When I read that the next DB challenge was to make an Eastern European bread, I was excited! Not only was this another chance to make bread, it was also something new and something I never heard of.
However, I’m late with posting this as I had a bunch of orders (started a lil baking biz ;]) throughout the month. Sorry for the excuse, but I finally made my Povitica and it was delicious! The smell of it baking in the oven was just heavenly and I almost couldn’t contain myself from having a pinch before it could cool off.
As you can see, I had to use a rectangular cake mold (framing it with aluminum foil so the dough won’t spread much) since my loaf pan disappeared. But aside from that, it was quite easy and doesn’t take a long time to make at all. Very similar to making cinnamon rolls, just in loaf form. Just look at those swirls! :3
For the recipe, click here.
Posted by Kat on October 28, 2011
A few days ago, I craved for some lime or lemon pie. Something sour and sweet at the same time. Unfortunately, I didn’t have any limes or lemons but what I did have were some calamansi. They’re these tiny limes abundant here in the Philippines and are about the size of a cherry tomato.
Yes, I had to squeeze the juice out of these tiny little limes and by the end of it, my thumbs were frozen in the squeeze form.
Okay, no not really but it definitely took much longer than squeezing out lime or lemon juices.
I used the recipe from food network from Giada’s Weekend Getaways program and halved it since I didn’t have enough calamansi. Unfortunately, I didn’t think through properly because the pan I used was too wide for the amount of filling thus, the relatively thin filling as you can see below. :(
The pie itself was deliciously sour although runny even after refrigerating since I think I pulled it out of the oven too soon or perhaps with the ratio of ingredients… but the meringue! I have grown to love torched meringue. Yummy goodness.
UPDATE: I placed the remainder of the pie in the freezer overnight and it’s a lot better!
adapted from Joe’s Stone Crab Key Lime Pie recipe
I did make this pie a couple of years back and it turned out great, as it should. However, I decided not to include the adapted version of the recipe of the pie itself here as it didn’t turn out properly, perhaps something wrong with the ratio of egg yolks and the baking time since I halved it.
from MasterChef Australia
2 egg whites
1/4 cup sugar
-In a bowl, using a stand or hand mixer, beat egg whites until foamy.
-Gradually add sugar and beat until stiff.
Posted by Kat on September 16, 2011
Last weekend, I was in Manila for the long weekend. Between traffic, going around malls, shopping, window shopping and whatnot, there was the food. Although this post won’t be about those places where dined at (as I didn’t bring my camera to document.. surprise, surprise!), one thing I was able to try were some mochi ice cream which I’ve been wanting to try and they didn’t disappoint.
For the past few days, it has been incredibly hot here. Perfect, I thought, to try my hand at making mochis. After searching for a recipe, I learnt that it’s incredibly easy to make. Just really sticky and messy but it isn’t as time consuming as I thought. And very delicious.
These mochi ice creams were filled with the only flavor available in my freezer: Double Dutch, which I’m not so sure if it’s a flavor outside the Philippines but it’s vanilla ice cream with chocolate syrup, chocolate chips, cashews and marshmallows.
One thing I will try next time is to learn how to properly wrap without an obvious seal/wrap since as you can see, the mochi is really thick at the bottom. Aside from that, is there something you can add so that the mochi stays slightly chewy from the freezer without needing to thaw a bit?
I followed the recipe over at Use Real Butter.
Posted by Kat on September 5, 2011
The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks athttp://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
When I saw the challenge posted at the forum, I wasn’t feeling quite excited to be honest. I remember a couple years back when I tried to make some truffles/bonbons without any knowledge of tempering. You could imagine how that ended up. Although I did try my hand at tempering chocolates at the Cailler Factory, I didn’t have all the gadgets and equipment to do so at home like the fancy thermometer and a slab of marble.
However, I did remember something during my very short on the job training in a pastry kitchen where I asked the chef how they temper the chocolates without the need of thermometers. She replied along the lines of testing the temperature with your bottom lip and knowing when it’s ready when you don’t feel any temperature at all, so to speak. So I went with that.
The result isn’t much of something to celebrate as it was just okay. Not the greatest nor the shiniest piece of truffle but tasty and took the form of the chocolate molds. We were required to make 2 kinds of candy for this challenge. For the first kind, we were required to use chocolate to make truffles or bonbons and for our second kind, anything we choose.
I decided to do both bonbons as I wanted to practice tempering without a thermometer. Which wasn’t a very good idea despite trying to follow the lip-test mentioned above. ;) But anyway, the bonbons I made are filled with ganache, mango and nutella. The first batch, which was the ganache filled, turned out pretty good and didn’t have any problems falling off the mold. The second batch however was the opposite. I did manage to salvage 4 pieces (total) of both mango and nutella. You should have seen my work space afterwards. I love chocolate but making some can be very very messy …Or maybe it’s just me. ;)
On the brighter side, I do hope to continue practicing my tempering.. perhaps buying myself a thermometer and some gloves eventually. Haha. Thank you to Lisa and Mandy for this challenge! :D
Posted by Kat on August 27, 2011
Yesterday, as I opened Tastespotting, I wondered why there was a page full of Peanut Butter Pies. A few clicks later, I was directed to a blog post from Jennifer Perillo about the sudden loss of her husband, Mikey. She asked to bake Mikey’s favorite Peanut Butter Pie and share it with our loved ones. Although I don’t know them personally, I made a couple of mini Oreo Peanut Butter Pies as a tribute.
Jennifer’s post reminded me of six years ago when my own grandfather passed away. Literally a couple of days before he passed, my dad kept telling us to visit our grandfather as his condition was worsening. I kept putting it off until he passed away a day before my birthday. I felt so guilty about not seeing him for the last time that broke down as I saw him in the wake.
Since then, although we have our differences and bicker with each other, family is still the most important and constant thing in life and which I hold dear more so especially after having been away from them even for a few months to study abroad. Treasure the ones in life that you hold dear as the saying ‘you never know how much something is worth until it’s gone‘ had never been truer.
I just want to say that I’ve never been more proud to be part of the food blogging community. Food truly brings everyone together no matter how many miles apart. To Jennifer, her family and to all who has lost a loved one, my heart goes to you through these hard times.
I didn’t thoroughly followed the original recipe but made enough for 2 flat ramekins about 4″ in diameter. The texture was both creamy and crunchy from the crust and the filling (I used crunchy PB instead of creamy). It was delicious, something I will definitely make again. Thank you, Jennie.
Peanut Butter Pie with Oreo Crust
makes enough for 2 4″ ramekin
adapted from In Jennie’s Kitchen
10 oreo cookies, grounded
3 tbsp. butter, melted
1/2 cup cream
1 tbsp. sugar
1/4 cup creamcheese
2 tbsp. peanut butter (I used crunchy)
2 tbsp. confectioner’s sugar
-Combine oreos and butter and line ramekins/pans.
-Whip cream and sprinkle sugar until medium peaks form. Set aside until needed.
-Cream creamcheese and peanut butter together. Add confectioner’s sugar.
-Fold in whipped cream.
-Pour onto prepared ramekins/pans and refrigerate for at least 2 hours.
Posted by Kat on August 14, 2011
For a couple of years now, I’ve been meaning to join the Daring Bakers but, as I was studying abroad and didn’t have a kitchen, I had to put it off. Until now. Since I’m back home for good, I quickly applied, waited and got my acceptance email and read the recipe over and over again. Excited? Yes, of course!
This month’s challenge was hosted by Jana of Cherry Tea Cakes and she got us making Fraisiers! Which is absolutely delicious so thank you!
At first, I thought of using only mangoes (since we were allowed to use other fruits) and I wanted to use a local fruit as strawberries are hard to come by here and are rather expensive but as I visited the grocery the other day, lo and behold, les fraises were there! So I decided to use both fruits as we are rather known for our mangoes ;).
Coincidentally, I made this cake around the time my sister-in-law gave birth! I’m extremely excited to be an aunt to Vivienne Elise (Angelina Jolie much? xD)! She wasn’t due til August but she’s completely well and healthy. She’s also rather tiny at the moment but absolutely adorable :3
Posted by Kat on July 27, 2011