Naobe’s Kitchen : Cheesy Dulce de leche Ice Cream

Ingredients:

Heavy Cream Anchor or any Cream 500ml chilled overnight 
2 single packs Graham Cracker ( crashed mo lang unti)
1/2 cup Cream cheese softened 
1/2 cup dice Eden Cheese
1/4 cup dulce de Leche (Condensed)
3 Yelo crashed unti para d agad matunaw
1 cup rock salt

Procedure:

Mix mo un heavy cream till magdouble volume.
Then mix mo creamcheese muna sa ibang bowl using handmixer till mag cream na sya, then add mo na sya sa heavy cream then add mo si crashed graham.
Then add ka ng dice Eden cheese or any cheese you like then last mo iadd si Dulce de leche.

You can like their page for more homemade products
Homebake Goodies Page https://www.facebook.com/pg/rowenadeocares09/about/

Source: Cake Me Up

Hot Chocolate Caramel Drink

I admit that I am really a Chocolate Addict, so even though I'm not feeling well last sunday I didn't want to miss the opportunity to see all the demos in the Bakery Fair. Especially demos from Puratos :D. I tried this Hot Chocolate Caramel Drink last Sunday, Feb 17, 2019 at Puratos,  Bakery Fair 2019 World Trade. The recipe by Chef Wim De Smet. And I can say it is really tasty. It has twist taste of the Chocolante and the orange zest that he put. Can't wait for more... 

King Arthurs Fudgy Brownies

Ingredients:

• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 tsp salt 
• 1 tsp baking powder 
• 1 tsp espresso powder/coffee 
• 1 tbsp vanilla 1 cup butter 
• 2 1/4 cup sugar 
• 1 1/2 cup all purpose flour 
• 2 cups chocolate chips

Procedure:

1. Preheat oven 
2.  Mix eggs, cocoa, baking powder, espresso and vanilla at medium speed for 4 min.
3. Melt the butter in saucepan together with sugar in low fire (until sugar dissolve)
4. Add butter mixture in #2 mixture
5. Add All purpose Flour and Chocolate Chips
6. Bake at 175C for 40-45 min (conventional) or 150C for 40min (convection oven)

Vanilla Pudding with Mango Puree

Ingredients:

• 4 cups fresh milk
• 2 tbsp unflavored gelatin
• 2 cups Nestle Cream
• 1/4 tsp vanilla extract
• 1/2 cup sugar
• 2 whole ripe mangoes
• vanilla ice cream

Procedure:

1. In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom
2. In a heavy saucepan, combine the remaining milk with Nestle Cream. Add vanilla and sugar. Bring to a simmer.
3. Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set.
4. In a blender, puree mangoes with vanilla ice cream. Set aside.
5. To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.

Sinabawang Manok sa Gata

Ingredients:

• 1 tbsp cooking oil
• 3 cloves garlic, minced
• 1 pc medium-sized onion, finely chopped
• 1 pc thumb-sized ginger, finely chopped
• 1/4 kilo boneless chicken thigh, sliced thinly
• 2 tbsp patis
• 1 pc lemon grass stalk
• 3 cups water
• 2 pcs Knorr Tamarid Broth cubes
• 1 pc Knorr Chicken Broth Cube
• 1 pack Knorr Cook-it-Easy Gata Recipe mix, dissolved in 1 cup water
• malunggay leaves

Procedures:

Saute garlic, onion, ginger, and chicken. Add patis and lemon grass. Cook until chicken is brown all sides. Add water, Knorr Tamarind Broth cubes and Knorr Chicke Broth Cubes. Stir Well. Pour in Knorr Cook-It-Easy Gata Recipe Mix. Add malunggay and simmer until veggies are cooked.

Buko Pandan Salad

Ingredients:

2 Coconut; grated in strips
1 Can of Condensed Milk
1 Can of All-Purpose Cream
Gulaman; As much as you desired
Pandan Extract; you can make the pandan extract through boiling the pandan leaves and adding some sugar or you can buy it to your local store
Kaong (optional)

Procedure:

1. Add the grated coconut, condensed milk, and all-purpose cream together.
2. To create the gulaman you van boil some pandan leaves with water then dissolve the gulaman bars. Remember before the gulaman get stiff remove the pandan leaves. Then cool it down until you get your desired texture.
3. Add kaong if you desired.
4. Get the gulaman from your ref and cut it to 1 cm.
5. Add the buko mixture then its done.

OREO® Muffins recipe

what you need

1-3/4 cups flour

1/4 cup  sugar

1 Tbsp. CALUMET Baking Powder

1/2 tsp.  salt

1/3 cup cold margarine or butter

1   egg

1 cup milk

16   OREO Cookies, coarsely chopped (about 2 cups)

make it

PREHEAT oven to 400°F. Mix flour, sugar, baking powder and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

BEAT egg and milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in chopped cookies. Spoon evenly into 12 greased or paper-lined medium muffin cups.

BAKE 15 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan; cool slightly on wire rack. Serve warm.

kraft kitchens tips

HOW TO MIX MUFFINS

Stir the liquid and dry ingredients just until moistened. (The batter can still contain a few lumps.) If the batter is mixed too well, the muffins will have a tough texture.

nutritional information 

Calories

 220

Total fat

 9 g

Saturated fat

 2 g

Cholesterol

 20 mg

Sodium

 380 mg

Carbohydrate

 30 g

Dietary fiber

 1 g

Sugars

 11 g

Protein

 4 g

Vitamin A

 6 %DV

Vitamin C

 0 %DV

Calcium

 10 %DV

Iron

 8 %DV

Source: OREO® Muffins recipe