Cheesecake is L-O-V-E!

New York Style Cheesecake

 Amateur Attempt # 1

(chocolate topping)

 Amateur Attempt # 2

(blueberry topping)

Someday, I'm gonna perfect the art of baking cheesecakes!

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).

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