It can be served during holiday season or in any parties.  Happy baking…:)

Cake

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

4 pcs raw eggs

1 cup granulated sugar

3/4 cup light brown sugar

2 1/2 cups all-purpose flour

2 tsp baking soda

1 cup vegetable oil

1/4 cup fresh milk

1 tbsp vanilla extract

3 cups grated carrots

1 cup chopped walnuts

Cream Cheese Frosting

8 ounces cream cheese

6 tbsp butter, melted

3 cups confectioners sugar

1  1/2 tsp vanilla extract

Cooking procedure:

1. Bake the cake

1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed
1.2 Beat the eggs using an electric mixer in a separate mixing bowl.
1.3 Add the granulated and light brown sugar then continue mixing until fully blended.
1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth.
1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed.
1.6 Fold-in the carrots and walnuts
1.7 Pour the batter on a cake pan with shaped wax paper
1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean)
1.9 Remove from the oven and allow to cool down.

2. Make the frosting

2.1 Beat the cream cheese using an electric mixer
2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well blended
2.3 Add the confectioners sugar then mix until texture becomes smooth
2.4 Set aside

3. Apply the frosting over the cake

3.1 Place the first cake on a flat surface and apply frosting on the top part spreading it evenly
3.2 Place the second cake on top of the first cake and align properly
3.3 Apply the remaining frosting on top and on the sides of the cake
3.4 Garnish with chopped wallnuts on top and on the sides
3.5 Refrigerate for at least an hour then serve. Share and enjoy!

Ingredients:

Meat Sauce:

1 lb ground beef

1/2 cup chopped onions

2 cloves garlic, chopped

28 ounces crushed tomatoes

16 ounces tomato sauce

6 ounces tomato paste

1/2 cup Water

2 tbsp cooking oil

2 tbsp white sugar

3 tbsp fresh parsley, chopped

3 tbsp fresh Basil leaves, chopped

1 tsp salt

1 tsp Italian Seasoning

1/2 tsp ground pepper

White Sauce:

2 tbsp fresh parsley, chopped

1 1/2 lb ricotta cheese

1 piece raw egg
Other Ingredients:

1 lb mozzarella cheese

1 cup Parmesan cheese, grated

1 box lasagna

Cooking Procedure:

1. Soak the Lasagna in water for 15 to 20 minutes

2. Cook the meat sauce:

2.1 Heat the cooking pot and pour-in the cooking oil
2.2 Sauté the garlic and onions
2.3 Put-in the ground beef and cook until color turns brown (about 7 to 8 minutes)
2.4 Add the crushed tomato, tomato sauce, and tomato paste then stir.
2.5 Put-in the fresh parsley, fresh basil leaves, sugar, salt, and Italian seasoning. Stir and simmer for 60 minutes.
2.6 Add the ground black pepper and set aside.

3. Make the white sauce.

3.1 In a mixing bowl, combine the ricotta cheese, parsley, and egg
3.2 Mix the combined ingredients then set aside.

4. Arrange the Lasagna layers

4.1 In a baking tray, pour-in 2 cups of meat sauce and evenly distribute it on the tray’s flat surface
4.2 Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer)
4.3 Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly
4.4 Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese)
4.5 Sprinkle half of the parmesan cheese over the mozzarella cheese layer
4.6 Spread 2 cups of meat sauce over the parmesan cheese
4.7 Lay the another layer of Lasagna Noodles over the meat sauce
4.8 Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles
4.9 Put the mozzarella cheese over the white sauce and spread again (save some for the final topping)
4.10 Sprinkle the rest of the parmesan cheese over the mozzarella cheese layer
4.11 Pour-in all the remaining meat sauce and spread evenly
4.12 Put-in the remaining mozzarella cheese on top of the meat sauce

5. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes

6. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit

7. Serve Hot. Share and Enjoy

INGREDIENTS:

• 14 pcs          chocolate graham crackers

For cream mixture, combine:

• 2     250 ml         Nestle All Purpose Cream
• 1/2  cup              Condensed Milk

For chocolate sauce, mix:

• 1/4 cup               hot evaporated milk
• 1/2 cup               milo or choco powder
• 1 pc                      egg yolk
• 10 pcs                 hershey’s kisses (or any plain chocolate you want)

For filling:

• 1/2  cup             marshmallows
• 10 pcs                hershey’s kisses (or any plain chocolate you want)

PROCEDURE:

1. Layer graham crackers on a square glass or aluminum container.  Spread about 1/2 of the cream mixture and half of the prepared chocolate sauce on top.  Add marshmallows and  chocolate kisses for filling.  Sandwich with another layer of graham crackers and finish with the remaining mixture and chocolate sauce.  Decorate with more kisses and marshmallows on top if desired.
2. Chill before serving.

I just spelled my baby’s name on top to make it more special….:)

INGREDIENTS:

2     250 ml          Nestle All Purpose Cream

1/2  cup                Condensed Milk

1/2  cup                Strawberry Jam

1/4  tsp                 Red Food Coloring

14  pcs                   Graham Crackers

Fresh Strawberry Slices

Strawberry Syrup (Optional)

PROCEDURE:

1. Mix together Nestle All Purpose Cream, Condensed Milk, and Strawberry Jam.  Add red food coloring until desired color is achieved.  Set aside.
2. Layer graham crackers on a square glass or aluminum container.  Spread about 1/2 cup of the strawberry cream mixture on top of the graham crackers for filling.  Sandwich the filling with another layer of graham crackers and finish with the remaining cream mixture.  Top with strawberry slices or strawberry syrup if desired.  Or you can pour crushed graham crackers on top just like what I did.
3. Chill before serving.

Ingredients:

• 1/2 kilos     ground pork
• 1/3 cup       finely chopped carrots
• 2 tbsp.         finely chopped onions
• 2 tbsp.         green bell pepper
• 2 tbsp.         sweet pickle relish
• 2 pcs.          whole eggs
• 1/3 cup       raisins
• 1/3 cup       grated cheese
• 2 tbsp.         liver spread  (optional)
• 2 tbsp.         cornstarch
• salt & pepper to taste
• slices/wedges of hard-boiled eggs
• slices/wedges of hotdog or sausage

Procedures:

1. Prepare the steamer.
2. In a large bowl, mix all the ingredients except the slices of hard-boiled eggs and sausage.
3. Spread the mixture on the aluminum foil.  (depende na po sa inyo kung gano kalaking roll ang gagawin nio)
4. Arrange the slices of hard-boiled eggs and hotdogs/sausage on top of the mixture.
5. Shape into a roll or log.
6. Put in the steamer for 1 hr.
7. Let it cool before refrigerating.
8. To serve, remove the aluminum foil and cut into slices.  Pan fry until the edge turns brown.  You can dip it on a hot & spicy sauce or just plain catsup.

Ingredients:

4     pcs. egg yolks

1     can condensed milk (397 g)

1     can evaporated milk (170 g)

1     tsp. of vanilla or lemon zest

For syrup:

1/2 cup sugar

3    tbsp. water

Procedures:

1)     In a bowl, mix all the ingredients except those for the syrup.  You can use a mixer or blender to attain a well-blended mixture.  In my case, i just used a fork for mixing/stirring since i don’t have a mixer.

2)  After mixing, in a pan put the sugar and 3 tbsp. water.  Caramelize under medium heat until sugar is dissolved.  When it turns brownish, it is done.  The lighter the color of the caramelized sugar the better.  But some people prefer their syrup to be a little bit bitter like that of a coffee.

3)  While caramelizing the sugar for your syrup, preheat your oven up to 295 degrees.  I just used an oven toaster because i don’t have a steamer.

4)  Put the caramelized sugar in the llanera/foil tray while it is still hot.  Let it cool in your molds for few minutes then pour in your mixture.

5)  Put your molds in a baking pan with hot water.  Bake in the oven for 1 hour or until the mixture is done. You can insert a knife at the center of the flan to make sure it’s doneness.  When it comes out clean, then it is done.

6)  Let your leche flan cool in the molds for several minutes before refrigerating it.

7)  Chill it for one day before serving.

I will upload the picture of my leche flan next time.  Naubos na kz eh hehe inubos ni gummybear dko napiktyuran…:p