My Favorite Carrot Cake

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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.

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Triple Cheese Tarts

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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.

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Avocado IceBox Cake

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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!

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No-Bake Creme Caramel Flan

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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.

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Chocolate Chunk Oatmeal Peanut Butter Cookies

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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.

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Barefoot Contessa’s Chocolate Cake

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When I saw the video of Ina Garten making the chocolate buttercream frosting, I was immediately sold! I was like, this is it! This will be the next cake I’ll be making. And I never regretted it. The cake is moist and has deep chocolate flavor. Not too mention, quite easy to make. The frosting, however, is the kicker. Instead of American buttercream, which oftentimes only has butter, melted chocolate and powdered sugar into it, the frosting has meringue incorporated into it (Swiss Buttercream) which makes the frosting much lighter and I think more flavorful.

This recipe makes a lot of cakes and a lot of frosting. You won’t have to fear if you have enough frosting for the layers and the pipings, as I guarantee you that you’ll have enough. I ended up with 3 6-inch round cakes and about 30 mini cupcakes. The frosting is enough to frost both the cake and the cupcakes. I guess you can halved this, but I dare not try yet.

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Mini Blueberry Cupcakes

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I adore anything minis, so when I was asked to make something with blueberries, I immediately jumped into action and baked these mini blueberry cupcakes. These are moist and tender, and just the perfect amount of sweetness. The recipe is based from Jordan Marsh’s Blueberry Muffins, although I did make some small changes into it. The recipe calls this as muffins, but I think the recipe is more of for cupcakes. I excluded the mashing of blueberries and added a little bit of cinnamon into the batter. I reduced the amount of sugar, and added a couple of tablespoons of sour cream for that extra tenderness. I was contemplating whether to frost this mini cupcakes, but I think that these are already good as it is, so I didn’t bother with frosting. This has become one of my favorite on-the-go snacks at work!

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Banana Bread

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This is my all-time favorite banana bread recipe! I’ve searched and tried many recipes, Joanne Chang’s banana bread recipe stands out the most for me. I did tweak it a little bit such as reducing the amount of sugar and making the walnuts and sour cream optional. Also, instead of just baking soda, I also added baking powder for extra leavening.

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