• Experiments & experiences,  Foodie Life

    Say hello to the new and improved site!

    After what seems like a ridiculously long week and a half, I am finally officially settled into my new home on the web! And I am absolutely loving my blog’s new look, the font, the heading style, and the new features, which I am going to take a moment to show you all. 1. I’ve decided to go with a more minimalist design to allow my photos to pop out even more. I am in love with all the fonts! 2. My same old drop-down tabs are still there, and still contain the same categories as they did in my old blog. However I did create a new menu on the…

  • Experiments & experiences,  Foodie Life

    {Kitchen Diaries} Sometimes experimentation is necessary

    Hey guys! It’s been a while since I spent some productive time in the kitchen (which means I’m a little short on recipes at the moment) so I thought I’d just write about my baking experiences lately. I’ve been food blogging for a while now and have not been shy in sharing every success and milestone, but I guess you already know that the recipes you see up on the blog do not make up the whole story. I’ve had my fair share of epic and crazy kitchen failures as well, and I just thought it would be nice to give you a little glimpse behind the… Well, not exactly…

  • Experiments & experiences,  Foodie Life,  Recipe Round-Up

    2012 Greatest Hits

    This sort of thing is always tough to write. Looking back, there is always one chunk of thought or memory that sticks with me with every recipe or post I share. Picking my alleged “Greatest Hits” turned out to be a lot harder than I thought. I made about 74 recipes this year, if I’m not mistaken. I think I made so many good things this year, shot some great photos, and had some pretty good moments, but there were those that still stood out to me: 1. There really is no point in denying how much I went gaga over this Sriracha Swirl Bread, especially the first time I…

  • All Things Pinoy,  Asian Flavors,  Christmas & holidays,  Experiments & experiences,  Foodie Life,  Simple cakes

    The Bibingka Chronicles– my first attempt

    I remember the times when my Mother would occasionally take me to church after school, back when I was a little girl. Around Christmas season, there would be these stalls on the churchyard selling the lovely yellow bibingka and the purple puto bumbong, these Filipino pastries that were baked using traditional bamboo and ceramic cooking tools, and banana leaves. I used to think that this was the only right way for these Christmas staples to be made. They were the very measure of authenticity for bibingkas and puto bumbongs. These days however, we’ve got a slew of commercialised bibingka stalls in the malls, plus instant box-mixes I’ve always been hesitant…

  • Baking Recipes,  Dearly Dreaming Dorie,  Experiments & experiences,  Foodie Life,  From the books,  Quickbreads & Loaves,  The Breakfast Bin

    {Dearly Dreaming Dorie} Discovering rum in baking

    I’ve never used rum in any pastry before. It’s not because we don’t like alcoholic beverages in the house or anything like that. I admit that I don’t drink, but we do use wine in cooking often enough. All this time, I’ve either been too lazy to go out of my way just to buy rum, or I forget about it whenever I am in the Supermarket. I’ve got a bunch of lame excuses, I know. But in my defense, I had no idea what I was missing out on. Apparently rum is a magical ingredient in baking.

  • Baking Recipes,  Bread-making,  Experiments & experiences,  From the books,  Yeasted breads

    Le Croissant Challenge

    Things have been positively toxic at work. I didn’t have any time at all to write and fix my process photos for this post on top of everything else. I’ve been wanting to write about my first experience with croissant-making for a long while, and between my first try and this writing, I’ve been able to repeat this recipe at least once more already. Never did I expect that I would be able to create such lovely and delicious croissants! This particular recipe is taken from Sarabeth Levine’s book Sarabeth’s Bakery: From My Hands to Yours, which I talked about at length in this post because I was so impressed…