Peanut Butter Chocolate Reese's Birthday Cake

Spread, drizzle or pour, I like it just the way it is.. or it is simply my way of expressing myself.. or better the truth to be told..my sausage fingers find it so hard to design my cakes. ha ha ha!

Recently, there are two major celebration in the family that I know every mother like me can relate. First, its official I have a young professional in the house. My son has just started with his first job as a professional. Time flies so fast, my little boy is now a young man. Second, I have a daughter who turned 17, I cant believe again, my baby girl is now a blooming 17 year old teeny. I feel so old but happy. 

My daughter celebrated her birthday last week Sept 23. I asked her what sort of a cake she would like for her birthday. I was hoping she wont pick this cake but good gracious, Peanut Butter Chocolate Reese's Cake won her heart again! So there you are, its official again, this is our family's birthday cake. I am not into it but my husband and my two children like this cake so much. 

Actually this cake is quite easy. First you have to make your favorite chocolate cake ever, then mix up your frosting and once all set, top with chocolate ganache. I have a recipe for Moist Chocolate Cake which I learned several years ago and I know the taste by the heart.

Printable Recipe

Moist Choco Cake

1 cup dark cocoa

2 cups boiling water

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup butter

2 1/2 cups brown sugar

4 eggs

1 tsp vanilla

Direction:

In a bowl, mix cocoa and boiling water.Set aside and cool completely. 

Sift flour, baking soda, baking powder and salt. Set aside

In a mixer using paddle, beat butter, sugar, eggs and vanilla until light and fluffy.

At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture

Pour equally into three 9 inch round pans. Bake at 350 for 20 minutes.

Let the cakes cool completely

Peanut Butter Frosting:

1/2 cup butter

1 cup creamy peanut butter

4 cups powdered sugar

2 tsp vanilla
2 tbsp milk

Using your mixer, mix peanut butter and butter on a low speed until creamy.

Add the powdered sugar, vanilla and milk then  mix on high speed until smooth.
Add milk if necessary.

Set aside in the fridge.

Choco Ganache:

1 cup semi sweet dark chocolate

1/2 cup whipping cream

In a bowl, microwave the cream for 45 second.

Add in the chocolates and gently mix using a spoon or spatula. Set aside 

Reeses
Chopped and sprinkle after putting icing on the first layer and yeah...

Just decorate the way you want it. Feel free and happy.

Now you can assemble your cake and surely you know the process of assembling, frosting and pouring of the the ganache. I am not that good with cake design. I am good at just drizzle and pour.

If you are like me, well its just fine.. as long as it looks good. sweet and yummy.. way to go!

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Pancit Canton

Thank you Linda of Apron Strings and Other Things for the feature of my Filipino Cheese Cupcakes  My body is just tired from weekdays routine and seeing my fave cupcake there is just awesome. 

There's a lot of noodle dishes in Singapore and I enjoyed most of them but I always go back to the basic, our very own Pancit Canton. I have had some rough times with it. I made a lot of trial and error just to make the perfect Pancit Canton for us. It took me lets say, a year or two of going back again and again until I learned the perfect combination and process that resulted to the most perfect  pancit canton in my opinon.. ha ha 

In the Philippines, there are 40 types of Pancit dishes and there are two that I love most, first is Pancit Bihon and the second is Pancit Canton. My personal favorite is Pancit Bihon while my husband and two children prefer Pancit Canton. So, to please them, I made this version especially for them.

Here's a brief history of Pancit Canton in the Philippines:

In Filipino cuisine, pancit are noodles. Noodles were introduced into the Philippines early on by Chinese Filipino settlers in the archipelago, and over the centuries have been fully adopted into local cuisine, of which there are now numerous variants and types. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means "convenient food."^[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.^[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health", they must not be cut, as that would "corrupt the symbolism."^[1]

Pancit is a derivative of a type of noodle(s) that originated in China but pancit which is different in its own aspect originated in the Philippines. The fact that pancit is eaten and part of Filipino culture means that it was most likely brought over from settlers originating in China or East Asia.

Now for the recipe, brace yourself because it has so much in one dish. 

Printable Recipes

Pancit Canton

Ingredients:

2 tbsp oyster sauce

2 tbsp hoisin sauce

1 tbsp light soy sauce

2 cups water

500 grams fresh noodles

Some hot water to rinse the fresh noodles

3 tbsp sunflower oil

1/2 cup sliced cooked pork

1/2 cup sliced cooked chicken

1/2 cup cook prawn

1/2 cup sliced cabbage

1/2 cup sliced carrots

1/2 cup slice red bell pepper

1/2 cup slice green bell pepper

1/2 cup peas

1/2 tsp salt

1 tsp ground black pepper

1 tbsp soy sauce

Variation of pork balls, squid balls, mushroom balls ( optional )

Direction:

In a wok or pan, add the oil and saute all the meat and prawn followed by veggies and the optional ingredients. Saute for about 5 to 7 minutes. Add the seasonings : 1/2 tsp salt, pepper and soy sauce. Set aside.

Using the same wok or sauce pan, put two cups of water, oyster sauce, hoisin sauce and light soy sauce, stir the mixture well. Let it simmer. ( you may use the broth from cooking the meat and prawn)

While waiting for the water to simmer, prepare the fresh noodles by rinsing it with hot water with the use of a strainer. Once the water mixture simmer, turn the heat to a medium fire and add the noodles.

Let it simmer for 10 minutes then add the sauteed meat prawn veggies and optional ingredients. Cook for about 10 minutes or until you reach the desired consistency. Serve and Enjoy!

You will have to try this.. its a complete dish, we normally eat this on its own.. or with a twist of calamansi/soy sauce.. or with rice, yes of course with rice! or if you like, with slices of white bread/pandesal.. oh yes we all did these back home.. ha ha ha! my.. my.. I miss home. Hilarious and weird ...yes, thats how we enjoy Pancit Canton. Me, I love it with a glass of Coke with lots of ice cubes.

Please take note, in the Philippines we normally use Dried Pancit Canton Noodles in packs but I find it salty and quite a challenge for me to balance the taste. It is only recently during experimentation that I discovered using fresh noodles is better. You just have to rinse it with hot water before cooking.

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Fresh White Bread Pudding

Thank you Lisa of Make Ahead Meals and Thank you  Andrea of Scrapality  for featuring my  Filipino Embotido . You know seeing my dish as one of the featured recipes makes my day sunny and bright despite the unpredictable attacks of peri menopausal blues...sigh...

I grew up in a province where my fondest memory of early morning is the smell of newly baked crisp Pandesal from a bakery across the street. In the afternoon, the bakery would be filled with so many varieties of baked goodies and one of my favorites is the bread pudding. I heard comments that it was actually a stale bread... meaning all the leftover pandesal will turn into a bread pudding the next day.I don't give a slightest care and I don't see any difference, if its a stale bread, still its a newly bake item to me and I like it. It is my childhood bakery favorite. 

When my children were little, I experimented a lot baking my own version of bread pudding. I realized that I don't necessarily need a stale bread to bake a tray of it. But instead a fresh white loaf of bread is the best bread pudding ever! This recipe has been a part of me ever since. It's versatile and easy to make, simple yet pleasant to the palate. I refer to this all the time as poor man's cake. I make bread pudding because I love it and I use fresh sliced white bread. Do not use left over bread cause the aroma and texture of the pudding will be affected. During my training at the culinary class. I brought slices every now and then. My classmates were surprised upon knowing that they actually have eaten a bread pudding, they love it because its simple, subtle to your mouth and easy to make.

Fresh Bread Pudding


Printable Recipe

Ingredients: 
4 cups of bread cut into cubes ( use fresh sliced loaf bread or the typical big round bread about 6 pcs )

4 cups of fresh milk ( use Marigold or any fresh milk will do)

1 and 1/3 cup brown sugar

4 eggs

1/4 cup softened butter

1 tsp salt

2 tsp vanilla

1/2 cup chocolate chips

Direction: 
In a glass bowl, soak the bread in the milk overnight.

The next day: Mix together the eggs and sugar.

Pour the egg sugar mixture into the bowl of bread milk mixture

Mix well then add salt,vanilla and butter. Mix it again.

Transfer it to a baking dish and sprinkle chocolate chips on top for extra goodness.

Bake at 350 for 25 to 30 minutes.

You can also steam it if you like, in a medium fire for 45 minutes to 1 hour.

Once its done, let it cool then slice according to size and thickness that you like.
Put in a container and you can also store it in the fridge, it will last for 3 to 5 days.

Note:This is best eaten at breakfast time with scrambled egg and fresh fruits with a cup of coffee or hot milo. 

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Filipino Cheese Cupcake

Sometimes I just dont want go out of the house..I just want to bake and cook then write..because.. it was such a thrill when your dish is one of the featured recipes by respective bloggers. My Filipino Pork Steak has been featured, yes! Thank you Ladies :
The Tumbleweed Contessa of What You'd Do This Weekend
The Group of three friend who owns Coffee With Us and
The Eclectic Red Barn by Bev who also host Thursday Favorite Things

When I was In Secondary,the school where I attended sold homemade cheese cupcake and I remember the cheesy sweet taste. Several years passed and the familiar taste and smell is not forgotten. How I wish to eat the same cupcakes again! But you know our Filipino Cheese Cupcake is a tease. Ask me why?.. because the batter has no cheese..lol! You can only find grated cheese on top. I was practically surprised to discover that..weird huh! But anyway,outside on top you can find cheese ..so there you go. They are basically muffins that are full heavy, sweet and very addictive. I got it from Kusina Ni Manang...I have made some slight changes as usual.. ( Manang ..thank you so much!..its a dream come true..)

Goodness...I cant hide my excitement..I cant even wait so I grabbed one and bite..it was still warm so I dont have a choice but to put it down...

Ok..lets take a look at another angle..there no cheese inside! Come again... see, the cheese is on top.. lots lots lots...of cheese on top.The texture is very rich..dense..thick.. yet very addictive..

You must have a sweet heart and soul to enjoy these Filipino Cheese Cupcakes. Its been with us since I was born...whoever introduced it to us....you're an angel... Thanks a lot for the golden history... my childhood my simple enjoyment... they are simply the best.. Would you like to try? Well come on in... lets eat.. lets giggle and lets be merry!

Printable Recipe

Filipino Cheese Cupcake
Ingredients:

3/4 cup softened butter

1/2 cup refined sugar

4 large eggs

2 cans (14 oz each) sweetened condensed milk

3 and 1/2 cups all purpose flour

1 and 1/2 tsp baking powder

1 tbsp vegetable oil

1 tsp vanilla

1 cup grated cheddar cheese for topping ( orange color)

Directions:

Prepare 2 muffin pans with paper cups

Pre heat oven to 350 F

In a bowl mix flour and baking powder.Set aside

In a mixer,cream butter and sugar in a medium speed until soft and creamy

Turn speed to low and add eggs one at a time.

Increase the speed to medium and mix for about a minute

Then in a low speed gradually add condensed milk

Beat this time in a medium speed.

Turn to slow again and add gradually the flour mixture

Set the speed to medium and beat well while adding vegetable oil.

Beat well for a minute and add vanilla then beat again for one minute.

note: do not over mix or else your muffins will be dry.

Spoon the batter into the paper cups.

Top with grated cheese

Bake for 15 to 20 minute
Note: Room temperature last for a week, in the fridge, it will last for a month. But in my house, the next day they're gone.

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