A compote is sweetened, stewed fruit. just like this recipe, I used apples which I got from province of Burgenland here in Austria. We visited a family friend way out there, on our way home I bought some apples from the land farmers. To make sure that I could get truely fresh and crunchy, which my family and I love most!
Can be a dessert. This is good for breakfast or side dish for pan cakes, I tell you a perfect match!
This recipe is for 8 to 10 tart apples. Because the one shown on this photo down here is almost 1 1/2kg apples. :pump-klaus:


* 8 to 10 tart apples, peeled, seeded and cut into chunks
* 1 cinnamon stick or 1 tsp. cinnamon powder
* 1 tsp. cloves
* Grated rind of 1 large lemon
* Juice of 1/2 large lemon
* 1/2 to 3/4 cup granulated sugar, more or less to taste, depending on tartness of apples


— Combine all ingredients in a large pot. Cover, cook and simmer until the mixture becomes thick and the apples are soft. Serve cold is better. Makes 10 servings.



With this RECIPE, I was inspired by my daughter who’s craving for something sweet that day. Since I always have everything in the cupboard, so let the stuff out and start making this with all my imaginations and really an experiment which turned out good!
Sometimes, I was asking myself what if I fail?! The easy way of preparing Maja Maiz, my Version!


* 1 cup of cornstarch
* 250 g condensed milk
* 1 cup of coconut milk
* 1 cup of water
* a pinch of salt
* 1/2 tsp. butter, softened


* Dissolved cornstarch in coconut milk. Add cold water and cream, stirring until thick and no longer cloudy.

* Remove from the heat and add the condensed milk.

* Cooked over low heat stirring until milk is fully incorporated into the cornstarch mixture. COOL for about 30 minutes.
Easy di ba?



During Lent season in the Philippines specially in the provinces, the so called “KAKANIN” is very famous at kadalasang kasama sa handaan. This serves not only as dessert but also for snacks (merienda). Today this was our snack, my daughter helped me to prepare it. I added cinnamon powder for a change and you know what it turned out sooo…SUPER!


* rice flour – about a cup.
* 3/4 cup water
* grated coconut or coconut flakes
* Lots of white sugar
* Toasted linga (sesame seeds)
* 1 tsp. cinnamon powder


* Mix rice flour with water to make dough. Make little balls then flatten.

* Boil water in a casserole. Drop flattened dough balls into boiling water. The cakes are cooked when they float.

* Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.



Ang turon ay isang dulseng likha sa nougat, tipikal na gawa sa pulot-pukyutan, asukal, at puti ng itlog, binalutan ng durog at tinostang almendra, at madalas isinasahugis bilang rektanggular na tableta o bilugang keyk. Sa panahong ito karaniwan itong kinakain bilang kinaugaliang himagas pam-Pasko o meryenda sa hapon. Dito sa Vienna karaniwan na itong makikita sa mga handaan bilang panghimagas!
Picture down here home made Turon by my daughter, which was our merienda last Sunday afternoon:)

Lumalabas na may pinagmulang Arabo ang turon; tiyak na masasabi na may turon na kahit man lamang noong ika-16 dantaon sa lungsod ng Xixona, na ngayo’y nasa lalawigan ng Alacant. Sa ngayon madalas kinakain ang turon sa karamihan ng Espanya, sa ilang mga bansa ng Amerikang Latino, at sa Roussillon sa France. May pagkahalintulad ang Italyanong torrone sa uring Kastila, at tipikal ito sa Bagnara Calabra and Cremona.
Liban sa mga kaugaliang uri mula sa Xixona at Alacant, mataas ding ikinalulugod din ang uri mula sa Agramunt, at ang torró de gat (isang uri mula sa Cullera na gawa sa binusang mais at pulot-pukyutan).
Marahil na ang ika-16 dantaong Manual de mujeres ang naglalaman ng pinakalumang resipi ng turon na nabubuhay pa.



My Version, made in Austria!
Using chiquita banana. Wala akong makuha na saging na saba sa kasalukuyan at kesa naman sa masira ang napakaraming chiquita na saging na ito gawing tiron na merienda ng aking mag-ama…wink!


* Bananas, I used chiquita banana
* Lumpia wrapper
* some Sugar
* some cooking oil




A re-post entry, which I posted here on march 2009/ in which I actually started this WEBLOG of mine!!!
My way of sharing my passion on “HOME COOKING” to the world 😉
Today this WEBLOG was born, and hoping that can help people whom may concern especially who wants to discover something new about home cooking. Maybe something new for few but not to others.
Today is the first ENRTY of this WEBLOG is a request from one of my friends on YOUTUBE, she’s in Japan.

A request by my YOUTUBE family from Japan…Candiepopp channel a.k.a. Candie.
I don’t hear from her anymore, I think she deleted her youtube account recently!
Got this recipe from one of my colleagues. She prepared it once during her tupperware party.
This was also our Dessert that day. Something sweet but fruity 😛
Kids love it goes perfectly with fresh orange juice as merienda too. Now it’s not too cold, weather is perfect too. I love spring time at all!

Preparing dessert as just easy way. There are no hard and fast rules as to what fruits can go into Tiramisu. My family’s preferences include strawberry, chinesegooseberry (or Kiwi), blueberry, bananas and pears. Since I had only 2 from it, so it goes like this…….


* 500 g Mascarpone
* 500 g Strawberry
* 20 g Pistachios
* 3 pcs. Chinesegooseberry or kiwi
* 3 Eggs
* 200 g Biscuit ( of your choice)
* some confectioner sugar
* 1 Lemon for juice
* 1 pack Vanille sugar
* 3 tbsps. Sugar
* 50 ml fruit liqueur (your choice or not, optional)


1.) Mix all the fruits together with lemon juice, 3 tbsps. sugar, and fruit liqueur (optional), set aside.

2.) Eggyolk (3) rest of sugar and vanille sugar beat together until fluffy, then stir mascarpone in, beat eggwhitestiffly and lift it in the mixture.

3.) In a container or pan, place first biscuit, next fruits, then mascarpone mixture, repeat the same process up to 2 or 3 layers (your choice), on top is mascarpone mixture and garnish with some of the fruits and some confectioner sugar. Put in refregerator for 2 hours until firm.
That’s it Baby!…….ENJOY!



This recipe is very simple and great for dessert or merienda for the whole family. I usually dot it if ever I found these with brown spots bananas in my kitchen. Lol…sounds like baked from scratch!
But it turns out very good. I added melted butter instead of any vegetables oil. I remember a friend of mine, she used olive oil for this recipe. I prefer butter instead. Then top with coconut strips. The kids love it without!


* 2 eggs
* 70- 80g White Sugar (or depeends how sweet you like)
* 3 pcs. ripe Bananas, mashed
* 150g Wheat Flour
* 8g Baking Powder
* 4g salt
* some Coconut Strips
* 30- 40g Melted Butter (to make it fluffy)


1. Sift and combine together plain flour, baking powder and salt. Set aside.

2. Whisk together eggs and sugar.

3. Mix in mashed bananas, beat till well-combined.

4. Gently fold in flour mixture and oil

5. Pour batter into muffin pan, lined with banana leaves.

6. Steam over high heat for 15mins or till an inserted skewer comes out clean



Want to try my own VERSION of “GINATAANG Mais”?
So here it is, we use to eat this as “merienda” (snacks), “panghimagas” (dessert) or ‘in-between-meals.
My hubby’s favorite too, he couldn’t get enough from it!

The abundance of coconuts in the Philippines means that a lot of its by-products find its way into the local cuisine and snacks are no exceptions. So you can find a lot of variation with sweet coconut soup with glutinous rice then flavoured with some other ingredients such as mais (corn), munggo (mung beans), chocolate, etc. These are often served hot but a lot of people love it chilled cold from the fridge.

If you can get fresh corn on the cob then by all means please use that. The flavour it imparts in the soup is the best. Shred or remove the kernels (yasyasin) by sliding off a knife diagonally across the side of the cob. It may be a bit messy but it just ensures that it will bring out the flavour from the cut kernels as which is much better than having the kernels intact. But if in a bind, you can use thawed frozen sweetcorn though not as packed with flavour as the fresh ones.


* 1 cup of Glutinous Rice
* 8 pcs. fresh Corn on the cob (mais) or corn kernels in can would go also!
* 1 pack coconut cream and milk
* 1 tsp. Salt
* some sugar
* some sliced ripe Jackfruit (Langka)


* 1.) Cook Glutinous rice with 1 tsp. salt, while cooking prepare the Mais by sliding off a knife diagonally across the side of the cob.

* 2.) Pour in cococnut milk into the glutinous rice and stir in the corn and simmer again until rice is cooked.

* 3.) Then add jack fruit (Langka) and sugar. Serve hot or cold with some coconut cream on top.



This is my dauhgter’s way of making her own strawberry shake. My daughter Diana-Grace, Didi to all, she’s 14 going to 15 on this coming august 18. She loves dessert and fruits. Mostly she always make dessert or meriendas out of fruits. And this is one of her experiments!
Check it out folks…….from my 14 year old daughter!


* 1 kg strawberry
* 1 cup of sour cream
* 1 cup of milk
* 1 cup of frozen milk
* 3 tbsps. sugar


***Mix ingredients all together by using blender and that’s it. Adjust sugar according to your preference.


KAMOTE CUE (Deep Fried Caramelized Sweet Potatoe)

When was the last time you ate Kamote Cue?
Kamote Cue is usually serve as merienda (afternoon snacks) in the Philippines. I remember during my elementary days…my mother she used to cook this during weekends always acompanied with watér or sugar Melon. My aunt she used to cook this by adding cinnamon powder. But I love my Kamote Cue most serve with Sago and Gulaman!


* 4 pcs. big Kamote (sweet potatoes), peeled and sliced
* some brown sugar
* about 4 to 5 cups vegetable oil
* some bamboo sticks


***Heat the vegetable oil in the pan. Add the kamote and sugar stir until the kamote is well coated with the sugar. Cook and drain. Serve them like BBQ using bamboo sticks, as it shown photo above!



Remembering my late nanay how she cooked this. Today craving for it, so I decided to have as merienda using chiquita banan which I bought from Merkur Supermarket!




Once a week I had to do some baking for them. Ready made mixes is also good but making it all alone is much better!
I used to do it during weekends. It became a family tradition already. :pump-:)


* 3 pcs. eggs
* 1 cup of yoghurt
* 1 cup of sugar
* 1 cup of flour smooth
* 1 cup of flour scatchy
* 1 pack baking powder
* 3/4 cup of vegetable oil
* 1 pack vanille sugar
* 3 pcs. bananas


*** 40 minutes baking time for 180°C, Baked in TURBO BROILER
See Video above!



So, what is this dessert? The crust is made with crushed Graham crackers and butter, the filling is a mixture of cream and sweetened condensed milk and the topping is fresh bananas. There is no cooking involved, it’s all just mixing and assembling!


* 1 kg of fresh Banana about 6 to 8 pcs.
* 2 cups of Heavy Cream or Mascarpone ( I used mascarpone)
* 1 cup of Condensed Milk
* 1 1/2 cup of crushed Graham crackers
* 6 tbsps. of melted butter (more if you want a less crumbly crust!)


1.) Mix the melted butter and Graham crackers and press onto the bottom of a glass baking dish. Slice the bananas.

2.) In a bowl, mix the cream and sweetened condensed milk just until blended. Pour over the prepared crust. Top with the banana slices. Cover the dish with cling film and keep in the freezer for an hour to an hour and a half or overnight. Cut and serve.


SUMAN SA IBUS (My breakfast)

Suman sa Ibus is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk and often steamed in banana leaves. It is served wrapped in buli or buri palm leaves and usually eaten sprinkled with sugar.

This one I got it fron Vietnamese Store near us. Which is made from thailand. The black spot you see in it is mungbean (mongo). While the recipe down here is from my late nanay which until now I tried once only. The reason is I don’t get buri palm leaves here in Vienna and using banana leaves is not the trade mark of “Suman sa Ibus”.


* 3 cups of Glutinous Rice
* 2 cups Coconut Milk
* 1 tbsp. Salt
* young Coconut Leaves (for wrapping)


* Wash rice and put it in a bowl and soak the rice in coconut milk and salt. Leave it for 2o minutes or until the rice absorb the coconut milk.

* Wrap the mixture (do not fill then up completely)

* Put the Suman in a large pot. Fill them with water until the Suman is completely immersed or covered
* Cover and boil it for 25 minutes until the Suman is cooked. Serve with sugar on top :pump-:)

You can use banana leaves but you need to cook the rice first.
3 cups of rice to 3 cups of water combined with coconut milk, wrap it using banana leaves and steam for a while. The leaves will give a natural aroma to the rice. Desperately enough, you can use aluminum foil instead, hahahaha….. so, this was my breakfast this morning and tea with milk :pump-v_v:



When I first posted a recipe of this, the only thing in my mind is to put some grated coconut strips on top , but my family doesn’t like coconut strips!
So I decided to update my BIBINGKA or Rice cake recipe. By this time I doubled the ammount and added sliced boiled eggs and more margarine on top. But maybe because I added right away the sliced boiled eggs…it all went down at the bottom. Maybe next time I had to add it a few minutes before baking process is done.


* 6 pcs. Eggs
* 500 g a pack of White King Bibingka Mix rice flour
* 1 cup of Water
* 1 cup of refined Sugar
* 8 tbsps. of melted Butterfresh
* 2 boiled Eggs, sliced into 8 parts per egg
* some Margarine


—Preheat oven toaster for at least 4 to 5 minutes.

—Beat eggs until frothy. Add bibingka mix, water, sugar and butter. Mix at low speed of electric mixer for one minute. You can use wooden spoon until smooth.

—Pour mixture into molds lined with baking paper or banana leaf.

—Bake in oven toaster for 5 minutes. Brush surface with margarine. Serve hot.



Kids breakfast today is Rice cake (bibingka). Within 15 minutes everything was fix finished flat!
Roni, my son ate it with brushed margarine on top, while my dauaghter Didi, she put some strawberry jam on top. Everyone has its own preferences how, and what it goes with it. Both were good, I should say! Here how it looks like with strawberry jam on top, judge it by yourself 🙂

Bibingka-In the Filipino method of preparation, rice flour is used (the baking process is similar to that of the bebinca). Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut.

Types of bibingka

* Bibingka Galapong, made with rice flour.
* Cassava Bibingka, made with cassava.

Longest bibingka
As of October 9, 2007, the town of Dingras, Ilocos Norte in the Philippines is expecting a Guinness World Records certification after baking a kilometer-long “bibingka” made from 1,000 kilos of cassava and eaten by 1,000 residents.


3 pcs. Eggs
250 g a pack of White King Bibingka Mix
1 cup of Water
1/2 cup of refined Sugar
4 tbsps. of melted Butterfresh


—Preheat oven toaster for at least 4 to 5 minutes.

—Beat eggs until frothy. Add bibingka mix, water, sugar and butter. Mix at low speed of electric mixer for one minute. You can use wooden spoon until smooth.

—Pour mixture into molds lined with baking paper or banana leaf.

—Bake in oven toaster for 5 minutes. Brush surface with margarine. Serve hot.



Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. People have been making—and eating—yogurt for at least 4,500 years. It is a nutritional food with unique health benefits. It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

Fruit preserves or Jam (marmalade) refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. There are various types of fruit preserves made globally, and they can be made from sweet or savory ingredients.

This is not only as dessert can be a part of breakfast too!


* 1 cup Yoghurt
* 2-3 tbsps. Strawberry Marmalade (or your preference)


***Just mix the 2-3 tbsps. strawberry marmalade to 1 cup of yoghurt and enjoy it! You can also mix marmalade of your preference, like apple, pears, blueberry, peach, avocado or even banana, pineapple and mango. My family loves it!



GUINATAAN- means cooked with “gata” or coconut milk (or cream); “Halo-halo literally means mix-mix.
Guinataang halo-halo is a sweet snack or dessert made with chunks of saba (bananas), kamote (sweet potatoes), gabi (taro), sago (tapioca pearl), and bilo-bilo (sticky rice balls). Cooked in sweetened coconut milk.
This treat that I used to cook on weekends!


* Sweet Potatoes (Camote or Kamote)
* Cassava (Kamoteng Kahoy)
* Banana (Saba or chiquita)
* Taro (Gabi)
* Jackfruit (Langka) ripe
* Corn Kernels (Mais)
* Tapioca Pearl (Sago)
* Tapioca powder (Bilo-bilo)
* Purple Yam (Ube or Ube Macapuno)
* Sugar
* Coconut Milk and Cream




One of my experiment using ready mix stuff!…..
An experiment which turned out good. As a dessert or for in between is also good idea. It is so easy and I use coconut milk in tetra pack and just enjoy the cake itself. I also added corn kernels to the mixture for added flavor.


* 1 pack Galinco Maja Blanca Mix
* 1/4 cup water
* 1 1/2 cup of coconut milk
* half a can of corn kernels


* Dissolve the Galinco Maja Blanca Mix completely in 1/4 cup water and set aside.

* Dissolve coconut cream powder in 1 1/2 cup warm water and bring to boil while stirring occasionally.
(Optional) Add 1/2 cup sweet sweet corn cream style.

* After biling reduce heat into medium setting and add the Maja Blanca Mixture into boiling coconut cream. Stir constantly until mixture thickens or turns into paste (about 3.5 minutes).

* Pour into pan. Cool completely. Refrigerate before serving.



Yoghurtterrine is a light dessert and very easy to prepare. Inspired by my daughter, watch up for the next version!


* 1 cup of whipped cream
* 2 cups of yoghurt
* 5 pcs. gelatine
* 3 tbsps. sugar
* 1/2 lemon (for juice)
* fruits of your preferences!
I used: blueberry, strawberry and chinesegooseberry or better known as kiwi




I remember those days, the time that my 2 kids used to go in kinder garden, my son always tells me what they got for in between or the austrian called it “gabelfrühstück”, he said strawberry with yoghurt and sour cream. Since he knew it, every weekend he asked me to make for them as dessert. I used to buy kilos of strawberry for them during weekends. Quick, simple and nutritious dessert!


* 1 kg Strawberry
* 250 g Yoghurt
* 250 g Sour cream
* 4 tbsps. Sugar


***Mix all together the ingredients and that’s it….ENJOY!



Gulaman, in Filipino cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it. Just like what I want to share to you here. But this is in a form of powder which I think some kind of new products in the market now a days (Seaweed Extract). It has also come to refer to the refreshment or dessert.This drink consists of gulaman cubes and/or sago (tapioca pearls) suspended in milk (just like what I did here), fruit juice or brown-sugar water flavored with pandan leaves. It is most likely a cheaper local version of the Chinese conjac jelly.
This was a very long time request by a friend of mine on Youtube!
You know who you are, so here you have it…sorry for the delayed response, better than not ever…


* 4 packs of unflavored Gulaman, I used MR. GULAMAN green, from Philippines
* 2 to 3 Liters Milk
* 1 bottle of Kaong
* 1 bottle of Nata de Coco
* some Tapioca pearls (sago of different colors)


— Measure 6 cups of tap drinking water in a casserole but not warm or hot. Then gradually sprinkle Mr. Gulaman jelly powder into water while stirring constantly until completely dissolve.

— Heat but stirring continuously until jelly comes nearly to boil, then remove from heat and pour into mold. Let jelly seat preferably in refrigerator to make it faster, firm enough to cut.

— Cook separately tapioca pearls in boiling water and set aside to cool.

— Add the rest of ingredients all together and allow for about 30 minutes inside the refrigerator to make it cold before serving. ENJOY!



Ditch the canned fruit cocktail with the rubbery content that is 90% chewy papaya. Fresh fruits tossed in a mixture of cream and sweetened condensed milk may entail more work but the result is a far, far cry from miniscule fruit pieces swimming in white mass.
Again, just to get rid of the canned fruits which I don’t need for cooking pata hamonado, beacuase only the syrups I used. Result, a very good quick fruit salad for dessert!


* 1 canned Peach (without syrup)
* 1 canned Fruit cocktail (without syrup)
* 1 canned Corn Krenels (without syrup)
* 1 Apple, peeled and cut into small cubes ( I used Granny’s Smith)
* 2 cups of Sour cream
* some sweetened Condensed Milk (depends upon your preference, how much you need)


*** There’s no cooking involved just mix all together the ingredients in a big bowl and once the salad has been assembled, place in a covered container and keep in the fridge until needed.



Yema is a sweet concoction made with milk and egg yolks. But this onother version of mine with less eggyolk I replace cocout milk or cream powder instead. Traditional recipes don’t include coconut cream but I wanted something unique, so I decided to add some. They were so good that my daughter was “tasting” the cooked mixture before she could roll it into balls.

This is not the traditional way, MY VERSION!
This is also a request by loudasspnay channel from youtube!


* 1 1/2 can of Condensed Milk
* 2 cups of powdere full cream Milk
* 150 g pouch of Coconut Cream pewder
* 1 Eggyolk
* 1 tbsp. Butter sotened
* 1 cup of white Sugar
* small paper cups


*1.) Heat the condensed milk over medium heat. Don’t boil.

*2.) Beat the eggyolk in a bowl. Pour in the half of heated milk and stir to blend the eggyolk. Then ad the coconut cream and stir until smooth.

*3.) Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickness a bit, turn off the heat and cool for abot 5 minutes.

*4.) Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl and chill for 45 minutes. After chilling. mixture will thicken and shaping will be easier.

*5.) Place a white sugar in a wide shallow bowl and shape, wrap on small paper cups.



Champorado is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. However, dry champorado mixes, which may be found in some Asian food stores, are prepared by adding just boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as “tuyo”.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal.” It can be eaten as a snack or dessert as well. Sweet rice can be found in most Asian aisles of a grocery store.

Requested by dranny79 channel a.k.a. Ann. One of my youtube family.

The secret of good champorado is patience. Slow cooking, continous stirring so the rice and the cocoa wont separate, until the rice becomes mushy. I do not have a recipe for this comfort food. I cooked mine out of my memory and from my own estimates. As you see many times when I cook I do not measure.


* 3 cups of water
* 1 cup of glutinous rice (malagkit)
* some cocoa or cacao
* some sugar
* some milk


1.) To start with you might need more as the volume of the rice expands, put water on a pot around 3 cups. Bring to a boil, add the malagkit and cocoa. Stir once in a while, but lower the heat once it boils.

2.) Add more water if necessary and simmer for a while until the mixture thickens and the rice soft. Then add milk and sugar. At this stage you must stir continuously.

3.) For those who love condensed milk over their champorado make sure yours is not so sweet. Thickness of the champorado may vary I do not like mine so watery.
Serve with a drizzle of condensed milk and eat with dried fish like “Tuyo” or “sinangag na dilis”.



It’s just a very simple dessert for everybody!
Granny Smith apples are light green in colour. They are crisp, juicy, tart apples which are excellent for eating raw and cooking. This accounts for the fact that Granny Smith apples are ideally suited for pie baking. They are favoured for salads because the slices do not brown as quickly as other varieties. They also tend to have a harder texture than other green apples.


* 2 pcs. Ganny’s Smitt Apples cut into chunks
* 2 tbsps. Butter
* 1 tbsp. Raisins
* 1 tbsp. Sesame seed
* 1 tbsp. Brown sugar
* half a Lemon for juice
* 1/2 tsp. Cinnamon powder
* Ice cream flavor of your choice!


1.) In a pan, melt some butter, add apples toss lightly 3 to 4 minutes.

2.) Add Lemon juice, raisins, 1tsp. cinnamon powder and 1 tbsp. brown sugar. Mix all together until sugar form into caramel.

3.) Place in a small bowl or small plate, sprinkle some sesame seed and put on top an ice cream, your choice of flavor and that’s it. ENJOY!



A brownie or chocolate brownie is an American dessert or snack food: a semi-flat square or bar, made with chocolate or cocoa powder and baked in a sheet pan, something like a dense chocolate cake.
Brownies are common lunchbox fare, typically eaten out of hand, and often served accompanied by milk or coffee. They’re sometimes served warm with ice cream or topped with whipped cream, especially in restaurants. Take note: I baked it in my “TURBO BROILER”!


* 1 pack Dr. Oetker Brownies
* 3 pcs. eggs
* 50 ml water
* 100 ml vegetable oil
* 20 g Almonds, chopped
* 6 g rasp chocolate


1.) In a bowl, place the 1 pack Dr. Oetker brownies mix. Add 3 eggs, water, and vegetable oil. With whisk mix all together.

2.) Fill in a baking pan sprinkle with rasp chocolate and almonds on top and bake for 40 minutes about 140°C to 160°C……….ENJOY!



  1. wow.. i wanna try this.. ask ko lang po kung anung exact temp. nyo ni-set ung turbo? parang ang hirap tantyahin ung 140C-160C

    tnx..more power

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