Chocolate Cupcake Recipe Ingredients Cupcake 1 1/3 cups all purpose flour, sifted 2 tsp baking powder 1/2

wder 1/2 tsp salt 1/2 cup cocoa powder 1 cup hot water 1/2 cup unsalted butter 1 cup granulated sugar, sifted 2 pieces raw eggs

2 tsp vanilla essence Frosting: 2/3 cup unsalted butter 1 1/3 cups confectioners sugar, sifted 4 ounces unsweetened chocolate 1 1/2 tsp vanilla essence

Cooking Procedure 1. Combine flour, baking powder, and salt in a mixing bowl and whisk thoroughly until the ingredients are evenly distributed. Set aside. 2. Put the cocoa powder in the bowl where the hot water is and stir until the cocoa powder is diluted. Set aside. 3. Combine the butter and sugar in a separate mixing bowl then cream (electric mixer is needed) until texture become fluffy 4. Add the eggs while mixing continuously then put-in the vanilla essence. 5. Put in half of the flour-baking powder-salt mixture then mix well. 6. Add the other half of the flour-baking powder-salt mixture then continue mixing until all the ingredients are well distributed. 7. Pour the cocoa mixture and continue mixing until texture becomes smooth. 8. Preheat the oven to 375 degrees Fahrenheit 9. Fill the cupcake pan with cupcake paper cups. 10. Put the batter in each paper cup then bake for 18 minutes (insert toothpick in the cupcakes, if it comes out clean then the cupcakes are done). 11. Remove the cupcake from the oven and allow to cool down over a wire rack. 12. Melt the chocolate by placing it in a bowl over boiling water. 13. Once melted, set aside and allow to cool down to room temperature 14. Put the butter in a mixing bowl then cream (use electric mixer) 15. Add the sugar and continue mixing until the texture becomes fluffy. 16. Put-in the vanilla essence and chocolate then mix thoroughly until texture becomes smooth. 17. Place the frosting over the cupcakes. (I use a pipe so that the frosting can easily be swirled. If you dont have any tools, you may use a spoon or spatula to spread the frosting.

Empanada Ingredients: Filling 1 1/2 lb boneless chicken breast, cut into cubes 1 piece medium-sized onion, minced 1 tbsp garlic, minced 1 cup potato, diced 1 cup carrot, diced 1 cup green peas 1/4 cup raisins 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp sugar 1/2 piece chicken cube 2 tbsp cooking oil 3 cups flour 4 tbsp sugar 6 tbsp water, cold 1 piece raw egg 1 cup butter, cold 1/2 tsp baking powder 1/2 tsp salt

Crust

Cooking Procedure 1. Cook the Filing 1.1 In a heated pan, pour the cooking oil and allow to heat-up 1.2 Saute the garlic and onions 1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes) 1.4 Add water and chicken cube then simmer for 10 minutes 1.5 Put-in carrots and potatoes and simmer for 5 minutes 1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes 1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside. 2. Make the dough 2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well. 2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process. 2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set

aside in a cool place for at least 20 minutes 2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. 3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique) 4. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash. 5. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs. 6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature. 7. Remove from the oven. 8. Serve hot. Share and Enjoy!

Banana Bread Recipe Ingredients 1 cup banana, mashed 1 cup sugar 2 pieces raw eggs 1/2 cup cooking oil 1 tsp teaspoon salt 1 tsp vanilla essence 1 1/2 cups all purpose flour 1 tsp baking soda

Cooking Procedure 1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda. 2. Mix the dry ingredients thoroughly until everything is evenly distributed. 3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well with the dry ingredients until a batter is formed. 4. Grease the loaf pan and pour-in the mixture. 5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour. 6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the banana bread on a serving plate. 7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!

Recipe: Mamon Ingredients 1 cup cake flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon cream tartar 2 teaspoons lemon juice 1/2 cup vegetable oil 6 eggs, yolk separated from white

Cooking Procedure 1. Combine cake flour and baking powder then mix well. Set aside. 2. Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy. 3. Gradually add sugar then continue beating until the texture becomes fluffier. Use high speed for this process; this should take around 4 to 8 minutes. 4. Add lemon juice and egg yolks then mix again. 5. Put-in vegetable oil then mix for a few seconds then gradually add cake flour-baking powder mixture. Continue mixing until the texture becomes smooth. 6. Heat the oven to 350 degrees Fahrenheit 7. Grease the molds using cooking spray then scoop some of the mixture into the mold. Continue doing this process until all the mixture is used-up. 8. Bake for 13 to 16 minutes or until it passes the toothpick test. 9. Remove from the oven and let cool. 10. Serve. Share and enjoy!

Cassava Cake Recipe Ingredients Batter: 2 packs grated cassava (about 2 lbs total weight) 1 can coconut milk can evaporated milk 2 pieces raw egg cup butter, melted 6 tbsp cheese, grated cup condensed milk 14 tbsp sugar 1 can coconut milk 2 tbsp sugar cup condensed milk 2 tbsp flour 2 tbsp cheese, grated 1 piece raw egg

Topping:

Cooking Procedure 1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly 2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. 3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed) 4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside. 5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan. 6. Pour-in the condensed milk then mix thouroughly. 7. Add the cheese while stirring constantly. 8. Pour the coconut milk and stir constantly for 10 minutes 9. Pour the topping over the Cassava Cake (baked batter) and spread evenly. 10. Separate the yolk from the egg white of the remaining egg (well be needing the egg white) 11. Glaze the topping with the egg white (you may use a basting brush for this step) 12. Broil the Cassava cake until color turns light brown. 13. Garnish with grated cheese and serve. Share and enjoy!

Vanilla Chiffon Cake Ingredients: Cake: 2 1/4 cups cake flour 1 1/2 cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup cold water 1/2 cup canola oil 5 pieces raw eggs, separated 1 tablespoon vanilla extract 1/2 teaspoon cream of tartar Buttercream Icing: 1/2 cup vegetable shortening 1/2 cup butter, softened 1 teaspooon vanilla extract 4 cups confectioners sugar 4 tablespoons evaporated milk

Cooking Procedure: 1. Bake the Cake 1.1 Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well. 1.2 Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside. 1.3 Transfer the egg whites in a separate mixing bowl and combine cream of tartar. 1.4 Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy. 1.5 Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed. 1.6 At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined). 1.7. Grease two 9-10 round cake pan and pour-in the folded mixture equally. 1.8 Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.

2. Make the Icing 2.1 Combine softened butter and shortening in a mixing bowl then cream using an electric mixer. 2.2 Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed. 2.3 At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside. 3. Remove the cake from the oven then allow to cool down. 4. Separate the cake from the cake pan and trim the edges using a bread knife. 5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered. 6. Put the other cake on top of the first one (the part with icing should be in the middle) then continue to apply icing on the whole cake. 7. Use you imagination in designing the cake. You may or may not refrigerate this before serving. 8. Serve. Share and enjoy!

Pichi Pichi Recipe Ingredients 2 cups cassava, grated 1 cup sugar 2 cups water 1 cup coconut, grated 1/2 tsp lye water 1/2 tsp buko-pandan essence

Cooking Procedure 1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly 2. Add lye water while continously stirring the mixture 3. Put-in the buko-pandan essence then mix again 4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer 5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent) 6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds 7. Roll the each piece over the grated coconut 8. Place in a serving plate then serve. Share and Enjoy!

Macaroon Recipe Ingredients 14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut) 3/4 cup butter 1/2 cup brown sugar 3 pieces raw eggs 14 ounces condensed milk

Cooking Procedure 1. Place the butter in a big bowl and cream using a fork 2. Add-in the brown sugar and mix well 3. Add the eggs and condensed milk then stir/beat until all ingredients are blended 4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture 5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups 6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes 7. Bake the Coconut Macaroon mixture for 30 minutes or until color turns golden brown. 8. Serve during dessert or snack time. Share and Enjoy!