Brazo de Mercedes Cupcakes

I've been planning to bake Brazo de Mercerdes cupcakes but since I was trying to cut-off sugar, I always hesitant to do it even if I have time and the ingredients. But my cravings succeeded and I did my first version last weekend. The taste was perfect but the texture is a bit failed because it shrank. Well, my husband loves it and for me it is the most important :)

So, here's how I did it.

Ingredients:

Filling:

• 8 egg yolks
• 1 tsp vanilla extract
• 1 can condesnsed milk
• 1/2 cup milk

Meringue:

• 8 egg whites
• 1/2 cup sugar
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1 tablespoon cornstarch

Procedure:

For the filling:

1. In a sauce pan, combine condensed milk, egg yolks and vanilla. 
2. Simmer in low heat while stirring until mixture becomes thick. 
3. Remove from heat. Set aside and let it cool.

For the Meringue:

1. Beat the egg whites using an electric mixer. 
2. Put cream of tartar and corstarch.
3. Gradually add the sugar. Continue mixing until texture is semi-firm.
4. Pipe the meringue in cupcake liners. Make sure to leave a hole in the center for the filling later. 
5. Bake at  320 deg F. / 160 deg C. for 20 minutes or until top of meringue turns light to medium brown.
6. Remove from oven. Let it cool. 
7. Pipe the filling into the center of the meringue.
8. Sprinkle some confectioner sugar on top of your cupcake.
9. Serve & Enjoy!

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Buko Pie (Coconut Pie)

Buko pie is definitely one of the best desserts/snacks I really miss in the Philippines. Unfortunately, I rarely see a very good buko pie here in UAE and since coconut is not really native in this country, it is very often to find a good coconut with meat in any fruit shop. Luckily, my husband found some good fresh coconut just recently. Well, it was not really intended for my buko pie but I needed its juice to relieve my UTI. And not to waste its heavenly coconut meat, I decided to try my luck in baking my version of my favorite pie. Very easy and few ingredients, equals homemade delicious Buko Pie!

Ingredients:

• 1 cup Coconut Meat - cut into about 2x2 inches
• 1 cup Coconut juice
• 1 can condensed milk
• 4 tablespoon cornstarch - diluted in 3 tablespoon water
• pastry puff dough
• 1 egg with 3 tablespoon water whisked
• butter for greasing
• flour

Procedure:

• Preheat oven to 400 degrees F.
• Combine condensed milk, coconut juice and diluted cornstarch in a sauce pan.
• Let it simmer in a medium low heat for few minutes. Continue stirring until very thick. Remove from heat and set aside to cool.
• Grease your round baking dish with butter.
• On a flat surface, sprinkle flour and using your rolling pin, flatten the pastry puff dough at least 6 inches more than the diameter of your round baking dish (I used 10 inches x 2 inches round baking dish) . It should not be more than about 1/2 cm thick.
• Mold your base pastry puff on the baking dish.
• Pour in half of the filling on the base of the pie.
• Put the coconut meat and pour again the remaining filling. Make sure your pie is not overfilled.
• With the remaining pastry puff dough flatten in again for at least 1/2 cm thick. 2 inches more than the diameter to cover your pie.
• Seal the edges of the pie by pinching the base and the cover of the pastry puff using your fingers.   
• Create few holes on the pastry puff cover using a fork or toothpick. This will prevent the crust from deforming.
• Brush with egg wash.
• Bake it for 20 minutes or until golden brown in color.
• Let it cool for at least an hour for best serving.
• Enjoy!

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Chocolate Crinkles

Chocolate crinkles are indeed heaven’s delight for everyone especially to those who loves chocolate. Well, who doesn't? I don’t know why I just tried to do this tempting treat recently but my first time won’t definitely be the last. Few ingredients and very easy to bake, everyone can do these. It is perfect for a holiday treat or even on a daily bite of happiness.

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soft unsalted butter
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Procedure:

1. Heat oven to 350° F / 180° F..
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
4. Beat in the eggs.
5. Reduce speed to low and gradually add the flour mixture.
6. Form dough into small balls, about a tablespoon.
7. Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.
8. Bake for 12 minutes-14 minutes or until the cookies are firm and the tops crack.
9. Cool slightly on the baking sheet.
10. Enjoy

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Healthy Banana Blueberry Oatmeal Muffins

Lately, I've experimenting with healthy options for snacks and some main courses. I know, it is very difficult especially that we love salty, oily food and not much into fruits and vegies. But then I decided, we are not getting any younger so better add some nutritious food in our menu. :)

Luckily, we found some cheap, organic blueberries in the grocery just recently. I love blueberries and aside from my daily smoothies I want to try another way of eating those lovely berries.

With some available ingredients in my fridge, I came up with a good idea of baking muffins. Fortunately, it was incredibly tasty and filled with healthy ingredients.

Ingredients:

• 1 cup sifted flour
• 1 cup oatmeal
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup melted butter
• 1/2 cup plain low fat yogurt
• 1/2 cup low fat milk
• 1 cup fresh blueberries
• 3 pieces ripe bananas

Procedure:

1. Preheat oven to 375F degrees.
2. In a large bowl, mash the ripe bananas.
3. Add the egg, melted butter, milk and yogurt. Mix all together, set aside.
4. In a seperate bowl, mix all the dry ingredients except for the blueberries.
5. Add the dry ingredients mixture to the wet mixture. Mix all together.
6. Once completely incorporated, fold in the blueberries.
7. Fill 3/4 of paper liners in the muffin pan with the batter.
8. Bake for 20-25 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
9. Serve and enjoy!

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Cronuts Recipe

One of this year's sweet foodie trend in the Philippines is Cronuts. This buttery pastry was made popular by Chef Dominique Ansel in his bakery in New York. Yes, it looks just like an ordinary doughnut but once you try to have a bite you will surely be surprised with a twist of croissant crunch on it. Well, that is basically the idea - a croissant in a doughnut shape, topped with different mouth-watering frosting.

To end-up my curiosity, I rushed in to my kitchen and started doing it. I've watched several youtube videos and read blogs for instructions. It was quite time consuming but indeed worth trying :)

Some blogs actually suggested to just buy a ready made pastry but I really want to challenge myself by doing it from the scratch.

It didn't turned out to be as flaky as the original but my version is, I would say, superb for a first timer :)   

Ingredients:

2 Tablespoons active dry yeast
1 cup warm milk
1/2 teaspoon fine salt
1/2 cup white sugar
3 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/2 teaspoon cinnamon powder
2 1/2 cups all-purpose flour, more as needed
12 Tablespoons soft unsalted butter

Vegetable oil
Confectioners sugar
milk
vanilla
chocolate chips

Procedure:

1. Put together the yeast and warm milk, and let it sit for 10 minutes.
2. Add the rest of the ingredients, except for the flour and the soft butter. Whisk to combine.
3. Add the flour, and knead until a soft sticky dough ball forms.
4. Wrap dough in plastic, and refrigerate for 30 minutes.
5. Roll dough out into a rectangle about 1/4 inch thick.
6. Evenly spread the soft butter on top.
7. Fold one side going to the middle then the other side covering the first fold. Refrigerate for 30 minutes.
8. Take the dough out of the fridge. Do the 5th and 6th procedure 3 times. (There might be some air pockets on your dough once you roll on it, don't worry, it is very normal.)
9. On the fourth time of doing the 5th and 6th procedure, let it rest in the fridge for at least 2 hours or overnight instead of just 30 minutes.
10. Roll the dough out to about 3/4 inch thick.
11. Use a sharp 3-inch doughnut cutter to cut dough from piece on the work surface. 
12. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
13. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat.
14. Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side.
15. Drain on paper towels; let cool.

For frosting:

Sugar Frosting

1. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
2. Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.

Chocolate Frosting

1. Melt Chocolate chips.
2. Pick up a fried cronut and gently dip the top; return to rack and let stand until glaze has set, about 15 minutes.

Serve and Enjoy!

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