Compiled Recipe – Coconut Macaroons

Coconut Macaroons

* 2 ½ cup niyog (shredded fresh coconut)
* 1 (250 mL) pack condensed milk
* 1 tsp vanilla extract
* 1 large egg white
* pinch of salt
* ½ cup semi-sweet chocolate chips, melted

1) Pre-heat oven to 350◦F.

2) In a large bowl, add niyog, condensed milk, egg white, vanilla extract and a pinch of salt. Mix until well combined.

3) Scoop out batter into a lined mini cupcake tin. Bake for 20 to 30 minutes or until tops are toasted and macaroon is set. Remove from oven and let cool completely on a cooling rack. If desired, drizzle with or dip into melted chocolate. Store in air-tight containers, chilled.




Compiled Recipe – Creamy Milk Pudding

Creamy Milk Pudding

* 4 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup granulated sugar
* 1/3 cup cornstarch
* 1 to 3 tsp vanilla extract
* ¼ cup raisins
* ½ tsp cinnamon

1)  In a large saucepan over medium heat, stir 3 cups of Arla Milk Goodness Lactose-free Full Cream Milk with sugar and bring to a simmer.

2) Place remaining milk in a medium bowl and whisk cornstarch in until it dissolves.

3) Add cornstarch mixture to the simmering pan of sugar and milk – bring mixture to a boil and stir continuously until thick.

4) Remove from the heat and add vanilla extract.

5) Pour into individual bowls, cover with plastic wrap and refrigerate for at least 4 hours or until set.

6) Sprinkle with raisins and cinnamon.



Compiled Recipe – Strawberry Cream Cheese Fudge Brownies

Strawberry Cream Cheese Fudge Brownies

* 8 tbsp cocoa powder
* 1 cup margarine
* 2 cups granulated sugar
* 4 eggs
* 1 tsp vanilla extract
* 2 ½ cups all purpose flour
* salt
* 2 packs of Arla Lactose free Fresh Cream Cheese
* 1 tsp vanilla extract
* 2 cups powdered sugar
* ½ cup strawberry jam

1) Melt margarine in a pan over medium heat, stir in cocoa until well incorporated.

2) In a separate bowl, mix sugar and eggs, then add the margarine and cocoa mixture.

3) Stir in vanilla, flour, nuts and salt.

4) Pour in a 9″ by 13″ greased baking pan and bake for 25 to 30 minutes in a preheated oven at 325 degrees.

5) To make the frosting, mix cream cheese and margarine until very creamy.

6) Add vanilla and gradually stir in powdered sugar.

7) Fold in strawberry jam.

8) Spread over cooled brownies.



Compiled Recipe – White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies

* ¾ cup unsalted butter, softened at room temperature
* ¾ cup light brown sugar
* 1 large egg
* 2 tsp vanilla extract
* 2 cups all purpose flour
* 2 tsp cornstarch
* 1 tsp baking soda
* ½ tsp salt
* 1 cup white chocolate, chopped
* ½ cup dried cranberries, chopped
* ½ cup pistachios (use salted pistachios), chopped

1) In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 1 minute. Add sugar and mix on medium high-speed until light and fluffy, about 2 to 3 minutes. Beat in egg and vanilla, scraping down the sides and bottom of the bowl.

2) Whisk flour, cornstarch, baking soda and salt in a bowl until combined. Slowly add ingredients to wet ingredients and whisk until combined. Mix in chocolate, cranberries and pistachios until well distributed. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3) Pre-heat oven to 350˚F. Line 2 large baking sheets with parchment paper.


4) Thaw dough for about 10 minutes to make it easier to handle. Scoop 1 tablespoon of dough and roll into a ball using your hands. Flatten it out a bit on the baking sheet. Repeat with the rest of the dough, spacing cookies 2 inches apart.

5) Bake in the pre-heated oven until light golden brown around the edges, about 6 to 8 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



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 – Fruity Dessert Pizza

Fruity Dessert Pizza

* 1/8 cup Alaska Sweetened Condensed Milk
* 1/8 to 1 cup cheese, grated
* 4 pieces 7-inch store bought pizza crust
* ¼ cup cream cheese, softened
* 1 ½ cup powdered sugar, for sifting
* ½ tsp vanilla extract
* 2 pieces kiwi, sliced
* 10 pieces strawberry, sliced
* ½ cup flaked coconut
* 1/3 cup pumpkin seeds
* ½ cup cereal
* ½ cup Alaska Crema All Purpose Cream

1) Make the pizza crust: Spread condensed milk on the pizza crust then sprinkle with grated cheese. Heat in an oven toaster for 2 to 3 minutes. Let cool and set aside.

2) Make the pizza cream: Beat cream cheese until completely softened. Add delicious creaminess using Alaska Crema All Purpose Cream. Mix in powdered sugar and vanilla. Stir until sugar and vanilla dissolves.

3) To assemble: Spread the pizza cream among the crusts then arrange the toppings. Slice then serve.


Compiled Recipe – Healthy Chocolate Chip Cookie

Healthy Chocolate Chip Cookie

* ½ cup unsalted butter, softened
* 2/3 cup brown sugar, lightly packed
* 1 large egg
* 2 tsp vanilla extract
* 1 tsp baking soda
* 2 tbsp cornstarch
* ½ tsp salt
* 1 ½ cups oat flour
* 1 cup all purpose flour
* 1 cup dark chocolate chips

1) Cream butter and sugar in a large bowl (Note: Alternatively , you can do this by using an electric mixer fitted with the paddle attachment.

2) Add egg, egg yolk and vanilla extract ; stir to combine. Add baking soda, cornstarch, salt and flours; mix until dough comes together.

3) Fold in chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight.

4) Pre-heat oven to 350˚F. Line 2 baking sheets with silicone mats or parchment paper.

5) Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1 ½ inches apart.

6) Bake in the pre-heated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.


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 – Chilled Strawberry Taho

Chilled Strawberry Taho

* 1 cup dark brown sugar
* 1 tsp vanilla extract
* 1 cup strawberries, chopped, plus extra whole strawberries to garnish
* 1 cup arnibal (caramelized brown sugar syrup)
* 2 packs silken tofu
* mini tapioca pearls (sago), to top

1) Make the arnibal: Combine sugar, 1 cup water and vanilla extract in a bowl. Bring to a boil. Lower heat and simmer until sugar is dissolved, about 8 to 10 minutes. Remove from heat and set aside.

2) Make the strawberry syrup: Combine chopped strawberries and arnibal in a saucepan. Simmer until strawberries are slightly translucent, about 5 minutes. Cool for about 20 minutes to thicken.

3) Place tofu in a heatproof dish. Boil water in a steamer and steam tofu for about 8 to 10 minutes.

4) Scoop tofu into glasses, layering with sago and strawberry syrup. Garnish with whole strawberries.



Compiled Recipe – Butterscotch Bars

Butterscotch Bars

* ½ cup butter, melted
* 1 cup light brown sugar
* 1 large egg
* 1 tsp vanilla extract
* ¼ tsp salt
* 1 cup all purpose flour
* ½ cup butterscotch chips or semi-sweet chocolate chips
* ½ cup walnuts, roughly chopped
* ½ cup salted pretzels, broken

1) Pre-heat oven to 350˚F.

2) Grease and line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy lifting.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium speed until smooth.

4) Add egg, vanilla and salt; Mix for 30 seconds or until smooth. Scrape down the sides of the bowl.

5) Turn speed to low then add flour; mix just until combined.

6) Fold in butterscotch chips, walnuts and pretzels, reserving a third of each for topping.

7) Pour batter into prepared pan and bake for 15 minutes. Remove pan from oven and sprinkle reserved toppings; press down slightly. Bake for 10 to 15 more minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan before slicing.