Tinola at Pritong Isda

An all-time favorite. I just want to let some people salivate, you know who you are. I am having these for lunch. I can't wait, Joshua's not here yet. 

Tinolang Isda

The secret to a good fish tinola (stew) is undeniably a good and fresh fish to start with. Cooking it is the simplest. Just boil tomatoes, onions, bell pepper, cloves of garlic until they are tender before putting the fish. Season with salt and let cook for a few minutes and you're pretty done.

I seldom eat the fish in the tinola. It's the soup that I am after of and to me, a lunch of tinolang isda would not be complete without fried fish to go with it, and I want mine this brown:

 
Fried Malasugi

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I Have a Dream

And I want to wake up from it because as soon as I do, it's gonna be real. It's going to be big. I won't waste my time planning for it because it is still a dream. It is as it is. When it's real, it is as it is.

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Easy Butter Cake

Somebody in the name of Bella Donna badly craves for a butter cake and had been pressing me to find the butter cake from Mama's recipe book. Baking the cake was easy, finding the recipe was not. There were hundreds of handwritten recipes and there was no table of content nor index to help me out.

one of mama's old recipe book

 I chose the Easy Butter Cake to try on. I would say the taste wasn't as impressive but boy, it's classic. The kind of simple cakes that old folks make. The one that brings back childhood memories. But something that I wouldn't recommend serving for special occasions simply because there are better butter cake recipes.This one's best eaten with coffee or hot chocolate.

EASY BUTTER CAKE

Ingredients:

2 cups cake flour, sifted (measure then sift)
2 tsps. baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
1 1/4 cups sugar
3 eggs
2/3 cup milk
1 tsp vanilla

Procedure:

1. Preheat oven to 375 deg F. Grease and line 8 or 9 inch round pan or a big loaf pan.
2. Sift together flour, baking powder and salt and set aside.
3. Cream butter and gradually add sugar. Mix well.
4. Add eggs one at a time mixing well after each addition.
5. Add flour mixture and milk alternately starting and ending with flour (3 parts flour, 2 parts milk).
6. Beat until just incorporated. Do not overmix.
7. Bake for 25-35 minutes or until toothpick inserted comes out clean.
8. Fill and frost with your favorite frosting if you wish.

Here's a slice for Da Binsi!

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Fifteen days to my little boys 3rd birthday. How time flies, the once innocent angel is now a witty, clever, naughty little big boy. We still can't decide what cake to make. He likes so many things. We're thinking of just a general Nickelodion cake. We won't make a big one, we won't make cupcakes (I guess). There's not plenty of guests anyway, no big celebration, just the closest friends and family members.

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I'm Almost Back

After the seemingly endless organizing and cleaning in our new found home and one week of waiting for PLDT to activate our DSL and phone line, I am finally back online and will soon be back posting my kitchen and home activities. I haven't baked much since we settled back here in Dipolog City. I just made a few cupcakes for my niece's birthday two weeks ago and some brownies and chiffon cake last weekend for our house warming.

I also sew some curtain set but haven't actually finished for the four remaining windows. There are sooo many things to do though I wouldn't say I got so little time because it's not true. I get 24 hours endlessly, each day. It's just a matter of choosing what to do first, what's important, what's urgent and what can wait.

My schedule is different here. I used to stay up until 1-2 AM but now since the kids are in bed the latest by nine, I am in bed by 10 or 11 and woke up at 5-5:30 each morning. For the past years, my Josh was on an afternoon class but now he goes to school at seven and the environment must have something to do why I really get sleepy when the clock strikes 10 hehehe.

By next week an old housemate is coming over. I can hardly wait. Great chance for me to start experimenting again on either a new recipe or a sewing project (and perhaps be lazy ehehe). Don't worry I still have one or two back posts to do. Bear with me.

Thanks!

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I'm Still Off But Will be Back Soon

Still on a very hectic schedule. Don't have net access at my mom's home (well, there is but would not want to run out my patience on a 56kbps speed), busy buying things for our new home, don't have a nanny and have to tag along a toddler who sleeps everytime we ride a trike, boxes from Singapore still hasn't arrived...the list could go on. We hope to get settled by Saturday this week and hoping the boxes will arrive by then and PLDT connection up by then too.

See you soon!

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I'm Taking a Break

I'll be off for a break for a few days, perhaps a week or two. I will be flying back home to Dipolog City on Thursday and I'm really busy packing up things and doing last minute errands. I have two recipes that I'm supposed to post but I realized that my recipe book is now at the bottom of my balikbayan box and my photographic mind seem to have failed me this time. It should have been a post for the Maja Blanca and another secret recipe.

I will be back as soon and I hope to bake some more and introduce a new craft when I come back.

Thanks!

With Love,

Kate

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Thick and Fudgy Brownies

This recipe is from the Brownies DVD I bought from Chocolate Lovers. Though I have had the recipe for quite sometime now, it was the first time I tried this Thick and Fudgy Almond Brownies. I run out of all-purpose flour so I resorted to using the self-rising flour in the pantry and just omitted the salt and baking powder. The result, a very thick and not so fudgy brownies. I blame it on the flour, hehehe... or should it really be this thick???

pardon me if this is the only decent photo I can present

I cut the brownies while still hot

Here's the recipe for you to try and let me know how it turns out using all-purpose flour. I am not making one again very soon.

THICK AND FUDGY BROWNIES

Ingredients:

3/4 cup (1 1/2 stick) butter
1 cup cocoa
1 3/4 cup sugar
2 large eggs
1/3 cup water
1/4 tsp baking powder
1/8 tsp salt
1 1/4 cups all purpose flour
vanilla
1 cup sliced almond for topping (optional)

Procedure:

1. Preheat oven to 180 degrees Celcius.
   
2. Grease an 8x8 square pan and line with greaseproof or waxpaper. This is the usual procedure but if you are as lazy as me, I often omit the greasing part.
   
3. Melt butter in a saucepan. Remove from fire and add the rest of the ingredients except almonds and mix just until blended, do not overmix.
4. Transfer to the prepared pan and top with almonds. 
5. Bake for 25-30 minutes or until toothpick inserted comes out with just a few crumbs but not wet. 
6. Cool before slicing.

Indulge!

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Did you know that....

... before I got hooked with baking, I got hooked with a different craft? 

 

 ... and looks like I will be going back to it and start sewing again because I couldn't just bake everyday else I'm doomed. 

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Country Scenery Baking Cups

I love these baking cups. Got them at Sunlik (finally got to visit the store) two weeks ago and thought that they're just ordinary paper cups. Turned out wrong. These are the ones that doesn't need baking pans anymore...

...plus they are waxed inside which means that even if I bake chocolate cupcakes on these, the design would remain visible.

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Rolled Pizza

I can't count the number of times I made this recipe for the past three years. This is a favorite in the family either for an afternoon snack or lunch. I call my version ROLLED PIZZA. I first stumbled upon the recipe called Pizzaron from Pinoyrecipe.net but since I am such one lazy kitchen being I make a lazy version of it. I will not give you the quantity for each thing you need as this would depend on how many mouths you are feeding.

You need:

• loaf bread slices 
• pizza sauce or tomato sauce or mayonnaise
• ham or anything you would want to fill the roll (should be cooked separately)
• cheese sliced into sticks
• egg/s, beaten
• bread crumbs (optional)
• frying oil

1. Flatten the bread slices using a rolling pin. You can use a round bottle if you don't have the former.

2. Spread the pizza sauce or any sauce you prefer. I tried mayonnaise before and it tasted really good. I brought some pizza sauce from Pinas which I used for the one I made yesterday.

3. Lay the ham and the cheese sticks on one end of the bread.

4. Roll it up as tightly as possible and set aside until every bread slice is done. If there are stubborn rolls, secure ends with toothpick.

5. Dip each roll in beaten egg and coat with bread crumbs. 

6. Heat oil in pan and fry the rolls until brown. Don't forget to remove the toothpicks. It shouldn't take long. Drain on paper towels and serve with love.

I cut the pizza roll into halves using a pair of kitchen scissors so it would look plenty :)

Two of those slices I call New York Pizza Roll because they have left over roasted chicken from New York, New York. 

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Amazing Avocado

While at the grocery three days ago, I spotted some avocados and couldn't resist the temptation to buy some with a recipe already in mind. I love avocado ice cream and I don't need an ice cream maker to make some. I want to keep things simple so I made it using the following:

INGREDIENTS FOR AVOCADO ICE CREAM ala Kate:

• 3 avocados
• 1/2 can of condensed milk
• 1 can (170ml) Nestle cream
• juice of 1 lime to keep it from turning black
  

Put everything in the blender and blend. Transfer to a plastic container and freeze.

Now why would I need an expensive ice cream maker for a dessert that would only last a day in the fridge.

My mom would want to insist not to eat plenty of avocado thinking it's a very high cholesterol. But mom.....

Avocado Facts:

• Also called Alligator Pear because of it's pear shape and alligator like skin.
• Very rich in FAT..... MONOUNSATURATED FATS... the healthy kind of highly digestible fats compared to animal fats and similar to those found in olive oils. Yes mom, they can raise cholesterol, infact they raise the GOOD CHOLESTEROL and lower bad cholesterol. 
• They have 60% more potassium than bananas and rich in vitamins C, B, E and K and contains more protein than milk.
  
• Highest fiber containing fruit. 
  

Avocados are effective for weight lose. Just replace your fatty diet with avocados as they already provide you with the necessary fats you need. Just avoid eating it with other foods containing saturated fats like cream, yogurt, cheese or meat... just like my recipe above. It defeats the whole purpose.

Still, eat in moderation. 

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Chili Crab (Not a Recipe :)

Chili Crab probably is one of the most famous dish here in Singapore which they say is a must try. I am not really fond of crabs mainly because I don't know how to eat them. I haven't acquired the knowledge to differentiate what part is edible and what part is not (I am only sure of the shell). Secondly, I don't even know how to open them and I feel it really messy to eat one. My hubby is the opposite. He simply loves it however way it's cooked.
Recently, I am slowly learning how to eat them but because these are expensive treats if not very high cholesterol, we vowed to eat chili crab every payday only. We usually eat before we do our payday grocery at Master Crab at Sunshine's Place .

Photo credits: sg.shownearby.com

A single serving of medium sized crab like the picture above is usually SGD$30-50 (P900-1500).

Just this payday, we got lazy and decided to try the chili crab at the hawker stall just below our block. It turned out theirs is more heavenly. The sauce tasted like caldereta which I liked, the price is way cheaper and the size is bigger.

We wanted to cook chili crab ourselves but we couldn't agree yet who gets to kill the crab. It's not that we don't know how to do it, I just can't bear the idea of stabbing the crab to kill it, yaiks! 

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I could eat this everyday...

garlic rice and bacon

and I'd be dead by 40.

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Left-over Pork Giniling Pita Pocket

When Pork Giniling left-overs are no longer fun to eat, reheat it and stuff them inside pita bread to make Pork Giniling Pita Pocket and grill them in the oven toaster. Add some shredded cheese if you may.

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S'mores

>S'mores is made by sandwiching grilled marshmallows and chocolate bars in graham crackers. The name is a contraction of "some more" and S'mores is a popular campfire treat in the US and Canada which is why I never heard of this goody until my Josh, now 10, was two years old. I first heard it in his Barney video "you take a grah'm cracker and you break it in two....". I wasn't really into campfires (not because I don't like it but because I wasn't given an opportunity hehe) and if I was, we would have hotdogs instead.

When I saw this recipe at Joyofbaking (can you see, I'm such a fan of their site), I knew I had to try it. I got frustrated though because I couldn't find graham crackers in their groceries here. Since I already got some marshmallows and chocolate chips in my hand, I have to find an alternative and thought butter crackers could do the job.

Their butter crackers tasted more like soda crackers but I thought again it would be perfect as the marshmallow and chocolate are already very sweet, this could balance the overall taste.

Ingredients:

1/2 stick butter, melted
2 tablespoons white sugar
1 1/2 cups graham cracker crumbs
1 cup chocolate chips or chunks
2 cups miniature marshmallows

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil.

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows.

Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

My notes:

1. Twenty pieces of the butter crackers made about a cup and half of crumbs. Probably just 15 if using graham crackers as the butter crackers I used were smaller.

2. To make your own crumbs, crush the crackers with your hands then put in a plastic bag or ziplock bag. Run a rolling pin over the plastic to crush the crackers. You can also use a food processor or blender to make the crumbs.

Here's what I made:The problem (which was not a problem at all as we still loved it) was the crumbs were crumbling to pieces so we have to eat this upside down to cut down the mess. Perhaps more butter would resolve the problem.

The second batch I put some Andes mint + marshmallows + chocolate chips.
Still the crumbs was a problem.
Then two days after I made all the above, we went to Value$ Store to buy some Granny Goose Tortillas and instead found this:As if we couldn't get some more, we made some more (see, that's why it's S'mores) again... this time the traditional way (kuno) minus the grilled marshmallow. I just heat it up in the oven toaster until the marshmallow melted. See that little hand? It's patiently waiting til mommy is done taking pictures.

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Camote Que the Super Easy Way

Today I was craving for fried bananas. Sad to say, both me and my Josh were too lazy to go to the nearest fruit stand to find bananas and most likely, I wouldn't find one. Then I remember, I have one camote (Japanese sweet potato) in the fridge which had been sitting there for almost a month already. Thankfully, it was still perfect.

The only way I want my camote is caramelized (or we call it "camote que") minus the barbeque stick. Ever seen or try how this is made the traditional way? You heat the oil, put in the brown sugar and camote slices and fry until sugar has melted. In between you have to stir and stir until sugar starts to stick on the camote. If you are unlucky and you got a stubborn sugar, your camote has browned already but the sugar hasn't melted yet. This is the reason why some recipes instructs you to put in the sugar first until melted before adding the sliced camote.

I had tried it that way and it was a great sweat gland stimulator.But there is an easy way to do it. Here's how camote que is made Kate's lazy way.

1. Peel the camote and slice it any way and any thickness you want. The thicker it is, the longer it takes to cook.

2. In a frying pan, heat oil and fry the camote slices until light brown or golden brown, depending on your preference. I want mine golden and a crispy. Remove from the pan once done and drain on paper towels.

3. In a small sauce pan or small frying pan ( I have a very small non stick frying pan which I use, about just 3" in diameter), put your brown sugar and a little water.I say a little water because if you put too much the sugar will take longer to caramelize.

4. Melt sugar until caramelized. It shouldn't take a long time to do it. Drizzle the caramel on your fried camote and mix well until camote is well coated.

Additional Note: (8/31/09) To check if sugar is caramelized, drop a little from a spoon to a bowl of water, if the sugar hardens in the water, that's the signal. I also have to constantly lift the pan from the fire to avoid burning the sugar.

What's great with this method? You don't need that much oil to fry the camote and you can drain excess oil with paper towel.

There you have it. Enjoy!

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Fruit Juice makes a Healthy Bottle

Healthy indeed. It's my first time to hear that bottles can be made from fruit juice. And what's great with this water bottle? It's Ceakproof, want a proff?

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Cathedral Window

Okay guys, I'm only posting here a copy of the recipe I found in my old, old recipe notebook. I guess this was how the Cathedral Window recipe was dictated to me by my aunt. I apologize that I couldn't post my own picture here as I really don't have plans of making one soon. As I have mentioned in my previous post, I grew tired of eating this already and I doubt my son would want to eat one soon.
We actually don't use the cubed gelatine for our recipes but cubed mangoes. Of course, you can always use cubed jellies.

With no instructions written in my notes, I guess we'd all be guessing for now hehehe.

If I were to make this, I'd rewrite this recipe into something like this:

2 packets of Knox gelatine (I'm really fond of the Knox brand)
1 1/2 cups water
3 tetra pack Magnolia all-purpose cream or 3 small cans of Nestle cream
1 can condensed milk
Mangoes

And the procedure would be like this:

Sprinkle gelatin over water and let stand for a few minutes until gelatin is soft. Heat in the microwave for a few seconds until gelatine is dissolved.
Meanwhile, mix the cream and milk in a small saucepan and heat in the stove over low fire.

Mix the dissolved gelatine to the cream mixture and transfer to gelatine molds. Allow to set for a few minutes before adding or dropping the cubed mangoes. If you put all the mangoes while gelatine is still soft, they will all sink to the bottom. That can be done if that's how you prefer it.

Chill before serving.

Anyway, to not keep my post hanging, I searched for Cathedral Window in the net and stumbled upon another Pinay's great, great blog. Here's a photo of her Cathedral Window using cubed jellies.
Here's a link to her great recipe:

BEST EVER CATHEDRAL WINDOW

(And boy, look at her sewing projects, they're amazing).

Here's another link to Carnation's own version:

Cathedral Windows

Enjoy!

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Sssshhh, Can you Keep a Secret?

About 13 years ago, my sister and I were in a birthday party of our neighbor. One dessert that captured both our attention was a jelly-pudding type that tasted really delicious especially that it was our first time to try it. We politely asked our neighbor what that dessert was and all we got was, "hehehe secret". Wtf! On our way home, we kept babbling how greedy she was for not even telling us the name. What was she so scared of? That we'd copy the recipe and make our own? What then? We thought she wouldn't loose anything, anyway. She wasn't into dessert business.

That's when we started to keep our recipes secret too. Until now all they could do was crave more for our chocolate cake everytime we got a celebration at home. They never dared to ask maybe because they were afraid my sister will just tell them, "hehehe secret".

By the way, not long after, while vacationing in Cebu, my aunt made a similar dessert. We got the name Cathedral Window or Window Cathedral. Of course we got the recipe too and were ecstatic. I couldn't tell how many times we have made Cathedral Window in the past and oh boy, it's been like more than 5 years since I last eaten one. We really grew tired of eating it, honestly. I'll post separately my recipe for Cathedral Window and another one I got from the net.

Okay, let's go back to keeping secrets. Of course, all of us have secrets and for bakers or homebakers like me, we are tempted to keep our recipes secret too. A few times my mom would tell me before to keep our chocolate cake recipe secret. Now, in the age of technology, I don't see any reason anymore why recipes are best kept secret.

Two years ago when I started with baking and cake decorating, I had very limited knowledge. I only got good recipes to back me up. Experience wise, I was a nobody. With the power of the internet, I learned the trade mostly for free. I acquired new recipes for free. I learned cake decorating for free. I earned my spot in the heart of my loyal customers all through the power of the internet. Almost any information you need nowadays you can get for free.

Even KFC's best effort to keep their secret recipe secret would be futile to me. One may not get the exact KFC recipe but out on the net are copycat recipes that would taste as good. And heck, even if I get hold of the original recipe, I would still go to KFC as not everytime I want to eat chicken I'd want to cook one too. Besides, keeping their recipe secret doesn't prevent competitors from having huge success in the chicken business too. In the Philippines, Jollibee is more preferred than KFC.

There's really almost no point in keeping recipes secret. Even if everyone in the world will get a copy of your best butter cake, not everyone will have the time to bake. Not everyone has oven. Not everyone is your neighbor. Not everyone will buy from you even if you are neighbors.

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Pickled Plastic, You like?

Here's another one. I finally found this photo we took on 1st June while at Daiso.

Looks like they're not so fond of the letter V.

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Oh Yeah, Marsh Mallows

Okay, okay, they're tasty healthy marsh mallows... hehehe.

You made my day, oh yeah!

I used this for the s'mores I'll post later. Natuwa lang ako, harharhar!

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Apple Cinnamon Cake

Call me ignorant but I have never eaten any apple pie, apple cake or any baked goody with apple in it. Where I grew up, apple was a luxury item along with grapes and other fruits not locally available (now apples are even cheaper than our local mangoes). This is probably why mom never baked us one. For the past year that I have been trying different recipes, I couldn't convince myself to bake an apple pie because I couldn't agree that apples are best eaten that way. I am also very picky when it comes to choosing the variety I eat. I only eat Fuji apples.

However, the past days I had been contemplating of baking an apple cake or apple pie to satisfy my curiosity on how it will all end up. Just yesterday I did and am now a convert.

I googled for apple recipes and judge them by the story behind the recipes. The Mom's Apple Cake from Smitten Kitchen was the winner. Of course I have to change the title in my post :) but all credits goes back to the origin.

I have posted the recipe below the way I made it along with my personal notes. If you want the original recipe just go to SK's site.

APPLE CINNAMON CAKE

(Adapted from Smitten Kitchen's recipe)

• 5 Fuji or any crispy and sweet apples
• 1 tablespoon cinnamon
• 5 tablespoons sugar
• 
  
• 2 3/4 cups flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil (I used Canola)
• 2 cups sugar
• 1/4 cup orange juice (I used Sunkist concentrate)
• 2 1/2 teaspoons vanilla
• 4 eggs

Preheat oven to 350 degrees. Grease a tube pan.

As I have nothing left but my new 10" springform pan, I had to use it. Did not grease but lined the bottom with parchment paper.

Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

I used my mixer to do the job and just mixed on low until just incorporated. Do not overmix.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

There was one problem though. The bottom of the cake had burnt. The side had slightly burnt too, it could have been worst if I did not wrap it with paper. I had to cut the entire bottom of the cake about 1/4" thick to save it.

Next time I'll make this in a tube pan. Maybe that was what made the difference. Or... still bake it in my springform pan but lay it in double cookie sheets.

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Banana Chocolate Chip Muffin

I made banana chocolate chip muffin yesterday using the Blueberry Chocolate Chip Muffin I posted a while back. When my Josh saw bananas on our table, he demanded I make banana cake again. I still had the blueberry muffin recipe on my counter so I risked it all and baked the same recipe but replaced one cup blueberries with one cup mashed bananas. Added a cup of chocolate chips and voila, success!

I wasn't able to take pictures anymore but I swear on this recipe already. The oil instead of butter makes it a softer and lighter muffin, sort of a cake like muffin but not a cupcake at all. It could have been better if it was banana walnut muffin, right?

Next time.

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Blueberry Streussel Chocolate Chip Muffin

Long title, isn't it? I made that up because I had combined some of my favorites in one muffin: blueberries, chocolate chips and streusel to make it perfect for my coffee. I found some fresh blueberries yesterday which costs just $1.95 (roughly 60 in Peso) for 125grams which is about a cup already.

The recipe is another adaptation from JoyofBaking's Buttermilk Berry Muffins. My notes are in blue.

blueberry streusel chocolate chip muffin

INGREDIENTS:

2 1/2 cups (295 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Zest of one orange (I omitted this because I don't have one)

1 large egg, lightly beaten (This made me realize just now that I have forgotten to put an egg in my muffin, weeee)
3/4 cup (180 ml) buttermilk (used 3/4 tbsp vinegar + 1/2 cup evaporated filled milk + water to make 3/4 cup)
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries) - I used 1 cup fresh blueberries + 1 cup chocolate chips

STREUSEL:

3/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
1/8 cup sugar
1 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, cold, cut into smaller pieces

Prepare the streusel ahead and set aside: In a bowl, combine flour, brown sugar, sugar and cinnamon. Add the cold butter and squeeze mixture between your fingers until it resembles bread crumbs. Keep in the fridge until ready to use.

For the muffins:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside. (I used paper cups instead and did not brush pans with butter anymore).

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries). With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

I folded the berries and chocolate chips after I added the liquid.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Cover with streusel if you are having some. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

I baked for 30 minutes, leave off the sugar as I had put streussel in some muffins.

Makes 12 regular sized muffins or 6 jumbo muffins.

My muffin tins and paper cups were small (2oz). It yielded 22 muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

despite forgetting the egg,
the muffin was still soft and very yummy

muffin with no streusel
this was baked in "torta" pans

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Chicken Rice vs Chicken Joy

Nothing beats the crispy side of life!
Jollibee, you're still a winner. I miss you!

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Free Baking Books, Anyone?

This is one thing I love, love, love in Singapore. Their libraries. They got hundreds of recipe books like this. Cake and cupcake decorating books? Martha Stewart? Nigella Lawson? Name it. Whew, indeed a great savings hehehe. Public Libraries are everywhere in Singapore. There's always one in your neighborhood. For $52 bucks a year, one can borrow books from any library location.

I really haven't gone to our National Library in Manila so I'm wondering if the Philippine government spares a budget for updating their collection regularly. And even if they do, would someone from Fairview bother to go there and borrow one? I used to live in Taguig but I wouldn't bother either. (I got to stop, I am starting to rant).Anyway, for now these books are sitting on my table waiting for me to decide which ones to start trying with.

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Italian Meringue Icing

I couldn't remember where I found this recipe on the net but had used this successfully all the time. I have edited this recipe to fit my preference.

To make a successful meringue, make sure your mixing bowl and paddle is clean and grease free. Grease is its enemy. Make sure also you separate the eggwhites and yolk properly. A speck of yolk in the eggwhite can break your heart.

Ingredients:

1 cup superfine sugar (I use regular sugar)
1/3 cup water
5 egg whites, at room temperature (I use just 4 as it is more stable)
1/4 teaspoon cream of tartar

Directions:

In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. ( I do not do this, I just let it stand there until it boils but just try it for yourself and see which works best).

Increase the heat to medium and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. If you don't have a thermometer you can do the thread test (see bottom). It usually takes about 10-15 minutes to reach this stage.

Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. (Another thing I don't do.)

While syrup is cooking, prepare your meringue. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until stiff peaks form.

With the mixer running on high, pour the hot sugar syrup in a thin stream over fluffed egg whites. (Make sure you pour the syrup in the space between the side of the bowl & the whisk... do not let the syrup touch the whisk). Beat until the egg whites are stiff and glossy.

Thread test: Do this when syrup starts to look thick already.
Dip the tip of a spoon in the syrup then lift it up just above eye level. Observe the dripping. If you see a long (about a foot) thin thread after the last drop you've reached the right temperature already.

Kate's note:

1. This is best done using a heavy duty mixer although my mom never had one but was still able to perfect making this. (I never did using a hand mixer, ugh!)
2. Mixing time for handheld is longer.. way, way longer hehehe so be prepared, get some substitute while you shake your hands to relieve numbness (especially if you have CTS like me).

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Types of Frostings & Icings

Here is my little guide to help you determine and decide which frosting/icing would you want for your cake or cupcake. Feel free to leave your comments and suggestions.

ITALIAN MERINGUE aka BOILED ICING

Whatever you call it, the process is the same. Sugar is boiled to a certain temperature or stage then gradually poured into stiffly beaten eggwhites. I love to call this marshmallow icing because it tastes like puffed marshmallow.

By the way, marshmallow is made in almost the same way, except that gelatin is added to set the mixture.

This is used as a base for the Italian Meringue Buttercream frosting.

Italian Meringue or boiled icing is 100% fat free. It doesn’t overpower, rather it compliments the taste of most cupcake flavor. Some perceived this icing to be for the kids but surprisingly, many of my adult customers before prefer the lightness of this frosting. Sadly, I’ve heard a few branding this as cheap icing probably because it is indeed cheaper in cost. But mind you, making this type of frosting requires some special attention otherwise you will not get the perfect consistency not to mention the “hard work” one puts in if made using hand-mixer so don't call this cheap icing okay, labor is more expensive than the ingredients.

I am one baker who swears by the stability of this icing. If done right, this holds up well in any kind of weather and can be piped any way you want. This is my best friend in the icing world.

BUTTER ICING

One of the most popular icing made mostly with butter and icing sugar. There are, however, several types of butter icing.

Classic American Buttercream is perhaps the most common form of butter icing. It can be too sweet to some but sweetness can be adjusted according to preference. If you want a light buttercream icing, go for the Italian Meringue Buttercream.

Classic Buttercream can be flavored and colored to vary the cake style. Amongst my favorites are lemon, peppermint and mocha variations.
Italian Meringue Buttercream carries on the lightness of the boiled icing but with a hint of butter. The process is almost similar to making boiled icing with butter added.

FONDANT ICING

>A type of icing that resembles a playdough. Because of its smooth appearance, cakes covered with fondant could look very elegant and is very versatile because it can be decorated any way you want it.

Classic or Regular Fondant – is typically made with gelatin, sugar and some corn syrup and glycerin. I never use this type to cover my cakes/cupcakes because I don't like it's taste.

Marshmallow Fondant - many bakers are now gearing towards the use of this type of fondant. It is the simplest to make and does not include intimidating ingredients like glycerin or glucose but just marshmallow and icing sugar. Aside from that, it is by far tastier than the classic fondant. A chocolate variation can also be made from MMF.

Various figures can also be made by molding the fondant as in the golf cake I made below way long ago.

CHOCOLATE GANACHE

You simply need chocolate bars and heavy cream to make this. Glazed over a cake, ganache can create a very smooth finish. This can also be whipped for piping. Despite having just two main ingredients for this type of icing, making it requires a lot of patience and good timing. (I have to admit, I have never perfected this icing myself). I prefer to use the fudge icing.

WHIPPED CREAM FROSTING

Made with cream and icing sugar, this icing has a creamy and delicate sweet taste but needs refrigeration and does not hold up well at room temperature.

ROYAL ICING

A very sweet type of icing made from eggwhites and icing sugar. This is best used for piped decorations only although I think and I am convinced this was the icing my mom used for our cakes when we were young because I could still remember that our cakes had crispy icing on it hehehe. My mom insisted it was boiled icing hahaha! Whatever!

WHIPPED CREAM CHEESE FROSTING

This one goes well with carrot and other spice cakes like Eggnog and tea cakes. It is also a perfect pair for the Red Velvet Cake and topping for Cinnamon Rolls.

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Where To Buy: My List of Baking Suppliers in Manila

To answer some inquiries on where to buy baking supplies in Manila, I am posting here just a few of the suppliers I frequent to while I was still actively baking. I am also including a few tips on how to get there VIA PUBLIC TRANSPORT. Don't ask me how to go there by private car, I can't help you.

Chocolate Lovers
Chocolate Lovers carries almost anything you need from ingredients to packaging. Take the MRT and alight at Cubao station. Exit at the opposite side of Farmers Plaza. Find the tricycle queue either outside HBC store or the ones near Edsa and ask the driver to take you to Chocolate Lovers. If you see the "castle" that's Chocolate Lovers.

Some things I couldn't get from them: Corrugated Boards, big cake boxes, big icing tips

SweetCraft
It's a small and neat store. They sometimes have specialized packaging. Via MRT, go down at Boni station, Mandaluyong side. Take a tricycle at the back of the tiangge. If the driver doesn't know where Sweetcraft is, tell him it's in front of RTU (Rizal Technical University).

One thing I would never buy from them: MARSHMALLOW!

Carla's Bakery and Confectionery Supply
Unit E Dr. A. Santos Ave. Sucat, Paranaque City
Tel #'s: 8269107; 8205246 (not sure if updated)

It's a small store across Shopwise in Sucat but they almost have anything you need from ingredients to packaging. Take care when crossing the street, okay!

Some reasons I buy from them: friendly staff, variety of box sizes especially bigger sizes, can buy bigger boxes by pieces, they have corrugated boards

Supermarkets - I buy most basic ingredients like baking powder, baking soda, sugar, oil, butter, cheese in the supermarket. Price difference isn't really that much but the convenience of not having to go to the specialty store is priceless.

Department Stores - For baking utensils, Landmark has a variety to choose from and they're cheaper too. SM Malls also have Wilton and other branded products.

Cooks Exchange - Glorietta 4, SM Megamall

Prices at this store, especially for ingredients, are more expensive but if you are buying just a thing or two or a small portion of an ingredient, you would hardly notice.

Guordo's - Glorietta 4, Gateway, The Fort and The Podium (under the name LIVING WELL)

Living Well at the Podium carries the most extensive line of Wilton products.

RM Boxes - although I don't buy my packaging from them directly, they are worth checking out. Some boxes in Chocolate Lovers and other suppliers are actually from them.

DIVISORIA

If buying by the bulk, prices are way cheaper here.

Bestway
691 Sto. Cristo Street, Divisoria
Tel #: 242-5366

If going there the first time and commuting, I suggest you go through Divisoria Mall and find the Sto. Cristo exit. Upon exit, walk towards the left direction and find the Chinabank signage on the right side of street, that is if it's still there. Right before that Chinabank signage is Bestway. If they haven't change their store signage, you might not clearly see it right away. Bestway has lots of items for cake decorating including edible flowers, candles, cake backdrop. They have a variety of packaging too.

Estanislao Trading
817 Sto. Cristo Street, Divisoria
Tel #s: 241-9541 / 241-9487 / 243-3976

If Bestway is to the left, Estanislao is to the right. It's I guess the 3rd store right after crossing M. de Santos Street (where Allied Bank is).

Enriquez Multi Sales
427 M. de Santos St., Divisoria
Tel #s: 243-3678 / 243-3668

This is just in the neighborhood, too. You can take the same Sto. Cristo exit and find M. de Santos. This is near Allied Bank, just ask around as I cannot exactly point to what direction will you go.

George Enterprises
736 Tabora St., Divisoria Manila
Tel #s: 2418578 / 2418579

I only buy one item here... my chinese boxes

QUIAPO

This is another alternative when buying in bulk

NUTSTORE and KILLION - both located at Orosco Street. This is behind Quaipo Fire Station.

Note: In Killion, you have to fill out an order form at the front desk (whatevah!), and give it to the the saleslady there. Do not give it to the sales lady at the door side. If there are plenty of customers make sure you know how to make "singit" or else you will never be entertained. Then pay for your order and they will give you a part of the order slip you filled out. You need that small slip of paper to claim your order at the side.

There you have it. Take note that the list here is not comprehensive as this is just the list of stores where I used to buy my stuff.

PS.

I found Wilton products from Divisoria more expensive.

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Oatmeal Chocolate Chip Cookies

This recipe is adapted from the oatmeal cookies at JoyofBaking. This is very easy and fast to make and the oats in the recipe makes this a high-fiber goody. The recipe below is already edited based on how I made these oatmeal cookies just a while ago.


INGREDIENTS:

3/4 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick-cooking oats
1 cup white or dark chocolate chips

PROCEDURE:

Preheat oven to 350 degrees F (177 degrees C)

In the bowl of your electric mixer, cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats and chocolate chips.

The mixture may look dry after adding the oats but this is okay. You may also opt not to mix the chocolate chips and just put them on top of the cookies right after you put them in the baking sheets before baking.
Spoon batter into the baking sheet, round them a little so they'd look neat (I used an ice cream scoop), flatten a bit with your fingers and arrange on the baking sheet two inches apart, although I just spaced it an inch apart as the cookies don't spread.

Bake the cookies for about 10 - 12 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

I adjusted the baking time to 10-12 minutes. My first batch burnt in the bottom after baking them for 13 minutes. Probably because I made small cookies instead of large ones. Makes about 42 small cookies.

Enjoy!

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Sliced Bread Pizza

I often make Sliced Bread Pizza for my son Josh as this is one of his favorite treat. He likes it for either lunch or snacks. This is a good alternative for the store-bought pizza which I just find too oily, don't you think?

And much more, I can have as much ham, pineapple and cheese as I want or I can have any topping as I want (although the ones I mentioned are our favorite).

wheat bread, chinese sausage,
lotsa ham buried underneath, lotsa cheese pizza

If you are in the Philippines, you are lucky as you can easily find pizza sauce in the supermarket. Otherwise, you can use spaghetti or tomato sauce for this. Just spread the pizza sauce as generously or as thinly as you want, put on some ham or pepperoni, pineapple then cover with a generous amount of shredded cheese. Puff in the oven toaster for about 10 minutes and you got a home-made pizza that your kids will really love.

Yum! I'd like to order spanish sardines pizza please!

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Bitten by Lanzones

Lanzones, as long as it is sweet, is one of my favorite fruits. Called Langsat in Malaysia, this fruit is a plenty in the Philippines and Malaysia. Hubby came home one night with a bag full of lanzones, though loose (not in bunch), they're really sugary sweet. He bought three kilos for $5.00. Really not bad, I thought. Even cheaper than lanzones in Manila.

Then, last Saturday at the grocery in IMM , I saw these langsat in really neat bunches. I asked the sales person who much was it as the signage was hidden behind the pile of fruits. I heard him say $1.90. Without second thoughts, I grabbed three kilos and handed him $6.00. The sales person just stood there as if waiting for something more, he wasn't handing me the bag. Then I asked again how much in all. $15.oo. Did I hear it right? It's $5.00 per kilo and not $1something as I thought I heard.
Oh no, what to do? I really am not willing to pay $5 a kilo. Had hubby not bought some at $2 a kilo in our neighborhood, I wouldn't have silently complain.

Despite the shame I felt inside, I politely asked the man to just give me 2 kilos. Indeed, that lanzones bit me. I'd rather buy from the fruit stand near us. It's sweeter and cheaper.

Got to go, hubby bought 3 kilos again today and you know where I'm heading.

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List of Basic Baking Ingredients

This is my list simplified. No complicated and scientific explanations. Most of these you will find in the grocery aisle and these are what's basically needed by the starter baker.

FLOUR

Most cake recipes would only ask for either all-purpose or cake flour.

All-Purpose - sometimes labeled as plain flour, is the most common flour you will find in the grocery and is used in most baking recipe.

Sometimes you may stumble a recipe that lists "unbleached" flour. If you are buying flour from the neighborhood supplier or the generic pack in the grocery aisle, they're bleached. If you truly want unbleached, although you can substitute one for the other, buy the branded one. Gold Medal has unbleached flour.

Cake Flour - is used for delicate cakes and cakes that require lighter texture such as chiffon and angel cake.

If you can't find or don't have cake flour, you can make your own from all-purpose flour.

Measure 2 tablespoons of cornstarch (corn flour) and add in all purpose flour to make a cup, level then sift 3-4 times.

Bread Flour - is best for making bread because of its high protein content but there are bread recipes that uses just all-purpose flour.

If your recipe calls for other kinds of flour and not sure what it is, go ask Google.

STORING FLOUR: Since flour easily gets those wiggly friends of ours, they are best kept in airtight containers or in the refrigerator. If you find some, simply sift it. They are nasty but they are not harmful (quoting from baking911.com), however if they are a plenty, throw your flour away and buy a new one.

LEAVENERS

They give volume to your baked goodies.

Baking Powder - is either single acting or double acting. Most sold are double acting. You seldom find a recipe that asks for single acting baking powder anyway.

Baking Soda - is used when there is an acidic ingredient in the recipe. Chocolate is acidic which is why most chocolate cake recipes has baking soda... which is my first ever chocolate cake was a failure because I used baking powder.

Cream of Tartar - in baking this is used to stabilize and give volume to egg whites. Chiffon cake, as well as meringue icings (boiled icing) uses this.

Yeast - a powerful riser for bread that baking soda and baking powder cannot give. Most commonly use is the instant dry yeast.

SUGAR

White Sugar - when a recipe just says "sugar" this is it; also called granulated sugar or regular sugar; the most common sugar we store in our pantry.

Brown Sugar - when choosing brown sugar for baking choose the one that looks damp.

Sugar Substitute - there are several varieties available and they are usually expensive. Splenda is a brand that is commonly used. Isomalt is also starting to gain popularity. When substituting sugar with artificial sweetener, make sure you read the instruction on the correct ratio to be used.

BUTTER, MARGARINE or OIL

They load your cake with calories and fats, whoops! But they are essential ingredients in baking.

Butter - they provide the richness in your baked products. Buy the best kind if you must (they're probably the most expensive, too) Any brand will actually do if you are not very particular.

One (1) bar of butter (250g) = one cup. Some butter just measures 225g. You may find a recipe that reads "1 stick butter". That is actually the small stick of butter you will find in the supermarket, usually 113 -125 grams. That's 1/2 cup of butter already. So you don't really need to get your cup and squeeze the butter into it to measure. :)

Margarine - once upon a time, margarine was thought to be healthier than butter. Now, they still couldn't agree if it is indeed healthier or otherwise. I do not worry about it. Both butter and margarine contains fat that can increase cholesterol. But if we are talking about baking, I suggest not to replace butter with margarine. It doesn't give the same texture, richness and flavor that butter can provide. But there are indeed recipes that could use either.

Liquid oil - chiffon and angel cake does not use butter or margarine. It uses vegetable oil. Most vegetable oil are cholesterol free which makes me ask... Is chiffon cake is healthier? Don't use liquid oil as a substitute for butter in your recipe.

MILK AND EGGS

Enhances your cake's flavor. Nothing confuses me in baking than choosing the correct type of milk to use.

Some recipes will just say milk, some whole milk and some 2% milk. What on earth are they? The only ones I know and can commonly find in the supermarket are evaporated, condensed or fresh milk. So which is what? To make it worst, there are just a few websites that offer a one-stop explanation on their differences especially in its application to baking. It made me dig deep into cyberspace again to find out what's proper to use and here is so far what I got and understood. Correct me if I am wrong as I am not a chemist and all I did was researched and conclude base on my own, limited understanding.

Whole Milk - is natural milk, period. Fresh milk, I would guess, is whole milk as it contains 100% cow's milk. Whole milk is what is mostly used in baking.

Reduced-Fat or 2% Milk - Well, what can I say, it's milk with 2% fat only compared to 3.5% fat in whole milk

Low-fat Milk - if you read the label of Magnolia Low-Fat milk it says 2% less fat which make it just 1% fat milk.

Evaporated Full Cream Milk - for years I have used evaporated milk in my baking. As I have said, I did not know what whole milk is. Besides, it's the easiest to find in store and it's what's being used by my family in baking. When in fact evaporated milk is concentrated milk with 60% of its water removed.

To make whole milk from evaporated milk, simply use half evap milk and half water. Oh my, I could have saved a lot should I have known this thing from the beginning.

BUTTERMILK -sometimes called sour milk, which is fermented milk and sour in taste as the name suggests. A lot of butter-based cakes use this which makes it a baking essential. The banana cake I made the other day uses sour milk. I will post the recipe later.

Neither in Philippines nor here in Singapore can I find buttermilk but I never worry about it as I can always make a substitute.

To substitute: Put a tablespoon of white vinegar in 1-cup cup and add enough whole milk to make 1 cup of buttermilk or sour milk. Let stand for 15 minutes before using. The milk will slightly curdle.

EGGS - when buying eggs, choose those at the back end of the shelves. Consumable and perishables are in first in, first out order and the ones on the front are those that have the earliest expiry date. Store the eggs in the refrigerator.

For a thorough list of baking ingredients and for technical information, visit Baking911.com

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Sorry for the Lag

Oh, well! That's the reality of being a full time mom. Some other things just have to be prioritized at times. I did some spring cleaning, some laundry, some more cleaning and yesterday, just when I thought I could relax, we randomly went to a mall which is about 10 train stations from us. And what did I get? Nada! Oh, I forgot... I got a terrible headache and I threw up all of the Andersen ice cream I ate earlier when I got home which made me swear I will never go malling again..... for eight hours.

Today is supposed to be grocery day for us but I have to pass. I don't want to see the outside world for now. I spent the whole day, instead, in the kitchen... made PANNA COTTA and CINNAMON ROLL which adds to the list of my "to blog".

Okay, enough for now, I just have to clean up my mess so I can start blogging again..

Brainwave Generator, bring the energy on!

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