Compiled Recipe – Creamy Spaghetti Squash

Creamy Spaghetti Squash

* 1 medium sized spaghetti squash
* 1 tbsp. (15 mL) olive oil
* pinch of salt
* 1 small onion, finely diced
* 1 clove of garlic, minced
* 1 tsp (5 mL) oregano
* 1 tsp (5 mL) basil
* 1 cup (250 mL) 10% cream
* 1 tbsp. (15 mL) flour
* salt

1) To start, pre-heat your oven to 375°F.

2) Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.

3) In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.

4) Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!


Compiled Recipe – Chocolate Raspberry Mousse

Chocolate Raspberry Mousse

* 3 ½ oz. (100 grams) bittersweet dark chocolate, broken into small pieces
* 1 cup (250 mL) 35% cream
* 2 tbsp. (30 mL) sugar
* 1 tsp. vanilla extract
* 1 ½ cup (375 mL) fresh or frozen raspberries, thawed and drained

1) In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (60 mL) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water if it doesn’t all melt being careful not to overheat it).

2) In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla extract just until stiff peaks form.

3) Fold one-quarter of the whipped cream into chocolate mixture then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries.

4) Serve immediately or refrigerate for up to 8 hours.


Compiled Recipe – Pecan Praline Candy

Pecan Praline Candy

* 1 cup sugar
* ½ cup cream
* ½ tsp. vanilla
* ¼ cup butter
* 1 cup pecans, finely chopped
* salt

1) In a saucepan, combine sugar, cream and vanilla.

2) Cook on moderate heat for about 15 minutes; slowly bring to a boil.

3) Add butter. Keep stirring until caramel is golden. Drop some of the mixture in a bowl of ice-cold water. If it forms into a ball, the candy’s ready.

4) Fold in pecans and a pinch of salt; stir until pecans are well-coated. Pour candy mixture into a greased pan. Cool, cut, munch!


Compiled Recipe – Churros with Caramel Dip

Churros with Caramel Dip

* 2 cups all-purpose flour
* 2 tsp baking powder
* ¼ tsp salt
* 1 tsp sugar
* 2 tbsp butter
* 2 cups hot water
* oil (for deep frying)
* 2/3 cup sugar
* 1 tbsp honey
* ¼ cup butter
* ¼ tsp rock salt
* 1/3 cup cream

1) In a large bowl, sift flour, baking powder, salt and sugar together. Make a well. Melt butter in hot water then pour into the well; mix until a soft, sticky dough is created. Spoon into a piping bag with a large, star tip. Set aside.

2) In a large, non-stick sauté pan over low heat, heat enough oil to cover the churros, about 1 ½ inches. Pipe out dough lengths directly into the hot oil, cutting each with a knife or scissors. Let cook, about 4 minutes, flipping until golden brown on all sides. Remove from oil and drain on paper towels. Serve with your favorite dip.

3) Make the salted caramel sauce: In a small saucepan over medium heat, simmer sugar and honey in butter, occasionally stirring with a silicone spatula, about 3 minutes. Add rock salt, stir to dissolve then remove from heat. Stir in cream then cool. Makes about 1 cup.


product review

Product Review: Flawless Skin White Therapy Cream

Flawless Skin White Therapy Cream (Php 340)
Flawless Skin White Therapy Cream (Php 340)

Hi there, Bellas! So, I’m writing a review on another product that I bought from Flawless which is the Skin White Therapy Cream. This product is more suitable or recommended for evening use and for those who have skin concerns like acne and hyper-pigmentation and it helps exfoliate your dead skin cells.

As a Bella whose skin concern is acne, I decided to purchase another product for them that’s suitable for my skin problems which is this product, aside from the SAS Soap, Tea Tree Soap, Skin Protect Gel and other Flawless products I’ve previously purchased.

Using my Flawless Pink Peso Voucher, I was able to get a discounted price of Php 100 so I paid Php 530 instead of its regular price.

So, I’ll be writing first about the product description, ingredients, direction for use , some precautions before using this product and so on.

Product Description: Skin White Therapy Cream is a lightening moisturizer which targets pigmentations from acnes and other skin blemishes. This product helps exfoliate skin which results to a brighter and more even skin tone.


Ingredients: Water, Hydroxethyl Acrylate, Sodium Acryloydmethyl Taurate Copolymer & Squalene & Polysorbate 60 Psidium Guajava Extract , Propylene Glycol , Emulsifying Wax , Cethyl Alcohol, etc.

Directions For Use: Apply this product evenly over the entire face. This product is recommended for evening use.

Pre-cautions: Use sun-block cream/gel before the sun exposure. This product is not recommended for pregnant and lactating women.

Storage: Store this product at room temperatures not exceeding 25◦C.

Second part of my discussion for this product will be what I like and dislike about this product, as well as my verdict or rating.

What I Like:  It’s whitish texture and the smooth feeling or texture of this cream.

What I Dislike: It’s a bit too pricey for a 15 gram canister of this cream.

Verdict : This Flawless Skin White Therapy Cream may be useful for evening use , only that it’s a bit too pricey. With regards to the possibility of buying this product again depends on whether I have enough budget.

Rating: 3/5

Flawless Skin White Therapy Cream is manufactured by Refinette Cosmetic Industry and exclusively distributed by Forever Flawless Face and Body Center, Inc.

That’s all for my product review on Skin White Therapy Cream, Bellas. Stay tuned for more.


Compiled Recipe – Fried Chicken Fingers

Fried Chicken Fingers

* ½ kilo chicken breasts, sliced into strips
* 1 cup milk
* 1 tbsp vinegar
* 1 large egg
* ½ tbsp paprika
* 1 tsp ground black pepper (to taste)
* ½ tsp dried thyme, crushed
* 1 tbsp salt (or to taste)
* 1 ½ cup all purpose flour
* ½ cup cornstarch
* 1 tsp baking powder
* 1 cup chicken stock
* ½ cup cream
* oil (for frying)

1) Toss chicken fillets with salt and ground pepper in a large bowl. Set aside. Mix milk and vinegar in a bowl until thickened. Beat in egg. Set aside.

2) In a deep container, combine paprika, pepper, thyme, salt, flour, cornstarch and baking powder. Taste mixture to check for seasoning and adjust. Reserve 1 heaping tablespoon. Set aside.

3) Make breading station: Arrange bowls of chicken, milk mixture and flour mixture in a row. Dip chicken strips into milk then press into flour. Transfer to a tray; repeat with remaining chicken.

4) Heat oil for deep frying in a sauté pan. Once hot, deep fry chicken strips until cooked through and golden brown. Drain on a rack over paper towels.

5) Lower heat to low. Drain oil but not the browned bits. Stir in reserved flour. Whisk in chicken stock and cool until thickened. Stir in cream and season with more salt and pepper if needed. Serve immediately with chicken fingers.


Compiled Recipe – Tuna Pie

Tuna Pie

* 2 tbsp butter
* 2 tbsp white onion, finely minced
* 2 tbsp carrot, finely minced
* 1 tbsp celery, finely minced
* 1 ¼ cup tuna flakes (about 2 155-gram cans)
* ¾ cup all purpose cream
* 1 cup cheddar cheese, grated (about 150 grams)
* freshly cracked black peppercorns (to taste)
* 20 pcs store-bought puff pastry, cut into 4-inch by 2-inch rectangles
* 1 egg beaten with 1 tbsp water, for egg wash
* vegetable oil (for frying)

1) Melt butter in a saucepan.

2) Saute white onions until translucent, about 1 minute. Add ands aute carrots until cooked, about 1 minute. Add and saute celery until cooked, about 1 minute.

3) Add the tuna and stir to break it down, about 1 minute. Add the cream and cook until smooth, about 1 minute. Add the cheese and cook until completely melted, about 1 minute. Season to taste with freshly cracked black peppercorns. Set aside and let cool completely.

4) Spread 1 heaping tablespoon of cooled filling onto 1 piece of puff pastry. Top with another piece of pastry and press down the edges of the pie with a fork so seal them. Brush the top with egg wash, repeat with the other 9 pies, and let set in the freezer for 10 minutes.

5) Heat vegetable oil in a frying pan. Fry the tuna pie until golden brown on both sides, about 1 minute per side. Drain on a cooling rack lined with paper towels and serve immediately. Alternatively, bake tuna pies in an oven set to 375°F for 30 minutes until golden brown.



Compiled Recipe – No Bake White Chocolate Mango Cheesecake

No Bake White Chocolate Mango Cheesecake

* ½ cup whole macadamia nuts, toasted and sprinkled with 1 tsp sea salt
* 1 ½ cups graham cracker crumbs
* ¼ brown sugar
* ½ cup unsalted butter, melted
* 2 tbsp gelatin
* 200 grams white chocolate, divided
* 1 cup cream cheese, softened
* ½ cup sugar
* ¼ cup sour cream
* 1 ½ cups whipping cream, divided
* 1 tsp vanilla paste or extract
* 3 pcs large mangoes, sliced into ½ to 1-inch cubes, divided

1) Line the bottom of a 7-inch springform pan with foil and sides with parchment paper, leaving a 1-inch overhang.

2) Make the crust: crush nuts and graham crackers in a food processor until very fine. Transfer mixture into a bowl. Add sugar and melted butter; mix until it resembles coarse sand. Press mixture onto bottom and sides of pan; chill.

3) Make the filling: Prepare gelatin according to package directions. Melt half of the white chocolate in the microwave. Beat cream cheese and sugar together until light and fluffy, about 5 to 6 minutes. Add sour cream and ½ cup whipping cream; mix until smooth. Add vanilla and gelatin mixture; mix until combined. Fold in melted chocolate and half of the mangoes. Pour filling into crust. Chill for about 3 to 4 hours.

4) Prepare the topping: Whip remaining cream until stiff peaks form. Melt remaining chocolate in the microwave. Fold chocolate into cream. Top cheesecake with chocolate-cream mixture and remaining mangoes.



Compiled Recipe – Creamy Mushroom Tortellini

Creamy Mushroom Tortellini

* 2 ½ cups all purpose flour, plus extra, for dusting
* 1 tsp salt
* 3 large eggs
* 1 egg, beaten with 1 tbsp water, for egg wash
* 2 to 3 tbsp salt
* 1 tbsp olive oil
* 455 grams, about 5 cups assorted mushrooms (use white button mushrooms and brown cremini mushrooms) , sliced roughly
* ¼ cup onion, chopped
*2 tbsp butter
* 2 tbsp olive oil
* salt and pepper (to taste)
* ½ cup cream cheese, softened at room temperature
* 2 tsp truffle oil, or more , to taste (optional)
* 2 tbsp butter
* ¼ cup white onion, minced
* 2/3 cup heavy or cooking cream
* ¼ tsp salt
* 1/8 tsp white or black pepper
* 1 to 2 tbsp parmesan cheese, grated
* 1 to 2 tsp truffle oil, optional
* 2 tbsp parsley, chopped

1) Make the basic fresh pasta dough: Mix together flour and salt in a bowl then place on a clean worktable.

2) Make a well in the center and add eggs in the center. Gently mix  together flour and eggs using a fork and a spoon until a rough dough is formed.

3) Knead manually using the ball of your hands until the dough is smooth. Dust work area with some extra flour, if dough is sticking on some surface.

4) Divide the dough into four equal portions. Roll each into a ball, cover with a damp towel and let rest for 20 to 30 minutes.

5) While dough is resting, make the mushroom filling: Place mushrooms and onions in a bowl of a food processor. Pulse for 4 to 5 times, just until mushrooms and onions are chopped but still chunky.

6) Melt butter and heat oil on a medium frying pan over medium-high heat. Sauté half of the mushroom mixture for a few seconds. Add the rest of the mixture and sauté for half a minute. Season to taste with salt and pepper. Remove from heat, transfer to a bowl then cool completely.

7) Place softened cream cheese in a bowl. Add cooled mushroom mixture and mix well until combined. Add truffle oil, if using, and mix well. Taste to adjust seasoning. Set aside.

8) To roll the pasta dough, flatten the dough using a rolling pin. Pass dough through a pasta maker two to three times per notch, starting with the highest number (thickest width) and ending with the second to the thinnest or last notch of the pasta maker.

9) Cut the sheets into about 4 inches wide and about 5 to 6 inches long. Place on a flour-dusted sheet pan then cover with a damp towel until ready to use. Repeat with remaining dough.

10) Spoon 1 teaspoon mushroom filling on the center of a disc. Brush egg wash around the edges of each disc, fold in half and press edges gently to seal.

11) Wrap the half moon shape around an index finger and pinch the ends together to seal or slightly bend the tips to make the edges meet and press gently to seal. Cover in damp, clean towel and set aside.

12) Make the cream sauce: Melt butter and heat oil in a medium frying pan. Sauté onions until translucent. Add cream and simmer until sauce slightly thickens. Add parmesan cheese and mix. Season to taste with salt and pepper. Add truffle oil, if using. Set aside.

13) Cook tortellini by bringing a large pot of water to a boil. Add 2 to 3 tablespoons salt and 1 tablespoon oil. Add tortellini in batches. Cook, stirring occasionally, for 3 minutes. Drain pasta using a slotted spoon.

14) Add tortellini to the cream sauce and toss until pasta is well coated with sauce. Transfer to a serving dish and sprinkle with parsley.

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