I have always wanted to make Cake Pops but I was apprehensive because I didn’t want to bake a cake only to crumble it to make these Cake Pops. So when the opportunity to join “Sarap maging kid with Inipit” or #NoLimitWithInipit Contest was sponsored by Nuffnang, I decided to join using Inipit’s Custard Cake Sandwich as my cake base.
To make the Cake Pops healthier, I used Dried Figs and a local brand of all-natural and not so sweet peanut butter to hold the crumbled cake together instead of the usual shortening or jam or even chocolate-based spread. For the melted chocolate, I used semi-sweet chocolate. Maybe next time I will use dark chocolate instead to lessen the sweetness in the recipe. My children absolutely loved it but said it was a tad sweet for them. They are not used to eating too sweet and too salty food that’s why.
- 5 pcs Custard flavor Inipit
- 5 pcs Dried Figs
- 1/3 cup local brand all-natural peanut butter
- 1/2 pack of semi-sweet baking chocolate
- rainbow candy sprinkles
Crumble the custard inipit until almost powdery in consistency.
Put the figs in a food processor and mix till it has a pasty consistency.
Add the peanut and the figs to the crumbled custard Inipit.
Make small balls and freeze for an hour or two.
Melt the chocolate in the microwave using 1 minute/medium heat cycles. After every minute, get the microwaveable container and mix the chocolate. Repeat till all the chocolate pieces are melted and smooth.
Get the frozen choco-nut balls and insert a straw halfway in each of the balls.
Use a spoon to drip melted chocolate on the frozen choco-nut balls. Turn the straw around so that the excess chocolate will drip back in the bowl.
Sprinkle with rainbow candy sprinklers.
Put the Choco-Nut Cake Pops on a stand like a styro to dry. I used a baking bowl, put some clean and unused table rags inside, covered with an elastic plastic cover and inserted the straws through the plastic cover.
Presenting the No-Bake Choco-Nut Cake Pops with Inipit Custard Cake Sandwich as the base cake. I was able to make 13 No-Bake Choco-Nut Cake Pops. So easy to make!
I am not one to put creamer in my coffee. Having tried Krem-Top in our brewed coffee is a welcome treat for me. Krem-Top is a non-dairy coffee creamer that gives all the rich taste which best complements your coffee. Relish the creaminess and savour the wonderful aroma which will make your coffee experience more enjoyable.
Krem-Top is a perfect partner with a hot cuppa for a breakfast of fried rice, bacon and sausage. Yum!
Incidentally, Krem-Top has an ongoing campaign called Change for the Better.
I used Krem-Top in one of the homemade gifts I gave away last Christmas and here was what it looked like:
From bottom to top:
1 cup brown sugar
1 1/2 cups powdered chocolate milk
1 cup Krem-Top non-dairy creamer
1/3 cup coffee
Instructions: shake the container until all of the ingredients are incorporated. OR pour the ingredients in a clean bowl, stir till everything has been mixed. Transfer back in the container.
Use two heaping tablespoons to make a cup of hot creamy coffee.
Black Bottom Orange Cheesecakes
Fudge Brownie Base:
¼ cup butter
1 tablespoon water
1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230 g
1 tablespoon melted butter
Orange Cheesecake Filling:
2 ¼ cups cream cheese, softened
¾ cup sugar
1 ½ tablespoons orange zest
1 tablespoon orange-flavored liqueur
orange food color, as needed
White Chocolate Ganache:
½ cup all purpose cream
½ cup chopped white chocolate
chocolate coins, for garnish (optional)
- Preheat oven to 350°F/177°C.
- Prepare fudge brownie base.
- Grease and line the bottom of a 9×5-inch rectangular pan. Set aside.
- In a bowl, cream the butter until soft.
- Add the egg and water and blend together.
- Add the brownie mix and beat with a wooden spoon until smooth.
- Pour on the prepared pan and spread batter until smooth.
- Bake for 20 minutes or until done.
- Once cooled, crumble the brownie and add in the melted butter.
- Set aside.
- Prepare orange cheesecake filling.
- In a mixer bowl, soften cream cheese and add sugar until creamy.
- Add in the eggs one at a time.
- Add the orange zest, orange-flavored liqueur and orange food color. Blend until well incorporated.
- Prepare white chocolate ganache.
- Place the all purpose cream in a pan and bring to a boil while stirring continuously.
- Add the chopped white chocolate and stir until melted and combined. Set aside and cool.
To assemble. Pack 2 tablespoons each of fudge brownie base at the bottom of eight (8) 4-ounce paper cups. Pour orange cheesecake filling until ¾ full. Bake for 30 minutes. Remove cheesecakes from oven. Cool. Pour white chocolate ganache on top and garnish with a chocolate coin. Serve
Yield: 8 individual cheesecakes
Note: Omit food color if a white cheesecake is desired.
One of the recipes we enjoyed tasting during the Samsung Digital Appliance Saturdate with Mom event that my youngest child and I went to was Chef Jaq’s Choco Banana Cake baked in a Samsung Smart Oven.
We love putting bananas and chocolate in baked goodies, like this Banana, Oats and Chocolate Chips Bread we bake at home.
Here is recipe of the Choco Banana Cake by Chef Jaq Laudico baked in a Samsung Smart Oven:
- 600grms apf,
- 50 g cocoa powder
- 48g baking powder
- 8g baking soda
- 1200 g coco sugar
- 125ml oil
- 375 ml water
- 150 gm butter
- 600g banana
- 83.3g milk
How to Prepare:
- Sift together cocoa powder, flour ,baking powder ,baking soda
- Add sugar water and oil . Mix well
- Add the bananas and milk
- Pour into a loaf pan
- Top with roasted nuts
- Bake 20 minutes 200 c on preheated convection setting in the Samsung Smart Oven
More photos here.
My daughter and I recently attended Samsung Digital Appliances event called Saturdate with Mom. This is by far one of the better events I have been to, because I was able to bring my youngest daughter with me who, along with other kids, immensely enjoyed watching the chefs husband and wife, the Laudicos, whip up delicious food using the Samsung Smart Oven.
And yes, we want one for our home and I’m sure, the food blog will have more entries 😀
Anyway, one of the dishes prepared was Chef Lau’s Chicken Katsudobo:
My not so clear photo.
- 600 grams Boneless Chicken Thigh
For the Adobo marinade:
- 1 cup Soy Sauce
- 1/2 cup Coconut Vinegar
- 1 cup Water
- 4 tbsp. Garlic mince
- 4 Bay Leaves
- Pinch black peppercorns
For Katsu Coating:
- 1 cup Flour
- 2 Whole Eggs beaten
- 1 cup Panko Bread Crumbs
- 3 tbsp Extra Virgin Olive Oil or any healthy cooking oil
For the Katsudobo:
- 4 Bowls of Cooked Rice ( please use Microwave safe bowl)
- 4 Eggs (Whole, raw)
- Simmered Left Over Adobo Sauce
- Cooked Katsudobo Chicken (sliced in thick strips)
- chopped spring onions (garnish)
How to Prepare:
- Marinate chicken overnight or at least 5 hours. Simmer left over adobo marinade for at least 5 minutes. Coat adobo marinated chicken with Katsu coating
- Lightly Coat chicken with flour then dip in beaten egg and coat with panko breadcrumbs. Brush lightly with Extra Virgin Olive Oil.
- Put chicken skin side down on the non-stick plate of the Samsung smart oven on top of the low rack. Set Samsung Smart Oven to Slim Fry until you see number 8 setting. Press start and cook chicken 15 minutes one side then turn the other side after 15 minutes for 30 minutes total. Assemble the Katsudobo
- On the Rice Bowl add the adobo sauce around the bowl then break the whole egg on the rice.
- Set Samsung Smart Oven to microwave 700 watts then cook for 4-5 minutes or until egg is cooked but still soft.
- Top with Cooked Chicken Katsudobo then top with chopped spring onions. serve hot!
More photos here.
We love pancakes and when there is not much time preparing these much loved breakfast fave, I use Maya’s Think Heart Whole Wheat Pancake Mix .
Ingredients to make 7-8pieces small pancakes:
Maya Think Heart Whole Wheat Pancake Mix
3/4 cups fresh milk (I added another 1/4 cup to make the mix easier to scoop)
2T Canola oil
Procedure : Just follow directions in the box.
Serve with fresh fruits and your hot beverage of choice.