Salted Dark Chocolate Brownies

Hello everyone! Hope you had a great Thanksgiving day. I always have a relaxing Thanksgiving, no pressure to cook a big feast as I just have a little family. Didn’t stop me from baking and cooking some of out favorite goodies. This recipe is inspired by Ina Garten’s outrageous brownies but I did a pretty significant tweaks. Don’t get me wrong, Ina’s brownie recipe is one of the best out there however, I always end up eating too much and get sick of it real quick. I really love the combination of dark chocolate and sea-salt and eating so much of these bars won’t dry up your throat because the bitterness of the chocolate balances it out. If you like dark chocolate, this recipe is definitely for you.

Salted Dark Chocolate Brownies

16 bars

Ingredients

12 oz Baking Dark Chocolate

1 cup Butter, Unsalted

3 large Eggs

1 cup + 2 Tbsp Sugar

1 tbsp Instant Espresso powder

1 tbsp Vanilla Extract

1/2 cup AP Flour + 1 Tbsp for coating the Walnuts

1/2 tbsp Baking Powder

1/2 tbsp Salt

1 & 1/2 cup Walnuts, coarsely chopped

1 to tbsp Fleur de Sel (Sea Salt Flakes)

Procedure

1. Preheat the oven to 325F. Butter & flour a 12×6 Sheet pan and set aside.

2. Melt the chocolate and butter in a heatproof bowl over simmering water. Slightly cool down.

3. While the chocolate is cooling down, in a bowl, combine eggs, sugar, espresso powder and vanilla.

4. In a separate bowl, sift together 1/2 cup of flour, salt and baking powder. In another bowl, tossed the walnuts with the remaining flour.

5. Combine the egg and chocolate mixture, fold in the flour until well combined and then fold in the walnuts.

6. Bake in the oven for 20 to 22 minutes. After 10 minutes of baking, slightly lift the pan and drop to get the air bubbles out and then sprinkle the sea salt. Finish the baking for 10 minutes or more until the toothpick comes out clean. Do not over bake.

7. Let the brownies completely cool down before cutting.

8. Enjoy with coffee. ☺️

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Ube Japanese Cheesecake

I was going to make some Ube Macaron. Got my egg whites aged but had a lil too much sparkling wine during the Seahawks Game lol. Macaron is way too complicated. So I made an Ube Japanese Cheesecake instead. It’s not jiggly as I want but I have to say, this turned out so good.

Ube Japanese Cheese Cake

Ingredients:

4 Egg Whites, at room Temp

1/2 Cup of sugar

8oz Cream Cheese, Room temp

1/2 Cup Milk

3 Tbsp Butter

4 Egg yolks

1 tsp Ube flavoring

1/2 cup cake Flour

2 tbsp Dehydrated Ube

Serve with Powdered Sugar 

  1. Preheat oven to 325f. Prepare an 8inch spring form pan by lining it with baking paper. Cover the bottom as well with foil to protect it from water. Boil some water for the water bath.
  2. In a heavy bottom sauce pan, mix cream cheese, butter and milk over and melt over low heat. Set aside and let it cool down for a little bit.
  3. In a stand mixer, with the whip attachment, whip the egg whites until soft peaks. Sprinkle the sugar slowly until stiff peaks.
  4. In a big bowl, combine the cream cheese mixture, ube extract and the egg yolks and mix until smooth.
  5. Add in flour and dehydrated ube.
  6. Carefully fold in the egg whites just until well combined. 
  7. Transfer into the cake pan and put into a deep pan and fill it with hot water until it’s halfway through. 
  8. Bake for 1hr. 
  9. Turn off the oven and crank it open and let it cool inside for 10 minutes.
  10. Completely cool and set in the fridge. Serve with sprinkle of powdered sugar.

Enjoy!

Pumpkin Coconut Bread Pudding

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I have something to confess, I am not really a fan of pumpkin desserts. I know, I know, but the pumpkin I grew up eating is savory, Calabasa pumpkin cooked in coconut and shrimp paste (Ginataang Calabasa). Pumpkin desserts is not really popular in the Philippines.So when I moved here, I wasn’t really too excited about it. But you know who likes pumpkin pies and all that fall desserts? Jack and Gelly. And you know who else? Trader Joe’s lol. I do my weekly grocery at Trader’s and they literally shove all the pumpkin stuff on my face haha. I have a recipe for brioche bread pudding and I thought I’d make it with a little Fall twist. I also made the a crumble topping for this pudding and it just takes it to the next level. Coconut and Pumpkin just works. The extra texture is so so good and I must say, this type of pumpkin dessert is what I’m looking for.

Hope you like this recipe and let me know what you think☺️

Pumpkin Coconut Bread Pudding

6-8 Servings

Crumble Toppings

1/4 Cup Brown Sugar

1/2 Cup AP flour

1/2 Cup Unsweetened Desiccated Coconut

1/4 Tsp Baking Powder

Pinch of Salt

1/4 Cup Butter, cold cut into Cubes

Pudding Mixture

1 15oz Can Pumpkin Puree

1 14oz Can Condensed Milk

1 400ml Can Coconut Cream

2 Tsps Pumpkin Spice

3 Eggs

1 tsp Salt

500g (1 loaf) Brioche Bread

1 tbsp Butter, soften for the pan

Procedure:

  1. Preheat oven to 350F.
  2. Butter a heavy 10 inch Cast iron pan or heavy bottom baking dish.
  3. Cut the brioche long into large cubes and place them in the pan and set aside.
  4. In a food processor or by hand, mix the ingredients for the crumble toppings. If you are using a food processor, make sure to pulse it just until it’s crumbly.
  5. Chill the crumble topping in the fridge.
  6. In a bowl, mix all the ingredients for the pudding and pour it into brioche.
  7. Top with the crumble topping.
  8. Bake for 25 to 30 minutes or until the top is golden brown.
  9. Enjoy!

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Easy Horchata Drink

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Horchata is a favorite request of Gelly and Jack. It’s definitely not a ‘lemonade’ refreshing drink but more of a rich dessert drink. It is comparable with eggnog. With this recipe, you can make a horchata latte by replacing your milk with it or a sweet cocktail by adding a couple of shots of rum. you can also change the milk with whatever you prefer but I like using evaporated milk for this recipe. It is definitely a treat. Hope you like it! =D

Easy Horchata Drink

6-8 Drinks

1 cup Rice, raw

1/2 cup Almonds, ground

1 Cinnamon Stick

3 cups of Water

1/2 cup Sugar

1 tsp Vanilla Extract

1/2 tbsp Ground Cinnamon

2 cans of Evaporated milk or 3 cups milk of your choice

Procedure:

  1. In a container, mix together water, rice, almonds and cinnamon stick. Cover and and let it soak for at least 6 hours or overnight.
  2. After soaking, transfer the rice mixture into a blender and blend until smooth.
  3. With a fine strainer or cloth strainer, strain the rice mixture, getting as much liquid as possible. The pulp should be almost dry.
  4. Mix the strained rice mixture and the rest of ingredients. Serve with lots of ice and Enjoy!

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Ube Dutch Baby

A friend from high school recently visited Seattle and we went to a Filipino Breakfast place for lunch. Not surprisingly, they were out of their famous ube pancake but they were nice enough to give us the last one (for free) to try and oh my G, I can’t stop thinking about it since then. I know, I know, Dutch baby is no pancake but honestly… it’s better. If you know me, I’m all about texture when it comes to my food and Dutch baby definitely has the texture that a simple pancake is missing. So without further ado, here’s a basic recipe of Ube Dutch Baby, and the toppings? The toppings are endless. ☺️

Ube Dutch Baby

4-5 servings

1 tbsp butter

Batter

3/4 Cup Whole Milk

4 Eggs

2/3 Cup Ap Flour

1/2 cup mashed Ube

2 tbsp Sugar

1 tbsp Ube extract/flavoring

2 tbsp, Butter Melted

For extra sweetness serve with:

Powdered sugar or maple syrup or here is a simple recipe for Coconut sauce, coconut is super good with Ube.

1/2 cup coconut cream

1/4 cup condensed milk

*combine together and heat until before it boils.

Here are a few Suggestion for Toppings

Fresh Fruits

Nuts

Coconut flakes

Granola

Procedure:

  1. Preheat the oven to 450F. Butter a 10in Iron skillet or oven safe non stick pan and preheat it in the oven.
  2. In a food processor, combine all the ingredients for the batter until it’s smooth. Make sure there are no lumps from the flour.
  3. Take the pan from the oven and pour the batter into the pan and bake for 20-25 minutes or until the top is golden brown. Do not open the oven as the dutch baby might deflate.
  4. Sprinkle over some powdered sugar or sauce/syrup of your choice.
  5. Top with your favorite toppings.
  6. Enjoy!

Easy Thai Iced Tea

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Before this summer ends, I would like to share you my favorite drink.

There’s not really a detailed recipe because it all depends on how sweet you would like it to be.

You can certainly make your own blend of Thai tea but here’s a link of a couple of  Thai Loose Tea

Thai Tea 1

Thai Tea 2

Brew the tea according to package, cool down and serve with ice. Traditionally, Thai tea is sweetened with condensed milk. But you can also add milk of your choice with sweetener of your choice.

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Paseo Inspired Cuban Sandwich

Paseo is a Seattle based Caribbean Restaurant and they are famous for their Cubano Sandwich. I figured  since tomorrow is National Cuban sandwich day, why not share you my version of itHope you like it! ;D

Roast pork Cuban Sandwich

2 12 oz Baguette Sandwich

Ingredients:

2 12 Oz baguette

2 Lbs Pork Shoulder Roast

1 TBSP SALT

1/2 TBSP Pepper

1 TBSP Dried Oregano

1/4 Tsp Cumin

3 TBSP Brown Sugar

1 & 1/2 CUP Chicken Stock

1/4 cup Orange Juice

2 Tbsp Olive Oil + 1 Tbsp for toasting the bread

1 Medium Size yellow Onion, Sliced

1 Orange, peeled and segmented

Juice of 1 Medium size Lime

Garlic Aoili

1/2 Bulb of Garlic

1/2 Cup Mayonnaise

1 TBSP Horseradish

Juice of 1/2 of Lemon

Sandwich Condiments

Romaine Lettuce

Cilantro

Pickled Banana Peppers

Procedure:

  1. Preheat Oven to 350F. In a heavy bottom, oven safe pan, heat 1 tbsp of Olive oil.
  2. Saute onions until soft and set aside half of it.
  3. Sprinkle the pork with salt and pepper. In the same pan, add the remaining oil and brown the pork on a all sides, about 3-5 minutes each side.
  4. Once browned, add in garlic bulb, orange segments, oregano, cumin and de glaze with OJ and chicken stock. Make sure to scrape the bottom of the pan and cover with foil.
  5. Roast in the oven for 2 to  2 and half hours. Make sure to check halfway, keeping it from dehydrating, adding more stock if needed.
  6. Remove the pork from the oven and shred.
  7. Save the bulb and discard the skin to be used for Aioli.
  8. Mix all the ingredients for Garlic Aioli.
  9. Slice open your bread and drizzle olive oil over, toast to your liking.
  10. To assemble, put generous amount of Aioli, the pork and condiments of your choice.
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Caesar B.L.T Toast

A different take on classic B.L.T. Lettuce is tossed in Ceasar dressing and let me tell you, why I haven’t thought about this  long time ago? Perfect appetizers. Hope you like it

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Toasty Sour Dough Ciabatta
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Bacon, the way you like it
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Shredded Romaine tossed in Caesar dressing
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Slices of Roma tomato
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Finish with Romano or Parmesan

Caesar B.L.T

4 toasts

Ingredients:

4 slices of Sourdough Ciabatta

1 Tbsp of melted butter

1/2 tsp garlic powder

4 slices of bacon, cooked to your preference

1 cup Romaine Lettuce, shredded

2 Tbsp good Caesar dressing ( I like the Trader Joe’s one)

1 Roma Tomato, sliced into 8

Pecorino Romano or Parmesan Cheese, as much as you can handle (optional)

  1. Mix butter and garlic powder. Butter the slices  of ciabatta and toast in the oven.
  2. Cut four slices of bacon in half. You should have 8 small slices.
  3. Toss the lettuce with the Caesar dressing.
  4. Assembly: Top the toast in this order: Bacon, lettuce, tomato and cheese. Enjoy! =D

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Short Ribs Adobo Fried Rice with Grapefruit Salsa

I always try to incorporate freshness to any salty fatty dish that I make. This recipe is definitely one of those recipes. Oh Adobo, where do i start? Filipino Cuisine has so much color and yet this brown boring looking thing is probably the most popular Filipino dish. That it’s not a surprise because it’s so freaking good and so simple to make. We, off course pair with a bunch of carbs, but the most popular one is offcourse, Rice. (Surprise!) This recipe is not only easy to make, but it’s also easy to eat. I recommend you trying this recipe because it’s so good.

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Short Ribs Adobo Fried Rice

4 people

Ingredients

Adobo

1/2 of  Soy Sauce ( Filipino Brand if it’s available to you)

1/4  White Vinegar

2 tbsp of Fish sauce

1 tbsp Sugar

1/2 cup of Water

8 Cloves of Garlic, Smashed

2 Tsp Ground Black Pepper

2 lbs of Pork Short Ribs, bone in

2-3 Bay leaves

 

Grapefruit Salsa

1 medium size Grapefruit, segmented

1/4 Cup Cilantro, Finely Chopped

1 medium size Roma tomatoes, dice

3 tbsp red onion, diced

 

Fried Rice

1 tbsp oil

3 Cups of cooked cold Jasmine Rice

 

Pickled Radish (optional) recipe here -> Pickled Radish Recipe

Procedure:

  1. In a sauce pot, combine all the ingredients for adobo.
  2. Put it on high heat, cover and bring it to boil, about 5 minutes.
  3. Once it’s boiling, turn the heat down to medium, partially cover and simmer for an hour or more, until the pork is tender and falling apart, feel free to add water if needed.
  4. Meanwhile, combine the ingredients for the salsa and set aside.
  5. Once the adobo is done, shred the pork and discard the bones.
  6. Remove the bay leaves and garlic skin from the sauce but  save the garlic with the pork.
  7. Save the sauce.
  8. In a wok, heat the oil and sauté the shredded pork and garlic for about 5 minutes.
  9. Add in the rice  and separate the grain by pressing them down with the back of your cooking spoon about  5 minutes.
  10. Add in half of the sauce and mix until it’s well incorporated.
  11. Remove from heat.
  12. Serve with the grapefruit salsa.
  13. Enjoy! 😊

 

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So Colorful
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Perfect Bite

 

 

Pickled Radish

Something that I always have in my fridge are pickled veggies. This is an easy recipe of Pickled Radish. Simply yum.

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Pickled Radish

Yield: 2 8oz Mason Jar

2 Cup Radish, thinly sliced.

2 tbsp Salt

4 Tbsp Sugar

1/4 Cup Water

1/4 Vinegar

2 tsp Whole Peppercorns

2 Birds Eye Chili

Procedure:

  1. Massage the radish with the salt and let it sit for 10 minutes.
  2. Rinse the the radish and squeeze out excess water. Transfer to Mason Jars.
  3. In a small sauce pot, heat water and sugar an let it boil and turn off the heat. Add in the vinegar and pepper corns.
  4. Pour the water vinegar mixture into the jars and and put birds eye chili in each jar. Cover, let cool down and refrigerate.
  5. Enjoy it with salad sandwiches etc. =D