Chocolate Crinkles

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1 cup white sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup confectioners' sugar

Directions:

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Source: http://allrecipes.com/recipe/9861/chocolate-crinkles-ii/

Spaghetti and Drop Meatballs with Tomato Sauce

Ingredients:

• Salt
• 2 tbsp olive oil
• 12 ounces ground beef
• 6 ounces Parmesan, or about 1 1/2 cups
• 1 bunch fresh parsley
• ¼ cup bread crumbs
• 1 egg
• Black pepper
• 1 large onion
• 3 garlic cloves
• 6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
• 3 bay leaves
• 1 lb spaghetti

Directions:

1. Bring a stockpot of water to boil and salt it. Put the olive oil in a large skillet over medium heat. 
2. Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the breadcrumbs, crack the egg, and sprinkle with salt and pepper. Gently mix until everything is combined. 
3. Raise the heat to medium-high; use 2 teaspoons of drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
4. Meanwhile, trim, peel and chop onion, scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
5. When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently and steadily, the cover the skillet and cook until the meat is cooked through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
6. Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it and reserving some cooking water. Return the pasta to the pot.
7. Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of pasta water to make it saucier if you like.
8. To serve, divide the pasta into 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the. Top.

Source: http://cooking.nytimes.com/recipes/1016833-spaghetti-and-drop-meatballs-with-tomato-sauce

Chicken Inasal

Ingredients:

• 1 whole chicken, cut into small parts

Marinade:

• Pinch of salt
• Pinch of pepper
• 1 garlic
• 2 cups soy sauce
• 3 tbsps cane vinegar

Barbecue Sauce:

• 1 cup ketchup
• 1/2 cup margarine
• Sugar, sweetened to taste
• Few drops of lemon extract
• 1 cup soy sauce
• 1-2 tbsp cane vinegar
• 2 cups cooking oil

Procedure:

1. Marinade the chicken with salt, pepper, garlic, soy sauce and cane vinegar for at least 3 hours.
2. For the barbecue sauce, combine ketchup, margarine, sugar, lemon extract, soy sauce, cane vinegar and oil. Heat up until ketchup and margarine have thoroughly been mixed. Adjust seasoning, it should taste a little bit of sweet and sour.
3. Grill the chicken and baste with the barbecue sauce until chicken is cooked through. The barbecue sauce can be be stored in the freezer and reused for 4 days.

Source: http://www.foodclassics.com/re1541

Blonde Brownies

Ingredients:

• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/3 cup butter, melted
• 1 cup packed brown sugar
• 1 egg, beaten
• 1 tablespoon vanilla extract
• 2/3 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
3. Stir the brown sugar into the melted butter and mix well. Cool slightly.
4. Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
5. Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Source: http://allrecipes.com/recipe/10177/blonde-brownies-i/?evt19=1

Frozen Brazo de Mercedes

Ingredients:

Meringue

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 2 tablespoons confectioner’s sugar

Crust

• 1 cup graham cracker crumbs
• 1/4 cup butter
• 1 tablespoon sugar
• Custard Filling
• 4 large egg yolks
• 1/2 cup condensed milk
• 1/2 teaspoon lemon, rind
• 1/4 cup butter, cubed
• 1 pint vanilla ice cream
• 8 inch square container

Directions:

MERINGUE

1. Preheat oven to 250 F. Grease and line the bottom of a 9- inch square pan. Grease and flour the paper again then spread the meringue on the pan.
2. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.
3. Bake in the oven for about 30 minutes. Dust with confectioner’s sugar and allow to cool until ready to use.

CRUST

1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.

CUSTARD FILLING

1. In a double broiler or heavy-bottomed saucepan, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp.

FROZEN LAYER: 

1. Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer.

Finish the layer by putting the meringue on top of the ice cream layer. My meringue shrunk a little after I took it out of the pan so it just fit right in the container. Place in the freezer for at least 4 hours before serving.

Source: http://www.foodista.com/recipe/FF828WTM/frozen-brazo-de-mercedes

Sticky Sesame Chicken Wings

Ingredients:

• 3 pounds chicken wingettes or chicken wings 
• 1 large garlic clove, minced
• 1 teaspoon coarse or kosher salt, plus more to taste
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons mild honey 
• 1 teaspoon Asian sesame oil
• Pinch of cayenne or dash of Sriracha
• 1 1/2 tablespoons sesame seeds, lightly toasted
• 1 scallion, finely chopped

Directions: 

1. Heat oven to 425°F. Line a large shallow baking pan with foil and lightly oil it. 
2. Stir wings together with garlic, salt, soy, hoisin, honey, sesame oil and cayenne or Sriracha until coated. 
3. Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. 
4. Roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl* and toss with sesame seeds and scallion.

Source: http://smittenkitchen.com/blog/2014/07/sticky-sesame-chicken-wings/

Shawarma Rice

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long-grain or Basmati rice

Directions: 

1. Melt the butter over medium heat in a large Dutch oven. 
2. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. 
3. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. 
4. Add the chicken broth. Season to taste with salt and pepper. 
5. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Source:  http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html

Chicken Shawarma Recipe

Ingredients:

• 1 lb boneless skinless chicken breasts (2 large breasts)
• 1 lb boneless skinless chicken thighs (4 large thighs)
• 6 tbsp extra virgin olive oil, divided
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 3/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of cayenne
• Salt and black pepper
• Nonstick cooking oil spray

Directions:

1. Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
2. In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
3. Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
4. Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers. 
5. Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, till cooked through (slice into the thickest piece of meat to check for doneness).
6. Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
7. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
8. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Source: http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/

The Best Chocolate Cake Recipe {Ever}

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
6. Frost cake with Chocolate Buttercream Frosting.

Source: http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

Chinese Slow Cook Ribs with Soy Bean

Ingredients:

• 500g Pork Spare Ribs / Beef Ribs
• 1 large Carrot
• 1 whole Garlic Bulb
• 2 tablespoon Fermented Soy Bean (Tau Cheo)
• 2 tablespoon Tomato Sauce
• 1 tablespoon Chili Sauce (I love the spicy kick) – Optional
• 1 teaspoon Corn Starch
• 1 teaspoon Sugar

Directions:

1. Mince the garlic and cut carrots into bit size cubes
2. Put all ingredients in a big bowl and mix well.
3. Pour into the slow cooker and cook on High for 3-4 hours (or Low for 6-7 hours)
4. If using beef ribs, there will be a layer of oil on top, separated with the gravy. Do not be horrified. Just take out out the oil by skimming the top with a spoon and throw it away in a small bag. Don’t throw it into the sink unless you want a stuck sink later on.

Source: http://www.justasdelish.com/ribs-in-slow-cooker/

Miso Glazed Salmon

Ingredients:

• 2 t red miso paste
• 4 t brown sugar
• 2 T soy sauce
• 2 6-oz salmon filets
• chives, chopped (optional)

Directions:

1. Heat broiler on high & set rack about 6 inches from the flame.
2. Mix the miso, brown sugar & soy sauce together until well blended.
3. Spray a little cooking spray on a baking sheet. Place the salmon on skin side down. Coat the top with some of the miso glaze.
4. Place under the broiler & cook for about 10 minutes until flaky & tender, re-coating with glaze 2 or 3 more times during cooking.
5. Place on plates & sprinkle with chopped chives (optional).

Source: http://agoodappetite.blogspot.ca/2010/01/miso-glazed-salmon.html

Beef Empanada

Ingredients:

• 1/2 lb. ground beef
• 1 medium potato, diced (I had a cooked potato, but you can use a raw one too.)
• 2 scallions, minced
• 2 garlic cloves, minced
• Oil
• Butter
• Cumin
• Paprika
• Tomato paste or sauce (optional)
• Soy sauce
• Raisins
• Salt & pepper
• 2 boxes Pillsbury pie dough
• 3-4 inch round cutters
• 1 egg, beaten (this is your egg wash)

Directions:

1. Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is uncooked, add to the skillet and add a little beef broth or water and cook until tender.)
2. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have some tomato sauce or tomato paste, add a spoonful to taste.
3. Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.
4. Preheat oven to 400 degrees.
5. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds (I got 12 rounds out of one pie crust). Fill each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and raisins in the empanada. Encase filling with dough by folding over the dough over the filling and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a cookie sheet. Repeat with 2nd pie dough sheet.
6. Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in the tops of the empanadas.
7. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy.

Source: http://bigboldbeautifulfood.blogspot.ca/2010/03/kulinarya-cooking-club-filipino-beef.html

Ginger Beef, Mushroom and Kale Stir Fry

Ingredients:

MARINADE
1/3 cup soy sauce
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper

STIR-FRY
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced

DIRECTIONS:

1. Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
2. Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
3. Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
4. Serve immediately over rice or quinoa, garnished with chopped green onions.

Source: http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/#_a5y_p=1556868

Granola Bar

Ingredients

makes 8-10 bars

• 2 ripe bananas
• ½ cup nut butter (peanut, almond, cashew), preferably all natural
• ½ cup roughly chopped nuts (almonds, walnuts, pistachio, cashew, pecan, macadamia)
• ¼ cup seeds (sunflower, sesame, poppy, chia)
• 1 cup rolled oats
• ¼ cup dried, unsweetened fruit (cranberry, cherry, apricots, papaya, mango, raisin, strawberry, blueberry)
• ¼ cup chocolate chips or cacao nibs (optional)
• ½ teaspoon cinnamon, optional
• ¼ cup unsweetened shredded coconut (optional)

Directions

1. Preheat oven to 350˚F. Line an 8×8 in. baking pan with parchment.
2. In a large bowl, mash the bananas with the back of a fork. Stir in the nut butter until well combined.
3. Add the oats, chopped nuts, seeds, dried fruit, chocolate, cinnamon, and coconut.
4. Stir until everything is well combined. The batter will be very, very wet, but it will still bake
5. Spread the batter evenly into your prepared baking pan. Bake for 20-25 minutes. The top should be slightly browned and give a little when pressed.
6. Allow to cool completely before cutting into bars; this is important. Store wrapped tightly in a container or in the refrigerator.

Source: http://www.leanonlife.com/the-greates-granola-bar-recipe/

Split Pea Soup

Ingredients:

• 1 pound dried split peas, rinsed
• 8 cups water
• 1 large onion, chopped
• 2 medium celery stalks, finely chopped
• ¼ teaspoon pepper
• 1 ham bone or 2 pounds shanks
• 3 medium carrots, large diced

Direction:

1. Heat peas and water to boiling in a large stock pot. Boil uncovered 2 minutes; remove from heat and cover.
2. Meanwhile chop the onion and celery.
3. After the peas have been soaking for an hour, add the onion, celery, pepper and ham bone.
4. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
5. Remove the ham bone from the pot and take the meat off the bone; cut into bit sized pieces.
6. Stir the ham and carrots into the soup. Heat to boiling; reduce heat.
7. Cover and simmer about 30 minutes or until the carrots are tender and the soup is nice and thick.
8. Serve with crusty bread and butter!

Source: http://www.jolynneshane.com/homemade-split-pea-soup-recipe.html

Glazed Eggnog Bread

Ingredients:

LOAF:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 cup granulated white sugar
• 1 cup eggnog (low fat is fine)
• 1/2 cup salted butter, melted
• 1 teaspoon vanilla (or eggnog extract, if you have it)
• 1/2 teaspoon rum extract, optional

EGGNOG ICING

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Dash freshly grated nutmeg
• 2 to 3 teaspoons eggnog

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).
4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.
5. Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

Source: http://www.recipegirl.com/2008/06/03/eggnog-bread/

Hong Kong Style Lemon Tea

Ingredients

• 1 lemon
• 1/2 cup of sugar
• 2 litres of water
• 2 or 3 teabags (black tea)

Directions:

To start, bring the water up to the boil and while simmering, drop in the teabags. Squeeze the lemon’s juice into the tea and then drop in the remaining lemon peal. The outer yellow part of the lemon peal contains oils that help flavour the drink. The white, pith, of the lemon peal is unwanted as it can give the drink a bitter taste. Let them stew for 3 minutes or so. Remove the tea bags and lemon skins and add the sugar, stir to ensure that it all dissolves. 

Source: http://iheartcooking.com/2010/10/hong-kong-style-lemon-tea-2/

Chinese Bakery Fruit Cake

Makes 1-6″ cake. You can easily make an 8″, 9″, or 10″ cake by doubling the ingredients and adding to the baking time.

Ingredients:

CAKE

• 1 cup sifted cake flour or 1 cup minus 2 tbsp all purpose flour + 2 tbsp cornstarch
• 1/2 cup + 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup canola or vegetable oil
• 4 eggs
• 1/4 cup + 2 Tbsp cold water
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar

WHIPPED CREAM FROSTING

• 300 ml heavy cream
• 3 Tbsp powdered sugar

fruits of your choice, sliced 1/4″ thick  strawberries, mango, canned pineapple slices-cut in half, and kiwi), blotted well with paper towels

Directions:

1. Make the Cake. Place egg whites in mixing bowl of the stand mixer. Set egg yolks aside in a medium bowl, then and add water, oil, and extracts. Place flour, sugar, baking powder, and salt into another medium mixing bowl. Mix the dry ingredients with a wire whisk until evenly incorporated.
2. Add the cream of tartar to the egg whites, then turn the stand mixer on to medium speed and whip the egg whites to stiff peaks. This will take about 5 minutes. Meanwhile, add the liquid ingredients into the dry ingredients and mix together thoroughly with the hand-held mixer (or large whisk) until the batter is completely homogenous, smooth, and light.
3. Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.
4. Pour into an ungreased baking ban. Bake on 325 degrees F until a toothpick comes out clean, around 30 mins
5. Use a knife to loosen the edges of the cake from the pan, then use your hand to peel them out of the pan entirely. Place the cake on the cooling rack once again, until they completely cool.
6. Make the Frosting. Pour whipped cream into a large mixing bowl and powdered sugar then whip with hand-held mixer to stiff peaks.
7. Cut the cake in half and spread a thin layer of whipped cream frosting then place fruit. Add the other half of the cake and coat with frosting to cover all sides and top of the cake. Please in the fridge to chill. For best results, chill the cake for at least 2 hours before cutting and serving.

Adapted from http://thirstyfortea.com/2014/09/22/chinese-bakery-birthday-cake/

Pan de Sal

Ingredients:

• 2 cups warm water (110 degrees F)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup sugar
• ⅓ cup vegetable oil
• 2 teaspoons salt
• 6 cups all-purpose flour

Directions:

1. Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes)
2. In a separate bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mix.
3. Gradually add the flour ½ a cup at a time
4. Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour)
5. Shape dough to desired sizes and let it sit for 30 minutes
6. Place in oven at 375 degrees F for 20 minutes.

Notes
Importance of Kneading Bread:
One of the most important things when baking bread is the kneading process which develops the gluten. The flour that makes up the dough is stirred and moistened, the gluten begins to form. Gluten can be considered as the binding agent within the dough, allowing the loaf to take on a clingy texture that will allow the substance to not fall apart during baking.

Source: http://simplybakings.com/?p=355

Frozen Brazo de Mercedes

Ingredients:

Meringue

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 2 tablespoons confectioner’s sugar

Crust

• 1 cup graham cracker crumbs
• 1/4 cup butter
• 1 tablespoon sugar

Custard Filling

• 4 large egg yolks
• 1/2 cup condensed milk
• 1/2 teaspoon lemon, rind
• 1/4 cup butter, cubed

1 pint vanilla ice cream

Directions:

MERINGUE

1. Preheat oven to 250 F. Grease and line the bottom of a 9- inch square pan. Grease and flour the paper again then spread the meringue on the pan.
2. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.
3. Bake in the oven for about 30 minutes. Dust with confectioner’s sugar and allow to cool until ready to use.

CRUST

Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.

CUSTARD FILLING

In a double broiler or heavy-bottomed saucepan, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp.

FROZEN LAYER

Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer.

Finish the layer by putting the meringue on top of the ice cream layer. My meringue shrunk a little after I took it out of the pan so it just fit right in the container. Place in the freezer for at least 4 hours before serving.

Source: http://www.foodista.com/recipe/FF828WTM/frozen-brazo-de-mercedes