Cookies and Cream Polvoron

20160729-190742-68862690.jpgHave you ever heard of polvoron? This milky no-bake filipino sweet little bites, will melt in your mouth. I’m telling you, that this thing is addictive!!

The first time I ate a polvoron was when a friend went back from a vacation from the Philippines and she bought a couple of boxes of polvoron. It is sweet and melt in your mouth, I was hooked on the cookies and cream polvoron. I ended up eating half of the box.

And that is why I ended up obsessing on recreating this cookies and cream polvoron since I can’t find it anywhere here on my local stores.

20160729-234808-85688962.jpgSo normally, they would use a polvoron molder to shape those polvoron, but I used a silicon mold instead, just by pressing and compacting the polvoron mixture into the mold, and this is not so traditional, but since I only use a silicone mold, I put it in the fridge for an hour or so to be able to unmold it easily .

20160729-235411-86051524.jpgAnyway, I just want to say sorry that I haven’t posted much in the last 2 months. My 2 post a month goal is very much non existent these couple of months. It’s because I was so busy with stuff. Stuff being…

I’m moving to France to continue my study!!!!
After a year of taking my chances, my dream will finally came through!

Going to France to study patisserie and boulangerie has always been my dream since I was 15 years old. But it’s so far away… And expensive.

After graduating high school, I hold on to nothing but faith that I will be able to study in France. It’s France or nothing. So that being said, I did not apply to any college what so ever. I kept on studying French hoping that I will be able to study there someday.. Seeing my friends, one by one leaving for college and I’m pretty much being a stubborn dreamer who sometimes doubt her decision of postponing going to college.

“So, you finished high school?”
“Yes I did”
“What college are you attending?”
“Umm…. I’m postponing my further studies for a year learning French because I’m going to France next year”

This is how every of my conversation with my aunts and uncles, mom and dad’s friends, or any other people who’s attempting on making small talks with me.

And yet, even if I was so sure on saying I will be going to France next year, I had NOOOO idea what my future will be.

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So anyway, I’ve been busy on registration and making my visa so that’s why I haven’t been baking or cooking that often.

And another note, I will move to Strasbourg, in the region of Alsace. A city in the borderline of France and Germany.

Here are some pictures of Strasbourg just to make you jelly (of course, all the beautiful Strasbourg pictures are not mine since I’m not there yet. You can find the source of the pictures by clicking it)

20160730-150615-54375100.jpgMy mind and soul is there already, for a very long time.

20160730-150952-54592978.jpgPlus, Strasbourg is the “capitale de noël” which means the capital of christmas! Can’t wait to spend my christmas there!

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20160730-151640-55000124.jpgJust… Gorgeous right? Oh how my wanderlust mind can’t wait to get there!

20160730-151746-55066856.jpgAnyway, back to polvoron. To be honest, I’ve made this cookies and cream polvoron quite a long time ago and I wasn’t planning on posting it here because.. Well the picture quality is not very satisfying. But I still got to post something here at least once! So yeah, pardon the picture quality and the lack of step by step pictures.

Have a good one everybody!

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Cookies and Cream Polvoron Recipe
Adapted from kawalingpinoy’s recipe
Made 30-40 pcs of polvoron

Ingredients:
• 2 cups flour
• 1 cup powdered milk
• ¾ cup sugar
• 8 pcs of oreo, crushed (the original uses only 5-6 pcs, feel free if you don’t want too much oreo)
• ½ tsp salt
• ¾ cup unsalted butter, melted

How to make:
1) In a pan with medium heat, toast the flour until light brown and aromatic, stir constantly then transfer into a mixing bowl.
2) Mix the flour, powdered milk, sugar, crushed oreo and salt until combined then pour in the melted butter, mix until it resembles a coase sand texture. You can test by squeezing a bit of the mixture and it will hold it shape. If not, add more melted butter 1 tablespoon at a time.
3) Press the polvoron mix into a mold (I used a heart shape silicone mold but if you got a polvoron mold, even better!)
4) (optional) put the shaped polvorons into the fridge for 2 hours before unmolding if you’re using a silicone mold then wrap them individually with a candy wrappers or serve them in a mini cupcake liner.

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Red Velvet Monkey Bread

20160210-171915-62355860.jpgValentine is coming!!! Yeaay time for more red-pink-purple themed dessert.

I love making a themed dessert, and for valentine I came up with this red velvet monkey bread filled with cream cheese and drizzled with cream cheese strawberry yogurt for good measure.

Ow yeah it does sounds awesome. And there’s a secret ingredient on it that will makes this extra fluffy.

20160210-172611-62771095.jpgYep! Sweet potatoes. Don’t believe it? Wait ’till you try and make some.

Usually, potatoes or sweet potatoes are used in making a fluffy yummy doughnut and I thought, why not make it into a monkey bread?

So boil or roast the sweet potatoes then go ahead and mash them until smooth.

Remember to mashed the sweet potatoes first then weigh it into the exact amount.

20160211-163455-59695266.jpg And for the rest of the ingredients are
Flour, mashed sweet potates, coco powder, butter, egg, yeast, salt, sugar, warm water and red food colouring.

20160211-163653-59813561.jpgFirst thing first is to activate the yeast, pour in half of the warm water (mine has already been mixed with the food colouring) and a tablespoon of sugar. Leave it until it started to bubble.

20160211-163844-59924115.jpgNext, combine the flour with the coco powder, salt and sugar in a big bowl.

Once combined, rub in the butter into the flour.

Next add the mashed sweet potatoes and continue to roughly mix it in.

Make a well then pour in the warm water, food colouring and activated yeast.
Knead the dough until it no longer sticks to the bowl (it might be still a little tacky).

20160211-164601-60361706.jpgRub some oil (I use vegetable oil) all over the dough just to prevent it from sticking to anything.

20160211-164921-60561374.jpgLet it proof for about 1 hour in room temperature or 30 minutes in a warm place until it has doubled in size.

20160211-165714-61034986.jpgNow on to the cream cheese filling.

Suuuper simple. Just mix together softened cream cheese, icing sugar and vanilla extract.

20160211-184731-67651598.jpgWhisk them until all smooth and creamy!

Put in the fridge until ready to use.

20160211-184844-67724887.jpgNow on to the assembly!

We got the red velvet bread dough, cream cheese filling, melted butter and the coating sugar.

Oh, also don’t forget to butter your cake pan so you can get it out easily.

20160212-185552-68152020.jpgTake a piece of the dough, put a small dollop then try your best to wrap the cream cheese.

And yes you WILL messed up the first ones but you’ll get the hang of it.

20160212-185834-68314767.jpgCoat the bread pieces with the coating sugar.

The coating sugar is super simple to make too, just mix skimmed milk powder, vanilla powder and icing sugar then add 3 drops of red food colouring. Then just mix everything the best that you could, I found that by rubbing them together is easier. You may get some lumps, just sift them to get rid of it.

OR

Take some coloured sugar then mix it with milk and vanilla powder.
Or just use regular granulated sugar and mix.
I just don’t want the red colour to fade by the white powder.

20160212-185951-68391617.jpgThrow the pieces to the pan. I put some dollops of cream cheese filling in between and drizzle a bit of butter on top.

20160212-190126-68486375.jpgThis one is missing something… Something sweet.. Cheesy.. And yummy..

Oh yea by the way this is why buttering a generous amount of butter on the pan is important, I had a bit of trouble getting my monkey bread out since there are some cream cheese filling poking out.

20160212-190932-68972632.jpgYup! It needs a yummy sweet icing.

This one is made from the leftover cheese filling, mix with a bit of strawberry yogurt to balance out the sweetness and a bit of milk to thin it down.

20160212-193811-70691467.jpgOw yeah, this is the money shot 📷

Drizzle drizzle.. Loads and loads of it!

20160212-204504-74704929.jpgLook at that vibrant colour!

Perfect to share with your love ones.. ❤️

20160213-093532-34532460.jpgAnd the bread pieces are soft with the smooth cream cheese inside.

Oh yeah, this one could be my valentine.

20160213-093717-34637357.jpgI love how the red pops out and make it extra special.

And that oozing cream cheese icing…

20160213-213232-77552431.jpgTake a piece and share it with your love ones!

20160213-213404-77644390.jpgIn case you’re wondering the inside looks like, here you go! Fluffy and soft bread. Well it is a bit hard to rip the bread with one hand and take a photo with the other one.

20160213-213736-77856779.jpgHappy valentine and have a good one everybody! ❤️

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Red Velvet Monkey Bread with Cream Cheese Yogurt Icing
Makes 30cm bunt pan size monkey bread

Sweet potato bread dough ingredients
• 500 g bread flour
• 75g sugar
• ½ tsp salt
• 1 tbsp coco powder
• 7 g bread yeast
• 175 ml warm water (around body temperature)
• 50 g unsalted butter
• 300 g mashed sweet potato
• 1 large egg
• 2 tsp red food colouring

Cream Cheese filling & icing ingredients
• 250 g cream cheese (at room temperature)
• 150 g icing sugar (i)
• ½ tsp vanilla extract
• 100 g icing sugar (ii)
• 2 tbsp yogurt (I used strawberry flavour)
• 1 tbsp milk

• 50 g butter (melted)
• 50 g milk powder
• 150 g icing sugar
• a pinch of vanilla powder
• 5-7 drops red food colouring OR pink coloured sugar

How To Make
1) Activate the yeast by pouring half of the water into the yeast and add 1 tbsp of sugar into it. Leave it until bubbly.
2) In a large bowl, mix the flour, the rest of the sugar, salt and coco powder until all combined.
3) Rub in the butter just until it has roughly incorporated.
4) Add the mashed sweet potatoes and roughly combine it.
5) Make a well in the middle then pour in the activated yeast, the rest of the warm water and the food colouring. Knead until the dough has come together and becomes soft.
6) Oil the bowl then let the dough proof in it for at least 1 hour in room temperature or 30 minutes in a warm oven (around 70°C).

7) Make the cream cheese filling by whisking together the cream cheese, icing sugar (i) and vanilla extract until smooth. Set aside around ½ a cup of the cream cheese filling for the icing. Put in the fridge for about 30 minutes – 1 hour to harden it a bit.

8) Make the coating sugar by mixing the milk powder, icing sugar and vanilla until combined then add the food colouring and rub the sugar and colouring together until it changes colour, sift any clumps (or leave it, it doesn’t matter).

9) Coat the pan with generous amount of butter.
10) Punch back the dough, take a bit of it, flatten it then put a little dollop of cream cheese in the middle. Pull the sides of the dough to the top then seal it. Dip the ball of dough into melted butter then the coating sugar. Put it into the buttered pan, repeat until the dough has all gone.
11) Bake at a preheated oven at 180°C or 360°F for around 30 – 40 minutes depending on your oven. Let cool slightly before removing it from the pan.

12) Make the cheese icing by mixing the cream cheese filling with icing sugar (ii), yogurt and milk.

13) Once slightly cooled, take it out of the oven then drizzle the top with cream cheese icing.