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 Pepper.ph’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 Pepper.ph)  

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!

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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 😛

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

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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…

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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!

Love birds, washi tapes and bookmarks

I’ve been racking my brain last week on what to do for our upcoming Hungy Crafter’s (un) Valentine’s craft exchange (will make a separate post about that!). Even after going through Pinterest and Craftgawer, I still don’t know what to do! I came across Nifty Thrify’s blog and saw her post on making your own washi tape. Washi tapes are Japanese paper tapes with different lovely designs. They are very popular right now but I find them a bit expensive (cheapo me!).

It’s so easy to make! All you need are: paper with design/print that you like (I used a page of a book that I plan to dispose 😛 ), double sided tape and scissors! Just attach the tape onto the paper (make sure that the you will attach the tape on the opposite side of the paper with the design that you want to be exposed) then cut the paper into strips. That’s it and you’re good to go! I think this is one good way to use old wrapping paper and pages from magazines.

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Then I thought maybe I’ll just make bookmarks for the craft exchange using these tapes that I made. I cut pieces of board of paper using a phone card as my base size. I decided to make two designs. On one bookmark, I drew two birds perched on a branch. Then for the second bookmark, I attached the tape on the top and bottom of the board paper and made letters which are the initials of the persons who will receive the bookmarks.

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I hope my fellow Hungry Crafters will like these.

Red, green and brown

01.16.2013

I attended a calligraphy crafternoon by Alessa Lanot last year and from them on, I try to practice this craft/skill on my own. It was not a formal workshop, but it gave me a first hand experience on doing calligraphy. I used to practice at night during weekends but I decided to stop this habit to rest my eyes and allot the time for sleeping! 😛 So I bought my calligraphy nibs, holder and ink to the province so that I will only practice on weekends.

I bought a red ink from Deovir and printed a sample sheet using Centeria Script which I learned from The Fozzy Book blog. After practicing writing the alphabet and some messy pages of drawing paper, I wrote this:

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I like how this font looks and it is not that hard to copy. I think it looks good on posters and postcards. And the red ink is love 🙂

01.07.2013

I once read that tropical countries, like the Philippines, are lucky to have a variety of fruits in season. The availability of these local fruits is a good opportunity to make by-products such as jams, jellies and marmalades. It’s the over supply of calamansi from our farm that led me to make my first ever calamansi marmalade. Luckily, I found this easy marmalade recipe from MarketManila. It was a success on my first attempt! And since then, I had this yearning to learn jam/jelly/marmalade-making.

So when I arrived home last Saturday, we have a basket of calamansi in the kitchen and my mother asked me to make marmalade. I am just happy to oblige.

Choose the ripe ones so that you don’t end up a bitter version of the marmalade. This recipe requires the the skin to be included so it is better to choose the ripe ones to add more sweetness.

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The chopping and removing of seeds takes a lot of time, so you better be patient with it.DSC01445 DSC01448

I usually spend the entire day cooking this marmaladeDSC01463

Just follow the recipe (you can adjust the waiting time between cooking and the amount of sugar) and you’d be rewarded. The calamansi marmalade should always be keep in the fridge and can stay up to a month, based on experience. I remember tasting it after a week in the fridge and I just love the chewiness of the skin. Perfect on warm bread with butter or margarine.

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I’m on a roll that day so while waiting for my marmalade to cool, I decided to make Chocolate Crinkles. The recipe originally appeared in the November 2012 issue of Yummy Magazine, but I discovered it first from 80 Breakfasts’ blog. It was my first time to bake chocolate crinkles and I’ve been planning to make this since Christmas.

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I love how it turned out not too sweet. But I realized I can improve it by using a good quality of cocoa powder and I need to learn how to make it moist in the inside. Based on how fast the 40 pcs of crinkles was wiped out by my family, it think it was pretty good. 😀

New blog

Hello! Welcome to my new blog! I guess this is a required post to tell you what this all about 🙂

So why, The Weekend Project?

I cannot not work, even on weekends. But it is more special on weekends because it is my time to do crafts and cook (and sleep, and read, and take photos….) ! Thus in this blog, I will try to document and share what I am busy with during my weekends, which is definately (and hopefully) NOT work-related (but sometimes that happens).

So I hope you’ll enjoy this blog. And in case you’re curious what my previous blog is, well, click here!