Chocolate Rocky Road Christmas Wreath Cake

This Chocolate Rocky Road Christmas Wreath Cake recipe is very timely for this season. Merry Christmas everyone!

The cake looks very festive and the chocolate cake itself is a perfect treat for the whole family. The toppings on top make it even more irresistible. We made this cake in celebration of Jesus’ birthday.

Chocolate Rocky Road Christmas Wreath Cake Recipe



250 grams butter, chopped
200 grams dark chocolate melt
2 cups of sugar
1 cup of cold water
1 1/4 cups flour, sifted
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup cocoa powder, sifted
2 large eggs, lightly beaten


150 grams dark chocolate melt
1/2 cup cream


100 grams mini marshmallows
50 grams cranberries
50 grams roasted almonds
100 grams of milk chocolate melted
125 g glazed cherries or fresh raspberries

How to Make Chocolate Rocky Road Christmas Wreath Cake?


1. Preheat oven to 180C or 160C fan forced.

2. Grease an 8-inch ring cake tin and line the base with baking powder.

3. In a saucepan, combine butter, chocolate, sugar and water. Stir until melted.

4. Transfer to a large bowl and set aside. Let it cool for 5 minutes.

5. Whisk in flour and cocoa powder onto your cooled chocolate batter. Stir through eggs. Pour mixture into a prepared ring pan.

6. Bake for 45 minutes or until skewer comes out clean.

7. Let it cool in tin for 30 minutes before turning out to cool completely.

8. While cooling the cake, let’s make the ganache. Combine chocolate and cream in a heat-proof bowl and microwave 10 seconds interment until melted. Stir until smooth. Let it cool.

9. Spread ganache over the top of the fully cooled cake. Arrange marshmallows, cranberries and almonds on the top. Drizzle melted chocolate over the topping. Sprinkle with cherries or raspberries.

Serve and enjoy this Chocolate Rocky Road Christmas Wreath Cake with family and friends!

Did you make this Chocolate Rocky Road Christmas Wreath Cake? Please leave us a comment below.


Christmas Peppermint Meringues

We made Christmas Peppermint Meringues as our family’s traditional Advent activity this year. We had so much left over egg whites and so we thought of making these beautiful sweet treats.

It doesn’t look its best but it definitely tastes so good. Try this Christmas Peppermint Meringues recipe and tell me if it works well for you. I’m pretty sure you’ll do better than me. Add more colours, to make it look fancier and more Christmassy.

You may also like my other Meringue recipes: Basic Meringue and Easy No-Fail Meringue.

Christmas Peppermint Meringues Recipe


3 large egg whites
pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food colouring, preferably gel

How to Make Christmas Peppermint Meringues?


1. Preheat to 250 F or 120C and position oven racks in the top and bottom thirds of the oven. Line 2 baking sheets with baking paper.

2. In a large bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Add in the peppermint.

3. Place a round tip in a pastry bag, fold the top a few inches. With your paintbrush, dip in food colouring (preferably a gel) and brush stroke from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Start filling the bag with the meringue; spooning it directly into the centre so as not to smudge the food colouring. Pipe 1-inch-diameter mounds of meringue, allowing 1 inch apart onto the prepared baking sheets.

4. Bake the meringues for about 1 hour, until there are no longer glossy and feel light and dry when picked up. Open the oven for a few minutes, turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside the oven, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

Serve and enjoy Christmas Peppermint Meringues with family and friends!

Did you make this Christmas Peppermint Meringues? Please leave us a comment below.


Roast Sage and Garlic Chicken

Roast Sage and Garlic Chicken is a very simple dinner that is tasty and savory. It involves some herbs and waiting. I love how it’s moist and glossy, usually roasts come out dry and I don’t like that. Nobody wants dry chicken. This recipe from Genius Kitchen didn’t disappoint me.

Roast Sage and Garlic Chicken Recipe


1 whole chicken (about 2 kgs)

1 ½ teaspoon lemon pepper

22 fresh sage leaves, finely chopped

3 garlic cloves, pressed

6 tablespoons unsalted butter, softened

3 tablespoons chicken fat or olive oil

salt and black pepper to taste

8 sprigs parsley

1 medium onion, quartered

2 carrots, peeled and cut into 1 inch pieces

1 lemon, quartered

How to Make Roast Sage and Garlic Chicken?


1. Preheat oven to 240C (475F).  

2. In a bowl, combine butter, sage, lemon pepper and garlic.  

3. Loosen skin of chicken on breasts and thighs using fingers and a small, sharp knife.  

4. Spread butter mixture between skin and meat evenly.  

5. Brush skin with chicken fat or olive oil. Season cavity with salt and pepper to taste.  

6. Stuff with chicken with lemon, parsley, some carrots and onion.  

7. Using a twine, tie two legs together.  

8. On the center of roasting pan, add the other quartered onion and leftover carrots, then place chicken on top of the vegetables.  

9. Roast for 20 minutes then reduce oven temperature to 200C (400F).  

10. Continue roasting until thermometer reads 80C (170F), about 1 hour.  

11. Transfer chicken in a dish where you plan to carve it. Let it rest for 10 minutes before carving.

Serve and enjoy Roast Garlic and Sage Chicken with family and friends!

Did you make this Roast Garlic and Sage Chicken? Please leave us a comment below.


Crispy Pata (A Different Version)

This is a different version of Crispy Pata. If you want to see the other version, click this … Crispy Pata.

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
6 pieces dried bay leaves
2 tablespoons whole peppercorn
4 to 6 pieces star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
2 to 3 teaspoons five spice powder
12 to 15 cups water
8 to 12 cups cooking oil

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, five spice, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8.Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
10. Share and enjoy to your family and friends!

Source: Panlasang Pinoy


Modern Way of Making Puto Bumbong – A Christmas Filipino Delicacy



2 cups of glutinuous rice
3/4 cups of Jasmine rice
1 cup of Thai black sweet rice

Materials Needed:
paper towels
silicone ice molds

For Topping:
white sugar
grated coconut
sesame seeds (optional)

1. Put all the rice in a bowl.
2. Rinse them under cold water to get all impurities out.
3. Soak it overnight (at least 12 hours).
4. Drain the water.
5. Pour 1-2 cups drained rice in the blender with 2 tbsp. of water. Speed up the blender to grind the rice completely.
6. Repeat procedure number 5 until all the mixture is well-grounded.

7. Take 2 pcs. of paper towel.
8. Pour 1/2 cup to 1 cup of the mixture in the middle of the paper towel.
9. Fold the sides of the paper towel to pat dry the mixture.
10. When the mixture is already dried, it will look like a clay (playdough).
11. Combine them all together and wrap the clay with 2 pcs. of paper towel. Put something heavy on top of the clay to squeeze more liquid out.

12. Leave it to dry for 1 to 2 hours.
13. Break the clay apart and grate it with a grater until it turns into crumbs.
14. Put butter on the silicone ice mold.

15. Crumble the damp rice paste with your fingers and fill the molds loosely.
16. Steam in boiling water for 12 minutes or less. Check for the texture.

17. Remove with a BBQ skewers or a plastic chopstick onto banana leaves.
18. Spread butter all over and serve with coconut and plenty of sugar (sesame seeds – optional).

Merry Christmas!

Christmas Rocky Road Wreath

125 g marshmallows, coarsely chopped
1/2 x 250 g pack plain chocolate biscuits, coarsely chopped
1/2 cup unsalted chopped macadamia nuts
1/4 cup raisins
1/4 cup shredded coconuts, toasted
50 g unsalted butter, chopped
200 g dark chocolate, chopped
200 g milk chocolate, chopped
200 g white chocolate, chopped
Red and yellow glace cherries and spearmint leaves, to decorate
1. Grease a 20 cm ring pan. Line base, sides and centre ring and baking paper.
2. Combine marshmallow, biscuits, nuts, raising, and coconut in a large bowl.
3. Combine butter, dark and milk chocolates in a medium heatproof bowl. Sit bowl over a saucepan of simmering water to create a double boiler. Stir until melted and smooth. Pour into marshmallow mixture. Stir until combined. Spoon mixture into prepared pan, pressing down firmly.
4. Melt white chocolate in another heatproof bowl over a saucepan of simmering water. Pour over the rocky road in prepared pan. Decorate with cherries and spearmint leaves. Put into the refrigerator.
5. Remove rocky road from pan. Wrap in cellophane and tie with ribbon.

Filipino Leche Flan (Caramel Custard)



For Caramel:

1 cup sugar
1/3 cup water


1. Combine sugar and water in a saucepan.
2. Let boil in medium heat.
3. When sugar melts and water evaporates, let the syrup becomes thick and amber in color.
4. Pour into llaneras and let it cool.

For Custard:

7-8 eggyolks
1 can less 1/4 cup condensed milk
1 cup evaporated milk
1/4 tsp lemon extract


1. Put egg yolks, condensed milk and evaporated milk, combine them until well blended.
2. Add lemon extract then mix until well combined.
3. Pour mixture into llaneras or baking tins, about 1 inch thick.
4. Cover llaneras with foil to avoid water to get into the flan mixture.
5. Put the oven to high heat initially until water boild then lower the heat down to low.
6. Steam the flan mixture for about 45 minutes to one hour depending on the thickness of the custard mixture.

Source: Simply Anne

Weekday Potluck Every Tuesday to Thursday

Sapin Sapin


3/4 cup glutinous rice flour
1/4 cup rice flour
1 1/4 white sugar
1 can condensed milk
2 cans coconut cream
2 tbsp ube jam
purple food coloring
orange food coloring


1. Combine all the ingredients except the ube jam and the food colorings.
2. Mix them together until well-combined.
3. Divide the mixture equally into three separate bowls.
4. Combine ube jam and purple food coloring in the first bowl, mix until well-blended.
5. Combine orange food coloring in the second bowl, mix until well-blended.
6. Leave the third bowl as is.
7. Place cling wrap in an 8″ round pan and pour the purple layer then steam for 30 minutes.
8. Get the pan out of the steamer and pour in the next layer then steam for 30 minutes.
9. Do the same thing in the last layer.
10. Cool completely. Top with latik and serve.

Share and enjoy with family and friends!