Dessert

Dessert
February 17, 2025 Leave a comment In Dessert

Ingredients

  • 2 lbs of Strawberries (split into 1 lb)
  • 1 – 1.5 cup of uncooked small sago
  • 1 can of coconut milk
  • 1 can of evaporated milk
  • 1 can of condensed milk (use half can, add as needed, usually only use half can)
  • 1 can of jackfruit
  • 2 bottles of coconut jelly (ideally, strawberry flavored if they have it)

Directions

  1. Boil the sago for 10 minutes and then turn off the heat, cover and let sit for 15 minutes. Then rinse with cold water and set aside to drain.
  2. Puree 1 lb of strawberries and cut the other half into cubes/slices
  3. Pulse the Jackfruit
  4. Put all ingredients in a bowl, stir well then cover and put in the refrigerator for 4-6 hours.

NOTE: Can really do this with any fruit. Try with mango, as well.

Dessert
July 18, 2023 Leave a comment In Dessert

Ingredients

  • 2 pints of whipping cream
  • 7 oz of Condensed Milk (half of a 14 oz can – original recipe calls for the full can, too sweet)
  • 1.5 cups of Water (cold)
  • 1 3.4 oz package of instant Vanilla Pudding (Jell-O, NOT the cook kind) or the Banana Pudding
  • 5-6 Bananas (entirely yellow, no speck of brown yet)
  • Graham Crackers or Nilla Wafers (~1 box – original recipe calls for Nilla Wafers)

Directions

  • Mix the milk with the water and vanilla pudding; set overnight
  • Whip whipping cream until stiff peaks
  • Combine the whipped cream with the pudding mixture
  • Layer with a bit of the cream + banana + wafers + cream + banana + wafers etc.
  • Let set for 5 hours or overnight

Note: If you don’t have time to have it set, do a quick dip of the graham crackers / wafers into milk to soften prior to layering. Enough to make 3 layers in a 9×13 foil pan.

Dessert, Snack, Tips and Tricks
June 6, 2023 Leave a comment In Dessert, Snack, Tips and Tricks

Ingredients

  • 8 oz (2 sticks) unsalted butter
  • 1 cup (4 oz) non-fat milk powder

Directions

  • In a small saucepan, melt the butter over low heat.
  • Stir in the milk powder and let it cook low and slow until the powder is browned to a toasty hazelnut color.
  • Pour through a sieve over a bowl.
  • Reserve the clarified brown butter. Store in separate air-tight containers in the freezer or fridge.
Dessert, Snack
May 20, 2023 Leave a comment In Dessert, Snack

Ingredients

  • 1/4 cup (56 g) salted butter softened
  • 1/4 cup (59 ml or 75 g) full-fat sweetened condensed milk (flavored condensed milk works beautifully)
  • 3/4 cup + 2 tbsp (105 g) cornstarch

Directions

  • Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
  • Add cornstarch. Mix in the cornstarch until a soft dough forms. If your dough is too sticky, add in 1 tbsp of cornstarch and stir only until the cornstarch is incorporated.
  • Measure out 1/2 tbsp of dough (or use a small melon baller) and roll into a ball between the palm of your hands. Place onto prepared cookie sheet. Repeat with remaining dough, spacing cookies at least one inch apart. Press down very lightly on each dough ball with the palm of your hand (or a fork if you want to be fancy), so that it forms a thick round disk. Your disks should be quite thick (about 7/16 inch) because the cookies spread during baking.
  • Bake cookies for about 15 minutes or until the edges turn lightly brown. Let cookies cool before serving. If desired, you can dust the tops with powdered sugar as they are only lightly sweet.

Notes

I typically double this recipe and recommend to chill the cookies before baking.

Dessert
January 3, 2023 Leave a comment In Dessert

Ingredients

PHYLLO

  • 1 c unsalted butter melted
  • 1 box phyllo pastry sheets

CUSTARD

  • 1 c cane sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 c whole milk

SUGAR SYRUP

  • 1 c cane sugar
  • 1 c water

OPTIONAL TOPPING

  • crushed pistachios

    Directions

    • Preheat the oven to 350 °F.
    • Melt the butter in the microwave or in a pan on the stove. Lightly coat the sheet pan with butter, about two tablespoons.
    • Take two pieces of phyllo dough and hold them up horizontally. Fold or scrunch the pieces from the top down in an accordion shape until you reach the end. Place the scrunched-up piece of phyllo dough onto the edge of the sheet pan that has the same width. Continue with all of the pieces of phyllo dough.
    • Place the sheet pan into the oven for 10 minutes. Remove the sheet pan and evenly pour butter over the phyllo dough.
    • Remove the sheet pan and pour the custard evenly over the phyllo dough.
    • Place it back in the oven for 15 minutes, then turn the pan in the oven. Cook for another 10-15 minutes until golden brown.
    • During the last 10 minutes of cooking, make the simple syrup. In a pan over medium heat, combine the sugar and the water and stir. Cook for about 8-10 minutes or until it’s slightly thick like maple syrup.
    • Remove the sheet pan and drizzle or brush evenly with the simple syrup. You have the option of adding ground pistachios on the top and serving with fresh strawberries on the side.
    Dessert, Finger Foods, To Try
    December 21, 2022 Leave a comment

    Ingredients

    • 302 grams unsalted butter
    • 93 grams confectioners’ sugar
    • 3.5 grams kosher salt
    • 302 grams all-purpose flour
    • 1/8 cup regular or raw sugar, for sprinkling

    Directions

    1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper.
    2. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
    3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
    4. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
    5. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
    6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
    Dessert, Snack
    December 22, 2021 Leave a comment In Dessert, Snack

    Ingredients

    • 1/2 cup butter softened
    • 1 cup brown sugar packed
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1/2 cup black sesame paste (make sure you mix the paste to incorporate the oils back in. DO NOT REMOVE THE OIL or you will end up with a crumbly, dry dough.)
    • 1 1/4 cups all purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup of semi-sweet chocolate chips (originally 2 cups but is too much)

    Directions

    • Pre-heat the oven to 375 degrees F.
    • Cream butter and sugar.
    • Add Egg until combined.
    • Add Sesame Paste & Vanilla Extract.
    • Mix all dry ingredients together and whisk; add until mixed thoroughly.
    • Mix in chocolate chips or on very low mixer speed.
    • Use an ice cream scoop and put onto paper; do not flatten.
    • Bake for 10 minutes and let cool thoroughly.
    Dessert
    July 11, 2021 Leave a comment

    Ingredients

    CRUST

    • 150 g / 5 oz Graham Crackers or other plain sweet biscuit
    • 100 g / 3.5 oz unsalted butter, melted and cooled
    • 2 tbsp white sugar

     

    FILLING

    • 700g / 1.4 lb of mango flesh
    • 6 tsp gelatin powder (Note 2)
    • 1/2 cup / 125 ml cold tap water
    • 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
    • 2/3 cup / 150g caster sugar (superfine white sugar)
    • 300 ml / 10 oz whipping cream or heavy cream

    MANGO JELLY

    • 100g of mango flesh
    • 2 tsp gelatin powder (Note 2)
    • 1/4 cup / 65 ml cold tap water
    • 1 tbsp lemon juice

    Note: each envelope of gelatin is 4 tsp; need 2 envelopes

    Directions

    • Put crackers in the food processor until fine with sugar. Pour in butter and mix to combine. Firmly pack onto your pan and set aside.
    • For the filling gelatin, sprinkle gelatin on top of the water, mix a bit and microwave 15 seconds twice until it’s dissolved. Set aside and let cool.
    • For the filling, put all ingredients in food processor (including the gelatin), pour in mixture and put in the refrigerator to set for 3 hours.
    • For topping, once the cake is set, mix the gelatin with the water and microwave for 15 seconds twice until dissolved, set aside and let cool.
    • Combine all toppings in food processor and pour on top of the cake.
    • Let set for 24-48 hours.
    Dessert, To Try
    June 28, 2021 Leave a comment

    Ingredients

    • 3 medium ears of fresh corn; sweet yellow, husked
    • 1/4 cup of fine yellow cornmeal
    • 14 oz can of sweetened condensed milk
    • 1/4 cup of plain whole milk yogurt
    • 1 1/4 cups + 2 Tbsp of all purpose flour
    • 2 Tbsp of cornstarch
    • 2 tsp of baking powder
    • 1/4 tsp of table salt
    • 2 large eggs + 2 large egg yolks
    • 1/2 cup of grapeseed or other neutral oil
    • Powdered sugar to serve

    Directions

    1. Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray. Using a chef’s knife, cut the kernels from the ears of corn.
    2. Measure 250 grams (1½ cups) kernels and add to a blender; if you have extra corn, reserve it for another use. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed.
    3. Let stand for 10 minutes. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
    4. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds. Pour the puree into a large bowl.
    5. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
    6. Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan.
    7. Re-invert the cake onto a serving platter and cool completely, about 1 hour. Serve dusted with powdered sugar.
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