Ginataang Mais (Sweet Corn and Rice Pudding with Coconut Milk)

We've had some crazy weather here in my corner of the world.  It's been unseasonably cool all summer long and just as we're heading towards October, we get record dry heat, horrible humidity and then a heavy downpour with thunder and lightning...all in one week!  I guess it's true that we're a little spoiled here in San Diego because any slight change in the weather becomes big news.  But thankfully we're back to normal this week and it has been really nice.  The temperature has cooled down and I'm loving it.  The gray clouds and drizzly rain just makes me want to curl up in the couch and enjoy some warm, comforting food.  

This week, I've been really craving for my grandma's ginataang mais.  It's a creamy rice pudding made with coconut milk and dotted with kernels of golden sweet corn.  I remember when I was a kid, she would make a huge pot of it whenever it was cold and rainy in the Philippines.  It was definitely not fun to be stuck inside all day when it was typhoon season, but a hot steaming bowl of ginataang mais surely made up for it.  



With the weather being so damp and dreary, I figured it's the perfect time to make some quick and easy comfort food.  As with all of my grandma's recipes, she didn't measure her ingredients.  Whenever I'd ask her, "Lola, exactly how much are you using?," she would always reply, "Just taste it and adjust your mixture until it tastes right." So I tried to put together a recipe that is as close to her version but with measured ingredients.  I used canned corn (cream style and whole kernels) instead of fresh corn only because it's so much easier to use and they're readily available in most grocery stores. And I wasn't about to make my own coconut milk from fresh coconuts so I just used canned coconut milk. 

This delicious dessert tastes so good when it's piping hot, but it also tastes wonderful when it's served cold :-)

Ginataang Mais (Sweet Corn and Rice Pudding with Coconut Milk)
Makes 8 to 10 servings

1 can cream style corn, about 2 cups 
1 can whole sweet corn kernels (including the liquid), about 2 cups
1 cup sweet rice, sticky rice, glutinous rice, or Calrose rice
2 cans coconut milk, about 4 cups
3 cups water
3/4 to 1 cup sugar* 

Combine all the ingredients in a large pot. Bring to a boil then lower the heat to medium and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom. Cook for about 20-25 minutes or until the rice is cooked.

 (If you want, you can replace the two cans of corn with 3-4 ears of fresh corn.  Just cut the kernels off the cob with a knife and scrape the cob with a spoon to get the corn "milk")

*This is really up to you and your tastebuds. You can start with 3/4 cup of sugar and just add more later. Like my grandma says, just taste it and adjust until it tastes right :-)

Simple Shortbread Cookies

These cookies are like potato chips to me...I can't eat just one.  But I do make it a point to share them or else I will end up eating them all. What I love about these simple shortbread cookies is they're so buttery and they have such a nice tender crumb. Another reason why I love them so much is they're absolutely effortless to make. And since I always have these ingredients on hand all the time, these cookies have quickly become my standby favorite.


Simple Shortbread Cookies
Makes about 2 dozen cookies
Allergy note: contains wheat and dairy ingredients 

2 cups all-purpose flour
1/2  tsp. salt
1/2 cup plus 2 Tbs. sugar
1 cup butter, softened to room temperature
turbinado sugar (i.e. Sugar in the Raw), optional

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.
In a medium mixing bowl, sift together flour and salt. Set aside. Using a separate mixing bowl and an electric mixer, cream butter and sugar till smooth. Add the flour mixture and mix until combined. You can either roll the dough into logs, chill them for an hour, then slice and bake them or use a small cookie scoop, gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.

Egg-Free Blueberry Muffins

My son has these books written by Laura Numeroff and one of them is called "If You Give a Moose a Muffin." It's such a sweet and silly story about a boy who gives a moose a muffin and the adventures that ensue. We have so much fun reading it and I always kept it in the back of my mind that someday I will come up with an awesome egg-free muffin for him.

After fine-tuning this recipe a few times, I think I finally got a winner. The proof? My son gave me two thumbs up after gobbling up a muffin. And another. And another. These muffins are so delicious fresh out of the oven. They're practically bursting with wild blueberries and I'm pretty sure they would taste great with some blackberry jam on top :-)



Egg-Free Blueberry Muffins
Makes about a dozen muffins
Allergy Note: contains wheat and dairy ingredients

2 cups all-purpose flour
2/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup butter, melted
1/2 cup milk
1 cup blueberry yogurt
1 tsp. vanilla extract
1 cup blueberries *

*I recommend wild blueberries. They're smaller but more flavorful. You can find frozen organic blueberries in the freezer section of most grocery stores or supermarkets.

Preheat oven to 375 degrees F. Line muffin pan with paper liners.

Sift together flour, sugar, baking powder and salt. Mix together butter, milk, yogurt and vanilla extract in a small mixing bowl. Pour into the dry mixture and mix till combined. Gently fold in the blueberries. Using an ice cream scooper, divide the batter equally into the muffin pan. Bake for 20 to 25 minutes or until golden brown.

Ambrosia Salad

We're going to my in-laws tomorrow and since they're not really big on desserts, I thought I'd bring them a fruit salad. My version of Ambrosia Salad has coconut milk and instant vanilla pudding mix as a base. It's light and not too sweet, so I hope they like it :-)


Ambrosia Salad
Makes 16 servings
Allergy Note: contains dairy ingredients

1 pint heavy whipping cream
1 14-oz. can coconut milk
1 box Jello instant vanilla pudding mix (5.1 0z.)
1 16-oz. jar maraschino cherries, drained
2 20-oz. cans pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 cups sweetened shredded coconut

In a large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Mix in cherries, pineapple, oranges and shredded coconut. Refrigerate for at least two hours before serving.

Egg-Free Oatmeal Raisin Cookies

I was so blown away by how well my ultimate chocolate chip cookies turned out, I just had to try the same technique on another cookie recipe. So my latest creation are these absolutely mouthwatering oatmeal raisin cookies. You wouldn't believe they're egg-free after you've tried one. Really! You'll be shaking your head in disbelief. I sure did.

Egg-Free Oatmeal Raisin Cookies
Makes about 2 1/2 dozen cookies, 3 inches diameter
Allergy Note: contains dairy and wheat ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1 cup (2 sticks) butter, softened to room temperature
1 cup sugar
1 cup brown sugar
8-oz. bar cream cheese, softened to room temperature
2 tsp. vanilla extract
1 1/2 cups raisins
3 cups rolled oats
1/2 cup hulled sunflower seeds (optional)

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, nutmeg and cinnamon; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Add vanilla extract to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Add in raisins, rolled oats and sunflower seeds. Drop heaping tablespoons (I use an ice cream scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 15 to 20 minutes. Let them cool on the baking sheet for 10 minutes before transferring.

Fresh Fruit Strudel

One of my fondest memories growing up was going to Hans and Harry's Bakery and picking up a fresh fruit strudel. The ride home was sheer torture because as soon as we got into the car, the sweet aroma of buttery pastry would swirl around me and make my mouth water. It took every bit of restraint for me not to open the box and pluck a strawberry right off. If you've ever tasted their fruit strudel, you know exactly how I feel (if you haven't, I strongly recommend that you do). Admit it, you've thought about taking a strawberry (or two) before making it home.




Years later, I was lucky enough to work there and learn how to make these delicious strudels. No, I'm not going to divulge their recipe (are you kidding me?), but I will offer up my homemade version. It's almost as good as the original and the best part is you can customize it to your heart's desire. You can even munch on a few strawberries and no one will ever know. It's okay. I won't tell.



Fresh Fruit Strudel
Allergy note: contains wheat and dairy

puff pastry:
1 package of frozen puff pastry dough
turbinado sugar (Sugar in the Raw) or light brown sugar

cream filling:

4 Tbsp. water

1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)

2 cups whipping cream, cold

1 8-oz. package cream cheese, room temperature

1/2 cup granulated sugar

1/8 tsp. salt

1 tsp. vanilla extract

fruit toppings:*
peaches
strawberries
blueberries
kiwi fruit

seedless raspberry jam
powdered sugar

*Fresh fruits that are in season work best, but if they're not available or limited, you can use canned or frozen fruits instead. I used canned peaches and frozen blueberries myself :-)
If you're going to use frozen blueberries, put them on the fruit strudel while they're still frozen - they'll be too messy to handle if you let them thaw first. Don't worry, they'll be at room temperature by they time you're ready to serve it.

To prepare the pastry:
Preheat oven to 400 degrees F. Let the puff pastry thaw at room temperature (about 40 minutes). Brush a little bit of water along each side of the puff pastry and fold about 1/2 inch inward. Press and seal the edges. Brush on top of the edges with a little water and sprinkle with turbinado sugar. Dock with a fork and bake for 15 to 20 minutes or until golden brown. Let it cool completely before assembling the fruit strudel.

To make the cream:

In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.

Whip the cream cheese then add the whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks.

To assemble the fruit strudel:
Spread some seedless raspberry jam on the bottom of the puff pastry. Spread a layer of cream filling and top with fruits. Sprinkle with powdered sugar just before serving.

NOTE: Instead of powdered sugar, you can brush a nice shiny glaze on the fruit strudel. Just mix together some apricot jam or preserves with a tiny bit of water. Heat in the microwave for a minute or so until melted. Let it cool then use a pastry brush to lightly glaze the strudel.

Fruit S'mores

Strawberry S'mores

Okay, so this isn't exactly revolutionary, but I thought since it has become a family favorite, it was worth mentioning. This is a quick and easy treat that I like to put together when I'm short on time and need something sweet to eat. Basically, you add slices of fruit inside a s'more and voila ... you've got fruit s'mores. Just pop them in the microwave for a few seconds and you're done.


Banana S'mores

You can really get creative with flavors: just run wild with it. Other fruits you can try are raspberries, blueberries, apples, cherries, pineapples, pears, apricots and shredded coconut. You can also spread some strawberry jam, lemon curd, orange marmalade, nutella, peanut butter, Sunbutter or almond butter on the graham cracker for another layer of flavor.


Orange S'mores

Fruit S'mores
allergy note: contains wheat and dairygraham crackers (plain, cinnamon or chocolate)
chocolate bar or chocolate chips (milk, dark, semi-sweet or white chocolate)
marshmallows (regular or mini)
slices of fruit (see suggestions above)
jam or nut butter (optional)
Line a microwave-safe plate with graham cracker squares. On each graham cracker, place some chocolate and marshmallows. Microwave for 15 to 20 seconds or until the marshmallows begin to puff. Place slices of fruit on top of the soft marshmallows then cover with another graham cracker square (if you want, you can spread jam or nut butter on the graham cracker before placing it on top). 
You can also prepare these in the oven. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place a layer of graham crackers then some chocolate and marshmallows. Bake for 5 minutes or until the marshmallows begin to puff. Remove from the oven and place slices of fruit on top of the soft marshmallows then cover with another graham cracker square.

My Red Velvet Valentine

To all my red velvet cake fans out there...this one's for you.

What is it about red velvet cake that makes people's hearts go pitter-patter? Is it the rich red hue of the cake? Is it the combination of light chocolate cake and cream cheese frosting? Who knows.
All I know is that ever since I started making this cake, I've pretty much stopped making my other cake flavors. This is the ONLY cake my friends and family ask for over and over again.

What is red velvet cake? Well, my best description would be it's a moist vanilla cake with a hint of chocolate. It's tinted red and typically covered with cream cheese frosting. It's not clear where the cake originated from but it's been very popular in the southern part of the United States for decades. I think the recent buzz surrounding red velvet cake has to do with all the celebrity weddings and the fact that Oprah featured the cake in O magazine.

I started making this cake last year when my cousin asked me if I could make a red velvet cake for his wedding. I tried several recipes from books and online, but I wasn't very happy with any of them. So I finally decided to create my own recipe.

I strayed a little bit away from the traditional ingredients used in red velvet cake, but I found that these changes made a big difference in the taste and texture of the cake. I used butter instead of oil because, honestly, it tasted better. I initially started using buttermilk but I switched to whole milk vanilla yogurt because it was less tangy yet it made the cake just as tender. Lastly, I completely omitted vinegar because I felt that the yogurt had just enough acidity in it for the baking soda to react with.

I hope you and your loved ones fall in love with my red velvet cake just as much as my friends and family did.

Red Velvet Cake
Allergy note: contains eggs, wheat and dairy

1 1/2 cups butter, softened to room temperature*
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract*
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

*UPDATE (3/31/10): Instead of vanilla yogurt, I've also tried using 1 1/2 cups whole milk mixed with 2 tablespoons of lemon juice and it has worked just as good if not better.
Also, I've discovered that switching from 1 1/2 cup softened butter to 3/4 cup melted butter plus 3/4 cup vegetable oil gave the RV cake a light texture and kept it moist.

Cream Cheese Frosting 

Alllergy Note: contains dairy ingredients
16 oz. (two 8 oz. bars) cream cheese, cold

1 cup butter (2 sticks), softened to room temperature

2 tsp vanilla extract
2 tsp lemon extract (optional)

7 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Crema de Fruta

Here's another one of my favorite Filipino desserts. It's called crema de fruta (which translates to "fruit cream") and it's what I'm making for our family gathering this Christmas. I'm not sure why this dessert is so synonymous with the holidays, but why ask why? All that matters is it's sooooo good! There are so many variations of this dessert but the one I'm familiar with is a sponge cake layered with stirred custard and fruit cocktail and topped with unflavored gelatin.

My mom gave me a recipe for crema de fruta a long time ago but it only had instructions on how to make the custard and fruit gelatin - not the cake. She told me that when she makes it, she just goes to the local bakery and asks to buy a sheet of sponge cake, the same kind that's used to make jelly rolls. This saved her time baking, especially during Christmas when there's so many activities going on.



I decided to use a hot milk sponge cake for my version of crema de fruta because it's quicker and easier to make than traditional sponge cake. If you're really short on time, you can just buy the sponge cake at a local bakery like my mom did. Ladyfingers or pound cake are good substitutes as well. I also added a little cake syrup, a secret ingredient that most pastry chefs use to keep cakes moist. It's basically simple syrup that you add flavored liquers like Grand Marnier or kirsh.

Merry Christmas! Maligayang Pasko! Joyeux Noel!

Crema de Fruta
Allergy Note: contains eggs, dairy and wheat

sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract

cake syrup:
1/4 cup sugar
1/4 cup water

custard:
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract

30 oz. can of fruit cocktail in heavy syrup
1 Tbsp. unflavored gelatin

To make the sponge cake:
Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (I used an aluminum pan because sometimes I forget to bring back my baking pans during potlucks or family gatherings). Sift the flour and baking powder together. Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into the batter; mix until combined. Pour into prepared pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

To make the cake syrup:
Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.

To make the custard: 
In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.

In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top. Let the gelatin "bloom" (absorb liquid and expand) before mixing it in to the fruit cocktail. Microwave for 30 seconds to 1 minutes to melt the gelatin. Pour over the custard.

Refrigerate for at least 2 hours before serving.

Egg-free Coconut Macaroons

I made these coconut macaroons for a play date last week and they were a hit. They're nice and crunchy on the outside and chewy on the inside. And the best part: they are soo easy to make. Just dump everything in a bowl, mix and then bake. I have to warn you though. . . they're very addicting :-) And if you drizzle or dip them in chocolate. . .good luck trying to resist them.

This recipe was adapted from Ina Garten's Coconut Macaroons.

Egg-free Coconut Macaroons
makes about 3 dozen
Allergy Note: contains dairy and wheat14 oz. bag sweetened flaked coconut
14 oz. can sweetened condensed milk
1/2 cup all-purpose flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat

In a large bowl, combine flaked coconut, flour and salt. Pour in sweetened condensed milk and vanilla extract. Mix until combined. Drop tablespoonfuls (or use a cookie scoop) onto the cookie sheet. Bake for 15 to 20 minutes or until golden brown. Let cool completely before removing from cookie sheet.

variations:
- drizzle or dip these macaroon in melted chocolate
- chop up 1/2 cup of dried fruits like pineapple, papaya or mangoes and add into the batter (I used jackfruit) 
- if you don't have a tree nut allergy, you can top each macaroon with some chopped nuts. suggestions: almonds, pistachios or cashews

UPDATE 3/25/10: I tried pulsing the shredded coconut in the food processor first before adding it into the batter and it really improved the texture of the macaroons.