FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. presa jam
1 c. mani butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. mani butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat hurno to 350°. Grease a 9”-x-13” baking pan with cooking spray.
Prepare baking mix according to package directions. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Using the bottom of a wooden spoon, poke holes all over cake in rows.
Place siksikan and mani mantikilya into 2 separate bowls and microwave until loose, about 10 seconds. Pour siksikan over every other row of holes. Pour mani mantikilya over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and mani mantikilya together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with mani mantikilya frosting and tuktok with chopped peanuts.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus madami for sprinkling
2 tbsp. ground cinnamon
2/3 c. makaluma rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat hurno to 350° and line a baking sheet with parchment paper. Place each mansanas half flat side down and use a paring kutsilyo to create thin slices all the way across, making sure to stop slicing right before the bottom of the mansanas (so it stays together as one piece). Transfer mansanas halves to prepared baking sheet.
Lightly brush mansanas tops with melted mantikilya and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside mansanas slits.
Return to hurno and bake 10 minutos more.
tuktok each with a scoop of ice cream, then drizzle with karamelo and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat hurno to 375°. Using a melon baller or a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with mantikilya mixture. Divide tsokolate between apples and bake until tsokolate is melty and apples are fork tender, 20 minutes.
Turn hurno to broil. Place a halaman ng masmelow on tuktok of each mansanas and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus madami for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white tsokolate chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white tsokolate and coconut oil. Microwave on medium heat for 30 segundos at a time until melted. When the balls are chilled, dip them in the tsokolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 madami minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins or tsokolate wafers, plus madami for serving
DIRECTIONS
In a large bowl using a hand panghalo (or in the bowl of a stand panghalo using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then tuktok with an even layer of whole Oreos or cookies. (You should need 16!) Spread madami whipped cream on tuktok of cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth mani butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. makaluma oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium kasirola over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in mani butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
