I had too much ripe bananas on the counter so it’s only fitting that I make some banana muffins with brown sugar topping. These muffins are super moist and fluffy I almost want to sleep on them! The brown sugar topping adds a sweet finish to an already enticing piece. They will keep at room temperature for about two days, but they were still perfectly fine on my counter after 3 days.
It is cloudy today in Seattle, but for the past few days the sun had been harsh and blistering. I never thought it can get consistently warm – and I mean at least 80’s warm – here but, as one of the states known for its gloomy weather, Washington is apparently not exempted from the heat wave.
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.
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.
These peanut butter blondies are a nice change from chocolate-y desserts I’ve been stuffing myself these days. Don’t get me wrong, chocolates have been a lifesaver for me during lonely days, but sometimes you just have to put aside the brownie and have something else – like these blondies I have here. I was having some peanut butter on my toast one morning while browsing cooking light’s cookbook and I saw a recipe for peanut butter blondies.
I hate to admit it but I am new to this wonderful world of s’mores. It’s not that we don’t have marshmallows and graham crackers in the Philippines, but when one would say “graham crackers”, I would immediately think about Filipino’s refrigerator cake. Another reason is my family didn’t really do a lot of camping, which I believe where s’mores are most famous for. The very first time I had s’mores was during my very first camping trip since moving to the Pacific Northwest four years ago. My husband taught me how to lightly roast the marshmallow and sandwich it between graham crackers with chocolate. It was a piece of heaven!
My husband and I have been talking about camping at Orca’s island right after we started getting glimpses of sunny days here in Seattle. Then just last week, my husband reserved a camping spot for the weekend! The good side? camping spots were almost full but we managed to grab a nice spot near the Cascade lake. The bad side? we had a day to prepare for the trip. It didn’t stop there though.