Tuesday, October 31, 2017

mocha latte pancakes

I haven't tried IHOP's coffee themed pancakes but I am sure they are great considering that it's IHOP! I thought I'll make my own since I have the ingredients for it.

Before whipping the heavy cream, I added a tablespoon of butter just because you need butter on your pancakes.

Makes 4-6, 4" pancakes.


1½ c all purpose flour
1/3 c granulated sugar
3 T cocoa powder
1 T cornstarch (optional)
2 t baking powder
1/2 t baking soda
2 t instant coffee
1/4 c hot water
2/3 c cold milk
1 large egg
3 t vinegar
4 T cooking oil plus extra for the pan
whipped cream
chocolate sauce


Preheat non-stick skillet/pan on medium high.

In a medium bowl, mix well the first 6 ingredients; set aside.

In another medium bowl, mix instant coffee and hot water. Add the cold milk and whisk for a few strokes. Add the vinegar, egg and oil and whisk for 30 seconds. Set aside for 10 minutes.

Pour liquid mixture on the dry mixture and stir until just combined.

Lightly brush or smear (using a paper towel) cooking oil on the pan. Using a 1/3 measuring cup, scoopful a batter of the pancake and pour on the preheated pan/skillet. Cover with a lid and cook for 45 seconds to 1 minute. Flip the other side and cover to cook for another 45 seconds or less.

Repeat until all batter is cooked. You can also keep the remaining batter for 3 days in the refrigerator if you don't wish to cook all of it.


Monday, October 30, 2017

October: Filipino-american month. Sauteed sardines in tomato sauce

2 more days before October is over and it's still Filipino-American month! Today, let's eat canned food.

I have sad and happy memories of this dish. Now that I'm older, married and in the states, I would make this just to relive the "happy moments": like when it's usually made by my mother early in the morning as breakfast before going to school.

For the sad part-only my family and close friends knows what they are/were . Let's just leave it to that-shall we?

This is a Filipino favorite. It's quick, delicious and packed with flavor! Also great filling/stuffing for your favorite bread. Usually eaten for breakfast with garlic fried rice or lunch with steamed rice. Actually-anytime is okay to eat this!


1 oval can sardines in tomato sauce
2 T cooking oil
3 cloves garlic, smashed and chopped
1 whole small shallot or half of a small red onion, sliced
1 Roma tomato, sliced in six
1/2 t sea salt
1/4 t cracked black pepper
Kalamansi juice (Subs. with lime or lemon juice)


Preheat oil on high in a medium pan or skillet. Add oil and garlic; saute until light brown. Add shallots and saute for 1 minute. Add the sardines, salt and black pepper; stir a few strokes. Lower heat to medium and cover. Simmer for 10 minutes. Uncover and stir then remove from heat.

Drizzle with lime juice and eat with steamed rice.

Saturday, October 28, 2017

Pumpkin spice cookie mix Pulboron. Polvoron.

The pumpkin pie spice trend reached broiled hibiscus' attention. Krusteaz™ "pumpkin spice cookie mix" was on sale. What better idea to to use a box of it but make polvoron? And so I did!

I wanted so much to make polvoron with pumpkin in it but the only way you can do it is to cook pumpkin and freeze dry the meat or roast until very dry then chop it or grind it. Argh! Too much work.

Methinks what I did here is better-if you don't mind me praising this work?

Today, I used a non-stick (saute) pan to toast the dry ingredients. Usually you would read that I always suggest not to use non-stick but since pre-made baking mixes already has sugar and fat in it, I thought it might burn and stick fast at the bottom of the pan if I use regular heavy bottomed pan. Of course I was speculating since this is the first time I am going to toast pre-made baking mix on the stove top.

I used a 24 receptacle silicone candy mold but I also have the spring loaded single mold in 2 sizes. Kinda tired and actually in pain (GBS-CIDP realted) to mold it 1 by 1. Sorry 😞 but it's not your fault.

Photos will be on the next post-first thing tomorrow. I assure you, this recipe is fool-proof. Those little guys are chilling in the fridge. I just want to get this recipe while resting out.

Happy Autumn, happy fall!

Makes 35-40, 1½ x 1/2 inch square polvoron.


1 package pumpkin spice cookie mix = 2 ½ c
1 c all purpose flour
1/2 c granulated sugar
3/4 c powdered skim milk or 2/3 c full cream powdered milk
1 t pumpkin pie spice
1/2 c butter
1/2 c margarine
1 t vanilla extract


In a small sauce pan, melt butter on low. Leave it melting while you toast the dry ingredients.

Toast cookie mix, flour and pumpkin pie spice on a preheated non-stick large wok or non-stick frying pan. About 25 minutes on medium heat.

HOW TO TOAST A COOKIE MIX ON THE STOVE TOP: using a spatula, continuously toss and stir until it smells like baked pie crust and 'weighs' of 'feels' like talcum powder. It will also taste cooked when you try to eat a pinch of it instead of feeling 'floury' on the tongue.       

Remove from heat and transfer to a large bowl.

Remove the melting butter from heat and add vanilla extract to it; stir and set aside.

Add all dry ingredients to the toasted flour. Mix well using a large spoon.

Slowly add the melted butter-vanilla mix to the dry ingredients. If you have an electric beater, beat on low using a paddle attachment. If not, toss and stir with large spoon until well incorporated then with clean, dry hands-collect and make into baseball size then crumble.

Repeat the process until the texture is fine and not grainy. Set aside for 15 minutes.

Form into desired mold. (You might make more than 40 or less if using a large mold.) Before wrapping, chill for 1 hour to avoid crumbling.

For other polvoron flavors like ube, coconut, almond and pandan click here. For the holidays, here's the recipe Cranberry-orange polvoron.

I made a few round ones!

DISCLAIMER: I am in no way affiliated with Krusteaz™ or Continental Mills© and any of it's products. Give me a break and just let me share this recipe!