Darling! Cupcakes


A chocolate cupcake with a dulce de leche frosting, most people would assume it’d be called as such. Yet, why did I name it as so?

Well, let’s take a bit of a walk in my memory lane.

Back in high school, I used to buy this certain homemade candy called “yum-yum”, our local version of yema.  This delectable candy was sold by a friendly lady who never fails to call any of her customer “Darling!” (yes, with an exclamation point; she had that much enthusiasm). And because of this, most students have come to known her as Darling. I was one of her avid customers (at P3 for 2 pieces, it was a steal!)

Now, you all know that I’ve perfected my chocolate cupcake recipe. The great thing about chocolate is that it mixes well with a variety of flavors so, I’ve begun to experiment in making it even, uhmmm… yum-yummier.

Back to my past, growing up, I’ve always adored my Ahma’s Chocolate Decadence cake. It’s a chocolate cake, frosted with chocolate fudge icing and topped with a caramel glaze.

Looking into my previous posts, I’ve always been a fan of bite-sized treats and my grandmother’s cake is no exception; I just had to make a smaller version of this.

With that in mind, I wanted to incorporate yum-yum into my cupcakes; yum-yum, as delicious as it is, is a hard candy. I can’t necessarily use it as frosting as it’d be difficult to bite into along with the cupcake (believe me, I’ve tried). After endless contemplation, I’ve realized that the yum-yum was actually inspired from a more well-known sweet treat, dulce de leche!


Dulce de leche and yum-yum are pretty much the same; they only vary in texture, with dulce de leche being the softer version. I’ve tried using real yum-yum for the cupcakes and it was disastrous! The frosting was tough and chewy, and would not pipe well. It was a mess! By using dulce de leche, you still get the wonderful flavor of yum-yum with just the right smoothness in a frosting.

Lo and behold, I give you one of the products from my small kitchen:

Continue Reading »



Dulce de leche (or, DDL for short) is a classic South American confection that is prepared by slowly cooking sweetened milk in order to create a caramel-like product. Literally translated, it means ‘candy of milk’ or ‘candy made of milk’. A traditional recipe of DDL calls for a can of condensed milk to be boiled for hours until the contents caramelize and form a brown, viscous liquid.

Yes, you read it right – HOURS.

Depending on the consistency, it can take up to four hours to create this Latin goodness.

Personally, this takes too much time; so, I looked for ways to speed up the process and searching online directed me to the process of using a pressure cooker.
A bit of caution though,  a pressure cooker can be dangerous to use if you are not familiar with it thus it is important to have someone who knows how to use it help you with the process.
With that being said,  I’m coming clean - I didn’t make them myself. I am terrified of pressure cookers!!! So, I let some generous (and brave) souls do the work for me! I just gave the instructions on how to make dulce de leche.

So here’s the recipe: Continue Reading »

S’mores Cupcakes


I came up  with this idea simply because I love S’mores. Come on, who doesn’t love the flavors of luscious warm chocolate and sticky roasted marshmallows sandwiched in rich graham crackers? With these flavors in mind, I knew that turning this favorite camping snack into a cupcake will definitely be a winner.

When I celebrated my birthday last year, I wanted a new cupcake flavor to serve. Fresh from a stormy camping trip,  s’mores was my top choice. The concept was simple, chocolate cupcakes frosted with marshmallow fluff and topped with graham and chocolate bits. Looking back, I made pretty tasty cupcakes but I knew something was missing; I have yet to perfect the fluff and more importantly, the cupcakes!

Smores Duo

When I finally discovered my new chocolate cupcake recipe, I knew I had to give my s’mores cupcake a second try. I also made necessary revisions with my marshmallow frosting along with the over all presentation of the cupcake.

Then I suddenly remembered something. A few years back, Jennifer Shea of Trophy Cupcakes made s’mores cupcakes in one episode of the Martha Stewart Show. I knew I had her recipe somewhere so I immediately searched for it in my little recipe folder. With my new chocolate cupcake and her recipe in hand, I finally perfected my S’mores cupcakes (which I consider one of my best cupcake recipes to date).

So, what makes up a S’mores cupcake? Here’s a diagram:

Smores anatomy


Now let me teach you how to make one. Here’s the recipe: Continue Reading »

Thank You!



“Enjoy!”, that’s how I always end my posts, reminding you to not just enjoy the food, but relish the tiresome, yet satisfying moments in the kitchen as well.

My mission when I started this blog was to share my love for food through good recipes and I’m happy that I am able to do that. Thank you for joining me in discovering great food and wonderful recipes.

Cheers to 4 years of great food, and cheers to  4, 40, 400 years more!!!



CMStext Throwing parties at home is not new to me. In fact, I always prefer parties at home over dinners in restaurants. Not only are they cheaper, I always have fun preparing the food and experimenting with new dishes to serve. Since chopping ingredients and the cleaning the pots afterwards are tiresome, I always see to it that the food I make are easy to prepare. When my brother celebrated his birthday last month, he requested for some mini burgers for his party. I have always been proud of my burger recipe, however, making the burgers require careful attention, making sure that the patties are cooked just in time so that you don’t serve cold burgers. Unfortunately, it was just us two in the house at that time so I have to think of a replacement that can be prepared ahead of time. So goodbye burgers, and hello meatball sliders.

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So why meatball sliders? I have seen in a couple of Food Network shows meatball subs recipes. What I like them is that the meatballs and sauces can be prepared ahead of time and can just be reheated before serving, without losing its quality. In fact, the meatballs get even more moist, and the flavors meld as they while away the time, resulting into more succulent meatballs and a more flavorful sauce. Meatball subs are commonly served in a baguette and then cut into serving pieces. Since I want to make them individual sliders, I used mini french rolls instead. It is important to note that the recipe calls for Japanese breadcrumbs soaked in milk. Others would say that this is just a recipe extender. Well, yeah it is, but the breadcrumbs also has another purpose, its addition guarantees moist meatballs. The meatballs are then cooked in  tomato sauce. If you are pressed for time, you can use canned/bottled spaghetti sauce and that is just fine. Of course, making your own lets you personalize the sauce. Combining some techniques I use in my burger patty recipe and that from Allrecipes.com, here’s the recipe for my meatball sliders: Continue Reading »


French macarons are probably one of most intimidating confections to make. Just like croissants (what’s up with French pastries?), I am afraid to make one.  The precise and delicate process scare me, and the unbelievable cost of ground almonds is  terrifying… no, terrorizing! P1 per gram? Come on!

Then one morning, I decided to make one. I woke up wanting to conquer my fear. After all, I have all the ingredients at home. Not to mention a brand new digital scale! I didn’t have ground almonds though, so I went to a baking supply store. As expected, they’re still freaking expensive. So…. Scrap almonds. I’ll challenge myself further and use cashew nuts! (Palusot lang kasi kuripot)

I don’t know if cashew macarons are common because they are usually unheard of,  so I’ll just leave everything to fate. All I was thinking was, both look similar when processed to a fine meal, so I guess cashews will do.

Thus my experiment with cashew macarons begins. This is my first time and like all first-timers,  I really don’t know what I’m doing. It also didn’t help that prior to this, I’ve only eaten macarons twice, both a long, long, long time ago. What helped me were YouTube tutorials, lots of online articles about making macarons, and a few trips to Fullybooked to scan macaron recipes.


Here are important notes that I would like to share:

  • Use a kitchen scale (digital is better) instead of measuring cups for the measurements. It’s more accurate than the cups.
  • Make sure that the ground cashew is very, very fine. If making your own cashew meal, add a few tablespoons of powdered sugar to whole cashews in the food processor and grind away! Then sift them thrice!
  • Overmixing is an enemy! Be careful not to overmix the eggwhites, and the batter.
  • You must rest the shells before baking them.
  • And for better flavor, let the filled macarons rest in the fridge overnight.

Still intimated? Don’t be! Being mindful of the process, my first try was a success! I made really really good macarons. Not bad for a macaron virgin. Here’s my recipe:

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Burger Pie


I am a believer that life would be more special when everything is served on or in a pie -be it on top of a crispy-chewy dough, or enveloped in a flaky pastry.

This explains why one of my chef-heroes is Andy Bates. He is the Willy Wonka of pies! Check out his pie repertoire -which includes Gumbo Pies and Chocolate Brownie Pies among others- and you’ll drool with his awesomeness.

It is through him where I got the inspiration for this recipe. The original recipe call for puff pastry. I want to make it even more decadent, so I used my all-time favorite pie crust recipe, Martha Stewart’s Pate Brisee. You may use your favorite burger patty recipe, too. Although the most common is just a seasoning of salt and pepper, I always add to my ground beef some finely chopped onions and a few teaspoons of worcestershire sauce. You may also choose to add your preferred fixings. It can be as simple as just a plain slice of cheese or you may go crazy with caramelized onions, mushrooms, gourmet cheeses and bacon. Wait… Bacon? Shooot! Why did I forget bacon???

BP closeup

Moving on… Imagine a juicy patty with all your favorite fixings wrapped in the most perfect, flaky, buttery pastry. I know, you should be making this now.  Here’s the recipe: Continue Reading »


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