Nicecream Energy and Protein Bites

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Nutritious 100% plant-based treats that you and your family will surely love.

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Pumpkin Spice Frozen Treats

Summer is officially over.  However, since we are still experiencing warm weather in the afternoon, I thought of enjoying it by having something refreshing  while welcoming fall and  take pleasure in the season’s bounty: Pumpkin.

It was a busy day the other day, but I still decided to make Pumpkin Spice ice candy for my boys.  It didn’t cross my mind if I have ice candy bags. Well, I found out too late. So, I had this bowl of pumpkin spice mixture sitting in my kitchen that I didn’t know what to do with.  I was thinking of using Ziploc bags, but it would look too boring.  That’s when it hit me:  ice cube trays.  A great alternative if you don’t have ice candy bags, Popsicle mold or other kitchen gadgets for making frozen treats.

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Above, is the pumpkin spice ice candy I made  last year.  I meant to post it, but didn’t get around to it until I misplaced my note in the process of packing our belongings for our “supposed” relocation plan. So, I tried making it again this year just in time for fall season where pumpkin is the favorite component for making recipes.

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Snack Ideas

Hello!

I came up with these snacks for my children during Spring break and I just want to share them with you.

CHEESY SALTED CARAMEL CROSTINI

Pan-toasted baguettes slices with brie cheese drizzled with salted caramel and garnished with shaved dark chocolate. All you need to do is brush the baguette slices with butter or olive oil then toast each side in the pan until golden brown.  Immediately topped with a slice of Brie cheese (you want the cheese to melt to adhere to the toast) then drizzle with salted caramel and chocolate ganache or topped with shaved chocolates. Garnish with your favorite tree nuts (optional).  Serve warm.

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Steamed Mini Yucca-Rice Cakes (Puto)

Yucca Cakes

Yucca-Rice Cakes-original recipe by
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Here’s another Filipino favorite that I created.  These steamed rice cakes were really good!  The brown sugar and yucca (cassava) go very well together.  They are served at parties or at any get together, especially birthdays, Christmas time and New Year’s eve or as a merienda (afternoon snack).   The flavor variations are  coconut, purple yam, mango, pineapple, and chocolate to name a few.  You can add coconut powder and coconut strings, grated purple yam, mango puree, pineapple juice and tidbits, chocolate chips and ground chocolate in the batter.

You can put them in a festive or clear plastic bags and tie with a sophisticated bow and give them away as gifts for Christmas.  Your friends will appreciate them, especially those who don’t have time to make them or own any steamer and yearn to have them.  Below are coconut and chocolate rice cakes I made last year.

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I and some people had been in quest to find the “authentic” recipe because they are just out of this world.  “Once you popped, you can’t stop” as the potato chips commercial say.  That’s how good they are.  My grandmother knew how to make them, but she passed on before I could ask her.  I tried all the recipes I could find on the web, but the results were not the same.  Moreover, the instructions were not that specific.  They don’t really give you the “secret” process on how to make them “authentic”.  Yes, I discovered there were many secrets making authentic rice cakes.  I experimented many times and almost gave up, but one day, I finally achieved it.   The rice cakes below were made with 100% rice flour and the ones above were a combination of rice flour and all-purpose flour.  My children loved them.

RICE CAKES $16 FOR 50 PCS

Rice Cakes
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I was so proud of myself.  But…guess what happened?  I lost my note in the process of tidying up.  It took me a long time to discover the “secret” and lost it that easily.  Believe me, I was extremely sad and disappointed that I stayed away from the kitchen for a very long time.  Yes, it was that important to me.   It reminded me of my childhood and my grandmother.   I miss the good old days and my beloved, gracious grandmother.  I feel comforted making the authentic  rice cakes somehow. 

My quest now is to find the recipe I created.  It’s a must!  I could not remember all the ingredients and the measurements.  So, I settled to create the yucca rice cakes for now until I find the time to do all the experimenting I did previously using the 100% rice flour.

Ingredients:

  • 1 ½ cup of rice cake flour mix (available at Asian stores)
  • 1/2 cup of frozen grated cassava or yucca root, completely thawed
  • 1 C firmly packed dark brown sugar
  • ½ C sweetened coconut flakes
  • 1 ¼ C water
  • 5 teaspoons vegetable oil
  • Butter

Note:  You will need a steamer, a mini muffin baking tin, a pastry brush, and cheese cloth

Directions:

  • Add about 1/2 of water in the steamer.  Wrap the lid of a steamer with cheesecloth to prevent water from dripping to the rice cake batter while cooking.  Cover the steamer.   Bring water over high heat to a rapid boil.
  • Add the rice cake flour, water, coconut flakes, dark brown sugar, 1/2 cup grated cassava, and oil in a large bowl.   Whisk until well mixed. Let stand for 5 minutes.
  • Scoop the batter into the buttered 12-piece mini muffin pan and steam for 15-20 minutes* or until cake is shiny and bounce back when pressed.
  • Brush the top of the steamed cakes with butter. Transfer to a serving platter or a basket lined with wilted banana leaves and serve warm or at room temperature.  When cooled, cover the mini rice cakes with a plastic wrap to prevent skin from forming.   Enjoy.

*Note:  Cooking time and achieving the crack in the center of the rice cakes varies depending how rapidly the water is boiling.  Adjust accordingly.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

~Anna

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

A Party or Snack Idea

PURPLE YAM FILLED DONUTS

This recipe is super easy.  You can even get the children involved.  A good idea for children’s birthday party, holidays or just a snack.  You can put them in paper bags or any festive container with their name on it serve with their favorite drink.   This sure is a hit at every party or any occasions.  Sometimes, I use this as a reward or surprise for my children when they’re in their best behavior.

There are so many variations you can make with this recipe. You can stuff them with chocolates, mild and sweet cheeses, raspberries, blueberries, coconut, purple yam, jelly, jam, peanut butter, cream cheese, peaches, apples, etc.   If you prefer making a dough from scratch, that’s fine too.

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I put them in their favorite color paper bag with their name on it; served with chocolate milk.  My children love this idea.  Sometimes, I staple the bag and make them guess what’s inside.  It’s a game we play to make them excited and all happy. Whoever guess it right, gets a prize. 🙂

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Ingredients:

  • Pillsbury Original flavor biscuit dough (8 pieces)
  • Oil for frying
  • Stuffing of your choice (blueberries, strawberries, chocolates, cheese, raspberries, coconut, purple yam, peaches, mango, peanut butter, apples, pumpkin etc)

Preparation Method:

Heat a deep pan with oil over very LOW heat.  Separate the dough and cut them in quarters.  You should have 32 balls when you’re done.  Flatten the dough and put the stuffing of your choice. Then, gather the edges and pinch the dough together and roll using your palm to form a ball.   Make sure you don’t overstuffed the dough or it will open up while frying. And your will ended up with laughing balls (A term I use because of their shapes). Repeat the process for the remaining dough.  Drop the balls in batches (make sure they have enough room, so they don’t stick together) and cook until brown.  This process is very quick.  Be careful not to burn them.  Repeat the process for the remaining balls.  Put the cooked balls on a plate or a bowl lined with paper towel to absorb any excess oil.  Let it cool off a bit.  Place in a bowl with sugar and toss to coat.  Serve warm.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.