Food Post: My Coconut Macaroons

As I write this post, I am giggling just looking at this beautiful coconut macaroons!  I am so happy with my macaroons because it is so delicious that I ate five to six pieces.  I also brought this goodies in our office and viola!  it's gone in a minute!

It was perfectly baked with the right golden brown look.  It was so chewy and not too sweet perfect for selling (LOLz).

This macaroons is so easy to prepare with not so many ingredients to find, only the basic:  desiccated coconuts, sweetened condensed milk, flour, butter, vanilla and egg... that's it!

Really,  office mates asked me if I can deliver, I just blushed at the thought they really liked my piece.  I am so proud to have come up with these.

Have a nice Tuesday y'all!


Elsa

Corn Muffins ala Kenny Rogers

And yes, it did tasted like those corn muffins from Kenny Rogers! Wagi!

I have these corn kernels which was only a free item from a grocery. From then on I searched for recipes over the internet where can I finally use it. And Alas, last week I browsed and browsed and my mouse led me to this food blog. The recipe said to be from the Top Secret Recipes. Really, super thank you!

And here's the recipe:

Kenny Rogers Roasters Corn Muffins

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Procedure:

1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs and salt in a large bowl.
3. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
4. Add corn to mixture and combine until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

I had to do some changes with the recipe though, I used canned whole corn kernel and Kosher salt in this recipe.  Also I had a hard time finding cornmeal!  I got my cornmeal from Healthy Option and shocked that they do sell reasonable priced items too.  I have to go back and make some time to see what other stuff they sell.

Super moist and nuggety (if there's such a word)!

My tasters, hubby and office mates really did liked it!  Will make another batch soon, because someone requested me for this tasty corn muffins.

Success!

Have a great Tuesday even if its raining down here.  God bless us all!

Elsa

Instant Buttermilk Biscuit

I really am disappointed with this mix or I just did something wrong.  The only instruction with this mix is to put a 1/2 cup of water and mix it.  Grease the cookie sheet and put spoonfuls and bake until golden brown.


It tasted really really bland, I was hoping I would taste the same biscuits from Texas (a fast food restaurant that served chicken dish and my fave biscuits but was closed and I don't know why) but I was so dismayed :(


And this morning?  I re-heated it following again the instructions from the pack that said put it in a microwavable dish and heat for a minute.  I really don't know if I will burst into laughter or just hit it to the wall.  The biscuits turned rock hard, bwahahahah, REALLY!  I threw it in the waste bin with my money with it!  Grrrrr!

A little burnt on the sides.  But this is golden brown right? LOLZ

Disappointed maybe, but happy with my banana cupcakes weeee (read on with my previous post)!  I won't buy this mix EVAAAAHHHH!


Mwaaahhzz!


Elsa

Banana Chocolate Chip Cupcakes

Happy Friday!!!!  I love Fridays and especially weekdays, what's there no to love?  I get to cuddle with the hubby, spend time with my family and share with them my baked goodies.


Last night I baked Banana cupcakes and made the half special by adding chocolate chips to it.  My husband loved it!  He said that it was moist and not too sweet to his taste and had two pieces in just two big bites hahahaha!


I also made instant Buttermilk Biscuits from Betty Crocker.  I have some issues with the outcome of the mix and will share it with you in another post.


So here's the recipe I got from Martha Stewart,  Banana Cupcakes less the frosting.

Prep Time: 10 minutes
Total Time: 40 minutes plus cooling
Yield Makes 12 (but I made 21 cupcakes from this recipe)  :)

Ingredients

1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract

1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

finished product with and without the chocolate chips, they looked so lovely 

This banana cupcakes are moist even after you refrigerated it.  You must try it too!


Have a great day ahead!


Elsa

My Version of Mini Ube Mamon

I wanted to try something different from my usual bakes of cupcakes so I tried Yummy's recipe for Mini Ube Mamon yesterday.

I followed the instruction to a T except for the baking time and made 12 regular size mamon and 12 muffin size out of the recipe. However, the muffin sized mamons were I think overcooked (yaiks!) because it turned out some kind of rice cakes, fluffy on top and slightly hard at the bottom .

I enjoyed using my electric mixer a lot and I feel that I am beginning to acquire muscles from doing so (asa!) hahahaha! I might do this recipe again but I'll be more vigilant of the time.

MINI UBE MAMON

Makes about 26 pieces

2 cups cake flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 cup water
1/2 cup evaporated milk
1/2 cup corn oil
1 teaspoon ube flavocol
6 egg yolks

10 egg whites
1 teaspoon cream of tartar

For the topping
melted butter
sugar
grated cheese (optional)

1 Sift together flour, 1/2 cup sugar, and baking powder.

2 In a large bowl, combine water, milk, oil, flavocol, and egg yolks.

3 Mix together the liquid and dry ingredients. Do not overmix.

4 Using an electric mixer, beat egg whites, remaining sugar, and cream of tartar until medium peaks form; fold into the prepared mixture.

5 Pour into lined mamon or cupcake molds until three-fourths full. (You may also use a muffin pan.)

6 Bake at 350ºF for 20 to 30 minutes.

7 Brush with melted butter, sprinkle with sugar, and grated cheese (if desired).

they look like they're anemic LOLzzz

cooling stage

buttered and sugared with some grated cheese on top! YUM!

Hubby and I had two servings each of this fluffy and creamy mamon! I also brought some for my office mates today and they said that it's A ok!

**I used Ferna flavocol for this recipe and I am disappointed with the turnout of color :(

For me it was very pale and not so good looking.

BTW, we celebrated our 8th year wedding anniversary yesterday and I am praying still for our journey together!

Till next time,

Elsa

Carrot and Pineapple Cupcakes

I have already done this recipe and made it again because it is oh so yummeh!  I made this to give it to a family friend who left for Qatar last week.

This is my version of Ina Garten's Carrot and Pineapple Cake!  This recipe is AWESOME! Found it at Foodnetwork.com .  Try it for yourself too and you will be amazed of how delicious and moist this recipe is.

Here's the recipe:

Ingredients

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

about to be baked

Sorry I was so overwhelmed that I forgot to toss the pineapple, shheezzz .  Just made it as toppings LOL

lovely brown color

I did not try making the frost because the cake itself was superb!

I enjoyed doing this and eating it too.

Till next time!

Elsa

Chocolate Banana Cupcakes

I am really getting the hang of baking cupcakes. Today I made Chocolate Banana Cupcakes adapted from Stephanie Jaworski of joyofbaking.com. 

Aside from chocolate cravings, I have these bananas that are too ripe and are not nice to eat anymore and that's why I made these cupcakes.

straight right out of the oven

yummy looking cupcakes!

Bananas plus chocolate is love. 

So here's the recipe for the cupcakes:

Banana Chocolate Cupcakes:

1 cup (200 grams) granulated white sugar

1 cup (130 grams) all-purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)

3/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup mashed ripe bananas(about 1 medium sized banana)

1/2 cup (120 ml) warm water

1/4 cup (60 ml) milk

1/4 cup (60 ml) canola, corn, or vegetable oil

3/4 teaspoon pure vanilla extract

Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 

Remove from oven and let cool on a wire rack.

I used different frosting for this one. I still have left over icing from the Chocolate Tablea Cake I made last Mother's day and used it here.

I made 22 regular sized cupcakes with this recipe and I don't know why, hahahaha! The cakes are moist and just the right sweetness I love.