Malibu Rum Madness

We are prepping to have Malibu rum based cocktail drinks this New Year thanks to Mudrah's Kuya who supplied a bottle of Malibu rum and Bailey's.  In lieu to this I took some time to research on cocktail mixes we can possibly have given the resources available, and this is what I came up with:

Cocoa Puff
Malibu Rum
Coke
Bailey's

Sun Splash
Malibu Rum
Pineapple Juice
Pink Grapefruit Juice

Blizzard
1 part Malibu Rum
2 parts Lemon Lime soda
1/2 part Lemon Juice

Coco Cooler
1 part Malibu rum
2 parts coke

Cuba Libre
1 jigger Malibu Rum
1 bottle coke
1 piece calamansi

A Toast to the New Year to All Mudrah's Friends!

Choco Loko over Truffles

Christmas is indeed drawing near as Mudrah is now in full speed making goodies for giveways.  Yesterday she made the Cheese Pastillas which i decided to blog about a little later as my energy is hyped up right now to blog about Choco truffles.  Let's just say I am Loko over Choco.  According to Mudrah this is the first time she will be making this and everybody seems excited to get to try out the outcome of this recipe.  In fact, there are 2 extra little helping hands that have been hovering around the preparation table, one age 6 and the other age 14 (you know who you are!!!)  So here's the recipe...

Ingredients:

200 grams crushed Graham Crackers (if you do not have the crushed ones, use 18 pcs Graham Crackers and crush them.)
1/2 cup cocoa powder
1/2 cup confectioner's sugar
1/2 cup cashew nuts, chopped
1/2 cup melted butter
 3/4 cup condensed milk

coating:
300 grams melted chocolate
sprinkles

Procedure:
Combine crushed Graham crackers, cocoa powder, and confectioner's sugar in a bowl.  Sift if needed to assure that the concoction is well blended.

Add in the nuts and mix again until nuts have been evenly distributed.

Pour in melted butter and condensed milk and mix until it has been blended well.

Form and shape into balls ideally about 1-inch in size.  Note that balling can be a bit tasking as the mixture has a tendency to crumble.  Be ready to sweat a bit and put your balling skills into good use.

Refrigerate to set.

Dip balls in melted chocolate.

Top with sprinkles.

Mudrah had a little trouble dipping the balls in melted chocolate and putting them onto paper cups without making a mess.  She said that mixing some lard into the melted chocolate would make this easier as the chocolate would set faster after dipping.  1 tsp shortening for every cup of chocolate (aaproximately 6 ounces). Well maybe next time that's what we'd do :)

Christmas Milk Pastilles (Pamaskong Pastillas de Leche)

I had been wanting to start this food blog for months now and today the opportunity simply presented itself to me. Mudrah decided to make some of her famous home made pastillas de leche which she would be giving out as a Christmas gift to some really lucky people.  So that's how it is, I cancelled whatever it is that I was supposed to do early today and decided to blog about this first.

Pastillas de Leche

The pastillas packed and ready for delivery

Ingredients:

2 cups skim or powdered milk

1 cup powdered sugar

1/3 cup evaporated milk (heated and cooled)

Granulated sugar for rolling

Procedure:

1)     Mix the powdered milk and sugar then sift.

The mixed and sifted skimmed milk and powdered sugar

2)    Bind the sifted powdered milk and sugar with evaporated milk.  Mix until well blended.

3)   Once the mixture is well blended, form and roll in granulated sugar.  Place each piece on a tray to air dry for a few minutes.

5)    Wrap the finished product in glazing paper.

Yields approximately 60 pieces (ideally 10 grams per piece).  The product is best after 1-2 days when it has dried and hardened a bit more according to Mudrah.  I could not wait for 1-2 days, but still the pastillas was really good!