Tuesday, May 31, 2011

Key Lime Pie



  • 18 whole Graham Crackers
  • ⅓ cups Sugar
  • ⅓ cups Butter, Melted
  • 1 Tablespoon (heaping) Lime Zest
  • ½ cups Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk

Preparation Instructions

Preheat oven to 350 degrees
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest.

Wednesday, May 25, 2011

Cooking tip: Peeling tomatoes

Thought of adding a new feature which is giving tips I am aware of and share it with everyone.

Hope you enjoy it!! :)

If anyone knows any other way of doing so, please do share in the comment section!


Monday, May 23, 2011

Chocolate Cupcake

3/4 cup unsweetened cocoa powder
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 warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

1. Preheat oven to 350°. Line standard muffin tins with paper liners.
2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Chocolate Glaze


2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.


Tuesday, May 17, 2011



2 cans of corn

5 eggs

1 cup of AP flour

3 tbsp of cornmeal (I use Harina Pan)

1 cup of sugar

1 tsp vanilla

150gr of butter at room temp

2 tsp Baking Powder

3 tbsp powdered milk

1 cup of grated white cheese

Blend eggs, vanilla, 1 can of corn with its water. After blending it, add the sugar, AP flour, and butter.

In a bowl add the other can of corn without its water, the cheese, baking powder, milk powder, and then add to it all the wet ingredients that were blended. Mix slowly until homogeneous.
In a pirex, or baking form, pass thru it butter and powder with AP flour, then add the cornbread mixture. Bake at 180C for around 45min-1hr, just until a toothpick comes out clean.
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