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Purple Yam Fudge (Halayang Ube)

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There are, I think, close to a dozen arguments on how to make the best Halayang Ube throughout this country. But all I wish to divulge is how I make mine. 

  • You have to buy the best looking purple yams with the most intense purple colour, which can range from bright lavender to Barney purple to really deep dark purple (almost verging into blackish in colour).
  • You can either boil or bake the purple yams, skin still on (this way none of the gorgeous purple colour bleeds out of the root vegetable) until very tender. Finely grate the yams using a fine grater, or for your modern-day convenience, use a food processor- cut the boiled (or baked) and peeled yams into medium dices. Fill the food processor tub half full (for each batch) with the yams and blitz/puree.
  • The amount of milk (both condensed milk and evaporated milk) is as much as important as the amount of purple yam is. The creaminess and richness of the milk should compliment and enhance the starchy quality of the purple root veg.
  • Use a large non-stick (teflon coated) pan to cook the mixture. I do recommend using a big and sturdy silicone (very heat resistant) spatula to stir the mixture, and also by using a silicone spatula instead of a wooden spoon, you can conveniently scrape all the sticky mixture away from the base of the pan preventing scorching or burnt bottom. 
  • And finally, patience is really the key element in making this decadent confection. For the amount of purple yam fudge mixture in this recipe, you have to cook and constantly stir it for 3-3 1/2 hours on a stove top over medium heat or until the fudge when stirred, can be lifted off the pan like a dense dough. The best characteristic of a very good Halayang Ube is that is it chewy and dense and rich and toothsome. 

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Ingredients: 

2 kilos finely grated purple yams, prepared*

*(boiled or baked with skin still on until fork tender, then peeled and finely grated or blitzed in a food processor)

4 cans condensed milk

2 cans evaporated milk

1 tablespoon vanilla extract

1/2 cup melted butter + 2 Tablespoon softened butter (to lightly coat the moulds the purple yam fudge will be poured to be moulded and set)

1 teaspoon salt

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Procedure:

Prepare moulds- coat the base and sides of dish moulds with softened butter.

- In a large non-stick pan or even teflon coated wok (much suggested and preferred) , combine all ingredients and thoroughly mix until homogenised. 

- Place pan over medium heat. From this point, you only have to stand in front of the stove and your pan of purple yam mixture for the next 3- 3 1/2 hours- constantly stirring, making sure the bottom of the mixture doesn’t get scorched and burnt. 

- After working the hours stirring the fudge, it becomes chewy and much like a very heavy and dense dough, and you can see that the mixture easily lifts itself off the pan. At this stage, turn off heat. 

- Divide purple yam fudge into prepared moulds/dish. Smoothen the surface of the fudge with an offset or regular spatula lightly coated with softened butter (this will make the surface shiny). Cool completely and let it set. 

- Slice according to preference. 

Makes about 3 kilos

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Maple and Almond Nut Tarts
Ingredients: 
Sweet Dough (tart shell)
2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, cold and cut into cubes
1 whole egg
- In a food processor, pulse all sweet dough ingredients together until the dough comes together.
- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 
Maple and Almond Filling
2 large eggs
3/4 cup dark brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
- Mix all filling ingredients together and set the mixture aside.
Assembly:
- Preheat oven at 350’F
- You will need 4 mini (12-mould) muffin pans.
- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.
- Spoon filling in each prepared unbaked shells.
- Bake tarts for 20-25 minutes or until light golden brown.
- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.
Makes 48 mini tarts

Maple and Almond Nut Tarts

Ingredients: 

Sweet Dough (tart shell)

2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup (1 stick) butter, cold and cut into cubes

1 whole egg

- In a food processor, pulse all sweet dough ingredients together until the dough comes together.

- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 

Maple and Almond Filling

2 large eggs

3/4 cup dark brown sugar

1/2 cup maple syrup

1 teaspoon cinnamon powder

2 teaspoons vanilla

2 tablespoons melted butter

4 cups coarsely chopped almonds (or you can also use slivered almonds)

- Mix all filling ingredients together and set the mixture aside.

Assembly:

- Preheat oven at 350’F

- You will need 4 mini (12-mould) muffin pans.

- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.

- Spoon filling in each prepared unbaked shells.

- Bake tarts for 20-25 minutes or until light golden brown.

- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.

Makes 48 mini tarts



Strawberry-Balsamic Cherry Swirl Lemon Curd Ice Cream

Ingredients:

For the Lemon Curd

6 egg yolks, lightly beaten

1 cup sugar

1/4 cup cornflour/cornstarch

1 1/3 cups water

pinch of salt

zests of 2 lemons

1/3 cup lemon juice

- In a mixing bowl, whisk egg yolks and sugar together. Mix and dissolve cornstarch  and pinch of salt in water then combine these two mixtures together and cook in a sauce pan over low heat.

- Continue whisking the egg custard mixture until thickened. Turn off heat and whisk in the lemon juice.

- Transfer lemon curd in a bowl and cover the surface with cling film (making sure the cling film is touching the surface of the lemon curd) and cool at room temperature. Set aside.

For the Strawberry-Balsamic Cherry Jam

4 cups fresh or frozen strawberries, hulled and sliced into quarters

1 cup Maraschino cherries, stemmed and sliced in halves

2 tablespoons Balsamic vinegar

juice of 1/2 lemon

2/3 cup sugar

- In a sauce pan, put all ingredients together and cook until mixture gets slightly thick, the consistency should be a like a runny jam.

note: As jam cools it will get more thick, so a bit of a runny jam consistency is what you want when you remove the mixture from heat to cool. 

- Cool jam at room temperature. Set aside.

For the Ice Cream Base

1 1/2 cups whole milk

1 1/2 cups heavy cream

- With a whisk or electric hand mixer, beat on medium speed the milk, cream and cooled lemon curd until slightly aerated. 

- Fold in half of the jam mixture into the ice cream mixture and continue to beat but on low (hand mixer) speed just enough to make a homogenized mixture.

- Swirl the remaining jam throughout the ice cream mixture as gently as you can with a kitchen spoon or rubber spatula.

- Either transfer the ice cream mixture in an ice cream maker (check settings and instructions) or (for those without an ice cream machine) put ice cream mixture in a rectangular container, freeze for 2-2 1/2 hours until slightly frozen and beat the mixture again with a hand or stand mixer. Transfer the whipped (almost soft-serve in consistency) mixture back in the freezer until well set and ready to eat.

Makes 6 cups

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Crunchy Top Fudge Brownies
Ingredients:
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Crunchy Top Fudge Brownies

Ingredients:

1 cup unsalted butter

1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)

1 1/2 cups brown sugar

2 cups granulated sugar

4 eggs (medium), separated

1 teaspoon salt

2 cups all purpose flour, sifted

2 teaspoons vanilla extract

2 cups dark chocolate chips

*2 cups whole walnuts (optional)

Procedure: 

Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.

- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.

- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.

- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.

- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).

- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).

- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.

- Store in an air tight container. Laid flat and layers separated by parchment paper.

Makes 2 dozens

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Orange, Maple and Walnut Bread Pudding

Ingredients:

8 slices Egg & Milk Loaf bread (can also use brioche), sliced into triangle halves

4 large eggs

1/3 cup maple syrup

1/2 cup sugar

1 cup half and half (1:1 milk + cream)

1/3 cup melted unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

zests of 1 orange

1/2 cup walnuts, coarsely chopped

1/4 cup light brown sugar + 1 teaspoon cinnamon (to sprinkle over bread pudding before baking)

Procedure:

- Preheat oven to 350’F. Brush butter onto an oven/baking dish.

- Layer and overlap the bread slices in the buttered baking dish.

- In a mixing bowl, whisk eggs, maple syrup, sugar, half and half, melted butter, vanilla, orange zests, salt and walnuts.

- Pour the egg mixture over the arranged slices of bread in the baking dish. Let the bread soak up the egg mixture, about 30 minutes.

- Mix the light brown sugar and cinnamon together. Sprinkle the mixture over the unbaked bread pudding. Bake for 40-45 minutes or until bread pudding is puffed-up and golden.

- Serve warm.

Makes 5-6 servings

(Source: goddessofscrumptiousness)



Pavlova with Whipped Lemon Curd, Cream and Balsamic Macerated Strawberries

Ingredients:

For the Meringue Base

4 egg whites (from large eggs)

2 cups confectioner’s sugar

1/2 teaspoon cream of tartar

2 teaspoons raspberry or sherry vinegar

2 Tablespoons cornflour (cornstarch)

* half of a lemon (unsqueezed, to rub the mixing bowl with before whipping the egg white, makes the egg whites aerate better)

- Preheat oven to 400”F. Line a baking sheet with parchment paper.

- Start with a very clean, grease-free mixing bowl. Rub the lemon along the inside  of the mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. With an electric mixer (hand or tabletop) whisk on medium speed until egg whites form firm peaks.

- With the mixer still running, gradually add the confectioner’s sugar. turn the mixer speed up to the highest setting until the meringue is white and glossy (5-7 minutes).

- Decrease the speed of the mixer and mix-in the vinegar and cornflour until well incorporated.

- Place all the meringue on the prepared baking sheet lined with parchment. Make an 8-inch round, 2 1/2-inch thick mound and smooth the surface of the meringue with an off-set spatula. 

- Bake at 400’F for 12-15 minutes or until meringue puffs up and gets lightly browned on the outside. Then decrease the oven temperature to 350’F and bake for 20-25 minutes more. Turn off oven and leave the meringue inside until the oven gets cool (the baking at high temperature for the first 15 minutes of baking time and leaving the meringue inside a turned-off oven is crucial so that the outside is crunchy and the inside to be soft and marshmallowy).

For the Lemon Curd 

4 egg yolks (from large eggs)

1 cup granulated sugar

juice of 2 lemons

zest of 2 lemons

1/4 cup (1/2 stick) unsalted butter, cubed

- With the exception of the butter, put all ingredients in a mixing bowl and whisk.

- Place the mixing bowl with the egg yolk-lemon mixture over a double boiler. Make sure that the bottom of the mixing bowl does not touch the boiling water under it or else you will scramble the eggs. Add the cold cubes of butter while whisking the lemon curd.

- Whisk until the mixture thickens (8-10 minutes) and becomes light yellow in color.

- Place the bowl of lemon curd over a bowl of ice water. Continue whisking the mixture until it cools and becomes whipped. Chill in the fridge. Just before assembling the Pavlova, whip again with a wire whisk.

For the Whipped Cream Topping

4 cups whipped cream

For the Macerated Strawberries

4 cups sliced strawberries

1/4 cup granulated sugar

1/3 cup good quality balsamic vinegar

- Combine all 3 ingredients and let the strawberries macerate in the the balsamic vinegar and sugar.

To Assemble Pavlova

- Turn the meringue upside-down.

- Spread the well chilled whipped lemon curd on the bottom. Then spoon and spread the whipped cream.

- Top with the balsamic macerated strawberries. And garnish with whole strawberries.

Makes 8 servings.

(Source: goddessofscrumptiousness)



Brown Sugar and Cinnamon Baked Pears with Walnuts

Peel, core and slice the pears into quarter-inch slices. Place the slices on a parchment lined baking tray and sprinkle with a mixture of brown sugar and cinnamon. Bake in a 375’F preheated oven for 35-40 minutes until the brown sugar gets caramelized and make these slices of pears almost like toffee candy.

Serve baked pear slices with chopped walnuts and honey-yogurt (optional).

(Source: goddessofscrumptiousness)



No Bake Vanilla Cheesecake

400 g (2 tubs) cream cheese, softened

240 g sour cream

3/4 cup granulated sugar

1 teaspoon vanilla extract

250 ml cream

2 envelopes unflavored gelatine, dissolved (bloomed in) + 1/4 cup cold water

juice of a quarter lemon

Crust:

1 cup graham crackers, finely crushed

1/4 cup granulated sugar

1/3 cup melted butter

*8 inch springform pan

Procedure:

1. Make the crust: Using a fork, mix crushed grahams, sugar and melted butter until the mixture resembles moist coarse sand. Press this crust mixture firmly into an 8 inch springform pan. Set aside.

2. Sprinkle unflavored gelatine powder over cold water, mix briefly and let the gelatine bloom (2 minutes). Place the cream into a small sauce pan over low heat, just enough to heat through but not boil or simmer. Add the bloomed gelatine and let it completely dissolve into the cream. Remove from heat.

3. In a mixing bowl, gently beat cream cheese, sour cream, sugar, vanilla and lemon juice, make sure to not create air bubbles in the mixture.

4. Combine the sour cream mixture and the cream-gelatine mixture by gentle whisking.

5. To make sure the cheesecake filling is smooth, pass the mixture into a strainer or a sieve as you pour it over the prepared crust.

6. Chill cheesecake for 8 hours or better overnight.

You can put any topping on this cheesecake because it is just really basic recipe, but here are my suggested toppings;

Berry coulis or just fruit purees (peach, mangoes, strawberries, etc)

Passionfruit pulp

Stewed or Caramelized pears or apples

Chocolate (melted, grated, chopped, shaved)

Caramel or Fudge Sauce

Make it into a Turtle Cheesecake (hot fudge sauce, caramel sauce, coarsely chopped pecans, chopped milk chocolate bars)

Makes 8-10 servings

(Source: goddessofscrumptiousness)



CHEWY CHERRY MACAROONS

This sweet cheery cherry chewy treat (Hah! now, isn’t this a mouthful to say?!) reminds me of Rudolf’s Red Nose! It’s one of the treats I made last Christmas. And although everything about these macaroons scream Christmasy, this drop cookie recipe can certainly always be baked all year round. -jeannie :)

Ingredients:

6 cups sweetened flaked coconut

2 large eggs

1 can sweetened condensed milk

1/2 teaspoon vanilla extract

1 teaspoon cherry extract

1 cup chopped Maraschino cherries

Procedure:

Preheat oven at 350’F

In a large mixing bowl, put the sweetened flaked coconut.

In another bowl, whisk the sweetened condensed milk, eggs, vanilla extract and cherry extract. Once all ingredients are mixed well. Add the milk mixture into the flaked coconut. Then mix-in the chopped maraschino cherries.

Using a teaspoon, form small mounds/balls of the macaroon mixture and place each onto parchment lined cookie sheets.

Bake in a 350’F preheated oven for 15 minutes or until top and bottom turned slightly golden brown.

Store macaroons flat separating each layer with parchment paper. Keep in an airtight container.

Makes 3 1/2 dozen.

(Source: goddessofscrumptiousness)



HOLIDAY ALMOND CAKE

Yes, it is indeed the beginning of the holiday season… the season for decadence!

This cake is almondy in every sense of the word! And I can confidently say that it fits every qualifications to be called “holiday” food because it is made of almond nuts, it tastes of sweet and spice and it is gloriously and unabashedly frosted!  -jeannie :)

Ingredients:

For the Cake:

1 cup butter, softened

1 cup granulated sugar

3 large eggs

350 grams sweetened ground almonds

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup evaporated milk

1 teaspoon vanilla extract

1 teaspoon almond extract

For the Glaze:

1 cup confectioner’s sugar

3 Tablespoons fresh milk

1 teaspoon almond extract

For the Topping:

1/2 cup flaked almonds

1/2 cup whole almonds

Procedure:

Preheat oven to 350’F. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sweetened ground almonds, vanilla and almond extract.

Sift flour, baking powder and salt, set aside.

Beating at medium speed, add flour mixture to butter-egg mixture alternately with milk, beginning and ending with dry ingredients (flour). Beat until well blended.

Line the bottom of a 9 inch springform pan with baking parchment. Pour and spread batter evenly. 

Bake 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack (about 15 minutes) remove from pan and cool completely on wire rack.

To make the glaze, combined sifted confectioner’s sugar, milk and almond extract in a bowl. Mix until smooth. 

Drizzle glaze over cooled cake and sprinkle with flaked almonds and decorate the sides with whole almonds.

Serves 8-10

(Source: goddessofscrumptiousness)



WARM APPLESAUCE PUDDING CAKE WITH CREAM
I only get to experience 2 seasons where I live- wet and dry (so  lame!). But even though I don’t feel the Autumn air, I do feel the close  proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to  somewhere… someplace that conjures an idea of the need to be warmed up  against the cold (what can I say, my life is just full of ironies!).
I created this recipe with all the intention of making this into a  cross between a cake and a pudding… something that is a bit squidgy yet  still stands and holds its shape like a cake.
This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.
Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup canola oil
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup milk
1 1/2 cups applesauce (homemade or store-bought)
Procedure:
1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.
2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.
3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.
4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.
5. Pour into the prepared baking dish and bake for 35-40 minutes or  until when a cake tester inserted in the center comes out with moist  crumbs (not wet batter).
6. To serve: Just spoon a serving size amount of this applesauce  pudding cake into a bowl and top with a dollop of cream and a drizzle of  maple syrup (optional… but try it because it is quite delicious!).
- Jeannie
Serves 6-8

WARM APPLESAUCE PUDDING CAKE WITH CREAM

I only get to experience 2 seasons where I live- wet and dry (so lame!). But even though I don’t feel the Autumn air, I do feel the close proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to somewhere… someplace that conjures an idea of the need to be warmed up against the cold (what can I say, my life is just full of ironies!).

I created this recipe with all the intention of making this into a cross between a cake and a pudding… something that is a bit squidgy yet still stands and holds its shape like a cake.

This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.

Ingredients:

2 cups all-purpose flour

1 teaspoon cinnamon powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (powder)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

1/2 cup canola oil

1 cup brown sugar

1 teaspoon vanilla

2 large eggs

1 cup milk

1 1/2 cups applesauce (homemade or store-bought)

Procedure:

1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.

2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.

3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.

4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.

5. Pour into the prepared baking dish and bake for 35-40 minutes or until when a cake tester inserted in the center comes out with moist crumbs (not wet batter).

6. To serve: Just spoon a serving size amount of this applesauce pudding cake into a bowl and top with a dollop of cream and a drizzle of maple syrup (optional… but try it because it is quite delicious!).

- Jeannie

Serves 6-8



COCONUT CREPES WITH APRICOT AND LIME CREAM
I developed this recipe 2 days ago and it is such a delicious success   that yesterday and until lunch today, we ate this for dessert.
I am not a big fan of crepes tasting nothing more like eggs and   flour, so I developed a crepe recipe that incorporates coconut cream   partially replacing the milk. And what I ended up with is a more   flavorful and a bit more tropical version of the sophisticated Parisian   thin pancake.  -j.m
Ingredients:
For the Coconut Crepes
1 cup coconut cream
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted unsalted butter
4 tablespoons granulated sugar
3 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Apricot and Lime Cream
1 cup heavy cream, semi-chilled
1/2 cup softened unsalted butter
6 tablespoons apricot preserve
1 cup powdered sugar
zest of 1 lime
Procedure:
Coconut Crepes
1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.
2. In a separate bowl, mix together the flour, baking powder and salt.  Then sift directly over the bowl with the coconut cream-egg mixture.  Whisk until most (if not all) of the flour mixture is dissolved in the  liquid ingredients.
3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.
4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.
Apricot and Lime Cream
1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.
2. Fold in the lime zest.
Cooking the Crepes
1. Prepare your crepe station! :)
You Need:
Small Teflon skillet
Small off-set spatula/pallet knife
Pastry brush (preferably Silicon… it is heat resistant)
Additional softened butter to grease the skillet
Plate and paper towels (to occasionally wipe/clean the skillet)
2. Heat your skillet to medium-high heat. Once skillet is heated take  away from heat and brush with a very minimum amount of butter.
3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.
4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.
*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.
5. Assemble the crepes.
Please refer to this link for complete photo procedures.
Makes 16 filled crepes, 8 servings (2 pieces/person)

COCONUT CREPES WITH APRICOT AND LIME CREAM

I developed this recipe 2 days ago and it is such a delicious success that yesterday and until lunch today, we ate this for dessert.

I am not a big fan of crepes tasting nothing more like eggs and flour, so I developed a crepe recipe that incorporates coconut cream partially replacing the milk. And what I ended up with is a more flavorful and a bit more tropical version of the sophisticated Parisian thin pancake.  -j.m

Ingredients:

For the Coconut Crepes

1 cup coconut cream

1/2 cup milk

1 teaspoon vanilla

1/4 cup melted unsalted butter

4 tablespoons granulated sugar

3 eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Apricot and Lime Cream

1 cup heavy cream, semi-chilled

1/2 cup softened unsalted butter

6 tablespoons apricot preserve

1 cup powdered sugar

zest of 1 lime

Procedure:

Coconut Crepes

1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.

2. In a separate bowl, mix together the flour, baking powder and salt. Then sift directly over the bowl with the coconut cream-egg mixture. Whisk until most (if not all) of the flour mixture is dissolved in the liquid ingredients.

3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.

4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.

Apricot and Lime Cream

1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.

2. Fold in the lime zest.

Cooking the Crepes

1. Prepare your crepe station! :)

You Need:

Small Teflon skillet

Small off-set spatula/pallet knife

Pastry brush (preferably Silicon… it is heat resistant)

Additional softened butter to grease the skillet

Plate and paper towels (to occasionally wipe/clean the skillet)

2. Heat your skillet to medium-high heat. Once skillet is heated take away from heat and brush with a very minimum amount of butter.

3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.

4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.

*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your pallet knife.

5. Assemble the crepes.

Please refer to this link for complete photo procedures.

Makes 16 filled crepes, 8 servings (2 pieces/person)



COCONUT MACAROON FILLED BUTTERMILK CUPCAKES

I came up with this cupcake recipe out of my pure wicked craving for three sweet things- sweetened flaked coconut, YEMA (a rich, chewy and decadent milk candy made of sweetened condensed milk, egg yolks and flavored with either lime zest or mixed in with nuts such as peanuts, pili nuts or cashews. This confection was introduced in the Philippines by the Spanish during the colonial era and was later modified by the Filipinos incorporating sweetened condensed milk to the original recipe which was basically just egg yolks and sugar-yema) and moist golden cake.

Ingredients:

Coconut Macaroon

4 cups sweetened flaked coconut

2 cups crushed butter cookies/ shortbread cookies

1 can sweetened condensed milk

1 teaspoon vanilla

zest of 1 lemon

Procedure: Coconut Macaroon

1. In a food processor, blitz butter cookies until finely crushed.

2. In a medium-size mixing bowl, combine crushed cookies, sweetened flaked coconut, and lemon zest. Mix well.

3. Stir vanilla into the condensed milk and pour over the dry ingredients.

4. Mix well and set aside.

Buttermilk Cake Batter

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) softened unsalted butter

1 1/2 cups granulated sugar

2 teaspoons vanilla

1 cup buttermilk or sour milk*

4 egg whites

* (If you can’t find buttermilk, you can add the juice of half a small lemon into evaporated milk to equal 1 cup. Let stand for 5 minutes and stir.)

Procedure: Buttermilk Cake Batter

1. Let egg whites stand at room temperature. Preheat oven to 350’F.

2. Sift together flour, baking powder, baking soda and salt.

3. In a large mixing bowl, beat on low speed the butter and sugar, then add the vanilla and buttermilk.

4. Slowly incorporate the flour mixture into the buttermilk mixture by still beating on low for 1 minute or until well combined, scrape bowl and beat 30 seconds more.

5. Add egg whites; beat on medium speed for 30 seconds.

6. Line medium-size muffin tins with cupcake liners.

7. Using a small ice cream scooper (approx. equivalent to 1 1/2 tablespoons), place a scoop of coconut macaroon mixture onto each cupcake liner until all mixture is scooped out.

8. Using a medium-size ice cream scooper (approx. equivalent to 2 1/2 tablespoons), top each mound of macaroon with the cake batter.

9. Bake cupcakes for 20-25 minutes or until toothpick inserted on center comes out clean and tops spring back when lightly touched.

10. Cool on wire racks.

Makes 28-29 medium-size cupcakes