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a special filipino twist, ube cheese puto 🧀

ingredients:

1 cup all purpose flour (or cake flour/1st class flour)

1 tbsp baking powder

1/4 cup sugar (adjust as needed)

1 medium egg

1/2 cup ube-flavored condensed milk

1 tbsp melted butter (or oil/margarine)

1/2 cup water (or milk)

ube flavored food coloring (optional)

cheese for topping

instructions:

in a bowl, sift together the all purpose flour (or cake flour/1st class flour), baking powder and sugar. mix well, then set aside.

in a separate bowl, combine the egg, ube-flavored condensed milk, melted butter (or oil/margarine) and mix until well combined.

add the wet mixture to the dry ingredients. mix well. add the water (or milk) and add half as you mix. make sure to add enough water until you get the right consistency.

add a few drops of ube flavored food coloring (optional) on the color you want. mix well. the consistency should be not too runny or thick. then rest the batter for at least 10 minutes.

after 10 minutes, grease your molds only in the bottom of the molds to achieve dome appearance with oil and pour the mixture to the molds filling only 3/4 of it as it will rise as you steam. finally, add your cheese on top.

arrange your molds in a steamer and cover the lid with cloth to avoid water drips while steaming. make sure that the water is already boiling before steaming.

if you have large molds, steam for 14 to 15 minutes. if you have medium molds, steam for 10 to 12 minutes. if you have small molds, steam for 8 to 10 minutes.

once done, let it cool for 5 minutes before unmolding.

enjoy!

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double chocolate cookies

the BEST double chocolate cookies, according to me

ingredients:

1 cup butter, softened

1 1/2 cups white sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/4 tsp salt

2 cups semisweet chocolate chunks/chips (optional)

1/2 cup chopped walnuts (optional)

directions:

step one- preheat oven to 350 degrees F (175 degrees ).

step two- in a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips/chunks (optional) and walnuts (optional). drop by rounded tspfuls onto ungreased cookie sheets.

step 3- bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

enjoy!

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same like the previous she-ra fanart i did. the art above is mine and the one below is original art from noelle stevenson. this is part two.

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the art above is mine and the one below is a original art from noelle stevenson. i just copied the poses and made the characters look like what they look like and what they’re wearing too. this is part one.

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hear me out, this is not from google, and it’s not traced either. i drew this from scratch, if u wanna see the full speedpaint check out my yt channel: @jasmine eirene

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here’s my avatar: the last airbender fanart, hopefully it’s pleasing to the eye

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ube crinkle cookies

ube (purple yam) crinkles!

ingredients:

1 large egg

1/4 cup canola oil

1/2 tsp ube flavoring/extract

3/4 cup sugar

1/2 ube halaya (or ube jam)

2 tsp purple food coloring (optional)

1 cup all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

powdered sugar, for coating

directions:

preheat your oven to 350 degrees F/180 degrees C.

add your egg, canola oil, ube flavoring/extract and sugar in a bowl and whisk until everything is incorporated. add your ube halaya/ube jam and whisk again until there’s no lumps. 

sift all-purpose flour, baking powder and salt and whisk til there’s no more flour. add food coloring (optional) because when i baked the crinkles without food coloring, it ended up a yellow color instead of purple. and whisk again.

chill your batter for 30 minutes or overnight.

scoop your chilled batter and form dough into 1-inch balls and roll them into powdered sugar.

bake at 350 degrees F/180 degrees C for 10-20 minutes. when done, cool on a wire rack.

enjoy!

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filipino steam cake, puto cheese 🧀

ingredients:

1 cup all-purpose flour

1/2 cup sugar

1 tbsp baking powder

1 tbsp melted butter

1/4 cup evaporated milk

1 egg

1 tsp vanilla

3/4 cup water

cheese for topping (cut into strips)

procedure:

1. grease mold with melted butter or cooking oil.

2. in a bowl, combine flour, sugar, and baking powder. mix. in another bowl, combine egg, evaporated milk, melted butter, vanilla, and water. mix well.

3. pour wet ingredients over dry ingredients. mix until free of lumps. pour puto mixture about 3/4 of the mold. arrange puto molds in the steamer and put strips of cheese in each puto mixture.

4. put cheese on top before steaming if you’re using regular cheese so it will have more time to melt a bit while steaming. if you’re using quickmelt cheese put cheese over the puto after it cooked and steam it for another 1 minute.

5. cover and steam for 10 minutes over low heat. wrap lid with cotton cloth to avoid water dripping over the puto. let it cool before removing from the mold.

enjoy!

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french toast

scrumptious french toast 🍞

ingredients:

1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

2 tbsp sugar

4 tbsp butter

4 eggs

1/4 cup milk

1/2 tsp vanilla extract

8 slices challah, brioche, or white bread

1/2 cup maple syrup/honey, warmed

directions:

1. in a small bowl, combine cinnamon, nutmeg (optional), and sugar and set aside briefly.

2. in a skillet/pan, melt butter over medium heat. whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as pie plate. dip bread in egg mixture. fry slices until golden brown, then flip to cook the other side. serve with syrup/honey.

enjoy!

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fluffy soufflé pancakes

jiggly, fluffy soufflé pancakes 🥞

ingredients:

2 egg yolks

33g (4 and a half tsp) all purpose flour

1/2 tsp of baking powder

2 egg whites

1 tsp of vanilla extract

23 g (1 2/3 tbsp) of sugar

little bit of butter

directions:

first of all, stir the egg yolks well. add one tbsp of milk. stir to combine. add vanilla extract to the mixture. whisk well.

sift all purpose flour and baking powder to the egg mixture. mix it evenly using the whisk.

in another bowl, beat the egg whites with an electric mixer until foamy. add a little bit of sugar one by one while mixing. the egg white mixture should have like a foamy whipped cream consistency.

add the egg white mixture to the egg yolk mixture slowly one by one while whisking fast. when you add the rest, mix it slowly as if you were lifting the paste.

when cooking the pancakes, cook one side on low heat for 3 minutes, add a pinch of water and wait 1 minute, flip the pancakes and add a pinch of water again, cook for 3-4 minutes.

lastly, decorate the pancakes with whatever you want.

enjoy!

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banana oatmeal pancakes

gluten free, dairy free, healthy banana oatmeal pancakes

ingredients:

2 medium ripe bananas (best when they have lots of brown spots)

2 eggs

1/2 cup unsweetened almond milk

1 tsp vanilla extract

1 1/2 cups old fashioned rolled oats

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

olive oil, for cooking

instructions:

step 1- add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. let the batter sit in your blender while you heat your pan up.

step 2- lightly coat a griddle with olive oil and place over medium heat. once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

step 3- flip pancakes and cook until golden brown on underside. if you find that pancakes are browning too quickly then you need to lower the heat. start on medium heat, then decrease to medium low later so that my pancakes don’t burn. if at any point your griddle starts smoking, it means your pan is too hot.

step 4- wipe skillet clean and repeat with more oil and remaining batter.

enjoy!

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crepes

easy homemade crepes

ingredients:

2 eggs

1/4 tsp sugar

500 ml of milk

1 cup all-purpose flour

2 tbsp melted butter

directions:

in a bowl, add the eggs, sugar, vanilla extract and milk. beat well.

sieve all-purpose flour. mix well.

finally, add the melted butter. whisk to combine.

make sure the pan is luke warm. put the batter into the pan thinly and spread evenly. cook on low flame. flip and cook for 2 mins.

once done, add any toppings you want (nutella, chocolate syrup, bananas, strawberries, whipped cream, powdered sugar).

enjoy!

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butterscotch bars

lovely butterscotch bars 😍

ingredients:

1 cup melted butter

2 cups brown sugar

1 cup white sugar

4 eggs

2 tsp vanilla extract

1/4 cup evaporated milk

2 tbsp corn syrup

1/2 tsp salt

3 cups all-purpose flour, sifted

4 tsp baking powder

chocolate chips, for topping

any nuts, for topping

directions:

preheat your oven to 200 degrees C.

grease your brownie pan with oil.

in a bowl, add brown sugar, white sugar, melted butter, the eggs, corn syrup, vanilla extract. whisk until the sugar dissolves completely.

in another bowl, add the all-purpose flour, baking powder, and salt. mix the dry ingredients.

add the dry ingredients one by one to the wet mixture while mixing with your electric mixer.

once it’s all completely mixed, add the evaporated milk slowly and keep mixing.

add the batter to your baking pan and add your chocolate chips/nuts for topping (optional).

turn your oven to 150 degrees C.

bake for 15 minutes.

enjoy!

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brownie mochi muffins

a healthier version of brownies, brownie mochi muffins!

ingredients:

130 g (packed 1/2 cup + 1 tbsp) dark brown sugar

160 g (1 cup) mochiko flour/glutinous rice flour

1 tsp baking powder

15 g (2 tbsp) cocoa powder

1/4 tsp salt

30 g (2 tbsp) butter, melted

200 ml (3/4 cup + 4 tsp) whole milk

1 large egg

55 g (1/4 cup) dark chocolate chips

instructions:

1. add the dark brown sugar to a bowl. sift mochiko flour/glutinous rice flour, baking powder, cocoa powder, salt, and combine well. then set aside.

2. grease your muffin tin with melted butter. then set aside after.

3. measure your whole milk in a measuring cup, and add the leftover butter and egg. whisk to combine.

4. add the dry ingredients to the milk mixture. whisk to combine well.

5. add your batter to the muffin tins. decorate the chocolate chips on top.

6. bake at 350 degrees F/ 180 degrees C for 40 minutes.

enjoy!

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crinkle cookies

one of my childhood cookies, crinkles

ingredients:

1 cup all-purpose flour (spoon & leveled)

1/2 cup + 2 tbsp unsweetened natural cocoa powder

1 tsp baking soda

1/8 tsp salt

1 stick unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 large egg

1 tsp pure vanilla extract

1 cup confectioners‘ sugar, for rolling

instructions:

1. whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. set aside.

2. in a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. beat in egg and vanilla on high speed. scrape down the sides and bottom of the bowl as needed.

3. on low speed, slowly mix the dry ingredients into the wet ingredients until combined. the cookie dough will be thick and sticky. cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. chilling is mandatory for this cookie dough.

4. remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. you can preheat the oven during this time.

5. preheat oven to 350 degrees (177 degrees C). line your large baking sheet with parchment paper or silicone baking mats. set aside.

6. scoop and roll balls of dough. roll each ball generously in the confectioners‘ sugar. place 3 inches apart on the baking sheets.

7. bake the cookies for 11-12 minutes.

8. cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

9. cookies stay fresh covered at room temperature for up to 1 week.

enjoy!

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chocolate chip scones

tender and rich in flavor, chocolate chip scones

ingredients:

2 cups all-purpose flour, sifted

1 tbsp baking powder

1/4 cup granulated sugar

1/2 tsp salt

1/3 cup cold butter, cut into small cubes

3/4 cup chocolate chips or mini chocolate chips

1 large egg

1/2 tsp vanilla extract

instructions:

1. preheat the oven to 400 degrees /200 degrees C. line a baking sheet with parchment paper or a silicone baking mat. set aside.

2. in a large bowl, whisk together flour, baking powder, sugar, and salt. toss the butter into the flour mixture and mix it with a pastry cutter or your fingers until the mixture resembles coarse meal and there are small uneven pieces of butter throughout. mix in chocolate chips. in a small bowl mix the egg, and vanilla extract. add most of the mixture to the flour mixture, leaving a bit for adding if needed. stir mixture with a spatula or fork until dough begins to form. if dough is too crumbly, add more of the cream mixture as needed. don’t overmix.

3. transfer dough to a floured surface and knead gently until a ball forms.

4. place scones on prepared baking sheet. bake for 12-16 minutes, or until golden brown. transfer baking sheet to a wire rack and allow to cool for 10 minutes. serve warm or at room temperature.

5. scones are best eaten the same day they are made, but can be frozen for up to 1-2 months. if you want to serve them warm, reheat in the oven before serving.

enjoy!

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corn muffins

kenny rogers corn muffin 🌽

ingredients:

1/2 cup corn oil

1/2 cup sugar

1/3 cup honey

2 eggs

3/4 cup milk

1 cup cornmeal

1 1/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1 can corn kernels, drained

instructions:

1. in a bowl, whisk together all dry ingredients and set aside.

2. in another bowl, whisk together oil, sugar, honey, eggs and milk.

3. pour wet ingredients into the dry ingredients. mix until combined.

4. fold in drained corn kernels.

5. brush muffin pans with oil and fill 3/4 full. bake at 350 degrees F oven for 12-15 minutes or until toothpick inserted comes out clean.

6. cool and eat.

enjoy!