Compiled Recipe – Espresso Hot Fudge Sauce

Espresso Hot Fudge Sauce

* water (for boiling)
* 200 grams un-sweetened chocolate squares
* ½ cup butter
* 2 cups sugar
* 3 tbsp instant coffee
* 1 cup milk

1) Boil water in a medium pot. Remove from heat and cool for 2 minutes. Combine unsweetened chocolate squares and butter in a bowl. Place bowl over pot of hot water, making sure bowl does not touch water.

2) Stir constantly until smooth and runny. Add sugar and instant coffee; whisk until blended. Add milk; continue mixing until sugar has dissolved. Transfer mixture to a clean lidded jar.

3) Chill for at least 1 hour before using. Refrigerate for up to 2 weeks.




Compiled Recipe – Avocado Leche Flan Popsicles

Avocado Leche Flan Popsicles

* 2 medium-sized avocadoes, ripe, peeled and pitted
* 1 cup milk, low-fat
* 2 tbsp coco sugar
* 1 cup leche flan, prepared, cut into ½-inch cubes

1) Place leche flan cubes into ice pop molds, about 3 to 4 cubes per mold.

2) Place the avocados, milk and coco sugar in a blender. Blend until smooth, then pour into ice pop molds. Freeze for 4 hours or overnight.

3) Loosen up the popsicles by dampening the sides of the mold. Serve the popsicles immediately.




Compiled Recipe – Chocolate Candy Cookies

Chocolate Candy Cookies

* 1 cup unsalted butter, softened
* ½ cup sugar
* 1 ½ cup brown sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 tsp baking soda
* 1 ½ tsp baking powder
* ½ tsp fine sea salt
* 2 ¾ cups all purpose flour
* 2 cups candy bar

1) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium high  speed until fluffy, about 3 minutes.

2) Add eggs and vanilla extract to the butter mixture; beat for 2 minutes.

3) Sift together baking soda, baking powder, salt and flour. Add to the butter-egg mixture; mix just until everything is fully incorporated.

4) Add chocolate chips your candy of choice; mix by hand just until well distributed. Chill batter in the refrigerator for at least an hour or up to 36 hours.

5) When ready to bake, pre-heat oven to 350˚F and line baking sheets with parchment paper. Shape dough, about 2 tablespoons each, into balls. (Note: you can also use a medium-sized ice cream scoop.) and place 2 inches apart, on the prepared baking sheets. Bake for 12 to 14 minutes in the pre-heated oven until the edges are nice and golden brown. Do not over bake.

6) Remove from the oven; allow cookies to stay on the baking sheet for 2 minutes. Transfer cookies to a wire rack; let cool for at least 3 minutes before serving.


Compiled Recipe – Mini Ube Mamon

Mini Ube Mamon

* 2 cups cake flour
* 1 cup sugar, divided
* 1 tsp baking powder
* ½ cup water
* ½ cup evaporated milk
* ½ cup corn oil
* 1 tsp ube flavocol
* 6 eggs, yolks only
* 10 eggs, whites only
* 1 tsp cream of tartar
* butter, melted
* sugar
* cheese (grated), optional

1) Sift together flour, ½ cup sugar and baking powder.

2) In a large bowl, combine water, milk, oil, flavocol and egg yolks.

3) Mix together the liquid and dry ingredients. Do not overmix.

4) Using an electric mixer, beat egg whites, remaining sugar and cream of tartar until medium peaks form; fold into the prepared mixture.

5) Pour into lined mammon or cupcake molds until three-fourths full. (Note: You may also use the muffin pan.)

6) Bake at 350˚F for 20 to 30 minutes.




Compiled Recipe – Beef Bulgogi Bao with Kimchi Slaw

Beef Bulgogi Bao with Kimchi Slaw

* 1 medium pear, Asian, peeled, cored and chopped
* 1 small white onion, chopped
* 2 cloves garlic, peeled
* 1 (1-inch) piece ginger, peeled and chopped
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 2 tbsp sesame oil, plus more to cook
* 500 grams sirloin, sukiyaki cut
* 2 tbsp vinegar
* 1 tbsp brown sugar
* 1 small head cabbage, cored and sliced thinly
* 1 cup kimchi, store-bought, chopped
* 8 store bought mantou buns, steamed according to package directions.
* Japanese mayonnaise (to top)
* white sesame seeds (to top)

1) Make the marinade: Whiz pear, onions, garlic, ginger, soy sauce, sugar and sesame oil in a blender until smooth.

2) Place beef in a large bowl. Add marinade, mix and marinate for at least 10 minutes.

3) Meanwhile, make the kimchi slaw: Combine vinegar and sugar in a large bowl. Add cabbage, carrots and kimchi; toss until well combined. Set aside.

4) Heat sesame oil in a skillet over medium high heat. Drain beef and cook for about 5 minutes or until cooked through.

5) Place beef and kimchi slaw between buns. Drizzle with Japanese mayonnaise and sprinkle with sesame seeds.


Compiled Recipe – Orange Butter Cake

Orange Butter Cake

* 1 ½ cups all purpose flour, plus more to coat the pan
* 1 tsp baking powder
* ¼ tsp salt
* ½  cup whole milk, at room temperature
* 1 tsp vanilla extract
* ½ cup unsalted butter
* 1 cup sugar
* 2 seedless navel oranges, zest only
* 2 large eggs, room temperature, beaten
* 2 navel oranges, juice only
* ½ cup sugar
* ½ cup water
* 2 navel oranges, sliced into thin rounds using a mandolin
* 3 tbsp orange marmalade
* 2 to 3 tbsp water

1) Pre-heat oven to 350˚F.

2) Grease an 8-inch round cake pan. Line bottom with parchment paper. Coat pan with flour and shake off excess.

3) Sift together flour, baking powder and sea salt into a medium bowl.  Repeat twice. Set aside.

4) Combine milk and vanilla in another bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and orange zest on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl.

6) With the mixer on medium speed, add eggs one at a time, scraping the sides down once both eggs have been added. Beat for 1 more minute.

7) Turn speed to low. Alternately add flour mixture in 4 additions and milk mixture in 3 additions.

8) Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before unmolding cake.

9) While cake is baking, make the candied orange slices: Place all ingredients in a non-reactive saucepan over low heat. Bring to a simmer then cover. Simmer until pith is tender and translucent, about 20 to 25 minutes. Transfer slices to a wire rack and cool completely.

10) Arrange candied orange slices on top of the cooled cake in overlapping pattern, covering the entire cake.

11) Make the glaze: Combine marmalade and hot water in a small saucepan over medium-low heat. Cook until smooth. If your marmalade is still chunky, add 1 more tablespoon of water. (Note: Glaze should be used while warm.) Brush candied orange slices with the warm orange glaze.

12) To cut the cake, use the sharp chef’s knife (not the serrated knife) and slowly saw through the orange cake slices then push down through the cake. Clean the knife after cutting each slice.



Compiled Recipe – Cookie Dough Truffles

Cookie Dough Truffles

* 3 tbsp virgin coconut oil
* 1/3 cup coconut sugar or brown sugar
* ¼ tsp sea salt
* 1 tsp vanilla extract
* 4 tsp soy milk, unflavored
* ¾ cup whole wheat flour
* 3 tbsp chocolate chips, mini, dairy-free
* 150 grams dark chocolate, dairy-free, chopped

1) Combine oil, sugar, salt, vanilla and soy milk in a mixing bowl until smooth. Stir in flour and chocolate chips; mix until well combined.

2) Scoop heaping teaspoonfuls of dough and roll into 1-inch balls. Place on a parchment paper-lined tray and freeze for 5 to 10 minutes.

3) Place chopped chocolate in a clean, dry heatproof bowl and place bowl on top of a small saucepan of water over low heat, making sure the bottom of the bowl does not touch the water. Stir chocolate until  melted. (Note: You can also microwave the chocolate in 15 to 20 second bursts until melted, stirring between intervals.) Cool to room temperature.

4) Transfer melted chocolate to a glass bowl. Using two forks, dip dough balls in chocolate, allowing excess to drip off. Place on the lined tray.

5) Refrigerate truffles until set, at least 10 minutes, before serving. (Note: The truffles will  keep in the refrigerator for 1 week, or in the freezer for 2 to 3 months.)



Compiled Recipe – Mais Con Hielo

Mais Con Hielo

* 1 can canned cream style-corn
* crushed ice
* 1 can canned whole corn kernels
* 1 can evaporated milk
* sugar

1) In a tall glass, put a couple tablespoons of cream style corn.

2) Top with crushed ice.

3) Add a couple tablespoons of whole kernel corn.

4) Top again with crushed ice. Repeat layering until glass is almost full.

5) Add two tablespoons of sugar, more if you like it sweeter.

6) Pour in evaporated milk.


Compiled Recipe – Lemon Bars

Lemon Bars


(For base)
* 2 cups sifted flour
* ½ cup powdered sugar
* 1 cup butter

(For top)
* 4 large beaten eggs
* 2 cups white sugar
* 1/3 cup lemon juice
* ¼ cup flour
* ½ tsp baking powder
* ½ tsp fresh lemon rind (optional)

1) For the base mix the butter into the flour and sugar.

2) Mix with hands until it clings together.

3) Press into a 13 x 9 x 2-inch pan.

4) Bake at 350°F for 20-25 minutes or until lightly browned.

5) For the filling, beat together eggs, sugar and lemon juice.

6) Sift together flour and baking powder.

7) Stir into egg mixture.

8) Pour over baked, cooled crust.

9) Bake at 350°F for 25 minutes.

10) Cool and sprinkle with powdered sugar.

11) Cut into bars.


Compiled Recipe – Cheese Ice Cream

Cheese Ice Cream

* 1 cup all purpose cream
* ½ cup fresh milk
* 1 ½ cup evaporated milk
* 1 ½ cup white sugar
* 1 egg
* 125 grams cheddar cheese, diced

1) In a saucepan, add the cream, fresh milk, evaporated milk, sugar, and egg. Stir over low heat until the sugar has dissolved.

2) Allow the mixture to simmer until thick then take it off the heat.

3) Add the diced cheese into the cream mixture. Mix and allow to chill in the refrigerator for 3 hours.

4) Beat the chilled mixture until it has doubled. Transfer to an aluminum pan and leave in the freezer to chill for at least 2 hours or overnight.