Wednesday, November 1, 2017

The Maya Kitchen Shares 3 Easy Recipes for Holiday Gifting

If there’s a whisk, there’s a way. Whether you’re baking to give or to sell, the holiday season is a great time to showcase your skills. Baked treats make for personal and less expensive gift ideas and a great business opportunity for aspiring bakers of all ages.  So, get ready to make this Christmas the tastiest and most memorable one yet with festive holiday recipes from The Maya Kitchen.

For a kick to any Christmas spread, whip up a cheesy Jalapeño Dip. Who knew a mixture of pickled jalapeños with loads of cheddar cheese could be an excellent gift idea? Pour it in a colorful canister and chill for the dip to firm up. You can even serve it as an appetizer with nacho chips or crostinis.

The holidays wouldn’t be complete without something sweet, but how about adding a twist to your ordinary caramel syrup with the Vodka Caramel Flavored Coffee Syrup. A dash of vodka, and some coffee liqueur added to a golden brown syrup is the perfect treat for your closest friends or ninongs and ninangs.

This Christmas, it would also be fun to turn baking into a business. Why not earn a little profit out of your hard work so you can buy something special for yourself or your loved ones? The Salted Caramel Double Butterscotch Fudge Bars could be your winning recipe. With the MAYA Butterscotch Brownie Mix and some extra butterscotch chocolate chips and walnuts for toppings, you can make delicious bars of brownies to sell. 

Another great idea is adding cakes, cupcakes, or crinkles to your list. Using the new MAYA Decadence Red Velvet Cake Mix you can create all kinds of desserts using a favorite flavor of many. A lineup of Red Velvet treats is definitely an excellent match to the holiday season.

If you want to take your baking skills to a whole new level in time for Christmas, try out The Maya Kitchen’s baking classes. For more ideas on holiday recipes, you can explore and experiment with, visit

For more information on the Maya Kitchen Culinary Elite Series and other course offerings, log on to, email, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call 8921185 or 892-5011 local 108 or +63929 679 6102.

Like and follow Maya Kitchen on Facebook and Instagram @TheMayaKitchen1 and follow us on Twitter @TheMayaKitchen.

Jalapeño Dip


1 tablespoon olive oil
1 tablespoon melted butter
1 piece medium-sized onion, finely chopped
1 piece green bell pepper, finely chopped
1-2 tablespoons chopped pickled jalapeño
1 pack cheddar cheese spread (235gms)
1⁄2 cup all-purpose cream
2-3 tablespoons evaporated milk
 1⁄2 teaspoon taco powder
salt and pepper (optional)

Heat oil and butter in a pan. Sauté onions, bell pepper and jalapeño until soft and fragrant. Add in the rest of the ingredients and mix until well blended. Cook for a few minutes more under medium heat. Season with salt and pepper. Pour in a serving dish or in a presentable jars or canisters for giveaways. Can be served right away or chill to firm up the dip before serving. Best served with chips and crostinis.

Vodka Caramel Flavored Coffee Syrup


1 cup water
1 cup sugar
1 cup prepared caramel syrup or store-bought caramel syrup
1⁄2 cup vodka
1⁄4 cup coffee liqueur

In a heavy saucepan, cook sugar until it caramelizes into golden brown or amber in color. Slowly add water into the syrup. Cook the mixture over medium-high heat while stirring occasionally until the sugar has dissolved. Add in prepared caramel and stir until well blended.

Add in vodka and coffee liqueur. Stir and continue cooking in a simmering stage until the desired syrupy consistency has achieved.

Yield: 2 -2 1⁄2 cups of caramel syrup

To make easy caramel syrup
1 cup sugar
1⁄4 cup water
1 cup heavy cream
pinch of salt

In a heavy saucepan, cook sugar until it caramelizes into golden brown or amber in color. Slowly add water into the syrup. Cook the mixture over medium to low heat while stirring occasionally until the sugar has dissolved. Add in the cream and season with salt. Continue cooking on a very low heat, simmering stage until slightly thick but not too thick. Set aside.


1/2 cup butter (softened)
2 eggs
1 pack MAYA Butterscotch Brownie Mix 500g
1/2 cup butterscotch chocolate chips
1/2 cup walnuts, chopped
1 cup sugar
6 tablespoons butter
1/2 cup cream
2 teaspoons pink salt or rock salt
extra butterscotch chocolate chips for toppings
extra chopped walnuts for toppings

Preheat oven to 3500F/ 1770C.
Grease and line the bottom of a 9-inch square pan.
Set aside. In a bowl, stir butter, egg and butterscotch mix.
Add butterscotch chocolate chips and walnut, mix until incorporated in the butterscotch mixture. Transfer butterscotch mixture into the prepared pan and bake for 30 to 35 minutes.

To make a salted caramel sauce: In a medium-sized heavy saucepan, cook sugar in a low to medium heat until sugar melts into an amber-colored liquid.
Immediately add the butter and cream and continue stirring until sugar is completely dissolved. Allow the mixture to boil until it achieves a thick caramel sauce.
Add salt and stir until well blended.
Allow to cool and using a piping bag, drizzle salted caramel syrup on top of the double butterscotch fudge then top with butterscotch chips and walnuts.
Place inside the oven for 2-3 minutes for butterscotch chips to lightly stick and melt on top.
Remove from the oven, cool and remove from the pan then cut it into bars and serve.

Yield: 20-25 bars


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