Free Recipe: Strawberry Cheesecake Springrolls

Ingredients

1 cup creamcheese, softened
2 cups powdered sugar
1 cup crushed graham crackers
1 can/cup strawberry preserves, filling
springroll wrapper / lumpia wrapper
cooking oil for frying
white sugar

Sauce
Prepared strawberry sauce

Procedures

1. Beat the creamcheese. Add powdered sugar. Mix for 10 minutes until creamy and well combined.
2. Fold in crushed grahams.
3. Add strawberry filling. Chill for 3 hours.
4. Scoop a tablespoon of the cheesecake mixture and place it on a springroll wrapper. Wrap and roll. Seal with water or flour-water paste.
5. Heat the oil and deep fry the springrolls.
6. Drain well and roll in sugar or crushed grahams.
7. Top with strawberry filling and dust with powdered sugar.

Free Recipe: White Chocolate Almond Cream Puffs

Choux Pastry

1 cup butter
2 cups water
1 teaspoon salt
2 cups all purpose flour
8 pcs eggs

Pastry Cream
4 cups fresh milk
1 cup sugar
4 pcs egg yolks
4 pcs whole eggs
1 cup cornstarch
1 tbsp. vanilla
½ cup butter

Garnish
500 grams white chocolate, melted
toasted almond flakes

Procedures

1. Preheat oven to 400F.
2. Choux: Combine first 3 ingredients in a saucepan. Cook over medium heat until it simmer and butter has melted. Add flour at once. Stir very well until it forms like a ball or a dough.
3. Beat using wooden spoon until slightly cooled. Add eggs one at time.
4. Transfer dough in a piping bag or you can just use ice cream scooper. Scoop dough and place it in a cookie sheet and bake for 25-30 minutes until it puffs. Set aside.
5. Pastry Cream: Combine 3 ½ cups of fresh milk and sugar in a saucepan. Let it boil.
6. Meanwhile, you can now dissolve cornstarch in ½ cup milk. Add eggs. Set aside.
7. Once the milk mixture boils pour half of the mixture unto the egg mixture. When the egg mixture has been tempered, you can now bring that mixture back unto the fire and continue cooking until thick. Turn off heat, add butter and vanilla. Let it cool.
8. Assemble: Fill each choux puffs with pastry cream by using piping bags. Dip each puffs unto the melted white chocolate and sprinkle top with almond chips.

Free Recipe: Chocolate Whoopie Pie

Ingredients

3 ½ cups all purpose flour
1 ½ cups cocoa powder
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ cups butter
1 ½ cups sugar
2 pcs. eggs
2 tsp. vanilla
½ cup buttermilk
1 cup lukewarm water or brewed coffee

Vanilla Filling
½ cup vegetable shortening
½ cup butter
2 cups powdered sugar
3 tsp. vanilla extract
1 cup corn syrup

Procedures

Chocolate Cookies

1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. 
4. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. 
5. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm.) apart. 
6. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back.
7. Remove from oven and transfer to a wire rack to cool completely.

Filling 

1. Beat the shortening and butter until soft and creamy. 
2. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. 
3. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. 
4. Continue to beat until the filling looks like soft mayonnaise.

Free Recipe: Cashew Butterscotch Bars

Ingredients
½ cup butter, melted
½ cup liquid glucose
2 cups all purpose flour
1 ½ cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. vanilla
2 pcs. eggs
2 cups cashew nuts

Procedure

1. Line and grease 9x9 square pan. Set aside.
2. Preheat oven to 350 degrees F.
3. Combine butter, glucose and brown sugar. Beat well.
4. Add eggs with vanilla one at a time.
5. Add sifted dry ingredients (all purpose flour, baking powder, baking soda).
6. Fold in cashew nuts.
7. Bake for 30-40 minutes until done. Cool.

Free Recipe: Ube Jackfruit Cake

Cake
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
1 1/8 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cinnamon
1 1/8 cups vegetable oil
3 pcs eggs
1 cup white sugar
½ cup brown sugar
2 cups, boiled, shredded pure ube

Filling
1 can condensed milk
1 cup thinly sliced langka/jackfruit
12 pcs egg yolks

Frosting
2 cups whipped cream
drops of violet food color

Garnish
toasted almonds

Procedures

1. Preheat oven to 350 degrees F.
2. Line and grease 9 inch round pan. Set aside.
3. Cake: Sift together all the dry ingredients except for sugar. Set aside.
4. Mix together oil and sugar. Stir very well. Add eggs one at a time.
5. Add mashed ube.
6. Add dry ingredients. Mix until well blended. Do not overmix.
7. Pour unto prepared pan and bake for 30-40 minutes.
8. Filling: Combine everything in a double boiler and cook over medium heat until thick. Cool.
9. Assemble: Divide cake into 3 portions. Fill each layer with jackfruit filling. Frost all over with whipped cream. Garnish all over with toasted almonds. Chill.