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Empanadas

Are you familiar with empanadas? There are Mexican, Colombian, Argentinian, Sri Lankan and other versions but I made a (baked) Filipino version here, since these hand pies are so nice to munch on at any time of day, the light buttery crust blending so nicely with the meat, fish or vegetable filling (pictured above).  But I will say the South American versions are also a favorite, especially with chimichurri sauce, then again the curried Sri Lanka fish curry types are also delicious. But I digress... Below is a short crust  recipe, you decide which filling you prefer;) Short crust dough recipe :  175 g butter (about 3/4 cup) 2-1/2 cups all purpose flour 1/2 cup bread flour (if you don't have any just add 1/4 teaspoon of baking powder to flour) 1/2 cup milk 1 egg 2 tablespoons sugar 1/2 teaspoon salt Blend flours and butter in a mixer with a dough hook attachment, or use a bread machine, (mix milk and egg mixture in a separate bowl) and add this in a thin steady flow to the grainy fl
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Mamon sponge cakes

When we talk about tastes that bring back memories of our childhood, this would have to be in the top 5 for me. Mamon cakes or filipino chiffon cakes have that flavor and softness that melts your heart, and certainly puts a smile on your face. If you don't know them, try the recipe and see if they don't win your heart. The recipe is pretty straightforward and simple, there are just 2 things to keep in mind : make the meringue with room temperature egg whites and cream of tartar to get a nice thickened meringue, then whip further with the sugar.  The other thing that is particular to these cakes is the mold. Per chance my cousin found these tins with removable bottoms for easy unmolding, otherwise I have to admit that is a tricky part and you'd have to add parchment paper for easy unmolding. Here's the recipe :  1 cup cake flour 1 cup sugar 6 eggs, separated 1/2 vegetable oil 2 teaspoons vanilla 1 teaspoon cream of tartar 1 teaspoon baking powder 1/4 cup pineapple juice
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Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes?  Because, really, cheesecakes take time to master.  And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness!  It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath).  The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used :  Cookie crust :  150 g or 1 cup mix of butter cookies and amaretti,  30 g sugar,  50 g butter,  1/4 teaspoon salt Pulse or
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Brioche (similar to Japanese milk bread)

Brioche or milk bread is fun to make, and with the help of a bread machine, or with a mixer with a hook attachment, you can make these really readily. Set aside time though, while you do other things, as the dough does have to rise twice, about 1-2 hours each time. They are such a great comfort food, eaten simply with butter and honey for breakfast, or as a base for sandwiches for lunch or dinner, or for example for making a delicious French toast...  The flavor and texture is that of a delicious cakey bread, rich and chewy. Here's the recipe I used : Make a tangzhong starter or yeast paste :  3 tablespoons water 3 tablespoons milk 2 tablespoons bread flour In a saucepan over medium heat, whisk the tangzhong ingredients until you get a thickened paste.  Set aside to cool. 1 tablespoon of active dry yeast in 1/2 cup lukewarm milk (not hot) 300 g bread flour 3 tablespoons sugar 1 teaspoon salt 3 tablespoons powdered milk 1 egg 60 g softened butter In a bowl, use a mixer with a bread
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Chocolate and strawberry meringue cream birthday cake

Hello everyone ! I have to share this recipe because this is one of the most delicious chocolate cakes I've tried to date. I love the contrast in flavors and colors, the rich chocolate and the tangy sweetness of strawberries. I've dressed it with 2 frostings for variety and added strawberries, sprinkles and flowers for  a touch of festiveness for a birthday. Here's the recipe:  1/2 cup buttermilk (you can also make it from 1/2 cup warm milk and 1 teaspoon vinegar) 1 large egg + 1 yolk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup flour 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup Dutch process cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup hot water with 1/2 teaspoon instant coffee  Preheat oven to 350° F / 180° C. Line a small 7-8" cake pan with parchment paper.  Mix wet ingredients in a bowl (except hot water and coffee, leave that for the end).  Add dry ingredients.  Then add hot coffee mixture. Mix about 2 minutes. Pour into pan and bake
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Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log.  I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt
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