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 am a huge fan of food on skewers. To me they are sort of like a treat that you get on a stick without having to worry about sharing. In the Philippines, my mom used to prepare for Sunday lunch by marinading pork pieces the night before, then I get to help her thread the meat (perfectly!) onto the bamboo skewers the next morning. My brother would then start prepping the grilling station until the skewers are ready. We always have extra food prepared because you just never know when relatives decide to visit. Our Sundays were pretty much like this and it always felt like a celebration to me, and this is one of the things I miss about my hometown. read more
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.
My mom came to visit us last weekend and it was nothing but fun trips to some our favorite places to eat. She came at a perfect time too because the days were bright and warm, and absolutely perfect to show mom around Seattle. Here some of the places (and food!) we went to…
I never thought that word would yield a decadent, fudgy and rich flourless chocolate torte – but here I am sitting on my desk, eating a slice of this “flourless” magic while writing this post. I think this would be my new go-to dessert because I absolutely cannot believe it was that easy to make, plus it’s gluten free! I remember making it the first time and I was expecting nothing but terrible-looking, unrisen cake which would taste the same as it would look, but instead, I got a perfectly risen torte and tasted as amazing as it turned out!
A certain traveler made headlines and pissed off a handful of Filipino readers when she posted I Would Rather Go Hungry Than Eat Filipino Food Again! on her blog. The article generated a lot of comebacks from displeased and apparently irritated Filipinos from all around the world. I was actually more than pissed after reading it, and I can understand why Filipinos would react the same way. Given that she was entitled to her own opinion, but her rant totally pierced through my heart and soul, especially when she said “No wonder why, in the north, the vast majority of Filipino kids and young people are overweight. This is something we have noticed straight away. People in young age are huge and it’s due to poor quality of food.”
I just cannot believe that I have stopped blogging – and taking food photos – for almost a year! I remember saying I was only going to take a month break, but apparently, a month turned into more months (8 to be exact) and here I am back again.
Wow, what a very busy week! But I am back with this herby recipe from Cooking light’s magazine. This magazine has got to be my favorite. Aside from gorgeous food photography from front to cover, they also have some of the easiest and healthiest recipes I’ve ever tried. It’s a plus that you can see how many calories you are preparing for yourself and family! Anyway, this recipe is perfect if you have that bundle of parsley leaves that you bought even though you know for sure that you will have more than enough. When I made this, I was amazed at how the pesto stayed emerald green!