Tuesday, June 17, 2014

Milkless Pancake

My boyfriend requested that he want a pancake birthday breakfast today and heck! There's no milk in the ref. I hurriedly check Pinterest searching for recipes of pancakes without using milk. I've read a lot of bad comments on some of the milkless pancake recipes but thank God, I found this promising milkless pancake recipe which I adjusted a little of the ingredients. The recipe ask for 2 cups of water but I'm skeptical when I look at the amount of flour it needed which made me think the consistency will be too thin if I'll add the 2 cups of water right away. I pour half cup of water gradually and keep on checking the consistency of the batter. I decided that 1 cup of water is just the perfect consistency and the batter is still creamy and not watery. To get a uniform pancake size and thickness, it's better to use a mold. 


Ingredients:

2 large eggs
2 cups all purpose flour
2 tbsp. olive oil or vegetable oil
1/2 tsp. salt
4 tbsp. sugar 
4 and 1/2 tsp. baking powder
1 cup water

Procedure:

Beat the eggs until foamy. (Use hand whisk or electric whisk)
Combine wet ingredients (eggs, oil, water)
Combine the remaining dry ingredients to the wet ingredients.
Add gel or water based food color to your batter. (optional)
Mix until lumps are no longer visible or less visible.
Heat and grease cooking pan.
Use a pancake/egg molder or large round cookie cutter to get a uniform pancake size. (optional)
Sift confectioner's sugar on top of the pancake and add your favorite fruit preserves or syrup of your choice.

Servings: 8 or more pancakes depending on your choice of size

 The plus of this recipe is that the pancakes are FLUFFY!!!! OMG!!!!



Saturday, May 24, 2014

Simple Hello Kitty Cake Tutorial

In this post, I'll be showing you how to make a very simple but presentable Hello Kitty cake. Yep, I know there are already lots of tutorial on how to make Hello Kitty cakes out there but I just want to share how I did mine. Anyway, here are the things you needed:

Baked round cake (any flavor you like)
Color white, black, yellow and pink fondant (ready made or not)
knife or fondant tools
buttercream frosting you prefer (white color)
toothpicks or spaghetti sticks
sieved confectioner's sugar for dusting
roller pin 
star icing tip or grass tip you like 
icing bag
clean working table


Directions are below:
1. crumb coat the cake and when done, pop it in the fridge for 1 minute

2. make the ears, bow, nose, whiskers and other accents to go with your cake using fondant

To make hello kitty ears, you will need a medium size ball then divide it into halves then shape it into triangle using your fingers and poke a toothpick or spaghetti stick to hold them in when you stick them to the cake.
(Warning: Poke the cake first with a clean toothpick where the ears will be placed so your fingers won't smashed the fondant 'coz some cakes are hard to poke)
3. When done adding the ears, starts piping it in an upward direction and follow the direction of the arrow of the photo below as indicated.


4. Add the bow, eyes and nose made of fondant but I recommend you use sugarpaste if available because it won't melt easily even if you pop the cake into the refrigerator.

5. Add the toothpick covered with black fondant to create Hello Kitty's whiskers.

6. Finish the cake by adding more furs and fondant accents.

7.  Voila! Here's how it looks like when Hello Kitty's face is done. 

The truth be told, Hello Kitty's face is actually not a perfect round. The shape of her face is oblong but since I'm so lazy to make my own birthday cake, I didn't shaped her face into oblong and just continue with the shape of the round cake pan. *wink*

Another thing, I use butter cream cream cheese (Philadelphia) frosting to this cake and honestly, I don't really like the combination of Martha Stewart's ultimate chocolate cake recipe with this one. Also, if you use fondant, please don't pop it in the fridge because the fondant will melt but in our country it's so very hot right now and I can't control how the buttercream works. I guess it's better not to use fondant but use sugarpaste instead. 

Tuesday, May 20, 2014

Kamias Jelly Spread

I don't know what to do with all the Kamias fruits around me aside from making Kamias shake then I got this idea why not make them into jelly spread just like the way we do it with guavas. I was pessimistic at first since Kamias is such a sour fruit which I think it's more sour than Tamarind. In my mind, if Tamarind can be made into jelly spread why not Kamias? When I boiled the fruit, it's liquid consistency and color looks like a sinigang soup. It scared me a little bit that I might me wasting my time and money for this experiment. Well, it's an experiment right so it's a win-win situation. I let the boiled Kamias cooled down for a couple of minutes before straining the pulp and saving the liquid where the juice of the Kamias fruit was extracted. I then boiled again the juice and add almost a half kilo of brown sugar to it while stirring it occasionally. You may need to low down the heat when the mixture starts to bubble and stir it as much as possible to prevent it from boiling too much and it will cause spillage. Wait for liquid to become sticky and if the consistency looks like a honey then the jelly is ready. Prepare ahead your mason jars or any recycled glass jar with a lid. Cool the Kamias jelly spread for a couple of minute then pour it down to your jar. You can now use the spread to your crackers and sandwiches for your snacks. The sour taste of Kamias is barely there anymore if you add sugar to it. Try it now!!!

Homemade Kamias / Iba jelly spread/jam preserve

Saturday, May 10, 2014

Roses For Mothers

Happy Mother's Day to all the wonderful mothers out there. If you're looking for a unique gift for your mother or any occasion somewhat similar to this day, you may give her a cookie rose bouquet instead of using real flowers.  



Wrapping the cookies with thick cellophane then I'll stick a skewer at the back using glue gun to hold the skewer strongly during shipping. 



For now, I'm still a furry moms to all my adorable pets.
Happy Mother's Day!!!! 

For orders within Philippines just send me a msg thru my Facebook page.



Popeye The Sailorman Cookie Bouquet

It's been awhile I took a long break from baking and decorating cookies. This mother's day, my schoolmate from elementary want to order a cookie bouquet to surprise her mom this mother's day. Her mom's favorite cartoon character is Popeye and Bluto who is also known as Brutus.  After she told me what she would like her cookie bouquet would be, I dashed into Pinterest and find a Popeye inspired cookie. Unfortunately, I haven't seen a lot of Popeye cookies that's been made. There's no doubt that Cookievonster's version of Popeye is really amazing but how about those cookie artist like me who's not really that good like cookievonster? Of course, we need a simple cookie inspiration and something we can manage to do without breaking a lot of sweat. I copied the Popeye, Olive and Sweet Pea cookie designs from this blog but added the Brutus and Wimpy to complete them. I had a lot of fun making these cookies and the result is terrrific. 

 Since I don't have a cookie cutter, I draw the characters first and make a template out of it.
 This is how the template looks like. You will need overhead projector film to easily trace the details.
I'm done flooding the cookies and waiting for it to dry then I'll draw the facial feautures using edible pen.


 Facial expression are drawn using edible pen or a paintbrush with food color gel if you have no pen.
 My sister and my apprentice.LOL!

The final look of our Popeye The Sailorman cooki bouquet arrangement for Mother's day 2014. 

Saturday, May 3, 2014

Vegetable Garden Cake

Here's the first look of my garden cake. It was inspired by our backyard garden and this cake is for my mother's 54th birthday. I did not use any molds to make the veggies and no impression mats either because it's very easy to make them. All you need to do is just to look at pictures of real veggies and try to copy by just eye balling it. I love cake decorating but every time I do fondant modelling, the black ants will simply appear all over the kitchen counter. I really don't know where did these ants came from. My sister thinks they came from the plants outside and because it's summer they usually creeps all over the place to find food before the rainy season. Ugh! I wonder how to shoo them all away. They are such hassle to the kitchen and I can't use any pesticide since it's where the foods are stored and served. Tsk! tsk! tsk!

I use fondant to make the veggies and didn't use tylose to harden them since they just simply lay flat in the cake. (Decorations are made 3 days before)
Noticed I need water to put the cake on top because lots of ants are creeping up. Ggrrr!
I pretty much like the feature of my chicken laying eggs. By the way, my boiled icing turned hard when she added hot water to the bottom of the tray to keep the ants away. The steam of the hot water turned the boiled icing sandy in texture. LOL! (Don't you ever do that to your cake)
Sweet corns
 Apples (though apples don't grow in this country)
Taiwanese bok choy and radishes
 Carrots big and small variety
 Eggplants (I forgot to dust them off before taking pictures)
 Lemon and sweet pea
I use the cake crumbs for the soil because I don't like using crumbled Oreos.
I will need a lot of sleep after this party 'coz my eye bags are already visible. 

Wednesday, March 19, 2014

Avocado Popsicle For Summer

As promised, here is the recipe of my avocado popsicle. I love this avocado tree variety my mom planted in our garden since it doesn't have much of a roots or fibers inside the fruit. I don't know if you've encountered a kind of avocado which has a lot of brown that looks like roots inside them which makes eating unsatisfactory. I though this avocado variety won't turn into a violet color but it did. So, I am skeptical about the inside of the fruit until I opened it and it turned out to be flawless or else... Anyway, the recipe, instructions and the photos are below. Have fun!!!

Recipe:
1 kilo of avocado or about 3 to 4 pieces
1/2 cup or more of simple syrup (boiled sugar and water)
1/4 of lemon or lemonsito *optional*

Tools:
Blender or hand mixer
popsicle molds or ice candy wrapper
funnel or pitcher

Instructions:
Slice and take off the seed of the avocado.
Put the flesh in a clean deep bowl or plastic pitcher.
Make simple sugar by boiling sugar and water and then add it to the avocado.
Add a little bit of acid to prevent the avocado from turning into color brown.
Blend everything until it has a creamy consistency like "Cerelac".
Pour into molds using a funnel or use a pitcher to pour the avocado mix easily.
Freeze overnight and thaw for a while to easily slip off the popsicle.








Kamias Sour Fruit Slushee/Shake

I never really got the idea of making this fruit into a shake or shall we say slushee since this fruit is really really sour but don't you remember there's already a green mango shake and who can ever imagined that a green mango shake is much better than it's yellow counterpart? The first time I tried Iba or Kamias shake was when my bestfriend invited me for a 3 day trip to Cebu and we had this unforgettable dinner at Zubuchon. Zubuchon is a resto where it caters this super yummy and crispy lechon de cebu. I've tried lechon from Davao and Manila but this lechon right here is super duper yummy and in that resto, they absolutely recommend their Kamias or Iba shake when you're eating their lechon because according to them the oiliness of the lechon truly complement each other. I say, they are not wrong about it and it's definitely a fine combination while eating lechon. The sourly taste of the Kamias or Camias will not make you feel drizzling with oil inside you when you're done eating a lot of lechon. I think the high acidity of the fruit explains the effect of it. Actually, it's really easy making the shake. How come I haven't I think about it ever since? During my childhood days, we only eat this fruit together with some fine salt and that's it! I still can remember the burden of having a severe menstrual cramps because I ate too much Kamias before my menstruation. They said there is no connection between eating sour foods and menstrual cramps but in my case it really did have an effect. From that time on, I minimized myself from eating sour foods like green mango, iba and even lemonsito. Anyway, here's the recipe on how to make a Kamias shake but surely you can eyeball everything out if you know what I mean. 


Ingredients 
1 cup or about 7 large pieces of Kamias or Iba (visayan)
1 cup or more of simple syrup (boiled water and sugar) *depends on your taste buds*
5cups (or less) shaved ice or ice cubes 
3 tbsps. of honey for added taste
1/4 cup water 


Instructions:
Slice the Kamias fruit in half and take out the hard part where it's usually located at the center.
Combine everything except for the last ingredient. 
Add additional water one at a time only if it's difficult to blend everything anymore. 
Serve and drink immediately



Sunday, March 16, 2014

Mango Loco Popsicle

It's the time of the year to bring out your swimsuits, sunglasses, sunblock and a cold treat. To our youngest sister, who is so crazy with ice cream but can't afford to buy ice cream everyday, we must find a way to bribe the poor kiddo. Finally, it's mango season here in the Philippines and it's a good time to indulge in this sweet fruit since it's really cheap at this time of the year. Our avocado tree has lots of fruits ready for picking too and can't wait to make avocado Popsicle when the mangoes are all gone in the fridge. This is such a very easy recipe where you can just eyeball everything. Actually, the main ingredients in making fruit Popsicle are only milk, a little bit of simple syrup/honey or sugar if you don't have one for sweetness or don't add any sweetener if the fruit is simply sweet like mangoes but if it's avocado, I guess you will need a little bit of sweet to add some taste and the last main ingredient are some fresh fruits that can be pureed or have juice. You will also need a blender or a good hand whisk if you don't have one and a popsicle molder that comes in plastic or silicone material. If you don't have a molder, try using an ice candy wrapper or cellophane like we do in making ice candies. Let's not make this post very long and just go directly to our "mango business". You can always double the recipe or the ingredients if you have lots of mouths to feed. 

Recipe:
4 sweet ripe mangoes
1/2 pack of Nestle all purpose cream or any brand
Simple syrup (boiling sugar in water) or honey (optional)

Tools:
Blender or Hand mixer
Popsicle molder or ice candy wrappers
Bowl or  plastic pitcher (to pour the purees easily)

Instructions:
Cut the mangoes, scrape the insides and throw the skin.
In a mixing pitcher, add the 1/2 pack of all purpose cream.
Add your desired sweetener if you want to.
Combine all the ingredients inside the bowl or pitcher and use a blender or hand mixer to incorporate everything. Do not over mix and a little lump won't matter anyways.
Prepare your Popsicle molder and pour the mango puree inside.
Pop it in the fridge and wait for it to harden. 
Pour a not so hot water in the molder to slide it out easily when it's ready. 
Enjoy your homemade Popsicle in no less than a day. 







Saturday, March 8, 2014

Make Your Own Homemade Virgin Coconut Oil

Hello everyone! Who among here are health conscious like me? Well, I guess most of us wants to be healthy but going organic full time is really difficult especially if you're living in the city. In my case I grew tired living in the city and move myself to the country and started gardening - planting veggies and flowers. For now, I'm not yet a 100% vegan since I just eat anything that was served on the table. We have a lot of workers staying in our place and what we eat is what they eat too. These workers carry a lot of heavy workloads physically almost everyday and we can't just serve them pure veggies to get extra energy everyday. So that's basically my life here in our place and we can't be choosy in food for life is hard to be choosy in this economy. Going back to our main topic in this post, I decided to make my own coconut oil because it's cheap and my parents own a lot of coconut trees and it's better to just make them and save money buying ready made coconut oil. Through the photo tutorials below, you will noticed I did not use any other ingredients than just coconut and water. I even cooked the coconut using wood fire to make it more cheaper and to save gas since we have lots of coconut branches for fire woods. I've came up to this idea of making my own virgin coconut oil because I've read a blog about oil pulling. It's about putting spoonful of oil in your mouth for 20 minutes and lots and lots of benefits you'll get from it. I'm really tired of my allergic rhinitis and I can't wait to try this method to clear my sinuses. Testimonies & claims that oil pulling will whiten your teeth, strengthens gums and jaw, banishes bad breath, prevent gingivitis, relieves headaches and hangovers, helps you sleep, detoxifies the body's hormonal imbalances and many other general pain issues. Actually, my boyfriend sent me a link through my Facebook that I really need to try this since he pitied my everyday grumpiness due to allergic rhinitis. I will update you all soon if this new craze is really effective or not. Let me see for myself within this week. For the meantime, try using this method of how to make your own virgin coconut oil. To read more about the benefits of virgin coconut oil check this article here.

Ingredients:
3 pcs. freshly grated coconuts
2 to 3 cups of water

Tools:
Large wok
Ladle
Strainer

Instructions:
Just add the water to the coconut and start squeezing until the coconut milk comes out. Use a strainer to filter the coconut milk and pour it to the wok and starts boiling it. 


 When the coconut milk starts boiling, keep on stirring it to prevent formation of lumps. 
 Do not leave the boiling coconut milk or it will spill all over your counter or cooking area. 
Attentively stir the coconut milk as much as possible.  
In this photo above and below you will notice that lumps are trying to form and this is now a sign that the oils are coming out and the water from the coconut milk has evaporated gradually. 

 You will noticed that the process is done of making your own VCO when lumps turned from light brown to dark brown and the solids separates from the liquid. 
 You will smell a "coconutty" scent during the final moment of this process and it's a sign that it's ready.
Cool down the coconut oil and strain them to separate the solids from the liquids. The solid lumps can be eaten by just adding a little bit of sugar for your enjoyment or just throw them to the chickens in your backyard. This photo above is the final product of our super simple way to make your own cheap and organic virgin coconut oil. I put my oil in the refrigerator overnight to solidify it and make it easy for oil pulling for which this idea came up. You can use this oil for cooking your veggies too if you want. 3 pcs. of medium coconuts will produce or yield about a cup or two of virgin coconut oil. 

Update: 
Oil pulling did not aid my rhinitis. In other words, it did not clear my sinuses. Tsk! tsk! As a big fan of discovery channel, I've just found out that oil-pulling has no benefits whatsoever. If you want to read the article about it, check it here.