SOUTHERN CARAMEL CAKE

I haven't had a post in what seems like ages. Life happens as you know and we have to deal with important things before anything else. As I have done in the past five years, I always write a celebratory post on the anniversary of this blog. I am thankful that my readers have stayed despite it all. I have made a special cake for this occasion, which, were it possible, I would have preferred to have shared with you all. Nevertheless, just thinking that you will be reading this is enough to make me smile.

CRAB RANGOON

I am not a food snob. I am as much a fan of American Chinese cuisine as I am of authentic Chinese cuisine. I bear no shame in liking the numerous sweet and sour like concoctions, love the just sweet and a bit savoury dishes and most of all the various wonton crisps all sorts. Hands down, my favourite is crab Rangoon. I love dumplings but this dumpling is one I'm very fond of. 

THE BEST CARROT CAKE

How is carrot cake for Easter? The Easter bunny eats carrots thats why. Carrots are not only super nutritious, they taste so good, too.  The lowly carrot, the larder staple, the dependable side, the earthy root crop takes center stage when made into a carrot cake. 

EXTRA CRISPY POPCORN CHICKEN

I thought I had graduated from the school dinner menu. After a long stint of cooking crumbed food for dinner, I have moved on to a more mature menu (all seen on my blog posts) when my children grew up.

RED VELVET CRACKLE COOKIES

There is something so sexy about red velvet. Classy sexy. It is confirmed that red velvet cake is up there on the best cake ever list. Could cookies be the next best thing?

BACON TOPPED MEATLOAF

Although meatloaf has its origins from Europe, it is not as popular here as it is in the US. I make it fairly regularly because, not only is it delicious, it is also very easy to make. Meatloaf is not a dish that's seen a lot in UK cooking programmes but Nigella Lawson made meatloaf in her show and she draped hers with bacon. Nothing new there but it just caused me to wonder why I do not do that. Maybe that is why I do not look like her yet. 

BANANA CREAM PIE

Bananas have been branded as boring by some. The lack of fruit choices, except for bananas, have been bemoaned too many times.

In fairness to bananas, I'd like to dispute the fact that they are boring. They are the perfect comfort fruit. Its custardy taste, creamy texture and non-acidic flavour is the perfect baby food, grown up snack or faddy eater bribe.

Bananas are a good standby fruit. They are friends with ice cream and peanut butter. If they go past their prime, then they can be made into pancakes or loafs. If by chance you find someone still unconvinced, surround it in rich custard and put it in a pie shell. Whip some cream and dollop on top to seal the deal. 

I am a bit OCD about bananas. I like them at a perfect stage of ripeness. I have to catch them at their peak, just as they emerge from being under ripe and before they go too soft and too sweet. This is when they are perfect for pie.

I like the traditional banana cream pie but I was thinking of a custard enriched with more egg yolks and condensed milk. I love using condensed milk because it gives a gooey texture and caramel like flavour to desserts. This dessert sets just so that when sliced it remains gooey.

Ingredients for the biscuit base:

1 1/2 c. of digestive biscuit (about 13 biscuits) or graham cracker crumbs 

1/3 c. packed brown sugar

1/3 c. butter, melted

Instructions:

Tip: It is easier to take a cheesecake out of the pan if you put the base the wrong side up.

Line the bottom and sides of a spring form pan. Secure the paper to the pan with clips so that it doesn't move while filling.

The easiest way to make the crumbs is in a food processor. Add in the melted butter and sugar and give it a whizz to combine. 

Put the crumbs in the lined pan. Using the flat bottom of a measuring cup press the mixture firmly and evenly into the base.

Ingredients for the filling:

1/3 c. of plain flour
1/4 tsp. salt
1 tin of condensed milk
1 tin of evaporated milk
6 egg yolks
1 tsp. vanilla
2 tbsps. butter
4 ripe bananas, sliced into 1" thick chunks
1/3 c. whipping cream, whipped

Instructions:

Put the flour and salt together in a heavy pan. 

Mix the condensed and evaporated milk in a bowl together with the egg yolks.

Add this mixture a little bit at a time to the flour while whisking until a smooth lump free mixture is achieved.

Put the pan on low heat and cook the mixture while stirring. Cook until very thick and leaves a lasting trail when drizzled on itself. Add the butter and vanilla and blend in.

Transfer to a dish and cover with a piece of baking paper. Leave to cool until just warm.

Spoon about 1/3 of the filling into the prepare crust. Arrange half of the bananas on top of the custard. 

Repeat the layers ending with the custard. Swirl the top. Chill in the fridge. 

Top with the whipped cream just before serving.

All rights reserved ©Adora's Box Copyright 2011. 

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Brazo de Mercedes

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER. 

EASY OVEN FRIED BUTTERMILK CHICKEN

Colonel Sanders must be the most popular American, next to Uncle Sam. His name is a byword worldwide. His face is in every street corner. Millions of people are addicted to his world renowned fried chicken. 

CHORIZO BURGERS

Chorizo is one of my favourite ingredients. It is one of the ingredients that make Filipino food special. We used to buy chorizos in tins, coated with bright orange lard and labelled chorizo de Bilbao (referring to Bilbao, Spain). I wonder if it really originates from Bilbao as we have the propensity to label food with place names even if they don't really connect.

SPINACH CRISPS AND ARTICHOKE DIP

I don't know what to say. After coming up with a recipe, cooking it right and shooting the photos, I hit a blank wall as to what to write to begin the post. This happens a lot of times, not often, but a lot.

SPAGHETTI AND MEATBALL TOMATO SOUP

People bask in the sunshine in the summer and think that that's just a given. Alas, such is usually not true in ye old Britain. A soggy summer seems to be in the stars (again). I am not altogether sad about the rain. It is ironical that it didn't rain as much as it should have in the past months so the water reserves is now deemed inadequate for the "summer months". As a result, a nationwide hosepipe ban has been declared as early as spring which means we are not allowed to use our hosepipes for whatever watering activities we had in mind. Thus my gratefulness for a spot of rain every now and then. I won't need to lug buckets of water to the back of the garden.

BUFFALO CHICKEN GYOZA

All food with the words buffalo and chicken will be eaten straight away. That's a fact. So I convert everything to Buffalo chicken or some semblance of it if I want them to be eaten.

SWEET AND SPICY PULLED PORK

What is it about pulled pork's messy appearance that makes it so beguiling? Perhaps the obvious softness of its shredded strands or the glistening sticky sauce that threatens to mess up your face. The whole package just screams "eat me! eat me!".

When I was growing up, I loved meat that falls off the bone and disintegrates into shreds and absorbs the sauce. These shreds are never done on purpose, no matter how delicious they are. Food presentation is given so much value that if it falls apart, it is considered a cooking mishap.

MOZZARELLA AND CHEDDAR STICKS

My teenage daughter went out to our local TGI Friday with two friends and came back with a big doggie bag. The three skinny girls apparently ordered a platter of appetizers which, of course, they couldn't finish. They probably got tired of eating halfway through. She was pleased to tell us that she's brought us some food and we can have all of them except for the mozzarella stick (just one left). No problem, we'd more than gladly save that for her. Cold mozzarella sticks are not that appealing.

CHICKEN, MACARONI AND PINEAPPLE SALAD

Now that Christmas is over, we look forward to celebrating the coming of the new year. In the Philippines, it is again a very big celebration. We are very superstitious folks and we believe in beckoning luck through observing certain rituals. As with Christmas, the table is groaning with food on new year's eve. We call the new year's eve meal Media Noche which simply means midnight. A table full of food on new year's eve is believed to bring abundance throughout the following year. Twelve kinds of round shaped fruits should be on the table to bring prosperity for the next twelve months. Noodles are also served for long life. 

MINI CARAMEL APPLE PECAN PIES

Come Christmas, an assortment of desserts at the end of the meal provide a fitting finale to the celebratory meal. Although we are spoilt for choice with the assortment of desserts at the supermarkets, nothing is nicer than a homemade one. I always prepare a few contrasting desserts to suit everyone's taste. This one would be a great alternative to mince pies. It is easy, can be done the previous day and the kids can help make it.

We all love crispy crust on pies but sometimes that doesn't happen when there is a juicy fruit in the filling. Baking blind helps to give the crust a crispy start but I did not want to bake 12 little pastry cases blind so I pre-cooked the filling instead. I thought that filling the pastry with a thick filling rather than a wet mixture would prevent that soggy pie bottom. That did work out quite well. The pastry came out perfectly crisp and flaky.


They were delicious, too, by the way. How can you go wrong with apples, caramel and pecan. The pastry tasted good too as it had cream cheese in it.

Ingredients for the crust:

1 cup flour
1/2 c. butter, cut into cubes
1/2 c. cream cheese (4 oz.)
1 egg yolk plus 1 tbsps. milk for glazing

Pulse the flour and butter in a food processor until the butter pieces are pea sized. Add the cream cheese and pulse again until the dough clumps together into a ball. Wrap the pastry dough in cling film and refrigerate for 30 minutes.

After 30 minutes, roll out the dough on a floured surface to a 1/4 cm. thickness. Cut into 12 rounds and line  a 12-hole muffin tin. Crease the pastry to fit the muffin holes. This will make a nice rustic look to the pies. Cut out decorative shapes with the rest of the pastry. You can also make a lattice top crust. 

Fill the pastry cases 2/3 full with the cooled filling. Top with the cut-out pastry shapes but leave gaps for the steam to escape. Brush pastry tops with the egg yolk glaze. 

Bake at 350° F/ 180° C for 20 minutes. Lower the heat to 300° F/ 150° C and cook for a further 20 minutes. Leave to cool in the pan for a few minutes before taking out of the molds.

Ingredients for the filling:

1/2 c. condensed milk
2/3 c. brown sugar
1 tbsp. corn flour
3 golden delicious apples, peeled, cored, quartered and sliced thinly
1 egg
6 tbsps. butter
1/2 c. roughly chopped pecans

In a pan, mix the corn flour and brown sugar together until well combined. Whisk in the condensed milk and egg. Put the pan on low heat and add the apples and butter. Stir constantly until the mixture is smooth and thick. Add the pecans. Take off the heat and leave to cool before filling the pastry cases.

All rights reserved ©Adora's Box Copyright 2011

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SPOOKY CHOCOLATE COOKIES

It's Halloween once again. The celebration here in the UK is very quiet compared to America. Although of late there are more Halloween stuff in the shops, the trick or treating is not a happy affair. There are just a handful of kids going around. I still prepare sweets though, so as not to disappoint those who knock at our door. 

ANGEL FOOD CAKE

After using 8 egg yolks for the leche flan, I was left with a lot of egg whites. I know it is the other way around for the macaron bakers but since they are no where near me, I can't donate my egg whites to their awesome cause. On the first try, the egg whites were made into meringues and unsuccessful macarons. This time I decided to make angel food cake because it is dead easy and it is one of my favourite simple cakes.


We decided to reunite the yolks with the egg whites by eating the cake together with the leche flan. They tasted so great together. Why not? Isn't floating islands egg whites with egg yolk sauce? The caramel sauce on the flan was the best part though and it just made this good dessert fantastic. 

Ingredients:


1 1/2 c. egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 tsp. almond essence
2 tbsps. of corn flour + plain flour to make 1 c.


Method:


Pre-heat the oven to 380° F/ 180° C. Put the egg whites, salt and cream of tartar together in a mixing bowl. Beat until soft peaks form when the mixer is lifted up. Add in the almond extract. With the mixer running, add in the sugar a little at a time. Sift the flour and corn flour over the egg whites then fold in until combined. Pour into an ungreased 9-inch tube pan and bake for 35 minutes or until a cake tester comes out clean. Invert the pan and leave to cool. Run a sharp knife along the sides and tube of the cake pan to loosen the cake. Serve on its own or with custard, fresh fruits or, best of all,  with the previously made leche flan.

All rights reserved ©Adora's Box Copyright 2011. 

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Thanks for dropping by. Please let me know what you think of this post.

CHOCOLATE CARAMEL CAKE

This blog is 1 year old today! Time flies ever so swiftly especially when you are blogging. I can't believe it has been a year and I'm still here. At the beginning, I often wondered if I was going to get tired of blogging at some point. Thankfully, it hasn't happened yet. It's been wonderful so far. There has been so many rewards and the most important one is gaining like-minded friends from across the globe. 

I am very thankful that people have showered me with so much support and encouragement. I don't know how to thank you all. I do dedicate my blog to all of you who come by regularly and know that my posts are made with you in mind. I hope the blog will continue to interest and entertain and maybe be of help sometimes. 

I have made a special cake for my blogversary. It is a sinful caramel filled chocolate cake. Let us indulge to mark this important milestone. This has been one of my family's favourite cakes and we've been making this for years now. It is my children who usually bake it. If they can do it, anyone can. 

The recipe comes from a Filipino book called The Best of The Maya Kitchen: Cakes and Pastries. This is my baking bible because all my favourite Filipino cake recipes are here. I have used their recipe for Natilla Filled Chocolate Cake but used my own recipe for a caramel custard instead of the natilla filling (egg custard). I especially like the chocolate fudge icing of this cake. Those little squiggles that I've used to decorate are fudge pieces that I've rolled into balls, then to those drop shapes. I don't usually use butter except for special occasions but since this is one then real butter has to be present. I know that a lot of people have a quest for the best chocolate cake. I'm not saying that this is it. All I'm saying is I like this one a LOT.

Ingredients for the cake:

2/3 c. cocoa powder

1 1/2 c. plain flour

1 3/4 c. sugar

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2/3 c. butter

3 eggs

1 c. water

1 tsp. vanilla extract

Instructions:

Preheat the oven to 350°F/180°C. 

Line the bottoms of 2-9" round cake pans. 

Sift the first 6 ingredients and set aside. 

Cream the butter until light and fluffy. 

Add the sifted dry ingredients alternately with the water while beating, until smooth. 

Add the eggs and vanilla and beat for another minute until well blended. 

Pour into the 2 prepared pans. 

Bake for 20-30 minutes or until a cake tester comes out clean. A longer cooking time was actually specified (40-45 minutes) but mine was done in 20. Invert on cooling racks.

Ingredients for the Chocolate Icing:

1/2 c. cocoa powder

1 tsp. instant coffee

2 c. evaporated milk

1 c. condensed milk

1/4 c. plain flour

2 tsps. baking soda

1/4 c. butter

Instructions

Combine all the ingredients, except for the butter, in a heavy bottomed saucepan. 

Cook on low heat until thick (about 25 minutes). Drizzle a trail on the surface. It should stay for a few seconds before disappearing. 

Add the butter and mix thoroughly. 

Transfer to a bowl and set a disc of greaseproof paper directly on its surface to prevent skin from forming. Leave to cool completely before using.

Ingredients for the Caramel Custard Filling:

1 can of condensed milk

1/2 c. brown sugar

1/2 c. butter

2 tbsps. of honey

1/4 c. fresh milk

2 tbsps. plain flour

3 egg yolks

Instructions:

Mix the condensed milk, brown sugar, butter and honey in a pan. Stir on low heat until the brown sugar melts and the mixture becomes hot.

Mix the milk and the flour in a bowl, then whisk in the egg yolks. Add a little bit of the hot condensed milk mixture and whisk together. 

Strain back into the saucepan and continue to cook, while stirring, until the mixture is thick. Like the chocolate icing, it should leave a trail when drizzled on its surface. 

Transfer to a bowl and set a disc of greaseproof paper directly on its surface to prevent skin from forming. Leave to cool completely.

To Assemble:

You will also need vanilla fudge for decoration (optional).

Cut them into quarters (or any size you want). Shape into balls. Roll each ball on one side with your index finger to form tips. Flick the tips up.

Fill the cake with the caramel custard. 

Frost sides and top with the chocolate icing. 

Decorate with the vanilla fudge.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

THE SEVEN LINKS CHALLENGE

Last summer, blogger friend Ray of Wok with Ray tagged me in the seven links challenge. I was on a break at that time and had to postpone taking on the challenge. Now that it is the anniversary of my blog, I though it was just timely that I look back at my posts and see how I've done and how I should continue in the coming year(s).


Here are the seven categories and the links to the post I have chosen for each one.

1. The most beautiful post, in my opinion is the Crema de Fruta Gateau. I choose  this because it pleases the eye as well as the palate. It is one of my favourite cakes to make and eat.

 2. The most popular post is the Chicken Ala Jao (Chicken Adobo in Liver Sauce). It is my late Mum's recipe and I am sure that she would have been very pleased to know that it is my most read post.

3. The most controversial post is Baked Tilapia with Lemon, Garlic and Parsley. No one contested the fact that it is delicious but I didn't realize that some people are repulsed or even scared of whole fish! 

4. The most helpful post is Roast Prime Rib of Beef and Yorkshire Pudding. Although not very well read, this post gives all the instructions on making a perfect rib roast and yorkshire pudding.

5. The post that was surprisingly successful was Patatas Bravas. These  oven baked version of the Spanish tapas favourite was posted as an accompanying side dish to Sloppy Jose but became more popular than that.  

6. The post that did not get the attention it deserved was the Almond Cream Puff. This was my 100th and Easter post. It is probably one of the most delicious things I've ever made but sadly that is only my own opinion.

7. The post I am most proud of is the Lumpiang Shanghai. I am very proud and pleased that a Filipino dish is one of my most popular posts. I didn't realize that a lot of non-Filipinos actually know and like this dish. I thought we were only known for our adobo.








I have to pass on the challenge to 5 foodie friends. I have chosen:


Lilly of Fuzz Free Food
Lyn of My Little Messy and Cheeky
Malou of Skip to Malou
Biren of Roti and Rice
Dudut of My Twisted Recipes

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.