PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS:
Syrup – 1/2 cup butter & 1 cup brown sugar
7 slices of canned pineapple, drained
7 glace or maraschino cherries

Sponge Cake :
1 cup plain flour
3/4 cup white sugar
1 tspn baking powder
1/8 tspn salt
3 large eggs, room temperature
5 tbspn pineapple juice from the can
1 tspn of vanilla essence

Round Aluminium Pan (22cm across/6cm depth)

PREP:
~ In a cup, combine your pineapple juice and vanilla essence.
Separate your eggwhites and yolk into two bowls, add your
white sugar to your egg yolks. Sift flour, baking powder and
salt in another bowl. ~ Preheat your oven to 180C.
Place your rack in the middle of your oven.

COOKING PROCEDURE:

~ Melt your butter inside your oven. Once it’s liquefied,

pour in your brown sugar. Stir your brown sugar until
it becomes all wet and gooey.
~ Smooth the brown sugar & butter mixture on the base
of the pan in an even layer. Lay out your pineapple slices
and place a cherry in every centre of the pineapple slices.

~ In a clean dry bowl place in your eggwhites and

whip it in medium-high till it becomes white and fluffy.
Set aside.

~ Beat your egg yolks and white sugar until it turns into
a creamy mixture. While you’re beating the mixture,
add in your vanilla essence and pineapple juice, mix for
a couple of seconds and then add in gradually your sifted
flour/baking powder/salt. Keep on beating until the mixture
becomes smooth. Please scrap the sides & bottom of the
bowl every now and then to combine the stuff that clings
to the bowl with a rubber spatula.

~ In the bowl of the flour mixture add in your whipped

eggwhites and gently stir it through in a circular motion
with your rubber spatula. I do this clockwise, scrapping
the outside and gently cutting the stirrer in the middle
at the same time scrapping the bottom of the bowl.
Do this a couple of times until the two mixture combines
and it will turn into a frothy cake batter.
~ Pour the cake batter on top of the arranged pineapples
slices/cherries. Smooth up the top and place in your
preheated oven. Bake for approx. 40 minutes to 1 hour or
check with a bamboo skewer. Poke your cake in the middle,
if the skewer comes out clean with no visible wet cake batter
and just a few moist crumbs that means your cake is cook.

~ Take your cake out of the oven and only rest the cake
for around 2-3 minutes. Run a knife on the outer rims of
the cake to detach it from the cake tin.

~ *BE AWARE THAT THE CAKE TIN IS HOT, USE CARE

WHEN HANDLING IT*
~ Please use a pair of oven gloves and position a large serving plate
upside down on top of the baking pan and flip it over, making sure
that you’re holding them tightly together. I usually tap the top of the
pan a couple of times and when I lift the cake tin up, I kind of jiggle
it a little bit to dislodge the cake.
~ This is best served cooled at room temperature. If kept in the
fridge, just give it a short blast on your microwave for a couple of
seconds.

BEST WITH: Cup of your favourite coffee and a good dollop of

custard sauce on top/side of your Pineapple Upside Down Cake slice.
NOTES:
 Do not rest the cake longer when it comes out of the oven
as some of the sugar syrup will turn into a solid crust on the base
of the pan and it will make some of the pineapple slices stuck on
the base of the cake tin.
 You can reduce the sugar for topping but bear in mind that
reducing the sugar topping will give you a drier glaze/syrup at the
end=)
 Don’t be alarm with the extra syrup on my pics as this cake
just came out of the hot cake tin, as the cake cools off… the
sponge cake will absorb the syrup.
 combined. Then, fold in the carrots, raisins, and
Cheesecake Swirl pecans. Spread half of the batter into the bottom
of the prepared bundt pan.
Carrot Bundt Cake
3. In a medium bowl using a hand-held or stand
Ingredients mixer filled with a paddle or whisk attachment,
beat the cream cheese for 1 minute on medium
 1 and 3/4 cups (350g) packed light or
speed until completely smooth and creamy. Add
dark brown sugar (I prefer dark)
the sugar, egg, and vanilla. Beat on high speed
 1 cup (240ml) vegetable or canola oil
until completely combined. Spread in an even
 4 large eggs, at room temperature
layer on top of the carrot cake batter. Do your best
 3/4 cup (133g) smooth unsweetened
to spread- it’s a thick mixture.
applesauce/ crushed pineapples, drained,
syrup reserved
4. Spread the remaining carrot cake batter evenly on
 1 teaspoon pure vanilla extract top. Bake for 55-75 minutes or until a toothpick
 zest from 1 orange inserted into the cake comes out clean. This cake
will take awhile to bake because it is so moist and
 2 and 1/2 cups (312g) all-purpose flour (spoon very thick. All ovens are different, so do not feel
& leveled) discouraged if your cake is taking a long time. It is
 2 teaspoons baking powder done when the toothpick comes out clean. Cover
 1 teaspoon baking soda the cake loosely with aluminum foil if you begin to
 1/2 teaspoon salt see the top browning quickly. Once done, remove
 1 and 1/2 teaspoons ground cinnamon from the oven and allow to cool for 30 minutes
 1 teaspoon ground ginger inside the pan.
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground cloves 5. After 30 minutes, invert the slightly cooled bundt
cake onto a wire rack and allow to cool completely.
 2 cups (260g) grated carrots (about 3 large)
 optional: 1 cup (150g) raisins/ 3/4cup raisins + 6. Whisk the glaze ingredients together and spoon
¼ cup walnuts (mix and match) over cake prior to serving. Cover up extras tightly
 optional: 2/3 cup (95g) chopped pecans and store in the refrigerator for up to 4 days.

Cheesecake Layer

 12 ounces (336g) brick-style cream cheese, Notes

softened to room temperature*
1. Make Ahead & Freezing Instructions: Prepare cake 1 day in
 1/4 cup (50g) granulated sugar
advance. Allow to cool, then keep cake in the refrigerator,
 1 large egg, at room temperature
covered tightly, until ready to serve. Cake may be frozen up
 1 teaspoon pure vanilla extract
to 2 months, thaw overnight in the refrigerator and bring to
room temperature if desired before serving.
Glaze 2. Applesauce: Instead of applesauce, you can use 3/4 cup
crushed pineapple.
3. Cream Cheese: Don’t use cream cheese spread; use brick-
 1 cup (120g) confectioners’ sugar, sifted style cream cheese. Full-fat preferred, though low fat works
 2–3 Tablespoons (30-45ml) fresh orange juice too. Don’t use fat free.
4. Add Ins: If you’d like to switch up the raisins and pecans, you
Instructions can use shredded coconut or even chopped walnuts instead
of either. Or you can leave the cake plain without any add-
ins.
1. Preheat oven to 350°F (177°C). Grease and lightly
5. Bundt Pan: Here is the bundt pan I own and love. Heavy-
flour a 10-inch bundt pan. Set aside.
duty, long-lasting, love the grip handles!
2. In a large bowl, whisk the brown sugar, oil, eggs,
applesauce, vanilla, and orange zest together until
combined and no brown sugar lumps remain. Set
aside. In another large bowl, whisk the flour,
baking powder, baking soda, salt, cinnamon,
ginger, nutmeg, and cloves together until
combined. Pour the wet ingredients into the dry
ingredients and, using a rubber spatula or wooden
spoon, fold the ingredients together until just
 immediately remove from heat, pour into a heat-
Brown Butter Apple proof bowl, and set aside until ready to use.
3. Prepare the apples: Meanwhile, return the pan to
Blondies the stove. (No need to rinse out!) Add the apples,
Ingredients maple syrup/brown sugar, and cinnamon. Stir and
cook over medium heat until apples have slightly
softened, about 3-5 minutes. Set apples aside.
Apples 4. Preheat oven to 350°F (177°C). Line the bottom and
sides of a 9×13 inch baking pan with parchment
paper, leaving an overhang on the sides to lift the
 2 cups peeled chopped apples (about 2 medium
finished blondies out (makes cutting easier!). Set
apples)
aside.
 2 Tablespoons (30ml) pure maple syrup (or
brown sugar) 5. Make the blondies: Whisk the flour, baking
 1/8 teaspoon ground cinnamon powder, salt, cinnamon, and nutmeg together in a
large bowl.
Blondies 6. In a medium bowl, whisk 1 cup browned butter,
brown sugar, eggs, and vanilla extract together.
Pour the wet ingredients into the dry ingredients
 1 cup (2 sticks; 230g) unsalted butter, cut into and stir until combined. Fold in the apples. Batter
pieces* will be thick.
 2 and 1/3 cups (290g) all-purpose flour
 1 and 1/2 teaspoons baking powder 7. Evenly spread batter into prepared pan. Sprinkle
 1/2 teaspoon salt toasted cashew nuts on top. Bake for about 35
 1 teaspoon ground cinnamon minutes or until the top is lightly browned and a
 1/4 teaspoon ground nutmeg toothpick comes out *mostly* clean. Remove from
 1 and 2/3 cups (330g) packed light or the oven and allow the blondies to cool completely
dark brown sugar in the pan set on a wire rack.
 2 large eggs, at room temperature
 1 and 1/2 teaspoons pure vanilla extract 8. Brown butter icing: Heat the remaining 1/4 cup (4
 ½ cup chopped nuts (mix in the batter, and Tablespoons) of brown butter in the microwave for
sprinkle some on top) a few seconds since it has likely solidified by now.
Whisk in confectioners’ sugar, milk, and vanilla
extract. If needed, add more confectioners’ sugar
Brown Butter Icing to thicken or more milk to thin out. Drizzle over
cooled blondies, then cut into squares.
 1/4 cup (60g) unsalted butter 9. Cover and store leftover iced blondies at room
 1 and 1/2 cups (180g) confectioners’ sugar temperature for up to 2 days or in the refrigerator
 2 Tablespoons (30ml) milk for up to 1 week.
 1/4 teaspoon pure vanilla extract

Instructions
Notes
1. Important before you begin! I recommend
browning the butter for the blondies and icing first. 1. Make Ahead Instructions: Iced or plain blondies freeze well
You can brown the butter for both the blondies up to 3 months. Arrange in even layers in a large freezer
AND the icing together. Once it’s all browned, set 4 container between sheets of parchment. Thaw overnight in
Tablespoons (2 liquid ounces) aside for the icing in the refrigerator, then allow to come to room temperature
step 8. The rest (8 liquid ounces) is for the blondie before icing and/or serving.
batter, used in step 6. 2. Apples: Use your favorite variety of apples. I prefer tart
2. Brown the butter: Slice the butter into pieces and Granny Smith apples since the blondies are pretty sweet.
place in a light-colored skillet. (Light colored helps Peel and chop into bite-sized pieces before using.
you determine when the butter begins browning.)
Melt the butter over medium heat, stirring
constantly. Once melted, the butter will begin to
foam. Keep stirring. After 5-8 minutes, the butter
will begin browning and you’ll notice lightly
browned specks begin to form at the bottom of the
pan. You will smell a nutty aroma. See photo and
video above for a visual. Once browned,

Coconut Carrot Cake
Cupcakes
Ingredients
 1 and 1/4 cups (156g) all-purpose flour (spoon
& leveled)
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 teaspoon ground cinnamon
 3/4 teaspoon ground ginger
 1/4 teaspoon EACH ground
nutmeg and ground cloves
 1/2 cup (120ml) vegetable oil, canola oil, or
melted coconut oil
 1 cup (200g) packed light or dark brown sugar
 2 large eggs, at room temperature
 1/3 cup (75g) plain yogurt, sour cream, or
unsweetened applesauce/ ½ cup crushed
pineapples
 1 teaspoon pure vanilla extract
 1/2 teaspoon coconut extract (optional)
 1 cup (130g) freshly
grated carrots (about 2 medium)
 1 cup (80g) sweetened shredded
coconut*/1cup mixed raisins and nuts
Cream Cheese Frosting
 8 ounces (224g) full-fat block cream cheese,
softened to room temperature
 1/2 cup (115g) unsalted butter, softened
to room temperature
 3 cups (360g) confectioners’ sugar, plus an
extra 1/4 cup if needed
 1 teaspoon pure vanilla extract
 1/2 teaspoon coconut extract (optional)
 1/8 teaspoon salt
 toasted coconut flakes for topping*
Instructions
1. Preheat the oven to 350°F (177°C). Line a 12-cup
muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt,
cinnamon, ginger, nutmeg, and cloves together in
a large bowl. Set aside. Whisk the oil, brown sugar,
eggs, yogurt, vanilla and coconut extract (if using)
together until combined. Whisk in the carrots and
coconut. Pour the wet ingredients into the dry
ingredients and use a mixer or whisk until
completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners – fill only 2/3
full to avoid spilling over the sides. Bake for 20-22
minutes, or until a toothpick inserted in the center
comes out clean. For around 30 mini
cupcakes, bake for about 12-13 minutes, same
oven temperature. Allow the cupcakes to cool
completely before frosting.
4. Make the frosting: In a large bowl using a
handheld or stand mixer fitted with a paddle or
whisk attachment, beat the cream cheese and
butter together on high speed until smooth and
creamy. Add 3 confectioners’ sugar, vanilla,
coconut extract (if using) and salt. Beat on low
speed for 30 seconds, then switch to high speed
and beat for 2 minutes. If you want the frosting a
little thicker, add the extra 1/4 cup of confectioners
sugar (I add it).
5. Frost cooled cupcakes however you’d like. I used
an Ateco 808 large round piping tip for these
pictured cupcakes. Top with coconut flakes.
6. Store leftovers in the refrigerator for up to 5 days.
Notes
1. Make Ahead Instructions: Cupcakes can be made ahead 1
day in advance, covered, and stored at room temperature.
Frosting can also be made 1 day in advance, covered, and
stored in the refrigerator until ready to use. Frosted or
unfrosted cupcakes can be frozen up to 2-3 months. Thaw
overnight in the refrigerator.
2. Coconut Extract: For extra coconut flavor, you can add 1/2
teaspoon coconut extract to both the cupcake batter and
cream cheese frosting.
3. Carrots: Don’t use pre-shredded carrots found in the
produce aisle. They’re on the dry side. Rather, freshly grate 2
medium carrots to yield approximately 1 cup of moist carrot
shreds.
4. Coconut: I suggest sweetened shredded coconut in the
cupcake batter. You can use unsweetened coconut, but
unsweetened coconut tends to be drier and milder in flavor
than sweetened. Keep that in mind if you make the switch.
You can use either for the garnish on top, though. I used
sweetened coconut flakes for the topping. To toast them,
simply spread on a lined baking sheet and bake for 6-8
minutes at 300°F (149°C).
5. Not a Coconut Lover? Leave it out! You can replace with 1
cup chopped nuts or raisins. Or if pineapple carrot cake is
your thing, sub in 1 cup of crushed pineapple. If doing so,
leave out the 1/3 cup yogurt.
6. Pineapple: What about pineapple coconut carrot cake
cupcakes? We can do it! Sub 1/2 cup of crushed pineapple in
for the 1/3 cup yogurt.
7. Raisins: hydrate raisins in pineapple juice for at least 30
minutes or overnight for a juicy bite.
RELLENONG BANGUS (Filipino
Stuffed Milkfish)
INGREDIENTS:
3 cloves garlic, crushed
2 medium tomatoes, deseeded and finely diced
1 small onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
1/4 cup raisins or sultanas
1 small carrots, finely diced
2 tbspn cooking oil
1/2 tspn coarse table salt
pinch of ground pepper
1 tbspn sweet soy sauce
1 tbspn soy sauce/ oyster sauce
1-2 eggs + good pinch of salt
2 medium marinated Bangus skins with heads
intact
boneless steamed Bangus fish flakes (2x medium
Bangus)
1 cup of cooking oil for frying
Heat oil in a pan and sauté garlic, onion and
tomatoes. Lower the heat into medium-high and
cook till tomatoes are mushy, stir in salt and
pepper.
Add in the diced capsicums, carrots,
raisins/sultanas and cook for 1-2 minutes, keep
stirring the mixture while you’re cooking .
Place all the boneless Bangus flakes in the pan
and add sweet soy sauce and soy sauce, stir/toss
the mixture to blend the ingredients well, cook for
another minute or so.
Place it in a medium bowl and set aside to cool.
Whisk the eggs with a good pinch of salt and add
to the Bangus stuffing mixture.
Drain the marinated Bangus skins and place
spoonfuls of stuffing inside the cavity of the fish
till it resembles its original full shape (make sure
the stuffing is compacted inside).
Using a thick thread and a large needle, stitch up
the opening to seal it shut and attach the lower
part of the head to the neck part of the fish. This
will prevent the stuffing from bursting out while
frying.
Heat up a large work and deep fry the prepared
Bangus one at a time in hot cooking oil, lower the
heat into medium-high so that the fish don’t get
burnt quickly. Cover the wok with a large lid to
prevent extra splattering while cooking. Cook
both sides of the Bangus until dark golden crispy,
place it on absorbent kitchen paper towels to drain
the excess oil.
HOW TO PREPARE YOUR BANGUS (Milkfish) FOR
RELLENONG BANGUS (Filipino Stuffed Milkfish) DISH
HOW TO PREP A BANGUS FOR
RELLENONG BANGUS
You need:
2 medium Bangus (Milkfish)
small chef’s knife
kitchen scissors
chopping board
bottle or rolling pin covered in freezer bag
blunt table butter knife
a couple of kitchen paper towels
spoon
Top Left & Right: De-scale your fish by scraping
the scales against the grain with your chef’s knife.
Your fishmonger can do this for you but you have
to instruct them to be gentle so that the skin is still
intact. Once you get home from the market you
can de-scale the fish again to make sure there’s no
leftover scales on the fish. Snip the skin
underneath the head of the Bangus to expose the
gills with your kitchen scissors.
Bottom Left & Right: Firmly grab all the gills
inside the head of the Bangus and pull it out.
Using your forefinger and middle finger, slowly
separate the guts from the stomach of the fish and
pull it out. Make sure that the stomach is cleaned
out, rinse with cold water. With both of your
hands, hold the neck part and tail….firmly pull
your hands in opposite directions, you’ll feel the
fish body loosen up.
 Bottom Left & Right: Marinate your Bangus
skins overnight with 1 tbspn of soy sauce and 1
tbspn of calamansi or lemon juice, 5 cloves of
garlic or garlic powder, place it inside the fridge
completely covered with plastic wrap. Steam
your fish meat for 15 minutes, drain off the excess
liquid and set aside to cool.

Once the fish meat has cooled down, carefully

flake the fish meat to reveal the large and tiny
bones, separate the bones and dispose them. Store
your boneless flaked fish meat in a container
Top Left & Right: Break the tail bone inside but
inside the fridge ready to be used for the next day.
take care that you don’t completely snap off the
entire tail part. Pound the whole body of the fish
with your wrapped bottle or rolling pin, to loosen
the fish meat inside.
Bottom Left & Right: Snip off the main bone
(spine?), below the shoulders of the fish not on the
neck part. This will make the head stable and will
not easily get detached while stuffing and
cooking. Using the flat sides of your blunt butter
knife, slowly detach the fish meat away from the
skin. Start from the middle part and go side to
side, , do this both sides of the fish. Don’t
separate the main rib bone surrounding the
opening of the fish. Leaving the main rib bone
prevents the opening from easily tearing apart.

Top Left & Right: After making sure that you

have detached the whole fish meat part from the
skin, grab the main bone with some folded up
kitchen paper towels and pull the whole fish meat
part out of the fish. You can’t do this process if
your fish meat is not completely detached from
the fish skin, so I’m telling you now….make sure!
Scrape the inside of the fish gently using a spoon
to remove leftover fish meat and place it with rest.
If you see visible fish bones inside, pull it out with
your fingers and snip the larger bones with your
kitchen scissors.
 of the drippings on the roast to make it
Chicken Hamonado glisten. Serve warm with boiled jasmine
white rice.

with Pineapple
Ingredients Pineapple Preserves

 4 pounds chicken cutlets bone-in,skin- 20oz crushed pineapple in juice

on, about 6 large pieces
 1 Tablespoon soy sauce 2 cups granulated sugar
 1 Tablespoon patis fish sauce
 1 1/2 cups pineapple juice divided, use 1 Bring ingredients to a boil in a large saucepan for
cup for marinade, rest for glaze 20 minutes. Stirring constantly until thickened or
 1 Tablespoon calamansi or lemon juice until temp reaches 220F (Jelling Stage).
 1 teaspoon minced garlic
 1 teaspoon salt
 1 teaspoon ground black pepper powder
 1/2 cup pineapple preserves (bottled)
 1 cup pineapple chunks or
slices canned, drained, divided, set
aside a few for garnish
 1/2 cup brown sugar
 for serving boiled rice

Instructions

1. To marinate: Pre-marinate the chicken

pieces with soy sauce, patis, 1 cup
pineapple juice, calamansi or lemon
juice, garlic, salt and black pepper. Rub
the chicken all over with these
ingredients. Cover in plastic wrap in a non
reactive container. Refrigerate at least 6
hours or overnight.
2.
3. To cook: When ready to cook, preheat
oven to 375 F degrees. Grease and
prepare a roasting pan measuring
approximately 9 X 13 inches. Place the
pre-marinated chicken. Cover the entire
chicken and roasting pan with
aluminum foil and roast in the oven.

Cook for 35 minutes per pound of

chicken (with bone). For this amount (4
lbs.) I roasted it for 2 hours and 35
minutes.

4. At the last thirty minutes of cooking,

remove the foil cover from the
chicken. Combine the 1/2 cup
pineapple juice, pineapple preserves
and brown sugar in a small bowl. Pour
the pineapple glaze evenly all over the
chicken. Add the pineapple chunks or
slices on top. Continue roasting for 20
minutes more at 375 F till top of
chicken has a nice, golden shine to it.
5. When chicken is done, arrange on a
serving platter. Garnish with additional
pineapple chunks or slices. Pour a little
Adobo

Sauté onion, garlic, add chicken sauté until lightly brown,

add brown sugar, stir for a while. Add vinegar, cover and let
meat tenderize. Open and let steam out, add soy sauce,
pepper to taste, once ok with flavor, add more onions, and
stir for a bit, remove from heat.

Liver adobo-same as adobo, plus oyster sauce

Pininyahang manok

Fry chicken first, remove, sauté onion, garlic, ginger,

add bell peppers and other veggies you want, pour in coco
milk or cream and pineapples, stir, boil, add chicken back.
Simmer in med heat for 15-20mins.

Bread pudding

Picadillo

Caldereta

Apple pie pockets

Baked apples