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 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!
If you have been following my blog you would know that this is not my first bread pudding recipe. I am obsessed with bread pudding I know. My mom never made bread pudding while in the Philippines because very rarely we have leftover bread to begin with. If you live with a family of 7 then you know what I’m talking about, especially when you have two older brothers who will stop at nothing to get what they want to eat, aka, leftovers. From this I have learned how to hide a stash of food in my room, lock the door, and throw away the key.
I am at this point of my food blogging where frustrations and failures over shadow passion and creativity. As you may know, food blogging is an incredibly demanding task. I spend at least 10 hours a day testing recipes, researching, taking food photos, and writing- but I can definitely say that I love every second of it. read more
Last week, a guy from Oh! Nuts sent me an email asking if I would agree to receive free nuts to use for my recipes here at Hungry brownie as part of their marketing strategy. Free nuts? Yes please! A few days later I received a full pound of hazelnuts and walnuts. Awesome right? I asked for walnuts for my walnut-crusted chicken recipe and, after thinking that I haven’t really used hazelnuts in any of my recipes yet, I’ve asked for hazelnuts to complete this Nutella-hazelnut cookies recipe. This recipe calls for toasted hazelnuts, which adds extra crunch to these cookies when incorporated and rolled in with the dough. read more
One night I was reading this new cookbook called Flour by Joanne Chang, and I was drooling over her Homemade Oreos that I have decided to follow the recipe the next morning. read more
I can’t even concentrate while writing this post. Not when a melted Nutella goodness mixed in with banana bread is staring back at me. I found myself hiding the Nutella jar so I would forget we even have a Nutella in the house, that is how addicted I am to this “evil” chocolate hazelnut spread. I believe that banana bread is one of the easiest things you can do in your own kitchen. The trick is using very ripe bananas and leave them under-baked, this will give you a really nice and moist banana bread. read more
If you have been reading some of my previous posts, you might came across something about a banana bread recipe. Don’t get me wrong, that recipe of banana bread was one of the best I’ve ever tried, but sometimes I need to do something else with my ripe bananas. I have always wanted to bake muffins but was afraid of trying out new things. Thankfully I came across this chocolate banana muffin recipe from Nigella’s Kitchen simple enough that I was confident they would turn out perfect. read more