“Strawberry Cheese-Cupcakes” – A Last Minute Valentine’s Day Gift

February 13, 2018

Dear Readers,

Tomorrow is finally Valentine’s Day!!! I am beyond excited to celebrate my FIRST Valentine’s Day with Jason!!! The reason why I baked these cheese-cupcakes is because I wanted to give these to Jason as a part of his Valentine’s Day gift. I also packed some for my friends and family.

This idea of “Valentine’s Day baking and giving“, is inspired by the Japanese way of celebrating Valentine’s Day – the women themselves present gifts to their loved ones. Did you know that in Japan, the girls make chocolates or bake desserts for their special someone during Valentine’s Day??? Instead of the men splurging on expensive gifts for their women, the women are the ones who spoil their men through baking sweets. It has been a tradition for Japanese women to prepare handmade chocolates for their boyfriend/husband, friends, family, or “crushes”, in celebration of Valentine’s Day. I learned about this from a Netflix TV show called “Good Morning Call”. (I was hooked on it for a little bit, but then it got too annoying)

I also think that this recipe would be great to make even if it’s NOT Valentine’s Day!

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Ingredients:

-2 cups of graham cracker crumbs (I used HoneyMaid)

-roughly 1/4 unsalted butter of a 1 lb package (MELTED)

-2 250g cream cheese (Philadelphia Original)

-1 300ml condensed milk

-3 eggs (room temperature)

-2 tablespoons white sugar

-strawberries (roughly 1 lb is enough)

-cupcake icing by Cake Mate (or you can make your own)

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Recipe makes 24 regular sized cheese-cupcakes

BEGIN: 

PREHEAT OVEN TO 35O F

1.) Let’s start by making the base. Melt the unsalted butter in the microwave and add it in the bowl of 2 cups graham cracker crumbs.

2.) Stir with a fork until the butter has been completely mixed with the graham cracker crumbs.

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3.) Scoop one spoon full of the graham cracker crumbs into the baking cups.

4.) With your fingers, press down until the graham cracker crumbs are firm and flat.

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5.) In a mixer, blend cream cheese, eggs, and condensed milk until smooth.

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6.) Pour cheesecake filling over the graham cracker crumbs. Fill up to 3/4 of the baking cups.

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7.) Bake in 350 F, for 25 minutes – use the “toothpick test” to determine if the cheesecake is ready or not. (toothpick test = simply grab a toothpick, stab the cake and pull it out. If there are “liquid/sticky” residues on the toothpick, the cake is not ready. If the toothpick pulls out clean without any residues, it’s ready to go!)

8.) While the cake is baking, with a food processor, puree the strawberries (about a cup of strawberries).

9.) Add 2 tablespoons of white sugar in the pureed strawberries, and blend again.

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10.) After 25 minutes or so, the cheesecakes should be ready. Pull it out and let it sit to cool.

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11.) While waiting for the cheesecakes to cool down, cut the strawberries like so:

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12.) Once the cheesecakes had cooled down, scoop a spoonful of pureed strawberries and pour on top of the cheesecakes.

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13.) Add vanilla icing on top of the puree

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14.) Add the cut strawberries on top of the icing – it’s all for the aesthetics!

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15.) BOX THEM UP!!!! OR EAT THEM! UP TO YOU 🙂

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Happy Valentine’s Day everyone! I hope you all have a wonderful day and night with the people you love! If not, then I hope you treat yourself to something good!

With love,

Mary Dezleigh Teodosio.

Beef Giniling/Picadillo Recipe – Meal Prep for 5 days

January 29, 2018

Dear Readers,

THIS IS MY FIRST RECIPE OF 2018!

I am so excited to share with you all a recipe that is so special to me, since it’s my own twist to the popular Giniling and Picadillo dish. This dish is a classic in our household! I grew up eating this food (usually with rice) and I cannot wait to share with you all how easy, simple, and delicious this recipe is!!

Traditionally, a dish like Giniling or Picadillo is meant to be eaten with rice. However, MY version of this recipe is meant to be eaten without the rice. The potatoes are enough carbohydrates for my diet… I think that this will definitely fill you up on its own, even without the rice. But hey, if you really love your carbs, then feel free to indulge this with some rice too!

This is my original recipe, inspired by my mom and Tita Nats  – I just tweaked a few things here and there to make it more my own. At first, I really did not know what to call it, because it has influences from the Giniling – Filipino dish, as well as some influences from the Picadillo – Mexican/Cuban dish. I could had released this post earlier, but the naming issue prevented me from doing so. Let’s just say, this “uncategorized” dish is just pure GREATNESS. Anyways, without further ado, let’s get cooking!

Ingredients:

-Coconut oil

-roughly 0.675 kg of ground beef

-5 red potatoes

-5 carrots

-asparagus

-onion

-bulb of garlic

-olive oil (for cooking the asparagus)

-2-3 tbsp seasoning salt (depending on your taste, I’d suggest 2 tbsp but some may like it saltier)

-3 tbsp taco seasoning by Clubhouse

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NOTE: This will be enough for 5-6 days worth of meal prep!! I only took a picture of 4 packed meals, because I only have classes on 4 days of the week. My family and I ate the rest of the cooked Giniling/Picadillo for dinner that night. And ohhhh myyyy, was it ever good!

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BEGIN:

1.) Prepare carrots and potatoes by peeling and cutting them into tiny cubes.

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2.) Sautée onions and garlic with the coconut oil

3.) Add ground beef and cook until beef evenly turns light brown

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4.) Season your beef with salt and taco seasoning

5.) Cook for another 3 to 5 minutes in medium heat

6.) Add potatoes and carrots

7.) Cover pot with a lid and let it cook until both potatoes and carrots are soft. At this point, it should take another 15 to 20 minutes on medium heat.

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8.) While waiting for the Giniling/Picadillo to cook, start frying your asparagus with olive oil. Then, season your asparagus with salt.

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9.) Once everything has been cooked, start placing the food in your containers and eat the leftovers!

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ENJOY 🙂

With love,

Mary Dezleigh Teodosio.

Rice Porridge – For Fighting the Flu

November 29, 2017

Dear Readers,

Tis’ the season to be healthy, and jolly. But here I am, high with the fever, coughing my lungs out, and a throat too sore. With my current health condition, eating is becoming more of a struggle. My appetite is just not the same and I’ve been very picky of what food I want to eat.

Ever since I was a little girl, a delicious, home-made, warm rice porridge is my favorite thing to eat while sick. Since it is the “flu-season”, here’s an easy rice porridge recipe for you all!

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Ingredients: 

-1 tablespoon olive oil

-2 cups rice

-5 cloves minced garlic

-1 ginger full sized

-1 onion

-1 & 1/2 litres of water

-1.2 kg chicken legs

-2 tablespoons fish sauce

-2 tablespoons salt

-green onions

-4 hardboiled eggs

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BEGIN: 

1.) Sautée onions, garlic and ginger with olive oil

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2.) Add chicken and cook until they turn brown. Cook for 15 minutes.

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3.) Add 1 litre of water. Bring to a boil.

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4.) Add rice as soon as the water starts boiling.

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5.) Add the remaining 1/2 litre of water. Season with fish sauce and salt. Let it boil for 10 minutes, reduce heat to medium and continue cooking for 3o minutes.

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6.) Make hardboiled eggs (optional). Chop green onions and add to the rice porridge. Chop a little bit more for garnish.

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I hope you all stay warm and cozy this winter season! May the flu stay away from you!

ENJOY!

With love,

Mary Dezleigh Teodosio.