Brownie Pops

Here's how:
Skewer 10 pieces store-bought brownies in popsicle sticks. Melt a cup of white chocolate in the microwave. Arrange different toppings in small bowls like candy sprinkles, rice krispies, mini-marshmallows, chopped nuts and mini-chocolate chips. Dip the skewered brownies in the melted chocolate then in your choice of topping.

Pinipig Polvoron

Ingredients:

• 4 cups cake flour
• 2 cups powdered milk
• 2 cups sugar
• 1 cup toasted pinipig, ground
• a cup of butter or margarine, melted

Procedure:

1. Toast cake flour in moderate heat until light brown, stirring constantly.
2. In a bowl, mix together the toasted cake flour, milk, sugar, pinipig and melted butter or margarine. Mix thoroughly.
3. Using a polvoron molder, shape the mixture. Wrap in cellophane.

Snickerdoodles

Ingredients:

• 1/4 butter, softened
• 1/4 cup shortening
• 3/4 cup sugar
• 1 egg
• 1-3/4 cup all-purpose flour
• a tsp of cream of tartar
• 1 tsp baking soda
• 1/8 tsp salt
• 2 tbsps sugar
• a tsp of cinnamon

Procedure:

1. Preheat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets.
2. In a bowl, mix together the butter, shortening and sugar until blended. Add the egg and beat until smooth.
3. Stir in the flour, cream of tartar, baking soda and salt. Mix well.
4. Form dough int balls. In a plate, combine the sugar and cinnamon. Roll the balls in this mixture. Place balls on baking sheets. Do not press. Bake for 15 minutes or until crisp.

Accordion Treats

Ingredients:

• 3/4 cup butter or margarine
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 tsp salt
• 1-1/4 cup all-purpose flour
• 1/2 cup chopped cashew nuts
• powdered sugar

Procedure:

1. Preheat oven at 325 degrees Fahrenheit. Grease and flour an accordion sheet.* Set aside.
2. Cream butter or margarine until light and fluffy. Add sugar, then blend in the eggs, vanilla and salt. Beat until smooth. Stir in the flour and nuts. Continue beating until dough is completely blended.
3. Drop a teaspoonful of dough into each fold of the accordion sheet. Dough will spread during baking.
4. Bake for 25-30 minutes. Cool. Sprinkle with powdered sugar before serving.

*If an accordion sheet is not available, use aluminum foil. Get about a meter of heavy-duty foil. Fold it into pleats resembling the accordion pan. Place on baking sheets then use.

Yema Balls

Here's how:
In a non-stick pan, combine a big can (300ml) of condensed milk and 3 egg yolks. Cook over low heat, with constant stirring until thick. Remove from heat. Add 2 tbsps of butter and 2 tsps of vanilla essence. Mix until smooth. Set aside to cool. Lightly grease your hands with some butter. Form the mixture into balls. Roll in sugar. Put in small paper cups.

Strawberry and Chocolate Layer Cake

Ingredients:

• store-bought pound cake
• hazelnut spread or choco spread
• whipping cream
  
• sugar
• strawberries

Procedure:

1. Hulled and wash the strawberries. Set aside.
2. Slice the pound cake according to your desired thickness. Set each slice on a dessert plate.
3. Spread the hazelnut spread over the sliced pound cake. Top with strawberries. Sprinkle sugar to your liking. Top it off with a big fat dollop of whipped cream.
4. Serve.

Masapan Parfait

Here's how:
In a bowl, whip a cup of chilled cream. Set aside. In four dessert cups, put a few pieces store-bought masapan candy (you will need 3 dozens of masapan for 4 servings). Top with some whipped cream. Put more masapan on top. Thin out coco jam with 2-3 tbsps hot water and drizzle over the parfait. Serve at once.