Chocolate Butter Cake has two layers of moist and tender butter cake that are sandwiched together and frosted with a satiny smooth chocolate frosting. It is the cake I make for birthdays, anniversaries and other festive occasions. All the garnish it needs is pretty candles and maybe some colorful sprinkles or fresh berries.

What makes this chocolate cake unique is that we use both unsweetened chocolate and unsweetened cocoa powder to achieve its rich chocolate flavor and color. Unsweetened chocolate is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form and is known by professionals as 'chocolate liquor'. This means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cocao fat). This type of chocolate contains no sugar so it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. Scharffen Berger has a very nice unsweetened chocolate that contains 99% cacao that you can find it in most specialty food stores. But you can also use the unsweetened chocolate that comes in squares that is stocked in most grocery stores. Besides the unsweetened chocolate, we are also using unsweetened (natural) cocoa powder (not Dutch processed) in this recipe. It has an intense bitter flavor that makes it well suited for use in chocolate cakes. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. You may also notice that this recipe contains a little extra leavening (baking powder and soda) and this is to counteract the drying and strengthening affect cocoa powder has when used in batters.

Once the cake layers have been baked and completely cooled, they are frosted with a delicious chocolate butter frosting. Again, we are using unsweetened chocolate and this, along with unsalted butter, milk, vanilla extract, and confectioners (powdered or icing) sugar, makes a smooth and buttery chocolate frosting that contrasts nicely with the deep chocolate colored cake.

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Chocolate Cake:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Carrot Muffins

Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are loaded with flavorful ingredients; things like toasted nuts, sweetened coconut, grated apple, and grated carrots. Although these muffins need no adornment, sometimes I can't resist smearing them with a little cream cheese icing.

The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened. A few flecks of flour are fine. To make the job easier, plus to give the baked muffins a nice doomed shape, use an ice cream scoop to fill the muffin cups. Of course, if you do not have one, two spoons will do the job. As always, if you want standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown, fill the cups almost to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. And don't forget to fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping.

Carrot Muffins Recipe:

1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups (260 grams) all-purpose flour

1 1/4 cups (250 grams) granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon (3.5 grams) salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened) (optional)

3 large eggs

3/4 cup (180 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

Cream Cheese Frosting: (optional)

1/4 cup (56 grams) unsalted butter, room temperature

4 ounces (1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoons confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Makes 18 standard-sized muffins.

Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Place a dollop of the cream cheese frosting on the top of each muffin.

Cream Puffs

Cream puffs
Begin with a baked puffed shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm, while at the same time allowing the insides of the pastry to dry out. Always cut one of the shells in half at the end of baking to make sure they have dried out because if the inside dough is still very wet, the choux pastry will deflate upon cooling. But don't worry if the shells have just a small amount of moist dough in them as this can simply be removed before filling the shells.

Once the pastry shells have cooled, split them in half and fill with sweet whipped cream. The cream can be plain or flavored. For this recipe I have just used softly whipped cream but you could use one of the flavored whipped creams if you like. During berry season I often add a few raspberries or cut up strawberries to the cream. The finishing touch is to dust the tops of the pastry with powdered (confectioners or icing) sugar. In order to keep the shells crisp, fill with the cream shortly before serving. If you don't mind the shells becoming a little soft you can assemble the cream puffs a few hours before serving. Just make sure you cover and place in the refrigerator.

Choux Pastry:

1/2 cup (70 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

1/8 teaspoon salt

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Garnish:

Powdered (Confectioners or icing) sugar

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature

to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

Makes 12 cream puffs.

Frosted Grapes

Frosted grapes
Are a great snack and an excellent accompaniment to cheese platters. They are easy to make and look best if kept as a bunch for serving.

Ingredients:

• 1 egg white shopping list
• 1/2 tsp water shopping list
• 2 - 3 tbsp sugar (or as needed) shopping list
• 1 pound seedless green grapes, washed and dried shopping list

How to make:

• Beat egg white slightly with 1/2 teaspoon water in a small bowl. Place 2-3 tablespoons of granulated sugar in a small dish.
• Dip small bunches of grapes into egg-white mixture, and then into the sugar turning to coat grapes well, sprinkling with more sugar as needed.
• Place on a rack and dry at room temperature for about 3 hours.

Cashew Brittle

Fruitcake

An easy fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.

Ingredients:

• 1 package spice cake mix (2 layer size)
• 1 package (3 3/4 ounces) instant lemon pudding mix
• 2/3 cup apricot nectar
• 1/4 cup Apricot brandy
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup chopped dates
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple
• 1 cup chopped walnuts
• Glaze, optional
• 1 cup sifted powdered sugar
• 2 to 3 tablespoons apricot brandy

Preparation:

In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.

Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.

PIli Tarts

PILI TART

Ingredients:
Crust Filling
1 kilo ordinary flour

½ kilo ground pili
2 bars fresh butter 1 can condensed milk
1 cup sugar 1 cup sugar
1 cup cold water

Packaging Material: Colored cellophane
P.E. Plastic

Procedure:
1. Measure ingredients needed for crust and filling.

2. In a bowl combine sugar and flour, with a pastry blender or two knives, cut in fresh butter until it is the size of small peas.

3. Add cold water a little at a time, moving to the side the pieces of dough as they hold together.

4. Form into balls. Roll each ball into 1/8 inch thick.

5. Press dough to shape of tart. Prick sides and bottom.

6. Bake for 20 minutes.

7. In another bowl, combine condensed milk and sugar. Mix well.

8. Fill up baked crust tart top with sliced pili.

9. Bake until golden brown.

10. Let cool before wrapping, pack.

Almond jelly with Fruit cocktail

Almond Jelly with Fruit Cocktail




Ingredients:

1 envelop Knox gelatin
3 tbsp water
Mix until dissolved

3/4 cup evaporated milk
1 1/4 cup water
6 tbsp sugar
1 tbsp almond extract

Directions

1. Mix water and sugar into a saucepan.

2. Add gelatin mixture into the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled, lower heat and mix in evaporated milk and almond extract.

5. Pour into mold and leave to set.

6. Chill before serving with fruit cocktail or any other fruit desired.

If you didn't want to use gelatin, you can substitute with a packet of agar agar powder. Agar is derived from seaweed. It is mainly used in desserts throughout Japan. Also, I found coconut milk can be substituted for the evaporated milk. It gives the jelly a nice milky shine and a creamier texture. Good stuff!

Bangus Condensada

Bangus Condensada Recipe
Panfried boneless bangus belly marinated in condensed milk

Bangus Condensada Ingredients:

• 400 g boneless Bangus (Milkfish) belly
• 1 can 301ml condensed milk
• 1 1/2 tbsp chopped celery
• 1 sachet 8g MAGGI MAGIC SARAP
• black pepper to taste
• cooking oil for frying

Cooking Instructions:

• Marinate bangus in condensed milk, celery, MAGGI MAGIC SARAP, and black pepper for at least an hour or over night. Drain.

• Heat oil and panfry marinated bangus until golden brown.

• Drain and blot oil with paper towel.

• Serve with rice and vegetables.

• PinoyRecipe.net Tips:

• Going meatless from time to time means fewer intakes of fats. Eating less meat also lessens the intake of high cholesterol fats that come from meat.

Corned Beef

Homemade Corned beef
Make your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef with a fresh brisket about 7 days before you plan to make your dinner.

Ingredients:

• 10 cups water
• 1 1/2 cups kosher salt
• 1 cup granulated sugar
• 2 tablespoons dry mustard
• 3 tablespoons pickling spices
• 3 cloves garlic, minced
• 1 fresh beef brisket, 7 to 9 pounds
• .
• Corned Beef and Cabbage
• 3 ribs celery, cut in 2-inch pieces
• 2 large onions, cut in wedges
• 2 cloves garlic, minced
• 6 medium red potatoes, halved
• 5 carrots, cut into thirds
• 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
• 1 head of cabbage, cut in 6 or 8 wedges

Preparation:

Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.

Bruschetta

Bruschetta

Got a last-minute party? Let these appetizers keep guests busy as you prepare the entree.

Makes 16 pieces Prep Time 10 minutes Cooking Time 2 minutes

1 cup finely chopped and seeded tomatoes

1 tablespoon chopped fresh basil leaves

1 teaspoon minced garlic

salt and pepper to taste

1 large or 2 mini French bread

2 tablespoons olive oil

8 pieces prosciutto

8 pieces arugula (rocket leaves)

32 pieces shaved Parmesan cheese

1 In a bowl, mix together tomatoes, basil leaves and garlic. Season with salt and pepper. Set aside.

2 Slice the French bread diagonally to come up with 16 pieces. Brush with olive oil on both sides of each bread. Heat a grill pan and grill the bread until brown and crunchy.

3 Spread tomato mixture on each bread. Top with prosciutto, arugula and Parmesan cheese. Serve while warm.

Achara/Atsara

Achara/atsara

is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be

used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, whi

ch us

es green papaya.

Estimated cooking time: 1 hour and 45 minutes

Achara or Atsara Ingredients:

4 cups green papaya,peeled
2-4 tablespoons coarse salt cheesecloth
1/2 cup sugar cane vinegar
1/3 cup brown sugar
1/3 cup white sugar
1 large carrot,cut into fine strips
1 red bell pepper,cut into strips
1 head garlic,peeled
2 tablespoons ginger strips
20 pieces red shallots, whole and peeled

how to make achara/atsara

1.Divide the papaya in half and shared into strips.

2.Mix 2 tablespoons coarse salt with shredded papaya

3. Mash and squeeze shredded papaya to extract juice. Add remaining rock salt as needed. Discard papaya juice. Place squeezed papaya on a clean cheesecloth. Squeeze papaya strips through cheesecloth. Set aside in a bowl.

4.Put vinegar and the 2 kinds of sugar in a saucepan and let boil for 5 to 7 mins.. Add more sugar to sweeten to taste, if desired. Do not stir.

5.Add papaya,carrots,red bell pepper,garlic,ginger and shallots to the vinegar-sugar mixture. Allow to boil 2 to 3 minutes. Transfer achara into sterelized bottles. Let cool before covering.

*You may also use cookie cutters to cut the vegetables into decorative pieces.

Siopao

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling. Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

Siopao Ingredients:

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

• 1/2 cup boiling water
• 6 hard-boiled eggs
• 2 green onions
• 4 teaspoons light soy sauce
• 4 teaspoons brown sugar
• 4 teaspoons oyster sauce
• 1 teaspoon cornstarch, dissolved in 2 t. water
• 2 cloves garlic
• 3 teaspoons salt
• 6 teaspoons baking powder

Siopao Cooking Instructions:

• Siopao Dough:
  

  • Mix flour, salt and baking powder in a medium bowl, set aside.
  • In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  • Mix thoroughly.
  • Cover with a cloth and let rise 1 hour.
  • Meanwhile, dissolve the white sugar in the boiling water.
  • Stir well then let cool to lukewarm.
  • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  • Stir to blend well.
  • Grease a large bowl.
  • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • Place ball into bowl, turn once and cover with a damp cloth.
  • Let rise 2 hours or until doubled.

Siopao Filling:

• Saute the garlic and onions in a small amount of oil in a wok.
• Add meat and stir fry for 1 minute or until meat is no longer pink.
• Add soy sauce, oyster sauce and brown sugar.
• Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• Remove from heat and let cool.

Crispy Spinach or Crispy kangkong

Crispy Spinach or Crispy kangkong is basically an appetizer during parties. Don’t expect to get Vitamin A because they all died after the extreme heat. The most you can get are fibers and that urge to munch on something crunchy other than potato chips. So try this out.

Ingredients

2 bundles of Kangkong ( or spinach) or roughly 1/4 kilo
2 beaten eggs
2 cups cold water
1 teaspoon ground black pepper
½ teaspoon refined salt
3 cups cornstarch
1 cup all-purpose flour
cooking oil

For Garlic-Mayonnaise Dip
Mix all of these below:

1 cup low fat mayonnaise
1 tbsp. Worcestershire sauce
1 cup cottage cheese
1/2 teaspoon minced garlic
dash of pepper

Procedure

1. Wash Kangkong leaves. Remove the leaves. Set aside stems for Adobo-kangkong.

2. Let the leaves dry.

3. Combine egg, cornstarch, flour, salt and pepper with cold water. Mix well.

4. Mix with kangkong leaves and stir until all the leaves are coated with the batter.

5. Heat cooking oil in a frying pan. Dip the leaves in oil and fry until crispy. Drain the oil of the fried leaves on paper towel .

6. Serve with Garlic- Mayonnaise Dip

Corn dog

Corn Dog
This the great for taking to picnics or for packing into school day lunch boxes. Make sure you serve this with cool,refreshing drink to balance the taste of the hot dog.
Chips and condiments such as mustard and ketchup would go well with this sanck too.
You will need:
Deep pan or casserole for deep frying
12 thick barbeque sticks

Ingredients:

2 cups hotcake mix(any brand)

1 egg
2tablespoons corn oil
1/2 cup water
12 jumbo hotdogs or frankfurters
cooking oil for deep frying

1.In a mixing bowl,combine hotcake mix,egg,corn oil, and water. Blend batter with a wire whisk, until smooth. Chill until batter acquires a thick consistency, about 10 to 15 mins.

2.Prepare the hot dogs: Insert a barbeque stick all through the length of each hot dog. Make sure to use thick sticks that are strong enough to hold the hot dogs, which will become heavy once dipped in batter.

3.In a deep casserole,pour cooking oil about 6 inches deep.Place over high heat.

4.Dip hot dogs in the batter one at a time. Make sure each hot dog is well coated with batter.

5. Lower heat to medium.Deep fry coated hot dog in hot oil in a vertical position. Make sure the oil is not steaming hot, otherwise, the batter will turn brown at once even when the inside is not yet cooked.

6.Hold the end of the stick while the hot dogs in place and to make sure all the sides are cooked. When light golden brown in color, remove corn dogs from oil and drain on paper towels. Serve warm.