Ingredients

1/2 cup/113g of unsalted butter, softened

1 cup/128g confectioners sugar
2-4 drops LorAnn concentrated bubblegum candy flavor
(to taste)
Pastel star confetti sprinkles
15+ gelatin bubbles (see tutorial)
* Milk or heavy cream, optional

Procedure
In a stand mixer fitted with the whisk attachment, mix
together the butter and confectioners sugar. Begin
mixing on low speed until crumbly, and then increase
to high and beat for 3 minutes. Add the bubblegum
flavor to taste and beat until light and fluffy.
Transfer mixture to a piping bag fitted with a 1/2-inch
round tip, or use a zip-top bag with the corner snipped.
Pipe frosting onto cupcakes in a large mound and
sprinkle on the star confetti. Top each cupcake with
one (or more!) gelatin bubble.

Bubblegum Frosting Cupcake

Peanut Cookies Apple Pie

Ingredients

1/2 cup (120ml) of peanut butter

1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 cup of butter or margarine, melted
1 egg
1/2 teaspoon of vanilla
1 1/4 (300ml) cup of all-purpose flour
1/4 teaspoon of salt
3/4 teaspoon baking soda

Procedure
Start by preheating oven to 355F.
Cream together sugars, melted butter, egg, and
vanilla until creamy and smooth. If you're low on
brown sugar, seek tip section below.
Combine flour, peanut butter, salt, and baking
soda in the mixture from step 2.
After mixture is complete, flatten small pieces into
cookie shapes with a fork and place on ungreased
cooking pan at least 2 inches apart.
Bake in oven for 8-10 minutes, or until golden
brown.
Pull out of oven and allow to cool.

Ingredients :
o

2-3 tbsp. oil

3 potatoes, peeled, quartered and fried

1 lb. chicken, cut into serving pieces

3 cloves garlic, minced

1 large onion, quartered

1 tbsp. patis (fish sauce)

3 tbsp. curry powder

salt and pepper

1 cup water

1 red bell pepper, cut into big squares

1 green bell pepper, cut into big squares

3 celery stalks, cut into 1-1/2 long

1 cup coconut milk or evaporated milk

Cooking Procedures :
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Saut for a few minutes until
soft.
4. Pour in patis and season with curry powder, salt and
pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat;
add celery, bell peppers and fried potatoes. Simmer
for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7

minutes (or lesser when using evaporated milk
because the liquids will curled).
7. Remove from heat. Serve hot.

Ingredients

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or
lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for
whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar

Chicken Barbeque Preparation &

Cooking Instructions:

Marinate the chicken in soy sauce,

calamansi juice (or lemon juice),
minced garlic, chopped onions, soda or
beer, sugar and pepper.
Marinate in the refrigerator for 1 to 3
hours.
Stuff the chicken cavity with tanglad
(lemon grass) if to be grilled whole.
Cook chicken on grill or in oven until
golden brown.

Ingredients

2 Pastry doughs
1/2 cup butter, divided
3 tablespoons flour
1/2 cup granulated white sugar
1/2 cup brown sugar
6 to 8 pieces baking apples (granny smiths); peeled,
cored, and sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Cooking Procedure
1. Preheat oven to 425 degrees Fahrenheit.
2. In a mixing bowl, combine apples, sugars, flour,
nutmeg, and cinnamon then mix well.
3. Set 1 pastry dough on a round cake or pie pan then
put-in the apple mixture and arrange.
4. Distribute butter on top of the apple mixture.
5. Cover with the second pie crust then seal the edges.
6. Bake for 15 minutes then reduce heat to 300 degrees
Fahrenheit and bake for another 40 to 45 minutes.
7. Remove from the oven and serve.

INGREDIENTS

1 pound (about 8) small new potatoes

3 tablespoons extra-virgin olive oil

2 small onions (about 1 pound), thinly sliced

Coarse salt and freshly ground pepper

1 ounce sharp white cheddar cheese, grated (1/2 cup)

10 large eggs, whisked

1/2 cup sour cream

D I R E CTI O N S

1. Place potatoes in a medium saucepan, and cover

with water. Bring to a boil. Reduce heat, and
simmer until tender when pierced with a sharp
knife, 10 to 12 minutes. Drain; let cool. Peel, and
cut into 1/4-inch-thick slices.
2. Preheat oven to 400 degrees. Heat oil in an
ovenproof 10-inch nonstick skillet over mediumhigh heat. Cook onions until just translucent,
about 2 minutes. Add potatoes, and cook, stirring
occasionally, until onions and potatoes are golden
brown, 4 to 5 minutes. Season with salt and
pepper.

Mix together cheddar and eggs. Season with salt

and pepper. Reduce heat to medium. Pour egg
mixture into skillet. Dollop with sour cream, and
swirl into egg mixture using the tip of a knife. Cook
until edge is set, about 2 minutes. Carefully
transfer skillet to oven, and bake until eggs are
completely set, 10 to 12 minutes. Invert frittata
onto a plate. Let cool slightly. Serve warm.

Chicken Curry Chicken Bbq

Potato-onion Frittata