CUSTAROONS®

Most Filipinos inherently have a sweet tooth. Pastries, cakes and sweets are regular indulgences. Over the years, bake shops have become more and more popular and each of them vie to out wit each other. Thanks to social media, what's new in the food world spread like wildfire.

BAKERY STYLE CHOCOLATE CHUNK MUFFINS

There are good days and bad days. And then there are really good days. Such days are when you open the front door and a delivery man hands you a huge hamper full of chocolates.

SELF SAUCING CHOCOLATE PUDDINGS

I thought I was going to rest after the holidays but more holidays are still to come up. I have just cooked up a storm for Chinese new year so I am going to do a bit of magic for Valentine's day. 

FRENCH APPLE PIE

Baking apple pie has a lot of rewards. I like baking one on a grey, gloomy day. 

An apple pie is like free aromatherapy. I can't help but feel brighter once I start peeling the apples. The freshness of its scent just bring on the smiley face. The scent of lemons always bring visions of sunshine. Once I add the spices, I imagine a crackling fire. The heady scent of spices makes me feel warm inside.

COCONUT MACAROONS

Coconut grows in abundance in the Philippines. Naturally it is used a lot as a cooking ingredient. Although mostly used fresh, dessicated coconut is also used for making sweets and desserts.

We used to make coconut macaroons every Christmas because it is delicious and very easy to make. With the use of a few simple ingredients and a few minutes, yummy little treats can be made. They are perfect for snacks and also as food gifts.

BREAD AND FRUIT PUDDING WITH BUTTERSCOTCH SAUCE

"It's the season to be jolly." Bear that in mind. 

The frenetic activity to make the season jolly sometimes wear me down so I always have to remind myself to choose the easy route. Sometimes less is  more. Less fuss, more fun.

CHEESE CUPCAKE

Cheese cupcake was all the rage in the 80's and everyone was making as well as buying them. It has all the flavours that Filipinos like: cheese, butter and condensed milk. Although it is called cheese cupcake, the only cheese in it is the grated cheddar on the top. 

MELTING RED VELVET HEART CHEESECAKE CUPS

It's Valentine's Day once again and hearts are a-flutter_in the shops. Like Christmas, it is one of the most commercialized red letter days on the calendar.


Valentine's Day is not just for those wooed and cooed at but for everyone with a heart. We have every reason to celebrate the day with our loved ones, just to remember how we are lucky to have them around. 

A simple but enjoyable meal followed by a sweet dessert will warm everyone's heart. This dessert, inspired by the red velvet cake, will melt everyone's heart. Yes, even cold hearts can melt with this one. It is a mini soft set cheesecake in a cup with a melting red velvet heart center. It is a breeze to make so will have you pleased, too.

This recipe makes 12 cheesecake cups. Ramekins or muffin cups can also be used instead of the glass cups. 


Ingredients for the crumb crust:


1 c. digestive biscuit or graham cracker crumbs
5 tsps. light brown sugar
2 tbsp. melted butter


Mix everything together. Put 1 1/2 tablespoons of the mixture in each cup. Press lightly so it doesn't set solid. It has to remain crumbly so it can be scooped up easily with a spoon. 

Ingredients for the red velvet heart:

1/2 c. milk

2 tbsps. condensed milk

50 gms. white chocolate, chopped

1 tsp. cocoa powder

1 tbsp. melted butter

1 1/2 tsp. red food colouring

Warm up the milk in the microwave for 30-40 seconds. Mix with all of the ingredients and blend with a hand blender. Pour into greased moulds. I used a heart shaped ice mould (from Ikea) that takes in 1 tbsp. of mixture in each. You can use any shape you like. Freeze until firm (a few hours).


Unmold the hearts onto lined baking tray and re-freeze until ready to use.


Ingredients for the cheesecake:


1 c. cream cheese
300 mls. whipping cream
1/2 c. white sugar


Whisk the cream and sugar together until light and fluffy. Add the cream cheese and whisk again until combined. Spoon into a piping bag. Pipe into the crumb base lined cups. Level the tops with a spatula. Press a frozen heart in the center, making sure that it is fully set in so that it doesn't flow out of the heart shaped indentation when melted. The heart melts in a few minutes. It is then ready to serve.

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PEANUT BUTTER SWIRL BROWNIES

Life isn't always rosy, we all know that. There are days that are a deeper shade of gray. We just have to think of ways to cope. I don't drink nor smoke nor self-medicate but bake I do.

PEANUT BUTTER OREO CHOCOLATE CUPCAKES

The whole of Britain is all agog. Today, Prince William weds Catherine Middleton. This is the beginning of a new chapter in royal history. As the throngs of loyal subjects lining the streets unfurl their union jack banners and crane their necks to get a glimpse of their new princess, I will be comfortably sitting on the sofa watching the festivities up close on TV. 

CIELITOS (YEMA CUPCAKES WITH PASTILLAS DE LECHE FROSTING)

Good things can be bad for you but wicked things are great. Such is the irony of life.