Cooking With Romeo » Desserts http://cookingwithromeo.com For The Love of FOOD Mon, 26 Oct 2009 22:38:06 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Filipino Turon (Banana Rolls) http://cookingwithromeo.com/filipino-turon-banana-rolls/ http://cookingwithromeo.com/filipino-turon-banana-rolls/#comments Tue, 25 Aug 2009 00:20:49 +0000 Romeo http://cookingwithromeo.com/?p=137

Filipino Turon (Banana Rolls)

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Turon are not only VERY delicious but they are also inexpensive and easy to make.  It is the perfect treat for any party, any time of the year. When you crave something sweet, crunchy and delicious – these will satisfy you!

These are absolutely amazing!  I have to make them in small batches because I can not stop eating.  They are great for a dessert or to use as a party for a finger food.  I will be serving them at my party this coming Friday night, and I am certain they will be a hit.

Filipino Turon (Banana Rolls)

Recipe: Filipino Turon (Banana Rolls)

Summary: Sweet, Crunchy and absolutely FOOD-Fabulous!

Ingredients

  1. Bananas (Each banana will make 4 turon, so use as many bananas as you need)
  2. White Sugar
  3. Brown Sugar
  4. Lumpia Wrappers (These come frozen and you can find them in Asian Supermarkets. You can also use Spring Roll Wrappers too, but Lumpia Wrappers work best because they are so thin).
  5. Vegetable Oil to fry in

Instructions

  1. About twenty minutes ahead of time, remove your lumpia wrappers from the freezer and let them thaw. Each wrapper will make one (1) Turon. Depending on how many Turon you wish to make, will determine how many wrappers you should have.
  2. In a bowl, mix equal parts of brown and white sugar.
  3. After your wrappers have thawed for 20 minutes, remove them from the package and very gently separate the wrappers from each other. Be careful not to pull too hard or you may tear the wrappers.
  4. Once separated, you can stack them on a plate and place a damp towel over them to prevent them from drying out.
  5. Peel your bananas, and then cut them in half once, and then each one lengthwise. Each banana will have 4 pieces. (I find it works best if you cut up all of your bananas first and then roll them, rather than cutting one banana at a time and rolling).
  6. With a lumpia (or spring roll) wrapper in front of you, place a piece of the cut banana towards the middle of the wrapper. Sprinkle a bit of the sugar mixture on top of the banana.
  7. Roll the wrapper around the banana, folding in the sides so that they will tuck in. The end result should look very similar to a small egg roll.
  8. Roll your next Turon, and keep going until all of the bananas are rolled.
  9. In a large skillet (preferably one with 2″ sides) heat up enough cooking oil to come to about half way to the top of the Turon. Before you put the Turon in the oil, make sure the oil is very hot. If you sprinkle a pinch of sugar in the oil, it should bubble and fry.
  10. OPTIONAL (but highly recommended): Before you place the Turon in the hot oil, sprinkle a very small amount of water on the Turon and rub some of the sugar mixture on the outer wrapper. This will create a nice golden brown shell.
  11. Place the Turon in the hot oil, frying 2 to 3 minutes on each side, until golden brown.
  12. You may have to fry several batches, if you are making a lot. It is best to leave a little room in between each Turn when frying, so that you can move them easily and not break them when flipping.
  13. When both sides of the Turon are golden brown, remove from hot oil and place on a plate with paper towels to absorb the excess oil. (When you remove the Turon from the paper towel, be gentle . . . the Turon will stick to the paper towel a bit)
  14. CAUTION: These are VERY hot. You should not eat the Turon until it has cooled for about 10 minutes, or you can burn your mouth. Trust Me!
  15. These can be served hot or cold and are absolutely delicious. For parties, I will sometimes dip one end of the Turon in melted chocolate after it has cooled. Also, other variations of Turon include placing JackFruit inside with the banana.


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]]> http://cookingwithromeo.com/filipino-turon-banana-rolls/feed/ 4 Cool Down Your Summer With Orange Meringue Pie http://cookingwithromeo.com/cool-down-your-summer-with-orange-meringue-pie/ http://cookingwithromeo.com/cool-down-your-summer-with-orange-meringue-pie/#comments Thu, 30 Apr 2009 00:20:49 +0000 Romeo http://cookingwithromeo.com/?p=113 Orange Meringue Pie Note: There is a print link embedded within this post, please visit this post to print it.

Orange Meringue Pie

A new and refreshing twist to a summer time favorite.  Orange meringue pie is a great treat to bring to any summer picnic or event.  A tall glass of iced tea and a slice of orange meringue pie – who could ask for a better summer evening?

Pies bake best in glass baking dishes, but tin works just as well if glass is not available.  I used tin on this one for ease of transporting my Orange Meringue pie to a spring time event.

I also used a pre-made pie crust for this pie, to save on time.  But it is always best when you make a homeade crust.

Recipe: Orange Meringue Pie

Summary: Summer Time Orange Meringue Pie

Ingredients

  1. Orange Pie Filling

    Pie Crust Baked, and cooled (If using pre-made pie shell, follow package directions to bake single empty pie crust)

    1 Cup Sugar

    5 Tablespoons flour

    1 Cup Warm Water

    1/2 Cup Orange Juice

    3 egg yolks

    1 Tablespoon butter

    1 Tablespoon lemon juice

    2 Tablespoons finely grated orange peel

    Meringue Topping

    3 Egg Whites

    6 Tablespoons sugar

    1/4 Cream of tartar

    1/2 teaspoon of pure vanilla extract

Instructions

  1. Orange Meringue Filling Preparation

    1. Using a medium saucepan over low to medium heat, combine sugar, flour, and salt. Stir in warm 1 cup of warm water and 1/2 cup of orange juice.

    2. Stir constantly bringing mixture to a low boil. Once boiling, continue to stir and boil for one minute.

    3. Move saucepan to double boiler, and continue to cook over boiling water for 10 minutes, stirring often.

    4. Beet 3 egg yolks slightly, then add about a half cup of the hot mixture to the egg yolks and beat yolks until well mixed.

    5. Add the egg yolks to the hot mixture in the double boiler, whisking well.

    6. Continue to cook over boiling water for 6 or 7 minutes, stirring constantly. Mixture should become very thick

    7. Remove mixture from heat. Blend in butter, lemon juice and grated orange peel

    8. Let mixture cool for a few minutes, and then pour into cooled pie crust.

    9. Spoon meringue onto top of pie. Make sure you spread the meringue to the edge of the crust to seal in the filling. The meringue can sometimes pull back or shrink as it cools later – spreading it over the crust will help prevent the meringue from pulling away during cooling.

    10. Bake at 325 degrees for 18 minutes, until nicely brown.

    Meringue Topping Preparation:

    1. Beat egg whites in metal (copper works best) bowl until frothy, using a whisk.

    2. Add cream of tartar and continue to beat until becomes stiff and forms small peaks.

    3. Add sugar in small amounts, while continued beating with whisk, until meringue becomes stiff and glossy.

    4. Add vanilla flavoring.

CulinaryTradition: USA (Southwestern)

Note: Many people fear making meringue is complicated.  It is not.  If you follow a few golden rules, you can make a perfect meringue every time.  It helps to use a copper bowl.  Electric mixers work well, however I prefer to hand whisk the meringue.  If you DO hand whisk, be prepared that it can be quite a work out!

To make peaks in  your meringue, just tap your spoon into the meringue and pull it up and away in a fast jerking motion, trailing the meringue behind.

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]]> http://cookingwithromeo.com/cool-down-your-summer-with-orange-meringue-pie/feed/ 0 Easter Cookies – M&M Cookies http://cookingwithromeo.com/easter-cookies-mm-cookies/ http://cookingwithromeo.com/easter-cookies-mm-cookies/#comments Sun, 05 Apr 2009 22:13:04 +0000 Romeo http://cookingwithromeo.com/?p=88 Easter Cookies – M&M Cookies

A Fun and Easy Easter Cookie with Bunny-Mix M&M’s

Easter M&M cookies make a great dessert for spring time. Everyone loves cookies and everyone loves M&M’s. This great cookie recipe will decorate your Easter in a chewy chocolatey way.

Easter M&M's

Recipe: Easter M&M Cookies

Summary: Delicious and Decorative M&M Easter Cookies

Ingredients

  1. 2 1/4 Cups all purpose flour
    1/2 teaspoon baking soda
    1 Cup (two full sticks) unsalted butter, at room temperature
    1/2 Cup granulated sugar
    1 Cup packed brown sugar
    1 teaspoon salt
    2 teaspoons pure vanilla extract (not imitation)
    2 large eggs
    10 – 12 oz of Bunny Mix PLAIN Easter M&M’s

Easter Cookie Instructions

    1. Remove your two sticks of butter from the fridge several hours before making cookies. Butter should be at room temperature for easy mixing. DO not melt in microwave.
    2. Preheat oven to 350 Degrees.
    3. In a small bowl mix flour and baking soda with a whisk to remove any lumps and mix evenly. Set this dry mixture aside
    4. In a large bowl blend the two sticks of room temperature, unsalted butter with both white and brown sugars. Mix until the butter and sugar is light and fluffy and no butter solids are left.
    5. Add the salt, vanilla and eggs and mix well until smooth and creamy.
    6. Add the flour mixture, mixing only until the flower is completely mixed into the butter mixture and no dry flour is visible.
    7. Fold in Bunny Mix Easter M&M’s into the cookie dough.
    8. Drop Heaping tablespoon size balls of cookie dough on cookie sheets about 2 inches apart.
    9. Bake cookies for about 9 or 10 minutes until bottoms begin to turn golden brown
    10. Let cookies set on cookie tray for about 2 minutes before removing from tray to a cookie rack or waxed paper.

CulinaryTradition: USA (General)

My rating: 5.0 stars
*****

Now grab a cookie and a glass of milk .  and pop it in your mouth!

Making Easter CookiesEaster Cookie DoughEaster Cookie Recipe
Delicious Easter CookiesFun, Decorative Easter Cookies

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]]> http://cookingwithromeo.com/easter-cookies-mm-cookies/feed/ 0 Amazing Chocolate Chip Cookies http://cookingwithromeo.com/amazing-chocolate-chip-cookies/ http://cookingwithromeo.com/amazing-chocolate-chip-cookies/#comments Thu, 26 Mar 2009 01:52:59 +0000 Romeo http://cookingwithromeo.com/?p=12 The Best Chocolate Chip Cookies In The World

I am embarrassed to admit that I once at a whole batch of these chocolate chip cookies in 3 days.  They are insanely delicious and easy to make.  Get ready to bake up some chocolate chip cookies that are soft and chewy on the inside and crisp on the outside.   It’s the kind of cookie that will make you feel all warm and fuzzy inside.  (I prefer to eat them in the dark, while sitting in a closet . . . crying).

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

Ingredients:

  • 2 cups or 12 ounces of chocolate chips (My favorite is Hershey’s Chocolate Chips, but use whatever brand you prefer – just don’t do the store or generic brand!  Don’t cheap out on me people!)
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 sticks (or one cups) of UNSALTED butter, taken out at room temperature.
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar – well packed
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract (not the imitation stuff)
  • 2 large eggs.

Make sure you take your butter out of the fridge ahead of time and set it out on the counter until it is soft/room temperature.

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the flour and baking soda, and use a whisk to ensure there are no clumps.  Set the flour mixture aside for now.
  3. In a larger bowl, mix the room temperature butter with the granulated sugar and the brown sugar.  You can use an electric mixer for this, but I prefer to use a spoon and mix it by hand (I consider it my exercise for the day, allowing for me to binge on warm chocolate chip cookies right from the oven, without guilt).  Mix the butter and sugars until creamy.
  4. Add the salt, vanilla and eggs to the butter and sugar mixture and mix until well blended.
  5. Add the flour mixture to the butter mixture, and stir just until all ingredients are combined.
  6. Stir in your chocolate chips
  7. Using a spoon, drop heaping tablespoon balls of cookie dough on a non-greased cookie sheet, about 2 inches apart.
  8. Bake cookies for 8 to 10 minutes, until cookies show a slight browning around the corners – but are still soft in the center.
  9. Remove from oven and let cookies cool, remaining on the baking sheet for about 2 minutes.  Then transfer cookies to a wire rack, or some waxed paper on the counter top.

Depending on how much batter you eat raw (and although I can’t recommend it, I will admit that I love to do it too!), you should get anywhere from 1 to 36 cookies.

This is a recipe that I found from Martha Stewart (God Bless Her).  They are the absolute best chocolate chip cookie I have ever tasted.  Delicious warm from the oven, or even cold – they stay chewy.

You can store cookies in an airtight container at room temperature for about a week.  I like to put mine in a freezer zip bag and freeze them.  Frozen chocolate chip cookies make an incredible treat!

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