Compiled Recipe – Fruity Mallow Cups

Fruity Mallow Cups

* 16 oz. semi-sweet baking chocolate, divided
* 12 Campfire Eggswirler Marshmallows (3 strawberry, 3 lime, 3 lemon and 3 orange)
* 4 tsps. light corn syrup
* pinch of flaked sea salt (optional)

1) Line a mini muffin tin with mini muffin liners.

2) Place 8 ounces of the chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Stir and repeat until chocolate is melted. Divide the chocolate between the muffin liners (about 1 generous teaspoon per liner). Using the back of a small spoon, gently push the chocolate up the sides of the liner. Allow chocolate to set at room temperature or chill for 5 minutes until chocolate is set.

3) Place 3 strawberry EggSwirlers in a microwave safe bowl along with 1 teaspoon of corn syrup. Microwave for about 10 seconds or until marshmallows are puffed and melty. Remove and stir well. Working quickly, scoop marshmallow mixture by the teaspoon into 6 chocolate cups, doing your best to keep marshmallow in the center of the cup. Repeat with remaining colors.

4) Melt remaining chocolate using the same method as before and divide chocolate over marshmallow centers of each mallow cup, doing your best to completely cover the marshmallow filling. Sprinkle with sea salt and allow to set at room temperature or chill for 5 minutes until chocolate is set.

5) Carefully remove muffin liners and enjoy!



Compiled Recipe – Cherry Lambic Beer Milkshake

Cherry Lambic Beer Milkshake

* 12 ounces vanilla ice cream
* ½ cup cherry lambic beer, plus more as needed
* 4 ounces dark sweet cherries, pitted

* To prepare milkshakes, scoop ice cream into the canister of a blender. Add lambic and cherries and blend on medium-low speed until smooth. Add more lambic as needed to acheive desired consistency. Divide among chilled serving glasses. If desired, float a few tablespoons of lambic on top of the milkshakes for some extra fizz.


Compiled Recipe – Cinnamon Hot Chocolate

Cinnamon Hot Chocolate

* ¼ cup milk
* 2 (20 gram) pieces tablea, unsweetened
* 1 small bark cinnamon
* 5 cloves
* ¼ tsp. nutmeg, freshly grated
* brown sugar (to taste)
* marshmallows (to taste)
* whipped cream (to taste)

1) Combine water, milk, tablea, cinnamon, cloves and nutmeg in a small saucepan over medium heat. Whisk to dissolve tablea. Add brown sugar to taste.

2) Strain into a cup; top with whipped cream, marshmallows and caramel. Sprinkle with grated nutmeg. Serve hot.


Compiled Recipe – Ginger Caramel Thumbprint Cookies

Ginger Caramel Thumbprint Cookies

* 2 cups all-purpose flour
* 2 tsp. ground ginger
* 1 ½ tsp. cinnamon
* ½ tsp. ground cloves
* ¼ tsp. ground nutmeg
* 2 sticks (1 cup) Challenge Unsalted butter, softened
* ½ cup granulated sugar
* 1 large egg
* 1 tsp. vanilla extract
* 2 tbsp. molasses
* 16 soft caramel candies
* 1 tsp. water
* ¼ cup dark candy melting wafers or semi-sweet chocolate chips, melted

1) Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick baking mats. Set aside.

2) In a large bowl, whisk together flour and spices. Set aside.

3) In the bowl of an electric mixer, beat together butter and sugar until light and creamy; about 2 minutes. Add egg, vanilla extract, and molasses. Beat on medium/high until well combined; about 2 more minutes. Turn off mixer and add in flour mixture. Beat on medium/low until just combined.

4) Roll dough into 1 inch balls and place on prepared baking sheets. Use your thumb or the back of a teaspoon to make indentations in the dough balls. Bake for 15-16 minutes. Allow cookies to cool slightly.

5) Add unwrapped caramels and water to a microwave safe bowl. Microwave on high for 30 seconds, watching carefully to avoid caramel bubbling over. Stir and repeat if necessary until caramel is melted. Carefully spoon a small amount of caramel into each cookie. Chill cookies for 10 minutes to set caramel. Drizzle with melted chocolate. Store cookies in an airtight container.


Compiled Recipe – Fried Banana Milkshake

Fried Banana Milkshake

* 3 tbsp. unsalted butter
* 2 ripe bananas, sliced
* 2 tbsp. packed light brown sugar
* 4 large scoops vanilla ice cream
* ½ cup milk

1) In a medium skillet, melt butter on medium heat. As the butter browns, add bananas and brown sugar and mix. Cook for 7 to 8 minutes until bananas are cooked through. Remove from heat and allow to cool.

2) Add vanllia ice cream, milk and fried bananas (reserve some butter sauce for topping) to a blender and pulse until thoroughly mixed. Pour into two small glasses and serve with butter sauce on top.



Compiled Recipe – Japanese Style Cheesecake

Japanese Style Cheesecake

* 1 (8-ounce) pack cream cheese, cubed, at room temperature
* ¼ cup milk
* ¼ cup butter, cubed, at room temperature
* ½ cup sugar, divided
* ¼ cup all-purpose flour
* 1 tsp. baking powder
* 1 tbsp. lemon juice
* 1 tsp. vanilla extract
* 5 medium eggs, whites and yolks separated
* ¼ tsp. cream of tartar

1) Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.

2) In a double boiler, melt cream cheese, milk, and butter until smooth.

3) Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.

4) In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.

5) Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.

6) Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.

7) Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.


Compiled Recipe – Dark Chocolate Avocado Pudding

Dark Chocolate Avocado Pudding

* 2 ripe avocados
* 1 ½ cup heavy cream
* ½ cup unsweetened coconut milk (the drinking kind, not from a can)
* ¼ cup plus 2 tbsp. monk fruit sweetener
* ½ cup unsweetened cocoa powder
* 2 ounces 100% cocoa baking chocolate bar, chopped

1) Place avocados, heavy cream, coconut milk, sweetener, and cocoa powder in a high speed blender or food processor. Process or blend until smooth. Stir in chopped chocolate. Transfer to a bowl and cover with plastic wrap. Refrigerate overnight.

2) Serve cold and enjoy!



Compiled Recipe – Strawberry Rhubarb Milkshake

Strawberry Rhubarb Milkshake


(For the sauce)
* 1 ¼ cup strawberries, sliced
* 1 ¼ rhubarb, cut into half-inch pieces
* ¾ cup sugar
* 2 tbsp. corn starch
* ¼ tsp. salt
* 1 tsp. vanilla extract
* one lemon, to be zested (about 1 tsp. lemon zest)

(For the milkshake)
* ¾ cup vanilla ice cream
* 1 cup milk
* ¼ cup strawberry rhubarb sauce


(To make the sauce)
Stir the fruit, sugar, corn starch and salt together in a saucepan. Stirring frequently, cook over medium-low heat. Once fruit has started to soften, mash with potato masher or between spoon and side of pan. Continue cooking until mixture is thick and bubbly. Remove saucepan from heat and stir in vanilla. Zest lemon right over saucepan and stir zest into sauce. Cover and refrigerate until cool. Makes about 1 1/2 cup sauce.

(To make the milkshake)
Combine ice cream, milk and sauce in blender. Blend until well combined. Makes 1 large or 2 small milkshakes.



Compiled Recipe – Asian Meatball Sandwich

Asian Meatball Sandwich

* ¼ cup hoisin sauce
* 2 tbsp. rice vinegar
* 1 tbsp. soy sauce
* ½ tsp. sesame oil, toasted
* 2 cloves garlic, minced
* ½ tsp. ginger, minced
* 1 tsp. honey
* 200 grams ground pork
* 200 grams ground beef
* 1 tsp. sesame oil, toasted
* ½ cup breadcrumbs
* ½ tsp. ginger, minced
* 1 large egg
* 2 cloves garlic, minced
* 3 green onions, minced
* 4 tbsp. brown sugar
* ½ cup rice vinegar
* ½ tsp. salt
* 1 ½ cup carrots, shredded
* ½ small bunch cilantro, minced, plus extra to serve
* 5 mini bread rolls or hotdog buns
* butter (to spread
* lettuce leaves
* sesame seeds (to garnish)
* sriracha (to serve)

1) Make the sauce: Whisk together all ingredients in a small bowl. Set aside.

2) Make the meatballs: Pre-heat oven to 400◦F. Line baking sheet with parchment paper or foil. Mix all ingredients in a bowl until well combined. Fry and taste a small portion; adjust seasoning as needed. Form mixture into 15 to 18 (1 ½-inch) meatballs. Place meatballs on prepared baking sheet and bake for 20 minutes, or until browned and meatballs are cooked through but still juicy. Let meatballs cool then transfer to a bowl. Add sauce and toss to coat.

3) Make the slaw: Combine sugar, vinegar and salt in a large bowl. Taste and adjust seasoning. Add carrots, cabbage and cilantro. Toss well.

4) Butter then toast rolls. Line rolls with lettuce then fill halfway with slaw. Add meatballs. Top with more cilantro and sprinkle with sesame seeds. Drizzle Sriracha on top.




Compiled Recipe – Ginataang Hipon

Ginataang Hipon

* 2 tbsp. cooking oil
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 piece ginger (thumb-sized), sliced
* ½ kilo shrimp, medium sized
* 2 cups coconut cream (kakang gata)
* 3 pieces green finger chili (siling haba)
* ground black pepper (to taste)

1) Pre-heat oil in a medium-sized pan. Sauté garlic, ginger, and onion until fragrant or the onion turns translucent.

2) Add the shrimps and sauté until it turns orange or about 5-7 minutes.

3) Pour in the coconut cream and let it simmer over low flame for 10 minutes. Season with salt and pepper.

4) Add the finger chilies and simmer for 2 to 3 minutes. Serve warm.