Kitchen Test: Ricecooker Tatin cake

I came across this article, “21 Surprising Things You Can Make In A Rice Cooker“. It’s fascinating how we can actually use this kitchen equipment to cook dishes and even desserts. Being a dessert person, I immediately bookmarked one of the recipes: the Ricecooker Tatin cake.

DSC02424The recipe calls for cane sugar. I replaced it with brown sugar and added 1/2 tbsp cinnamon powder. Just love the smell while cooking this!


The texture of the cake is comparable to hotcake. It’s not that sweet so it’s better that the apple mixture should be sweet enough. It’s a good thing that there’s enough syrup in the apple mixture to keep the cake moist. And since I used a regular size rice cooker, the cake was thinner. Use a smaller rice cooker for a thicker cake. I think this will go perfectly with  vanilla ice cream or cream on top. Yum!


Kitchen Test: Banana Chocolate Chip Bread

I’m the only one in the family who lovessssss bananas. My Nanay will make it a point to buy a kilo before the weekend so that I have bananas to eat when I’m home <3. The challenge though is to consume the fruit before they overripe. Solution? Overripe bananas = banana bread!


I followed another easy recipe from Yummy:

Banana Chocolate Chip Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark brown sugar
1/2 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips


1  Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
  Combine the dry ingredients in a medium bowl. Stir to mix.
  In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
  Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
  Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.



It is suggested to use the darkest sugar for a richer color of the bread. I used muscovado sugar and  I love how it turned out.

DSC01672 I felt so giddy while slicing the loaf!DSC01677

So perfect with coffee!


Looking forward for more overripe bananas! 😛

Kitchen Test: Boracay’s Real Coffee Calamansi Muffins

I’ve never been to Boracay. And one of the famous food finds that I hear/read in Boracay is Real Coffee’s Calamansi Muffins. Thank God for’s food hack recipe, I don’t need to fly to Boracay just to taste this muffin (though I dream of going there!).

Real Coffee Boracay’s Calamansi Muffins (Recipe lifted from  

1/2 cup butter
1 cup sugar
2 pcs eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi

  1. Mix together dry ingredients in a bowl: flour, baking powder and salt. Set aside.
  2. Mix together milk and calamansi in a bowl, set aside.
  3. Cream butter and sugar for 2-3 minutes.
  4. Add eggs one at a time and mix well.
  5. Add in milk mixture and flour mixture.
  6. Mix until well blended, don’t over mix.
  7. Scoop in non stick muffin pans.
  8. Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes.
 I love the pale yellow color of the mixture. My Nanay tasted the raw mixture (icks!) and she said it tastes like yema.DSC01585

Bake, bake, bake!


They’re like little sunnies! I don’t know if it’s because I used margarine instead of butter which resulted to a more yellowish hue. And for me, muffins should have cracked tops 😛


One bite is not enough. It’s light and the calamansi flavor is just right. I think this goes well with black coffee.


I closed my eyes, hoping that next time I’ll be in Boracay to taste the calamansi muffins of Real Coffee. But for now, I am happy with these.

Kitchen Test: Baked Cheesecake

Cheesecake. I think this is my default dessert of choice whenever we eat out. Trust that this is the first thing that I will look for in a menu. 😀 I’ve been dreaming of baking one. I’ve done the no-bake versions but my heart (and stomach) remains loyal to the baked version.

I came across a recipe from one of my favorite blogs, Dessert Comes First. It’s her personal recipe and she calls it Simply, Sinful Cheesecake. I don’t know how many times I went through the recipe before I mustered all my courage to finally make one. The recipe is pretty easy and requires only 7 ingredients,

I baked…DSC01522

and waited…


And I am rewarded. Just like what Ms Lori said in her blog, “no need to go through all the trial and error“. It’s that simple and that good. Happy heart and tummy!