New year, new recipes to conquer. I love trying something new. I’ve been on the lookout for a genuine Black Forest Cake recipe so I can compare it with the bastardized version I grew up with and I found one in a German cookbook I found at the library late last year. For some reason I thought I would need fresh cherries when I saw them at the market. Rarely do I buy fruits that are out of season, but I felt compelled to break my own rules sometimes for the sake of baking expeditions. When I got home and looked at my recipe again I guess I only needed bottled sour cherries! I was left with a rather expensive bag of cherries.

What to do…what to do with more than a pound of cherries? And they weren’t sweet enough to enjoy eating.

I turned to Twitter and sure enough my ever reliable friends had a lot of suggestions. In the end, the cherry clafoutis won.

Chef John pointed me to his video recipe and insisted I leave the pits be. Ken sent me the recipe he uses (from Martha, I believe) and it for pitted cherries, vanilla bean and kirsh (love). I created a compromise clafoutis: using whole cherries with kirsch custard, AND baking a small dish with pitted cherries to test if there really is a different. I also followed John’s method of pre-baking a layer of custard to keep the cherries from sinking down to the bottom of the pan. Brilliant!

Light, fragrant, mildly sweet bites of fluffy custard with fresh bursts of cherry goodness. And I have to say, the unpitted cherry owned the pitted cherry clafoutis by a landslide. Forget for one moment that you will bite into seeds. It’s a tiny price to pay for the great flavor.

Oh, and by all means, please use fresh vanilla beans if you can. Absolutely divine.

I can’t wait to bake more! Shall we make a pact and get ready to bake clafoutis come cherry season? Next time, I’ll take Barbara‘s recommendation and try Julia Child’s recipe. I’m also counting on the Tartine recipe I have from their book as well!

   Get the recipe for the Cherry Clafoutis

Oh, boy. There are no excuses. I didn’t have time. The holidays just crept up on me and I didn’t even get a chance to do my annual holiday mail signup! I’ll set up a New Year’s one — that’s the plan. :) What little extra time I have, here it is…in Vegas before my flight back in the cold north.

I love my donut pan that’s about the size of a quarter baking sheet. I’ve always wanted to bake donuts, but my prior experience with a popular recipe I found online was a complete disaster. A bread is NOT a doughnut. These ones though were cake-y (my preference). They dry up after a day, BUT if you enjoy it the day of, it’s a pleasure to eat.

And I did mention it’s baked, right? No need to deep fry!

I have to “blame” my fellow Leo, Tracy of Shutterbean.com for luring me with her donuts a few months ago. Hey, no regrets, I’m baking these babies again soon for the holidays. Perhaps I’ll try a more fruity version since I already have so much chocolate in mind.

The recipe came from the packaging of the donut pan, and I’m glad it worked out for me. Hope it does for you, too!

And I know what you’re thinking: “But I don’t have that pan, Joy!” So here’s what I’ll do: I’m giving a pan each to TWO lucky winners. ‘ll keep the rules simple: just leave a comment or (re)tweet this post, and I’ll be picking the 2 winners on the 27th of December. This is only open to those with US and Canada mailing addresses because shipping would be too expensive outside of North America. I feel so bad about this, but next time I’ll have something else for international readers.

Oh, and if you think the donut pan will be rarely used in your kitchen aside from donuts, fear not! Make donut shaped rice crispies, small portion donut-shaped brioche french toast with the hole filled up with fruits, donut-shaped granola bars, and so much more. I love “playing” with food, and this is no different. It won’t be a white elephant in your kitchen, I promise.

Hopefully I’ll post again before Christmas. :) HAPPY HOLIDAYS!

Chocolate Cake Donuts
Adapted from the Norpro recipe

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 2 tablespoons butter, melted

1. Pre-heat oven to 325°F with the rack in the middle. Spray a small donut pan with cooking oil.
2. Combine flour, cocoa, baking powder and salt in a medium bowl.
3. Mix eggs, sugar and vanilla in a large bowl, until thick, scraping the sides at least once.
4. Combine milk and butter in a small bowl. Pour and combine with the egg mixture alternately with the flour mixture in 3 increments, until smooth and soft.
5. Fill donut pan 2/3 full for each donut. Bake for 8 minutes until the donut tops dome up. Cool in the tray propped on a cooling rack and carefully remove after 5 minutes. Repeat with the rest of the batter.
6. Frost with your choice of icing or sprinkle with confectioner’s sugar for a lightly sweet treat.

The first cake I ever baked in North America was carrot cake. I remembered then that we only had a fine grater, and can you image grating so many cups of carrot through that? Laborious! I kept thinking that it better be good, while staring at my orange-soaked hands. Guilty of mass carrot murder. But, you know, we love carrot cakes and this is what you make for the love of it.

What makes this different and so much better than my previous attempts was that it’s surprisingly light, and still amazingly good. Sometimes, a heavy carrot cake just puts me off because I can only have a couple of bites and I feel like that’s it for me for the rest of the month.

But this…this I can eat again and again.

Once you make it, I’m sure you’ll agree.

It’s great for Fall or anytime of the year, really. :-)

Get the recipe for the Light Carrot Cake with Cream Cheese Frosting

And I’m back for more #GreatHallowTweet. BOO!!! Do check out my fellow ghoulish frighteners in crime on the left sidebar (look for the pumpkin!). Get some inspiration from them this Halloween season — trust me, they have lots of wonderful stuff for you!

As for today here at Gourmeted, I bring you: Mummified Sweet Potatoes! Yes, it’s all about the mummies. I love the cute side of mummies. I love wrapping things, especially gifts. I like wrapping food in crunch. I like wrapping, period. Wrapping means surprises, and I sure do love those.

Goodness, do I sound drunk from sweet potatoes? Perhaps.

This Halloween snack was borne out of necessity almost. Deep fried sweet potatoes with sugar were my favorite after-school snack, an indulgence I get 8 times out of ten when I beg our helpers to make them for me us. When you’re a kid, you get a lot of things for free, with a smile, too. These days, my taste buds (and hips) aren’t too fond of deep fried, but the fact remains that I have never successfully baked sweet potato fries or wedges that are crispy on the outside as the deep fried goodness. They become limp faster than burn my mouth from fresh-out-of-the-oven sweet potatoes. [Never do that, promise me, please.]

These were incredibly good and addicting.

Enter Phyllo Dough, which in my book, will always pack a crunch when you need it! You see, there’s a bit of a phyllo-mena here in the household. I’ve been on a filo kick lately because they are so darn handy with food, be it sweet or savory, snack or main meal. It’s a perfectly sane idea to keep a box or two in the freezer, just as you would do for butter. What, you don’t do that? :)

This sweet and healthy snack is easy to do, all you need are:

• 1 medium sweet potato
• 2 tablespoons of melted butter
• 2 t0 3 tablespoons of brown or demerara sugar (depending on how sugary you want it to be)
• 2 sheets of phyllo dough. for every medium size sweet potato

You can double this recipe, just use the 2 butter, 2 (or 3) sugar 2 phyllo ratio and you’ll be fine.

Oven is preheated to 400°F and potato pieces are baked 10 minutes, turned, then baked for another 15 minutes. Easy enough, right? The construction is the tricky part, but I was able to do everything under an hour, including the baking time and even while shooting photos. Once you get into the groove, there’s no stopping the mummy production line.

Here’s how I did each piece:

Cut the sweet potato into wedges or a-little-fatter-than-fries size (half an inch x a quarter inch is perfect) and place in a bowl.

Lightly brush half a sheet of phyllo dough with butter, fold, then butter the exteriors, and cut into 16 strips. Sprinkle or rub each strip with sugar.

Use the remaining butter to toss the wedges in.

Fold each phyllo strip in half, lengthwise, and wrap around each piece of sweet potato.

Just tuck the beginning of the strip by overlapping after the first turn.

Tuck the end underneath the strip looping before it.

Just a little push would do. The tine of a fork could help, too. And there you have it, one mummy!

Place on a baking/cookie sheet lined with parchment paper.

And bake for 10 minutes in an oven preheated to 400°F.

Turn each piece, exposing the caramel-y side and bake for another 15 minutes.

VOILA!

For bulkier pieces, wrap them twice with phyllo for that extra crunch and finger-food stability if you’re serving it for a party.

The good news is, the crunch of the phyllo stays for hours. Mmm!!!

Up until we moved from Manila, the Halloween holidays were spent going to cemeteries to visit our loved ones who passed away. We begin this cemetery-hopping with family from All Saints Day through All Souls Day. They weren’t ever about parties or making ghoulish treats, which would seem inappropriate when you’re visiting your loved ones’ graves. Nowadays it’s a long way from “home” to do our annual visits. I haven’t forgotten our roots, but I’m slowly adapting Western Halloween festivities. When in Rome, do as the Romans do, right?

Fact: I avoid horror movies and can’t watch them alone. I can’t handle haunted houses, unless you can stand me screaming my brain off, then your brain off. I’m afraid of the dark. Halloween food and costume parties are as far as I’d go for Halloween. Thanks to Renee‘s #GreatHallowTweet BlogHop, I’m getting into the spirit! I’m fumbling my way through while my Hallow cohorts have better things up their sleeve. Look for the pumpkin on the sidebar and click on their links to see what they’re up to. Whooo!!!

My first Halloween “treat” for you this year isn’t a sweet treat and requires some imagination…so forgive me. I love vegetables. For some people, knowing that this has spinach inside it is spooky in itself. Haha. [You can also check out last year's Macawrongs.]

Mummified spanakopita!

If you poke a couple of holes with the tip of knife, boring through the filo to a glimpse of the spinach before baking, the "eyes" would well up like this.

I’ve included some photos of the process of mummifying them. These are basically snack size and would also make excellent appetizers! I already have half of mine in the freezer for later.

Spread the spinach mixture (use your go-to spanakopita filling recipe) on two filo sheets greased with olive oil or butter.

Fold over, and slice the whole length of filled filo into 2-inch width strips. You will end up with about 12 filo mummies. If you do, you will need 4 more filo sheets to for mummification.

To create the mummification strips, brush half of a single filo dough and fold crosswise. Cut in half.

For one of that halves: Cut into quarters. For the other, cut into 8 strips crosswise, which will be the mummy strips.

Get one of the quarter sheet and fold over one of the spanakopita pieces.

Use a dab of olive oil to stick them together if needed.

Lightly and sparsely brush the thin strips of filo pastry with olive oil and wrap around to create the mummy effect.

Tadah!

Goldilocks is a well-known institution of baked goods and pastries in the Philippines. Even though I can easily go to their Vancouver location to get my mocha cake fix, I’ve always dreamed of baking a copycat so I can enjoy it anytime at home and knowing the ingredients in the cake I’m eating.

Finally, this summer, I set out to do just that. I got insanely lucky on my first try of the series and the flavor and texture was right on. My family declared it identical to (and even better than) Goldilocks. It was too good to be true and I can tell you that I got teary eyed on the final tasting of the buttercream after tweaking the flavors. Just to be sure, I’ve baked it numerous times since that first time. It helps that another batch of cake is requested before the current one gets eaten, so I don’t have to bury my face in mocha cake. Hah! One cake is just not enough. In fact, I’ve been asked not to post it on the blog because it really does taste like the real thing.  However, what kind of food blogger am I if, after all the testing and perfecting, I don’t share it? That pretty much defeats my purpose for this site.

So here it is, one item off my To-Cook-and-Bake-From-Scratch list:

This was my sister-in-law's birthday cake.

The mocha cake from Goldilocks defined my love for cakes at an early age. What cake do I want for my birthday? Goldilocks mocha cake please!

Back in university, whenever I felt down, all I needed was a quick jeepney ride to Philcoa to order a half roll of mocha cake and — gasp — finish most of it myself. [Either that, or Betty's Sans Rival.] I was shameless and guiltless in my 5 foot frame and in the 90-pound mark then. These days, I don’t want to think about that, but I still want to a slice of mocha cake or two with my cup of coffee.

The cake is light, fluffy, and soft, and the icing is a luscious combination of extra smooth coffee and cocoa, buttery but not greasy. To get the authentic taste, you will need to use Nescafe coffee granules. You can also use espresso granules (= coffee taste is bolder and more pronounced) or Starbucks VIA Italian roast (=icing has bitter and sour notes), but it’s up to you if you want to use what you have available. You will also need amaretto, an Italian almond liqueur to finish off the flavor and must not be skipped. I’ve never tried to substitute it with anything, so I cannot advise you on that for now. I’ll try making this with almond extract next time and see if that can be used!

Please enjoy!

The recipe can be made into a two-layer 9-inch round cake or a roll. I’ve included instructions for the roll in the recipe Notes if you want to take a stab at it.

   Get the recipe for the Mocha Cake ala Goldilocks

We just finished a family feast of roasted spare ribs, cheese-filled pasta shells, and peanut butter brownies with vanilla ice cream, all inhaled dutifully. Yum. Sit-down meals on the weekends with the family is something I look forward to and I think it’s something we appreciate more now as adults. Are you the same way? Or is my age just showing? :)

This cake wasn’t served on the table today, but will make its way there again in the near future. I made this back in March and featured it in our monthly newsletter (that I have yet to resuscitate), so I apologize for those of you who are subscribed there and have seen it. It’s Autumn, the scent of cinnamon, cloves and nutmeg are on high demand, and I may be in the minority for someone yearning for my citrus, but I’m a summer child and I welcome it at any season. If you’re like me who need a break from all the usual Fall flavors, here’s my treat for you.

Beginning today, I will begin putting that massive copyright watermark on the photos on this site. I’ve resisted and battled with it because it’s distracting, but our photos have been blatantly used by other sites with the copyright information cut from either the top or bottom of the photo — I mean, are those people for real? Although I don’t do this professionally, they’re still my work, hope you understand. Sorry we have to stare at these. If you have a better solution, let me know.

I hope your weekend is lovely, and if it’s Monday where you are, enjoy a good start of the week.

xo,
Joy

   Get the recipe for the Lemon Poppy Seed Sour Cream Cake

Imagine this: It’s the middle of the night. The windows and door leading to the patio are open, the air is crisp, and you’re leisurely reading a book (the only time you have to do so is at odd hours of the eve) while you wait for something baking in the oven. Chocolate laced with summers of your childhood eating spoonfuls of peanut butter wafts in the air; something good’s almost ready. The timer beeps and you make your way to the kitchen to shush the persistent timekeeper. You open the oven door and the aroma of warm peanut butter cups makes you smile, and pause, before reaching out your mitt-covered hands. Helpless, you cross the fine line of reason and stupidity, immediately dunk a spoon — not even a knife — into the hot baking pan and taste it. Curses of euphoria and a shot back to reality ensues.

Hmm. That may or may not have been me. The tip of my tongue is  also not slightly numb right now. {big grin}

I could blame it all on this: A few weeks ago, I sat in the makeshift large conference hall at Theo Chocolate in Seattle for IFBC on a Sunday morning, listening to Shauna of Glutenfreegirl.com as she talked about blogging for specialized diets. Even from afar you can tell that this woman lives with her half glass full. Instead of soliloquies of I-can’t's, her approach to celiac disease is inclusive: What can I eat? That talk was huge for me and I was drawn to learn more about gluten-free cooking and baking. I just started and I’m hooked.

Say hello to these peanut butter brownies. I would devour a whole pan of it if I knew I could live after such gluttony.

You know you want some. Wink, wink.

Clearly, as someone who can choose not to be on any special diet, I was the one missing out! These are insanely good. Will you forgive me if I keep baking GF brownies like this for a while?

I have Shauna (Gluten Free Girl) and Danny (the Chef) to thank for generously sharing the recipe for this. I’m happy in the belly. :-) Their 2nd book is just hot off the press and I highly recommend you check it out, whether you’re on a GF diet or not. Take a look at Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes and if you pick up a copy you’ll find these brownies!

I’m eagerly awaiting for my package from Amazon so I can try more recipes and tell you about them. For now, this Wordless Wednesday turned out to be very wordy. Ah!

FACT: I’ve never made white chocolate chip/chunk cookies until two weeks ago.

Don’t give me that look.

I do, I do love them! But. I’ve always bought them. There’s no logical explanation or acceptable excuse for such behavior. Let’s just leave the past behind, shall we?

I opened a new chapter in my life since the inception of these disappearing cookies in August. Come September, I baked 66 of these and they were rightfully distributed among a dozen people in less than 24 hours, reaching 2 countries and 4 cities.

Say Hello to the border-crossing sweet treats.

Mmm-mmm. nom-nom-nom. yummers!

These were part of the Dana Treats we enjoyed during our stay in Seattle. They are her husband’s favorite and it was clear to us why. They are chewy, munchy, and whatever delicious cliché adjective you can think of.

If you know what’s good for you, use the best white chocolate you can find. I used white Callebaut chunks. I don’t usually try to twist your arm to use a particular brand, but trust me when I say this: People notice the quality of the chocolate. Almost everyone commented on it. Yes, dear loved ones, only the best for you.

Simply put, these are damn good.

I, hereby, propose that — unless you abhor any of the ingredients — you should, oh you definitely SHOULD make these. Now.

I take photos of bitten cookies because I want to show you what you'll be sinking your teeth into.

You can thank me later. Or not. Really, just enjoy it. That’s good enough for me. These cookies bring me joy like no other. I have to thank my friend Dana for sharing the recipe for these. Also check out my fellow Seattle crew Tracy’s step-by-step photos.

   Get the recipe for these Chunky White Chocolate & Almond Oatmeal Cookies

Lately I’ve been getting weird Facebook Friend Requests like this:

A new kind of Facebook virus? Hee.

If that was possible, I’m sure I would have received a lot already, because I’m usually one to oblige.

What really happened was:

“Have you baked gingersnaps?”

“Hmm. I’ve never made gingersnaps.”

“You don’t like them?”

“It’s not that. I just have no opinion of them.”

“Oh, ok.”

“I’ll see what I can do.”

And then I asked on Twitter for recipes. Twitter, you see, is like a search engine that talks back to you. Real people replying to your queries. Ultimately, I was looking for one that doesn’t require too much work or ingredients I don’t have on hand. I received a handful of good suggestions, and honed in on one. That same evening, however, I pulled The Craft of Baking off the shelf just to check if it has gingersnaps, and I was won over when I didn’t see any freezer time required. It wasn’t those times when I want to make my life difficult.

Hello, instant gratification.

I’m still getting over the fact that I ate 5 of them already, in their 3-inch diameter glory.

I think that pretty much sums up how I feel about them now.

They made the kitchen–heck, the entire 2nd floor and the stairway–smell like Christmas morning. Please don’t crucify me, I’m one of those who LOVE THE HOLIDAYS. LOVE IT. I’m already thinking about things to make for family and friends, food- and craft-wise.

These cookies start out as soft balls of dough that flatten into beautiful dark rum-colored circular planes during baking. The edges stay crispy, but the centers become chewy. I’ll try making them again after freezing and cutting into thin slices to see if they become crisp. Until then, I can’t vouch for their snappiness.

Let me know if you do try it. I always love to hear how it turns out for others. If you have tips on making gingersnaps crispy, please share!

Have a great weekend!

   Get the recipe for Gingersnaps!