Thursday, June 28, 2012

New Baby

It's been a couple of weeks already but I decided to keep the news to ourselves. Alonzo now has a brother!
It also isn't exactly a surprise as we have really planned to have one.

 Meet Alonzo's new brother....

Balloon Twisting

The family hosted a despedida party for cousins, Kay, Rafa and their baby, Kata

These are adorable balloon creations by my cousin, Bless.
For those who are interested you may get in touch with her at this number: 09178580944


Sunday, June 17, 2012

DIY Cookie Cutter Mold

How could it be Father's Day today? Already???
Isn't it supposed to be sometime in July?
Anyway, I thought of baking mustache-shaped sugar cookies but couldn't find any mustache-shaped cutters.

I experimented and tried to mold an old llanera and an empty oval sardine can into shape. It was a little difficult as both materials were not very malleable (geez, the last time I used this term was in high school!).

I found an old foil pan works best for this.

Here's a step by step guide on how to make your own cookie cutter molds.

Step 1: Draw pattern

Step 2: Cut off insides of foil pan
(you may use either the insides or the sides of the pan)

Step 3: Fold the foil in half to make it sturdier

WARNING: Wear protective gloves!
I was too lazy to look for hubby's work gloves. I learned the hard way and ended with 2 band aids on each thumb after this project.

Step 4: With your hands mold the foil into shape by following the drawn pattern 

If you have undergone post-graduate training in orthodontics you may have developed the patience dealing with a lot of wire bending and manipulation. Hahaha! This step takes a bit of patience but there's no need to get all OC about making it "perfect". Take a deep breath and keep in mind that you're making this only to make COOKIES!

Your cookie mold is all done and now you're ready to bake!

Happy Father's day to all dads out there!

Thursday, June 7, 2012

Coconut Macaroon

It was during my college days when I did a lot of baking and it was then that I found the perfect coconut macaroon recipe. I want my macaroons not too sweet, slightly toasted and with a bit of crunch on the outside but soft in the inside -- with the kind of consistency that sticks to your teeth. Unfortunately I lost the recipe! I remember that I used freshly grated coconut after all the juice (or milk) have been squeezed out. I tried out too many recipes in an effort to find one that resembles my old lost recipe. Unfortunately again, all my efforts have been futile. Some turned out too runny while others came out too dry that it literally resembled bocayo.

I have been craving for macaroons the other day and decided to make a batch utilizing the recipe printed at the back of a Rams' desiccated coconut package (gasp). Okay, being the peevish or disagreeable person that I tend to be at times I had to make a couple of tweaks here and there.  

2 1/2 cups desiccated coconut
300g can condensed milk
2 eggs (the original recipe calls for 4 eggs)
1 tsp vanilla extract
1/2 cup butter
I omitted the 1 cup of sugar required in the recipe but instead added a handful of white chocolate ships and 1/2 cup grated cheese!

Mix every thing together and pour on to mini muffin pans. Top each macaroon with a little more white chocolate chips and grated cheese. Bake for around 30 minutes.

I've got to tell you the cheese makes a great contrast to the sweetness of the milk and white chocolate. The chocolate on the other hand gives it a chewy texture. Hubby and mother-in-law (who acted as willing guinea pigs) loved it. Although this does not quite compare to my original recipe, it does seem promising and is worth keeping.