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 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.
Sunny days are still here and Mother’s day is coming up this weekend. I mailed my Mother’s day package to my mom yesterday hoping it would get there on Saturday – if not sooner. What’s in the package? Can’t tell you, but I can give you a hint: they are chewy, nutty and smells like peanut butter and honey. That’s right! I made these peanut butter and honey cookies for my mom two days ago and, hoping she won’t read my blog this week, I am posting it today just in case you want to make them for your mom too. read more
Not long ago, I was one of those people who didn’t bother to toast nuts when the recipe calls for them. For the reason that I thought it shouldn’t make a difference and also I didn’t know how to do it properly. Toasting nuts might be a simple and one of the most basic fundamentals a home cook should learn, but in my opinion we all should start somewhere basic. Hence, this post about how to toast nuts. read more