Red Velvet Cupcakes


Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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Choc Nut Cupcakes

Chocnut text 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. Chocnut 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 »

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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:

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Who doesn’t love a freshly baked cookie with a glass of ice cold milk? Be honest 😉

When I realized that I had an over abundance of chocolate chips at home, chocolate chips cookies were in order. Since I was in a jovial mood and at the same time craving for something dark and luscious, I decided to give my cookies a double dose of chocolate.

First, the dough was showered with rich and dark cocoa powder, making every bite a treat for chocoholics. Then, as if it wasn’t enough, the batter was loaded with chocolate chips, further enhancing the chocolate experience.


Just imagine a room being filed with the aroma of freshly baked cookies and with a bit of luxury in every bite, these double chocolate chip cookies are probably one of the best cookies you’ll ever have.

These soft and chewy cookies are so easy to bake! And you know what the best part is? It needs no refrigeration!!! You can bake these cookies straight away!

What are you waiting for? Make one right now!

Now, who says you can’t have your cookies and eat it, too?

Here’s the recipe: Continue Reading »

Soy Garlic Chicken Wings


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:

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Cookie Butter Cupcakes


With the arrival of 2015, there’s a chance that  the cookie butter fad maybe slowly fizzling out.

Yes. Just a few years back, cookie butter took the world by storm, with every large grocery/supermarket finding its shelves running out of this treat. Instagram and other social networks were filled with hundreds of hashtags showcasing this spiced spread, #sosyal. In fact, I know a friend who broke his brand new iPhone out of sheer excitement when he got his supply of cookie butter, yes #intense.

Now, if you’ve been living under a rock, and not happen to know to what cookie butter is, here’s a quick 411:

Cookie butter is a spread made from crushed Speculoos cookies. It is loaded with spices such as cinnamon, ginger and cloves. This Western European treat then found its way to foreign shores across the globe which we all welcomed wholeheartedly (and hungrily).

Presently, here in Manila, the clamor for cookie butter may not be as fervent as before thus, it needs re-imaging.


When I first tasted cookie butter, I didn’t like it that much; it was like peanut butter on steroids! As I dug deeper into the bottle, I found myself slowly liking it. Then, I thought of highlighting it in a cupcake. Its weirdly interesting combination of flavors piqued my interest to try something different, and add yet another variant to my now-growing cupcake repertoire.

The result  is a cinnamon-spiced, brown sugar vanilla cupcake, filled and frosted with a cookie butter butter-cream.


Sounds sinful? Yes.

Tastes great? Absolutely yes!

So, say goodbye to the old and say hello to the “new.”

Here’s the recipe: Continue Reading »

Emma Stone Rocks!

Words of wisdom from the Emma Stone.

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