Buko Pandan Sticks

Jun 6, '10 11:55 PM for everyone

Buko Pandan Recipe

Ingredients:

1 pack pandan flavored gelatin powder (prepared according to instruction in the box), chopped

2 buko, grated 

1 300g NESTLÉ Thick Cream

¼ cup condensed milk

Procedure:

1. Combine prepared gelatin and buko in a bowl. Set aside.

2. Whisk together NESTLÉ Thick Cream and condensed milk. Toss prepared gelatin and buko with the cream and milk mixture. 

3. When fully combined keep on a covered container in the chiller until ready to serve.

Royal Bibingka

Jun 6, '10 11:56 PM for everyone

Royal Bibingka

1     kilo rice, laon - soaked overnight

250     grams rice, cooked

1     can evaporated milk

6     pc Eggs

620     grams Sugar

 1/2 cup Butter

 1/4 cup baking powder

2     tsp Yeast

 1/2 cup potato starch

For garnish

 1/2 cup Butter

1     pc grated coconut

3     pc salted eggs

Kesong puti

Ham

1. Soak uncooked rice overnight. Soak just enough to cover.

2. Grind the rice together with the cooked rice. Bring to the palengke so they can grind for you.

3. Mix remaining ingredients and rest for 1 hour. Strain.

4. Cut 7 inch round banana leaves. 

5. When ready to cook, brush banana leaves with butter and place in the clay pot.

6. Make sure the charcoal is already hot.

7. Pour bibingka batter and add the toppings already. 

8. When fully cooked, brush with butter , top with coconut and serve.

Marshmallow

Jun 15, '10 4:04 AM for everyone

Ingredients:

2 cups sugar

1 cup light corn syrup

1 tsp orange flavor

A few drops of orange flavor

¾ cup hot water

3 tbsp unflavored powder gelatin

¾ cups cold water

Extra powder sugar and cornstarch (1:1) for dusting

PROCEDURE:

1. Mix gelatin in hot water, stir and let stand. Set aside

2. Add and combine sugar, cold water, corn syrup, flavoring and color.

3. Blend well and cook until reaches 240F

4. In a mixer, beat until thick, snowy white and heavy approximately 10 minutes.

5. Pour into a tray lined with glad bake. Cool overnight.

6. Cut into squares and dust with powder sugar and cornstarch.

Soft Caramel

Jun 15, '10 4:05 AM for everyone

Ingredients:

1/2 cup water

2 cups sugar

1 tablespoon vanilla extract

1 can condensed milk

3/4 cup light corn syrup

2 tablespoons glucose

2/3 cup butter

1 teaspoon salt

Directions:

1.  Lightly butter an 8 x 12 inch baking pan.

2.  Combine all the ingredients except for the salt in a heavy bottomed medium saucepan. Bring to a boil, stirring constantly.

3.  Continue to cook until thermometer reaches 245 F.

4.  Remove from the heat and stir in the salt.  Pour into the prepared pan and allow to cool completely to room temperature at least 2 hours.

5.  Remove the sheet of caramels from the pan.  Cut into the desired pieces using a sharp knife.

6.  Wrap individually  in cellophane or waxed paper.

Sylvannas

Jun 21, '10 11:08 AM for everyone

INGREDIENTS:

Filling:

4 egg yolks

1/2 cup sugar

2/3 cup butter 

1/4 cup water

PROCEDURE:

1. In a small sauce pan, combine the  sugar and water. Use a candy thermometer to test the stage of the syrup. Boil it until the syrup is in 260 degrees Fahrenheit.

2. Beat the egg yolk and pour the syrup and increase the speed. Place the bowl with the yolk mixture in a bowl of ice to control the rise of temperature.

3. After cooling the yolk mixture, gradually add the   butter.  Mix it very well then refrigerate.

INGREDIENTS:

Meringue:

4      eggwhites

2/3 cup PEOTRACO sugar

½ tsp cream of tartar  

 cashew, chopped (for topping)

cake crumbs (for coating)

PROCEDURE:

1. Mix egg whites, sugar, cream of tartar  .beat until stiff

2. Put the mixture in a piping bag with an opening of 1 inch.

3. Squeeze the bag making round shapes, with 1 inch interval.  Bake this at 275 degrees Fahrenheit.

4. Put  the cashew nuts on the top.

5. “Sandwich” the filling with 2 pieces of meringues. Cover the outside with icing (or the filling). Roll it over on a cake crumb. Then, put it on a freezer.

Kiddie Cookie Treat

Jun 21, '10 11:09 AM for everyone

Ingredients:

20 pieces graham crackers, or saltine crackers

1 1/4 cups chocolate chips

1 cup mini m&m's

1 cup peanuts

1 cup candy sprinkles

1 cup pretzels

Directions:

1.  Place graham crackers side by side in a sheet pan.

2.  In a double boiler, gradually melt the chocolate until sooth and silky.

3.  Pour chocolate over the graham crackers and spread evenly using a spatula.

4.  Sprinkle with nuts, chocolates, candy sprinkles and allow to set in the refrigerator for about 20 minutes.

5.  Break crackers in smaller pieces and store in parchment paper in an airtight container.  Place in clear plastic bags and tie with a ribbon as giveaways.

Chocolate Apples

Jun 21, '10 11:10 AM for everyone

Ingredients:

6 pieces apple  , granny smith and fuji

6 pieces sticks

1 kilogram dark chocolate  , chopped

500 grams milk chocolate, chopped

500 grams white chocolate, chopped

Directions:

1.  Clean and dry apples.  Insert a stick into the stem end of each apple.

2.  In double boiler, gradually  melt the dark chocolate and  stir until chocolate is completely melted and smooth.

3.  Dip the apples one at a time to coat the outside of the fruit with the dark chocolate. Place in a tray with greaseproof paper and allow to set completely.

4.  Melt the milk chocolate and dip the apples again, only dipping 2/3 the way. Place again in a tray and allow to set completely.

5.  Do the same with the white chocolate but dip the apples 1/3 the way.

Nuts, chocolate chips, candy sprinkles can be used to decorate the chocolate coated apples.

Sherbet w/ Coconut Milk and Pinipig

Jun 29, '10 9:13 PM for everyone

Ingredients:

1/2 cup macapuno ice cream

1/2 cup buko sherbet

1/4 cup sago, optional

2 tablespoons pinipig

2 tablespoons coconut milk

Directions:

1.  Place ice cream and buko sherbet in a food processor or blender.  Blend until smooth, about 5 seconds

2.  In a tall serving glass or bowl, scoop 1 T of sago.

3.  Top with 2-3 spoons of the buko sherbet mixture.

4.  Spoon some coconut milk.  

5.  Sprinkle some pinipig.

6.  Repeat procedure until glass is filled ending with coconut milk and pinipig.

Chocolate Overload

Jun 29, '10 9:14 PM for everyone

Ingredients:

2 Box chocolate pudding

store bought meringues 

cocoa powder

store bought cookies - chocolate but not oreo

caramel sauce ( store bought )

chocolate block for shavings

store bought brownies

Melty Kiss

Jul 6, '10 5:59 AM for everyone

400 grams bittersweet chocolate, chopped

1/2 cup cream  

2 tablespoons brandy

1/2 cup cocoa powder

Directions:

1.  In a double boiler, melt chocolate until smooth and shiny.  Set aside.

2.  In a separate small saucepan, warm the milk.

3.  Gradually add the cream into the chocolate mixture.  Stir until well combined.  Add the brandy.

4.  Pour chocolate mixture in a 9x9 square inch pan lined with plastic film.

5.  Place mold in the refrigerator and allow to set ( at least 2 hours or better if overnight)

6.  Remove chocolate from the pan.  Slice into 1/2 x 1/2 inch or  1 x 1 inch squares.

7.  Dust with cocoa powder then serve.

Eat-pray-Love with Family

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@juliusbabao and I did our Eat,Pray,Love tday. EAT-Lzm bulalo. PRAY-at d Pink Sisters. LOVE- this picture expresses all the Love. Do ur eat,pray, love even for jst one day.
And this is our LOVE pic 

 

>>>>Love this picture of Family Babao

How to Celebrate a Baptismal Day By Melanie Rogers,

How to Celebrate a Baptismal Day

By Melanie Rogers, eHow Contributor

 

aptisms are religious events that signify an individual becoming a member of a Christian church. While the ceremony takes place in a church, a celebratory party with family and friends is usually held in someone's home.

Difficulty: Easy

Instructions

Things You'll Need:

• Party decorations
• Light food

1. 1
   Take many pictures of the baptism and the celebration that follows. It helps to ask a close friend to be responsible for taking pictures, so the participants can concentrate on the ceremony. After the event, create a small photo album with pictures from the day of the baptism. This is something that can be looked at through the years, and added to as more religious events are celebrated.
   
2. 2
   Decorations always add to the festivities. Since baptism is associated with the color white, white balloons, streamers and flowers make great decorations. Scallop shells symbolize baptism, and look wonderful scattered across a buffet table along with white confetti.
   
3. 3
   Traditional baptismal foods are often simple and light fare. Sweets are common and express the wish for a sweet life. Small finger sandwiches, fruit salad, and a white cake make for a simple, but lovely, meal to share with friends and family.
   
4. 4
   Gifts are not necessary, but guests often bring gifts to celebrate the occasion. Gifts can range from a bouquet of flowers, a spiritual book, or a monetary gift or gift certificate. Don't forget to send out thank you notes for any gifts received.

Read more: How to Celebrate a Baptismal Day | eHow.com http://www.ehow.com/how_4523723_celebrate-baptismal-day.html#ixzz13RGcJvn2

 

Baptism Day of moments to live by

Baptism Day

My niece was baptised this weekend. It wasn't long ago that my oldest was baptised and I remember how important that day was for us and how much we wanted her to feel the specialness of that event in her life.  I searched all over online to find little ways to make it just right. And, we came up with a few things that made the day extra special. For my nieces baptism we did some of the same things. So, since this is the second time this year I've had the chance to be a part of an important baptism day I wanted to share with you some of my favorite baptism day ideas.


For starters, I wanted a pretty dessert that was white.  I looked at all kinds of complicated recipes for candy, etc. and then decided that we would go for simple.  We filled three glass canisters with popcorn, mini powdered donuts, and white individually wrapped Lifesavers mints.
We also made a few trays of mini cupcakes (we used white cake mix and white cream cheese frosting)  The cupcakes were topped with white sparkle sugar or coconut flakes.  I thought it looked so pretty and the kids loved the buffet style dessert.  I think this would also be great for a blessing day.

Next, for my daughter's baptism  her grandma presented her with a several items that would remind her of the significance of her baptism day and the gift of the Holy Ghost. She has treasured those little items and takes them out to look at them often.  So, she wanted to present her cousin with some of the same special items.  Here is what she gave her on the morning of her baptism:

THE COMFORTER

We made a little no sew white fleece blanket and tied it around the edges.  I found some pretty ribbon and attached a note that said:

"The Holy Ghost can wrap you in warmth in give you comfort."

The blanket/comforter wouldn't fit into the little white bucket that we got but the rest of these items were inside the baptism container:

VOICE OF WARNING (whistle)

A whistle can signal that someone is in danger or needs help. Like this whistle, the Holy Ghost can warn you of dangerous paths or situations. Heeding the warnings of the Spirit can keep you safe and happy.

HEART

The heart is a reminder of how much Jesus loves you.

LIGHT

Let the Spirit light your path.

COMPASS

When you need direction in life the Holy Ghost can help you find your way.

At the last minute I thought of putting a little bottle of Nestle Pure Life bottled water with a little saying about being baptised and being washed clean in the water and then trying to live a Pure Life.  I included the bottle of water but didn't quite get the tag made.

I tried to get  a picture of the kids opening it together but my camera is not so stellar and the pictures didn't turn out.  But, they gathered around and read the tags and explained what they meant.  I hope that my niece will treasure it like my own little girl does.  Her day was just as special and perfect.  The baptism itself was what made the day so significant, of course, but the little extras made it even more memorable.

4 Super-Organized Women Spill Their Secrets By Nicole Sforza

The Kitchen Keeper

Robin Helman
 Art director and mother of two, Irvington, New York 

Artful Order in the Cupboards

Robin’s crisp, curated kitchen features a pullout cabinet with 33 alphabetized spices―from allspice to wasabi―in matching glass jars on tiny tiered shelves. Another cupboard has colorful grains and dried beans and reflects the same modernist design sense. Each container is labeled in lowercase letters, in the same typeface.

 Genesis of the system: “I love to cook, and when I lived in London, I got into spices,” says Robin. “Some were in jars, others in bags. They were begging for uniformity. Now my sister brings me spices from Italy, where she lives. I have extra jars on hand so I can just pop them into place.”

 Payoff: “Looking at these cohesive spots makes me happy. Plus, it’s more fun to cook when you know exactly where to find things.”

 Advice for newbies: “Buy uniform containers, use the same font size for all the labels―I set my label maker on small―and place the labels near the tops of the jars so they’re easy to see all at once.”

 Born labeling: “I was labeling things with my computer long before I had a label maker. Even my label maker has a label on it that says ROBIN.” 

3 Ways to Create Your Own System

Make spices and grains match. Oxo’s stackable containers (shown here; from $8 each, oxo.com) come in 11 sizes, so you can use them for grains, sugar, and cereal. Three-inch-high jars are the perfect size for spices; Oggi makes spice jars ($30 for a set of eight canisters, including four spice jars, macys.com) similar to those Robin uses.

 Hide spices in a deep drawer. Place spices cap-side up and label the tops. Keep favorites in the front row and arrange others alphabetically. To hold the spice jars in place, outfit the drawer with a cut-to-fit cork liner ($20, williams-sonoma.com).

 Display spices on a wall. The 14½-inch-long iron spice rack ($20, containerstore.com) holds about 20 jars and is only three inches deep, so it won’t eat up space. 

 http://www.realsimple.com/home-organizing/organizing/organization-secrets-00000000028133/page3.html

2 Ways to Create Your Own System

For digital images: Color-code your collection by storing discs in vibrant cases (slim jewel cases, $11.50 for 25, staples.com)―blue for parties, green for trips, and so on. Use empty cases positioned vertically and marked by the year as dividers; they’ll extend about a half inch above the others.

 For old-school snapshots: Mail photos to ScanCafe.com and get them back in digitized form. About 1,200 images (from 29 cents a photo) fit on a DVD; CDs hold far fewer. The company touches up images in a climate-controlled facility monitored 24/7 by armed guards. You can track your precious cargo online every step of the way, and the originals are returned when the process is complete. 

5 ways to have more money in your passbook

y Ivanna Aguiling
Philippine Daily Inquirer

DateFirst Posted 22:05:00 10/16/2010

Ditch the credit card; be on the lookout for cash-generating opportunities
IF I HAD saved up the hundreds I spent every day for an appetizing cup of caramel macchiato and a swirl of cinnamon, I would have P240,000 more in my savings.

College life can be quite expensive. Money has to be spent on books, photocopied materials taller than the average Filipina at 5 feet, fashion, cell phone upkeep, computers—the list goes on. Then there’s school stress, which only goads us to gorge on more junk and caffeine.

Recently, The Republican College invited staff of the Bank of the Philippine Islands to conduct a Financial Wellness Program for its college students.

“More than 90 percent of Filipinos at 65 are either broke or died broke,” states Michael C. Ela, author of “7 Common Sense Ways of Becoming a Millionaire When You Retire!.”

So what should one do?

Step 1: Save up—with a goal in mind.

For instance, I would like to have my own car when I start working. Without relying on parents, a down payment for a brand new car can go as low as P100,000. Computing this, it would require saving P125 for 20 days a month, 10 months a year, in 4 years. As soon as you start working, you’ll have your down payment ready for your dream wheels.

That means the macchiato, no matter how tempting the crème brulée might be, would have to be shelved for now.

Step 2: Save before you spend. Make affordable sacrifices. Leisure shopping would have to be put on hold. Home-cooked baon (meal) over fast-food chicken and spaghetti might be more efficient, too.

Aim setting aside 10 percent of your money for savings, as most financially successful people do. The allowance you get might not be enough, so an external source can be of help to augment the savings money.

Step 3: Be on the lookout for moneymaking opportunities. Back in college, with my supportive mom’s prodding, I earned extra by coaching ice-skating throughout the year. Some friends spent their break time doing English tutorials. Be resourceful and turn your skills into gold.

Step 4: Continuously learn about money management. Smarten up all the time. Beware of discounts and credit cards. If a 50-percent off dress is flirting with you, think: “needs versus wants.” Plastic money is not a free pass to the latest iPhone. Dodge that interest-earning swipe.

Step 5: Keep your savings in a safe place. Savings accounts can have a high maintaining balance. New platforms, such as the BPI Direct Savings Account with a P500 maintaining balance and a 1.375-percent interest rate, make handling money easier.

Jaymark Torres, 4th year student at the Republican College, said, “This seminar was very helpful. It’s important for us to start saving for the future, especially for emergency situations.”
 

Condensed Milk Chocolate Fudge with Walnuts

Kids won't be able to resist this dense and chocolate-y confection!

Ingredients:
454 grams dark chocolate
60 grams butter
396 gram can condensed milk
150 grams walnuts, chopped (optional)

Directions:
1. Combine condensed milk, butter, and chocolate.
2. Melt over a water bath.
3. Stir until smooth.
4. Fold in walnuts.
5. Pour into a 20 x 20 cm pan lined with foil or plastic wrap.
6. Chill to let set.
7. Cut into small squares.


Recipe courtesy of the Culinary Institute of America and the California Milk Advisory Board

Fruit Crepes

Ingredients CREPE: 1 tbsp margarine melted 1/2 cup flour 1/2 cup evaporated milk 1/2 cup water 1 eggs beaten 1/4 tsp iodized rock salt FILLING: 1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 tbsp sugar Directions 1 Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour. 2 Brush non stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook 2 minutes until top is set. Lift edge of crepe, then invert. Cook other side for 1 minute more. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside. 3 Simmer fiesta fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon about 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spoon fruit cocktail syrup on surface of crepe. http://www.weekenddesserts.com/recipesinside.php?id=9

Buko Rainbow Crepe

			Ingredients
FILLING: 1/2 cup sugar 3 egg yolks 1/3 cup cornstarch, dissolved in 1-1/2 cups evaporated milk 2 tbsp unflavored gelatin 1/4 cup butter 1 buko meat shredded 1 can (850 grams)DEL MONTE Fiesta Fruit Cocktail with Peaches drained CREPE: 1 cup all purpose flour 3/4 cup evaporated milk 1 cup water 1/3 cup butter melted 3 egg yolks 1 tbsp sugar  Directions 1 Filling: Combine first 6 ingredients. Cook over low heat for 10 minutes or until mixture coats the spoon. Blend in buko and DEL MONTE Fiesta Fruit Cocktail with Peaches. Set aside. 2 Combine all ingredients for crepe and beat until smooth. Strain. Pour every 1/3 cup of batter in 8” non stick pan. Swirl around the pan to form circle. Cook for 3 minutes. Put 2 tablespoons of filling in the center. Fold sides of crepe to cover the filling. Remove from pan. Chill before serving. Top with cream if desired. Preparation: 15 minutes + 20 minutes cooking http://www.weekenddesserts.com/recipesinside.php?id=3 8 servings

YUMMY CUPCAKES

www.yummycupcakes.com

Vanilla Bean pastel cupcake decorated with a double buttercream drop flower, sprinkled with clear edible glitter. Perfect wedding favor for your guests.

 Chocolate Vanilla cupcake topped with a Happy Birthday chocolate piece

Cupcakes on a Stick™

Cupcakes in a Jar™

UPCAKE SIZES . . .

Mini CupcakesA dozen box of mini gourmet cupcakes in assorted flavor combinations is available in stores every day for $20 per box. 

If you would like these yummy mini cupcakes in special flavors or larger quantities, please order 24 hours in advance.  Mini cupcakes artypically $1.50 each.  
Classic Cupcakes
Our classic size gourmet cupcake is in store every day and are typically $3.00 each.  We offer 19 flavor combinations for you to choose from!  Check out our Daily Calendar for details on which flavor combinations will be served each day.

Jumbo CupcakesOur jumbo gourmet cupcake is baked by special order, 24 hours in advance and is typically $4.75. 

 

Video - Fried Suman with Mangoes and Chocolate Sauce

Video - Fried Suman with Mangoes and Chocolate Sauce