Sunday, 30 October 2016

Fried Rice in Cuttlefish Ink

If there is pasta with squid ink as sauce, then I can definitely use the cuttlefish ink with my fried rice.  You might think that the blank ink of squids of cuttlefish will just make the pasta or in this case the rice a black color, you are most definitely wrong.  

Sometimes, with the use of squid ink, the pasta or rice will just turn black.  I tried it once with my pasta and it was tasteless.  I needed to put more black ink which at that time was not available. More ink would mean more squids to derive it from and that means it will take me several months to be able to have enough squid ink for a simple fried rice (sigh...)  

How to get black ink from squids or cuttlefish? Simple, just remove the ink sac of the squid or the cuttlefish, place them in a container, and freeze them to be thawed when you have decided to use them :-) I don't know how long they can be stored in the freezer though :-(

Using the cuttlefish's black ink is awesome, not only does it give a black color but also provides a unique flavor on the fried rice.  The content of one ink sac or even just half of it will do the trick.  

How does it taste? Some would think it will taste very fishy but its actually not.  The taste is a bit salty, brinier, mildly fishy, somewhat pungent, and has the rich flavor of the cuttlefish of course.  And based on experience, the use of cuttlefish ink in fried rice makes it more delicious as compared to using squid ink. Just don't  use the black ink excessively as it will make your fried rice salty.

And like eating squid or cuttlefish cooked in their own ink, this fried rice will turn your mouth black :D By the way, I used a day old cooked jasmine rice in this recipe


Rice, cooked - 2 cups or whatever is available
Mixed veggies (carrots,peas, corn, green beans)- 1/2 cup
Garlic, minced - 5 cloves
Onions, minced - 1 small
Black Pepper Powder
Sweet Paprika Powder
Cuttlefish ink - half of the content of 1 sac or more depending on the taste you want
Low Sodium Salt to taste
Olive Oil- 1 tbsp

Cooking Procedure:

1.  Heat oil in a wok then add onions, stir until they are almost caramelized.  Throw in the garlic and continue stirring
2.  Throw in the mixed veggies,black pepper powder, and sweet paprika powder, stir-fry for a minute.
3.  Add in the cooked rice and continue stir-frying for about 5 minutes. Season with salt to taste
4.  Push the the rice to the sides of the wok to make a well. Pour a little olive oil then add the ink. Let it simmer. Mix the rice with the ink, make sure that the rice is fully coated. Stir-fry for a few minutes until the moistness evaporated.

Serve and enjoy


© myFresha-licious (30October2016)

Saturday, 29 October 2016

Minatamis na Macapuno

It's truly difficult to find true friends in this era.  Someone who is going to knock your senses straight when your insanity kicked in deep. I'm lucky I found one in my good friend and tukayo who is always generous to share her recipes with me.  Thanks Shaw!!!

Minatamis na macapuno, is a Filipino preserved sweet delicacy that is often eaten as is or used in other Pinoy delicacies like halo-halo, cakes, kakanin, etc. When I googled the word macapuno, the descriptions I found were somewhat funny.  Macapuno are considered mutated coconut.  Yup, it's true.  Try googling it. Once upon a time, our fellow Pinoy that makes kopra considered them useless and just throw them away as they cannot be made into kopras. Thanks to the genius who turned it into a delicious panghimagas (dessert).

By the way, here is another description of macapuno from Tagaloglang  :  The Philippine Coconut Authority translates macapuno as coconut “sport” — it is the very soft endosperm of coconuts. What this means is that instead of the interior lining of the coconut shell being the firm solid white we’re all familiar with, it is more like translucent jelly.

Here is my Tukayos's  recipe for Minatamis na macapuno or sweetened macapuno.  For those who wants to buy this just check her fb page at Milk and Butter Concoction.  She's also selling breads and cakes.

( )

Ingredients :

Macapuno - 1 fruit
Granulated sugar - 2 cups
Water - 1 cup
Pandan leaves or substitute with vanilla

Cooking Procedure:

1. Mix sugar and water in a saucepan turn on heat, stir until all the sugar is dissolved. 

2. Put in the grated macapuno and pandan leaves.  Make sure the macapuno is fully covered by the sugar syrup. 
3. Mix continuously until macapuno strips are transparent.
4. Transfer to jars while hot. Half seal/half close the lid of the jar and sterilize (put in a pan with water then boil,low fire) for 25 minutes.
5. Remove from the pan then close the lid fully.

© myFresha-licious (29October2016)

Thursday, 27 October 2016

Filipino Callos with White Beans

There's one pack of approximately 600 grams of beef tripe sitting inside the freezer.  I've been meaning to cook it as kare kare but when it was time for me to cook it I found out that we have no peanut butter nor peanut at home and I cannot inconvenience the husband to run to the nearby grocery store to buy what I needed since he just got back from work (he was on night shift).  So I had to rush to my laptop and find the next best thing I can do with the tripe thawing on the sink.

What is tripe?  According to wikepedia,  tripe refers to the edible offal from the stomach of various farm animals. It is popularly referred to by Filipinos as tuwalya.  The word tuwalya is the Filipino term for towel. It Make sense doesn't it, because tripe has towel-like texture.

Filipino callos is a dish that is adapted from the famous Spanish dish called callos Madrilenos or callos a la Madrileña. Callos is an ox-tripe stew cooked until it is very tender. Ox trotters or ox cheeks are usually added. Serrano ham, blood sausages, or chorizo sausages are also added along with garbanzos or cheek peas then simmered in a rich sauce made from sweet red paprika and tomatoes.

The Filipinized version of callos almost uses the same ingredients, ox or beef tripe, sometimes with trotters, garbanzos and chorizo sausages are also added and of course, tomato sauce or tomato paste is used seasoned with black pepper and salt.  

My version is an easy one.  I made a few substitutions. Actually a lot.  I found a few Filipino callos recipe on the internet using canned white beans. And since I have no garbanzos I used that instead.  Then I added some veggies like bell pepper and carrots.  Now here is my take of the famous callos.  

( )

Ingredients :
Beef Tripe - 600 grams
Baked Beans - 1 tall can
Tomato Paste - 50 ml
Bell pepper, diced - 1 large
Carrots, diced - 1 medium
Green onion leaves including the stalks, julienned
Onions, julienned - 1 medium
Sweet red paprika - as desired
Garlic, chopped - 6 cloves
Beef Bouillon - 1 cube 
Water - 
Low Sodium Salt - to taste
Black pepper, cracked - to taste
Olive oil or any vegetable oil - 2 tbsp

Cooking Procedure:

1. Wash the tripe properly in running water then slice them into serving pieces.
2.  Dump the tripe in a pressure cooker, pour water at least an inch above the tripe, add salt, and cracked black pepper. Cook under pressure for 35 to 45 minutes, time has to start from the moment the pressure cooker whistles.  

Remove the cooked tripe from the pressure cooker.  Throw away the liquid.  

Caution: Just make sure that the pressure from the cooker has been released before opening it otherwise it will explode on your face.

3. In a wok or large frying pan, pour the oil, saute the garlic until aromatic, then add in the onion and green onion leaves, give a quick stir.
4.  Throw in the cooked tripe and stir fry for two minutes.  Pour 1 cup of water on the tripe, add in the tomato paste and the beef bouillon, season with salt, red paprika, and black pepper,  then bring to a boil.  Cover and continue to simmer for about 15 minutes or until half of the liquid have evaporated.
5. Pour the baked beans on the tripe, add in the carrots and bell pepper then continue to simmer for another 5 minutes.

Adjust taste as needed.  Serve and enjoy.

© myFresha-licious (27October2016)


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Sunday, 23 October 2016

Steamed Hamour Fish with Scallion and Lemongrass

I'm back!  How long has it been again since my last post? It's been almost a year! Goodness! Thank you for sticking with me despite my absence.  The reason for my absence? Loooong story. I will share it with you soon.  Once I get a break from mommy duties to my twins (... angelic smile)  Yes, my friends. Finally I'm a momma and a supermom at that...

Anyway, here's my first post after a very long hiatus (... angelic smile)

Eating healthy is an option and there are many ways of doing so. One option is choosing the healthier meat, white meat over red meat. But you need not necessarily completely eliminate red meat from your diet unless they are triggers to your IBS (irratable bowel syndrome) or you're allergic to them.  Just lessen your intake of red meat.  

Option 2:  instead of using the usual high sodium salt, soy sauce, fish sauce, and other condiments  use the low sodium alternative.  We also don't recommend using low-sodium condiments all the time.  You can use the the regular salt, sou sauce, fish sauce, etc. just lessen it and incorporate more herbs and spices in your dish.

That's what we've been doing for the past few months since we are trying to eat healthier.  Lately, I've been into lemon grass.  I've been incorporating lemon grass in any dish as possible, may they be soup dishes, as stuffings, or part of a marinade. I just can't get enough of its refreshing flavor.

We have other recipes of steamed fish you might be interested in, click steamed fish recipes to see them.  Click this for our collection of other steamed dishes recipes.


Hamour Fish-  1 whole medium size
Scallion, white and light green parts -2 stems
Lemon grass - 2 stalks
Ginger, sliced into strips -
Low Sodium Soy Sauce
Oyster Sauce
Black Pepper, coarsely ground

Cooking Procedure: 

1.  Gut and remove the scale of the fish. Wash and pat dry.  

2.   Cut 3 or 4 slashes on both sides of the fish.
3.   Rub salt and ground black pepper on the skin and cavity of the fish.  Let stand for at least 30 minutes
4.  Mix soy sauce and oyster sauce and pour it on the fish.  Make sure that it is fully covered inside and out. Marinate for at least 2 hours 
5.  After 2 hours,  boil water in a pot or double boiler.

6.  Stuff the fish with ginger, lemon grass, and scallion.  Use only half of the spices.
7.  Grease the aluminum foil with oil then lay the remaining ginger, lemon grass, and scallion on it.
8.  Place the fish on top of the ginger, lemon grass, and scallion then wrap the aluminum foil around the fish and seal it. 
9.  Place the fish on a steaming tray and steam the fish for at least 20-30 minutes depending on the size of the fish.

Serve and enjoy


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© myFresha-licious (23October2016)

Friday, 18 December 2015

Bihon Guisado

Some weeks back, while minding our own businesses, me reading and the husband is busy in front of his laptop, we had an instantaneous cravings for pancit.  I wanted Bihon Guisado the way my Mama cooks it and the same taste as how our neighbor cooks it.  The husband on the other hand wanted her Mom's pancit bihon.  Now that is something challenging and daunting (...thinking...)  

Good thing we always have bihon and sotanghon in stock. I let him choose which noodle he prefers and he chose bihon. So bihon guisado it is. Bihon guisado is one of those dishes that are always present as part of a Pinoy's handa (party menu) It is always present in most occasions. And since  Christmas is fast approaching you can add this in your menu for noche buena or may be for that get-together you've been planning with your friends or families.

With my bihon guisado, I made use of left-over lechong kawali and lechong manok.  If you don't have these, you can use pork and/or chicken as you wish. As you can see,  the cabbage I used is the purple kind.  Well, you can use any kind of cabbage whichever is available. The green ones are cheaper of course so go for that.  You can also make use of the pechay Baguio or wombok as we call it in our household.


Ingredients :

Bihon noodles - 200g
Lechong Kawali, sliced into small bites
Lechong Manok, shredded - 1 cup or whatever you got
Cabbage, julienned 
Carrots, julienned 
Bell pepper, julienned 
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 medium
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Soy Sauce - 3 tbsp
Patis (Fish sauce) - 3 tbsp or to taste
Brown Sugar - 1 tsp
Water - 2 1/2 to 3 cups
Vegetable Oil - 3 tbsp

Cooking Procedure :

1. Read instruction of the bihon noodles you will be using and follow the cooking directions.  For the brand  I used, the instruction said to rinse  the noodles in water and so I did.  I rinse it in water after I finished preparing half of the ingredients.
2. Heat oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside
3. Saute the garlic until aromatic, then add the onion and half of the green onions. Stir fry until it becomes almost translucent.
4. Throw in the chicken, bell pepper, carrots, and cabbage. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
5. Pour the water on the veggies along with the soy sauce, fish sauce, and sugar.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
6.  Add in the bihon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding fish sauce as needed.
7. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies and chicken.

When serving, arrange the noodles on a serving dish then top it with the fried lechong kawali.  Serve with lime and  and chopped green onion leaves on the sides.  

© myFresha-licious (18December2015)


Wednesday, 16 December 2015

Orange Sotanghon Guisado

There's is this Filipino restaurant located near Hammad Hospital called Little Manila.  Friends of ours have been recommending them to us many times already.  We actually just shrugging off the idea of eating there for several reasons:  1.We can cook Filipino dishes.  Well, not all of course but... go to number 2 reason.  2.Filipino food here in Qatar is too expensive as compared to internationally known restaurants like Applebees, Nandos, etc.  Spending Q45 (more than P500 / $15) per dish without rice and drinks is outrageous.  It's not like they are importing the main ingredients (chicken, beef, fish, etc) from the Philippines, right? And it's not like the ambiance of the Filipino restaurants are comparable to Nandos and the like. Not even close.  Some looks like plain Carinderias 3. Most of the time the taste is disappointing. Not that I am bragging, but we can cook Filipino dishes better than those found in some Filipino restaurants.  Now if you cannot understand our reasons, go back to the reasons number 1, 2, then 3.  

There are those Filipino food we usually buy of course like jollibee foods (the chicken joy here are bigger compared to those found in the Philippines and are sold at almost the same price), kakanin from Filipino home-sellers and Filipino restaurants (Kakanin is something I need to learn how to cook), dinuguan and papaitan, because there are just some ingredients that are not readily available to homecooks like me (though we have blood pudding the Husband bought from QDC but we haven't tried it yet)

Little Manila, what can we say, the ambiance is similar to Filipino carinderias. And YES, the food is delicious, referring to the bulalo and sotanghon guisado that we ordered so far, except for the ube ensaymada that the husband forced me to buy (my ensaymadas are way better)  I love their sotanghon guisado so much that I wanted to "copy" it.  Little Manila's sotanghon guisado is not the usual sotanghon guisado that my husband and I are used too. The color is orange.  So, as we are eating the sotanghon guisado, we are also trying to "decipher" the ingredients. There's the noodles that is called cellophane noodles, sotanghon in Filipino, there's shredded chicken that may be left over adobo or fried chicken, sliced fried squid balls are present which is a usual ingredients in Filipino pansit to give the illusion of "maraming sahog" or having a lot of toppings, then the usual veggies (snowpeas, carrots, cabbage, but wait they added celeries!) I usually don't put that in my noodles but that's one ingredients that made their sotanghon guisado taste good.  And of course there are those hidden ingredients that are not seen by the naked eye and only a discerning palate can makit it out.  We tasted patis (fish sauce) as the condiment used and of course MSG (sad).  The orange color, either they made use of atsuete oil or an orange food color (evil grin).  There's one negative comment from the husband though, the sotanghon guisado came in short of his favorite black pepper (to the Husband:  dduuhhh, not everyone wants the taste of too much black pepper on their dish and I am one of them! evil grin)

Without further blahs, I made my version of the orange sotanghon guisado. And here it is. This picture did not give justice to the color of the sotanghon.  Promise, it was orange when I took this photo.


Ingredients :

Sothanghon (cellophane / starch noodles) - 250g
Left over roasted pork, sliced into small bites
Left over roasted chicken, shredded - 1 cup or whatever you got
Squid, boiled, drained, and sliced - 100 grams
Snow Peas, julienned  - 100 grams
Carrots, julienned - 100 grams
Bell pepper, julienned - 1 large
Shitake mushroom, dehydrated - 2 handfuls
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 large
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Patis (Fish sauce) - 6 tbsp 
Low Sodium Salt- to taste
Knorr Chicken Bouillon - 2 cubes
Water - 2 1/2 to 3 cups - depending on the noodles you are using
Vegetable oil - 1 tbsp

Atsuete Oil:
Vegetable Oil - 6 tbsp
Atsuete seeds - 2 tbsp

Cooking Procedure :

1. Read instruction of the sotanghon you will be using and follow the cooking directions. Since the brand I used has an undecipherable instructions, I just rinsed then soaked the noodles in water for 30 minutes.  Drain the noodles and set aside
2. Make the atsuete oil.  Place the oil and the atsuete seeds in a small pan and heat it, stir until the oil simmers and its color turns to orange. Remove from heat and set aside.
3. In a separate frying pan, heat 1 tbsp of vegetable oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside.
4. Pour the atuete oil in a wok then saute the garlic, onions, white part of the green onion leaves, and celery in it until aromatic.
5. Throw in the shitake mushroom and stir fry for about 3 minutes then add in the chicken, bell pepper, carrots, and snow peas. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
6. Pour the water on the veggies along with the fish sauce and Knorr Chicken Bouillon.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
7.  Add in the sotanghon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding low sodium salt as needed.
8. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies, squids, and chicken.

When serving, arrange the noodles on a serving dish then top it with the roasted pork and chopped green onion leaves.  Serve with lime on the sides.  

© myFresha-licious (16December2015)


Tuesday, 15 December 2015

Pinoy Style Sweet Spaghetti

It's been a while since my last post I know.  There were lots of things I need to deal with that's why the blog was put on silent mode (evil grin). I'm not feeling quite myself yet but it's only 10 days more to go and it will be Christmas time and I owe you people some recipes you can add to your menu for noche buena.

This week, we will be featuring Filipino and other Asian pasta and noodles dishes.  Not the soupy ones though, so stay tuned people...

Pasta is no longer just an Italian dish.  Every culture worldwide has developed their own adaptation of the Italian pasta dish.  In fact, one of my favorite dish at a Turkey restaurant here in Qatar (Marmara Restaurant) is their Turkish version of spaghetti with tomato sauce.  Actually, I've been trying to search for its recipe for a long time and there's none I can find yet.  

We Filipinos do have our own adaptation of the Italian pasta dish. Some Filipinos, mostly those who grew up in the Philippines, I'm not sure with those who grew up outside of the country, specially the kids love their spaghetti to be sweet with hotdogs in it.  That's the Pinoy style spaghetti, it is sweet, it is red, with lots of hotdogs and cheese in it.

I will be honest with you, Pinoy sweet style spaghetti does not really appeal to me.  I really don't like sweet sauces on my pasta.  My husband on the other hand, loves it A LOT, like my niece and nephews.  He often times request for Pinoy style spaghetti for either snack or dinner so I tend to stock up on a few ready-made Filipino Style Spaghetti Sauce (del monte brand).  I only need to add a few ingredients to suit his liking and mine.

Good thing that we were able to find a good quality and tasty ready-made Filipino style spaghetti sauce, it spared me a few tantrums of cooking from scratch for this sauce. This spaghetti sauce can be used for 500 grams of spaghetti noodles or any pasta at that, but  I usually cook 100 grams which is good for 2 to 3 persons. I just freeze the left-over sauce and then just thaw and heat them when needed.

Try this in your next cooking.  I guarantee that your kids will surely love it.



Spaghetti- 150 g.

Cheddar Cheese, grated - as desired

Filipino Style Spaghetti Sauce - 560 g

Tomato Paste - 1/4 cup Stevia - 1 tsp or to taste 
Low Sodium Salt or regular Salt & black pepper to taste
Ground Chicken - 250 g.
Hotdogs, thinly sliced - 5 medium pcs or as many as you want to add

Cheddar Cheese, grated - 1/4cup
Onions, diced - 1 large
Garlic, crushed and minced - 3 cloves
Vegetable oil

**note :  you can use 
1 tbsp (or to taste) of brown or white sugar instead of stevia

Cooking Procedure:

1.  Cook spaghetti as per package direction
2.  Heat oil in a wok then sauté the garlic and onions until they are aromatic. 
3.  Stir in the ground meat and pan fry it until it almost turns brown. 
4.  Add in the hotdogs and stir for a minute.
5.  Pour in the 
Filipino Style Spaghetti Sauce, tomato paste, sugar, salt, and ground black pepper.  Bring to a simmer.  Continue simmering for about 5 minutes
6.  Add the cheddar cheese and continue to simmer until the cheese melted. 
Adjust taste to your liking. 
7.  Pour the sauce on the spaghetti and mix.  

Serve with grated cheddar cheese on top.  

© myFresha-licious (15December2015)


Monday, 23 November 2015

Chocolate Chip Cookies using Shortening

It is fascinating that just by changing one ingredient in a certain baking recipe, you will get a different outcome.  

Last month I made a soft chocolate chip cookies (see the recipe here )  I used butter and the outcome was nice and soft.  Using the same recipe, I made this chocolate chip cookies but instead of using butter, I used the butter flavored shortening by crisco.  Well I just want to try it.  According to the label on the crisco tub, if using the crisco as a butter substitute, I will use the same amount as the butter then I just have to add 2 tbsp of water.

So the result are  cookies that spread thinner as compared to those I first made using  butter.  In fairness, they were still delicious and the taste also has a hint of butter. I will be using more of this crisco butter flavored shortening in my future cookie experiment.

PS:  I was not compensated by crisco to do this.  It was just a personal experiment to satisfy my curiosity (evil grin) Wait a minute, I just realized that butter is composed of 80% fat and 20% water.  If that is the case, I should have used 160 grams of shortening and added 40grams more of water since I used 200 grams of butter in my first recipe ( feeling confused...)



All-purpose Flour - 300 g.
Baking Soda - 4 g
Salt - 2 g
Butter-flavored Shortening, crisco brand- 200 g
Water - 30 grams
White Sugar- 150 g
Brown Sugar- 100 g
Egg - 1 pc (large)
Vanilla essence - 5g
Chocolate Chips - 150g to 200g

Cooking Procedure:

1.Pre-heat oven to 180 degrees Celsius. 
2. Mix together the all-purpose flour, salt, and baking soda and set aside.
3. Mix the brown sugar and white sugar together
4.  Cream the shortening, milk, and sugar together on low speed until fluffy.  Slowly add the egg and vanilla essence. Cream until the mixture becomes light in color.
5. Add the flour mixture in 2 batches and mix under medium speed until fully incorporated.
6. Throw in chocolate chips and mix at low speed until just incorporated.
7.  Scoop out the cookie dough using an ice creamscooper and lay them on a greased or waxed-paper lined baking tray
8. Bake for 7 minutes at 180 degrees Celsius

© myFresha-licious (23November2015)

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Monday, 16 November 2015

Apple Caramel Streussel Muffin

One of my favorite fruit which I often use in baking is apple. And I often find them great with sugar and cinnamon.  There are a lot of uses for apple in baking and I think I haven't maximize their uses yet. 

As to what kind of apple to use in baking, has an article discussing this topic.  According to eatingwell, mcIntosh are great for pies and sauce.   Granny Smith is also good if you want something sharp and tart in your pies.  Red delicious is not advisable for pie as they lack the tartness a delicious pie needs.  Honeycrisps are better eaten as is as they are sweet but they are also good for baking.

You want my thoughts, I actually do not know.  I use whatever apple is available in our kitchen.  I don't even know nor bother to get the type of apple we buy.  I like to eat Fuji apple and I usually use them in baking too.  Fuji apple is probable one of the apples I know the name of, another is the granny smith which I prefer using it in baking and in my smoothies rather than eating them as is.

Anyway, here is another apple muffin recipe shared to me by my good friend Tin Bernardino.  This is one way of making use of those apples you don't like to eat.

If you need to convert the recipe into cups and tablespoon measurement, check our measurement conversion.



Muffin :

All purpose flour - 250 grams
White Sugar, granulated - 200 grams

Apple, diced - 2 medium apple
Baking Powder - 5 grams
Baking Soda -  7 grams

Nutmeg Powder - 3 grams
Cinnamon Powder - 3 grams
Vegetable oil - 100 grams

Water - 300 grams
Egg, whole - 100 grams
Salt - 3 grams

Streussel Topping:

Sugar, brown - 70 grams
All Purpose Flour - 10 grams
Cinnamon powder - 0.40 grams
Butter, unsalted (room temp) - 15 grams

Filling and Topping
Caramel (store bought)

Baking Procedure:

1. Pre-heat oven to 350 degrees Fahrenheit 
2. Mix together the all purpose flour, baking powder, baking soda, salt, and instant espresso powder.
3.  Combine the whole milk and vinegar, set aside
4.  Cream butter and sugar until fluffy
5.  Gradually and alternately add the egg, dry ingredients, coffee flavor, and the milk.  Mix until well incorporated
6.  Scoop batter to greased / lined cupcake molds
7.  Bake for 20-25 minutes  at 350 degrees Fahrenheit 

Enjoy :-)

© myFresha-licious (09November2015)


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