The Occasional Baker

I would like to think I'm a passionate baker. But in reality, I'm just an occasional baker. Unlike when I first started, baking is now just a hobby that I do when I can find the time and the need to do so. I can still think of the many recipes I've been planning to make but still haven't; the baking books I've been planning to buy and still haven't; and the numerous baking tools and equipment I've been planning to have but still haven't found the necessity to own. Sometimes, the mere thoughts of all these keeps me awake at night (or in my case, during the day). The compilation of those unmade recipes, unread books, and unused pans are now eating up space in my shelf and bedroom floor; not to mention taking a toll on my wallet. This self-diagnosed disease of "acquiring everything about baking" is getting expensive by the day. But knowing myself well, I know there would be more to come... more to stuff to buy and keep and forget about, more recipes to collect, more to add on my "to-do-list", or more appropriately, on my "to-do-when-I-can-find-the-time-list".

Until then, I guess I'll just remain as the "occasional baker", who would be very lucky if she finds just a fraction of the time, to at least excel in her craft, and be reminded of what her true passion is, in this whirlwind of busy nothingness, called life. Ü

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Pecan Brownies

I made these brownies for Richard's Mom when she came home to Laguna last month. I made two sets, one for her, and one pan for me and my sisters at home. I frosted the brownies and placed pecan nuts on top. It tasted okay, but I think it was underdone because it was still super soft to the bite, like eating cake. I want my brownies fudgy. I blame it on my impatience.. ;o) I couldn't wait to get it done so at the first sound of the oven bell, I immediately took it out. I also couldn't wait to eat it! So without much ado about letting it cool first, I frosted the brownies and sliced them. The frosting, of course, melted as soon as it touched the warm brownies, and the slices didn't turn out pretty. But I didn't mind... I loved eating it warm with all its frosting oozing on my fingers. I loved the chocolate-yness and all its gooey goodness! I really love home-made brownies! Looking forward to making another batch. ;o)

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My Kind of Breakfast

My sister Kate gave me a waffle iron for Christmas. Actually, it was the one I asked for her to give me. Ü I've had this recipe of waffles for as long as I've discovered allrecipes.com, and I had always put off making this because I didn't have a waffle iron. Lucky me, I finally got my wish! Ü So one Saturday morning last month, just a week after the New Year, I decided to put my brand new waffle iron into use and made breakfast for my family. This was actually the first time I made waffles from scratch. Secretly, I was hoping it would taste just like the ones from the Pancake House... these came out a little bland. But a slather of the freshest, sweetest butter actually made these little darlings a melt-in-the-mouth sensation! It's very light.. crispy on the outside but still soft on the inside. Pair it up with slices of bacon and a glass of fresh orange juice, and you got heaven! I couldn't think of a better morning. Ü

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Waffles (from allrecipes.com)

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

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Crazy Crepes

My friends and I went to the Galleria one day and decided to try out something old and new for a change. Ü After singing our hearts out from the videoke booths at Tom's world, we went to this dainty little shop called "Crazy Crepes." The sell crepes (apparently), with different fillings ranging from fresh mangoes, bananas, strawberries, even Nutella, all made creamier with a scoop of vanilla ice cream and a dollop of whip cream, and all with sprinkles of corn cereals. Some varieties have either chocolate, caramel, strawberry or raspberry syrup. It all looked sinfully delicious and it took me a while to decide which one I actually wanted to order. I was almost certain that I could eat all of them!




I finally decided on the one filled with slices of strawberries... of course, complete with the scoop of ice cream, a big dollop of whip cream and chocolate syrup, with the crepe wrapped around them. It almost feel like eating ice cream on a cone, only softer. The taste is just heavenly! The corn cereals inside added texture and crunch to the bite. I loved it! If it isn't such a hassle, I would go and buy one every week! I wish they would open up a store somewhere here in the South soon. I would be their number one customer. Ü

Who is the fairest of them all? My friend Susie or the crepes? (sorry Susie dear, I'd go for the crepes on a heartbeat! Ü)

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Going Bananas

I love bananas. It's the most versatile fruit I know. If I would be stranded in an island with no other food but bananas, I think I'll live. Ü I like it not so ripe, slightly under ripe is better. And I like a specific variety, only the lacatan, not just any banana would do. I like the sweetness it lend to bakes goods. Richard's Mom is fond of banana breads and it's a good thing that bananas are available practically all year round. Richard and I did not spend Christmas together this year (again).Ü He went home to Palawan to spend the holidays with his family. And traditionally (since last year, more likely Ü), I baked something for him to bring home. Aside from the cookies I gave away to friends, I baked two loaves of bread: Chocolate Nut Bread (photo not shown) and Strawberry Banana Bread.

strawberry banana bread

I got the recipe of the chocolate nut bread from the label of the Baker's Secret loaf pan I bought just before the holidays. I wasn't able to taste it, but Richard said it was delicious... I really hope so because to Richard everything tastes delicious! The strawberry banana bread recipe came from the baking book "The Nutcracker Sweets" I received as an exchange gift from the office last year. It's been sitting for a whole year before I actually got to use it. Unfortunately, Richard was in a hurry to get to his flight on time, that he was not able to wait for the strawberry banana bread... So my family and I just ate it at home. Ü I was reluctant to try out this recipe the first time because it called for 1 whole cup of strawberry preserves. I guess I was anticipating that it would be way too sweet even for me. But surprisingly, the sweetness was just right. I actually like the moisture it lends to the bread. It was a little bit sticky when underdone, so the second time I made one, I made sure I baked it a little bit longer. The strawberry preserves I used was also one of the pasalubong Richard bought for me when he came home from Baguio a couple of weeks ago.

chocolate chips banana bread with pecans

New year came and bananas are still ubiquitous. So I made another banana loaf. This time, I used a recipe I had years ago from the Hershey's Kitchen, the Chocolate Chips Banana Bread. That recipe called for shortening but I replaced it with butter. I also replaced walnuts, called for in the recipe, with the pecan nuts given to me by Tita Agay (Richard's aunt) when she came home from London. I've always been curious about pecans. Very few merchants in Manila import these nuts so it was really hard to find them if there are any. It tastes just like walnuts, only milder.. but surprisingly, I like walnuts better. The bitter aftertaste somehow lends character to the nut that I just couldn't find on pecans. The bread turned out great and I like the sweetness from the chocolate chips.

My aunt liked the strawberry banana breads I made, and asked me to bake two more loaves she can give to her friends. And with all the banana-mashing I've been doing this holiday, and banana loaves coming in and out of my oven, I almost didn't want to see nor smell any bananas anymore. I was about to go bananas! Ü

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Holiday Baking

(clockwise from top) oatmeal raisin cookies, gingerbread men, double chocolate dream cookies

The holidays are done and over with. And as usual, my blog entry is late again. Ü It just seems strange to write this because the spirit of Christmas is no longer in the air. Too bad, I've always loved Christmas. I've always loved this season. It is, indeed, the most wonderful time of the year. I love the gift-giving, the chill in the air, the children's laughter, the excitement and anticipation, the unbelievable mall sales, the bargain-hunting for that perfect gift, the holiday baking... I love the sheer joy it brings to the heart.

double chocolate dream cookies

And for this year's holiday baking, as usual, I made cookies to give away to friends and family. What else is easier to bake and give away? Ü I wanted to give away a different set of cookies than what I made last year. But I wanted include my favorite oatmeal-raisin cookie recipe I make every time. It's something I got from the Mrs. Fields Cookie Book my Mom had before, that I "tweaked" to suit my taste-buds. Ü It's been my favorite oatmeal cookie recipe ever since, that I wouldn't dare try another. Ü In addition to that, I made a chocolate cookie from the Nestlè cookbook I got on sale last year, aptly named "Double Chocolate Dream Cookies". And yes, it was a dream. Ü I loved it's chocolate-y goodness, and the burst of sweetness on the first bite.

gingerbread men

But the most exciting about this year's holiday baking are the gingerbread cookies. Not only was it the first time that I baked one, it was also the very first time I had one! You see, gingerbread is not as common here in the Philippines as the good ole' chocolate chip cookie is. And if there are any, I assume it's only available in high-end bakeshops for kids who can actually recognize them. Ü As a kid, I only used to see it on my Mom's magazines and cartoon shows. So I was really dying to make one this year just to satisfy my curiosity and see what the fuss was all about. Ü I got the recipe from the book "Christmas Cookies with the Whimsical Bakehouse" (which I bought on sale again Ü). I must admit, as hard as it is to roll and re-roll the dough, it was fun making those little gingerbread men. Ü My sister gave me Christmas-themed cookie cutters as her gift about a month in advance, which I used for these. Unfortunately, I wasn't able to decorate it anymore because I think I've over beaten the royal icing, and it wouldn't come out of the piping bag! Ü It would've been more fun to decorate it. Although, I've noticed, on Christmas day, with my little nephews and nieces running around the house, that the gingerbread wasn't as popular with the kids as the other cookies are. Probably because they lack the grandiose of a colorfully decorated cookie... or maybe it was the overpowering taste of cloves that sets off the taste-buds a little. Whatever it is, I'm happy about those cookies. And making them this year makes this Christmas just a little bit sweeter. Ü

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Strawberry Muffins

This a long over-due entry... Ü I've been so busy with the blur of life I didn't have time explore the net, let alone update my blog. When Richard came home from Baguio City a couple of months ago, he brought me a box-full of strawberries. My sisters devour almost all of them the moment it arrives... so before it completely disappears, I took more than a handful and made muffins out of it. I remember having a basic muffin recipe from the ever-reliable allrecipes.com that I've been wanting to try out. It turns out, to my surprise, that the strawberries melted when I baked them into the muffin. I could almost not taste it. Ü And the recipe didn't really turn out as "the best" as its name promised... it was too pale and a little bland. But in any case, strawberries are still strawberries, and I absolutely love them!

For the recipe, visit this link: http://allrecipes.com/Recipe/Best-Ever-Muffins/Detail.aspx

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