Impossibly Easy Pizza Bake

Ingredients

3
1
1
1
1

1/3 cups Original Bisquick mix (from a 2 lb 8oz box)

cup milk
jar (14 oz) pizza sauce
package (7 oz) sliced pepperoni
bag (8 oz) shredded mozzarella cheese (2cups)

Directions
1.

Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking

dish with cooking spray. In medium bowl, stir Bisquick mix and milk
until soft dough forms. Drop half of dough by spoonfuls* evenly in
bottom of baking dish (dough will not completely cover bottom of
dish).

2.

Drizzle about 1 cup pizza sauce over dough. Arrange half of the
pepperoni slices evenly over sauce. Top with 1 cup of the cheese.
Repeat layers with remaining dough, pizza sauce, pepperoni and
cheese.

3.

Bake 25 to 30 minutes or until golden brown, biscuits in center

are cooked and cheese in center is bubbly.

Ultimate Vanilla Buttercream Frosting

1/2 cup butter, softened

2 teaspoons vanilla bean paste
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 to 5 Tbsp. milk

Directions
1.

Beat first 3 ingredients at medium speed with an electric mixer

until creamy.

2.

Gradually add powdered sugar alternately with 3 Tbsp. milk, 1

Tbsp. at a time, beating at low speed until blended and smooth after
each addition. Beat in up to 2 Tbsp. additional milk for desired
consistency.

How to make easy white bread

500g/1lb 1oz strong white bread flour, plus alittle extra flour for
finishing
40g/1oz soft butter
12g/2 sachets fast-action dried yeast
2 tsp salt
about 300ml/10fl oz tepid water (warm not cold about body
temperature)
a little olive or sunflower oil

Directions
1.

Put the flour into a large mixing bowl and add the butter. Add
the yeast at one side of the bowl and add the salt at the other,
otherwise the salt will kill the yeast. Stir all the ingredients with a
spoon to combine.

2.

Add half of the water and turn the mixture round with your
fingers. Continue to add water a little at a time, combining well, until
youve picked up all of the flour from the sides of the bowl. You may
not need to add all of the water, or you may need to add a little
more you want a dough that is well combined and soft, but not
sticky or soggy. Mix with your fingers to make sure all of the
ingredients are combined and use the mixture to clean the inside of
the bowl. Keep going until the mixture forms a rough dough.

3.

Use about a teaspoon of oil to lightly grease a clean work

surface (using oil instead of flour will keep the texture of the dough
consistent). Turn out your dough onto the greased work surface
(make sure you have plenty of space). Technique: Kneading bread
with oil

4.

Fold the far edge of the dough into the middle of the dough,
then turn the dough by 45 degrees and repeat. Do this several times
until the dough is very lightly coated all over in olive oil.

5.

Now use your hands to knead the dough: push the dough out
in one direction with the heel of your hand, then fold it back on
itself. Turn the dough by 90 degrees and repeat. Kneading in this
way stretches the gluten and makes the dough elastic. Do this for
about 4 or 5 minutes until the dough is smooth and stretchy. Work
quickly so that the mixture doesnt stick to your hands if it does
get too sticky you can add a little flour to your hands. Technique:
How to knead bread dough

6.

Clean and lightly oil your mixing bowl and put the dough back
into it. Cover with a damp tea towel or lightly oiled cling film and set
it aside to prove. This gives the yeast time to work: the dough
should double in size. This should take around one hour, but will
vary depending on the temperature of your room (dont put the
bowl in a hot place or the yeast will work too quickly).

7.

Line a baking tray with baking or silicone paper (not

greaseproof).

8.

Once the dough has doubled in size scrape it out of the bowl to
shape it. The texture should be bouncy and shiny. Turn it out onto a
lightly floured surface and knock it back by kneading it firmly to
'knock' out the air. Use your hand to roll the dough up, then turn by
45 degrees and roll it up again. Repeat several times. Gently turn
and smooth the dough into a round loaf shape. Technique: Shaping a
loaf of bread

9.

Place the loaf onto the lined baking tray, cover with a tea towel
or lightly oiled cling film and leave to prove until its doubled in size.
This will take about an hour, but may be quicker or slower
depending on how warm your kitchen is.

10.
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put
an old, empty roasting tin into the bottom of the oven.

11.
After an hour the loaf should have proved (risen again).
Sprinkle some flour on top and very gently rub it in. Use a large,
sharp knife to make shallow cuts (about 1cm/in deep) across the
top of the loaf to create a diamond pattern.
12.
Put the loaf (on its baking tray) into the middle of the oven.
Pour cold water into the empty roasting tray at the bottom of the
oven just before you shut the door this creates steam which helps
the loaf develop a crisp and shiny crust.
13.

Bake the loaf for about 30 minutes.

14.
The loaf is cooked when its risen and golden. To check, take it
out of the oven and tap it gently underneath it should sound
hollow. Turn onto a wire rack to cool.

Apple Cinnamon Mini Pancakes

Directions
1.

In a large bowl, combine all the dry ingredients; flour, baking

powder, cinnamon, nutmeg, sugar, and salt. Whisk together the
eggs, milk, and vanilla in a separate bowl then add into the dry
ingredients, stirring just until moistened. Stir in the shredded apple.

2.

Pour batter onto a hot griddle heavily coated with cooking

spray. When bubbles begin to form, flip over and continue to cook
until the flipped side is golden brown.

3.

**For perfectly round mini pancakes I use a round biscuit cutter

once they're slightly cooled and cut them into circles ***

4.

2.2708

5.

Made with whole wheat flour and shredded apples, its a

lightened up version of pancakes but equally tasty. Top them with
homemade whipped cream and youd hardly notice theyre
healthier.

6.

And besides, it allowed me to break out my vintage syrup

container so it was worth the syrup calories in order to properly
celebrate National Pancake Day.

7.

Isnt she lovely? I think I paid $3 for her.

8.

And also, does it not seem like pancake day is the one food day
that happens multiple times a year?

9.

I did research to reassure myself I wasnt completely losing my

mind, and technically it DOES occur more than once.

LECHE FLAN CHEESE CAKE

Leche flan (creme caramel) always evoke memories of town fiestas.

Although the ingredients are just eggs, milk and sugar, it is always
part of the array of special fiesta fare. I don't really know if you can

make just one leche flan as the recipe always makes at least two.
Thinking about it brings a flashback of kitchen memories: stacks
of flaneras (flan molds) being lined with caramel syrup in readiness
for the egg custard, steamers billowing steam clouds ready to be
loaded with the uncooked flans, and the best pressed glass platters
being prepared to serve the flans. As a child, I always wanted to be
in the hub of the preparations. I loved watching people cook. I loved
being handed little morsels to taste. What I loved most was to
sneak out a prepared flanera, crack the caramel at the bottom and
eat the shards. What joy!

I have never lost my taste for leche flan but never get to eat a lot of
it. It is because I want to reserve it for special occasions.
The Kulinarya Cooking Club's theme for April is a memorable and
decadent Filipino food. The theme in itself is one mouthful. So I
decided to bring to the table a concoction that embodies everything
I like.
I injected a touch of decadence to the classic leche flan by adding
cream cheese to the flan mixture and using a sponge cake as a
base. It is cross between a cheesecake and a custard cake. It has all
the goodness and creaminess of an all egg yolk leche flan, mixed
with cream cheese instead of just pure milk and flavoured with lime
zest and vanilla. The base is soft and light vanilla sponge cake
instead of biscuit crumb. The two together has an uninterrupted
creamy and voluptuous texture. Caramel syrup contrasts with the
cheese cake and crowns the dessert. It gives a toasty accent to this
creamy concoction.

Note: I have made this cake several times with success and this is
the recipe I've used. However, I do apologize, that because of a
typographical error, the recipe fails. This has now been corrected,
additional instructions supplied and the amount of caramel reduced
( to temper the sweetness).
The sponge is not as moist as regular sponge. I have tried other
cake bases but this is the lightest one so far and is the only one that
floats on the cheesecake base. I have seen similar cakes (called
flancocho) that uses yellow cake mix as one of the ingredient for the
base but I didn't use that because it comes with a warning that the
cake mixture may sink into the cheesecake mixture.
This is the recipe for the above cheesecake shown in the picture and
I hope you give it a try.

Ingredients for the cream cheese leche flan:

3/4 c. sugar
3 tbsps. water
1 can of sweetened condensed milk
8 oz. cream cheese (about a cup)
6 egg yolks
1 tsp. vanilla
grated zest of 1 lime

Method:
Pre-heat the oven to 325F /170 C. Prepare a 9" diameter cake
pan.

Put the sugar and water in a saucepan. On low heat, melt the sugar
while stirring. When the sugar melts, stop stirring, and bring the
mixture to a boil. Cook on medium heat until the syrup is a deep
golden brown. Do not overcook.
Brush the sides of the pan downwards with a wet pastry brush to
prevent sugar crystals from forming.
When ready, pour into a greased 9" diameter cake tin and swirl to
coat the bottom. Set aside.
Whisk the rest of the ingredients together until smooth. Set aside.
Prepare the cake batter.

Ingredients for the sponge cake:

3 whole eggs, room temperature

1/3 c. sugar
1/2 tsp. vanilla
1/2 c. flour

Whisk the eggs and sugar until thick and light coloured. The mixture
should leave a trail when drizzled on its surface. Sift the flour over it
and fold with a metal spoon.

TO ASSEMBLE:

Pour the cream cheese flan mixture into the caramel syrup coated

pan. This step is important so that the cake batter doesn't sink:
pour the cake batter on the back of a big spoon into the flan
mixture. The batter will float on top of the flan mixture. Do not stir.
Bake au baine marie: Fill a baking tray that's big enough to
accommodate the cake pan and fill with water to reach up to a
quarter of its side. Make sure that your cake pan is tight. Wrap the
bottom and sides with foil to be sure. Bake for 50 minutes to an
hour. Test with a cocktail stick. The cocktail stick should feel sticky
when the flan at the bottom is cooked.
Leave to cool in the pan. Refrigerate. Run a sharp knife around the
sides of the cake pan before inverting into a serving dish to serve. If
you find it difficult to unmold. Sit the bottom of the cake pan in pan
of hot water. LECHE FLAN CHEESE CAKE

Leche flan (creme caramel) always evoke memories of town fiestas.

Although the ingredients are just eggs, milk and sugar, it is always
part of the array of special fiesta fare. I don't really know if you can
make just one leche flan as the recipe always makes at least two.

Thinking about it brings a flashback of kitchen memories: stacks of

flaneras (flan molds) being lined with caramel syrup in readiness for
the egg custard, steamers billowing steam clouds ready to be
loaded with the uncooked flans, and the best pressed glass platters
being prepared to serve the flans. As a child, I always wanted to be
in the hub of the preparations. I loved watching people cook. I loved
being handed little morsels to taste. What I loved most was to
sneak out a prepared flanera, crack the caramel at the bottom and
eat the shards. What joy!

I have never lost my taste for leche flan but never get to eat a lot of
it. It is because I want to reserve it for special occasions. The
Kulinarya Cooking Club's theme for April is a memorable and
decadent Filipino food. The theme in itself is one mouthful. So I
decided to bring to the table a concoction that embodies everything
I like.

I injected a touch of decadence to the classic leche flan by adding

cream cheese to the flan mixture and using a sponge cake as a
base. It is cross between a cheesecake and a custard cake. It has all
the goodness and creaminess of an all egg yolk leche flan, mixed
with cream cheese instead of just pure milk and flavoured with lime
zest and vanilla. The base is soft and light vanilla sponge cake
instead of biscuit crumb. The two together has an uninterrupted
creamy and voluptuous texture. Caramel syrup contrasts with the
cheese cake and crowns the dessert. It gives a toasty accent to this
creamy concoction.

Note: I have made this cake several times with success and this is
the recipe I've used. However, I do apologize, that because of a
typographical error, the recipe fails. This has now been corrected,
additional instructions supplied and the amount of caramel reduced
( to temper the sweetness).

The sponge is not as moist as regular sponge. I have tried other

cake bases but this is the lightest one so far and is the only one that
floats on the cheesecake base. I have seen similar cakes (called
flancocho) that uses yellow cake mix as one of the ingredient for the
base but I didn't use that because it comes with a warning that the
cake mixture may sink into the cheesecake mixture.

This is the recipe for the above cheesecake shown in the picture and
I hope you give it a try.

Ingredients for the cream cheese leche flan:

3/4 c. sugar
3 tbsps. water
1 can of sweetened condensed milk
8 oz. cream cheese (about a cup)
6 egg yolks
1 tsp. vanilla
grated zest of 1 lime

Method:
Pre-heat the oven to 325F /170 C. Prepare a 9" diameter cake
pan.

Put the sugar and water in a saucepan. On low heat, melt the sugar
while stirring. When the sugar melts, stop stirring, and bring the
mixture to a boil. Cook on medium heat until the syrup is a deep
golden brown. Do not overcook.

Brush the sides of the pan downwards with a wet pastry brush to
prevent sugar crystals from forming.

When ready, pour into a greased 9" diameter cake tin and swirl to
coat the bottom. Set aside.

Whisk the rest of the ingredients together until smooth. Set aside.

Prepare the cake batter.

Ingredients for the sponge cake:

3 whole eggs, room temperature

1/3 c. sugar
1/2 tsp. vanilla
1/2 c. flour

Whisk the eggs and sugar until thick and light coloured. The mixture
should leave a trail when drizzled on its surface. Sift the flour over it
and fold with a metal spoon.

TO ASSEMBLE:

Pour the cream cheese flan mixture into the caramel syrup coated
pan. This step is important so that the cake batter doesn't sink:
pour the cake batter on the back of a big spoon into the flan
mixture. The batter will float on top of the flan mixture. Do not stir.

Bake au baine marie: Fill a baking tray that's big enough to

accommodate the cake pan and fill with water to reach up to a
quarter of its side. Make sure that your cake pan is tight. Wrap the
bottom and sides with foil to be sure. Bake for 50 minutes to an
hour. Test with a cocktail stick. The cocktail stick should feel sticky
when the flan at the bottom is cooked.

Leave to cool in the pan. Refrigerate. Run a sharp knife around the
sides of the cake pan before inverting into a serving dish to serve. If
you find it difficult to unmold. Sit the bottom of the cake pan in pan
of hot water.

Skinny Chocolate Peanut Butter Swirl Cupcakes

2 large *very* ripe bananas, mashed (about 1cup - the riper,

the better)
1/2 cup granulated sugar
2 large egg whites
3/4 cup greek yogurt (low fat or nonfat, vanillaor plain,
or regular yogurt)
2 teaspoons vanilla extract
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dark chocolate chips (or semi-sweet)
1/4 cup creamy peanut butter, melted (naturalpeanut butter is
OK, do not use powderedpeanut butter)
1/3 cup peanut butter chips (optional)

Directions
1.

Preheat the oven to 375F degrees. Line a muffin tin with baking
cups. Set aside.

2.

In a large bowl mash the bananas with a fork or use a hand

mixer. Mash them very well no big lumps. Stir in the sugar, egg
whites, greek yogurt, and vanilla extract.

3.

Sift* the flours, cocoa powder, salt, baking soda and baking
powder. Slowly stir in the wet ingredients, being careful not to
overmix. Fold in chocolate chips. The batter will be a little chunky.

4.

Divide the batter between the 12 muffin cups fill them all the
way to the top. Take 1 teaspoon of melted peanut butter and spoon
it on top of the batter. Swirl it around with a knife or a toothpick.
Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.

5.

Bake for 18-20 minutes or until a toothpick inserted into the

middle comes out clean. Allow muffins to cool for 3 minutes, then
transfer to a wire rack to cool completely. Muffins stay fresh in an
airtight container at room temperature for up to 5 days.

One-Bowl Chocolate Cake

Unsalted butter, softened, for pans

3/4 cup unsweetened Dutch cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Chocolate Frosting

Directions
1.

Preheat oven to 350 degrees. Butter two 8-inch round cake

pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar,
baking soda, baking powder, and salt into the bowl of a mixer.

2.

Beat on low speed until just combined. Raise speed to medium,

and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth,
about 3 minutes.

3.

Divide batter between pans. Bake until set and a toothpick

inserted into the centers comes out clean, about 35 minutes. Let
cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire
racks. Let cool completely.

4.

Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top

with remaining layer; frost top and sides with remaining 2 cups
frosting.

5.
6.

Cook's Note
Unfrosted cake layers can be stored, wrapped in plastic, at
room temperature or refrigerated overnight. Frosted cake can be
refrigerated overnight.

How to make a delicious and chewy Coconut Macaroons

Coconut Macaroons Ingredients:

2 eggs @ room temperature
1/4 cup sugar
1/3 cup butter, melted
1 can (300ml) sweetened condensed milk
1 tsp. vanilla extract
1/2 cup all-purpose flour, sifted
1/2 tsp. baking powder
2 cups sweet desiccated coconutSupplies:

50pcs (1 oz.) cupcake liners

Directions
1.

Preheat oven to 350F and lined mini muffin pans with 1oz.
cupcake liners. Whisk the eggs until light and frothy. Add the sugar
and melted butter, then whisk until sugar is completely dissolved.
Add the sweetened condensed milk and vanilla extract, then whisk
until well blended. I put 2 tablespoons of water in the milk can to get
the remaining milk at the bottom, I dont want to waste it and then I
add to the mixture but this is optional. Mix well until smooth and the
water is well blended.

2.

Add the sifted all-purpose flour and baking powder and mix
well. Lastly, fold in desiccated coconut and let it soak for 5 minutes,
just to soften the coconut. Scoop mixture into cupcake liners about
2/3s full. Continue filling each liner until youre completely done, it
yields 4 to 4 dozens.

3.

Bake macaroons for at least 10-15 minutes or until lightly

brown on the top. I use the middle rack, to avoid macaroons from
burning the top part. Fire off, and transfer in a cooling rack to cool
completely before packing and storing.

4.

These are the simple ingredients that sitting on your pantry

waiting for your magic hands, to turn into a delectable mini treats
and addicting coconut macaroons.

Cheesecake Flan

or the caramel base

3/4 cup sugar
For the Cheesecake Flan
4 egg whites
8 egg yolks

1 box cream cheese

1 tsp vanilla
1/4 tsp of salt
1/2 cup milk
1 can condensed milk
1 can evaporated milk
1/2 cup sugar ( can be