No-Bake Mango Delight

Hello! Thank you.  I’m glad you stopped by because today is your lucky day. 🙂

“Never judge a book by its cover” the saying goes.  This dessert may look mundane, but wait until you try it.  You are going to hate me for creating this recipe.  There is nothing like it out there.  This delectable dessert is out of this world. Literally!  One bite and  I was sold.  I must have heard fireworks and the oohs and aahs. 🙂  This my friend is one of those treats that would  make you throttle someone if she/he comes between you and your share.  It’s just too delicious.  You can’t stop eating it.  The best tropical sweet treat anyone can have.  There is no artificial mango flavoring added.  There’s (fresh) mango in every bite.  Definitely a MUST try.


My children asked me to bake  them a cake this morning; something “refreshing and sweet”.   They wanted “something else” besides the usual chocolate cake .  I wasn’t planning on being in the kitchen today, but since I didn’t have anything else for them (out of the papaya slush) , I had to make one.  I was looking at the mangoes I purchased yesterday and I knew exactly what to do with them.  It will be a good excuse to use the mascarpone cheese before it expires.  Did I have a whipping cream?  Checked.  Butter?  Checked.  Graham crackers or Ritz crackers?  Nope.  Okay, I couldn’t make it today ( So, I thought).  Then, I went to the formal dinning room and there! The butter cookie container was sitting on top of the table.  Aha!  The kids have been eating them.  I opened the can and there was about a quarter of cookies left.  I found the perfect crust for my mango recipe.


This mango delight is layered with butter cookie crumbs, mango puree and mascarpone mixture, whipped cream mixed with a surprise ingredient , and naturally sweet  diced fresh mango.  The extra steps are what makes this treat sinfully delicious.  You will thank yourself for making it.  This would definitely make your potluck or party desserts list.  🙂


Okay, you get the idea.  Let’s make it so you can devour a piece (or more) and stop drooling. 🙂    You need to gather all the ingredients before you start making it to prevent mishap.  This recipe yields 9-12 servings.

Note: You can add mango extract to enhance the flavor if you prefer, but this recipe is perfect without it. 

For the crust:

  • 22 butter cookies
  •  2 tablespoons melted butter


  1. If you don’t have a food processor, place the cookies in a Ziploc bag and pound until  you have very fine crumbs.  Add the melted butter and mix with a spoon.  If you are using a food processor, process until all the cookies are very fine.  Add the melted butter and pulse until well-combined.
  2. Transfer the crumb mixture into a square (8″ x 8″) glass baking dish.
  3. Using a dry measuring cup, press down making sure the crumb mixture is evenly distributed and covered the bottom of the baking dish; set aside.

Prep the Mango

You will need 3 large, very ripe Manila mangoes, divided


  1. Wash and slice the three mangoes.  Set aside the seeds.  You can eat the flesh off them later. 🙂  You should have a total of 6 half mangoes.
  2. Dice 4 of the half mangoes and place on a plate; set aside.
  3.   Scoop the flesh of the remaining mangoes and place in  a blender.  Puree it and set aside.

Tip:  For easy and faster way of dicing the mangoes, carefully cut the mango flesh with a knife horizontally then cut vertically without cutting through the skin.  See photos above.

Prepare the first layer:


  • Mango puree
  • 6 oz. (3/4 of the container) Belgioioso Mascarpone or cream cheese at room temperature (a must)
  • 4 tablespoons butter, softened at room temperature
  • 1/2 cup condensed milk


  1. In a stand mixer with a paddle attachment, add butter and beat in high speed until smooth.  Turn off the mixer. Scrape the sides and bottom and beat again in medium-high speed for 10 seconds.
  2. Add the mascarpone cheese and beat in the lowest speed just until combined. (If you are using cream cheese, beat in high speed until smooth and well-combined.
  3. Add the mango puree and condensed milk.  Beat in low speed until well-combined. Turn off the mixer.
  4. Using a spatula, smooth the lumps (if there’s any. If none, skip this step) in the mixture by pressing down and folding to combined.
  5. Replace the bowl in a stand mixer and add about a little over 1/4 cup of the diced mango.  Beat for 10 seconds.
  6. Pour the mixture in the prepared baking dish.

Prepare the whipped cream topping (2nd layer)


  • 1 cup heavy whipping cream
  • zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 1/8 cup of condensed milk
  • 1 tablespoon powdered sugar
  • remaining mascarpone cheese or cream cheese


  1. In a stand mixer with a paddle attachment, add the cream, condensed milk and vanilla extract.  Gradually beat in low to medium speed  until frothy about 2 minutes.
  2. Add the powdered sugar and gradually increase the speed.  Continue to beat until stiff peak forms. Do not over beat.
  3. Add the mascarpone or cream cheese and the orange zest.  Beat until just combined.
  4. Add the whipped cream mixture on top of the mango mixture.
  5. Add the remaining diced mangoes on top of the whipped cream mixture.
  6. Refrigerate at least an hour and a half before you cut ( i cut a piece at 45 minutes mark and it was still soft.  See photo below).
  7. If you have any leftover, refrigerate overnight and leave at room temperature(about 15 minutes) before serving.

IMG_20140306_122349_269Note:  I found the best way to serve this heavenly dessert is to cut it and place on individual plates and refrigerate for 3 hours.  It’s to die for!!!

If you like this recipe, don’t forget to Subscribe or Follow to get the latest recipes.   There are more original recipes coming your way.  However, 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 a fantastic weekend!

© (2014)   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 Childhood Snack Made Two Ways

One of my childhood favorite snacks made into a delicious, refreshing drink and/or dessert.  Drink or dessert?  You decide.


The house my siblings and I grew up in was surrounded with fruits trees.  We had papaya, guava, jackfruit, coconut, mango, avocado, star apple, wild mangosteen (santol), and Jamaican cherry (sarisa or aratilis).  We also had apple bananas and Kamias or Pias (Averhoa bilimbi or cucumber tree).  We enjoyed them for many years until we relocated.  The avocado, mango, and papaya were among the favorites.  My mother would use the unripe (green) papayas for her cooking and we enjoyed the papayas somewhat ripe.  We would slice them up and dipped them in vinegar with salt.  As for the very ripe papayas?  Well, we didn’t own a blender, so we would scoop the flesh and  added evaporated and condensed milk to sweetened them and ate them that way. Sometimes we ate them plain; the same with the avocado and mango.  The avocado and mango were to die for.  They were so delicious.

I had a very large ripe papaya. I was debating either to eat it plain or not, but I decided to make it into a refreshing, delicious drink instead; a smoothie.

Papayas are good for you.  According to WebMD, papayas are a rich source of Vitamin A and C.  One half of a small papaya provides 150 percent of the recommended dietary intake of Vitamin C.  It’s low in calories, fat-free, cholesterol free, and a good source of potassium, foliate and fiber. 

What I love about papaya is it’s enzyme called papain and its leaves.  I’ve read that papain helps aids in digestion by  breaking down tough meat fibers.  It also helps prevent constipation and lower cholesterol.  My sister had problems with acne in her teenage years.  So, we used its leaves as a facial rub to exfoliate dead skin cells.  My sister’s problem with acne ceased. Exfoliating with papaya leaves made my face smooth and prevented growth of pimples or acne.  I can’t recall experiencing acne in my youth.  I’m guessing it must be because of the papaya leaves and it’s cleansing properties.

You can use milk of your choice and add protein powder, chia seeds, and flax seeds in this recipe if you prefer, but I want to keep the flavor authentic. 


  • half of extra large papaya (a little over 2 cups)
  • 1/2 cup Evaporated milk
  • 2 spoonfuls of condensed milk
  • 10 ice cubes


  1. Clean the papaya by removing the seeds and veins off the flesh. Wash.
  2. Scoop the flesh and place in a blender.
  3. Add the milk and ice cubes.
  4. Blend until smooth.  Serve immediately.

The other way of enjoying this childhood favorite snack is to make it a frozen drink or dessert topped with whipped cream and mix it to make into a creamy, flavorful slush.


All you have to do is to place the smoothie you made (above) in a container and freeze for 3 hours ( if you can’t wait) or overnight if you want to have it later.  Either way, it’s waiting to be devoured.   The directions to make this frozen drink or dessert are below.

  1. Remove the container from the freezer. 
  2. Using a fork, scrape the frozen smoothie.
  3. Scoop with a spoon and transfer into a bowl or a serving cup and top with whipped cream. Garnish with a cherry.

You can either eat it without the whipped cream or you can mix the whipped cream to make a creamy slush.  As for me?  I did the latter and I was in heaven. 🙂

That is all for now.  I hope you give them a try. I assure you, they’re delicious! 

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!

© (2014)   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.

Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.


I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.


I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.


So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂



  • 1 cup unsweetened carob chips plus more for toppings
  • 1 cup bittersweet chocolate chips ( I used Ghirardelli)
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon flax seeds
  • 1 cup crumbled devils food cake (any leftover chocolate cake will do)


  1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
  2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
  3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
  4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
  5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
  6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
  7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
  8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
  9. Drizzle the remaining chocolate mixture on top of the bar.
  10. Refrigerate for at least 5 hours or overnight. 
  11. Remove from baking dish. Trim the sides and cut in squares.
  12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂


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 a great day!

© (2014)   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.

Double Chocolate Fudge Cake & Double Chocolate Cake with Chocolate Ganache

How would you like chocolate and quinoa together?  Double Chocolate fudge cake drizzled with warm bitter and semi-sweet chocolate  ganache & Double Chocolate cake filled and frosted with chocolate ganache.  Both are perfect desserts for all occasions, especially on Valentine’s Day.   The Chocolate Fudge cake makes you drool just looking at it.  It makes you want to scroll down and quickly search for the recipe, so you can have it without delay.  Don’t you agree?  Well, wait until you try the Double Chocolate Cake!


My children had been badgering me for a chocolate cake, but I really didn’t feel like baking.  I wanted to work on the recipe I had in mind.  After hours of begging, I finally gave in only because they didn’t have anything else to snack on.   So, off to the kitchen.


I wanted to have a different recipe other than the one I had been making for them.  I didn’t want it to be too airy. I remembering seeing a Devil’s Food cake recipe that looks moist and claimed it’s the best Devils food cake you’ll ever make.  So, I wanted to try it.  I’m glad I wrote down the recipe, but forgot to copy the website where I got it from.  I even forgot to jot down the instructions. 😦   Fortunately, I managed to jot down the baking temperature.


Well, as I rummaged through my pantry, I found I didn’t have all the necessary ingredients.  I didn’t feel like braving the cold weather to go shopping, so I decided to use whatever I had at home.  I didn’t plan on changing the recipe, but I ended up making some adjustments based on what I had. I was not sure how it would turn out.  As I watched it baked, I was worried because I wasn’t too happy the way the cake was baking.  However, I waited for it to finish baking anyway.


While waiting for the cake to cool, I thought of warm chocolate ganache to drizzle on the cake.  After 30 minutes (I couldn’t wait), I cut through the cake.  As it turned out, it looked moist and spongy.  I  drizzled  the cake with warm chocolate ganache and oh, boy!    My family devoured their share fast.  I tried a bite and it made my heart sing.  It was so rich, decadent and so delicious.  It …was… positively… ADDICTING!  As it turned out, not having all the ingredients was a blessing in disguise.   I am so elated I made the changes.   This recipe is definitely a keeper as well as the Double Chocolate Cake (I made for my friend’s birthday. Recipe follows).



For the Fudge Cake:

  • 1 3/4 cup unbromated, unbleached all-purpose flour, sifted
  • 3/4 cup quinoa flour, sifted
  • 1/2 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup Ghirardelli bittersweet chocolate chips, melted
  • 2 large eggs, room temperature
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup coffee
  • 1 1/4 cup milk


  • Preheat oven to 325 degrees.
  • Greased a 9×13 glass baking dish.  Set aside
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar in very low speed.  Add oil and the coffee mixture.
  • Add the flour and beat until well combined stopping in between to scrape the bottom and side of the bowl.
  • Add the melted chocolates and beat until combined.  Do not overmix.
  • Pour the batter in the prepared baking dish and bake for 45- 52  minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the baking pan for at least 30 minutes (if you want it warm). Otherwise, let cool completely before cutting.

*Note:  You can make this fudge cake ahead of time if you wish.  I discovered this cake is even better the next day (without the ganache) if keeps in an airtight container at room temperature.


  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter


  • Combine the heavy cream and butter in a medium saucepan.  Simmer over very low heat until the cream is hot and butter is completely melted.
  • Add the chocolate chips and slowly stir. Remove from heat.  Sometimes I follow the culinary guidelines to baking and melting chocolates, but on this one, I turn the heat to the lowest setting and place the pan back on the stove (leave it for 5 seconds) from time to time (once or twice) while stirring slowly being careful not to scorch it until all chocolates are melted.  Remember, the heat should be at the very low setting to a point where the fire is about to die (I use a gas stove).  I am sure many will disagree and on this, but I’m one who challenge the culinary guidelines at times. Result?  Silky, thick, smooth, chocolate ganache.  No, I didn’t scorch it.  I have done this many times and get the hang of it.  However, I would not recommend this for beginners.  You may follow the first instruction then add the chocolates.  Let stand for 3-5 minutes.  Slowly stir until all the chocolates are melted .
  • Slightly cool to desired consistency and drizzle on the chocolate fudge cake.

Now devour!…good!  Need I say more?  🙂



*Note:  The above ganache recipe is for the fudge cake only.  I like thick ganache to drizzle on my cake.  The ganache should be slightly warm when serving.

For the Double Chocolate Cake:


This was the cake I made for my friend’s birthday.  I’m not too happy about the way it looks. I can do better than this, but I didn’t have enough time to decorate it well. I have literally 10 minutes to assemble and frost this cake with whatever I had.   It’s a long story, so let me just say, that although it’s not pretty enough, according to my friend and her guests, they loved it.   This decadent cake was absolutely delectable.


  • 2 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 cup Ghirardelli semi-sweet chocolate chips, melted
  • 3 large eggs, room temperature
  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup brewed coffee
  • 1 1/2 cup buttermilk
  • 1/4 cup 2% organic milk

Preparation Methods:

  • Preheat oven to 300 degrees.
  • Grease three 8-inch cake pans; set aside.
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, buttermilk, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar on very low speed.
  • Slowly add oil and coffee mixture.  Beat until well combined.
  • Add the flour and beat until just combined stopping in between to scrape the bottom and side of the bowl. Beat until smooth and well mixed.
  • Add the melted chocolates and beat until combined.  Do not over mix.
  • Pour the batter in the prepared cake pans and bake for 33-35  minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the baking pan completely.


  • 1 1/2 cup bittersweet chocolate chips
  • 1 1/2 cups semi-sweet chocolate chips
  • 3 cups heavy cream
  • 4 tablespoons butter

Simmer the heavy cream and butter over low heat until the butter is completely melted before adding the chocolate chips.  Make sure the cream is very hot.  Turn off the heat and add the chocolate chips.  Let it stand for 3 -5 minutes then slowly stir  until the chocolates are completely melted and very smooth.  Let cool to desired consistency.  I waited 5 hours before I frosted my cake.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipe.  Please be kind and provide a link back to source if you want to use or share any of my recipes.  Thank you and have a lovely day.


© (2014), 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.


Coconut Balls

Christmas is imminent and there’s no stopping it.  If you are searching for something quick, super easy to make and delicious addition to  your dessert table or gift basket ideas, here they are just in time for the holidays. Organic, low-fat, unsweetened, finely shredded coconut cooked in condensed milk, rolled in organic Chia seeds, Sesame seeds, and toasted coconut then formed into balls.  Yes, and they’re ready to be rolled in these three super foods in less than 10 minutes.


At first, I was thinking about making plain coconut balls, but I thought of adding something that would give these coconut balls a kick; something with health benefits other than ingesting empty calories.  There are many varieties such as tree nuts, but my children are allergic to them.  However, you can add them if you want.  You can also roll them in chocolate powder, cinnamon sugar, powdered sugar, chopped candy cane, and festive sprinkles, which are great for birthdays and other special gatherings.  But, Chia seeds came to mind, then sesame seeds, and toasted coconut.  Here’s why.

Chia seeds, a member of the mint family, are rich in Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins.  Chia seeds also contain protein and calcium and are gluten-free.   They also play an important role in regulating blood sugar and blood pressure.  Chia seeds have a mild flavor and are great addition to salads, cereals, smoothies, yogurt, oatmeal, muffins, breads, soups, and desserts.  You can find out more information about the benefits of these super seeds here.

Sesame seeds are also excellent source of nutrients and minerals.  You can confirm their benefits here.

Lastly, coconut.  According to Coconut Research Center, coconut is known as the “tree of life” because it’s highly nutritious and rich in fiber, vitamins, and minerals and provides many health benefits beyond its nutritional content, especially its oil.  You can read more about it here.

So, what more can you ask?  A simple, easy to make, delicious treat with the above health benefits; who would not want to eat them?


Yields:     35 coconut balls


  • 1 can condensed milk
  • 2 1/4 cups organic, low-fat unsweetened finely shredded coconut
  • 1/4 cup organic Chia seeds
  • 1/4 cup toasted coconut
  • 1/4 cup Sesame seeds
  • 1 tablespoon olive oil or coconut oil
  • chopped tree nuts (optional)

Preparation Methods:

Place the toasted coconut, Chia seeds, and Sesame seeds in separate small bowls.  Set aside.  Heat skillet over low heat then add oil when hot.  Pour the entire can of condensed milk.

Let it bubble a little bit then stir, scraping the sides and bottom of the pan. Be mindful.  The milk can burn fast if you are not careful. Let it cook for 15 to 25 seconds or so depending on the heat of your stove.  Turn the heat to very low setting.  Add the shredded coconut and quickly stir.

Keep stirring until the coconut and condensed milk are well combined and all the liquid is absorbed.   Do not overcook.  Let stand just until warm enough to handle.  Scoop 1/2 tablespoon of the coconut mixture and place it in one of the bowls with super foods (Chia, Sesame, and Coconut). Press down to coat then roll on your palm to form a ball.  You have to work very quickly.  You do not want the coconut mixture to harden or you won’t be able to roll them well.

Place them on a baking sheet or a plate.

IMG_20131206_164729_645You can either put them in a decorative box lined with colorful tissue paper wrapped with a festive Christmas-inspired hand tied bow or….

you can add half of homemade or store bought cookies of your choice then wrap it and place it on your guests’ plate for them to take home.  You can also put the coconut balls in a fancy bowl and add them to your dessert buffet for everyone to enjoy.  Be creative. I know you already have something in mind. 🙂


You can also dip these balls in melted white or dark chocolates and sprinkle them with crushed candy canes or with your favorite sprinkles.  I am sure they would be sinfully delicious!  You can also make it more fun for the children by serving them like cake balls with some colorful lollipop sticks.  Or, you can flatten them like cookies.   I love these variations and will definitely try it out and will post some pictures later. 

Have a peaceful, joyful, and blessed holidays to all.  Don’t forget the real reason for the season, which is the birth of our Lord and savior, Jesus Christ.  Be a blessing to others simply by giving, being a comfort to those who are hurting, be a friend to those who are rejected, and extending help to those who are less fortunate.   Merry Christmas! 🙂

© (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.

Purple Yam Pie

Just in time for Thanksgiving.

The fall crop is coming to an end, the days are getting shorter, the weather is getting colder, most of the leaves are on the ground and Thanksgiving is just around the corner.


Thanksgiving is one of my favorite holidays because it’s a time to be with our families and loved ones, sharing and enjoying good food and giving thanks for all that we have and to those who made difference in our lives.

This Thanksgiving, I decided to make something different other than the classic pumpkin pie. I wanted to try Asia’s famous purple yam.  This is a delicious addition to your Thanksgiving recipe collection to serve your family this Thanksgiving and the years to come, that is, if you like purple yam.  It may not be the traditional sweet potato or classic pumpkin pie, but this delectable pie is something you would not want to overlook.  A must try and this Thanksgiving would be a good excuse to do so. 🙂


  • 1 lb. of frozen grated purple yam (ube), completely thawed
  • 1 homemade or pre-made refrigerated pie crust, unbaked
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 2/3 fl. cup condensed milk
  • 1 cup evaporated milk
  • 1 tablespoon purple yam extract (available at Asian stores)


  1. Preheat oven to 350 degrees.
  2. Line a large plate with paper towels.  Scoop all the thawed purple yam out of the package and drain the excess liquid by putting the yam on the plate lined with paper towels.  Let stand for about 5 minutes.
  3. Place prepared pie crust into a 9-inch pie baking plate according to package directions.   Set aside.
  4. Mix sugar, salt, and cinnamon in small bowl. Set aside.
  5. In a separate large bowl, scramble the eggs then add the sugar mixture and whisk until creamy and all sugar is dissolved.
  6. Add the condensed milk, evaporated milk, and butter to the egg mixture.  Mix until well incorporated.
  7. Add the purple yam extract. Mix until well combined.
  8. Then, add the grated purple yam.  Mix until well combined.  Make sure your mixture is smooth and free of lumps. The mixture will be watery.  Don’t panic.  That’s how it should be.
  9. Pour the purple yam mixture into the pie shell.
  10. Cover the edge of the pie crust with aluminum foil to prevent it from burning.
  11. Bake for 50-55 minutes* or until a wooden pick inserted in the center comes out clean.  Let cool on a wire rack for at least 45 minutes to an hour before cutting.
  12. Serve at room temperature or chilled.  Top with a dollop of Cinnamon Vanilla Cream or Vanilla-Yam Cream (recipe follows) and sprinkled with cinnamon and nutmeg.

*Note:  Due to variations in ALL ovens, cooking time may require adjustments.  This recipe was updated on February 24, 2014.

Cinnamon Vanilla Whipped Cream

  • 1 1/2 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • 1/4 cup powdered sugar
  • 1/2 tablespoon vanilla extract

In a stand mixer bowl, add all the ingredients.   Attach the paddle to the mixer ( I prefer the paddle than the whisk) and beat in medium speed for 30 seconds ( I do it this way to prevent the liquid from splattering). Gradually, increase the speed to high and whip until medium peak form about 35 seconds or so.

Vanilla-Yam Whipped Cream

  • 1 cup heavy whipping cream
  • 1 teaspoon purple yam (ube) extract
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Add all the ingredients in a stand mixer with a paddle attachment and beat in medium speed for 30 seconds.  Increase the speed to high and beat until medium peak form about 35 seconds or so.


There you have it.  I hope you try this as an alternative to the classic pumpkin pie.  Have a wonderful Thanksgiving to all from our family to yours.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you.


© (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.


Cassava Cake with Coconut and White Chocolate Sauce

You are going to love this cassava cake!   It’s another childhood favorite snack that was made with yucca root (root crop) modernized by adding white chocolate then drizzled with coconut and white chocolate sauce.  Mm…

This is my original recipe that I created a long time ago, but I decided to give it a new flavor without sacrificing it’s originality.  Unlike the Pandesal recipe, this one remains its original flavor.  Since quinoa has a pungent flavor and smell, it took away the Pandesal’s authenticity.   The great thing about this Cassava cake recipe is you will never know that it’s made with white chocolate.   The white chocolate made this classic recipe even more flavorful and addicting.  A friend of mine and my children said so and I agree with them.  My youngest son, Andrew requested it for his dessert for lunch today.  He was so worried that it would be eaten before he could get another slice that he immediately gave me a container.  It made me laugh and I had to convince him that he would definitely get another piece.  🙂

Continue reading

Chocolate Tiramisu Trifle with Ganache

Desserts Served in Wine Glasses: Part I

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit  Thank you!

Having sweet tooth?

Try these individual servings of mouthwatering, decadent  Tiramisu Trifle made with double chocolate cupcakes, coffee cakes, coffee Mascarpone cheese, tiramisu wafers, chocolate ganache, then dusted with cocoa.   It will definitely satisfy anyone’s sweet tooth.  Promise.

Allow me to brag about these wicked trifles that were actually made with dark chocolates and not overly sweet for anyone’s taste buds.  I am so excited to blog about them.   Juliet, a dear friend of mine, reminded me about this forgotten dessert served in wine glasses that I made for my birthday party.  I could not recall what she was referring to except this particular dessert and the refreshing dessert that everyone raved for their lightness and deliciousness.  I recalled the guests wanted more, but I ran out.  They raved of how good they were.  I planned on blogging about them and here’s the first one.  I decided to make them for my children’s snack after school today and for my husband’s dessert tonight.  I haven’t made these in years.  I only make them in special occasions, but tonight is an exception.

It just so happened that my husband brought home some mini coffee cakes that were perfect for the Tiramisu trifle instead of the vanilla cake.  He’s been having sweet tooth lately and he can’t be stopped.  This dessert was perfect since he loves coffee and chocolates.  I bought some Mascarpone cheese the other day, so let’s make them. 🙂


  • 1 cup heavy cream; divided
  • 1/2 tablespoon unsalted butter at room temperature
  • 1/2 cup bittersweet chocolates chips
  • 3 pieces double chocolate cupcakes (coarsely crumbled)
  • 3 pieces coffee mini cakes
  • Tiramisu flavored wafers (coarsely crumbled)
  • 4 oz. Mascarpone cheese
  • 1-1/2 teaspoons coffee extract
  • 1 tablespoon sugar
  • 1 tablespoon powdered sugar
  • Fresh brewed coffee

Preparation Methods:

Note:  You will need 3 small wine glasses.

  • Heat a pot of water over very low heat.  Place the double boiler on top and add 1/2 cup of cream and butter.  When the cream is hot and the butter melted, add the chocolate chips.  Stir until the chocolates are melted.   Or, you can also just boil the cream and pour in a heatproof bowl with the chips and slowly stir until the chocolates are melted.   Set aside.
  • In a stand mixer, add the remaining cream.  Whip until soft peaks form.  Add the coffee extract and sugar.  Beat in high speed until  stiff, but not too stiff. Add the Mascarpone cheese and powdered sugar.  Beat in slow speed until well combined about 10 to 15 seconds.  Set aside.
  • Arrange and layer crumbled coffee cake at the bottom of the glass.  Slightly drizzle with freshly brewed coffee.  Add a small amount of chocolate ganache, then Mascarpone cheese mixture, tiramisu wafers cookie crumbs, chocolate cupcakes and add another layer of the whipped Mascarpone cheese.  Dust with cocoa.  Add a small amount of chocolate ganache on top and garnish with 1 tiramisu wafer.  You can also add some coffee beans for added crunch if you so desire.

The Verdict:

I dislike desserts that are overly sweet.  The trifles were perfect.  You can add more sugar before whipping the cream if you prefer a sweeter cream mixture. You can make them ahead of time and place them in the refrigerator until your guests arrived.  Make sure the double chocolate cupcake crumbs are slightly drizzled with freshly brewed coffee before you  completely covered it with the Mascarpone cheese mixture.  However, do not overdo it with the coffee or it will be soggy.   For leftover chocolate ganache, save it and whip it for a delicious cupcake frosting or spread.  

Now, devour!  Oh, yes!  I know you want to.  🙂




Flaky Bites Three Ways

A pie crust, pumpkin puree with brown sugar, cinnamon and nutmeg;  purple yam with cinnamon; and banana with candied pecans, honey and cinnamon.  Oh, so yummy!


Here we go again. Pumpkin…pumpkin…and… more pumpkins.  This time it’s for snacks.  They’re made with pumpkin puree and brown sugar sprinkled with cinnamon and nutmeg.  The brown sugar caramelized as it bakes.  Mmm… sounds good already! 🙂

These pumpkin bites are so flaky and super easy to make.  Another recipe to get your children involved.  They’re going to have so much fun cutting the dough with different cookie cutters.  What a memory would that be!   They are great to serve during the holidays.  Thanksgiving and Christmas are just around the corner.  They will be here before you know it.

If you want something different to snack on for a change, try these flaky bites.  They are delectable!  🙂


Going to a farm to pick your own pumpkins is such an adventure for children.  Imagine the joy and the smile on their faces.  Priceless!  Making a decision which pumpkins to pick makes it more exciting.  We do this every year and my children love it!  They are looking forward to pick pumpkins again this year.  🙂


  • Pumpkin puree
  • 1 store-bought pie crust or you can make it from scratch
  • 1/4 teaspoon brown sugar
  • ground cinnamon
  • nutmeg

Preparation Methods:

Unroll the dough. Cut the dough using your favorite cookie cutter.  I used a medium cookie cutter.  One pie crust dough yields 9 pieces of flaky pumpkin bites.


Top the dough with pumpkin puree and brown sugar.  Sprinkle with cinnamon and nutmeg.  If you want it sweeter, mix 1/2 cup pumpkin puree with brown sugar and cinnamon and  nutmeg (according to your taste) as your filling.


Place another cut dough on top.


Using a fork, seal the edges by pressing down the dough.  Brushing the edges with liquid or eggs before sealing them is not necessary.   You still get the same result.  No, the filling won’t overflow on the sides while baking as long as you follow the ingredients called for in this recipe.


Place on a baking sheet and sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes.*


Serve warm with a glass of milk.


You can either use a premade purple yam spread or you can make it from scratch.  It’s entirely up to you.  Follow the above instructions for the purple yam.  You only need two ingredients for the purple yam bites.  A good substitute for this would be sweet potato.  🙂




You will need a very ripe banana plantain (a must), candied pecans, honey, and cinnamon for this recipe.  Wow!  It looks appetizing even when the picture is blurry.  It makes you want to eat it.  Yum!


Thinly cut banana plantain crosswise. Set aside.  Place cut dough on baking sheet.  Put banana plantain and pecans on top.  Sprinkle with cinnamon and squeeze about two drops of honey on top.  Sugar or honey is necessary to balance the saltiness of the crust.  You may use brown sugar or white sugar if you prefer and place another crust dough on top and pressed down to seal the edges.  Or, you can leave them as they are.CSC_0549

Bake at 350 degrees until the crust turns brown and the honey caramelized.


Serve warm with a glass of milk.

*Note:  Due to variations on all ovens, baking time may require adjustments.

Mango Cupcakes 2

This is one of the recipes I’ve created a long time ago.  I found it when I was going through  my files.  I’m glad I took pictures because I really don’t want to make them again just for photography purposes.  You can either use this recipe or the one I posted previously.  I will be sharing more of my previous creations as soon as I am able.  Enjoy baking.



Yield: 16 cupcakes

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1 cup white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mango juice
  • 1 tablespoon mango essence
  • 1/4 cup sour cream

Preheat the oven to 325 degrees. Sift and whisk flour, baking powder, and salt in a bowl.  Set aside. Beat sugar and butter in a stand mixer at low speed. Add eggs one at a time. Beat until creamy.  Add the vanilla essence and sour cream and beat until just combined. Alternately, add the flour mixture and mango juice. Beat until fluffy.  Bake for 17 to 19 minutes.*  Let cool for a few minutes before removing them from the baking tin.  Cool completely in a cooling rack.  Prepare the frosting.


  • 1 lb. cream cheese, at room temperature
  • ¼ cup condensed milk
  • ½ cup butter, softened at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon sour cream
  • 1 teaspoon mango essence

In a stand mixer, beat the cream cheese until smooth.  Add the butter and beat until combined.  Add the sour cream and mango essence and beat at slow speed until well incorporated.  Turn the mixer off and add the powdered sugar.  Beat at slow speed until sugar is well combined scraping sides and bottom of the bowl as needed.  Gradually, increase the speed and beat until smooth.  Add the condensed milk and beat until fluffy.  Frost the cupcakes using a decorating tip of your choice. I frosted these cupcakes using two different kinds of decorating tips (see above photo)  then topped with sugar flowers.

MANGO CUPCAKES*Note:  Due to variations on all ovens, baking time may require adjustments.