Always Check the Expiry Date.

I was doing last minute grocery shopping last week (when do I not go on emergency grocery trips?!) when I chanced upon boxes of Pour ‘N Whip and Value Pride ready-to-whip pastry topping. I was so excited to grab a few boxes of Value Pride, but when I checked the expiry date, it read… “2/12/12.” I was looking for an attendant, but didn’t see anyone around, so I placed the cartons back in the chiller and made my way to the cashier.

Earlier today, I was on a last minute grocery shopping trip again. I had to get a few tubs of plain yogurt for my homemade yogurt experiment tonight. I once again saw the same cartons of ready-to-whip pastry topping. I checked the expiry date, and it showed the same date - 2/12/12.”

value pride

Since the manufacturer didn’t include the format of the date like MM/DD/YY (some do), I am not sure if it should be expired by February 12, 2012 or December 12, 2012.

I don’t know about you, but it has always been my practice to check  the dates.

It’s better to be safe than sorry.


gooey no-yeast cinnamon rolls.

I haven’t been blogging lately. I know… I wanted to, but I just didn’t have anything new or fascinating to post about. I haven’t tried a new recipe, either. Oh, except maybe for that successful marshmallow frosting I did last week. By successful, I mean to say that it actually piped nicely, but wasn’t too stable to hold its shape. Still practicing. I guess I could only do well with whipping egg whites once I get my own KitchenAid. Dear Lord, please please please?

Anyway, after that eclair mishap last time, I steered away from trying it again. I made cinnamon rolls instead! No waiting needed, really. Just make the dough, knead for a few minutes, fill and roll and bake! It’ll be ready in 30 minutes. That easy. :)

I’ve tried making no-yeast cinnamon rolls before but they turned out kinda hard, almost rock hard. I never tried again. I have no luck in making yeast breads, and I’m always on the lookout for no-yeast recipes. Imagine my glee when I found a recipe which looked like “real” cinnamon rolls. I have to try it myself… and try I did two weeks ago.

The verdict? It’s soft and gooey, especially when warm. They’re the best antidote to a mean cinnamon craving. They’re delish on their own, I have yet to try it with cream cheese frosting. I bet they’ll be amazing.

cinnamon I need more practice in rolling out the dough. Hehe.


Valentines Day Treats

Happy post-Valentines Day, hearties! :)

I am not a big fan of February 14, but in the spirit of celebration, I accepted orders from people who felt like celebrating the day. Heh.

I made close to or maybe just about 100 cupcakes over the weekend – all while I was nursing migraine, colds and a nasty back pain. It’s just so fun being a girl. NOT.

Anyway, I spent yesterday doing the mundane – work and I was in a terrible mood. Let’s not go there.

To keep things happy and shiny, let me share you snaps of what I baked over the past few days. They’re just too beautiful and delish not to share. ;)


Devil’s Food Cupcake with Buttercream Frosting, Red Velvet Cupcake with Cream Cheese Frosting and Pink Glaze and Vanilla Cupcake with Pink Buttercream. I apologize for the blurry photos, they’re all taken using my phone, Hee.


Vanilla Cupcake with Marshmallow Base and Vanilla Buttercream Frosting

My first layer cake! 2-layer 4-inch Red Velvet Cake with Chocolate Fudge and Vanilla Buttercream Frosting. I know it doesn’t look red, but I swear, it is. ;)

Red Velvet Cupcakes with Cream Cheese Frosting and Heart Fondant Toppers.

60 pieces Red Velvet and Tablea Cake Balls.

How about you, guys? What did you give and/or receive for Valentines Day?


Unglorious Eclairs

Last night, I tried to make eclairs and profiteroles.

I wish I could tell you it was a success, but it wasn’t. They deflated the moment I removed them from the oven. At least they didn’t taste egg-y, unlike the last time I made them. They were sweet, just soggy. And the chocolate topping, which was store-bought, was just divine. Can you believe something bought from a shelf can taste so good?

I swear I followed the recipe to a T. Everything looked and felt perfect. Until they came out of the oven!


I know they look fine, but they're missing the crisp texture. So tonight, I’m planning to make another batch, hopefully all the tips and tricks I’ve read online would help me solve my problem.

And if they still don’t come out fine, I’ll make these cinnamon rolls instead. :))

In case you can help me with my problem, do comment and let me know!

Wish me luck!


7 Random Things

* This was supposed to be posted yesterday, but got caught up with audits work and I can’t finish listing 15 bloggers, haha.

I was just about to start working when I saw a new post from my friend, C, in my Blogger feed. Curious, I clicked on it and thus the reason for this post. Hee.

In the years that I have been blogging this is the first ever blog award I have received. Thank you so much, dearie!

C is currently on a “Happiness Project” and I really envy her for having the guts to start it. I think I’m also well on my way to finding happiness, just that my project isn’t as pronounced as hers. Hehe. Go ahead and stalk her – she has a lot of nifty things to share with you!

So anyway, let’s get on to what this post is all about. Let’s see.

Seven Random Things About Me:
    1. I can’t ride a bike. When I was in second grade, I got into a tiny accident, I lost balance and fell on my bike. I got scratches on my elbows and knees and I never tried getting on a two-wheel bike again. 
    2. I wish I took up a different course in college. I learned too late that I liked Psychology, and until now, I still harbor regrets over my choices back in college. 
    3. I can’t stand desk jobs, but I am in one. I’d rather be on my toes all day, talking and meeting new people than be stuck in front of the computer. 
    4. A day isn’t complete without whipping up something delicious (for me, at least!) in my tiny kitchen. I live to cook and bake! 
    5. I usually can’t tell right from left and vice-versa immediately. It takes me a good five seconds before I can distinguish which is which. Hehe. 
    6. I spent my teenage years (close to 10 years?) up north, where people speak Ilocano, but I still can’t speak and understand a single word. 
    7. I want to work at home and make baking a full-time business!

Spreading the love to 15 of my favorite bloggers:

This award has its rules, if you receive it you have to:
    • Thank who send you the award and add a link to her/his blog;
    • Write 7 random things about you;
    • Give the award to other 15 bloggers you love and tell them.

Now it's your turn to pass this one. Spread the love to the whole wide world!


Muffin Monday: Golden Raisin and Carrot Muffins

An easy antidote to the blues would be baking.

I think I started the week on the wrong foot. I’m not feeling kinda well as of this writing, and I can feel migraine coming any second. That’s why when I got up this morning, I gobbled what was left of the muffins I made for today and started baking a batch of my favorite red velvet cupcakes.

I am still not feeling better, but another round of baking when I get home should do the trick. Hah.

This week’s muffins remind me of my Mom’s carrot cake without the addition of pineapple chunks. They were rich and beautiful, but should I have added pineapples, oh man. They would be the bomb! :D


Cranberry Carrot Muffins 
Adapted from Food Network 
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
Zest of 1 orange,  I used lemon zest
1/2 cup leftover cranberry relish (or dried cranberries), I used golden raisins and a few California raisins
2 tablespoons Demererra or granulated sugar, for sprinkling 
Preheat the oven to 375F. Line a 12-portion 1/2-cup muffin tin with paper liners. 
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. 
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. 
Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. 
Add the carrot puree and orange zest and beat until well combined. 
With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed. 
Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each.  
Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. 
Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.