Cookies and Cream Fridge Delight

Want to make a cool dessert to help ease the summer heat? Try this cookies and cream-flavored recipe!

Ingredients:
2 250 grams All Purpose Cream
1/2 cup Condensada
1 90 grams pack store-brought cream-filled chocolate cookies, crushed & divided
14 pieces graham crackers

Directions:
1. Mix well NESTL� All Purpose Cream and CARNATION Condensada.
2. Spread 1/2 cup of the cream mixture into the bottom of a square glass
or aluminum container. Arrange graham crackers on top of the cream.
3. Add a second layer of cream followed by crushed chocolate cookies.
4. Finish with another layer of graham crackers and the rest of the cream. Top with the remaining crushed chocolate cookies. Chill for at least 4 hours before serving.

Recipe courtesy of True Confections

Brownie Pops Aug 31, '09

2 cups cake flour
1 tsp baking powder
160 grams dark sweet chocolate, chopped and melted
1 cups butter
2 cups sugar
4 eggs
2 tsp vanilla

100 grams dark chocolate, melted
100 grams white chocolate
Food color

Procedure:
1 Preheat oven to 350F. Grease the Silicone Brownie Mold.
2 Sift together Cake flour and baking powder
3 Melt the dark chocolate.
4 Cream butter and sugar until light and fluffy
add the chocolate then the eggs one at a time, add the vanilla and continue mixing.
5 Add the dry ingredients just until it is combined
6 Pour into the molds and bake for 20 minutes.
7 Cool completely.
8 Dip in Dark Chocolate and Drizzle with the colored chocolate

Cookies and Cream Cupcakes

Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper
liners. Place an Oreo halve in the bottom of each liner, cream side up. In a
medium bowl, combine the flour, baking powder and salt; stir together with a
fork to blend and set aside. In the bowl of an electric mixer, combine the
butter and sugar and beat together on medium-high speed until light and fluffy,
about 2 minutes. Blend in the egg whites one at a time, beating well after each
addition. Blend in the vanilla extract. With the mixer on low speed, beat in
half of the dry ingredients just until incorporated. Add the milk and beat just
until combined, then mix in the remaining dry ingredients. Gently fold in the
chopped Oreos with a rubber spatula until evenly incorporated, being careful not
to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20
minutes, rotating the pans halfway through baking, until a toothpick inserted in
the center comes out clean. Allow to cool in the pans 5-10 minutes, then
transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an
electric mixer and beat on medium-high speed until smooth, about 1 minute.
Blend in the vanilla extract. Beat in the confectioners’ sugar until
incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat
on medium-low speed just until incorporated, then increase the speed to
medium-high and whip for 4 minutes until light and fluffy, scraping down the
sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish
with Oreo halves.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake
papers.



In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and
cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs,
food coloring, vinegar, and vanilla with a handheld electric mixer. Add the
sifted dry ingredients to the wet and mix until smooth and thoroughly combined.



Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven
for about 20 to 22 minutes, turning the pans once, half way through. Test the
cupcakes with a toothpick for doneness. Remove from oven and cool completely
before frosting.


For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until
smooth. Add the sugar and on low speed, beat until incorporated. Increase the
speed to high and mix until very light and fluffy.


Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big
star tip.

Healthy Hotdogs

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

4 wraps
4 organic Sausages
1½ cups grated cheddar cheese
1 cup shredded carrot

Grill or BBQ sausages.
Lay wraps out and sprinkle equal portions of cheese onto each. Add chosen vegetable and rollup.

Sweet Chicken with Cornflakes

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

750 g organic chicken breast fillets
¾ cup organic Plain Yoghurt
2 cups Cornflakes ground
1 cup Parmesan Cheese
 
Preheat oven to 180C.
Combine cornflakes and cheese together in one bowl and place yoghurt in another bowl.
Coat chicken with yoghurt and then cornflake and cheese mixture.
Bake in oven for 20-30 minutes, depending on size of chicken breasts.
 

Swiss Schnitzel

2 chicken breasts
3 Slices multigrain bread grated into crumbs
2 tablespoons Olive Oil
4 Slices Jarlsberg Cheese
Cut chicken in half horizontally, using a rolling pin pound into slices until thin.
Coat with breadcrumbs, pressing into flesh to coat both sides.
Heat oil in a large non-stick frying pan.
Over moderate heat, cook schnitzels 2 at a time for 2 minutes, until golden on the bottom, turn and top with cheese.
Cook for a further 1-2 minutes or until chicken is tender and the cheese melts.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Burger Patties with Roasted Garlic Sauce

By: Chiqui Lloren



You can ditch the bread and have the patties as your ulam with rice.


Serves 4 Prep Time 50 minutes Cooking Time 5 minutes

250g ground pork
250g ground beef
1 small onion, chopped
2 teaspoons rock salt
1/4 teaspoon freshly ground pepper

Sauce
6 large heads of garlic
1/2 cup extra virgin olive oil
2 slices of white bread (remove crust)
2 tablespoons of lemon juice
salt and pepper

1 Place garlic bulbs in foil. Drizzle with some olive oil and sprinkle with salt.

2 Wrap in the foil and bake in preheated oven (400°F) for 45 minutes or until soft.

3 Cool garlic, chop off top, and squeeze out garlic cloves.

4 Soak bread in water for 1 minute, squeeze dry, and place in food processor or blender.

5 Add garlic and process into a smooth paste. Add lemon juice, and gradually add rest of olive oil in a smooth stream to make a paste. Add salt and pepper to taste.

6 Preheat grill or pan to medium high.

7 Mix ground meat, onions, salt, and pepper. Shape into 4 patties

8 Place on pan or grill until cooked. Serve with garlic sauce.


Photography by Ocs Alvarez & Lucky Besa | Styling by Melanie Jimenez

Special BLT Sandwich

By: Sharlene Tan & Elaine Lim

 A filling and flavorful sandwich you'll want to have not just on 'special' days



Serves 2 Prep Time 10 minutes Cooking Time 10 minutes


4 slices of bacon
2 cheese slices
2 large whole-wheat bread slices
1 tablespoon mayonnaise
4 slices of tomato
2 lettuce leaves
1 teaspoon butter
2 eggs



1 Cook the bacon until crisp; drain on paper towels. Set aside.
2 Place cheese slices on one slice of bread and toast together until melted.
3 On the other slice of bread, spread mayonnaise. Top with bacon, sliced tomato, and lettuce.
4 In a nonstick skillet, fry the eggs in butter, keeping yolks runny.
5 Slide the eggs on top of the lettuce. Top with the other toast with melted cheese.
6 Place the sandwich on a plate, slice in half, and serve.



Photography by David Hanson │ Food Styling by Sharlene Tan and Elaine Lim │ Prop Styling by Cleone Baradas

Mother’s Day French Toast

By: Myra Santiago

Make this one for breakfast to impress someone special (your mom!). Just remember to be patient when slow-cooking the egg.

Serves 1 Prep Time 1 minute Total Cooking Time 6 minutes

2 tablespoons butter
2 thick bread slices, with holes cut in the center
1/2 cup fresh milk
2 eggs

1 Place a small juice glass in the center of a slice of bread and cut around it, creating a hole in the middle. Dip the bread slices in a bowl of milk, allowing it to moisten most of the slice without getting it soggy. Handle carefully to prevent the bread from breaking apart.

2 Heat to medium a Teflon-coated skillet and gently melt 1 tablespoon of butter. Place a slice of bread in the pan and fry until golden brown. Turn the slice over and crack an egg into the empty center. Bring the heat down to low and allow the egg to cook slowly until the whites have set.

3 Serve quickly with a side of crispy bacon strips or slices of ham and cheese.