One of the first recipes I posted here at Kawaling Pinoy is a simple version of maja blanca made with coconut milk, cornstarch, sugar and toasted coconut. Although it’s creamy and delicious and has satisfied my sweet cravings on many a night, I am the first to say it pales next to this maja blanca espesyal. Guys, you gotta have this on your…
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I find it astonishing how often the simplest, most basic recipes can be the hardest to find anywhere well made. An authentic, Maritime fish chowder is a case in point. Versions thickened with flour tend to result in a sort of insipid paste so sludgy you could stand a spoon up in it and walk away. Variations overloaded with extraneous additions…
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These Pumpkin Toffee Gooey Bars are my favorite Gooey Bar yet! Pumpkin, spices, and toffee make these the best Fall dessert! Some random thoughts I’ve had in my head the last few days: 1. Jordan is going to have to do a biography report this Spring. My immediate first thought: she’s going to want to choose Hannah Montana. It’ll be named “A…
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Until recently I was constantly confusing evaporated and condensed milk, especially at the grocery store when trying to remember which one a recipe called for. It didn t help that the cans look nearly identical. The differences are small, but they can have a big impact on your recipe. Do you know the difference between condensed and evaporated…
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I don’t know about you, but after both the pork chop recipe and the roasted new potato/garlic recipe, I need something sweet. Something sweet, not non-caloric, not non-fattening, and not non-non-non-not-non-not-nonfattening. Did I get the right number of negatives in there? These pumpkin muffins are yummy, and can be eaten plain for breakfast…
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I VE BEEN WANTING to do this post since winter began, but it takes one special ingredient that has strangely been lacking this year: SNOW. Only once this season have we been able to make this long-awaited treat. We put out a bowl to collect the sparkling white flecks, hoping the weather report would be correct and the snow would come. The…
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The easiest way to describe coquito [ pronounced koh-kee-toh ] to those who aren t familiar with it, is to call it a Puerto Rican eggnog. But to be honest, I don t care for eggnog, so even just writing that makes me want to run and hug my bottle of coquito and say There, there now. I didn t mean it. You re so much better than that. Because…
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I consider myself a die-hard chocolate lover. I’m not too into caramel and will usually skip it. Having said that, you better believe me when I say this caramel sauce is beyond compare. There is just something about it… there’s no stopping at one bite, I’ll tell you that. It has the most unbelievable taste. Creamy, caramel flavor – not too…
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Learn how to make smooth, creamy-yet-firm fudge. Secrets to Success Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut, or even pumpkin. The tricky part of making fudge is combining these items and cooking them properly. The key to good fudge…
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Decorating for Spring! This was one of those delicious weekends where we had the children for the weekend. We spent the day shopping for spring and Easter items at Hobby Lobby and relaxed over dinner, talking about the weddings last year. It s always fun to go back and look at pictures and think about how much fun we had at both the ranch…
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Southern Caramel Cake is a fabulously rich and decadent cake with tons of super sweet icing. This is a cake that will make any occasion memorable. As a child it seems like whenever I went to my grandmother’s house, which was often for a holiday or special occasion, there was always a caramel cake. They were never made by her. I don’t think…
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Delicious, dense, chocolatey fudge makes a great holiday gift. This recipe for fudge is a classic one from my childhood. I like it because it requires no special equipment or ingredients — just sugar, cocoa powder, milk, salt, butter and vanilla. Even a candy thermometer is optional. I like this recipe for its practicality and deliciousness…
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I love French toast but it’s not one of those things I make very often. So when I saw in a Rachael Ray magazine a tip for a substitution for milk I knew I’d give it a try. Unfortunately I couldn’t remember if you were supposed to substitute evaporated milk or sweetened condensed milk…..so I’m giving both a try. First up is the evaporated milk…
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