Strawberry Cheesecake Roll

Strawberry Cheesecake Cake Roll
Servings: 10

6 eggs
2 cups sugar, divided
2 tablespoons oil
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla
1½ cups flour
¼ cup powdered sugar
8 ounces cream cheese, softened
1 tablespoon vanilla
2 cups strawberries, sliced

1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
3. Add in the 1½ cups sugar and whisk again until combined.
4. Mix in oil, baking powder, salt, vanilla.
5. Add in flour, and fold until smooth and combined.
6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
7. Bake for 10-15 minutes, or until cooked through.
8. Lay out a kitchen towel and sprinkle with powdered sugar.
9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
10. Refrigerate cake for 30 minutes.
11. In a bowl, mix the cream cheese, ½ cup sugar, and vanilla. Set aside.
12. Place the cake on the counter and unroll.
13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
14. Tightly roll the cake bake up, this time just using the towel as a guide.
15. Top with powdered sugar.
16. Slice and enjoy!

(C) Tasty

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Fried Chicken From Around The World


(C) Tasty


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6 Date Night Dinners

Rib Eye Steak With Garlic Butter
Get the full recipe here.
Easy Butter Chicken
Get the recipe here.
Skillet Lasagna
Get the recipe here.
Sweet & Sour Chicken
Get the recipe here.
Shrimp, Spinach, And Bacon Alfredo
Get the recipe in the description of this video.
Stuffed Chicken Parmesan
Get the recipe here.

(C) Tasty



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Mirror Glaze Cake

How to make a shiny mirror glaze cake!

Here is what you’ll need!

White Chocolate Mousse
Servings: 1

8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)


  • In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
  • Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
  • Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
  • Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
  • Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
  • Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.

Mirror Glaze
Servings: 1

300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice


  • Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  • Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  • Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  • Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
  • Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
  • Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
  • When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!

Mirror Glaze Cake
Servings: 8-10

1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze


  • Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
  • In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
  • Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
  • Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
  • Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.

(C) Tasty!

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Rainbow Puto with Cheese Recipe

Here’s a puto recipe that you can whip up with the kids!

Here’s a puto recipe that you can whip up with the kids! This rainbow puto is both easy to make and delicious. It’s the classic steamed kakanin, but with lots of bright colors. Don’t forget the cheese!

Try this easy version of the classic Filipino cake for a delicious merienda.

IMAGE Majoy Siason
Prep Time: 15 mins
Cooking Time: 15 mins
Ready In: 30 mins
Yield: 1 dozen large puto
Cuisine: Filipino
Cooking Method: Steam
 2 cups all-purpose flour
 1 cup sugar
 1 tablespoon baking powder
 1/4 cup butter, melted
 1/2 cup evaporated milk
 1 egg, at room temperature
 1 1/4 cup water
 1/3 cup cheddar cheese, sliced
 liquid food coloring, red, orange, yellow, green, blue, and purple
  •  Lightly grease muffin pans or individual puto molds with oil. Prepare and set up your steamer.
  • In a medium-sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.
  • Divide batter into 6 small bowls. Place 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring to place until you get your desired colors.
  • Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until just about full. Add the cheese slices in the middle.
  • Prepare your steamer and arrange the molds inside. Place the cover on and cook for 15 minutes. Remove from steamer. Let stand for 5 minutes and unmold.


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How to Make Buko Pandan

This Filipino dessert is always a pleaser at parties and it’s so easy to prepare!


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6 Grilled Dishes You Can Sell for Extra Income

When Pinoys eat out, grilled dishes are often one of the go-to choices. No one can really resist that juicy and tender meat with a crisp exterior and a distinct smoky flavor, especially when it’s paired with a cup of steaming rice—it’s the perfect combination!

If you’re looking to make extra money on the side, setting up a stall at a food park, or trying out food innovations that will pique the palate of new and loyal customers alike, adding a grilled dish or two to your menu is good for business. Here’s a list of all the best inihaw recipes you can serve.

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Grilled Chicken With Pineapple Barbecue Sauce

The sweet-sour goodness of the barbecue sauce upgrades the usual grilled chicken dish to lip-smacking levels.

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Inihaw na Liempo

Whether served solo or with a side of ensaladang mangga, customers can’t get enough of this bestseller, especially if the marinated pork has just the right meat-to-fat proportion that’s grilled to perfection.

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Grilled Squid

Stuffed with fresh ingredients like chopped tomatoes, onions, or even raisins, this seafood specialty is packed with flavors and texture. It’s a filling dish without the guilt.

IMAGE At Maculangan | Food Styling by Melanie Jimenez | Prop Styling by Liezl Yap

Spicy Grilled Prawns

As if the gorgeous bright color of grilled prawns isn’t enough to whet one’s appetite, adding a spicy kick to the dish makes it all the more irresistible.

Grilled Fish

Offering fish options will add variety to your menu. Grilled fish is another classic ulam that people usually order because it’s a tasty and healthy alternative to pork and beef. Plus, the serving is good for two or more.

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Pinoy-Style Pork Barbecue

From simple street food to a staple at special occasions, pork barbecue is a no-fail dish that Pinoys always crave. The best part is it’s easy to cook and prepare!

Go beyond the grill and add a special twist to these grilled recipes by using Knorr Rock Sugar Honey Sauce—a versatile, one-step, premium honey sauce that gives food sweet and savory flavors and a tempting glaze.


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