Easy Pizza Dough

This Easy Pizza Dough yields 2 large pizza rounds that you could make at home in less than 30 minutes, with only 5 ingredients to begin.

It does require kneading but does not need rising. So, skip the pizza delivery today because it is really simple and easy to make. Best of all, you can put any toppings you like, or make use of the leftovers in your fridge and turn it to a delicious pizza.

Easy Pizza Dough Recipe


2 1/4 teaspoon active dry yeast (1 packet of .25 ounce)

1 teaspoon sugar

1 cup warm water (110 degrees F or 45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

How to Make Easy Pizza Dough?


1. Preheat oven to 450 degrees F or 230 degrees C.

2. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy and creamy, about 10 minutes.

3. Sift in flour, salt, and olive oil. Mix until the dough is smooth. Let rest for 5 minutes.

4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer pizza crust to a lightly greased pizza pan.

5. Spread with desired toppings, and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Serve and enjoy this Easy Pizza Dough with family and friends!


  • Make sure that the yeast is still active. Check the expiration date. Do a proof test.
  • Warm water should be between 100-110 degrees F, anything over 130 degrees F will kill the yeast.
  • In this recipe, I used bread flour, but you are more than welcome to use all-purpose flour or plain flour.
  • Knead the dough by hand or use a hand mixer or stand mixer with the dough attachment.
  • This easy pizza dough from All Recipes can be kept in the freezer for up to 3 months, thaw the dough before using it.

Did you make this Easy Pizza Dough? Please leave a comment below.


Basic Meringue

There are only three ingredients in making Basic Meringue; egg whites, sugar and cream of tartar or acid. They came out really good, just like the meringue my Mom bought for me in the Philippines when I was little. You know those colourful meringues in a plastic bag? Yep, those ones. 

I have leftover egg whites in the fridge and I can’t just leave them there alone. So today, I made basic meringue. This recipe is the easiest but will take an hour and a half to bake, a little more time to cool it down. I made two designs: Meringue Kisses or Drops (a very basic design using a piping bag) and the Meringue Nest or here in New Zealand, we called it Pavlova Nest. You can add fresh whipped cream on top and some fresh strawberries and other fruits.

Basic Meringue Recipe


2 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup sugar

pinch of salt

1/2 teaspoon vanilla extract or essence

How to Make Basic Meringue?


1. Preheat oven to 120 degrees C.  

2. In a large bowl or in a stand mixer, mix the egg whites in medium speed until soft peaks form.  

3. Gradually add sugar, 1 tablespoon at a time, whisk in between addition. Mix the egg whites until sugar granules are dissolved.  

4. Continue to whisk the egg whites for 3 minutes in high speed.  

5. Add the vanilla essence and a pinch of salt, and fold the egg whites until combined.  

6. Spoon meringue onto a baking tray lined with baking paper.  Make sure to place them apart from each other, as they can get bigger while cooking. Reduce the temperature to 90 degrees C.  

7. Bake meringue for 1 hour and 30 minutes. Turn off the oven and leave them there to cool completely. 

Serve and enjoy this Basic Meringue with family and friends!


  • Use room temperature eggs. 
  • Make sure the egg whites are bubbly and has changed its colour before adding the sugar. Add the sugar gradually, 1 tablespoon at a time. Whisking in between addition.
  • Soft peak is when the meringue is not soupy and it can hold its form.
  • You can add a few drops of food colouring to make a pretty, pastel meringues. 
  • Store in an airtight container for 1 week.

Did you make this Basic Meringue? Please leave a comment below. 

keto and low carb

Homemade Keto Condensed Milk

Life is sweeter with sugar but Life is better with condensed milk! Imagine the endless possibilities you can make with it; flan, custard, dulce de leche! Oh my, I’m literally drooling while I’m writing that sentence. But what about the sugar content? Yes, it has heaps of sugar! So, today we’re going to replace that life-threatening sugar to a more acceptable alternative to make homemade Keto condensed milk.

As a child, I remember slowly pouring condensed milk into pandesal (Filipino bread roll) and eating it with such delight. I would scoop it with a spoon and eat it mindlessly like a lollipop. I’m a sweet tooth and live with sugar since the day I was born. No wonder I’m in a borderline to having Type 2 Diabetes. When I heard that from my Doctor, it saddened me. I thought back then that I could never live without sugar, but I was wrong. I started my Keto diet last year for 2 months and got back to my “normal” eating habit and gained those excess pounds again. This year, I promise myself to be consistent and to care about my health more. I’m serious about entering the Keto lifestyle.

But lately, I’ve been craving for Brazo de Mercedes, Filipino soft meringue cake with sweet custard filling which is made of condensed milk and egg yolks. Then I wondered I just need to replace the sugar and the condensed milk on the original Brazo de Mercedes recipe. So making homemade Keto condensed milk came to mind.

Homemade Keto Condensed Milk


2 cups heavy cream

2 tablespoons unsalted butter

1/3 cup erythritol   

How to Make Homemade Keto Condensed Milk?


1. In a medium-sized saucepan or skillet, place all the ingredients over medium heat.  

2. Bring to a boil,  then turn to low heat and simmer until reduced by nearly half. Stir several times for approximately 15-20 minutes to prevent scorching.  

3. Once the Keto Condensed Milk is thick and gooey, turn off the heat and cool it down for 10 minutes before putting it in the fridge.   

4. Leave in the fridge for at least 4 hours before using.  

Serve and enjoy this Homemade Keto Condensed Milk with family and friends! 


  Why is Erythritol good for you?

Erythritol is the sweet ketogenic ingredient which used to substitute sugar. It is a sugar alcohol, approximately 60-80% as sweet as the regular sugar.

  • It doesn’t cause a blood sugar spike, which is good for diabetics.
  • It can decrease plaque and even helpful in preventing tooth decay.
  • A good sugar substitute to be used in Keto recipes.

Did you make this Homemade Keto Condensed Milk? Please leave us a comment below.


Pandesal without Bread Maker

In the Philippines, we always have pandesal or Filipino bread for breakfast. It’s yummy with margarine or butter, peanut butter, liver spread, nutella, even pansit bihon or by itself. Recipe for pandesal is up on my blog now.

Here in New Zealand, our favourite spread for pandesal is Nuttelex. It’s a healthy alternative to butter. It’s nut oil free, gluten free, soy free, lactose free, cholesterol free oil, artificial additives free, salt reduced and contains vitamin D. I can use it as a spread for my home baked bread, for cooking or baking. @nuttelexspread.


2 ¼ teaspoons active dry yeast
1 cup lukewarm milk
2 tablespoon unsalted butter at room temperature
½ cup sugar
1 teaspoon salt
2 eggs, beaten
4 ½ cups all purpose flour or more as necessary


1. Dissolve the yeast in 1 cup of lukewarm milk in bowl. Let stand for 10 minutes, and then stir well.

2. In another bowl, combine butter, eggs, sugar and salt.

3. Add milk mixture into the yeast mixture and add 2 cups of flour. Mix with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.

4. Transfer dough to a lightly floured surface. Knead dough until smooth, elastic and no longer sticky (around 10 minutes), add flour as necessary.

5. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.

6. Transfer dough to a lightly floured board. Divide dough into 3. Stretch and make a long roll. Cut into 24 pieces, roll in breadcrumbs and place in a baking pan lined with wax paper.

7. Cover with a cloth and let rise for at least one hour or until almost double in size.

8. Bake in 120 C oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown. (Every oven is different so make sure to check the bread in 10 mins increment.)

9. Serve and enjoy with family and friends!


Pan de Sal (Filipino Bread Roll)

I have been experimenting how to make the perfect pan de sal (pandesal) in the kitchen for the last 7 years, and to my excitement, this is the only recipe I have made that really caught my heart and taste buds. It’s easy to make as you just need to put all the ingredients together in a bread machine, press the “dough” button and walk away. Love it, love it, love it!

I have to thank the person who posted this recipe on the web as I would use this recipe for the rest of my life. I have altered some of the instructions, but if you want a different procedure, please visit her website: Salu-Salo Recipes.

NOTE: This pandesal recipe if for bread machine/maker


1 cup lukewarm milk
2 tbsp butter
1/2 cup sugar
1 tsp salt
2 eggs
4 cups all purpose flour
2 1/4 tsp bread machine yeast


1. Put the ingredients in the order listed above in the bread machine pan. Starting with the milk and finishing off with the yeast. Do not include the breadcrumbs.

2. Select bread type setting to dough to make the dough.

3. When the cycle is complete (in my bread machine’s case, at 1 1/2 hours), transfer dough into a lightly floured surface.

4. Divide dough into 2 long long. Cut the dough slightly diagonal, turn half side down and flatten a bit, roll in breadcrumbs, and put in a baking tray.

5. Cover with a cloth and let rise for at least one hour or until almost double in size.

6. Preheat the oven at 220 F oven for 10 minutes, turn it down to 150 F. Bake the dough for 15 minutes or until golden brown.

7. Serve and enjoy this yummy pandesal with family and friends!

Source: Salu-Salo


Yellow Butter Cake


1 cup unsalted butter, room temperature
1 1/2 cups all purpose flour
1 1/2 cups cake flour (see cake flour substitute, if not available)
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 1/4 cups milk
1. Preheat oven to 350F or 176C. Butter two 8 inch round cake pans; line the bottoms with baking paper. Butter baking paper and dust with flour. 
2. In a bowl, sift together flours, baking powder and salt, set aside.
3. In the bowl of an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy for 3 -4 minutes. Beat in eggs, one at a time, then beat in vanilla. Turn the speed to low then add the flour mixture in three parts, alternating with the milk. Beat until combined after each addition.
4. Divide batter between the prepared pans. Bake the cake for 30-35 minutes or until the cakes are golden brown. To test if the cake is done, insert a toothpick on the center of the cake, if it comes clean, then your cake is ready. 
5. Transfer pans to a wire rack to cool for 20 mins. Invert cakes onto the rack, peel off the baking paper.
6. Reinvert cakes and let them cool completely.
Source: Martha Stewart
Photo: Colour or Crumb
Share with family and friends!!!


Homemade Strawberry Jam

What do you do when you have 2 big bowls of fresh strawberries? Oh well, aside from eating them fresh, I made my own strawberry jam. This recipe yields 5 strawberry jam jars. I used empty strawberry jars that I have accumulated from last year. Here’s the recipe I used.


1 kg. fresh strawberries, hulled
4 cups caster sugar
4 tbsp lemon juice


1. In a heavy based saucepan crush the strawberries with a potato masher.
2. Add sugar and lemon juice. Stir over low heat until the sugar is dissolved.
3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.
4. Transfer to hot sterile jars, leaving 1cm headspace, and seal.
5. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

Share and enjoy with family and friends!!!
Source: All Recipes


Jalapeno Rice

    1 3/4 cups chicken stock
    1 jalapeno, seeded and sliced
    1 cup white rice
    1 cup cheddar cheese

    1. In a medium pot, pour in chicken stock and jalapeno over medium-high heat, and bring up to a bubble.
    2. Add rice to pan and reduce heat to low.
    3. Cover pot and simmer liquid has absorbed and rice is tender, about 18 minutes.
    4. Remove from heat and let sit for 5 minutes.
    5. Spread the cheese on top before serving.

    Share and enjoy with family and friends!!!
    Source: Rachel Ray



    2 cups all purpose flour
    2 cups bread flour
    ½ cup white sugar
    5 tbsp butter, melted
    1 tsp baking powder
    1¼ cup fresh milk, warm
    1 pouch rapid rise yeast
    1 tsp salt
    1 cup bread crumbs
    1 piece raw egg
    1 tbsp cooking oil

    1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved.
    2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder .
    3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
    4. In a flat surface, knead the dough until the texture becomes fine.
    5.  Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour.
    6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer.
    7. Roll each part until it forms a cylindrical shape.
    8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal).
    9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on).
    10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise.
    11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes.
    12. Put the tray with dough in the oven and bake for 15 minutes.
    13. Turn off the oven and remove the freshly baked pandesal.

    Share it with family and friends!!!

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