Oreo White Chocolate Mousse Torte with Chocolate Ganache Topping

Today, my youngest daughter turns 9! For this special day, she requested that I make her this Oreo White Chocolate Mousse Torte. It's a very easy no-bake treat that we've been making since forever. I got this recipe years back from Kraft recipes and been enjoying it since then. But for her 9th birthday, Cherlin requested that I add a special topping to it aside from the usual whipped cream. She requested that I top it with chocolate ganache. Being the good mom that I am, I gave in to her request! :)

She was so delighted when she saw it this morning! The smile on her face was so precious! Well, I'm pretty sure you'll be all smiling too after trying this! Check out the recipe, and let me know what you think...

To my #sweetangel, a very HAPPY BIRTHDAY! Enjoy this day and every day of your life to the fullest! Keep smiling and doing the things you love to do! Wishing you all the joys and blessings you deserve!

Nutella Magic Cake

I've been seeing a lot of Magic Cakes on the web since March...and honestly, I wasn't so interested. But when I found the Nutella Magic Cake at Kirbie's Cravings, I knew I have to try it! You see, we're big Nutella fans in this family.  We eat it with toasts, bagels, pancakes, waffles, crepes, crackers, ice cream, strawberries, bananas, and even apples. We bake with it, make desserts with it, use it as a dip...and sometimes, we would just eat it plain on a spoon. It's just so good and addicting, you know! And the thought of how yummy a Nutella Magic Cake could be, was enough to make me jump on the Magic Cake bandwagon!

So what is so magical about this cake, you may ask. Well, if you can see in the photo above, the cake has three layers...i.e., sponge cake on top, custard in the middle and fudge at the bottom. But would you believe that it was made from a single batter? Yes, you read it right! This cake was made from one batter that magically turned into 3 layers while baking...and that is why it is called Magic Cake. Of course, there's no magic involved here at all. It's actually Science that made it happen. Though I am no scientist to explain it fully, I think density has something to do with the layering that took place. Being less dense, the part with the meringue (beaten egg whites) went to the top of the cake, the part with the egg yolks and milk which is more dense went to the middle and the Nutella part which is the most dense settled at the bottom. Oh well, no matter what the scientific explanation behind this Magic Cake is, I must say that it turned out really amazing...and in the eyes of my daughters, there really was magic in it! :) 

I've read that some who have tried the original version think that it tastes like a chiffon cake lacking flavor...so I'm glad I made the Nutella version. At first, I was afraid that I will end up having only two layers as what happened to some. I was looking through the sides of the baking dish, and all I could see are two visible layers...but when I sliced it,  there were indeed 3 layers! It was so awesome and beautiful to look at! And the best part is --- IT WAS SO DELICIOUS! You really can't go wrong with Nutella!

Mocha Cake for PiTCC's 2nd Anniversary

Wow...2 years??! I still remember the day I decided to start this blog...I was full of hesitations...but I was stubborn enough to give in to my dream of having my own recipe site...and I am so glad I did! Not only did I meet great people and made new friends, I've also learned a ton, and I got the chance to share with the whole world something that I love to do --- COOKING, that is!  I am truly amazed when I think about it and how far Pinay in Texas Cooking Corner has gone in the past two years. And even though I haven't been active last year as I was during the first year, our readership increased 5X...and to date, PiTCC has already been visited by people from 189 countries! That, for me, is a big accomplishment!  

I want to dedicate this post to all of you, without whom Pinay in Texas Cooking Corner would simply not be what it is today. A big thanks to each and every one of you for giving me all the support and encouragement that kept me inspired in the past two years. Your comments and e-mails have always made me happy and smile, and for that I am thankful! Knowing that I am able to help in my own little way through recipe sharing gives me so much joy! It has truly been a fruitful two years for PiTCC, and I owe it to all of you!

Come celebrate PiTCC's second birthday with me as we all enjoy this delicious Mocha Cake...

Adapted from Goldilocks Bakebook, this Mocha Cake will definitely satisfy your sweet tooth. The mocha flavor for both the cake and the frosting is just awesome! I topped  the cake with Chocolate Truffles for a more fabulous finish and for an added bittersweet taste. I tell you it made the cake even more irresistible! But you can of course decorate it as you please! :)

Neapolitan Christmas Cake

It's time for another Baking Partners Challenge, and since it's Christmas season, this month's challenge is all about Christmas Cakes! Do you like the sound of it? Well I do! I honestly consider this challenge as the most exciting so far! Not just because the three recipes suggested by Suja of Kitchen Corner - Try It and Archana of Tangy Minds are all fabulously yummy, Christmas is my favorite time of the year (because Jesus & I have the same birthday) so I like everything Christmassy! :)

We were given three recipes to choose from...Chocolate-Brazil Nut Cake, Neapolitan Christmas Cake and Plum Cake...and yes, I decided to make Neapolitan Christmas Cake. I am a big fan of Neapolitan Ice Cream so I didn't find a hard time choosing which recipe to try and besides, I think this cake looks so festive.

For those of you who aren't familiar with the term "Neapolitan", it is use to refer to a block of ice cream with 3 different flavors (usually vanilla, strawberry and chocolate). Neapolitan Ice Cream originated in the U.S. in the late 19th century, and is named after the natives of Naples, Italy called Neapolitans who are credited for introducing their famous ice creams to the world. This ice cream flavor became so popular that now, the term Neapolitan is also used to refer to any tricolor dessert. For instance, this cake which has green, white and pink layers is what you call Neapolitan Christmas Cake...

 

This is a no egg yolk cake that's really light and airy. It is also very quick and simple to make which makes it even more perfect for the holidays. I'm pretty sure you'll love this cake! I didn't do any big alterations with the recipe (which Suja got from Family Circle-Best Ever Cakes and Cookies), except that I decided not to put coconut flakes into the filling. The hubs and the kids don't like coconut in cakes, so I just used strawberry jam and whipped cream for the filling, and then I decorated the top with strawberry jam and strawberry slices. I also used three 9-inch round aluminum pans instead of the suggested loaf pans. I was afraid I won't have enough whipped cream to fill and frost the cake so I doubled the whipped cream ingredients. I'm sure you're wondering how it turned out. Well, I must say, the cake was AWESOME! It's light and soft...and the almond flavor together with the whipped cream and strawberry jam filling made the cake heavenly!

I want to thank Swathi of Zesty South Indian Kitchen for another wonderful challenge...and of course, Suja of Kitchen Corner - Try It for choosing this recipe!

Chocolate Chip Cookie Cake for My Princess Cherlin

Today is my youngest daughter's 7th birthday...a day she has been anticipating since the start of 2012. Just like any other typical girl her age, she has been very excited and busy planning about it for months now --- from the food she wants to eat for breakfast, lunch and dinner and the treats she wants to bring to school for her classmates, down to how she wants her birthday party to be. As her mom, it's (of course) my job to make it all happen. :) Oh well, I'm glad that her wishes aren't out of this world! They are actually simple and attainable. She said all she wants is a Nintendo 3DS or an mp3 player...a cookie cake, and a princess themed party where she can invite her friends. She also requested that I prepare fried rice with sausage and egg for breakfast and pancit canton and egg rolls for dinner. For lunch, she asked that her dad and I bring her McDonald's Chicken Nuggets and french fries in school. 

Well, Mommy Tina got everything covered! :) Yesterday, while she was in school, I made her a chocolate chip cookie cake. This morning, she was so thrilled to see it and her birthday gift when she woke up. The breakfast I prepared for her also gave her so much delight. Can you see her big smile??? I know she seems more happier with the DS, but she told me she loved everything and I believe her. :)

During lunch, Ryan and I went to school to eat with Cherlin. She was really happy to have both of us there. It's usually just me so it's a big deal to have daddy this time. For dinner, we'll be having her requested pancit canton and egg rolls. That's pretty much her birthday celebration today...but on Saturday, she'll have her princess party, which she's really looking forward to! I made the personalized invitations and I was able to send them out last week...

Chocolate Cake with Cherry Cream Cheese Frosting

More than two decades ago, I prayed for someone who will love me truly...and yes, God answered that prayer! He gave me Ryan...the man who has been by my side for the past 19 years and who's now my husband and father of my two beautiful girls. He is all that I've asked for and many more...he's a wonderful and loving husband, a great father, a good and loyal lover and friend, and above all that, my hero and strength. I'm truly lucky to be blessed with a man like him in my life.

Today is his birthday, and as he turns 39, all I wish and pray is that God will keep him healthy and give him long life so we could spend more wonderful years together. I can’t remember life before him, and I never want to imagine life without him.  I love him so much and growing old with him is one of those things that I truly look forward to...

Because it's a special day, I want to share something special with you! This is one of Ryan's favorites among the few cakes that I make. It's a simple chocolate cake which is actually the same one I made for Clarise's birthday last year but the filling/frosting is what makes it a big hit to Ryan! It's freshly made cherry compote mixed with cream cheese...which are both Ryan's favorite. Does it sound good to you??? Well, I tell you, it really is!

As you join me in wishing Ryan a happy birthday, check out this recipe and see for yourself the goodness that this cake has to offer...

Guest Post on Wok With Ray Featuring Filipino Custard Cake

It's a wonderful Friday morning and I am super excited to be doing a guest post at one of my favorite blogs! (^.^) Which blog am I talking about? It's Wok With Ray...which is owned and written by Ray Gingco. Does that name ring a bell to you? Ray is a popular Filipino blogger who I admire a lot! He's one of those guys who enjoy cooking and do it so beautifully. A simple dish can turn into something very appealing with his food styling and photography skills. But that's not all! I admire him more for being able to maintain a wonderful blog while juggling an IT career, a catering business and a family life. I find him so AWESOME...and I'm really a big fan of him, I tell yah!

For my guest post, I am sharing my favorite Filipino Custard Cake. I've been reading Ray's blog for a year now, and I've noticed that he hasn't shared any baked treats yet so when he asked me if I could do a guest post for him, I thought it would be nice to share a cake with his readers for a change.

Hope you'll all head over to Wok With Ray to join me and know more about this delicious upside down cake! While you're there, be sure to dig into Ray's archives!  You'll surely be amazed with all the recipes you'll find! And please don't forget to subscribe to Ray's blog and follow him on Facebook  and Twitter as well! 

Happy Friday to y'all!

Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

― Julia Child, My Life in France

There are a lot of chefs that I admire...and Julia Child is one of them! She's the author, chef and TV personality who introduced the French Cuisine to the Americans. But that's not all that I admire about her...it's actually her being fearless to be herself, and the way she taught the public that cooking can be easy and fun! Julia taught a lot of people (especially those who have the passion for food and cooking), including me, that cooking can be tricky but the best way to deal with it is to never stop trying and embrace every mistake in the kitchen as part of the learning process.

August 15, 2012 would have been Julia Child's 100th birthday. To celebrate, we at Baking Partners, made Julia's Reine de Saba avec Glaçage au Chocolat...

This is  a chocolate almond cake with chocolate icing and I tell you, it is extremely good! The recipe calls for short time baking so that the center remains slightly underdone. When I checked it after 25 minutes, the center of the cake seemed kinda watery so I decided to bake it 3 minutes longer. Well, it ended up a bit overcooked, hence is not as soft as it should be...but it's still moist inside. I made my cake 2 layers, filled and covered it with chocolate-butter icing, and we didn't see any form of dryness at all. My hubby and daughters said, it's just perfect!

Check out the recipe and celebrate Julia Child's birthday with us...

Chocolate Mousse Cake from That Skinny Chick Can Bake

It's the third Wednesday of the month...and PiTCC's Favorite Dishes from Around The World is back!

Today's recipe is different from the first two we've featured before. It's something rich, moist, sweet and decadent! It's the first "cake" guest post in our series...and I am both excited and humbled that Lizzy of That Skinny Chick Can Bake found the time to share her recipe of my favorite Chocolate Mousse Cake!

I'm sure you all know her! She's that fabulous, sweet and very caring lady who's such a valuable asset in the food blogging community, not only for her mouthwatering recipes and stunning pictures, but much more for her very warm and inspiring personality. I met Lizzy through Foodbuzz and I have been a big fan of her since then. I am not much into baking so I really admire those who are good at it, and Lizzy is one of them. Though she's not from France where chocolate mousse originated, when I think of cakes, she is the first person that comes into my mind! Baking queen is what I consider her to be and I truly feel so honored to have her today! Without further ado, I give you the amazing Lizzy...

Hi everyone! I'm Lizzy of That Skinny Chick Can Bake. I am a self taught home cook who loves making every dish both beautiful and delicious. My family is full of chocoholics and this is reflected in the embarrassingly high number of brownie recipes on my blog! My household composed of a hungry husband and 3 grown up kids plus one sweet, geriatric pup named Lambeau.

I am thrilled to be kicking off Tina's guest posts on cakes for her  PiTCC's Favorite Dishes from Around The World series. She has asked a number of her baking buddies to demonstrate some of her favorite cakes. I was excited to see a chocolate mousse cake as one of her options and nabbed it immediately! My youngest son's birthday was approaching and I was certain this would be his idea of nirvana.

Chocolate is melted, eggs are separated, whites are whipped. Lack of flour makes this cake smooth and silky...a melt in your mouth wonder. The birthday boy was smitten with this fabulous cake...I hope you will be too!

Chocolates are gently microwaved with butter, till smooth and melted.

 

Springform pan is buttered and wrapped in foil.

Egg whites are whipped till stiff.

Egg whites are folded into mixture of chocolate, egg yolks, and flavorings, then scraped into prepared pan.

 Baked in a bain marie (water bath) to perfection.

Thanks again Tina, for inviting me to your incredible blog! You are a constant inspiration both as a home cook and a mom. You are such a dear and supportive blogger friend. 

Ube Macapuno Cake for Clarise's 10th Birthday

Clarise turned 10 last Monday. Unlike the previous years, she didn't want a party...she said all she wants is to have a family celebration at Master Grill (her favorite resto) and that I make her an Ube Macapuno Cake...and that we buy her a laptop and a Kindle Touch. I'm not sure if she really didn't want a party or she was just trying to be considerate because she knew that the gifts she requested were kinda expensive. Anyway, we granted her requests...all of it. We ate at Master Grill with some friends last weekend...we bought her a laptop and a Kindle Touch...and I made her an Ube Macapuno Cake.

I also prepared some of her favorite food that she said she wants to eat on her birthday. 

Though Clarise insisted that she wanted her birthday celebration to be a family thing, I invited some friends to join us for dinner last Monday. I'm pretty sure she didn't mind. She had so much fun and didn't have the time to complain. :)

Thanks to Abigail of Cuddles and Crumbs for the Ube Macapuno Cake recipe. Clarise and everyone else loved it! 

Ube Macapuno Cake is one of my family's favorite cake from Red Ribbon Bakeshop in the Philippines. It has been almost 5 years since the last time we had it. I'm really glad I was able to find a good recipe!

Peach Refrigerator Cake

I personally love cakes! I won't say all kinds of cake, but most kinds of cake. Beautifully frosted and decorated  cakes always mesmerize me. They're like stunning works of art for me. But back when I was a little girl, there's this cake that I really like. It's not fancy...it's not tall...it doesn't even have frosting...but my birthdays wouldn't be complete without it even if I have a beautiful store bought cake.

I'm talking about the famous Refrigerator Cake.Before my mom got her wonder oven (which she used to bake her delicious cakes), refrigerator cake was the only cake she could make. She used to make it with broas (ladyfingers) with mango topping. My birthdays won't be complete without it and a store bought chocolate or chiffon cake with butter cream icing.

When I was in college, I started making ref cake on my own and I found out that honey graham crackers work better on it. So that's what I've been using since then. I've tried different toppings aside from mango like canned peaches, fruit cocktail, sweetened strawberries and coarsely chopped Oreo but I liked mango and canned peaches the best. The only drawback with mango is that the taste changes after a couple of days, so I used canned peaches more often. 

Today, let me share with you my Peach Refrigerator Cake...

It is such a delicious and easy dessert. It only requires a few ingredients, and it doesn't even involve turning on the oven. What more could you ask for???!