Stovetop Granola

My problem with making granola is that it is always a large batch, aside from the fact that it takes quite a bit of time.  Then, because a batch is always big, we have problems finishing it!  A batch takes us almost a month to finish and towards the end, it deteriorates even just a little bit no matter how well it is stored.

The good news is that there is a easier, faster way to make granola, even if it is only for a single serving!  And no preheating the oven too!  This is granola cooked on the stove top!

Toast 1/3 cup rolled oats and 30 grams sunflower seeds tablespoons (chopped nuts if you prefer) in a wide, flat (nonstick) pan.  Add 1/2 tablespoon each of canola oil and organic honey and toss until everything is coated.  Stir occasionally until light brown, over low to medium heat (take care not to burn the mixture).  Add 1 teaspoon wheat germ.  Stir to mix completely.  Remove from heat, transfer to a plate to cool.  Add about 50 to 75 grams of your preferred mix of dried fruit (mine was a mix of raisins, diced apricots, dried apple, cranberries) and toss to combine.

I based my stovetop granola on the recipe found at http://food52.com/recipes/38602-stovetop-granola.

Tablea Chocolate Cake

Tablea is what we call our locally produced, pure cacao tablet.  Recently, a friend gave me a pack of tablea that she claimed was the renowned one in her province…

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And while I could use them to make sikwate – a hot chocolate beverage made with locally produced tablea, I decided I wanted to make something else… a chocolate cake using tablea!

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The basis for my cake is from the local Yummy magazine – http://www.yummy.ph/recipe/chocolate-tablea-cake-a185-20120319.  I used about 100 grams of tablea.

So how does the tablea chocolate cake compare with the regular chocolate cake?  Well, there is a different dimension to the the tablea choco cake and a slight tang but it was delicious in its own special way!

 

 

 

Bread Pudding

When I was little, bread pudding was a popular dessert.  I never realized that it was made from bread until I was much much older!  It was also one of those things that was made from “a feel for it”, no specific recipe to speak of.

The way I was taught to make it?  It first depends on how much bread cubes we had… basically, spread the bread cubes in a single layer in a Corningware square dish (how specific!)  For the “middle-sized” dish, it meant 2 grande eggs (XL-sized).  Now, for every egg used, we add 3/4 cup milk (no low fat milk… we used to use evaporated milk!), 2 tablespoons of melted butter, 3 to 4 tablespoons sugar, a large pinch of apple spice (or cinnamon) and a small pinch of salt.  This recipe or proportion is by no means a strict one… in fact, we always eye-balled it!

Anyway, our pudding almost always had raisins added to it.  But since I was using the dried fruit bread from the other day, I decided to add chocolate chips instead!  And while I was at it, I added 2 tablespoons of rum too!

The secret?  Leave the bread soaking in the milk mixture at least 4 hours before baking!!!

The verdict?

Everyone loved it… even my hard-to-please mother!!!

 

Fruit and Seed Bars

When I saw the recipe for the Fruit and Nut Bars on the Joy of Baking website, I knew I had to make it for my sweetie – he absolutely loves dried fruit. But, he dislikes nuts!

So I simply substituted a seed mix for the nuts… 

My adaptation – 

1 1/2 cups mix of sunflower seeds and pine nuts
2 1/2 cups mixed dried fruits (raisins, apricots, prunes, dates and cranberries)
1/3 cup mini chocolate chips
1/3 cup flour
1/3 cup sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
1 XL egg
1 teaspoon vanilla

Toss and mix the seeds and dried fruit with the chocolate chips, flour, sugar,baking soda and salt.  Set aside.

Beat the egg and vanilla together until light, fluffy and frothy.  Gently mix the seed-fruit mix and beaten egg until thoroughly mixed.  Pat into a buttered and lined 8-inch baking pan.  Bake in a preheated 325F oven for about 40 minutes.  Cool before cutting into bars.

Hubby’s verdict?  He loves it but requests next time to skip the chocolate chips!

Original recipe here

Peanut Butter Choco Chip Bars

It had been a while since I indulged in my favorite – peanut butter.  So I plucked a cookbook from the shelf and picked a recipe…

The cookbook…

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The recipe…

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My adaptation…

1/2 cup butter
1 1/4 cups brown sugar
2/3 cup peanut butter
2 XL eggs
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3/4 to 1 cup mini chocolate chips

Beat butter, sugar and peanut butter until fluffy.  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla.

Combined flour, baking powder and salt; stir half into the batter.  Mix in the milk.  Stir in remaining half of flour.

Fold in half of the mini chocolate chips.

Spread into a parchment-lined 13×9-inch baking pan and smoothen top.  Sprinkle remaining chocolate chips on top.

Bake at 350F for 30 minutes.  Cool before cutting into bars.

 

Breakfast Frittata

I grew up on eggs for breakfast.  All throughout my childhood, I remember the breakfast staple – 1/2 cup of Sanka coffee, 1 soft boiled egg, pandesal or sinangag (garlic fried rice), and sometimes, sausages or hotdogs.  To this day, it is extremely rare that my breakfast (or that of hubby’s) skips the egg.  For my sweetie, however, I make an extra effort to gussy up the eggs.

The fastest and easiest way to make eggs fancy is to make a frittata.  If we happen to have leftovers, I simply use them as the filling.  Otherwise, the combination of onions, potatoes, peppers, and of course, cheese (!) do quite well!

2 xl eggs
1 egg white
2 tablespoons milk
1 medium onion, sliced
1 medium potato, cubed
1 green bell pepper, julienned
120 grams cubed cheese
salt and pepper, to taste

As always, start by sautéing the onion and peppers in a 6-1/2-inch cast iron pan.  Add the cubed potatoes and stir fry a couple of minutes.

Meanwhile, stir the eggs, milk, salt and pepper together until thoroughly combined.  Pour into sautéed vegetables.  Stir lightly.  When the sides are set, scatter the cubed cheese on top then transfer the skillet to a preheated 350*F oven.  Bake 10 to 12 minutes, until the center is cooked through.

Enjoy!