Archive for category Desserts

Chocolate Peanut Butter Oatmeal Bars

Here’s What You Need: 

1 cup butter (2 sticks)
2/3 cup brown sugar, firmly packed
1 1/2 teaspoon vanilla extract
4 cups quick cooking oats
2 tablespoons milk
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Here’s How: 

Line an 8×8 baking pan with parchment paper, leaving an overhang to use as handles to lift bars out, and spray with cooking spray.  Set aside. If using a wax paper no need to use cooking spray.

Melt the butter over medium low heat.  Add the brown sugar, and mix until well incorporated. Stir in the vanilla, oats, and milk, and cook for 5 minutes, stirring occasionally.

After oats are cooked, press half of the mixture firmly into the bottom of the pan. Put in the freezer  for 5 minutes.  Melt chocolate chips and peanut butter together in the microwave for about 1 minute, stir to blend. Take out the pan from the freezer and  pour over oat crust, and smooth with a rubber spatula. Put back in the freezer for another 3-5 minutes and let the chocolate hardens a little bit. Sprinkle the rest of the oat mixture on top and press lightly into the chocolate.  Refrigerate for at least 2 hours before cutting into bars.  Keep refrigerated.


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Banana with Coconut Milk (Kluay Buat Chee)

Here’s What You Need: 

1 1/2 cups water

1 can coconut milk

2/3 cup sugar

pinch of salt

3 tbsps. glutenous rice flour dissolved in 1/2 cup water

1 package golden saba OR 5 pcs ripe plantain

2/3 cup cooked small tapioca (sago)

Here’s How: 

In a large pot combine water, coconut milk, sugar, salt and glutenous rice flour mixture and cook over medium heat until it boils while stirring continuously.

Add the bananas and cook for about 5-10 minutes or until it becomes soft but not mushy. Remove from the heat.

Serve warm and top with cooked tapioca on top.

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Pistachio Sansrival

Here’s What You Need: 

8 Egg Whites
1 cup sugar
1/2 cups unsalted pistachios, finely chopped (you can also use, chopped almonds and cashew)

8 Egg Yolks
1 cup sugar
½ cup water
1 tbsp. corn syrup (light or dark it doesn’t matter)
1 lb. butter
½ cup chopped pistachios

Here’s How: 

Pre-heat oven at 300ºF. Line two – 9×14 cookie sheets with non-stick foil and spray using PAM Butter Flavor Baking Spray.

Beat egg whites until stiff and foamy. Gradually add 1 cup of sugar, beating continuously, until soft peaks are formed. Add finely chopped pistachios.

Pour mixture into two sheets and spread evenly. Bake for another 1 hour. Switch trays every 20 minutes. Remove from the oven and set aside to cool.

Put 1 cup sugar, ½ cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring (about 20 min). When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and let it cool.

Beat egg yolks until lemon colored add syrup little by little, beaten well. Cream butter and when syrup mixture is sufficiently cool. Add little by little while continuing to cream.

To assemble, cut the meringue using 8x8x pan as your guide or you can use any baking dish you want. (I always use 8×8 to make 5-6 layers out of the two sheets of meringue) Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer with more butter mixture and sprinkle with chopped pistachios. Freeze at least 2 hours before serving.

Can be store in the freezer up to 3 months.

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