LenguasDeGato

Lenguas de gato literally means tongue of cat... no worries, it's simply because this is shaped like one.

2c butter
6c sifted cake flour
2tsp vanilla
2 2/3c sugar
1c egg whites

Preheat oven 350F for 30 mins.

1. Cream butter and sugar (preferably use a flat beater).
2. Add vanilla.
3. Add alternately in small portions flour and egg whites while beating in low to med speed.
4. Beat well but don't over mix.
5. Grease cookie sheets.
6. Line neatly on pan with cake decorators ribbon tip to form.
7. Bake until very light brown for 8 to 10 mins.

To make work easier, form and bake in long ribbons and cut cookies into small pieces while still hot. However, this won't result in round edges.

Alternatively, if you don't intend to label them as lenguas de gato, you may use cookie press. This is my personal preference since it's faster and easier to prepare. The kids will love the different shapes.

How to Make Buko Pandan Mango Sago

This is unlike the usual creamy consistency, the coconut juice gives that light consistency. A refreshing treat on a warm day.

400g pandan flavored gelatine powder
1 pack small sago (tapioca)
half pack big sago
4 large ripe mangoes, cubed
3 whole coconut meat, spooned
1 can nestle cream
1 can condensed milk 0% fat
1 tetra pack all purpose cream
2c coconut juice (adjust to desired consistency)

1. Cook gelatine with coconut juice as to package direction, then cut into cubes.
2. Cook sago as to package direction.
3. Mix everything to taste! Serve chilled.

Courtesy of my aunt J.

FACTS:
Gelatine is protein from animal tissues while gulaman is from plant tissue like seaweeds.

CreamCheeseFrosting

Cream cheese frosting is best for carrot cake.

16oz cream cheese, softened
8tbsp unsalted butter, softened
2tsp vanilla
1tbsp fresh lemon juice (calamansi will do)
2lbs powdered sugar (adjust quantity to taste)
2c shredded sweetened coconut (optional, i prefer none)

Put cream cheese and butter in a bowl and beat until smooth using electric mixer on medium speed. Scrape down the bowl. Add the vanilla and lemon juice, and beat until combined. Gradually beat in the sugar (to taste) on low speed until well blended and smooth. Fold in the coconut into the cream cheese frosting until thoroughly blended.

Adpoted from Mrs. Fields' Great American Deserts

ChocoCarrotCake

Ah! Mrs. Fields is my all-time favorite when it comes to pastries with chocolates. Her version of chewy choco chip cookies and brownies are the best I've ever tasted! Long before they are commercially available in our country, I can only find them in Hong Kong's Ocean Terminal. I took a small bite each visit to the ref, to save the best for a longer time.

I have a collection of Mrs. Fields' recipe and here's my friend H's fave...

Put a twist to a usual carrot cake, with cocoa. Just enough chocolate flavor to be noticeable without being overwhelming with the same moist crumb.

2c all purpose flour
2c brown sugar
1/2c cocoa powder
1tsp baking powder
1tsp baking soda
1/4tsp salt
4 eggs at room temperature
1 1/2c unsalted melted butter
1tbsp vanilla
2c grated peeled carrots
1c crushed pinapple with juice
3tbsp all purpose cream

Preheat oven to 350F. Butter and flour three 9-inch cake pans

1. Sift and whisk together dry ingredients, set aside.
2. Put the egg, butter and vanilla in a large bowl, beat until smooth on medium speed.
3. Add the dry ingredients to the egg mixture little by little until smooth.
4. Fold in the carrots and pineapple.
5. Divide the batter in 3 9-inch cake pans.
6. Bake for about 30 minutes until a toothpick inserted in the center comes out clean. Remove the cake pans to wire racks and cool for 10 minutes.
7. While still warm, brush cream on each layer to assemble.
8. To Assemble, spread with thin layer of CREAM CHEESE FROSTING on each layer and spread the remaining frosting over the top and sides.

Garnish with your choice of nuts and/or chocolate chips. I usually top it with lots of orange colored chocolate shavings, accent with green colored chocolate shavings and sprinkle it with mini chocolate morsels/chips. Perfect presentation of Choco-carot-cake.

Adopted from Mrs. Fields' Great American Deserts