Tag Archives: dessert

Chocolate Pecan S’mores

Chocolate Pecan S'mores

These cookies are incredibly delectable and easy to make. They’re a perfect addition to your holiday baking playlist. This chocolate cookie is topped with marshmallow, rich chocolate icing, and a roasted pecan. Make lots because they won’t last long. Enjoy this recipe and have a Happy Holiday!

You will need:

  • ½ cup room temperature butter
  • 1 cup sugar
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 18 large marshmallows

For the icing:

  • 6 tablespoons butter
  • 2 tablespoons cocoa powder
  • ¼ cup milk
  • 1 ¾ cup icing sugar
  • ½ teaspoon vanilla extract
  • roasted pecan halves

In a large bowl, beat together the butter and sugar until combined. Add the egg, milk, and vanilla and mix well. In another bowl, combine the flour, cocoa, baking soda, and salt. Beat into a creamy mixture.

Drop rounded teaspoons of the mixture onto an ungreased baking sheet. Bake at 350F for 6-8 minutes. Meanwhile, cut the marshmallows in half. When the cookies are done, press a marshmallow on the top of each cookie, cut side down. Return to the oven for a couple minutes. Let cool on a baking rack.

For the icing, simply combine the milk, butter, and cocoa in a small saucepan. Bring to a boil, mix well, and let boil for 1 minute. Remove from heat and set aside to cool slightly. Add the vanilla and icing sugar and whisk until smooth.

Put a spoonful of icing on each cookie and top with a roasted pecan half. Enjoy, and have an awesome holiday!

What is your favourite holiday treat?

Ginataang Bilo Bilo – Filipino Merienda Food

Ginataang bilo bilo by The Aimless Cook

Ginataang Bilo Bilo is a type of Filipino snack or dessert made by cooking root vegetables and fruit in sweetened coconut milk with chewy balls of mochi (bilo bilo). Taro, ube, and sweet potato make up the base of this incredibly unique tropical treat with jackfruit providing that touch of tartness. Finish that off with chewy mochi and tapioca pearls and you have something truly magical. I have enjoyed this dish since I was a child and now I want to share it with you!


 You will need:

  • 1 cup Mochiko
  • 2 cups taro, diced
  • 2 cups ube, diced
  • 2 cups sweet potato, diced
  • 2 cups cooked tapioca (small)
  • 2 cups sugar
  • 2 cans coconut milk + 2 cans water
  • *saba (banana) or jackfruit
  • *pandan leaves for aromatics


Mix the mochiko with about 11 tablespoons of water to make a dough. Once the dough is made, take a marble-sized piece and roll into a ball. Set aside.

In a large pot, add 2 cans of coconut milk and 2 cans of water. Stir in 2 cups of sugar and the pandan leaves (if you have them). Heat over medium heat and stir until the sugar is dissolved.

Bring to a simmer, then add 2 cups of diced taro, 2 cups of diced ube and 2 cups of sweet potato. Continue to cook, stirring frequently. Halfway through the cooking, add the bilo bilo (mochi balls), one at a time so that they don’t stick together. At this time, you can also add your saba or jackfruit.

When the bilo bilo are done, they will float to the top of the liquid. At this point, add 2 cups of cooked tapioca and continue cooking until the ube and sweet potatoes are tender.

Give a final taste and adjust the sweetness if needed. Ginataan can be served hot, or refrigerated overnight and served cold.


**this would be a great topping on shaved ice. Just sayin’.

Do you enjoy hot or cold desserts?

Matcha Mochi Cakes

Matcha Mochi by The Aimless Cook

Adapted from Lemonpi

These are some tasty green tea cakes that make a delicious snack or dessert. They are moist and chewy with a slightly crispy exterior and not to overly sweet like regular cupcakes. Try them for yourself. You won’t be disappointed.

You will need:

  • 220g mochiko rice flour
  • 5g matcha powder (green tea)
  • 85g unsalted butter, melted
  • 155g caster sugar
  • ¾ cup evaporated milk
  • 2 eggs
  • 1 teaspoon baking powder
  • black and white sesame seeds

Preheat the oven to 350F. Grease and flour a cupcake pan.

In a large mixing bowl, whisk together 220g of mochiko, 5g of matcha and a teaspoon of baking powder.

In an electric mixer, whisk 2 eggs and 155g of caster sugar until light and fluffy. Add in 85g of melted butter, then ¾ cup of evaporated milk. Next, add in the dry ingredients and continue to mix til smooth.

Pour the batter into your cupcake pan, using about ¼ cup per cake. Sprinkle the tops with black and white sesame seeds.

Bake for 20 – 25 minutes in a preheated 350F oven or until a skewer inserted into the middle comes out clean. Cool on a rack, then remove from the pan.

What is your favourite tea-infused food or drink?

Choco-Mint Snowcap Cookies – Christmas Baking

Choco-mint Snowcap Cookies

Here’s a little Holiday cookie recipe that looks cool and is really easy to pull off. It’s a chocolate mint snowcap cookie that’s perfect for bringing to parties, potlucks, bake sales or wherever you need to bring something impressive and festive. Have fun with this one and enjoy the holidays!

You will need:

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ cups semisweet chocolate pieces
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon mint flavouring
  • powdered sugar

Combine the flour, baking powder and ¼ teaspoon of salt then set aside. In a double boiler, heat 1 cup of semisweet chocolate pieces on medium heat and stir til melted.

Beat the butter with a mixer on medium for 30 seconds. Beat in the sugar til combined. Beat in the melted chocolate, the eggs, vanilla and the mint flavouring. Stir in the dry mixture and remaining chocolate pieces. Wrap the dough in plastic wrap and pop in the freezer for about 30 minutes.

Preheat the oven to 350F. Shape the dough into 1 inch balls, then roll in powdered sugar. Place them about 2 inches apart on an ungreased cookie sheet. Bake in a 350F for 10 – 12 minutes or until the tops become crackled. Cool for a couple minutes before serving. What I like best about these cookies is the striking contrast of the white powdered sugar against the dark of the chocolate cookie. Grab yourself a large glass of milk or a hot coffee and enjoy!

Question of the day: Do you like cookies with coffee or milk?

Dave’s Ice Cream Sandwich

Dave's ice cream sandwich

Dave’s Ice Cream Sandwich is the wicked creation of my friend, local artist David Belcourt. He’s been telling me about this decadent confection for months and has been wanting to share it with you. What better way to start the new season than with the ultimate ice cream sandwich. This is serious business folks. Enjoy!

You will need:

  • a pack of bacon
  • ¼ cup maple syrup
  • 1 banana
  • 2 tablespoons brown sugar
  • ½ cup roasted pistachios
  • the best quality vanilla ice cream you can get your hands on
  • brownies (recipe below)

Start by cutting the bacon into nice ¼ to ½ inch pieces and cook in a skillet on medium heat til nice and crispy. Drain the oil, then return the bacon to the pan. Add the maple syrup and continue to cook until the bacon and maple syrup is combined and nicely caramelized. Take off the heat and set aside.

In the same pan, cook the banana and brown sugar the sugar is dissolved and the bananas are slightly caramelized. Take off the heat and set aside.

Put the pistachios in a small sandwich bag or in a mortar and pestle and pound them until they are nicely crushed. Now let’s make a sandwich.

Cut the brownies into whatever size you want. Take a scoop of ice cream and set it on top of the brownie. Put on the candied bacon chunks, followed by the bananas. Finally, sprinkle on the crushed pistachios then finish with another brownie on top. Gently press down to set.

You can put your completed ice cream sandwich back in the freezer to set, or enjoy right away. I hope you had a great summer. Have fun in the kitchen!

The Brownie Recipe (from the Rehm family cookbook)

you will need:

  • 1 cup butter
  • 4 tablespoons cocoa
  • 2 cups brown sugar
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1 ½ cup flour

Very easy to do. Simply combine the wet ingredients in a large mixing bowl, then the dry ingredients in another mixing bowl. After that, add the dry ingredients to the wet and mix to combine. Pour the batter into a greased 9 x 13 inch cake pan. Put into a 350F preheated oven and let bake for 20 – 25 minutes. When done, let cool for at least 30 minutes before cutting.

Poor Man’s Pudding Recipe – Pouding Chomeur

Pouding Chomeur, or “poor man’s pudding” was invented at the beginning of the Great Depression in Quebec, Canada. It’s a very simple dessert to prepare, using some simple ingredients that are readily available pretty much anywhere. Though the recipe is very easy to do, the results will amaze you. I’m telling you, if there’s a dessert you have to try this weekend it’s this one!

You will need:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon nutmeg
  • ¾ cup milk
  • ¼ cup melted unsalted butter
  • 1 teaspoon lemon zest
  • ½ cup raisins

the sauce:

  • 1 cup water
  • 1 cup maple syrup
  • 2 tablespoons melted butter
  • 1 tablespoon cornstarch

In a large mixing bowl, combine the flour with the sugar, baking powder and nutmeg.

Whisk in the milk, ¼ cup melted unsalted butter and the lemon zest. Mix until combined, then add in the raisins. When the batter is complete, spread on the bottom of a pre-greased 8” baking dish.

For the maple sauce, whisk together the water, maple syrup, 2 tablespoons melted butter and the cornstarch. Pour the liquid mixture over the batter and pop it into a preheated 350F oven for about 45 minutes or until golden brown. Serve with extra sauce spooned over top. If you want to completely blow your head off, add a scoop of good vanilla ice cream.

pouding chomeur


Originally, this recipe used 1 ½ cups of water in the sauce, but I reduces the amount to 1 cup to increase the thickness of the sauce. You can play with the amount of liquid in the sauce so as to experiment with different consistencies. Better yet, make a second sauce with a mixture of sweetened condensed milk and evaporated milk. Or…sugar the top of your chomeur and torch it like a creme brulee. Experiment and have no fear. Great things come from the minds of people who aren’t afraid to explore. Have fun in the kitchen!

Banana Bread Recipe – National Banana Bread Day

Did you know there was a national day for banana bread? Well, there is and it’s February 23. Good thing I have just the recipe to celebrate this totally obscure day dedicated to this delicious loaf of goodness.

Banana Bread

You will need:

  • 2 cups Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Butter
  • 3/4 cup Brown Sugar
  • 2 Eggs, Beaten
  • 2 1/3 cups Mashed Bananas (approx 5-6)

Combine dry ingredients, in separate bowl cream butter & sugar.  Stir in eggs and mashed banana until well blended.  Stir banana mixture into flour mixture until just combined. Pour into a greased loaf pan and pop into a preheated 350F oven for about an hour. Let cool for at least 30 minutes before attempting to slice it, or you’re gonna make a royal mess. Be patient…

Enjoy with butter and Happy Banana Bread Day!

Matcha Toast – Green Tea Toast Recipe

Valentines Day is coming and this Matcha Toast is definitely something you and your Valentine are sure to enjoy. Best of all, it’s elegant and easy to make. We combine the best of 3 great things in one recipe; the simplicity of French toast, the decadence of tres leches and the experience of cracking that caramelized sugar crust of a creme brulee. This is a triple threat that’s sure please. 

Inspired by Anthony Myint of Mission Street Food. You are my culinary hero.

  • 500ml Half and Half
  • half can of sweetened condensed milk
  • 2 teaspoons matcha (green tea) powder
  • a loaf of thick-sliced bread (Texas toast)
  • sugar
  • butter

Ok, guys, a very easy recipe here and we’re gonna start with a large mixing bowl with 500ml of half and half and about 2 teaspoons of matcha green tea powder. Whisk them together until well combined then add about half a can of sweetened condensed milk to taste. Continue whisking until the ingredients are well combined then set aside.

Now grab yourself a couple of slices of thick-sliced bread or Texas toast and spread each slice with 2 tablespoons (don’t judge me) of butter. Pop them under the broiler until the edges turn brown.

When the bread is ready, dip the slices butter-side down (just like how you drop them) in a plate of sugar. Sprinkle more sugar to coat the bread evenly. Now grab a chef’s torch and slowly cook the sugar layer until evenly browned. If you don’t have a torch, simply pop your sugar toast back under the broiler.

When your toast is done, it’s time to plate up. Put a nice generous pool of the green tea milk in the plate and place the toast right on top. Finish the dish by sprinkling more matcha powder on top and get ready for some homemade awesome. 


So that’s all there is to our Matcha Green Tea Toast. Special thanks to Anthony Myint of Mission Street Food for writing such an incredible and inspiring book. So take this recipe with you, make it yours and have fun in the kitchen, which brings me to my question of the day: What are you cooking up for your special someone on Valentines Day? 

Hawaiian Butter Mochi Recipe

Hawaiian butter mochi is a popular bakery item in Hawaii and is very similar in taste and texture to Filipino cassava cake. It also happens to be really drop dead simple to make so it’s fun to play around with. I’m gonna show you a basic recipe for butter mochi. From there, you have a blank canvas from which to make your own culinary dessert masterpiece!

You will need:

  • 1 box “Mochiko” sweet rice flour
  • 1t baking powder
  • 2 1/4 C sugar
  • pinch salt
  • 1/4 C melted unsalted butter
  • 5 large eggs
  • 1 can evaporated milk
  • 1 can water
  • 1t vanilla extract

Start by preheating the oven to 350F. In a large mixing bowl and combine the dry ingredients. In a separate bowl, combine the wet ingredients. Whisk and gradually add the wet ingredients to the dry until you get a smooth batter. Pour the batter into a greased 9 x 13 baking pan and bake on the middle rack for about an hour. The surface will be a nice golden brown when done and should be springy to the touch. If you’ve never had mochi before, it’s chewy and glutinous, not airy like a cake so don’t fret if it doesn’t look ‘cakey’. Cut into bars and top with grated coconut.

In the video, I made my mochi in a mini cupcake tin, lined with banana leaves. This jacked up the presentation factor and also gave it a hint of aromatics. My aunt used to make bibingka (a Filipino sticky rice cake) and always used banana leaves. It brings the whole experience to a whole new level. One thing to add is that when you do use the mini cupcake pan, adjust the cooking time accordingly. Mine took about 30 minutes.

This is a great dessert for potlucks and parties. For convenience, do the baking pan version, then cut into bars. You can add a little love by wrapping them in banana leaf with a little twine. They look awesome and are biodegradable. Yay environment! Enjoy and have fun in the kitchen!

Filipino Dessert Lumpia – Turon Recipe

Turon is a popular Filipino street snack. It’s a fried lumpia, commonly made with bananas and jackfruit. Since we’ve made Lumpiang Shanghai before, you already have an idea of how to make them. The process is the same, all we’re doing is taking a sweet path instead of a savory one. 


All you need for the Aimless recipe is some spring roll wrappers, ripe bananas, brown sugar and a beaten egg for sealing the rolled lumpia. For some fun, I also made an Elvis inspired turon with peanut butter and a carnie version with some pieces of Mars bar.

Screen shot 2011-12-20 at 1.24.13 PM

To roll lumpia, all you have to do is place the banana along the middle of the wrapper, just below the equator.

Screen shot 2011-12-20 at 1.25.09 PM

Add a spoonful of brown sugar over top of the banana…

Screen shot 2011-12-20 at 1.25.41 PM

Alternatively, you can lay down a layer of peanut butter and banana. Top with brown sugar and roll.

Screen shot 2011-12-20 at 1.26.13 PM

To roll, simply roll up from the bottom, fold in the sides as you go then complete the roll. seal the end with beaten egg and you’re ready to fry. You don’t need a lot of oil to fry, just an inch or so in a deep skillet will do. Just heat your oil until you can dip a chopstick in and see tiny bubbles. Fry until golden brown, drain on paper towel and enjoy. Just make sure you wait a few minutes after cooking to eat because the filling will be molten hot. Have fun with this recipe, make it yours and let me know… What’s your favorite filling for this dessert lumpia? 

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