Triple Chocolate Cookies

Triple Chocolate Cookies

Triple Chocolate

Triple Chocolate Cookies

I’m a confirmed chocoholic!  These delicious Triple Chocolate Cookies are one of my favorites.  I love the combination of white and milk chocolate chips in a dark chocolate cookie.  It’s the perfect combination!

 Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces best quality unsweetened chocolate, melted and cooled
  • 1/4 cup unsweetened European cocoa powder
  • 2 cups all-purpose flour
  • 1 cup Premium white chocolate chips
  • 1 cup Semi-sweet chocolate chips

Directions

  • In a large mixing bowl, beat the shortening and butter  with an electric mixer on medium to high speed for 30 seconds.
  • Add sugars and baking soda; beat till combined.
  • Beat in eggs, vanilla and melted chocolate.
  • Beat in the cocoa powder and flour.
  • Stir in the semisweet and white chocolate chips.
  • Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  • Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  • Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.

Triple Chocolate Chip Cookies
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These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugars and baking soda; beat till combined.
  3. Beat in eggs, vanilla and melted chocolate.
  4. Beat in the cocoa powder and flour.
  5. Stir in the semisweet and white chocolate chips.
  6. Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  7. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  8. Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
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Siopao – Filipino Steamed  Pork Bun (Pork Asado filling)

Siopao – Filipino Steamed Pork Bun (Pork Asado filling)

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Siopao literally means “steamed bun”  with yummy meat fillings. It is a famous Chinese-Filipino snack or street food.  It’s mainly sold in Chinese restaurants or by sidewalk vendors in the Philippines.

Pork Asado Siopao or Steamed Pork Bun is the most popular type  and a favorite of many Filipinos including me. There are many kinds of fillings that can be used in this siopao recipe but pork asado is the most popular one.

Making siopao or steamed pork bun is not as difficult as you think, if you have some experience in kneading dough, then making siopao is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling. It must have that fluffy and soft bun with yummy filling inside.

Here’s a Siopao with Pork Asado Filling recipe you can follow, Enjoy!!!

 

Ingredients:

For Siopao Dough:

4 cups flour

3 tbsp. shortening

2 tsp. dry active yeast

¾ cup sugar

2 tbsp. olive oil

¼ tsp. salt

2 cups warm water

For Pork Asado Filling:

½ kg. pork, sliced into small pieces

2- 21/2 tbsp. oyster sauce

¼ cup soy sauce

2 tbsp. cornstarch, dilute in ¼ cup water

¼ cup brown sugar or white sugar

2 cups water

1 clove garlic, minced

1 pc. onion, minced

2-3 tbsp. cooking oil

 

Directions:

For Pork Asado Filling:

Heat oil in a pan over medium heat then sauté the garlic and onion.

Add the sliced pork and stir fry until the color turns light brown.

Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.

Add the diluted cornstarch and stir until the sauce becomes thick then set aside.

For Siopao Dough:

In a bowl or glass, pour in 2 cups of warm water, add the sugar, shortening and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.

After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.

Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.

Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.

Then after that you can now punch down the dough and divide into desired sizes.

Form into balls and let them rise again for 30 minutes.

Flatten dough with a rolling pin.

Fill the center with prepared pork asado using spoon.

Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Let the balls rise for at least 60 – 90 minutes or until double the size.

And finally, steam at least 10 to 15 minutes or until cooked.

Serve while it’s hot,

Share and Enjoy!!!

Siopao (Pork Asado Filling) Filipino Recipe!!!
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Servings
10 people
Servings
10 people
Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Ingredients
For Siopao Dough:
For Pork Asado Filling:
Servings: people
Instructions
For Pork Asado Filling:
  1. Heat oil in a pan over medium heat then sauté the garlic and onion.
  2. Add the sliced pork and stir fry until the color turns light brown.
  3. Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
  4. Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
  1. In a bowl or glass, pour in 2 cups of warm water, add the sugar and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
  2. After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
  3. Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
  4. Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
  5. Then after that you can now punch down the dough and divide into desired sizes.
  6. Form into balls and let them rise again for 30 minutes.
  7. Flatten dough with a rolling pin.
  8. Fill the center with prepared pork asado using spoon.
  9. Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
  10. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  11. Let the balls rise for at least 60 – 90 minutes or until double the size.
  12. And finally, steam at least 10 to 15 minutes or until cooked.
  13. Serve while it’s hot,
  14. Share and Enjoy!!!
Recipe Notes

[tonjoo_spb]Open the steamer right after 10 minutes and touch the buns. If the buns are fluffy and soft then its ready to serve.

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Easy Holiday Bark Recipe

Easy Holiday Bark Recipe

Are you still looking for a quick and easy holiday treat to make for family and friends?  Or maybe to give as gifts to friends and neighbors?  This Easy Holiday Bark recipe is the one for you!

Really!  This Easy Holiday Bark is just that EASY!  It needs just 2 basic ingredients and whatever toppings you have in the pantry.  It’s a great holiday kitchen craft for the kids to make, it’s that easy!  All you need is a microwave and aluminum foil.

And trust me your family and friends will love it!  This Easy Holiday Bark also makes a great neighbor gift, just pack it in clear ziplock bags, add a ribbon, and voilà!  You’ve got a tasty gift!

I made 2 different types of Easy Holiday Bark; peppermint and pretzel bark.  You can literally top it with anything you want, like maybe crushed potato chips!  Yes I said potato chips!  Have you ever had chocolate covered potato chips?  It’s salty and sweet, and oh so yummy!

So here’s the basic recipe!  The toppings are up to you![spacer height=”20px” id=”2″]

Ingredients:

3 Cups Semi-Sweet chocolate chips

2 Tbls.  Shortening

Toppings:  crushed candy canes, pretzels, nuts, M&M’s, Sprinkles, Potato Chips, etc.

Procedure:

Line a baking sheet with aluminum foil

Place chocolate chips in a microwaveable bowl.

Microwave on 50% or defrost setting in 1 minute increments about 3 times.  Stir between increments.  Do this until the chocolate is fully melted and smooth.  If chocolate hasn’t melted yet microwave in 30 second increments until it does.

Stir in shortening and stir until the mixture is smooth.

Spread melted chocolate onto foil to form a layer about 1/2″ thick.

Top with desired toppings.  I used crushed candy cane for my Peppermint Bark and Mini Pretzels and Christmas Sprinkles for my Pretzel Bark.

Place in refrigerator for about 60 – 90 minutes or until the chocolate has solidified.

Break off pieces and enjoy!

Told you it was easy!

Easy Holiday Bark
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Easy Holiday Bark
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Ingredients
Servings:
Instructions
  1. Line a baking sheet with aluminum foil
  2. Place chocolate chips in a microwaveable bowl. Microwave on 50% or defrost setting in 1 minute increments about 3 times. Stir between increments. Do this until the chocolate is fully melted and smooth. If chocolate hasn't melted yet microwave in 30 second increments until it does.
  3. Stir in shortening and stir until the mixture is smooth.
  4. Spread melted chocolate onto foil to form a layer about 1/2" thick.
  5. Top with desired toppings. I used crushed candy cane for my Peppermint Bark and Mini Pretzels and Christmas Sprinkles for my Pretzel Bark.
  6. Place in refrigerator for about 60 - 90 minutes or until the chocolate has solidified.
  7. Break off pieces and enjoy!
Recipe Notes

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Buko Pie – Filipino Coconut Pie

Buko Pie – Filipino Coconut Pie

Buko Pie

Buko Pie is a popular Filipino delicacy from the southern regions of Luzon especially in Laguna Province. Tourists and locals travel to Laguna for the pie.  They buy extra to take home.   It’s a traditional pasalubong or homecoming gift.

Buko Pie is a 2 crusted pie filled with creamy coconut juice, soft young coconut meat, evaporated milk, sugar and cornstarch.  Buko Pie  is an excellent mid-afternoon snacks, paired with your favorite coolers.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) Recipe and Chicharon (Crispy Pork Rinds)!

 

Ingredients:

 Crust

2 cups all-purpose flour

1/2 cup margarine or butter, cut into thin slices

1/4 cup shortening

1 tsp. sugar

1/2 tsp. salt

5-6 tbsp. cold water

1  egg for eggwash

 

Filling

2 cups grated buco (young coconut meat) – You can buy this frozen at Asian Markets

1 cup buco water/juice – You can buy it in cans or frozen at Asian Markets

1 cup evaporated milk

1/3 cup cornstarch

1/2 cup sugar

1 tsp. vanilla

 

Directions:

Preheat oven to 375°F (190°C).  Prepare an 8-inch pie plate.

Filling

– In a saucepan, combine sugar and cornstarch then add  milk and buco water. Cook over medium heat until thickened.

– Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.

For the Crust

– In a bowl combine flour, sugar and salt.

– Cut in the butter and shortening until the mixture looks like coarse crumbs.

– Add a tbsp. of water one at a time.  Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.

– Form into two balls, one of which should be bigger than the other.

– Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill with the buco mixturethen set aside.

Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.

Using a fork or knife, prick holes on the top crust so that steam can escape while baking.

Brush the top crust with eggwash. (beat egg to make egg wash)

Bake for about 30-40 minutes or until golden brown.

Allow to cool before slicing.

Serve,

 

Share and Enjoy!!!

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Buko Pie
Buko Pie Recipe!!!
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Buko Pie
Buko Pie Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
Filling
  1. Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
  2. – In a saucepan, combine sugar and cornstarch then add evaporated milk and buco water. Cook over medium heat until thickened.
  3. – Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.
Crust
  1. – In a bowl combine flour, sugar and salt.
  2. – Cut in the butter and shortening until the mixture looks like coarse crumbs.
  3. – Add a tbsp. of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
Assembly
  1. – Form into two balls, one of which should be bigger than the other.
  2. – Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill up with the buco mixture filling then set aside.
  3. Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
  4. Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
  5. Brush the top crust with eggwash. (beat egg to make egg wash)
  6. Bake for about 30-40 minutes or until golden brown.
  7. Allow to cool before slicing.
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