Penne Pasta Pie

Tweet

Mommy loves to cook pasta, especially during the weekends, either for snack or dinner. I had to admit, I am not good in making spaghetti.

Last Sunday, since Mommy had some tasks to do upstairs, I made the spaghetti.

Penne Pasta Pie

I used penne pasta instead of the spaghetti. To give more twist, I made it like a cake by placing every piece of pasta upwards in a spring-form pan and baked it the lasagna way.

Doing this needs a lot of patience and needs to ensure that the “cake” will not sag.

Penne Pasta Pie

PENNE PASTA PIE

INGREDIENTS:

500 grams Penne Pasta, cooked according to package direction

1 cup cheddar cheese, grated

For the meat sauce:

1 pouch (250 g) UFC Filipino Style Spaghetti Sauce

1 pouch (200 g) UFC Filipino Syle Tomato Sauce

250 grams ground pork or beef

4-5 pieces hotdogs, diced

½ cup red bell pepper, chopped

1 cup sliced mushroom

1 medium-sized onion

Salt and pepper to taste

For the cream sauce:

¼ cup butter

2 tbsp cooking oil

½ cup all-purpose flour

½ cup evaporated milk

½ cup all-purpose cream

½ cup cheddar cheese, grated

Additional grated quick-melt cheese for toppings

DIRECTION:

Toss the cooked pasta in oil and cheddar cheese. Set aside.

Prepare the spaghetti sauce: 

Saute onion, ground pork or beef until meat turned brown.

Add hotdogs, bell pepper, and mushroom. Simmer for 3-5 minutes.

Add spaghetti and tomato sauce.

Add 1 cup of pasta broth (water where the pasta is cooked). Simmer for 5 minutes.

Add salt and pepper to taste.

Remove from heat and set aside.

Prepare the cream sauce:

Melt butter with cooking oil in a saucepan.

Add flour until formed a paste-like consistency.

Add evaporated milk, cheddar cheese, and all-purpose cream, simmer until thickens. Set aside.

Grease a spring-form pan with oil.

Fill the pan with penne pasta arranged in upward or vertical position.

Spread the cheesy sauce on top followed by spaghetti sauce.

Top with grated quick-melt cheese and bake in a pre-heated oven at 175ºC until the cheese melts and turns golden brown.

Remove from oven.

Remove the sidings of the spring-form pan before serving.

Read More »

Easy Vanilla Pound Cake

Tweet

I’ve been looking or an easy and nice recipe of pound cake to try. Though there are some I tried, it doesn’t give the finished product I wanted. There might be something in the recipe or in the procedure that I might miss.

Until one weekend, I got another recipe (I forgot the source) of a simple yet almost-perfect vanilla pound cake to try and I got it as what I expected.

Here is the simple and very easy recipe of pound cake. This is perfect for breakfast paired with a cup of tea or coffee.

EASY VANILLA POUND CAKE

Ingredients:

1 ½ cups APF, sifter

1 tsp baking powder

1 tsp salt

½ cup butter or margarine at room temperature

1 ¼ cup white sugar

3 large eggs

1 tsp vanilla

1 cup milk, I used evaporated milk

Direction:

Pre-heat oven to 150ºC.

In a bowl, whisk all-purpose flour, baking powder, and salt. Set aside.

Using hand mixer at high speed, mix butter, and sugar until softens and smooth.

Lower the speed to medium setting then add egg one at a time.

Add vanilla. 

Add 1/3 of flour mixture and ½ of milk. Mix until just smooth. Do this step twice.

Add the remaining 1/3 of the flour mixture. Mix until smooth.

Pour the batter into a greased pan.

Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

Serve plain or dusted with confectioners sugar.

Read More »

Whoopi-Inspired Cupcakes

Tweet

Preparing your kids own snacks is better than buying in school canteens. Though we still buy ready-made snack like biscuits and cupcakes, whenever I have time to bake on weekends, I tried to make some goodies for Matthew.

One time, he saw a tv commercial of Whoopi Cupcakes, the one with marshmallow on top then covered with chocolate, he asked me and Mommy to buy this for his baon. Kaso hindi sya gaano mahilig sa matamis.

There are times, we bought him what he wanted but after having a couple of packs, nagsawa na.

Back to his request, I made an “imitation” of what he asked to know if he really likes it. He does and even asking me to make more. But for sure just like the other snacks, magsasawa din kapag madalas na ganoon ang baon nya.

Here is the experimental Whoopi-Inspired Cupcakes I made.

WHOOPI-INSPIRED CUPCAKES

Ingredients:

I suggests to use the same ingredients in  Chocolate Crinkles for the cupcake batter.

Marshmallows

Dutche Premium Dark Chocolate, shredded or chopped

Direction

Preheat oven at 150ºC.

Fill the paper cup half with batter.

Baked for about 12-15 minutes or until a toothpick inserted comes out clean.

Remove from oven and place a marshmallow on top.

Cool.

While waiting for the cupcakes to cool, melt chocolate bar using a double boiler.

Pour melted chocolate over the cupcake until top is completely covered including the marshmallow.

Chill until chocolate sets before serving.

Read More »

Dimsum Lasagna

Tweet

Pasta is one of the common foods served on our table on weekends. This is the reason why Mommy and I keep on searching on how to enjoy pasta in a different way.

Every weekend, I also used to baked goodies for Matthew’s school baon.  Since I used the oven in preparing baked goodies, I also made another pasta recipe.

Though the procedure is similar to the usual way of cooking spaghetti sauce or lasagna, instead of using pasta – macaroni or lasagna, I used dismum or siomai wrapper to prepare this pasta dish.

The dimsum wrapper is made into a cup where the pasta sauce is placed and baked like a lasagna. 

Mommy and I prepare pasta sauces using UFC Sweet Filipino Syle Spaghetti Sauce and UFC Filipino Style Tomato Sauce for spaghetti, baked macaroni or lasagna.

You may add macaroni noodles instead of plain sauce. Hindi kasi masyado nakakabusog kung plain na dimsum wrapper and pasta sauce lang.

DIMSUM LASAGNA

Ingredients:
Pasta Meat Sauce: You can check it HERE

Dimsum wrapper
Cheddar cheese, grated

Direction:
Preheat oven to 175ºC.
Like a muffin pan with dimsum wrapper.
Put pasta sauce in the muffin pan then top with cheddar cheese.
Bake for about 15-20 minutes.
Remove from muffin pan and serve with garlic bread.

Read More »

Chocolate Crinkles

Tweet

I already baked chocolate crinkles using an oven toaster and Celebrations By Sharon Choco Crinkle Cookie Mix and it goes well.

Since I got my oven, I have been trying to get a “perfect” combination from scratch that will suit my taste bud or, at least, taste like the ready-made mixture.

Though there are many recipes available on the internet, I keep on trying and doing some modifications to get the best batter mixture as well as the process of baking including the temperature and time.

 After several trial, here is what I got. This can be a nice giveaway for St. Patrick’s Day.

CHOCOLATE CRINKLES

Ingredients:
125 grams Dutché Premium Dark Chocolate Bar
¾ cup butter

1 cup granulated sugar

1 cup brown sugar

4 medium eggs

2 ¾ cups All-purpose flour sifted

¼ cups cocoa powder

2 tsp baking powder

1 tsp salt

1 tsp instant coffee

Confectioner’s sugar

Direction:

Melt butter and chocolate bar in a double boiler.

Add brown and white sugar until melted.

Add egg one at a time. Set aside.

In a separate bowl, mix all-purpose flour, cocoa powder, salt, instant coffee until well-blended.

Add flour mixture to the chocolate mixture and mix until no more lumps.

Refrigerate for at least 6 hours.

Pre-heat oven to 150ºC.

Form about 1-2 inches balls of the refrigerated batter and roll in powdered sugar.

Place on baking sheets lined with wax paper with about 2 inches apart.

Baked for about 15 minutes or until surface cracks.

Cool on a wire rack.

 

Read More »

Peanut Butter Bars

Tweet

This holiday season, we received two jars of peanut butter from our colleagues. Also, Mama sends another jar.

Peanut Butter Bars

With such amount I tried looking some ways to use the peanut butter other than spread. Then I saw a recipe of peanut butter bars which is perfect since I also have a chocolate bar in the fridge.

Peanut Butter Bars

I tried to hide some bars of finished products in the fridge because Matthew keeps on coming back the fridge to get a piece of peanut butter bars.

Peanut Butter Bars

PEANUT BUTTER BARS

INGREDIENTS:

Peanut butter bars:

1 ½ cups M.Y. San Graham Crackers, crushed

1 cup powdered sugar

½ cup butter, melted

2 cups peanut butter

Toppings:

125 grams Bittersweet Chocolate bar

1 cup condensed milk

½ cup butter

½ cup all purpose cream

DIRECTION

In a mixing bowl, combine all the ingredients for the peanut butter bar.

Mix thoroughly.

Place in a pan line with baking/parchment paper.

Place in the fridge for at least two hours.

Prepare the toppings by placing all the ingredients in a double boiler and simmer until all the chocolate melts.

Pour over the chilled peanut butter bar and return to fridge overnight.

Remove from the pan and slice into bars.

Read More »

Bibingkang Kanin With Leche Flan Toppings

Tweet

The menu for Media Noche was already set until the last minute, Mommy asked me to make a bibingkang kanin because we don't have something sticky in the table pa.

It was a Filipino superstition to have something sticky on the table to make the luck stick at your home.

Bibingkang Kanin with Leche Flan Toppings

I usually do this with sweet, half-toasted caramel as the topping but Mommy asked me if I can replace it with leche flan.

At first, I though the leche flan is the first to be cooked before the bibingkang kanin will be placed on top then it will be turned upside down in a serving place. Hindi pala, I realized that the bibingkang kanin is already cooked and only the leche flan needs the cooking.

Here is the finsihed product. Though the leche flan topping is not that thick, it was smooth and creamy naman.

Bibingkang Kanin with Leche Flan Toppings

BIBINGKANG KANIN WITH LECHE FLAN TOPPINGS

INGREDIENTS:

For the Bibingka:

½ kilo malagkit (glutinous rice)

2 cups coconut milk (first extract)

2 cups coconut milk (second extract)

2 cups brown sugar

1 tsp. vanilla

½ cup butter

For the leche flan topping:

3 egg yolks

¾ cups condensed milk

¾ cups evaporated milk

1 tsp vanilla

DIRECTION:

Cook glutinous rice like and ordinary rice using the second extract coconut milk. Set aside.

In a wok, combine first extract coconut milk, brown sugar and vanilla. Let it simmer.

Add the cooked rice and stir continuously until thick.

Add butter and continue stirring for about 5 minutes.

Remove from heat.

Transfer in a well-greased pan until about ¾ filled.

Flatten the surface. Set aside.

In a mixing bowl, combine egg yolk, vanilla, condensed milk, and evaporated milk.

Slowly stir the mixture until fully mixed.

Pour over the prepared bibingka and bake in a pre-heated oven (150ºC) for 20-30 minutes.

Cool and cut using greased knife.

TIP/S:

Stirring the mixture for leche flan slowly prevent incorporating air or bubbles making the finished product smooth and creamy.

Read More »

Oatmeal and Raisin Cookie Bars

Tweet

Oatmeal-Raisins Cookie Bar

Last Sunday, I tried to make oatmeal and raisins bars but resulted to cookie bars. I think I used a higher temperature or baked it longer. When I tried to review the recipe it really looks like the recipe for oatmeal cookies.

Oatmeal-Raisins Cookie Bars

I used instant oatmeal instead of rolled oats. This might be the reason for having the said end product. Anyway, masarap din naman.

From Instagram

I even use it to make ice cream sandwich by placing a scoop of chocolate ice cream between the two bars.

This can be a nice giveaway to your friends and colleagues this Christmas Season.

Here is the recipe:

Oatmeal-Raisins Cookie Bars

OATMEAL-RAISINS COOKIE BARS

INGREDIENTS:
¾ cup butter, melted in double boiler
1 cup all-purpose flour, sifted
2 cups instant oatmeal
1 cup raisins
2 large eggs
¾ cups brown sugar
¼ cup white sugar
1 tsp cinnamon powder
1 tsp salt

DIRECTION:
Pre heat oven to 150ºC.
Line baking pan with baking paper and grease with butter. Set aside.
Mix butter, brown and white sugar, eggs, and cinnamon powder until smooth.
Fold in all-purpose flour, salt, and oatmeal until fully combined.
Pour in greased pan and bake for 25-30 minutes.
Cool completely and cut into bars.

Tip/s:
Using pizza slicer does the cutting of cookies better.

Read More »

Bibingka

Tweet

Last weekend, I was thinking of what will be a perfect pair for barbecue and pancit for our special Sunday dinner. Mommy suggests pizza but seems not fit for the first two. I was about to make puto but make bibingka instead.

Bibingka

Bibingka is a traditional puto made of galapong or ground rice. This is common during Christmas season especially in front of the church after simbang gabi together with puto bumbong. Best eaten with grated coconut and paired with hot coffee or chocolate.

Some customers want to make their orders special by adding cheese and salted eggs as toppings.

The conventional method of cooking bibingka is pouring the galapong mixture in a clay pot lined with banana leaf. It is then cooked using a charcoal-fired stove. The top is also heated using charcoal simultaneously.

Bibingka

Instead of the usual method of cooking bibingka, I used an oven with top and bottom heaters on.

Here is a simple recipe of bibingka using an oven.

Bibingka

BIBINGKA

Ingredients:

1 cup rice flour, not glutinous

1 cup all-purpose flour

1 cup granulated sugar

2 tbsp baking powder

1 tsp salt

2 medium eggs

1 can Alaska Evaporada

1 tsp vanilla

Margarine

Cheese for topping

Pre-cut banana leaves

Directions:

Pre-heat oven at 175ºC.

Line muffin pans with pre-cut banana leaves. Set aside.

Combine dry ingredients and mix well.

Add Alaska Evaporada, eggs, and vanilla.

Mix until no more lumps of flour is observed.

Pour the batter in lined muffin pans then top with a slice of cheese.

Baked for about 15-20 minutes.

Spread butter or margarine while the bibingka is still hot.

Serve with grated coconut (optional).

Read More »

Chocolate Roll

Tweet

Last week, one of my colleagues brought chocolate cake during our weekly meeting. I get a slice and pair it with a cup of coffee. Parang nabitin ako and I decided to make chocolate roll at home over the weekend.

Chocolate Roll

I asked my Little Helper Matthew to assist me in putting the chocolate chip toppings and he enjoys a lot. He also made a shorter version of it as gift for Teacher's Day. Marunong ng sumisipsip. Hahaha

Chocolate Roll

CHOCOLATE ROLL

Ingredients:

For the cake:

4 egg whites

1/2 cup powdered sugar

1 tsp cream of tartar

4 egg yolks

1 cup cocoa powder

1 tsp instant coffee powder

1 tsp vanilla extract

1/2 cup granulated sugar

1/4 cup vegetable oil

1 cup cake flour

For the frosting/ganache

125 grams Dutché Premium Dark Chocolate bar, chopped

1 tetra pack Alaska Crema all purpose cream

For the toppings: Chocolate chips

Directions:

Pre-heat oven to 150ºC.

Brush baking pan (around 1 inch high) with oil or butter then line with parchment paper. Set aside.

Sift cocoa powder, instant coffee and cake flour three time. Set aside.

In a bowl, whisk egg yolks until frothy.

Add vegetable oil, sugar and vanilla extract and mix.

Add sifted mixture and mix until no more trace of lumps. Set aside.

In another bowl, whisk in one direction egg whites and cream of tartar until soft peaks appears.

Gradually add powders sugar and continue whisking until stiff peaks developed.

Transfer about 1/4 of the egg white mixture to the egg yolk mixture and mix.

Return the resulting mixture to the remaining egg white mixture and fold until no more traces of egg whites is visible.

Pour the resulting mixture into the baking pan and bake for 25-30 minutes.

After baking, turn upside down into parchment paper and roll.

Keep it rolled and cool.

While cooling the cake, prepare the ganache.

In a double boiler, place the chopped chocolate bar and all-purpose cream until chocolate melts.

After cake has been cooled, remove the parchment paper.

Spread ganache on the surface and roll again.

Spread the remaining ganache on the exposed surface and comb using fork or icing comb.

Top with chocolate chips of grated chocolate bar and serve.

Read More »

Cupcake Omelet

Tweet

Are you tired of thinking of what to prepare for breakfast? Here is another suggestion from Chemist Dad - Cupcake Omelet.

Cupcake Omelet

Though it take time to prepare, I bet they will enjoy this when served for breakfast.

Cupcake Omelet

Instead of the usual omelet cooked in pan, why not try baking using their favorite fillings.

Cupcake Omelet Fillings

Just put their favorite fillings in a well-greased cupcake pan, top with cheeses, pour in the egg-milk mixture and bake. After few minutes, a mouth-watering breakfast is on the go.

Cupcake Omelet

CUPCAKE OMELET

Ingredients:

2 large eggs
1/2 cup evaporated milk
bell pepper, chopped
hotdogs, chopped
button mushroom, chopped
grated sheese

Direction:
Pre-heat oven to 150ºC.
Brush cupcake pan with oil.
Place the fillings - bell pepper, hotdogs, mushroom then top with grated cheese.
Set aside.

In a bowl, beat eggs.
Add evaporated milk.
Add salt and pepper to taste.

Pour the egg-milk mixture until the filling is submerged.
Bake for 20-25 minutes.
Remove from the cupcake pan and serve.

Read More »

Pizza Pandesal Recipe

Tweet

I already posted on Chemist Dad on how to enjoy pandesal aside from the usual way to eat it - pizza pandesal. Yesterday, I made an "upgraded" version. I added more toppings and used quick-melt cheese instead of cheddar cheese.

Pizza Pandesal

Before, I do it using oven toaster, this time I used the convection oven.

Here is a very simple way to make Pizza Pandesal. This can be also placed in your kid's lunch box and surely they will enjoy having this as snacks in their school.

Pizza Pandesal

PIZZA PANDESAL VERSION 2.0

Ingredients:

Pandesal, as crust

Del Monte Italian-style Pizza Sauce

Toppings: pineapple tidbits, sliced mushrooms, sliced ham, green bell pepper, quick-melt cheese

Direction:
Slice pandesal horizontally.
Spread Del Monte Italian-style Pizza Sauce.
Place the toppings making the quick-melt cheese the last to be added.
Cook in oven until cheese melts.

Read More »

Yema Cake Chemist Dad’s Version

Tweet

Last Saturday, one of Mommy’s nephews turned 7 months and we had a simple celebration at home. I was requested to make a Yema Cake.

Yema Cake

This will be a another challenge to my baking experience. The first time I tried this is an "epic fail". But whatever the outcome is, I always keep this in mind: "Just keep on baking!"

I used chiffon as the base cake with fingers crossed. Mommy is always asking me to try doing chiffon cake but I have the difficulty in making a perfect meringue.

The chiffon is fluffy and almost perfect. Everyone enjoyed the yema cake and asking me to bake another one. Sayang lang because the celebrant is not yet allowed to take a bite of the cake.

Read More »

Lemon Cake ala Chemist Dad

Tweet

The last time we visited Divisoria, lemons were everywhere sold at 10 pesos only per piece. If you are lucky, you can find 50 pesos per tumpok  (about 10 pieces per tumpok).

Lemon Cake

Read More »