Deluxe Monkey Bread

Monkey bread

Rolling biscuits dough, notice half of the caramel mixture at the bottom of the pan

Pour remaining caramel on top and sprinkle some cinnamon

1/3c. granulated sugar
4t. cinnamon and extra teaspoon for sprinkling on top
1-8 oz. cream cheese
2- 12 oz. cans of refrigerated buttermilk biscuits
1 stick of butter
2/3c. chopped pecans or walnuts(optional)


Preheat oven to 350F. Mix granulated sugar,cinnamon and cream cheese together in a small bowl. Flatten out one piece of biscuit dough and place a spoonful of cream cheese mixture in the center. Wrap the edges of the dough around cream cheese mixture,sealing to make a pouch. Repeat with remaining dough.

 Melt butter and brown sugar together on the stove or  in the microwave,stirring until well combined in a smooth mixture.Sprinkle nuts(if desired) in the bottom of Monkey Bread pan and  half of the melted butter mixture.Arrange biscuit pouches in pan; they will overlap. Pour remaining brownsugar mixture over pouches and sprinkle some cinnamon powder. Bake for 30 minutes. Cool 5 minutes in pan, and invert onto serving plate.

Homemade Cinnamon Rolls

This recipe is from Debbie Macomber's Cedar Cove Cookbook. There is a lot of steps to this recipe,the joy of creating homemade cinnamon rolls makes it worth the effort.

1/2c. whole milk
4T. unsalted butter cut into chunks
1 package dry yeast(21/4 t.)dry yeast
1/2c. warm water
1/2c. granulated sugar
2 large eggs
1 t. salt
31/4c. all purpose flour,plus extra for rolling

Filling:

1/3c. granulated white sugar
4t. ground cinnamon
Milk for brushing, 1/2c. unsalted melted butter

Icing:

1c.confectioners (powdered) sugar
2T. whole milk
1/2 t. vanilla extract

1. In a glass measuring cup,microwave milk and butter until butter melts.
2. In a large bowl with electric mixer on low speed,combine yeast and warm water:let it sit for 5 minutes.Beat in 1/2c. granulated sugar and eggs at low speed until blended. Beat in salt,warm milk mixture and 2c. of flour until blended about a minute.Switch to dough hook and add 1 1/4c. flour and knead in a medium low speed , adding up to 1/2c. additional flour if dough is sticky. Mix until the dough is smooth and pulls away from the sides of the bowl about 10 minutes.
3.Turn the dough onto a lightly floured surface and transfer the dough to a large,lightly oiled plastic bowl.Cover bowl with plastic wrap;let the dough rise until double in size about 2 1/2 hours.Punch dough in the center(at this point you can refrigerate the dough covered overnight)
4.Turn the dough into lightly floured surface and let the dough rest for 10 minutes.Butter lightly a 13x9x inch baking pan.
5.For filling:In a small bowl,mix 1/3c. granulated sugar and cinnamon ans 1/2c. melted butter.
6.Using a floured rolling pin, roll dough into 12x16 inch rectangle.Brush with milk and spread filling,leaving a 1/2 inch border. Using fingertips seal edges firmly to form a seam.(do not seal ends).Use a serrated knife,cut dough log into 12 equal rolls and arrange to prepared  pans.

7.Cover with plastic wrap and let it rise until double in size about an hour.Preheat oven to 350F.Set oven rack into middle center position.

8.Bake 25-30 minutes until golden brown.Invert rolls onto wire rack:cool 20 minutes.

Hot cinnamon rolls.

Yeast mixture in bubbling action.

Dough after kneading and proofing

After proofing,rolling to  square size

cinnamon,melted butter and sugar

spreading the filling

rolling tightly

cut into 12 and let it rise until double in size

ready for the hot oven

9. For the icing:In a small bowl,whisk confectioners sugar,milk and vanilla until smooth. Place rack over a piece of wax paper; reinvert rolls onto rack.Using a spoon,drizzle icing over rolls with spoon.

add icing while its hot!

Soft Moist Mamon

2 1/4 cup cake flour(sifted before measuring)

1 1/4 cup superfine sugar( use ganulated white sugar and process it at the food processor)

1 t. salt

1 T. baking powder
1/2c. orange juice  plus 2 T.
1/2c.canola oil(vegetable oil)
7 egg whites
3/4 t cream of tartar
1/4 cup  super fine sugar

Preheat oven to 350.
1. Sift the cake flour,salt,baking powder and  1 1/4 super fine sugar.
2.In a bowl  of egg yolks add the canola oil,orange juice,vanilla  and the sifted dry ingredients.
3.Mix  the yolks mixture until smooth and set aside.
4. In a clean bowl, add egg whites and cream of tartar  and whip it with a mixer until soft peaks form,    gradually add the 1/4 c. sugar and continue mixing .
5.Fold the egg white mixture to the egg yolks dividing  the egg white into 3 parts with a rubber spatula use the cut and fold method very gently until all egg whited are incorporated.
6. Pour into a greased pan and bake 30-45 minutes.
7. Cool in a wire rack inverted.Serve it plain or brushed with melted butter then sprinkle some sugar and top it with shredded mozzarella or cheddar cheese.

Some of the pans that we used are tuna cans(make sure you soaked and washed it thoroughly until fishy smells are gone) we got that idea in another blog. We tried the Texas muffin pans  and a loaf pans too.The recipe yielded 12 giant muffins,4 big tuna cans container and a small loaf pan.Wrap it or store into an airtight containers after they cool.Very soft and moist!

4th of july blueberry pie

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Ingredients:
4 cups of blueberries and a little bit of sliced strawberries
1/4 cup instant tapioca or 3T. of all purpose flour
1 cup sugar
3 dashes cinnamon
1 T lemon juice
1 t lemon zest
2-8"  Premade crust  pie crust
 a little milk (for brushing the top crust)

1.Preheat oven to 350
2.Mix berries and the rest of  ingredients in a bowl
3.Place the top crust or cut into desired  shapes (I used a cookie cutter)
4. Brush the top crust with milk using a pastry brush
5.Bake for an hour
6.Serve piping hot with vanilla ice cream on top!
7. YUM!
Kitchen Tip: Use foil underneath the pie pan for easy clean up!

Apple Pie

4 granny smith apples, sliced thinly

1 t. cinnamon

1 t.  nutmeg

1 T. flour

juice of 1 lemon

1 1/2 cup sugar

1 egg, beaten

1 premade pie crust

Preheat oven to 350 degrees.

Mix all ingredients together.

Place the bottom crust in the pie pan and add the filling.

Make a lattice on the top pie crust and brush with beaten egg.

Bake for one hour.

Serve with ice cream on top!
**I am posting this for my sister**

Chocolate Chip Muffins

1 1/2 c. All purpose flour
3/4 c. white sugar
1/2t. salt
2t. baking powder
1/3c. veggie oil
1 egg
1/3c. milk
1c. mini chocolate chips


1.Preheat oven to 400 F. Grease muffin cups or use muffin liners(I used the Texas jumbo liners).
2.Combine 1 1/2c. flour,3/4c. sugar,salt and baking powder.Place oil into a glass measuring cup, add egg and milk stir.Mix this to the flour mixture just fold gently do not over beat or the muffin will be tough. Just mix until the dry ingredients are moist a little lumpy is ok. Stir chocolate chips  about 3/4 c. save some for the topping.
3. Bake for 20-25  minutes in the preheated oven or unti done.

Chocolate Angel Food Cake

Try this easy fatfree cake that will satisfy your  sweet tooth without the guilt.Just remember separate the  eggs while its cold and let the eggwhites sit at room temperature before beating  and no traces of eggyolks in the meringue .If you happen to have some yolks in the eggwhites mixture, use  the egg shell to scoop  it out.Always make sure the mixing bowl/pan/beater are  very clean to get a stiff meringue .Use an ungreased clean tube pan and invert it right away after baking.

1/2c. +2T. cake flour
1/2c.sifted powdered sugar.
11/2c. egg whites at room temperature
1/2c. unsweetened cocoa
1/4t. salt
11/2t. cream of tartar
1c. granulated sugar
1t. vanilla

1.preheat oven to 375
2.sift flour,cocoa,salt powdered sugar
3. in a mixing bowl beat egg whites until frothy and add  the  cream of tartar
4.add granulated sugar gradually and mix some more
5. add vanilla until peak form
6.fold in the flour, powdered sugar mixture and chocolate
7.bake in ungreased pan and bake it for 35 minutes
8. after baking invert the pan right away into a cooling rack and leave it there until it cooled.
9.serve with sliced berries and powdered sugar or a dallop of whipped cream.

Blueberry Muffins

1 1/c.APF
3/4c. white sugar
1/2t.salt
2t. baking powder
1/3c. vegetable oil
1 egg
1/3c. milk
1c. fresh or frozen blueberries


1. preheat oven to 400F(200 C) grease muffin pan or use a paper muffin liners.
2.combine all the dry ingredients in a bowl.
3.place the vegetable oil into  measuring cup and add eggs  and milk to fill the cup.Mix  the wet ingredients to the  dry ingredients ( do not over mix, alittle lumpy is ok)
4.toss the blueberries in a little flour and shake the excess,fold gently and bake for 20 - 25 minutes.

Pandesal

Pandesal is the Filipino sweet roll we used to eat at breakfast or snack with butter, cheese or fried egg. We often dip it in coffee ( sawsaw kape ) or hot chocolate. I remember my dad always buy pandesal early morning in Panaderia or a man on a bike peddling and screaming " hot pandesal kayooooo". I will share a recipe that I used  and tasted similar when I was growing up.






The Ingredients

6 Cups All purpose flour
3/4 Cups white sugar
1 teaspoon salt
8 Tablespoon melted butter
1/2 Cup milk
1 teaspoon dry yeast
1 cup lukewarm water
2 whole eggs

PROCEDURE

1. Grease and place baking paper on the baking sheets, set aside. Put yeast on lukewarm water add some sugar, mix.Let it stand for 10 mins.
2 Mix Flour, sugar and salt. Sift it to blend together
3. After 10 minutes the yeast are already active, with bubbles, add the eggs milk and butter and mix.
4. Add the yeast mixture to the flour and stat to knead the dough untill it becomes smooth and elastic. (around 10 minutes)
5. Put the dough on a greased bowl, turn the dough to coat the whole dough, cover and let rise until double in size.
6. Punch the dough and put on a floured surface, divide it into four batches and roll each batch into a log.
Cut the log in a diagonal, roll in breadcrumbs and put into prepared baking sheet cut side up.
7. Cover and let rise again for 3o mins-1 hour.
8. Preheat oven to 350 Degrees and bake for 15-18 mins.

Puto Bulacan

Ube Puto and Plain Puto

Puto After Baking

Puto Mix Before Steaming

This is very good with Dinuguan or just plain rice. Sarap naman! You can add powdered ube or frozen ube to the plain, and to make it a deep purple, add a few drops of food coloring. Add pandan essence and green food coloring for Pandan Puto.

Puto Bulacan

3 cups All Purpose Flour

1 cup Sugar

2 T baking powder
1 1/2 cup plus 2 T water or Evaporated milk

7 egg whites *Room temp*

3/4 t cream of tartar

8 T. sugar

1. Beat the egg whites and cream of tartar until stiff but not dry.
2. Add 8 T sugar gradually.
3. In a separate bowl, mix the dry ingredients(3c. flour,bakingpowder,1c. sugar) with water or evaporated milk.
4. Fold the egg whites in carefully.(cut and fold method)
5. Add the ube and food coloring until you get the desired color.
6. Pour into your buttered puto molds and if desired, top with grated cheese or salted egg.Steam with a cheese cloth on top of the lid so the evaporating water wont get on the puto.
7. Steam for 5-6 minutes
8. Serve with grated coconut and Enjoy!!!!

kaluskos mosmos

Since we are too far from a Filipino bakery, I always wanted to bake something so I could share it with my kids and Husband. My mom used to own a Sari-Sari store in Hagonoy, Bulacan where she sold candies and fresh baked goods. My 2 sisters and I always baked at home when we were growing up; and since my sisters and I don't live close to the Philippines anymore, we would like to replicate the tastes of our kaluskos mosmos years and share it with everyone!