Just like peanut butter and jelly, certain foods just go together like a match made in heaven. Bacon and eggs, pancakes and maple, PB and J, these flavors are really meant for each other. Like loyal partners, they never let each other down, rather, they bring out the best in each other, forming a powerful combination of flavors.
If ever there’s a Brangelina in the culinary world of flavor duos, it would definitely be peanut butter and chocolate. Who can resist the classic combination of bittersweet rich chocolate and lusciously creamy peanut butter?
Here in the Philippines, there’s a famous local candy featuring the classic combination of chocolate and peanut, the Choc-Nut. Made with sugar, milk chocolate and peanuts, this sweet treat has been giving smiles to Filipinos for decades already.
Therefore, it is just right that a cupcake version should be made to highlight this unassuming candy, making an already loved classic confection even more irresistible.
Here’s the recipe: Continue Reading »
Posted in Chocolate, Cupcakes, Desserts, Recipes | Tagged candy, Choc Nut, Choc Nut cupcake, choc nut frosting, Chocnut, Chocnut cupcake, chocolate, chocolate cupcake, cocoa powder, cupcake, cupcake recipe, dessert, Filipino, Filipino candy, nut, peanut, peanut butter, peanut butter and jelly, peanut butter frosting, recipe | 6 Comments »
Hello February! It is that time of the year again when everyone gets sickeningly sweet and disgustingly romantic (notice the hint of bitterness?). So what could be more perfect than a chocolate post? This is just a repost of a recipe I have shared years ago, however, something as classic as chocolate truffles never go out of style. So go on, whether your status is ‘single’, ‘in a relationship’ or (hopefully not) ‘it’s complicated’, you deserve to have at least a bite of chocolate today… and tomorrow… and for the rest of your life!
A quick intro. The film Chocolat by Jesse Hallstrom inspired me to explore the world of chocolates. The way Vianne Rocher would whip up her chocolate concoctions was pure magic. No wonder, right after watching the movie, I was craving for chocolate treats.
These truffles were among the first chocolate desserts that I learned to make. Having no oven back then, it was very easy because it did not require baking. I searched different sites online to look for the “best” truffle recipe but I have noticed that they were almost the same. The main difference was the choclate-butter-cream ratios. I finally settled for the recipe from Martha Stewart and used her recipe as my inspiration for these deletable chocolate delights.
There were a few misses with the recipe that I followed though. For me, I find the ganache too soft, thus it was difficult to roll the truffles. I also ommited the part where I run the truffles into a thin layer of melted chocolate. For some strange reason, I could not succeed in this particular step. So after a couple of ratio experiments, I found my perfect ratio and discovered a step (by accident) which results into a soft and chewy ganache.
Here’s my recipe:
Continue Reading »
Posted in Celebrations!, Chocolate, Desserts, Recipes | Tagged bittersweet chocolate, bonbons, candy, chocolate, chocolate desserts, chocolate mixture, chocolate recipe, chocolate truffles, classic, classic chocolate truffles, classic french chocolate truffles, classic truffles, cocoa, confectionary, dessert, frech truffles, french truffle recipe, ganache, melted chocolate, recipe, truffle recipe, truffles, truffles recipe, Valentine's Day | Leave a Comment »
This recipe is an update of a previous recipe I posted 3 years ago.
Why fix it when it’s not broken? I often ask myself this question whenever I try to “fix” a time-tested recipe. Then again, it can’t be considered “fixing,” rather, it’s an attempt to improve the recipe.
This recipe for instance
My Korean Fried Chicken is been one of my famous recipes in this blog, garnering lots of views everyday. Perhaps, it’s the madness that is KFC all over the world that sends thousands of people online to search for a recipe. Although I’m pretty much satisfied with my recipe, I am not too thrilled with its crunch factor. After all, a korean fried chicken is famous for its crunch, among others.
So, when I tried to upgrade my recipe, I thought of ways to fix this ‘broke’ thing. The result, a crunch that is better. A crunch that lasts longer. A crunch like no other.
Hear that crunch? Here’s the recipe:
Continue Reading »
Posted in Chicken, Good Eats, Recipes, Savory, Video | Tagged chicken, chicken wings, double fried, fried, fried chicken, garlic, glaze, korean fried chicken, recipe, soy, soy garlic, soy garlic chicken wings, soy garlic glaze, soy sauce, wings | Leave a Comment »
According to Leonardo da Vinci, simplicity is the ultimate sophistication. This is perhaps why posting a vanilla cupcake recipe is difficult.
The flavors of this cupcake rely on its simplicity. Unlike other cupcakes, a vanilla cupcake has nowhere to hide its flaws; no fancy frosting nor any sweet filling can mask a bad tasting vanilla cupcake. In order to be a good vanilla cupcake, it has to be simply good. It’s that … simple. Yes, the simplest of things can sometimes be the most complex of all.
In the world of cupcakes, it is said that you only have to master two flavors: vanilla and chocolate.
Perfecting these two basic flavors can create a smorgasbord of gastronomic wonders just by tweaking an ingredient or two. You will be amazed by the seemingly limitless supply of wondrous combinations.
For a vanilla cupcake, everything relies on the ingredients. Real butter is a must, and the same goes with vanilla. If you want great tasting cupcakes, use great tasting ingredients.
As mentioned earlier, nothing can mask a flawed cupcake therefore, it is imperative to have a trusted recipe.
Here’s mine: Continue Reading »
Posted in Cupcakes, Desserts, Good Eats, Recipes | Tagged colorful, cupcake, dessert, easy, fluffy, frosting, good eats, moist, moist fluffy vanilla cupcake, one-bowl, pretty, recipe, simple, snack, soft, sprinkles, sweet, vanilla, vanilla cupcake, vanilla cupcake recipe | 8 Comments »