This was my first attempt in baking mango mousse cake, and dare I say it, but it’s very successful! I used chiffon cake as a base, and replaced the milk ingredient with mango puree. It’s not the mango season now, but in most Asian grocery stores, you can find packaged mango purees. There’s frozen or unfrozen. The one I used was unfrozen packaged from the Philippines. It was way too sweet for me, so I reduced the sugar to only 1/4 cup for the cake. They did have an unsweetened mango puree, but unfortunately, there was only one on stock and it seemed to have been opened, so I had to settle for the sweetened mango puree. Regular grocery stores may have frozen mango puree from the Latin countries. But Philippine mangoes are more to my liking as I find it more luscious, sweet and less fibrous. If you can avail for fresh mangoes, it’s certainly much better. Yellow food coloring is completely optional. I don’t like to add coloring to my cake if it’s not really necessary, but this cake didn’t have the color of mango. It had a very pale yellow color, that no one would even know it you put mango puree in it just by looking. So, it’s completely preferential.
For the filling, I used mango mousse with mascarpone, so it’s a nice, light and very creamy filling for the cake. I was actually torn between mango mousse or mango pudding. I thought either one would be great on the cake. I went with the mango mousse instead to compliment the lightness of the cake.
I had some leftover egg whites from the flan I had recently made, so I figured I could use those egg whites for Swiss Meringue Buttercream. This frosting fits nicely to the cake as it’s lighter than American Buttercream, but not too light like the whipped cream frosting.
This recipe can easily be turned into a round cake, if preferred. I actually did both. While I like the traditional round cakes, I prefer the sheet cake as it’s much easier to bring to parties or even storing the leftovers. The size of the sheet pan that I used in this recipe is 18 x 13, so yes, this makes a huge batch of cake!
Typically, blueberry scones are matched with a lemon glaze. While I’m a big lover of anything lemons, this is that one instance when I prefer an orange glaze over lemon. The blueberries I had were bit tart, so it matched really well with the sweetness of the orange. This scone recipe, however, is just perfection. Not too complicated, no surprises, not overly sweet and just perfectly tender and sumptuous.
The trick is to make sure that everything is chilled. Normally when baking, it’s ideal to keep everything at room temperature. In this case, however, it’s quite the opposite. This requires chilled butter, cold heavy cream and even the egg. It truly helps to keep the scones tender and flaky. Baking these in a very hot oven (400 degrees F) “shocks” the chilled dough, making them rise much better and become even flakier.
Scones can be eaten right away while still warm, or store in airtight containers, preferably wrapped in wax or parchment paper. You can easily warm cold scones either in a toaster oven for a crispy outside or just zap it in the microwave for about 30-45 seconds.
Cooking for Thanksgiving is now one of my favorite things to do. Yup, I know, it’s quite strenous and nerve-wracking. Regardless, it’s quite rewarding when you know that everything has come out just as its supposed to be. Truly gratifying even more when you hear praises! Oh yes, it’s quite worth the struggle.
This year’s turkey, I decided to flavor the big bird with orange maple bourbon. Yum! I first tried this combination with glazing this on baked fried chicken, and it had came out scrumptuous, so why not do it on a turkey?
There are gazillion recipes for a carrot cake in the internet, and I’ve tried many. But this recipe is my favorite among them all! It’s moist but not too oily, the spices are spot on and the frosting is just plain delicious. This recipe uses crushed pineapple which makes the cake really moist, with the help of the other ingredients.
My sister once told me that it is the cream cheese frosting that makes the carrot cake really good. In this recipe, instead of using the classic butter and cream cheese combination, I used softened cream cheese and whipped topping. No, not whipped heavy cream, but the commercial whipped topping (i.e. CoolWhip). I used to think that both of them are the same. Actually, they’re not. Whipped topping resembles whipped heavy cream, but it’s “almost” non-dairy. It’s mostly made of sugar, oil and other stabilizers. When I tried whipped topping for the first time, it somehow reminded me of marshmallow, and not of cream. And as most of you know, marshmallow is basically made up of whipping warm sugar. In this case, I chose whipped topping over heavy cream as it’s more stable to use when it comes to frosting cakes. Additionally, the light, and airy marshmallow flavor from the whipped topping combining it with cream cheese just truly appeals to me.
These triple cheese tarts are such a delight to eat. You can eat this hot, straight out of the oven while the filling is still gooey, or cold, after being stored in the fridge. Either way, it tastes delicious and scrumptious. What I like about this is that it’s a dessert, but not too sweet. It does take some work to do, but definitely worth it.
While thinking on making this recipe, I initially planned on just making cheesecake tarts using regular cheesecake batter recipe. But then, I wanted to add more creaminess to it, so I added mascarpone cheese. And since I have ricotta cheese available at that same time, I figured why not add another cheese, to make this a triple cheese treat? The three cheeses (cream cheese, mascarpone and ricotta) are great for baking, and just ultimately best when combined.
These cookies are soft and chewy, and just taste amazing! It might taste like a “cake-y” cookie when it comes out of the oven, but once completely cooled, it will firm up and you end up with a sturdy cookie on the outside, but soft and chewy inside. It has a perfect sweetness that doesn’t overwhelm the chocolate flavor.
Icebox cake is mostly whipped cream layered with biscuits or cookies (commonly, graham cracker, vanilla wafers or chocolate wafer cookies). The cream will soften the cookies as it chills in the refrigerator which would lead to a cake-y texture. Oftentimes, the whipped cream is sweetened with powdered sugar. In this recipe, however, I use condensed milk as I like the smooth, milky, and sweet flavor it adds to the cake. Not to mention that I find that it complements the avocado as well.
Avocados and cream are just another perfect combination for a wonderful dessert! This recipe only consists of 4 ingredients, and really easy to whip up. It does require a minimum cooling time of about 6 hours before digging into it, but I tell you, it’s totally worth it!
This is probably the easiest creme caramel flan recipe out there. No heating up the oven or even using a steamer (which I know some people do) to make this delectable and luscious dessert. And the best part? This is quite a jiggly creme caramel flan, even after being in the fridge for many hours. Something the kids (even the adults) would swoon over.
This has become my favorite recently. I definitely favor this than my plain Peanut Butter Cookies. The addition of oats gives it a chewy bite and texture. Not to mention, there could never be wrong with the combination of peanut butter and chocolate, so the addition of chocolate in these cookies is definitely a brilliant idea.
Plain, simple, and a very easy cookie recipe that everyone will certainly love.