Compiled Recipe – Birthday Cake Milkshake

Birthday Cake Milkshake

* 2 tbsp. vanilla frosting
* 1 ½ cup vanilla ice cream
* 1/3 cup whole milk
* 3 tbsp. dry cake mix
* 3 tbsp. sprinkles, plus more for garnish
* whipped cream and cake cubes (optional)

1) Prepare your cup by place frosting in the bottom of glass and smearing up the sides of the glass, so the glass is coated in frosting. Set aside.

2) In blender combine ice cream, milk and dry cake mix. Blend until smooth.

3) Pour into prepared glass and top with whipped cream and cake cubes.


Compiled Recipe – Salmon Teriyaki

Salmon Teriyaki

* ¼ cup Japanese soy sauce
* 2 tbsp. sugar
* 2 tbsp. mirin
* 2 tsps. grated ginger
* ground black pepper
* 400 grams salmon, use loins, cut into serving portions
* 1 tbsp. cornstarch, dissolved in ¼ cup water
* salt
* pepper
* 1 tbsp. sesame oil
* 3 cups bean sprouts (togue)
* 2 tbsp. olive oil
* 150 grams asparagus spears
* chopped green onions
* toasted sesame seeds (for garnish)
* 2 cups cooked brown rice

1) Make the marinade: Combine all ingredients in a bowl; mix well. Add fish and marinate in the refrigerator for 1 to 2 hours. Remove fish from the refrigerator 10 minutes before cooking.

2) Pre-heat oven to 360◦F.

3) Place fish on a heat-proof dish. Bake, covered, for 18 to 25 minutes or until fish is cooked.

4) Make the teriyaki sauce: Combine soy sauce, sugar, mirin and ginger in a saucepan over low heat. Simmer for 2 minutes. Add cornstarch mixture and simmer until thick. Season with salt and pepper. Set aside.

5) Heat sesame oil in a pan over high heat. Saute bean sprouts for 2 to 4 minutes or until cooked. Season with salt and pepper. Set aside.

6) Heat olive oil in the same pan. Sauté asparagus for 2 to 3 minutes or until cooked. Season with salt and pepper.

7) Place salmon in a container. Spoon teriyaki sauce over then top with green onions and sesame seeds. Pack brown rice, bean sprouts and asparagus separately.



Compiled Recipe – Chicken Adobo Fajita

Chicken Adobo Fajita

* 2 (8-inch) flour tortillas
* 3 tbsps. plus 1 tsp. olive oil, divided
* 1 ½ cup chicken adobo, leftover meat and sauce
* ½ cup red onions, sliced
* 1 cup bell peppers, sliced
* cilantro (for garnish)

1) Lightly brush both sides of tortillas with olive oil. Heat a dry pan over medium heat. Lightly toast tortillas on both sides for a few seconds.

2) Heat the rest of the olive oil in a pan over medium heat. Re-heat chicken adobo and sauce. Set chicken aside.

3) In the same pan, sauté onions for 3 to 5 minutes or until translucent. Season with salt and pepper. Set onions aside.

4) In the same pan, sauté bell peppers for 3 minutes or until tender. Season to taste with salt and pepper.

5) Place tortillas in containers. Top with chicken, onions, bell peppers and cilantro.


Compiled Recipe – Flourless Brownies

Flourless Brownies

* 1 (400 gram) can red kidney beans, rinsed, drained, mashed
* 3 large eggs
* 3 tbsp. oil
* 1 tbsp. vanilla extract
* 2/3 cup brown sugar
* ½ cup cocoa powder
* ½ tsp. baking soda
* ¼ tsp. salt
* 1 cup semi-sweet chocolate chips, plus extra for topping
* ½ cup walnuts, whole

1) Pre-heat oven to 350◦F. Line an 8×8-inch baking pan with parchment paper. Lightly spray with oil. Set aside.

2) In a large bowl, using a whisk, mix beans, eggs, oil, vanilla extract and sugar together until well combined. Sift cocoa powder and baking soda over the mixture then add salt. Fold the dry ingredients into the wet mixture using a spatula.

3) Add chocolate chips and fold in until just blended. Pour mixture into the prepared baking pan. Arrange walnuts on top.

4) Bake in the pre-heated oven until a toothpick inserted into the middle emerges cleanly (discounting chocolate from the chocolate chips), about 15 to 20 minutes. Remove from the oven and cool completely on a wire rack before removing parchment and cutting brownies into squares. Store in an air-tight container.




Compiled Recipe – The Michelangelo Milkshake

The Michelangelo Milkshake


(For almond pralines)
* 4 tbsp butter, divided
* ¾ cup packed light brown sugar
* ¾ cup granulated sugar
* ¾ cup half and half
* 2 cups coarse chopped almonds
* ¾ tsp. vanilla
* ¼ tsp. almond extract

(For milkshakes)
* 8 ounces vanilla ice cream
* 2 ounces ( ¼ cup) almond paste or high quality marzipan
* 1/3 cup milk
* 3 ounces praline candies
* whipped cream and coarsely chopped almonds (for garnish)

1) To make pralines, melt 1 tablespoon butter in a medium heavy saucepan over medium-low heat. Add remaining 3 tablespoons butter, sugar, brown sugar, and half-and-half and stir until butter is melted and sugar is dissolved. Add almonds. Increase heat to medium and bring to a boil. Cook, stirring occasionally, until a candy thermometer reads 238ºF. Remove from heat and stir in vanilla and almond extracts. Stir for 2-3 minutes or until slightly thickened, then drop by heaping teaspoons onto a parchment-lined baking sheet. Pralines should settle into smooth mounds; if the syrup is too thin, stir a little longer. Let cool until set. Extra pralines will keep in an airtight container for up to 1 week.

2) To prepare milkshakes, scoop ice cream into the canister of a blender. Add almond paste, pralines, and milk. Blend on medium-low speed until smooth. Add more milk as needed to achieve desired consistency. Divide among chilled glasses. Top with a dollop of whipped cream and chopped almonds, as desired.


Compiled Recipe – Peanut Butter and Pretzel Cookies

Peanut Butter and Pretzel Cookies

* 1 ½ cup all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. salt
* 1 ½ cup peanut butter (use crunchy peanut butter)
* ½ cup unsalted butter, softened
* ½ cup brown sugar
* ½ cup sugar
* 1 large egg
* ½ cup pretzels (use chocolate coated pretzels), broken into pieces

1) Pre-heat oven to 350◦F. Line 2 baking sheets with parchment paper.

2) Combine flour, baking powder and salt in a bowl. Set aside.

3) Mix together peanut butter, butter and sugars in another bowl; whisk until smooth. Add egg and mix until incorporated.

4) Add flour mixture and mix just until incorporated. Fold in pretzels.

5) Divide mixture into 24 portions, forming golf ball sized pieces. Place 12 balls on each baking sheet. Using the tines of a fork, flatten balls slightly until about ¼ inch thick.

6) Bake in the pre-heated oven until browned and crunchy , about 18 to 22 minutes. Let cool on baking sheets for 10 minutes then transfer to a wire rack to cool completely.



Compiled Recipe – Ube Muffins

Ube Muffins

* 1 ½ cup ube halaya, divided
* ¼ cup fresh milk
* ½ tsp. ube flavoring
* ¼ cup oil
* 2 large eggs
* 1 cup honey
* ½ cup all-purpose cream
* 2 cups cake flour
* 1 tsp. baking powder
* ½ tsp. salt
* butter (to serve)
* ½ cup brown sugar
* ½ cup desiccated coconut
* 1/3 cup cake flour
* ¼ cup butter, cold , cut into small pieces

1) Pre-heat oven to 350◦F. Line a 12-cup muffin pan.

2) Make ube swirl: Mix ½ cup ube halaya and milk together in a small bowl. Set aside.

3) Mix 1 cup ube halaya, flavoring, oil, eggs, honey and cream in a large bowl. Sift flour and baking powder over wet ingredients. Add salt. Using a spatula, fold dry mixture into wet until just combined. Scoop mixture into prepared pans. Spoon a teaspoon of the ube swirl mixture on top. Using a toothpick, swirl into the batter.

4) Make topping: In a medium bowl, mix brown sugar, coconut and flour. Using a fork, press butter into the sugar mixture until crumbly. Sprinkle muffins with topping.

5) Bake muffins until toothpick emerges cleanly from the pan, about 15 minutes. Remove from oven and place on a wire rack until cool enough to touch. Remove muffins from pan and serve while warm with butter on the side.



Compiled Recipe – Cappuccino Milkshake

Cappuccino Milkshake

* 1 cup heavy whipping cream
* ½ tsp. pure vanilla extract
* 4 large scoops of vanilla ice cream
* ¼ cup cappuccino powder
* 1/3 cup milk
* pirouline cookies for serving

1) To make the whipped cream, add whipping cream vanilla extract to a large mixing bowl. Use an electric hand mixer to mix (one medium) until there are medium peaks. Cover and refrigerated until needed for milkshakes.

2) Add vanilla ice cream, cappuccino powder and milk into a blender. Pulse until blended. Serve in drinking glasses, topped with whipped cream and straws and accompanied by pirouline cookies.




Compiled Recipe – Ube Champorado

Ube Champorado

* 1 (250 gram) cup malagkit rice, rinsed
* 4 cups water
* 1 cup ube halaya
* 1 tsp. ube flavoring
* ½ cup coconut cream, plus more to serve
* evaporated milk (to taste)
* condensed milk (to taste)
* salt (to taste)

1) Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

2) Stir in ube halaya, flavoring, coconut cream and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.

3) Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste.




Compiled Recipe – Cream Cheese Leche Flan

Cream Cheese Leche Flan

* 1 cup sugar
* ½ cup or 4 oz. cream cheese
* 1 (300 ml) can condensed milk
* 300 mL water (you can use the can of condensed milk to measure)
* 6 medium sized eggs
* 1 tsp. vanilla

1) Preheat oven to 350°F.

2) Heat sugar in a saucepan without stirring. Allow the sugar to caramelize slowly and evenly by swirling the pan. When the melted sugar has reached a dark amber color, pour it into an 8-inch cake pan and coat the bottom and sides. Use a thick pot holder while doing this because the caramel is very hot and will make the cake pan hot as well. Allow the caramel to cool until it has hardened.

3) Combine eggs, condensed milk, water, cream cheese and vanilla. Whisk until well combined. You can also use a hand mixer, immersion blender, or a regular blender. Strain egg and cream cheese mixture straight into the cake pan with the hardened caramel.

4) Place the cake pan in an oven-safe dish or pan and fill the pan up with water until it comes halfway through the cake pan. Place in the oven and bake for 1 hour and 20 minutes.

5) Remove from the oven and let cool on a baking rack. Run a knife around the edges and invert the leche flan onto a large serving plate.