After attending church, we went to my mom’s house to celebrate Mother’s Day with a simple lunch with a nice and colorful Crema de Fruta which I bought at Jam Sweet Jam, a local bakeshop in our city. Crema de Fruta is a chilled yellow cake, layered with creamy custard filling and topped with fruits in gelatin glaze. I favor Jam Sweet Jam’s Crema de Fruta than Goldilocks. Jam Sweet Jam is mildly sweetened, has more fruits and its cake is softer and heavenly.

Dessert is a sweet course of the meal that is typically served at the end of the meal. Popular desserts are ice cream, cakes, sorbets, fruits, pies gelatins, and tarts. Filipinos love to crown their meal with Pinoy desserts like Leche Flan, Gulaman (gelatin), Ube Halaya, Maja Blanca and many more.

Anyway, here’s a photo of my mom and her very nice house.

To all moms, Happy Mother’s Day!

Colby had brought so much love and happiness to my life which is beyond measure. And I am even more blessed with that love and happiness as we welcome Caleb in our family. I am thrilled and rewarded with each day that I will be with my 2 sons. I am really grateful for the many blessings I received. I am enjoying each day I am at home, alone with my two kids and Royce. We don’t have househelp yet. It is pretty hard to find one these days. But I am hoping to have one before I go back to work. Well, I do all things at home – taking care of the kids, doing the laundry, cleaning the house, cook food and all sorts of things at home while I recover from my operation.

Summer is still here and quite hard to recuperate with the weather. Our air conditioner is on most of the time so we can have comfy naps in the afternoons and relaxed doze in the evenings. Royce does all the help I need. He bought a number of coconuts for a refreshing buko juice, made some chocolate and fruit shakes.

Royce bought watermelon and I loved the way they flushed the summer mood away. Watermelons are again in season here in our country. Prices ranges from 50-150, depending to size. Watermelon contains 6% sugar and 92% water by weight. It is a great source of vitamin C just like with other fruits. Watermelon is best eaten when chilled.

My mom cooked this Leche Flan and I am thankful again for the recipe. By the way, baby inside is already full-term. I am being clumsy most of the time and moving is quite difficult with my very big tummy. I am extremely occupied with office papers, just making sure all is prepared and neatly endorsed to the one who will be replacing me while I am on my maternity leave. I also might be on blog maternity leave but I will be back as soon as I can. I will be missing writing as I missed my cooking.

LECHE FLAN (CARAMEL CUSTARD)

Place about 3-4 cups of water into your steamer. Bring to boil while preparing the custard and caramel.

For Custard:
2 large eggs
8 large egg yolks
1 can evaporated milk or fresh milk (I used evap)
1 can condensed milk
1 cup white sugar
1 tsp vanilla extract

In a saucepan, beat eggs thoroughly. Strain eggs using gauze or any thin fabric.

Add sugar, evaporated milk and condensed milk. Mix thoroughly.

Then add vanilla extract. Set aside to prepare Leche Flan caramel.

For Caramel:

Sugar
Water

Place 2 tablespoon sugar and 3 tablespoon on Leche Flan tins or llanera.

Put tin on a very low heat just enough to melt the sugar. Give an eye to the tins, sugar burns fast, so be careful.

Allow to cool for a while.

Pour the egg mixture in tin, about 3/4 to 1 inch.

Cover tins. If tin cover is not available, seal tins with aluminum foil.

Put tins into steamer and steam for 1 hour.

Place a toothpick into the mixture. If it comes out clean, you may remove the tins from the steamer, let them cool for about 10-15 minutes. Otherwise, steam for another 10-15 minutes.

Place them into the fridge for 1-2 hours and serve.

On the other hand, a complete Hotcake Mix is a ready mix for a time, money and energy saving to a perfect flipping hotcake for a satisfying breakfast or for a wholesome snack.

ZESTY HOTCAKE

1 pack of Maya Hotcake mix
1 egg
3/4 cup water (less 1 tbsp. water)
2 tbsp. oil

1 tbsp. fresh orange juice

Beat egg in a bowl. Add oil, water and hotcake mix. Add in fresh orange juice. Stir until slightly lumpy. Do not overmix.

Heat pan or flat skillet over low fire. Grease pan with a bit of oil or butter.

Pour batter according to desired size. Cook until bubbly and turn to cook the other side.

Serve hot with butter, pancake/hotcake syrup or honey or jam.

The coconut nut is a giant nut
If you eat too much, you’ll get very fat
Now, the coconut nut is a big, big nut
But its delicious nut is not a nut…
- By Smokey Mountain

Da Coconut Nut is one of the songs that remind me of childhood. And this also indicates to me that summer time is here. It had been terribly hot for the past few days and everybody wants to indulge with anything cold and refreshing. I had been pampering myself with Halo-Halo, Mais con Yelo and Ice Cream so I thought of giving my fresh and natural side a treat.

A fresh and cool BUCO (BUKO) or COCONUT is the best to beat this summer season. Operate the blender machine with coconut meat, milk, sugar and ice makes a hot to a chilly BUCO SHAKE. You can also shred the coconut meat, mix with coconut juice, add a bit of sugar and add plenty of ice is a BUCO JUICE which is one of the best selling juice. BUCO SALAD is one of my favorite salad of all time – shredded buco meat, a can of fruit cocktail, evaporated milk, all-purpose cream and diced cheese. Or simply ask the coconut vendor to remove the other shell or hush of the coconut fruit and open the top part, stick a straw and fill yourself with 100% natural drink.

Coconut or buco is not only a refreshing drink or snack but a very nutritious food and drink which is very high in fiber vitamins and minerals and gives many health benefits afar its nutritional substance and that makes it to be classified as a “Tree of Life.” So if you are thirsty this summer, you can have a healthy refreshing quench with this amazing coconut or buco.

I took a break for a while from baking. It is quite hard for me with my big belly to go around the kitchen, reach for baking utensils in our cabinets, bend on my knees if I dropped something and whew, I find it very warm for my tummy each time I bake. I was grateful Royce was at home last weekend and helped me bake some goodies again. I guess he misses my baking.

I had a couple of apples waiting in our fridge so I gave APPLE CINNAMON MUFFIN a shot. I am not really a big fan of apples but with the APPLE CINNAMON MUFFIN recipe that I experimented with, I am now an apple aficionada. I just ran out of nuts so if you will try this recipe, don’t forget to shower the batter with chopped almonds or walnuts for the ccrruunnccchhh! And instead of chopping the apples, I grated them creating a wonderful moist bread.

APPLE and CINNAMON truly are perfect pair. Not only fills our house with the fresh and fruity scent of APPLE and CINNAMON, but fills the big tummy of my two boys.

APPLE CINNAMON MUFFIN

2 cups grated apples
3 cups all-purpose flour
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground allspice
3/4 cup butter
3/4 cup brown sugar
3 eggs, beaten
1/4 cup buttermilk
1 tsp. vanilla
chopped nuts or raisins

Sift flour, cinnamon, baking powder, allspice and salt together. Set aside.

Cream butter and sugar until light and fluffy on medium speed of electric mixer.

Add eggs and mix on medium speed until smooth.

Add buttermilk and vanilla.

Add flour mixture. Mix until well blended.

Fold in the grated apples.

Scoop into muffin pans.

Top with chopped nuts or raisins.

Bake in a pre-heated oven at 325 degrees F for 15-20 minutes or until toothpick comes out clean.

Last October, hungrynez.com was included as one of nominees for the country’s best food and beverage blog category of The Philippine Blog Awards. I am very proud and at the same time humbled for the nomination. hungrynez.com is young and new but then it was tagged with blogs that are mature, skilled and very much creative. It is still really unbelievable and impossible but hey it is real and it is really amazing! The nomination made me feel that my efforts in writing and my passion for food are worthwhile. My friend and I planned to go to the awards night last October 10 in Peta Theater, Quezon City but then 2 days before that, October 8, the typhoon Pepeng hit our province hard and caused a terrible flood. No possible way for us to be there. We were very sad we were not able to attend but then I am grateful to the people of The Philippine Blog Awards for this great privilege of being included as the finalist for best food and beverage blog. Again, thank you!

Also, I want to express my gratitude to yummy.ph especially to Ms. Bridgette Ann Rebuca for the wonderful write-up she made for hungrynez . I am terribly sorry for not getting in touch. I truly got out from the world of connection.

I turned 29 last December and about to leave my twenties (waaaaaa!). Looking back, life has been full of happiness and achievements. Though there were some frustrations and disappointments, they were too small to give detail compared to success I had as an individual.

Well, Christmas had passed and Year 2010 came and I didn’t cook much, same thing with networking. Royce, Colby and I spent the holiday season at my mom’s place. She did most of the cooking and I do the buying – cakes, ice creams and anything ready to eat. I just took time reading, watching and sleeping. No wonder I gained 22 pounds since I got pregnant.

And I am adding even more pounds. I have my excuse anyway, I am pregnant! Since somehow I am back with myself, I did a little baking a while ago and good thing I am back with my blog! I am again renewed with my cooking, my writing and my blogging. I am just glad I am back!

Chocolate Muffins

2 eggs
1 cup white sugar
1 cup all-purpose flour
1/2 cup cocoa powder
2 tsps. baking powder
1 tsps. vanilla essence
2/3 cup butter
candy sprinkles

Preheat oven to 350 deg F (gas mark 4)

Sift flour and baking powder. Set aside.

Cream the butter until light and fluffy.

Add sugar and egg alternately and continue creaming until the mixture is smooth.

Stir in the flour mixture. Blend well.

Add vanilla.

Pour the mixture into a well greased pan.

Add candy sprinkles on top.

Bake for 20-25 minutes or until done.

Anyway, desserts and sweets are my best part of the meal. They make lunches and dinners truly enjoyable. My eyes as well as my taste buds enjoy the variety of colors, shapes, sweetness and tang of fruits, sweet breads, chocolates, puddings, candies, gelatins, and many more.

My favorite desserts are those which are with noodle or pasta. Pasta suggests a large variety of opportunity as main dish, side dish and as a dessert. Chicken Macaroni Salad Supreme becomes an ultimate alternative substitute to a satisfying snack, an invigorating appetizer or a complement to a well-prepare meal. Chicken Macaroni Salad Supreme is just one of the most well-known pasta salads in the country.

Just a couple of reminders I learned from my mother in preparing Chicken Macaroni Salad Supreme. One, cook ingredients must be completely cooled before mixing the mayonnaise. And, Chicken Macaroni Salad Supreme should be kept chilled at all times as mayonnaise-based salad are ideal breading ground for bacteria that might cause poisoning.

CHICKEN MACARONI SALAD SUPREME

250 grams Elbow or Salad Macaroni
1 medium carrot, peeled and finely chopped
250 grams chicken breast, skin removed
1/2 cup white onions, peeled and minced
1/2 cheddar cheese, cubed
1 cup pineapple tidbits, drained
2 tbsp. sweet pickle relish, drained
1 tbsp. granulated sugar
1 1/2 cups mayonnaise
8 cups water
salt
ground white pepper
cooking oil

Boil 6 cups water in a saucepan. Add salt and cooking oil.
Add macaroni to boiling water. Cook uncovered 9 – 10 minutes, stirring once in a while to prevent pasta from sticking from the bottom of the pan. Do not overcook.

Drain cooked pasta in a colander and immediately place under running water. Drain well. Let it cool and transfer to a mixing or salad bowl. Set aside.

Wash off any soil or dirt from carrot and place in a small saucepan with 2 cups of water. Place chicken breast in the saucepan with the carrot. Bring to a boil, then lower temperature to simmering. Simmer until chicken and carrot are cooked.

If cooked, remove from fire and drain. Peel of skin from carrot using fingers and finely chop carrots. Place cooked chicken breast on a plate and shreed chicken meat, separating meat from bones.

Add carrots and chicken to macaroni.

Add onions, cheese, pineapple tidbits and pickle relish to a bowl.

Season with salt, ground white pepper and sugar.

Add mayonnaise and carefully mix all ingredients together. Be careful no to crush the macaroni.

Refrigerate your Chicken Macaroni Salad Supreme to 2-3 hours before serving.

Last night, I prepared Creamy Gelatin Medley from the extra sachets I made from Fruity Gelatin Layers few months ago. I added a little condensed milk and cream to go along with the gelatin flavors. Gladly I was when Colby almost eat most of the Creamy Gelatin Medley I prepared.

CREAMY GELATIN MEDLEY (Gulaman)

1/2 cup condensed milk
1/1 cup cream
1 box of green unflavored gelatin (gulaman)
1 box of yellow unflavored gelatin (gulaman)
1 cup of sugar, divided into 2
pandan extract for green gelatin
lemon essence for yellow gelatin

Dissolve the green gelatin and cook according to its directions. Add pandan extract and 1/2 cup sugar. Pour in a mold and refrigerate until set (about 10-20 minutes).

Then cook another box, add the lemon essence and sugar. Pour over in another mold and chill until set.

Slice into cubes. Add condensed milk and cream.

Chill for one hour and enjoy!

A couple of extra carrots, from my Fresh Vegetable Dip, were in the fridge. I pity them for not being consumed yet. Subsequently, I thought of taking them out, peeling them, grating them and baking them for Pineapple Carrot Muffins.  This is an improved version of the first Carrot Bread I posted.

I usually do the baking around 5am and spend about an hour in the kitchen. I leave most of my baked goodies at home for my Royce and Colby but I make sure I bring some for my officemates. They will surely tease me after reading my blog that I baked again and didn’t bring some.

PINEAPPLE CARROT MUFFINS

2 1/2 cups all-purpose flour
2 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 2/3 packed light brown sugar
3 pcs. eggs
2 cups carrots, peeled and grated
1/2 cup peanuts, toasted and chopped
1 cup crushed pineapple

Preheat oven to 350 degrees F.

Grease muffin pans with butter or margarine and lightly floured. Covering all sides of the pan.

Mix flour, cinnamon, baking soda, bakign powder and salt in a bowl. Seat aside.

In a separate bowl, beat sugar and eggs. Stir in carrots and crushed pineapple.

Gradually stir in flour mixture just until blended.

Add peanuts.

Pour batter into muffin pans.

Bake Pineapple Carrot Muffins for 20-25 minutes.