Electric Lunchbox # 63: Bacon Grease Cornbread

I already have a cornbread recipe for the ELB but I happened to have some bacon grease today (from yesterday’s breakfast!) so I used that to flavor the cornbread I am preparing.

Note that this can be prepared in the medium bowl too if you have food cooking in both bottom bowl. Then you can have your meal and sides at the same time!

Feel free to add crumbled, cooked bacon and corn kernels into the batter if you like. It will taste a lot better! I would’ve, but I just didn’t have any when I made this recipe. Also you definitely can use softened butter, lard, or shortening instead of the bacon grease.

This goes perfect with the chili recipe I posted a couple of days ago! https://athomewiththeresa.com/2020/10/23/electric-lunchbox-62-chili/

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/4 cup evaporated milk

1/2 teaspoon vinegar

2 1/2 tablespoons bacon grease

1 egg

1/4 cup cornmeal

1/4 cup plus 1 tablespoon unbleached all purpose flour

2 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt


1. Grease the small or medium ELB bowl and set aside.

Bacon drippings

2. Mix the evaporated milk with the vinegar and set side for about 5 minutes.

3. In a small bowl, combine bacon grease, milk with vinegar, egg, cornmeal, flour, sugar, baking powder, and salt. Mix just until combined.

4. Pour into a the prepared ELB bowl. Cover with foil and set on the ELB base.

5. Add 2 ELB cups water to the base. Cover and let steam until it shuts off, about 40 minutes.

6. Carefully open the ELB and remove the bowl. Pierce the cornbread with a skewer in the middle to see if it is done. It should come out clean.

7. Cool completely on a wire rack. Or serve warm with stews, for breakfast or with my chili made in the ELB.

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Berry Chantilly Cake

This is without a doubt, one of my favorite cakes. I made this recipe because I was craving it for a few days, but did not want to drive 25 miles to get one from Whole Foods. It was also back in June/July, where in everyone was still weary of going out and getting exposed to COVID 19.

Lucky, I had some berries and the rest of the ingredients on hand. So a little experimenting took place right away since I was off that day. *Still contemplated driving to just pick one up, I mean it IS easier than preparing each part of the cake and putting it together, but experimenting won in the end.*

Somehow, this recipe ended up published a few weeks back, with only photos in the article. I am sorry to those who got that post. I wasn’t intending to post it yet, but between a full time work, house work, garden work, distance learning for my son, sports practices, time for Yuki (our dog), and experimenting on recipes on top of actually making 3 square meals a day, I wake up way before the sun comes out and go to sleep at almost midnight everyday. I might have scheduled it to be posted when I was half asleep without even realizing it. I know I do end up ordering some things online unintentionally around midnight sometimes. 😱 Again, apologies!

But….here it is now! Thank you for your patience and understanding and for all your kind words! It truly helps a lot! ❤️


4 large eggs

3/4 cup sugar

1/4 teaspoon almond extract

1/2 teaspoon vanilla paste

3/4 cup all purpose unbleached flour

1 teaspoon baking powder

1 teaspoon cornstarch

Pinch of salt

Chantilly Cream:

8 oz. cream cheese, at room temperature

4 oz mascarpone cream, at room temperature

1 1/2 cups powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla paste

1 cup heavy whipping cream, chilled


1/4 cup raspberry jam

2 tablespoons water


1/2 – 1 cup strawberries

1/2 – 1 cup blueberries

1/2 – 1 cup raspberries and/or blackberries

1. Prepare two 6 inch round cake pans by lining the bottoms with parchment paper cut to fit. Spray with nonstick spray and set aside.

2. Cake: Using a hand mixer (or a stand mixer), beat together eggs and sugar in a bowl for about 2 minutes, until light and fluffy. Add in almond extract and vanilla paste.

3. Sift together flour, baking powder, cornstarch and salt. Add to the egg mixture and gently fold in until mixed.

4. Divide batter evenly between the two prepared pans. Bake at 350F for 20 – 25 minutes. Move to a wire rack to cool completely

5. While the cake is cooling, prepare the Chantilly Cream: Beat together cream cheese and mascarpone cream using a hand mixer until blended. Slowly add the powdered sugar, almond extract, and vanilla extract and beat until light and fluffy.

6. In another bowl, beat heavy cream until stiff peaks form. Gently fold half into the cream mixture until well mixed. Add the other half and fold until blended. Place in the refrigerator while preparing the rest of the cake.

7. Prepare syrup by mixing together raspberry jam and water in a small bowl until it is thin enough to use like a glaze. Set aside.

8. Wash and dry berries. Roughly chop about half of strawberries and blackberries for the filling. Leave the blueberries and raspberries whole. Set aside. *Use whatever berries you have, a combination makes it look really pretty but if you are missing one or two or only have one kind, that is okay too. It will still be delicious!

9. Using a serrated knife, cut each cake layer into 2, crosswise. This will give you a 4 layer cake to fill with berries and cream. Lay one cake on a platter and spread with some raspberry syrup. Top with some chantilly cream, spreading until almost to the edges, then top with some berries. Repeat layering twice more and top with the last cake layer.

10. Frost the top and sides with the remaining chantilly cream and top with berries. Refrigerate until right before serving. Enjoy!

Electric Lunchbox # 62: Chili

Cool weather means chili, stews, corn bread, oyster crackers, casseroles, and all sorts of comfort food to me! So I just had to try making them in the ELB!

Of course, I will be posting them here as I get it right. I hope you try them out as the weather changes, to keep your tummy happy and warm!

First up is Chili!

I make it with both ground beef and beans. This recipe is a mixture of several recipes I had been using, that somehow became my staple. Chili is a very forgiving recipe so feel free to add and remove ingredients as you like. However, I encourage you to try it this way the first time you make it. And of course, I hope you’ll like it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/3 – 1/2 cup ground beef

1/3 – 1/2 cup canned beans (mix of black beans, pinto beans and kidney beans)

1 1/2 tablespoons chopped onions

1/2 teaspoon garlic powder

1 cup canned crushed or diced tomatoes

1/2 tablespoon chili powder

1/2 teaspoon cumin

1/4 teaspoon dried oregano, crumbled

1 teaspoon brown sugar

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/2 – 1 teaspoon chicken bouillon powder

1 teaspoon fish sauce

1 teaspoon cocoa powder

1 tablespoon tomato paste

1/4 cup water

1/2 teaspoon apple cider vinegar

Cayenne pepper, optional, if you want it spicier


1. Mix everything in the big ELB bowl.

2. Set onto the base. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 1 hour.

3. Carefully open the ELB and remove the bowl. Stir and correct seasonings.

4. Serve hot with chips, sour cream, shredded cheese, and all the fixings you want.

You can also serve this with my Bacon Drippings Cornbread which I’ll post next! Get the recipe here – https://athomewiththeresa.com/2020/10/26/electric-lunchbox-63-bacon-grease-cornbread/

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Coconut Pandan Rolls

A few months ago this showed up all over my Facebook page. There were new pictures of it every time I open my FB. And bakers were taking videos while tearing the bread to show how soft it is.

A super soft, pretty, green colored, fragrant pandan bread. I just had to try it. It is a very wet dough that NEEDED a stand mixer to mix and blend, for several minutes, but was worth the long steps.

The bread is very good and stays soft for at least a couple of days. Just because that was how long it lasted in my home. It is mildly flavored, neutral enough for jam and butter.

I always double the recipe and bake it in 2 13”x9” pans, turning the pans and switching it half way through baking.

I then take one pan (amongst other bakes) to my mom’s home, where my sister, brother, nieces and nephew can enjoy them too!


450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

1 teaspoon pandan extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting


1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and pandan extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more pandan if you want the taste/color stronger. 1 teaspoon creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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Electric Lunchbox #61: Stuffed Bellpeppers

Stuffed bell peppers, with a Japanese twist. This is how I make our stuffed peppers at home to bake in the oven, but I adapted it to be made in the ELB.

Bull-dog sauce is the sweet, salty sauce served with Tonkatsu or Chicken Katsu when you order it from the restaurant. Mix it with the ketchup and you’ve got an extra delicious layer to this dish!

It was a tight squeeze, but I managed to fit 2 filled peppers in the large ELB bowl. Each was a half of a large bell pepper. Depending on your hunger level, it can be a meal for 1 or 2.

If you prep this the night before, please keep it cold until just before steaming, for safety.

I hope you’ll like it!

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little ELB cup included with the lunchbox. It holds 40ml.*

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You’ll need the following for the stuffed peppers:

1/3 – 1/2 cup ground beef

1 large egg, beaten

2 tablespoons chopped onions

1 tablespoon ketchup

1 tablespoon Bull-dog sauce

1/3 – 1/2 cup panko bread crumbs

1/4 teaspoon salt

Pinch of ground black pepper

1 large green bell pepper, cut in half crosswise, insides removed (or 2 smaller ones, tops and insides removed)

For topping:

1 – 2 tablespoons Bull-dog sauce

1 – 2 tablespoons ketchup

This is a big green bell pepper, cut in half, seeds and insides removed.


1. In a small bowl, combine beef, egg, onion, 1 tablespoon ketchup, 1 tablespoon Bull-dog sauce, panko, salt, and pepper.

2. Stuff mixture evenly between the green bell peppers.

3. Place the stuffed peppers in the big bottom bowl of the ELB, it will be a snug fit. Push, push!

4. Cover bowl with foil and place in the ELB base. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully remove the cover and the foil. Check meat for doneness, adding more time if needed.

* I use this thermometer to check if the ground meat is done, 160F according to the handy chart that’s printed on it. Perfect so I don’t misplace it!*

Bull-dog sauce…and I think I need to buy more ketchup!

6. In a small bowl, combine equal amounts of Bull-dog sauce and ketchup. About 1 tablespoon each is good enough unless you want a lot of sauce.

7. Spoon sauce on top of the stuffed bell peppers and serve hot! Enjoy!

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Electric Lunchbox #60: Macaroni and Cheese

Macaroni and Cheese! Who knew it would take me forever to get this recipe right!? I mean, mac and cheese!!!!

I got a lot of requests from you guys for Mac and Cheese made in the ELB.

And as it is one of my son’s favorite food ever, I had already been experimenting since before the requests came in. This recipe took that long!

It definitely tested my patience, as recipe after recipe, it failed. Too clumpy. Too watery. Noodles undercooked. Noodles over cooked. Too bland. Too salty….and on and on.

Should’ve sprinkled it with something colorful for the photo op!

So I started working on it at least once a week. In the process, I’d ran out of grated cheese, or cream, or butter, so I had to wait again until grocery day comes around for another round of testing.

This recipe is my latest one in the quest for a good, one bowl mac and cheese made in the ELB. Although not as smooth as I would like it to be, it is one that I cannot stop eating. Even my son said “you know I want more too, right?” So I believe we have a winner!

The cheese I ended up using. So good!

You can definitely replace the cheese with sharp cheddar or any mix that you like if you want, but know that this combo is soooo good!

Also, please read the recipe through before making it. Specially my note about the salt, as I do not want you to have your mac and cheese ready only to realize that it’s too salty to eat.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/2 cup uncooked macaroni

1/2 cup water

1 cup grated cheese (I used a blend of Swiss and Gruyere cheese as that is what I had in the fridge 😋)

1/4 cup milk

2 tablespoons heavy cream

1 tablespoon butter

1 tablespoon cream cheese

1/4 teaspoon minced, dried onion

1/4 teaspoon dry mustard powder

Dash of ground black pepper

Dash of turmeric powder, optional (this is just for color – if you want it more yellow)

1/4 teaspoon salt (hold off adding the salt until after the dish is cooked – remember that you can always add salt but you cannot remove it. Some cheeses are saltier than others.)

1. Place all the ingredients, except salt, in the big ELB bowl, in the order listed.

2. Place the bowl in the ELB base.

3. Add 3 ELB cups water in the base, cover and let steam until it shuts off, about 1 hour.

4. Carefully open the cover and stir the mac and cheese. Check if macaroni is cooked through and adjust seasoning, adding the salt if needed.

5. Serve hot! Enjoy!

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Dole Pineapple Whip


I love Disneyland. But the lines to get anything or ride anything was always insane. We’d spend the whole day there but only get to ride 4 or 5 rides if we get lucky!

Disneyland has been closed for a while now due to COVID 19. I know that a lot of us miss going but I’m not really sure “when” I’ll feel it’s okay to go. This recipe came about as a gentle reminder of what it’s been like and it will tide us over until the time comes that we can go enjoy Disneyland again.

A Disneyland treat that we have to have every time we go there is the Dole Pineapple Float (aside from everything else that is a “must try”)!

A couple of years ago I saw the Dole mix for sale in Amazon and of course, I bought it! At around $30 for a 4 pound bag, it is a lot cheaper than buying it in the “happiest place on earth”. Plus you get to have it anytime, in your own home! Like times right now…when Disneyland is closed.

Straight out of the ice cream maker. Yum!

It took a bit of tries to get this just right as the instructions on the back of the package is meant for business sized batches. I read through the reviews in Amazon and got this perfect proportion for home sized ice cream makers.

Disclosure: I have 4 ice cream makers. 😱 (This girl’s gotta have options!) Two of them have built in compressors and the other two uses salt and ice, both of which has an electric option to stir, and one that allows you to work for your treat by manually churning it. Totally hard work!

At one time I also had those that needed the liner to kind of live in your freezer. If you know me, you’ll know my freezer doesn’t have that big a space to lease. And who remembers to put those things in the freezer 24 hours before you need them? Definitely not me. Not convenient for cravings that suddenly come out of nowhere.

Of course, the easiest to use are the one’s with compressors. You basically just plug it in, pour your mixed ingredients in and wait….and that is what I used today as this was a spur of the moment treat. Yes, after a few cool days, we’re back at 106 HOT today!

I used the Lello Nemox gelato chef for this batch and we were enjoying this sweet, cold treat 30 minutes after I poured in the mixture. I hope you’ll try this soon! It is so good I think I might just have to make another batch.


1 cup Dole Pineapple Soft Serve mix

1 1/2 cups cold whole milk

1 1/2 cups cold water

1. Mix everything in a medium sized bowl until the Pineapple mix is dissolved.

2. Pour into your ice cream maker and freeze according to the instructions.

At the start of the 30 minute wait….

3. You can pour some cold pineapple juice into a glass, scoop some of this soft serve and place a cherry on top – or do as I do and just grab a bowl and dig in. Bliss!

28 minutes later…..

4. Enjoy!

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Electric Lunchbox #59: Arroz Caldo (Rice Porridge with Chicken)

It’s has gotten a bit cooler the past week here so I started making soups and other cold weather recipes for the ELB. All of a sudden this week is HOT! Oh well! I’ll still be sharing this Filipino recipe with you anyway, to have if, and when, you need it.

Arroz Caldo literally means “hot rice”. It’s the Philippine version of rice porridge, okayu, juk, congee…it is the food we eat when we’re sick, when you do not WANT to but HAVE to eat, when your stomach isn’t happy, or just when it’s cold outside and you want something to warm your hands and tummy.

The most basic ingredients are rice and water, with salt or fish sauce to taste. This version is cooked with garlic, ginger, onions, and chicken, dressed up before serving with boiled eggs, fried garlic, and spring onions. A squeeze of “calamansi” – Philippine lemon, completes the flavor profile of this dish. Yummy!!

Calamansi in my garden.

Feel free to use less rice if you want a more soupy Arroz Caldo. Or simply add some hot water to thin it out if it is already cooked and is too thick for your taste.

Hope you’ll try this comforting food soon as the weather turns cooler, fingers crossed!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1 to 1 1/2 ELB cup white glutinous rice (“malagkit”)

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1 teaspoon dried minced onion

175 grams diced chicken breasts

1 teaspoon fish sauce, plus more to taste

Dash of ground pepper

1 1/2 cups chicken broth

1-2 raw eggs

Chopped green onions and fried garlic, for topping

Lemon juice, or calamansi, to serve

This is the store bought fried garlic that I use. And the glutinous rice called “malagkit” in the Philippines.


1. Place the rice, garlic, ginger, onion, chicken, fish sauce, pepper, and chicken broth in the big ELB bowl.

2. Place the bowl in the ELB base, add 3 ELB cups water in the base.

3. Place the raw eggs in the little nesting bowl (or the middle layer egg holder for the Jumbo).

4. Cover and let steam until it shuts off, about 1 hour.

5. Open the lunchbox carefully and check if chicken and rice are done. Adjust the consistency by adding some broth or water if needed. Adjust seasonings to taste too.

6. Top with the boiled egg, fried garlic, and green onions. Serve with lemon slices or calamansi.

7. Enjoy

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