Thursday, May 24, 2012

Yema Balls

After being lazy for so long, I've finally been able to blog. Bless my heart! Teehee!

Anyway, last week, I made some ice candy and yema. I was surprised when hubby liked the latter. He requested to put some in his lunch bag. That made my day :)

I had some water cellophane so I wrapped the yema balls nicely.

Sharing the recipe below:

You will need:

1 can (big) condensed milk
1 tbsp melted butter or oil
1/4 cup ground peanuts
2 tablespoons white sugar
water cellophane - optional


In a saucepan, combine melted butter and milk thoroughly.
Cook over a low heat .
Continue mixing it to avoid sticking.
Add peanuts and continue cooking until the mixture is thick enough to shape into small ball.
Remove from the heat and transfer to a small bowl.
Shape into small balls or form the shape you want. 
Roll balls in sugar.
Wrap them if you want.

Have a nice day!

Thursday, May 10, 2012

Oatmeal Chocolate Truffle Cookies

You will need:
  • 3 cups old-fashioned rolled oats (not quick-cooking)
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed lilght-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chocolate truffles, roughly chopped (if truffles aren’t handy or you’re looking to economize this recipe a bit, you can substitute with dark chocolate or even milk chocolate, but allow them to exist in larger chunks (between twice and three times the size of a regular chocolate chip).

Preheat oven to 350 degrees. If you have a food processor, grind the 3 cups of oats into a fine powder. If not, don’t worry, you can skip this step.

In a medium bowl, whisk together oats, flour, baking soda, baking powder and salt; set aside.

 Beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add eggs and vanilla; beat until combined.

Gradually add oat mixture; beat just until combined. Add chocolate truffles or chunks and mix well.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

If you have sweet tooth, this recipe is for you, trust me :)

Thank you for the visit!

Sunday, May 6, 2012

Soft Oatmeal Cookies

Hubby wanted a homemade soft oatmeal cookies for his baon this week so we agreed to bake cookies together.

We just did :)

The recipe is very simple and easy.

You will need:

1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups-all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 ground cinnamon
3 cups quick or old-fashioned oats


1. In a medium bowl, cream butter and sugar (white and brown) together. Beat in eggs one at a time then stir in vanilla.

2. Combine flour, baking soda, salt, and cinnamon.

3. Mix in oats. Cover and chill dough for at least an hour.

4. Preheat the oven to 375 F. Grease cookie sheet or line the sheet with a wax paper. Roll the dough into 1-inch sized ball and place them 2-inch apart on cookie sheets.  Bake for 8-10 minutes in pre-heated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

If you like cookies try this recipe.

Thanks for the visit!

Thursday, May 3, 2012

Mango Float

I bought a box of ripe Manila mangoes (20 pcs) last month and I made some Mango float out of it. I wish my son was here, Mango float is one of his favorites.

Here's the recipe if you want to try.

You will need:

2-3 ripe mangoes
1 big can nestle cream or all purpose cream
1 big can condensed milk
200 grams graham crackers
crushed graham


1. Slice mangoes into thin wedges.
2. Combine condensed milk and nestle cream/all purpose cream.
3. Layer the graham crackers in a square glass pan or other container.
4. Put on the crackers a layer of mango wedges, all purpose cream and condensed milk mixture.
5. Repeat by putting layers of graham crackers then a layer of mangoes, and all purpose  cream/condensed milk mixture until you've used them all.
6. Top the final layer with graham crackers.
7. Put in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this dessert in the freezer.

Thanks to the source of the recipe.

And thanks for dropping by.