Apple Pie

This is one of my favorite recipes for homemade Apple Pie, inspired by “Joy of Baking”. It is perfect for a summer afternoon, or even a cozy autumn dinner! I made this pie for Thanksgiving and it was such a delight.



Pie crust:

2  1/2 cups all-purpose flour

1 tsp salt

2 tbsp granulated sugar

1 cup of cubed- unsalted butter, chilled

1/4 – 1/2 cup ice water


Apple Filling:

6 large apples peeled, cored, and sliced to about 1/4 inch thick

1/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp lemon juice

1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1/4 tsp salt

2 tbsp unsalted butter

1  1/2 tbsp cornstarch


Pie crust:

In a food processor (or in a bowl with a masher), place the flour, sugar, and salt and process until combined. One at a time, add the cubed butter and process until a crumbly mixture. Next, add in the water a tbsp at a time. I ended up using about 3 tbsp, but I recommend you add a little bit more. Once a doughy mixture is formed, wrap in plastic wrap and refrigerate.


Apple filling:

In a large bowl, toss the sliced apples with the lemon juice (to prevent the apples from turning brown), the sugars, cinnamon, nutmeg, and salt. Let this sit out for about 45 minutes (to help release the water in the apples). Take the chilled dough and divide it into two pieces; one larger than the other. Take the smaller piece and roll it out with a rolling pin on a floured surface, and put the larger piece in the fridge. Take a pie tin and fill it with the dough and chill this in the fridge as well. Once the apples are set, place the apples in a strainer and let the juice drip into a dish. All the liquid should come out within 5-10 minutes, and you should have about 1/2 cup of juice. Spray a bowl or heatproof measuring cup with nonstick cooking spray and pour in the juices and butter. Cover this with plastic wrap and microwave on high for about 5 minutes. If you don’t want to use the microwave, you can boil this mixture in a small saucepan over medium-high heat on the stove (which I recommend, it is much safer). Meanwhile, take the larger portion of dough out of the fridge and let it sit at room temperature. Take the drained apples and combine them with the cornstarch. Then pour the syrup over the apples and toss to combine. CAUTION! The syrup is really hot, almost like fresh caramel. Fill the chilled pie tin with the apples. Next, roll out the larger piece of dough and top the tin with the dough. With a knife, make 4 small slits in the middle. Or, you can make a weave design by cutting the rolled out dough into 1 inch strips and over-lapping each other on top. If you would like, make an egg wash by taking an egg and a little bit of water combined, and brush this on the top. Bake the pie at 425 degrees F. at the lowest rack for about 45-55 minutes. Serve warm with vanilla ice cream and enjoy!


S’mores Bars Recipe Video

Have you ever tried making S’mores? Well, this s’mores bar recipe takes it to a whole new level. It’s the perfect recipe for summer! All my friends and family seem to enjoy it around this time of year. Check out the smores video here:

Servings: about 24


  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1 cup graham cracker crumbs
  • 1 cup butter or margarine, melted
  • about 3 cups of chocolate chips
  • about 4 1/2 cups mini marshmallows

Preheat oven to 375 degrees F. In a large bowl, combine the cookie mix and graham cracker crumbs. Once mixed, stir in the melted butter a little at a time. It should form a soft dough. Pour mixture into a 9 by 13″ pan and bake for about 18-20 minutes. After it is baked, immediately sprinkle over the chocolate chips. Let it sit on top of the crust for about 3-5 minutes. Once it is melted, cover the top with marshmallows. Put the oven on the “broil” setting and bake for 20-30 seconds, or until the tops of the marshmallows are golden brown. Watch carefully, they cook fast! Let them set for about 10 minutes. Cut them into squares, 4 rows by 6 rows. They are now ready to serve! Enjoy!


Easter Cupcakes


Last year, I found a cute idea for Easter Cupcakes in a book called “Cupcakes” by Susanna Tee. I was so inspired! So I made them for Easter that year and everybody loved them. They are such a simple way to please your guests on Easter Sunday.


Cupcakes (any flavor you desire)

Vanilla Frosting

Yellow Food Coloring

Cadbury Mini Eggs

Start off by adding a little bit of the yellow food coloring to the vanilla frosting. Mix it in until there are no more streaks of yellow left. Fill a piping bag or plastic bag with the tinted frosting. The bag should have a star tip attached to it (I used a 1M tip). Using the filled bag, frost the outer part of the cupcakes. Then take the mini eggs and place 3 eggs in the center of each cupcake. Enjoy!


Cotton Candy Blended Frappe Recipe using Big Train Kidz Kreamz Mix

I love creamy Frappes when I go to coffee shops, so I was really excited to make this drink! It is very creamy, sweet, colorful, and fun! I thought it would be perfect to serve at birthday parties, celebrations, or even just an after-school treat. I made the Cotton Candy flavored Frappe, but it also comes in Bubble Gum and Orange Cream. Big Train sells these Kidz Kreamz powder drink mixes at many coffee shops, or you can search for them online.


Cotton Candy Blended Frappe Recipe Kidz Kreamz Big Train










Makes one 16 oz serving.



1 Packet of Big Train Kidz Kreamz powder drink mix

12 oz Ice

5 oz Water or Milk

Whipped Cream (optional)

Decorations, sprinkles, etc. (optional)


Pour the water, ice, and Kidz Kreamz mix into a blender. Blend for about a minute or so until creamy. Pour mixture into a cup or glass and decorate as desired. I hope you like this recipe!

Candy Cane Angel Food Cake

This Cake was a hit on Christmas. It is a very light and airy cake, topped with whipped cream, and garnished with some candy cane pieces. This became one of my favorites of cakes that I’ve made. If you aren’t making this recipe for the holidays, you can omit the candy canes and use some berries instead.



12 Egg Whites

1 1/2 cups Granulated Sugar

1 1/2 tsp Cream of Tartar

1/4 tsp salt

1 cup Cake Flour (sifted)

1 1/2 tsp Vanilla Extract

1/2 tsp Almond Extract


Whipped Cream:

About 2 cups Heavy Whipping Cream

1/3 cup Confectioners Sugar

1 tsp Vanilla Extract


About 10 Crushed Candy Canes



Preheat oven to 350 degrees F. In a large (clean) standing mixer with a whisk attachment, whisk the Egg Whites, Cream of Tartar, and salt on medium speed until frothy. Once frothy, turn the speed up to medium-high and slowly add the Sugar into the mixture until the Egg Whites have reached stiff peaks. Turn off the mixer and gently fold in the Flour and Extracts using a spatula. When folding in the Flour, add it in 1/3 at a time. (Make sure your Cake Flour has been sifted about 3 times. This step is very important.) Pour the batter into a ~10 in. tube or bundt pan (I recommend the 2 part pan). Run a knife through the pan to remove any air bubbles. Bake for about  40 minutes. DO NOT open oven while baking, or else it will deflate. (If you must look at the cake, turn on the oven light and stick you face up to the door. But not too close unless you want to look like Rudolph.) Immediately invert the pan upside down onto a plate. Cool completely before removing from pan. In a large bowl of a standing mixer or electric mixer, whip the cream until thickened. If you would like this process to go faster, freeze your bowl and whisk ahead of time. Once cream is thick, gradually add the Sugar and Vanilla Extract. Frost your cooled cake with the Whipped Cream. If desired, sprinkle the top with the Crushed Candy Canes for a seasonal look. I hope you enjoyed this recipe! Happy Holidays!

Red Velvet Whoopie Pies With Buttermilk Truck’s #RVmix

The Buttermilk Truck was so nice to send me their new Red Velvet Pancake Mix! I made the pancakes and they were delicious! I wondered if I could make anything else with the mix, besides pancakes. That’s when I came up with the Whoopie Pies. Marian the Foodie of Culinary Escort invited me to join her on Kababayan Today on LA18 to share my treats with the lovely hostess, Jannelle So. I had so much fun on set with them!

Here is the recipe. If you don’t have Buttermilk Truck’s RV Mix, substitute the dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) or use about 2 1/2 cups of the mix.



2 1/2 cups Buttermilk Truck’s Red Velvet Pancake Mix  OR

2 1/4 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 oz semisweet chocolate

1/2 oz milk chocolate

1 1/2 cups unsalted butter (melted)

1/2 cup sour cream

2 large eggs

1 1/2 tsp apple cider vinegar (optional)

1/2 tsp vanilla extract

1 tbsp red food coloring



4 oz cream cheese (room temperature)

4 tbsp butter (room temperature)

1 tsp vanilla extract

3 1/4 cups confectioners sugar


Pre-heat oven to 375 degrees. Melt semisweet and milk chocolate in the microwave at 50% power, 20 seconds at a time until melted. Combine dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) in a small or medium sized bowl. In a large bowl, combine wet ingredients (butter, sour cream, eggs, apple cider vinegar, vanilla extract, and red food coloring) with a wire whisk. Add the dry mixture to the wet mixture in 3 editions, blending in-between. Using a tablespoon, scoop the batter onto a parchment-lined cookie sheet at least 2 inches apart. Bake for about 8-10 minutes. Once they are fully baked, let them cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely. Repeat this process until there is no batter left. In the meantime, make cream cheese filling. Using an electric mixer or whisk, combine the cream cheese and butter. Then mix in the vanilla extract. Add the confectioners sugar a little at a time until filling is thick. Fill a piping bag (or ziplock bag and cut the tip) with the filling. Take one of the Whoopie Pies and pipe some filling in the center of it. Take another Whoopie Pie that is about the same size, and gently pile it on top of the other one. Once you have done that with the other Whoopie Pies, they are ready to serve. I hope you enjoy this recipe!


Kababayan TV with Jannelle So

Part 1:

Part 2:

Buttermilk Truck:
Marian the Foodie / Culinary Escort:

Butterscotch Cannoli


These Cannolis are full of flavor and texture. They are also very easy to make and uses Cream Cheese instead of Ricotta Cheese. This delicious recipe is by Laura Vitale.

Makes about 10 Cannolis


10 Large Cannoli Shells

4 3.5oz Butterscotch Pudding Cups

1 8oz Package of Cream Cheese (at room temperature)

1/2 tsp Ground Cinnamon

1/2 tsp Vanilla Extract

1/2 Cup Butterscotch Chips

1/2 Toffee Bits


Combine the Pudding, Cream Cheese, Cinnamon, and Vanilla Extract with a wire whisk. Next stir in the Butterscotch Chips. Fill a large piping (or plastic) bag with the filling and cut the tip of the bag off. Pipe the filling in each side of the Cannoli Shell and top with the Toffee Bits. Serve on the same day and enjoy!

Cake Batter Rice Krispies Treats Recipe


Check out this Cake Batter Rice Krispies recipe. These cute and festive looking treats are very simple to make and are great for parties. They are just Rice Krispies Treats with some dry Cake Mix added to it to make them taste like Cake Batter.

Makes about 35 squares using a 9″ by 13″ pan.


  • 5 Cups of Kellogg’s Rice Krispies Cereal
  • 1  10 oz Bag of Marshmallows
  • 1/4 Cup Butter
  • 1/2 Dry Cake Mix
  • Rainbow Sprinkles

The first thing you will need to do is to spray any sized baking dish with a non-stick spray. In a large saucepan on low-medium heat, stir Marshmallows and Butter until melted together. Then add in the Rice Krispies Cereal and Dry Cake Mix and give it a good stir. Once everything is mixed, quickly mix in the Sprinkles. Pour the mixture in the greased pan and flatten it out with a spatula. At this point you can also add some additional Sprinkles on the top. Let this sit out for about 30 minutes or until set. Once it is set, cut into squares (I recommend spraying your knife with PAM’s Baking Spray before cutting to prevent from sticking).

Enjoy your yummy Cake Batter Rice Krispies desserts. Nom nom nom.

Cake Batter Rice Krispies Treats

Cake Batter Rice Krispies Treats

4th of July Cake

Red, white and blue layers!

Red, white and blue layers!

Happy 4th of July! I made a Flag cake with my friend Bree. We did this by taking white cake batter and dying some of the batter red and blue. After the layers were baked and cooled, we stacked and frosted them together. I piped a flag and rosettes around the cake using colored buttercream. When I cut into the cake, you can see all colorful layers! My sister Jessie was the cake tester and she loved it. ;)

Hope you enjoy your 4th of July!

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Pineapple Upside Down Cake: Hawaiian Edition

I baked a Pineapple Upside Down Cake while on vacation in Hawaii! We rented an awesome beach house at North Shore, Oahu. It was so much fun! Here’s my SugarNomsTV video and the recipe below:


1 fresh Pineapple, sliced (or canned Pineapple)

Maraschino Cherries

1/4 cup Butter

3/4 cup Brown Sugar

1 1/2 cups All purpose Flour

2 tsp Baking Powder

1/4 Salt

1/2 cup Butter (softened)

1 cup Sugar

2 Egg Yolks

1 tsp Vanilla Extract

1/2 cup Milk

2 Egg Whites

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Melt Butter and Brown Sugar together over medium heat. Once Butter is melted, let the mixture sit without stirring until bubbles appear around the sides. Give it a final stir and turn off the heat. Pour into a greased 9″ round pan and tap the edges to distribute the mixture all over the bottom. Line up the Pineapple slices and the Maraschino cherries along the inside of the pan. In a medium bowl, combine Flour, Baking Powder, and Salt. In a large bowl, cream softened Butter and Sugar until fluffy. Then add Egg Yolks and Vanilla and mix until smooth. Alternate the Flour mixture and the Milk, ending with the dry ingredients. In a separate bowl, whip Egg Whites until soft peaks form. Fold the Eggs into the cake batter. Pour batter over the Pineapple slices in the pan and bake for 45-50 minutes. Let cake cool for about 5 minutes. Run a knife or a spatula around the sides of the pan and using oven mitts flip the pan on a plate. Bang the bottom of the pan to ensure the the cake will come out. Remove the pan from the cake and serve warm. Enjoy!


Serves: 6-8 people