INGREDIENTS:

• 3/4 cup light brown sugar
• 1 large egg
• 1 tbsp vanilla extract
• 1/2 bar of butter (room temp)
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 1/2 cups rolled oats
• 1 cup chocolate chips or raisins (any topping of your choice)

HOW TO COOK:

1. Preheat oven to 350F
2. In a mixing bowl, combine the butter, light brown sugar, egg, and vanilla extract. Mix well.
3. In a separate bowl, mix the flour, baking soda, salt, and cinnamon until it is evenly distributed.
4. Combine the dry mixture to the wet mixture and stir until the ingredients are fully mixed together.
5. Add the rolled oats and chocolate chips or raisins and mix until evenly distributed.
6. Scoop the mixture and put it in a baking pan. Press and shape it according to desired shape and thickness.
7. Bake in the oven for 12 to 14 minutes. Adjust according to preferred ‘chewyness’. (fewer minutes = more chewy)
8. Remove from the oven and arrange in a cooling rack. Let the oatmeal chocolate chip cookies stay in the rack until it totally cools down.
9. Share and enjoy!

IMAGE: recipehubs.com

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INGREDIENTS:

• 6 tablespoons dark cocoa powder
• 4 tablespoons butter, melted
• 4 tablespoons canola oil
• 1 cup granulated white sugar, sifted
• ½ cup all-purpose flour, sifted
• 2 raw eggs
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon baking powder
• ½ cup chopped cashew
• ¼ teaspoon fine sea salt

HOW TO COOK:

1. Preheat oven to 350 Fahrenheit.
2. Grease a medium baking pan with cooking spray. set aside.
3. In a mixing bowl, combine butter, oil, and eggs. Beat until well blended.
4. Stir-in the sugar, flour, cocoa powder, vanilla extract, baking powder, and salt. Mix well.
5. Pour the mixture in the greased pan. Bake for 28 minutes. Note: in about 20 minutes of baking, sprinkle the chopped cashews evenly on top and continue to bake until the brownies are done.
6. Remove from the oven. Let is cool.
7. Serve. share and enjoy!

SOURCE: panlasangpinoy.com

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INGREDIENTS:

• 1 (3.1 ounces) package unflavored red color gelatin
• 1 (3.1 ounces) package unflavored green color gelatin
• 1 (3.1 ounces) package unflavored yellow color gelatin
• 6-1/4 cups water
• 2 (3.1 ounces each) package unflavored clear gelatin
• 1 (12.8 ounces) can table cream
• ½ cup condensed milk

HOW TO COOK:

1. In a pot, combine package of red gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved.
2. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
3. In a pot, combine package of green gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved.
4. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
5. In a pot, combine package of yellow gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved.
6. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
7. When gelatin are set and firm, cut into 1-inch cubes.
8. In a pot, combine 2 packages of clear gelatin and 1-3/4 cups water. Whisk together until gelatin is dissolved.
9. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble. Remove from heat and add cream and condensed milk.
10. Stir well and pour into a lightly greased mold. Randomly drop cubed gelatin into the cream-flavored gelatin. Refrigerate to cool and set. When completely firm, invert onto a plate to serve.

SOURCE: kawalingpinoy.com
IMAGE: panlasangpinoy.com

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INGREDIENTS:

• Unsalted butter, softened (for baking sheet)
• 2 cups sugar
• Pinch of salt
• 1 1/2 cups salted peanuts
• Vegetable oil (for spatula)

HOW TO COOK:

1. Butter a rimmed baking sheet; set aside.

2. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan.

3. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes.

4. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

5. Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet.

6. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes.

7. Break brittle into pieces.

SOURCE: marthastewart.com
IMAGE: bettycrocker.com

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INGREDIENTS:

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar

• 12 ounces (1 1/2 bricks) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup marshmallow cream
• 1/3 cup sugar
• 8 ounces Cool Whip
• 1 tsp vanilla

• 13.4 ounces La Lechera Dulce de Leche
• more pretzels if desired

HOW TO COOK:

SOURCE: somethingswanky.com

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INGREDIENTS:

• 1 boxed brownie mix
• 1 1/2 cups 60% cocoa chocolate chips
• 12 ounces cream cheese, softened
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter, softened
• 2 cups frozen non-dairy whipped topping, thawed
• ¾ cup mini semi-sweet chocolate chips
• ½ cup brown sugar
• ¼ cup cocoa powder
• ¼ cup butter
• ¼ cup milk
• 2 teaspoons vanilla

HOW TO COOK:

1. Prepare an 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and let them completely cool.
2. Once brownies are completely cool make the no-bake cheesecake. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
3. Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it.
4. Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
5. Place in the refrigerator until firm and set 30-60 minutes.

SOURCE: adashofsanity.com

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INGREDIENTS:

• 1¼ cups all-purpose flour,sifted
• 1 cup butter (about 2 sticks)
• 1 cup granulated sugar (white), sifted
• 1 cup brown sugar
• 3 pieces raw eggs
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup dates, chopped
• 1 cup walnuts, chopped

HOW TO COOK:

1. In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
2. Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
3. Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
4. Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don’t forget to scrape the sides with a silicon spatula).
5. Put-in the dates and walnuts then mix until well distributed.
6. Preheat oven to 350 degrees Fahrenheit
7. Grease the baking pan and pour-in the batter.
8. Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)
9. Remove from the oven and allow to cool down
10. Slice and wrap individually if desired.
11. Serve. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: casaveneracion.com

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INGREDIENTS:

• 1/4 cup and 2 tablespoons chopped dried cherries
• 1/4 cup and 2 tablespoons chopped dried mango
• 3/4 cup dried cranberries
• 3/4 cup dried currants
• 1/4 cup and 2 tablespoons chopped candied citron
• 3/4 cup chopped pecans
• 1-1/2 cups light rum
• 3/4 cup packed brown sugar
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 cup unsulfured molasses
• 3 egg
• 1/4 cup and 2 tablespoons milk
• 1-1/2 cups butter

HOW TO COOK:

1. Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter and line with parchment paper a 6 inch round pan.
3. Whisk together the flour, baking soda, salt, and cinnamon.
4. Cream together the butter and sugar until fluffy. Beat in the egg. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/ rum mixture and nuts.
5. Scrape batter into prepared pan, and bake for 40 to 45 minutes. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
6. Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1 tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin, and let age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

IMAGE: simplyrecipes.com

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INGREDIENTS:

• 8 eggs, separate egg whites
• 1 1/4 cups granulated sugar
• 3/4 cup liquid vegetable oil
• 1 tsp. vanilla extract
• 3/4 cup coconut milk
• 1/4 tsp. pandan extract
• 1 cup Self-rising flour
• 1/2 tsp. cream of tartar

HOW TO COOK:

1.  Preheat oven to 350 degrees F (180 degrees C).
2.  In a small bowl, combine coconut milk  and pandan extract. Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). Set aside.
3.  With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.
4. Sift the Self-rising flour three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.
5. With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.
6. Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.
7.  Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a “sawing” action opposed to slicing through the cake.
8. If desired, dust top of cake with confectioners’ sugar, and serve with whipped cream and fresh fruit.
9. Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days.

IMAGE: fujibakery.com.my

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INGREDIENTS:

Dry Ingredients:

• 2 cups sugar
• 2 cups all-purpose flour
• 3/4 cups cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt

Wet ingredients:

• 2 pcs eggs
• 1 cup milk
• 1/2 cup butter, melted
• 2 tsp vanilla
• 1 cup boiling water

HOW TO COOK:

For Dry Ingredients:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all dry ingredients and sift. Mix wet ingredients to dry ingredients.
3. Put in cupcake baking sheets and bake for 20-30 minutes.
4. Cream cheese frosting 1 cup unsalted butter, softened 2 cups confectioners’ sugar 1 cup cream cheese 1 tsp vanilla extract

For Wet ingredients:

1. In a large bowl, beat together the butter and cream cheese with an electric mixer.
2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
3. Top in the baked cupcake.

IMAGE: ezmethod.com

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