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November 7, 2014

Goldilocks™-Style Ensaymada

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Philippine Ensaymada
Philippine Ensaymada

I've loved ensaymada (the Filipino version of the Spanish ensaïmada) since I was a small child but I have rarely eaten the fluffy cake-like Goldilocks™ version. To me it's not ensaymada; it's more like a variety of sweet bread and the only thing it has in common with the Spanish ensaïmada is the procedure of rolling the small pieces of dough, brushing with butter, and shaping into a coil. The coil serves no purpose because the bread becomes one fluffy thing, no visible layers in the crumb. Filipinos often call it Philippine brioche but I again disagree. I've made brioche many many times and they are not the same; not even close.

October 10, 2014

Kefir Cheese Ranch Dip

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Kefir Cheese Ranch Dip

I eat kefir milk and cheese as often as I can because of the healthy benefits I get. I make kefir cheese dip regularly for dipping potato crisps as well as fried greens and raw vegetables. Mildly tart kefir cheese tastes better IMHO than sour cream and goes well with Ranch dressing powder.

October 1, 2014

Turrón Ice Cream

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Turrón Ice Cream

It's the first day of October and the temperatures are falling but it doesn't mean I have to stop making ice cream. Yes, I make ice cream all year round. 


September 24, 2014

Milky Way Candy Bar Sauce

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Milky Way Candy Bar Sauce

I've always wanted to try making candy bar dessert sauce and when I saw Mars bars sauce and pancakes briefly mentioned in David Mitchell's new novel, THE BONE CLOCKS, I just had to make. I wasn't sure if Mars bars are sold here in the US so I used Milky Way Midnight instead. 


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