Cookie Shot Glass

My blog is 2 years old! I’m so proud of myself for being able to keep up to this challenge I’ve set for myself. It’s true what they say that time really flies when you’re having fun (making a mess in the kitchen!) Cheers to you, dear foodies. Thank you for helping me stay on track and motivated to keep doing what I love. Bakers and cooks unite! 🙂


cookie shot glass

Cookie Shot Glass
Yield: 8 services
Prep time: 4 hours (includes resting)
Cook time: 20 minutes

Ingredients:
1 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg yolk
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon unsweetened dark cocoa powder, optional
2/3 cup semi-sweet mini chocolate chips


For the chocolate glaze:
1/2 cup dark chocolate chips
1 teaspoon vanilla extract

Directions:
1. In a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 4 minutes. Stop and scrape the sides of the bowl occasionally. Add the egg yolk and vanilla extract and mix until incorporated.
2. In a bowl, combine the dry ingredients together. Reduce speed to low and gradually add the flour mixture. Mix just until no visible flour streaks remain. Add the mini chocolate chips and continue to mix until the dough comes together.
4. Divide the dough into 2 portions. Roll each portion out onto a piece of wax paper to 1/4″ thick. Stack the 2 pieces (including the wax paper) onto a baking sheet and refrigerate for at least an hour.
5. When ready to bake, preheat the oven to 350ºF.
6. Remove one of the dough sheets from the fridge at a time. Use a small round cookie cutter to create a shape for the bottom of the cup. Then cut out multiple strips, slightly more than the height of your mold, to create the sides.
7. Drop the cut-out circle into the bottom of your mold, and then press the strips into the mold, along the sides, slightly overlapping the bottom to create a seal. Continue adding strips and pressing them together, working your way around the mold until you’ve created a complete cup shape.
8. Place your molds on a baking sheet and bake for 20 minutes, or until they look like crispy shortbread cookies. Do not underbake, you want the cookies to be sturdy enough to hold your milk.
9. Transfer the molds to a cooling rack. When they’re cool enough to handle, turn the molds upside down and pat the bottom a few times to get the cookie to drop out. You may need to squeeze the sides a bit to get the cookie to loosen.
10. While the cookies cool, melt the chocolate and vanilla extract on top of a double boiler or in the microwave. Stir often so as not to scorch the chocolate.
11. Using a pastry brush, coat the insides of each cookie cup with melted chocolate until completely covered. Allow the chocolate to dry completely before filling the cups with milk.

Recipe by JG

Spiced Tablea Hot Chocolate

I miss celebrating New Year’s Eve in Manila. Aside from the deafening firecrackers and nutty family reunions, the one I miss the most is my gran’s homemade hot chocolate. I can vividly recall how I’d watch her tiny physique manually whisk up a super large batch using her batidor (wooden whisk) good enough for the entire family to enjoy. Her hot chocolate recipe is simple, but every time I make one, it’s just not the same as hers. Oh well…here’s a cup to you, Mama. Cheers!!!

Happy New Year, everyone!


spiced tablea hot chocolate

Spiced Tablea Hot Chocolate
Yield: 2 servings
Prep time: 2 minutes
Cook time: 5 minutes

Ingredients:
1 1/2 cups milk
2 tsokolate tablea*
2 tablespoons granulated sugar
Pinch of sea salt
2 teaspoons vanilla extract
Pinch of ground cinnamon
Dash of ground nutmeg
Dash of cayenne pepper, optional
Mini marshmallows, for garnish

Directions:
1. Place the tablea and milk in a saucepan over medium heat and allow to boil gently. Cook until the tablea has completely dissolved. Whisk in the sugar and salt.
2. Remove from heat then stir in the vanilla extract, cinnamon, nutmeg, and cayenne pepper, if using.
3. Divide equally among 2 mugs and serve immediately.

Notes:

  • Tsokolate Tablea is also known as Filipino Chocolate tablets. You may find these in Asian/Oriental stores.

Recipe by JG

Lemon Basil Banana Smoothie

Whenever I have overripe bananas, the next logical thing to do is banana bread. But what if I want to take a break from the usual baked goodness? Turns out, there is another option. Just freeze them up and use them like ice cubes for smoothies.


lemon basil banana smoothie

Lemon Basil Banana Smoothie
Yield: 2 servings
Prep time: 2 minutes
Cook time: 1 minute

Ingredients:
1 large frozen banana
1/2 cup fresh basil leaves
juice of half a lemon
1/3 cup granulated sugar
3/4 cup water
1/2 cup ice

Directions:
1. Combine all the ingredients in a blender and process until smooth.
2. Serve immediately. Cheers!

Recipe by JG

Ice Scramble

If Americans have snow cones, we, Filipinos, have iskrambol (ees-krum-ball). This is a popular street food treat from my childhood. I remember, I used to buy this every Sunday morning, right after going to church. Oh, such sweet memories…

Eat with a teaspoon. Slurp up. Either way is a road to yumminess.


ice scramble

Ice Scramble
Yield: 4 servings
Prep time: 3 minutes
Cook time: 2 minute

Ingredients:
1 cup evaporated milk
1/2 cup condensed milk
1/2 teaspoon banana extract, optional
2 1/2 cups ice
4 drops red food color
2 tablespoons powdered milk
4 teaspoons chocolate syrup
candy sprinkles & mini marshmallows, for garnish

Directions:
1. In a blender, combine evaporated milk, condensed milk, banana extract, if using, and ice. Process until smooth.
2. Divide equally among 4 glasses. Top each glass with half a tablespoon of powdered milk then swirl a teaspoon of chocolate syrup.
3. Garnish with candy sprinkles and mini marshmallows. Serve immediately.

Recipe by JG

Mango Slushies

Hello, Summer! I know you’re only a few days away, but I’d like to start you off with a refreshing welcome.


mango slushies

Mango Slushies
Yield: 2 servings
Prep time: 2 minutes
Cook time: 1 minute

Ingredients:
2 cups frozen mango chunks
1/2 cup mango nectar
2 tablespoons granulated sugar
1/2 teaspoon lemon extract, optional

Directions:
1. Combine all the ingredients in a blender and process until smooth.
2. Serve immediately. Cheers!

Recipe by JG