Baked Goods Articles

Strawberry Cake

Strawberry Cake

Ingredients:

For the Cake:

1 1/2 cups (190g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (120ml) unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup (240ml) milk

1 cup (240ml) fresh strawberries, pureed

For the Frosting:

1 cup (2 sticks) unsalted butter, softened

3 cups (360g) powdered sugar

1/4 cup (60ml) milk or heavy cream

1 teaspoon vanilla extract

Fresh strawberries for decoration

Instructions:

1.Prepare the cake pans: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2.Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3.Combine wet ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4.Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

5.Add strawberry puree: Gently stir in the strawberry puree until the batter is evenly pink.

6.Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

7.Cool: Let the cake cool completely in the pan before frosting.

Frosting:

1.Cream butter: In a large bowl, beat the softened butter until smooth and creamy.

2.Add powdered sugar: Gradually add the powdered sugar, beating on low speed until combined.

3.Add milk and vanilla: Gradually add the milk or cream and vanilla extract, beating on medium speed until light and fluffy.

Assemble the cake:

1.Frost the cake: Once the cake is completely cooled, frost it with the prepared frosting.

2.Decorate: Arrange fresh strawberries on top of the cake as shown in the picture, or create your own design. You can also add some edible silver pearls for a touch of elegance.

Ingredients:
4 cups bread flour or all-purpose flour (plus more for kneading)
½ cup sugar
⅔ cup butter or margarine, cut into small cubes
½ cup powdered milk
2 tsp baking powder
1 tsp salt
1 ½ cups water

Pineapple Filling:

1 pack pineapple flavor powdered juice
6 cups water
2 cups sugar
¼ tsp egg yellow food color
3 ½ cups cornstarch (dissolve in 3 cups of water)
1 tbsp vanilla extract

For the Egg Wash:

1 egg, beaten
1 tbsp water
a drop of egg yellow food color

Procedures:

1.In a large bowl, combine the dry ingredients: 4 cups bread flour, ½ cup powdered milk, 2 tsp baking powder, 1 tsp salt and ½ cup sugar.

2. Mix until combined.

3.Add 1 ½ cups water and ⅔ cup butter or margarine. Mix until well incorporated and forms into a dough. Add more flour for kneading.

4.Knead until the dough becomes smooth.

5.Cut the dough into two parts. Flatten the first half of the dough using a rolling pin.

6.After flattening the dough, place it into the greased baking pan. You may cut the excess dough but I prefer to leave it there and fit it on the sides of the pan.

7.Poke holes on the dough using a fork. Set aside.
Knead the other half of the dough. Flatten using a rolling pin. Set aside.

8.In a medium bowl, combine 3 ½ cups cornstarch and 3 cups of water. Mix until cornstarch dissolves. Set aside.

Pineapple Filling:

1.In a large cooking pan, combine 6 cups water, 2 cups sugar and 1 pack pineapple flavor powdered juice. Stir to combine.

2.Turn on the heat. Add 1 tbsp vanilla extract and ¼ tsp egg yellow food color. Stir to combine. Bring to a boil.

3.Add the cornstarch mixture. Stir continuously until mixture becomes thick.

4.mmediately pour the pineapple filling into the prepared baking pan.
Then, place the other half flatten dough on top of the filling. Cut the excess dough. Make sure to cover and seal the filling.

5.Brush the top of the pie with egg wash.

6.Poke holes on the dough using a fork.
Bake in a preheated oven at 350 F / 180 C for 30-40 minutes.

Vanilla Butter Cake Recipe

Vanilla Butter Cake Recipe

Ingredients :

250 grams butter, softened

2 teaspoon vanilla extract

1 cup (250g) sugar

3 eggs

2 1/4 cups (335g) self-raising flour

1/4 cup (35g) plain flour

3/4 cup (180ml) milk

2 teaspoons icing sugar

Procedures :

Preheat oven to 180°C/350°F. Grease a deep 24cm square cake pan; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake for 1 hour. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.

Note:

You can also use a 24cm round cake pan for this recipe.

This cake will keep in an airtight container for up to 4-5 days. It can be frozen for up to 3 months.

Ooey Gooey Bars

Ooey Gooey Bars

Ingredients:

For the Crust:

1 egg

1 stick (½ cup) butter, softened

1 box yellow cake mix

For the Filling:

2 eggs

1 teaspoon vanilla extract

16 oz powdered sugar

8 oz cream cheese, softened

Directions:

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Make the Crust: In a bowl, mix the cake mix, softened butter, and egg until combined. Press the mixture evenly into the bottom of the prepared baking dish.

Prepare the Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, and powdered sugar, mixing until fully combined and creamy.

Assemble & Bake: Pour the filling over the crust, spreading evenly. Bake for 35-40 minutes, or until the top is golden brown but the center is still slightly gooey.

Cool & Serve: Let the bars cool completely before slicing. Enjoy!

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 12 bars

Tips:

For a twist, add a sprinkle of cinnamon or a handful of chocolate chips to the filling.

Let the bars chill in the fridge before cutting for cleaner slices.

Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients:

For the Brownies:

½ cup unsalted butter (1 stick), cut into pieces

4 ounces unsweetened chocolate, chopped

¼ cup Andes crème de menthe baking chips (optional)

1¼ cups granulated sugar

1 teaspoon vanilla extract

½ teaspoon mint extract

2 large eggs, room temperature

½ cup all-purpose flour (65 grams)

¼ teaspoon salt

For the Mint Filling:

½ cup unsalted butter (1 stick), softened

2 cups confectioners’ sugar

½ teaspoon mint extract

1 tablespoon water

4 drops green gel food coloring

For the Chocolate Ganache:

1 cup heavy whipping cream

1 cup bittersweet chocolate (8 ounces), chips or block, roughly chopped

For the Topping:

½ cup Andes crème de menthe baking chips (optional)

Directions:

Make the Brownies: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper.

In a heatproof bowl, melt the butter and unsweetened chocolate together over a double boiler or in the microwave in 30-second intervals. Stir until smooth.

Stir in the Andes mint chips (if using) until melted. Let cool slightly.

Whisk in sugar, vanilla extract, and mint extract. Add eggs one at a time, mixing well after each addition.

Fold in the flour and salt until just combined. Do not overmix.

Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.

Prepare the Mint Filling: In a bowl, beat the softened butter until fluffy. Gradually mix in the confectioners’ sugar, mint extract, water, and green food coloring. Spread evenly over the cooled brownies. Refrigerate for 20 minutes.

Make the Ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth and glossy.

Pour the ganache over the mint layer, spreading evenly. Sprinkle Andes mint chips on top if using.

Chill & Serve: Refrigerate for at least 1 hour before slicing into squares. Enjoy!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Chilling Time: 1 hour 20 minutes | Total Time: 2 hours 5 minutes

Kcal: 360 kcal | Servings: 12 brownies

Tips:

For cleaner slices, chill the brownies overnight and cut with a warm knife.

Add a pinch of espresso powder to the brownie batter for deeper chocolate flavor.

Strawberry Cake

PINOY STYLE PINEAPPLE PIE

Vanilla Butter Cake Recipe

Ooey Gooey Bars

Chocolate Mint Brownies

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