Chocolate Whipped Cream recipe

Totally coincidence, but I’m starting this year off with another sweet recipe.
Last year’s first post: No-Bake Mini Nutella Cheesecake Pie

Look, if you accidentally added whipped cream to my drink after I already said no, I just want you to know that inside I am crying tears of joy because of your mistake 😉

I actually don’t remember setting any new year’s goals since becoming a mom, but I know a lot of people always have diet and fitness on the top of their list almost every year. I saw on TV a little while ago that January 17 is Ditch Your New Year’s Resolutions Day. Won’t you try this delicious chocolate whipped cream with your strawberries or top your healthy shake with it? I’m here in the corner snickering followed by an evil laugh. Just kidding! Moderation is the key 😉

But seriously, this chocolate whipped cream is yummy and super easy to make! Spread it on some angel food cake for a simple snack. Or, eat it by the spoonful like my kid and I do. No judgement.

Chocolate Whipped Cream

  • Servings: varies
  • Difficulty: easy
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• 1½ cups heavy cream
• 3 tbsp powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

1)  Add all of the ingredients, except vanilla extract, in a mixing bowl. Use a hand mixer with the whisk attachment to whip the mixture, starting on low speed and working your way up to medium speed as the ingredients become more incorporated.
2)  Just before reaching desired peaks, preferably medium to stiff peaks, pour in the vanilla extract and whip until you reach your desired peaks.
tip: After adding in the vanilla extract, it shouldn’t take much longer so check after a few seconds of whipping.
3)  Serve as you wish, or cover and chill until ready to serve. It will keep in the fridge for 3 days.




Slow Cooker Italian Meatballs recipe

When it comes to meatballs I tend to gravitate towards the Italian flavor profile. This recipe is so easy! Read on and you’ll see.

Serve this hot and don’t forget to dot more mozzarella cubes, let it melt and get all gooey. Cheese pulls can be sexy to look at 😉

Slow Cooker Italian Meatballs

  • Servings: varies
  • Difficulty: easy
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• 24 oz jar Rao’s Homemade Marinara Sauce
• 1 lb ground beef 80/20
• 1 egg
• ¼ cup Italian bread crumbs
• ¼ whole milk
• ¼ tsp dried oregano
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp kosher salt
• freshly ground black pepper
• 1 tbsp Italian flat-leaf parsley, chopped
• fresh mozzarella, cubed
• freshly grated Parmigiano-Reggiano for serving

1)  Add half of the marinara sauce in a slow cooker then set aside.
2)  In a bowl, add the rest of the ingredients except for the cheeses. Gently combine the mixture using your hands, being careful not to overmix.
3)  Using a small cookie scoop (2 tsp), scoop out 2 scoops of the meat mixture and put it in your hand. Place a mozzarella in the middle of the mixture then encase it with the meat mixture and gently shape it into a ball. Place finished meatball in the slow cooker. Repeat this process until all the meat mixture is formed into a meatball.
4)  Pour the rest of the marinara sauce over the top of the meatballs. Cover and cook on “High” for 1 hour. Then, switch to “Low” and cook for 3 hours.
5)  Serve hot with more mozzarella cubes and sprinkle with Parmigiano-Reggiano.  Serve as an appetizer, over pasta, with garlic bread or in a sub sandwich.

Soy Togarashi Wings recipe

This recipe is actually a spin on my usual Karaage, and I almost named it Baked Karaage Wings, but didn’t. I don’t make Karaage very often because I hate deep frying, but man, when I do make it, it seems like I can’t fry it fast enough! Grubby paws everywhere! Husband and kid just really like my Karaage 😀

I know I usually include measurements but for this recipe you don’t really need to measure the spices. Just sprinkle away. Well, don’t get too carried away. Sprinkle lightly and it’ll be just fine.

Soy Togarashi Wings

  • Servings: varies
  • Difficulty: easy
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• 20 chicken wingettes/drumettes
• 3 tbsp low sodium soy sauce
• 1 tbsp sake
• 1 tsp sesame oil
• 1 tsp mirin
• sea salt
• ground white pepper
• ground ginger
• garlic powder
• onion powder
• lemon pepper
• togarashi
• sesame seeds

1)  Mix soy sauce, sake, sesame oil, and mirin in a bowl; set aside. Put chicken in a zip top bag, pour in the soy mixture, squeeze as much air as you can out of the bag then seal it. Massage marinade all over the chicken, then place the bag over a plate and refrigerate to marinate overnight, turning occasionally.
2)  Remove the bag from the fridge 1 hour prior to cooking. Preheat oven to 400° F. Line a sheet pan with foil then spray with nonstick spray. Arrange the chicken on the pan making sure they are not touching each other. Discard marinade.
3) Sprinkle both sides of the chicken with sea salt, white pepper, ground ginger, garlic powder, onion powder, lemon pepper, and togarashi.
4)  Place sheet pan in the oven and bake for 30 minutes.
5)  Flip the chicken then sprinkle with sesame seeds. Bake for another 10 minutes.
tip: If chicken is on the larger side, bake for 15 minutes instead of 10.
6)  Remove chicken to a platter and serve as an appetizer or main entree with rice.


Garlic French Bread recipe

We used to go to different SM malls when I was a child and I remember my older sister buying garlic french bread whenever she spotted someone selling it. My sister visited me back in March and I made her my version of her beloved garlic bread. When I heard her say “masarap toh” (this is delicious in Tagalog), my heart melted just a bit. Serve this with my Italian Shrimp recipe and use the bread to mop up the sauce, which is how my husband likes it.

Garlic French Bread

  • Servings: varies
  • Difficulty: easy
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• 1 loaf French bread
• 1 stick unsalted butter, softened
• 3 garlic cloves, grated
• 1 tbsp Italian flat-leaf parsley, chopped
• 1 tbsp Parmigiano-Reggiano, freshly grated + more for sprinkling

1)  Line a broiler-safe pan with foil. In a bowl, mix to combine butter, garlic, parsley, and 1 tbsp Parmigiano-Reggiano; set aside. Preheat oven to 350° F.
2)  Slice the bread in half lengthwise, then cut to about 2-inch slices. Spread the butter mixture on all cut sides, leaving the crusty part of the bread clean.
3)  Arrange bread on the broiler pan making sure they are not touching each other. Bake for 10 minutes.
4)  Remove the pan from the oven and switch the setting to ‘Broil’.
5)  While broiler is getting up to temperature, sprinkle the bread with more Parmigiano-Reggiano. Broil for 45 seconds to 2 minutes or until golden and a little toasted.
note: Watch the bread carefully as it can go from golden to burnt quite quickly.
6)  Serve and enjoy!

Italian Shrimp recipe

I have been absent for awhile but I have a good excuse. Check out this handsome little guy!20170425_120224
I never mentioned it anywhere but I was pregnant and just recently had a baby, not even a month ago 🙂

I have been concocting recipes and just saving them up for when I have time to sit down and post them. Today I’ll share with you a very easy and quick shrimp recipe. Why another shrimp recipe? Honestly, because it’s the quickest one I can work on before my newborn wakes up. Ha!

Italian Shrimp

  • Servings: varies
  • Difficulty: easy
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• 1 lb shrimp, peeled & deveined, tail-on
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, sliced
• ½ tsp Italian seasoning
• ½ tsp kosher salt
• freshly ground black pepper
• ¼ cup Parmigiano-Reggiano, freshly grated
• 1 tbsp lemon juice, freshly squeezed
• lemon wedges for garnish (optional)

1)  Add oil, butter, and garlic to a cold pan. Turn the heat on to medium. When the garlic starts to get some color and becomes fragrant, add the Italian seasoning.
2)  When the Italian seasoning becomes fragrant, add shrimp, salt and pepper; toss around.
3)  When shrimp starts to pink, sprinkle in Parmigiano-Reggiano and toss to combine.
4)  Turn the heat down to low and add lemon juice. Simmer for 1 minute, then off the heat.
5)  Serve family-style or in individual dishes with crusty bread for mopping up the sauce. Garnish with lemon wedges, if desired.