Description:
This italian dessert is yum, yum, yum!

Yield: 240 ml.
Portion size: 80 ml.

Ingredients:

• 150 g. heavy cream
• 75 g. fresh milk
• 40 g. granulated sugar
• 1 pinch of saffron
• 1 tsp. orange zest
• 6 g. powdered gelatin, bloomed in
• 30 ml. cold water

Directions:

1. Heat the cream, milk, sugar, saffron, and orange zest in a saucepan. Bring to a simmer. Remove from heat.
2. Add the bloomed gelatin to the milk mixture. Stir until gelatin is completely dissolved. Strain the mixture.
3. Cool the mixture slightly.
4. Divide into three molds or 3 martini glasses. Chill until set.
5. If using molds, unmold.
6. Serve with Citrus Caramel Sauce and garnish with Almond Tuile.

Description:
This recipe also came from the Food Network, I just don't remember which one (of the chefs made it) anymore, and again I made some changes. I made this cake because upon reading the book Eat Right 4 Your Type by Dr. Peter D'Adamo it turns out I am not supposed to eat food with flour so I had to find a pastry I can eat without feeling guilty.

NOTE: When you make this, DO NOT PANIC when the middle starts to sink. It is supposed to do that.

This recipe has a touch of rum. I haven't tried putting more, but, I may in future cakes if I think it won't change the taste of the cake drastically.

Ingredients:

• 10 oz. bittersweet chocolate, broken into pieces
• 1/2 c. (1 stick) unsalted butter or margarine, at room temperature
• 1/2 c. granulated sugar
• 5 large eggs, separated
• 1/3 c. finely ground nuts
• 2 tbsps. dark rum
• cocoa powder or confectioner's sugar for dusting

Directions:

1. Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bottom with parchment paper.
2. Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.
3. Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white.
4. Add egg yolks and beat for 1 minute. Add the nuts and rum and beat 2 minutes more.
5. In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar.
6. Continue beating the whites until they are stiff and shiny.
7. Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.
8. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.
9. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.
10. Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper.
11. Sprinkle the top with cocoa powder or confectioner's sugar.
12. Serve at room temperature or chilled with whipped cream and berries on the side.

Description:
I saw this recipe on the Barefoot Contessa (Ina Garten) and I thought it looked yummy so I made it for our reunion. I will admit, to making some changes to it.

For example, instead of chocolate chips I used a block of chocolate and I just chopped it to bits.

For another, I used whatever nuts were available so my brownies were a mix of walnuts, cashews, and pistachios.

Try it yourself!
Original recipe can be found at The Food Network.

Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

The best apple pie I ever tasted and you can't buy it in a store. This was baked by Ms. Nenita, Mr Oli (Laperal's) housekeeper/chef.

Everytime I go to his place I always look forward to what Ms. Nenita will make next. I have yet to eat anywhere that serves better tasting food than what she makes. Better than any hotel, better than any restaurant.

One day I hope to get the recipe and maybe I can replicate this. For now, I'll just enjoy her cooking, hehehe.

Description:
I made fruitcake this year as gifts to some friends and family and I got positive feedback from them so I decided I will share with you all THE ORIGINAL recipe ... not the one I actually put in my fruitcakes, hehehe. I need to have some secrets, right? That way, you will all still come to me for your fruitcake.

Note that this recipe came from an American cookbook so DEFINITELY adjustments need to be made, especially in the baking time. Climate, location (seaside, mountains, etc.), these things affect the outcome of the cake.

Ingredients:

3 c. sifted all purpose flour 2 tsps. baking powder 1 tsp. salt 2 tsps. cinnamon 1/2 tsps. all spice 1/2 tsp. ground cloves 1/2 tsp. nutmeg 2 c. mixed candied fruits 1/2 c. candied pineapple, cut into thin wedges

1 c. whole candied cherries 2 c. dark raisins 1 1/4 c. pitted dates, cut into large pieces 2 c. pecan halves 4 eggs 1 3/4 c. firmly packed brown sugar 1 c. liquid (milk, water, or fruit juice) 1/4 c. molasses 3/4 c. shortening, melted

Directions:

1. Grease two 9x5x3 inch pans or four 1 pound coffee cans and line with wax paper or foil.
2. Sift flour with baking powder, salt, cinnamon, allspice, cloves, and nutmeg into a large mixing bowl.
3. Add candied fruit, pineapple, cherries, raisins, dates, and pecans.
4. Mix until all fruits and nuts are well coated with dry ingredients.
5. In a medium bowl, beat eggs until foamy. Gradually add brown sugar, eating until light and fluffy.
6. Blend in liquid, molasses, and melted shortening. Add to fruit mixture; stir until well blended.
7. Pour batter into prepared pans, filling 2/3 to 3/4 full.
8. Bake at 275 degrees for 2 1/2 to 3 hours, until tester inserted into center of cake comes out clean.
9. Cool. Remove from pans; wrap cooled cakes in foil to keep moist.

Tip: Use 1 c. almonds or brazil nuts for added color and flavor.

Description:
I got the original recipe from mec and I modified it slightly ... very slightly. For those who are unfamiliar with this dish, think of Goldilocks (the bakery). They're the only ones I know who serve this.

This recipe incorporates 4 gelatins into an interesting end product.

I like to set them in individual serving molds but it's ok, too, to make it party-size. I made this for my daughter, nephews and niece. Ok, my sisters and folks can have some, too, hehehe.

Ingredients:

1. Red gelatin
   1. 1 box unflavored red gelatin
   2. 1/2 c. sugar
   3. 14 oz. (1 3/4 c.) Sprite (or any clear soda)
2. Green gelatin
   1. 1 box unflavored green gelatin
   2. 1/2 c. sugar
   3. 3 to 5 pandan leaves
   4. 2 1/2 c. water (to boil the pandan leaves in) - reserve 12 oz. (1 1/2 c.) for molding the green gelatin in
3. Orange gelatin
   1. 1 box unflavored orange gelatin
   2. 1/2 c. sugar
   3. 14 oz. (1 3/4 c.) unsweetened pineapple juice
4. Creamy gelatin
   1. 4 to 5 packets of Knox unflavored gelatin
   2. 2 c. (2 tetra packs of 250 ml each) Nestle all-purpose cream
   3. 6 oz. (3/4 c.) condensed milk
   4. 1 tsp. vanilla

Directions:

1. Red gelatin
   1. Dissolve gelatin and sugar in the Sprite in a saucepan.
   2. Once dissolved place on the stove and bring the mixture to a boil with constant stirring.
   3. Pour gelatin into a square-ish mold and allow to cool.
2. Green gelatin
   1. Boil pandan leaves in water for a few minutes.
   2. Remove from heat. Fish out pandan leaves and reserve 1 1/2 c. of the pandan water.
   3. Dissolve sugar and gelatin in the pandan later.
   4. Once dissolved return to heat and bring to a boil with constant stirring.
   5. Pour gelatin into a square-ish mold and allow to cool.
3. Orange gelatin
   1. Dissolve gelatin and sugar in unsweetened pineapple juice in a saucepan.
   2. Once dissolved place on the stove and bring the mixture to a boil with constant stirring.
   3. Pour gelatin into a square-ish mold and allow to cool.
4. Once the red, green, and orange gelatin have set, cut them into cubes (there is no standard on the size, it's up to you) and set aside.
5. Creamy gelatin
   1. In a bowl, combine the cream, condensed milk, and vanilla. Mix well.
   2. Pour the Knox gelatin packets contents into a cup. Top it with boiling water to dissolve. From my experience, making the liquid reach 3/4 to 1 c. is just about right.
   3. Once the gelatin is dissolved, pour it over the milk and cream mixture and mix well.
6. Combine the creamy gelatin with the cubed colored gelatins. Mix well.
7. Transfer into molds.
8. Serve when the dish has set.

I would recommend allowing it to chill in the ref overnight. This dessert is best served cold.

Description:
Erika was required to bring an Italian dessert to school on Monday and, of course, mommy to the rescue. I searched and searched the net for easy (enough) italian desserts to make and either it was too much work or I didn't have the ingredients or the ingredients were too expensive. Finally I came upon the panna cotta (which my daughter loves) and encountered several variations of this favorite italian dessert. As is my wont, I took 3 of the best panna cotta recipes I saw and I came up with my own. The product is sitting in my fridge now. Hope it turns out ok.

Ingredients:
Chocolate Panna Cotta

• 1 c. milk
• 1 tbsp. unflavored gelatin
• 3 c. whipped cream
• 1/3 c. honey
• 1 tbsp. sugar
• pinch of salt
• 3 tbsps. cocoa powder
• 6 tbsps. finely chopped dark chocolate

White Panna Cotta

• 1 c. milk
• 1 tbsp. unflavored gelatin
• 3 c. whipped cream
• 1/3 c. honey
• 1 tbsp. sugar
• 6 tbsps. white chocolate, finely chopped (optional)
• pinch of salt

Topping - chopped or sliced fruits (like strawberries); or you can substitute a dollop of whipped cream with chocolate shavings.

Directions:
Chocolate Panna Cotta

1. Place the milk and gelatin in a bowl and let it sit for 3 to 5 minutes to soften the gelatin.
2. Mix the cocoa powder and sugar in a saucepot. Whisk in whipped cream and place over medium heat. Add salt and honey to the mixture. Heat to simmer.
3. Remove from heat and add the chocolate. Whisk until the chocolate is melted and smooth.
4. Add gelatin mixture. Heat and whisk constantly until the gelatin is completely dissolved (do not heat to a simmer).
5. Strain mixture through a fine mesh strainer into a pitcher.
6. Pour 1/3 c. mixture into 10 wine glasses.
7. Refrigerate for about 3 hours or until set.

White Panna Cotta

1. After the chocolate panna cotta has set, start on the white panna cotta recipe by going through the same procedure as above but eliminating the chocolate ingredients. An alternative in this step is to substitute 6 tbsps. white chocolate to the dark chocolate.
2. Once you have strained the mix into the pitcher take our the wine glasses with the chocolate panna cotta and pour 1/3 c. of the white panna cotta over the dark one. This will form 2 layers.
3. Refrigerate for another 3 hours or until set.

Before serving spoon or arrange the fruits on top or garnish with whipped cream and chocolate shavings. It is now ready to eat! Enjoy!

Description:
I got this recipe from my friend Annie Mambuay. I modified it a bit to my taste and thankfully, my relatives and friends liked it, too. If you don't feel like baking, you can ask me to do it for you, of course. I'm thinking of starting a small cooking/baking business. Seasonal, of course.

Cooking time for muffins: 10 mins.
Cooking time for loaf: 25 to 30 mins.

Ingredients:

• 2 1/2 c. all-purpose flour
• 1 1/2 c. granulated brown sugar
• 2 tsps. baking soda
• 1/2 tsp. salt
• 2 cups mashed cavendish bananas (approximately 5 pieces)
• 2 eggs
• 1 c. cooking oil
• crushed nuts (I prefer walnuts but you can use whatever nuts you like.)

Directions:
There is no particular order in putting the ingredients together. I just like to start with the wet ingredients first.

1. Mash the bananas in a big bowl.
2. Add the eggs and cooking oil. Mix.
3. Sift in the flour and sugar.
4. Add the baking soda and salt.
5. Mix until there are no more lumps.
6. Preheat your oven to 250.
7. Take out your muffin tray or cups and line with muffin paper. If you are making loaves rub a little cooking oil on the bottom and sides of the loaf trays.
8. Scoop spoonfulls of batter into the paper cups/loaf trays up to 2/3 full.
9. Sprinkle some of the crushed nuts on top. Not too much.
10. When the tray is ready place in the oven and cook for 10 mins.
11. After 10 mins. poke a toothpick in the middle of one of the muffins to check if it is cooked. If the toothpick comes out smooth, no batter clinging to it, then you can safely take out the tray.
12. Remove the muffins from the tray and cool on a rack.
13. Repeat from step 7 until all of the batter has been consumed.
14. In the case of the loaves, you can cook all 3 loaves in one batch in a conventional oven.

Description:
To dispel the urban legend of the $250 recipe, as told in the text of the infamous chain letter recipe, Neiman Marcus created an actual recipe for chocolate chip cookies and displayed it on the Neiman Marcus Web site.

Ingredients:
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips

Directions:
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract
3. Combine the dry ingredients and beat into the butter mixture.
4. Stir in the chocolate chips.
5. Drop by large spoonfuls onto a greased cookie sheet.
6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.

I LOVE crepes! I discovered crepes when the first Cafe Breton branch opened in the mid-90's (I think) in Malate. They were still trying to come up with the menu so they would ask us what we thought would be a nice combination to put in a crepe. I used to think that crepes were just dessert. Boy, was I wrong! It can be a meal in itself! When I go there with friends I often end up eating 2 crepes. A dinner crepe (one that has meats and veggies, etc. in it, and a dessert crepe.

Dinner crepes I often order are:
Dracula (a crepe with tomato, cheese, and garlic) - my favorite!
Vesuve (just add chili)

And for dessert I often get a Funtastique, I think, hehehe. It has banana (or mango, I forget), cinnamon, nutella, Grand Marnier, and vanilla ice cream. I often ask them to add almonds on top of the nutella. The dessert is a flambe dish. Another fave dessert of mine is PB&J - peanut butter and jelly, hehehe.

There are so many different ways they serve crepe and you can even make your own. I would definitely encourage everyone to try it out at least once. See if you like it. I certainly do.

Description:
Great to munch on while drinking coffee. A good snack to tide you over for the next meal.

Ingredients:

• 3 c. all purpose flour, sifted
• 1 c. powdered milk, sifted
• 3/4 c. sugar, sifted
• 1/2 c. melted butter
• 1 tsp. lemon or vanilla extract

Directions:

1. Toast flour in a heavy skillet or saucepan over moderate heat until light brown, stirring constantly.
2. Remove from heat and cool.
3. Add powdered milk, sugar, melted butter, lemon or vanilla extract.
4. For different flavors, just add about 1 c. of the flavor to the mix.
5. Form little cakes the diameter of a silver dollar but about a quarter-inch high.
6. Wrap individually in wax or Japanese paper.