Here was the scene last night: I have my glass of milk and a slice of this scrumptious and moist peanut butter banana bread on the dining table, with my laptop screen set on at the At&t website, and me waiting for the Apple iphone event. I used to not care about all this new iphone release and pre-ordering at midnight and stuff – but since my contract was up and now am eligible for an upgrade I just had to do it. My love for iphone started when I started hearing about facetime and imessage.
These baked ham and cheese bread rolls smell like home. Almost.
Please don’t tell my Aunt, but these should deep fried golden. I remember celebrating my cousin’s birthday and these were served on a platter as appetizers. I was intrigued and curious – I have never had one before! I tried a piece and was immediately hooked! She had to make more because it was such a hit, especially to me. After the party I asked her for the recipe and was surprised at how easy and simple it was to make some.
I still cannot get over these blueberry muffins with crumb topping I made last week. I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven. I am kinda sad that they’re gone now, but I can always make them again anytime I want!
With my muffin tin still out, I was on the hunt for recipes that are easy and worth it for an early grab-and-go breakfast foods. These soft-center chocolate espresso cakes are exactly that – especially if your morning is on the sweeter side. They have soft centers when served warm, but once at room temperature they are almost dense and fudge-like. You can dress them up by serving with ice cream or whipped cream, but I honestly think they are perfect as it is!
I love blueberry muffins, but blueberry muffins with crumb toppings – I love more.
Berries are hard to come by in Manila. You have to go to specialty groceries or farmer’s market to get a glimpse of them. I know I wasn’t exposed to them when I was young, until I moved to the US and was amazed at boxes of blueberries, raspberries and blackberries lined up at a grocery store a few blocks away.
My mom used to bring me home some cooking magazines and cookbook during one of her frequent travels to California. I was always amazed at all those yummy-looking recipes, but felt so intimidated by the ingredient list you certainly cannot get so easily here in the Philippines. I just ended up staring at the photos!
I made these amazing almond buns from Paul Lowe’s new book (Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love) while my husband was away for a work trip in Corning, NY – the land of Corningware! I fell in love with this book the minute I saw it at a bookstore while camping at Orca’s island. The gorgeous photography on the cover and a sweet photo of Paul and his adorable pup, Lestat, made me grab the book at once and take it home with me.
This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine!
… aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner. I am a huge fan of m.e.a.t, and tofu will probably be my last choice if it was sitting beside chicken and pork. I try to eat healthy (keyword: try) as much as possible – stuffing vegetables into my plate and having fruits for dessert – but sometimes I crave meat so much I just want to run to our favorite burger spot and order a freakin’ burger!
In the Philippines, three of the most popular sandwich spreads are: egg, tuna and chicken. We always have them on a picnic or road trips, because they are so easy to make and super tasty. My mom’s chicken or tuna sandwich recipe is simple – combine shredded chicken with onions and mayonnaise, and you’re all set! Sometimes she would make a tub-full because my dad and I love to take them for lunch at school or at work.
Apparently I am still high on that Filipino street food I had last Monday… and now I am having a turon-inspired Nutella banana lumpia (egg roll).
When talking about street food in the Philippines, turon (too-ron) or banana lumpia will probably make the cut. Turon?… is sweet! It is made with sliced bananas (preferably saba), thinly slices of jackfruit, and dusted with brown sugar, then rolled in lumpia wrappers (or egg roll wrappers) and deep fried to golden crisp. You can usually find (or smell!) them selling on the side walk alongside banana cue (caramelized banana on a stick), catering to jeepney drivers and college students on their meryenda (snack) break. They are cheap and so easy to make – you can whip up your own street food at home!
Forgive me for swearing, but you know how it is when you say “this is the sh*t” and it actually meant something really really good? That’s exactly how I felt when I went to try Food and sh*t’s monthly pop-up last Monday.
I was hesitant at first – but I went ahead and bought zucchinis at the supermarket to make this chocolate zucchini cake. Sorry but this would be my very first attempt on a chocolate cake – with zucchinis.
Maybe the word chocolate got me going. I have this insane addiction to Goldilock’s chocolate cake roll in the Philippines and I honestly think I can have the whole roll to myself – femininity aside. Think moist, chocolate and chocolate glaze and you will get what I mean. Sadly, when I moved to Seattle, lady Goldilocks was nowhere to be found. It was a blessing in disguise since I proved to myself that I can breathe and live normally without that chocolate roll. I resorted to making my own chocolate goodies to satisfy the evil tooth and I came across this recipe for a chocolate cake – with zucchinis. At first I was really, really hesitant. It was beyond uncertainty on my part, but I am so glad I set that aside and made the cake. It was the “very moist” decision I have ever made.