Best Vegan Lemon Pasta

May 13, 2026 · 5 Comments

Have a delightful lunch or dinner with this simple vegan lemon pasta recipe for your next family gathering. It's a mix of cooked pasta, lemon juice, and cream, which makes a light and comforting dish!

If you're into pasta, I have Vegan Pancit and Kalabasa Pasta recipes ready for you.

Vegan Lemon Pasta on a wooden board garnished with a slice of lemon and green onion slices

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Why You’ll Love This Recipe

This vegan lemon pasta recipe is a creamy and vibrant dish packed with fresh lemon flavor in every bite. It's a simple one-pot dish that uses pantry staples and is great for busy home cooks looking for easy pasta recipes for a comforting weeknight dinner or cozy lunches at home.

The combination of creamy sauce, fresh basil, and zesty lemon makes a fresh and tasty pasta dish that takes less than an hour to prepare. Turmeric also gives the pasta a lovely golden hue, making it appear as good as it tastes!

Ingredients

Listed below are all the ingredients you will need:

pasta
lemon
cooking cream
vegetable bouillon
turmeric
fresh basil
parmesan cheese

See the recipe card for quantities.

All ingredients for Vegan Lemon Pasta in bowls

I like to stock up on baking essentials with Thrive Market. If you haven't tried it yet, claim your first order with 30% off and a gift through my link. Be a #ThrivePartner, too!

Instructions

Prepare the Ingredients

1. Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the fresh lemon juice.

2. Set aside the lemon zest and juice.

Make the Sauce Base

3. In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.

4. Bring the mixture to a boil over medium heat.

Cook the Pasta

5. Add the pasta directly into the pan.

6. Cook according to the package instructions, stirring occasionally.

7. If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.

8. Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

9. Once cooked, remove from heat.

10. Top with parmesan cheese.

11. Garnish with fresh basil and the remaining lemon zest.

12. Serve immediately and enjoy.

Vegan Lemon Pasta served on a black wooden board with a fork

Substitutions & Variations

Ingredient Swap
If no tagliatelle is available, use spaghetti.
Variation
For a dairy-free option, use coconut cream instead of cooking cream.
Mistake to Avoid
Don't overcook the pasta! You don't want to dry out the sauce before the pasta tenderizes. If needed, gradually add a splash of water slowly.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2–3 days.

Vegan lemon pasta on a wooden table garnished with green onion slices

FAQs

Can I add some protein to this dish?

Yes! Throw in tofu, mushrooms, or chickpeas. You can even sauté them with garlic in a large skillet for more taste or flavor.

What type of pasta works best for this recipe?

Any long pasta is great. But macaroni or penne also hold the sauce well. Make sure to cook until al dente for the best texture.

Is the lemon flavor strong?

It’s fresh and has a bright flavor. But it's also balanced by the cream. So the bold flavors are not overpowering.

Vegan lemon pasta served on a black rectangular plate at the table

5 from 3 votes

Print Pin Recipe

Best Vegan Lemon Pasta

Vegan lemon pasta is creamy, bright, and full of zesty lemon flavor with a silky, comforting texture. Turmeric adds a warm color, while fresh basil and lemon zest bring a fresh, vibrant finish!

Prep Time30

Cook Time12

Total Time42

Course: Main Course, Noodle Dish, pasta dish

Cuisine: Fusion (Italian-Filipino)

Servings: 4 servings

Calories: 556kcal

Author: Lainey (Elaine)

Ingredients

▢ 1 pound pasta such as tagliatelle or macaroni
▢ 1 whole lemon zested and juiced
▢ 2 cups cooking cream
▢ 1 cube vegetable bouillon
▢ 1 teaspoon turmeric
▢ fresh basil for garnish
▢ 4 ounces parmesan cheese for topping

Instructions

Prepare the Ingredients

Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the juice.
Set aside the lemon zest and juice.

Make the Sauce Base

In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.
Bring the mixture to a boil over medium heat.

Cook the Pasta

Add the pasta directly into the pan.
Cook according to the package instructions, stirring occasionally.
If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.
Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

Once cooked, remove from heat.
Top with parmesan cheese.
Garnish with fresh basil and the remaining lemon zest.
Serve immediately and enjoy.

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Notes

Select the pot you will use to cook the one-pot lemon pasta, such as a 12-inch-diameter pan, but you can use a larger pot if you prefer.
Use pasta shapes that fit well in the pan for even cooking.
Add water gradually if needed to prevent the pasta from drying out.
For a fully vegan version, use dairy-free Parmesan cheese alternatives.

Serving: 1gCalories: 556kcalCarbohydrates: 13gProtein: 15gFat: 51gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 154mgSodium: 1195mgPotassium: 526mgFiber: 3gSugar: 9gVitamin A: 2468IUVitamin C: 23mgCalcium: 438mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Want comfort after a tiring day? A plate of creamy vegan lemon pasta is what you need. It's full of fresh flavor and easy to make!

Fool-Proof Strawberry Matcha Bread

May 6, 2026 · 12 Comments

This easy strawberry matcha bread recipe is a vegan treat, made with a delicious blend of earthy matcha powder, fresh strawberries, and mashed bananas, topped with a pink strawberry icing. Anyone looking for a cozy, unique, comforting, and healthy bake will love it!

Try pairing it with these soft Strawberry Cookies or fun Oreo Waffles for a sweet baking day.

A slice of Strawberry Matcha Bread beside 2 banana slices on a small white plate

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Why You’ll Love This Recipe

Even if you've never tried this strawberry matcha bread recipe, you can do it with simple ingredients and easy baking steps. It's also healthy because it is vegan and made with fresh ingredients.

Ingredients

Listed below are all the ingredients you will need:

banana
granulated sugar
neutral oil
oat milk
matcha powder (latte grade)
all-purpose flour
baking powder
salt
fresh strawberries
powdered sugar
vanilla extract
water

See the recipe card for quantities.

All ingredients for Strawberry Matcha Bread recipe

Instructions

Prepare the Pan and Strawberries

1. Preheat the oven to 375°F (190°C).

2. Grease and line an 8 × 4-inch loaf pan with parchment paper for easy removal.

3. Wash, dry, and chop the strawberries into halves or quarters, depending on size.

4. Toss the strawberries with 1 tablespoon of the flour to help prevent sinking.

Strawberries in a mixing bowl filled with flour

Mix the Dry Ingredients

5. In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt.

6. Stir until evenly distributed.

Mix the Wet Ingredients

7. In a large bowl, combine mashed banana, granulated sugar, and oil.

8. Whisk until smooth.

9. Add oat milk and whisk until fully combined.

Wet ingredients mixed together in a bowl

Make the Batter

10. Add the dry ingredients to the wet ingredients.

11. Stir until just combined. Do not overmix.

12. Gently fold in the strawberries.

Bake the Bread

13. Pour the batter into the prepared loaf pan and level the top.

bread batter with strawberries poured into the pan

14. Bake for 40–50 minutes, or until a skewer inserted comes out clean.

15. Let the bread cool in the pan for at least 10 minutes.

16. Transfer to a wire rack and cool completely.

Make the Icing

17. In a bowl, combine chopped strawberries, powdered sugar, and vanilla extract.

18. Mash well or blend until smooth.

19. Add water, 1 teaspoon at a time, until the icing is pourable.

Glaze and Serve

20. Once the bread is completely cool, pour the icing over the top.

21. Let it sit for at least 1 hour to set.

22. Slice and serve.

A sliced loaf of Strawberry Matcha Bread on a wooden board garnished with strawberry slices and a slice of it served on a white plate

Substitutions & Variations

Ingredient Swap
You can use soy milk, almond milk, or any other non-dairy milk if you don't have oat milk.
Variation
Use 5 teaspoons of matcha powder for a stronger flavor.
Mistake to Avoid
Do not overmix the batter, or the bread may turn dense instead of soft.
Storage Tips
- This bread can be frozen for up to 2 months when wrapped well. Store slices in an airtight container at room temperature for 2–3 days.
- Keep the icing separate if possible, and add it before serving.

Strawberry Matcha Bread sliced at the center

FAQs

Can I use frozen strawberries in this?

Yes, you can! But make sure to thaw and drain them first. This helps avoid excess moisture in the batter.

What is matcha like in this bread?

Matcha adds a mild, earthy flavor. It's a good balance of the sweetness of the strawberries.

Why does the bread turn too dense?

It might have turned dense because of too much flour or overmixing.

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Craving something cozy? Strawberry Matcha Bread is the soft, flavorful treat you need. No complicated steps or ingredients necessary!

Best Japanese Fruit Sandwich

Apr 29, 2026 · 12 Comments

Sandwich lovers will enjoy this Japanese fruit sandwich! Also called a fruit sando, this no-bake dessert only uses bread, cream, and fresh fruit. Beginners and busy cooks will love how simple this fluffy white sandwich bread snack is. Layers of fruit, cream, and slices of bread make it eye-catching and taste delicious at the same time!

Love Japanese recipes? Try my Asian Fusion Strawberry Matcha Bread!

A plate of slices of Japanese Fruit Sandwiches

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Listed below are all the ingredients you will need:

white bread
heavy cream
powdered sugar
vanilla sugar or vanilla extract
orange
strawberries
kiwis

See the recipe card for quantities.

All ingredients for Japanese Fruit Sandwiches in bowls

Instructions

Whip the Cream

1. In a large bowl, beat heavy cream until soft peaks form.

2. Add powdered sugar and vanilla sugar or vanilla extract.

3. Continue beating until stiff peaks form, and the cream is smooth and fluffy.

Prepare the Fruit

4. Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

5. Spread a layer of whipped cream on one slice of crustless white bread.

6. Arrange the sliced fruits in a neat pattern or line down the center.

sliced fruit ingredients and spread the whipped cream on the crustless white bread

7. Add more whipped cream over the fruit.

8. Top with another slice of bread and press gently to seal.

Trim and Cut

9. Carefully trim the edges for a clean finish.

10. Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

11. Wrap each sandwich in plastic wrap.

12. Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

13. Unwrap and serve chilled for a refreshing dessert or light breakfast.

Storage

Store your sandwich in the fridge for up to 24 hours. Don't forget to wrap each one in plastic so they won't dry out. The refrigeration will keep it fresh.

FAQs

Can I use store-bought whipped cream?

Absolutely! You can use whipped cream you buy from convenience stores.But I still recommend you make your own whipped cream mixture. It tastes better and holds its shape in the sandwich form more nicely.

Can I use other fruits?

Of course! Try other fruits like melon, bananas, mangoes, blueberries, pineapple and peaches. It can work for anything you have.

How do I keep the sandwich from getting soggy?

Chill the sandwich before serving and avoid overly juicy fruits. Pat fruits dry before assembling.

Three Japanese Fruit Sandwiches on a plate

5 from 6 votes

Print Pin Recipe

Japanese Fruit Sandwich

This Japanese fruit sandwich is filled with fluffy whipped cream and juicy fruits. Soft crustless bread and vibrant fruit layers make it a refreshing, sweet, and eye-catching treat.

Prep Time20

Chill Time30

Total Time50

Course: Breakfast, No-bake Dessert, Snacks

Cuisine: Fusion (Japanese-Filipino)

Servings: 4 sandwiches

Calories: 335kcal

Author: Lainey

Ingredients

▢ 8 slices soft white bread crusts removed
▢ ¾ cup heavy cream (200 ml, 35% fat)
▢ 2-3 tablespoons powdered sugar (15–25 g) adjusted to taste
▢ 1 teaspoon vanilla sugar or vanilla extract
▢ 1 large orange peeled and sliced
▢ 4-5 strawberries sliced
▢ 1-2 kiwis peeled and sliced

Instructions

Whip the Cream

In a large bowl, beat heavy cream until soft peaks form.
Add powdered sugar and vanilla sugar or vanilla extract.
Continue beating until stiff peaks form and the cream is smooth and fluffy.

Prepare the Fruit

Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

Spread a layer of whipped cream on one slice of crustless white bread.
Arrange the sliced fruits in a neat pattern or line down the center.
Add more whipped cream over the fruit.
Top with another slice of bread and press gently to seal.

Trim and Cut

Carefully trim the edges for a clean finish.
Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

Wrap each sandwich in plastic wrap.
Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

Unwrap and serve chilled for a refreshing dessert or light breakfast.

Leave a Comment

Serving: 1gCalories: 335kcalCarbohydrates: 38gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 50mgSodium: 252mgPotassium: 205mgFiber: 3gSugar: 14gVitamin A: 750IUVitamin C: 35mgCalcium: 156mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Creamy Filipino Mango Sticky Rice

Apr 22, 2026 · 14 Comments

This creamy mango sticky rice combines soft glutinous rice, rich coconut milk, and sweet ripe mangoes for an easy tropical dessert that’s both comforting and refreshing. Inspired by classic Asian flavors and simple enough for beginners, this mango sticky rice recipe is perfect for summer gatherings, snacks, or satisfying mango cravings at home.

If you love sweet rice dishes try my classic Biko (Filipino Sweet Sticky Rice).

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Why You’ll Love This Recipe

This recipe is naturally dairy-free. It also uses simple pantry ingredients, which makes it beginner-friendly. No baking required. Just soak, steam, and mix!

It's a little chewy, but creamy and soft, too. The coconut milk adds richness, while fresh mango gives bright sweetness.

Mangoes are rich in vitamin C and antioxidants. Coconut cream also provides healthy fats for energy. It’s a dessert that feels indulgent but includes nourishing ingredients.

The Story Behind Filipino Mango Sticky Rice

This dessert shows how much Filipinos love tropical fruits and sticky rice. In the Philippines, mangoes grow a lot. Combining rice and coconut is common in many Filipino sweets. So the dish is both comforting and familiar.

Where Filipino Mango Sticky Rice Comes From

Some believe mango sticky rice was created in Southeast Asia. Filipinos use local fresh ripe mangoes in the dish. Later on, it became a famous Filipino dessert served in celebrations.

When is this Dish Typically Enjoyed?

It's usually served in the summertime when mangoes are harvested. It's also served at fiestas or when gathering with family and friends. It's also a great potluck dessert and merienda.

A spoonful of Filipino Mango Sticky Rice

Ingredients

Listed below are all the ingredients you will need:

Thai glutinous rice
Water
Coconut milk
Sugar
Salt
Ripe mangoes
Cornstarch (optional)
Toasted sesame seeds or crushed peanuts (optional)
Toasted coconut flakes (optional)

See the recipe card for quantities.

Special Tip: Get fresh and healthy ingredients from our partner, Thrive Market! Newbies get 30% off + a free gift with this link!

All ingredients for Filipino Mango Sticky Rice in bowls

Instructions

Rinse and Soak the Rice

1. Rinse Thai glutinous rice several times in cold water until the water runs clear.

2. Soak the rice in cold water for at least 4 hours or overnight.

3. Drain completely before steaming.

Set Up the Steamer

4. Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.

5. Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

6. Line a steaming basket with cheesecloth or banana leaves.

7. Spread the drained sticky rice evenly inside. Do not press it down.

8. Cover with a lid or clean kitchen towel.

9. Steam for 25–30 minutes.

10. After 15 minutes, gently flip or stir the rice to cook evenly.

11. Continue steaming for another 10–15 minutes until tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

12. In a saucepan over low heat, combine coconut milk, sugar, and salt.

Coconut milk and sugar mixture heating in a saucepan

13. Stir until sugar dissolves. Do not let it boil.

14. Transfer cooked sticky rice to a bowl.

15. Gradually pour the warm coconut mixture over the rice, gently folding to combine.

16. Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

17. In a small saucepan over low heat, combine coconut milk, sugar, and salt.

18. If thickening, dissolve cornstarch in water and stir into the sauce.

19. Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

20. Place a serving of sticky rice on a plate.

21. Arrange mango slices beside the rice.

22. Drizzle with coconut sauce.

23. Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.

24. Serve and enjoy immediately.

Substitutions & Variations

Ingredient Swap
If you can't find Thai glutinous rice, you can use any other labelled sticky rice.
Variation
For a lighter version, try using light coconut milk.
For a deeper flavor, use brown sugar instead of white.
Mistake to Avoid
Do not skip soaking the rice. It helps create the perfect soft and chewy texture.

Storage Tip

Sticky rice does not freeze well, so store leftovers in the refrigerator for up to 2 days only. Keep mango slices separate from the rice and sauce. Only combine when ready to serve.

FAQs

Can I use regular rice instead of sticky rice?

No. Regular steamed rice won't give the same chewy texture. Glutinous or sticky rice gives the best results. It's like the rice used in Thai cuisine.

Can I make this ahead of time?

Yes, of course! You can prepare the rice and sauce ahead. Gently reheat the sticky rice in the microwave before serving. Add the fresh mango right before serving.

Is this dessert very sweet?

It is gently sweet. But you can also adjust the sugar to your taste.

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Craving something tropical? This easy Filipino Mango Sticky Rice recipe will bring you sweet comfort in a short amount of time!

Best Roasted Tomato Focaccia

Apr 15, 2026 · 18 Comments

Roasted Tomato Focaccia is a simple, Italian-inspired appetizer topped with fresh tomatoes, roasted garlic, and rosemary. It’s a great recipe for beginner bakers and home cooks who want that fresh, bakery-style bread without a lot of complicated steps!

Try this fun Cookie Pizza or balance things out with fudgy Vegan Pumpkin Brownies, too!

Roasted Tomato Focaccia slices on a wooden board

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Why You’ll Love This Recipe

This roasted tomato focaccia recipe is vegan, dairy-free, and very forgiving. You don’t need fancy tools or bread experience to get great results. It’s perfect for casual baking days.

Olive oil adds rich flavor and keeps the bread moist. It also helps create the right balance of liquid in the dough, resulting in a soft, airy texture.

Fresh tomatoes and rosemary layered on top of the focaccia make every bite feel rustic and comforting. The aroma alone makes this worth baking!

Ingredients

Listed below are all the ingredients you will need:

large head of garlic
olive oil
all purpose flour
active dry yeast
coarse salt
warm water
cherry tomatoes or grape tomatoes
fresh rosemary

See the recipe card for quantities.

I get my ingredients from my trusted partner, Thrive Market. Good news, newbies can get 30% off + a gift with this link!

Instructions

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a tablespoon of olive oil. Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant. Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep them mostly intact.

Activate the Yeast

In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve. Sprinkle the yeast over the mixture and let it sit for 10–15 minutes until foamy.

Make the Dough

Add the remaining flour, olive oil, and coarse salt to the yeast mixture. Mix until a dough forms. Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

roasted garlic in a foil and a bread dough in a large glass bowl

First Rise

Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

While the dough rises, halve the tomatoes and finely chop the rosemary. Keep the roasted garlic ready.

roasted garlic, chopped rosemary, and tomatoes cut in halves on a wooden board with a knife, and a bowl of risen dough with olive oil

Second Rise and Assembly

Add olive oil to a 9x13-inch baking pan and spread evenly. Transfer the dough to the pan, turning it several times to coat it in oil. Gently stretch the dough with your fingers to reach the corners. Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

Heat the oven again to 450°F (230°C). Using oiled fingers, press deep dimples all over the dough. Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.

Sprinkle with rosemary and coarse salt. Bake for 20–25 minutes, until lightly golden brown and firm.

Dough was placed on a pan and pressed roasted garlic cloves and tomatoes into some dimples.

Cool and Serve

Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack. Cool for another 20 minutes before slicing. Slice, serve, and enjoy warm or at room temperature.

Slices of Roasted Tomato Focaccia on a cooling rack

Substitutions & Variations

Ingredient Swap
If fresh rosemary is not available, dried rosemary can work too.
Variation
Use bread flour instead of all-purpose flour for a chewier crumb.
Mistake to Avoid
Don't rush the dough rise! Under-proofed focaccia will bake up dense and dry.
Storage Tips
- This bread does not freeze well once topped, but plain focaccia can be frozen for up to one month.
- Store baked focaccia in the fridge for 2–3 days. If adding fresh toppings later, keep wet ingredients separate from the bread and combine before serving.

Some baked Roasted Tomato Focaccia served and cut in halves

FAQs

Why is my focaccia not fluffy?

The dough may not have risen long enough. Warm resting time is key.

Can I make this ahead of time?

Yes. Bake it a day ahead and reheat gently before serving.

Do I need a stand mixer?

No. This dough can be mixed by hand with a bowl and spoon.

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Having friends over and wanting something impressive? Roasted Tomato Focaccia is easy to prep and perfect for sharing with dips or pasta.

Best Adobong Talong (Eggplant Adobo)

Apr 8, 2026 · 16 Comments

This simple Filipino adobong talong recipe is made with roasted eggplant slices with a savory adobo sauce. Plant-based eaters will absolutely love this eggplant adobo dish with a bowl of rice for lunch or dinner!

Try my vegan binakol or tofu wraps for more easy plant-based Filipino recipes.

Adobong Talong next to a bowl of fresh hot rice

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Why You’ll Love This Recipe

Adobong talong is a beginner-friendly Filipino recipe. You only need pantry ingredients to cook this dish, and simple cooking skills!

Eggplant is rich in fiber, which helps digestion and is good for heart health. The garlic and onions also add natural immune-boosting benefits, which makes this dish a healthy option.

The Story Behind Adobong Talong

Adobong Talong is a twist on the classic Filipino adobo dish. It keeps the familiar vinegar-soy flavor many Filipinos grew up with, but it uses eggplant instead of meat. This plant-based version shows simple Filipino home cooking.

Where Adobong Talong Comes From

Adobo was developed as a way to preserve food using vinegar and salt. Traditionally, Filipinos use meat or seafood, but nowadays, home cooks make vegetable versions like this recipe for different diets.

When is this Dish Typically Enjoyed?

This dish is enjoyed all year round. It’s common during Lent or meatless days. Many families serve it as a simple everyday food.

A bowl of adobong talong served at a white bowl

Ingredients

Listed below are all the ingredients you will need:

olive oil
purple eggplant
bay leaves
peppercorns
garlic
sweet onions
vegetable broth
soy sauce
oyster mushroom sauce
white vinegar
brown sugar

See the recipe card for quantities.

All ingredients for Adobong Talong in bowls

Instructions

Roast the Eggplant

1. Preheat the oven to 375°F (190°C).

2. Place the sliced eggplant chunks in a roasting pan.

3. Drizzle with half of the olive oil.

sliced eggplant chunks in a roasting pans drizzled with olive oil

4. Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.

Prepare the Adobo Sauce

5. In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.

6. Cook for 2 minutes, stirring constantly to release the aromatics.

7. Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.

8. Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.

adobo sauce cooked in a skillet over a low heat

Combine and Finish

9. Add the roasted eggplant to the simmering adobo sauce.

10. Continue simmering for another 2 minutes until the eggplant is well coated and tender.

added the roasted eggplant to the simmering adobo sauce

Serve

11. Transfer to a serving plate or bowl and serve immediately.

Substitutions & Variations

Ingredient Swap
Tamari works in place of soy sauce.
Replace white vinegar with cane vinegar.
Variation
Mushrooms can be added for extra texture.
Mistake to Avoid
Do not overcook the eggplant. It can turn mushy and lose its shape.

Storage Tip

The eggplant becomes watery after thawing, so do not freeze it. Store leftovers in an airtight container in the fridge. Enjoy within 2–3 days.

FAQs

What does adobong talong taste like?

It’s savory and a little sweet.

Is this dish spicy?

No. It’s flavorful but not spicy.

Can I use another type of eggplant?

Yes! Chinese or Japanese eggplant works well.

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Need a quick, hearty viand on a very busy night? This adobong talong cooks fast and pairs perfectly with steamed rice!

Perfect Crusty Walnut Rolls

Apr 3, 2026 · 24 Comments

Make yourself a batch of easy vegan crusty walnut rolls for celebrations! This rustic nut roll recipe is perfect for anyone craving bakery-style, homemade rolls. The mixture comes together easily, and no complicated ingredients are needed, too!

If you love bread, make a bunch more with my French Breakfast Bread and Buttermilk Chocolate Bread recipes!

a crusty walnut roll sliced in halves on a small white plate with a knife beside it and some of the rolls on a wooden board

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Why You’ll Love This Recipe

Crusty Walnut Rolls make delicious homemade bread with great texture. The outside gets nice and golden while the inside remains soft and light. It is also a great choice for beginners and perfect to enjoy as a snack, breakfast, and side dish for Christmas, Easter, and any other celebration! New bakers will enjoy making these easy homemade rolls.

This recipe is vegan and dairy-free, using plant-based ingredients. The walnuts add to its rich flavor and nice texture. It also has great nutritional benefits. This makes the rolls not only delicious but also healthy!

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
instant yeast
salt
warm water
chopped walnuts

See the recipe card for quantities.

All ingredients for Crusty Walnut Rolls recipe in separate bowls

Instructions

Make the Dough

1. In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to distribute evenly.

2. Add the warm water and stir until a sticky dough forms.

combined all-purpose flour, salt, instant yeast and warm water in a large glass bowl, making a sticky bread dough

Knead and Add Walnuts

3. Turn the dough out onto a lightly floured surface.

4. Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.

5. Stretch the dough out, sprinkle the chopped walnuts over the surface, then fold and knead until the walnuts are evenly distributed.

First Rise

6. Place the dough in a lightly greased bowl or container.

7. Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Shape the Rolls

8. Turn the risen dough onto a lightly floured surface and divide into 10 equal pieces.

Turned the risen dough onto a lightly floured surface and divided it into 10 equal pieces.

9. Tuck the edges of each piece into the center to form balls, keeping walnuts mostly inside.

10. Place rolls on a parchment-lined baking sheet, leaving at least 3 inches (7.5 cm) between each roll.

11. Cover and let rise again in a warm place until doubled, about 45–60 minutes.

Prepare for Baking

12. When the rolls are nearly fully risen, preheat the oven to 415°F (210°C).

13. Place one oven rack in the middle and a second empty baking pan or cast-iron pan on a lower rack to heat.

14. Using a razor or very sharp knife, score a deep slash across the top of each roll.

walnut roll doughs on a baking pan with deep slash on top of each roll

15. Have a couple of ice cubes ready.

Bake with Steam

16. Place the rolls in the oven. Just before closing the door, toss the ice cubes into the hot lower pan to create steam.

17. Bake for 25–30 minutes, until the rolls are golden brown and firm all around.

Cool and Serve

18. Serve fresh or store at room temperature in a sealed container.

19. Remove from the oven and allow the rolls to cool completely before eating.

a crusty walnut roll sliced in halves and served in a small white plate

Substitutions & Variations

Ingredient Swap
If you're out of walnuts, you can try almonds or pecans.
Variation
If you want your bread to be nuttier, substitute whole wheat flour for up to half of the all-purpose flour.
Mistake to Avoid
Don't add too much hot water. It will kill the yeast, and the bread won't rise properly.
Storage Tips
- These walnut rolls can be stored at room temperature in an airtight container for up to 2 days.
- They should be thawed at room temperature before reheating. To give the rolls a perfect texture, they should be warmed in the oven before serving.

FAQs

Can I make this without walnuts?

Yes! You can leave them out or replace them with other nuts like pecans. You can turn the filling into a ground walnut filling for a softer texture. Or you can also serve the rolls with jam on the side.

Do I need a stand mixer?

No. This dough can be kneaded by hand with simple tools like a bowl and a rolling pin. But a food processor can help you out quicker than that.

Why is my bread not crusty?

A hot oven, proper dough rising, and enough moisture from warm milk for example help create a crisp crust, even without using eggs.

Can I make this like a walnut roll pastry?

Yes. You can roll the dough thinner, brush it lightly with melted butter, spread a simple filling made with sour cream and ground walnuts, then roll it up to create a softer walnut roll pastry style bread.

crusty walnut rolls placed together with a white cloth underneath

5 from 12 votes

Print Pin Recipe

Perfect Crusty Walnut Rolls

Crusty walnut rolls are golden on the outside, soft on the inside, and packed with toasted walnut flavor. Perfect for breakfast, snacking, or serving alongside soups and salads.

Prep Time30

Cook Time25

Rest Time2 15

Total Time3 10

Course: Bread, Breakfast, Side Dish, Snack, Vegan

Cuisine: Fusion (German-Filipino)

Servings: 10 rolls

Calories: 306kcal

Author: Lainey

Ingredients

▢ 4 cups all-purpose flour (480g)
▢ 2 ¼ teaspoons instant yeast (7g)
▢ 1 teaspoon salt (6g)
▢ 1 ½ cups + 1 tablespoon/375 ml warm water*
▢ 1 ½ cups walnuts (150g), coarsely chopped

Instructions

Make the Dough

In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.
Add warm water and stir until a sticky dough forms.

Knead and Add Walnuts

Turn the dough onto a lightly floured surface.
Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.
Stretch the dough out, sprinkle chopped walnuts over the surface, then fold and knead until evenly distributed.

First Rise

Place the dough in a lightly greased bowl or container.
Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.**

Shape the Rolls

Once risen, turn the dough onto a lightly floured surface and divide into 10 equal pieces.
Tuck the edges into the center to form balls, keeping most walnuts inside.
Place on a parchment-lined baking sheet with at least 3 inches or 7.5 cm of space between each roll.
Cover and let it rise again in a warm area for 45–60 minutes until doubled.

Prepare for Baking

When nearly full size, preheat the oven to 415°F (210°C).
Place one rack in the middle and another baking pan or cast-iron pan on the lower rack to heat.
Score the tops of each roll with a sharp knife or razor.
Prepare a few ice cubes.

Bake with Steam

Place the rolls in the oven.
Just before closing the oven door, toss the ice cubes into the hot lower pan to create steam.
Bake for 25–30 minutes until golden brown and firm.

Cool and Serve

Remove from the oven and allow to cool completely before serving.
Serve fresh. Best within 2 days of baking.

Leave a Comment

Notes

*Water should not exceed 115°F (46°C), or it may damage the yeast. Water temperature will impact the rise time. Cold water will result in a slow rise (but more flavor development).

**Rise time will depend on water temperature and ambient temperature. Warmer areas will cause a faster rise, while colder areas will have a slower rise.

Serving: 1gCalories: 306kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 237mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 0.2mgCalcium: 27mgIron: 3mg

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Recipes for Every Moment

Don’t want to bake complicated bread? Crusty walnut rolls are easy to make and give you warm, bakery-style bread with a crisp crust and nutty flavor.

Best Ginger Orange Juice Recipe

Mar 26, 2026 · 20 Comments

If you like fresh orange juice or ginger juice to brighten your day, you'll love my easy ginger orange juice recipe! The mix of citrus pulp and ginger spice in this refreshing drink helps support wellness and boost vitamin C, making it a healthy drink option!

Ginger Orange Juice in a tall glass with slices of orange and a blue cloth in the background

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Listed below are all the ingredients you will need:

Navel oranges
Lemon
Ginger
Carrots

See the recipe card for quantities.

All ingredients for Ginger Orange juice on the table

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Instructions

Peel the oranges, lemons, and ginger, cut the carrots, and discard the peels and ends. Blend everything till smooth, then pour into glasses and serve immediately.

Ingredients added to the juicer and turning it on

Storage

Store the fresh juice in the fridge in an airtight jar for up to 24 hours, but it tastes best when enjoyed right after juicing or blending.

FAQs

Can I make this without a juicer?

Yes, just blend everything in a blender and strain through a nut milk bag or fine sieve to remove pulp.

Do I need to peel the produce?

Always peel lemons and oranges before making your batch, but you can leave the carrot skin on if it’s washed well.

Can I make a bigger batch?

Yes, but store extra juice in the fridge and shake well before drinking since it may separate.

A tall glass of Ginger Orange Juice served

5 from 10 votes

Print Pin Recipe

Best Ginger Orange Juice Recipe

This refreshing ginger orange juice combines sweet oranges, earthy carrots, zesty lemon, and warming ginger for a bright, nourishing drink. It’s a simple, homemade juice perfect for boosting your daily wellness routine.

Prep Time10

Total Time10

Course: Drinks

Cuisine: Fusion (American-Filipino/Asian)

Servings: 3 glasses

Calories: 154kcal

Author: Lainey

Ingredients

▢ 6 navel oranges
▢ 1 lemon
▢ 4 small carrots or 2 large carrots
▢ 1 inch ginger

Instructions

Prepare the Produce

Wash all produce thoroughly.
Peel the oranges and lemon. Discard the peels.
Trim both ends of the carrots and discard.
Peel the ginger and discard the skin.

Juice and Serve

Process all prepared ingredients through a juicer until smooth and fully extracted.
Pour into glasses and enjoy immediately.

Leave a Comment

Notes

I used a Breville juicer.
Best consumed fresh for maximum nutrients.
If you don’t have a juicer, you can blend with a little water and strain.

Serving: 1gCalories: 154kcalCarbohydrates: 40gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 14mgPotassium: 556mgFiber: 8gSugar: 25gVitamin A: 2538IUVitamin C: 185mgCalcium: 134mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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BEST No Bake Biscoff Cheesecake

Mar 18, 2026 · 26 Comments

Chill with simple ingredients and make yourself a No-Bake Biscoff cheesecake! This easy and creamy dessert is made for Lotus Biscoff lovers and chocolate fans. Its buttery cookie crust and rich Biscoff cheesecake filling make every bite extra special!

Taste creamy no-bake desserts like this with my Mini Salted Caramel Cheesecake and No-Bake Oreo Cheesecake recipes!

No-Bake Biscoff Cheesecake with one slice of it

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Why You’ll Love This Recipe

This No Bake Biscoff Cheesecake recipe is beginner-friendly and requires no baking at all. Just mix, chill, and serve. It’s perfect for hot days or when your oven is already busy.

The texture is ultra creamy and smooth. The Biscoff flavor is warm, caramel-like, and slightly spiced. It tastes bakery-quality but is easy to make at home.

While it’s an indulgent treat, Biscoff cookies contain cinnamon, which is known for its antioxidant properties. You can control the sweetness by adjusting the sugar. It’s a dessert that feels special without being complicated. Try this out!

Ingredients

Listed below are all the ingredients you will need:

Biscoff cookies
Unsalted butter
Cream cheese
Granulated sugar
Biscoff spread
Vanilla extract
Heavy cream
Dark chocolate chips
Chocolate shavings

See the recipe card for quantities.

All ingredients for No-Bake Biscoff Cheesecake in bowls

Instructions

Make the Crust

1. Crush Biscoff cookies into fine crumbs and mix with melted butter.

2. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

3. Chill in the refrigerator while preparing the filling.

Crushed Biscoff mixed with melted butter and vanilla

Prepare the Filling

4. In a mixing bowl, beat cream cheese and sugar until smooth.

5. Add Biscoff spread and vanilla extract, then mix until fully combined.

6. In a separate bowl, whip cold heavy cream to soft peaks.

7. Gently fold the whipped cream into the cream cheese mixture.

Cream cheese mixture blended with Biscoff cookie butter

8. If using, fold in the melted chocolate chips for a chocolate twist.

Assemble the Cheesecake

9. Spread the filling over the crust in two layers.

Batter poured into a cookie crust and smoothed into a pan

10. For extra texture, sprinkle crushed Biscoff cookies between the layers if desired.

11. Smooth the top and refrigerate for at least 6 hours or overnight.

Make the Topping

12. Warm heavy cream and Biscoff spread together in a small saucepan or microwave until smooth.

13. Let cool slightly, then pour over the chilled cheesecake.

Garnish and Serve

14. Garnish with crushed Biscoff cookies and chocolate shavings.

15. Slice and serve chilled.

Biscoff biscuit over the No-Bake Biscoff Cheesecake

Substitutions & Variations

Ingredient Swap
Graham crackers can be used in place of Biscoff cookies for the crust, too.
Variation
If you want a lighter version, try whipping cream instead of heavy cream.
Mistake to Avoid
Do not skip chilling time. The cheesecake needs enough time in the fridge to set fully. If sliced too early, it may lose its shape.
Storage Tips
- This no-bake cheesecake stores well in the refrigerator for up to 3 days.
- You can store it in the freezer for up to 1 month. But texture is best when kept in the fridge.

Simply Bakings Recommends

Make your recipes easier and more enjoyable with tools and ingredients we personally love.

No-Bake Biscoff Cheesecake presented on the table

FAQs

Can I use another cookie instead of Biscoff?

Yes! Graham crackers or digestive biscuits also work well, though the flavor will be milder. A sharp knife helps cut a clean slice, no matter which crust you choose.

What pan should I use?

A 9-inch springform pan gives the cheesecake its clean shape and makes it easy to remove. You can also use a piping bag to decorate the top before you slice and serve.

Can I make this ahead of time?

Absolutely! This set cheesecake tastes even better the next day after it chills overnight. The leftovers store well in an airtight container.

Do I need a mixer for this recipe?

A hand mixer is best for whipping the cream and smoothing the filling, but you can whisk by hand with extra effort until it reaches stiff peaks.

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Hosting last minute guests and need an impressive dessert? This No Bake Biscoff Cheesecake chills beautifully, looks stunning, and requires zero baking—perfect for simple or special occasions!

How to Make Perfect Crispy Plantain Chips

Mar 11, 2026 · 14 Comments

Learn how to make perfect crispy plantain chips with just a few simple ingredients that turn into a crunchy snack for kids with no preservatives!

Two cups filled with crispy Plantain Chips

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Listed below are all the ingredients you will need:

Green plantains
Salt
Vegetable oil

See the recipe card for quantities.

Instructions

Peel the plantains and slice them lengthwise into thin strips. In a skillet, heat about 2 inches of vegetable oil or olive oil until 350°F (175°C). Fry the slices in batches until golden brown and crisp, then drain on paper towels.

Chopping up and frying Plantain cuts to make chips

Sprinkle the cooked bananas with salt and set aside to cool slightly before serving in a bowl or in any food container of your choice. Enjoy!

Storage

Store plantain chips, also known as mariquitas or platanitos, in an airtight container at room temperature for up to three days, and avoid freezing them because moisture will soften them.

FAQs

Why do my plantain chips turn soft?

They may be sliced too thick or fried at low heat; thin slices of plantain and hot oil are key.

Can I bake these instead of frying?

Yes, but frying gives the crispiest texture and best flavor.

Can I use ripe plantains?

Yes, but the overripe ones will make the chips sweeter, slightly chewy, and not so crispy.

Crispy Plantain Chips crowded in a transparent cup

5 from 8 votes

Print Pin Recipe

How to Make Perfect Crispy Plantain Chips

These crispy plantain chips are thinly sliced, perfectly fried, and lightly salted for an irresistible crunch. They’re a simple snack that stays crisp every time!

Prep Time10

Cook Time10

Cool Time5

Total Time25

Course: Appetizer, Snack

Cuisine: Fusion (Latin American-Filipino)

Servings: 4 servings

Calories: 180kcal

Author: Lainey

Ingredients

▢ 2 green plantains
▢ ½ teaspoon salt (or to taste)
▢ vegetable oil enough for frying

Instructions

Prepare the Plantains

Cut off both ends of the plantains.
Make a shallow slit along the length of each plantain skin.
Carefully peel off the skin without cutting into the flesh.
Slice the plantains lengthwise into thin strips using a sharp knife or mandoline slicer. Aim for uniform thickness for even cooking.

Heat the Oil

In a large, heavy-bottomed skillet or deep fryer, add enough vegetable oil to fully submerge the plantain slices (about 2 inches deep).
Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping in a small piece of plantain—it should sizzle immediately.

Fry the Plantains

Carefully add a small batch of plantain slices to the hot oil. Do not overcrowd the pan.
Fry for 2–3 minutes per side, or until golden yellow and crisp.
Remove the chips using a slotted spoon or tongs and transfer to a paper towel-lined plate to drain excess oil.

Season and Cool

While still hot, sprinkle the chips with salt and toss gently to coat evenly.
Allow the chips to cool slightly to fully crisp up.

Serve

Serve immediately and enjoy crispy homemade plantain chips.

Leave a Comment

Notes

Use green (unripe) plantains for maximum crispiness.
Thin, even slices are key to crunchy chips.
Chips will continue to crisp as they cool.

Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 2gSodium: 120mgFiber: 2gSugar: 8g

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Best Ginisang Togue

Mar 3, 2026 · 16 Comments

Ginisang Togue is a quick and easy Filipino vegetable stir fry recipe. It's made with mung beans, vegan meat, veggies, and savory seasonings. Anyone who wants a healthy dish will find this perfect and budget-friendly.

Try more veggie-forward Filipino dishes, like my Green Beans with Black Bean Sauce or my Vegan Huli Huli Cauliflower Bites!

Ginisang Togue served in a blue bowl with a spoon next to it

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Why You’ll Love This Recipe

Ginisang Togue is a simple and quick mung bean sprout recipe for busy days. It’s fully vegan and dairy-free. That makes it healthy and flavorful. With basic pantry ingredients, beginners can make this dish.

Bean sprouts are low in calories but rich in fiber and vitamin C. They add a fresh crunch while supporting digestion. It can make any dish light and still feel satisfying.

It can be a side dish or a main dish with rice. It’s budget-friendly and easy to make, too!

The Story Behind Ginisang Togue

This humble Filipino dish is often made to stretch ingredients. It reflects love for simple meals that are affordable yet nourishing. Many Filipino families grew up with this served hot and fresh.

Where Ginisang Togue Comes From

This Ginisang Togue recipe comes from the Philippines. Since bean sprouts are cheap and easy to find, they're famous in local homes and carinderias. Home cooks created simple stir-fry versions using carrots and whatever vegetables were available.

When is this Dish Typically Enjoyed?

It's enjoyed as an everyday meal in Filipino homes. It's served during simple family lunches or dinners. Some people prepare it during Lent because it can be meat-free.

Ingredients

Listed below are all the ingredients you will need:

Vegan luncheon meat
Olive oil
Red onions
Garlic cloves
Red bell pepper
Snow peas
Bean sprouts (togue)
Vegetarian oyster mushroom sauce
Chili flakes
Lemon juice
Salt
Ground black pepper

See the recipe card for quantities.

All ingredients for Ginisang Togue in bowls

Instructions

Cook the Luncheon Meat

1. In a pan over medium heat, fry the vegan luncheon meat until browned.

2. Remove from the skillet and transfer to a bowl.

Sauté the Aromatics

3. In the same pan with the remaining oil, sauté red onions and garlic for 30 seconds.

Vegan meat, onions and garlic sautéing in a skillet

Add Vegetables and Season

4. Toss in the fried luncheon meat, red bell peppers, snow peas, and bean sprouts. Cook for 2 minutes while stirring.

5. Add vegetarian oyster mushroom sauce and chili flakes.

Bean sprouts and vegetables added to the pan

6. Season with salt and ground black pepper to taste.

Finish and serve.

7. Add the lemon juice and mix well.

8. Serve immediately. Best served with steamed rice or as a vegetable side dish.

Substitutions & Variations

Ingredient Swap
Use sliced mushrooms or firm tofu instead of vegan luncheon meat.
Variation
If oyster sauce is not available, try soy sauce with a small pinch of sugar. Adjust chili flakes depending on your preferred spice level.
Mistake to Avoid
Don't overcook the bean sprouts! They shouldn't be watery or soft. They should stay slightly crispy.

Storage

This dish keeps well in the fridge for 2–3 days when stored in an airtight container. But bean sprouts don't freeze well. They lose their crisp texture and become watery.

FAQs

Can I use regular oyster sauce instead of vegetarian oyster sauce?

Yes, you can. But it will no longer be vegan. Vegetarian mushroom sauce keeps the dish plant-based.

Is this dish spicy?

Yes, a little! The chili flakes add mild heat. Just adjust or remove them to suit your taste.

Do I need to cook bean sprouts for a long time?

No, please don't! Bean sprouts cook very fast and get soggy. So stir-fry them briefly on high heat.

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Need a light, healthy meal for the whole family? Ginisang Togue cooks quickly, uses bean sprouts and veggies, and makes a nourishing dish in minutes!

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Best Piaya Recipe

Feb 25, 2026 · 12 Comments

Piaya is a sweet and flaky Filipino snack filled with muscovado sugar and flavored with ube. The dish has that chewy crispy piyaya texture, especially when you roll the dough into a thin layer using your rolling pin or even your palms.

If you enjoy ube desserts, you’ll also love my Ube Buchi and Ube Hopia recipes!

A tin plate filled with a pile of piayas being served

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Why You’ll Love This Recipe

This piaya recipe is sweet, flaky, and lightly crisp on the outside. It is dairy-free and easy to make at home. The steps are also simple enough that beginners can follow along with no stress.

With easy-to-find pantry ingredients, you can make batches of this recipe. No fancy tools needed, like a pastry cutter. You can even make the mixture fully vegan by using plant-based shortening.

Muscovado sugar adds a deep caramel flavor, and it is less processed than white sugar. It also contains small amounts of minerals like iron and calcium.

The Story Behind Piaya

Piaya is a famous flatbread from Bacolod, Philippines. It is known for its thin dough and sweet filling, which many families enjoy as a simple snack with coffee or tea.

Where Piaya Comes From

Piaya comes from Bacolod City in Negros Occidental, Philippines. It was first made by local bakers who had easy access to muscovado sugar. Over time, street vendors helped make it popular across the country.

When is this dish typically enjoyed?

Piaya is enjoyed all year round. It is often served as a snack in the afternoon. Many people bring it home as pasalubong from Bacolod. It is also common during fiestas and family gatherings.

Ingredients

Listed below are all the ingredients you will need:

muscovado sugar
all-purpose flour
oil
ube syrup or flavoring
vegetable shortening
salt
sesame seeds
water

See the recipe card for quantities.

All ingredients for Piaya in separate bowls

Instructions

Make the Ube Filling

1. In a bowl, combine 1 ¼ cup muscovado sugar, 2 tablespoons ube flavoring, ½ tsp salt, and 1 ½ tbsp oil.

2. Add ¾ cup flour, then mix in 2–3 tablespoons of water until a dough-like filling forms.

3. Transfer the mixture onto cling wrap or parchment paper, shape it into a log, and chill for 30 minutes.

4. Dust lightly with flour before wrapping to prevent sticking.

Glass bowl with ingredients for Piaya mixed togeher

Make the Dough

1. In a bowl, mix 2 cups of flour, ½ cup of vegetable shortening, and 7 tbsp of water until a smooth dough forms.

2. Cut out ¼ of the dough and transfer it to another bowl.

3. Add 1 tablespoon ube flavoring to this smaller dough portion and knead until evenly colored.

4. On a floured surface or parchment, place both doughs side by side, roll them together, and refrigerate for 30 minutes.

Assemble the Piaya

1. After chilling, cut both the filling and dough into approximately 25-gram portions.

2. Roll one dough portion into a small circle. Then, place a piece of ube filling in the center, seal the edges, and gently flatten.

3. Sprinkle sesame seeds on top and press lightly with a rolling pin so they stick.

4. Dust lightly with flour.

Piaya dough balls flattened and cooked in pan

Cook and Serve

1. Heat a pan over medium-high heat.

2. Cook each piaya until lightly browned and slightly puffed, flipping to cook evenly on both sides.

3. Remove from the pan and let cool slightly.

4. Serve warm and enjoy your freshly made ube piaya!

A stack of yummy Piaya being served at the table

Substitutions & Variations

Ingredient Swap
Dark brown sugar is a good substitute for muscovado sugar if needed.
Ube flavoring can be swapped with pandan or chocolate syrup for variations.
Variation
If you prefer a classic taste, try vanilla instead of ube flavoring.
Mistakes to Avoid
Don't overfill the dough! The filling may leak while cooking. Seal the edges well before flattening into a disk.

Storage Tip

Piaya can be stored at room temperature in an airtight container for 2–3 days. It does not freeze well because the texture may turn dry. Store cooked piaya separately and reheat in a pan before serving.

FAQs

Can I make it without ube flavor?

Yes, simply skip the ube syrup and use plain muscovado sugar for a classic Piaya, just like swapping regular rice for Spanish rice in a paella pan.

Can I use oil instead of vegetable shortening?

You can, but shortening creates a flakier and more traditional texture, much like choosing olive oil or chicken broth affects paella texture and the formation of socarrat at the bottom of the pan.

Can I toast piaya the next day?

Yes! Warming it in a dry pan brings back its crisp edges, the same way reheating chorizo, sausage, peas, chickpeas, asparagus, tomatoes, or mussels in a skillet boosts their flavor with a simple stir of salt, pepper, saffron, or paprika.

What does piaya taste like?

It’s sweet, slightly chewy, and flaky, with a caramel-like filling that melts as it cooks, similar to crisp vegetables caramelizing in a skillet.

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Best Soy Marinated Mushrooms

Feb 18, 2026 · 15 Comments

Soy Marinated Mushrooms is a quick and easy mushroom dish made with simple ingredients and marinade. Vegan side dish or appetizer lovers won't need much time or effort to make it. It comes together fast while having that savory depth of flavor!

Try another mushroom recipe, like my Mushroom Chicharon and my hearty Ginisang Patola with Mushroom!

Soy Marinated Mushrooms served in a white bowl

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

White button or crimini mushrooms – These mushrooms stay firm, absorb the marinade well, and give the best bite.
Red onion – Adds a mild sharpness and a pop of color to balance the rich soy marinade.
Garlic – Provides deep flavor and helps the marinade taste bold and aromatic.
Oregano and parsley – These dried herbs bring freshness and a herby kick to the dish.
Olive oil and red wine vinegar – Create the base of the marinade, giving richness, acidity, and a perfect balance of flavors.

All ingredients for Soy Marinated Mushrooms in bowls

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Storage

This dish stores well in the refrigerator for up to 1 week, but mushrooms do not freeze well because the texture becomes soft and watery.

FAQs

Can I use other types of mushrooms?

Absolutely! Shimeji, oyster, or portobello mushrooms all work, but cooking time may vary, and they can also be sautéed in a pan or skillet for extra flavor. You can even mix in ginger, pepper, or a drizzle of sesame oil for added umami.

Is this recipe gluten-free?

Yes, just swap the soy sauce with tamari if you want it fully gluten-free, a great option often found in the grocery store next to the other sauces.

Can I make it less tangy?

You can reduce the vinegar or add a little more olive oil to balance the flavor, or sweeten it slightly with honey, and use apple cider vinegar for a softer acidity and rounder taste.

Do I need to cook the mushrooms first?

Yes! If you boil the mushrooms briefly, it softens. This helps absorb the marinade better if you're using shiitake mushrooms or other earthy mushrooms with firmer stems. Adjust cooking times as needed, and pat the mushrooms dry with a paper towel to remove liquid or dirt before placing them in a jar with a tight lid.

A jar of Soy Marinated Mushrooms next to a white bowl with some soy marinated mushrooms

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Best Asian Okra Recipe

Feb 11, 2026 · 17 Comments

This Asian okra recipe is a quick and easy veggie stir fry made with fresh okra and simple savory seasonings.

Try more Asian-style dishes; you’ll also love my Tofu Katsu and crispy, crowd-favorite Kangkong recipes.

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Okra - Fresh okra works best for a tender, non-slimy finish when cooked quickly; choose firm pods and pat them dry with a paper towel for a better texture and less sliminess.
Dried seaweed - soak it well so it blends smoothly into the dish, especially when you mix everything in the pot.
Tomato - gives natural sweetness and helps create a light sauce.
Vegetarian oyster sauce or liquid aminos - adds savory richness without overpowering the veggies. You can also try tamari or vegan oyster sauce for a deeper flavor.
Garlic and onion - build flavor fast and make the dish taste fuller and more aromatic, especially when cooked with ginger or paired with veggies like eggplant.

All ingredients of Asian Okra recipe in separate bowls

Storage

This dish keeps well in the fridge for 2–3 days. But the okra does not hold up well to freezing, as it can turn mushy, even if you boil it first for prep.

FAQs

Can I make this oil-free?

You can sauté the vegetables in a little water. It makes the flavor lighter. Some of its favorite ways of cooking might rely on oil for richness.

Can I make it spicy?

Absolutely! Add sliced chilies or chili flakes while sautéing the garlic.

Can I skip the seaweed?

Yes, but the dish will lose some umami; you can add a splash of soy sauce to adjust the flavor.

Does okra become slimy when cooked?

It can, but slicing it thin and cooking it quickly over medium heat keeps the texture pleasant.

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Busy mom who needs a healthy side dish for the kids? This Asian okra recipe cooks fast and turns the simplest veggies into a very satisfying meal!

BEST Pear Coffee Cake

Feb 4, 2026 · 13 Comments

Love coffee and pears? Then the Pear Coffee cake is what you need! This cozy, beginner's recipe is filled with juicy ripe pears and warm cinnamon. Anyone who loves fruit recipes will find this treat special without making any extra effort!

More creamy and fruity desserts to enjoy: my Oreo Pumpkin Cheesecake and classic Cassava Cake!

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

All-purpose flour – Gives the cake a soft but sturdy crumb. It's great, especially when combined with the dry ingredients in a large bowl.
Whole wheat flour – Adds a light nutty flavor and boosts texture without feeling heavy. Blends well when mixed with the wet ingredients in a separate bowl.
Pears – Bartlett or D’Anjou work best because they become tender and sweet when baked and sit beautifully on top of the batter.
Ground cinnamon – Brings warmth and balances the natural sweetness of the fruit, especially when paired with a hint of nutmeg and vanilla extract.
Chopped pecans – Add crunch to the streusel and pair beautifully with pears.

All ingredients for the Pear Coffee Cake recipe

Storage

This cake stores well in an airtight container in the fridge for up to 3 days and can be frozen for up to 1 month without losing its soft texture.

FAQs

Can I swap oat milk for another milk?

Absolutely! Almond milk, soy milk, or dairy milk will all work, especially when whisking the eggs and melted butter into the wet mix.

Can I use canned pears?

Yes, but drain them well so the cake doesn’t get soggy.

Can I make it ahead?

Yes! Bake it the night before and keep it chilled; the flavor gets even better the next day.

Do I need a mixer?

No, this recipe mixes easily by hand, making it perfect for quick baking during the holiday season when you're juggling cookies and other treats.

Pear Coffee Cake on a white plate with a fork

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Hosting a cozy brunch and want something warm and comforting on the table? This Pear Coffee Cake delivers sweetness, spice, and a beautiful rustic look with almost no effort!

Best Passion Fruit Juice Recipe

Jan 28, 2026 · 30 Comments

Feel like you're in Brazil or Hawaii with this passion fruit juice! This bright, refreshing drink is made for anyone who loves tropical flavors. Its bold aroma and real fruit pulp will give every sip that vibrant island feel!

Try my other easy and refreshing jellies and drinks, Cantaloupe Juice and Buko Pandan, for more fun, tropical flavors!

Two glasses of Passion Fruit Juice with straws

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Passion fruit – Use ripe yellow passion fruit or purple passion fruit for the best sweetness and aroma; wrinkled skin means extra flavor. Both varieties offer a rich, tropical taste known in many passion fruit puree recipes.
Sugar – Adjust the sweetness to your taste. Don't pour in a lot of sugar. If you prefer a more natural sweetener, try honey or agave syrup.
Water - little water keeps the juice crisp and clean.
Lime juice – Adds a bright, tangy balance that makes the passion fruit shine.
Ice cubes – Ice cube trays are your best friend here—use them to chill the juice without watering down the bold flavor too quickly.

All ingredients for Passion Fruit Juice in bowls

Storage

This passionfruit juice does not freeze well. Store it in the fridge and enjoy within 2–3 days for the freshest flavor.

FAQs

Can I skip the sugar?

Yes! Sweeten it with simple syrup or honey. Just make sure the juice is at room temperature before adding any remaining ingredients so everything mixes smoothly.

Can I use frozen passion fruit pulp?

Absolutely! It works well and still gives you a strong, tropical taste—perfect for cocktails or desserts. Frozen pulp made from maracuya or chinola blends easily once thawed because the flesh turns soft and mixes into the liquid quickly.

Why do I need to strain the seeds?

The seeds of fresh passion fruits are hard and bitter. This makes straining the drink smoother. It also makes it the easiest way to enjoy. If you want to keep the fiber and vitamins in, you can skip straining. But it will change the texture.

Can I make this ahead of time for a party?

Yes! Mix everything except the ice. Add ice right before serving so you won't make it melt too quickly.

Glowing Passion Fruit Juices served at the table

5 from 15 votes

Print Pin Recipe

Best Passion Fruit Juice Recipe

This passion fruit juice is sweet, tangy, and incredibly refreshing with bold tropical flavor. Fresh passion fruit pulp and a splash of lime juice create a vibrant drink perfect for warm days.

Prep Time15

Cool Time1

Total Time1 15

Course: Beverage, Drinks

Cuisine: Fusion (Brazil-Filipino)

Servings: 4 glasses

Calories: 214kcal

Author: Lainey (Elaine)

Ingredients

▢ 8-10 ripe passion fruits yielding about 1 cup pulp
▢ 3 cups water divided
▢ ¼–½ cup sugar adjusted to taste
▢ 1 tablespoon lime juice freshly squeezed
▢ ice cubes for serving

Instructions

Prepare the Passion Fruits

Cut the ripe passion fruits in half.
Scoop out the pulp into a bowl. You should get about 1 cup of pulp.

Blend the Pulp

Transfer the passion fruit pulp to a blender. Then, add 2 cups of water.
Blend on low speed for a few seconds to loosen the seeds from the pulp without crushing them too much.

Strain the Mixture

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher.
Press down with a spoon to extract as much juice as possible.
Discard the seeds and remaining pulp.

Sweeten the Juice

Add the remaining 1 cup of water to the pitcher.
Stir in the sugar until fully dissolved. Adjust sweetness to your taste.

Add Lime Juice

Stir in the lime juice to enhance the flavor. It adds a slight tanginess that
complements the sweetness of the passion fruit.

Chill and Serve

Refrigerate the juice for at least 1 hour until chilled.
Serve over ice cubes if desired for a refreshing drink.
Optional Garnish
Garnish with a slice of lime or a few passion fruit seeds for an attractive
presentation.

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Serving: 1gCalories: 214kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 57mgPotassium: 596mgFiber: 18gSugar: 32gVitamin A: 2164IUVitamin C: 52mgCalcium: 26mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Had a long, hot summer day and craving a cool drink? The ripeness and flavor of passion fruit juice will cool you down immediately. Give it a try today!

No-Fail Strawberry Matcha Pudding

Jan 23, 2026 · 19 Comments

Craving something creamy with fresh strawberries? This easy, no-fail Strawberry Matcha pudding is a light, refreshing, beautiful dessert. It's the perfect snack for anyone looking for a treat in minutes!

Also, enjoy my Mango Sago and Buko Pandan recipes for your next sweet fix!

a glass of Strawberry Matcha Pudding topped with sliced strawberries

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Oat milk – a rich, creamy base. Keeps the recipe dairy-free. Use your favorite oat milk brand, available on Amazon.
Chia seeds – thickens naturally and creates that pudding texture. Grab high-quality ones online for the best results.
Maple syrup – A natural sweetener. Blends smoothly and adds a warm, caramel-like sweetness.
Vanilla extract – A small splash lifts the flavor and adds warmth to the pudding.
Latte-grade matcha powder – Choose a smooth, vibrant matcha so the flavor stays balanced and earthy and not bitter.

All ingredients for Strawberry Matcha Pudding in bowls

Storage

Before storing in the refrigerator, put the strawberry matcha chia pudding in an airtight container. It can last in the fridge for up to 3 days. Not ideal to freeze it, as the chia texture becomes gritty.

FAQs

What if I want to use a different milk?

It's fine! Any plant-based milk works. But oat milk gives the creamiest texture and a mellow taste. That pairs well with berries or almond flavors.

Can I skip the matcha?

Yes, you can. But it makes this pudding unique and balanced and helps prevent the chia from clumping when mixed well.

Can I use honey instead of maple syrup?

Absolutely—just keep in mind the flavor will be slightly richer and floral, especially when combined with fresh berries.

Can I meal-prep this?

Yes! Make individual jars and let them set overnight with the lid on to avoid clumping and enjoy easy grab-and-go breakfasts or snacks.

Strawberry Matcha Pudding on a white table

Strawberry Matcha Pudding in a cute glass cup with sliced strawberry topping

5 from 10 votes

Print Pin Recipe

No-Fail Strawberry Matcha Pudding

Make this colorful, no-cook Strawberry Matcha Pudding! It's inspired by a latte. This vegan, gluten-free treat layers strawberry purée, vanilla chia pudding, and matcha chia pudding for a fun breakfast, snack, or dessert.

Prep Time15

Chill Time4

Total Time4 15

Course: Breakfast, Dessert, Snacks

Cuisine: Fusion (Filipino-American)

Servings: 4 glasses

Calories: 198kcal

Author: Lainey

Ingredients

For the Chia Pudding:

▢ 1 ¾ cups oat milk*
▢ 7 tablespoons chia seeds
▢ 2-3 tablespoons maple syrup
▢ ½ teaspoon vanilla extract
▢ 2 teaspoons latte grade matcha powder

For the Strawberry Purée:

▢ 1 ½ cups strawberries** fresh or frozen and defrosted
▢ 1 tablespoon maple syrup

Instructions

Make the Chia Base

In a medium bowl, whisk together the oat milk, maple syrup, and chia seeds until evenly combined.
Set aside for 10 minutes to thicken slightly.

Make the Strawberry Purée

Add the strawberries and maple syrup to a blender.
Blend until smooth.

Flavor the Chia Mixtures

Once the chia mixture has thickened, whisk again.
Transfer about ⅓ cup (78 ml) of the mixture to a small bowl and stir in the vanilla extract.
Whisk the matcha powder into the remaining chia mixture.

Assemble

Layer into serving glasses: strawberry purée → vanilla chia → matcha chia.
Cover and refrigerate for at least 4 hours or overnight.

Serve

Top with fresh fruit, coconut flakes, granola, or coconut cream, if desired.

Leave a Comment

Notes

*Oat milk: Any milk variety can be used here. For a very dessert-like pudding, use coconut milk and 3-4 tbsp/45-60ml maple syrup.

**Flavour variations: Switch the strawberries for 1 ½ cups/240g raspberries.

Serving: 1gCalories: 198kcalCarbohydrates: 27gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 54mgPotassium: 233mgFiber: 9gSugar: 14gVitamin A: 333IUVitamin C: 32mgCalcium: 298mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Looking for a sweet treat without using the stove? This no-fail Strawberry Matcha Pudding is a fresh, beautiful dessert that takes no time at all to prepare!

BEST Cucumber Gazpacho

Jan 15, 2026 · 10 Comments

This refreshing cucumber gazpacho is a cold soup recipe made with a delicious blend of cucumber, lemon juice, and cilantro. It is perfect for a light meal or a refreshing appetizer, and it is best paired with bread, grilled dishes, or salads. Try this cucumber dish for one of the best gazpacho recipes!

If you love light meals, don't miss out on our Crispy Kangkong and Roasted Cauliflower Pasta for more!

Cucumber Gazpacho bowl with a spoon in it

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

English cucumber – Best choice for a crisp and refreshing cucumber soup base.
Avocado – Ripe avocados add a creamy texture. It brings an extra layer of richness and sweetness to the soup.
Lemon juice – Fresh lemon juice brightens the flavors, which makes the gazpacho more refreshing.

All ingredients for the Cucumber Gazpacho in bowls

Storage

Store in an airtight container in the fridge for up to 2-3 days. Best enjoyed fresh.

FAQs

Can I use a different type of cucumber?

Yes, feel free to swap with any cucumber that has edible skin. Try Persian cucumbers.

Can I make this in advance?

Yes, it can be made a day ahead. But the flavors are freshest when served within a few hours.

Can I add more vegetables to this?

Absolutely! Try adding bell peppers or tomatoes for extra flavor. For a bit of spice, try a small pinch of chili flakes or a drizzle of honey for sweetness. Also serve it with a dollop of Greek yogurt for a creamy finish. If you’re craving something extra refreshing, a side of watermelon or an ice cream for dessert would be perfect.

Cucumber Gazpacho surrounded with bowls of ingredients

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Do you need a refreshing vegan dish on hot summer days? This Cucumber Gazpacho will keep you energized with little effort!

Best Adobong Sitaw Recipe Without Meat

Jan 7, 2026 · 15 Comments

Meaty pork adobo out. Adobong Sitaw recipe without meat in! This simple dish from the Philippines is made with green beans in a soy-based sauce. No special cooking methods needed for this great dish!

Try my Ginataang Kalabasa or Vegetarian Chicken Adobo recipes too!

Adobong Sitaw Without Meat in a rectangular plate

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Soy sauce or vegetarian oyster sauce – Both work well. But vegetarian oyster sauce adds extra umami.
Brown sugar – This balances the salt and vinegar.
String beans – It's longer and slightly thinner than regular green beans. It has a tender but firm texture when cooked. If not available, regular ones can be used as a substitute.

All ingredients for Adobong Sitaw Without Meat in separate bowls

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Also, freezing will make the sitaw turn mushy.

FAQs

What if I don’t have soy sauce?

Use tamari or a combination of salt and water.

Can I add tofu?

Yes! Adding fried tofu will make the dish more filling. And it adds extra protein.

Can I make this dish in advance?

Of course! It gets more flavorful after sitting for a few hours or overnight.

Can I add mushrooms to this recipe?

Yes! Sautéed mushrooms make great plant-based protein additions. They also help make the dish more filling while keeping it vegetarian.

What dishes pair well with Adobong Sitaw?

It pairs perfectly with steamed rice. Serve it alongside grilled eggplant or a fresh tomato-onion salad. Those would make it a complete Filipino meal.

Adobong Sitaw Without Meat served at the table with a cloth and string bean slices

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Need a healthy side dish for your guests? This Adobong Sitaw Without Meat is a good option to impress everyone. And it won't take up too much of your time!

Flavorful and Best Ever Lentil Tacos

Dec 24, 2025 · 18 Comments

These Lentil Tacos are packed with savory lentils, crisp vegetables, and bright fresh flavor in every bite. Topped with sweet mango and crunchy red bell pepper, they’re hearty, colorful, and perfect for easy weeknight dinners or Taco Tuesday.

For more hearty and flavorful lentils, try my Filipino Taco Bowl and Buns Stuffed with Lentils!

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Why You’ll Love This Recipe

These lentil tacos are vegan, dairy-free, and gluten-free if you use corn tortillas. No special tools needed, just one stove, one pan, and a few ingredients.

The lentil mixture is packed with fiber and protein. It keeps you full and supports your heart. Sweet potatoes add a smooth texture and lots of vitamin A.

Use taco seasoning, garlic powder, onion powder, and a pinch of chili powder to boost flavor. Add a spoonful of tomato paste for a rich sauce, too. It all blends into something hearty and comforting. Give this easy lentil tacos recipe a try and enjoy!

Ingredients

Listed below are all the ingredients you will need:

Sweet potatoes
Lentils
Vegetable broth
Jalapeño
Garlic
Smoked paprika
Dried oregano
Ground cumin
Sea salt
Lime juice
Neutral oil
Corn tortillas
Avocados
Green onions
Fresh cilantro leaves

See recipe card for quantities.

All Lentil Tacos ingredients in separate white bowls

Instructions

Cook the Lentils:

1. In a medium pot, bring the vegetable broth to a boil over medium heat.

2. Add the lentils, cover, and cook for 12-15 minutes. All the liquid should be absorbed. The lentils should also be tender but not mushy.

Prepare the Vegetables:

3. While the lentils cook, peel and cube the sweet potatoes into ½-inch (12mm) pieces.

4. Mince the garlic and jalapeño (remove seeds and ribs for a milder taste).

Cook the Sweet Potato Filling:

5. Heat 2 tablespoons (30ml) oil in a large, heavy-bottom pan over medium heat.

6. Add the cubed sweet potatoes. Cook for about 10 minutes, stirring regularly, until just soft.

7. Add cooked lentils. Then toss in the garlic, jalapeño, and spices.

8. Stir and cook for 3-5 minutes. Add a little water or broth if dry.

Skillet filled with potatoes, lentils and spices

9. Once fragrant, remove from heat and add lime juice.

Prepare the Toppings:

10. Slice avocados and chop green onions and cilantro.

11. Heat a large pan or griddle over medium-low heat. Add 1 teaspoon (5ml) oil and spread evenly.

12. Cook tortillas for 1 minute per side until lightly crispy.

13. Fill each tortilla with lentil-sweet potato mix.

14. Top with avocado, green onions, and cilantro.

15. Serve immediately. Enjoy!

Two lentil tacos in a plate with toppings

Substitutions & Variations

Ingredient Swap
No lentils? Try black beans or chickpeas.
Out of sweet potatoes? Use butternut squash.
Want more heat? Mix in chipotle pepper or a bit of adobo sauce.
Variation
Use flour tortillas if you prefer soft tacos.
Add red cabbage for crunch and color.
Top with cheese, sour cream, or a drizzle of salsa if you're not vegan.
Mistake to Avoid
Don’t overcook the lentils—they should be tender but not mushy.
Storage Tips
- The filling freezes well for up to 2 months.
- Store fresh toppings like lettuce, tomato, and onion separately from the filling in the fridge.
- Combine only when ready to eat. Good for 2–3 days.

FAQ

Can I use canned lentils instead of dried lentils?

Yes! Canned lentils work great and save time. Just drain and rinse them before adding to the skillet.

Can I make this ahead of time?

Yes! You can prepare the lentil and sweet potato filling ahead and reheat it when ready to serve. The flavors develop even more over time!

What tortillas work best for these tacos?

Both corn and flour tortillas work well! If using corn tortillas, warm them in a pan to make them more pliable.

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Filipino Style Tiramisu

Dec 17, 2025 · 20 Comments

This Filipino Style Tiramisu is a creamy no bake dessert layered with coffee soaked ladyfingers and rich mascarpone filling with a Filipino inspired twist. Light, smooth, and easy to make, it’s the perfect dessert for holidays, gatherings, or special occasions.

Looking for more tiramisu flavors? Try my famous Matcha Tiramisu.

White plate with a slice of Filipino Tiramisu

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Why You’ll Love This Recipe

Beginner friendly and completely no bake
Just mix, layer, chill, and serve
Creamy mascarpone filling with rich coffee flavor
Filipino inspired twist on classic tiramisu
Easy to customize with dairy free options
Perfect make ahead dessert for gatherings and holidays
Smooth, rich, and lightly indulgent in every bite

The Story Behind Filipino Style Tiramisu

Filipino homes love no-bake layered cake desserts for birthdays, fiestas, and potlucks. The classic uses coffee-flavored syrup or alcohol-free go instead of Marsala wine.

Where Filipino Style Tiramisu Comes From

The tiramisu recipe came from Italy. It is usually made using raw egg yolks, mascarpone, coffee, and ladyfingers, but Filipino bakers made changes using local ingredients.

They added condensed milk and used broas in the recipe, and made it in a pan. The biscuits are also dipped quickly in hot water and strong coffee using a shallow bowl.

Ingredients

Listed below are all the ingredients you will need:

large egg yolks
granulated sugar
mascarpone cheese
heavy cream
freshly brewed espresso
coffee liqueur (optional)
vanilla extract
ladyfingers (Savoiardi biscuits)
Unsweetened cocoa powder
Dark chocolate shavings (optional)

See recipe card for quantities.

Instructions

Prepare the Mascarpone Mixture:

1. In a medium bowl, whisk the egg yolks and sugar until smooth and creamy.

2. Place the bowl over a double boiler. Whisk constantly for 5-7 minutes until the mixture thickens. Remove from the heat and let it cool slightly.

3. Gently fold the mascarpone cheese into the cooled egg mixture until smooth.

Whip the Cream:

4. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

5. Carefully fold the whipped cream into the mascarpone mixture. Make sure it's fully combined.

Prepare the Espresso Dip:

6. In a shallow dish, mix the cooled espresso with the dark rum or coffee liqueur (if using).

Assemble the Tiramisu:

7. Quickly dip each of the ladyfinger biscuits into the espresso mixture and place them in a single layer at the bottom of a 9x9-inch dish.

8. Spread half of the mascarpone mixture over the soaked ladyfingers.

9. Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.

Ladyfingers and white filling arranged in layers

10. Cover the dish and refrigerate for at least 4 hours or overnight to set.

11. Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

12. Serve and enjoy!

Filipino Tiramisu cut into a slice and served

Substitutions & Variations

Ingredient Swap
No mascarpone? Use cream cheese.
Swap espresso with strong instant coffee.
Variation
Want it kid-friendly? Skip the coffee liqueur or rum and stick with coffee-flavoured syrup.
Mistake to Avoid
Don’t soak the ladyfingers too long—they’ll get soggy fast.
Storage Tips
- This dessert doesn’t freeze well due to the creamy layers.
- Store it chilled and covered for up to 3 days.
- Add cocoa and dark chocolate shavings right before serving for freshness.

Scooping a slice of tiramisu from the container

FAQs

What nationality is tiramisu?

Tiramisu, also known as “Tuscan Trifle,” is a delicious Italian custard-like dessert originating in the region of Treviso, Italy. The origins of this dessert have long been disputed, but research suggests that it originated in the late 1960's or early 1970's.

What is the secret of tiramisu?

Mascarpone! Most people use regular cream cheese, but in order to get the real deal, you need to try is with this Italian specialty.

How to stop tiramisu from going soggy?

Coat the ladyfingers quickly, but meticulously on both sides.

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Hosting last-minute guests and need a wow-worthy dessert? This Filipino-style Tiramisu is rich, no-bake, and sure to impress.

Delicious & Addicting Sweet and Sour Tempeh

Dec 10, 2025 · 10 Comments

Crispy Sweet and Sour Tempeh is coated in a sticky, tangy sweet sauce made with pineapple, bell peppers, and a rich blend of sweet and sour flavors. Every bite is a perfect balance of crunchy, juicy, and saucy goodness!

Serve it with Garlic Fried Rice or Cabbage Stir Fry for a balanced and flavorful meal.

A bowl of Sweet and Sour Tempeh with pineapple

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Why You’ll Love This Recipe

This sweet and sour tempeh recipe is vegan, dairy-free, and packed with plant-based protein from tempeh. It’s beginner-friendly and only needs a pan and simple ingredients.

Tempeh is high in fiber and gut-friendly because it's fermented. Pineapple chunks add natural sweetness and a boost of vitamin C. It's a tasty way to eat more veggies without even trying. Give this healthy dish a try and enjoy the delicious taste!

Ingredients

Listed below are all the ingredients you will need:

Tempeh
Olive oil
Red onion
Red bell pepper
Green bell pepper
Pineapple chunks
Sesame seeds
Spring onions
Water
Ketchup
Brown sugar
Rice vinegar
Salt
Garlic powder

See recipe card for quantities.

All ingredients for sweet and sour tempeh recipe in separate bowls

I like to buy my tempeh and pantry staples from Thrive Market. They have a good selection of clean, vegan-friendly products at lower prices.

If you’re new, you can get 30% off your first order and a free gift when you sign up with my link!

Instructions

Make the Sweet and Sour Sauce:

1. Mix ketchup, brown sugar, rice vinegar, water, salt, garlic powder, and the reserved pineapple juice in a bowl.

2. Pour the mixture into a small pot and simmer over medium-high heat for 5 minutes. When done, set aside.

3. Prepare tempeh by cutting it into 1-inch cubes.

4. Heat 4 tablespoons of oil in a frying pan over medium heat. Add cubed tempeh pieces and fry until golden brown on all sides.

5. Pour ¼ cup of water into the pan, cover, and let the liquid evaporate completely. Remove the tempeh from the pan and set aside.

6. In a clean pan, heat 2 tablespoons of oil and sauté red onion, bell peppers, pineapple chunks, and cooked tempeh.

7. Stir-fry for 3 minutes, then pour half of the sweet and sour sauce over the mixture. Stir well.

8. Let simmer for 1 minute, then remove from the heat.

9. Transfer to a serving plate or bowl and garnish with sesame seeds and chopped spring onions.

10. Serve hot!

sweet and sour tempeh with pineapple in a bowl sprinkled with sesame seeds and chopped spring onions

Substitutions & Variations

Ingredient Swap
No tempeh? Try tofu or mushrooms.
Don’t have rice vinegar? Use apple cider vinegar instead.
Variation
Swap brown sugar with maple syrup or agave.
Mistake to Avoid
Don’t overcook the tempeh - it can turn dry and bitter.
Storage Tips
- This dish stores well in the fridge for up to 3 days.
- It doesn’t freeze well beyond 1 month - pineapple gets mushy.
- Keep veggies and sauce separate for best texture. Reheat gently before serving.

sweet and sour tempeh with pineapple in a bowl of veggies

FAQs

Is tempeh better for you than tofu?

Tempeh has a higher nutritional value than tofu, with double the amount of protein and fibre. Therefore, it's the clear option if your health goals are focused on building muscle and nurturing your gut health.

Does tempeh keep you full?

Tempeh has a lot of protein, which is great for muscle-building and keeping you full. It also supports heart health, lowers inflammation, strengthens bones, and helps with weight management.

What is the downside of tempeh?

Perhaps the only downside to tempeh is that its calorie count is higher than tofu's, but the nutrients it packs more than make up for this. But tofu is not without its advantages. Because tempeh is often made with additional ingredients, it may not be gluten-free, so keep that in mind if you have dietary restrictions.

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Cooking dinner after a long workday and want something quick but healthy? This Sweet and Sour Tempeh is easy, flavorful, and comes together in under 30 minutes!

Fool Proof Passion Fruit Cheesecake

Dec 4, 2025 · 24 Comments

My Passion Fruit Cheesecake takes any cheesecake to the next level! With a buttery graham cracker crust, a rich and creamy filling, and the bright, tropical flavor of fresh passion fruit as the star, every bite is pure indulgence.

For more fruity dessert ideas, try my Fruit Cheesecake or Mango Cheesecake recipe next.

Passion fruits surrounding a plate of delicious cake

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Why You’ll Love This Recipe

This passion fruit cheesecake recipe is beginner-friendly, so you don’t need fancy tools. It's baked low and slow to get that creamy, smooth texture every time. To prevent lumps, make sure all your ingredients are at room temperature.

Passion fruit puree is rich in antioxidants and vitamin C, which helps boost your immunity. Cream cheese adds that classic richness, while the tangy topping and passionfruit curd keep every bite exciting. A dollop of whipped cream on top makes it extra special!

Want to switch things up? Use brown sugar instead of white in the crust for a deeper flavor. You can also line the pan with parchment paper to make removing the cheesecake easier. Learn more about this easy cheesecake recipe below and give this a try!

Ingredients

Listed below are all the ingredients you will need:

Graham cracker crumbs
Unsalted butter
Granulated sugar
Cream cheese
Vanilla extract
Large eggs
Sour cream
Heavy cream
Seedless passion fruit pulp
Sugar
Cornstarch
lemon juice

See recipe card for quantities.

Instructions

Make the Graham Cracker Crust:

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl.

Graham cracker crumbs, sugar, and butter in a bowl and pan

2. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

3. Lower the oven temperature to 325°F (160°C).

Prepare the Filling:

4. Cut passion fruits in half. Scoop out the pulp into a sieve over a bowl. Press with a spoon to remove seeds and keep only the juice and pulp.

Straining passion fruit pulp into a bowl of batter

5. In a large bowl, beat cream cheese and sugar until smooth.

6. Add vanilla and mix well. Add eggs one at a time, beating after each.

7. Mix in sour cream and heavy cream.

8. Fold in the strained passion fruit pulp.

9. Pour filling over the cooled crust and smooth the top.

Bake the Cheesecake

10. Bake at 325°F (160°C) for 60 minutes, until the center is almost set but still slightly jiggly.

11. Turn off the oven, crack the door, and let it cool inside for 1 hour.

12. Then let it cool completely at room temperature.

13. Refrigerate for at least 4 hours or overnight.

Make the Passion Fruit Topping

14. In a small saucepan, heat the passion fruit pulp and sugar over medium heat.

Passion fruit pulp and sugar in saucepan

15. In a small bowl, mix cornstarch and lemon juice to make a slurry.

16. Add the slurry to the saucepan. Stir constantly until thick, about 3–5 minutes. Remove from heat and cool to room temperature.

Assemble and Serve

17. Pour the cooled topping over the chilled cheesecake. Spread evenly and refrigerate for another hour.

18. Remove from the springform pan and place on a serving plate.

19. Slice and serve with cookies or drizzle with leftover passion fruit curd for added flair.

Passion fruit cheesecake slice with a fork beside it

Substitutions & Variations

Ingredient Swap
You can swap sour cream with Greek yogurt.
Variation
For a more stable texture, add a bit of gelatin to the topping.
Mistake to Avoid
Don't overbake cheesecake - it leads to cracks on the top of the cheesecake.
Storage Tips
- This cheesecake does not freeze well beyond 2 weeks—it may affect the texture. Store it in the fridge in an airtight container for up to 4 days.
- If topped, store wet ingredients separately to keep the crust from getting soggy. Use parchment paper between slices if stacking.

Cheesecake topped with passion fruit syrup

FAQ

Why did my cheesecake come out dense?

Cold egg whites won't whisk up properly, especially if you're using a hand whisk, so you won't be able to incorporate air into the cheesecake.

Where can I find and buy seedless passion fruit pulp?

You can buy these locally in the Philippines in big cities like Cebu. But you can also get some from online stores like Amazon, Lazada and Shopee, or from suppliers like FoodTrader - Tomasino Farms, Inc.

Is cheesecake supposed to be creamy in the middle?

You might worry a runny middle means raw cheesecake, but it's normal and safe to consume. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

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Craving more creamy goodness? See some of my favorites:

Recipes for Every Moment

Hosting last-minute guests and need a wow-worthy dessert? This Passion Fruit Cheesecake is elegant, fruity, and surprisingly simple to pull off.

Best Ever Puto Bumbong Recipe

Nov 26, 2025 · 22 Comments

Puto Bumbong is a soft, chewy Filipino rice cake traditionally enjoyed during the Christmas season. Made with rice flour, coconut milk, and steamed in banana leaves, this festive purple treat is lightly sweet, fragrant, and surprisingly easy to make at home.

Loving Filipino merienda treats? You’ll also enjoy making my Putong Bigas.

Plate filled with a serving of Puto Bumbong

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Why You’ll Love This Recipe

Puto Bumbong is a naturally vegan, dairy-free, and very easy-to-make dessert, even if you're a beginner to Filipino desserts. There are no fancy tools or complicated steps. It is warm, comforting, and nostalgic.

Coconut milk adds richness without the need for dairy. Coconut is also a healthy fat that contributes to brain function. The glutinous rice flour gives it a chewy texture that is just as pleasing to the taste buds.

The Story Behind Puto Bumbong

The Puto Bumbong is thought to have begun during the Spanish colonial period in the Philippines. The name comes from the fact that it was originally made using bamboo tubes called bumbong, hence the name.

Street vendors used these tubes to steam the rice mixture inside these tubes over charcoal. Eventually, people changed the method, but the tradition remained.

Where Puto Bumbong Comes From

This dish shines during the Christmas season, especially after Simbang Gabi from December 16–24. It’s a holiday staple in Filipino homes and church courtyards. While it’s iconic at Christmas, many enjoy it year-round as a nostalgic merienda.

Ingredients

Listed below are all the ingredients you will need:

Glutinous rice flour
Coconut milk
Violet food color
Grated coconut
Margarine
Brown sugar
Grated cheese
Banana leaves

See the recipe card for quantities.

All ingredients for Puto Bumbong in separate bowls

Instructions

Prepare the Banana Leaves:

1. Cut banana leaves into 6x8 inch sheets.

2. Briefly pass each sheet over an open flame to make it soft and pliable. Set aside.

Putting banana leaves over a stove flame

Make a Dough:

3. In a bowl, combine the coconut milk and violet liquid food color. Mix well.

4. In a large bowl, pour the glutinous rice flour and gradually add the colored coconut milk.

Two bowls with food coloring or rice flour

5. Mix with your hands, breaking up any clumps, until a sticky dough forms.

Assemble the Puto Bumbong:

6. Place 2 to 3 tablespoons of the dough in the center of each banana leaf sheet.

7. Roll tightly into a log shape and fold both ends to seal.

8. Repeat the process with the remaining dough.

Steam the Logs:

9. Arrange the wrapped logs in a steamer.

10. Steam for 20 minutes over medium heat.

11. Turn off the heat and let it rest for 5 minutes without opening the lid to finish cooking.

Add Toppings and Serve:

12. Carefully remove each log from the banana leaf and place onto a serving platter.

13. Brush with margarine, then top with freshly grated coconut, brown sugar, and grated cheese!

Puto Bumbong surrounded with other dishes

Substitutions & Variations

Ingredient Swap
No violet food color? You can skip it or use ube extract for flavor and color.
Can’t find banana leaves? Use parchment paper for steaming.
Variation
Want it fully plant-based? Swap margarine with vegan butter and skip the cheese.
Mistake to Avoid
Don’t overfill the banana leaves! Too much mixture makes it hard to roll and steam evenly.
Storage Tips
- Best served fresh and warm.
- If storing, wrap in foil or cling film and keep in the refrigerator for up to 2 days.
- Reheat by steaming for 5–7 minutes or microwaving for 30 seconds with a damp paper towel.

FAQs

Can I make this without banana leaves?

Absolutely, you can make Puto Bumbong without banana leaves. But parchment paper works well to wrap and steam it, and if you can get them, the banana leaves add that extra aroma and festive flair!

Can I make this ahead of time?

The dough mixture can be made up to a day in advance and refrigerated, covered, but the Puto Bumbong needs to be steamed fresh just before serving so it remains soft and chewy; reheating may dry it out. If you do not have a steamer, you can use a large pot with a metal rack or a heatproof plate inside, with water in the bottom, but do not allow the Puto Bumbong pieces to touch the water. A colander or sieve that fits over a pot can be used; cover it with a lid and steam as normal.

Is this gluten-free?

Yes! Glutinous rice flour does not contain gluten (despite the name), which simply means it is sticky when cooked. Therefore, if you are avoiding gluten for health reasons, Puto Bumbong is a gluten-free food you can enjoy.

Delicious Puto Bumbong served on a white plate

5 from 11 votes

Print Pin Recipe

Puto Bumbong Recipe

Puto Bumbong is one of the most delicious traditional delicacies. This festive Christmas treat is soft, chewy, and filled with nostalgic Filipino flavors. Make some now!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: Filipino

Servings: 8 pieces

Calories: 289kcal

Author: Lainey

Ingredients

▢ 2 cups glutinous rice flour
▢ 1 cup coconut milk
▢ 2 tablespoons violet liquid food color
▢ 1 cup freshly grated coconut
▢ ⅛ cup margarine
▢ ¼ cup brown sugar
▢ ¼ cup grated easy-melt cheese
▢ Banana leaves cut into rectangular sheets (approx. 6x8 inches)

Instructions

Prepare the Banana Leaves:

Cut banana leaves into 6x8 inch sheets.
Briefly pass each sheet over an open flame to make it soft and pliable. Set aside.

Make the Dough:

In a bowl, combine the coconut milk and violet liquid food color. Mix well.
In a large bowl, pour the glutinous rice flour and gradually add the colored coconut milk.
Mix with your hands, breaking up any clumps, until a sticky dough forms.

Assemble the Puto Bumbong:

Place 2 to 3 tablespoons of the dough in the center of each banana leaf sheet.
Roll tightly into a log shape and fold both ends to seal.
Repeat the process with the remaining dough.

Steam the Logs:

Arrange the wrapped logs in a steamer.
Steam for 20 minutes over medium heat.
Turn off the heat and let it rest for 5 minutes without opening the lid to finish cooking.

Add Toppings and Serve:

Carefully remove each log from the banana leaf and place onto a serving platter.
Brush with margarine, then top with freshly grated coconut, brown sugar, and grated cheese.

Leave a Comment

Serving: 1gCalories: 289kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 41mgPotassium: 139mgFiber: 2gSugar: 7gVitamin A: 127IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

Want something festive and cozy for Christmas? This Puto Bumbong recipe carries the holiday spirit and taste you need!

Creamy No Bake Mango Cheesecake

Nov 19, 2025 · 22 Comments

This Foolproof Mango Cheesecake combines a velvety cream cheese filling, buttery biscuit crust, and sweet mango topping for a rich and refreshing tropical dessert. Creamy, fruity, and easy to make, it’s perfect for summer gatherings or special occasions.

If you love fruity cheesecakes, try my irresistible Strawberry Stuffed Cheesecake or my Mini Cherry Cheesecake!

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Why You’ll Love This Recipe

Mango cheesecake is a no-bake cake recipe, so you don’t need an oven or fancy tools. Just blend, chill, and enjoy! Perfect for beginners or busy days.

You can make it vegan by swapping the cream cheese mixture and heavy cream with plant-based options. It also works well with coconut cream for a dairy-free twist.

Ingredients

Listed below are all the ingredients you will need:

Digestive biscuits
Unsalted butter
Cream cheese
Powdered sugar
Vanilla extract
Mango purée (or fresh mango puree)
Lemon juice
Whipped cream
Diced mango
Sugar

See recipe card for quantities.

All ingredients of mango cheesecake recipe in separate bowls

Instructions

1. Line the bottom of a 7-inch springform pan with parchment paper. In a food processor, pulse digestive biscuits until fine crumbs form. Combine with melted butter until the texture resembles wet sand.

2. Press the mixture into the base of the pan. Use the back of a spoon to form a compact crust. Then chill in the fridge.

Crushed biscuits pushed in bottom of pan

3. In a large bowl or stand mixer, beat softened cream cheese until smooth. Then, add powdered sugar and vanilla; whisk until well incorporated.

4. Next, stir in mango purée and lemon juice until smooth. Then, fold in whipped cream gently until light and airy.

stirred in mango puree and lemon juice into the mixture

5. Pour filling over the chilled crust and spread evenly. Refrigerate until firm.

6. In a saucepan, combine diced mango, sugar, and lemon juice.

7. Cook over medium heat until the mango softens and the sugar dissolves. Let it cool slowly to avoid cracks on the surface, then refrigerate.

8. Spoon over the chilled cheesecake and spread evenly. Then serve and enjoy!

Substitutions & Variations

Ingredient Swap
Swap digestive biscuits with graham crackers or crushed Biscoff cookies.
No mangoes? Use peaches or canned mango purée.
Variation
Use coconut whipped cream if you want it dairy-free.
Mistake to Avoid
Avoid overmixing the cream cheese, or it may turn runny.
Storage Tips
- This cheesecake doesn’t freeze well long-term.
- For best texture, chill and serve within 2-3 days. Store covered in the fridge.

mango cheesecake on a circular wooden board with a knife and a slice of mango on another wooden board

FAQ

What is the difference between New York cheesecake and Philadelphia cheesecake?

Philadelphia cheesecake is known for being lighter and creamier than New York-style cheesecake, and it can be served with fruit or chocolate toppings.

What's the history of the Philly cheesecake bars?

In 1999, Kraft/Philadelphia introduced a new product that became an instant hit among dessert lovers – a cream cheese bar with a graham cracker base and a rich cream cheese topping.

What are the three types of cheesecake?

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

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Down here for my cheesecake recipes collection!

Recipes for Every Moment

Hosting last-minute guests and need a quick tropical dessert? This Mango Cheesecake is creamy, impressive, and always a crowd favorite. No oven needed!

Fresh & Addicting Cucumber Avocado Salsa

Nov 12, 2025 · 10 Comments

This Cucumber Avocado Salsa is fresh, creamy, and packed with crisp cucumber crunch in every bite. Made with simple ingredients and bright flavors, it’s the perfect refreshing salsa for chips, tacos, or warm summer days.

We also have Talbos ng Kamote Salad and Filipino Mango Salad for more salad recipe options!

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Why You’ll Love This Recipe

Vegan, dairy free, and beginner friendly
No cooking required — just chop, mix, and serve
Cool, refreshing, and perfect for warm weather
Creamy avocado paired with crisp cucumber crunch
Great with chips, tacos, crackers, or grilled vegetables
Perfect for picnics, BBQs, and summer gatherings
Easy light appetizer or healthy snack option

Ingredients

Listed below are all the ingredients you will need:

Avocados
Cherry tomatoes
English cucumber
Red onion
Lemon
Olive oil
Salt
Black pepper

See recipe card for quantities.

All ingredients for Cucumber Avocado Salsa in separate bowls

When I make easy recipes like this cucumber avocado salsa, I like to use clean pantry staples from Thrive Market, such as organic spices, sea salt, and good olive oil.

If you haven’t tried it yet, you can get 30% off your first order and a gift. Just join Thrive Market through my link!

Instructions

1. Wash all produce thoroughly.

2. Dice the cucumber by cutting it into quarters lengthwise. Then slice into small pieces and transfer to a medium bowl.

3. Slice cherry tomatoes in half and add them to the bowl.

4. After that, peel and dice the avocados. Gently mix them in.

Chopping board with cucumber, tomatoes and avocados

5. Thinly slice the red onion and add to the bowl.

6. Then, juice or squeeze the lemon and drizzle it over the mixture.

Chopped red onion and lemon added to the bowl for salsa

7. Add olive oil, salt, and black pepper to taste.

8. Mix gently until all ingredients are well combined.

olive oil, salt, and black pepper added to the bowl and mixed well

9. Serve chilled as a dip, topping, or side dish!

Substitutions & Variations

Ingredient Swap
No lime? Use lemon juice.
Swap red onion with green onion for a milder taste.
Variation
Add tomatoes or red bell pepper for color.
Add your favorite spices to customize the taste!
Mistake to Avoid
Don’t overmix—it’ll make the avocado mushy.
Storage Tips
- This dish does not freeze well due to the avocado.
- Best eaten fresh, but can be chilled in an airtight container for 2 days.
- If separating ingredients, store chopped cucumber and onions apart from the avocado to keep things crisp.

a bowl of delicious Cucumber Avocado Salsa

FAQs

Can you eat cucumbers with guacamole?

Whenever I make guacamole, I try to complement the avocado with a vegetable to bulk it up and reduce the amount of avocado in the recipe. Cucumber is great because it is refreshing and does not alter the flavor. Zucchini would be great too.

What is the best combination with avocado?

You can combine avocado with green, leafy vegetables like kale and fruits like banana, pineapple, or berries. Plus, for a protein-packed beverage, try adding protein powder, Greek yogurt, or milk.

Can you eat an avocado and a cucumber together?

This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish, or steak.

A bowl of healthy and delicious Cucumber Avocado Salsa

5 from 10 votes

Print Pin Recipe

Fresh Cucumber Avocado Salsa

Have a bowl of refreshing, light, and flavorful cucumber avocado salsa for a healthy side dish, dip, or topping!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Side Dish

Cuisine: Fusion (American-Filipino/Asian)

Servings: 2 -4 servings

Calories: 473kcal

Author: Lainey

Ingredients

Instructions

Wash all produce thoroughly.
Dice the cucumber by cutting it into quarters lengthwise, then slicing into small pieces. Transfer to a bowl.
Slice cherry tomatoes in half and add them to the bowl.
Peel and dice the avocados, then gently mix them in.
Thinly slice the red onion and add to the bowl.
Juice the lemon and drizzle over the mixture.
Add olive oil, salt, and black pepper to taste.
Mix gently until all ingredients are well combined.
Serve chilled as a dip, topping, or side dish.

Leave a Comment

Serving: 1gCalories: 473kcalCarbohydrates: 39gProtein: 8gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gSodium: 44mgPotassium: 1805mgFiber: 18gSugar: 12gVitamin A: 1572IUVitamin C: 107mgCalcium: 94mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Come and make yourself some of my other favorite salads:

Recipes for Every Moment

Is it a warm day, and you need something light but flavorful? This avocado cucumber salsa can cool you down and tastes amazing in minutes!

Easy Small Batch Cinnamon Rolls Recipe

Nov 5, 2025 · 13 Comments

As a home baker of 10 years who loves creating simple comfort desserts, I’ve perfected these Easy Small Batch Cinnamon Rolls — soft, fluffy, and filled with gooey cinnamon sugar. Baked to golden perfection in a small dish, they deliver the same rich flavor and texture as bakery-style rolls, only in a perfectly portioned size.

Try my Chai Spice Cinnamon Rolls, Pumpkin Cinnamon Rolls, and Easy Cinnamon Roll bites if you love experimenting with new flavor roll recipes!

freshly baked cinnamon rolls in a baking pan and one Cinnamon roll off the baking tray

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Why You’ll Love This Recipe

You don’t need fancy equipment or hours of rising time. Just mix, roll, and bake using basic tools like a bench scraper and a stand mixer if you have one!

This recipe is beginner-friendly and dairy-free, using coconut oil and oat milk instead of butter and cream. For an indulgent touch, top with a simple cream cheese frosting or dust with powdered sugar.

Ingredients

Listed below are all the ingredients you will need:

Instant yeast
Light brown sugar
Coconut oil
Oat milk
All-purpose flour
Coarse salt
Cinnamon

See the recipe card for quantities.

All ingredients for small batch cinnamon rolls recipe in separate bowls

Instructions

Prepare the dough:

1. In a large mixing bowl, stir together brown sugar, oat milk, and yeast until the sugar dissolves. Then, add the flour and salt, and mix until mostly combined.

2. Add the oil and mix to completely combine and form a soft dough. Then, knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.

3. Place the dough in a lightly greased bowl. Cover with parchment paper and let rise for 1 hour or until doubled in size.

Prepare the pan sauce:

4. In a small bowl, mix cinnamon and brown sugar. Grease an 8” x 8”/20cm x 20cm baking dish with melted butter.

5. In a small saucepan, combine coconut oil, oat milk, and brown sugar over medium heat. Stir until all of the sugar is dissolved and the solution is syrupy and bubbling.

6. Then, cook for 15 seconds before removing from the heat. Pour the sauce into the base of the baking pan, spreading evenly.

Assemble the rolls:

7. In a small bowl, mix the cinnamon and brown sugar evenly for the filling. Then, set aside.

8. Next, turn out the risen dough onto a lightly floured surface. Roll the dough into a ½-inch thick rectangle (about the size of printer paper).

9. Brush 1 tbsp / 15ml of melted coconut oil over the dough and sprinkle the cinnamon sugar evenly over the surface, getting to the edges.

10. Roll the dough gently but tightly from the short side and place the seam underneath.

11. Slice into 9 even pieces using a very sharp knife. Place them in the prepared baking dish.

12. Cover with plastic wrap or a damp cloth and let it rise again until doubled for 30-45 minutes.

13. During the last rise, preheat the oven to 350°F/175 C. Once risen, remove the plastic and bake for 22-25 minutes until just starting to go golden on top.

14. Remove from the oven and let it cool for 15-20 minutes before serving. Enjoy!

Two Cinnamon roll buns on the cooling rack and table

Substitutions & Variations

Ingredient Swap
Use almond or soy milk instead of oat milk.
Swap coconut oil for softened butter if you prefer a richer dough.
Substitute a room-temperature egg to make the dough even softer.
Variation
Add chopped nuts or raisins to the filling for extra texture.
Mistake to Avoid
Don’t overheat the milk - it can kill the yeast and ruin the dough. Make sure all wet ingredients are just warm, not hot. Also, dry ingredients should be measured accurately.
Storage Tips
- These rolls don’t freeze well unbaked, but you can freeze the baked rolls for up to 1 month.
- Store leftovers in the fridge for 2–3 days and reheat before eating.

FAQs

How to soften up hard cinnamon rolls?

Place cinnamon roll(s) on a microwave-safe plate, and place a small amount of butter on top. Dampen a paper towel and squeeze out the water. Drape the paper towel over the rolls (this will help to rehydrate them). Heat for 20-30 seconds.

What is a dirty cinnamon roll?

The Dirty Chai Cinnamon Roll Lumpia takes the best part of a cinnamon roll, the gooey center, adds a little spice, and rolls it up in a crispy lumpia wrapper. This unconventional dessert is made with fresh dough, chai-spiced brown sugar butter, and cream cheese espresso frosting.

What does heavy cream do to dough?

Heavy cream because it has a higher milk fat results in a bread that has a rich texture with a softer crust. This is much different than my rustic Italian bread or traditional ciabatta bread that has a well developed gluten structure with a crisper crust.

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Other cinnamon recipes I have are down here:

Recipe Variations

Suddenly craving something sweet, but don’t want to bake for hours? These Small Batch Cinnamon Rolls satisfy your craving fast, and fill your kitchen with cozy smells too!

Creamy Ube Milkshake

Oct 30, 2025 · 15 Comments

This Creamy Ube Milkshake is rich, smooth, and packed with the sweet nutty flavor of ube. Made with ice cream and Filipino purple yam, this vibrant purple drink is refreshing, creamy, and perfect for hot days or dessert cravings.

Filipinos are fond of delicious drinks like Sago Gulaman and Papaya Banana Smoothies, which are perfect for the warm season.

Two tall glasses of delicious Ube milkshake

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Why You’ll Love This Recipe

This ube milkshake recipe is one of the easiest ways to enjoy yummy purple ube at home. You can even turn it into a creamy ube shake by adding extra coconut milk or using ube ice cream instead of vanilla.

You can make it dairy-free using vegan ice cream and creamy coconut milk. For a fun twist, mix in crushed Oreos, drizzle with chocolate, or sprinkle with nuts for texture.

The Story Behind Ube Milkshake

Ube milkshakes are a modern twist on a beloved Filipino dessert ingredient—ube halaya. Ube's sweet, earthy flavor pairs perfectly with ice cream and milk, creating a vibrant treat that’s both traditional and trendy.

This shake blends Filipino roots with a Western-style milkshake. It’s a great example of how classic flavors evolve into fun new forms.

Mint leaves and cookie crumble on Ube milkshake

Where Ube Milkshake Comes From

Ube, or purple yam, comes from the Philippines and has been used in desserts for generations. The ube milkshake likely became popular through Filipino-American food trends and dessert shops.

Blending ube halaya with vanilla ice cream and milk began appearing in cafes and food trucks. Some even boil fresh ube to make it. From there, it became a favorite in home kitchens worldwide.

Ingredients

Listed below are all the ingredients you will need:

Vanilla ice cream
Evaporated milk
Ube halaya
Biscotti cookies, crumbled
Mint leaves (optional)

See recipe card for quantities.

All Ube milkshake ingredients in separate cups

Instructions

1. In a blender, combine vanilla ice cream, evaporated milk, and ube halaya.

Ice cream and other ingredients added in the blender

2. Blend until smooth and creamy. Divide the mixture evenly into 3 serving glasses.

Creamy milkshake ingredients mixed well in the blender

3. Top with cookie crumble sprinkles, or consider caramel syrup or whipped cream.

4. Then garnish with mint leaves. Serve and enjoy!

Cookie crumble sprinkled on top of Ube Milkshake

Substitutions & Variations

Ingredient Swap
Swap vanilla ice cream for coconut or soy-based ice cream to make it vegan.
Don’t have evaporated milk? Use almond, oat, or any plant milk.
Variation
Add crushed graham or toasted coconut instead of cookie crumbles.
Mistake to Avoid
Avoid using frozen ube halaya straight from the freezer. It won’t blend well.
Storage Tips
- This drink doesn’t freeze well for later. But you can chill it in the fridge for up to 1 day.
- Stir before serving.

FAQs

What does an ube milkshake taste like?

Ube has a slightly nutty, vanilla taste and is popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk.

What is ube flavor?

The distinct ube flavor is slightly nutty with a hint of vanilla. It has a coconut-like aroma that lends itself well to dessert items. Ube is most often boiled, mashed, and mixed with condensed milk to bring out its sweetness.

How healthy is ube?

The purple yam (ube) is a starchy root vegetable that's a great source of carbs, potassium, and vitamin C. In addition, they are rich in powerful plant compounds and antioxidants, including anthocyanins, which give them their vibrant hue.

5 from 9 votes

Print Pin Recipe

Creamy Ube Milkshake

This creamy ube milkshake is rich, velvety, and bursting with the sweet, nutty flavor of ube halaya. Perfectly blended with vanilla ice cream and topped with cookie crumbles, it's a fun and colorful treat.

Prep Time10

Total Time10

Course: Dessert, Drinks

Cuisine: Filipino

Servings: 3 servings

Calories: 437kcal

Author: Lainey

Ingredients

▢ 3 cups Vanilla ice cream
▢ 1 cup Evaporated milk
▢ 2 cups Ube halaya
▢ 2 tablespoons Biscotti cookies crumbled
▢ Mint leaves garnish (optional)

Instructions

Blend the Milkshake:

In a blender, combine vanilla ice cream, evaporated milk, and ube halaya.
Blend until smooth and creamy.

Serve:

Divide the mixture evenly into 3 serving glasses.
Top with cookie crumble and garnish with mint leaves, if desired.
Serve immediately and enjoy!

Leave a Comment

Serving: 1gCalories: 437kcalCarbohydrates: 46gProtein: 11gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 82mgSodium: 229mgPotassium: 526mgFiber: 1gSugar: 39gVitamin A: 765IUVitamin C: 2mgCalcium: 389mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Want more drink choices? Here are some of my other favorite recipes:

Recipes for Every Moment

It’s scorching hot outside, and you need to cool down ASAP? Our Ube Milkshake is a frosty, vibrant treat that hits the spot fast!

Easy Puff Pastry Apple Roses

Oct 22, 2025 · 11 Comments

These Easy Apple Roses are made with flaky puff pastry and thinly sliced apples rolled into beautiful rose shaped pastries. Lightly sweet, elegant, and surprisingly simple to make, they’re perfect for holidays, brunches, or special occasions.

Try my Easiest Apple Chips and Easy Baked Cinnamon Apples recipe if you're looking for more delicious apple recipes!

A single Apple Rose on the table next to a plate

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Why You’ll Love This Recipe

This apple roses recipe is beginner-friendly and made with just a few pantry staples. It looks fancy, but anyone can do it even without baking experience!

It’s naturally vegetarian and doesn’t require any hard-to-find ingredients. Use a mandolin to get perfect, paper-thin slices of apple every time.

Apples add fiber and antioxidants. Cinnamon brings a cozy warmth and may help regulate blood sugar levels. A drizzle of caramel sauce on top makes them even more delicious.

Ingredients

Listed below are all the ingredients you will need:

Pepperidge Farms puff pastry sheets
Red apples
Lemon juice
Granulated sugar
Ground cinnamon
Unsalted butter
Powdered sugar

See recipe card for quantities.

All ingredients for Apple Roses recipe in separate bowls

Instructions

Prepare the Apples:

1. Slice the apples in half lengthwise and remove the cores. Use a sharp knife.

2. Place the flat side down. Make the apple slices into half-moon shapes.

3. In a large bowl, toss the sliced apples with the lemon juice.

4. Add 1–2 teaspoons of the granulated sugar and a pinch of the cinnamon. Mix until evenly coated. Set aside.

Lemon, sugar and cinnamon added to a bowl of apple slices

Prepare the Puff Pastry:

5. Preheat the oven to 350°F (175°C). Place the muffin tin on the lower rack of the oven. Lightly grease a 12-cup muffin pan with nonstick spray or butter.

6. On a lightly floured surface, unfold the puff pastry sheets. Brush one side of each sheet with the melted butter.

7. Mix the remaining granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar mixture evenly over the buttered puff pastry.

8. Cut each puff pastry dough into 6 even strips, making 12 strips total.

puff pastry on a marble table with sugar cinnamon

Assemble the Apple Roses:

9. Arrange a few apple slices along one puff pastry strip, overlapping slightly, with the rounded side of the apples sticking out from the edge.

10. Fold the bottom half of the strip up over the apples, keeping the curved edges exposed.

11. Starting at one end, gently roll the strip to form a rose shape.

12. Place the rolled apple rose into a muffin cup. Repeat with the remaining strips.

Apple slices arranged on puff pastry sheet strips

Bake and Serve:

13. Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Let cool in the muffin tin for 10 minutes.

14. Dust with powdered sugar before serving, if desired. Add a scoop of vanilla ice cream for a perfect finish!

freshly-baked apple roses sprinkled with sugar

Substitutions & Variations

Ingredient Swap
You can swap red apples with green ones for a tart twist.
Try Granny Smith for that classic apple pie taste.
Variation
Use maple syrup instead of sugar, or add a bit of nutmeg for extra spice. Brush the roses with egg wash before baking for a golden finish.
Mistake to Avoid
Avoid slicing apples too thickly. They won’t roll well. Use a mandolin if possible.
Storage Tips
- Apple Roses don’t freeze well once baked. But you can prep them ahead and freeze them while still unbaked. Make sure the puff pastry is properly thawing before assembly.
- Cover loosely with aluminum foil during reheating to prevent burning.
- Store leftovers in the fridge and reheat before serving. Best enjoyed within 2–3 days.

Apple Roses dusted with powdered sugar served on a white dessert stand beside two apples, cinnamon sticks and strainer

FAQs

Can you make apple roses in advance?

Yes, you can! And it's perfect for Thanksgiving so feel free to make some.

What do rose apples taste like?

The rose apple has a light, crunchy and sweet, fruity flavor followed by floral notes of rose.

What is another name for Apple Roses?

Apple Roses are also called "Apple Puff Pastry Roses".

seven delicious Apple Roses arranged in a circular plate

5 from 8 votes

Print Pin Recipe

Easy Puff Pastry Apple Roses

Make your day more lovely with these Apple Roses. Enjoy its perfect combination of crispy and flaky texture with a lightly sweet and warm cinnamon flavor in every bite!

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: Fusion (American-Filipino/Asian)

Servings: 12 pieces

Calories: 60kcal

Author: Lainey

Ingredients

▢ 1 box (2 sheets) Pepperidge Farms puff pastry sheets thawed according to package instructions
▢ 3 red apples* thinly sliced
▢ ½ piece Lemon juiced
▢ ¼ cup Granulated sugar
▢ 1 tablespoon Ground cinnamon
▢ 2 tablespoons Unsalted butter melted (for brushing)
▢ Powdered sugar for dusting (optional)

Instructions

Prepare the Apples:

Wash and slice the apples in half lengthwise and remove the cores.
Place the flat side down and thinly slice into half-moon shapes.
In a large bowl, toss the sliced apples with the lemon juice.
Add 1–2 teaspoons of the granulated sugar and a pinch of the cinnamon. Mix until evenly coated. Set aside the remaining sugar and cinnamon.

Prepare the Puff Pastry:

Preheat the oven to 350°F (175°C).
Lightly grease a 12-cup muffin tray with nonstick spray or butter.
On a lightly floured surface, unfold the puff pastry sheets.
Brush one side of each sheet with the melted butter.
Mix the remaining granulated sugar and cinnamon together in a small bowl.
Sprinkle the cinnamon-sugar mixture evenly over the buttered puff pastry.
Cut each sheet into 6 even strips, making 12 strips total.

Assemble the Apple Roses:

Arrange a few apple slices along one puff pastry strip, overlapping slightly, with the rounded side of the apples sticking out from the edge.
Fold the bottom half of the strip up over the apples, keeping the curved edges exposed.
Starting at one end, gently roll the strip to form a rose shape.
Place the rolled apple rose into a muffin cup. Repeat with remaining strips.

Bake and Serve:

Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Let cool in the pan for 10 minutes.
Dust with powdered sugar before serving, if desired.

Leave a Comment

Notes

*I used Fuji apples.

Serving: 1gCalories: 60kcalCarbohydrates: 11gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 1mgPotassium: 58mgFiber: 2gSugar: 9gVitamin A: 86IUVitamin C: 5mgCalcium: 11mgIron: 0.1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Hosting a last-minute brunch and need a show-stopping dish? These Apple Roses look bakery-level but are secretly easy. Everyone will think you spent hours baking!

Best EVER Pear Crostata Recipe

Oct 15, 2025 · 10 Comments

This Pear Crostata combines juicy, sweet pears with crunchy walnuts in a flaky crust. The ripe pears in this delectable dessert add a soft, melt-in-your-mouth texture that makes each bite extra special!

Looking for more fruit recipes? Try my Berry Fruit Tart or my Fruit Cheesecake.

A freshly baked Pear Crostata beside a small bowl of walnuts

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Why You’ll Love This Recipe

This recipe is beginner-friendly and doesn’t require fancy tools. The dough is simple, and the filling comes together in minutes.

It’s dairy-free optional (just swap the butter), and can be made vegan with one tweak. Skip the egg wash.

Pears are rich in fiber and vitamin C, making this treat a little healthier than your average pastry.

Ingredients

Listed below are all the ingredients you will need:

All-purpose flour
Sugar
Salt
Cold Unsalted butter
Ice water
Pears
Brown sugar
Lemon juice
Ground cinnamon
Ground nutmeg
Walnuts
Vanilla extract
Egg
Turbinado sugar (optional)

See recipe card for quantities.

Pear Crostata ingredients in separate bowls

Instructions

Prepare the Crust:

1. In a food processor, combine the flour, sugar, and salt. Then, pulse a few times to mix.

2. Next, add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. The dough should hold together when you press it between your fingers.

4. Then turn the dough out onto a lightly floured surface. Form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

5. In a large bowl, toss the sliced pears with the brown sugar, lemon juice, cinnamon, nutmeg, chopped walnuts, flour, and vanilla extract. Then, mix until the pears are well coated.

Assemble the Crostata:

6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Then, transfer the dough to the prepared baking sheet.

Rolling pin used to flatten the chilled dough on a brown parchment paper to be transferred to the baking sheet

8. Arrange the pear mixture in the center of the dough, leaving about a 2-inch border around the edges.

9. Gently fold the edges of the dough over the pears, pleating as you go, to create a rustic, free-form tart. The center will remain exposed.

10. Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if using.

Unbaked pear crostata on parchment paper

11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

12. Allow the crostata to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.

13. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

14. Enjoy the delicious taste of this pear crostata in every bite!

Pie server lifting out a slice of Pear Crostata

Substitutions & Variations

Ingredient Swap
No pears? Try apples, peaches, or even berries.
Variation
Use coconut oil instead of butter for a vegan option.
Mistake to Avoid
Avoid overloading the center, or it may leak.
Storage Tips
- This crostata freezes well for up to 1 month. Let it cool fully, then wrap it tightly.
- For fridge storage, keep it in an airtight container for up to 3 days. Reheat in the oven for a crisp crust.

FAQ

What are the three different types of galettes?

Three common types include the Galette Breton, Galette de Rois, and Fruit Galette.

What is another name for a crostata?

In France, a fruit galette (crostata in Italian) is a rustic tart - no tart pan or ring, just a rolled-out round of dough topped with a mound of fresh fruit then baked to golden crust perfection. I've written about galettes before, but it's always fun to revisit an old friend.

What kind of pear is best for tarts?

Anjou pears are especially great for baking because they can withstand high temperatures. We love using them for pies and tarts. Bosc pears are oblong with an elegant, elongated neck and long curved stems.

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Hosting last-minute guests and need a warm, homemade dessert? Our Pear Crostata looks fancy, tastes amazing, and takes less effort than a pie!

Lemon Herb Tempeh Marinade

Oct 8, 2025 · 18 Comments

This Lemon Herb Tempeh Marinade adds bright, savory flavor to tempeh with a blend of fresh herbs, garlic, lemon, and seasonings. It’s easy to make, packed with flavor, and perfect for grilling, roasting, or meal prep.

Don't forget to try my Ginataang Kalabasa and my Huli Huli Cauliflower - both perfect for bold vegan dinners too!

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Why You’ll Love This Recipe

This recipe is 100% vegan, gluten-free, dairy-free, and made with pantry-friendly ingredients. It’s great for quick grilling or lunches.

Tempeh is a great source of plant-based protein. It’s rich in soybeans and has a dense, chewy texture. The lime juice in the marinade enhances taste and helps absorb iron.

Even if you’re new to cooking tempeh, this recipe is beginner-friendly. Just soak, skewer, and cook your marinated tempeh in a grill, oven, or even the air fryer.

Ingredients

Listed below are all the ingredients you will need:

Tempeh
Bell peppers (red or green)
Cherry tomatoes
Olive oil
Lemon juice
Salt
Black pepper
Italian seasoning
Dried rosemary
Garlic paste

See the recipe card for quantities.

All ingredients for the Tempeh Marinade recipe

Instructions

Prepare the Marinade:

1. In a mason jar or container with a lid, combine all the marinade ingredients.

2. Shake vigorously to emulsify. (Alternatively, whisk in a bowl until well combined.)

Ziploc bag filled with veggies and tempeh

Marinate the Ingredients:

3. Pour the marinade into a food-safe container or resealable bag.

4. Add the tempeh, bell peppers, and cherry tomatoes, making sure everything is well-coated.

5. Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.

Assemble the Skewers:

6. Thread the marinated ingredients onto bamboo or steel skewers in the following pattern: Bell pepper → Tempeh → Bell pepper → Tempeh → Bell pepper → Tempeh → Cherry tomato

Barbeque sticks with the tempeh and veggies

7. Repeat the pattern until the skewer is full. Continue with the remaining ingredients.

Grill and Serve:

8. Preheat a grill or grill pan to medium heat.

9. Grill the skewers for 5–10 minutes, turning occasionally, until grill marks appear and veggies are tender.

10. Brush the skewers with the leftover marinade while grilling to keep them moist and flavorful.

11. Serve hot and enjoy!

Substitutions & Variations

Ingredient Swap
Use tofu, mushrooms, or zucchini if you don't have tempeh.
Don’t have Italian seasoning? Mix basil, oregano, and thyme.
Swap tamari or soy sauces if needed for a gluten-free option.
Variation
Instead of cherry tomatoes, try pineapple chunks for a sweet twist.
Slice tempeh into thin strips to mimic tempeh bacon.
Add a dash of liquid smoke and maple syrup or honey for smoky-sweet flavour.
Mistake to Avoid
Don’t skip the marinating time. Tempeh needs at least 2 hours to soak up all the flavor.
Storage Tips
- This marinade doesn’t freeze well due to the lime juice and fresh garlic. Best used fresh or within 3 days in the fridge.
- If you’re prepping kebabs ahead, store the veggies and marinated tempeh separately and assemble later.

FAQs

What is tempeh and how do I use it?

Tempeh is a fermented soy product with a nutty flavor. You can slice or cube it, marinate, and grill or pan-fry.

How long should I marinate?

At least 2 hours, but overnight is best for full flavor.

Do I need to steam tempeh before marinating?

Steaming helps reduce bitterness and improves absorption of the marinade—so it’s highly recommended.

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Planning a picnic, a cookout, or something light yet satisfying? This Tempeh Marinade is the perfect go-to - easy to prep, grill, and share!

Soft and Cozy Sweet Potato Oatmeal Muffins

Oct 1, 2025 · 16 Comments

These Sweet Potato Oatmeal Muffins are soft, moist, and filled with cozy cinnamon flavor in every bite. Made with oats and sweet potato puree, they bake into the perfect breakfast, snack, or fall treat with a warm homemade taste that feels comforting and satisfying.

Pair your muffins with Rice Coffee or a side of Ginisang Repolyo. It’s a comforting combo!

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Why You’ll Love This Recipe

These sweet potato muffins are vegan-friendly, dairy-free, and made with simple pantry ingredients. No mixer needed - just one bowl and a spoon!

Sweet potato adds fiber, vitamins, and natural sweetness. Oat flour makes it hearty but still soft. Cinnamon, nutmeg, and a dash of sea salt give them that warm, spiced flavor you’ll love.

Ingredients

Listed below are all the ingredients you will need: (affiliates)

Oat flour
Baking powder
Coarse salt
Ground nutmeg
Ground cinnamon
Dark brown sugar
Sweet potato
Oat milk
Neutral oil

See recipe card for quantities.

Instructions

1. Peel and chop the sweet potato into chunks. Boil or steam until very soft, then mash and let cool.

2. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners or grease lightly.

3. In a large mixing bowl, mix brown sugar, oat milk, and mashed sweet potato until smooth.

4. Stir in cinnamon, nutmeg, salt, and oil until the mixture is well combined.

5. Add oat flour and baking powder. Stir dry ingredients until no lumps remain.

Mixing bowl filled with flour and spices

6. Divide batter evenly in the muffin tray, filling each almost to the top. You can sprinkle some brown sugar on top.

7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let muffins rest in the pan for 30 minutes.

8. Then serve and enjoy!

Substitutions & Variations

Ingredient Swap
Swap oat milk with almond or soy milk.
Don’t have oat flour? Use whole wheat flour or a gluten-free blend.
Variation
You can add chopped nuts, chocolate chips, or even canned pumpkin for flavor twists.
Mistake to Avoid
Avoid overbaking or they’ll dry out.
Storage Tips
- These muffins freeze well for up to 2 months.
- Store in an airtight container for 2–3 days at room temperature.
- Or keep them in the refrigerator to stay fresh longer.

FAQs

Why do you need flour in muffins?

The all-purpose flour gives the muffins structure. Stir just until no dry spots of flour remain, but avoid over-mixing so that the muffins remain tender.

Is sweet potato a good substitute for bread?

Cooked sweet potato slices make an excellent and tasty substitute for bread buns, especially with burgers. They may also be used in a variety of recipes for grain-free breads and flatbreads.

Can I eat sweet potatoes on a sugar-free diet?

During 30-day no sugar challenges, participants are encouraged to fill up on whole, nutrient-dense foods, including:
- Vegetables: broccoli, cauliflower, spinach, carrots, asparagus, zucchini, sweet potatoes.
- Fruits: apples, oranges, berries, grapes, cherries, grapefruit.

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Kids are hungry after school and you want a quick, healthy treat? These Sweet Potato Oatmeal Muffins are soft, filling, and ready in no time!

Soft and Chewy Matcha Cookies

Sep 24, 2025 · 11 Comments

These soft and chewy matcha cookies are packed with rich matcha flavor and perfectly balanced sweetness in every bite. Made with ceremonial grade matcha, these easy cookies have a vibrant green color, crisp edges, and a soft center that pairs perfectly with coffee or a warm matcha latte.

Craving cookies? Don’t miss our satisfying Rice Krispies Cookies or Nutella Peanut Butter Cookies!

White table with some Matcha Cookies on it

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Why You’ll Love This Recipe

These matcha cookies are easy to make and delicious. You don’t need expensive tools or skills to make this. You just need a bowl, a whisk, and an appetite!

They’re not vegan or dairy-free by default, but they can be easily adapted. The star ingredient, matcha powder or green tea powder, is full of antioxidants and has natural calming properties, making these cookies not just tasty but mood-boosting, too.

Use a cookie scoop to make evenly sized cookies. The dough comes together fast, and they bake in less time than many other treats. Expect a soft, chewy texture that pairs well with milk or tea.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Matcha powder
Salt
Semi-sweet milk chocolate drops or droplets

See the recipe card for quantities.

All ingredients for Matcha Cookies in separate bowls

Instructions

Make the Dough:

1. Cream the butter and sugar until light and fluffy using a stand mixer with a paddle attachment.

2. Add eggs and vanilla extract; mix until fully incorporated.

Ingredients for the cookies mixed together

3. Carefully add flour, baking soda, and sifted matcha powder; mix until just combined.

4. Fold in milk chocolates.

Ingredient mixture added with matcha powder and chips

5. Cover with cling film and chill in the fridge for 1 hour.

Bake the Cookies:

6. Preheat oven to 350°F (175°C).

7. Line a baking sheet with parchment paper.

8. Scoop 12 portions of dough using an ice cream scooper onto the sheet.

Baking tray filled with ready-to-bake Matcha cookies

9. Bake for 12 minutes. Let cool completely before serving.

Matcha Cookie stack with a chunk bit off the top one

Substitutions & Variations

Variation
Swap the milk chocolates with white chocolate chips. Dark chocolates will also do, but for a deeper contrast.
Replace white sugar with coconut sugar for a more caramel-like taste.
Mistake to Avoid
Avoid overbaking! They can get dry and lose their chewiness.
Make sure the butter melts properly before creaming it with the wet ingredients.
Storage Tips
- These cookies freeze well for up to 2 months. Store extra cookie dough in the freezer and bake when you need a quick treat.
- For fridge storage, keep them in an airtight container for up to 1 week.
- If storing dough, roll into balls and freeze. Bake from frozen, adding 1–2 minutes. Use a pan lined with parchment paper for the best results.

FAQs

Can I use ceremonial-grade matcha instead?

Yes, but it’s more expensive and may have a slightly different taste. Culinary grade works best here.

Can I make this dough ahead of time?

Absolutely! Chill it for up to 48 hours. Chilled dough enhances flavor and texture.

Why did my cookies turn out flat?

The butter may have been too soft or the dough too warm. Try chilling it before baking.

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Want something sweet, but don’t want to bake for hours? These Soft & Chewy Matcha Cookies come together fast and satisfy your sweet tooth with every bite!

Creamy Ube Cassava Cake

Sep 17, 2025 · 17 Comments

This creamy ube cassava cake combines chewy cassava, rich coconut milk, and sweet ube halaya into one comforting Filipino dessert. With its soft texture, vibrant purple color, and perfectly balanced sweetness, this easy cassava cake recipe is perfect for holidays, potlucks, or whenever you’re craving a homemade ube treat.

If you love trying new cakes, don't miss my delicious Vanilla Custard Cake and Quick and Easy Coffee Cake!

Yummy Ube Cassava Cake with cheese topping

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Why You’ll Love This Recipe

This ube cassava cake is a beginner friendly dessert recipe and doesn’t require special tools. Just mix the ingredients, bake, and top with melty cheese. You can also bake it in individual ramekins for single servings.

Cassava is naturally gluten-free and rich in fiber. Ube adds antioxidants and vibrant color. With coconut milk, condensed milk, and cheese, the texture is creamy, dense, and satisfying.

This delicious mash-up of cassava and ube has layers of flavor. Each layer brings sweetness, saltiness, and rich creaminess. You’ll love every bite!

The Story Behind Ube Cassava Cake

Cassava is also known as yuca, manioc, or tapioca root. You can use fresh cassava or frozen, and even grate it in a food processor for ease. Want even more ube taste? Add ube extract for a stronger ube flavor and purple color!

Cassava Cake is a beloved Filipino kakanin (native delicacy). Many grew up eating it at fiestas and birthdays. This version adds ube halaya for a unique, modern twist that has become increasingly popular in recent years.

Some versions include toppings such as macapuno strings, leche flan, or additional grated cheese. It’s a versatile dessert that fits both traditional and modern cravings.

Where Ube Cassava Cake Comes From

Cassava Cake has long roots in Filipino kitchens. It started with simple cassava, coconut milk, and sugar. Later, families began adding cheese, condensed milk, and other toppings.

The addition of ube halaya is more recent, likely started by home bakers and online food creators. Today, it's a hit at parties and dessert tables across the Philippines and abroad.

Ingredients

Listed below are all the ingredients you will need:

grated cassava
coconut milk
evaporated milk
eggs
butter
quickmelt cheese
condensed milk
white sugar
salt
ube halaya
coconut cream
cheddar cheese

See recipe card for quantities.

All ingredients for Ube Cassava Cake in separate bowls

Instructions

Prepare the Pan:

1. Preheat oven to 350°F (175°C).

2. Line a 10-inch loose bottom cake pan with parchment paper or spray with baking spray. Set aside.

Mix the Topping:

3. In a small bowl, combine condensed milk, coconut cream, and orange cheddar cheese. Mix well and set aside.

Coconut cream, milk and cheese in a small bowl

Make the Cassava Batter:

4. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, grated quickmelt cheese, white sugar, and salt.

5. Stir until fully incorporated.

Large mixing bowl filled with the ingredients

Assemble the Cake:

6. Pour the cassava batter into the prepared baking pan.

7. Using an ice cream scoop, drop spoonfuls of ube halaya evenly into different areas of the batter. Do not stir.

Cassava batter in the pan dropped with ube

Bake the Cake:

8. Bake in the preheated oven for 40–50 minutes or until the top is lightly golden and the center is set.

Baked Ube Cassava Cake fresh out of the oven

Add the Topping Then Serve:

9. Remove from the oven and pour the coconut cream cheese mixture on top.

10. Return to the oven and bake for another 10 minutes until the topping is set and slightly browned.

11. Let the cake cool completely before slicing. Serve warm or chilled!

Delicious Ube Cassava Cake slice on a white plate

Substitutions & Variations

Ingredient Swap
No ube halaya? Use ube powder or add ube extract to the mix.
No Quickmelt cheese? Try orange cheddar cheese or mozzarella.
Variation
Want it less sweet? Add spices like cinnamon or nutmeg for extra warmth.
Mistake to Avoid
Don’t underbake or overbake. Wait for a firm center and a lightly golden brown top.
Storage Tips
- This cake doesn’t freeze well. Store in the freezer for no more than 2 weeks.
- Keep leftovers in the refrigerator for 2–3 days.
- Cover with plastic wrap or a lid to keep it moist and fresh.

Two slices of Ube Cassava Cake in plates

FAQ

What does cassava cake taste like?

Cassava cake is sweet, creamy, and slightly chewy. It has a rich coconut flavor with a hint of buttery goodness.

What food is similar to cassava?

Cassava is similar to sweet potato or taro. They’re all starchy and often used in desserts or snacks.

How healthy is cassava cake?

Cassava cake is tasty but not very healthy. It’s high in sugar, carbs, and fat, so it’s best enjoyed in moderation.

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Hosting last minute guests and need a dessert that looks and tastes amazing? This Ube Cassava Cake is easy to bake, rich, and always a showstopper!

Cold Buckwheat Noodle Salad

Sep 10, 2025 · 16 Comments

Cold Buckwheat Noodle Salad is a light, refreshing, and nutrient packed dish perfect for hot days. It’s vegan, beginner friendly, and full of texture - from crispy radishes to smoky tofu. Great for those looking for a healthy, no fuss meal with bold Asian flavors!

If you love this fresh salad, you’ll also enjoy our leafy Talbos ng Kamote Salad.

Two serving bowls of Cold Buckwheat Noodle Salad

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Why You’ll Love This Recipe

This cold soba noodle salad is completely vegan, dairy-free, and beginner-friendly. It’s perfect for anyone craving something cold, crunchy, and flavorful with minimal cooking.

Buckwheat flour gives soba noodles their earthy taste and fiber-rich benefits. Just check the label, some noodles also contain wheat flour, so choose 100% buckwheat if gluten-free. Add in colorful vegetables, scallions, and smoked tofu, and you’ve got a well-balanced meal in one large bowl.

Ingredients

Listed below are all the ingredients you will need:

For the Poke Bowl:

Smoked tofu
Soba noodles
Small Bok choy
Radishes
Carrot
Purple cabbage
Nori
Black garlic
Sesame oil

For the Soy Sauce Dressing:

Soy sauce
Rice vinegar
Mirin
Fresh ginger
Sesame seeds
Garlic

See the recipe card for quantities.

Instructions

Prepare the Nori:

1. Preheat the oven to 275°F (135°C).

2. Line a baking sheet with parchment paper. Lay the nori sheet pieces flat on the pan.

3. Bake for 5–7 minutes, or until crispy and slightly darkened at the edges. Watch carefully to avoid burning.

4. Remove from the oven and let cool completely. Set aside.

Cook the Soba Noodles:

5. Bring a pot of water to a boil. Cook the soba noodles according to package instructions.

6. Drain and rinse under cold water to stop the cooking. Set aside.

Sauté the Tofu and Bok Choy:

7. In a pan, heat 1 tablespoon sesame oil over medium heat.

8. Add the cubed tofu and sauté for 4–5 minutes, turning until golden and crispy on all sides. Set aside.

9. In the same pan, quickly sauté the bok choy for 2–3 minutes until slightly wilted but still crunchy. Remove from heat.

Make the Dressing:

10. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, and sesame seeds (if using).

Assemble the Salad:

11. Garnish with additional sesame seeds or chili flakes (optional). Serve immediately.

12. Divide the cold soba noodles between two bowls.

13. Arrange the bok choy, radishes, carrot ribbons, shredded purple cabbage, and crisped tofu on top.

Chopped vegetables prepared for the recipe

14. Add a small amount of mashed black garlic for umami flavor.

15. Sprinkle the crispy nori chips over the bowls.

16. Drizzle with the soy-ginger dressing and toss gently to combine.

Cold Buckwheat Noodle Salad in two serving bowls

Substitutions & Variations

Ingredient Swap
Can’t find smoked tofu? Use baked tofu, tempeh, or even grilled mushrooms for a similar texture.
Swap soba noodles with rice noodles, zucchini noodles, or whole wheat spaghetti.
You can also use zaru soba, a chilled version traditionally served with a dipping sauce.
Variation
Out of black garlic? Try roasted garlic or a small amount of garlic oil for depth.
Mistake to Avoid
Don’t overcook the soba noodles - they get mushy fast. Rinse them under cold water right after cooking to stop the cooking process and keep them springy.
Storage Tips
- These ingredients don’t stand up well to freezing, especially soba noodles and fresh veggies, which can turn mushy and lose their crunch.
- Store tofu, noodles, and dressing in separate airtight containers, and keep the veggies separate to maintain freshness.
- Best enjoyed fresh, but if stored properly, it can last in the fridge for up to 2–3 days.

Cold Buckwheat Noddle Salad in a white bowl

FAQs

Can I use dry tofu instead of smoked tofu?

Yes! You can pan-fry or bake regular tofu for a firmer, flavorful texture if smoked tofu isn’t available.

Can I use regular vinegar instead of rice vinegar?

You can, but rice vinegar has a milder, slightly sweet flavor that really complements the dish. If subbing, use a light hand and adjust to taste.

Is this dish served hot or cold?

It’s best served cold or room temperature - perfect for warm days or meal prep lunches.

Is this recipe gluten-free?

Only if you use gluten-free tamari and make sure your soba noodles are 100% buckwheat. Many soba noodles are blended with wheat, so check the label!

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Meal prepping for the week and need a refreshing, veggie-packed bowl? This Cold Buckwheat Noodle Salad is light, nourishing, and easy to customize with whatever produce you have on hand. Plus, it keeps beautifully for a few days, making lunch decisions way easier!

Crispy Vegan Pumpkin Waffles

Sep 3, 2025 · 12 Comments

These Crispy Vegan Pumpkin Waffles are golden on the outside, fluffy on the inside, and filled with cozy pumpkin spice flavor. Made without eggs or dairy, they’re easy to make and perfect for fall breakfasts, brunches, or holiday mornings.

Pair these waffles with my favorite Nutella Hot Chocolate for a delightful breakfast.

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Why You’ll Love This Recipe

Easy beginner friendly recipe with simple mix, pour, and cook steps
Made with oat milk and coconut oil for a completely dairy free breakfast
Pumpkin puree adds moisture, softness, and rich pumpkin flavor
Crispy edges with a fluffy and tender center

Ingredients

Listed below are all the ingredients you will need:

All-purpose flour
Oat milk (make your own with my easy recipe)
Pumpkin puree
Coconut oil
Organic pure cane sugar
Baking powder
Baking soda
Cinnamon
Salt

See recipe card for quantities.

All Vegan Pumpkin Waffles ingredients in separate bowls

Instructions

Mix the wet ingredients:

1. Pour the pumpkin puree, oat milk, coconut oil, and sugar into a medium bowl.

2. Whisk until smooth and well combined.

Oat milk and other ingredients being mixed well

Add the dry ingredients:

3. To the same bowl, add all-purpose flour, baking powder, baking soda, cinnamon, and salt.

4. Whisk again until the batter is smooth and lump-free.

Cook the Waffles:

5. Preheat your waffle iron to medium-high heat and lightly spray it with non-stick spray.

6. Pour about ⅓ cup of batter onto the waffle iron and cook for 3–4 minutes or until golden and crisp.

Batter in the bowl ready for waffle iron

7. Repeat with the remaining batter.

8. Serve warm with your favorite toppings like maple syrup, vegan butter, or chopped nuts. Enjoy!

Glass of juice next to Vegan Pumpkin Waffles

Substitutions & Variations

Ingredient Swap
Swap oat milk with almond milk or soy milk.
Use maple syrup instead of sugar for a natural sweetness.
Variation
Add ground nutmeg or ground cloves for more spice.
Add vanilla extract if desired.
Mistake to Avoid
Don’t overmix the batter! It will make the waffles dense.
Storage Tips
- These waffles freeze well for up to 1 month.
- Store leftovers in the fridge for 2–3 days.
- Reheat in a toaster for the best texture.

FAQ

Can I add cinnamon to the waffle mix?

Yes, you should be able to add cinnamon to the waffle mix, and then just follow the instructions on the package for adding any liquids or eggs.

Can I mix pumpkin puree into pancake mix?

Add your canned pumpkin puree for a Fall inspired touch then fold in your pumpkin pie spice. Together, with one mix, you can transform plain pancakes to pumpkin spice pancakes. Drizzle with pure maple syrup and enjoy with fresh berries or fruit of choice. Soft, fluffy, and irresistible.

What does pumpkin puree do in baking?

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup. It also tastes delicious in everything!

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Craving something cozy on a chilly morning? These Vegan Pumpkin Waffles warm you up and fill your home with the smell of cinnamon and fall!

Filipino Polvorones Recipe (Soft and Buttery)

Aug 27, 2025 · 6 Comments

These soft and crumbly Polvorones melt in your mouth with every bite. Made with toasted pecans and cozy pumpkin spice, this Filipino inspired cookie recipe is buttery, nutty, and perfect for the holidays or fall baking season.

Here's another a fan favorite cookie you will enjoy, 3 Ingredient Macaroon Cookies.

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Why You’ll Love This Recipe

Inspired by classic Filipino polvoron, these vegan pumpkin pecan polvorones are soft, crumbly, buttery, and packed with warm fall flavor. Made with pumpkin, toasted pecans, and plant based ingredients, this easy cookie recipe delivers the rich, melt in your mouth texture that makes polvoron such a beloved Filipino treat.

Ingredients

Listed below are all the ingredients you will need:

Pecan pieces
Coconut oil
Pumpkin puree
Powdered sugar
Pumpkin spice blend
Pure vanilla extract
Salt
All-purpose flour

See recipe card for quantities.

All ingredients for Polvorones Cookies in separate bowls

Instructions

Toast the Pecans

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a cookie sheet.

2. Chop pecans finely and spread in an even layer on the baking sheet.

3. Then toast for 4–5 minutes, or until fragrant but not too dark. Remove and cool slightly. Leave the oven on.

Make the Dough

4. In a large bowl, whisk together pumpkin puree, ½ cup + 2 tablespoons (71g) of the powdered sugar, vanilla extract, and coconut oil until pale and fluffy.

The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.

5. Add pumpkin spice blend and salt; stir to combine.

Flour, pumpkin spice and salt to the bowl

6. Fold in flour until completely incorporated and no lumps remain.

7. Fold in toasted pecans. The dough will be slightly crumbly but should hold its shape when rolled.

Shape and Bake

8. Scoop 1–2 tablespoon-sized portions and roll into balls using your hands.

9. Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.

Cookies will not spread, so they can be placed quite close together.

10. Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).

11. Remove from oven and let cool for 5 minutes.

Coat in Powdered Sugar

12. Place the remaining ½ cup (57g) of powdered sugar in a small bowl.

13. While still warm (but not hot), roll each cookie in the powdered sugar (or with sprinkles) until fully coated.

14. Set aside to cool completely before serving!

Polvorones Cookies on a cooling rack and in a bowl

Substitutions & Variations

Ingredient Swap
Swap pecans for walnuts or almonds.
You can also use vegan butter instead of coconut oil.
Variation
No pumpkin puree? Use mashed banana or applesauce.
Mistake to Avoid
Don’t overbake them or they’ll lose their soft texture.
Storage Tips
- They don’t freeze well. Best to eat fresh or store in a sealed container.
- Store at room temperature for up to 5 days in an airtight jar to keep them soft and crumbly.

FAQs

What are Mexican wedding cookies called?

Mexican wedding cookies are also called polvorones. Some people also know them as biscochitos, Russian tea cakes, or snowball cookies.

What is polvorone in English?

Polvorone means "dust" or "powder" in Spanish. It's a crumbly shortbread cookie made with flour, sugar, milk, and nuts.

Why are they called polvorones?

They are called polvorones because they are crumbly like powder. The name comes from the Spanish word “polvo,” which means dust.

Polvorones Cookies served on a white plate

5 from 4 votes

Print Pin Recipe

Filipino Polvorones Recipe (Soft and Buttery)

These Filipino polvorones are soft, buttery, melt-in-your-mouth cookies made with toasted pecans and warm pumpkin spice for the perfect fall treat.

Prep Time20

Cook Time15

Total Time35

Course: Cookies, Dessert, Snack

Cuisine: Fusion (Asian-Filipino)

Servings: 24 cookies

Calories: 154kcal

Author: Lainey

Ingredients

▢ 1 cup Pecan pieces
▢ ½ cup Coconut oil soft or melted and cooled
▢ ½ cup Pumpkin puree chilled
▢ 1 cup + 2 tablespoons Powdered sugar divided
▢ 1 ½ teaspoons Pumpkin spice blend
▢ 1 teaspoon Vanilla extract
▢ ½ teaspoon Salt
▢ 2 cups All-purpose flour

Instructions

Toast the Pecans:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Chop pecans finely and spread in an even layer on the baking sheet.
Toast the pecans for 4–5 minutes, or until fragrant but not too dark. Remove from oven (leave oven on) and allow to cool.

Make the Dough:

In a large bowl, whisk together the pumpkin puree, ½ cup + 2 tablespoons (71g) powdered sugar, vanilla extract, and coconut oil until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
Add pumpkin spice blend and salt; stir to combine.
Fold in flour until completely incorporated and no lumps remain.
Fold in toasted pecans. The dough will be crumbly but should hold shape when rolled.

Shape and Bake:

Scoop 1–2 tablespoon-sized portions of the mixture and roll into balls using your hands.
Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.
These cookies won’t spread, so you can space them closely.
Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).
Remove from oven and let cool for 5 minutes.

Coat in Powdered Sugar:

Place the remaining ½ cup (57g) of powdered sugar in a small bowl.
While still warm (but not hot), roll each cookie in the powdered sugar until fully coated.
Set aside to cool completely before serving.

Leave a Comment

Notes

No pumpkin spice blend? Make your own by combining ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.

Serving: 1gCalories: 154kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 49mgPotassium: 41mgFiber: 1gSugar: 11gVitamin A: 797IUVitamin C: 0.3mgCalcium: 6mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Need a last-minute treat for a potluck or surprise guests? These Polvorones Cookies are quick to bake, look fancy, and melt in your mouth with every bite!

The Best Filipino Egg Pie Recipe (Creamy & Easy!)

Aug 20, 2025 · 3 Comments

This Filipino Egg Pie recipe features a rich and creamy egg custard filling baked in a buttery flaky crust with a beautifully golden top. Made with condensed milk for its signature smooth texture and sweet flavor, this classic Filipino dessert is simple enough for beginner bakers yet impressive enough for holidays and family gatherings.

Looking for more Filipino desserts? Try the popular Creamy Filipino Mango Sticky Rice.

A slice of Filipino Egg Pie on a serving plate

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Why You’ll Love This Recipe

This Filipino egg pie recipe is simple and great for beginners. You just have to mix the filling, pour it into the crust, and bake. No fancy techniques needed!

The condensed milk adds sweetness and a creamy texture. Egg yolk gives the filling its rich color and depth. Eggs are packed with protein and vitamins, making this dessert rich and satisfying. Serve it warm or chilled—either way, it melts in your mouth.

You’ll also love how easy the crust is. Just combine the flour mixture with cold unsalted butter and a bit of ice water. Chill the dough in the refrigerator, then roll it out with a rolling pin before pressing it into your pie pan.

Where Filipino Egg Pie Comes From

Filipino Egg Pie was inspired by Western custard pies, but Filipinos made it sweeter and more affordable. Local bakeries adapted the recipe using condensed milk and simple ingredients.

It became popular in the mid-1900s and remains a favorite today. Though no single person is credited for it, many believe its roots began in community bakeries across Luzon.

Ingredients

Listed below are all the ingredients you will need:

Pie crusts (make your own with this recipe)
Eggs
Cream cheese
Condensed milk
Salt
Vanilla extract
Granulated white sugar

See recipe card for quantities.

All ingredients for Filipino Egg Pie recipe

Instructions

Blind Bake the Crusts:

1. Thaw pie crusts according to package instructions.

2. Preheat oven to 375°F (190°C).

3. Place parchment paper over each crust and fill with baking weights (or dried rice/beans).

Pie crusts with parchment paper over each one

4. Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.

Prepare the Filling:

5. In a large mixing bowl, beat the softened cream cheese until light and fluffy using an electric mixer.

6. Add the 3 eggs, condensed milk, salt, and vanilla extract.

Large bowl of ingredients mixed together

7. Mix until smooth and fully incorporated (you may whisk or blend for an ultra-smooth texture).

Assemble the Pies:

8. Brush the cooled pie crusts with 1 beaten egg.

9. Divide and pour the cream mixture evenly into both crusts placed in a 9-inch pie pan or other pans.

Bake the Egg Pies:

10. Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.

Finish and Serve:

11. Remove pies from the oven and sprinkle the top of the egg pie with granulated white sugar.

12. Use a kitchen torch to caramelize the sugar until golden brown.

13. Let pies cool completely before slicing and serving!

Substitutions & Variations

Mistake to Avoid
Don’t overbake or the filling will crack.
Storage Tips
- Egg pie doesn’t freeze well. It gets watery.
- Store leftovers in the fridge. It’s best eaten within 2-3 days.

Fork next to a serving of Filipino Egg Pie

FAQs

What is the famous Filipino egg dish?

One famous Filipino egg dish is Tortang Talong, or eggplant omelet. It’s made by grilling eggplant, dipping it in beaten eggs, and frying it until golden. It’s simple, savory, and often served with rice. Another sweet favorite is Filipino Egg Pie, known for its creamy custard and flaky crust.

What is the difference between egg pie and egg tart?

Egg pie is a large, single pie with a thick, custard-like filling and a soft brown top. Egg tarts are smaller, individual pastries with a lighter, silkier filling. Egg pie is richer and often uses condensed milk, while egg tarts are more delicate and usually less sweet.

Are egg pudding and flan the same?

Egg pudding and flan are similar but not the same. Flan has a smooth, caramel-topped custard made with eggs, milk, and sugar. Egg pudding is thicker, sometimes with added cornstarch, and doesn’t always have caramel. Both are creamy, but flan is softer and more common in Filipino desserts.

Delicious Filipino Egg Pie on a white plate

5 from 2 votes

Print Pin Recipe

The Best Filipino Egg Pie Recipe (Creamy & Easy!)

This Filipino Egg Pie is rich, creamy, and perfectly sweet with a caramelized sugar top and flaky crust. Made with cream cheese and condensed milk, it’s a delicious twist on the classic bakery-style egg pie!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: Filipino

Servings: 2 (9-inch) pies

Calories: 555kcal

Author: Lainey

Ingredients

▢ 2 (9-inch) Pie crusts
▢ 4 large Eggs
▢ 8 oz (226 g) Cream cheese softened
▢ 1 (10 oz) can Condensed milk
▢ ¼ teaspoon Salt
▢ ½ teaspoon Vanilla extract
▢ 1 tablespoon Granulated white sugar for topping

Instructions

Blind Bake the Crusts:

Thaw pie crusts according to package instructions.
Preheat oven to 375°F (190°C).
Place parchment paper over each crust and fill with baking weights (or dried rice/beans).
Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.

Prepare the Filling:

In a large bowl, beat the softened cream cheese until light and fluffy.
Add eggs, condensed milk, salt, and vanilla extract. Mix until smooth and fully incorporated (you may blend for an ultra-smooth texture).

Assemble the Pies:

Brush the cooled pie crusts with 1 beaten egg.
Divide and pour the cream mixture evenly into both crusts.

Bake the Egg Pies:

Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.

Finish and Serve:

Remove pies from the oven and sprinkle the top of each with granulated white sugar.
Use a kitchen torch to caramelize the sugar until golden brown.
Let pies cool completely before slicing and serving.

Leave a Comment

Notes

To fully incorporate the filling, you may blend it until smooth, with no visible clumps of cream cheese.

Serving: 1(9-inch) pieCalories: 555kcalCarbohydrates: 14gProtein: 18gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 442mgSodium: 777mgPotassium: 276mgFiber: 0.03gSugar: 11gVitamin A: 1999IUVitamin C: 0.01mgCalcium: 161mgIron: 2mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Hosting a family dinner and need a simple but impressive dessert? Filipino Egg Pie looks fancy but is easy to bake and always wins hearts!

Creamy Biscoff Milkshake

Aug 13, 2025 · 6 Comments

This creamy Biscoff Milkshake blends smooth vanilla ice cream with rich cookie butter for a thick, caramelized dessert drink packed with warm spiced flavor. Easy to make in minutes, this indulgent milkshake is perfect for Biscoff lovers craving something cold, sweet, and extra creamy.

Looking for more dessert drinks? Try my famous Buko Pandan.

Biscoff biscuits on top of Biscoff Milkshake

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Why You’ll Love This Recipe

This creamy Biscoff milkshake is rich, smooth, and packed with warm cookie butter flavor in every sip. Made with simple ingredients like vanilla ice cream and Lotus Biscoff cookies, this easy dessert comes together in minutes and is perfect for satisfying sweet cravings. You can also make it dairy free with simple ingredient swaps without losing its creamy texture.

Ingredients

Listed below are all the ingredients you will need:

Vanilla ice cream
Whole milk
Biscoff cookies
Vanilla extract
Whipped cream
Caramel sauce

See recipe card for quantities.

All ingredients of Biscoff Milkshake recipe in separate bowls

Instructions

At the bottom of the blender, combine vanilla ice cream, whole milk, Biscoff cookies, and vanilla extract. Then, blend until smooth and creamy.

Pour into glasses, top with whipped cream if desired, then sprinkle crushed Biscoff biscuits on top.

Blender filled with all ingredients ready to mix

Substitutions & Variations

Ingredient Swap
Swap whole milk for oat milk or almond milk for a dairy-free milk twist.
Don’t have caramel sauce? Use chocolate drizzle or maple syrup instead.
Variation
You can even blend in a frozen banana for extra creaminess.
Add crushed cookies or peanuts on top for an extra crunch.
Mistake to Avoid
Don’t skip softening your ice cream a bit. It blends better!
Storage Tips
- This milkshake doesn’t freeze well. It separates after thawing.
- Best to drink right after making, but you can put it in the fridge for 1 day in a tightly sealed container.

Glasses of Biscoff Milkshakes on table with cookies around it

FAQs

What is the flavour of Biscoff?

If you're not familiar, Biscoff cookies are speculoos cookies, which originate from Belgium. They are a shortbread cookie and have a deep caramel and spiced flavor paired with a crispy texture.

What is so special about Biscoff?

Everything about the Biscoff cookie is iconic: its unique taste, crunchy bite, and typical shape. Its distinctive red wrapping is recognized by people all over the world. Even though Biscoff started small, today more than 7 billion cookies a year are savored by consumers across the globe.

Are Biscoff cookies dairy-free?

Lotus Biscoff is vegan and entirely dairy-free. In addition to being vegan, these items are free of preservatives, artificial colouring, and artificial flavours. Read on to learn what goes into making these delicious and classic cookies and spreads.

Biscoff Milkshake in tall glasses topped with biscuits

5 from 6 votes

Print Pin Recipe

Creamy Biscoff Milkshake

This ultra-creamy Biscoff Milkshake is full of caramelized cookie flavor in every sip. Topped with crushed Biscoff and whipped cream, it's a dreamy dessert you’ll crave all year round!

Prep Time5

Total Time5

Course: Dessert, Drinks

Cuisine: American

Servings: 2 (16-oz) milkshake glasses

Calories: 400kcal

Author: Lainey

Equipment

Blender

Ingredients

▢ 2 cups Vanilla ice cream
▢ 1 cup Whole milk
▢ 10 Biscoff cookies crushed (plus extra for garnish)
▢ 1 teaspoon Vanilla extract
▢ Whipped cream optional, for topping
▢ 2 tablespoons Caramel sauce optional, for drizzling
▢ Crushed Biscoff cookies for garnish

Instructions

Blend the Milkshake:

In a blender, combine vanilla ice cream, whole milk, crushed Biscoff cookies, and vanilla extract.
Blend until smooth and creamy.

Prepare the Glasses:

If using caramel sauce, drizzle it along the insides of two 16-oz milkshake glasses.

Pour and Top:

Divide the milkshake evenly between the glasses.
Top with whipped cream, if desired.
Sprinkle extra crushed Biscoff cookies over the whipped cream for added crunch.

Serve:

Enjoy immediately!

Leave a Comment

Serving: 1glassCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 55mgSodium: 220mgFiber: 1gSugar: 30g

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Craving dessert but don’t want to turn on the oven? This Biscoff Milkshake cools you down and satisfies your sweet tooth in minutes!

Crispy Wasabi Tofu with Creamy Coconut Sauce

Aug 6, 2025 · 6 Comments

This crispy sesame crusted wasabi tofu is crunchy on the outside, tender in the center, and packed with bold savory flavor. Paired with a creamy coconut wasabi sauce, this easy tofu recipe delivers the perfect balance of heat, nuttiness, and crisp texture in every bite.

Try our Tofu Sisig and Tofu in Coconut Milk for a creamy, comforting dish!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

Wasabi Tofu is vegan, dairy-free, and beginner-friendly. It’s easy to make, and the flavours are bold but balanced. You can put this in wraps, salads, or on top of rice. For extra crunch, try topping it with wasabi peas, pickled ginger, or nori strips.

The tofu cubes, rich in protein, cook quickly and absorb flavor well. The wasabi adds just the right kick that wakes up the taste buds, but not overpowering. The coconut milk gives it a rich texture and adds healthy fats.

This dish is customizable, so you can add avocado slices or veggies such as shredded carrots, edamame, cabbage, cucumber slices, or a dollop of vegan mayo on the side at your choice. It also makes a fun twist on sushi night at home and is great any time of year!

Ingredients

Listed below are all the ingredients you will need:

Extra firm tofu
Flaxseed meal
Water
Sesame seeds
Salt
Ground black pepper
Cooking oil
Red onion
Coconut milk
Wasabi powder
Brown sugar
Cooked rice
Fried water spinach (optional)
Roasted sweet corn (optional)
Lemons

See recipe card for quantities.

All ingredients for Wasabi Tofu in white bowls

Instructions

Make the Coconut-Wasabi Sauce

1. In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.

2. Add coconut milk, wasabi powder, and brown sugar. Then, stir and bring to a boil. Reduce to a simmer and cook for 5 minutes until slightly thickened

3. Season with salt and black pepper to taste. Then, remove the pot from the heat and set it aside.

Prepare the Sesame-Crusted Tofu

4. In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.

5. Next, season the bloomed flaxseed mixture with salt and black pepper.

Flaxseed mixture and sesame seeds in a bowl

6. Cut the pressed tofu into bite-sized cubes.

7. Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.

8. After that, heat oil in a pan or pot for deep-frying. Then, fry the tofu until golden and crispy.

9. Transfer to a paper towel-lined plate to drain excess oil and strain any leftover sesame seeds to use as garnish.

10. Serve crispy tofu over hot cooked rice and drizzle generously with coconut-wasabi sauce.

11. Add fried water spinach, roasted sweet corn on the side, or sprinkle more sesame seeds, if desired. Then, serve with lemon wedges or a splash of lime juice for a zesty finish!

Coconut-wasabi sauce poured over Wasabi Tofu

Substitutions & Variations

Ingredient Swap
You can swap coconut milk with cashew cream if you prefer.
Out of flaxseed meal? Try chia seeds or breadcrumbs to bind the tofu.
Variation
No wasabi powder? Horseradish with lemon works in a pinch.
Mistake to Avoid
Avoid overcooking the tofu. It should stay crispy outside, soft inside.
Storage Tips
- This dish doesn’t freeze well because of the coconut sauce.
- Store leftovers in the fridge for up to 2 days. Keep the sauce and tofu separate for the best texture when reheating.

FAQ

Why is wasabi not vegan?

Real wasabi is vegan. But some store-bought versions have non-vegan additives like milk or artificial flavorings.

Is wasabi good or bad for health?

Wasabi is good for health in small amounts. It can reduce inflammation, ease pain, and support joint health.

What does wasabi soy taste like?

It tastes mildly spicy with a bit of sweetness from the soy sauce.

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Want a quick meal that feels fancy but is easy to make? This Wasabi Tofu adds heat, flavor, and comfort—perfect for weeknights or impressing your vegan friends!

Best Vegan Lemon Pasta

Why You’ll Love This Recipe

Ingredients

Instructions

Substitutions & Variations

FAQs

Best Vegan Lemon Pasta

Ingredients

Instructions

Prepare the Ingredients

Make the Sauce Base

Cook the Pasta

Finish and Serve

Notes

Recipes for Every Moment

Why You’ll Love This Recipe

Ingredients

Instructions

Substitutions & Variations

FAQs

Fool-Proof Strawberry Matcha Bread

Ingredients

For the Bread:

For the Icing:

Instructions

Prepare the Pan and Strawberries

Mix the Dry Ingredients

Mix the Wet Ingredients

Make the Batter

Bake the Bread

Make the Icing

Glaze and Serve

Notes

Recipes for Every Moment

Instructions

Storage

FAQs

Japanese Fruit Sandwich

Ingredients

Instructions

Whip the Cream

Prepare the Fruit

Assemble the Sandwiches

Trim and Cut

Chill

Serve

Why You’ll Love This Recipe

The Story Behind Filipino Mango Sticky Rice

Where Filipino Mango Sticky Rice Comes From

When is this Dish Typically Enjoyed?

Ingredients

Instructions

Substitutions & Variations

Storage Tip

FAQs

Creamy Filipino Mango Sticky Rice

Ingredients

For the Sticky Rice:

For the Coconut Sticky Rice Mixture:

For the Coconut Sauce:

For Serving:

Instructions

Rinse and Soak the Rice

Set Up the Steamer

Steam the Sticky Rice

Make the Coconut Sticky Rice Mixture

Prepare the Coconut Sauce

Assemble and Serve

Notes

Recipes for Every Moment

Why You’ll Love This Recipe

Ingredients

Instructions

Substitutions & Variations

FAQs

Best Roasted Tomato Focaccia

Ingredients

For the Roasted Garlic:

For the Dough:

For the Topping: