Check out the full recipe on my previous pie video. Happy Holidays 🎄❤️👩🏼🍳
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Need a last minute Pecan Pie recipe? 🥧As a tradition here at Momi Jev’s Kitchen, we have been designated to bring one to our yearly family Thanksgiving gathering. It never fails to amaze those who try it. Take a slice of this pecan pie and see for yourself 😉.(Recipe is good for 1 Pecan Pie) Pie dough: 1 1/2 cups all purpose flour, 1Tbsp. granulated sugar, Pinch of salt, 1 stick cold unsalted butter, cubed. 3-4 Tbsp. Ice cold buttermilk. Pecan Pie Filling: 4 eggs, 1/2 cup brown sugar, 1/2 cup light corn syrup, 1/2 cup dark corn syrup, 4Tbsp. melted butter, 2tsp. Vanilla extract, 1/4 tsp. Salt, 3 cups pecans. Bake at 350 degrees Fahrenheit for about 50-60 minutes or until golden brown. Let it cool to room temperature and serve with whipped cream or my favorite, vanilla ice cream. Happy Baking! 👩🏼🍳❤️
I want to share my bestselling banana bread. It’s easy, moist, and with the right sweetness to it. Everyone that tried this tells me that it is the best banana bread they’ve tried. You can now try baking them too at the comfort of your own home 👩🏼🍳❤️Ingredients: 2 1/2 cups all purpose flour, 2tsp baking soda, 1 tsp salt, 2 cups granulated sugar, 2 sticks unsalted butter, 6 overripe bananas, mashed4 large eggs. Yields: 2 loaves. Bake at 350F 40-50mins. Once it’s baked, let it cool for 10mins. Flip loaves out of the pan and cool completely before slicing. Happy Baking 👩🏼🍳❤️
Growing up, twisted donuts or what we call “siakoy” in the Philippines is one of our favorite to go snack. It’s perfect for this cold season to pair it your favorite hot chocolate or coffee. Kids will surely love them too. 😋❤️ For the dough:⅓ cup milk warm (95-105°F)1 teaspoon active dry yeast1½ cups all-purpose flour * (plus more for dusting as needed)3 tablespoons granulated sugar¼ teaspoon salt1 large egg2 tablespoons unsalted butter softenedOil for fryingThis recipe yields for 6 twisted donuts. InstructionsSprinkle the the active dry yeast over the warm milk. Give it a mix and set aside to let the yeast dissolve and activate, about 3 to 5 minutes.In a mixing bowl, combine flour, sugar, and salt, and give everything a good mix.Once the yeast has dissolved, add the milk mixture and egg into the flour. Mix until the dough starts to come together. Then, knead the dough until no more dry ingredients are visible. Cover and let the dough rest in a warm area for about 20 to 30 minutes.After resting, add the softened butter and knead the dough until all of the butter has been absorbed and the dough looks smoother. Round up the dough and cover. Let the dough proof in a warm area until doubled, about 45 minutes to 1 hour.Once the dough has doubled, transfer it onto a clean work surface. Briefly knead the dough to deflate it. Then, divide the dough into 6 equal pieces.Roll the dough into a thin rope, about ½ in thick and 12 inches long. Then, with your hands at each end of the rope, roll the dough in opposite directions to create a twisting effect. Pick up the dough by the ends and let it twist onto itself. Pinch the ends together and fix the twists if needed. Place the dough onto the prepared sheet pan and repeat with remaining dough. Try to keep the shaped dough at least 1 inch from each other.Once all of the dough has been shaped, let the dough rest in a warm area until doubled, about 45 minutes to 1 hour.Fry the twisted donuts at 325F. While the oil i
Want to know another easy recipe with unique, creamy, and fruity flavor dessert? Mango float is a refrigerated dessert that is always served on any occasion in the Philippines. Making this dessert brings me back to memory lane. 😊❤️ Ingredients: Crust - 1 1/2 cup graham cracker crust - 2 Tbsp. Sugar - pinch of salt - 1/2 cup unsalted butter, melted, still warm. Mascarpone cream - 1/2 cup whipping cream - 1/8 cup powdered sugar - 1/2 cup mascarpone cream - 1 tsp. Vanilla extract Mango Puree - 2 apple mangoes, ripe 🥭 - 3-4 Ataulfo mangoes, ripe - sugar, add to taste. This video shows the step by step process of making it. Best served chilled, overnight or freeze it to give it an ice cream like consistency. Enjoy. 👩🏼🍳❤️
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More baking videos to come. Feel free
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Buttery, flaky, and crisp… Another simple recipe yet full of flavor. 😋 The secret to a perfect biscuit are Ice-cold butter and some extra dough folding to having lots of flaky layers in each golden brown buttermilk biscuit. Perfect with jam or sausage and gravy. Yum! 😋❤️ Check the video MomiJev's Kitchen on how I made it.
Creamy, delicious and super easy tiramisu recipe. It’s made with lady fingers soaked in coffee, creamy, with the right sweetness mascarpone cream, and dusted with cocoa powder with a little espresso powder on top. Ingredients:1 1/2 cups heavy whipping cream8 oz mascarpone cheese at room temperature 1/3 cup granulated sugar 1 tsp vanilla extract 1 1/2 cups cold espresso 3 Tbsp coffee flavored liqueur (i use Kahlua)1 pack Lady FingersCocoa powder for dusting on top (I added espresso powder for more coffee flavor)-Add whipping cream to a mixing bowl and beat on medium speed with electric mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them, just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of your pan. Smooth half of the mascarpone cream mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top. Refrigerate for at least 4-5hrs or overnight before serving. Enjoy.👩🏼🍳😋❤️
Gooey Cinnamon Rolls. It’s the best dough recipe I’ve tried. ❤️👩🏼🍳
