A mouthwatering crispiness on top of a blueberry filled moist cake bar that your family & friends will surely enjoy. By the way, this is great with coffee too!
INGREDIENTS:
½ cup butter (unsalted)
¾ cup sugar
2 whole eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
2 cups thawed & drained frozen blueberries (I used the USA Blueberries Farmers' Best Highbush Blueberries)
1/3 c flour
Topping:
1 cup sugar
½ cup flour
1 tsp cinnamon
½ cup cold butter
METHOD:
Preheat oven to 350F or 175C
Line a square 8” x 8” pan with baking paper. Set aside
In the bowl, using a mixer or wire whisk beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In another smaller bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds to the butter mixture, alternating with the milk until a batter forms. Then, set aside
Prepare frozen blueberries that has been thawed & drained. Put berries in a bowl with flour and toss, coating berries with flour.
Fold in blueberries into the batterransfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in cold butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. You may adjust baking time depending how thick your batter is. When done, you can now switch to broil setting to make the top layer of the cake into browned crispiness, broiling may take about 5-10 minutes (monitor the browning during the broiling time as this may get burned).
Allow to cool completely before slicing the cake. You may use a serrated/bread knife to make a clean cut specially the crispy top. You may cut into 9 squares, serve and enjoy!
#ABlueChristmas #USABlueberryRecipeContest #USABlueberries #USBlueberriesPHL
#USBlueberries #TechieMomintheKItchen
These Blueberry Cheesecake Tacos are so fun and easy to make, and great to share with family and friends this holiday season.
Ingredients:
8-12 pcs Tortilla
1/2 cup melted butter
1 cup graham crackers
1 cup Blueberry Duncan Hines Comstock in Can
1/4 cup sugar
1 tbsp corn starch
1 tbsp cold water
Cream Cheese Recipe f
250g cream cheese, softened at room temp.
3/4 cup white sugar
2 1/2 tbsp gelatin, clear & unflavored
1/3 cup very hot water
740 ml all purpose cream, chilled overnight
Procedure:
⦁ Pre-heat oven to 180C or350F, meawhile cut tortillas to desired round size, using a cookie cutter or scissors (around 4 inches)
⦁ Then dip mini tortillas in melted butter and then coat in graham crackers crumbs.
⦁ Flip a muffin tin baking pan upside down. Place the tortilla pieces in between muffin cups. Or put the cut-up tortillas into the muffins cups. Bake 10 minutes until just golden brown. Let cool in pan.
⦁ Make the Blueberry Filling: In a small pot pour the blueberry filling, add about 2 tbsps sugar. Bring to a boil and reduce to a simmer. Quickly dissolve cornstarch in water and pour into blueberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.
⦁ Beat cream cheese, until creamy then slowly add white sugar & mix well, set aside.
⦁ In a smal bowl put the clear & unflavored gelatine, put hot water and mix to dissolve gelatine
⦁ In a separate bowl beat all purpose cream that has been chilled overnight, beat on high speed till double in volume. Then, combine the whipped cream & cream cheese mixture,mix well with the mixer while also slowy adding the dissolved gelatine. Chill in the fridge until ready to use.
⦁ Option 1 : Fill the taco shells with cream cheese filling and top with 1/2 tsp blueberry filling.
⦁ Option 2 : In a separate bowl put some cream cheese mixture and put some of the cooled cooked blueberry, mix gently and fill the taco shells with cream cheese filling and top with some blueberry filling.
⦁ Sprinkle with additional graham cracker crumbs, optional! Enjoy!
#ABlueChristmas #USABlueberryRecipeContest #USABlueberries #USBlueberriesPHL
#USBlueberries #TechieMomintheKItchen
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For the cooking instructions, please watch the video below |
Ingredients:
250 grams lettuce (or more)
2 pcs medium carrots
1 pc cucumber
1 pack crab sticks
1-2 pcs ripe mangoes
1 pack Rice Paper Wrapper
Dipping Sauce #1 : Savory Creamy Sauce
2-3 tbsps mayo
1 tbsp sesame oil
1 tbsp honey
1 tbsp oyster sauce
1 tbsp light soysauce
salt & pepper (as needed, adjust ingredients according to your taste)
Dipping Sauce #2 : Peanut Sauce
1 tbsp Hoisin sauce
2-3 tbsps peanut butter
1 tbsp oyster sauce
1 tbsp sesame oil
1-2 tbsps hot water
2 tbsps ground peanut
salt & pepper (as needed, adjust ingredients according to your taste)
Happy Cooking! And God bless everyone.
What is a bingsu?
Bingsu is a traditional dessert in Korea. It is very popular especially during summer because Bingsu is made from fine flavors such as creamy shaved iced, milk, chocolate, yogurt, etc.
Topping ingredients that may include fruit cocktail, red bean, Korean Sweet Rice Cake, fresh fruits, cereal flakes, Ice cream or whichever you like. Some Bingsu will also come with condensed milk or sweet fruits syrup to put over the Bingsu.
Expect great deals on its 11.11 Biggest One-Day Sale
If it’s worth any consolation, 2020 has been such an inventive year for the beauty community. The beauty world has been constantly introducing big ingredient innovations we’ve never seen possible before. Just take a look at the micellar and collagen trends that were only thought to be beneficial for the skin but are now being sought after for hair. Who knows what’s next? And yet here we are again.Who would have thought that the food we eat 3x a day would be the newest trend that’s about to take over the beauty shelves, especially the hair care section? Enter, rice oil — the underrated hair beauty secret of ancient Japanese women, and now Filipinos are bound to experience its powerful benefits.
After spending to bring their produce to the nearest vegetable trading post in the last week of July, Cordilleran farmers were given a cruel rate, crushing their hope of raising cash to buy seeds for the next harvest.
A Sad Story for New Gen Farmers
Shereen Umayat and Jessica Dapliyan, two young farmers from Sagada, had a cheaper option for their next maturing vegetables- let the plants rot in the farmland to stop having additional expenses.
Asked how much she has spent for her cucumber, Umayat computed it to be at least P40,000.00
While there are active programs like Sustainable Sagada and Rural Rising organized to help ease the situation, not all produce in the remote Mountain Province town can be accommodated.
Dapliyan, a former innkeeper who shifted to farming following travel bans, started giving away her cabbage produce for free in September after unsuccessful attempts to sell what her family has been working since community quarantine restrictions were implemented.
Trying the Metro Manila Market
For generations, farmers in Sagada and other towns of the Cordilleras have been trading in marketplaces within the mountainous region and going to the lowlands is not part of their regular routine. But as they run out of options, they are forced to seek help outside the highlands.
Tapping Metro Manila-based Cordillerans or Igorots was the first move. Upon learning about the crisis, Christian Aligo, a Marketing Communications practitioner living in Quezon City, started the “The Sagada Harvests Project” on Facebook.
With the assistance from Umayat, Menchie Buking of the Department of Agrarian Reform Mt. Province (DAR MP) and other concerned locals, The Sagada Harvests Project is able to sell out about three tons of produce in its first two runs.
Alongside Aligo are other Metro Manila-based Igorots including Luisa Gay Pugong, Jenny Lyn Likigan, Bing Podes Laguipen, and Hector Ngales who transformed themselves into vendors after their day job to help address the crisis.
Joining the force is the couple Atty. Pio and Noemie Jeanet Daoas who now spend their weekends on vegetables. With the help of dedicated riders, the couple deliver the goods within Taguig City at only P20.
A Trade Friendlier to Farmers
As agreed, it is the farmers who set the price of their produce. Currently in marketplaces, it is the multi-level middle men who dictate the price and get a bigger portion of it.
When the rate at the La Trinidad trading post for cabbage was P2 per kilo, The Sagada Harvests Project purchased the vegetable at P20 per kilo-- as dictated by the farmers.
To further assist the Igorot vendors, DAR’s Sagada Linksfarmers Consolidation Center opened its doors to help screen quality produce prior to shipping.
Recently, the regional office of the Department of Agriculture (DA) also offered transportation assistance to help lower expenses.
Meanwhile, local food producers Gabay Wines and Food Preserves and Masferre Country Inn & Restaurant have been doing experiments for delicate items like wild blueberry, wheat bread, and goat cheese products to check on the shelf-life of the products when offered in places with a warmer climate.
To know more about The Sagada Harvest Project and a list of Igorot vendors who directly source their goods from farmers, contact Aligo at 0956-174-8464 (Globe) or visit www.facebook.com/sagadaharvests now.
Ingredients:
1/2 cup Roasted Sesame Seeds (white & black)
few pieces of Roasted Seaweeds
Few pieces of potato chips (your preferred flavor
For the procedure in cooking this dish ,
please watch this video
Here are the ingredients: 1/2 kilo chicken breast, or any part you prefer, boiled 1/4 kilo chicken liver boiled 3-5 cups chicken broth 2 tbsps cooking oil 2 mediumm Onion, sliced 2 tbsp garlic, chopped 1/2 kilo Petchay Baguio 2 medium Carrots 2-3 stalks celery with leaves, sliced 3 pcs whole eggs, cooked into scrambled 3/4 cup Patis 1 pouch Achuete Powder salt & pepper 1/2 to 3/4 kilo Sotanghon Noodles (Vermicelli Noodles)
Longgadesal Video :
Super like ko ang McDo Longgadesal Sandwich, and I thought of doing a hack, an upgraded version of it. Watch the video and find out how it turned out? Guys, it is so easy to do.
Ingredients: 5 whole eggs 1 can condensed milk 370 ml 1 can evaporated milk 380 grams 1 tbsp calamansi or lemon juice 8 tbsps white sugar
#ForBeginners | #SuperEasyRecipe | WholeEggsLecheFlan
For the procedure in cooking this dish, please watch this video
Ingredients:
2 med Camote
250 grams squash
2 med carrots
1 cup flour
1 cup cornstarch
2 med red onion
3 tbsps Leeks
1 tsp salt
1 tsp pepper
1 cup cold lemon soda
1 pc egg
1 tsp salt
1 tsp pepper
Sawsawang Suka:
1/2 cup suka
1 tbsp diced onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp white sugar
few slies of green chili
For the procedure in cooking this dish, please watch this video