Extra Special Mango Float

Ohhh summer. I've had a few requests for this special Filipino dessert called Mango Float. For some reason I never got to make it and then finally summer came so I decided this is the perfect time to make it! I am glad I did!

Cherry-Almond and Chocolate Oatmeal

It's still Cherry season here in Michigan and that means I have a few recipes coming up on the blog featuring  Cherries. We love Cherries and though Michigan produces roughly 70 of the tart Cherries in the US and has over 3.8 million Cherry trees, it's a shame we haven't ventured on Cherry picking yet.

Italian Fruit Salad

  

 

It's that time of year when so many summer fruits are in season. Summer time is my favorite season in Michigan because beautiful berries and other fruits abound. My favorite local fruits are Blueberries and Cherries! I think the Michigan variety are the best. Juicy, plump and just oozing with fruity goodness! Blueberry season has officially began and soon we'll be going blueberry picking. Me and the tots can't wait to do so! If only this season will never end. :-)

Best Banana Bread

Oh Banana bread!!! If there is one baked good that everyone makes for their first attempt at baking - I think it is Banana Bread. There is just something so comforting about this loaf. So homey and just plain delicious. Sometimes though Banana breads can turn out dry or bland so we are always on the lookout for a recipe that does not fail - something that will produce a moist and flavorful loaf.

Strawberry and Almond Clafoutis

Dear readers, there are certain desserts that need no further ado. Just one look and you'll know it's going to be fabulous and delicious. This Strawberry and Almond Clafoutis is certainly one of those. Can you see yummi-ness all over?

Cream Cheese and Cherries French Toast

Dried cherries or cranberries, crunchy walnuts plus yummy cream cheese and warmed up maple syrup make this a fantastic breakfast or brunch dish - Cream Cheese and Cherries French Toast!

I love make-ahead French Toast Casserole. You can make it in the evening, leave it in the fridge and the next day you can just pop it in the oven and wait for a yummy breakfast treat! I have only tried one French Toast Casserole recipe and that is the one by David Leite of Leite's Culinaria - it is so good that I never bothered to try anything else. Here is the link to the original recipe.

We first had this casserole when we stayed with a New Jersey couple who kindly accommodated us when we visited New York. For our breakfast, this is what she prepared - Deep Dish Brioche French Toast. I fell in love with the dish immediately and had to ask her for the recipe. She kindly printed me a copy and that was when I got acquainted with the amazing website and blog of David Leite.

This recipe is a very slight adaptation of the original just because I had to make use of what's available to me. I hardly see a Brioche Loaf where I live so I had to try another similar buttery sweet roll which in this case was the Hawaiian Sweet Roll. Also, I tried to experiment by using other dried fruits - dried cranberries and cherries instead of just the usual raisins. Wow, now I actually prefer the tangier cherries or cranberries 'cause they provide a delicious contrast with the cream cheese and the sweetness of the bread! I also tweaked the amount of the spices according to my taste. Because of these changes, I decided to use a different title than the original post 'cause I'll never be able to do it with Brioche anyway and from now on I'll only be using mostly cherries or cranberries! :-) So if you are looking for a new French Toast Casserole, I highly recommend this! Enjoy!

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Ingredients

Butter or non-stick spray for greasing pan
One 24-ounce brioche loaf or 2 12-ounce Hawaiian Sweet Rolls,  cut into 1-inch cubes
One 8-ounce package cream cheese, cut into 18 cubes
3/4 cup chopped pecans or walnuts
1/2 cup of either dried cherries, cranberries, or raisins or a combo
8 large Eggs
2 cups Milk
1/2 cup firmly packed dark Brown sugar
2 teaspoons Vanilla extract
1 teaspoon ground Cinnamon
1/2 teaspoon ground  Nutmeg
1/8 teaspoon  ground Cloves
4 tablespoons melted Butter

To serve
Powdered sugar
Pure maple syrup, warmed

This is the sweet bread roll that I used for the French Toast. Worked perfectly!


Procedure

Either butter or use a non-stick spray to grease  a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps.

Evenly scatter the cream cheese cubes, nuts, and cherries or cranberries (or raisins) on top. Cover completely with the remaining bread cubes.

In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid puddling on the bottom.

Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.

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Raspberry and Banana Green Smoothie

I have mentioned in a previous post that I have been doing a Detox Diet and I have used Dr. Oz. Three-Day Detox Cleanse. I finished the strict 3-Day Detox last week and while it was really tough, am glad I survived. This week I am continuing it but not as strictly as the first time. What I would do is replace 1 or 2 meals with the Smoothie and then continue as usual.

Apple and Lime Green Smoothie

This week I have started a Detox Diet using Dr. Oz' 3 Day Detox Cleanse. It's all liquid for three days and am now surviving :-) my second day. Amazingly, I didn't feel as hungry as I thought I would be though caffeine withdrawal did give me some headache. And I must say it's quite a challenge not to want to chew on food especially when I see a lot of yummy food everywhere! :-)

Fresh Strawberry and White Chocolate Muffins

Imagine a cold and gloomy morning and you wake up to the delicious aroma of freshly baked muffins that's still warm and waiting just for you! What an ideal way to start the day, right? It's not impossible and I sure have an excellent recipe for you - Fresh Strawberry and White Chocolate Muffins!

Strawberry Banana and Orange Smoothie

Strawberries were on sale this week so we bought a lot! I have made my Fresh Strawberry Cake three times just this week but I still had enough berries for a smoothie. Also, I had some Bananas and Oranges that I can use too. Of course, using bananas in a smoothie is a given for me - it lends sweetness and creaminess and when used frozen you actually don't need to add any ice to the smoothie. However, I haven't attempted much on using Orange Juice and since I have so many Navel Oranges and they really need to be used up I thought I ought to just try and see how this three fruit smoothie will come out.

Needless to say, the kids love it and had a enjoyable time drinking it! I didn't even put any sweetener at all. Try this all-natural and truly yummy Strawberry Banana and Orange Smoothie - perfect for breakfast or anytime!

Ingredients

 

2 frozen Bananas, sliced
1 cup Strawberries,  tops removed
Freshly squeezed Orange Juice from 3 Oranges (about 1 cup)
1 cup Plain Yogurt
Sugar or your favorite Sweetener (optional)

Procedure

Place all the ingredients in a blender. Process until smooth. Pour into 2 glasses or jars. Serve immediately. Enjoy!!!

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Fresh Strawberry Yogurt Cake

I have been making my Blueberry Sour Cream Cake for awhile now which prompted me to try pretty much the same recipe but using fresh strawberries instead! Am I glad I did! Of course, I used the Demarle Non-stick bakeware to make it perfect - particularly the lovely Sunflower Mold.

Baked Apples in White Wine (Mele al forno)

Ever since I made the Baked Pears in white wine recipe, I have been quite in-love with fruits baked in wine! They are a great way to make fruity desserts that are relatively lower in fat than those which are bathed in cream and sugar. It's truly delicious, too!

This time I tried using apples instead of pears and I baked them in a spiced wine sauce - Italian style!

Kiwi Banana Smoothie

Simplicity is beauty as they say and this is exactly how I feel with this 2-ingredient creamy and yummy Kiwi-Banana Smoothie! If you have super-ripe and sweet bananas that are either fresh or frozen and your Kiwis have ripened so that they are quite sweet too, instead of super-tangy, then combine the two together in a blender and voila - this is what you get - a truly healthy sweet beverage that is enjoyable and guilt-free! It was already sweet that I didn't have to add any sugar at all and that's how good it is. Do yourself a treat and make this smoothie today!

Overnight Steel Cut Oats (with Coconut and Cranberries)

Who doesn't like to wake up in the morning to a breakfast that's all set and ready to go? That would be so ideal, right? Well, it's not impossible anymore when you try this amazing Overnight Steel Cut Oats that cook all night in the slow cooker so when you wake up, it's ready for eating. It doesn't take much effort to prepare it either. It takes less than 5 minutes for prep time and then all the work is done in the crock pot...and then 8 hours later, voila --- a yummy oatmeal treat!

Baked Pears in White Wine

I love Red Pears and they were on sale the other day so I grabbed a few to snack on. One of the pears I used for making a smoothie while the other one I gave to my son for his school snack. However, he didn't like it for some reason and asked if he can have an apple instead. I obliged but was a little disappointed that he snubbed the pear. So, anyway, I had a few more pear left-overs than I anticipated so I thought of trying a new recipe with them - sort of a dessert that's truly enjoyable. I have read some recipes that cook pear in red wine but I didn't have any red wine but still had some  white wine in the fridge which did not get fully used up in the chicken stew I made.

Fluffy Pancakes with Blueberries and Walnuts

 

I go nuts over nuts! I just love them on everything! They add texture, crunch and a lot more flavor for sure! I have never tried them on pancakes though so one day I thought I'd give it a try. I still had some blueberries so I thought, why not combine them with the pancake batter. The blueberries will add some soft texture and sweetness while the walnuts will provide the crunch and extra flavor! Oh wow, a match made in heaven. The addition of nuts and berries really made these fluffy lovely pancakes so extra special!

 

Enjoy this nutty, fruity and oh so yummy Fluffy Pancakes with Blueberries and Walnuts! Have a great day!

Ingredients

1 1/2 cups all-purpose flour
2 Tablespoons sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk (less if you want thicker pancakes)
1 egg
3 Tablespoons unsalted butter, melted
1 cup Blueberries
1/2 cup chopped walnuts 

Procedure

Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center, place the egg in, then pour in the milk and the melted butter. With a whisk, mix until the batter is free from big lumps or until relatively smooth. Fold in the nuts and berries and gently mix them in.

Heat a griddle or frying pan (some pans need to be greased a bit beforehand) over medium high heat. (I use a non-stick griddle so there’s no need to grease it all). When the pan or griddle is hot enough, scoop the batter onto the griddle/pan using a small measuring cup (1/4-1/3 cup size). Cook until bubbly approximately – 1 to 2 minutes.

Flip and brown the other side. Just cook until it's fully set, approximately 1-2 minutes.

Spread some butter on the pancakes and serve with warm maple syrup or your preferred sweetener.

 

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Strawberry Banana and Applesauce Smoothie



I have been experimenting using Applesauce in my smoothies and I have been quite happy with the results! I initially tried it with my Blueberry Banana Smoothie and it was just so yummy I decided to try it this time with some lovely strawberries which were on sale this week! Naturally, I wasn't surprised at all that it came out as wonderful as the Blueberry one. But if you don't have some Applesauce handy then why not try it with real apples - I am pretty sure it'll come out great too! Truly a healthy smoothie that's totally guilt-free! Without much ado, enjoy this Strawberry Banana and Applesauce Smoothie!

Ingredients

2 Frozen bananas, chopped
1 cup strawberries, washed and chopped
1/2 cup unsweetened Applesauce (if sweetened you may not need to add any sweetener at all) - or 2 fresh apples, peeled, cored and sliced
1/2 cup yogurt (plain)
1 Tablespoon - Honey or Agave Nectar (or to taste)

Procedure

Peel the frozen bananas. I find the potato peeler or a small knife useful to remove the frozen skin. Slice the bananas into smaller pieces.

Place the  strawberries, applesauce, yogurt, frozen bananas and your preferred sweetener in the blender. Process until smooth. Adjust the sweetness to your taste. Serve immediately!

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Spiced Applesauce Cake

I love to experiment on making bread and cakes that are low-fat and yet without having to sacrifice on taste. Sometimes, low-fat baked products can be like that - low-fat, yes, but tasteless, too or overly sweet to compensate for the lack of fat. Surely, there must be a way where you can still produce a lighter version of a bread or cake but without having to miss its delicious taste. I know it's possible because I have one recipe that has no oil or butter in it and yet still comes out as amazingly delicious - my Apple Praline Bread. Proof? It's the second most popular recipe in Manila Spoon and those who have made it have given me great feedback that they simply loved it!

With this in mind, instead of using fresh apples I decided to try using Applesauce (saves me time as well in chopping and peeling apples especially if I use the store-bought one!) paired with Greek yogurt to add flavor and moisture to the cake. To add more texture, extra crunch and nuttiness - I also added some chopped walnuts to the mix and to make it even better have thrown in some raisins for good measure. Of course, I don't want to fail to mention that all the lovely spices added also give the cake another flavor dimension that shines but does not overpower. I was happy with the overall result. It was moist and flavorful (and the nuts and raisins really worked well!).

Now, if you want a more cake-like texture, feel free to use butter or oil instead of the yogurt. But if it's a healthier and lower-fat version that you like then the Greek yogurt addition is for you! I love this with tea and I think it's great as well paired with your early morning coffee.



Can you see all the lovely nuts and raisins above? I think these make the cake really tasty! Enjoy!

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 cup unsweetened Applesauce
1/2 cup greek yogurt (regular or low-fat version)*
1 cup brown sugar, firmly packed (add an extra 1/8-1/4 cup if you want it really sweet)
1 tsp Vanilla extract (optional)
3/4 cup or 3oz chopped walnuts
1/2-3/4 cup raisins
Confectioners' (icing) sugar for dusting

*If you prefer the regular cake version, you can use  1/2 cup butter (softened or room temp) instead of the yogurt.

Procedure

Preheat the oven to 350F. Lightly grease a round cake pan with a non-stick spray. You may also use a loaf pan if you prefer.

Whisk or sift together all the dry ingredients (flour, leavening agents, spices and salt). Set aside.

Using medium speed on an electric mixer, beat together the eggs, applesauce and yogurt until well combined. Add the brown sugar and vanilla extract (if using) and continue to beat just until everything is mixed well.

If opting to use butter instead, beat together the butter and brown sugar until fluffy. Add the eggs one at a time and beat well after each addition. Add the applesauce, yogurt and vanilla extract (if using) and continue to beat just until it's incorporated.

Turn speed to low and carefully add in the dry ingredients. Scrape the sides with a spatula as you add the flour. Beat just until combined. Do not overbeat. Stop the mixer. Fold in the walnuts and raisins.

Pour the batter into a round cake pan or a loaf pan.  Bake for about 40-45 mins (in a round cake pan - probably 50 minutes or so in a loaf pan) or until a tester comes out clean or with only a few crumbs clinging to it. Cool for about 20 minutes in the pan. Transfer to a serving plate and dust with icing sugar, if desired. I love having a slice while it's still warm and with a cup of tea. If you're not watching calories - serve warm with some whipped cream or vanilla ice cream on top! Delish!

It will keep for a few days provided you store it in a tightly closed container or tupperware so it doesn't dry out. Have a slice with your favorite tea or coffee and it's wonderful with some butter spread on it, too!

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Strawberry Kiwi Smoothie

 

I am a happy mom because I don't have much of a problem when it comes to asking my kids to eat their fruits. They love fruits and I don't even need to ask them, they ask themselves if they want some fruits for snacks. I try as much as I can to give them better snacks and since they always want something sweet - fruits are always the best options.

 

Summer or not we always have fruit shakes or smoothies in our house. Before I came to the US, my shake and smothie combinations were very few and mainly included mangoes, bananas, papayas and avocado and occasionally guyabano (sour sop) - all tropical fruits and flavors. They are all wonderful of course, there's no doubt. But now that I reside in the US - I have all the berries that are otherwise not available in my native land to turn into wonderful smoothies.  Yay!

 

I saw some Kiwis the other day in our grocery store and then some lovely strawberries were on sale too. I thought that these two fruits with contrasting colors and texture might result to a great smoothie when blended together. I added as usual some applesauce to sweeten the smoothie and sort of balance the tartness. I think it worked well for they were gone in seconds when my two tots got a hold of them! That's what I call sucess! Enjoy!

 

Ingredients 



2-3 Kiwi fruits, peeled and chopped

1 to 1 1/2 cups frozen strawberries (chopped)*

1 cup Applesauce

1/2 cup plain low-fat yogurt 

Honey or Brown sugar, about 2 Tablespoons or to taste

Procedure

Place all the ingredients in a blender. Process till smooth. Pour into glasses or jars and serve immediately.  Enjoy.

*Note: I pre-cut the strawberries because they are frozen and it's more difficult to blend/purée them when they are whole. I usually place them on the bottom of the blender to make it easier. Pulse until the strawberries are all broken down and smooth and then process as usual. Enjoy!

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Festive Quinoa

I am truly Quinoa's number 1 fan nowadays! I love cooking it and enjoy it as my new found rice replacement. I thought it would be great to make it for the holidays. I experimented cooking it with some spices and see if it would work. I also added dried cranberries and raisins, pomegranate seeds and cilantro to the mix. I was truly happy with the result.  The raisins and cranberries added sweetness to the quinoa and you taste just a little hint of the spices. The pomegranate seeds gave extra crunch and the lovely cilantro added some lemony-mint flavor too! It was truly wonderful! The flavors just worked together so well. You can serve this warm, room temp or cold - whichever you prefer. I think it's great as a side dish for Roasted Turkey or Chicken. Needless to say - it's colorful and festive enough for the holidays! So, without further ado - here's our latest Quinoa creation.

Ingredients

1 cup uncooked Quinoa (I used a blend of the white and colored quinoa)

1/4 cup dried cranberries

1/4 cup raisins

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/2 teaspoon salt

2 cups water

1/2 cup pomegranate seeds

a handful of fresh cilantro, chopped

Procedure

First, rinse the quinoa. Place the 1 cup uncooked quinoa in a fine sieve or strainer. Using cold running water, rinse it for about a couple of minutes. Drain really well.

Place the drained quinoa into the rice cooker or a sauce pan (big enough to accomodate about 3 cups of liquid). Stir in the cranberries, raisins, the spices and salt. Mix everything.

Pour in the 2 cups of water. Give it a gentle stir.

If using a rice cooker - how easy! - Cover then push the cook button and then leave it to cook. It will automatically turn to warm mode when it's done. Turn the cooker off and let the quinoa sit for about 10-15 minutes.

If using the stove top - first, bring to a rolling boil using medium heat. Once it begins to boil hard  (watch out 'cause you don't want liquid spilling all over) turn the heat to low. Cover then continue to simmer until the liquid has evaporated and the quinoa is tender approximately 15-18 minutes. A timer would be handy so you don't forget. Turn off the heat. Remove pan from heat and let it sit covered for about 10-15 minutes.

Fluff the quinoa gently with a fork to separate the seeds. You can transfer the quinoa to a bigger bowl to make mixing the rest of the ingredients easier. Mix in the cilantro and half the pomegranate seeds.  You can serve it as is or if you wish, you can form the quinoa mix into a mound - see photo below. Sprinkle the rest of the pomegranate seeds (and perhaps some extra dried cranberries and raisins)  around the mound. You can sprinkle a few more chopped cilantro on top to even the colors. Serve with your main dish. Yummilicious!

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