Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Nilupak

"A recipe has no soul. You, as the cook, must bring soul to the recipe." ~Thomas Keller

It only takes four ingredients to make this wonderful dessert or snack. Nilupak can be made of cassava (kamoteng kahoy) or plantains (saging na saba) or sweet potato (kamote). All of them taste great but our all-time-favorite is cassava. 

Now, I'll be sharing with you my secret for creating the best nilupak using just your hand and fist... Yes, you're very own fist! Must do some punching techniques here. LOL! If you're not comfortable doing this, you may skip this step but make sure that you mix thoroughly the ingredients. But I suggest to try it, the milk from the grated coconut will slowly release once you punch the mixture and it will blend through the ingredients very well, resulting to moister nilupak.

So here it is, my version of cassava nilupak.

INGREDIENTS:
1 1/2 kg fresh cassava, boiled and grated*
2 1/2 cup coconut (niyog na mura), grated
3/4 stick butter or margarine, salted and melted
1 1/2 white sugar

*Use fine cheese grater for the boiled cassava

PROCEDURE:

1. Mix the grated cassava, grated coconut, melted butter and sugar in a large bowl.
2. Using your hand (use disposable gloves), mix thoroughly the ingredients.

3. CAREFULLY punch the mixture. Since I'm not using mortar and pestle, I use the strength of my fist to blend the ingredients very well.
4.Arrange it on a plate or banana leaf.

5. Spread a little butter or margarine on top. Serve. Share and enjoy!

Nilupak in pandan casing

QUICK NOTES:
1. Put condensed milk instead of sugar for creamier texture. Start with 1/2 cup condensed milk, add more to your desired sweetness.
2. Store in the refrigerator. Consume within the day or up to the next day.
3. You can use boiled and mashed saba bananas or kamote to make another version of yummy nilupak.


 Happy day always,

Rhea 

Tapioca Pudding with fresh fruits

Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.

~ Auguste Escoffier

This is our breakfast last Sunday - Tapioca Pudding with boiled taro (nilagang gabi). I saw the recipe from Yummy magazine and tweaked it a bit because some ingredients were not available in the kitchen. Tapioca Pudding is a Vietnamese dessert (Chè Chuối) and the difference of my pudding is I didn't cook the banana. I just want it fresh. May be next time, I'll do the authentic one.

It's my first time to make it and I was skeptic. But I was intrigued if it has the same taste like our ginataang halo-halo / bilo-bilo. And I just discovered that it hasn't. It has its own character... it's creamy and caramelly. I just fell in love the first time I tasted it.

INGREDIENTS:
Tapioca:
1 cup tapioca pearls (I used cooked tapioca, available in groceries and markets)
3/4 cup coconut cream
1 1/4 cup coconut juice
1 Tbsp caster sugar

Syrup:
1 cup coconut cream
1/2 cup brown sugar, packed firmly

Toppings:
1 ripe mango, chopped
1 ripe banana, chopped

PROCEDURE:
Tapioca:
- In a medium saucepan, combine coconut juice, coconut cream, and caster sugar. Stir over medium heat until sugar dissolves. Increase heat to high and bring to a boil. Stir in tapioca pearls. Reduce heat to medium. Simmer for 15-20 minutes, stirring frequently, until mixture thickens. Turn off the heat and cool to room temperatures or keep in the fridge until needed.

Syrup:

- Combine sugar and coconut cream in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat to high. Simmer for a couple of minutes, stirring occasionally, until mixture thickens. (Be patient!). Set aside.

To assemble:

- Spoon some syrup on a glass or cup, fill it with tapioca pudding, and drizzle again with a little syrup. Chill for at least 30 minutes. Just before serving, top with fresh mango and banana.

QUICK NOTES:

1. If you don't have coconut juice, substitute it with water.
2. Don't limit yourself with the toppings, top it with your favorite fruits (strawberries, grapes, apple, pineapple, etc) or add nuts.
3. You can also eat it plain (no toppings).

Serving: 4 glasses

Happy day always,

Rhea

Overload banana cupcakes by Lowell

There are no seven wonders of the world in the eyes of a child. There are seven million. ~ Walt Streightiff

These are the cutest art pieces I've ever seen. Well, it's my son's creations. We have some bonding and learning time yesterday. It's always great when he helped me in the kitchen. I can see the happiness in my child's eye when we do something together.

Just so you know, I wanted to teach my son to be responsible, that's why I always make a point to give him simple household chores everyday, like watering the plants or putting dirty clothes in the hamper or picking up his toys. I'll tell you, it's not an easy task but it is our duty as a parent to help our children grow into a better human being. Turn the responsibilities into something fun, just like what I did yesterday. My son made the decoration of the cakes and I can't believe he made all of it. I'm a proud mama! So next time you bake, try to put some happiness in your baked treats by letting your child help you make wonderful creations.

INGREDIENTS:

1 stick unsalted butter, at room temperature

1 cup light brown sugar

1 egg

1 cup flour

1 tsp baking soda

1 cup ripe bananas, mashed

1/3 cup chopped cashew nuts

3 pcs oreo cookies, chopped or crushed

1 pack kitkat (42g), chopped or crushed (I used dark)

1/2 tsp vanilla extract

1 Tbsp canola oil or any vegetable oil

1 tsp salt

dash of cinnamon

dash of nutmeg

PROCEDURE:

1. Preheat oven to 190 C.

2. Whip butter and sugar together.

3. Add egg, flour, and baking soda. Mix well.

4. Add mashed bananas, cashew nuts, oreo, and kitkat. Mix well.

5. Add the vanilla extract, oil, salt, cinnamon, and nutmeg. Mix well.

6. Scoop into cupcake moulds.

7. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove and set aside to cool.

8. Put your favorite frosting on top of the cupcake. But it's still good even without it. Serve, share, and enjoy.

Yield: 12 cupcakes

QUICK NOTES:

1. If you have overripe bananas, try to use it for this recipe. They are easier to mash, sweeter, and more aromatic.
2. Fill your cupcake moulds no more than 2/3 or 3/4 full to avoid over spilling.
3. Add your favorite cookies, nuts, or chocolate chips on this recipe, just like what I did! I put Kitkat, Oreos and cashew nuts.

Credit: Thanks to my sister and brother in law for the cute cupcake moulds.

Happy baking,

Rhea