Melting Moments Cookies + My new hobby for preserving memories

Melting Moments 1 - Melting Moments Cookies + My new hobby for preserving memories

It’s strange that I neither feel sad nor happy that I haven’t been making anything in the kitchen for months. I managed to squeeze in these Melting Moments Cookies once out of the need to use up some leftover custard powder in the pantry, but that’s about one of the last times I actually baked this year.

I don’t know what’s go on with me, but there was a time when working my day-job and working on the blog at the same time became so exhausting I just wanted to drop everything and hide inside a cave. Obviously that’s not a practical thing to do, so I started to look for something that would allow me to step away from those things even for short periods of time. A therapy, if you will.

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The most perfect Jalapeno & Cheese Corn Muffins on the planet

Jalapeno Cheese Corn Muffins 1 - The most perfect Jalapeno & Cheese Corn Muffins on the planet

It boggles my mind to this day how I could be the only person in our household who likes corn. I’m talking about real, actual like– the sort where you’ll willingly go out of your way to buy and eat corn because you want to, not because you don’t have any other choice.

I must be the only one among us who particularly enjoys corn desserts like mais con hielo or maja blanca (the more corn the better), or who orders sweet corn flavoured with barbecue powder off the streets. I’m the only one who buys fresh corn on the cob from the lady who often comes around to sell them door-to-door.

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So every time I make cornbread or corn muffins, it frustrates me how ambivalent my family is about them. Cornbread is so awesome! Even the corn muffins sold in Kenny Rogers puts a smile on my face (except when they hold back on the corn bits inside). While my family will eat anything I feed them, I just feel sad about the lack of enthusiasm. They don’t get the thrill of the corn (lol).

Pretzels with Mustard Dip attempted out of curiosity + a tutorial on how to shape pretzels

Soft Pretzels 1 - Pretzels with Mustard Dip attempted out of curiosity + a tutorial on how to shape pretzels

Writing all my NYC travel diaries has reminded me that I have this Pretzels with Mustard Dip Recipe waiting to spring out on the blog. In the history of my home baking, I’ve never met a pretzel recipe I didn’t like. But I also cannot deny that this is the best batch of pretzels I’ve made thus far. It’s a bit of a variation from Alton Brown’s super famous homemade soft pretzels (which I’ve written about on the blog twice already, second time even with a video).

I’ve got a couple of recipes I want to try out still, but so far I really have to say at the moment, this particular version is the best.

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We all know how soft pretzels can get after spending a long time out in the open– They get tougher and harder as they cool down. And while you can normally reheat them to softness, they’re not the same as freshly-baked ones. But this! This had amazing texture at room temperature AND the day after. So just imagine the texture it has while warm and toasty.

PRETZEL. HEAVEN.

Luscious Calamansi Custard Pudding with KitchenAid [VIDEO]

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My immediate thought upon receiving my KitchenAid 4-Piece Nesting Casserole Set: I need to make a spoon dessert in here. Pronto. Something about the combination of ceramic bowls and spoon desserts gives me a great sense of hominess and nostalgia. I pondered a while which dessert I would make, but I wasn’t in the mood for cobblers, nor was I in the mood for bread pudding.

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Suddenly it occurred to me: Citrus Delicious Pudding! I feel so weird calling it a pudding since it’s more like a kind of cake that gradually turns into a melty pudding-like texture at the bottom. Typically when I make this insanely tangy Australian dessert I use lemon, which I have a well documented love for. This time, I thought I’d make it a little different by using calamansi.

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