cookies and biscuits

The Best Chocolate Chip Cookie Recipe Ever

Really, this is The Best Chocolate Chip Cookie Recipe ever in my opinion. This recipe has no funny, unnecessary ingredients. Pretty simple and straightforward, amazingly sweet cookies that everyone will enjoy. This is doughy yet completely cooked through, and it turns out perfectly each time.

This is everything you expect from a Chocolate Chip Cookie. Crispy in the outside, chewy in the inside. It’s a little bit doughy but it is fully baked through. It is amazingly buttery and perfectly sweet. Yup, this is definitely The Best Chocolate Chip Cookie Recipe ever! I’ve been making these for years and my kids are in love. They enjoyed dipping it in milk. Yum!

How to Make The Best Chocolate Chip Cookie Ever?

In a large bowl, cream the sugars with softened butter, and add one egg at a time, then the vanilla extract. Beat until creamy and wet (but not runny). In a separate bowl, add all the dry ingredients; flour, baking powder, baking soda and salt. Fold the dry ingredients to the creamed butter until well-combined. At this stage, add the chocolate chips and fold. Roll the dough into balls, whatever size you prefer. In this recipe, I measured my dough balls to 1 tablespoon each. Arrange the dough balls on the baking sheet with spaces in between to prevent the cookies from sticking to each other when it spreads. In your preheated oven at 375 degrees F (190 degrees C), bake the cookies for 8-12 minutes. In my case, my cookies were ready in 10-12 minutes. It really depends on the size of the dough balls and your oven, so make sure to watch your cookies while it bakes. Take them out of the oven just before the edges turn brown. It will feel soft when it’s out of the oven but it will get harden when it cools down.

You may also like my other cookie recipes: Chocolate Chip Cookies, ANZAC Cookies and Rose Butter Cookies.


The Best Chocolate Chip Cookie Recipe Ever

INGREDIENTS:

1 cup (227 grams) butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups of flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment (baking) paper.
  2. In a large bowl, cream the butter and the sugars until combined.
  3. Add the eggs and the vanilla extract. Beat until fluffy.
  4. In a separate bowl, combine all the dry ingredients; flour, baking powder, baking soda and salt.
  5. Fold the dry ingredients into the butter and sugar mixture until combined.
  6. Add the chocolate chips and fold until fully combined.
  7. Roll each dough into balls, about 1-3 tablespoons (depends on whatever size you like), evenly spaced the dough balls into the baking sheet.
  8. Bake the cookies to 8-12 minutes (depending on the size of the cookie dough). Take them out before the edges of the cookies turn brown.
  9. Let them sit on the baking sheet before transferring to a cooling wire rack.

Serve and enjoy The Best Chocolate Chip Cookie ever with your family and friends!

NOTES:

  • Feel free to adjust the measurement of the sugar if you feel like it is too sweet for your liking.
  • Use softened butter and not melted butter. Cream it with the sugars, then add the eggs and vanilla extract until fluffy.
  • Rolling each dough into balls depending on the size that you prefer, I used 1 tablespoon for this recipe. You may try 2 or 3 tablespoons of dough. Take note though that baking time will vary. Small dough balls will bake faster than big cookie dough. Watch your cookies!
  • Alternatively, you can use ice cream scooper (small or big) to make your cookie dough balls.
  • You can always add more chocolate chips. I like to use dark chocolate chips, but you can use milk chocolate chips and white chocolate chips.

WATCH THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER VIDEO:

Did you make The Best Chocolate Chip Cookie Recipe Ever? Please leave us a comment below.


cakes

Soft and Fluffy Puto

This soft and fluffy puto is made from flour and not from fermented rice dough. Traditionally, puto is a steamed rice cake. This is normally eaten during snack. It is best served with butter, salted egg and cheese on top.

I remember during college, I never had a week without spaghetti partnered with puto. I was surprised by how those two complement each other. Whether it is with salted egg, cheese or both, I enjoy puto as a snack or whenever I want. Also, you may want to try my famous recipes of Ube Puto or Colourful Mini Puto.

How do you steam puto?

Boil water in a steamer. Fill 3/4 full of batter onto puto moulds or cupcake moulds and place them in the steamer. Puto should be steamed in batches for 15-20 minutes or until the puto has risen or when a toothpick comes out clean. Transfer the cooked puto to a wire rack to cool or eat it warm if you wish.

If you don’t have steamer, don’t worry. You can opt to steam-bake puto in the oven for 18-20 minutes, or until a toothpick comes out clean when inserted. To steam-bake, pour half an inch of the water into a large roasting or baking tray. Arrange the puto in a single layer on a baking rack and place it over the roasting or baking tray. Cover the puto with aluminum foil to stop steam from escaping.


Soft and Fluffy Puto Recipe

INGREDIENTS:

FOR BATTER:

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 cup sugar

3/4 cup water

FOR MERINGUE:

4 egg whites

1/4 cup sugar

FOR TOPPINGS:

salted egg

grated cheese

How to Make Soft and Fluffy Puto?

INSTRUCTIONS:

  1. MAKE BATTER: In a mixing bowl, sift cake flour, baking powder and sugar. Mix to combine.
  2. Gradually add water while stirring until well-combined and liquidy but not watery. Set aside.
  3. MAKE MERINGUE: In another mixing bowl, beat the eggs in medium speed until frothy. Gradually add sugar while beating the mixture. Continue beating until soft peak forms.
  4. Cut and fold the meringue in the batter mixture, a small amount at a time. Be careful not to overmix.
  5. Carefully pour onto puto moulds, just 3/4 full. You could also use silicone cupcake moulds with liners.
  6. Top with salted eggs and/or cheese.
  7. Place them in a steamer. Put on the steamer lid (with cloth around the lid to prevent moisture from dripping).
  8. Steam for 15-20 minutes or until a toothpick comes out clean.

Serve and enjoy this Soft and Fluffy Puto with family and friends!

NOTES:

  • You can steam puto in a steamer or steam-bake them in the oven. Both work great but will be different slightly in texture. Steaming will give you soft and moist puto but the steam-baked ones will be slightly dense.
  • Do a toothpick test to make sure that the puto is cooked through.
  • Puto can be left in the fridge for up to 3 days in an airtight container.
  • For a soft and fluffier puto, use cake flour. If you don’t have cake flour, you can use this recipe as a substitute: 1 cup of flour minus 2 tablespoons, then add 2 tablespoons of cornstarch or corn flour instead.

Did you make this Soft and Fluffy Puto? Please leave us a comment below.


cookies and biscuits

Rose Butter Cookies

If you don’t have memories of that iconic blue tin of butter cookies during Christmas then you’re missing the best part of your childhood.

I know it is not Christmas yet but I can’t wait until the holidays before making these beautiful babies. These Danish Rose Butter Cookies taste like the ones you sneaked out from your kitchen because your Mom told you to wait until Christmas Eve before you could eat them, yep that one! Hhmmm! The cookies that are crunchy when you bite and melts in your mouth and the salty butter taste explodes just there. You definitely could not settle for just one, you would like to have another one and another.


Rose Butter Cookies Recipe

INGREDIENTS:

1 cup (227 grams) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

2 cups flour, all-purpose or plain

sugar, to sprinkle

How to Make Rose Butter Cookies?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets (parchment paper).
  2. In a mixing bowl, beat butter and sugar together until fluffy, about 1 to 2 minutes on medium speed. Add salt, vanilla and egg beat until just combined. Reduce the speed to low, slowly add flour until well combined. Using a rubber spatula, give it a good last stir to ensure that the flour is totally incorporated.
  3. Transfer the dough into a piping bag with a large star tip. Pipe the dough into 2-inch circles on the baking sheets with spaces in between them. In this case, you could sprinkle them with sugar. I didn’t do it in this recipe.
  4. Bake one baking tray at a time, about 12-17 minutes. It really depends on the oven and the size of the dough circles. I baked mine just around 12 minutes.
  5. Allow to cool completely before serving or storing.

Serve these Rose Butter Cookies with family and friends!

NOTES:

  • Use good quality butter to bring out the best in your cookies. Make sure it is in room temperature before mixing it with sugar.
  • To make a beautiful rose butter cookies, I used Wilton 21 Star Tip, but you can also use Ateco 829 Pastry Tube – Star – Size 9.
  • For this recipe, you can also use a cookie press to make different shapes.
  • Make sure to allow the cookies to completely cool before serving or storing them.
  • Store these rose butter cookies in an air-tight container for 1 week, or frozen up to 3 months.

Did you make these Rose Butter Cookies? Please leave us a comment below.

cupcakes

Brazo de Mercedes Cups

Brazo de Mercedes Cups are soft cotton meringue cups filled with rich sweet custard, sprinkled with icing sugar on top. It melts in your mouth, you don’t want to stop eating it.

Did you know that the name Brazo de Mercedes means “the arm of Our Lady of Mercy”? It started when the Philippines was a Spanish colony. During those times, egg whites were used to make plaster for churches. So instead of throwing the egg yolks, they decided to use them for desserts. Whether it’s true or not, the most important thing right now is Brazo de Mercedes is here to stay and people are getting more innovative with this recipe. It’s originally a Swiss roll type of cake, but now it can be in cups (just like this one), or with Ube jam or Leche Flan, the ideas are endless.


Brazo de Mercedes Cups Recipe

INGREDIENTS:

FOR CUSTARD:

5 egg yolks

1 can (390 grams) condensed milk

1/2 pack (250 ml) all purpose cream

1 tablespoon cornstarch

1/4 teaspoon salt

1 tablespoon vanilla

1 tablespoon margarine or butter

FOR MERINGUE:

5 large egg whites

1 cup white sugar

1/4 teaspoon cream of tartar

1 tablespoon cornstarch

FOR TOPPING:

Confectioner’s sugar (icing or powdered) to sprinkle on top

How to Make Brazo de Mercedes Cups?

INSTRUCTIONS:

1. Preheat the oven to 340 degrees F (170 degrees C).

2. MAKE CUSTARD: In a saucepan, whisk in egg yolks, condensed milk, all-purpose cream, and cornstarch. Place the saucepan on the stove, turn it to low heat. Consistently mix the custard to avoid lumps. When the custard is thick, add the vanilla and the butter or margarine. Continue mixing for another minute. Turn off the heat and set aside to cool. The texture should be thick but still spreadable.

4. ASSEMBLE: Take it out of the oven and let it cool slightly before piping the custard in. Sprinkle confectioner’s sugar on top for a final touch.

3. MAKE MERINGUE: Beat the egg whites with cream of tartar in a stand mixer or using a hand mixer at a low speed. Add the cornstarch and continue mixing. When the egg whites are foamy and bubbly, gradually add the sugar until it forms stiff peaks, about 8-10 minutes. Transfer the meringue mixture in a piping bag with a prefered nozzle. Pipe the meringue mixture into a thick cardboard-like cupcake cups, in a circular upward motion, overflowing by about an inch on top. Remember to leave a gap in the middle part for the custard filling. Place the cups in a baking sheet or in a muffin tray, bake it for 20-25 minutes or until the tops turn light brown.

Serve and enjoy this Brazo de Mercedes Cups with family and friends!

NOTES:

  • Use room temperature eggs only. It whips better and it’s more stable. If the eggs were in the fridge, take them out and just leave it in the counter for at least 30 minutes to bring them to room temperature.
  • Grease is not your friend. Make sure that all your bowls and whisk are oil-free. To do this, wipe the bowls and whisk with vinegar or lemon juice. Also, use only glass or stainless steel or ceramic bowls. No plastic bowls please as it hides traces of oil and that would affect the consistency of the meringue.
  • Add sugar gradually. I know 1 tablespoon at a time takes forever, but believe me, it really makes a difference. It is important to allow the sugar to be dissolved before adding another tablespoon.
  • Temperature is vital. Make meringue on a not humid day. If it’s raining or very humid, chances are the meringue will fall apart.
  • To avoid the meringue from deflating: Wait until the egg whites form to soft peaks before adding the sugar. Then continue beating until it forms stiff peaks. Beating the egg whites at low speed will make tiny air pockets and that’s what we want, not big bubbles. Big bubbles will soon burst while cooking caused by beating the egg whites too fast (high speed).

Did you make this Brazo de Mercedes Cups? Please leave us a comment below.


cakes

Bibingka Malagkit (Rice Cake with Coconut Caramel Top)

Bibingka Malagkit (Rice Cake with Coconut Caramel Top) is a traditional Filipino dessert made of glutinous rice, coconut milk and brown sugar.

You can always make Bibingka Malagkit the traditional way, but I find this recipe quick and easy with the same result as the traditional. Cooking the glutinous rice in rice cooker makes it so convenient, then later add the coconut sugar mixture for flavour. Don’t forget to make the coconut caramel top, because that’s what makes Bibingka so sweet and delicious.  


Bibingka Malagkit Recipe

INGREDIENTS:

FOR THE RICE CAKE:  

500 grams of glutinous rice  

250 grams of sugar  

100 ml of coconut milk  

1/4 teaspoon salt

FOR THE CARAMEL TOP:  

100 ml of coconut milk  

200 grams of brown sugar

How to Make Bibingkang Malagkit (Rice Cake with Coconut Caramel on Top?

INSTRUCTIONS:

1. MAKE RICE CAKES: Wash glutinous rice twice with water.Add the same amount of water to the glutinous rice. Cook it in the rice cooker or in a standard pot, as the regular rice.   

2. MAKE COCONUT SYRUP: In a non-stick pan, pour in coconut milk, sugar, and salt. Boil in medium-high heat until thick and bubbly. At this stage, add the cooked glutinous rice into the coconut syrup. Mix well until combined. Place in a greased baking pan, lined with banana leaf, glad wrap, or parchment paper.  

3. MAKE COCONUT CARAMEL SAUCE: In another non-stick pan, pour in coconut milk and brown sugar. Boil in medium-high heat until thick and bubbly, like a caramel sauce. Pour in the sauce to the prepared pan with rice cake. Flatten the top.

4. In a preheated oven of 270 degrees F or 130 degrees C, bake the rice cake for 25 minutes. Cool it completely before serving.

Serve and enjoy this Bibingka Malagkit (Rice Cake with Coconut Caramel Top) with family and friends!

NOTES:

  • I like to cook glutinous rice in water and finish it off in coconut milk and sugar mixture. It is easier that way. I found it tricky to cook glutinous rice with coconut milk – it takes time and sometimes I end up with uncooked rice. Cooking the glutinous rice in the rice cooker gives me a perfectly cooked sticky rice.
  • Salt helps balance the sweetness and richness of the rice cake.
  • Feel free to adjust the sweetness of the caramel sauce by adding less sugar.

Did you make this Bibingka Malagkit (Coconut Caramel Top)? Please leave a comment below. 


cookies and biscuits

Chocolate Chip Cookies

My kids are busy helping me in the kitchen, making these Chocolate Chip Cookies. This recipe is the best I’ve tried so far. The kids enjoyed rolling the dough and laying them out on the tray. But of course, the best part is eating them. These beautiful cookies didn’t have the chance to be kept in a jar. 

We are still in lockdown here in New Zealand, and sometimes when we are bored, we think of something to do. The first thing that comes into my mind is baking. So today, we are in the kitchen, making yummy baking creations. These Chocolate Chip Cookies are a hit and will definitely use this recipe again and again!


Chocolate Chip Cookies

INGREDIENTS:

170 grams or 3/4 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

1 egg plus 1 egg yolk

1 teaspoon vanilla

2 cups flour (all-purpose or plain)

2 teaspoons cornflour (cornstarch)

1 teaspoon baking soda

1-2 cups of dark chocolate chips

How to Make Chocolate Chip Cookies?

INSTRUCTIONS:

1. Preheat the oven at 350 degrees F (180 degrees C).

2. Cream the butter and sugar together. Add 1 egg plus one egg yolk, and vanilla.

3. Sift in the flour, cornflour, baking soda, and salt. Mix together until the dough is well combined.

4. At this stage, add the chocolate chips and fold the dough.

5. Store in the fridge for at least 2 hours.

6. Make dough balls and lay them out on the tray, making spaces in between them, as the dough will expand while cooking. 

7. Bake the cookie dough for 6-15 minutes, depending on how big your cookies are. 

Serve and enjoy these Chocolate Chip Cookies with family and friends!

NOTES:

  • Use softened butter for this recipe. 
  • Brown sugar has molasses, that will make the cookies nice and crunchy in the outside.
  • I use dark chocolate chip cookies but you are more than welcome to use milk chocolate or white chocolate chips in yours. 
  • Too little flour can cause cookies to be flat, greasy and crispy.
  •  Adding baking soda to your cookies help it to spread outward and upward while cooking.

Did you make these Chocolate Chip Cookies? Please leave a comment below. 


cupcakes

Double Chocolate Cupcakes

These delicious Double Chocolate Cupcakes are made solely by my daughter (10) from scratch using cocoa powder and topped with creamy chocolate ganache. Yep, she got her baking skills from her Mama, and I do hope she’ll do better than me. 

A one-bowl recipe of chocolate goodness that is so quick and easy to make. If my 10-year-old daughter can do it, so can you. These are frightfully good – they are gone in seconds. It didn’t reach the next morning. For variation, you can use white chocolate or milk chocolate, instead of dark chocolate. Have a go, and let me know how it turned out. 


Double Chocolate Cupcakes Recipe

INGREDIENTS:

FOR THE CUPCAKES:  

115 grams (1/2 cup)butter, softened  

3/4 cup sugar  

3/4 cup self-raising flour  

1/4 cup cocoa powder  

1 pinch baking powder  

2 eggs  

FOR THE CHOCOLATE GANACHE:  

2/3 cup cream  

350 gram dark chocolate melt  

55 grams (1/4 cup) unsalted butter

How to Make Double Chocolate Cupcakes?

INSTRUCTIONS:

1. MAKE CUPCAKES: Preheat the oven to 190 degrees C. Place 12 paper cases in a 12-hole cupcake tin.  

2. In a  large bowl, whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.  

3. Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.  

4. MAKE CHOCOLATE GANACHE: Heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until firm, but not hard.  

5. Put the mixture into a pupping bag and pipe swirls on top of the cakes. Decorate as you wish.  

Serve and enjoy these Double Chocolate Cupcakes with family and friends!

NOTES:

  • Use milk chocolate or white chocolate instead of dark chocolate.
  • This recipe can make up to 12 cupcakes.
  • These Double Chocolate Cupcakes should be eaten immediately or up to 3 days when kept in the fridge. It is not suitable to freeze.
  • You can decorate these cupcakes as you wish. My kids opted for chocolates on top of the ganache.
  • If you don’t have self-raising flour, you can make your own by adding 1 cup flour (all-purpose or plain), 1 1/2 teaspoon baking powder and 1/4 teaspoon salt together. Get 3/4 of that to make for these cupcakes.

Did you make these Double Chocolate Cupcakes? Please leave a comment below. 


cookies and biscuits

ANZAC Cookies (Biscuits)

What are ANZAC Cookies (Biscuits)? They were originated around WWII – ANZAC which stands for Australian and New Zealand Army Corps. These cookies, having no eggs in them (to lasts longer), were sent to soldiers and/or also to eat at home and raise funds to war.

 These ANZAC cookies are crunchy and totally scrumptious! Some recipes don’t have desiccated coconuts in them, but my family loves the texture and the taste of the coconuts with oats. It’s a perfect grab and go for breakfast or snacks.   


ANZAC Cookies (Biscuits) Recipe

INGREDIENTS:

2 cups rolled oats  

1/2 cup sugar  

1 cup desiccated coconut  

1 cup self-raising flour  

150 grams butter, melted  

1 tablespoon golden syrup or honey  

2 tablespoons water (or more if the dough is dry)

How to Make ANZAC Cookies (Biscuits)?

INSTRUCTIONS:

1. Preheat oven to 160 degrees C.  

2. In a large bowl, mix all the ingredients; oats, sugar, desiccated coconut and flour.  

3. Add melted butter, syrup and mix again into a crumble. Then pour in the water and bring it all together. Add a tablespoon of water if it’s still dry.  

4. Spoon out a portion into your palm and roll it into a ball, then place onto a tray. Make 6-8 balls to fill in the tray with spaces in between them. Flatten each ball with your hand or fork.   

5. Bake them in the oven for 20-30 minutes or until the cookies start to turn golden brown.   

Serve and enjoy these ANZAC Cookies (Biscuits) with family and friends!  

NOTES:

  • Don’t forget to squish down your dough balls before baking, otherwise, you will end up with baked balls.
  • If the mixture is dry, add a teaspoon of water, mix again and repeat and until you reach the right consistency.
  • If you don’t have sugar on hand, you can replace it with brown sugar or raw sugar.
  • If you prefer filling to be more compact and sticky, add 1 tablespoon flour dissolved in ¼ cup milk after the liquid has been absorbed.
  • You can dip the cooked cookies (biscuits) into melted chocolate for added yumminess!

Did you make these ANZAC Cookies (Biscuits)? Please leave a comment below. 


cakes

Ube Custard (Leche Flan) Cake

I wanted to make this Ube Custard (Leche Flan) Cake for so long, but I haven’t had a chance. I’m so glad I’m in the mood to bake today, because this cake is really good. I actually regretted not making it sooner. I was so surprised how ube (purple yam) and custard are like a match made in heaven.

Whoever thought of this cake is a genius! The combination of the soft ube chiffon cake and the sweetness of custard is love! I couldn’t stop eating it. The custard melts in my mouth! It’s so delicious! You have to try it yourself!


Ube Custard (Leche Flan) Cake Recipe

INGREDIENTS:

FOR CARAMELIZED SUGAR:

3/4 cups of sugar

1/2 cup of water

FOR CUSTARD (LECHE FLAN):

6 egg yolks

1 cup condensed milk

1/2 cup cream, (heavy, whipping, all-purpose)

1/4 cup milk, (fresh or evaporated)

1 teaspoon vanilla

FOR CAKE:

4 egg yolks

1/3 cup sugar

1/4 cup oil

1/4 cup milk

1 teaspoon vanilla

1 teaspoon concentrated ube flavouring

3 drops of purple food colouring

1 cup flour, (plain, all-purpose)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

FOR WHIPPED EGG WHITES:

4 egg whites

1/2 teaspoon vinegar

1/3 cup sugar

How to Make Ube Custard (Leche Flan) Cake?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. MAKE CARAMELIZED SUGAR: In a saucepan or non-stick pan, mix sugar and water together. Cook it in medium heat. Don’t mix until colour changes to amber. Immediately transfer to an 8-inch round cake pan. Swirl the cake pan to coat the bottom evenly. Set aside.
  3. MAKE CUSTARD (LECHE FLAN): Whisk egg yolks and condensed milk together until combined. Add cream, milk, and vanilla. Whisk until well combined. Set aside.
  4. MAKE CAKE: In a large bowl, beat the egg yolks and sugar together until it changes to light colour. Add oil, milk, and vanilla. Mix together. Then add concentrated tube flavouring and food colouring. Mix well. Sieve flour, baking powder and salt into the mixture. Mix until well combined.
  5. MAKE WHIPPED EGG WHITES: In a large bowl, whip egg whites until frothy – about 3 minutes. Add vinegar. Then gradually add sugar. Mix until soft peak forms.
  6. Slowly add the whipped egg whites into the cake mixture in thirds. Fold the whipped eggs carefully until well combined. Don’t over mix. Set aside.
  7. Pour the custard mixture through a sieve into the cake pan with caramelized sugar. Gently pour the cake batter over the custard. Tap for excess bubbles.
  8. Place the cake in a water bath. Bake in 180 degrees C oven for 55-65 minutes or until the top of the cake is golden brown.
  9. Immediately run a thin knife around the cake to release it from the pan.
  10. Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
  11. Let it cool. Chill in the fridge before serving.

Serve and enjoy this Ube Custard (Leche Flan) Cake with your family and friends!

NOTES:

  • This recipe is good for 8-inch round pan.
  • This can be chilled in the pan, then soak the bottom of the pan with hot water for a few minutes before inverting onto a plate.
  • It can be steamed in the same amount of time, or until the cake is fully cooked.
  • Instead of concentrated ube flavouring, you can use ube jam (same amount).
  • Do a toothpick test to see if the custard and cake are cooked. Also, cake pulls away from the side of the pan when it’s cooked.

Did you make this Ube Custard (Leche Flan) Cake? Please leave us a comment below.


brownies and slices

Vegan Flourless Chocolate Chips Chickpea Blondies

Today, I’m flexing this Vegan Flourless Chocolate Chip Chickpea Blondies to all of you. Who could have thought that these beauties are made of chickpeas? Yes, definitely true! This sweet treat is secretly healthy – made with the humble chickpeas, peanut butter, maple syrup and chocolate chips!

My kids can’t tell that there are chickpeas in these blondies… Ssssh! It’s our ultimate secret! They said they taste like peanut butter chocolate chip cookie! I’ve seen this recipe from Ambitious Kitchen in 2018 and adopted it. You should try it too!


Vegan Flourless Chocolate Chips Chickpea Blondies Recipe

INGREDIENTS:

1 can (15 ounces) chickpeas, rinsed and drained

1/2 cup all natural peanut butter (or almond butter)

1/3 cup pure maple syrup or agave nectar (you can also use honey)

2 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons for topping

Coarse sea salt or Himalayan salt, for sprinkling

How to Make Vegan Flourless Chocolate Chips Chickpea Blondies?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C or 350 degrees F, and spray 8×8 inch square pan with nonstick cooking spray.

2. In a food processor, add all ingredients except the chocolate chips and process until batter is smooth.

3. Fold in 1/3 cup of chocolate chips. Spray spatula with nonstick cooking spray. This batter is thick and and sticky.

4. Bake for 20-25 minutes (depending on your oven), or until toothpick comes out clean. Don’t overcook or it will dry out.

5. Cool pan for 20 minutes on wire rack. Sprinkle with Himalayan or sea salt then cut into squares. This recipe makes 16 blondies. Cover and store in the fridge for up to 3-5 days.

Serve and enjoy these Vegan Flourless Chocolate Chips Chickpea Blondies with family and friends!

NOTES:

  • You could skip the baking and eat the dough – it’s Vegan!
  • It’s secretly healthy – no one will know they’re made of chickpeas.
  • It’s flourless – no need to add carbs into these beauties. 
  • No flour means it’s Gluten-Free!
  • You can use other nut butter.

Did you make this Vegan Flourless Chocolate Chip Chickpea Blondies? Please leave us a comment below.