Compiled Recipe – Dulce De Leche Yogurt Popsicles

Dulce De Leche Yogurt Popsicles

* 1 cup greek yogurt
* ¾ cup store-bought dulce de leche
* 1/8 cup milk
* ¼ tsp instant coffee
* 1/8 tsp salt

1) Combine yogurt (plain yogurt results in a less tangy popsicle that melts faster; Greek yogurt makes creamier, tangier popsicles), store-bought dulce de leche, milk, instant coffee granules and salt in a bowl. Mix until well smooth.

2) Divide mixture among 4 popsicle molds. Freeze for 30 minutes, insert popsicle sticks, then freeze for at least 4 hours. Remove from molds and drizzle with more dulce de leche. Serve immediately.


Compiled Recipe – Dark Chocolate Cupcakes

Dark Chocolate Cupcakes


(For Dark Cocoa Cupcakes)
* 1 ½ cup cake flour, sifted
* ¾ cup Dutch processed cocoa powder, sifted
* ½ tbsp baking powder, sifted
* 1 ¼ cup brown sugar
* ½ tsp salt
* 1 ¼ cup buttermilk (1 ½ tbsp vinegar plus enough fresh milk to make 1 ¼ cups)
* vegetable oil
* 2 large eggs
* 2 tsp vanilla extract

1) Preheat oven to 325°F. Place cupcake liners into 2 12-cup cupcake pans. Set aside.

2) In a large bowl, sift flour, cocoa, baking soda, and baking powder. Stir in sugar and salt into the flour mixture. Set aside.

3) Add buttermilk, eggs, oil, and vanilla into the bowl of a stand mixer with the beater attachment. Gently beat until mixed well. Add flour mixture by the spoonful to wet ingredients. Mix on Low until flour mixture is wet then increase speed to High for 5 seconds or until mixed well.

4) Using a measuring cup or scoop, pour about 1/4 cup of batter into each cupcake liner. Bake for 12 minutes or until a toothpick inserted into the center of each cupcake emerges clean. Cool completely on a wire rack. Frost with buttercream.

(To make the Chocolate Swiss Buttercream)
* 2/3 cup caster sugar
* 2 large egg whites
* ¼ tsp salt
* ½ cup water
* ½ cup Dutch processed cocoa powder, sifted
* 1 tsp vanilla extract
* 1 cup butter, cubed, softened

1) In a double boiler, add caster sugar, egg whites, and salt. (Add 1/8 teaspoon cream of tartar if desired.) Using a silicone spatula, stir ingredients over the simmering water until the sugar and salt granules have dissolved and egg whites are warmed (To pasteurize egg whites, heat to about 160°F (or 70°C) on a candy thermometer).

2) Remove egg whites from heat and place in the stand mixer. With the whisk attachment, whisk egg white mixture on High until it has cooled enough to the touch.

3) Meanwhile, in a small bowl, whisk water and cocoa powder to create a smooth paste. Set aside.

4) Once egg whites are cool, add butter, a cube at a time, until fully combined, scraping the bowl as needed, and mixture has become light and fluffy. Turn off mixer, and add cocoa paste and vanilla extract. Mix on Medium until just incorporated then mix on High until fully mixed. Transfer to a piping bag and use as desired.



Compiled Recipe – Coffee Granola Parfait

Coffee Granola Parfait

* 1 pack instant coffee
* 2 cups hot water
* 1 cup granola
* 1 cup plain yogurt
* 1 tbsp sugar
* ½ tsp vanilla

1) In a bowl, dissolve instant coffee mix in the water. Set aside. Once cool, toss granola in coffee. Set aside.

2) Meanwhile, mix yogurt, sugar and vanilla in a bowl until sugar is dissolved. Set aside.

3) To serve, drain granola and then place a tablespoonful of granola in the bottom of a dessert glass. Cover with yogurt. Layer again with granola, yogurt, granola and a final dollop of yogurt. Serve immediately.


Compiled Recipe – No Bake Black Forest Icebox Cake

No Bake 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 stiff 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 dark shaved 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.



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.