Easy Mochi Donuts Recipe

Apr 8, 2021 · 17 Comments

If you love donuts, then you're going to have to try this delicious and easy Mochi Donuts recipe! They are addicting, sweet, and chewy just like mochi!

Here are more easy donut recipes: Vanilla Donuts and Halloween Donuts (even though it's not Halloween, you can definitely omit the Halloween garnishes).

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What is Mochi Donuts?

Mochi Donuts also known as Pon de Ring Donut is a popular donut from a shop in Japan called Mister Donut, one of the largest donut chains in Japan. Its signature look is the 8 dough balls connected in a circle. It's a chewy yet fluffy donut using two key ingredients that regular donuts don't use: glutinous rice flour and silken tofu.

This recipe is a hybrid of the pon-de-ring donuts and the mochi doughnuts, meaning, I took the signature look of the Pon de Ring Donut (8 dough balls connected in a circle )and used glutinous rice flour like the mochi donut. And it tasted amazing- soft, chewy, and nice to look at.

These mochi donuts are great to serve for a sweet and delicious dessert or snacks during parties or, picnics. Learn this recipe now and enjoy!

two matcha mochi donuts on a white surface

Variations

Glaze: Feel free to use your favorite glaze such as strawberry, vanilla, matcha, chocolate, ube, lemon, or even pandan-flavor glaze.
Toppings: You may sprinkle sesame seeds, powdered sugar, or shredded coconut on top of the donuts to add a nutty flavor and crispy texture.

Substitutions

Glutinous Rice Flour Alternatives: If sweet glutinous rice flour is not available, tapioca flour or potato starch can be used, though the texture will differ a bit.
Gluten-Free Donuts: To achieve the soft texture, blend almond flour with tapioca flour for a gluten-free option.
Regular Donuts: Traditional yeast donuts or cake donuts are a non-chewy option. They won't have the chewiness of mochi, but they're a great substitute.

Storage

Mochi donuts are best eaten fresh, but you may keep them in an airtight container at room temperature for up to 1-2 days because they harden quickly, by day 2 the donuts start to harden (even if left on the counter).
You may refrigerate for 3-4 days or freeze for up to a month, but warm before eating to keep the chewy texture. To keep them from drying out, wrap them tightly.
To soften the donuts, microwave the donut for 10-15 seconds. I have a high powdered microwave so 10 seconds was long enough.

chocolate glazed mochi donut on a white surface

Ingredients

Listed below are all the ingredients you will need:

Mochi donut dough:

all-purpose flour
cornstarch
glutinous rice flour
baking powder
granulated sugar
silken tofu
egg
whole milk
vegetable oil

Ube glaze:

powdered sugar
milk
ube extract

Matcha glaze:

white chocolate
heavy cream
Matcha powder

Chocolate glaze:

powdered sugar
cocoa powder
milk

Instructions

In a large bowl, sift together the dry ingredients such as all-purpose flour, cornstarch, glutinous rice flour, baking powder, and sugar:

all-purpose flour, cornstarch, glutinous rice flour and baking powder sifted together in a large bowl

In a separate bowl, press the silken tofu through a fine-mesh sieve. Whisk the egg and milk into the tofu mixture:

silken tofu pressed through a fine-mesh sieve and whisked with egg and milk

Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth:

tofu and flour mixture combined in a large stainless bowl and formed into a dough

Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat.

Once the dough has been weighed into smaller pieces, form the dough into smaller balls:

small mochi donut dough weighed on a kitchen scale and formed into smaller balls then placed on a silicone mat

Place eight little balls of dough in a (5x5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed in a square parchment paper:

eight balls formed into a donut and placed on a square parchment paper

Heat the oil into a cast iron pan or a heavy-bottomed pot.

Fry the mochi donuts with pieces of parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown:

frying the mochi donut dough with the parchment paper in a cast iron pan

Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute. I cooked this donut too long and it turned brown, this is NOT what you're looking for.

Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts:

Dip each fried mochi donuts on your favorite glaze and let it set in a cooling wire rack before serving:

fried mochi donuts with ube, matcha and chocolate glaze on a cooling rack with a bowl of each glaze flavor

Voila! Enjoy these delicious mochi donuts with chewy texture and different sweet taste!

Top Tips

Do not overcook the donuts, it will result in a very hard donut. You want a light brown color donut.
Use vegetable oil or canola oil, it's neutral in flavor and has a high smoke point.

FAQ

Do I need to add silken tofu?

Yes. The glutinous rice naturally hardens when it's cool and the tofu helps the texture of the donut stay a bit softer.

Can I use normal rice flour to make them?

No. The flour used for mochi donuts must be glutinous. The glutinous rice flour helps achieve the chewy and stickiness that makes these donuts.

Do you refrigerate mochi donuts?

It's not necessary, they last up to 2-3 days at room temperature. However they harden in the refrigerator, so microwave the donuts to soften it.

Batchoy

Apr 4, 2021 · 3 Comments

Here is a healthier version of Batchoy without the meat! It has all the flavors of Batchoy, but with no meat and a lot less fat!

Love Filipino soup? Try my Sopas (Filipino Marcaroni Soup) or my Pancit Molo (Filipino Wonton Soup)!

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What is Batchoy?

Batchoy, also known as Batsoy or Ba-chui (Chinese) is a noodle soup with very rich flavor usually made with pork or beef, chicken stock, and fresh miki (round noodles). The dish originated from La Paz, Iloilo City, and has made its way around the Philippines islands with each island making its own variation.

Substitutions

You can use fresh or dried noodles like miswa noodles, depending on what is available. Fresh noodles does taste best. If using dried noodles, refer to the cooking instruction on the package.

Variations

To add a kick to the soup, add some chili leaves, chili paste or sriracha.
Garnishing with fried tofu takes the soup to the next level of deliciousness, give it a try!
To make it a bit healthier add bok choy or baby bok choy (either work)

Storage

Can be stored in the fridge for up to 3 days. It's best to separate the noodles and the soup so the noodles won't absorb the soup.

Top Tips

The broth is the key to this recipe, so make sure to not skip or skimp on any ingredients.
Buy your noodles at your local Asian Market, they tend to keep a stock of fresh noodles.

vegan batchoy in a white bowl garnished with green onions and mushroom chicharon

Ingredients

Listed below are all the ingredients you will need:

olive oil
white onion
garlic
shiitake mushrooms
ginger
water
lemongrass
brown sugar
soy sauce
mushroom seasoning
salt
pepper
fresh egg noodles (use mushroom noodles or something similar)
roasted garlic
spring onion or leeks
mushroom chicharron
fried tofu

Instructions

Preheat the pan or pot over medium heat, then add olive oil or any cooking oil, saute onions and garlic until it turns translucent, about 1-2 minutes. Add and saute ginger and shiitake mushrooms until tender. Then remove some of the cooked mushrooms and set them aside for garnish:

shiitake mushroom and spices sautéed on a pan

Then add water in the pan and bring to a boil. Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat:

adding water, mushroom, lemongrass, brown sugar, soy sauce and mushroom seasoning to make a broth

Wash noodles, then place in a serving bowl:

boiling broth in a pan and Mami noodles in a white bowl

Next, pour in hot broth in the noodle bowl, and garnish roasted or fried garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle. It also tastes delicious if you add fried tofu:

pouring the broth to the bowl of noodles and garnishing some roasted garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle

Frequently Asked Questions

What does Batchoy taste like?

It's a savory heartwarming soup, that takes the chill off the cold on those rainy days.

Why is batchoy famous in Iloilo?

Batchoy is famous in Iloilo because it originated there and is considered a local delicacy. The dish is loved for its flavorful broth and unique toppings, making it a must-try for visitors and locals alike.

What is the difference between batchoy and Mami?

Batchoy is a Filipino noodle soup that features a rich broth, often with toppings like chicharon (pork cracklings), pork offal and fried tofu. Mami, on the other hand, is a simpler noodle soup that typically has a lighter broth and fewer toppings.

Lemon Cupcakes

Apr 1, 2021 · Leave a Comment

Refreshing, light, and delicious, these Lemon Cupcakes are bursting with lemon flavor and topped with my favorite cream cheese frosting!

Need more fruit flavored cupcakes? Try my Watermelon Cupcakes or my White Chocolate Strawberry Cupcakes!

lemon cupcakes on a white round cupcake stand

Tips & Variations:

When measuring flour, make sure to use the spoon and level method or weigh it.
Make sure to use cake flour, not all-purpose flour. If you don't have cake flour available, you can make it easily. (See FAQ section)
Allow all the ingredients to come at room temperature before using, make everything taste better.
It's best to use fresh lemon juice instead of bottled. Remember, fresh is ALWAYS best.
Storage: Frosted cupcakes can sit on the counter at room temperature for 24 hours. However, if you live in a hot and humid environment, then I would suggest refrigerating the cupcakes.

How to Make Lemon Cupcakes:

Listed below are all the ingredients you will need:

cake flour
baking powder
teaspoon salt
butter
sugar
eggs
milk
vanilla extract
lemon zest
lemon juice

Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.

In a large bowl, whisk together cake flour, baking powder, salt, and set aside:

whisking together the cake flour, baking powder, salt

Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed. Then, add the eggs one at a time, until fully incorporated:

mixing the softened butter and sugar using a stand mixer

Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined:

adding half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice

Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible:

adding the remaining dry ingredients and milk in the mixture

Spoon the batter into the cupcake liners and fill about ⅔ full. Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting:

baked lemon cupcake batter in the cupcake liners

Looking for more Lemon flavored recipes? Try my Ginger Lemon Cheesecake!

Frequently Asked Questions:

How do you make cake flour from all-purpose flour?

You will need 1 cup all-purpose flour, 2 tablespoons corn starch. Remove 2 tablespoons from all the purpose and add 2 tablespoons of corn starch back in. Sift and whisk together before using.

Can you freeze lemon cupcakes?

Absolutely! Make sure to store in an airtight container and allow them to fully cool before you freeze them (unfrosted). Can be frozen for up to 2 months.

What frosting should I use for lemon cupcakes?

I personally love using cream cheese frosting, but sometimes it might be to overwhelming. So whipped frosting might work better.

lemon cupcakes on counter and cake stand

Fluffy Japanese Souffle Pancakes

Mar 25, 2021 · 1 Comment

These Japanese Soufflé Pancakes sound complicated, but are actually easier to make than you think! It's like eating cottony clouds. But even better with fresh berries and even a dollop of homemade whipped cream!

Try my Matcha Soufflé Pancakes or these delicious Butter Pecan Pancakes!

Delicious Japanese Soufflé Pancakes in a pan

What are Japanese Pancakes?

Regular pancakes and Japanese pancakes are very similar when it comes to the ingredients. But the key ingredient that makes Japanese pancakes special is the egg method.

The egg method is done like this:

First, separate the egg whites and the yolks.
Then beat the egg whites into a stiff peak.
After that, gently fold them into the batter.
The pancakes then turn into super airy, like soufflé!

Ingredients

Listed below are all the ingredients you will need:

Toppings to choose from:

Strawberry Sauce
Maple Syrup
Honey
Butter
Whipped Cream

See the recipe card for quantities.

All ingredients of Japanese Soufflé Pancakes in bowls

Instructions

Prepare the Batter

1. In a mixing bowl, whisk together egg yolks, milk, and vanilla extract.

2. Sift in cake flour, salt, and baking powder.

3. Using a handheld mixer, mix the flour and egg mixture for 2 minutes. Set aside.

Mixing bowl with eggs and flour together

Make the Meringue

4. In a clean bowl, beat egg whites and cream of tartar until foamy.

5. Slowly add the powdered sugar while continuing to beat.

6. Beat until the mixture forms medium peaks.

Combine Batter and Meringue

7. Whisk a quarter of the meringue into the yolk-flour mixture to lighten it.

8. Using a spatula, gently fold the remaining meringue into the batter in two additions. Be careful not to deflate the mixture.

Cook the Pancakes

9. Heat a nonstick pan over low heat and add 1 tablespoon of vegetable oil.

10. Brush ring molds with oil and place them on the pan for a couple of minutes to warm up.

11. Slowly fill each mold three-quarters full with batter.

12. Cover the pan with a lid and cook for 3 minutes.

13. Add 1 tablespoon of water to the pan to create steam, then cover and cook for 1 more minute.

14. Carefully flip the pancakes, add another tablespoon of water, cover, and cook for another minute.

15. Repeat the process with the remaining batter.

Serve

16. Remove pancakes from molds and serve immediately with your favorite toppings like strawberry sauce, maple syrup, or whipped cream.

Japanese Souffle Pancakes with berry sauce

Substitutions & Variations

Ingredient Swap
Use cake flour instead of all-purpose flour plus a bit of cornstarch. It will give the same softness.
Variation
Almond milk can work if you don't want dairy.
You can also use coconut oil instead of vegetable oil for a light tropical flavor.
Mistake to Avoid
Avoid overmixing the batter - it can flatten your pancakes!
Storage Tips
- These pancakes won't stand being in a freezer; enjoy them fresh or store them for up to 2 days in the refrigerator.
- Keep toppings like whipped cream and syrup separate, and reheat pancakes gently in a steamer or microwave before serving.

Japanese Soufflé Pancakes sliced into three

FAQs

Why are my pancakes not fluffy?

Your egg whites may not have been whipped to stiff peaks. Make sure they hold shape before folding them in.

Can I make this without a ring mold?

Yes! Just spoon small mounds of batter and cook slowly on low heat to keep the height.

Can I make them ahead of time?

They’re best enjoyed fresh, but you can store them covered in the fridge and reheat for 30 seconds before serving.

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Want to impress someone with breakfast in bed? These Japanese Souffle Pancakes are a dreamy, cloud-soft treat that turns any morning into something special.

Banana Chocolate Chip Pound Cake

Mar 18, 2021 · 3 Comments

The best banana bread variation you will ever have! This easy-to-make Banana Chocolate Chip Pound Cake is incredibly tender, moist, and flavorful. It's perfect for anyone who loves banana and bread.

Have extra bananas? Try my delicious Mini Banana Muffins or Banana Cake.

Cooling the newly-baked Banana Chocolate Chip Pound Cake

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Why You’ll Love This Recipe

This version of a banana chocolate chip bread recipe is super beginner-friendly and foolproof. Home bakers who want something simple yet tasty will love this. The texture is dense, buttery, and dotted with melty chocolate chips that make every slice feel indulgent.

Bananas naturally sweeten the cake and help keep it moist without extra oil. Plus, they’re packed with potassium, which supports heart health and energy levels. You can feel good about every bite.

It’s a crowd-pleaser, great for gifting, or pairing with your morning coffee when you want a cozy, comforting start to the day.

Ingredients

Listed below are all the ingredients you will need:

Butter
Sugar
Eggs
Egg yolks
Banana
Salt
Almond or vanilla extract
Flour
Chocolate chips (the kind is up to you: semi-sweet / milk chocolate / vegan)

See the recipe card for quantities.

All ingredients for the Banana Chocolate Chip Pound Cake in bowls

Instructions

Prepare the Oven and Pan

1. Preheat the oven to 325°F (163°C).

2. Grease a 9-inch loaf pan and set aside.

Mix the Batter

3. In a stand mixer, beat butter and sugar for 5 minutes or until fluffy.

4. Slowly add in eggs, egg yolks, banana, salt, and almond extract.

Ingredients mixed together into the bowl

5. Beat until fully incorporated, about 3 minutes.

6. Add flour a little at a time. Beat on low speed just until combined.

7. Fold in the chocolate chips using a spatula.

A mixing bowl with chips added into the batter

Bake the Cake

8. Spread the batter evenly into the prepared loaf pan.

9. Bake for 45–60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

10. Cool the cake in the pan for 20 minutes.

11. Remove from pan and let cool completely on a wire rack before slicing and serving.

Half slice of Banana Chocolate Chip Pound Cake

Substitutions & Variations

Ingredient Swap
Use butter with coconut oil for a dairy-free version or whole wheat flour for a nuttier flavor.
Variation
Add a handful of chopped nuts if you want your cake to be a bit crunchy.
Mistake to Avoid
Don't overmix the batter to avoid a dense and tough cake.
Storage Tips
- This cake stands up well for up to 2 months in the freezer. Wrap slices tightly in plastic wrap before freezing.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

Cooling rack with slices of Banana Chocolate Chip Pound Cake

FAQs

Can I use overripe bananas?

Yes! The riper the banana, the sweeter and more flavorful your pound cake will be.

Can I make this without chocolate chips?

Of course! Try using chopped nuts, dried fruit, or even white chocolate.

Why is my cake dry?

Overbaking or using too much flour can cause dryness. Always check for doneness with a toothpick.

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Need a quick way to use up ripe bananas before they go bad? This Banana Chocolate Chip Pound Cake turns them into a rich, sweet loaf that everyone will love.

Chai Spiced Oatmeal

Mar 15, 2021 · 7 Comments

Bringing all the warm and cozy chai spices to a classic, easy breakfast option - Chai Spiced Oatmeal! This recipe is simple to make ahead, store in the fridge, then grab and go in the morning.

Love oatmeal? Try my Pumpkin Oatmeal or my delicious Carrot Cake Oatmeal!

a bowl of chai spiced chia oatmeal topped with kiwi, strawberry and chopped almonds

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What is Chai Spiced Oatmeal

This recipe blends the hearty goodness of oatmeal with the aromatic spices of chai for a breakfast that’s as nutritious as it is delicious. Perfect for busy mornings or leisurely weekends, this dish is a must-try for anyone looking to spice up their mornings.

The warm spices of chai—cinnamon, nutmeg, and cardamom—create a comforting aroma that transforms your kitchen into a cozy haven.

Combined with the creamy texture of oats and the crunch of fresh fruit and nuts, it’s a breakfast that satisfies all your senses.

Substitutions

Almonds: Don’t have almonds? Try pecans, walnuts, or sunflower seeds.
Agave syrup: Replace agave syrup with maple syrup or honey. You may also use coconut sugar or brown sugar.
Coconut Cream: Swap coconut cream for a dollop of Greek yogurt if you’re not vegan.

Variations

Sweet and Spicy Chai Oatmeal: Add a teaspoon of ground ginger or use a chai tea bag steeped in hot water for an extra spicy kick. Top with a drizzle of honey or maple syrup to balance the spice
Nutty Chai Oatmeal Incorporate almond butter, pecan butter, or your favorite nut butter for a creamy texture. Sprinkle roasted nuts or seeds on top for added crunch.

chai spiced oatmeal topped with fresh fruits and nuts

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to three days.
To reheat, simply add a splash of milk and microwave for 1-2 minutes, stirring halfway.

Ingredients

Listed below are all the ingredients you will need:

rolled oats
chia seeds
cinnamon powder
nutmeg powder
cardamom powder
dairy-free milk
water
agave syrup
coconut cream
kiwi, strawberry, and almonds as toppings

Instructions

In a medium nonstick pan or saucepan over medium heat, add rolled oats, chia seeds, cinnamon, nutmeg, and cardamom, and allow it to roast for 10 seconds to bring out the flavors.

Add any non-dairy milk (I used almond milk), water, agave syrup, and coconut cream, and stir until you achieve a thick consistency, about 5 minutes.

Remove from heat and transfer in 2 serving bowls and top oats with almonds, kiwi, and strawberries before serving.

Chai Oatmeal topped with kiwi, strawberry and almonds on a purple bowl

Top Tips

Toast the Spices: Toasting the dry ingredients like spices, oats, and chia seeds intensifies their flavors. Don’t skip this step—it’s the secret to a more aromatic dish.
Use a Chai Spice Blend: If you’re short on time, grab a pre-made chai spice mix or blend your own with cinnamon, nutmeg, cardamom, ginger, allspice, and ground cloves.
Toppings alternatives: Any fresh fruit, seeds (pumpkin seeds, chia seeds), coconut flakes, dried fruit.

FAQ

Can I use steel-cut oats instead of rolled oats?

Yes, but they require a longer cooking time and more liquid.

Are there other spices I can use?

Feel free to experiment with ginger or cloves for an extra chai twist.

Can I skip the coconut cream?

Yes, you can use a splash of coconut milk or leave it out entirely.

I love oatmeal and I try to eat it at least 4x a week due to the many health benefits and the easiness of making oatmeal (since I'm not a morning person).

Growing up, oatmeal was a staple at my house and it was usually made the same. My parents cooked it with water and then ate it with raisins, milk, and sometimes vegetarian meat-like links. (We weren't allowed to add sugar, but sometimes I sneaked in syrup into my oatmeal 🙂

Now living with my husband, I've experimented with so many ways of eating oatmeal like this recipe and I'm excited to share with you different variations of oatmeal in the future!

How to Make Whipped Strawberry Milk

Mar 11, 2021 · 5 Comments

Do you love whipped drinks? Learn How to Make Whipped Strawberry Milk (Dalgona-inspired)! You are going to LOVE this easy-to-make recipe combining the lusciousness of whipped cream with the natural sweetness of fresh strawberries.

Here are more easy Dalgona-inspired drinks: Mango Dalgona and the classic Dalgona Coffee!

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What is Dalgona Coffee?

Dalgona coffee is a whipped, frothy iced coffee drink made with milk, ice, instant coffee, and sugar. Also known as "whipped coffee" or "frothy coffee", dalgona coffee has two distinct layers made from whipped coffee cream sitting on top of iced milk. It almost tastes like a Frappuccino you would order at Starbucks- but better!

In this recipe, we're replacing the whipped coffee with strawberry whipped cream.

Substitutions

Fruit Variations: Instead of fresh strawberries, you can use a tablespoon of strawberry Nesquik or strawberry syrup for a quicker option.
Dairy-Free Option: Use unsweetened almond milk instead of regular milk for a dairy-free version.
Sweetener Alternatives: Replace the sugar with your favorite sweetener to make it low-carb or keto-friendly.

Variations

Chocolate Twist: Add a drizzle of chocolate syrup or Nutella for a chocolate-strawberry combination.
Hot Drink Version: Use hot milk instead of cold milk for a warm and comforting drink, perfect for cold days.

Storage

If you have any leftover whipped strawberry mixture, store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before using it again.

Top Tips

If you want a sweeter drink, add more sugar.
For best results, chill the whisk and mixing bowl in the freezer for 15 minutes.
The heavy cream has to be cold, not at room temperature.
Please use heavy cream and not a lighter version.

Ingredients

Listed below are all the ingredients you will need:

fresh strawberries
heavy whipping cream
sugar
milk
ice cubes

Instructions

In a blender, add the strawberries and blend until smooth, then set aside.

In a medium bowl, add heavy cream and beat using a hand mixer on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes:

strawberry puree in a blender and a whipped heavy cream and sugar in a bowl

Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is fully incorporated. Be careful not to over beat:

strawberry puree added on the heavy cream and sugar mixture

Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!

Frequently Asked Questions

Can you use evaporated milk for whipped cream?

It's best to use whipped cream because the consistencies are very different.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw them before blending to ensure a smooth puree.

What if I don't have a blender?

If you don't have a blender, you can mash the strawberries with a fork or potato masher. The texture will be less smooth, but it will still taste delicious.

5 from 3 votes

Print Pin Recipe

How to Make Whipped Strawberry Milk

Make your cup of milk more delicious with a kid-friendly whipped strawberry cream mixture on top! Enjoy how to make whipped strawberry milk in this Dalgona inspired drink with a taste of strawberry in every sip!

Prep Time5

Total Time5

Course: drink

Cuisine: Asian

Servings: 1 serving

Calories: 211kcal

Ingredients

Instructions

In a blender, add the strawberries and blend until smooth, then set aside.
In a medium bowl, add heavy cream and beat on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes.
Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is full incoprarted. Be careful not to overbeat.
Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!

Leave a Comment

Notes

For best results, chill the mixing bowl and whisk in the freezer for 15 minutes
The heavy cream has to be cold, not at room temperature
Please use heavy cream and not a lighter version

Serving: 1gCalories: 211kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 112mgPotassium: 349mgSugar: 18gVitamin A: 519IUCalcium: 297mgIron: 1mg

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

Addicting Filipino Ensaymada Recipe

Feb 28, 2021 · 16 Comments

This pillowy soft and irresistibly Filipino Ensaymadas (Filipino bread) is slathered with softened butter and cheese your family will love and enjoy! It's easy to make and so addicting!

Looking for more bread recipes similar to this recipe? Try my pandesal recipe, Apple Monkey Bread, or my Easy Chocolate Bread. You may pair this with Tamarind Drink.

Filipino Ensaymada topped with softened buttered and cheese

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What is Filipino Ensaymada?

Filipino Ensaymada is a sweet bread popular in the Philippines. It's a soft and fluffy pastry topped with butter, sugar, and sometimes grated cheese. Ensaymada is often enjoyed as a snack or dessert, especially during special occasions like holidays and celebrations.

The Story Behind Ensaymada

Ensaymada is originally a Spanish pastry, but it has been adopted and adapted by the Philippines, making it a popular Filipino treat. It has a unique Filipino twist, often topped with butter, sugar, and cheese, reflecting the local taste preferences. So, while it has Spanish origins, ensaymada is now considered a Filipino delicacy.

Top Tips

Always add cheese—it takes it to another level! I tried a mix of cheddar and mozzarella cheese, and it was a fantastic choice!

half of a Filipino Ensaymada topped with softened buttered and cheese

Substitutions

Sugar: Use brown sugar or coconut sugar instead of white sugar.
Cheese: Experiment with different types of cheese or you can use the traditional Edam Cheese that is normally used.
Milk: Use evaporated milk, coconut milk or almond milk for a dairy-free alternative.
Ube Halaya: If you can't find ube halaya, you can try using ube powder or extract mixed with sugar and water to create a similar flavor.
Baking Powder: You can use a combination of baking soda and cream of tartar as a substitute for baking powder.

Variations

Vanilla Extract: Add almond extract, coconut extract, vanilla extract to add a different flavor profile.
Toppings: Get creative with toppings and try using different types of nuts, seeds, or dried fruits to customize your Ensaymada.

Storage

To keep your Ensaymada fresh and delicious, store them in an airtight container at room temperature for up to 3 days.
Freeze them in a freezer-safe bag or container for up to 1 month. When ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds before serving.

Ingredients

Listed below are all the ingredients you will need:

Ensaymada:

active dry yeast or instant yeast
warm water
granulated sugar
warm milk
sugar
shortening
bread flour
egg yolks
salt

Topping:

softened butter
powdered sugar
cheddar cheese

Instructions

Brush a round cake pan (30cm) with softened butter, set aside.

In a small bowl, combine warm water, yeast, sugar and allow it bloom for 15 minutes.

Then in another bowl, whisk together sugar, salt, and flour; Set aside.

a warm water, yeast, and sugar in different small-sized bowls and a mixture of sugar, salt, and flour in a big bowl with a beater

In another bowl, whisk together milk, shortening, and egg yolks.

milk, shortening, and egg yolk combined in a bowl and added on the flour and sugar mixture

Combine the dry, wet ingredients, and bloomed yeast until dough is formed.

Dust the working surface with flour and knead the dough for 10 minutes until nice and soft.

Allow it to rest and rise in a warm place for 1 hour or until doubled in size.

ensaymada dough placed on a working surface to rise

Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams (which I did).

Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.

ensaymada dough cut and rolled into balls and placed on a pan

You can fit 10 small dough on each round pan. Cover with a cling film and allow it rise for 1 hour:

ensaymada dough rolls placed on a round pan

Preheat the oven to 350 degrees Fahrenheit and bake at 350 degrees Fahrenheit for 30 minutes.

Allow it cool down before removing it from the pan and brush the top of the ensaymada with softened butter.

baked ensaymada brushed with softened butter on the top

Dust with powdered sugar and topped with grated cheese.

Lainey holding half of a Filipino Ensaymada slathered with softened butter

Simply Bakings Recommends

Make soft, fluffy Ensaymada even better with the right baking tools and pantry essentials.

Stock baking pantry essentials Use reliable baking pans for even baking Airtight containers (Use code LAINEY5) Try plant-based milk alternatives

Disclosure: This box may contain affiliate links. We may earn a small commission at no extra cost to you.

Frequently Asked Questions

What are the characteristics of ensaymada?

Ensaymada has a brioche-like texture. It is soft, rich, and tender.

How to eat ensaymada?

Some people like to warm it up slightly in the microwave before eating, while others enjoy it at room temperature. Feel free to pair it with a hot drink like coffee or hot chocolate for a delicious treat!

Do ensaimadas need to be refrigerated?

Ensaimadas can be kept at room temperature for about a week. If you refrigerate them, they can last up to two weeks, while freezing can preserve them for up to six months. Many people find that ensaimadas taste best when freshly baked and suggest consuming them on the same day they're opened, unless frozen, for the optimal experience.

How do you bloom yeast?

In a small bowl, combine warm water, yeast, and sugar. Allow it bloom for 15 minutes then it's ready to use.

Andes Mint Chocolate Chip Cookies Recipe

Feb 19, 2021 · 8 Comments

Treat yourself to this Andes Mint Chocolate Chip Cookies Recipe loaded with soft, oversized Andes Mint Candies, creamy mint chips, and rich chocolate chips. Every bite is a delicious explosion of minty chocolate goodness!

If you love minty treats, you should also try these Coffee Mint Cookies, Choco Mint Blossom Cookies, or Mint Chocolate Chunk Cookies for a fun dessert!

Mint Chocolate Chip Cookies on a white plate

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What is Andes Mint Chocolate Chip Cookies Recipe?

Andes Mint Chocolate Chip Cookies are super yummy cookies that mix the classic chocolate chip cookie with a cool minty twist! They’re made with soft, buttery dough and packed with chopped Andes mints, which are those delicious green and brown candies that taste like mint chocolate.

These cookies come out soft and chewy, making them perfect for munching. The Andes mints add a refreshing mint flavor that makes these cookies stand out from regular chocolate chip cookies.

The recipe is pretty easy; you just mix up the ingredients, scoop the dough, and bake them. Plus, you can even sprinkle some extra Andes mints on top before baking for an extra treat! So, if you love cookies and mint, these are worth a try. They're great for sharing with friends or just enjoying on your own.

Substitutions

If you don’t have menthe (mint), you can use peppermint extract for a strong mint flavor.
If you want to make chocolate peppermint cookies, you can swap some of the flour with cocoa powder for a chocolaty taste.
You can also use baking chips instead of mini chocolate chips for extra sweetness.

Variations

For an added chocolate flavor, melt some chocolate drops and drizzle over your Andes Mint Chocolate Cookies.
Have you tried cookie sandwiches? You can make some by cooling some of your cookies and placing a scoop of vanilla ice cream in between two cookies. Slightly press and enjoy!

Storage

Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip-top bag for up to 3 months; thaw at room temperature when ready to eat.

baked mint chocolate chip cookies on a cooling rack

Ingredients

Listed below are all the ingredients you will need:

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy:

butter mix and dry ingredients in separate bowls

Add the large egg and green food coloring. Beat until combined:

egg and green coloring added on the butter and sugar mixture

Pour in the flour mixture and mix until well combined. Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired:

flour mix, Andes mint, and mini chocolate chips in butter-sugar mix

Use a cookie scoop or tablespoon to scoop out the dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving around two inches between each cookie.

Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly:

cookie dough with chopped Andes mints on a lined sheet

Bake in the preheated oven for 8-10 minutes, until the edges of the cookies, are beginning to brown and the center is still soft.

Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire rack to cool completely before serving:

These Mint Chocolate Chip cookies are way better than store-bought ones, I promise!

Top Tip

Have your butter soften first before using it. It makes it so much easier to mix and makes the cookie texture perfectly good.

FAQs

What is the secret ingredient to keep cookies soft?

One secret ingredient to keep cookies soft is cornstarch, which helps create a chewy texture. Additionally, using more brown sugar than white sugar can also contribute to a softer cookie.

Why do bakery cookies taste so good?

Bakery cookies often taste better because they use high-quality ingredients and precise baking techniques. The combination of fresh ingredients and expert baking creates a rich flavor and perfect texture.

How to tell if chocolate cookies are ready?

Chocolate cookies are ready when the edges start to brown and the center still looks soft. You can also gently press the cookies; they should feel set but not hard.

Here are more delicious cookie recipes you can try!

It's almost St. Patty's Day, and I know you are all looking for a dessert that has a hint of green to it 🙂

St. Patrick's Day is celebrated globally, in every country or state that has Irish descent. Aside from the green desserts and pastries, decide now what green outfit to wear so you will be invisible to the "leprechauns", as the old folklore says.

Moreover, it's okay if you do not celebrate St. Patty's Day because having some of these Mint Chocolate Chip Cookies is always a good idea, and it never fails!

Ramen with Pasta Noodles

Feb 14, 2021 · 4 Comments

This easy homemade Ramen with Pasta Noodles recipe can be ready in less than 1 hour! Experience the traditional Japanese flavors in this quick and easy vegetarian recipe.

Looking for more delicious options? Check out my Easiest Tofu Poke and Kalabasa Pasta (Filipino Squash Pasta) recipes to complement your ramen experience!

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Health Benefits of Tofu

Helps lower levels of bad cholesterol
Has the potential to reduce breast cancer risk
It contains several anti-inflammatory chemicals
Tofu contains a high amount of calcium

Substitutions

If you can't find angel hair pasta, you can use regular spaghetti or any other type of pasta. Just follow the package instructions for cooking time to ensure it’s cooked properly.
If you want a creamier broth, you can substitute with cream instead of just relying on the vegetable broth. This will make your ramen rich and satisfying.

Variations

For extra fiber, add a cup of bok choy to your ramen.
Are you a fan of bean sprouts? You can include it just before serving.
Increase the spicy flavor of your vegetarian ramen by adding some chili oil.
Do you love the hearty taste of mushrooms? You can add a handful of shitake mushrooms to your vegetarian ramen!
For added flavor, consider using basil or onion in your broth to enhance the taste based on your preference.

Storage

Ramen broth freezes well. Refrigerating it could make ramen broth for up to three days and frozen ramen broth can last up to 1-2 months.

Ingredients

Listed below are all the ingredients you will need:

extra firm tofu
sesame oil
olive oil
ginger
garlic
serrano
chili paste
soy sauce
hoisin sauce
salt
angel hair pasta
carrots
vegetable broth

Optional garnish: jalapeño, cashews, chopped green onions

ingredients for ramen with pasta noodles

Instructions

Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.

In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic, and serrano and cook for about three minutes or until the garlic and ginger become fragrant:

spices cooked in a soup pot with a wooden ladle

In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes:

vegetable broth, spices and sauces cooked in a pot

While the broth is boiling, julienne the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.

Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.

Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.

a bowl of cashews, jalapeños and green onions; cooked pasta and stir-fried carrots in different bowls; vegetable broth in a pot and stir-fried tofu on a white plate

Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup.

Serve immediately. Ramen is best consumed when it is hot.

Top Tips

For the soy sauce, you can choose the less sodium variant if you are taking note of your sodium intake.
I used vegetarian angel hair pasta for this recipe, but there are vegan ramen noodles in Asian stores and also in specialty vegan/vegetarian food shops.

Frequently Asked Questions

Can you use pasta noodles for ramen?

Yes, you can use pasta noodles for ramen, as this recipe demonstrates with angel hair. However, the texture will differ from traditional ramen noodles, resulting in a unique dish.

Can I crack a raw egg into my ramen?

Yes, you can crack a raw egg into your ramen for added richness and protein. Stir the egg into the broth while it's simmering to ensure it cooks thoroughly.

Can you bake the tofu instead of frying it?

Yes, you can definitely bake the tofu. It will be a healthier process of cooking it without the oil.

Here are more delicious recipes to try!

Best Egg Free Pancakes

Feb 11, 2021 · 1 Comment

Ready to flip the fluffiest eggless pancakes ever? These Best Egg Free Pancakes are soft, golden brown, and made without eggs or dairy! They’re packed with fiber thanks to oats, naturally sweetened with bananas and agave syrup, and have just the right hint of peanut butter for that extra yum factor.

Want more wholesome pancake recipes? You’ll love: BEST Vegan Banana Oatmeal Pancakes, Vegan Chocolate Banana Pancakes, and Ube Pancakes.

stack of egg free pancakes topped with blueberries, bananas and honey

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Health Benefits of Oats

Why do we love using oats as the dry ingredient? Check it out:

A good source of plant-based protein
Contains calcium, potassium, and B vitamins
Helps lower sodium levels and manage cholesterol
Full of healthy carbohydrates to keep you energized
Works as a naturally gluten-free option when certified GF oats are used

Substitutions

oats – use whole wheat flour, whole wheat pastry flour, or gluten-free flour
dairy-free milk – try oat milk, coconut milk, almond milk, or soy milk
baking powder – sub with ¼ tsp baking soda + ½ tsp lemon juice or white vinegar
agave syrup – use maple syrup, honey (if not vegan), or date syrup
peanut butter – sub with almond butter, tahini, or sunflower seed butter
bananas – swap with applesauce or mashed sweet potatoes

Variations

Fruity – mix in blueberries or top with fruit jam
Spiced – add cinnamon or a pinch of nutmeg
Dessert-style – top with chocolate chips or vegan whipped cream

Storage

Countertop – store in an airtight container for 1 day
Fridge – refrigerate for up to 3 days
Freezer – freeze for up to 2 months; layer with parchment paper
Toaster – reheat for a crispy finish

Ingredients

Listed below are all the ingredients you will need:

oats
dairy-free milk
baking powder
agave syrup
peanut butter
ripe bananas

Instructions

Blend oats in a dry blender or coffee grinder to make oat flour:

oats flour in a blender and a spoonful of peanut butter

Add all the remaining ingredients to the oat flour. Whisk or blend until a smooth consistency. Depending on the oats, you can need more milk:

egg free pancake ingredients in a blender

If you find it a bit liquid, don't add milk. It will get thick while you pre-heat a pan or pancake machine:

Preheat the pancake machine over medium-high heat. Lightly grease with oil or melted butter. Pour ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonstick pan with a bit of coconut oil:

egg free pancake batter cooked in a pancake machine

Once you see "bubbles' around your pancake, you can flip it and cook the other side, like so:

an egg free pancake cooked in a pancake machine

And just like that, your best egg-free Free Pancakes are done!

cooked egg free pancakes on a pancake machine

Serve with your favorite toppings. I love mine with banana slices, fresh blueberries, and honey! Yum!

egg free pancakes topped with banana slices, fresh blueberries and honey

Top Tips

If you want a bit more texture in your pancakes, you can use chunky peanut butter.
Using rolled oats in this recipe has a higher fiber content.
Use very ripe bananas. Choose those that already have dark spots on the banana skin.
Add flax seeds to the batter for a fuller load of fiber and nutrients.

Frequently Asked Questions

Do I need a blender for this?

Not necessarily—just use oat flour and mash everything well in a bowl.

What can I use instead of egg in pancakes?

You can use mashed bananas, applesauce, or even flaxseed meal mixed with water as an egg replacement. In this recipe, ripe bananas do the trick by adding moisture and binding the ingredients together.

What pancake mix does not contain eggs?

Most vegan or allergy-friendly pancake mixes are made without eggs—just check the label to be sure. Or you can skip the mix entirely and make these easy oat-based, egg-free pancakes from scratch!

stack of egg free pancakes with blueberries on top

5 from 1 vote

Print Pin Recipe

Best Egg Free Pancakes

Egg-free, vegan, and fluffy pancakes that are fiber-rich and a healthier way to eat pancakes!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Vegan

Servings: 6 - 8 servings

Calories: 192kcal

Author: Lainey

Ingredients

Instructions

Blend oats in a dry blender or coffee grinder to make oats flour.
Add all remaining ingredients to the oats flour. Blend until a smooth consistency. Depending on oats, you can need more milk. If you find it a bit liquid don't add milk. It will get thick while you pre-heat a pan or pancake machine.
Pre-heat pancake machine. You will need ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonsticky pan with a bit of coconut oil.
Serve with your favorite toppings.

Leave a Comment

Serving: 1servingCalories: 192kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 125mgPotassium: 328mgFiber: 4gSugar: 12gVitamin A: 257IUVitamin C: 9mgCalcium: 137mgIron: 1mg

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

Delicious and Easy Homemade Blueberry Sauce for Cheesecake

Feb 7, 2021 · 12 Comments

This sweet and tangy blueberry sauce is the perfect addition to any creamy cheesecake, pancake, or french toast, adding a burst of flavor and visual appeal to your dessert.

Looking for more sauces for your cheesecake? Try my easy 5 ingredients Caramel Sauce.

a spoonful of blueberry sauce from a glass container

Blueberries Health Benefits

A powerful antioxidant - blueberries in fact is named as the "king of antioxidants"
Packed with Vitamin C and potassium
Perfect for the calorie-conscious - it is low high in nutrients but low in calories
Neutralizes free radicals in the body, thus slowing the aging process and can prevent cancer from growing
Blueberries lower blood pressure

Tips & Variations:

When adding the cornstarch to thicken the blueberry sauce, do not add it directly to the boiling pot. Mix it with a little cold water to avoid clumps of cornstarch in your blueberry sauce.
Remember, it's best to use fresh lemon juice
Here are more ideas on how to use your blueberry sauce:
- top it on pound cakes
- vanilla ice cream
- warm toast

Substitutions:

To add more of a tangy flavor, add some lemon zest. It makes a HUGE difference!
If lemon juice is not available, use orange juice instead. It is of the same deliciousness!
If you can't find fresh blueberries, feel free to use frozen blueberries instead.
You can also use other kinds of berries like raspberries, strawberries, or blackberries if you can't find blueberries at all.

Storage:

The blueberry sauce can be stored for up to a week in an airtight container in the fridge.

How to Make Blueberry Sauce for Cheesecake:

Listed below are all the ingredients you will need:

fresh blueberries
granulated sugar
water
lemon juice
cornstarch

In a small saucepan, combine 2 cup of blueberries, sugar, ½ cup water, and lemon juice:

ingredients of blueberry sauce in a small saucepan

Heat over low-medium heat to a low boil. In a small bowl, whisk the cornstarch and 2 tablespoons of water:

a mixed cornstarch and water on a glass bowl and the other ingredients on a saucepan

Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries. Cook for 3-5 minutes or until thick. The consistency of the blueberry sauce should look like so:

Cool completely. Store in an airtight container in the refrigerator.

Now, you are ready to make your delicious blueberry cheesecake! You can tap your shoulder now after making your very own blueberry sauce 🙂

two servings of sliced cheesecakes drizzled with blueberry sauce on a white plate with a fork

This homemade blueberry sauce can last up to months when frozen. What are you waiting for? Make a big batch of blueberry sauce now!

blueberry sauce on a glass bottle container

Frequently Asked Questions

What can you serve with blueberry sauce?

There is a lot that you can serve with blueberry sauce. Yummy options are pancakes, waffles, bread, yogurt, and even fresh fruits!

How do you thicken the blueberry sauce?

When making this sauce, you have to include cornstarch mixed with a little water to make it thick. The mixture is called a slurry.

Does blueberry sauce need to be refrigerated?

Yes, it should be refrigerated after cooling it completely so it won't go bad.

Here are more blueberry recipes to try!

4.19 from 16 votes

Print Pin Recipe

Delicious and Easy Homemade Blueberry Sauce for Cheesecake

A sweet and delicious sauce that is best for cheesecakes, ice cream, pancakes, waffles or any of your favorite dessert!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Dessert

Cuisine: American, Filipino

Servings: 2 cups

Calories: 618kcal

Author: Lainey

Ingredients

Instructions

In a small saucepan, combine blueberries, sugar, water, and lemon juice. Heat over low-medium heat and bring to a low boil.
Then in another small bowl, whisk the cornstarch and 2 tablespoons of water until well combined.
Slowly mix in the cornstarch mixture into blueberry mixture, being careful not to break blueberries.
Cook for 3-5 minutes or until thick.
Cool completely and store in an airtight container in the refrigerator.

Leave a Comment

Serving: 1gCalories: 618kcalCarbohydrates: 158gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 236mgFiber: 7gSugar: 129gVitamin A: 160IUVitamin C: 31mgCalcium: 24mgIron: 1mg

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

Super Moist Banana Bread

Feb 4, 2021 · 1 Comment

Banana Bread is one of the most classic quick bread recipes and go-to recipe when you have overripe bananas! This recipe is mildly sweet and definitely moist which everyone will love!

Try my other delicious banana recipes: Banana Bread Cookies, BEST Banana Cake, and Banana Chocolate Chip Pound Cake.

sliced banana bread with a white towel placed on a brown plate

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Health Benefits of Bananas

Contains nutrients that have the ability to moderate blood sugar levels
It reduces appetite by decreasing the process of stomach emptying
It has a fair amount of dietary fiber which aids in digestion
Supports good heart health because it contains potassium that can help lower blood pressure

Substitutions

Butter: Replace butter with coconut oil or vegetable oil for a dairy-free option.
Brown Sugar: Use white sugar, honey, or maple syrup as a substitute for brown sugar.
Eggs: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan option.
Bananas: If you don’t have enough bananas, you can replace part of the mashed bananas with applesauce or pumpkin puree.

Variations

If you love a hint of chocolate in your super moist banana bread recipe, add in a handful of chocolate chips.
To add a wonderful texture to your loaf of banana bread, include chopped walnuts or pecans and you may call it Super Moist Banana Nut Bread 🙂
You can spread cream cheese frosting over the cooled banana bread for a delicious, tangy-sweet topping.

Storage

Once cooled, wrap the banana bread in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days.
For longer storage, freeze the bread by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag.
To thaw, leave it out at room temperature or warm in the microwave for 15-20 seconds.

Top Tips

Have you heard of adding Greek yogurt or sour cream to a bread recipe? You can add a fourth of a cup of your favorite brand. Plain yogurt gives that tangy flavor to the banana bread and makes the bread moister.
You can make banana muffins out of this recipe by simply baking them in muffin pans.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
baking soda
salt
unsalted butter, at room temp
brown sugar
eggs
bananas, mashed
cinnamon
vanilla extract
chopped pecans or walnuts (optional)

ingredients for super moist banana bread

Instructions

These seemingly unpleasant-looking overripe bananas are the best state to make them into a delicious banana bread or cake recipe!

I'll let you in on a little secret 🙂 I used vanilla butternut for a little extra yumminess and moisture!

To save time, preheat the oven to 350 degrees. Mash bananas in a bowl and set them aside.

Whisk the flour, baking soda, and salt in a bowl and set aside. Then, cream butter and brown sugar until completely mixed together. To the creamed butter mixture, add the eggs, mashed banana mixture, cinnamon, and vanilla extract. Blend completely using an electric mixer.

a bowl of mashed bananas, another bowl of mixed flour, salt and baking soda, then another bowl of creamed butter and brown sugar

Mix the dry ingredients into the wet ingredients a little at a time. Blend thoroughly but don’t over-mix. If using a stand mixer, scrape down the sides of the mixing bowl so there are no lumps of flour left. Pour into a well-greased loaf pan.

mixed ingredients on a bowl then poured on a loaf pan

Bake on the lowest rack in your oven for 55-60 minutes. When it’s done you should be able to insert a toothpick and it will come out clean. If the top is getting too burnt and the inside is not done, cover it with aluminum foil and bake for another five minutes.

Let it cool on a wire rack before cutting with a serrated bread knife. This recipe makes 1 loaf of super moist banana bread.

two slices of banana bread on a white plate

Frequently Asked Questions

Why doesn't my banana bread taste like banana?

If your bananas aren't ripe enough, they won't have the strong banana flavor needed for the bread. Over ripe bananas are ideal because they bring more sweetness and flavor.

Why did my banana bread not rise much?

Your banana bread may not have risen if you didn’t use enough leavening agent (like baking soda) or if it was expired. Overmixing the batter can also result in a dense loaf that doesn't rise well.

What happens when you put too much banana in banana bread?

Adding too much banana can make the bread too dense and heavy, possibly resulting in a wet or mushy texture. It may also affect the bread’s ability to rise properly.

Here are more delicious bread and dessert recipes for you to try!

Cream of Tomato Soup

Jan 31, 2021 · 1 Comment

Here's a simple Tomato Soup full of earthy flavors and naturally thickened without heavy cream or cream cheese.

two bowls of cream of tomato soup with a stainless spoon beside each bowl

Health Benefits of Tomatoes

Great source of lycopene which is an antioxidant
Has a high content of vitamin C and potassium
Good source of fiber
Contains vitamin K which helps in blood clotting
Has folate which is beneficial for pregnant women

Tips & Variations:

If you don't like turmeric, completely omit the turmeric. The turmeric flavor is very strong in the soup and has many health benefits.
If you have some basil, you can cut off fresh basil leaves and sprinkle some on top of the soup before serving for an added gourmet touch.
Take the tomato soup to the next level of deliciousness, by using roasted tomatoes. Peel off the skin and dice before adding to the pot. I promise it will have a delicious, earthy taste to it.
Do you love an extra kick to your soup? Add a dash of smoked paprika and red pepper flakes!

How to Make Cream of Tomato Soup:

Listed below are all the ingredients you will need:

olive oil
yellow onion
fresh ginger
garlic
ground cumin
ground coriander
ground turmeric
salt
cayenne
vegetable broth
canned tomatoes
sugar
coconut milk
lime juice

Because this recipe is a soup, I love to dice the spices as tiny as I can, like so:

minced ginger, onion and garlic on a white board with a blue handle on each side

Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly:

spices and vegetable broth cooked in a pot

Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds. Pour in vegetable broth all at once. Stir vigorously to deglaze the pan:

Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes:

Remove from heat and puree with an immersion blender or in batches in a regular blender. If you don't have an immersion blender, blend in batches using a blender. Return to the pot and add coconut milk. Return to heat if necessary:

tomato soup puree cooked in a pot and stirred with a wooden ladle

Just before serving, stir in lime juice. This creamy soup is so easy to do!

cream of tomato soup poured on a small white bowl

In less than 40 minutes, you have a gluten-free and delicious vegan tomato soup.

This recipe is great for cold nights or anytime that you crave a warm soup.

a bowl of cream of tomato soup beside a stainless spoon and 2 slices of lime

Frequently Asked Questions

Q: Can you freeze this tomato soup?

A: Yes, tomato soup freezes well. Before serving, just defrost and reheat.

Q: What do you dip in tomato soup?

A: I love to dip freshly made garlic bread into a hot creamy tomato soup.

Q: How do you thicken tomato soup?

A: To thicken tomato soup more, you can add cornstarch just before taking it off from the heat.

Q: Can you use fresh tomatoes for this recipe?

A: Yes, using fresh tomatoes for this recipe is possible.

Q: What kind of coconut milk did you use?

Here are more vegan recipes to try!

A: I used canned coconut milk but you can use freshly squeezed coconut milk when it is available.

Do I need to use the coconut milk?

No, but it does make the soup more creamy and you cannot taste the coconut milk.

BEST EVER Pineapple Banana Smoothie Bowl

Jan 28, 2021 · 2 Comments

Enjoy our creamy Pineapple Banana Smoothie Bowl, bursting with the delicious flavors of pineapple and banana, and loaded with vitamins and nutrients to start your day off right!

Looking for more smoothie bowl recipes? Try my Strawberry Smoothie Bowl or my Blueberry Smoothie Bowl.

pineapple banana smoothie in a white bowl

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Health Benefits of Pineapple

Pineapples are loaded with vitamins A, K, calcium, phosphorus, and zinc.
They are rich in disease-fighting antioxidants, which help the immune system.
Great aid in digestion because it contains bromelain, a digestive enzyme.
Helps ease the symptoms of arthritis

What kind of bananas should I use?

If you're from the Philippines, the Cavendish banana, is widely used in various culinary applications due to its sweet flavor and creamy texture, making it an excellent choice for smoothies and smoothie bowls.

If you're in the US, any bananas from the store will do. Just make sure they're ripe, and if you can, go for frozen bananas for the best smoothie!

Top Tip

Use frozen pineapple and bananas for the best consistency!

a bowl of pineapple banana smoothie beside a stainless spoon

Variations

Tropical Twist: Add mango chunks or pineapple juice for an extra tropical flavor boost.
Berry Blast: Mix in some strawberries, blueberries, or raspberries for added sweetness and antioxidants.
Green Goodness: Incorporate spinach or kale leaves for a nutrient-packed green smoothie bowl.
Creamy Coconut: Blend in coconut milk or coconut yogurt for a creamy and indulgent texture.
Protein Power: Add a scoop of protein powder or Greek yogurt for extra protein to keep you full longer. And make it plant based by using dairy free products.
Nutty Crunch: Top your smoothie bowl with chopped nuts like almonds, granola, or toasted coconut flakes for added crunch and texture.
Chocolate Drizzle: Drizzle melted dark chocolate or cocoa powder over the top for a decadent touch.
Spice it Up: Add a pinch of cinnamon or ginger for a warm and spicy flavor kick.
Citrus Zing: Squeeze in some fresh lime or orange juice for a refreshing citrus twist.
Chia Seed Pudding: Serve your smoothie bowl over a layer of chia seed pudding for added fiber and texture.
- Or simply garnish with chia seeds right before eating.
Garnish with pineapple chunks, hemp seeds, pumpkin seeds.

Substitutions

Coconut Water: Swap out the liquid base with coconut water for a lighter and more refreshing smoothie bowl.
Almond Milk: Use almond milk instead of coconut milk or yogurt for a dairy-free option with a nutty flavor.
Honey or Maple Syrup: Substitute honey or maple syrup for sweetness if you don't have ripe bananas.
You're welcome to skip any garnishes, but feel free to add any that you enjoy.

Storage

Fresh is best, but if you need to store it, refrigerate for up to 2 hours or freeze for longer. When ready to eat, re-blend for the best taste.

Ingredients

Listed below are all the ingredients you will need:

For the Smoothie Bowl

frozen banana
frozen pineapples
coconut milk
lemon juice

For the toppings

frozen watermelon balls
grated carrots
pineapple balls
fresh rosemary
chopped peanuts

Instructions

Combine peeled frozen banana, frozen pineapples, coconut milk, and lemon juice in a blender and puree until smooth:

peeled bananas, sliced pineapples, coconut milk and lemon juice in a blender

Transfer to a bowl and mix some of the watermelon balls, grated carrots, and peanuts:

pineapple banana smoothie poured on a white bowl

Add the toppings as desired and enjoy.

FAQs

Do bananas have to be frozen for smoothie bowls?

You don't have to freeze bananas for smoothie bowls, but using frozen ones makes the smoothie thicker and creamier, like soft-serve ice cream. If you prefer a thinner smoothie or don't have frozen bananas, fresh ones work just fine!

What should you not mix pineapple with?

Avoid mixing pineapple with dairy products like milk or yogurt as it may cause digestive discomfort for some individuals due to the enzyme bromelain. Additionally, fresh pineapple should not be mixed with gelatin desserts as it can prevent them from setting properly.

How will I know that the pineapple I buy is ripe and sweet?

To find a sweet and ripe pineapple, choose one with yellow skin, give it a gentle squeeze—if it feels a little soft and smells sweet at the bottom, it's ready to eat!

Here are more delicious fruity and refreshing recipes for you to try:

Stir-fry Mung Bean Sprouts

Jan 25, 2021 · 3 Comments

A quick and easy Stir Fry Mung Bean Sprouts that is the perfect potpourri of vegetable goodness for when you just need dinner to happen in under 30 minutes!

Explore more of my must-try delicious meatless side dish recipes: Vegetarian Ginisang Monggo, Roasted Green Beans and Potatoes, and Easy Vegan Chili.

stir fried mung bean sprouts served in a blue bowl

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Health Benefits of Mung Bean Sprouts

Rich in B vitamins, and also, selenium
Great levels of antioxidants decrease the risk of chronic disease
Helps in reducing bad cholesterol levels
Mung bean sprouts are fiber-rich
It may lower blood sugar levels

Substitutions

Feel free to swap any of the vegetables with others you have on hand. Broccoli, snap peas, or zucchini can be great alternatives.
If tofu isn’t your favorite, try using chicken, beef, or pork instead. For a vegetarian option, you can use mushrooms.
To make the dish gluten-free, use tamari sauce instead of soy sauce and ensure the vegetarian oyster sauce is gluten-free.

Variations

You can also enhance the dish with sesame oil or a bit of fresh ginger and garlic.
Top the dish with chopped green onion or scallions for extra flavor and a nice crunch.

Storage

Store any leftovers in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. Note that the mung bean sprouts may lose some of their crunchiness upon reheating.

Top Tips

Do not overmix the mung bean sprouts with the other vegetables. It is best to do the tossing motion, just enough to season and incorporate with the vegetables and tofu.
In stir-frying mung bean sprouts, it is best to put the stove on high heat. This easy but important tip will help retain the crispiness of the mung bean sprouts.
After rinsing the mung bean sprouts, make sure to drain any excess water well. If you need to soak them, use cold water for the best results.

Ingredients

Listed below are all the ingredients you will need:

tofu
coconut oil
onion
chayote
carrots
baguio beans
bell pepper
soy sauce
vegetarian oyster sauce
salt
black pepper
mushroom seasoning
mung bean sprouts

ingredients of Stir Fry Mung Bean Sprouts

Instructions

Deep fry tofu until cooked and separate.

Pre-heat pan or wok in medium-high heat then put in coconut oil, then sauté onions until translucent:

Then add ½ cup chayote, ½ cup carrots, and ¼ cup Baguio beans then sauté, just half cooked for around 3-5 mins:

carrots, chayote and Baguio beans sautéed in a pan

Then add bell pepper, mix and sauté for another minute:

sliced carrots, chayote, baguio beans and bell pepper sautéed in a pan

Add soy sauce and vegetarian oyster sauce then mix:

soy sauce poured on the sautéed vegetables

Then add deep-fried tofu and 1 tsp salt, ½ tsp black pepper, and ½ tsp mushroom seasoning:

sautéed vegetables added with tofu, mushroom seasoning and black pepper

Mix, then add 3 cups mongo sprouts cover, and let it simmer for a minute or two:

mung bean sprouts added on sautéed vegetables in the pan

Sauté until sprouts are semi-translucent:

sautéed vegetables, tofu and munggo sprouts in the pan

This yummy recipe is ready to be served! It can feed 4-5 people but you can eat it by yourself, don't worry, you are not alone, lol!

Mung bean sprouts have a distinct earthy and delicious taste. Adding tofu and other vegetables would make a complete and nutritious meal.

Frequently Asked Questions

Can I use light soy sauce in this recipe?

Yes, you can use any soy sauce of your preference.

How do I sprout mung beans?

Mung beans should be soaked on top of a wet cotton cloth directly in a container with a little water. You can "harvest" sprouts after 8 hours of soaking but some varieties of mung beans sprout longer than others.

How can I keep the mung bean sprouts fresh longer?

After sprouting the mung beans, do not wash them until you are ready to use them. Store them in an airtight container and line with a dry paper towel to absorb the moisture.

Chocolate Oatmeal

Jan 21, 2021 · Leave a Comment

This rich and creamy hot chocolate oatmeal is a dream come true for all chocoholics. It's super easy and quick to make and will satisfy your chocolate craving and fill you up at the same time.

Tips & Variations:

Use your favorite plant-based milk, but if you like really creamy oatmeal, use coconut milk.
I added ½ tablespoon agave, but if you like your oatmeal sweet, increase the agave up to 2 tablespoons.
I used quick-cooking oats for these recipes, but old fashioned oats work as well.
If you can't find pure cacao powder, unsweetened cocoa powder works well.
Store for up to 3 days in the fridge in an airtight container.

How to Make Chocolate Oatmeal:

Listed below are all the ingredients you will need:

oats
water
pure cacao powder
soy milk
peanut butter
pomegranate seeds
peanuts
agave syrup

In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.

Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.

Love oatmeal? Try these:

a bowl of chocolate oatmeal with a stainless steel serving spoon and topped with pomegranate seeds, peanut butter and peanuts

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Print Pin Recipe

Chocolate Oatmeal

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: Filipino

Keyword: vegan chocolate oatmeal

Servings: 1 serving

Author: Lainey

Ingredients

Instructions

In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.
Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.

Leave a Comment

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

Tofu Wraps

Jan 19, 2021 · 1 Comment

These Crispy Tofu Wraps are an easy Plant-Based lunch or dinner recipe. Suitable for meal prep and great to eat when you're on the go!

a tofu wrap cut in half and placed on a sky blue plate

Tips & Variations:

Feel free to use a variety of vegetables like microgreens, spinach, red onions, or even avocado.
Tofu Wraps stay fresh for up to 3 days in an airtight container.
Pan-fry the wraps until golden brown for an extra crunch.

How to Make Tofu Wraps:

Listed below are all the ingredients you will need:

wraps
block tofu
soy sauce
water
juice of half a lemon
olive oil
green bell pepper
yellow bell pepper
red cabbage
tomato
lettuce leaves

ingredients for tofu wraps on a circular wooden board

Prepare tofu by pressing the water out of the tofu for about 10 minutes.

tofu pressed by a sky blue colored rectangular bowl

Meanwhile prepare the marinade sauce by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into half then into 16 equal sticks, and marinate for about 1 hour or best overnight.

When ready, heat a nonstick pan with oil and fry tofu sticks until golden brown. To assemble wraps: Starting with lettuce on the wrap, followed by tomatoes, bell peppers, cabbage, crispy tofu, and drizzle with your favorite hot sauce.

sliced ingredients on a wrapper and drizzled with a hot sauce

Love Tofu? Try some of the fan favorites:

Tofu Poke
Tofu Sisig

Pink Pitaya Smoothie

Jan 17, 2021 · Leave a Comment

Grab a tropical treat - Bright, creamy, and naturally sweet! Pink Pitaya Smoothie is a drink you can sip any time of day. Its vibrant pink color makes it hard to resist.

Looking for more healthy smoothies? Check out my Jackfruit Smoothie, Papaya Smoothie, and my favorite Tropical Green Smoothie. They’re all made with fresh ingredients that boost your day!

Straws and lemon wedges on Pink Pitaya Smoothie glasses

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Made with pink dragon fruit, it’s smooth, refreshing, and bursting with a subtly sweet, berry-like flavor. The frozen bananas and coconut milk blend into a creamy texture that feels like dessert.

What is a Pink Pitaya Smoothie?

A Pink Pitaya Smoothie is a fruity and creamy drink made with pink dragon fruit. It’s not a traditional Filipino recipe. But it’s loved for its bright color and refreshing taste.

Pink dragon fruit, also called pitaya, gives it a sweet and slightly tangy flavor. You can use fresh dragon fruit or frozen. The red or white flesh of the fruit both work, but red gives that iconic pink color.

History of Pink Pitaya Smoothie

The dragon fruit smoothie recipe became popular in the Philippines and also tropical countries like Thailand and Vietnam. People loved using local tropical fruit in cool, refreshing drinks.

As the wellness trend grew, dragon fruit smoothies gained popularity around the world. Social media helped it go viral for its bright, bold color. Now, the pink dragon fruit smoothie is a favorite in many cafes, kitchens, and smoothie bars.

When is this Dish Typically Enjoyed?

This smoothie is perfect during hot days or after workouts. It’s also great for brunches and sunny mornings. Some enjoy it as a light lunch or healthy dessert. It's a go-to during summer but refreshing year-round. Store in the freezer for smoothie prep or make smoothie packs for busy days.

Health Benefits of Pink Dragon Fruit

High in antioxidants that fight cell damage
Boosts your immune system with Vitamin C
Aids digestion with natural fiber
Keeps you hydrated with high water content
Supports healthy skin and bones

Glasses of Pink Pitaya Smoothie on white cloth

Substitutions

Coconut milk – Try non dairy milk like oat, almond, or soy milk. Or switch to coconut water for a lighter blend.
Rhubarb – Replace with frozen strawberries or raspberries for a more berry-forward taste.
Lemon juice – Use lime juice or calamansi juice for a Filipino twist.
Bananas – Swap with frozen mango or pineapple for a tropical variation.
Yogurt – Add for a tangy flavor and probiotic boost.
Cashew – Blend in a tablespoon for added creaminess and healthy fats.

Recipe Variations

Smoothie bowl – Pour into a bowl and top with kiwi, blueberries, and granola.
Protein smoothie – Add a scoop of vanilla protein powder for post-workout fuel.
Spiced pitaya – Add ginger, turmeric, or cinnamon for warmth and benefits.
Citrus twist – Use orange juice instead of milk for a zesty flavor.
Minty refresh – Blend in a few leaves of mint for a cool aftertaste.

Storage

Best served fresh.
If needed, store in a covered glass jar in the fridge for up to 1 day. Stir or shake well before serving as separation may occur.

Ingredients

Listed below are all the ingredients you will need:

pink dragon fruit
rhubarb
coconut milk
bananas
half lemon

See recipe card for quantities.

All Pink Pitaya Smoothie ingredients in separate bowls

Instructions

Add all ingredients to a high-powered blender. Blend until smooth and creamy, about 30 seconds to 1 minute.

All ingredients in a blender poured with milk — Eatwithfingers

Once everything is blended, pour into servings and serve immediately!

Pink Pitaya Smoothie served on a white table

Hint: To get that vibrant pink color, use ripe red-fleshed dragon fruit. The riper and colder the fruit, the creamier and sweeter your smoothie will be!

⭐ Top Tip

Always freeze your bananas and pitaya in advance. They give the smoothie that ice cream-like texture without watering it down.

Want it extra thick? Use less coconut milk and serve with a spoon!

FAQ

What is pink pitaya good for?

Pink pitaya is great for boosting your immune system. It's full of antioxidants, fiber, and vitamin C. It helps with digestion, keeps you hydrated, and supports glowing skin. Plus, it makes food look extra colorful and fun!

What is in the pink pitaya smoothie from Playa Bowls?

The pink pitaya smoothie from Playa Bowls usually includes pink dragon fruit, banana, coconut milk, and sometimes strawberries or pineapple. It’s blended until smooth and topped with fresh fruits, granola, or honey. It's bright, creamy, and full of tropical flavor.

Is dragon fruit good for a smoothie?

Yes, dragon fruit is perfect for smoothies. It adds natural sweetness, creamy texture, and bright color. It blends well with other fruits and has a light, tropical taste that’s refreshing and healthy.

More Healthy and Delicious Smoothie Recipes

Bright Pink Pitaya Smoothie in two clear glasses

5 from 3 votes

Print Pin Recipe

Pink Pitaya Smoothie

This Pink Pitaya Smoothie is a refreshing blend of tropical dragon fruit, sweet bananas, and tart rhubarb with a splash of citrus. Creamy coconut milk ties it all together for a vibrant, healthy drink!

Prep Time5

Cook Time0

Total Time5

Course: Drinks, smoothies

Cuisine: Filipino

Keyword: Dragon Fruit Smoothie

Servings: 2 servings

Calories: 592kcal

Author: Lainey

Ingredients

Instructions

Blend the Smoothie:

Add all ingredients to a high-powered blender.
Blend until smooth and creamy, about 30 seconds to 1 minute.

Serve:

Pour into two glasses and serve immediately while cold and fresh.

Leave a Comment

Serving: 1gCalories: 592kcalCarbohydrates: 40gProtein: 6gFat: 50gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 67mgPotassium: 1007mgFiber: 4gSugar: 19gVitamin A: 107IUVitamin C: 15mgCalcium: 73mgIron: 9mg

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

Vegan Lemongrass Soup

Jan 14, 2021 · 3 Comments

Vegan Lemongrass Soup is a warm, comforting bowl of bold flavours and fresh textures. Think silky mung bean noodles, crisp snap peas, tender carrots, and juicy tomatoes swimming in a fragrant broth. The standout? Finely minced fresh lemongrass!

Love vegan soups? Don’t miss my cozy Filipino Hot Soup, Vegan Misua Soup, and Vegetarian Sotanghon Soup!

Delicious Vegan Lemongrass Soup ready to serve

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What is Vegan Lemongrass Soup?

Vegan Lemongrass Soup is a flavorful and comforting noodle soup made with fresh vegetables, tofu, and a rich broth. It’s not a Filipino recipe, but it’s loved by many for its light yet bold taste.

This dish is inspired by Thai cuisine, where lemongrass, ginger, and kaffir lime leaves are common. Lemongrass gives the soup a citrusy aroma that makes it stand out. It’s a tasty, fiber-rich, and healthy twist on traditional Southeast Asian soups.

History of Vegan Lemongrass Soup

This soup has its roots in Thai cooking, where lemongrass and fresh herbs like cilantro and coriander are staple ingredients. Thai cuisine is known for its balance of sour, spicy, sweet, and salty flavours, and this soup reflects that.

While the exact origin is unclear, it's inspired by traditional Thai soups like Tom Yum. Over time, people created plant-based versions like this one. Vegan cooks used coconut oil instead of animal fats and added tofu and shiitake mushrooms for texture.

When is this Dish Typically Enjoyed?

Vegan Lemongrass Soup is perfect during colder months or rainy days because it’s warm and soothing. It's not tied to a specific holiday, but it’s often enjoyed when someone needs comfort food or is feeling under the weather. Many also love it during detox or clean-eating periods because it’s light and full of vegetables.

Health Benefits of Lemongrass

Helps with digestion and bloating
Has antibacterial and antifungal properties
May reduce inflammation in the body
Can support healthy cholesterol levels
Known to aid in relaxation and stress relief

Vegan Lemongrass Soup of veggies and tofu

Substitutions

Soy sauce – Use tamari or coconut aminos for a gluten-free option.
Apple cider vinegar – Substitute with rice vinegar or white vinegar.
Coconut sugar – Use maple syrup or brown sugar.
Red curry paste – Replace with green or yellow curry paste for a flavor twist.
Glass noodles – Swap with rice noodles or soba noodles as needed.

Variations

Creamy lemongrass soup – Add ½ cup coconut milk to the broth for a creamy version.
Extra spicy – Add sliced chili or chili oil while sautéing curry paste.
Veggie-packed – Add mushrooms, bok choy, or baby corn for more texture and nutrition.
Tofu-free – Top with tempeh or chickpeas for a protein alternative.

Storage

This soup stands up well to refrigeration for up to 3 days.
Store the tofu separately to keep it crispy.
Reheat gently over medium heat and squeeze in fresh lime before serving.

Ingredients

Listed below are all the ingredients you will need:

Tofu
Soy sauce
Apple cider vinegar
Coconut sugar
Water
Garlic
Onion powder
Oil
Thai red curry paste
Lemongrass
Vegetable broth
Mung bean noodles
Snap peas
Tomatoes
Baby spinach
Lime

See recipe card for quantities.

All ingredients for Vegan Lemongrass Soup in bowls

Instructions

Marinate the Tofu:

In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.

Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.

After marinating, preheat a frying pan over medium heat with oil.

Fry tofu until golden on both sides, brushing with extra marinade for more flavor.

Prepare the Soup:

Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.

In a pot over medium heat, add oil and sauté onions (optional) until translucent.

Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.

Add vegetable broth (or water + mushroom powder) and bring to a boil.

Add snap peas and chopped tomatoes, cooking for 2–3 minutes.

Stir in noodles and cook for another 3–4 minutes until tender.

Add baby spinach and stir until wilted. Remove from heat.

Serve:

Squeeze fresh lime juice into each bowl.

Top each serving with pan-fried marinated tofu and serve hot!

Hint: Don’t overcook the glass noodles. They only need a few minutes to soften and can get mushy quickly if left too long in the broth.

Top Tip

For the best flavor, fry the red curry paste and lemongrass together before adding broth. This step deepens the aroma and helps the flavors bloom. Prep your tofu ahead of time to make this a quick and delicious weeknight meal!

FAQ

What does lemongrass do to your body?

Lemongrass helps with digestion, reduces inflammation, and can lower stress. It also has antibacterial properties and may support heart health.

What is the signature soup of Thailand?

Tom Yum is the signature soup of Thailand. It’s a hot and sour soup made with lemongrass, lime, and chili.

Are Thai coconuts healthy?

Yes, Thai coconuts are healthy. They are rich in healthy fats, boost energy, and help keep you hydrated.

More Asian Soups

How to Make Rice Coffee

Jan 13, 2021 · 7 Comments

Try this delicious roasted rice drink traditionally served as a coffee bean substitute. Learn how to make rice coffee that's caffeine-free, gluten-free, and low-calorie hit.

Looking for more delicious heartwarming drinks for the season? Try some of my favorites, Ginger Tea (Salabat Tea) or Tsokolate (Filipino Hot Chocolate), or the classic Eggnog made vegan. This coffee goes well with my new recipe: Coconut Ube Milk Bread.

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What is Rice Coffee?

Rice coffee has its roots in Filipino cuisine, where it has been enjoyed for generations. It's made by roasting rice grains until it reaches a deep brown color, almost black, and then brewing it just like you would with regular coffee beans.

Health Benefits of Rice Coffee

Perfect for those sensitive to caffeine or looking to reduce their caffeine intake.
Suitable for individuals with gluten sensitivities or celiac disease.
A great option for those watching their calorie intake.
The roasted rice can be soothing for the stomach and aid digestion.
Contains antioxidants from the roasted rice, which can help combat oxidative stress.

Substitutions

If you prefer a different sweetener, you can swap out the brown sugar for honey, maple syrup, or even stevia. Adjust to taste.

Variations

Rice coffee can be enjoyed hot or cold. For a refreshing twist, pour the brewed rice coffee over ice and add a splash of plant-based milk.
It also complements traditional Filipino snacks like suman (sticky rice cake) or bibingka.

Storage

Store any leftover rice coffee in an airtight container in the refrigerator for up to a month. Reheat on the stove or in the microwave before serving.

Top Tips

Be careful not to burn the rice, it will end up tasting like charcoal- the rice needs to be a deep dark brown color.
For a medium roast rice coffee, cook the rice until it's golden brown. For a dark roast, cook the rice according to the recipe.

Ingredients

Listed below are all the ingredients you will need:

uncooked rice
water
brown sugar
plant-based milk (optional)

Instructions

Preheat pan over medium-low heat, add rice, and continuously stir until rice is a deep brown color, almost black. Immediately turn off the stove and remove the pan off the stove so the rice doesn’t burn.

If you’re using a teakettle with an infuser, add rice in the infuser, hot boiling water and allow the rice to seep, about 5-10 minutes.

Add brown sugar, your favorite plant based milk, stir, and serve hot.

Boiling Water Method:

Bring water to a rolling boil, then pour hot water into a large cup filled with the cooked rice. Allow the rice to seep, then strain the rice and pour rice coffee into a large mug, add sugar, stir and serve hot

Frequently Asked Questions

Can I use any type of rice for this recipe?

Yes, you can use any type of rice like brown rice, but organic rice is recommended for the best flavor and health benefits.

Can I drink rice coffee cold?

Yes, rice coffee can be enjoyed both hot and cold. For a cold version, simply pour the brewed rice coffee over ice and add a splash of plant-based milk if desired.

Can I add other flavors to my rice coffee?

Absolutely! Feel free to experiment with different spices like cinnamon, nutmeg, or even vanilla extract.

Looking for more healthy drinks?

5 from 11 votes

Print Pin Recipe

How to Make Rice Coffee

This roasted rice drink is traditionally served as a coffee substitute, and it's a fantastic option if you're trying to cut down on caffeine, avoid gluten, or simply enjoy a low-calorie beverage. You'll love this recipe for its simplicity, versatility, and the rich, roasted flavor it brings to your cup.

Prep Time10

Cook Time5

Total Time15

Course: drink

Cuisine: Filipino

Servings: 2

Calories: 73kcal

Author: Lainey

Ingredients

For the Rice Coffee:

▢ ¼ cup organic rice uncooked
▢ 2¼ cups water

For Serving:

▢ 3 tablespoons brown sugar
▢ ¼ cup plant-based milk optional

Instructions

Toast the Rice:

Preheat a pan over medium-low heat. Add the rice and continuously stir until the rice turns a deep brown color, almost black.
Immediately turn off the stove and move the pan off the heat to prevent the rice from burning.

Prepare the Coffee (Teakettle Method):

If using a teakettle with an infuser, place the toasted rice in the infuser.
Add boiling water to the kettle and allow the rice to steep for about 5-10 minutes.

Serve (Teakettle Method):

Pour the steeped rice coffee into a cup. Add brown sugar and your favorite plant-based milk, if desired.
Stir well and serve hot.

Alternative Method (Boiling Water):

Bring the water to a rolling boil.
Pour the boiling water into a large cup filled with the toasted rice. Allow the rice to steep for a few minutes.
Strain the rice out, then pour the rice coffee into a large mug.
Add brown sugar, stir, and serve hot.

Leave a Comment

Serving: 1gCalories: 73kcalCarbohydrates: 18gProtein: 0.2gFat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 59mgPotassium: 24mgFiber: 0.1gSugar: 17gCalcium: 60mgIron: 0.1mg

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

First of all, Happy New Year! This is my first post of 2021 and wanted to kick it off with this delicious Rice Coffee Drink.

It's a healthy drink that of course doesn’t taste like any specialty coffee or coffee in general, but it is a great alternative if you're trying to wean off caffeine or just want something hot during the cold winter mornings.

Filipino Leche Flan

Dec 20, 2020 · 2 Comments

This authentic Filipino Leche Flan recipe is easy to make and requires only 6 ingredients. It's silky, creamy, and the perfect way to end a meal!

Looking for other scrumptious Filipino desserts? Try my Buko Pandan, Biko, or Suman Malagkit recipes.

a close-up of a leche flan with a vibrant orange jello-like substance on a yellow plate; a spoon next to the dish.

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What is Filipino Leche Flan?

Filipino Leche Flan is a beloved dessert known for its rich, creamy texture, made from eggs and condensed milk. The name comes from the Spanish words leche (milk) and flan (custard).

This dessert is a staple at Filipino special occasions like fiestas and Christmas noche buena. Typically crafted from egg yolks, sweetened condensed milk, evaporated milk, and sugar, it features a smooth caramel topping, making it a cherished tradition that delights on any occasion.

Substitutions

Use whole eggs instead of just yolks for a slightly firmer texture.

Variations

Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced twist (although, I haven't tried this yet).
Pair with fresh fruits like berries or mango slices for a refreshing contrast.

Storage

After allowing the leche flan to cool to room temperature, cover it with foil or transfer it to an airtight container before placing it in the refrigerator. Properly stored, it can last up to 3 to 4 days.
For longer storage, you can freeze the flan, though this may slightly alter its texture.
To freeze, wrap the flan tightly in plastic wrap and place it in an airtight container. Thaw it in the fridge before serving.

Top Tips

Do not vigorously whisk the ingredients, it's important to be gentle because you don’t want to form any extra air bubbles.
If you don't want to leave marks on the side of the flan, make sure the sugar is completely melted and not gritty. It should look like dark honey without any granules left.
Do not burn the sugar when making the caramel, it will give a burnt flavor to the leche flan.
Separate the egg whites and yolks when you're ready to use them. Exposing the egg yolks to the air will allow them to create a skin and they will become lumps that are difficult to melt.

a close-up view of a golden, leche flan, freshly made and has a soft, creamy interior that is visible through a hole in the top; a fork is visible, suggesting the pastry is ready to be enjoyed

Ingredients

Listed below are all the ingredients you will need:

brown sugar
water
egg yolks
condensed milk
evaporated milk
lemon juice

various ingredients for a recipe, including eggs, evaporated milk, water, brown sugar, condensed milk, and lemon juice; ingredients are arranged on a white background.

Instructions

Preheat the oven to 375 degrees F.

In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy:

a glass container filled with a bright orange liquid

Carefully place the hot syrup in the silicone cupcake mold or small ramekins, and set aside:

a baking tray filled with colorful cupcake liners in various pastel; one of the cupcake liners has chocolate, being poured into it

In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, and lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold:

a metal tray of colorful cupcakes or in various pastel shades

Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes:

a tray of colorful cupcakes in different pastel shades

Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate:

Creamy leche flan dessert, served on a yellow plate with a spoon

Enjoy a sweet and delicious dessert!

FAQ

Is flan Mexican or Philippines?

Flan has its roots in Spanish cuisine and is popular in Mexico and the Philippines. Mexican Flan is made with whole eggs, resulting in a creamier texture due to condensed and evaporated milk.
In contrast, Filipino Leche Flan uses primarily egg yolks, making it denser and typically steamed, often incorporating coconut milk for added creaminess.

How can I ensure my leche flan has a smooth and creamy texture without bubbles?

To achieve a silky custard, gently mix the egg yolks, evaporated milk, condensed milk, and vanilla extract to avoid incorporating too much air, which can cause bubbles. Straining the mixture through a fine-mesh sieve helps remove any lumps or air bubbles. Cooking the flan using a water bath (bain-marie) ensures even heat distribution, preventing the custard from curdling or becoming grainy. Covering the flan mold with foil during steaming or baking can also help maintain a smooth surface.

What's the best way to caramelize sugar for leche flan, and how do I prevent it from burning?

To make the caramel sauce, place sugar in a llanera (flan mold) or saucepan over medium heat. Allow the sugar to melt without stirring; instead, gently swirl the pan to ensure even melting. Once the sugar turns into a golden-brown caramel, promptly remove it from heat to prevent burning, which can impart a bitter taste. Quickly pour or spread the caramel into your flan mold, tilting it to coat the bottom evenly before it hardens.

creamy leche flan with caramel glaze and a spoon beside it

5 from 1 vote

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Filipino Leche Flan

Sweet, creamy, and silky - this Filipino Leche Flan dessert is perfect to serve on any occasion!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Filipino

Keyword: Leche Flan

Servings: 12 individual servings

Calories: 136kcal

Author: Lainey

Ingredients

Instructions

Preheat the oven to 375 degrees F.
In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy.
Carefully place the hot syrup in the silicone cupcake mold, set aside.
In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold.
Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes.
Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate.

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Serving: 1servingCalories: 136kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 107mgSodium: 43mgPotassium: 126mgSugar: 19gVitamin A: 208IUVitamin C: 1mgCalcium: 103mgIron: 0.4mg

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

Suman Malagkit Recipe

Dec 18, 2020 · 9 Comments

Have a delicious Filipino snack or dessert with this easy Suman Malagkit recipe at your next party or gathering! This simple Filipino sweet rice in banana leaves will satisfy your cravings with its chewy texture and sweet flavor!

Love Filipino desserts? Try the fan favorites like Biko, Cassava Cake, or my personal favorite, Buko Pandan.

unwrapped suman malagkit with a stainless spoon

This suman recipe is best eaten with mangoes in the summer or dipped in tsokolate in the winter.

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What is Suman Malagkit?

Suman (pronounced as soo-man), also called Budbud (pronounced as bood-bood), is one of my favorite Filipino snacks or desserts. It's a traditional Filipino sticky rice cake usually made from glutinous rice cooked with ginger, coconut milk, and sugar until al dente. Then wrapped in banana leaves and steamed to perfection!

There are so many variations of suman, but it's usually eaten with chocolate powder (hot chocolate mix), sprinkled with brown sugar, mangos, or, as my husband eats it, maple syrup. Learn how to make this suman malagkit with banana leaves today and enjoy it as a delicious snack or dessert on any occasion!

Variations

Flavors: Add a twist to the traditional suman malagkit by mixing different flavors, either ube (purple yam), chocolate, mango, shredded coconut, or pandan.
Sweeten to taste: Adjust the sweetness of your suman malagkit to your liking by adding more or less sugar.
Serve with dipping sauce: Suman Malagkit is traditionally served with a dipping sauce or "latik" made of coconut milk and sugar. This adds another layer of flavor to the dish and balances out the sweetness of the rice.

Substitutions

Wrapper: Although traditionally made with banana leaves, suman can be substituted with other leaves or even parchment paper if necessary.

Glutinous rice comes in many forms; also check to see if it's sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, or malagkit—these are the types of rice you're looking for.

Storage Tips

Place this suman malagkit in an airtight container and store it at room temperature if you plan to consume it in a day.
You may keep it in the fridge for up to three days or freeze it for up to 6 months.
Always cover the suman to prevent it from drying out, especially if you store it in the refrigerator or freezer.
Reheat by steaming, microwaving, or pan-heating for a few minutes or until heated through.

three pairs of banana-wrapped suman malagkit on a white surface

Ingredients

Listed below are all the ingredients you will need:

glutinous rice
coconut milk
ginger
water
white sugar
salt

See the recipe card for the quantities.

Instructions

Rinse the glutinous rice until the water is clear, and then set it aside.

In a large saucepan or large wok, add the coconut milk, ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until the milk solids separate from the coconut milk:

boiled the coconut milk and ginger in a large work and stirred using a wooden ladle

Next, add water, sugar, and salt, bring to a quick boil, and then reduce to a simmer for 3 minutes.

Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes:

added the water, sugar, salt, and glutinous rice into the mixture

Remove from heat and allow to slightly cool:

slightly cooled the suman malagkit in a large wok with a stainless serving spoon

Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll into logs.

Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared:

placed about 80 grams of cooked rice mixture on a banana leaf and rolled into logs

In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil, reduce it to a simmer, and steam for 45 minutes:

arranged the folded suman in large pot then boiled until cooked

Carefully remove the suman, allow it to cool, and eat with a ripe mango.

banana-wrapped suman malagkit served on a flowery plate

Enjoy this suman malagkit with banana leaves anytime you want!

Top Tips

Use high-quality glutinous rice. I've tried cheaper versions, and I can tell the difference in the quality of rice when eaten.
Soak glutinous rice overnight: it will help soften it and make it cook easier.
Use high-quality banana leaves: They will give your Suman Malagkit a delicious aroma and flavor. Clean the banana leaves well before using them to wrap the rice mixture.
Use a pot that will fit the suman snugly, because if not, it will float around or unravel. Use a plate to weigh down the suman to keep it from floating while it boils.

Frequently Asked Questions

How do you eat Suman Malagkit?

It's typically eaten by unwrapping the banana leaf, dipping it in coconut caramel sauce, and enjoying it with a cup of coffee or tea.

What kind of rice is malagkit?

Malagkit is a type of rice commonly known as glutinous rice or sticky rice, which is different from regular rice.

Should suman be refrigerated?

Suman should be stored in an airtight container in the fridge since it's cooked with coconut milk.

suman on banana leaves sliced and placed on a plate

4.41 from 5 votes

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Suman Malagkit Recipe

Here's a traditional Filipino dessert made of glutinous rice and coconut milk, wrapped and steamed in banana leaves, which makes a delicious and satisfying snack or dessert. This suman malagkit recipe is easy to make and perfect for any occasion!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert, Snack

Cuisine: Filipino

Keyword: bud bud, Suman Malagkit

Servings: 12 servings

Calories: 615kcal

Author: Lainey

Equipment

1 large saucepan or wok
1 Large pot

Ingredients

Instructions

Rinse the rice until water is clear and then set aside.
In a large saucepan or large wok, add the coconut milk and ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until milk solids separate from the coconut milk.
Next, add water, sugar, and salt. Then, bring to a quick boil and reduce to a simmer for 3 minutes.
Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes. Remove from heat and allow to slightly cool.
Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll it into logs. Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared.
In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil and reduce to a simmer for 45 minutes.
Carefully remove the suman and allow it to cool.

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Serving: 1gCalories: 615kcalCarbohydrates: 89gProtein: 8gFat: 26gSaturated Fat: 23gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1995mgPotassium: 362mgFiber: 3gSugar: 0.1gVitamin C: 2mgCalcium: 34mgIron: 5mg

Watch The Recipe Video!

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

No Bake Biscoff Cookies

Dec 14, 2020 · 3 Comments

Sweet and delicious with just a bit of crunch, these No-Bake Biscoff cookies are easy to make and quick to disappear. Again, no oven is required!

Looking for more vegan cookies? Try my Chocolate Chip Cookies, Amaretti Cookies, and Chocolate Caramel Sandwich Cookies recipe!

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What are No-Bake Biscoff Cookies?

No-Bake Biscoff Cookies are a quick and easy dessert made with rolled oats, cookie butter, brown sugar, maple syrup, and crushed Biscoff cookies. These sweet and chewy treats are dipped in melted white chocolate for an extra layer of indulgence without needing an oven.

With their rich caramelized flavor and creamy texture, these cookies are perfect for a snack, holiday treat, or even a last-minute dessert. They take just 20 minutes to prep and set in the freezer, making them a fuss-free option when craving something sweet.

Try this easy no-bake recipe and enjoy a delightful, spiced cookie that melts in your mouth!

Substitutions

If you can't find Cookie Butter, use Biscoff Spread; it's the same thing. You may also use peanut butter, but it has a different taste.
If you can’t find Biscoff cookies, you can use graham cracker crumbs or gingerbread cookies.
You may use quick oats instead of rolled oats. But the texture will be slightly different. Quick oats will make the cookies softer, while rolled oats provide a chewier bite.

Variations

Sweetness adjustment – Reduce the brown sugar slightly if you prefer a less sweet version.
Enhance the flavor – Add ½ teaspoon vanilla extract or a pinch of ginger for a spiced touch.
Make a Biscoff Cheesecake – Use these cookies as a base layer by pressing them into a pan, chilling, and topping with a mix of cream cheese, Biscoff cookie crumbs, and cocoa powder.

Storage

Store the cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Thaw in the refrigerator before serving and check for freshness before consuming.

A close-up of no-bake Biscoff Cookies on a white plate.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a large bowl, add brown sugar, maple syrup, and a spoonful of cookie butter and mix until well combined. Next, mix in rolled oats. The mixture should be thick but not too sticky.

Roll into balls (you may use cookie scoop here but rolling it is better) and flatten the bottom slightly with your hand.

A baking tray lined with parchment paper holding freshly rolled no-bake Biscoff Cookies.

In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on a tray lined with parchment paper or a baking sheet and place in the freezer for 10 minutes.

While waiting, melt white chocolate in the microwave or a double boiler.

Remove the cookies from the freezer, dip the bottoms in the white chocolate, and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

No-bake Biscoff Cookies set on parchment paper with a blurred bottle in the background.

Top Tips

To prevent the cookies from sticking to your hands when rolling, lightly grease your hands with coconut oil or butter before rolling the dough.
For best results, use a bar of white chocolate such as Ghirardelli or Bakers. However, to keep it vegan use white chocolate chips.

FAQ

What is the main flavor of Biscoff cookies?

The main flavor of Biscoff cookies comes from caramelized sugar and warm spices like cinnamon. This gives them a sweet, spiced, and slightly buttery taste.

What causes no-bake cookies to not set?

No-bake cookies may not be set properly if there is too much moisture or not enough binding ingredients like oats. Chilling them in the freezer helps firm them up.

How healthy are Biscoff cookies?

Biscoff cookies are relatively high in sugar and fat, making them more of an indulgent treat than a health food. However, they do not contain artificial flavors or preservatives.

5 from 3 votes

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No Bake Biscoff Cookies

Craving a quick, delicious dessert that requires zero baking? These No-Bake Biscoff Cookies are the ultimate sweet treat! Packed with the rich, spiced flavor of Biscoff cookies and creamy cookie butter, these little bites of heaven come together easily.

Prep Time20

Freeze Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: 8 pieces

Calories: 369kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add brown sugar, maple syrup, cookie butter, and mix until well combined. Next mix in rolled oats, the mixture should be thick but not too sticky.
Roll into balls and flatten bottom slightly with hand.
In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on parchment-lined tray and place in the freezer for 10 minutes.
While waiting, melt white chocolate in the microwave or a double boiler.
Remove the cookies from the freezer, and dip bottoms in the white chocolate and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

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Serving: 1pieceCalories: 369kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 26mgPotassium: 179mgFiber: 2gSugar: 38gVitamin A: 7IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg

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

Chocolate Hazelnut Cookies

Dec 13, 2020 · Leave a Comment

These chewy Chocolate Hazelnut Cookies will satisfy your chocolate cravings! It's easy to make and the best way to indulge your sweet tooth!

If you love hazelnut spread you're going to love 3 Ingredient Nutella Cookies, No Bake Nutella Cookies, or Nutella Hot Chocolate!

Tips & Variations:

Yes, add the heavy whipping cream, it helps make the cookies chewy and just taste better.
To add texture to the cookies, add ½ cup of chopped hazelnuts.
If you love peanut butter, add ¼ cup of peanut butter and ¼ cup of hazelnut spread to the cookie dough.

How to Make Chocolate Hazelnut Cookies:

Listed below are all the ingredients you will need:

butter
granulated sugar
brown sugar
hazelnut chocolate spread
egg
heavy whipping cream
vanilla extract
flour
baking soda

Preheat the oven to 350 and line a baking sheet with parchment or a baking mat.

In a large bowl, add butter, granulated sugar, brown sugar, hazelnut chocolate spread, egg, heavy whipping cream, vanilla extract, and mix until well combined, set aside.

In a medium-size bowl, mix together the flour, baking soda then add it to the wet ingredients:

Mix the cookie dough until just combined:

Roll cookie dough into 1 inch balls and place on a baking tray and bake at 350 for 12-14 minutes or until cookies are cracking on the top.

Remove from oven and transfer to a cookie rack to allow it to completely cool, then serve:

Pecan Cookies

Dec 12, 2020 · Leave a Comment

These Pecan Cookies are tender, buttery, and loaded up with caramel, chocolate chips, and pecans. There are easy to make will soon be a family favorite!

Tips & Variations:

Feel free to use a white or vanilla-flavored cake mix or any neutral flavored cake mix.
Add about ⅓ cup of toffee bits to give more texture to the cookies
To store the cookie dough, roll the cookies into 1 inch balls, place in a freezer-safe bag, then store for up to 3 months.

How to Make Pecan Cookies:

Listed below are all the ingredients you will need:

eggs
vegetable oil
vanilla cake mix
flour
pecans
caramels
chocolate chips

In a large bowl, add the eggs, oil, and mix until well combined. Next, mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel:

Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top:

After the caramel has cooled, transfer the cookies to a cookie rack and allow to completely cool:

Love pecans or caramel? Try these:

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Pecan Cookies Recipe

Here's a simple cookie recipe that makes a buttery texture and rich, nutty flavor. These pecan cookies are perfect for any occasion, are simple to make, and will impress loved ones!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Pecan Cookies

Calories: 4.601kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add the eggs, oil, and mix until well combined.
Next mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel.
Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top.
Once the caramel has set, transfer cookies to a cookie rack to cool completely.

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Serving: 1gCalories: 4.601kcalCarbohydrates: 603gProtein: 53gFat: 231gSaturated Fat: 47gPolyunsaturated Fat: 92gMonounsaturated Fat: 75gTrans Fat: 3gCholesterol: 336mgSodium: 3.999mgPotassium: 1.296mgFiber: 17gSugar: 325gVitamin A: 580IUVitamin C: 2mgCalcium: 1.456mgIron: 17mg

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

M&M Sugar Cookie Pizza

Dec 11, 2020 · Leave a Comment

Try this easy M&M Sugar Cookie Pizza for your next holiday party! It's easy to make, delicious, and it will only take you 30 minutes or less!

Where have I been?

Between the last recipe and this one, I have moved. I totally forgot how stressful, tiring, and how much anxiety comes with moving. Research has even shown that moving is more stressful than divorce.

I had prepared all the recipes for the month of December, and all I had to do was write up the post. But between working (I do have a full-time job), moving and unpacking (I'm halfway done), and a number of other mundane details, it was difficult.

Anyways, I can go into more detail later, but for now, I'm happy to be finally sharing that should have been released on December 3- M&M Sugar Cookie Pizza!

Ingredients

Listed below are all the ingredients you will need:

refrigerated cookie dough (or you can use my recipe)
chocolate chips
icing
Christmas colored candy

Instructions

Using your favorite sugar cookie recipe, or roll out the refrigerated cookie dough onto a round pan and bake at 350 for 20 minutes or until golden brown.

As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow them to melt, about 2-3 minutes.

Then, using an offset spatula, spread out the chocolate chips on the cookie.

Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

Looking for more holiday-inspired recipes? Try these:

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M&M Sugar Cookie Pizza

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: M&M Sugar Cookie Pizza

Author: Lainey

Ingredients

▢ 1 roll of sugar cookie dough
▢ 1 cup of chocolate chips
▢ 1 cup of icing
▢ Christmas colored candy

Instructions

Using your favorite sugar cookie recipe, roll out dough onto a round pan and bake at 350 for 20 minutes or until golden brown.
As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow it to melt, about 2-3 minutes. Then using an offset spatula spread out the chocolate chips on the cookie.
Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

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

Vegan Tinola

Nov 29, 2020 · 6 Comments

Try this heartwarming Filipino Vegan Tinola that is full of flavors from the papaya, ginger, and lemongrass! Yes, it's vegan, but the flavor of the authentic Tinola Manok is not lost here!

Add more of my Vegan Filipino Soup Recipes to your meal ideas: Vegan Laswa, Vegan Binakol , Vegan Sopas, and Vegan Sinigang.

vegan tinola in a white bowl with malunggay, green papayas, and tofu

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What is Tinola?

Tinola is a Filipino chicken soup usually served as a main entrée with steamed white rice. Its main ingredients include chicken, unripe papaya (green papaya), ginger, onion, and fish sauce.

To make this vegan, tofu is used instead of chicken and I omitted the fish sauce. However, there's vegan fish sauce in asian markets that tastes EXACTLY like regular fish sauce.

Substitutions

Feel free to use your favorite vegetarian meat instead of tofu. Make sure to fry it before adding it to the soup.
The recipe calls for unripe papaya (green papaya) but you can also use other vegetables such as chayote, bottle gourd (upo), or potatoes.
If you can't get Moringa leaves (malunggay), other leafy greens such as fresh spinach, kale, or even bok choy are the next best thing.

Variations

Add some vegetarian fish sauce and lemon for an added zest to the dish.
For a spicier version, increase the number of chili peppers or add a dash of chili flakes.

Storage

Refrigeration: Store leftover Vegan Tinola in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Store in a freezer-safe container for up to 2 months.
Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water if the broth has thickened too much.

Top Tips

You can pre-fry tofu and store it in the fridge to save time when preparing the dish later.
Taste the broth frequently and tweak the salt, pepper, and chicken-like seasoning to your preference.
Add moringa leaves at the end to preserve their vibrant color and nutritional value.

vegan Tinola Soup with cooked malunggay leaves and green peppers

Ingredients

Listed below are all the ingredients you will need:

coconut oil
tofu
garlic
onion
ginger
tomato
water
unripe papaya (green papaya)
lemongrass
salt
pepper
chicken-like seasoning
bell pepper
chili peppers
moringa leaves

Instructions

In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry extra firm tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil:

In the same pan add 1 tablespoon of coconut oil, and sauté garlic, onion, ginger, tomato until the onion is translucent:

tomatoes, garlic, ginger, onions frying in a wok

Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. Add sliced papaya wedges, cover with the lid and allow the soup to boil again. Then add lemongrass and cover for 2 minutes:

cooking in a wok, tomates, onions, green papaya, and lemongrass

Add fried tofu, salt, pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. Best eaten with steamed rice!

FAQ

What does a green papaya taste like?

Green papaya has a neutral, slightly grassy flavor with a crisp texture. It absorbs the flavors of the broth, making it a versatile addition to soups.

What is a vegetarian substitute for malunggay?

Spinach is an excellent vegetarian substitute for malunggay. It has a mild flavor and soft texture that works well in soups like Tinola.

What is a good substitute for tinola leaves?

Tinola leaves like malunggay can be swapped with kale or bok choy. Both options retain their shape and texture while adding a fresh taste to the dish.

Best Amaretti Cookies

Nov 26, 2020 · 8 Comments

Try these naturally gluten-free and chewy Amaretti Cookies that are traditional Italian cookies famously served with coffee. They can also be sandwiched with jam or ganache for an extra treat. Check this out!

Looking for the perfect snack to go with your afternoon coffee? Try my fan-favorite Vegan Coffee Cake, Blueberry Scones, and Oatmeal Cookies!

Vegan Chewy Amaretti Cookies stacked with a single cookie in front of the stack

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Substitutions

If you prefer not to use alcohol, substitute it for almond extract and a ¼ teaspoon of water to give you the right consistency for rolling.
You can use caster sugar instead of powdered sugar to douse the amaretti doughs. However, powdered sugar gives the cookies their signature crackled texture.
Experiment with different citrus zests, such as orange or lime, to give the cookies a unique flavor.

Variations

If you’re a big fan of almond flavor, try adding a few drops of almond extract to the dough for an even more intense almond taste.
Aquafaba is a key ingredient in replacing the eggs, so we recommend using it for the best results. You can find it in most canned chickpeas, or you can purchase it pre-made.

Storage

Store them in an airtight container at room temperature. They will stay good for up to 5 days.
If you want to keep them longer, you can freeze the dough before baking. Simply scoop the dough into balls, coat them in powdered sugar, and place them on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe container or bag.
When you're ready to bake, just place the frozen dough balls on a baking sheet and bake as usual—no need to thaw.

Top Tips

For this recipe, it's best to use store-bought ground almonds. If you're located in the US, use blanched almond flour, the fine grainy kind, NOT the powder kind that's like regular flour.
If you like slightly chewy cookies, bake them for 13-15 minutes instead.
Since the bottoms of the cookies tend to brown faster, bake them on the upper rack of the oven. Keep a close eye on them, especially during the last few minutes.

bitten cookie on a blue cloth with 2 cookies behind it

Ingredients

Listed below are all the ingredients you will need:

blanched almond flour
powdered sugar
granulated sugar
aquafaba
salt
lemon zest
amaretto liqueur
powdered sugar

Instructions

Combine dry ingredients: almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

almond flour in a stainless steel bowl with a whisk

In a large bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.

Gently stir in lemon zest. Fold in almond flour mixture until completely combined.

Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.

cookie dough in a stainless steel bowl with a white spatula

Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.

Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.

Douse dough ball in powdered sugar until completely coated:

cookie dough in a bowl of powdered sugar

Place at least 2”/5cm apart on prepared parchment paper on baking sheets and repeat with the remaining dough.

unbaked Vegan Amaretti Cookies on a baking sheet

Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*

Vegan Chewy Amaretti Cookies on a baking sheet lined with parchment paper

Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling wire rack to cool completely.

Store these vegan Italian almond cookies in an airtight container at room temperature for up to 5 days.

Vegan Amaretti Cookies cooling on a cookie rack

Frequently asked Questions

What are amaretti cookies made of?

Amaretti cookies are commonly made from almond flour, sugar, and egg whites (or in the case of vegan versions, aquafaba). They also usually have a bit of lemon zest and sometimes a splash of amaretto liqueur for extra flavor.

What does amaretti mean in Italian?

In Italian, "amaretti" means "little bitter ones." The name comes from the bitter taste of almonds used in the cookies, although they are actually quite sweet.

What's the difference between amaretto and amaretti?

Amaretto is a sweet, almond-flavored liqueur, while amaretti refers to the crunchy almond cookies. Both share the same almond flavor, but one is a drink and the other is a cookie.

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Amaretti Cookies

Vegan Italian amaretti cookies are an eggless version of the Italian amaretti. They are soft and chewy on the inside and a touch crispy on the outside!

Prep Time50

Bake Time20

Total Time1 10

Keyword: amaretti cookies, Vegan Amaretti Cookies

Servings: 35 -40 cookies

Calories: 80kcal

Author: Lainey

Ingredients

▢ 2 ½ cups /240g blanched almond flour
▢ 6 tablespoons /45g powdered sugar
▢ ⅔ cup /130g granulated sugar
▢ ½ cup /120ml aquafaba liquid drained from about 1 can
▢ ¼ teaspoon /1g salt
▢ 1 teaspoon /2g lemon zest
▢ 1 tablespoon /15ml amaretto liqueur
▢ Powdered sugar to coat cookies about 1 cup/115g

Instructions

Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.

Douse dough ball in powdered sugar until completely coated:

Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.
Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

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Notes

*If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.

Serving: 1cookieCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.001gSodium: 17mgPotassium: 0.4mgFiber: 1gSugar: 9gVitamin A: 0.03IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mg

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

Easiest Apple Chips

Nov 23, 2020 · Leave a Comment

These Apple Chips are made with a few simple ingredients like apples, cinnamon, and sugar! They are crunchy with a slight chew and a great healthy snack.

Tips & Variations:

The thinner the apples the better! If you slice the apple more than ⅛ inch thick, it will not be very crispy.
Keep in mind that the color of the final apple chip will vary based on the type of apple. Crisper apples tend to be lighter, while softer, sweeter apples tend to be darker.
Store baked apple chips in an airtight container at room temperature for up to 1 week.

How to Make Apple Chips:

Listed below are all the ingredients you will need:

apples, sliced thinly
cinnamon
sugar
water

In a saucepan over high heat, add water, sugar, cinnamon and bring to a rolling boil.

Next add apples and boil on low for 5-7 minutes, then remove and place on a parchment lined tray and bake at 350 for 15-20 minutes

Remove and allow to cool completely. Apples should be mostly crunchy with a slight chew.

Here are more delicious apple recipes:

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Apple Chips

Try these Cinnamon Apple Chips that are made with a few simple ingredients. It's also a healthy snack your whole family will love!

Prep Time13 17

Cook Time27

Course: Snack

Cuisine: American

Keyword: apple chips

Servings: 2 cups, aprox.

Author: Lainey

Ingredients

▢ 2 cups of water
▢ 1 teaspoon cinnamon
▢ 2 cups of sugar
▢ 2 large apples

Instructions

In a saucepan over high heat, add water, sugar, cinnamon and bring to a rolling boil.
Next, add apples and boil on low for 5-7 minutes, then remove and place on a parchment lined tray and bake at 350 for 15-20 minutes
Remove and allow to cool completely. Apples should be mostly crunchy with a slight chew.

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

Teddy Bear Cookies Recipe

Nov 19, 2020 · 3 Comments

Looking for cute, but easy cookies to make? Try making this Teddy Bear Cookie Recipe with your kids! With a simple sugar cookie base, white chocolate accents, and a touch of creativity using an edible marker, you’ll craft charming bear faces perfect for any occasion. Yum!

Need more cookie ideas? Try some of my flavor favorites: Reindeer, Christmas Tree, Oreo Cheesecake, and Coconut Flour Chocolate Chip.

kawaii teddy bear cookies on a white table

What Are Teddy Bear Cookies?

Teddy Bear Cookies are a delightful twist on traditional sugar cookies, featuring a cute bear face that’s almost too adorable to eat. Made with round cookie shapes and creative decorating techniques, these cookies are fun to bake and even more fun to share.

Whether you're hosting a children's birthday party or simply want to surprise your family with a whimsical treat, these cookies are guaranteed to bring smiles. The recipe is beginner-friendly, making it an excellent choice for baking with kids or creating a memorable edible gift. Give this a try!

Substitutions

Don't want to use an edible pen? Melted black or dark chocolate works to create the face of the bear.
Swap the red sanding sugar for sprinkles in your favorite color.
Use dark chocolate instead of white chocolate for a richer look and flavor.

Variations

Chocolate Teddy Bear Cookies: Add 1–2 tablespoons of cocoa powder to your sugar cookie dough for a chocolatey twist. Use white sugar instead of red sanding sugar.
Gluten-Free and Vegan Alternatives: Opt for a gluten-free flour blend and vegan butter to cater to dietary preferences.

Storage

Store your cookies in an airtight container at room temperature for up to one week.
For longer storage, put the baked cookies (undecorated) in the fridge or freezer for up to three months.

Ingredients

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

round cookies (2-inch & ½-inch)
icing
white chocolate or white candy melts
edible marker pen
red sanding sugar

Instructions

Using your favorite sugar cookie recipe, cut out and bake 20 2-inch round cookies and 10 ½-inch round cookies.

Place one of the smaller cookies on top of the bigger cookie and press down slightly. This will be the snout. Bake as directed, then remove from the oven and allow it to cool.

Then using your finger add the red sanding sugar to the cookies

two round sugar cookies on a cookie rack cooling

Once the cookies are fully cooled, attach the ears by pipping white chocolate on each side of the bear's head.

Let set completely, then draw the face of the bear and eyes using an edible marker.

Top Tips

If you have icing and cookies left over, make sandwich cookies.
Feel free to flavor the icing to your taste by adding vanilla, peppermint, or chocolate extract.

FAQ

Can I make these cookies ahead of time?

Yes! You can prepare and freeze the dough or bake the cookies in advance and decorate them later.

Do I need special skills to decorate them?

Not at all! The simple designs are easy to achieve with edible markers and basic tools.

Are there Other Shapes I Can Try?

Of course! Experiment with different animal shapes to create a cookie zoo.

cute teddy bear cookies on a white surface

5 from 3 votes

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Teddy Bear Cookies Recipe

Create these adorable Teddy Bear Cookies in no time! They're simple, fun, and irresistibly sweet!

Prep Time15

Bake Time25

Total Time40

Course: Cookies, Snack

Cuisine: American

Servings: 10 cookies

Calories: 161kcal

Author: Lainey

Ingredients

▢ 20 2- inch round cookies
▢ 10 ½- inch round cookies
▢ 1 cup of icing
▢ ¼ cup of white chocolate or white candy melts melted
▢ edible marker pen
▢ red sanding sugar crushed into dust

Instructions

Using your favorite sugar cookie recipe, cut out and bake 20 2-inch round cookies and 10 ½-inch round cookies.
Place one of the smaller cookies on top of the bigger cookie and press down slightly. This will be the snout.
Bake as directed, then remove from the oven and allow it to cool.
Using your finger add the red sanding sugar to cookies.
Once cookies are fully cooled, attach the ears by pipping white chocolate on each side of the bears head.
Let set completely, then draw the face of the bear and eyes using an edible marker.

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Serving: 1cookieCalories: 161kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 75mgPotassium: 28mgFiber: 0.1gSugar: 19gVitamin A: 8IUVitamin C: 0.02mgCalcium: 11mgIron: 0.3mg

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

Making sugar cookies is a fun and easy process! Start by creaming softened unsalted butter with brown sugar, creating a smooth and rich mixture. The addition of a single egg and fragrant vanilla extract brings the wet ingredients together, while a separate bowl holds the dry ingredients—flour, baking soda, cinnamon, and a pinch of salt—waiting to be sifted and stirred in gently.

Chill the dough in the fridge until firm. Then, roll it out on a floured surface using a rolling pin. Cut out shapes with cookie cutters or a knife, and place them on baking sheets lined with parchment paper. Bake in a preheated oven until golden around the edges.

Once the cookies come out of the oven, let them cool on a wire rack while that warm, buttery smell fills the air. You can leave some plain to keep it simple, or get creative and decorate them with colorful frosting, sprinkles, or M&M!

Vegetarian Thai Yellow Curry Recipe

Nov 17, 2020 · Leave a Comment

My hearty and warm Vegetarian Thai Yellow Curry Recipe bursts with bold flavor. Made with tender potatoes, coconut cream, and fragrant Thai curry paste, every bite is rich, velvety, and very comforting.

Love this curry? Try Thai Coconut Noodle Curry Soup or Curried Chickpea Wraps. Those, and Eggplant Chickpea Stew, are nice for more cozy, flavor-packed meals!

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What is the Vegetarian Thai Yellow Curry Recipe?

It's a rich and creamy vegan yellow curry made with red potatoes, chickpeas, and a flavorful curry paste. It’s not a Filipino recipe. But it’s loved by many for its comforting and spicy taste. You can finish it with thai basil and a splash of lime juice for freshness.

Coconut cream adds a smooth finish, while the chickpeas bring in protein and fiber. One unique trick is using a bit of peanut butter or finishing with cold water to balance the heat. It’s a great plant-based meal that’s easy to enjoy with rice. Perfect for curry lovers who want something hearty and meat-free.

History of the Vegetarian Thai Yellow Curry Recipe

Thai Yellow Curry comes from Thailand and is one of the three main curry types—red, green, and yellow. It was influenced by Indian spices and introduced by traders long ago, with flavors like coriander and curry powder.

The vegetarian version was later created for those who prefer plant-based meals. Thai cooks began using chickpeas and potatoes instead of meat, and added pantry favorites like soy sauce, fish sauce, or tamari for umami. Today, it’s a staple in Thai restaurants and homes around the world.

Health Benefits of Chickpeas

High in protein, great for muscle building
Rich in fiber, which helps digestion
Supports heart health with good fats and nutrients
Helps control blood sugar levels
Keeps you full longer, perfect for healthy weight management

Substitutions

Red potatoes – Use sweet potatoes or Yukon Golds for a different flavor.
Coconut cream – Swap with full-fat coconut milk for a lighter consistency. Stir in a splash of evaporated milk if you're out, but note the flavor change.
Chickpeas – Substitute with lentils, white beans, or extra-firm tofu.
Thai curry paste – Use red curry paste or green curry paste for a variation in spice and taste.
Olive oil – Replace with coconut oil for extra tropical flavor or a splash of soy sauce for depth.

Recipe Variations

Spicy curry – Add chili flakes, ginger, or sliced Thai bird’s eye chili for heat.
Veggie-packed curry – Add carrots, green beans, bamboo shoots, red bell pepper, or baby corn for more fiber and nutrients.
Noodle curry – Serve over rice noodles instead of rice for a fun twist.
Peanut curry – Stir in 1 tablespoon of peanut butter for added richness and depth.

Storage

This curry stands up well to freezing for up to 2 months.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium heat, adding a splash of broth or coconut milk to loosen the sauce if needed.

Ingredients

Listed below are all the ingredients you will need:

potatoes
chickpeas
Thai curry paste
olive oil
garlic clove
onion
coconut cream
vegetable broth
salt

See recipe card for quantities.

All ingredients for the Vegetarian Thai Yellow Curry recipe — Eatwithfingers

Instructions

Prepare the Potatoes:

Fill a large pot with water and bring to a boil. Add quartered red potatoes and boil until fork-tender, about 10–12 minutes. Drain and set aside.

Make the Curry Base:

In a separate large pot, heat olive oil over medium heat.

Add sliced onions and minced garlic. Sauté until fragrant and tender, about 2–3 minutes.

Add Thai curry paste and stir for 30 seconds to release its aroma.

Combine and Simmer:

Pour in vegetable broth and coconut cream. Stir to combine.

Add chickpeas and boiled potatoes. Mix well.

Reduce heat and let the curry simmer for 10–15 minutes until slightly thickened.

Season with salt to taste.

Remove from heat and serve warm with steamed jasmine rice or brown rice!

Vegetarian Thai Yellow Curry ready for serving

Hint: To enhance flavor, sauté the curry paste briefly before adding liquid. It deepens the aroma and taste.

⭐ Top Tip

Always cook your potatoes separately to ensure they don’t overcook in the curry and fall apart. Let the curry sit for 10 minutes before serving. This helps the flavors fully develop and meld together.

FAQ

What is the secret ingredient for curry?

The secret ingredient for a flavorful curry is curry paste. It’s packed with spices, herbs, and aromatics that bring depth and heat to the dish. A small spoonful can transform any curry into something bold and tasty.

What goes in a Thai yellow curry?

Thai yellow curry usually has yellow curry paste, coconut cream, potatoes, onions, and sometimes chicken or chickpeas. It’s known for being milder and sweeter than red or green curry. The mix of spices like turmeric and cumin gives it that warm, golden color.

How to make Thai red curry creamier?

To make Thai red curry creamier, simply add more coconut cream or full-fat coconut milk. You can also stir in a bit of nut butter or simmer it longer to thicken the sauce. Always add creaminess at the end to keep the texture smooth and rich.

More Soup or Stew Recipes

Vegan Caramel Cookies

Nov 14, 2020 · 1 Comment

Addicting and delicious, these are the decadent Vegan Caramel Cookies! It's made with simple ingredients from your pantry. And the best thing is it's vegan and healthy.

Try making other cookies too, like Chocolate Hazelnut Cookies, Homemade Oreo Cookies, and Rocky Road Cookies. They are so delicious and so easy to make!

Vegan Caramel Cookies with a cup of coffee

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What are Vegan Caramel Cookies?

Vegan Caramel Cookies are soft, chewy treats made without eggs or dairy, using plant-based ingredients like coconut milk or vegan butter. They’re sweet, buttery, and often have a rich caramel flavor made from natural sweeteners. This is not a Filipino recipe, but many Filipinos enjoy baking vegan sweets too.

One unique ingredient is coconut cream, which gives the caramel a smooth, creamy texture without using animal products. These cookies are perfect for those looking for a dairy-free or egg-free dessert.

History of Vegan Caramel Cookies

Vegan Caramel Cookies became popular as more people started choosing plant-based diets. While regular caramel cookies have been around for a long time, the vegan version grew from the need to create dairy-free, egg-free options that still taste rich and sweet.

The recipe often uses ingredients like coconut milk, maple syrup, or nut butters to mimic caramel. Today, these cookies are enjoyed by vegans and non-vegans alike for their chewy texture and sweet flavor.

Substitutions

Coconut oil – Use vegan butter or avocado oil for a similar fat content.
Coconut cream – Use thick oat cream or soy cream if coconut flavor isn’t preferred.
Powdered sugar – Replace with a sifted blend of granulated sugar and cornstarch (DIY version).
Cocoa powder – Use Dutch-processed cocoa for a deeper chocolate flavor.
All-purpose flour – Substitute with a gluten-free 1:1 flour blend if needed.

Variations

Salted caramel cookies – Sprinkle a few flakes of sea salt over the caramel before sandwiching.
Peanut butter caramel cookies – Mix 1 tablespoon of peanut butter into the caramel for a nutty twist.
Plain vanilla cookie base – Skip the cocoa powder and increase flour slightly for a classic buttery cookie.
Mini sandwich cookies – Use a 1-inch cutter for bite-sized caramel-filled treats.

Storage

These ingredients stand up well to freezing for up to 2 months.
Store assembled cookies in a single layer in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Vegan Caramel Cookie ingredients in separate bowls

Instructions

Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.

Mixing bowl with ingredients and spatula

Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple extra times to bring everything together.

Create a 1 inch thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.

Preheat oven to 325° F and line baking trays with parchment.

Remove dough from the fridge. Lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼ inch thick.

Use a 2 inch round cutter to cut out as many cookies as possible.

Using a ½ inch - ¾ inch round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.

Chill cut the dough in the fridge for 4-5 minutes before baking to prevent spreading.

Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

Cookie dough on sheet lined with parchment paper

How to make the Caramel:

In a medium saucepan with a heavy bottom, spread sugar in an evenly layer. Melt over low heat without stirring.

Melting the sugar in a pan to make the sauce

Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon*** to get final crystals distributed.

Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.

Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255 °F.

Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.

Making caramel with ingredients in a sauce pan

Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.

Powdered sugar sprinkled on the chocolate cookies

Place ¾ - 1 tsp caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.

Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred). Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple days.

And here you go. Enjoy!

Vegan Caramel Cookies lined up in a tray

Hint: It's best to use a metal spatula because plastic will melt at 250-255° temperature and wood is more likely to cause recrystallization.

⭐ Top Tip

Do not use raw or coarse cane sugar, it will not melt evenly. You can gather the scraps of the cookie dough after rolling and cutting as well, but keep in mind the cookies will start to get a bit tough from overworking.

FAQ

Does caramel contain milk?

Caramel is not dairy free. Caramel is typically made from milk or heavy cream. Caramel is not safe for those with a milk allergy.

What can I put in cookies instead of eggs?

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Can you use oil instead of butter in cookies?

Yes! You can generally substitute vegetable oil for butter in most cookie recipes. I would also look for cookie recipes specifically designed for the use of vegetable oil (versus using butter).

More Recipes

Looking for more vegan cookies? Try these:

Kalabasa Pasta (Filipino Squash Pasta)

Nov 8, 2020 · 3 Comments

Are you ready to level up your pasta game? Here's a creamy and flavorful Kalabasa Pasta (Filipino Squash Pasta) made with a nutty squash sauce, cashews, and coconut milk. Perfect for a cozy, dairy-free meal!

If you're interested in making more squash recipes, try my Filipino Kalabasa Ravioli, Kalabasa Pancakes, and Ginataang Kalabasa recipe too!

pouring squash sauce over fettuccine pasta

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What is Kalabasa Pasta?

Kalabasa Pasta is a savory dish made using kalabasa, or Filipino squash, as the main ingredient. Kalabasa also known as kabocha squash in the Philippines, looks like a small pumpkin and is green with white / yellow spots. The inside of the kalabasa seems very similar to a pumpkin, but it’s a bit more on the yellow side. When fully ripe, the squash can be very sweet.

History of Kalabasa Pasta?

Kalabasa Pasta is a modern Filipino dish that blends local ingredients with Italian-inspired cooking. While kalabasa (Filipino squash) has long been a staple in traditional Filipino cuisine - commonly used in dishes like ginataang kalabasa (squash in coconut milk) and pinakbet (vegetable stew) - its use in pasta is a more recent innovation.

The dish likely emerged as a healthier, budget-friendly alternative to creamy Western-style pasta. Filipinos have embraced kalabasa puree as a natural, nutrient-rich base for pasta sauces, replacing heavy cream while maintaining a smooth, slightly sweet flavor. With the rise of plant-based and vegetable-forward dishes in the Philippines, Kalabasa Pasta has gained popularity, especially among home cooks and health-conscious eaters.

While not a traditional Filipino dish, Kalabasa Pasta reflects the Filipino love for adapting international flavors using local, affordable ingredients, making it a unique fusion recipe.

When Is This Dish Typically Enjoyed?

Kalabasa Pasta is enjoyed year-round, especially for everyday meals, during the holiday season, and on rainy days for its warm, comforting texture. It’s also popular among health-conscious eaters as a nutritious, plant-based pasta alternative.

This nutritious squash is known for its sweet, earthy flavor and creamy texture, which makes it an excellent base for pasta.

Kalabasa pasta recipe is a healthy, low-carb choice that is enjoyable and adaptable. It's a delicious way to get extra vegetables into your diet, whether you eat it alone or with bread. Are you ready to give it a try? Read on and find out more about this recipe below!

Filipino-style squash pasta with sautéed garlic and sauce

Health Benefits of Kalabasa (Filipino Squash)

Rich in Vitamin A – Supports good vision, skin health, and a strong immune system
High in Fiber – Aids digestion and promotes gut health
Boosts Immunity – Packed with antioxidants like beta-carotene and vitamin C
Heart-Healthy – Contains potassium, which helps regulate blood pressure
Low in Calories – A great option for weight management while keeping meals filling

Substitutions

Kalabasa – Swap with butternut squash for a similar sweet and creamy texture
Coconut milk – Use almond milk or cashew cream for a lighter but still creamy sauce
Nutritional yeast – Replace with grated parmesan or a dairy-free cheese substitute for added flavor

Recipe Variations

Meaty texture – Add crumbled vegetarian meat or vegan sausage slices for extra bite
Spicy Marinara – Blend kalabasa, crushed tomatoes, garlic, and red pepper flakes for a bold, zesty sauce
Curry Twist – Mix kalabasa, coconut milk, curry paste, and spices for a rich, fragrant pasta sauce

Storage

Cool the kalabasa pasta sauce completely before keeping it in an airtight container.
Refrigerate for up to four days or freeze for up to three months for longer storage.
When ready to use, thaw in the refrigerator overnight and reheat on the stovetop, adding water if necessary to achieve the desired consistency.

Ingredients

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

kalabasa (squash)
cashew nuts
red pimientos
white pepper powder
garlic powder
Himalayan salt
coconut milk
nutritional yeast
olive oil
garlic
dried oregano
dried basil
coconut milk
fettuccine pasta

See recipe card for quantities.

Instructions

Steam squash until soft, about 10-15 minutes, then set aside.

In a blender, add squash, soaked cashew nuts, red pimientos, white pepper powder, garlic powder, Himalayan salt, 1 ¼ cup coconut milk, nutritional yeast and blend until creamy.

Blending ingredients together in food processor

Heat the oil in a large pan over low heat, then add garlic and sauté until lightly golden, 1 to 2 minutes.

ginger sautéed and fried in oil on a pan

Add sauce, oregano, basil, and the remaining ¼ cup of coconut milk, mix, then simmer for 5 minutes.

Cook the pasta according to the package instructions. Drain and serve topped with the sauce.

Hint: Roasting the Kalabasa enhances its natural sweetness, while steaming keeps it soft and easy to blend.

⭐ Top Tip

When adding the dried oregano and basil, rub it between your palms to release maximum flavor.
If you have the time, simmering the sauce for longer will add a deeper flavor.
To fix bitter sauce, add ⅛ teaspoon of baking soda or a ½ teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity evaporates.

FAQ

Is kalabasa the same as pumpkin?

Pumpkin and kalabasa are both squash. Kalabasa is available all year, but pumpkins are normally harvested in September. Pumpkins, which have a thicker and more lustrous orange skin, are often used as jack-o-lanterns at Halloween.

What does squash pasta taste like?

Squash pasta has a moderate sweet and earthy flavor, as well as a creamy texture that pairs well with savory sauces.

Can I substitute squash for pumpkin??

Yes, you can use squash instead of pumpkin in recipes because they have similar flavors and textures, but bear in mind that squash is somewhat sweeter and creamier than pumpkin.

More Recipes

Looking for more squash recipes? Try some of the fan favorites:

Mini Cherry Cheesecake

Nov 5, 2020 · Leave a Comment

This Mini Cherry Cheesecake has a sweet and buttery graham cracker crust, a smooth and creamy cheesecake, and is topped with chocolate ganache and cherry filling. It's easy to make, delicious, and the perfect dessert for any occasion!

Looking for more fruit flavored cheesecakes? Try my Easy Ginger Lemon Cheesecake.

Tips and Variations:

Completely cool the cheesecake before adding ganache and cherry filling.
Not necessary, but baking cheesecake in a water bath, helps with overbaking the cheesecake, and helps prevent cracks on the surface.
If you don't want to use cherry pie filling, feel free to use your favorite pie filling of choice.
Drizzle white chocolate right before serving the chilled cheesecake.

Mini Cherry Cheesecake with Ganache dripping on the sides

How to Make Mini Cherry Cheesecake:

Listed below are all the ingredients you will need:

Crust:

graham cracker crumbs (1 sleeve of graham crackers)
melted butter
white sugar

Cheesecake:

cream cheese
sugar
eggs
almond extract
cherry pie filling

Gache:

heavy cream
dark chocolate melting wafers

In a medium bowl, add the graham cracker crumbs, melted butter, and a sprinkle of white sugar. Then evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.

In a large bowl, add cream cheese, sugar, eggs, and almond extract, and beat until smooth and fluffy:

Pour cheesecake mixture into individual cheesecake cavities, then bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown. When the cheesecake is finished baking, allow the cheesecakes to cool on the counter:

To make the Ganache:

In a large bowl, add the bittersweet chocolate. Then bring 1 cup of heavy cream to a simmer. Once it starts bubbling up a bit, remove it from the burner and pour it over the chocolate:

Whisk the chocolate until you see the velvety ganache form, be patient with it. Try not to whisk too vigorously, it can add air bubbles to the ganache:

hot heavy whipping cream being added to a bowl of chocolate

Once the ganache forms, allow it to sit uncovered at room temperature for 10 minutes to thicken:

Then drizzle ganache over the cheesecake:

And add 1 heaping spoonful of the cherry pie filling:

cherry cheesecakes on cupcake stand with a bowl of cherries on the side

I like to chill the cheesecake before serving it. Feel free to enjoy it your way!

Looking for more cheesecake recipes? Try some of my favorites:

Elderberry Syrup Recipe

Nov 1, 2020 · 2 Comments

Boost your immune system by making Elderberry Syrup! Made with just a few ingredients, this natural remedy may help prevent colds, cough and the flu.

Need more immune system booster recipes? Try Ginger Tea, Malunggay Smoothie, or my Tropical Green Smoothie.

What are elderberries?

Elderberry (Sambucus) is a dark purple berry from the European elder tree that is used to make medicine.

These types of berries are usually grown in Europe, but you can find similar berries grown by the American Rivers.

Health benefits of elderberries:

Boost the immune system
Fight and protect against bacterial infections
Fight and protect against viral infections
Reduce the symptoms and duration of a cold or the flu
Helps clear sinus infections
Anti-inflammatory properties
Eases symptoms of allergies
High in antioxidants

Tips and Variations:

Feel free to use 2 cinnamon sticks instead of ground cinnamon
To make it vegan, substitute glycerin or sugar instead of honey. Make sure to add the sugar before cooking it for 8 hours.
If you don't have cinnamon, ginger, and honey available, feel free to omit it. They only help make the syrup taste better.
Feel free to add more or less sweetener to this recipe as it's for taste only.

How to Make Elderberry Syrup:

Listed below are all the ingredients you will need:

organic dried elderberries
water (filtered is best)
fresh ginger
cinnamon
raw honey

In a slow cooker, add the dried elderberries, filtered water, ginger slices, cinnamon and cook on low for 8 hours.

Once it's finished cooking, strain the mixture through a fine mesh strainer into a medium bowl and once the liquid has cooled, and just slightly warm, add in the raw honey and stir until thoroughly mixed.

Pour into a glass jar and store in the refrigerator for up to 3 weeks.

Frequently Asked Questions:

Q: Where can I buy elderberries?

A: Most health food markets carry dried elderberries, but it's usually more expensive. Here is my favorite one I order online.

Q: How to use Elderberry Syrup?

A: Keep in mind there's no standard dose for elderberry srup. To prevent colds or the flu in adults, take 1 tablespoon 3-4 times a day. If giving to children, consult with your pediatrician first.

Q: Which is best to use dried or fresh elderberries?

A: Dried elderberries are easily available, they store well, and will remain fresh until needed. But if you have access to fresh elderberries, feel free to use.

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Elderberry Syrup Recipe

Here's a Elderberry Syrup Recipe that takes no time at all! Simply throw all the ingredients in the crockpot – when you are done you have super immune boosting syrup that will help fight colds and flu.

Prep Time5

Cook Time1

Course: drink

Cuisine: American

Keyword: Elderberry Syrup

Servings: 2 ½ cups

Author: Lainey

Ingredients

▢ ½ cup organic dried elderberries
▢ 2 ¼ cups water filtered is best
▢ 4 slices fresh ginger peeled and sliced into ⅛ inch thick
▢ ½ teaspoon cinnamon
▢ ¼ cup raw honey

Instructions

In a slow cooker, add the dried elderberries, filtered water, ginger slices, cinnamon and cook on low for 8 hours.
Once it's finished cooking, strain the mixture through a fine mesh strainer into a medium bowl and once the liquid has cooled, and just slightly warm, add in the raw honey and stir until thoroughly mixed.
Pour into a glass jar and store in the refrigerator for up to 3 weeks.

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Amazing Buko Pie (Filipino Coconut Pie)

Oct 29, 2020 · 4 Comments

This Amazing Buko Pie, also known as young coconut pie in English, is a traditional Filipino dessert that resembles coconut cream pie made with young coconut meat with a creamy-custard filling!

Out for more crowd-favorite Filipino desserts? Try making my Buko Pandan, Biko, and Cassava Cake!

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Did you know Buko Pie was inspired by the classic American Pie?

A young lady who worked in the United States, returned to the Philippines, and tried to recreate the American Pie. But since apples were not native to the Philippines, she and her family improvised and replaced the ingredient with "buko" or young coconuts. Hence, it was now known as the Buko Pie recipe.

Health Benefits of Buko (Young Coconut)

Rich in Electrolytes: Buko water contains essential electrolytes like potassium, sodium, and magnesium, helping to keep the body hydrated and maintain electrolyte balance.
Boosts Immunity: High levels of lauric acid, found in young coconut, have antibacterial, antiviral, and antifungal properties that strengthen the immune system.
Supports Heart Health: Coconut water is low in cholesterol and rich in potassium, which can help regulate blood pressure and support cardiovascular health.Aids
Digestion: Buko meat is a good source of dietary fiber, promoting healthy digestion and preventing constipation.

Substitutions

If you like a richer taste, replace the sugar with condensed milk.
If you can't find fresh young coconut meat, feel free to use frozen young coconut meat found at your local Asian market.
Using vegetable shortening is best because it helps the pie become flakey, however, if you are unable to find it, butter works.

Variations

Vegan Version: Swap the egg wash with a mixture of plant-based milk and a pinch of sugar.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for both the crust and filling.
Sweetened Coconut: For extra sweetness, use sweetened coconut meat instead of fresh.

Storage

To store your Buko Pie, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. Reheat slices in the oven at a low temperature to enjoy them warm.

Top Tips

The pie can sit out for a day covered with foil and about 1 week in the fridge. Keep in mind, it tastes best if eaten within 3 days.

Ingredients

Listed below are all the ingredients you will need:

Pie Crust:

all-purpose flour
salt
brown sugar
egg
butter
non-dairy milk
vegetable shortening

Filling:

non-dairy milk
brown sugar
vanilla
flaxseed
all-purpose flour
coconut meat

Egg wash

water
egg

Instructions

How to make pie crust dough:

In a large bowl, add 3 cups all-purpose flour, salt, 2 tablespoons brown sugar, and mix. Then add egg and mix.

Next, cut in butter and using a fork, mix until crumbly. Gradually pour in 2 cups non-dairy milk and mix until the flour mixture forms a dough. (Be careful not to overmix because it will cause the crust to be tough.)

Once firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.

For the filling:

In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined. Then next mix in 1 cup all-purpose flour.

In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool and set aside.

buko pie filling being mixed in a sauce pan

If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat.

young coconut in a coconut scrapped with a spoon

Pie Crust:

Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge. Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, place it to the dough in the fridge)

If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking

pie crust dough being rolled by a rolling pin

Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan. And using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust.

To assemble:

Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered.

Remove the 2nd remaining dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place as the top crust of the pie.

Seal the edge of the dough using a fork or decorate as you please. Poke holes at the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.

coconut pie being poked by a fork and brushed with egg wash

Allow it to cool completely and serve.

FAQ

What is the best thickener for pie filling?

The best thickener for pie filling depends on the type of pie, but cornstarch, tapioca, and flour are common options. Tapioca works well for fruit pies because it keeps the filling clear and not too heavy.

What is the city of buko pie?

Los Baños in the Philippines is known as the "City of Buko Pie." It’s famous for its coconut pies made with fresh buko (young coconut).

How to stop pie crust from getting soggy?

To stop pie crust from getting soggy, you can brush it with egg wash or melted butter before adding the filling. You can also pre-bake the crust slightly (called blind baking) to make it sturdier.

More delicious Filipino Desserts to try:

Filipino Fruit Salad
Mango Float

Vegan Thai Noodle Soup

Oct 29, 2020 · Leave a Comment

Try this hearty and delicious Vegan Thai Noodle Soup for the perfect heartwarming soup for those cold nights!

If you like Asian flavors then you need to try my Sour Cabbage Soup, Macaroni Soup, Vegetable Soup, Vegan Chicken Rice Soup, or my Vegan Pho.

Tips & Variations:

Add some additional garnish like Thai Basil, bean sprouts, or even jalapenos for some spice.
Feel free to add more vegetables like bok choy. Trim the bottom inch from the head of the bok choy, then cut each stalk in half lengthwise and stir fry the stalk for about 2 minutes in about 1 teaspoon of oil. Add bok choy when you add the rest of the vegetables.
Feel free to use light coconut milk for a lighter soup.
To make this gluten-free, use gluten-free noodles like sweet potato noodles.
Udon Noodles or ramen noodles also go well with this soup.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Separate noodles from the soup so the noodles don't expand.

thai curry soup garnished with tofu and bell peppers

How to Make Vegan Thai Noodle Soup:

Listed below are all the ingredients you will need:

Tofu Marinade:
- tofu
- water
- soy sauce
- lemon
Noodles:
- rice noodle
- water
Soup:
- olive oil
- carrots
- red bell pepper
- chickpeas
- coconut cream
- vegetable broth
- yellow curry paste
- onion
- garlic cloves
- cilantro

Tofu:

Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it.

Meanwhile, prepare the marinade by mixing the soy sauce, ½ to 1 cup of water (enough for the tofu to be immersed), and lemon juice in a bowl. After 10 minutes, cut the tofu into cubes and marinate for about 1 hour or best overnight:

Rice Noodles:

In a medium-sized bowl, add 1 cup of water and rice noodles and soak while preparing the soup, veggies, and tofu:

Soup:

Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender.

Remove the carrots from the skillet and set them aside. In the same skillet, add 1 tablespoon oil and stir-fry bell pepper until tender. Remove bell pepper and set aside.

Again, in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides:

Frying vegetables and tofu in frying pan

In a blender, add chickpeas, coconut cream, and vegetable broth, and process until it’s smooth and creamy:

blending coconut milk and beans into a cream

Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

When the soup is boiling, stir in rice noodles and carrots and cook for about 2 minutes on low heat:

coconut milk, curry paste, and noodles in a sauce pan

Prepare 4 serving bowls and pour soup then top with bell pepper, cilantro, and crispy tofu:

Best if served immediately. Enjoy!

Kamote Turon (Sweet Potato Spring Rolls)

Oct 22, 2020 · 3 Comments

These crunchy, sweet, and delicious Kamote Turon will wow your Filipino family! This recipe adds a twist to the classic Filipino turon by using sweet potato (kamote) and optional ube for a vibrant filling. It's simple to make, vegan, and addicting!

Looking for more Filipino Desserts? Try these Saba banana Turon, Ube Ice Candy, Buko Pandan, and Biko.

sweet potato spring rolls on a wooden board with a banana leaf in between

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What is Turon?

Turon, for those who do not know what they are, is a type of banana wrapped in a spring roll pastry that is then deep-fried.

It is popular street food in the Philippines that is more or less the same wherever you go ...except for these. It's prepared with, sweet potato, ube powder, and pineapple juice- it's amazing!

What is Kamote?

In English, it's sweet potato which grows abundantly in the Philippines even if you don't mean to grow it. It is also spelled Camote.

Substitutions

You can use any variety of sweet potato. Orange-fleshed sweet potatoes provide a richer color, while white ones give a milder flavor

Variations

Bake the turon at 375°F (190°C) for 20-25 minutes until golden and crispy. Brush with oil for a better texture.
Feel free to experiment by adding shredded coconut, jackfruit slices, or even chocolate chips for an extra twist.

Storage

If you have leftovers, store the fried turon in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore the crispiness. Avoid microwaving, as it can make the wrapper soggy.
Freezing: You can freeze the kamote turon for up to 6 months in a freezer-safe container, before it's fried. Just make sure that you thaw them to room temperature before deep-frying

Top Tips

Do not overcook the turon because if you overcook it, it will become a little bitter.
Use just enough water to seal the edges, avoiding over-moistening, which can cause tearing.
Ensure the oil is hot enough to fry the turon evenly without soaking up too much oil.
Stir the caramel sauce in one direction to prevent it from separating.

delicious fried kamote turon coated with caramelized sauce

Ingredients

Listed below are all the ingredients you will need:

water
sweet potatoes
ube powder
lumpia wrapper
coconut oil
butter
salt
brown sugar
pineapple juice

Instructions

Wash the sweet potatoes. Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.

Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls.

mashed boiled sweet potatoes using a fork and placed in a yellow green bowl

In one of the bowls, add ube powder and mix until well combined and set aside.

a little amount of mashed potatoes in a yellow green bowl and a mixture of ube and mashed sweet potatoes in a glass bowl and

Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.

Then add two tablespoons of kamote ube in the lower middle section of the wrapper.

Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.

kamote ube filling and the plain filling rolled in a lumpia wrapper

Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the excess oil.

deep fried the kamote turon in a large frying pan

In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized. Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)

caramelized sugar, salt, vegan butter and pineapple juice for the sauce

Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully until the sauce has covered the turon (the pan should be clean).

fried kamote ube spring rolls coated with the sweet sauce

Place fried turon on a platter and allow it to cool completely, then serve.

FAQ

What is the difference between turon and lumpia?

Turon is a sweet Filipino snack or dessert, often filled with bananas or sweet potatoes and coated with sugar. Lumpia is savory and filled with meat or vegetables, making it more of an appetizer or main dish.

How to make turon with sugar glaze?

To make turon with sugar glaze, fry the wrapped turon in oil until crispy. Then, make a caramel sauce by melting butter, adding brown sugar, and pineapple juice, and coat the fried turon with the glaze before serving.

What is kamote turon in english?

Kamote Turon translates to "Sweet Potato Fried Spring Rolls" in English. It’s a dessert made with mashed sweet potatoes wrapped in a thin pastry wrapper and fried until golden and crispy.

Amazing Morning Biscuits

Oct 18, 2020 · 8 Comments

If you're looking for a delicious breakfast option, these buttery, soft, and amazing Morning Biscuits are a perfect choice. They are savory and so flaky that you won't be able to resist. Whether you're a seasoned cook or starting, this easy biscuit recipe is a great way to start your day off right!

Looking for more breakfast recipes? Try my French Breakfast Bread, the Easiest Blueberry Scones Recipe Ever, or my Quick and Easy Coffee Cake.

biscuits on a white plate with butter on the side and a pan of biscuits

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What is a Morning Biscuit?

A morning biscuit is a tasty and filling baked treat that's perfect for starting your day. It's like a small, round bread that you can eat in the morning. Morning biscuits can be savory or sweet, depending on what ingredients you use. They're often made with flour, milk, butter, and sometimes cheese or sugar.

You can enjoy them on their own, or you can add toppings like jam, honey, or eggs to make them even more delicious!

Although this isn't the healthiest of breakfasts, you gotta start somewhere, right? 😉

cheddar biscuits on a white plate garnished with scallions

Substitutions

All-purpose flour: Whole wheat flour, almond flour, or a gluten-free flour blend.
Granulated sugar: Brown sugar, coconut sugar, or honey.
Baking powder: Baking soda (use ¼ teaspoon baking soda for every teaspoon of baking powder) or self-rising flour (omit the baking powder and salt if using self-rising flour).
Salt: Sea salt or kosher salt.
Shredded cheddar cheese: Any other cheese you prefer, such as mozzarella, Colby, or Monterey Jack.
Egg: Flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), mashed banana, or applesauce (¼ cup).
Milk: Almond milk, soy milk, or any other dairy-free milk.
Butter: Margarine or coconut oil (for dairy-free option).
Garlic powder: Minced fresh garlic or garlic paste.
Scallions: Chopped chives or diced onion.

Variations

Cheese Variations:

Parmesan and Herb Biscuits: Substitute shredded cheddar cheese with grated parmesan cheese and add dried herbs like parsley, thyme, or rosemary for extra flavor.
Pepper Jack Biscuits: Use shredded pepper jack cheese for a spicy kick.
Feta and Spinach Biscuits: Mix crumbled feta cheese and chopped spinach into the dough for a Mediterranean twist.

Savory Herbs and Spices:

Rosemary and Garlic Biscuits: Add chopped fresh rosemary and minced garlic to the dough for a fragrant and savory biscuit.
Cheddar and Jalapeño Biscuits: Mix shredded cheddar cheese and diced jalapeños into the dough for a spicy twist.
Everything Bagel Biscuits: Sprinkle everything bagel seasoning on top of the biscuits before baking for a flavorful and crunchy crust.

Storage

If you have any leftovers, store in an airtight container. These homemade biscuits will stay fresh for up to 3 days when stored and covered at room temperature.
It can be placed in the freezer for up to 1 month. Just reheat using a microwave and warm for 30-45 seconds.

breakfast biscuits on a white plate halved with butter and scallions

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
granulated sugar
baking powder
salt
shredded cheddar cheese
egg
whole milk
butter
garlic powder
scallions

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set them aside.

In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Then, whisk to combine.

Next, add the shredded cheddar cheese and mix until coated in the flour. Set aside.

mixing the dry ingredients with the cheese in a white bowl

In a small bowl, add the egg and lightly beat the egg. Then, add in the milk and ¼ cup of the cooled melted butter, and mix to combine.

After that, add the wet mixture to the dry ingredients and stir until just combined, a few lumps are okay, but make sure there are no dry patches.

pouring the liquid ingredients into the bowl and mixing it together

Evenly dollop 12 portions of the biscuit mix on the baking sheet, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.

Bake in the preheated oven for 17-20 minutes until golden brown. While the biscuits are baking, mix a pinch of salt, garlic powder, and sliced scallions with the remaining melted butter.

When the morning biscuits are done, immediately brush them all evenly with the butter topping.

Allow it to cool slightly on a wire rack, garnish with cheese and chives or scallions, and serve warm!

baked biscuits on a white plate and pan garnished with scallions

These also make great breakfast sandwiches or eat with your favorite jam or slather it with honey butter. Enjoy every bite!

Top Tips

The key to flaky layers in the biscuit is to always use cold ingredients. So, particularly for this recipe, don't take out anything until you're ready to use that ingredient in the recipe (except for the melted butter).
The baking powder is what helps the biscuit layers puff up. So it's important to check the freshness of the baking powder. To test, mix together ½ tablespoon and ¼ cup of hot water. If it's fresh, it will bubble strongly.
Be gentle with the dough. Do not over-knead the dough because the more you do, the more gluten will develop and the tougher your biscuit will be.

More Breakfast Recipes:

Frequently Asked Questions

Is a biscuit a cookie?

In some countries, a biscuit refers to a savory baked bread often served with meals, while in others, it refers to a sweet, crispy or chewy cookie-like treat.

Can I make this vegan?

Unfortunately no. The results would come out differently, but I have a vegan breakfast biscuit that is amazing!

Can I freeze the dough for later use?

Yes, you can freeze the biscuit dough for later use. Shape the dough into individual portions and wrap them tightly in plastic wrap or aluminum foil. Thaw overnight in the refrigerator before baking.

How can I prevent my biscuits from becoming too dense or tough?

To ensure light and fluffy biscuits, handle the dough as little as possible and avoid overmixing. Additionally, make sure your baking powder is fresh, as this helps the biscuits rise properly.

Easy Mochi Donuts Recipe

What is Mochi Donuts?

Variations

Substitutions

Storage

Ingredients

Instructions

Top Tips

FAQ