Compiled Recipe – Hot Chocolate Mug Cake

Hot Chocolate Mug Cake

* 3 tbsp. all-purpose flour
* 1 tbsp. hot cocoa mix (Swiss Miss Milk Chocolate with Mini Marshmallows)
* 2 tsp. granulated sugar
* ¼ tsp. baking powder
* 3 tbsp. milk
* ½ tbsp.. vegetable oil
* 5 mini marshmallows

1) Add all ingredients except mini marshmallows into a microwave-safe mug. Mix with a small whisk until batter is smooth. Add in mini marshmallows. If you want them on the top, leave them as is. If you want them mixed into the batter, stir them into the batter.

2) Microwave for about 1 minute, or until cake is cooked. Top of cake should be dry to the touch. Cake is best consumed warm.


Compiled Recipe – Queso De Bola Dip With Toasted Ensaymada

Queso De Bola Dip With Toasted Ensaymada

* 2 tbsp. unsalted butter
* 2 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* 2 ½ cups queso de bola, grated, plus more to top
* 8 to 10 ensaymada, store-bought, cut into cubes

1) Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.

2) Add queso de bola and stir continuously until completely melted.

3) Meanwhile, place ensaymada cubes on a parchment lined baking sheet. Toast in a toaster oven or in an oven pre-heated to 350◦F until golden, about 5 minutes. Set aside.

4) Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.


Compiled Recipe – Cocoa Pudding Cake

Cocoa Pudding Cake

* 1 cup Ultragrain All-Purpose Flour
* ½ cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* ¾ cup reduced fat (2%) milk
* 2 tbsp. Pure Wesson Canola Oil
* 1 tsp. vanilla extract
* 3 envelopes (0.55 oz. each) Swiss Miss Sensible Sweet Trade ; No Sugar Added Hot Cocoa Mix
* 1 ¼ cup boiling water
* Reddi-wip Fat Free Dairy Whipped Topping

1) Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.

2) Spoon batter into un-greased 8×8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.

3) Cool cake 10 minutes. Serve warm with Reddi-wip.


Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Chocnut Brownie

Chocnut Brownie

* 1 (180 gram) pack dark chocolate buttons
* ½ cup brown sugar
* ¾ cup Golden Fiesta Canola Oil
* 2 large eggs
* 12 large Chocnut bars, crumbled
* 1 tsp. vanilla extract
* 2 tbsp. water
* ¾ cup all-purpose flour
* ¼ tsp. baking soda, sifted
* ½ tsp. UFC salt

1) Preheat oven to 350◦F. Lightly grease baking pan with Golden Fiesta Canola Oil. Set aside.

2) In a large bowl, melt chocolate in a double boiler. Set aside to cool slightly.

3) In a separate bowl, whisk brown sugar, Golden Fiesta Canola Oil, and eggs until well mixed and thick.

4) Add melted chocolate and choco-nut bars to the egg mixture. Whisk until well blended.

5) Add vanilla extract and water. Mix until combined.

6) Pour batter into the prepared baking pan. Bake for 30 minutes or until set.

7) Remove from the oven and cool on a wire rack. Cut into 2-inch squares and serve.

Tip: To know if the brownies are done, insert a toothpick—it should come out clean!


Compiled Recipe – Peppermint Biscotti

Peppermint Biscotti

* PAM Baking Spray
* 2 ¾ cup all-purpose flour
* 1 tsp. baking powder
* ½ tsp. salt
* ½ cup unsalted butter, melted
* 2 tbsp. Pure Wesson Vegetable Oil
* 2 large eggs
* ¾ tsp. peppermint extract
* 1 cup finely crushed peppermint candies, divided (about 32 round candies)
* 1 cup confectioners’ sugar
* 3 envelopes (0.85 oz. each) Swiss Miss Simply Cocoa Milk Chocolate Hot Cocoa
* 3 tbsp. reduced fat (2%) milk

1) Preheat oven to 350°F. Spray a baking sheet with baking spray. Stir together flour, baking powder and salt in medium bowl; set aside. Beat butter, oil and sugar in large bowl on medium-high speed until light and fluffy. Add eggs and peppermint extract; beat on medium speed until blended. Reduce speed to low and beat in dry ingredients until just combined. Stir in 1/2 cup crushed candies.

2) Divide dough in half. Shape each half into a 9×2-inch rectangle on baking sheet. Bake 25 to 28 minutes, until lightly browned and firm around outside. Reduce oven temperature to 325°F. Cool logs 10 minutes and place on cutting board. Cut 1/2-inch thick slices and place cut-side down on baking sheet. Continue baking 20 to 25 minutes until dry and crisp, flipping halfway through. Cool on wire rack.

3) Meanwhile, whisk together powdered sugar, cocoa and milk in small bowl. Dip one end of each cookie in glaze and sprinkle evenly with remaining candy. Place cookies on wire rack until glaze is dried, about 20 minutes.



Compiled Recipe – Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles

* PAM Baking Spray
* 1 cup all-purpose flour
* 2 envelopes (0.96 oz. each) Swiss Miss Simply Cocoa Dark Chocolate Hot Cocoa Mix
* 2 tsps. ancho chili powder, divided
* ¼ tsp. baking soda
* ¼ tsp. cream of tartar
* ¼ tsp. salt
* ½ cup unsalted butter, softened
* ½ cup granulated sugar
* 1 egg
* ½ tsp. vanilla extract
* 2 tbsp. granulated sugar
* 1 tsp. ground cinnamon
* ¼ tsp. cayenne pepper

1) Preheat oven to 350°F. Spray baking sheets with baking spray.

2) Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.

3) Stir together 2 tablespoons sugar, remaining 1 teaspoon chili powder, cinnamon and cayenne pepper in small bowl. Shape dough into 1-inch balls. Roll in sugar mixture and place on baking sheets. Bake 10 to 12 minutes until just set. Let cool 1 minute then remove to wire racks to cool completely.



Compiled Recipe – Ube Leche Flan Cake

Ube Leche Flan Cake


(For Leche Flan Layer)
* ½ cup sugar
* 8 large egg yolks
* ½ cup condensed milk
* 1 ½ cup evaporated milk

(For Ube Cake Layer)
* 3 large eggs
* ¾ cup sugar
* ½ cup vegetable oil
* ¾ cup ube halaya
* 1 cup all-purpose flour, sifted
* 1 ¼ tsp. baking powder
* ½ tsp. salt

1) Preheat oven to 350°F. Place tray with water for the water bath in the oven on the rack.

2) Make the Caramel for leche flan: In a saucepan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Keep hot.

3) Pour caramelized sugar into the hot pan. Tap and swirl the pan as needed to spread the caramel evenly over the bottom of the pan. Set aside.

4) Meanwhile, make the Leche Flan: In a large bowl, whisk sugar, egg yolks, and condensed milk, then evaporated milk until smooth. Set aside.

5) Make Ube Cake: In a large mixing bowl using a whisk, whisk eggs, oil, and sugar together until well mixed. Add ube, and whisk until well combined.

6) Add flour and baking powder. Sprinkle in salt and fold in flour. Mix until just well blended.

7) To assemble, pour leche flan batter over the caramel in the cake pan. Pop any bubbles that form on the surface. Slowly pour the ube cake batter over the leche flan batter. Cake batter will float on top.

8) Place cake pan in the oven with the water bath, and bake for 50 to 60 minutes or until the cake is completely set. Remove from the oven and place on a wire rack. Immediately run a knife around the edges and down to the flan underneath the cake. Place a plate with a rim over the cake pan and quickly flip over. Caramel should gradually pool onto the plate. If not, gently tap or run the knife again around the pan to help release the flan from bottom and remove cake pan. Let cool completely. Chill until cold. Serve cold.





Compiled Recipe – Galunggong Fish and Chips

Galunggong Fish and Chips

* cooking oil (for deep-frying)
* ½ kilo potatoes, peeled and cut into the same thickness for fries
* ½ kilo sweet potatoes, peeled and cut into the same thickness for fries
* 2 cups all-purpose flour, plus more for dredging
* ½ kilo galunggong, small, around 4 inches long each, cleaned and guts removed
* 1 tsp. baking soda
* salt (to taste)
* ground black pepper (to taste)
* 1 (240 ml) bottle beer
* 2 tsps. calamansi juice

1) Heat oil in a deep fryer over medium heat. Fry potatoes for about 3 minutes just until soft but not colored. Drain, shake well and set aside.

2) Place flour on a plate. Thoroughly dredge galunggong in flour. (This step is very important as it keeps the batter from sliding off when the fish is fried). Leave the fish in the flour while you prepare the batter.

3) Mix together 2 cups flour, baking soda, salt and pepper in a large bowl. Add beer gradually, stopping once the batter becomes thick. The consistency should be the same as the pancake batter. Add calamansi juice and mix thoroughly.

4) Take one fish at a time and hold it by the tail. Dip fish in the batter until well coated. Deep fry in hot oil immediately. Cook until crisp,  about 2 to 4 minutes. Repeat with remaining galunggong.

5) Heat oil again. Deep fry potatoes until golden and crisp.

6) Serve galunggong with potatoes and a dipping sauce of soy sauce and vinegar.



Compiled Recipe – Rainbow Puto

Rainbow Puto

* 2 cups all-purpose flour
* 1 cup sugar
* 1 tbsp. baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 large egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring: red, orange, yellow, green, blue and purple
* oil (for greasing)

1) Lightly grease muffin pans or individual puto molds with oil. Preheat the Cuisinart steam oven on the Steam function.

2) In a medium-sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring until you get your desired colors.

4) Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until half full.

5) Arrange the molds on a tray and place inside the prepared steam oven. Cook for 15 minutes. Add the cheese slices in the middle of each puto. And steam again for another 1 minute or just until the cheese has melted. Remove from steamer. Let stand for 5 minutes before unmolding.