Tamao Osada Recipes, 1120 South Ave, Staten Island, NY 10314, United States, Manila (2025)

23/08/2024

Lemon Custard Cake 🍋🍰

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Lemon Custard Filling:

4 large eggs, separated
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk, lukewarm
3/4 cup freshly squeezed lemon juice (about 3-4 lemons)
Zest of 2 lemons
Powdered sugar, for dusting
Lemon slices, for garnish

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a 9x9-inch baking pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool.

Make the Lemon Custard Filling:

In a large mixing bowl, beat the egg yolks and granulated sugar until pale and creamy.
Add the melted and cooled butter, flour, cornstarch, and salt. Mix until smooth.
Gradually add the lukewarm milk, lemon juice, and lemon zest, mixing until fully incorporated.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture, being careful not to deflate the mixture too much.
Pour the custard filling over the prepared crust.

Bake the Cake:

Bake in the preheated oven for 45-50 minutes, or until the top is lightly golden and the center is set.
Allow the cake to cool completely in the pan. Once cooled, refrigerate for at least 2 hours or until fully set.

Serve:

Dust the top of the cake with powdered sugar.
Cut into squares, garnish with lemon slices, and serve chilled.

Prep Time: 20 minutes | Cook Time: 50 minutes | Chill Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 320 kcal per serving | Servings: 9

23/08/2024

Peach Bundt Cake 🍑🍰

Ingredients:

For the Cake:

3 cups (360g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (230g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup (240ml) buttermilk, room temperature
2 cups (320g) fresh peaches, peeled and chopped

For the Peach Glaze:

1 cup (120g) powdered sugar
2 tbsp peach juice (from canned peaches or fresh peach puree)
1 tsp vanilla extract

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure all the crevices are well coated.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the chopped peaches.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Make the Peach Glaze:

In a small bowl, whisk together the powdered sugar, peach juice, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides.

Serve:

Slice the cake and enjoy the soft, moist crumb infused with juicy peaches and a sweet glaze.

Prep Time: 20 minutes | Cook Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 380 kcal per serving | Servings: 12

23/08/2024

Lemon Raspberry Cake 🍋🍰

Ingredients:

For the Cake:

2 1/2 cups (310g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (230g) unsalted butter, room temperature
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
1/3 cup (80ml) freshly squeezed lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup (240ml) buttermilk, room temperature
1 1/2 cups (200g) fresh raspberries, plus extra for garnish

For the Cream Cheese Frosting:

1 cup (230g) unsalted butter, room temperature
8 oz (225g) cream cheese, room temperature
4 cups (500g) powdered sugar, sifted
1 tsp vanilla extract
2 tbsp lemon juice
Zest of 1 lemon

For Assembly:

Extra fresh raspberries for filling and decoration
Powdered sugar, for dusting

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the raspberries.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

In a large mixing bowl, beat the butter and cream cheese together on medium speed until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully combined.
Mix in the vanilla extract, lemon juice, and lemon zest. Beat on high speed for 3 minutes until the frosting is light and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top, then add a layer of fresh raspberries.
Place the second cake layer on top, and repeat the frosting and raspberry filling.
Add the third cake layer and frost the top and sides of the cake with the remaining cream cheese frosting.

Decorate:

Garnish the top of the cake with additional fresh raspberries.
Dust with powdered sugar for a finishing touch.

Serve:

Slice and serve the cake. Enjoy the tangy, sweet combination of lemon and raspberries!

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Kcal: 550 kcal per serving | Servings: 12

23/08/2024

Vegan Sweet Potato Brownies.
Ingredients:
1 large sweet potato
1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Optional: vegan chocolate chips, chopped nuts
Instructions:
Preheat your oven to 350°F (180°C) and line a baking dish with parchment paper.
Peel and chop the sweet potato into small pieces, then steam or boil until soft.
Mash the sweet potato in a bowl until smooth.
Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to the bowl with the sweet potato. Mix well until smooth.
Fold in the chocolate chips or chopped nuts, if using.
Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pan for at least 10 minutes before cutting and serving.

23/08/2024

Matilda's Chocolate Cake 🍫🎂

_____Ingredients:_____

- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water

_____Directions:_____

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is well combined. The batter will be thin, but that's okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 12 servings

23/08/2024

Caramel Toffee Crunch Cheesecake 🍰🍬

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake:

4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 tbsp vanilla extract
1 cup toffee bits (such as Heath or Skor)

For the Caramel Topping:

1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1/2 tsp vanilla extract
1/4 tsp sea salt (optional)

For the Crunch Topping:

1/2 cup toffee bits
1/4 cup chopped pecans
1/4 cup chocolate chips, melted (for drizzling)

Instructions:

Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake:

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream, heavy cream, and vanilla extract, and mix until well combined.
Fold in the toffee bits gently.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake for 60-70 minutes, or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Caramel Topping:

In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a deep amber liquid.
Add the butter carefully, stirring until fully melted and combined.
Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1 minute.
Remove from heat and stir in the vanilla extract and sea salt if using. Let cool slightly.

Assemble the Cheesecake:

Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading it evenly.
Sprinkle the toffee bits and chopped pecans over the caramel layer.
Drizzle with melted chocolate chips for an extra touch of decadence.

Serve:

Slice and enjoy the rich, creamy cheesecake with a delightful crunch from the toffee and pecans.

Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes
Servings: 12 servings | Kcal: 720 kcal per serving

23/08/2024

CREAMY PISTACHIO BANANA SMOOTHIE 🥑🍌
🍌 1 banana
🥑 1 small avocado, peeled and pitted
1/4 cup pistachios (shelled)
🍦 1/4 cup yogurt (Greek or regular)
🥛 1 cup almond milk
🧊 Ice cubes
Crushed pistachios for garnish

23/08/2024

Homemade Peach Ice Cream 🍑🍨

Ingredients:

4 ripe peaches, peeled, pitted, and sliced
1 1/2 cups granulated sugar, divided
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
1/4 tsp almond extract (optional)
Pinch of salt

Instructions:

Prepare the Peaches:

In a medium bowl, toss the sliced peaches with 1/2 cup of sugar. Let them sit for about 30 minutes to macerate and release their juices.
After 30 minutes, mash the peaches slightly with a fork or a potato masher, leaving some chunks for texture.

Make the Ice Cream Base:

In a large mixing bowl, whisk together the heavy cream, whole milk, remaining 1 cup of sugar, vanilla extract, almond extract (if using), and a pinch of salt until the sugar is dissolved.
Stir in the mashed peaches and their juices.

Chill the Mixture:

Cover the mixture and refrigerate for at least 2 hours, or overnight, until well chilled.

Churn the Ice Cream:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.

Freeze the Ice Cream:

Transfer the churned ice cream to an airtight container. Place a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 4 hours, or until firm.

Serve:

Scoop and enjoy this creamy homemade peach ice cream, perfect for a hot summer day!

Prep Time: 20 minutes | Chill Time: 2 hours | Churn Time: 25 minutes | Freeze Time: 4 hours
Servings: 6 servings | Kcal: 250 kcal per serving

23/08/2024

Decadent Mile High Black Forest Cake 🍫🍒

Ingredients:

For the Cake Layers:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

For the Cherry Filling:
2 cups pitted sweet cherries (fresh or frozen)
1/2 cup granulated sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp cherry liqueur (optional)

For the Whipped Cream:
3 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp vanilla extract

For the Ganache:
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream

For Garnish:
Fresh cherries
Chocolate shavings

Directions:

For the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
Reduce the speed to low and carefully add the boiling water to the batter. Beat on high for about 1 minute to add air to the batter.
Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cherry Filling:
In a medium saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
Remove from heat and stir in the cherry liqueur, if using. Let cool completely before using.

For the Whipped Cream:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Refrigerate until ready to use.

For the Ganache:
Place the chopped chocolate in a medium bowl.
In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the chocolate and let sit for 2-3 minutes, then whisk until smooth. Let cool slightly before using.

To Assemble:
Place one cake layer on a serving plate. Spread a layer of cherry filling over the top, followed by a layer of whipped cream.
Repeat with the second cake layer.
Place the third cake layer on top and spread whipped cream over the entire cake.
Drizzle the cooled ganache over the top of the cake, allowing it to drip down the sides.
Garnish with fresh cherries and chocolate shavings.
Refrigerate for at least 1 hour before serving.

Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes (plus chilling time)
Kcal: 650 kcal | Servings: 12 servings

23/08/2024

Pistachio Cake 🎂🌰

Ingredients:

For the Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1 cup milk
1/2 cup pistachio paste
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pistachios

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup pistachio paste
2-3 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt

For the Topping:

1/2 cup chopped pistachios

Instructions:

Preheat and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Make the Cake:

In a large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the pistachio paste, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir in the finely chopped pistachios.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the pistachio paste, vanilla extract, and a pinch of salt. Mix until well combined.
Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
Add the second cake layer and repeat the frosting layer. Place the final cake layer on top and frost the entire cake with the remaining frosting.

Garnish and Serve:

Sprinkle the top of the cake with the chopped pistachios for a crunchy and visually appealing garnish.
Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 1 hour 20 minutes
Servings: 10-12 servings | Kcal: 480 kcal per serving

21/08/2024

Imagine the joy of digging into layers of creamy cheesecake and fresh strawberries, all in a cute little jar. Intrigued? Read on for the delicious details!

🍓 Mason Jar Strawberry Cheesecake 🍓

Ingredients:

1 ½ cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 ½ cups fresh strawberries, sliced
Whipped cream and extra strawberries for garnish

Directions:

Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
Press a few tablespoons of the mixture into the bottom of each mason jar.

Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the vanilla extract and mix until combined.
Gently fold in the whipped cream.

Assemble the Cheesecakes:

Spoon a layer of the cheesecake mixture over the crust in each jar.
Add a layer of sliced strawberries.
Repeat the layers until the jars are filled, ending with a layer of cheesecake mixture.

Garnish and Serve:
Top each jar with whipped cream and a few slices of strawberries.
Chill in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes (including chilling time)
Nutrition:
Kcal: 250 kcal | Servings: 4 servings

21/08/2024

🍰 Extra Rich and Creamy Cheesecake 🍰

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake:

32 oz cream cheese, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1/3 cup sour cream
1/3 cup heavy cream

For the Topping:

Fresh raspberries, blackberries, and mint leaves

Directions:

Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs, one at a time, mixing on low speed until just combined.
Stir in the sour cream and heavy cream until the mixture is smooth.

Bake the Cheesecake:

Pour the cheesecake batter over the cooled crust.
Bake for 55-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.

Serve:

Before serving, top the cheesecake with fresh raspberries, blackberries, and a sprig of mint.
Slice, serve, and enjoy!

Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes (plus chilling time)
Nutrition:
Kcal: 450 kcal | Servings: 12 servings

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