little variation to the original recipe by adding nuts. Other than that, the recipe is easy to prepare, bake and is very tasty. Quite healthy too with the natural fiber of oatmeal.

Here is my recipe.

Ingredients

3 eggs, well beaten
1/2 cup nuts
1/2 cup raisins (Original recipe is 1 cup raisins)
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon baking soda
2 cps oatmeal.

Procedure

1. Combine eggs, raisins and vanilla and let stand for 1 hour covered with plastic wrap.

2. Cream butter and sugar.

Butter and sugar are creamed

3. Add flour, salt, cinnamon and baking soda to sugar mixture.

4. Mix well.

5. Blend in egg-raisin mixture and oatmeal. Dough will be stuff.

6. Drop by heaping teaspoon onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. To make large oatmeal cookies, I got a 1/4 cup and scooped the dough in it and formed the cookie on the cookie sheet.

7. Bake at 350 F for 10 to 12 minutes or until lightly brown.

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