RUM RAISIN LOAF

This is what I'm baking today. I'm actually waiting for it to come out of the oven and I'll be ready for merienda.

I had a batch of raisins that I soaked in rum last month. I did this recipe for my MMS Service a couple of months ago and I'm missing it. I'm pairing it with my English Breakfast tea by Dilmah with some milk and sugar.

Since I've been snacking every single day, I try to eat smaller meals for lunch and dinner. Then I run and go to the gym at least 4-5 times a week just to make sure I get to burn all the sweet stuff I'm taking in.

Anyway, here's the recipe....Enjoy!

RUM RAISIN LOAF

Ingredients:

2 cups raisins
2/3 cup rum
1 1/2 cups butter
1 1/3 cups granulated sugar
4 pieces eggs
1 tablespoon rum flavored extract
2 2/3 cups all-purpose flour
1 1/4 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

1. Soak raisins in rum for about an hour or overnight is better.

2. Preheat oven to 350 F. Grease and flour 2 7x4 inch loaf pans 1 10 inch bundt pan

3. Using an electric mixer, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then add the rum extract.

5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

6. Reduce speed of mixer to low. Gradually add 1/3 of flour mixture to the batter. Alternately add the half of the sour cream. Repeat process ending with flour mixture. Mix batter well.

7. Add the rum soaked raisins ( do not drain). Fold into the batter.

8. Transfer to baking pans. Bake for 30-35 mins for loaves and 55-60 minutes for bundt.

TOBLERONE CHEESECAKE

I know, I haven't posted anything in months. I've been busy with life...organizing a surprise party for my mom, celebrating friends and family birthdays, celebrating my birthday etc. I'm also fixing my Christmas items for the store.

Here's a recipe that I always make during the Holidays. I love that it's easy to make and it tastes sooo rich and creamy...Let me know what you think...

Will be sharing more recipes in a few days for Holiday entertaining...Enjoy!

Toblerone Cheesecake

Filling:

8 oz cream cheese - room temp

1/3 cup white sugar

2 pcs egg

1 tspn vanilla flavor

5 portion white or milk or dark Toblerone chocolate - roughly chopped

Crust:

5 oz graham crackers

¼ cup white sugar

2 tbspn melted butter

Icing:

½ cup pastry topping

Instruction:

1. Put aluminum foil at the bottom of the molder. Set aside.

2. Grind graham crackers and mix with white sugar. Place in a bowl and add in the melted butter

3. Cover the bottom of the molder with crust. Set aside.

4. Preheat oven to 250F.

5. In a mixing bowl, beat cream cheese on medium speed. Gradually add sugar. Mix until well blended.

6. Add eggs one at a time followed by vanilla. Mix well.

7. To assemble, put 1 scoop of the batter in each mold. Place the roughly chopped Toblerone over the batter then place another scoop of mixture over the molds. Use spatula to level off the batter.

8. Bake for about 30 – 45 mins. Turn off the heat and let it cool completely inside the oven with the door open.

9. To decorate, top with shaved white Toblerone shavings.

Yield = 5 individual molds, or 1 6-inch spring form pan.

Prep time - 20 minutes

Baking time - 30-45 mins.

tips: make sure to bring cream cheese to room temp to avoid lump. you may strain batter to make sure that it will be smooth and free of lumps.

VALENTINE TREATS FROM GOODIES N' SWEETS

Here are some Valentine treats that you can give to your loved ones.

Chocolate Cupcakes P60 each

Red Velvet Cupcakes P 60

Valentine Cookies... small sizes in a container P100, individuals between P30-60 depending on the size.

Chocolate Truffle Tart P750

Strawberry Shortcake mini P600, large P1200

Call or Visit our branches at:

GREENHILLS: 108 Carpark bldg. Greenhills Shopping Center, San Juan MM

Tel: 722-8740

SHANGRI-LA: Unit K511 5th Level, Shangri-la Plaza Mall, Edsa Cor. Shaw Blvd. Mandaluyong MM

Tel: 683-0411

RUSTAN'S MAKATI: 4th Level Rustan's Department Store, Ayala Center, Makati City

Tel: 813-3739 loc. 250

WILD BERRY CRISP

It's summer in some parts of the world and berries are in season. If I could get a hold of these berries, then I would be making these. I usually make this at parties by special request but I  haven't had the chance to make it again because my schedule's been so hectic lately. I specially love it with vanilla ice cream.  I featured this already in yummy magazine and also in true confections and have gotten good comments so just in case you don't have a copy yet, here it is again.

Ingredients:

2 cups fresh strawberries, hulled and halved

2 cups assorted berries, blueberries, blackberries, raspberries

1/2 cup sugar

FOR THE TOPPING

1 cup all purpose white flour

1/2 cup old fashioned rolled oats

1/3 cup sugar

1/3 cup brown sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cubed

Directions:

1. Preheat oven to 350 F.  

2. For the filling, in a large bowl, combine the strawberries, the assorted berries and sugar.  Toss to mix well.

3. In another bowl, combine the flour, oats, sugars and salt.  Add the cubed butter and work in with the flour using a fork until resembles into a sandy mixture with pea size particles.

4. Pour filling in a baking dish and then sprinkle the crumb mixture evenly on top.

5. Bake the berry crisp in the oven for 35-40 minutes or until the top is golden. brown.  Transfer onto wire racks to cool.  Serve them warm with ice cream if desired.

CHOCOLATE CRINKLES

Yesterday, we had taping for True Confections and did this in one of our episodes.... The Chocolate Crinkles.  I like everything about it...the crackly look of the cookie, soft and gooey texture and how it can last for days at room temperature.

The dough can also be stored in the fridge or freezer for days and you can just bake them as needed. I think I'll be making another batch of these for the weekend... you should too.     Happy Baking!

Ingredients:

3/4 cups oil

2 cups sugar

4 pieces eggs

1 tablespoon vanilla

2 1/3 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup confectioner's sugar

Directions:

1.  Combine oil and sugar in a bowl of an electric mixer.

2.  Add eggs and vanilla.

3.  In a separate bowl, combine all-purpose flour, cocoa powder, baking soda. 

4.  Place the mixture in the refrigerator for at least an hour  or until the dough is firm before using.

5. To bake, Preheat oven to 350 F. Shape the dough into 3/4-inch balls and roll in the confectioner's sugar to coat completely.

7.  Place the balls in a lightly greased cookie sheet or lined with parchment paper.  Arrange the balls about 2 inches apart.

8.  Bake the cookies until puffed and cracked on the top, about 10-12 mins.  Cookies should look undone and still soft in the center.  The internal heat will cook the cookies while cooling down and will keep them moist and chewy on the inside and crisp on the outside.  Cool completely.  

9.  Store in an airtight container.

MANGO TRIFLE

Here's a simple recipe for fuss free entertaining.... The Mango Trifle. 

Ingredients:

2 cups  Nestle Buko Flavor All-Purpose Cream (chilled)

1/2 cup confectioner's sugar

1 loaf butter cake or vanilla chiffon cake sliced into 1 inch cubes

2 pieces ripe mangoes - sliced

Instructions:

1.  In a bowl, combine the Nestle Buko flavor All-purpose cream and confectioner's sugar.  Whip using an electric hand mixer or by hand using a wire whisk until fluffy.

2.  In a dessert glass, scoop 1-2 Tbsps. of the whipped cream and place at the bottom, then place about 3-4 butter cake or chiffon cubes.

3.  Lay sliced mangoes over the cake cubes, then top with 1-2 Tbsps. of the whipped cream again.

4.  Repeat process by ending with the whipped cream on top.  Smooth out surface and lay some sliced mangoes for decor.

5.  Chill for at least an hour before serving.

Bailey's Chocolate Pie

Tonight my cousin Marc and his girlfriend Evita are coming over for dinner. I made the menu this afternoon. I was thinking of doing something Italian but Marc was in the mood for something Asian. So the menu goes like this... Soup is clear soup with tofu, vermicelli noodles and cilantro, roasted chicken curry with lychees, garlic chili crabs and spicy kangkong. I also made pandan juice to match my menu. For dessert, I'm making them try my Bailey's Chocolate Pie. It's a whipped dark chocolate ganache spiked with Bailey's liquor on an Oreo crumb crust and decorated with a silky mocha flavored whipped cream. It was an experiment made in the commissary yesterday. I wasn't so happy about the Irish Cream Cake I made a few weeks ago. So, this is going to be my last minute Father's Day Cake to be out on display in the stores beginning Friday. I still don't know how much it will cost but I'll find find that out tomorrow. More stories to come tomorrow. My guests are arriving soon.