Wednesday, October 20, 2010

Baking Trade Part Two

The baking trade didn't go as well as planned.  Unfortunately only one of my sisters participated.  But we still had a great time hanging out.  My oldest Sister E  graced us with her famous pumpkin cookies.  They were light and delicious almost like a cake cookie.  I have been secretly eating them for breakfast every morning since I got them.  

Iced Pumpkin Muffins

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Saturday, October 16, 2010

Trade off!

Tomorrow is my beautiful niece Sophia's Baptism.  So the whole family is getting together to celebrate. With the families busy schedule's it is seldom we all get to be together in the same room at the same time.  So since its been a couple months since my sisters and I have hung out we are having a baking trade.  My contribution of course are the amazing cheesecake pumpkin muffins and Pat's famous brownies.  I can't wait to see what they bring!  My first instinct was to make  brownies because I know how my sisters love chocolate but, then Papie suggested something more fall like so since I love those pumpkin muffins so much I baked those as well. Honestly I think Papie wanted both of them and he knows I can't say know to my Mexi-can Lova.  My family  is very lucky I am making two things! Although my bro doesn't bake he will reap the benefits of our baking trade because we never leave him out.  Stay tune I will introduce you to my big fat crazy Filipino family soon!

Love CWH ( La Confesion of a Wannabe Housewife)

Jane's Best Pumpkin Cheesecake Muffins

  • It is October in Michigan and nothing screams fall like something made with Pumpkin and a little cream cheese.  I love the smell of fall and the way the leaves start to change color.  However, I dislike greatly the cold freezing weather.   Its fleece coat  weather out there and its been raining all day.  So when  I don't feel like studying or cleaning I bake because I love me some "cake like products" ( anything cake like such as, donuts, cake, cupcakes, brownies,  muffins and the list goes on and on). These muffins are my very own creation that I imagined in my head one late night at 12:30am when I messed up the original recipe and ran out of some key ingredients.  But don't worry my mistakes turned out to be amazing.  Hope you enjoy!

  • Ingredients

  • 2 packages 8 oz Cream Cheese
  • 4  Eggs
  • 2 3/4 cups Sugar
  • 2 1/2 cups Flour
  • 1/4 cup Chopped Pecans
  • 3 tablespoons Butter
  • 3 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 can 29 oz Solid Packed Pumpkin
  • 1/3 cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract
    • Makes 18-24 muffins
    • Heat oven to 375 degrees 
    • Bake for 20-25 minutes
    • Add cream cheese, 2 egg, and 6 tablespoons sugar in bowl 

    • Cream together  and reserve for cheesecake filling
    Add 5 tablespoons sugar, 1/2 cup flour, pecans, melted butter, and 1/2 teaspoon cinnamon
Combined to make crumble and save for muffin topping

    Combine the remaining sugar, flour, salt, baking powder, baking soda, and  cinnamon in a large bowl
      Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl
     Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix everything together

     Evenly divide half of the batter among the muffin cups

    Place two teaspoonfuls of cream cheese filling in the center of each cup

    Fill the cups with the remaining  pumpkin batter

    Sprinkle some of the pecan mixture over the top of each muffin and bake until golden brown
Masarap (Delicious in Filipino)

I can't tell you how delicious these Pumpkin Cheesecake Muffins are.  They are so moist, and they are melt in your mouth goodness. These are not your average Filipino baked goods you certainly can't find many Pumpkins in Asia let alone Solid Packed Pumpkin at your local Oriental/Asian Market. So hit up your major grocery store and get baking.    


Wednesday, October 13, 2010

Pat's Famous Mouth Watering Brownies!

My Coworker Pat Shared this recipe with me. If you are in love with chocolate as much as I am  these brownies are for you. They are super easy to prepare and almost as easy as boxed brownies.  

 Beware this Recipe is absolutely sinful, amazing and wonderful.  There really are no words that can describe how incredible these brownies are. They melt in your mouth like butter.  


4 Squares BAKER'S unsweetened Chocolate
3/4 Cups Butter
2 Cups Sugar
3 Eggs
1 tsp. Vanilla
1 Cup Flour
1 Cup Chocolate Chunks

Heat Over to 350 F
Bake 30-35 Min

Line 13x9 pan with foil and Spray with baking spray 

Melt butter and chocolate squares in the microwave for about 2 min
Stir until Chocolate is  melted

"Pour a Little Sugar on me"

 Stir in Eggs and Vanilla

Fold in Flour

 More Chocolate Please!

 Pour into Baking Pan

 Finally after the long 35 min wait

Here it is Heaven on your tongue!

Enjoy With Milk or Ice Cream!

Monday, October 4, 2010

Super Easy Tomato Pasta

On average I get to eat dinner with Papie once a week and every other weekend.  So with my busy schedule I do most of my cooking on my  days off or when I get home at midnight.  So I need quick fix and some what healthy meals I can cook in a short amount of time.  Also, this recipe includes ingredients I always have in my pantry. This no fuss pasta is one of those quick and yummy meals that only gets better the longer it sits in the fridge. On average the prep time is 15 min and there is minimum amount of dishes and clean up when I'm done.  


  • 28-ounce can crushed tomatoes
  • 1 table spoon minced garlic
  • 8 ounces penne pasta
  • 1/3 cup olive oil, plus extra for drizzling
  • 1/4 cup dried parsley
  • 2 teaspoons salt
  • 1/2 teaspoon  black pepper
  • 4 to 5 very ripe, extra-large tomatoes, cut into 1/2-inch thick slices


Preheat  oven to 450 Degree and place oven rack in the center of the oven
Butter an 8 by 8-inch baking dish
In a blender blend together the crushed tomatoes and garlic
Mix the following ingredients in a medium bowl uncooked pasta, 1/3 cup olive oil, parsley, salt, and pepper
Line the bottom and sides of the baking dish with tomato slices.

Pour the pasta mixture on top of the tomato's

Arrange the remaining tomato slices on top of the pasta mixture

Drizzle with olive oil

Bake for 1 hour until the tomatoes are slightly crispy and the pasta is cooked 

The final product, its like heaven in your mouth. 


Hope you enjoy this super easy yummy pasta dish.  This pasta is great alone or accompanied with grilled chicken or fish.