CARAMEL PASTILLAS (PASTILLAS TOSTADO)

The ultimate act of sweetness is giving out sweets as presents for Christmas. All the hype of the season is probably from sugar overload instead of Christmas cheer.

AVOCADO AND PISTACHIO PRALINE GELATO

My husband loves avocados but the only way he knows how to eat it is in salads. When we first met he only had it with prawn cocktail.

Avocado grows in abundance in the Philippines. I just love it but the only way I know how to eat it is in sweets. The most common way to eat is is scraped into noodle shapes with a special tool, then mixed with milk, sugar and ice. When I made this for my husband for the first time, he was very pleasantly surprised at how good it tasted made that way. He couldn't imagine it being eaten sweet. He was converted from the first spoonful. It was love at first taste.

PEANUT BUTTER MOCHI

East meets east meets west in this recipe. This recipe was inspired by a Chinese mochi but uses a Japanese mochi recipe and is filled by a favourite American ingredient. I am pleased to tell you that the mochi cooks in 8-10 minutes in the microwave and the filling is ready as soon as you're done stirring it. 

FOOD FOR THE GODS (DATE AND WALNUT BARS)

These moreish bars are called food for the gods but us mortals can have it as a treat. These bars are very popular in Philippine bakeshops but, judging from the ingredients, they are surely of foreign origin. They are so delicious but can only be had as a treat because both dates and walnuts are not grown in the Philippines and therefore not cheap. They are in fact sold as little bars wrapped in cellophane_taster or teaser portions.

If you don't want to make fruit cake, these bars are a worthy substitute. These treats are actually very easy to make. They are ideal for Christmas gift giving, wrapped individually in cellophane or baking paper or put them in a nice gift box. 

I have brushed some with edible gold dust for an opulent Christmas look. Wrap a band of unbleached baking paper tied with jute string if you are going for a rustic look. Anyway it's packaged, I'm sure it will be warmly received.

This recipe was adapted from The Best of The Maya Kitchen cookbook.


Ingredients:


1 c. butter, softened
1 c. brown sugar
3/4 c. granulated sugar
3 medium sized eggs
3 tbsps. brandy
1 1/4 c. sifted flour
1 c. pitted and coarsely chopped dates
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. coarsely chopped walnuts


Method:


Pre-heat the oven to 350° F/180° C. Line a 13"x9"x2" rectangular baking pan. 


Cream the butter until light and fluffy. 

Add the sugars and blend well. 

Add the eggs, one at a time, beating well after each addition. Mix in the  brandy. Set aside.

Put the flour in another mixing bowl. Add in the chopped dates and mix very well. Separate the pieces and make sure that they are all coated with flour. This will keep them suspended in the batter when baking. 

Add in the baking soda, baking powder, salt and walnuts and mix very well. 

Add this mixture into the creamed mixture and fold until blended. 


Bake for 10 minutes. 

Lower the temperature to 300° F/150° C and bake for a further 30 to 40 minutes. 


Run a knife around the edges. Cool slightly before cutting into bars. Leave to cool completely before wrapping or storing.

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.

You might also like

Coffee, Date and Cardamom Pudding

Paciencia

Peanut Butter Yema

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

CONDENSED MILK LECHE FLAN

Leche flan or creme caramel bridges the gap between all taste borders. It is loved by all people no matter where they are from. No matter how different the food from counries are, there always is a flan of some sort. 

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. 

PEANUT BUTTER SWIRL BROWNIES

Life isn't always rosy, we all know that. There are days that are a deeper shade of gray. We just have to think of ways to cope. I don't drink nor smoke nor self-medicate but bake I do.

BUÑUELOS

Puffs of air rained with sweet sugar, a delight to make and a joy to eat_ this is what buñuelos is to me. We buy them in bakeshops and tea shops in Chinatown here in London where they make it extra large for maximum satisfaction. 

PANDAN MACAPUNO CAKE

My husband's birthday is between the 28th of February and the 1st of March this year. He is one of those unfortunately born on the 29th day of February, so his birthday is not an annual thing. He is not big on celebrations and would probably just forget his birthday if not reminded. I make it a point to mark his day, in any simple way I can, just so we can add a notch to his counter. Also, I thought it would come as strange to our children that their Dad does not have a birthday. I do not want them to come up with their own conclusions on the origins of his being. 

SWEET POTATO AND RED BEAN MOCHI

Rice is a symbol of wealth and plenty. Anything sweet and sticky brings family unity.

UBE WITH PASTILLAS DE LECHE RIPPLE ICE CREAM

I was stumped by the Kulinarya Cooking Club's theme for this month. I am supposed to make something that I would like to make on my birthday. A seemingly simple task that should actually be easy as it can be anything. 

POLVORON DE ALMENDRAS

Coined from the word polvo (meaning powder), polvoron is another favourite Philippine sweet that is of Spanish origin. It is a type of unbaked shortbread. Unlike the Spanish original, Philippine polvoron is made with butter instead of lard. I added crushed turron de almendra (a Spanish nougat confection with toasted almonds, traditionally eaten at Christmas) to add a seasonal flavour twist. The only cooking involved is toasting the flour. All the ingredients are then just mixed before forming them in the usual oval shapes using  a special polvoron press. Any mould with a plunger can be used such as a butter pat mould or pastry cutter. The simpler shapes will be easier to wrap.

A pastry cutter, polvoron press, or butter pat 
mould may be used to form the polvoron.

Ingredients:

2 c. plain flour
1 c. powdered milk
3/4 c. sugar
1 1/2 c. turron de almendra crumbs (pulverize in a food processor)
1/2 c. butter, melted

Method :

In a pan, toast the flour on low heat until light brown in color (about 10 minutes). Take the pan off the heat and add the rest of the ingredients, except for the butter. Mix very well with a spoon, pressing on the mixture to distribute the turron crumbs well. Add the melted butter and stir until thoroughly mixed.

Press the mould firmly into the mixture.

Using a polvoron mould, press firmly into the mixture, packing it well and moving from side to side to make the surface even. Carefully unmould into a tray. Refrigerate until firm before wrapping in cellophane.

To make plain polvorons, just omit the turron de almendra. The turron may also be replaced with peanut brittle to vary the flavour. Do not add the full amount of sugar at once. Some peanut brittles are very sweet.


You might also like

Peanut Butter Yema

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Adora's Box has exclusive rights to all the recipes and photos in this blog.

PEANUT BUTTER YEMAS

In the days that's gone by, no one ever said that we shouldn't eat too much eggs. There was no mention of avoiding the egg yolks most especially. The yolks of the eggs are prized for their rich taste so they go into special sweets and desserts.

We inherited the love for yemas from the Spanish who introduced these all egg yolk (yemas simply means egg yolks in Spanish) sweets to the Philippines. There were a lot of all-egg yolk recipes in the olden days because they used the egg whites as binder for the mortar in the construction of buildings. Well, lucky us. 

Aside from egg yolks, these yemas has crunchy peanut butter in the center and is encased in a crisp caramelized sugar shell. It is just perfect as a holiday give away. 

This recipe make 50 yummy yeas.

Ingredients:

1 c. condensed milk
1/2 c. crunchy peanut butter
5 egg yolks
2 tbsps. butter
1 tsp. vanilla
pinch of salt

Syrup ingredients:

1 c. sugar
1/2 c. water
1/4 tsp. cream of tartar

Method:

Dip the formed yema balls in syrup and lay in a greased and lined baking sheet.

Blend all of the ingredients, except for the vanilla, in a pan, preferably non-stick. Cook the mixture on very low heat, while constantly stirring with a spatula, until thick (about 20 minutes). Add the vanilla, then set aside to cool at room temperature, then in the refrigerator. The mixture will thicken further upon cooling. 


When cooled, form into 1 1/4" diameter balls with oiled hands and lay on greased and lined baking pans. Refrigerate again while preparing the syrup. 


Make the syrup by mixing all the ingredients in a saucepan. Stir on low heat to dissolve the sugar. When dissolved, bring the mixture to a gentle boil without stirring. Swirl the pan every now and then. Cook until thick and caramel coloured, for about 20 minutes. Test by dropping a small amount in ice cold water. It should instantly harden. Do not let it darken because it goes on cooking even after you take it off the heat. 


Use a food warmer to prevent it from setting while you work. Using a fork, take the yema balls and dip each into the hot syrup, then leave to harden on a greased non-stick sheet. When set, wrap in cellophane.

This post is for the KULINARYA COOKING CLUB theme for December 2010: Filipino Food Gifts. 


See the posts of the other members by visiting their blogs.

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.

You might also like

Paciencia Cookies

Polvoron de Almendras

Cielitos (Yema Cupcakes with Pastillas de Leche Frosting) 

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