Compiled Recipe – Cappuccino Milkshake

Cappuccino Milkshake

* 1 cup heavy whipping cream
* ½ tsp. pure vanilla extract
* 4 large scoops of vanilla ice cream
* ¼ cup cappuccino powder
* 1/3 cup milk
* pirouline cookies for serving

1) To make the whipped cream, add whipping cream vanilla extract to a large mixing bowl. Use an electric hand mixer to mix (one medium) until there are medium peaks. Cover and refrigerated until needed for milkshakes.

2) Add vanilla ice cream, cappuccino powder and milk into a blender. Pulse until blended. Serve in drinking glasses, topped with whipped cream and straws and accompanied by pirouline cookies.




Compiled Recipe – Madeleines


* 4 eggs
* 1 cup + 2 tbsp sugar
* 1 tsp vanilla extract
* 1 lemon zest, grated
* salt
* 2 cups all purpose flour, sifted
* 1 cup unsalted butter, melted and cooled

1) Pre-heat oven to 375◦F to 400◦F. Grease and flour 2 to 3 madeleine mold pans. Set aside.

2) Beat eggs, sugar, vanilla extract, lemon zest and salt until light. Fold in flour and melted butter alternately.

3) Pipe the batter into prepared madeleine molds. Bake for 10 to 15 minutes or until done.



Compiled Recipe – No Bake Chocolate Mud Pie

No Bake Chocolate Mud Pie


(For the chocolate crust)
* 1 ½ cup chocolate cookie crumbs, more for topping
* ¼ cup butter, melted

(For the dark chocolate pudding):
* ¼ cup cornstarch
* 1/3 cup sugar
* ¼ cup cocoa powder
* 1/8 tsp salt
* 1 cup semi-sweet chocolate, chopped
* 1 ½ cup fresh milk
* 1 tsp vanilla extract

1) Make chocolate crust: Mix ingredients together in a bowl, and press into an 8-inch pie pan. Chill until ready to use.

2) Make Dark Chocolate Pudding: In a saucepan, mix all ingredients. Place over medium heat and cook, whisking, until mixture comes to a boil. Lower heat to simmer and simmer only until mixture thickens. Remove from heat and pour onto the chilled crust. Chill until completely cold.

3) When ready to serve, whip whipped cream until soft peaks. Dollop onto chilled pudding and spread near the edges. Sprinkle whipped cream with additional chocolate crumbs. Serve cold.



Compiled Recipe – Belgian Lace Cookies

Belgian Lace Cookies

* ½ cup all purpose flour
* ½ cup rolled oats
* ½ cup sugar
* ¼ tsp baking powder
* 1/3 cup heavy cream
* 2 tbsp light corn syrup
* 1 tsp vanilla extract
* 1/3 cup butter, melted
* 3 ounces bittersweet chocolate, melted

1) Pre-heat oven to 375◦F. Line 2 baking sheets with a silicone mat or parchment paper. Set aside.

2) Combine flour, oats, sugar and baking powder in a medium bowl. Set aside.

3) Combine heavy cream, corn syrup, vanilla and butter in another bowl. Stir well using a whisk until smooth. Gradually add the dry ingredients into the wet ingredients. Mix well to combine.

4) Scoop 12 (1 teaspoon) portions of the batter onto each prepared baking sheet, spacing them 2 to 3 inches apart (the cookies will spread as they bake).  Try to make the cookies uniform in size.

5) Bake for about 8 to 10 minutes. Remove from oven and let the cookies cool completely.

6) Pair 2 cookies that are similar in size. Spread or drizzle melted chocolate on 1 cookie, then place the other cookie on top. Repeat with remaining cookies. Allow to set completely. Store in an air-tight container and place in the refrigerator or freezer.



Compiled Recipe – Banana Nutella Muffins

Banana Nutella Muffins

* 3 large bananas (lakatan variety)
* ½ cup strong coffee
* ½ cup brown sugar
* ¼ cup sugar
* 1/3 cup vegetable oil
* 1 large egg
* 1 tsp vanilla extract
* 1 ¾ cup all purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ½ tsp ground cinnamon
* ¾ cups chocolate hazelnut spread (use Nutella)
* ¼ cup all purpose flour
* ¼ cup quick cooking oats
* 2/3 cup brown sugar, packed
* 1 tsp salt
* ¼ cup unsalted butter, cubed, chilled

1) Pre-heat oven to 350◦F. Line regular muffin pans with cupcake liners.

2) Mash bananas in a bowl then pour in coffee; allow to soak for at least 10 minutes. Set aside.

3) Make the oatmeal crumble: Mix flour, oats, sugar and salt in a bowl. Cut in butter using a fork or your fingers, just until mixture resembles coarse sand. Set aside.

4) Using a wooden spoon, mix sugars and oil in a large bowl until well combined. Add egg, vanilla and banana mixture; mix until well combined. Fold in dry ingredients and mix until combined; do not overmix. Using the tip of a knife, swirl in chocolate hazelnut spread.

5) Pour batter into a prepared pan then sprinkle with oatmeal crumble on top. Bake for 25 minutes or until a toothpick inserted in the muffins comes out clean.


Compiled Recipe – Old Fashioned Chocolate Cake

Old Fashioned Chocolate Cake

* ½ cup dutch cocoa powder
* 200 mL water
* 1 tsp vanilla extract
* 1 ¼ cup all-purpose flour
* 1 tsp baking powder
* ¾ tsp baking soda
* ½ tsp iodized salt
* ½ cup butter
* 1 ¼ cup white sugar
* 2 pieces egg
* 1 piece egg, yolk only
* ¼ cup cornstarch
* 1 cup milk
* 3 pieces egg, yolk only
* ¼ cup white sugar
* ½ tsp instant coffee
* 2 tbsp butter
* 1 cup white sugar
* ½ cup cocoa powder
* 1 ½ cup evaporated milk
* ¼ cup butter

1) Make the chocolate butter cake: Grease, line and flour 2 (8×1-inch) round pans. Brush with shortening, line with parchment and flour.

2) Combine cocoa powder, water and vanilla and mix until well incorporated. Set aside and chill in the refrigerator until needed.

3) Sift flour, baking powder, baking soda and salt 3 times. Set aside.

4) Pre-heat oven to 350◦F.

5) In a mixing bowl at medium speed, cream butter and sugar until light and fluffy for about 10 minutes, scraping the sides of the bowl once in a while.

6) Increase speed to medium high. Add whole eggs and egg yolk one at a time, beating well, after each addition, scraping the sides to ensure proper mixing.

7) At low speed, add the dry ingredients alternately with the cocoa mixture. Mix until smooth. Scrape and mix with a rubber spatula until there are no more visible streaks to ensure proper mixing. Divide into prepared pans.

8) Bake for 25 to 30 minutes or until your cake tester comes out clean.

9) Place on a wire rack and cool completely before frosting.

10) Make the mocha filling: Dissolve cornstarch in 1/3 cup milk. Whisk in the egg yolks in the cornstarch mixture until well incorporated.

11) In a saucepan, combine remaining milk, sugar and coffee. Mix until smooth and cook on the stove top until it emits steam (before boiling point). Pour the milk mixture into the egg mixture to temper.

12) Pour it back into the pan and continue cooking, stirring constantly to avoid curdling until smooth and creamy. Remove from heat and add the butter. Spread the mocha filling into the cookie sheet. Sprinkle sugar on top then cover with a plastic wrap. Pierce holes to release heat and cool. Set aside.

13) Make the chocolate fudge icing: In a non-stick pan, mix sugar and cocoa powder until well combined. Slowly pour in milk, stirring until well combined. Cook in medium heat until it has a spreading consistency (lift whisk to check for consistency: when the last drop hangs and doesn’t fall off, it means it’s done). Mix in the butter and set aside.

14) Assemble the cake: Fill the first layer of cake with mocha filling. Top with the second cake layer and pour choco fudge icing and spread from top to the side. Drizzle caramel sauce over the cake or serve on the side.


Compiled Recipe – Leche Flan Cake

Leche Flan Cake


(For Leche Flan Layer)
* ½ cup sugar
* 8 large egg yolks
* 1 ½ cup evaporated milk
* ½ cup condensed milk
* 1 tsp vanilla extract

(For the Chiffon Cake Layer)
* 3 large eggs, separated
* ¼ cup canola oil
* ¼ cup water
* 1 tsp vanilla extract
* 1 cup all-purpose flour, sifted
* ¾ cup castor sugar, divided
* ½ tsp salt
* 1/8 tsp cream of tartar

1) Preheat oven to 350◦F. Place tray with water for the water bath in the oven on the rack. Place cake pan in the oven to heat up.

2) Make the Caramel for leche flan: In a saucepan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Keep hot.

3) Remove cake pan from the oven, and pour caramelized sugar into the hot pan. Tap and swirl the pan as needed to spread the caramel evenly over the bottom of the pan. Set aside.

4) Meanwhile, make the Leche Flan layer: In a large bowl, using a spatula, blend egg yolks, condensed milk, evaporated milk, vanilla extract, and salt until smooth. Pass through a strainer to remove any lumps. Set aside.

5) Make the Chiffon Cake layer: In a large bowl using a whisk, whisk egg yolks, oil, water, and vanilla extract. Add flour, salt, and 1/2 c. sugar, and stir until just combined. Set aside.

6) In the bowl of a stand mixer with the whisk attachment, add egg whites and cream of tartar, and whisk on Medium-High until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.

7) Fold 1/3 of the meringue into the cake batter using a whisk. Continue with remaining meringue until completely folded in. Be careful to not over mix the batter and release all the air whipped into the egg whites.

8) To assemble, pour leche flan batter over the caramel in the cake pan. Pop any bubbles that form on the surface. Slowly pour over the leche flan batter, the cake batter. The cake batter will float on top. Only fill the pan until 3/4 full to allow the cake to rise without spilling over the top.

9) Place cake pan into the oven with the water bath, and bake for 50 minutes or until the chiffon springs back when lightly pressed in the middle. Place a sheet of foil on top of the cake if the top is browning too rapidly. Remove cake from the oven, and place on a wire rack. Immediately run a knife around the edges and down to the flan underneath the cake. Place a shallow plate with a rim over the cake pan and quickly flip over. Caramel should gradually pool onto the plate. If not, gently tap the pan to help release the flan from its bottom. Remove the cake pan. Chill leche flan cake until cold. Slice and serve cold.


Compiled Recipe – Fruit Tarts

Fruit Tarts

* 1 ½ cup all purpose flour
* ¼ cup sugar
* ¾ cup unsalted butter, cubed and chilled
* 2 to 3 tbsp ice cold water
* 2 cups whole milk
* 1 cup sugar, divided
* ¼ cup cornstarch
* 1 large egg, plus 2 egg yolks
* 3 tbsp unsalted butter
* 1 tsp vanilla extract
* 1 cup heavy cream
* 1 cup strawberries, sliced
* ½ cup blueberries, fresh
* 1 small can mandarin oranges, drained
* 1 to 2 kiwis, peeled and sliced

1) Make the crust: Mix flour and sugar well. Cut in butter until well distributed. Slowly add cold water. Mix until dough comes together but is not wet or sticky. Form into a dough, flatten to a disk, wrap in plastic wrap and chill for 30 minutes.

2) Pre-heat oven to 350◦F.

3) Make the filling: Cook milk, ½ cup sugar and cornstarch in a double boiler until warm to the touch. Whisk eggs in heatproof bowl. Pour a third of warm milk mixture into the eggs then add the egg mixture back to the milk mixture. Cook until thick. Remove from heat. Immediately mix in butter and vanilla until well combined. Pour into a heatproof bowl. Place plastic wrap directly on the surface and chill.

4) Roll out dough to a 12-inch round on a lightly floured surface. Transfer to a 9-inch round fluted removable bottom tart pan. (Note: You can also use 4 to 5 mini pans.) Press dough into wedges. Trim dough flat against the pan’s edge. Prick bottom all over with a fork. Line dough with parchment and fill with pie weights (rice and dried beans work well). Bake for 20 minutes. Remove weights and paper; bake until golden, about 10 to 15 minutes. Cool completely on a rack.

5) Fill the tarts with pastry cream and top with fruit.




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 – Brazo De Mercedes

Brazo De Mercedes

* 8 large egg whites, at room temperature
* ¼ tsp cream of tartar
* 2/3 cup sugar
* ½ tsp vanilla extract
* ½ cup confectioners’ sugar
* 8 large egg yolks
* ¾ cup condensed milk
* 1 tsp vanilla extract
* 3 tbsp butter

1) Pre-heat oven to 350◦F.

2) Grease and line a 16x24x1-inch baking pan with parchment paper.

3) In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume.

4) Gradually add sugar. Whip until shiny, small bubbles appear and soft peaks form. Stir in vanilla.

5) Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern.

6) Bake in the pre-heated oven for about 20 minutes or until set and top is golden brown.

7) Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan.

8) Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet.

9) Make the filling: Place egg yolks in a double boiler and stir using a wire whisk. (Note: Make sure that the bottom of the pan on top does not touch the liquid on the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

10) Spread or pipe filling lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing the filling. Make sure the log is uniform in shape and thickness (Note: use the parchment paper to adjust.) Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill.