Get into the holiday mood with these recipes from the kitchen of Lily’s Peanut Butter to yours. Wrap the peanut butter polvoron and Lily’s cupcakes as gifts to family and friends. Then settle down with a mug of Lily’s hot chocolate for something comforting during this frosty season.
Peanut Butter Polvoron
Homemade holiday goodies make for great gifts, like these classic polvoron spiked with Lily’s Peanut Butter. Wrap them in red and white Japanese papers in keeping with the season. Makes about 16 polvoron.
1 cup all-purpose flour, sifted
1/2 cup full-cream milk powder
1/2 cup granulated white sugar
1/4 cup plain and toasted peanuts, chopped finely
1/2 cup butter, softened but not melted
1/4 cup Lily’s Peanut Butter, stirred well
1 teaspoon pure vanilla extract
For the wrapper
Polvoron molder (available at supermarkets)
Japanese paper in festive colors, cut into 4-inch squares, or
Food-safe colored cellophane wrappers, cut into 4-inch squares, or
Mini cupcake liners (if you want to serve the polvoron immediately)
1. Toast the flour in a non-stick pan over medium heat, about 20 minutes. Keep stirring the flour every so often so it will have a uniform, very lightly brown color.
2. Remove toasted flour from the pan and transfer into a mixing bowl. Cool completely.
3. Add the milk powder, sugar, and chopped nuts. Mix thoroughly using a spatula or fork.
4. Add the softened butter, peanut butter and vanilla to the flour-milk-sugar mixture. Mix until blended.
5. Prepare your polvoron wrappers and place them right next to your assembly station so you can efficiently wrap the polvoron after molding to avoid any crumbling.
6. Fill the polvoron molder with the mixture, making sure that it’s firmly packed by flattening it on a flat surface (like a plate or plastic container).
7. Push the handle of the molder and gently release the polvoron on top of the wrapper. Close the wrapper (or when using cupcake liners, arrange them on a platter).
Lily’s Cupcakes with Peanut Cinnamon Buttercream
These cupcakes will cheer up the kids (or Santa himself!) as they make their countdown to the twelve days of Christmas. It has a yellow cupcake base with chopped peanuts for crunch. Yummy buttercream whisked with Lily’s Peanut Butter and cinnamon crowns each piece. Makes a dozen cupcakes.
For the cupcakes:
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup salted butter, at room temperature
3/4 cup granulated white sugar
1 1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup milk, at room temperature
3/4 cup plain, toasted peanuts, coarsely chopped
12 paper liners
12-cup cupcake pan
For the peanut cinnamon buttercream:
1/2 cup salted butter, at room temperature
1/2 cup Lily’s Peanut Butter (170 grams), stirred well
1 1/2 cups confectioner’s sugar, sifted if lumpy
1/4 cup all-purpose cream, chilled
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
Candy-coated chocolate or chocolate chips, to garnish
To make the cupcakes:
1. Preheat the oven to 350°F.
2. In a bowl, mix the flour and baking powder together using a wire whisk or fork until well combined. Set aside.
3. In a large mixing bowl, cut the butter into small pieces and beat until creamy using a wooden spoon or spatula for two minutes. Add the sugar half at a time and beat until consistency is light and fluffy.
4. Beat in vanilla extract then add the eggs, one at a time. Add the flour mixture and the milk alternately, beginning and ending with the flour. Beat after each addition. The batter should be smooth and lump free. Stir in the chopped peanuts.
5. Arrange the paper liners on the cups of the cupcake pan. Pour the batter generously but equally on each cup. Bake for 18 minutes. Test the cupcake by inserting a toothpick at the center. It should be clean or have just a few moist crumbs when you lift toothpick. The cupcake will have a rounded top.
6. Cool the pan for 5 minutes before transferring each of the cupcakes to a cooling rack. Cool completely before frosting with the buttercream.
To make the buttercream:
1. In a bowl, beat together the butter and peanut butter using an electric mixer at medium speed for about one to two minutes.
2. Add the confectioner’s sugar and beat until just combined. Pour the cream and vanilla then beat at high speed for three minutes until the mixture is lighter in color and fluffy in consistency. Stir in the cinnamon.
3. Spread or frost the buttercream immediately on top of the cupcakes. For variation: you can also split the cupcake in the middle and fill it with the buttercream. Return the top of the cupcake and frost, if desired.
4. Arrange some candy-coated chocolates or chocolate chips on top of the frosting for a more festive look.
Baker’s notes:
* Store the cupcakes in an airtight plastic container at room temperature (not in the refrigerator, which will dry them out) for 2 days. You can also freeze them (without the buttercream) for one week. Just make the buttercream on the day you’re serving the cupcakes.
* Store any leftover buttercream in an airtight container in the freezer up to 2 days. Make sure to wrap it well so it doesn’t absorb any smells from the other food in the fridge. Re-beat before using.
Lily’s Christmas Hot Chocolate
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Keep the tradition by making a cup of hot chocolate this time of the year. Stir in some Lily’s Peanut Butter and cinnamon into the chocolate for a little surprise. With a cloud of peanut butter cream melting on top, you’ll find this version as comforting. Makes 3 cups.
For the peanut butter whipped cream:
4 tablespoons Lily’s Peanut Butter
1 cup all-purpose cream, chilled
For the hot chocolate:
2 cups milk
1/2 cup water
1/8 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 tablespoons Lily’s Peanut Butter
To make the peanut butter whipped cream:
1. In a cold mixing bowl, beat the all-purpose cream until doubled in size.
2. Gradually add the peanut butter and beat until mixed. Refrigerate.
To make the hot chocolate
1. Combine milk, water, sugar, cinnamon, vanilla, and cocoa powder in a deep saucepan.
2. Bring to a boil in medium heat, stirring continuously until blended. Turn off the heat. Stir in the peanut butter until well combined. Pour in three mugs.
3. To serve, pipe or spoon chilled peanut butter whipped cream on top. Sprinkle with more cinnamon, if desired.
Mamon Tostado Fingers with Lily Choco Dip
Yield: 3-5 servings
Ingredients:
6 pieces regular-sized butter mamon
1/2 cup Lily’s Chocolate Peanut Butter
!/4 cup roasted peanuts (plain, not garlic flavored), coarsely chopped
1/4 cup candy sprinkles (optional)
1. Pre-heat the oven at 350 degrees F.
2. Line a cookie sheet with parchment paper.
3. Using a serrated knife, slice the mamon into four lengthwise to resemble fat fingers. Arrange the sliced mamon on the cookie sheet. Toast in the oven for 30 minutes.
4. To ensure even browning, reverse the cookie sheet from front to back halfway through the toasting time (at 15 minutes). Keep an eye on the mamon as it bakes to prevent burnt edges.
5. Meanwhile, prepare the Lily Choco Dip. Scoop the Lily’s Chocolate Peanut Butter on a small glass serving container. In another two small containers, arrange the chopped nuts and candy sprinkles separately.
6. Once the mamon tostado fingers are done, arrange in a large platter than place the containers of Lily’s Chocolate Peanut Butter, chopped nuts and candy sprinkles in the middle.
7. To eat, dip the toasts into the Lily’s Chocolate Peanut Butter first then coat in chopped nuts. Enjoy!
Lily’s Coco Jam
Suman ala Lily
Ingredients:
Two pieces of suman sa ibos
4 tablespoons Lily’s Coco Jam (more, if desired)
Toothpicks, for serving
1. Unwrap the suman sa ibos. Cut into small bite-size pieces.
2. Drizzle Lily’s Coco Jam on top of the suman.
3. Stick a toothpick one each sliced suman and serve immediately.
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