Pochero

Ingredients

3/4 kilo pork, cubed

1/2 kilo chicken, cubed

4 cup water

1 bunch spring onions

1 Tbsp salt

1 Tbsp cooking oil

4 cloves garlic, crushed

1 pc onion, chopped

1 pc chorizo de bilbao, sliced

4-5 c broth

4 pcs potatoes, pared and quartered

4 pcs ripe saga, plantain banana, peeled and sliced

1 can garbanzos, chickpeas

1 can tomato sauce

1 small cabbage head, wedged

1/4 cup evaporated milk (optional)

In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender. Drain meats and reserve broth.
Heat oil and sauté garlic and onion until soft. Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos. Simmer for 15 minutes or until potatoes are tender.
Pour tomato sauce. Add cabbage and continue simmering for a few minutes. If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 10.

NIlagang Baka (Beef Stew)

Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered

2 japanese corn, cut same size as beef
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 black peppercoens
1 liter of water

Salt and pepper to taste
Beef Stew Cooking Instructions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes and corn. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:
You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Palabok

Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve

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Noodles:

1/2 kilo of white and round miki

Garnishings*

squid adobo (pusit)*

flaked fish meat (tinapa)*

pork sitsaron, coarsely pounded*

powdered pork sitsaron*

fried minced garlic*

cooked shrimps, shelled*

hard boiled eggs, sliced*

chopped spring onions Palabok*

1/2 kilo fresh small crabs* (possibly w/soft shell)*

1 large onion, chopped finely*

4 cloves garlic, minced*

3 tbsp cornstarch*

1 1/2 cups water*

3 tbsp atchuete seeds or* 2 tbsp atchuete oil*

2 tbsp patis*

Garnishings:

Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.PalabokWash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.

Kare Kare

Kare Kare Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

In a stock pot, boil beef in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Lasagna

Bechamel Sauce

Ingredients:
3/4 butter
1/4 c flour
2 cans evaporated milk
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Melt butter in a pan.
Blend in flour until bubbly.

Gradually stir in evaporated milk
Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.
Season with salt, pepper, and nutmeg
Set aside.

Tomato Meat sauce

Ingredients
1 box lasagna pasta (500 grams)

3/4 kilo ground beef

1/4 cup olive oil

1/2 cup butter

1 cloves garlic, crushed

6 tbsp white wine

1/4 tsp nutmeg

1/3 tsp oregano

1 tsp salt

4 tbsp basil leaves, shredded

1 tsp salt

1/2 tsp pepper

2 cans tomato paste (150 grams each) dissolved in 1 cup water

shredded mozzarella cheese to add in between layers and for topping

Heat olive oil and butter.
Brown the garlic, add the onions and cook until soft.
Put in the ground beef, wine, and spice
Allow to cook for a while then pour in the beef broth and tomato paste mixture.
Simmer gently until thick. A little flour may be needed to thicken the suace.
Set aside.

Prepare the pasta

Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”
Plunge in cold water.
Dry on Towel. Set aside.
Arrange in the pyrex dish
Grease a rectangular dish (around 10 inches x 7inches) with butter.
Pour 1/3 of bechamel sauce.
Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.
End with bechamel sauce on the top layer.
Sprinkle with mozzarella cheese.
Bake 350 F until golden brown.
Let stand 5 to 10 minutes to set.

Korean Beef Stew

Korean Beef Stew
1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 c sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 c soy sauce
1 head garlic, crushed
1 onion
1 Tbsp Ginger, crushed
1 c green onions, sliced
salt
pepper
5 pieces red chilli, finely chopped

Preparation:
Combine the first 8 ingredients
Marinate beef overnight

Cooking:
4 tbsp oil
water

Heat oil and sear marinated beef
pour marinade
add enough water just to submerge beef
simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
season to taste with sugar, salt, pepper and red chili
garnish with green onions, 1 tsp sesame oil, sesame seed.

Peanut Butter Chicken

PEANUT BUTTER CHICKEN

1 egg, slightly beaten
1/3 c peanut butter
1 tsp salt
1/8 tsp pepper
1/3 c milk
8 chicken drum sticks
1 c fine dry bread crumbs
1/4 c corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then add in crumbs. Place in oiled 13 x 9 x 2 inch baking pan. Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender. Serves 4.

Cassava Cake

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut

Topping:

3 Egg Yolks
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

Directions
Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

Bibingka

Ingredients:

3/4 c granulated sugar
1 1/4 c coconut milk
3 beaten eggs
2 c all-purpose flour
1 tsp salt
4 tbsp baking powder
1/2 c grated edam cheese
1/2 c melted butter or margarine, to baste
1/2 c grated coconut

Directions:

Preheat oven to 375 degrees.
Mix the sugar with the coconut milk in a bowl.
Make sure sugar has dissolved.
Add beaten eggs.
In bowl, sift the flour.
Add salt and baking powder and sift again.
Combine the egg mixture with the flour mixture.
Beat well.
Pour into baking pan.
Bake for 15 minutes.
Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
When done, brush again with margarine.
Serve with grated coconut.

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Ingredients:
3 pcs. whole eggs

1 ½ c sugar

1 ¼ c coconut milk

2 c flour

4 tsp. baking powder

1 ½ tsp. salt

melted margarine

For toppings:
grated cheese

slices of itlog na maalat

grated coconut

Extra Materials Needed:
2 round pans

oven

spatula or brush

grater

cookie sheet or pan liners

scissors

Procedures for lining the pans:
This is an important procedure in baking the bibingka. Baking pan liners keep the baked delicacy from sticking to the regular surface pans. It also prevents excess grease to be added to the food. Bibingka comes out easier when the pan is turned upside down, without ruining the appearance of the baked delicacy. Plus, it would not burn even in high temperature.
A. Bottom of the round pan:
Trace the bottom of the round pan to the cookie sheet. Cut the circular shape from the cookie sheet. Brush a small amount of margarine on the inner edges of the baking pan so the lining would stick to it. Put the circular lining in place.
B. Sides of the round pan:
To line the sides of the round pan, measure the height of the baking utensil. Cut a strip of cookie sheet with a width equal to the height of the baking pan. Lightly brush margarine on the inner side edges of the baking pan. Place the cookie sheet strip inside the pan and cut off the excess lining.
How to Cook Bibingka Royale:
Beat eggs until light and creamy. Dissolve the 1 ½ cups sugar in half of the coconut milk. Mix all dry ingredients. Sift them together. Add spoonfuls of the sifted dry ingredients to the mixture of sugar and coconut milk alternately. Add the rest of the coconut milk to the sifted dry ingredients gradually.

Fold in well beaten eggs. Do not stir the beaten eggs into the mixture because the flour, sugar and coconut milk mixture is thicker than the eggs. The eggs might not be evenly distributed to the batter if it is stirred.
Pour the mixture into the round pans, leaving about two inches of space from the rim of the pan in order to give space for the rising of the bibingka. Bake in the oven at a moderate temperature (300 to 350 degrees Fahrenheit) for 20 to 25 minutes.
Test the bibingka if it is cooked by inserting a toothpick at the center and in the sides of the sweet treat. If the toothpick comes out clean (without any crumbles of bibingka sticked to the toothpick), then it is already cooked.
Top it with melted margarine using a spatula. Add your desired toppings: grated cheese, itlog na maalat, or grated coconut.
This recipe can be done by anyone. No need for chef-like skills to produce a quality homemade Bibingka Royale to serve your family and your guests whenever you wanted to.

Steamed Chicken with Ginger-Garlic Sauce

4 chicken breast halves, bone-in or out
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, such as canola or grapeseed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

1. Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
2. Meanwhile, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
3. When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.

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Steamed Chicken with Ginger-Garlic Oil
2 Tbs. minced ginger
1 Tbs. minced garlic
1/4 + 1/8 tsp. fine sea salt
1 Tbs. peanut oil
2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)
1/2 tsp. fine sea salt to coat chicken pieces

With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.

Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.
Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.
Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.
Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.
Serves 3-4 with rice and other dishes in a shared family-style meal.

Butterscotch Brownies

Ingredients

Crust:
1 cup butter, softened
1 cup brown sugar
2 cups flour
½ teaspoon salt

Filling:
4 eggs, beaten
2 teaspoons baking powder
2 cups brown sugar
2 cups coconut
1 teaspoon salt
4 tablespoons flour
1 teaspoon vanilla extractDirections

For the crust, cream together butter and sugar; add flour and salt, mix together well.
Pat into an ungreased 10x15 baking sheet.
Bake at 350 degrees for 15 minutes. While crust is baking, prepare filling.

For filling, beat eggs well; add remaining ingredients and mix together until well blended.
Pour over hot crust and return pan to oven for an additional 20 to 25 minutes, until bars are
nicely browned.

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Butterscotch Brownies

Sixteen 2-inch squares.
Preheat the oven to 350°F. Grease an 8-inch square baking pan lined with foil, 1052. Whisk together thoroughly:
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

In a large heavy saucepan, melt, then boil, stirring constantly, until light golden brown, about 4 minutes
½ cup (1 stick) unsalted butter

Remove from the heat and stir in until well blended:
2/3 cup packed light brown sugar
¼ cup sugar

Let cool to barely warm. Stir in until well combined:
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 ½ teaspoons vanilla

Stir in flour mixture and, if desired:
(1 cup chopped, toasted pecans, 1 cup chocolate chips, or 2/3 cup shredded sweetened coconut) Scrape into the pan. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.

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CHUNKY VERSION:


INGREDIENTS:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

PREPARATION:
Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°.
In a bowl, combine the flour, baking powder, salt, and baking soda. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended.

Chicken and Chinese Sausage with Mushroom Rice

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1/2 k chicken - cut into bite-sized pieces
2 c rice
4 Chinese dry black mushrooms
4 Chinese sausages - cut into 1/2-inch diagonal pieces
1 medium onion - sliced
2 green onions - cut into 1-inch pieces
1 Tbsp minced green onions
1 Tbsp oil

Marinade:
1 Tbsp light soy sauce
1/2 Tbsp cooking wine
1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp minced garlic
1/2 tsp minced ginger

Sauce:
2 Tbsp light soy sauce
1 Tbsp rice wine (or cooking wine)
1/2 tsp sesame oil

Mix all ingredients for the marinade in a bowl. Add chicken, mix well. Set aside and marinate for at least 30 minutes.
Soak mushrooms in hot water for 10 minutes. Remove then squeeze out excess water. Cut out and discard stems and slice caps into four sections.
Put rice in a clay pot (or any medium sized pot preferably a thick one that will hold heat well) and rinse several times to remove excess starch and avoid overcooking. Level off the rice and add enough water to reach up to the first joint of your middle finger.
Cover and cook on high until it boils. When it reaches boiling point reduce heat to low.
While the rice is not yet boiling, heat oil in a wok and stir fry the onion, green onion, chicken, sausage, and mushrooms for 3 minutes.
Once you see that the rice is levelling off and the water is just beginning to dry out, add the stir fried meats on top of the rice. Cover and DO NOT lift the lid for about 25 minutes.
Meanwhile, mix all ingredients for the sauce in a small saucepan and heat to near boiling.
When the 25 minutes is over, serve the rice pot right away. Pour the heated sauce on top and sprinkle the minced green onion.

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Ingredients:
Chicken meat,cut into small pieces
1 Chinese Sausage (lap cheong),cut into sliced
1 Tbsp Chopped Garlic
4 Dried Mushroom,soaked and sliced thinly
Spring onions, chopped
1 C White Rice,washed
1 1/2 - 2 Cups Water

Marinate for chicken
2 Tbsp Ginger Juice
1 Tbsp Rice Wine
1/2 Tsp Salt
1/2 Tbsp Scallop Sauce
1/2 Tsp Pepper
1/2 Tsp Sesame Oil
1 Tbsp Dark Soy Sauce

Seasoning:
2 to 3 Tbsp Dark Soy Sauce
2 Tbsp Light Soya Sauce
1/2 Tsp Pepper

Method:
Marinade chicken for 30 minutes. Set aside. Heat 2 tbsp oil in the wok, saute chopped garlic until fragrant and stir fry marinate chicken, mushroom slices, chinese sausage (lap cheong). Dish out and put aside. Put rice and water into a claypot cover and bring to boil with medium heat. Add stir-fried chicken meat, chinese sausage, mushroom slices, seasoning and continue to cook till rice is cooked for about 20 - 30 minutes, cook with low heat.Sprinkle chopped spring onion on top.Serve hot.

Apple Walnut Cake

INGREDIENTS:
4 c apples, cored and chopped
2 c white sugar
3 eggs
1/2 c vegetable oil
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 c chopped walnuts

DIRECTIONS:
Preheat oven to 350F (175C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Vanilla Caramel Filling:

2 tbsp butter
3/4 c sugar
1 c cream
6 tbsp caramelized sugar
1 tsp vanilla

Directions:
melt butter, sugar and cream together until it threads.
Add caramelized sugar and vanilla.
Cool and fill on cake.

How to caramelize sugar:.
Melt sugar in a fry pan, stirring constantly, until a golden brown.
Add to mixture at once or it will harden.

OR:

1 c butter

2 c sugar

2 tbsp corn syrup

1 c whipping cream

Preparation:

Melt butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency.

Carrot Cake

3 c all-purpose flour
2 1/2 c sugar
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
4 large eggs
1 1/2 c salad oil
1 tsp vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
120 oz can crushed pineapple (w/juice)

Preheat oven to 350F. Grease and flour two 10-inch roundcake pans. In a large bowl with a spoon, mix flour, sugar,baking soda, cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in saladoil and vanilla extract. Stir egg mixture, shredded carrots,walnuts and crushed pineapple into flour mixture just untilflour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpickcomes out clean. Cool cake in pans on wire racks for10 minutes. Remove cake from pans; cool completely onracks. When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting:
In large bowl, with mixer at medium speed, beat 12 oz packages of cream cheese (softened), 1/2 c butter (softened), 1 tbs.lemon juice and 1 1/2 tsp vanilla extract until smooth.Gradually beat in 5 1/2 c confectioners' sugar until smooth.

Black Forest Cake

Ingredients:

For The Cake:

6 ounces bittersweet chocolate, cut into bits

6 tbsp unsalted butter

1 tsp vanilla extract

l/3 c water

6 large eggs, at rm temp

1 c granulated sugar

1 c cake flour

1/2 tsp salt

For The Filling:

2 lbs canned cherries, drained, reserving the juice

l/3 c granulated sugar

5 tsp cornstarch

2 tbsp cherry liqueur or brandy

For The Syrup:

1/2 c granulated sugar

1/2 c water

l/4 c cherry liqueur or brandy

For The Chocolate Whipped Cream Topping:

l pack (1/4 oz./7g) unflavored gelatin

3 tbsp cherry liqueur or brandy

3 c well-chilled heavy cream

3/4 c unsweetened cocoa powder

1/3 c confectioners' sugar, sifted

l tsp vanilla extract

For Garnish:

1-1/2 c chocolate shavings or chocolate curls

Maraschino cherries

Instructions:

To Make the Cake:

Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

To Make the Filling:

In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

To Make the Syrup:

In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool. To Make the Whipped Cream Topping: In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Assembling the Cake:

Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.

Chocolate Mousse Cake

Here's two recipe I found in the web that i'll be trying soon for my sisters' birthday. Which one should I try?

CHOCOLATE MOUSSE CAKE

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Chocolate Mousse

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans.
Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

CHOCOLATE MOUSSE:
1 1/2 tsp unflavored gelatin
3 tbsp cold water
1/4 c + 1 tbsp. boiling water
1 1/2 c sugar
3/4 c cocoa
3 c whipping cream
3 tsp vanilla

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved.

In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.

STABILIZED WHIPPED CREAM ICING

1 tsp unflavored gelatin
4 tsp cold water
1 c heavy whipping cream
1/4 c confectioners sugar
1/2 tsp clear vanilla extract
Almond extract, optional

Combine gelatin and cold water in small sauce pan. Let stand until thick. Place over low heat stirring constantly, just until gelatin dissolves.Remove from heat and cool; do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

For moist, crumbless cake: 1 heaping tablespoon Miracle Whip1 teaspoon, drop to release air bubbles. Cool completely. Now freeze your cake.When needed, remove from freezer and frost with above icing. You will have a more moist, crumbless cake with a not-so-sweet icing.

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CHOCOLATE MOUSSE CAKE

1 pkg. chocolate cake mix

MOUSSE TOPPING:
1 c. sugar
4 tbsp cornstarch
2 pkg unflavored gelatin
3 tbsp cocoa
3 c milk
4 c whipped topping
1 c miniature chocolate chips
1/2 c chopped nuts

Prepare cake mix according to directions on package. Bake and cool.

Prepare Mousse: Mix sugar, cornstarch, gelatin and cocoa. Stir in milk slowly until well mixed. Cook over medium heat until thickened and mixture comes to a full boil. Cool. When cold, beat well with mixer until fluffy.
Fold in whipped topping, then nuts and chips. Spread over cooled cake and refrigerate. Spread 2 cups whipped topping over mousse and garnish with more chopped nuts and small chocolate chips, if desired. (Or use chocolate curls.)

Chocolate Chip Cookies

2 cups (280g) all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 bar unsalted butter, at room temperature
1 cup (200g) sugar
2/3 cup (115g) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (340g) store-bought chocolate chips
1 cup (100g) finely chopped pecans

Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.Sift together the flour, salt and baking soda.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.Repeat with the remainder of the dough, cooling the baking sheets between batches.

Pan-Fried Steak

Place steak in pan. ( 1 minute per side, total 2 minutes for both sides of the steak )

Use your left hand to hold the handle of the pan and tilt the pan at a 45 degree angle, allowing most of the oil to ooze down away from the steak.

With your right hand, hold the steak vertically with a pair of tongs. Then pan sear all edges of the steak in the oil to a light crisp. ( 1 1/2 minutes, or until nicely browned )

Next, bring the pan back to its normal position, in contact with the stove. Place the steak back in the pan. ( cook for another 45 seconds to 1 minute per side )

When the steak is cooked, remove, and let it rest to allow juices to redistribute themselves for that perfect even color. ( 3 minutes )

Ingredients:
1 piece 1/2 inch thick, rib eye steak ( approximately 14 oz )
1 tsp salt
1 1/2 tsp black pepper
1 tsp cumin powder
1 tsp cayenne pepper
2 tsp Worcestershire sauce ( preferably Lea & Perrin )
4 tbsp olive oil
7 oz button mushroom, sliced
1/2 a white onion, cut into rings

1) Rub both sides of the steak with salt first. Then with black pepper, cumin powder, cayenne pepper, worcestershire sauce, and lastly olive oil.

2) Refrigerate for an hour or preferably overnight.

3) Remove steak from refrigerator 15 minutes before cooking.

4) Heat pan until really hot. Saute onions until slightly fragrant in 1 tbsp olive oil. Add mushroom and continue stir-frying for 1 minute. Dish up and set aside.

5) Pan-fry steaks in 2 tbsp olive oil using the above cooking tips.

Oyster Cake

Ingredients
30 fresh oysters (small ones)
110g sweet potato flour
250ml water
1 tsp salt
2 large eggs
2 tbsp chopped spring onions
1 tbsp chopped chives
4 tbsp oil

Ground ingredients (well combined)
3 cloves garlic
2 shallots
1 tbsp chilli paste
1/2 tbsp coriander powder
A dash of pepper

Method
Soak oysters in water.
Mix sweet potato flour, salt and water into a thin runny batter and leave aside.
Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. Give a quick stir and crack in the eggs one at a time. Stir quickly, then push cooked batter to the side of the wok.
Add 2 tbsp oil to the wok; add ground ingredients and saute well. Add in oysters. Cook for a minute and combine the egg and sweet potato flour batter together with the oysters.
Add pepper and sprinkle with chopped spring onions and chives. Give it a stir then dish out and serve with chilli garlic sauce.

Kiam Peng

Ingredients
3 cups of rice (measure using the cup that comes supplied together with the rice cooker)
2 large chicken drumsticks and chicken thighs (chopped to bit sizes)
5 chinese dried mushrooms (pre-soaked in a bowl of water and cut to half or quarters. Do not throw away the water used for soaking)
2 chinese lap cheongs (chinese sausages) (sliced)
4 bulbs shallots (sliced thinly)
5 slices of ginger (more if you like a stronger ginger taste)
2 tablespoons of cooking oil
warm water

Marinade for chicken
3 tablespoons oyster sauce
2 teaspoon of white pepper powder
1 teaspoon of sesame oil
1 tablespoon of chinese cooking wine

Seasoning
5 teaspoons of light soya sauce
1 tablespoon of dark soya sauce

Method
Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.
Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.
Serve hot and sprinkle fried shallots over the rice prior to serving.

Tofu with Minced-Pork

Ingredients
1 tube Japanese Tofu (cut into 15 cm thickness)
50 grammes of minced pork
1 piece of shiitake mushroom (chopped finely)
3 slices of carrot (chopped finely)

Marinade
1 teaspoon light soya sauce
1/2 teaspoon fish sauce
a couple of dashes of white pepper powder
1 teaspoon oyster sauce
1 teaspoon sesame oil
a pinch of msg (optional)
1/2 teaspoon corn flour

Method
Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

Stemed Minced Pork With Salted Eggs

Ingredients

1/4 k ground pork

5 tsp clear stock

2 tsp flour

2 tsp soy sauce

2 salted eggs, separated

1/4 t 1 tsp. sesame oilDirections

Mince the pork. Mix in the flour, the egg whites and sesame oil and blend well. Spread the mixture in a shallow heat-proof dish and pour the egg yolks whole on top of the meat.
Place the dish in a steamer and steam over high heat for 8 to 10 minutes, or until the pork is cooked. Pour the clear stock over the pork, sprinkle with the soy sauce, and serve.

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Ingredients:

150g minced pork or pork, thinly sliced

3 eggs

400ml chicken stock

2 salted duck eggs

1/2 onion or some shallots

2 cloves of garlic

light soy sauce

sugar

Chinese wine

sesame oil

Spring onions

Directions:

Prepare necessary equipment for steaming.

Ideally a large wok with a steamer attachment.

Get the steam going over a high heat.

Marinate your pork with a bit of soy sauce, Chinese wine and sesame oil.

Finely dice up your onion and garlic and stir-fry it with the minced pork.

Add a pinch of sugar to taste. You should decide how much you want to add. The pork should be savoury with a subtle sweetness.

Spread the pork mixture into a heatproof bowl.

Wash your salted duck eggs, and crack them open.

You only want to keep the semi-hard yolks.

Nestle these in the pork mixture, either whole or broken up in bits. Try and make them quite chunky, or else you can't taste them when you eat.

Beat the eggs with a pair of chopsticks.

Combine it with the stock.

Add a pinch of salt to taste.

When the mixture is well blended, strain it into the bowl with the pork and duck egg yolks.

Steam the bowl over high heat for 5-10 minutes, then reduce to a low-medium flame/heat and steam for an additional 15-20 minutes.

The custard should be wobbly and set, but not hard.

Sprinkle some soy sauce and sesame oil over the finished custard as well as some chopped spring onions.

Eat it with rice.

Barbecued Pork Spareribs

1kg (2lb) pork spare ribs

4 tablespoons barbecue sauce

4 tablespoons honey

4 tablespoons brown vinegar

1 tablespoon Chinese chilly sauce
1/4 teaspoon five spice powder

2 tablespoons soy sauce

1 clove garlic

2.5cm (1 in.) piece ginger

Put pork spare ribs in large saucepan of water. Bring to boil, reduce heat, simmer covered 20 minutes, this helps remove any excess fat.

Combine the barbecue sauce, honey, vinegar, chili sauce, five spice powder, dry sherry, soy sauce, crushed garlic and grated ginger, mix well. Put pork spare ribs into baking dish, pour sauce over, leave to stand one hour; turn occasionally.

Bake in moderately hot oven one hour, or until pork is tender, baste frequently.

Sweet and Sour Pork

1.25kg (2 1/2lb) lean pork chops

2 teaspoons sugar

3 tablespoons soy sauce

1 tablespoon dry sherry

1 egg yolk

1 large onion

8 shallots

1 red pepper

125g (40oz) mushrooms
1 medium cucumber

2 sticks celery

3 tablespoons oil

470g (15oz) can pineapple pieces

2 tablespoons tomato sauce

1/4 cup white vinegar

1 cup water

1 chicken stock cube

1 1/2 tablespoons corn flour

Combine sugar, 1 1/2 tablespoons soy sauce, sherry and egg yolk, stir well. Cut meat into 2.5cm (1 in.) cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave one hour, stir occasionally.

Drain meat from marinade, reserve liquid. Toss meat lightly in corn flour. Heat oil, cook meat until golden brown and cooked through, about seven minutes. Do this in several batches so meat browns well; drain well.

Peel and slice onion; slice shallots diagonally; slice pepper thickly, remove seeds; slice mushrooms and celery, cut the cucumber into quarters, lengthwise, remove seeds, cut cucumber into slices.

Heat three tablespoons oil in large pan, add all the prepared vegetables, sauté three minutes. Drain pineapple and add pineapple syrup to pan with marinade from meat, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend extra corn flour and water, add to pan, stir until sauce boils and thickens. Add pineapple pieces, season with salt and pepper.. Add pork, stir until combined.

Honey Chili Chicken

1.5 kg (3lb) chicken

2.5cm (1in.) piece green ginger

2 tablespoon honey

2 teaspoons corn flour

1/3 cup water
1 tablespoon Chinese chili sauce

1/3 cup lemon juice

2 tablespoons soy sauce

6 shallots

flour

salt

Cut chicken into serving size pieces. Coat chicken pieces lightly with flour, which has been seasoned with salt.

Fry half the chicken in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until chicken is cooked through. Remove from oil, drain on absorbent paper. repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in pan.

Add peeled and grated green ginger to pan, sauté gently one minute. Add honey, stir for one minute. Add combined corn flour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thicken.

Add chicken , toss in sauce for three minutes or until chicken is heated through. Add sliced shallots, cook for a further minute.

Korean BBQ

INGREDIENTS

680 g beef top sirloin, thinly sliced
9 cloves garlic, minced
1 pear - peeled, cored, and minced
3 green onions, thinly sliced
90 ml soy sauce
40 g white sugar
20 ml sesame oil
20 ml rice wine
15 g sesame seeds
3 g minced fresh ginger
freshly ground black pepper to taste (optional)

DIRECTIONS
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

You may eat this by tearing off a small piece of lettuce ("face up," with the bottom of the rib facing down) and wrap around the freshly grilled meat and make a bite-size sandwich.

Extreme Chocolate Cheesecake

Crust:

2 1/2 cups chocolate cookie crumbs

2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)

6-8 tablespoons butter, melted

White Chocolate Layer:

20 ounce cream cheese, room temperature

1 cup chocolate sugar

3 eggs, room temperature

8 ounces milk chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Milk Chocolate Layer:

20 ounces cream cheese, room temperature

1 cup chocolate sugar

3 eggs

8 ounces white chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons flour

2 tablespoons cornstarch
Fudge Cake Mix.

Dark Chocolate Ganache Frosting:

2 cups heavy whipping cream

2 tablespoons butter

3 tablespoons powdered sugar

24 ounces dark chocolate chips

Crust:

Preheat the oven to 350 degrees F. Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:

Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:

In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Molten Chocolate Cake

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup + 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preheat oven to 350F. Butter and flour 6 ramekins.

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.

Cool just a few minutes and unmold each cake onto a plate.

Chocolate Fondue Cupcakes

3 cups flour

3 sticks unsalted butter

1 1/2 cup granulated sugar

1 tsp baking soda

1 tsp salt

1 cup chocolate chips

1/3 cup veg oil

1/4 cup marshamallows

Preheat oven to 350.

To make crust, combine flour, sugar, butter, baking soda, and salt with your hands until it forms a dough. Roll the dough out into a thick layer (1/2"-1"), and place the dough over an oiled muffin tin. Place a second cupcake tin, oiled on the flip side, over the dough, using your fingers and a little common sense to adjust any spots where the dough looks like it might not make it through the process. Bake for 10 minutes, pull out the muffin tins, and push the top tin down -- it should stick. Bake for another 10 minutes, then take the top tin off carefully and bake for another 5 minutes or until brown. Remove from the oven and allow to cool.

Combine the chocolate chips, veg oil and marshmallows in a small saucepan and heat over low heat, stirring continuously. When this mixture has liquefied, remove it from the heat.Skewer a few marshmallows, pieces of fruit or whatever else you like to dip. Remove the cupcake shells from the tin, use a food scissor to carefully cut them apart from one another and fill them up with chocolate and decorate with skewers.

Sweet Potato Cupcake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
2 1/4 c sweet potato puree

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in sweet potato purée. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

For the filling:

Whipped together 8 oz of mascarpone cheese with 2 tbsp of maple syrup. Stuck the pastry bag right into the center of the cupcake and squirt some filling in.

The Frosting:

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

In a saucepan over medium heat, melt the butter. Add milk and brown sugar, stir to combine. Boil vigorously for 1 minute. Remove from heat and beat in 1/2 cup powdered sugar. Cool slightly and beat in the vanilla and add the remaining powdered sugar, add more half in half. Quickly spoon over cupcakes before glaze sets.

Apple Cupcake

1/4 c all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 bar + 2 tbsp unsalted butter, softened & room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup whole milk

Apple Toppings:

3 tbsp unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting:

1 unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1 tsp ground cinnamon

To cook the apples:

Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes:

Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes:

In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
1 1/4 stick butter
1/2 c all-purpose flour
1 1/2 c confectioners' sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 tbsp orange liqueur

Preheat oven to 425F.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Lemon Cupcakes

1-1/2 cups flour
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tartar
1/4 cup sugar

Sift flour, sugar, salt, and baking powder into a bowl.

In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, and lemon rind. Stir to combine.

On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.

Transfer mixture to another bowl. Wash and dry mixer bowl.

Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.

Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.

Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.