Kem Chuối Ép | Frozen Pressed Banana

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Kem Chuối Ép | Frozen Pressed Banana 

makes about 10 servings

Ingredients

1 bunch of Namwa Bananas

2 cups fresh shredded coconut

1 cup crushed peanuts

Clear pastry bags or ziplock bags

Preparation

1. Peel bananas 

2. Place each banana in one pastry bag

3. Press and roll the banana out until desired thickness. I like mine about ½ inch or 1-2 cm tall. 

4. Add a layer of shredded coconut to the banana 

5. Sprinkle 1 tablespoon of crushed peanuts on top 

6. Fold the opening of the bag over to seal 

7. Freeze until frozen, about 4 hours or overnight 

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Good to know

You can add a few drizzles of coconut cream on top of the shredded coconut, before the crushed peanuts, for added creaminess.

Strawberry Matcha Pound Cakes

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strawberry matcha pound cakes 

makes 4 mini cakes

Ingredients

Cake batter

150 gr unsalted butter 

150 gr granulated sugar 

½ tsp salt 

3 eggs (150 gr)  

90 gr milk (⅓ cup)

150 gr cake flour (1 ¼ cups)

1 tsp baking powder (3 gr)

2 tbsp strawberry powder 

2 tbsp matcha powder 

White chocolate glaze 

100 gr heavy cream 

100 gr white chocolate 

Garnish

Dried strawberry crumbles 

Matcha powder  

Preparation

Chocolate glaze 

• Over medium-low heat, bring the heavy cream to a simmer.

• Pour the hot cream over the white chocolate and mix until the chocolate is completely melted. 

• Cover with plastic wrap, ensuring the plastic wrap presses on top of the chocolate. 

• Place in the refrigerator to cool. 

Pound cakes 

• Preheat the oven to 350F.

• Cream the butter, sugar and salt until well combined, about 3-5 minutes. 

• Add the eggs, one at a time. 

• Make sure each egg is well incorporated with the batter before adding the next. 

• Scrape down the side of the bowl occasionally. 

• Add the milk. 

• Sift in the flour and baking powder. Mix until fully incorporated. 

• Avoid over mixing as it will make the cake tough. 

• Divide the batter into two separate bowls. 

• Add the strawberry powder to one bowl and mix until well combined. 

• Add the matcha powder to the other bowl and mix until well combined. 

• Butter the loaf pans. 

• Pipe the two batters into the pans- matcha first then strawberry.

• Marble them together using a chopstick or tooth pick. 

• Bake for 20-25 mins. 

• Let cool completely before removing from the pans. 

Assemble

• Remove the white chocolate from the fridge and give it a good mix. If the mixture is too thick, you can microwave it in 5 seconds increments. A slightly runnier consistency will make it easier for glazing. 

• Pour the glaze over the cakes and smooth out using an offset spatula. 

• Decorate with matcha powder and strawberry crumbles. 

• Enjoy! 

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Passion Fruit Ice Cream

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Passion fruit Ice Cream

makes about 5-6 cups

Ingredients

2 cups heavy whipping cream

1 cup whole milk

3/4 cup sugar

4 egg yolks

1 cup passion fruit pulps

Preparation

1. Prepare the ice cream maker according to the manufacturer’s instructions. 

2. Mix the passion fruit pulps with ¼ cup of sugar, set aside. 

3. In a small bowl, whisk the egg yolks until it becomes a light yellow color and set aside. 

4. In a medium pot, add the heavy cream, whole milk and  ½ cup sugar. Whisk until the sugar is fully dissolved. 

5. Cook the milk mixture over medium heat until the edge starts to bubble. 

6. Stream ⅓ milk mixture into the yolks, whisking constantly until fully combined- this is to temper the yolks. 

7. Whisk the tempered yolk slowly back into the remaining warm milk. 

8. Once both the milk mixture and yolks have been incorporated, return the pot to the stove and cook over low heat. 

9. Whisking constantly until the mixture becomes a custard-like consistency and can coat the back of a wooden spoon.  You should be able to run a finger down the spoon and leave a clean trail. 

10. Remove from heat. 

11. Strain the ice cream base through a sieve to remove any chunks. 

12. Chill in the refrigerator for at least 1 hour or overnight. 

13. Add the ice cream custard and churn for 30-40 minutes. 

14. Scoop the ice cream into a container  and fold/layer in the passion fruit puree. 

15. Freeze for a  couple of hours before serving. 

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Nutty Chocolate Chip Cookies

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Nutty Chocolate Chip Cookies 

makes 16 cookies

Ingredients

¼ cup (50 gr) white sugar 

¾ cup (150 gr) dark brown sugar 

1 ¾ cups (200 gr) cold unsalted butter, cubed 

2 eggs

1 tsp vanilla extract

1 ½ cups (200 gr) all purpose flour

1 cup (120 gr) cake flour 

1 tsp cornstarch 

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

⅔ cup (150 gr) dark chocolate chunks 

⅔ cup (150 gr) milk chocolate chunks 

2 ½ cups (260 gr) nuts of your choice, chopped (i used walnuts)

Preparation

1. Cream the sugar and cold butter together. 

2. Beat eggs in a separate bowl.

3. In two batches, add eggs to sugar/butter mixture and mix on high speed. Scrape down the bowl occasionally. 

4. Add vanilla extract to wet ingredients. Mix well. 

5. Sift dry ingredients together.

6. Add dry ingredients mixture to wet ingredients.

7. Mix lightly until combined.

8. Add chopped nuts and chocolate chunks.

9. Mix gently on low. Do not over-mix. 

10. Divide dough into 90 gr (3 oz) balls.

11. Place cookie doughs on baking tray, 3 inches apart

12. Cover and freeze for 90 minutes (or refrigerate overnight) 

13. Preheat convection (fan forced) oven to 392 F degrees.

14. Lower to 350 F degrees and bake for 14 minutes or until golden brown. Rotate half way.

15. Let cool completely for 15 minutes before removing from pan.

16. Enjoy!

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Good to know

Feel free to use any nuts of your choice or mix/match different kinds of nuts together for additional textures.

Use an ice cream scooper to divide the dough for consistent and uniformed looking cookies. Shape by hand if you prefer a chunkier look.

Refrigerating the dough before baking is always recommended. This will prevent the cookies from spreading after they hit the oven.

Strawberry Vanilla Vegan Cheesecake

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Strawberry vanilla vegan cheesecake 

makes 12-14 (2”x 2") mini cheesecakes

Ingredients

Silicone mold

Crust: 

1/4 cup roasted almond 

3/4 cup roasted walnut 

5 Medjool dates, pitted 

2 tbsp coconut oil

1/2 cup shredded coconut 

2 tbsp cacao nips 

1/8 tsp salt 

Filling:

2 cups raw cashew 

2 cups dried strawberry 

1 1/4 cups coconut cream 

5 tbsp cacao butter 

5 tbs coconut oil

10 tbsp agave nectar 

2 tbsp lemon juice 

1 tsp vanilla extract 

1 pinch salt 

Preparation

1. Soak cashews for at least 6 hours, preferably overnight.

2. For crust: blend all ingredients together in a food processor until a crumbly, sticky paste is formed. 

3. Press crust evenly onto bottom of mold. About 1 tbsp per square. 

4. For filling: blend cashews until smooth. 

5. Add rest of filing ingredients, except dried strawberries. 

6. Blend until creamy. 

7. Save about 1/2 cup of filling to use for frosting later. 

8. Add dried strawberries to rest of the filing, blend until smooth. 

9. Pour strawberry filing into mold, freeze until set. About 30 minutes or overnight. 

10. Thaw for 5-10 minutes before serving.

11. Pipe on vanilla frosting and enjoy! 

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Good to know

You can use fresh strawberries instead of dried ones, but I don’t recommend doing so. Fresh strawberries are high in water content, which will give the cheesecakes an icier, popsicle-like texture. 

Always allow the cheesecakes to thaw for at least 10 minutes before serving. This will bring out its soft and creamy texture. 

Keep the cheesecakes in the freezer until ready to eat. 

Linzer Cookies

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Linzer Cookies 

makes makes 48 cookies or 24 cookie sandwiches 

Ingredients

2 cups all­ purpose flour

2/3 cup almond flour

1⁄2 teaspoon ground cinnamon

2/3 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup strawberry jam 

1/3 cup almond butter 

Powdered sugar, for dusting

Preparation

1. In a large bowl, whisk together flour, almond flour, cinnamon, baking powder and salt.

2. In a stand mixer, beat butter and sugar together on medium high until light and fluffy. About 2 to 3 minutes. 

3. Scrape down sides of bowl to ensure sugar and butter are well incorporate. 

4. Add egg to sugar and butter mixture, one at a time. Let mixer run for 30 seconds in between each egg addition. 

5. Add vanilla extract and beat until well combined, stopping occasionally to scrape down bowl.

6. Add in the flour mixture and mix on low speed until well incorporated.

7. Divide dough in 2 pieces. Wrap each piece in plastic wrap and roll each of them out to about 1 inch thick. 

8. Place dough disks in the refrigerator and let chill for least 2 hours before baking. 

9. Preheat the oven to 325 degrees. 

10. Line the baking sheets with parchment paper. 
    Roll out the dough disks to about 1/8 to 1/4 inch thick. 

11. Use a round cookie cutter (mine is about 2 inches in diameter) and cut out as many circles as possible. 

12. Use a smaller heart shape cookie cutter to cut out the center of half of the cookies. These will be the top cookie pieces. 

13. Transfer cookies to baking sheets, cover loosely with plastic wrap and chill in the refrigerator for 5 - 10 minutes before baking. 

14. Remove cookies from refrigerator, remove plastic wrap and bake for 12 to 15 minutes. The edges should be slightly golden when done. 

15. Remove the cookies from the baking sheets and let cool completely before filing. 

16. To fill, add about 1 teaspoon of jam or almond butter to the flat, bottom pieces. Place the heart cut out pieces on top and gently press together. 

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Good to know

The high fat content from the butter, almond flour and egg will make the dough very moist so make sure to flour your work surface generously before rolling them out. Alternatively, you can roll out the dough between 2 sheets of parchment paper. 

If the dough get soft while handling, put it back in the fridge for 5-10 minutes before continue handling. 

Chilling the cookies again right before baking will help them retain their shape and not spread out too much. Again, this is due to the high fat content. 

You can re-roll the scraps to make additional cookies if needed. 

The dough can be made 5 days ahead, tightly wrapped and refrigerated. 

Match top and bottom cookie pieces before filling to make sure they are the same size. 

Dust the heart cut out cookies with powdered sugar first then place them on top of the strawberry jam. This will avoid getting powdered sugar on the jam and helps retain the cookies’ vibrant red center. 

Paleo Banana Bread

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Paleo banana bread 

makes 1 loaf of bread

Ingredients

3/4 cup almond flour 

3/4 cup coconut flour 

3/4 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp kosher salt 

1/2 cup coconut oil, melted

3/4 cup honey or agave nectar 

2 eggs

1 1/2 tsp vanilla extract 

1/3 cup coconut cream 

4 ripe bananas 

1 cup of walnut, chopped 

Preparation

1. Preheat the oven to 350 degree. 

2. In a bowl, mix together the almond flour, coconut flour, baking soda, baking powder and salt. 

3. Sift the above dry ingredients and set aside. 

4. In a blender, add together the melted coconut oil, honey or agave nectar, egg and vanilla extract.

5. Blend on medium high speed for a couple of minutes or until smooth. 

6. Mash 3 bananas together with the coconut cream. Set aside. 

7. In a mixer, add the dry and wet ingredients together. Mix on medium speed for 3 minutes. 

8. Add the banana coconut cream and mix until everything is well incorporated. 

9. Fold in the the chopped walnut. 

10. Line the baking pan with parchment paper. 

11. Add the batter to the pan. Smooth out the top. 

12. Cut the last banana in half, length wise. Lay the banana halves on top of the batter. Gently press down so the banana is slightly submerged in the batter. 

13. Bake for 50-60 minutes. 

14. Brush the top with 1 tbsp of honey or agave nectar immediately after the bread is done baking. 

15. Top with slivered almonds.

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Good to know

To test the readiness of the bread while baking, insert a toothpick in the center of the pan, if it comes out clean then your bread is ready. I recommend start doing this at the 40-45 minute mark and continue testing every 5 minutes or so. 

If the top of the bread starts browning too early, cover the baking pan with a piece of aluminum foil. 

This bread is delicious hot or cold but I especially like mine slightly warm with a drizzle of coconut cream. Give it a try, I promise you’ll like it. 

Toodles!

Vegan Matcha Sesame Cheesecake

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Vegan Matcha Sesame Cheesecake 

makes 12-14 (2”x 2") mini cheesecakes  

Ingredients

Silicone mold

Crust: 

1 cup roasted almond 

5 Medjool dates, pitted 

2 tbsp coconut oil

1/2 cup shredded coconut 

2 tbsp cacao nips 

1/8 tsp salt 

Filling:

2 cups raw cashew 

1 cup coconut cream 

8 tbsp coconut oil 

8 tbsp agave nectar 

2 tbsp lemon juice 

1/2 tsp vanilla extract 

1 pinch salt 

2 tsp matcha powder 

2 tsp black sesame seeds 

White chocolate topping:

1/2 cup raw cashew 

1/4 cup coconut cream

2 tbsp coconut oil 

2 tbsp agave nectar

1/4 tsp vanilla extract  

Preparation

1. Soak the cashews for at least 6 hours, preferably overnight.

2. For the crust: in a food processor, blend all ingredients together until a crumbly but sticky paste is formed. 

3. Press the crust evenly onto the bottom of the mold. 

4. For the filling: drain the cashews and blend until smooth. 

5. Add the rest of the filing ingredients, except the matcha powder and sesame seeds. Blend until creamy. 

6. Split the filling in half.

7. Add the matcha powder to one half, blend until smooth. 

8. Pour the matcha filing into the mold, freeze until set. About 30 minutes. 

9. Add the sesame seeds to the other half, blend until smooth. 

10. Pour the black sesame filling on top of the set matcha filing. Freeze until set, about 30 minutes. 

11. Meanwhile, blend all of the ingredients for the white chocolate topping together. 

12. Add a thin layer on top of the set matcha and black sesame layers. 

13. Freeze overnight. 

14. Thaw for 5-10 minutes before serving.

15. Dust with extra matcha powder and enjoy! 

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Good to know

I like using this silicone mold as it divides the cheesecake into serving size portions. Plus, the silicone makes it very easy to pop them out of the mold right before serving. 

Alternatively, you can use any baking pan and cut the cheesecake into smaller pieces after it’s done setting.

Lastly, it is VERY important that you allow the cheesecake to thaw before serving. This will bring out its soft and creamy texture. You will also be able to taste the matcha and sesame flavor much better. 

Keep the cheesecake in the freezer until ready to eat. 

Toodles!

Mango Coconut Chia Pudding

When I first heard of chia seeds, I automatically didn't like them. I don't know why but there's an instant bias about something that doesn't have any taste to it. Then Billy introduced me to Mama Chia and Pinterest introduced me to chia pudding. Now I can't stop chia-ing! They are versatile, delicious AND healthy. 

So with that, here's a recipe that you can whip up in less than 5 minutes. Let time do all the work and enjoy.

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Mango Coconut Chia Pudding

makes 4 servings

Ingredients

5 tbsp chia seeds

1 can (14 oz.) coconut milk

3/4 cup water

3 tbsp agave nectar

1 tbsp vanilla extract 

1 ripe Manila mango, cubed

2 tbsp shredded coconut

Preparation

1. In a large bowl, mix chia seeds, coconut milk, water, agave nectar and vanilla extract together.

2. Cover and let soak for at least 2 hours. Preferably over night in the refrigerator.

3. Remove from the refrigerator, transfer to serving cups.

4. Top with mango and shredded coconut.

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Good to know

If you're soaking the chia seeds overnight, the seeds could expand too much making the pudding too thick. If this is the case, just add more water and mix well before serving.

Adjust agave nectar to taste. Honey is also a good substitute.

Be creative. Add them to smoothies, smoothie bowls, other desserts or whatever your inner child with the urge to play with your food want to do.This pudding is best enjoyed cold.

Toodles! 

Strawberry Ice Cream

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Strawberry Ice Cream

makes 6 servings

Ingredients

2 cups heavy whipping cream

1 cup whole milk

2/3 cup sugar

3 egg yolks

1 tbsp vanilla extract 

2 cups fresh strawberries

1 tsp lime juice

Preparation

1. Chop the strawberries into small chunks. 
2. Mix the strawberries with the lime juice and 1/3 cup sugar. Let sit while making the ice cream base. 
3. In a medium pot, heat the heavy cream and whole milk over medium heat until the edge starts to bubble. 
4. Add in 1/3 cup sugar, stir well. Turn off the heat. 
5. In a small bowl, whisk together 2 tbsp sugar and the egg yolks until it becomes a light yellow color. 
6. Temper the eggs by adding the cream to the eggs, 1 tbsp at a time, stirring in between. Once both cream and eggs have been incorporated, return the mixture to the pot and cook over medium-low heat. 
7. Continue to stir until the mixture becomes a custard-like consistency and can coat the back of a wooden spoon.  You should be able to run a finger down the spoon and leave a clean trail. 
8. Remove from heat. 
9. Puree half of the strawberries in a blender and add to ice cream base. Mix well and strain the custard.
10. Mash the other half of the strawberries with a potato masher or a fork, leaving some small chunks. 
11. Remove the frozen ice cream maker bowl from the freezer. Add the ice cream custard and churn for 20-25 minutes. 
12. Remove the ice cream from the bowl and fold in the mashed strawberries. 
13. Freeze for at least 3 hours before enjoying. 

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Good to know

Freeze your ice cream maker bowl at least 24 hours prior to churning. Make sure to read your machine manual since every machine is different. 

I made this ice cream with an ice cream maker because I am lazy and don't have the arm strength (mostly patience) to do it san machine. But if you don't have the machine, then you'll need to pop your custard in the freezer, then stir it vigorously every 20 minutes while it freezes. You can do this with a spoon or fork. Spork not acceptable. I've tried this method and it turned out well, though it does get harder as the ice cream hardens.

I used the ice cream maker attachment for my KitchenAid stand mixer. I've tried two Cuisinart ice cream makers prior to this one and broke both. They're too weak, especially if you're planning on churning anything with small chunks in it. The KitchenAid attachment is perfect! Then again, this mixer can do no wrong. AMIRITE? 

Toodles! 

Crème Brûlée

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Crème Brûlée

makes 6 servings

Preparation

1. Preheat the oven to 325ºF.

2. Combine the heavy cream and vanilla extract in a medium pot. Bring to boil over medium-high heat. Remove from the heat immediately, cover and let sit for 15 minutes.

3. In a bowl, whisk together 1/4 cup sugar and the egg yolks until it becomes a light yellow color. Temper the eggs by adding the cream to the eggs, 1 tbsp at a time, stirring in between.

4. After half of the cream has been tempered with the egg, you can can add the remainder of the cream all at once to the egg/cream mixture.

5. Once both the cream and eggs have been incorporated, strain the liquid one more time. This will ensure the custard is extra smooth. 

6. Pour the liquid into 4 ramekins. Place the ramekins into a large cake pan. Add hot water into the pan to about halfway up the sides of the pan. Bake for approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours.

7. Remove the ramekins from the refrigerator and let sit for 30 minutes prior to browning the sugar top. Coat the surface of each ramekin evenly with 1 tbsp of sugar. Using a torch, gently melt the sugar and form a brown, crispy top. Let sit for 5 minutes before serving.

8. Garnish with fruits and powder sugar.

Ingredients

2 cups heavy cream

1 tbsp vanilla extract

1/2 cup sugar

3 large egg yolks

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Good to know

After baking, the crème brûlée should be set but still a little jiggly in the center. 

Rotate the ramekins slowly as you are torching the sugar. This will allow even browning and prevent the sugar from burning. The sugar top should be a light brown color, not dark brown. The sugar will burn faster the longer you torch so eyes on the custards, folks!

Caramelize the sugar tops right before eating. Refrigerate after torching will turn the crispy tops soggy.

Toodles!