Compiled Recipe – Gooey Marshmallow Sandwich

Gooey Marshmallow Sandwich

* 2 tbsp chocolate hazelnut spread
* 1 slice bread
* 4 to 5 pieces strawberries, thinly sliced
* 6 to 8 medium marshmallows, sliced in half

1) Spread 2 tablespoons chocolate hazelnut spread on a thick slice of bread.

2) Top with 4 to 5 strawberries (sliced thinly) and 6 to 8 medium marshmallows (sliced in half).

3) Heat in a toaster oven for 3 minutes or until tops of marshmallow are browned.



Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – Milo Popsicle

Milo Popsicle

* 1 cup whole milk
* ¼ cup powdered chocolate drink (use Milo) or to taste
* ¼ cup chocolate wafers, finely crushed

1) Place milk and Milo in a pitcher and mix well (Note: You can add more Milo, if desired).

2) Pour into popsicle molds and freeze overnight.

3) Unmold popsicles when ready to serve. Coat tops with each crushed wafers.



Compiled Recipe – Chocolate Dipped Palmiers

Chocolate Dipped Palmiers

* flour (for dusting)
* 1 (378 gram) pack puff pastry
* 1 cup sugar
* 1 tbsp ground cinnamon
* 350 grams bittersweet chocolate

1) Pre-heat oven to 350◦F. Line a baking sheet with parchment paper or a silicone mat.

2) Lightly dust a clean work surface with flour. Using a rolling pin, roll out the puff pastry into a 12×12-inch square, about ¼-inch thick. Dust the puff pastry with some flour.

3) Combine sugar and cinnamon in a bowl. Sprinkle on both sides of the puff pastry.

4) Fold the bottom edge of the pastry inward until it reaches the middle part. Repeat with the top edge until both edges meet in the middle. Fold in half to close the pastry.

5) Slice pastry into ½-inch thick strips and arrange on the baking sheet.

6) Bake in the pre-heated oven for 25 minutes or until golden brown. Transfer to a wire rack and let cool.

7) Meanwhile, melt the dark chocolate in a double boiler. Dip cooled palmiers one at a time and return to the rack. Let chocolate set before serving.




Compiled Recipe – Watermelon Coconut Popsicles

Watermelon-Coconut Popsicles

* 2 ½ cups watermelon, seeded and diced
* ¾ cup canned coconut cream
* ½ cup simple syrup
* 2 cups coconut water, fresh
* 2 tbsp fresh calamansi juice
* 6 tbsp simple syrup
* ½ cup watermelon, seeded and diced

1) Make the watermelon-coconut cream layer: Puree all ingredients together in a blender until very smooth. Set aside.

2) Make the watermelon-coconut water layer: Combine coconut water, calamansi juice and syrup; adjust sweetness to taste with syrup.

3) Pour coconut water into 3-ounce popsicle molds until 1/3 full. Add a few watermelon cubes into each mold. Freeze until almost frozen but still slushy, about 1 hour.

4) Slowly pour in watermelon-coconut cream mixture into molds. Insert popsicle sticks and freeze until firm.


Compiled Recipe – Creme Brulee

Crème Brulee

* 1 cup whole milk
* 1 cup heavy cream
* 1 vanilla pod, slit lengthwise and seeded or 1 tbsp vanilla extract
* 8 egg yolks
* 1/3 cup sugar, plus extra to sprinkle

1) Pre-heat oven to 325◦F.

2) Place milk, cream and vanilla in a saucepan over low heat. Simmer for 10 to 15 minutes. Let cool for 5 minutes.

3) Whisk egg yolks and sugar in a bowl until pale in color. Slowly add cream mixture and whisk until well combined.

4) Bake in the pre-heated oven until set but centers still jiggle, about 30 to 40 minutes.

5) Remove ramekins from baking pan; let cool completely. Refrigerate for at least 4 hours.

6) Sprinkle 1 teaspoon sugar on top of each ramekin and caramelize sugar in the broiler or using a blow torch. Serve immediately.


To make Earl Grey crème brûlée: Steep 2 Earl Grey tea bags in hot milk for 1 hour; strain and use milk in step 1.

To make chai latte crème brûlée: Steep 3 cloves, 2 pieces star anise, 1 cinnamon stick, and 5 cardamom pods in hot milk for 30 minutes; strain and use milk in step 1.

To make coconut crème brûléeUse ½ cup coconut cream and ½ cup heavy cream instead of 1 cup heavy cream in step 1. Steep pandan leaves in hot milk for 30 minutes; strain and use milk in step 1.




Compiled Recipe – Homemade Doughnuts

Homemade Doughnuts

* 3 ½ cups all purpose flour
* 1 tbsp instant dry yeast
* ½ tsp salt
* 1 cup water
* ¼ cup sugar
* 1 egg
* 3 tbsp butter, melted
* canola oil (for frying)

1) Mix flour, salt and yeast in a bowl. Set aside.

2) In a mixer bowl, blend water, sugar, egg and melted butter on low. Add half of the flour mixture into the wet ingredients until flour is just incorporated. Add the remaining flour and mix until combined. Increase speed to medium and continue mixing dough, scraping down sides as necessary until dough is smooth, about 5 minutes.

3) Transfer dough to a large oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour or until doubled.

4) Remove towel and turn out onto a floured surface. Roll out dough to ¼ inch-thickness. Using doughnut cutter or a 3-inch and 1-inch cutter, cut doughnut shapes , re-rolling scraps to make more doughnuts or holes. Transfer finished doughnuts to a floured baking sheet until oil is ready for deep frying.

5) Heat oil to 375◦F in a deep sauté pan. Place doughnuts in hot oil, 2-3 at a time. Use chopsticks or back of a wooden spoon to flip doughnuts over. Use slotted spoon for cooking the holes. Fry until golden brown on all sides. Drain on paper towels. Serve doughnuts tossed or filled with your favorite flavors.



Compiled Recipe – Marshmallow Topped Cookies

Marshmallow Topped Cookies

* 12 pieces cookies
* 12 medium sized marshmallows

1) Prepare cookies as you normally would, but during the last 1 or 2 minutes of baking, take the cookies out of the oven and lightly press a marshmallow on top of each one.

2) Return to the oven and bake for 1 or 2 more minutes.

3) Alternatively , you can also do the same with store-bought soft batch cookies.

4) Top each with a marshmallow; microwave for 20 to 30 seconds. Drizzle chocolate sauce on top, if desired.



Compiled Recipe – Black Forest Icebox Cake

Black Forest Icebox Cake

* 9 pieces chocolate graham crackers
* ½ cup heavy whipping cream, whipped to stiff peaks
* ½ cup cherries, chopped
* ¼ cup dark chocolate, shaved

1) Whip heavy cream into stiffed peaks. Set aside.

2) Layer graham crackers into a 5×5-inch pan. Spread ¼ cup of cream over it and layer with ¼ cup cherries. Sprinkle shaved dark chocolate on top. Repeat layers one more time and garnish with whole cherries and more dark chocolate.

3) Refrigerate for 3 hours or until firm before serving.