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.