Oat Bran Chocolate Chip Cookie

Oat Bran Chocolate Chip Cookie

Ingredients

• 2 ½ cups oat bran
• 1¾ cups all-purpose flour
• 2 cups semi sweet chocolate chips
• 1 ¼ cups dark brown sugar
• ½ cup granulated white sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 3 tablespoons whole fresh milk
• 2 eggs
• 2 teaspoons vanilla extract

Instructions

1. Pre-heat oven to 375F
2. In a bowl, combine all-purpose flour, salt, and baking soda. Mix well.
3. Using a separate bowl, beat the white and brown sugars with the butter using an hand blender or an electric mixer.
4. Pour the milk and vanilla extract and add the eggs with the butter mixture. Continue to beat.
5. Gradually add the dry ingredient mixture (flour etc.) while beating.
6. Fold-in the chocolate chips. Leave a few pieces of chips for later.
7. Scoop around 1 tablespoon of mixture and arrange in a cookie sheet or baking tray. Bake for 8 minutes.
8. Remove from the oven and arrange the remaining chips on top. Put it back in the oven and continue to bake for 2 to 3 minutes.
9. Let the oat bran cookies cool down in a wire rack.
10. Serve. Share and enjoy!

Nutrition Information

Serving size: 6

Chili Crab with Snake Beans

Chili Crab with String Beans

Ingredients

• 6 pieces crab (alimasag or alimango), cut in half
• 8 pieces snake beans (sitaw), cut in 2 inch length
• 1 knob ginger, minced
• 6 cloves garlic, crushed and minced
• 1 medium onion minced
• 5 pieces chili pepper
• 1 piece egg, beaten
• 2 tablespoons cornstarch
• ¼ cup tomato ketchup
• 1 cup chicken broth
• 1 teaspoon soy sauce
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Combine chicken broth, soy sauce, ketchup, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the oil in a wok or large pan. Once the oil gets hot, saute the garlic, onion, and ginger.
3. Once the onion gets soft, add the chili and snake beans. Stir fry in high heat for 2 to 3 minutes.
4. Add the crab. Continue to stir fry for 5 minutes.
5. Sprinkle salt and ground black pepper. Pour-in the chicken broth mixture and then toss to coat. Cook for 1 minute.
6. Pour the beaten egg and stir fry for 3 minutes.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!

Nutrition Information

Serving size: 4

Creamy Mais Maja Blanca

Creamy Mais Maja Blanca

Ingredients

• 2 cups coconut milk
• ⅔ cups fresh milk
• 1 can (7.6 ounce) table cream (all-purpose cream and heavy whipping cream can be used)
• 1 cup sweet corn cream style
• 6 tablespoons granulated white sugar
• 6 tablespoons cornstarch
• 7 ounces (1/2 can) condensed milk
• ¼ cup latik

Instructions

1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch mixture from step 1. Continue to cook while stirring until the texture thickens to a paste-like texture.
4. Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
5. Top with latik.
6. Slice into serving pieces.
7. Serve. Share and enjoy

Nutrition Information

Serving size: 5

Apple Cake Recipe

Apple Cake Recipe

Ingredients

• 2 pieces apples, cubed
• ¾ cup chopped walnuts
• 3 cups all purpose flour
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon powder
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 eggs
• 1½ cups canola or vegetable oil
• 1 tablespoon shortening

Glaze:

• ¾ cup caster sugar
• 2 tablespoons honey
• 2 tablespoons milk

Instructions

1. Preheat oven to 325F
2. Combine flour, cinnamon powder, sugar, and baking soda in a bowl. Mix well using a wire whisk.
3. Using a hand blender or a stand mixer, whisk the eggs on a separate bowl. Stir-in the vanilla extract and oil. Continue to whisk until all ingredients are well blended.
4. Gradually add the dry ingredient mixture in step 1 while whisking. Do this until all the ingredients are well blended. Fold-in the apples and walnuts.
5. Grease a bundt pan with shortening. Arrange the cake mixture in the pan and bake for 80 to 85 minutes.
6. Remove from the oven and let it cool down.
7. Take the cake out of the pan and arrange in a wide plate.
8. Meanwhile, prepare the glaze by combining caster sugar, honey, and milk in a bowl. Mix well using a spoon.
9. Glaze the cake with the glaze mixture.
10. Chill for 2 hours in the refrigerator.
11. Serve with coffee or hot chocolate.
12. Share and enjoy!

Nutrition Information

Serving size: 6

Microwave Brownie in a Bowl

Microwave Brownie in a Bowl

Ingredients

• 2 ½ tablespoons cocoa powder
• 4 tablespoons all-purpose flour
• 3 tablespoons butter, softened
• ¼ teaspoon vanilla extract
• 3 tablespoons granulated white sugar
• 2 tablespoons water
• A pinch of salt

Instructions

1. Combine the dry ingredients in a bowl. Start with the flour, cocoa, sugar, and salt. Mix well using a spoon.
2. Add the butter, water, and vanilla extract. Continue to mix until all the ingredients are well incorporated.
3. Compress the mixture by sliding a spoon on top of it. The top portion should be flat.
4. Microwave for 90 to 100 seconds.
5. Remove from the microwave and let it cool down.
6. Enjoy with scoop of vanilla ice cream.

Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish

Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

Ingredients

• 1 cup glutinous rice
• 4 to 5 cups water
• ½ cup sugar
• 4 pieces pure cocoa tablea
• A pinch of salt
• 6 to 12 pieces fried salted dried fish (tuyo)

Instructions

1. Pour 4 cups water in a pot. Let boil.
2. Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
3. Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
4. Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.
5. Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
6. Share and enjoy!

Nutrition Information

Serving size: 4

Credit to the Owner of this recipe, for more great recipes please visit: Source

Dark Chocolate Banana Bread

Dark Chocolate Banana Bread

Ingredients

• 2 to 3 pieces large ripe banana
• 1 ½ cups all-purpose flour
• 1 cup granulated white sugar
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons dark chocolate powder
• 2 eggs
• 8 tablespoons cooking oil

Instructions

1. Preheat oven to 350F.
2. Mash the bananas using a fork. Set aside.
3. Combine flour, sugar, salt, baking soda, and dark chocolate powder in a bowl. Mix well using a wire whisk.
4. Crack the eggs in and then pour the cooking oil. Also add the mashed banana. Fold the mixture until well blended.
5. Grease a loaf pan and pour the banana bread mixture into it.
6. Bake for 50 to 55 minutes.
7. Remove from the oven and let the dark chocolate banana bread cool down. Slice and serve.
8. Share and enjoy!

Nutrition Information

Serving size: 4

Chicken Pastel in a Cup

Chicken Pastel in a Cup

Ingredients

• 1 lb. boneless chicken breast, cut into cubes
• 3 beef franks or hotdog, chopped
• 2 boiled eggs, chopped
• 1 cup button mushroom, chopped
• 1 medium carrot, chopped
• 1 medium potato, cut into cubes
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cup chicken broth or stock
• ½ cup shredded cheddar cheese
• 12 slices of loaf bread, dark edges removed
• Salt and ground black pepper to taste

Instructions

1. Preheat oven to 350F
2. Make the bread cups by flattening the bread slices. Do this by placing each slice on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make sure to press it against the pan to form a cup shaped figure.
3. Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and let it cool. Set aside.
4. Melt butter in a pan.
5. Sauté the mushroom, chicken, and hotdogs for 5 minutes
6. Add potato and carrot and pour half of the chicken broth. Let boil. Cover and cook in medium heat for 5 to 7 minutes. Add more broth if needed.
7. Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that all ingredients are well blended.
8. Add the chopped boiled eggs and remaining chicken broth. Stir and cook until the desired thickness is achieved.
9. Sprinkle salt and pepper to taste.
10. Scoop the chicken pastel and put it in the bread cups. Top with grated or shredded cheese.
11. Serve. Share and enjoy!

Nutrition Information

Serving size: 8