Start your own cafe

MANILA, Philippines - I’m such a sucker for sweets. In fact, I oftentimes find myself checking the dessert section of the menu even before the appetizers and entrees. So you can just imagine the excitement I had when Goodies N’ Sweets chef and owner Aileen Anastacio got me to food and prop style for her latest coffee and desserts recipe book. With the keen eye of photographer Robby Sibal, her living room was transformed into a makeshift studio slash tasting venue where hungry appetites impatiently waited to get the shoot done in time to sample the baked goods. There would be days when we’d feast on cookies made of peanut butter or stuffed with raspberry jam, and times when we’d just take home the chocolate caramel bars and a hefty slice of the lemon meringue pie because we simply had enough for the day. True to the book’s promise, her place became a busy café, given the hot and iced coffee drinks, variety of good-looking and great-tasting desserts, and lots of fun and “sweet” time at our disposal.

With Home Café, we hope you can enjoy the very same things we did during the shoot (good food, coffee and company) in the comfort of your own home. You can begin with this lovely brownie recipe.

Zebra Brownies

Makes 16 bars

Ingredients for the cream cheese batter:

1/4 cup, softened cream cheese         

2 tablespoons butter       

2 tablespoons sugar

1 egg 

1/2 teaspoon vanilla extract    

1 tablespoon plain (all-purpose) flour        

Ingredients for the brownie batter:

1 cup, melted butter 

2/3 cup chopped semi-sweet chocolate        

1/2 cup cocoa powder 

1 cup sugar          

4 eggs           

1 teaspoon vanilla extract       1 cup plain (all-purpose) flour      

1. Preheat the oven to 350ºF (180ºC). Line an 8 x 8-inch (20 x 20-cm) baking pan with parchment paper, leaving a 2-inch (5-cm) overhang all around. Butter the base and sides.

2. Prepare the cream cheese batter. Using an electric mixer, mix together the cream cheese, butter and sugar until creamy. Mix in the egg, vanilla extract and flour. Set aside until ready to use.

3. Prepare the brownie batter. Combine the butter, chocolate and cocoa powder in a heatproof bowl set over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat. In a separate bowl, gradually whisk together the sugar, eggs and vanilla extract until the sugar is melted. Whisk in the chocolate mixture. Gradually add in the flour, whisking just until smooth. Do not overwhisk.

4. Transfer the brownie batter into the prepared pan.

5. Place the cream cheese batter in a piping bag fitted with a round tip. Pipe lines onto the batter, about 1-inch (2.5-cm) apart. Use a toothpick to create a design by drawing lines cross-wise, 1-inch (2.5-cm) apart, alternately going up and down.

6. Bake for 30 to 35 minutes or until a cake tester or skewer inserted into the center of the cake comes out slightly moist. Do not overbake.

7. Cool completely before slicing into 2 x 2-inch (5 x 5-cm) squares.

8. Serve or store in an airtight container at room temperature for up to two days. Keep refrigerated for a longer shelf life.

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Recipe reprinted from Home Café by Aileen A. Anastacio with permission from Marshall Cavendish Cuisine.