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 – Chocnut Turon

Chocnut Turon

* 12 pieces chocnut
* 4 tbsp. water
* 12 lumpia wrappers
* 6 saba bananas, sliced in half lengthwise
* 2 cups oil
* 1 cup brown sugar
* sesame seeds (for garnish

1) Place chocnut in a bowl. Using a fork, mash until powdery. Slowly add water and mix to form a paste; set aside.

2) Place a lumpia wrapper on a flat work surface. Place a saba half in the center and add 1 tablespoon Chocnut paste on top.

3) Fold the sides of the wrapper in and roll tightly into a log. Dab the edges of the wrapper with water to seal. Repeat process to make 12 rolls.

4) Heat oil in a skillet over medium heat. Carefully add turon pieces then sprinkle brown sugar on top. Flip the rolls to coat in melted sugar. Once turon turns golden brown, remove from heat and place on a rack to drain.

5) Sprinkle sesame seeds on top. Let cool for a few minutes to allow sugar coating to harden.


Compiled Recipe – Apple Pie Milkshake

Apple Pie Milkshake

* 2 granny smith apples, peeled, cored and chopped (should yield 3 cups chopped apples)
* ¼ cup brown sugar
* 1 tbsp. cornstarch
* ½ tsp. cinnamon
* 1/16 tsp. salt
* ¾ cup water
* 1 cup vanilla ice cream or gelato
* 1 tbsp. milk
* homemade caramel sauce (for drizzling)

1) In a large saucepan, combine the apples, brown sugar, cornstarch, cinnamon, salt, and water. Place over medium high heat and cook until the apples have softened, which should take about 12-15 minutes. Let the filling cool, then puree it in a blender until smooth.

2) Place the ice cream or gelato into a blender, and add 2 tbsp of apple pie filling and the milk. If you plan to make more than one milkshake, keep in mind you want 2 tbsp of apple pie filling puree and 1 tbsp of milk for every cup of ice cream. Blend until smooth, then serve with a caramel drizzle on top. Enjoy!


Compiled Recipe – Apple and Walnut Muffins

Apple and Walnut Muffins

* 1 ¼ cup all-purpose flour
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* 1/8 tsp. ground nutmeg
* 1 cup brown sugar, packed
* ¾ cup vegetable oil
* 2 large eggs
* 2 granny smith apples, peeled and grated
* ½ cup walnuts, chopped

1) Pre-heat oven to 350◦F.

2) Line a 12 cup regular muffin pan with cupcake liners. Mix together all-purpose flour, baking powder, ground nutmeg, brown sugar, vegetable oil, eggs, apples and chopped walnuts in a medium bowl until combined.

3) Divide mixture among muffin cups and bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.



Compiled Recipe – Brown Sugar Puto

Brown Sugar Puto

* butter (for greasing)
* ¾ cup brown sugar
* ½ tsp. salt
* 1 cup water
* 1 cup rice flour
* 2 tsps. baking powder

1) Prepare steamer: generously grease mini muffin pans with butter. Set aside.

2) In a large bowl, whisk sugar and salt into the water until dissolved. Sift rice flour and baking powder into the water mixture and blend well. Pour into prepared pans and place in the steamer.

3) Steam for 5 to 10 minutes or until a toothpick inserted in its center emerges clean. Remove from steamer. Top with butter (optional) before serving.


Compiled Recipe – Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

* 2 ½ cups all-purpose flour
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* 1 cup unsalted butter
* ¾ cup brown sugar
* ½ cup sugar
* 2 large eggs
* 1 tsp. vanilla extract
* 2 cups dark chocolate chips

1) Whisk together flour, baking powder, baking soda and salt in a bowl. Set aside.

2) Melt butter in a saucepan over medium heat. Cook until butter changes color from yellow to light brown and releases a nutty aroma. Strain butter and set aside to cool, about 10 minutes.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until well combined. Add eggs one at a time. Add vanilla and mix until combined. Add dry ingredients slowly and beat on low speed until just combined. Gently fold in chocolate chips.

4) Transfer cookie dough into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.

5) Pre-heat oven to 350◦F. Grease baking sheets or line them with parchment paper. Take 2 tablespoons of cookie dough and form into a ball. Place on baking sheet and flatten slightly. Repeat to make 23 more pieces. Bake for 15 to 18 minutes.

6) Let cool on baking sheets for a few minutes then transfer to a wire rack to cool completely. Store in an air-tight container for up to 1 week.


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 – Pork Dinuguan (Pork Blood Stew)

Pork Dinuguan (Pork Blood Stew)

* 1 tbsp cooking oil
* 1 tbsp garlic chopped
* 1 medium sized onion, chopped
* 1 kilo pork (use pork belly or pork loin), cut into cubes
* 1 kilo pork blood
* 1 cup vinegar
* 1 cup water
* 2 pieces long green chilies (siling pangsigang)
* 2 tbsp. brown sugar
* salt (to taste)
* pepper (to taste)

1) Sauté the garlic and onion in pre-heated oil until translucent.

2) Add the pork and cook until some of the fat from the pork has rendered.

3) Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.

4) Add in the long green chilies and sugar. Season with salt and pepper Let it simmer over low flame for 15 minutes. Serve warm.



Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.