Good Ol' Brownies!

It’s been awhile since I updated my blog, I’ve been really busy at work because we are preparing for our upcoming corporate audit. I was really excited to do a Father’s day issue but never had a chance to do it so here’s my version of 4^th of July. These simple decorated brownies are for you to see and maybe you could do them too. These brownies are not for people with nut allergies, I substituted half a cup of flour to half a cup of almond meal to make my brownies more moist. I can totally call ‘em triple chocolate brownies since there’s dark chocolate, milk chocolate and white chocolate in these brownies, I must say, I’m quite impressed with them brownies.

I topped my brownies with a thin layer of almond bark, some red, white and blue chocolate covered sunflower seeds and some marshmallow stars. They’re simple and fun!

Vegetarian Chicharones!!!

Is this gnarly or what?  I tried them and I think they’re really tasty, I don’t think they are as good as the real ones but I’d say, I’ll buy some again.  I actually hope that they would sell them here in the US, since a lot people here are fond of chicharones anyway something that’s really not as bad as the real pork rinds but atleast you’d be able to satisfy your craving palate.  Obviously, it is still junk food, so do not expect that you are not going to gain weight if you munch this snack on a regular basis.  I think that Oishi peeps are really smart to come up with this, oh well, with the growing number of vegetarians nowadays I say props to them!  

 

 

 

 

Cake Bonbons, anyone?

You will love these cake drops because they’re really easy to make and everybody loves them. If you don’t like cake, you will forever have a change of heart.  The crunchy chocolate shell that covers the cake drops makes it more fun because we are so used to eating chocolates that we usually expect to taste truffle inside or covered cherries, but this is something different, it’s a moist cake inside!  

Here’s how you make them; you can use your favorite buttercream and put it in a food processor then use a mini scoop and place each scooped mixture in a baking pan and freeze for a few minutes.  While freezing the cake balls, microwave 4 squares of Hershey’s extra dark mint chocolate, 1 cup semi-sweet morsels and 1 square of vanilla flavored almond bark for 1 minute and stir well.  Once the cake drops are hard enough, dip each drop with a toothpick in the melted chocolate and let dry on a flat surface lined with waxed paper.  

Tire Cake for Ride Makerz

Jonathan (the manager of Ride Makerz at Baybrook Mall in Friendswood, Texas) and I agreed that I’ll make a cake for them since there are mom bloggers that are coming in their store on May 17, 2009.  Here is what I came up with; I’m hoping to get some feedbacks about it… thanks!  

Here is the website of Ride Makerz, they are pretty cool, it’s a place where you can build and customize your own toy car... yes! kinda like build a bear for boys!…you may want to check them out.  www.ridemakerz.com

Fancy… Not!

 

I got these ginormous strawberries from our local grocery store and thought I’d make strawberry shortcake but of course I was too tired to do it so I decided to just make chocolate covered strawberries.  I do not have time to temper the chocolate so I just used some chocolate almond bark and drizzled some with vanilla almond bark and sprinkled it with almonds.  Here’s how they look like..

 

shhhhh!  They look fancy but very easy and affordable… want some???

 

 

 

• You can find chocolate and vanilla almond bark on your local grocery store.  I think they’re only $2.00 each.  Microwave four squares of it for a minute and it’s ready!  

The 911 Leche Flan!

 

When I was growing up, this yummy custard enrobed with caramel syrup was always served on almost all of the occasions that we go to.  I got addicted to it; I love it so much that I could finish one whole “lyanera” (flan mold).  I call it the 911 leche flan since it’s made with 9 egg yolks, 1 can of evaporated milk and 1 can of condensed milk and flavored with a tbsp of vanilla and key lime zest or lemon zest and of course since there’s 9 egg yolks there, you already know that if you eat this everyday you might really end up calling 911.   Basically, you need to make the caramel ahead of time, 1 ½ cups of white granulated sugar and ½ cup of water in a saucepan over medium heat until sugar dissolves and is dark amber in color then pour it in the mold covering the bottom and sides of the mold.  Pour the custard mixture* in the mold. Pop it in the oven in 350º for 40-50 minutes on steam bath* but of course the baking time all depends on the size your mold but when you check it, as long as it wiggles like Jello, it is done.  After 20 minutes just put the leche flan in the refrigerator for atleast 3 hours.   

• You can use whatever mold you like.
• Run a knife on the side of the flan and soak the bottom of the mold in warm water for easy release and turn the flan over to reveal the caramel bottom and syrup will run down the sides of the flan.  

E.N.J.O.Y!!!

*    Custard mixture = (egg yolks, evaporated milk, condensed milk, vanilla and zest

      mixed together)

*    Steam bath = (flan molds in a baking pan with a little bit of water)

It’s almost that time of the year again…

Mother's Day, for me this is one of the special days of the year since we are reminded of how we owe our moms gratitude for all the care and love that they blessed us… aww!... but I want to be honest, I like it too because I’m a mom and I get to take a break from all the chores for the entire day!!!  Thinking about it made me excited that I came up with some decorated cupcakes for Mother’s day.  I hope you’ll enjoy looking at them as much as I did making them.  Here they are:

·         Hats, bags, rings and flowers are made of fondant and accents are pink and silver dragees.   

Where to find fondant? 

·         At your local craft store

Dragees?

·         I got the silver dragees from Kitchen Krafts online and the pink ones are from the Philippines.  

HAPPY MOTHER'S DAY!!!