Kalamata Olive Hummus

Take your hummus to the next level by adding Kalamata olives – the saltiness of the olives along with the brine gives the plain hummus an extraordinary make over

Kalamata Olive Hummus 2
sorry for the not-so-good-quality of the photo

I fell in love with hummus about three or four years ago (?).

At first, I thought hummus can’t be more exciting. I thought:  having a bread on the side, some veggies and scrambled egg would keep me love the old, plain hummus like no other.

The good thing with hummus – when you have the basic recipe, you can add whatever you fancy. I have tried with roasted red bell peppers and it was amazing! I have also tried this Gochujang Hummus – oh my! It was really good!!

So it happened that I had kalamata olives and I don’t know what to do with them (I only eat olives when they are in pizza). I had to look for recipes and this caught my attention. Again, I was like, ‘Why I haven’t thought of that?

You know what happened next – I took my food processor to do its job. I used the same Easy Microwave Hummus recipe I have on the blog and added chopped kalamata olives along with its brine.

Thanks for the inspiration, Christine!

Oh my! This Kalamata Olive Hummus is so good I could eat the whole thing in one go! The saltiness of the olives and that brine – it is extraordinary! If you are a hummus lover, you’d definitely love this twist! Trust me coz I really did!

I am taking this with me at Fiesta Friday # 200. No co-hosts for this week, so we will come back on Tuesday to vote for our favorite recipes. 😀 Thanks to our lovely Angie for hosting! Happy Fiesta Friday, people!

Kalamata Olive Hummus

Ingredients:

  • 1 15-ounce can chickpeas, drained, water reserved (optional: you can reserve 1 heaping tbsp for serving later)
  • 1/3 cup Kalamata olives, chopped
  • 1/2 – 1 tbsp olive brine
  • 3 cloves garlic
  • 1/3 – 1/2 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Paprika
  • Roughly chopped parsley

Instructions:

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a bowl, place your drained chickpeas and remove the skins by taking pieces with both of your hands and rubbing them together. You will notice that the skins with be removed easily and float, then you can easily discard/pour out the water along with the skins.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave for 4-5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with chopped Kalamata olives, brine, lemon juice, salt and tahini. While the food processor/blender is mixing, add olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
  7. Transfer to container and place in the fridge to thicken up and develop flavor.
  8. To serve, drizzle more olive oil, pitted Kalamata olives, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.

Note: Skinning the chickpeas is totally optional. You may start with 1/3 cup tahini and add as needed.

name2

twitter pinterest instagram

Also sharing at

Advertisements

Calamansi Crumb Muffins

Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious!

You may think that I am insane if I tell you that am not a huge fan of baked goods that are citrusy. Well, I love my Mom’s orange chiffon cake – ahhh so good! That’s another story – never made it still. Anywaaaaay, as I was saying – I am not a huge fan of baked goods that are citrusy (except anything orange – orange cake, orange brownies… you name it). I was given few lemon-flavored treats before and I liked them, but I never reached the point of wanting to make them. But these Calamansi Muffins from Lalaine really got me curious.

I had a good quantity of calamansi and I wanted to make something out of it aside from cutting in half and squeeze the juice in my mouth with salt.

Back to Lalaine’s Calamansi Muffins, they sound really good. I imagined my Mom’s orange chiffon cake, but in muffin form. Huh? Crazy imagination. Also, the crumb topping really did a good job in convincing me so I gave the recipe a shot.

And I made the right decision. The muffins were beyond perfection – the sweetness and the calamansi flavor is just in the right balance. The muffins itself is delicious, but who wouldn’t want a crumb topping and a citrusy sugar glaze?? I don’t know about you, but I don’t think it is a good idea to skip them.

I added calamansi zest to the sugar glaze as I really want the calamansi flavor to stand out in every bite! And don’t you just love that color in the glaze?

The muffins came out really soft and I loved the brown edges. I was a little disappointed at first when I found out I didn’t have muffin liners. In the end, I was thankful. 😀

You really have to try this one. Hmm, in case you don’t find calamansi, you can use lemon. I just don’t know if you can use the same quantity of calamansi.

I am taking these with me at Fiesta Friday # 200. No co-hosts for this week, so we will come back on Tuesday to vote for our favorite recipes. 😀 Thanks to our lovely Angie for hosting! Happy Fiesta Friday, people!

Calamansi Crumb Muffins

Ingredients:

For the crumb topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted

For the muffins:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola oil or any light-tasting oil
  • 1 tbsp calamansi zest
  • 2 tbsp freshly squeezed calamansi juice
  • 1 cup yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For the calamansi glaze:

  • 3/4 cup powdered sugar
  • 3 tbsp freshly squeezed calamansi juice
  • 1 tsp calamansi zest (optional)
  • Pinch of salt, to balance the sweetness

Instructions:

  1. Preheat oven to 375 F. Generously grease 1 or 2 muffin pan. Set aside. (Alternatively, you can use muffin liners.)

For the crumb topping:

  1. In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.

For the muffins:

  1. In a bowl, add eggs and beat until frothy.
  2. Add sugar and oil, and beat again until creamy.
  3. Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
  4. Sift the flour, baking soda and salt. Lightly mix the dry with the wet ingredients until combined. Do not overmix.
  5. Fill the greased muffin pan until 3/4 full. Add crumb topping on top of each muffin.
  6. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.

For the calamansi glaze:

  1. In a bowl, combine all ingredients for the glaze and mix.
  2. Drizzle over muffins.

Source recipe: Calamansi Muffins by Kawaling Pinoy

Note: I made 14 muffins.

name2

twitter pinterest instagram

Also sharing at

 

{Whole30} Sweet Potato Chicken Poppers

These Sweet Potato Chicken Poppers are so good that you’d want to put one after the other in your mouth. They are Whole30 compliant and baked (yay!), so they are good for you.

Some of you might say, ‘Wow! Congrats on keeping up with your Whole30!’

Honestly, I don’t do the 30 days anymore. It’s Whole6 now – haha! I strictly follow the Whole30 rules for 6 days and then I will have a rest (okay, cheat day!) for one day. If there are more holidays, then that is good! Haha!

Meal planning for Whole30 approved foods can be a little pain if you don’t have all the ingredients like the one I’ve always wanted to have – coconut aminos (send me some??). So you have to think or look for other recipes that will surely make your taste buds happy like these Sweet Potato Chicken Poppers…

I ran out of ideas and I asked Pintrest for help and I came across Michelle’s Sweet Potato Chicken Poppers. Good timing – I had homemade mayonnaise during this time. If you will check, the first one I made was yellow and this is white (looks like the real thing – yay!) – it is because I just put a tiny bit of mustard and well, my egg yolk was too pale (boo!). But I am glad it turned out AMAZING!

Going back to the Sweet Potato Chicken Poppers – what can I say aside from the fact that I ALMOST finished everything in one go? Haha! These are so cute and delicious that you’d want to put one after the other in your mouth. Since they are Whole30, I am sure you know that they are healthy, too.

The ingredients are not too much – ground chicken, sweet potato, garlic powder, onion powder, spring onions, arrowroot powder (can use coconut flour), olive oil (or coconut oil) and paprika (it is just too good with sweet potato). This is also super easy to make as you’ll only need to mix all of them and shape them into golf-size balls and bake them. Yes, my friends! These are baked! Make them now??

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Whole30 Sweet Potato Chicken Poppers

Ingredients

  • 400g ground chicken
  • 2 ½ cups sweet potato, peeled
  • 2 tbsp olive oil
  • 2 tbsp arrowroot powder
  • 1 tsp smoked paprika
  • ¼ cup spring onion, chopped finely
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 400F. Prepare a baking sheet with parchment paper greased with cooking spray.
  2. Grate the peeled sweet potato using a grater or food processor. Place the grated sweet potato on a kitchen towel and squeeze out the liquid and discard. Transfer  to a large bowl.
  3. To the bowl of grated sweet potato, add the rest of the ingredients. Using your clean hands, mix until well combined.
  4. Wet your hands (if necessary) and take out about a size of a golf ball and place on the parchment-lined baking sheet. Repeat until mixture is finished.
  5. Bake for 25-30 minutes, flipping halfway through (I forgot this step – ugh!). If necessary, you can place the poppers under a broiler for 1-2 minutes to make the outer crispier.
  6. Remove from the oven and let the poppers cool down for about 10 minutes before removing from the baking sheet.

Source recipe: Sweet Potato Chicken Poppers by Unbound Wellness

Notes:

  • I made 24 chicken poppers.
  • I served this with Whole30 compliant homemade mayonnaise.

name2

twitter pinterest instagram

Also sharing at

Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.

Sooooo……

Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:

Ingredients

  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix

Instructions

  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder, and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.

name2

twitter pinterest instagram

Kalabasa Soup with Dried Fish

The Filipino ‘Ginataang Kalabasa’ (Squash with Coconut Milk) in its new form – more appealing, thus, picky eaters would finally love this (well, they should 😀 )

Pumpkin vs Squash. Which one is which? I’ve always had that question since I was a kid, but never really took it seriously. Then there’s my 9-year old nephew saying we are having a soup with pumpkin whenever he knows that we are having such dish.

Growing up, I know Kalabasa is squash. But just to avoid confusion (I am the one actually confused), I will call this one Kalabasa Soup.

Kalabasa Soup is a twist made on ‘Ginataang Kalabasa’ which is a soup made of Kalabasa cooked in coconut milk with spices. It is cooked in different variations from places to places. Some add chicken, shrimps and dried fish. In our home, we always use dried fish. Daing (da-ing) or Bulad (boo-lad) refers to a dried fish from the Philippines. Fish are dried by sun-drying and adding salt liberally after splitting up the fish in half and thoroughly cleaned. Bulad can be eaten as is after frying with rice and vinegar dipping sauce.

I am not a huge fan of fried Bulad, but I love it mixed with ‘Ginataang Kalabasa’

‘Ginataang Kalabasa’ looks like the photo below. My version is cooked with ginger, tomatoes, onions, Bulad and coconut milk. The addition of Bulad makes the dish so tasty. I always choose this over the ones with shrimps. Though I love the addition of Daing, I don’t eat it – I give it away (to people who would love it or to doggies).

The traditional way of serving this (in our home) is –  just eat with rice (lots of rice!!!!) and fried fish (I even fry an egg to go with this – why not?). I always mash the Kalabasa like a kid and mix it with my rice.

You may (???) wonder why I am serving this in a different form.

Kalabasa is such a favorite – kids and adults, but there are people (even adults – why??) that when this is cooked with visible veggies (coz some adds spinach, eggplants, string beans, and so on), they would only go for the soup (the coconut milk part). What’s good in that?? Eat veggies, people!

So the thought came to my mind where streets are always busy – make ‘Ginataang Kalabasa’ more appealing and easier to eat for kids and picky eater adults, too.

This may look different from the one I grew up eating but tastes exactly the same. At the end of the day, the picky eaters – kids and adults – would definitely love this. I know that, for sure. And I know that I did a good job in serving this dish in its new form.

I am taking this with me at Fiesta Friday # 198. Thank you to our ladies this week, Aunt Juju, Liz and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Kalabasa Soup with Dried Fish

Ingredients:

  • Cooking oil
  • 3 fat garlic, minced
  • 2 thumb size ginger, chopped
  • 2 ripe tomatoes, chopped
  • 1 onion, sliced
  • 2 Bulad (or any dried fish, or fresh shrimps-cleaned)
  • 3 cups Kalabasa/Calabaza (or Butternut Squash), sliced into 1×1 cubes
  • 4 cups coconut milk (I used fresh, but canned is fine)
  • Spring onions, sliced
  • Salt, to taste (if using dried fish, be careful in adding salt as the fish is already salty)

Instructions:

  1. In a large pot over medium-high heat, add cooking oil.
  2. When the oil is hot enough, add in garlic and ginger and cook until fragrant (about 2 minutes).
  3. Add in onions and tomatoes and cook until soft.
  4. Add in Bulad (or whatever you are using) and Kalabasa.
  5. Add in part (3/4) of the coconut milk and let the Kalabasa cook until tender. This will take 5-7minutes.
  6. Add the remaining coconut milk and let simmer for another minute.
  7. Turn off the heat and add sliced spring onions. (This gives additional flavor, too) Season with salt, if needed.
  8. When the dish has slightly cooled down, remove the Daing (you can shred the consumable parts and eat with the dish later, or discard if you want) and place the cooked dish in the food processor (or blender) and pulse until smooth and pureed.
  9. Serve this according to your liking: can be served like a traditional soup with a slice of bread (haven’t tried, but I know it will work) or with rice and another fried fish (can be fried mackerel or anything you like).

Notes: If using chicken, shrimp or meat, you may need to add bouillon cubes to enhance the flavor.

name2

twitter pinterest instagram

Also sharing at

{Whole30} Skillet Cauliflower “Arroz” Con Pollo

Chicken and cauliflower rice dish with kalamata olives cooked in fire-roasted chopped tomatoes and seasoned with sazon seasoning. 

It is really fun exploring cauliflower rice recipes. I never knew you can enjoy cauliflower rice in so many ways – from the plain fried rice to adding various flavors like Mexican or Spanish flavors. This time, I made this delicious Spanish style cauliflower rice. It is seasoned with Sazon seasoning.  It is with chicken, too. So you’ll have a whole meal.

The chicken is cooked first with fire-roasted chopped tomatoes and sazon seasoning. When the chicken is done, riced cauliflower is added to the skillet along with kalamata olives (or green olives) and a small quantity of brine. The brine from the olives gives saltiness and a unique flavor to the dish as well so you might want to watch the salt when you adjust your seasoning.

Gina, the author of Skinny Taste, used tomato paste and green olives. I used fire-roasted chopped tomatoes and kalamata olives coz they were the ones available in the kitchen. I also made Gina’s sazon seasoning which is made of coriander, cumin, annatto powder, garlic powder, salt and oregano. Everything blended perfectly!

I am taking this with me at Fiesta Friday # 198. Thank you to our ladies this week, Aunt Juju, Liz and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Skillet Cauliflower “Arroz” Con Pollo

Ingredients:

  • 2 whole legs (you can use 4 chicken thighs or 4 drumstick), skin on, bone in
  • 1/2 teaspoon kosher salt
  • 1/3 cup onion, chopped
  • 1/3 cup red bellpepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tbsp olive oil
  • 1 can / 400 ml fire-roasted chopped tomatoes
  • 1/2 teaspoon Sazon seasoning
  • 300 g riced cauliflower
  • 1/4 cup kalamata olives, pitted + 1 tbsp brine

Instructions:

  1. Wash and pat dry chicken. Season with salt and pepper.
  2. In a non-stick skillet (or cast iron) over medium-high heat, add a small amount of olive oil.
  3. Brown the chicken for 5 minutes on each side. Remove and transfer to a plate for later.
  4. On the same skillet over low-medium heat, add the remaining olive oil.
  5. Sauté garlic, onion, bell pepper and parsley until fragrant.
  6. Add in fire-roasted chopped tomatoes and sazon seasoning. Put back the chicken in the skillet and cook on low heat for 30-45 minutes, turning the chicken halfway through cooking. (If the sauce gets dry, add 1 tbsp of water at a time.)
  7. When the chicken is cooked, remove the chicken again and transfer to a plate.
  8. Add the riced cauliflower to the skillet along with the olives and brine, and cook for 5-8 minutes or until riced cauliflower is cooked. Adjust seasoning if required.
  9. Turn off the heat and return back the chicken to the skillet on top of the cooked riced cauliflower.
  10. Garnish with parsley.

Source recipe: Skillet Cauliflower “Arroz” Con Pollo by Skinny Taste

name2

twitter pinterest instagram

Also sharing at

Happiness is Homemade | What’s for Dinner?Mix it up Monday | Melt in your Mouth Monday | The Recipe Round-Up Linky | What’d You Do This Weekend? | Totally Terrific TuesdayCook Blog Share |

Ube Ensaymada

Filipino sweet bread with ube jam filling, topped with butter or margarine and sugar – perfect for your coffee

When you have tried making your own Ube Jam, making Ube Ensaymada is a must. Well, at least for me.

Ensaymada is a Filipino sweet bread with ube jam filling. It is in spiral form with margarine (or butter) and sugar topping. Other variations use buttercream for topping and with lots of cheese. I love my Ensaymada with just margarine and sugar topping just what my Mom used to take home when coming home from work. We enjoy Ensaymada with coffee or soda.

Ensaymada can be made without filling, but I enjoy it with filling. Ube Ensaymada is made by dividing the whole dough into individual or smaller portions. Each is flattened to add the ube jam filling and rolled into a log (like what you’d do with cinnamon rolls). Don’t you go greedy on the ube jam filling – they’ll be ruining your logs! The log is shaped into a spiral. You now wait for the shaped dough to double in size and you’re ready to bake. The baked Ensaymadas, when lightly cooled down, are brushed with softened butter and top with white sugar. You can also use margarine instead of butter for the topping – that’s what I know some bakeries use.

These are so good! The bread is soft. The ube jam filling is perfect and that butter and sugar topping is amazing! The only thing you have to keep in mind – if you’ll top all of the baked ensaymada with butter and sugar, it is best to consume them the same day. The bread stayed soft until the next day, but the butter and sugar mixture slightly melted. In this case, margarine is my best choice coz the margarine I use holds its shape. I just didn’t have margarine during this time. I enjoyed these with black coffee – ahhhh, they were really delicious!

I hope you’ll have a chance to try and make these. I am sharing these with my buddies at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Ube Ensaymada

  • Difficulty: Intermediate
  • Print

Ingredients:

For the dough:

  • 5 cups all-purpose flour
  • 2 1/2 tsp instant yeast
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 cup milk, warm (120°F – 130°F)
  • 1 egg yolk, for egg wash

For the filling:

For the topping:

  • 1/4 cup butter, softened
  • 1/3 cup white sugar

Instructions:

For the dough & filling:

  1. In the bowl of your stand mixer with dough hook attachment, combine 4 1/2 cups flour, instant yeast, sugar and salt.
  2. With the motor running on low speed, add in melted butter, eggs and warm milk.
  3. Increase the speed to medium. When the dough is slowly coming together (about 5 minutes), add in the remaining 1/2 cup flour. (This is to ensure that you don’t add too much flour to your dough that will give you a dense bread.)
  4. Let knead for 7-10 minutes or until dough forms into a ball or not sticky. (Sometimes, you don’t get the dough to shape into a ball. When the dough is not sticky, it is ready.)
  5. Form the dough into a ball and transfer to a lightly oiled bowl. Cover with cling wrap or towel and keep in a warm place for one hour or until doubled in size.
  6. Meanwhile, you can now make your filling. Warm up your ube jam in a microwave to soften up a bit, about 30 seconds. Add in butter and mix until smooth. Set aside until ready to use.
  7. When the dough has doubled in size, take it to your highly floured work surface.
  8. Divide the dough weighing 60 grams each. (I had 20 balls x 60 grams)
  9. Flatten each with a rolling pin until you form a long cylindrical shape (about 7-8 inches long). Place ube jam-butter mixture (like you are making cinnamon rolls) and roll from the long part of the dough until you form a rope. Seal the edges by pinching them together. Shape your rope into coils, making sure to tuck the end underneath.
  10. Place on parchment-lined baking sheets, loosely cover with a towel and let rise again until doubled in size, about 45 minutes.
  11. Preheat the oven to 350 F.
  12. When ready, brush the top of the dough with egg wash.
  13. Bake for 15 minutes, rotating the pan halfway through baking.
  14. Let the ensaymada cool down a bit then transfer to a wire rack.

For the topping:

  1. In a bowl, spacious enough to fit the ensaymada, add in sugar.
  2. Brush the cooled ensaymada with softened butter (or margarine) and dunk the top on the white sugar to coat the top. You can also sprinkle the white sugar instead.

Note: Ensaymada is delicious until the next day, but they won’t be as soft. If planning to keep some for later, leave them without the topping coz the topping will somehow melt. You can heat the leftover (without topping) in a preheated oven for about 5 minutes. Let them cool down a bit before adding topping. You can also reheat using a microwave for 15 seconds, making sure to consume immediately.

Dough recipe is from Panlasang Pinoy

name2

twitter pinterest instagram

Also sharing at

 

 

 

Ube Jam

Ube Halaya or Ube Jam is a jam or dessert made from purple yam. It is a mixture of coconut milk, evaporated milk and condensed milk. This can be enjoyed as a filling for bread, can be mixed with ice cream, donuts and can be even eaten as a dessert.

I am a person who loves doing all things I can all by myself, especially when it is related to anything kitchen or food. Trust issues? I don’t know. Maybe I am afraid that I’ll not be 100% satisfied at the end. But there are times that I need to trust and be satisfied, especially when I don’t trust myself or if I am feeling lost. You know what I mean?

I love ube since I was a child – ice cream, cake, bread, everything ube. I never realized that I have never seen a fresh ube. Or maybe I just don’t pay attention when me and my Mom used to go to the market. So when the vendor said, “This is ube – the one you use for ube jam.“, I didn’t argue. I trust the vendor way more than I trust myself.

Then I found out that not all ube are created equal. I was hesitant to use the ube at the beginning, but I told myself that I will never know the result if I don’t try.

It turned out I got the right one, I guess. The ube jam is so perfect – the texture, the flavor. It is not complicated to make the jam, but you have to keep in mind the words ‘stirring constantly’. Now, you know what I mean. 😀

I used freshly boiled ube, as you can see. I grated ube when enough to handle. The grated ube is then mixed with coconut milk, condensed milk and evaporated milk. Since the color of the mixture is light, I added ube extract and also to enhance the flavor. IT WAS SO GOOD! I kept eating the jam even before I transferred it to the jar. The muscle pain is worth it!

This ube jam can be used as a filling for bread, for making ice cream, donuts and a lot more. It can also be eaten as a dessert when cold.

I am taking this with me at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie.

Ube Jam

  • Difficulty: easy, needs patience
  • Print

Ingredients:

  • 250 g ube (purple yam), cooked and grated (see notes)
  • 200 ml coconut milk
  • 150 ml sweetened condensed milk
  • 185 ml evaporated milk
  • 1/4 cup + 2 tbsp butter
  • 1/4 cup white sugar
  • 1-2 tsp ube extract (optional)

Instructions:

  1. In a deep and thick pot over low-medium heat, add butter and wait until melted.
  2. Add grated cooked ube and coconut milk. Cook while stirring constantly for 15 minutes.
  3. Cool the mixture for about 10 minutes and transfer to a blender. Add evaporated milk to loosen the mixture and for easy blending. Pulse until mixture is smooth.
  4. Return back the mixture to the pot. Add condensed milk and sugar.
  5. If using, add ube extract until the desired color is achieved. (I used ube extract coz the freshly cooked and grated ube didn’t possess the color I wanted. Also, it added a nice flavor to the jam.)
  6. Over low heat, stir the mixture constantly for about 15-25 minutes or until desired thickness. Keep in mind that the mixture will thicken more while cooling. (I did mine for about 15 minutes as I want mine to be spreadable.)
  7. Let the mixture cool down before transferring to a sterilized jar (for longer life).

Source recipe: Ube Halaya (Purple Yam Jam) by Foxy Folksy

Notes:

  • I used fresh yam. I boiled them unpeeled. Then, I peeled and grated when enough to handle. Of course, you can use frozen ube. See Bebs’ post.
  • This recipe made about 2 cups (500 ml) of ube jam.
  • It lasted for 2 weeks inside my fridge.

name2

twitter pinterest instagram

Also sharing at

What’s for Dinner?Happiness is HomemadeMix it up Monday | Melt in your Mouth Monday | The Recipe Round-Up Linky | What’d You Do This Weekend?Totally Terrific Tuesday | Cook Blog Share |

Carrot and Dates Cake

You have to try this Carrot and Dates Cake – super moist, the texture is perfect, not too sweet. Of course, it is super delicious! The addition of caramel in the cake makes this cake extraordinary.

I have seen so many recipes that use carrots for baking. The reviews are all good when it comes to the texture and how moist the baked good is. I didn’t try and I never thought of trying – maybe I don’t trust myself enough to like such thing.

Yes, it took me a long time to try it and I am insane for not trying sooner.

Dates happened – dates that need to be used. Again.

I was looking for ways on how to use up my remaining dates and I bumped into this recipe. The first issue was the use of carrots. I was like ‘I am not going to put carrots in my cake! Period!‘ Then I found something really interesting – the use of caramel in the cake. So I set aside my carrot issues and here is it…

When I took the first bite, I asked myself, ‘Where have you been all this time and it took you too long to bake with carrots??‘ I didn’t have the answer. Ahhh, the regrets!

The cake was so moist. The texture was perfect, especially the edges. Ahhh, I know you’d argue who gets the edges. Well, I got the other end. The cake was insanely good – not too sweet. Overall, the cake was beyond perfection!

One challenge you’ll face? You’ll have second thoughts if you’ll share or not!

I used fewer dates and more cashews. Jane, the author of A Little Bit of Spice, provided step-by-step pictures that make the recipe very easy to follow.

I am sharing this superb cake at Fiesta Friday #196. I am co-hosting this week’s party with Antonia. And of course, our lovely Angie will be here, too. I hope you join this amazing party and don’t forget to include the Fiesta Friday link in your post. Please visit and talk to each other. Happy Fiesta Friday!

Carrot and Dates Cake

Ingredients

For the caramel:

  • ½ cup white sugar
  • ¼ cup hot water

For the cake:

  • 1 cup all-purpose flour
  • ¾ tsp baking soda
  • 1/8 tsp salt
  • ¾ cup dates, pitted & chopped
  • ¾ cup cashews (or walnuts), toasted and chopped
  • ¾ cup canola oil (or any light-tasting oil)
  • ¾ cup white sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 cup carrots, grated
  • Powdered sugar, for dusting

Instructions:

For the caramel:

  1. In a dry thick bottomed pan, add in sugar and melt sugar over medium heat, swirling the pan if necessary to melt the sugar evenly.
  2. When the sugar is dark amber in color, add in hot water. Be careful as it will bubble up.
  3. Remove from the pan from the heat once the caramel is ready and set aside to cool down.

For the cake:

  1. Preheat the oven to 350 F. Grease or line a loaf pan with parchment paper.
  2. In a bowl, sift together flour, baking soda and salt.
  3. In another bowl, add in your chopped dates plus toasted and chopped cashews. Add about a tbsp or two of the flour mixture and coat them. This will prevent the dates and nuts from sticking to the bottom. Set aside.
  4. Also, in another bowl, mix very well eggs, sugar, oil, cooled caramel and vanilla.
  5. Add in grated carrots and mix well.
  6. Add the dry ingredients to the wet ingredients, making sure not to overmix.
  7. Then add the flour-coated dates and nuts. Mix until just combined.
  8. Pour this batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let cool completely before removing from the pan.
  10. Dust with powdered sugar, if desired.

Source recipe: Carrot and Dates Cake by A Little Bit of Spice

name2

twitter pinterest instagram

Also sharing at