Tasty Feast

I have been searching for a Corn Muffin recipe, the one that’s ala Kenny Roger’s. And as I was searching, I found the perfect recipe from one of my friends here in the blogosphere … Connie Veneracion. She is actually one of the first friends I have met personally in this virtual world.

It took me a while to do the recipe because I had to look for the “corn meal” which is one of the most important ingredients in this recipe. Last week, I finally discovered that Unimart in Greenhills sells Alburs yellow cornmeal and today I decided to try and make the corn muffins.

I was surprised that this recipe didn’t require too much work and the kids loved it.

INGREDIENTS
1/2 c. butter, softened
2/3 c. sugar
1/4 c. honey
2 eggs
1/2 tsp. of salt
1-1/2 c. of all-purpose flour
3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/2 c. of milk
3/4 c yellow corn,Frozen or you can opt to use fresh and
shred it from 2 cobs

PROCEDURE:

1. In a large mixing bowl, combine the softened butter, sugar, honey and eggs. I would have wanted to use an electric mixer but I don’t own one so I just used a wire whisk.
2. Add the flour, baking powder, salt and yellow cornmeal. Mixt it together while gradually adding the milk.
3. Once you get the consistency of a smooth batter, fold in the corn.
4. Bake in a preheated 180C (350F) oven for 25 minutes.

The muffins are best enjoyed fresh from the oven but remember to cool it a bit Enjoy!

If you want a visual step by step process, you can visit Connie’s recipe here. Kudos to her patience in taking photos, step by step.

I was passing by P.Guevarra in San Juan when I caught a glance at this newly opened store with photos of cassava cake all over. My car just passed and it was too late to turn around, I told myself I would pass by on my way back to check it out.

It was almost a month since I first stepped into Cassava Creme Royale store and had the very first taste of their melt-in-your mouth cassava cake, and I have been coming back craving for it.

Anyone who knows me would know that I am a fan of Native kakanin but I am very careful in choosing where I eat them. As I step inside the Cassava Creme Royale store, I can see the workplace where they make these yummy-licious treat and I can see the cleanliness, that’s why I assured myself that there will be no tummy aches for me. You see cassava cake is highly perishable so you need to be extra-cautious in preparing and storing them.

As for me and my family, we just love to creamy gooey premium cassava cake! Take note, I always make sure to buy the single cups whenever I am with my kids plus the pan size for us to indulge at home.  Sadly, I cannot indulge everyday or else… the calorie counter would reach sky high.

They have 2 variants available : Original creme royale and Cheesy creme royale which comes in 2 packages: a 9″ pan (P160) and singles in cups, packed in box of 6′s (P170).

Just a Tip! If you plan to drop by their store and would want to buy quite a number of boxes, make sure to call in advance so they can prepare. They tell me it takes 3 hours to bake! I had the same mistake once.

Cassava Creme Royale is located at 277 P.Guevarra, San Juan
Store Hours : Mon – Tues: 10:30 am – 8:00 pm
Sun: 10:30 am – 7:00 pm
Contact Nos. 545-8742

Store Front photo is courtesy of Cassava Creme Royale’s facebook page.

Enjoy Halloween with your favorite doughnut shop and have a bit into their whimsically decorated doughnuts. Krispy Kreme offers scary sweet treat that kids and grown ups would surely enjoy.

So visit any Krispy Kreme outlet nearest you to enjoy these special treats.

I admit I am a Chocoholic!

In fact, I always have a secret stash of chocolates that my daughter always find since she is as much a “sweet tooth” as I am. Chocolate has been my comfort food. A food that I always long for when I need my spirits lifted.

Now my favorite bakeshop, Red Ribbon has whipped up a comfort food that would surely be everyone’s favorite, Chocolate Fudge Cake.

Made with premium chocolate, fresh eggs and creamy butter that are mixed perfectly to make a very rich and moist chocolate pound cake. It is layered with chocolate fudge filling topped with generous amounts of velvety chocolate icing.

During the launch, we got to taste this new product and all I can say is that the cake is really rich and creamy. Although I find it super sweet, I prefer dark bitter chocolate to contrast the fudge filling. They say it’s perfect served warm over a cup of freshly brewed coffee or warm milk. Coming home, that is exactly my son and I did. My son is definitely my foodie partner. He is not afraid to try out new cuisines and I enjoy his company whenever I want to try out a new restaurant.

Red Ribbon’s Chocolate Fudge Cake is available in regular size for PhP460.00 and junior size for only PhP275.00. This cake is perfect for any occasion.

I just love attending cooking demos, new recipes and new learning. Ain’t that great? Especially for chef wannabe like me.

Together with other Mommy Bloggers, we attended a cooking demo courtesy of Dona Elena Cusinera Club. It’s the second time I have attended this and I always go home with much anticipation — to cook the dishes by myself.

I have tried cooking my own Squash Soup but with only squash, adding tomatoes makes it more nutritious and the basil, very inviting. During the demo, I volunteered to cook with Chef Golda and thank to iMoM for the wonderful photo above.

Here goes the recipe:

• 500g Pumpkin or Squash, diced
• 1 Cup Dona Elena Whole Peeled Tomatoes, quartered
• 4 Cups Chicken broth
• 8 pcs Carrots, diced
• 3 cloves garlic, minced
• 1 C JOLLY Pieces and stem Mushroom
• 2 Tbsp Fresh Basil
• 1/2 stick Butter
• 1 Tbsp Dona Elena Pure Olive Oil
• Salt and Pepper to taste
• 1/2 cup all purpose cream

How to cook:

1. Cook squash and carrots with the chicken stock until tender. I used squash since we do not have pumpkins here in the Philippines and if you do find one, it can be very expensive. Besides, it has the same nutritional value and the taste is not that strong.
2. In a saute pan, heat the olive oil and butter and saute the onions and mushrooms. (Use the whole can, don’t mind measuring it.
3. Add in the tomatoes. (same with the mushrooms, I used the whole can. Since it quite soft, you don’t need to quarter them. Mash it while you’re cooking it.)
4. Add in the softened carrots and squash and saute all together. (Keep the stock) Remove from heat and let it cool.
5. Once it is cool enough, place them inside the blender and puree. Add in the stock.
6. In a pot, put all the ingredients and the cream and basil. Salt and pepper to taste.
7. Simmer for 8-10 minutes or until thickened.

I prepared this at home and the kids really loved. And while I am cooking, I could not stop tasting it. I love it’s rich, creamy taste. The kids are requesting another batch, maybe this weekend.

Quick Health Note: You can substitute yogurt for the all purpose cream. Although I used the Light All Purpose Cream for my recipe.

“Blogger meets Burger” was the theme employed by Yehey! as they invited bloggers in the launching of Chili’s latest mouthwatering treat… Four new burgers were introduced to us plus a delectable dessert.
THE GOURMET BURGER is a peppercorn-crusted creation with fried pickles, gouda cheese, and dijon aioli.

ULTIMATE MUSHROOM BURGER – grilled burger with melted Swiss cheese topped with rich mushroom sauce and crispy onion rings.

[...]

You know how kids love those spaghetti in birthday parties. The sweet Filipino style is absolutely what every kids like. I am sharing my kid’s all time favorite pasta.

Ingredients
5 cloves garlic, finely chopped
1 medium sized onion, finely chopped
750g Ground Round
2 packs 250g spaghetti sauce or tomato sauce
10 pcs Regular sized hotdogs, sliced
550g UFC Banana Catsup
1 ½ cup water
Olive Oil
Mushroom, optional
Salt and pepper to taste
1 kilo Spaghetti
Quickmelt Cheese

PROCEDURE:

1. Cook the pasta al dente, making sure you put enough salt in the boiling water. Set aside.

2. In a pan, place the ground round until it turn brown and all the oils are extracted. (You can substitute ground beef , I just prefer ground round since it has less fats). Drain the oil.

3. Set aside the ground beef and using the same pan, heat olive oil. Add in the chopped garlic then the chopped onion. Add the ground beef once again and stir.

4. Place the catsup and the tomato sauce and water. Stir continuously until it boils.

5. Add in the hotdogs and mushrooms. Put in salt and pepper. Cook for another 10 minutes.

6. Mix with the pasta in an oven safe or microwave safe container.

7. Top with quickmelt cheese.

8. Bake in a preheated oven (3500) for 10 minutes. Or you can opt to do it in a microwave for 3-5 minutes.

Enjoy!

My boy has been bugging me to make spaghetti meatballs when he saw Rachel Ray doing it on TV. What media can do to our kids? At any rate, I finally gave in this week since we do not have a maid, I am forced to prepare each and every meal every day.  No, I am not complaining, I actually love the idea. What I don’t like is that my family (especially hubs) and I tend to eat a lot every time I cook. So much for dieting, huh?

Inspired by Rachel Ray’s recipe, just made a little twist with what’s available on my stash of ingredients.

INGREDIENTS:

1/4 cup plain bread crumbs
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped
1 can crushed tomatoes
2 packs 250grams Tomato Sauce
Salt
500grams lean ground sirloin
2 tablespoons chopped flat-leaf parsley
1/2 cup grated parmesan cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into 20 (1/2-inch) cubes
500 grams spaghetti

DIRECTIONS:

1. Cook the pasta as directed making sure its al dente and season with enough salt.
2. Soak the bread crumbs in milk in a medium bowl.
3. In a large pan, heat the olive oil over medium heat and add the smashed garlic and cook about 2 minutes or until golden brown.  Stir in the tomatoes and tomato sauce, add salt and season to taste. Let the sauce simmer over low heat, stirring occasionally.
4. In a large bowl, combine the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt and the soaked bread crumbs and stir with a fork until combined.
5. Roll about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Forming a ball, shape the meat around the cheese. Repeat with the remaining beef mixture and mozzarella.
6. Continue stirring the sauce and raise the heat to medium- low.  Place the meatballs carefully in the sauce, submerging them completely. Simmer the sauce simmer and cook without stirring for 20 minutes.
7. Toss the pasta and with the sauce and meatballs and sprinkle with parmesan cheese and serve.

I’m sure your whole family will love it especially the kids.