The Holidays are almost over

I know I totally slacked for my 12 days of Christmas.  I was doing so well until the Wednesday before Christmas.  Guess what happened, The Daughter got sick than I did.  Fun huh?  I’m technically still sick and I have been living off of salabat (ginger tea), Vicks Vapor rubs and a roll of toilet paper (we ran out of tissues in my house).  I tried to kept thinking I was going to get better….wrong.  So I dragged myself to finish the baskets and The Husband delivered them.  You know what is worse than being sick over the holidays?  Being pregnant, being sick, and not able to take any meds during the holidays.  Fun times, fun times.  By the way, Vicks on your feet during the night kinda helps relieve some of the congestions, who knew.  I am currently trying every possible home remedy I could think of.  Chicken soup, OJ, Vicks, ginger tea, and sleeping under a humidifier.  Any suggestions please send it my way. 

Sorry I didn’t mean to go one with my complaining.  So I did completely my 12 days of gifts.  I did have to remove some the things I intended to give just because I didn’t have room in the container (ok I really ran out of time…shhhh don’t tell).  I did remember one of the items I did prep a while ago for Christmas.  I stumbled on it as I was looking for my candy temp. (I tried to make caramel, totally failed).  So here is the line up of my gift for Christmas.  One is a two part gift actually.

For my 10th day of Christmas I made…..Lemon Extract. 

Ok I made it last summer but I meant for it to mature.  The actually recipe I posted here from last Spring. 

 

For my 11th day of Christmas giving, I was requested by one of my friends to make pimento cheese bread.  She kinda described it and it didn’t click until The Best Friend (Girl) reminded me of the ingredients.   I came to realized, ohhhh I had this before.  My grandmother used to make it.  This recipe is a little different in terms of I didn’t really measure.  I went by my taste and what I liked.  You might want to have more cheese than pimento peppers or instead of margarine use mayo.  Totally up to you but this is how I did this. 

Pimento Cheese

12 Oz of Sharp Cheddar (if you want a milder taste, I would go with the bola cheese or the mild cheddar)

4 Oz of Pimento Peppers diced

1 Stick of Margarine

Directions

Ok really, just put everything in a large bowl and mix until it is fully incorporated.  This should be chunky. 

You could easily jar it up and give it as gifts or use it in my next gift…….Pan de Sal stuffed with Pimento cheese. 

I know it is not the prettiest of images but I was trying to move fast so I could go back to my sedentary life on the couch. 

And Finally my 12th day of Christmas I present to you Pan de Sal stuffed with Pimento cheese

I used this filling with my Pan de Sal recipe.  I am still working on the looks of it.  For some reason, every time I stuff anything in my Pan de Sal my filling leaks when it is baked.  Why suggestions again, please pass it my way.  It is driving us (both myself and The Husband) crazy.  I did make a plain Pan de Sal instead of whole wheat so just sub the whole wheat flour for bread flour. 

This is how much dough I made.  The Daughter was just staring at it. 

 

And here is the final Product with everything I made.

 

I hope everybody has a Merry Christmas.  Happy Holidays!

My 9th day of Giving consist of Puppy Chow

For those that is wondering dog food, it has another name but I know it as puppy chow.  I believe Chex actually calls it muddy buddies or something like that.  I love the stuff and “supposedly” Chex actually packaged it but I have yet to find them.  I have only seen it once and it was at my friends house.  My cravings took the better of me and I caved.  I got all the ingredients needed for it with the exception I used Almond butter instead of peanut butter.  We were trying to use up our almond butter. 

Puppy Chow (Muddy Buddies)

(Adapted from Chex)

9 cups of Rice or Corn Chex

1 Cup of Semisweet Chocolate Chips (The Husband claims that dark chocolate is better)

1/2 Cup of Peanut Butter (Almond Butter for us)

1/3 Cup of Butter

1 Tsp of Vanilla

1 1/2 Cup of Powder Sugar (I normally go with enough to coat the mix)

Direction

1. First melt together the chocolate, peanut butter, and butter in the microwave.  it is about 1  - 1/2 minutes on high.  Make sure you mix 1/2 way through melting the mix. 
2. Add the vanilla and mix well.
3. Place the Chex in a large bowl and pour the mixture over the Chex pieces. 
4. Gently fold in the chocolate mixture to make sure all of the Chex is well coated.
5. Take the covered Chex and place in a large (probably 2 gallon) zip lock bag and add the powder sugar.
6. Shake well. 
7. Spread over wax paper to dry and than Serve

I actually the almond butter but it is sweeter than the peanut version.  I would strongly suggest to use dark chocolate.  I love making this for Christmas gifts.  But we did find out something interesting, The Daughter is not allergic to almonds.  We thought she was allergic to all nuts but I have been slowly exposing her to things she is allergic to.  We found out when she snuck a piece.  We were watching her like a hawk and I had the Benadryl ready just in case.  Maybe I could actually have nuts in the house more than a day. 

For the 8th Day of Christmas, I give to thee

Macarons

Nutella Macarons to be exact.  Since I made nutella, I had to use some of it for a filling.  How could I not?  I also made a chocolate macaron as the shell.  I wish I had hazelnut flour but unfortunately, I didn’t have any in the house.  I had to use almond flour instead. 

Nutella Macarons

(adapted the basic macaron recipe from From Ba to Paris)

188 g of Almond Flour

188 G of Confectionary Sugar

70 G of Egg Whites

10-15 G of Cocoa Powder *My add

Syrup

188 G of Sugar

57 G of Water

70 G of Egg Whites

Directions

1. Place the Sugar and water for the syrup into a large pot and bring to a boil.  Cook until it reaches a soft ball stage.
2. When you notice that the temp of the syrup is close to the soft ball stage, start whipping up one set of egg whites.  The egg whites need to be frothy when you add the syrup.
3. When the syrup reaches soft ball, slowly add it to the whipping egg whites.
4. Whip until it reaches soft peaks.
5. While the egg whites is whipping, , place the almond flour, confectionary sugar, and cocoa powder into a food process and mix well.
6. When the dry ingredients is well incorporated, fold in the second set of egg whites to create a paste. 
7. When the first set of egg whites reaches soft peaks, remove from the mixer and gently add in the almond paste.
8. Once it is fully incorporated, start to really mix it until it creates a ribbon like batter.
9. Place the batter into a piping bag. 
10. Pipe out quarter size disks on parchment paper.
11. Bake this at 310F for about 13-15 minutes
12. Allow it to cool than fill.

I used my nutella recipe and the filling. 

 

Day 5 and Day 6 of Christmas

So I’m a few days behind.  This happens when I take some days off and hang out with The Daughter.  We shopped, slept, and watched a lot of movies.  It was great.  I wish I got more stuff done.  Maybe this week.  I did get some candy making done hopefully I’m almost done with my Christmas gifts. 

I love making candy for Christmas just because this is the only time I made them.  For this year, I made Pate de Fruite with a twist.  I kinda cheated and used gelatin.  I tried making it traditionally with the pectin but it was not working. 

Mango Pate de Fruite

(Adapted from Filipino Vegetarian recipe)

6 Cups of Mango Puree

2 Bars of Agar agar (I only had one in the pantry so I also used 2 packages of instant gelatin)

1 Cup of Water

1 1/2 Cups of Sugar

Direction

1. First soak the agar agar in the mango puree and water in a large sauce pan.
2. Bring to a boil and stir constantly until it thickens.
3. Once it thickens, add the sugar and let it similar until it reduces.
4. Once it reduces, transfer it until a container.
5. Let it chill.
6. When it sets, slice in to cubes and coat in sugar.
7. Place in a air tight container or serve .

I also made apricot-passion fruit pate de fruite but it didn’t come out the way it should have.  Luckily The Husband did eat all of it. 

 

The 6th Day of Christmas I made candied lemon peel.  I had a bunch of lemons to use up and I wanted to use up the peels also.  It was a great way to use all of the lemon. 

Candied Lemon Peel

(Adapted this from the Martha Stewart website )

2 1/2 Lbs of Lemons that is peeled and dried.

2 Tbs of Corn Syrup

2 Cups of Sugar

3/4 Cups of Water

Directions

1. Take all the lemon peels and slice it thinly.
2. Place in a large sauce pot and put enough water until it is covered.
3. Bring to a boil.  Repeat this until the peel is tender.
4. Once the peel is tender, remove the peels from the pot and place the sugar, corn syrup and the water into the pot and bring to a boil. 
5. Let it cook until it sugar dissolves and add the lemon peels. 
6. Cook for 30-45 minutes until the peel is translucent.
7. Remove from the syrup and allow it to dry on a cooling rack.
8. Once it hardens, coat with sugar.
9. Serve.

It is Christmas with KCC

I had the lucky opportunity to pick the theme for this month’s Kulinarya Cooking Club.  Since this is the month of giving, I left the theme pretty open and picked any dish that you would give as a gift. 

I love baking pastries for Christmas and every year there is a new recipe I try to give to my family and friends.  This year it is pianono.  I grew up having this at a local bakery and I always thought of it as a pancake filled with custard.  I would get it every time The Mother would go to the bakery.  Unfortunately, the bakery closed and I never found it again.  Pianono was one of the recipes I looked for when I started to explore the different pastries of the Philippines.  There are multiple versions of this but I went with a basic recipe and grew from there. 

I went with a brazo de Mercedes favor for my pianono.  The cake recipe is here. 

Here is the recipe for the Filling

(I did find the recipe from somewhere but unfortunately I can’t remember where.  If this is you, please let me know so I could give you credit)

3/4 of a Can of Condensed Milk

1 Cup of Evaporated Milk

2 Tbs. of Unsalted Butter

1 Tsp. of Vanilla

5 Egg Yolk

Direction

1. Place the condensed milk and evaporated milk in a double boiler and cook until it thickens.
2. Remove the milk mixture from the heat and add the butter and vanilla.  Mix until it is well incorporated.
3. Pour part of the mixture into the egg yolks and mix well to prevent the eggs to cook (I used a my stand mixture).  Slowly add the rest of the mixture until it is well incorporated.
4. Add it back into the double boiler and mix until it thickens.  Stir occasionally to prevent burning. 
5. Once it is all thicken, let it cool.

 

I made six of them and I had to double the filling recipe.

The other posts has more pictures of the lovely cake.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

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Gift giving Day 4

I swear Christmas is sneaking up on me.  One minute I had all the time in the world and next I am scrambling and trying to get everything done.  I got most of my shopping done except for The Best Friend (Girl).  This weekend is a cooking candy weekend and maybe breads.  For my fourth gift, I made Nutella.  For those do not know what Nutella is, it is hazelnut and chocolate goodness.  This is a favorite in my house and since I learned to make it in my Pastry Boot camp, I made it all the time.  I thought it was perfect for Christmas and most of my friends and family knows or maybe has Nutella in their house.  I love my recipe because it is not as sweet as the store bought version.  I purchase 7 lbs of Hazelnut Praline so I am making a lot of nutella.  Here is an updated version of the recipe:

Nutella

(Adapted from the French Pastry school)

517 G of Hazelnut Praline

155 G of Dark Chocolate, Melted

155 G of Butter, Soften

1 Tsp of salt

Direction

1. Mix together in a food processor (mixing it by hand is quite hard). 
2. Once it is well incorporated: jar it up, serve it, or just eat it straight from the container

 

I’m now debating what type of bread to go with this for my gift baskets…..any suggestions?

3rd Day of Christmas–Soft Pretzels and a Cookie Exchange

I love making bread for Christmas gifts.  When the house smells like bread, it reminds me of the holidays.  Lately, I have been craving pretzels.  The really soft ones that you could dip into cheese or mustard.  I set out to make some.  I found the recipe on Fresh Loaf.  The recipe was adapted from Jeffery Hamelman’s book Bread: a Baker’s Book of Techniques and Recipes.  I actually have this book and I didn’t realized this recipe was in there. 

Pretzels

(adapted from Jeffery Hamelman’s book Bread: a Baker’s Book of Techniques and Recipes)

1 Tsp of Instant Yeast

1 Tbl of Brown Sugar

2 Cups of Bread Flour

1 Tsp of Salt

1 Cup of Warm Milk

Directions

1. Place all the ingredients in the bowl and mix until it is fully incorporated.  Do not place the yeast by the salt or it will kill the yeast.
2. When the dough forms a ball and it is quite stretchy, remove it from the mixer and continue to knead it by hand for 5 minutes.
3. Place it in a large bowl covered to allow it to rise.  It took about an hour.
4. When the dough doubles in size, start boiling water in a large pot and preheat the oven to 425F.
5. Shape the dough into little pretzels (I made bows).
6. Let it rise again for 10-15 minutes.
7. Drop it into the water and when it floats to the top, removed from the water and allow it to dry.
8. Once dried, place on a cookie sheet and bake for 20 minutes.  Brush with an egg wash and sprinkle with salt 5 minutes prior removing from oven.
9. Serve (Hot if possible, it is so good)

Btw it didn’t totally taste like a pretzel.  The Best Friend (Girl) and myself could not place the taste until I asked The Husband and he said, it tasted like a bagel duh….I have no idea how that happened. 

I actually served this at a cookie exchange I had with my book club

I’m planning to make for Christmas gifts.  If anyone knows where I could get colored salt, please let me know.   I wanted to be a little festive .

 

Here are some pictures from our cookie exchange.

 

Tomato and Mozzarella drizzled with vinegar and balsamic vinegar.

Stuff Mushrooms with Italian sausage.

I attempted to make fondue

Bacon Wrapped Asparagus

Mini Quiches (thanks to Costco)

Here is our spread

Here are the different cookies we had.

2nd day of Christmas, My True Love gave to me…..

2 Dozen Pecan Roll Cookies and a partridge in a pear tree.  I know that was corny but I couldn’t help it.  What is a perfect Christmas gift other than cookies?  Since I suck at cookies, this time I used a recipe instead of making it up.  When I was baking it, I thought it would look different so I didn’t know it was cooked until it actually browned more.  I thought the cookies would spread a little more and it would flatten into a circle, I was wrong but it was still as good.  I made these for a cookie exchange I was hosting (more pictures to come).  This is a recipe I’m repeating. 

Pecan Roll Cookies

Cookie Dough

(adapted the black berry jam sandwich cookie dough recipe from Nick Malgieri: The Modern Baker)

2 Sticks of Unsalted Butter, Soften

1/2 Cup of Sugar

2 Tsp. of Vanilla Extract

2 Large Egg Yolks

3 Cups of AP Flour

* 2 Tsp. of Cinnamon (in the recipe, it said lemon extract)

Filling

1/4 Cup of Brown Sugar

1 Tb of Cinnamon

1/8 Cup of Chopped Pecans

Directions

1. Cream the butter and sugar together until it is well incorporated.
2. Add the vanilla and cinnamon.
3. Slowly add the eggs, one yolk at a time.
4. Slowly add the flour until it is forms a ball.
5. Wrap the dough in saran wrap and refrigerate over night.
6. When the dough is chilled, roll out the dough until it is about 1/4 inch thick.  I would shape it in a large rectangle. 
7. Sprinkle the brown sugar until it covers all of the dough while leaving 1/2 inch on the edges.
8. Than sprinkle the cinnamon and pecans. 
9. Take the edge of the cookie dough and roll it up like you would a cinnamon roll.
10. Wrap it again in saran wrap and let it chill for an 1/2 an hour.
11. Slice and bake at 350 for 20-30 minutes. 
12. Serve

I wanted to put a frosting but I actually didn’t have a chance to.  I didn’t realized I made a short bread as the cookie base. 

Tis’ The the Time to Give–12 Days of Christmas Day 1

It is 12 days before Christmas and this is the start of my holiday baking.  I always make a gift basket for our family friends and family for Christmas.  Last year I wasn’t good about it and made stuff last minute.  This year I’m a little more organized and I started early.  I wanted to share the various goodies I am making for my loved ones. 

 

For the first day of Christmas, I made bark.  I always make bark because 1. It is easy, 2. I am able to get rid of the random stuff in my pantry.  This year I made two barks.  I had a lot of chocolate in the house and I wanted to use all of it.  The first one I made was peppermint bark and the other one was a potpourri of nuts and coconut. 

Peppermint Bark

1 Lb of White Chocolate

12 Candy canes Crushed

Directions

1. Melt the chocolate in a double boiler or just a bowl over a pot of simmering water.
2. Once all the chocolate is melted, add the candy canes. 
3. Spread out the mixture on a sheet of wax paper and let it set.  It may take a couple hours.  I normally let it sit overnight.
4. Break in smaller pieces
5. Serve.

You could easily do this with any chocolate and add ins.  The other bark I had a canister of mixed nuts at home and I just poured a bunch of nuts and coconuts. 

 

Peppermint Bark

Misc Bark

It is a pie month..ok maybe year

Let me first start off with, I am not a pie person.  I never was.  So it found it quite strange when I really wanted pie and not a particular pie but all kinds.  This is strange to me since I don’t even like fruit pies all too much.  I like fruit fresh not so much cooked.  Mid October came around and I would be looking  for pie.  I really want the fresh strawberry pie from Baker’s Square but most of them closed and they claim it is only seasonal.  Lies all lies.  So I have been getting random pieces of pies everywhere I go: apple, pumpkin, and pecan.  I even had The Husband go out and buy a strawberry pie. 

When Thanksgiving rolled around, someone asked me to make two pies I jumped at the opportunity.  I used my pie dough recipe form the pie competition I entered.  The task at hand was to make a pecan and a pumpkin pie.  As I was making it, The Husband was questioning why I was blind baking the pie.  I told him so it won’t be soggy on the bottom.  He promptly told me that it is suppose to be soggy like Jewel pies (if I offend anybody, I apologize now).  I’m just quoting him.  So I just ignored him and continues to bake.  The Husband just watched and asked a bunch of questions and comparing all the steps to how the pies are in Jewel.  I was close to kicking him out of the kitchen but I know he means better.  He did the same thing with Thanksgiving Dinner.  He questioned why I didn’t use the can cranberries and why I was making it from scratch.  Please feel free to argue that point…….

Back to my original point, here are the pies I made.  I got the pecan recipe from Simply Recipes.  I omitted the molasses because I came to find out, we ran out. 

 

The pumpkin pie I got the recipe from All Recipes. 

 

If anybody knows where I could get a good strawberry pie in Chicago in the middle of winter, please let me know.  I am willing to order and have it mailed to me. 

When you are under the weather

So for the past couple of days I have been dealing with a sick Daughter.  She had no energy or appetite.  After a day of not really eating, I was trying to figure out what to feed her.  I thought back when I used to be sick as a child what The Mother would feed me.  The first thing I thought of arroz caldo and salabat.  The one problem we have is that The Daughter is allergic to chicken so instead I used rib eye steak.  Yes steak.  I made a whole pot and by the next day, it was all gone.  The Daughter loved it and she enjoyed the salabat.  Food was always better medicine than some prescription drugs.  To cure the common cold, I also turn to arroz caldo, pho, or even the basic chicken noodle soup always made me feel better.  I don’t know about you but salabat was always my cure for a sore throat.  After a day, The Daughter was running around and terrorizing the house. 

Arroz de Rib eye (ok I had no idea what to call it if there is a name)

1 lb. of Thinly Cut Rib Eye Cubed

2 Cups of Glutinous Rice

6 Cups of Water

1 Clove of Garlic Minced

2 Tsp. of Thinly Sliced Ginger

Salt and Pepper to taste

Directions

1. In a medium size stock pot, start to sauté the garlic.
2. Season the meat with the salt and pepper.
3. Add the the meat to the stock pot and cook until it browns. 
4. When the meat is cooked, add the rice and sauté that. 
5. Add the water and ginger.
6. Bring to a boil and let it cook for 15-20 minutes until the rice is cooked. 
7. Serve

 

Salabat

2 Tbs. of Ginger (Thinly sliced and skin removed)

Water (Depending on how much you want to make)

1/4 – 1/2 Cup of Brown Sugar (I like it on the sweeter side)

Direction

1. Put the water and ginger either in tea pot or a sauce pot.
2. Bring to a boil.
3. Once it starts to boil, add the sugar. 
4. Serve Hot

*The ginger is such a strong flavor that I am able to continue to add water for a good week and the tea is still as strong.  You might have to add a little more sugar or ginger. 

It is pretty brown because of the brown sugar

A funny little story

I have been meaning to post this story and maybe it is just funny to me and my friend Anna.  I have to give a little background on this before I go into the story.  BTW if you don't hear from me, The Husband probably got me for this post :D.  The husband has many nicknames amoung my friends and family: quite sarcastic one or angry little man.  What people don't know, he is quite silly.  He is quick to make a joke or giggle like a little girl but he barely shows that side.  Only close to him truely hears that and mainly the girls in our lives not so much the boys.  This is why I love him so much, he is the serious one in our relationship when I'm the one that is quick to joke.  There are a few times when his silliness comes out.  It came out a couple of weeks ago but I was waiting to post this so he wouldn't get mad at me for posting it...Shhh don't tell. 

The story.....
The Husband has been cooking for us for the last couple of months and there is a reason for that, I'm lazy and other reasons.  So I asked him to make some mac and cheese for myself and The Daughter.  We always have a stock of box mac and cheese.  I actually like it and we are not fancy enough to have the name brand kind like kraft version either, it is a the cheaper costco brand.  So the husband was making it and he yelled from the kitchen if I would ever use the last pack of Plugra Butter so I told him just to use it.  When he finished cooking, he brought The Daughter and I the pot of mac and cheese dancing and singing "Fancy Mac and Cheese, Fancy Mac and Cheese". 

Ok maybe it was funny to me and my friend :D.  I was planning to post another recipe but I have been extra slow lately and I realized I brought my camera to upload the images but not the USB cord.  This is my to-do when I get home from work. 

Oh want to guess what is the other reason why I haven't been cooking as much? 

Daring Bakers–Persimmons Crostata (Misadventure #10)

 

With my little break, I have been trying to catch up on the different challenges I participate.  I didn’t realize how many I actually do.  I found out when everybody was posting that this month’s Daring Bakers was crostata.  Luck was on my side because I had an extra pie crust in my fridge calling out to me to make something.  I was going to make a black berry crostata but The Husband reminded me we had some persimmons in the fridge.  I figured why not use it and see if it would work.  It was a different type than I’m used to.  I normally buy the pumpkin looking kind but The Husband found the other type.  It was a bit soft and I prefer to have it hard like a apple.  I tasted a piece and it was extremely sweet but I should have known better when my tongue became very dry.  But I used it anyway.  The crust came out wonderful the fruit not as well.  It tasted quite weird so The Husband and The Daughter ate around the fruit and kept eating the crust. 

I just had 4 persimmons, one 1 pie crust, an egg wash, and raw sugar.  I just rolled out the pie dough until it is about 9 inches.  I left about an inch and a 1/2 boarder and filled the rest with the fruit.  I folded over the edges and cooked it at 350F for 30 minutes.  Five minutes before I took it out, I brushed the crust with a egg wash and sprinkled with the raw sugar.

The fruit became dry.  *Note to self, just use persimmon in breads, cookies, or cakes when I could smash it up.  Next time I’m using the black berries I have in the freezer .