Friday, March 23, 2007

"Order Pleas"! My dad was my very first customer ever since I started baking since I was small". Be it cookies or anything that I made just to make me feel good.
A few months ago, I promised myself that I should know how to make one of my
mom's expertise "Sans Rival" which is a cake made from cashew dacqoise( meringue), Itlaian buttercream(softened butter+meringue+cooked syrup), more cashew nuts. I conditioned myself that "I am gonna make it".Well not this time, I overbaked the meringue so I could not get even a round cut for the cake. Everything was alright but the meringue itself. It was bake at 200F , and I was watching it from time-to-time. Apparently I missed perhaps just a few seconds and it really got hard. It is suppose to be chewy when you bite into it. I thought I have to be creative and push myself to still come up with a good treat. Finally, I realized I do have extra-sponge cakes in the freezer which I thaw out everytime I will use it. The cake is compose of: meringue, buttercream,sponge infused with simple syrup (you can a dd another set of three). Tada there you have a "Country Torte" named by Dad. It really looks like am abstract cake but hey it tasts good and creamy inside. I just sprinkled it with powdered sugar Up until now ,dad orders this cake from my kitchen. "Dad thanks for believing in me!

Thursday, March 22, 2007

This Tangy Cake I made a few days ago to utilize a whole bunch of citrus fruits I have in my fruit basket. Tang meaning having a distinctively sharp taste, flavor, or odor, as that of orange juice, lemon, pineapple, lime and the like. Perfect for summer especially when the cake is served cold or chilled. The inside of the cake is made of a very light and airy sponge, filled with lemon chantilly cream ( sweetened whipped cream +lemon). The cake was infused with lime simple syrup and the top was covered with Dalandan Slice. What made it even more summery is the cake's side wrapped with pineapple fans. This is quite contemporary but refreshing and lighter for a dessert.

Tuesday, March 20, 2007

Summer is back! Join me as I welcome the summer season here in asia,specifically the Philippines. School has ended and all the people are in search of their best summer activites. Going to beach is one of my agendas. Blogging will always be a part of my regimens. Photo shooting will be next to that. Concocting summer recipes is a must ! Its not work for me though, rather an enjoyment!
The logo "Summer 2007" was taken from an evening gown beaded with sequince. Crazy idea but Summery!
The Halo-Halo "Pink Milk" is simply amixture of Jiggy's strawberry milk, sugar, glazed fruits,jackfruit, rice puffs with a little of sugar. Be it quenching or soothing , it is summer guys so make yourself some halo-halo, and you will come up with your own creation!

Monday, March 19, 2007

The potato bread was especially recommended by a friend, from Ji Pan Bakery ( a japanese bakery) in Glorietta. It is actually mashed sweet potatoes with some some banana essence, sugar and butter if I were to analyze the dessert. The chocolate souffle with candied fruits and, caramelized walnuts and vanilla ice cream plus the Hot Danish Chocolate in a hug mug were from Max Brenner's Chocolate Bar. They were all good!

Crepe Suzette has a quite a several versiosn of why it is named suzette. With this somehow sophisticated dessert, it was personally easy to make. How I wish I can show you the way it was flaired and flambed( to cook with alcohol in french). This is a little twist of the original crepe suzette, "a la kc" I added mango slices but still cooked it in orange juice and orange liquer. It was sprinkled with mint leaves and chopped lime peels. It tasted great! Just to share to you how they came up with the name,suzette...

Sunday, March 18, 2007

If you could not pull a snack, just a grab a slice of a pullman bread or most known as tasty bread. Slice the bread into 4-5 pieces. Dip it in milk-egg-and sugar mixture. Pan fry it and tada!there you have an easy snack. A shot of cold fresh milk is not bad or may be even dipping the stick into the milk.

I have featured chocolate cake serveral times, and why is that so? Surely, it is a favorite. I am into searching for a super moist chocolate cake, well should be the best in town. It was good but I still hope to find a better one. Try it yourself!
1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup
Procedure :
Heat oven to 325°F.
Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate. Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down the side.