Crema de Fruta

This is the first-ever dessert I have learned to make. It's been some sort of a long-running tradition in our family to serve it during Noche Buena (Christmas Eve). I guess this recipe's one of the few that will stick around for sure. It's simple, easy-to-make, and ingredients are affordable!

Here's our Crema de Fruta (Graham Crackers version)

Ingredients:

1 box graham crackers

1 c all-purpose cream

1 c condensed milk

thin mango slices

thin strawberry slices

Directions:

1. Chill all ingredients except the graham crackers. Take them out when you are ready to start making your Crema.

2. In a bowl, combine cream and milk, and whisk until mixture thickens.

3. You can now start laying your ingredients in a baking dish or any flat container.

Layer them in this order: graham crackers, cream and milk mixture, fruits. Each layer must be leveled.

4. Make as many layers as your ingredients and container size would allow. Chill overnight and serve! :)

*You can use different fruits of choice. You can also pour gelatin which will serve as your top layer, for added effect! :)

*Alternatively, you can prepare your own sponge cake instead of using graham crackers. Here's Manang Kusinera's Crema de Fruta (Sponge Cake version).

HOTDOGS!!!

One night, we were craving for good food and decided to drive up to L.A. to taste those famous Pink's Hot Dogs. It was one heck of an unforgettable experience just because we spent two looooooong chilly hours in line. No regrets though.

Take a look at these three amazing hot dogs. Worth the long wait after all.

from left to right:

Bacon Chilli Cheese Dog 

Nacho Cheese Chilli Fries & Dog
Planet Hollywood Dog

Tummies full and curiosity satisfied. :)

Bacon-Wrapped Hotdogs

The hubby has this unwavering love for bacon that he can eat it everyday for the rest of his life! So below is a simple dish he really loves. I'm pretty sure bacon-lovers would feel the same way about it too!

Ingredients:
1 pack hotdogs

1 pack bacon 

*toothpicks

Directions:

1. Preheat oven to 350° F

2. Cut hotdogs into quarters and bacons in halves (crosswise).

3. Wrap each hotdog with a strip of bacon. Use toothpicks to hold them together, if necessary.

4. Place the bacon-wrapped dogs over a baking pan (w/ baking sheet) then cook for about 20-30 minutes.

5. Take the wraps out of the oven.Take out the toothpicks.

6. Serve with ketchup, ranch or whatever sauce you want.

* Alternatively, you can use your own meat of choice to wrap in bacon. I have tried shrimp with cheese and they were delicious as well! Anything with bacon is good! :)

Midnight Mango Crêpe

Just because it was almost midnight and I got really really bored, I decided to try for the first time this simple crêpe recipe I got from a friend.

Prep Time: about 10 minutes

Cook Time: 1-2 minutes per crepe

Ingredients:

½ cup flour (sifted)

½ cup milk

2 whole eggs

¼ tsp sugar

1/8 tsp salt

Directions:

1. In a bowl, combine all dry ingredients. Mix well. Add the eggs and whisk (the batter will be lumpy).

2. Add the milk gradually and mix until the batter is smooth.

3. Use a ladle to pour batter onto a hot griddle/flat pan (non-stick is preferred). You can put a little oil so the crepe won’t stick.

4. Once the crêpe looks firm/dry, flip it to brown the other side.

5. Transfer to a plate and fill with fruits of your choice. In this case, I used my favorite: mangoes!

6. Dust with powdered sugar if you want, sprinkles some nuts or drizzle your preferred sauce (chocolate, caramel, vanilla, etc. Serve! :)

I scream: "ICE CREAM!!!"

We love vanilla ice cream! Enough said. :)

Prep Time: 6 or more hours

Cook Time: 20 minutes

Ingredients:

2 c milk

1 c sugar

1/4 tsp salt

6 egg yolks (beaten)

2 Tbsp vanilla extract

4 c whipped cream (chilled)

Directions:

1. Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)

2. Whip together sugar, salt, and egg yolks in a separate bowl (with wire whisk or hand mixer) until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.

3. Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. (Do not over beat; beat just until the milk is evenly mixed into the egg mixture.)

4. Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).

5. When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.

6. After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

7. After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.

See original recipe here: http://www.recipetips.com

Ice cream Freezing Methods: click here

"Life is like an ice cream cone,

you have to lick it one day at a time. "

- Charles M. Schultz

Let the Cooking Begin!

I remember how I loved playing "lutu-lutuan" with my pretend-cook toy sets when I was little.  I remember all the fun I had using those tiny plastic pots and pans, forks and spoons! And now that I'm a tad bit older (*grins*), I'm rediscovering this love for cooking that I guess I've never really outgrown.

I am no professional cook (but someday I wish I would be). I am a hobbyist who tries to learn from cookbooks and mom's home-cooked recipes. I frequent food blogs and the cooking channel too! I have really been wanting to put up a blog of my own as inspired by all these. I just never had the time and the urge to do so. And finally, today is the day I stumbled upon that long lost desire to write about food!

So here it is...

Happy Cooking, everyone! :)

"There is no love sincerer than the love of food."

- George Bernard Shaw