Whoopie Pies

Ingredients

 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened

1/4 cup butter, softened
1/2 of a 7-ounce jar marshmallow creme
12 soft chocolate cookies or your favorite soft cookies

Directions
1. For filling, in a medium mixing bowl beat cream cheese and butter with an
electric mixer on medium to high speed until smooth and fluffy. Fold in
marshmallow creme.
2. Spread filling on bottoms of half of the cookies. Top with the remaining
cookies, bottom sides down. For firmer filling, wrap and chill about 2 hours before
serving.
variation
 Peanut Butter Whoopie Pies: Prepare as directed, except substitute 1/4 cup
creamy peanut butter for the butter and use soft peanut butter or sugar cookies.
Apple Crisp

Ingredients
Streusel
3/4
cup Gold Medal™ all-purpose flour
3/4
cup old-fashioned oats
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/2
cup cold butter, cut in pieces

Filling
6
cups chopped (3/4-inch pieces) peeled tart apples (6 medium)
1/2
cup granulated sugar
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1
teaspoon lemon juice
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Steps

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until
blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not
overmix.) Set aside.
In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle
streusel over top.
Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
Cool at least 20 minutes before serving.
Grandma's Bread Pudding

This bread pudding recipe is easy to make with just a few simple ingredients. This
is one of our family's favorite recipes and perfect served with a big scoop of ice
cream!
 Course Dessert
 Cuisine American
 Keyword bread pudding recipe, grandmas bread pudding
 Prep Time 15 minutes
 Cook Time 45 minutes
 Total Time 1 hour

Ingredients
 1 loaf day-old challah bread cubed into 1-inch pieces*
 5 large eggs lightly beaten
  1 cup granulated sugar
 4 cups whole milk
 1 teaspoon vanilla extract
 1 teaspoon ground nutmeg
 1 teaspoon ground cinnamon

Instructions
1. Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed
challah bread into the prepared baking dish and spread it around into an even
layer. Set aside.
2. In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla,
nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the
bread in the prepared baking pan, making sure all of the bread is coated.
Allow to sit and soak up the mixture for about 15 minutes.
3. Meanwhile, preheat oven to 350°F. Once the 15 minutes is over, place the
bread pudding in the oven and bake at 350°F for 45-50 minutes or until the
top is set.
4. Remove from the oven and allow to cool slightly before serving.

Maja Blanca

Maja Blanca (Coconut Pudding)

Prep Time
5 mins
Cook Time
10 mins
Chill
2 hrs
 
Maja Blanca made with coconut milk, sweet corn kernels, and toasted coconut. Rich
and creamy, this coconut pudding makes a delicious snack or dessert.
Course: Dessert
Cuisine: Filipino
Keyword: maja blanca
Servings:  Servings
 Calories: 310 kcal
Author: Lalaine
Ingredients

 2 cans (14 ounces each) coconut milk 14 oz each coconut milk

 1 can (14 ounces) cut corn, drained
 1/2 cup sugar
 1/4 cup cold water
 1/2 cup cornstarch
 1/4 cup desiccated coconut flakes
US Customary  - Metric
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Instructions

1. In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to
a simmer, stirring occasionally until sugar is dissolved.
2. In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add
to coconut milk, whisking vigorously to prevent lumps. 
3. Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture
thickens to a smooth paste consistency.
4. In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a
spatula, smooth surface. 
5. Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours
or until completely set.
6. In an ungreased skillet over medium heat, toast shredded coconut, stirring
frequently, for about 1 to 2 minutes or until golden brown. Remove from heat
immediately.
7. To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.

Bibingkang Malagkit

Bibingkang Malagkit

Prep Time
10 mins
Cook Time
2 hrs
 Total Time
2 hrs 10 mins
 
Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly
sweet, creamy and chewy. Topped with sweetened coconut spread, this Filipino rice
cake is a delicious treat you'll love as snack or dessert.
Course: Dessert
Cuisine: Filipino
Keyword: bibingkang malagkit
Servings:  Servings
Calories: 519 kcal
Author: Lalaine
Ingredients

 1 tablespoon coconut oil or melted butter

 1 pandan leaf, optional
 6 cups coconut milk
 2 1/2 cups dark brown sugar
 1/4 teaspoon salt
 2 cups glutinous rice, washed and drained well
 1 1/2 cups water
US Customary  - Metric
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Instructions

1. Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set
aside.
2.  In a wide, non-stick pan over medium heat, combine 4 cups of the coconut milk, 1
cup of the brown sugar, and salt. Bring to a simmer, stirring until sugar is dissolved. 
3. If using, tie a pandan leaf into a knot and add to coconut milk-sugar mixture.
4. Add rice and cook, stirring occasionally, for about 20 to 25 minutes or most of the
liquid is absorbed. Remove pandan leaf and discard.
5. Add water in 1/4 cup increments and continue to cook, stirring regularly, for about
25 to 30 minutes or until rice is fully cooked and the mixture is very thick and sticky. 
6. Meanwhile, In a non-stick pan over medium heat, combine the remaining 2 cups
coconut milk and 1 1/2 cups brown sugar. Cook, stirring occasionally, until very thick
yet spreadable.
7. Transfer cooked rice into the prepared baking dish and flatten evenly. 
8. Spoon coconut caramel topping over rice and spread across the surface to
completely cover.
9. Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase
temp to 375 F and continue to bake for another 15 to 20 minutes or until topping is
golden. 
10. Remove from oven and allow to cool before slicing.

Yema Cake
 4.22 from 14 votes

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Yema Cake

Prep Time
20 mins
Cook Time
30 mins
Cooling
20 mins
Total Time
50 mins
 
Yema Cake made of fluffy sponge or chiffon cake with Yema frosting. Sinfully
delicious, this Filipino cake is perfect as a dessert or anytime snack treat.
Course: Baked Goods, Dessert
Cuisine: Filipino
Keyword: Yema Cake
Servings:  slices
Calories: 729 kcal
Author: Bebs
Ingredients

For the Sponge Cake

 2 large eggs, whites and yolks separated
 1/2 cup sugar
 1/2 cup butter, room temperature
 1/2 cup milk
 1 cup cake flour
 2 teaspoons baking powder
 1 teaspoons vanilla extract
For the Yema Frosting
 2 cans (14 ounces each) sweetened condensed milk
 4 egg yolks
 4 tablespoons butter
For Topping/Garnish
 1/2 cup almond slivers
 1 cup grated cheese
US Customary - Metric
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Instructions

SPONGE CAKE
1. Preheat the oven to 400°F. Line the bottom and sides of an 8-inch round pan with
parchment paper and set aside.
2. In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until
soft peaks form.

3.  Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while
continuously beating. Once all sugar is added, turn up the speed to medium and
continue beating the meringue until it forms stiff glossy peaks. Set aside.
4. In a separate bowl, cream the butter and remaining 1/4 cup sugar for 3 minutes or
until light in color. 
5. Add the yolks one at a time while continuously mixing for about 2 minutes. 
6. Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture. 
Beat until batter for about 2 minutes or until smooth.
7. Gently fold in a third of the meringue into the egg yolk mixture and then add the
remaining meringue and fold until well combined.
8. Pour into prepared pan and bake for 30 minutes in the preheated 400 F oven or until
a toothpick inserted in the center comes out clean. 
9. Remove from oven and let the cake cool in the pan for about 10 minutes before
completely removing from pan to a cooling rack. Remove the parchment paper off the
cake and let it cool down before frosting.
For the Yema Frosting
1. In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-
blended and evenly colored.
2. In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and
still warm (NOT hot).
3. Add egg-milk mixture and stir well to combine.
4. Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15  to
20 minutes or until mixture thickens to a spreadable paste. Remove from heat and
allow to cool.
TO ASSEMBLE
1. Once the sponge cake is completely cool, cut the horizontally into half.   
2. Spoon about 1/4 of the yema on top of the bottom cake half layer. Using a spatula,
spread evenly to cover the surface with about 1/8-inch thick of yema filling.
3. Place the top layer half of the sponge cake on top of the frosted cake layer. 
4. Scoop and spread enough yema frosting on top of the cake to cover the surface and
make a frosting layer with about half-centimeter thickness.  
5. Set aside about 1/4 cup of the yema and using an offset spatula, spread to cover the
sides of the cake.  
6. Scoop a handful of almond slivers and gently tap to the sides of the cake. 
7. Pipe the reserved 1/4 cup yema frosting on the top and at the bottom edges of the
cake to decorate. 
8. Sprinkle the grated cheese on top of the cake.
9. Serve immediately or chill in the fridge. 

Buko Pie (Filipino Coconut Pie)

 Buko Pie (Filipino Coconut Pie)

Prep Time
15 mins
Cook Time
40 mins
Waiting time
30 mins
Total Time
55 mins
 
Buko pie with tender young coconut meat in a creamy filling and a crisp, buttery
pastry crust. This Filipino coconut pie is perfect for a snack or dessert!
Course: Dessert, Snack
Cuisine: Filipino
Servings: 
Calories: 469 kcal
Author: Bebs
Ingredients

FLAKY PIE CRUST

 3 cups flour, sifted
 1 teaspoon salt
 3/4 cups lard,chilled
 6 tablespoons cold water
 2 tablespoons lemon juice or vinegar
PIE FILLING
 1/3 cup cornstarch
 1/2 cup coconut water
 1/2 cup all-purpose cream
 3/4 cup sugar
 4 cups young coconut meat
EGG WASH
 1 small egg
 1 tablespoon milk
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Instructions

FLAKY PIE DOUGH

1. In a bowl, sift flour and salt. 
2. Add chilled lard and cut in with a knife until resembling small peas. Make sure they
are not too small or the crust will be crumbly. 

3. Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water
to the flour mixture, while tossing lightly with a fork, to form a ball. 
4. Chill, if possible, to make for easier handling. Divide into two equal parts, one for the
bottom and one for the top crust.
5. Take 1 part of the pie dough and place it on a floured surface and roll it out thinly to
fit a 28x4 cm pie pan with additional inch allowance for the edges. 
6. Gently fold the rolled dough in half and then in a quarter. Place the dough on top of
the pie pan with the pointed part exactly at the middle. Unfold the pie dough and gently
fit dough into bottom and sides of the plate without tearing it. 
7. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently
to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
8. Take the remaining half of the dough and roll it forming a circle with the same
diameter as the top of the pie pan (28cm). Place the dough on a parchment paper and
roll it together into a cylinder. Refrigerate until ready to use. 
PIE FILLING
1. Dissolve the cornstarch in coconut water and set aside.
2. In a saucepan over medium-low heat, combine the cream and sugar and bring to a
simmer. Cook until sugar is completely dissolved.
3.  Add the coconut meat. 
4. Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring
frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like
consistency.
5. Remove from heat and allow to cool completely.
ASSEMBLY AND BAKING
1. Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly
distributed. 
2. Unroll the second crust dough with the parchment paper to cover the top of the pie.
Cut the excess from the edges, if any, and pinch the sides to seal together with the
crust. 
3. Using tines of a fork, poke holes on top crust to serve as vents for the steam while
baking.  
4. Bake in a 425 F for 10 minutes.
5. Remove pie from oven and let it cool down for the filling to set in. Serve while just
slightly warm. You may refrigerate left over and just reheat in the microwave before
serving. 
6. In a small bowl,  whisk together the egg and milk. 
7. Remove the pie from oven and brush the top with the egg wash.
8. Lower the temperature to  350 F and bake for another 30-40 minutes. 
9. Remove from oven and allow to cool before slicing.

Fruit Cocktail Graham Float

 Save
Fruit Cocktail Graham Float

Prep Time
20 mins
Total Time
20 mins
 
Fruit Cocktail Graham float with delicious layers of sweetened cream, graham
crackers, and fruit cocktail is the perfect dessert for all occasions. This refrigerator
cake is so easy to make and is sure to be a crowd favorite!
Course: Dessert
Cuisine: Filipino
Servings:  Servings
Calories: 397 kcal
Author: Lalaine
Ingredients

 2 cans (15-ounces each) all-purpose cream

 1 can (14 ounces) condensed milk, very cold
 18 pieces graham crackers
 1 can (30 ounces) fruit cocktail, drained well
US Customary - Metric
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Instructions

1. In a large bowl, combine all-purpose cream and condensed milk. Using a hand

mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium
and continue to beat for about 8 to 10 minutes or until double in volume. 
2. Arrange one layer of graham crackers on the bottom of an 8 x 8 dish, breaking
pieces as needed to fit sides. 
3. Spoon 1/3 of cream mixture on graham crackers and spread to cover.
4. Arrange fruit cocktail on top of the cream. 
5. Arrange another layer of graham crackers over the fruit. 
6. Spoon and spread 1/3 of the cream mixture. Add another layer of fruit.
7.  Arrange the last layer of graham crackers on top of the fruit. Spoon and spread
remaining 1/3 of the cream mixture on top of crackers. Arrange the remaining fruit
cocktail on top of the cream.
8. Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour
before serving, if you like.
9. To serve, cut into squares.
 Dulce de Leche FLan

Dulce de Leche Flan

Prep Time: 10 mins

Cook Time: 1 hr
Total Time: 1 hr
 
Dulce de Leche Flan kicks up our regular leche flan up a notch. Made with sweet dulce de
leche, it's rich, creamy and full of caramel flavor!
Course: Dessert
Servings:  Servings
Calories: 134 kcal
Author: Lalaine
Ingredients

 1 cup sugar
 1/4 cup water
 14 ounces dulce de leche
 12 ounces evaporated milk
 6 eggs
US Customary  - Metric
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Instructions

1. In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is
completely dissolved.
2. Microwave on high for about 6 to 7 minutes or until color changes to honey-gold.
Immediately pour into llaneras or ramekins, swirling around to cover the bottom.
3. In a blender, combine dulce de leche, evaporated milk, and eggs. Process until smooth and
well blended. 
4. Using a fine-mesh sieve or cheesecloth, strain mixture into a bowl. Pour into prepared
llaneras.and cover with foil.  Arrange in a wide, oven-safe dish with about 1-inch of water
(water bath).
5. Bake in a 375 F oven for about 40 to 50 minutes or until a toothpick inserted in the middle of
custard comes out clean.
6.  Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving
plate, ending with caramel on top.

Polvoron
 Polvoron
 

Polvoron is a Filipino-style shortbread made with toasted rice flour, powdered milk,

sugar, and butter. They're perfect for gift-giving with different delicious flavors for
variety!

Course: Dessert
Cuisine: Filipino
Servings:  Pieces
Calories: 73 kcal
Author: Lalaine

Ingredients
 2 cups flour
 1 cup powdered milk
 3/4 cup sugar
 1/2 cup butter, melted
For the Pinipig Flavor
 1/2 cup pinipig
For the Cashew or Peanut Flavor
 1/2 cup unsalted cashew or peanut
For the Cookies and Cream Flavor
 6 Oreo cookies
 1 tablespoon butter, melted melted
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Instructions
1. In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned
and aromatic. Remove from heat and allow to cool.
2. In a bowl, whisk together toasted flour, powdered milk, and sugar until well-combined.
Add butter and continue to stir until well-combined.
3. Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid
cookies. Make sure mold is as compact as possible. 
4. Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
5.  Wrap individually in cellophane or Japanese paper wrappers.
For the Pinipig Flavor
1. In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned
and begins to pop. Remove from pan and allow to cool.
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture and whisk together until well-combined.
For the Cashew or Peanut Flavor
1. In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until
aromatic. Remove from pan and allow to cool.
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture and whisk together until well-combined.
For the Cookies and Cream Flavor
1. Scrape off cream filling from cookies. 
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-
combined.