Oreo Cookie Cake – More like Oreo cheesecake

oreo cookie cake

We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.

This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.


1 (20 ounce) package oreo cookies
1/2 cup melted butter

250 grams cream cheese (Philadelphia)
250grams Mascarpone cheese
150 grams confectioners sugar, sifted
1 teaspoon pure vanilla extract
360 ml  cold heavy whipping cream


1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.

2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.

3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.

4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.

 Carefully remove from pan, slice and serve. Voila, a giant oreo cookie and one happy lil’ kid…

piece of cake


Food Friday

Homemade donuts

According to my son, a perfect breakfast could either be doughnuts, waffles or pancakes, dipped or oozing in chocolate.

The 2 latter request would be easy but doughnuts are of different category. I have never done it in my life, I’ve just eaten it happily. So to grant a sickly boy’s desire, I tried. The kids and the hubby helped too but the first result was salty so I tried a second time…I am only using the baking powder version as I am not familiar with yeast.


2 1/4 cup flour
2 tsps of baking powder
1/2  tsp grated nutmeg
1/4 tsp salt
1 egg
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla
1 tbsp unsalted, melted butter

1. Sift the dry ingredients.

2. Beat together eggs and sugar until fluffy. Add butter, mil,k and vanilla. Put in dry ingredients and mix until it forms a soft dough.  Leave dough for a few minutes. If too soft.,chill it for an hour.

3. Heat clean oil in deep fryer. On a floured surface, roll the dough out into 3/8 inch thick and cut with donut cutters. If you don’t have a donut cutter then improvise with two circle cutters or something circle, make use of a smaller one for the hole. Fry in oil until golden, turn once.

4. Remove from oil,  drain, and  drain some more by putting them on  absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. I will post the glaze recipe soon. Enjoy!

IMG_2094I got a sweet “I love you mom” as a reward.


A post for Weekend Eating.

French Macarons


I finally got the courage to make my own Macarons. I subscribed to HoneyandSoy’s macaron mastery course and am trying to follow their footsteps. I however followed this recipe from Gourmettraveller. 🙂

Macaron batter:

130 gm icing sugar
110 gm almond meal
105 gm eggwhites, at room temperature, left out overnight
65 gm caster sugar
yellow food colouring

Buttercream Filling:

1/4 cup butter softened
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 cups (approx. 1 lb.) confectioner’s sugar sifted

you’ll need ahead: baking paper drawn with 3-cm diameter rounds

1. Sieve almond meal and icing sugar into a mixing bowl.

2. Beat the egg whites using an electrical mixer at high speed slowly reducing to medium speed. Add in the sugar while the mixer is at medium speed, beat until stiff.

3. Fold the meringue in with dry sieved ingredients. The mixture should be shiny. This could be tricky, too much folding will make the batter runny, less will make it hard, you have to check on what will work best as others suggest 50 folds, others; 60.

(Honey and Soy has a different method. Check it here.)

4. Put batter in a piping bag with a plain tip.  Pipe onto pre-drawn rounds and leave them out to form a skin. This may take a while, others suggest an hour or two while others say 4-5 hours would be best. This method makes the shell develop “feet” and a lovely, shiny skin.

5. Make filling by beating butter with electric mixer until light and fluffy. Add lemon juice and zest; continue beating. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

6. Preheat oven to 140°, bake macaron shells for approximately 10-12 minutes. Turning tray after 5 minutes to even out. Take them out to cool. When totally cooled, sandwich two shells together with the filling. Refrigerate before serving.


For other flavors, you may put in a few grams (about 8gr) of raspberry, cherry or strawberry powder plus a few drops of red food colouring to the batter. Above is cherry with cream cheese (ja, we love cream cheese!). This batch did develop feet but were not us pretty as the yellow ones. I guess 1 hour leaving them was too short.

IMG_2850She certainly loves macarons too.

Peach on Yogurt

An apple is an excellent thing — until you have tried a peach.
-George du Maurier

Well, apples are apples and peaches are peaches. We might have  different preferences but yes, both are fruits we love. Peach used to be the favorite canned fruit back home (thanks to del Monte). Not knowing where to buy them fresh we settled for the preserved ones. It was my dad who taught me to do a milkshake simply by putting ice and milk. Prior, I always had it as is, as a “naked” fruit.

Now that I get peaches fresh from the market, I see to it that the kids have them as much as they have apples, grapes, nectarines and other fruits in season.

The stores offer yogurt already flavored. A wide selection with strawberry, cherry, blueberry and peach too but I would just buy a plain vanilla and put sliced peaches on top for a more peachy-feel. I recently bought an ice cream maker and peach would be my first experiment. 😛




Caramel…one of my favorite confections…whether as candy, syrup over ice cream, pudding or custard or as chocolate filling. The kids share this likeness with me but not the hubby….he hates (yes, that strong) Twix and caramel flavored ice cream because of the gooey feel after each bite…he prefer the usual selection lol.

We had a taste of summer last week…the weather was up at 32° and I really thought it would stay like that but no, it was just to tease us! Some of the Gelaterias in town have opened their patios so you can’t miss the excitement from the people who were enjoying their ice cream.

My kids can’t help but be teased, little boy had chocolate, dawty had vanilla and older son (who looks disappointed here) got lemon, each got their favorite flavors….

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Blueberry cheesecake


I’m running out of memories to write about…it’s time to make new ones. 🙂 What’s best but making memories of good food along with photographs to make them last. Then again, I remember that blueberry cheesecake is one I often ask a friend to bring me whenever she comes over. Then again, shaking my head, it was a plain blueberry graham sandwich at the least.

blueberry cheesecake 1

There are still a lot of stuff I need to familiarize around the city, on top of this would be the grocery store. 🙂 I get lost in the cheese section a lot! I can’t remember when did I start looking for cream cheese in many stores but don’t recall recognizing them. Sure there’s Philadelphia but I’ve used them always on our sandwiches. I then stumbled on a recipe of cheesecake using Philadelphia and that got me excited. So a day and some more hours of waiting comes this masterpiece 😀 ….my blueberry cheesecake on graham crust!



* 6 tablespoons unsalted butter, melted

* 2 cups graham cracker crumbs (about 12 graham crackers)

* 2 ( 8 ounce) packages cream cheese, softened

* 3/4 cup sugar

* 2 large eggs

* 1 teaspoon pure vanilla extract

* 1 teaspoon lemon juice

* 1 (10 ounce) jar blueberry jam

* 1 cup blueberries

* 1 tsp sugar

* pinch of cinnamon

How to:

Crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

filling: In a large mixing bowl beat the cream cheese with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.

Pour filling onto prepared crust. Bake for 30 minutes, until set and slightly puffed. Remove from oven and allow to cool to room temperature. When cooled, garnish with blueberries

Make sauce by placing blueberry jam, sugar and cinnamon in a small pan. Bring to a simmer and cook until sauce is lightly thickened, about 5 minutes. Cool. Cover blueberries with jam then place the cheesecake in the refrigerator to chill completely.

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Crema de Fruta – Ruby Tuesday

How do you make gelatine more interesting and attractive?

Make Crema de Fruta. Sponge cake, custard layer, fruits and gelo are what you need.

Normally, colorless gelatine would do, but red makes it all the more attractive.

My first fond memories of this treat were days spend with my  fave Ninang, she loves baking and Crema de Fruta is one of her more famous specialties.

Fruits used for Crema de Fruta is not limited to a can…of fruit cocktail that is. You can pick your favorite  fresh fruit, slice them thinly before topping your cake. I chose strawberries and peaches this time.

Ok, so this is not an easy one, first you have to bake the spongecake, or if you know of ready made yellow cake that would do.  Bakeshops would sell them unadorned so try going there if you are in a hurry to serve this.

For the cake:

  • 6 eggs
  • 1/2 cup white sugar
  • 1 tsp baking powder
  • 1 1/4 cups cake flour

  • 1 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • ———–
  • For the filling (custard):
  • 1/2 cup white sugar
  • 1/3 cup cake flour
  • 2 3/4 cups milk
  • 5 egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • ———–
  • For the topping:
  • 1 (15.25 ounce) can fruit cocktail, drained and juice reserved
  • 2 tablespoons unflavored gelatin (I used unflavored red though)

How to:

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9×13 inch oval (any shape would actually do, its easier with rectangle lol), glass baking dish.

2. To prepare cake:

Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg, baking powder and salt. Stir in melted butter. Pour into prepared pan.

3. Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers (optional).

4. To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely.

5. To prepare topping:

Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.

6. To assemble:

Return bottom cake layer to glass dish. Spread half the filling over the layer (if you split the cake). Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture.Make sure the fruits are totally covered, thicker than what you see here is better, I took shots when the gelatine hasn’t chilled yet, so I doubled  the layer later on.

Chill 4 to 8 hours, until set.


There, hope you enjoy this one!

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Panna cotta with sweetened memories


It seems reminiscing is all I can do lately. It must be the age…I’ve lived half the life my father did and this thought makes me look back more. I miss my highschool friends, being in school and studying (or not), exchanging notes, jokes and laughter with them in between schoolwork and other activities. It’s like everything I look at are memorabilias of the life I’ve lived…but everytime I pick a scene to relive, it’s very clear as though it was yesterday.

I’ve had my share of good food with friends back then. Simple meals and dishes concocted for a country-girl’s palate. In school, some common foodjoint, a special restaurant but mostly at home…friends’ homes. Once in a while, we get treated to something unique and unusual from the fare.  Among the  few desserts there were, Panna Cotta reigns supreme.

Chefs could go wild with variations on Panna cotta, flavoring the cream while it heats. A  little coffee, a fresh bay leaf,  a touch of almond extract or torn mint works well…the possibilities are endless.

Some often dress up panna cotta with complicated sauces too, from caramel to blueberries, raspberries and chocolates or coffee-inspired creaminess. I like it on its own, plain, mouth-watering,  unassuming form. I have, however, known a better alternative for sauces…Jellyace sweetened gelatines…a childhood favorite! Thanks to our  Math teacher (my bestfriend’s mom)…my memories of Panna Cotta are always  perfect and yummy! (Though we knew panna cotta by another name…) Their home was and is always a pleasure to visit. One that always have a welcome-y atmosphere. One that you’d consider your own…especially when food, aromatic as they were would be served like there’s no tomorrow. (Thanks Ma’am and Tito Danny!)

panna cotta with berries

Panna Cotta ((italian) loosely translates to cooked cream. There could be differences in consistency among chefs, but I liked the one that Tita Minda would make for us, greedy it may sound but yes I can finish a whole serving of this… probably 250 grams… 😀 I am still not able to achieve that  perfect consistency, as this is the closest I can get but  hopefully in time and with practice I will. Here is an adapted recipe from an online cooking source. The sauce is a bottled strawberry concoction.


1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk (if you use condensed milk, omit the sugar)
2 1/2 cups heavy cream*
1/2 cup granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste**
6 sprigs fresh mint

*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.


Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces. They could be made into jam-like sauces as well.

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.

NOTE: Don’t skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don’t let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit or a favorite sauce of your choice.

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