Strawberry Jam Doughnut Bars


I am a breakfast person. So when I found Tonia George’s book about breakfasts while I was in my local used bookstore I without hesitation brought it the counter and paid for it. Here’s my version of her Sugary jam doughnut muffins found in page 73.

Sugary Jam Doughnut Bars

75 ml canola oil
150 g buttermilk
1/2 tsp vanilla extract
2 large eggs
2 cups all purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
100 g caster sugar
75 g strawberry jam

topping (not pictured)

25 g unsalted butter, melted
50 g powdered sugar
a square pan, 8X7X2 lined with parchment paper

Preheat the oven to 190 °C. Start with the wet ingredients, in a bowl, put the oil, buttermilk, vanilla extract and eggs and beat together. In another large bowl, mix together the flour, baking powder, salt and sugar. Pour the wet ingredients into the dry ingredients and mix together until free of lumps. Pour about 2/3 of the batter into the pan, spoon the strawberry jam on top of the batter as evenly as you can. Then pour in the remaining batter to cover the jam. Bake in the preheated oven for 18-20 minutes, until well risen. Remove from oven and, let cool in the pan for 10 minutes before inverting into a plate, peel off parchment paper then reinvent immediately.

While still warm, brush the top with the melted butter then dust with powdered sugar.


*This doughnut is cake like than bready and is best for those who does not like the fried doughnut versions.

Banana-Pineapple Cake

I’ve been baking cakes weekly non stop since mid January. I took a break after holy week to concentrate on breads. I however got irritated at how the lakatan bananas ripen really fast. I also bought a few kilos of avocados and pineapples waiting to be eaten. So, I excused myself for a while and mashed ’em bananas so i could make room for a banana cake. Oh and I bought a loaf pan and blue silicon spatula so you know I have to bake a cake.

Banana- Pineapple Cake

2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup mashed lakatan or cavendish bananas, ripe (about 6 pcs)
1 cup crushed overripe pineapple
1/2 cup sour cream
3/4 cup unsalted butter, softened
1 3/4 cups light brown sugar, packed
1 tsp vanilla extract
3 eggs, large


Preheat oven to 350 F.

Line 2 loaf pans 9 X 4 (3″ height) with baking paper. Prepare 3 mixing bowls.

In a bowl, sift together flour, baking soda and salt. Set aside.

Combine the mashed bananas, crushed pineapple and sour cream in a separate bowl.

In another bowl, cream butter, sugar and vanilla until light in color and well incorporated. You may use a wooden spoon to do this if you don’t have an electric mixer. Add the eggs, one at a time, mixing well after each addition.

Okay, this step isn’t that tricky just important. Mentally divide flour mixture into three parts and the banana mixture in two parts.
At low speed (if using an electric mixer), alternately add sifted dry ingredients and banana mixture to the creamed butter.

Pour the batter into 2 loaf pans equally, it would be about three fourths full. Bake for 40-50 minutes or until the top springs back when lightly pressed.

Allow to cool before inverting into serving plates. To keep the banana-pineapple cake in the fridge, wrap the loaves snug and fit in cling wrap.



When I was away

Well, there’s really no reason or point in explaining why I haven’t posted a single thing since months ago. NO matter how swamped I was I could’ve always made time to post, yes? I didn’t and that’s it. Meanwhile, I can tell you what I’ve done so far. I got a job that I knew I wouldn’t like and kept at it for 10 months. I made new friends. I went to the gym, lost the weight I thought I never had. I’ve genuinely embraced a healthier lifestyle.



I do love the feel of the cool breeze in morning when I take my bike for a ride.

Oh and I took a Competency Certification for Cake Making and Petit Fours in TESDA. I learned a lot! Lots and lots! I baked weekly for like 3 months! I’m sorry I haven’t posted any of them, I didn’t take as much photos as I normally would have.

Here’s some photos (some with recipes) I did while I was away.


A cookie sandwich made of nutty meringue and covered with rich buttercream that originated in the Philippines. It is the cookie version of San Rival. Best served with coffee or bitter tea.

(recipe slightly adapted from


1/2 cup all-purpose flour
1/2 cup toasted cashews (reserve half to coat cookies, see step 6)
egg whites from 4 larges eggs
3/4 cup sugar

3/4 cup super fine sugar dissolved in 3/4 cup milk (chill for at least 1 hour)
1 cup unsalted butter, softened

Procedure for the buttercream: Whip butter until fluffy, Gradually add in the milk until well incorporated. Chill.
Procedure for the meringue:

1 Pre heat oven to 300F. Grease and flour cookies sheets, set aside. Grease and flour 3-inch round molds.

2 Make the meringue: Compbine flour and cashew in a food process fitted with the blade attachment. Process until nuts are finely chopped,but not powdery. Divide into half.

3 Pan roast the half of the flour-nut mixture in a non stick pan until slightly brown.Set aside.

4 Using a handheld mixer, whip eggwhites on high speed until stiff but not dry. Add sugar a tablespoon at a time. Fold in the flour-nut mixtre in 3-4 additions.

5 Arrange the round molds on the prepared cookie sheets. Evenly fill each mold using an offset spatula.

6 Bake for 15 minutes or until slightly golden brown. remove from oven and let cool for at least 30 minutes before removing from molds. You will make a total of about 40 meringue discs.
7 Assemble, spread buttercream into one side of the meringue disc then cover with another meringue to make a sandwich. Cover the sandwich with the buttercream completely then roll into the pan roasted flour-nut mixture.

Serve chilled.


Vanilla Cupcake with buttercream frosting

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Vanilla Cupcakes

Adapted from Vanilla Cupcake recipe by Patty Loanzon of Heny Sison Culinary School thru Yummy Magazine online.

Makes about 16 to 18 pieces
3 cups cake flour (not self-rising)
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups white sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup milk

1. Preheat oven to 375°F. Line a muffin pan with paper cups. Meanwhile, separate the yolks from white. Set aside.

2 Sift cake flour onto a big bowl. Add baking powder, and salt set aside.

3 Using a hand mixer in another bowl, whisk the butter and sugar until soft and fluffy.

4 Add egg yolks at at a time, carefully mixing at each addtion. At this time I used a wire whisk, you know the non-electric kind.

5 Still using the wire whisk, gently but alternately add the dry ingredients and milk. Start with the flour then milk. It should end with the dry ingredients.

6 In another bowl that is completely dry, beat egg whites until stiff and peaks form. Using a spatula gently add into the batter using the cut and fold method.

7 Scoop into muffin pan lined with paper cups, about 3/4 full and bake for 20 to 25 minutes or until center of each cupcake is springy when lightly touched. Or you may choose to insert a toothpick in the center, it should come out dry.

8 Once cooked take it out of the oven and cool completely before adding any frosting. You may also serve it plain.

Butter cream frosting

1/2 cup butter, unsalted (the texture should be like ice soft serve ice cream)

1 1/4 cups sifted confectioner’s sugar

2 tbsp milk
In a bowl, using an electric mixer in high speed, whisk butter until light in color and no longer lumpy, about less than a minute. Add sugar 1/3 cup at a time until it reaches your desired sweetness. Whisk in medium speed until the butter and sugar is well combined. The milk is added ( half tablespoon at atime) if you find the frosting to be too thick.
Notes: I only made 16 using a 2 oz papercup liner. The frosting was enough for a moderately thin layer. If you wish to make a high rise type of frosting then just double the indicated amount in the recipe.

If they were alive they’d be a year old today.

Since my dogs died of accidental poisoning before they reached their first birthday it seemed wrong to still celebrate it. Out of the four puppies only one survived and she’s been living with her new family a few months after birth. They were the first batch lucky a wawa

lucky died

lucky shiro moo

I’ve decided however to make dinner for them tonight. As for the new puppies they love this thing that I hate so much–macaroons.

I made some for last year’s class reunion and since its easy to make and they like it (my grade school classmates and the puppies), I didn’t mind making them again.


I found the recipe in an old notebook owned by my mother. It didn’t have an exact procedure written except mixing everything in a bowl then bake.


1 pack desiccated coconuts ( the only ones available in the supermarket were from RAM 200g)
1 can condensed milk ( I used Alaska)
2 large eggs
1/2 cup butter (I used salted)
1 cup brown sugar (that’s what we have in the pantry)
1 tbsp vanilla extract

Slightly beat the eggs in a large bowl then dump the rest of the ingredients then mix thoroughly. The mixture looked and felt wet and runny but it held its shape once I baked it. I scooped 1/2 tbsp in each 3/4 oz cupcake liner I got from RM.
Bake for 35 minutes at 170 C (approx 350 F). The yield was about 90 pieces.

Let cool completely.

Lemon Bars

Lemon Bars
Lemon Bars

My dog loves pastry and this is one of her favorites. I’ve been trying real hard to bake anything with no chocolate in them so I could share this with her.
She loves it and I love giving it to her that for some reason I’m beginning to plan what to bake according to her tastes.

Lemon Bars

For the Shortbread
1 ¾ cups all-purpose flour
¾ cup white sugar
¾ cup butter

Preheat oven to 350 degrees F.
Line the bottom and side of an 8×12 inch rectangular baking pan with parchment paper, allowing it to extend over the sides for lifting the pastry after baking,
In a bowl, blend butter and sugar. Add flour and mix just until dough holds together. Press dough in the pan to form a crust. Bake for 15 minutes.

For the lemon filling
4 large eggs
1 ½ cups white sugar
¼ cup all-purpose flour
1/3 cup fresh lemon juice
powdered sugar for sprinkling

In a mixing bowl, beat eggs and sugar until thick and pale. Add flour then juice, mix until blended. Pour over hot crust and bake for 20 to 25 minutes, or until top is firm. Remove from oven and cool.
When cool, carefully lift from the pan using the extended paper. Slice into bars. Sprinkle with powdered sugar just before serving.

Custard Pie

I’ve been at loss for words and ideas as of late. I’ve found a bit of free non-sleepy state time this past week , I’ve finished my New Year’s first post and is excited to post it. So why didn’t I post it? I was looking for inspiration! Really I was.
So I turned to twitter. Yes, twitter. I follow and read tweets from random people (like myself) and celebrities and news updates. I find it enlightening and relaxing to read ranging topics right? At least I think so.
Exciting and funny things happened to me on twitter! I interacted with (as with their other fans) CL and Dara of 2NE1, G-Dragon of Big Bang and Yoo Ara of Hello Venus. I couldn’t care less even if I were told, “what if that’s not them?’ I was like, “No I’m sure it’s them.”

I share to you my Custard Pie.

Thin Custard Pie
For the Flaky Pie Dough (1 9-inch pie or 2 20×2 CM tart pan)
2 1/2 cups flour
1 tsp salt
6 oz cold unsalted butter, cubed
2 oz shortening, cubed
1/4-1/2 cups ice water
For the custard
6 large eggs (whites and yolks)
1 cup condensed milk
1 cup full cream milk ( the ready to drink kind)
1/4 cup white sugar
1/4 tsp lemon rind, finely grated (or lime rind)

Make ahead.
For the flaky pie dough. In a bowl, place flour and salt. Whisk slightly to combine. Sprinkle the cubed butter and shortening. Next sprinkle the ice water. Using a pastry cutter or two bread knives cut the butter and shortening into the flour until it forms close into a ball. Using a clear plastic bag, tightly seal the dough and freeze for at least 2 hours. Preheat oven at least 15 minutes before baking. After two hours, take the frozen dough out of the freezer. Once ready lay on a floured surface then flatten using a rolling pin. Lay on top of your pie/tart pan and carefully cover the pie/tart pan.


Pour the prepared custard over the pie dough then bake for 30 minutes THEN another 20 fan forced. ( I honestly wouldn’t know how to convert that into regular baking. You see, I was using a small convection oven. My oven and I named Pyonpyon are still in the getting to know each other stage. To be helpful please check and search for perfect custard cake” because that’s where I based my custard base.)
To check if it’s already cooked. Lightly press the custard with the back side of a spoon, if the custard keeps its shape then its cooked. It would feel like the top of a freshly baked dinner roll. Soft and steady.