Choco(late) coco(nut) and (pea)nut pancakes

casaveneracion.com Choco coco nut pancakes

When people want variety in their pancakes, the most popular solution is to stir in fresh fruits in the batter. You know, apple pancakes today, banana pancakes tomorrow, blueberry pancakes after that… Or, the syrup that is traditionally drizzled over the pancakes is infused with different flavors.

Pancakes are a good base for a light meal. But fruits and syrup are, well… I thought of something different. I made pancake batter and stirred in coconut flakes, crushed roasted peanuts and chocolate morsels. Eating the pancakes was a dream — there’s the crisp coconut flakes, the almost indiscernible crunch of the crushed peanuts and then there’s the soft chocolate morsels that melt in the mouth. [Read more...]

Dark chocolate and orange truffles

casaveneracion.com Dark chocolate and orange truffles

If you find that strawberries and chocolate go together well, wait ’till you pair chocolate with oranges. Twice as good; maybe, even more.

The inspiration came from a childhood memory. We used to buy bags of mini-chocolate bars, a local brand — Mayfair, if I remember correctly, that came in different flavors and varieties. A bag contained a hundred pieces of individually wrapped nuggets some of which had nuts, others were flavored while the rest were plain. My favorite was the orange-flavored nuggets. No nuts. Just chocolate that smelled and tasted wonderful in a most exquisite way.

I thought I’d translate that memory into something edible — no, not chocolate bars nor nuggets but orange-flavored truffles. No artificial flavoring; I used finely grated orange zest. I wasn’t sure if Speedy would like them (he’s a strawberry and chocolate person) but, after trying them, well… we bought another bag of dark chocolate morsels and he will be procuring more oranges soon. Yes, Speedy loved the dark chocolate and orange truffles. [Read more...]

Oats, nuts, chocolate and caramel squares

casaveneracion.com Oats, nuts, chocolate and caramel squares

Inspired by a turtle bars recipe (I don’t really know the definition for turtle bars), these nuggets contain oats, nuts, chocolate, sugar, flour, butter and caramel. No eggs which should make them vegetarian-friendly. When the flour, oats, nuts, sugar and butter meld together during baking, something crisp results. Because those crisp parts are interspersed with creamy chunks of chocolate, you get something crisp and something soft and creamy with every bite. But that’s not all the texture you’ll get. The tops of these squares are drizzled with sticky caramel which adds another mouth feel altogether. They’re really good, all modesty aside. Oh, but wait! I am not modest so I have no modesty to put aside. They’re just really good. Very easy to make too. [Read more...]

Peanut butter cookie squares with chocolate and dulce de leche filling

casaveneracion.com peanut-butter-choco

So, I was browsing Pinterest looking for a baking project that didn’t require using too many utensils, and I came across a photo of very tempting cookie squares from The Girl Who Ate EverythingI clicked, scanned the recipe, and the filling of chocolate and sweetened condensed milk raised an alarm in my head. Not the emergency alarm one associates with accidents. Rather, like a light bulb that set by brain neurons into a party. See, I still had an unopened can of dulce de leche, and… why not? If mixing chocolate with sweetened condensed milk is good, surely, combining chocolate with dulce de leche would be so much better? [Read more...]

Baked apple turon (spring rolls)

casaveneracion.com Baked apple turon (spring rolls)

I’ve been seeing a lot of baked turon on the web lately. It’s obviously an attempt to create a low fat version of a traditionally deep-fried favorite. What’s really curious is how turon is referred to as lumpia. It isn’t, exactly. Turon is fried spring roll with a sweet filling. Lumpia, on the other hand, is also a spring roll, fried or not, but with a savory filling. The most common filling for turon is saba banana with sweetened mashed mung beans a far second.

For my first attempt at making baked turon, I used apples. The apple filling is Speedy’s idea, actually. He cooked turon yesterday, fried, with apple filling. The filling was seasoned a la apple pie with cinnamon. Following his basic idea, I made another batch of apple turon — this time, baked. Were they good? Oh, yes. Were they crisp? Oh, yes. How is that possible? Read on and find out. [Read more...]