Apple Tart

Bring exciting breakfast to your kitchen with this delicious Apple Tart. Coffee and this tart are best friend.

Cake Pops

These cake pops were moist and deliciously prepared with patience and love of art. I'm beyond guilt creating them because these cuties will occupy anyone's food attention as soon as you start eating them. They were delicious and eye catching beauty!

Britt Cinnamon Rolls

                         

                         

Ingredients: 

6 cups all purpose flour

3/4 cup granulated sugar

1 3/4 cup warm milk (110-120 degrees)

1 1/2 tbsp active yeast

1 tablespoon sugar

2 tablespoon melted butter

2 eggs

Filling:

1 stick room temperature butter

2 tablespoon cinnamon powder

1 cup brown sugar

Glaze:

1/2 cup milk

1 cup confectioners sugar

Direction:

1. Combine all purpose flour and granulated sugar in a cake mixer using a dough hook.

2. In a big measuring glass cup, combine warm milk, yeast, sugar, and melted (room temp) butter, stir and set aside for 10 minutes. Mixture will double its volume and bubbly.

3. Pour milk mixture into flour and mix slow. Add in eggs one at a time until all ingredients are incorporated. Turn mixer to medium speed and dough will turn out smooth, soft, and form a ball when its ready.

4. Transfer to a kneading surface, use rolling pin to evenly flatten dough, approximately 1/2 inch in thickness.

5. Spread soft butter evenly to the dough and sprinkle brown sugar and cinnamon on top and roll dough to form a long log. 

6. Pinch the end of the dough together, smooth out, and stretch ends evenly. Cut at least 2 inches thick and line in a buttered  9 x 13 baking pan. Preheat oven to 375 degrees.

7. Set aside covered rolls for 15 minutes.

8. Bake cinnamon rolls for 25 minutes or until brown on top.

9. In a sauce pan, combine glaze ingredients until it reaches right thickness for glazing and pour over top of cinnamon rolls.

                                                       ENJOY!!!

Patriotic Pie

Ingredients:

3 c. birds eye frozen coconut (thawed)

1 box vanilla pudding mix

8 oz. cream cheese 

1/2 c. confectioner's sugar

1 c. whipped cream

7 strawberries

2 c. blueberries

1 tbsp honey for glaze

Procedure: 

1. Combine coconut and pudding mix in a bowl.

2. Pour mixture to a pie pan and press evenly.

3. Soften cream cheese in a mixer, combine sugar, and whipped cream. Mix well.

4. Pour mixture to the pie crust and spread evenly.

5. Top with cut into half strawberries and blueberries in the middle. Glaze with honey. Chill before serving.

Strawberry Vanilla Coconut Cream Tart

You need:

Freshly grated coconut (Bird's Eye Frozen Grated Coconut)

1 vanilla pudding mix

strawberries.

1/4 cup heavy cream

8 oz. cream cheese

2 tbsp strawberry glaze

1/2 cup confectioner's sugar

Procedure: 

1. Empty coconut and vanilla pudding mix in a bowl and mix well. Pour mixture to a  tart pan. Spread evenly and press evenly using forks.

2. In a mixer, combine cream cheese, whipped cream, and confectioner's sugar until all ingredients are well incorporated. Pour mixture in to the shell and spread evenly.

3. Slice strawberries into half and line them up evenly over filling.  Scope glaze in a bowl and warm it up in the microwave for 30 seconds or until runny. Brush strawberries with glaze and chill until ready to serve.

Leche Plan

Ingredients

18 egg yolks

1 can sweetened milk

1 can evaporated milk

2 tsp vanilla

1 cup granulated sugar

1 cup water

1. Fill steamer with water and let it boil. 

 2. Combine water and sugar.

3. Bring to a boil, add in 1 tsp vanilla, and stir well. Mixture should be this color when it's ready.

4. Pour sugar mixture to a 9x2 cake pan and distribute evenly. Let it set and cool completely.

  5. Separate egg yolks. In a mixer, whisk slow egg yolk, combine with the other remaining ingredients, and mix  slowly until well incorporated. 

6. Strained and pour egg mixture to cooled sugar mixture, in to the steamer, and cover pan with foil. Steam covered over low heat  for 40 minutes. Use toothpick to check, poke to the middle, it will come out clean when it's done.

Now you have a silky smooth Leche Plan (Egg Custard)

Plantain Banana Pancake Whipped Cream and Fruit Topping

Ingredients:

4 ripe soft plaintain bananas

1 cup all-purpose flour

1/2 cup sugar

1 egg

1 tsp nutmeg

1 tsp cinnamon

1/2 oil

1 tsp baking soda

1 tsp baking powder

Procedure:

1. Poke ripe plaintain banana and microwave high for 5 minutes each. Mash bananas and let it cool. Beat egg and combine all ingredients. 

2.Slide butter in pan, scope mixture using big ice cream scope, and cook until golden brown. Approximately 2-3 minutes each side. 

Note: Top with any fruit or topping that you like. Good way to eating breakfast differently.

Mango Tart with Sugar Cookie and Cranberry Crust

 Ingredients:

Crust:

1 cup all purpose flour

2 cups sugar cookie mixture

1 cup chopped dried cranberries

3/4 oil

1. Combine all ingredients and mix well. Press mixture with fingers and mixture should stick together when it's ready. Preheat oven to 400 degrees and bake for 18 minutes. Set aside and let it cool.

Filling:

3 firm ripe mangoes

6 egg yolks

1 cream cheese

2 tbsp fresh lemon juice

1 envelope unflavored gelatin

1 can condensed milk

1 tbsp vanilla

2. Peel mangoes, cut both sides, and slice thinly. Put in a bowl and pour half of lemon juice. Slowly mix mango slices and lemon. Set aside.

3. In a sauce pan, whisk yolks and remaining lemon juice. In a low heat, cook egg mixture stirring constantly. Combine all ingredients and continue stirring until cream cheese dissolves and mixture thickens, approximately 30 minutes. Cool to warm.

4. Arrange a layer of mango slices to cooled crust and pour mixture over mango slices. Spread evenly and top with mango slices. 

Note: Mixture has strong egg smell when it's not ready yet. Continue cooking and stirring for another  5- 10 minutes. The crust itself is very good...will use this recipe for cookie as well. Chill before serving.

Toasted Coconut Cream Tart

Ingredients:

3 cups  toasted desiccated coconut

2 cups sugar cookie

5 tbsp melted unsalted sweet butter

1 cream cheese

1 jello coconut cream pudding mix

2 cups heavy whipping cream 

1/2 cup powdered sugar

1 can coconut milk

1 egg

Blended some strawberries, water, and sugar for this simple syrup. 

Crust:

1. Set oven broiler to low and toast desiccated coconut for 5 minutes, watch closely to avoid burning. Let it cool, combine sugar cookie mix, and melted butter. Mix well.

2. Press mixture. It should stick together, if not add more melted butter. Pour mixture to a 10 inch tart pan and press crumbs smoothly to the edges and in the middle.

3. Preheat oven to 350 degrees and bake crust for 8 minutes and let it cool.

Coconut Cream Filling:

4. In a pan, combine coconut milk and cream cheese. Stirring continuously until well incorporated, whisk egg, and add slowly  in to the mixture. Turn heat to low, continue stirring mixture for 5 minutes. 

5. Pour mixture to a blender and blend in coconut cream pudding mix for 2 minutes. Scrape sides and continue blending for another minute. Pour blended mixture in to the crust.

6. In to the fridge for an hour.

Topping:

7. Heavy whipping cream and powdered sugar to the mixer in high speed for 10 minutes. 

8. Spread topping to tart, sprinkle toasted coconut on top and garnish with berries.

Note: Blender is optional. Filling can be fix straight to the pan. I like to blend my filling for silky and smooth consistency of the mixture. Strawberry slices can go with this good. Enjoy!

Brownie Jello Cream Delight

Ingredients:

1 box of duncan hines brownie mix

1 box jello banana pudding mix

1 box jello fruit fusion

4 cups almond milk

2 packets of unflavored gelatin

1 cream cheese

1 cup granulated sugar

1 cup powdered sugar

1 cup whipped cream

1 cup of heavy cream

8 mint tops

2 kiwis

Procedure:

Brush cheesecake pan with butter. Follow brownie preparation instructions on the box and pour half of the brownie mixture in to the cheesecake pan and bake at 350 degrees for 20 minutes. Let it cool. Put two cups of almond milk, one pack of unflavored gelatin, and jello banana cream pudding mix in to a sauce pan on medium heat. Continue stirring mixture until ingredients dissolves with a silky, smooth consistency. Pour in to the cheesecake pan over brownie and chill in the refrigerator for an hour. 

Jello fruit fusion (top layer): the remaining cups of almond milk, granulated sugar, heavy cream, one packet of unflavored gelatin in to a sauce pan on a medium heat. Stirring continuously until ingredients dissolves and pour over chilled and set banana pudding brownie. Let it set for another hour or over night to make sure it's well set. 

Topping: soft cream cheese, powdered sugar, whipped cream in a cake mixer and whip, scrape sides of the mixer and continue mixing to reach right icing consistency for the cream. Cut kiwi for presentation and decorate with mint tops.

Note: Mixture should be chilled and set before adding another mixture to form a good layer of the cake.