Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert.
Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.
Happy Thanksgiving! I know you’ve just finished putting the bird in the oven for today’s big feast. That’s usually how it works at my house, and probably at most of the homes in the country! Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend. (I’m hoping all the leftovers are gone by then!)
Well I know after Thanksgiving the last thing I want to do is make yet another elaborate meal! I try to stick with something simple without poultry! One of our go to favorites is Chili with Corn Bread. It’s super easy, feeds a crowd, filling, and delicious!
Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili. But last month we sent my grandson Devon to cooking classes at the community park. On his first day of class he brought home corn bread. I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store. I’ve made corn bread from that mix, it was barely ok. Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.
Well let me tell you the corn bread Devon made was incredible! No mix for Devon, they made it from scratch! But he didn’t have the recipe. I sent him back the next week to ask for the recipe. They must have had several requests because Devon came home with the printed recipe.
This corn bread is fluffy and light with just enough sweetness. It’s got a more cake like consistency. Oh ya, it’s buttery too!
Now Devon proudly makes this delicious corn bread for our family. We all love it! We serve it with chili, a good fall comfort food when it’s a bit chilly outside! It also goes great with our Sunday barbecues! It will also go beautifully with our Cheesy Chili Mac!
I thought I’d share the recipe with you! I’m sure you’ll love it as much as we do! By the way you can whip this up in less than an hour, and that includes baking time!
2 Sticks butter, melted
1 Cup Sugar
1 Cup Milk
3 Eggs, beaten
2 Cups Bisquick
1/3 Cup Yellow Corn Meal
1/2 Tsp. Baking Soda
Pre-heat oven to 350°
Place milk in large mixing bowl and add melted butter, stir
Add sugar and stir well
Add eggs and stir well
Mix Bisquick, Corn Meal, and Baking soda together
Add dry ingredients to egg mixture and stir until all lumps are dissolved
The holidays aren’t complete without cookies! Lots, and lots of cookies!
Cookies are not one of my favorite things to make, but every year at this time I get out my cookie sheets and make several types of cookies. It’s a lot of work!
To cut down on some work and still get a variety of cookies it’s a great idea to have a cookie exchange. Invite friends, family, neighbors, and co-workers for a couple of fun filled hours to get together and exchange their favorite cookies that they make each year.
Decide on a date, time, and place where you want this event. You can host it at your home or one of your friends can host at their home. It doesn’t have to be fancy or elaborate, just ask each participant to bring 1-2 types of cookies. You can also ask each guest to bring a part of the packaging like containers, tissue paper, cup cake holders, etc. Or better yet each guest can share the cost of the packaging products by chipping in a set amount of dollars and the host can pick them up before the exchange. This way you all can take advantage of bulk prices on boxes, ribbons, tags, etc. and no one has to store leftover packaging til next year.
Here’s one thing to remember to make cookie baking easier! Take a page from professional bakers and bakeries, you can turn 1 cookie recipe into different types of cookies by changing the shapes, toppings, and mix ins!
For instance take your basic shortbread or sugar cookie recipe and do this:
1. Bake in a sheet, cut into rectangles and leave as is.
2. Take rectangles and dip in chocolate ( you can also dip in white chocolate, roll in nuts, etc.)
3. Add chips and/or nuts to the cookie dough before baking.
4. Make different shapes using cookie cutters or a cookie press.
5. Roll warm cookies in powder sugar or cocoa powder or sprinkle with colored sugars.
6. Press into a mini cup cake tin and bake, garnish with frosting of you choice when cooled.
See 1 recipe and at least 6 types of cookies! Easy Peasy!
Here’s a family favorite, Ganache Filled Brown Sugar Cookies. They are super yummy!
We’ve been watching our weight lately, but it’s really hard when our favorite part of a meal is dessert!
Here’s a really easy 2 ingredient recipe for angel food cake that we can eat almost guilt free. They are small enough so that they don’t have too many calories yet yummy enough to satisfy our sweet tooth.
I use pineapple in heavy syrup for added sweetness, but you can use pineapple in its own juice if you prefer them to be less sweet.
The recipe will make about 9 dozen bites, but you can make them larger by using larger cupcake pans. I freeze them and thaw as needed, helps keep temptation away! To freeze double bag in ziplock freezer bags to keep them from getting freezer burn. They can be frozen for upto 3 months, that is if you can keep away from them that long!
2 Ingredient Skinny Pineapple Angel Bites
Pre-heat oven to 350 degrees
1 box angel food cake mix
1 large can crushed pineapple in heavy syrup
1. Line mini cupcake pans with mini cupcake liners.
2. Dump both ingredients into a bowl and mix well. Don’t over mix it, mix until all the cake mix is dissolved. The batter will be light and almost frothy but don’t worry that’s how it should be. If you over mix it the batter will get gooey, not good!
3. Spoon batter into cupcake liners to about 1/2 full.
4. Bake for 10 – 15 minutes or until golden brown and tester comes out clean.
Dump both ingredients into a bowl and mix well. Don't over mix it, mix until all the cake mix is dissolved. The batter will be light and almost frothy but don't worry that's how it should be. If you over mix it the batter will get gooey, not good!
Spoon batter into cupcake liners to about 1/2 full.
Bake for 10 - 15 minutes or until golden brown and tester comes out clean.
Remove from oven and let cool.
There are some coffees such as cappuccino needs a milk frother to be perfect. It is same to our favorite desserts, cakes, pastries, and even smoothies and iced drinks which are incomplete without this fluff of heaven we call whipped cream.
It comes in various shapes and designs, and we often love watching our bakers and baristas do their magic with it. For us that knows how to bake, we all know that whipped cream that everyone has access to. We can just go to the nearest store and get us a can of Cool Whip or Reddi-Wip, or we can just do a better version of this magic with the best whipped-cream dispenser.
We are always looking for egg, dairy & nut free recipes for my grandson Jett. He has many allergies making finding treats he can have a problem.
Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake. It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.
I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash. The recipe will make a dozen cupcakes. You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.
When making this cake it’s important to strictly follow the directions. Ingredients must be added exactly as described for it to work. I don’t know how it works, but incredibly it does. The cupcakes turned out moist and yummy!
Here’s the recipe!
Pre-heat oven to 350 degrees
Dry Ingredients: 1 1/2 cups all-purpose flour
3 tbsp. unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water
Directions: You must follow them exactly 1. Place the 5 dry ingredients in a bowl.
2. Mix them well.
3. Make 3 indentations in the four mixture. 2 small, 1 large.
4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
5. Pour the water over all of it.
6. Mix until smooth.
7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
Cool completely. Frost cooled cupcakes if you like. Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.
I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.
When my daughter and I had 24 hours to organize and set up a cookie buffet we racked our brains on what cookies to serve. We didn’t have time to bake several different types of cookies and had to settle for cookies we could run to Walmart and buy.
Luckily Oreos now come in a variety of flavors, we grabbed a package of every flavor they had at the neighborhood store and decided to make our own “homemade” cookies to toss into the mix.
We made these sandwich cookies using store bought chocolate chip cookies and a can of ready made frosting. It took my daughter all of 10 minutes to assemble them and they were a big hit.
It makes a great snack or addition to any party. Best of all it has only 2 ingredients and is super easy to make. We used chewy Chip Ahoy cookies and vanilla frosting. You can use any kind of cookie and any flavor frosting. Oatmeal or ginger snaps would make good alternatives.
We cut the corner off a large ziplock bag to pipe the frosting on the cookies.
1 package of chewy chocolate chip cookies
1 can ready to spread vanilla frosting
1. Pipe about a tablespoon or more of frosting on to half the cookies in the package.
2. Cover the frosting with the rest of the cookies. Gently push down on the top to spread the frosting to the edge to make it look like a sandwich.
3. Arrange the cookie sandwiches on a pretty plate or tray.
I usually like to line the tray with a doily, but we couldn’t find doilies at the local Walmart or Party City, so we had to make do without.
Super Easy Sandwich Cookies
Great cookie for a cookie buffet or cookie exchange. Fast and easy using only 2 ingredients and no baking involved. Wonderful for non-bakers!