Milk Chocolate Chip Cookies

Regular version

These make amazingly delicious cookies! I already had a staple recipe for chocolate chip cookies (The Original Toll House recipe of course!) but, like I mentioned before, I love to experiment. I am so glad I did, as this just might be my new favorite!

I made the dough twice, using half of the ingredients for each. One batch was made using sugar free chocolate chips, sugar and brown sugar substitute, sprouted spelt flour and added walnuts. The other half was all regular ingredients, without nuts.

Funny thing is, the sugar free version looked a lot prettier! Enjoy both!

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Sugar free version

Ingredients:

1 cup butter, cut into pieces

1 1/4 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla paste

3 cups flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch

1 teaspoon baking soda

1 teaspoon salt

2 cups milk chocolate chips

Procedure:

1. Preheat oven to 375F. Line 2 large cookie sheets with parchment paper or Silpat.

Line your cookie sheets with silpat or parchment to make it easy to remove the cookies later.

2. In the bowl of a stand mixer, beat butter and sugars for around 5 minutes, until light and fluffy.

3. Add eggs and vanilla and continue beating for about 1 minute.

4. Blend in flour, baking soda, and salt.

5. When a dough forms, stir in chocolate chips.

6. Measure 1/4 cup dough and form into balls, pull them apart and place the halves next to each other, torn side up. Press together to adhere, then place on the cookie sheet, 12 dough balls per sheet. Or make smaller ones using a tablespoon of dough for each.

7. Bake 10 – 12 minutes, just until set and very lightly browned. Rotate cookie sheets, top to bottom and front to back, halfway through baking.

8. Cool on the cookie sheet on a wire rack for 10 minutes before transferring cookies to a wire rack to cool completely. Or even just enough to not burn your tongue and enjoy! These are absolutely amazing warm when the chocolate chips are still gooey and soft! Yum!

8. Makes about 2 dozens.

Maja Blanca (Philippine Coconut Pudding)

This is one of my mom’s most favorite desserts. Similar to the Hawaiian Haupia, it is made with coconut milk and cornstarch, but with the addition of corn. It is not baked, just cooked over medium heat until thick, then poured into a generously greased pan or bowl. Perfect for when you need something sweet and coconutty real quick!

In the Philippines, the addition of corn is a must. The browned coconut bits is a delicious complement, taste and texture wise, however, if you won’t have time to make the “latik”, some toasted desiccated coconut is an acceptable substitute. You can, of course, skip this all together too, like I do most of the time.

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For “latik”:

2 cups coconut milk

3 tablespoons sugar

For the “maja”:

3/4 Plus 3 tablespoons cup canned sweet corn kernels

1/2 cup cornstarch

1/2 cup sugar

2 cups thin coconut milk

Coconut oil for greasing pan

Prepare the “latik”: Boil coconut milk until oil separates from the solids. Pour off the oil. Add sugar to the solids and cook further until crisp and browned.

Grease an 8 inch square pan with coconut oil and set aside.

Prepare the “maja”: Grind 3/4 cup of corn in a blender and pass through a sieve.

In a saucepan, combine ground corn with cornstarch, sugar, coconut milk, and the remaining 3 tablespoons corn. Cook over medium heat until thickened, stirring constantly.

Pour into the prepared pan and smooth the top with a spoon. Cool until set. Refrigerate overnight, or at least 2 hours to chill.

Unmold and top with “latik”. Cut into serving sizes and enjoy!

Electric Lunchbox #94: Apple Rum Cake

Apple. Rum. Cake.

Apples were on sale this past few weeks so I had bought my fair share. Actually MORE than my fair share that I had to dehydrate some to save them from going bad.

So I thought about making apple torte (https://athomewiththeresa.com/2020/11/27/apple-cream-torte/). But then someone mentioned apple cake with rum…so off to testing I went! I was told that spiced rum works best but I only had Bacardi so I used that. It worked!

You can definitely taste the rum in this cake. Which I like, but feel free to lessen the amount if you have to. Or replace it with apple juice to make it kid friendly.

Hope you like this recipe!

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

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Ingredients:

1/4 cup butter

1/3 cup brown sugar, packed

1-2 tablespoons Bacardi rum

1/2 teaspoon vanilla extract

1 large egg

1/2 cup unbleached all purpose flour

1/2 teaspoon baking powder

Pinch of salt

1 big apple, peeled and chopped

3 ELB cups water for base

Procedure:

1. Spray the big ELB bowl with nonstick spray. Set aside.

2. Melt butter in a microwave safe dish.

3. In a medium sized bowl, pour melted butter,

4. Brown sugar,

5. Rum,

6. Vanilla,

7. Egg,

8. Mix everything well together.

9. Add four,

10. Baking powder,

11. Salt,

12. Mix until no more trace of dry flour remains and the ingredients are well combined.

13. Gently fold in chopped apples. Make sure to try and coat the apples with the batter.

14. Pour into prepared ELB bowl. Cover with foil and set onto the ELB base,

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

16. Carefully open the ELB and check the cake for doneness. Poke the center with a skewer. It should come out clean.

17. Enjoy warm or cold! A scoop or 2 of ice cream would be great with this too!

18. Enjoy!

Sugar Free Chocolate Chip Cookies

We have been trying to use sugar substitutes to reduce my husband’s sugar intake lately.

As you can imagine, I am up to the challenge to create sugar-free sweets as he loves baked goods almost as much as I do.

Chocolate chip cookies are a favorite in my home (as with most homes, I would guess!) so this is the first recipe I tried making. We went to the grocery store and I found our that Hershey’s made sugar free chocolate chips! Hurray! And on the back of the package, there is a recipe for sugar-free chocolate chip cookies that I decided to try, with some modifications.

Most of the sugar-free sweets I had before are dry, and compared to my regular cookies this is a little on the dry size. But my husband loves it so I’m sharing it here in case you’re looking for sugar free chocolate chip cookies recipe as it made delicious cookies.

Ingredients:

1 cup butter, softened

1/3 cup sucralose granulated sugar substitute

1/3 cup sucralose brown sugar blend, packed

2 teaspoons vanilla paste, or extract

2 large eggs

1 cup unbleached all purpose flour

1 cup spelt flour(I used sprouted spelt this time)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sugar-free chocolate chips (I used Hershey’s brand)

1 cup chopped walnuts

1. Preheat oven to 375F.

2. Beat butter , sugars and vanilla in the bowl of an electric stand mixer.

3. Add eggs and beat well.

4. Add flour, baking soda, and salt. Mix well.

5. Stir in chocolate chips.

6. Stir in walnuts, if using.

7. Drop teaspoonfuls of dough onto 2 large ungreased cookie sheets.

8. Bake 10 minutes at 375F until edges are lightly browned.

9. Cool for a few minutes before removing to a wire rack to cool completely.

10. Enjoy! This recipe makes 4 dozens so feel free to share!

Bunny/Heart Cake Pops

I recently got back into making cake pops, as I discovered a whole bunch of molds made of silicone and plastic.

I ordered a lot of them to start experimenting again after not making it for about 5 years. I also ordered some fondant molds and luster powders for decorating.

It was an easier process back then. Just mix up a box of cake mix and bake as directed. Cool and crumble into little pieces, mix in about half a tub of ready made frosting and make little round balls. Dip into melted candy melts and cool.

Nowadays there are an infinite number of shapes and designs, one much more detailed than another.

For this post, I am using my bunny mold and heart mold, making cake pops without sticks. I will post a photo of my other cake pop with sticks at the bottom.

If using the ELB to make a cake, follow these recipes https://athomewiththeresa.com/2020/11/01/electric-lunchbox-71-yellow-cake-and-chocolate-cake-boxed-mixes/ Add about a tablespoon of frosting to the cooled, finely crumbled cake to start, adding a bit more as needed to achieve a play dough like consistency.

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You will need the following:

A silicone mold with the shape of your choice

A box of cake mix, any flavor you like (I used chocolate)

The ingredients needed to prepare the cake (usually eggs, oil, and water)

A tub of ready made frosting (I used Butter Cream and Cream Cheese flavored frosting)

Chocolate or candy melts

Sprinkles, edible glitter, metallic spray, any other decoration as desired

1. First, you prepare the cake mix according to the directions provided on the box.

2. Pour into a greased 13×9 pan and bake as directed on the package.

3. Cool cake completely on a wire rack.

4. For these type of molds, you’ll first coat them with a layer of melted chocolate or candy melts, fill it with cake pop mix after it sets, then add another layer of chocolate or candy melts to seal.

5. To do that, melt some chocolate or candy melts in a microwave safe bowl in 30 second increments, stirring until melted and smooth. Pour about 1 tablespoon into the mold and work it up the sides with the back of a spoon. Try to coat the inside of the mold evenly. Refrigerate for 10 minutes or so to set. You can add another, thin layer to reinforce the shell if needed after it has set. Return to the fridge to set again.

6. While the shell is in the fridge, place the completely cooled cake, cut into pieces, in a food processor and pulse until finely crumbled.

7. Transfer to a bowl.

8. Add about half of the frosting and mix well. You want it to have a consistency similar to play dough.

9. Take the chocolate shells from the fridge and fill with cake pop mixture.

10. Press gently but firmly to fill throughout the mold.

11. Make sure to leave some space on top for another layer of chocolate or candy melts.

12. Spoon about 1 tablespoon of melted chocolate or candy melts over the filling.

13. Smooth out the top with the back of a spoon then a straight edged spatula to remove excess.

14. Place in the refrigerator to set, about 30 minutes or so.

15. Carefully unmold the cake pops. Tada! Aren’t they beautiful?

16. Pictures at the bottom are the traditional cake pops that have sticks.

These make the perfect birthday cake for our current Covid-19 situation. They’re individually portioned and easy to wrap up and give out.

I hope you’ll like these!

Electric Lunchbox #92: Bananas Foster Cheesecake

Bananas Foster Cheesecake! Minus the flame as I had never done it, so it’s still scary for me to light up my food and watch the flames dance on it. 😊

This cheesecake has bananas in it too so you get to taste a hint of it, but together with the caramelized sugar and bananas ever so slightly toasted in butter…pure heaven in every bite!

Making it in the ELB makes sure you only get a small portion, not too much, so that there is no need to summon much will power. 😊

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

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Ingredients for the crust:

1/2 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon brown sugar, optional

Ingredients for the filling:

1 bar (8oz) cream cheese

1/3 cup brown sugar, packed

1 small banana

1/2 teaspoon vanilla extract or paste

1/4 teaspoon salt

1 large egg

Ingredients for the topping:

2 tablespoons butter

1/4 cup brown sugar, packed

1/4 teaspoon ground cinnamon

1 banana, sliced

1 tablespoon Bacardi rum

Procedure:

1. For the crust: Mix the graham cracker crumbs,

2. Butter, and brown sugar (if using) together.

3. Place in the big ELB bowl. You can line the bottom with a parchment paper, cut to fit, to make it easier to remove the cheesecake later. You can also add parchment paper slings to make it even easier.

4. Press the mixture down with a spoon. Set aside.

5. Make the filling: In a bowl, place the cream cheese,

6. and brown sugar.

7. Beat well with a hand mixer until mixed.

8. In a small bowl, mash the banana for the filling.

9. I use a fork and just press down on the bananas until they look like this.

10. Add the mashed bananas to the cream cheese mixture.

11. Add the vanilla,

12. Salt,

13. And egg.

14. Beat everything together until well mixed.

15. Pour over the prepared crust and smooth the top using the back of a spoon.

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

17. Carefully open the ELB and set the cheesecake aside to cool while you make the topping.

18. Melt butter in a small saucepan.

19. Sprinkle the brown sugar over.

20. Add the cinnamon next.

21. Cook over medium low heat until it melts completely.

22. Place the banana slices on the mixture.

23. Lower heat and cook for a couple of minutes, flipping the bananas over once.

24. Pour the Bacardi rum over and let it heat for a few seconds.

25. Remove cheesecake from the bowl and place on a serving plate.

26. Pour the caramelized bananas over the cheesecake.

27. Serve and enjoy!

Microwave Mochi

Microwave mochi was one of the food that me and my coworkers at Brentwood made one fun day.

I purchased a few of the microwave Mochi makers from Marukai (now Tokyo Central) in Gardena, CA. We brought in boxes of Mochiko rice flour, sugar, and any filling we want to eat! There was strawberries, mangoes, coconut, chocolate, peanut butter, truffles, peaches, blueberries….anything and everything you can imagine.

We made batches upon batches and quickly formed the hot mochi into little balls with our chosen filling inside. Then quickly pop it in our mouths. We had an hour lunch so we had time to make our mochi and enjoy it too.

I really like the mango filled ones that I then rolled in desiccated coconut. That was yum!

So here I’m sharing the basic recipe! It’s easy to make and takes 5 minutes or 9 minutes depending in which method you follow!

You’ll need:

Microwave Mochi

1-1/2 cups mochiko (rice flour)
1-1/2 cups water
1/2 cup sugar
Pinch salt
Katakuriko (potato starch) or kinako (roasted soybean flour), for dusting
1 cup tsubushi an (mashed bean paste) or koshi an (smooth bean paste)

Lightly coat a microwavable tube cake pan with cooking spray.

Mix mochiko, water, sugar and salt in a bowl.

Pour mixture into pan and cover with plastic wrap or a microwave cover.

Microwave 3 minutes on low, then 3 minutes on medium and 3 minutes on high, for a total of 9 minutes.

OR microwave on high for 5 minutes.

Cool in microwave 5 to 10 minutes, then turn onto a baking pan sprinkled with katakuriko, kinako, or cornstarch. Cut into 16 pieces using a plastic knife.

Dust hands with katakuriko or kinako and flatten each piece. Place 1 tablespoon an (or any filling of your choice) in center of each piece. Bring edges together and pinch to seal. Shape as desired.

Note: This recipe is based on microwave wattage of 1,000. Depending on your microwave wattage, cooking time may need to be adjusted.

Variations

>> Add fresh strawberries, peanut butter or sweet chestnut covered with bean paste.
>> For chocolate flavor, stir 1/4 to 1/3 cup melted chocolate chips into mochi batter before cooking.
>> Add a few drops of food coloring into batter for color variation.
>> A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added.

Electric Lunchbox #91: Strawberry Nesquick Mochi

I always have this big can of Nesquick Strawberry mix as my son loves it mixed in his morning mug of milk. I started buying it when I was pregnant, as I didn’t like chocolate then, so was happy to see they offered it in strawberry flavor! It was the only way i could drink milk then. I guess it got passed on to my son! 😊

When I was making the mochi recipes for the ELB, I happened to see the can of Nesquick and immediately thought of using it as flavoring. And here is the result of the experiment!

I would add more Nesquick next time as the flavors and color was minimal. Otherwise, the mochi was chewy, sweet, and delicious enough for a snack.

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

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

2- 3 tablespoon Nesquick Strawberry drink powder

1/2 cup water

Katakuriko or cornstarch for dusting

Procedure:

1. In a bowl, mix rice flour,

2. Sugar,

3. Nesquick powder,

4. And water,

5. Mix well until blended.

6. The mixture will be thin, see photo below.

7. Spray the medium or large ELB bowl with nonstick spray.

8. Pour mochi mixture into the bowl. Cover with foil and place in the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about an hour.

9. Carefully open the ELB, and check if mochi is set. Add more water to the base and steam longer if needed.

10. Dust the top with katakuriko or cornstarch.

11. Turn out onto a plate dusted generously with katakuriko or cornstarch.

12. Using a plastic knife, cut mochi into bite sized pieces.

13. Dust with more katakuriko or cornstarch to prevent sticking.

14. Enjoy!