Almond-Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cups (12-ounce packaging), Hershey's™ Special Dark Chocolate Chips or Hershey's™ Semi-Sweet Chocolate Chips 
• 1/2 cup chopped almonds

Procedure:

1. Heat oven to 375°F (190.55°C).
2. Stir together flour, baking soda, and salt in a bowl.  Beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs.  Beat well.  Gradually add flour mixture, beating well.
3. Stir in chocolate chips and nuts.
4. Drop by rounded teaspoons onto ungreased cookie sheet.
5. Bake 8-10 minutes or until lightly browned.
6. Cool slightly.  Remove from cookie sheet to wire rack to cool completely.

Yield:  About 3-4 dozen.

Blueberry Banana Bread with Brown Sugar Glaze

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, beaten
• 3 big ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 cups fresh blueberries tossed in 1 tbsp of flour (substitute:  1 can blueberry filling, syrup drained overnight)
• Sugar glaze:  1/2 cup packed brown sugar, 1/2 tsp vanilla, 2 tbsp water

Procedure:

1. Preheat oven to 375°F (190°C).
2. Spray two 9 x 5 loaf pan with nonstick spray.
3. In a large bowl, using an electric or stand mixer, cream butter and sugar togehter until light and fluffy.
4. In a small bowl, beat eggs using a fork.  Add eggs to sugar mixture and beat until combined.  Add mashed bananas and mix until combined.
5. Sift all dry ingredients (flour, baking soda, and salt).  Slowly add to banana mixture and mix until flour is just combined.  DO NOT OVERMIX.  Fold in floured covered blueberries (or stir in blueberry filling - batter will have a greenish tint).
6. Pour batter into prepared loaf pans and bake at 375°F for 15 minutes.  Reduce heat to 350°F (176°C) and bake an additional 30 minutes untile edges are slightly brown or until toothpick inserted into the center comes out clean.  Let cool completely before removing from loaf pans.
7. Sugar glaze:  Combine sugar, vanilla, and water.  Mix until smooth and drizzle over the bread.

If using muffin pans instead of loaf pans, scoop batter onto muffin liners and bake at 375°F for 15 minutes or until toothpick inserted comes out clean.  Drizzle with sugar glaze.

Yield:  2 loaves or 24 muffins.

Thank you, The Recipe Critic!

Blueberry Cheesecake

Ingredients:

• 2 round aluminum pans with lid (or cling wrap)

Crust

• 2 cups crushed grahams
• 1 stick unsalted butter

Filling

• 500 g Philadelphia cream cheese/2 blocks (do not use light or low-fat)
• 3/4 cup white sugar (adjust according to taste)
• 2 tsp vanilla
• 2 cups whipping cream
• 1 pack unflavored (and colorless) gelatin
• 1 can Comstock blueberry preserve (may also use cherry, strawberry, or crushed Oreos!)

Procedure:

1. Melt the butter in low heat and combine with the crushed grahams.  Once well blended, press the grahams on the bottom and sides of the pans.  Cover with cling wrap or lid and refrigerate.
2. Cream the cream cheese using a high-speed hand mixer.  Slowly combine the white sugar and vanilla.  Set aside.
3. In bowl 2, beat the whipping cream in high speed until soft peaks form.  Slowly fold to the bowl of cream cheese using a spatula or whisk until it is well blended.
4. Dissolve 1 pack of unflavored gelatin in 1/2 cup of water.  While still warm, slowly pour into the batter.  Fold using a spatula.
5. Take the pans from the refrigerator.
6. Divide the cream into 2 equal parts and pour on the pans evenly.
7. Add the blueberry preserve on top.
8. Refrigerate overnight before serving.

 Yield:  2 round pans, 16 servings

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Thank you, MJ Corotan, for this recipe!

Carrot Cake

Ingredients:

• 4 cups grated carrots
• 1 cup crushed pineapple, drained
• 1-1/2 cup vegetable oil
• 3 cups white sugar
• 6 whole eggs
• 2 tsp cinnamon sugar
• 3 cups all purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1-1/2 cup raisins
• 2 tsp vanilla extract
• Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese
• 4 cups confectioner's sugar
• 1 tsp vanilla
• 1 cup chopped pecans

Procedure:

1. Preheat oven to 375°F (190°C) for about 15 minutes.
2. Sift together flour, baking soda, baking powder, and salt.
3. In a large bowl, combine carrots, pineapple, vegetable oil, sugar, cinnamon, and vanilla extract.
4. Combine flour mixture to #3 and mix well.  Add raisins.
5. Pour into greased pan and bake for 45 minutes.
6. Allow to cool and then spread frosting on top.

Yield:  10 servings.

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Thank you, Lisa Geronimo, for this recipe!

Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all purpose flour
• 3/4 cup Hershey's™ cocoa powder
• 1-1/2 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/2 cup oil
• 1 cup milk
• 1 cup water
• 2 tsp vanilla

Procedure:

1. Preheat oven to 350°F (175°C).
2. Stir together sugar, flour, cocoa, baking soda, baking powder, and salt.
3. Add eggs, oil, milk, and vanilla.  Beat on medium speed.
4. Stir in water.
5. Grease and flour prepared pans.
6. Pour batter.
7. Bake for 35-40 minutes.
8. Allow to cool for frosting.

Yield:  12 pax

Chocolate Cupcake

Ingredients:

• 2 cups sugar
• 1-3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup water

Procedure:

1. Preheat oven to 350F (170C).  Grease and flour two 9 inch round pans*.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Stir in water (batter will become thin).  Pour batter into prepared pans.
3. Bake 30-35 minutes.  Allow to cool then frost.

Cupcakes:  Line muffin cups with paper bake cups.  Fill it 2/3 full with batter.  Bake for 22-25 minutes.

Yield:  24 cupcakes

Chocolate Frosting

Ingredients:

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Procedure:

1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating to spreading consistency.
4. Add small amount of additional milk, if needed.
5. Stir in vanilla.

Yield:  About 2 cups of frosting

Flourless Peanut Butter, Oat, and Banana Pancakes

Ingredients:

• 2 ripe bananas, mashed
• 3 eggs
• 3/4 cup quick oats
• 2 tsbp peanut butter
• 1/4 cup chocolate chip cookies
• 1/4 tsp salt
• pancake syrup (I used blueberry filling as substitute)
• 1 ripe banana for garnishing

Procedure:

1. In a bowl, combine banana, eggs, and peanut butter.  Mix well.
2. Add oats, chocolate chips, and salt.  Incorporate well to make the batter.
3. Grease the pan and set to medium heat.
4. Drop around 1/4 cup of batter.
5. Turn occasionally to cook the other side.
6. Top with syrup and fresh banana.

Yield:  Around 6 pancakes.

Thank you, Tasty!

Food for the Gods

Ingredients:

• 1 cup granulated sugar
• 300 grams butter
• 2 cups flour, sifted
• 2 cups dates, chopped
• 1/2 cup cashew nuts, chopped
• 2 tsp baking powder
• 1 tsp salt
• 8 whole eggs

Procedure:

1. Preheat the oven to 150°C.
2. Combine flour, baking powder, and salt.
3. In a mixing bowl, beat the butter until soft.  Add sugar slowly.
4. Add eggs one by one.  Beat slowly.
5. Mix the wet and dry ingredients.
6. Add the dates and mix.
7. Spread the batter in a greased baking pan.
8. Garnish with chopped nuts.
9. Bake for at least 45 minutes.

Yield:  24 bars
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Thank you, Mareng Pamela, for this recipe!

Hershey's™ Chocolate Crinkles

Ingredients:

• 3/4 cup Hershey’s cocoa powder
• 2 cups white sugar
• 3/4 cup vegetable oil
• 4 eggs
• 2 tsp vanilla extract
• 2-1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup confectioner’s sugar

Procedure:

1. Combine granulated sugar and oil.  Add cocoa and beat until well blended.  Beat in eggs and vanilla.  Stir together flour, baking powder and salt.  Gradually add to cocoa mixture, beating well.
2. Cover the dough with plastic wrap and chill for at least 6 hours (or overnight).
3. Preheat oven to 350F (177C) and line 2 baking sheets with parchment.  Using a rounded spoon, get clumps of the chilled dough and roll into 1 inch sized balls using your hand.
4. Roll the balls using your hands.  Then roll the balls in the confectioner’s sugar.  Place on the baking sheets (around 12-16 per sheet).
5. Bake for 11-13 minutes.
6. Allow to cool for 1-2 minutes on the sheet before transferring to a wire rack to cool completely.

Yield:  48 bite-sized cookies

Pig in a Blanket

Ingredients:

• 1 loaf sliced bread
• 1/4 kg mini hot dogs, steamed, broiled or fried
• 1/4 block cheddar cheese, cut into strips
• 1 pack bread crumbs
• 3 eggs, beaten
• 1/2 cup mayonnaise
• 1 cup cooking oil

Procedure:

1. Beat the eggs and set aside.
2. Using a rolling pin, flatten the bread until thin.
3. Brush mayonnaise on each bread.
4. Arrange cheese strips and hot dogs.  Roll until fillings are fully wrapped.
5. Dip in eggs and then roll over bread crumbs.
6. Deep fry until golden brown.
7. Drain excess oil. 

Yield:  24 pieces

Reese's™ Chewy Chocolate Cookies with Peanut Butter Chips

Ingredients:

• 2 eggs, room temperature
• 2 cups sugar
• 2 tsp vanilla extract
• 3/4 cup Hershey's™ cocoa
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1-1/4 cups (2-1/2 sticks) butter, room temperature
• 1 pack Reese's™ peanut butter chips
• 1 tsp baking soda

Procedure:

1. Preheat oven to 350°F (176°C).
2. Stir together flour, baking soda, cocoa, and salt.  Set aside.
3. Beat butter and sugar in a large bowl until fluffy.  Add eggs and vanilla.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.
4. Drop by rounded teaspoon onto ungreased cookie sheet.
5. Bake for 9-10 minutes.  **Do not over-bake.  Cookies will be soft.  They will puff while baking and flatten while cooling.
6. Remove from cookie sheet to wire rack to cool completely.

Yield:  Depending on the size of the spoon (or ice scream scoop), may yield around 3-4 dozen cookies.

Reese's™ Peanut Butter Bar

Ingredients:

• 3/4 cup butter (170 g)
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups unsifted flour
• 1 tsp baking soda
• Reese’s peanut butter
  chips

Procedure:

1. Cream butter, sugars, and vanilla until light and fluffy.
2. Add eggs and beat well.
3. Combine flour and baking soda.
4. Add to the batter and mix well.
5. Stir in chips.
6. Place in a greased cookie sheet.
7. Bake 350°F for 25 minutes.

Yield:  24-36 bars

Yema Cake

Ingredients:

Chiffon

• 2-1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tetra pack orange juice
• 10 eggs, separate yolk and white
• 1 cup oil
• 2 tsp baking powder

Custard filling and topping

• 1 can condensed milk
• 5 egg yolks
• 1 stick butter
• Cheddar cheese
• 2 tsp vanilla extract

Procedure:

1. Preheat oven to 170C.
2. Bowl 1:  Combine 10 egg yolks, flour, 1 cup sugar, orange juice, oil, and baking powder.  Beat in high speed.
3. Bowl 2:  Beat 10 egg whites in high speed and slowly add 1 cup of white sugar.  Continue beating until soft peaks form.
4. Fold bowl 2 to bowl 1.
5. Pour into 2 rectangular baking pans.
6. Bake for 30-40 minutes.  Set aside and allow cooling.
7. In a double boiler, combine butter, 5 egg yolks, vanilla, and condensed milk.  Slowly whisk until it becomes thick.  Allow cooling.
8. Frost the chiffon cake and glaze with cheddar cheese.

Yield:  10-12 servings

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Thank you, Nawal, for teaching me how to do this!