I got into baking by chance. My mother was a self-taught cook and baker, and during my younger years she would always let me help her in the kitchen. When I was capable enough to do things on my own, she implicitly turned over the baking and cake decorating responsibilities to me while she does the cooking of savory dishes, salads, and other desserts. She was the one who’ve nudged me towards that direction and to appreciate and embrace wholeheartedly such skill.
I’m like that most of the time. I don’t realize that I have certain capabilities, skills, talents until someone points them out to me. It’s not that I don’t know myself nor I’m underestimating myself, it’s just that the idea didn’t cross my mind. 🙂 That said, when I make things (whether cooking or baking), especially those made from scratch, and the output product is a success – it is always a big deal for me. Here are some of my first try success stories over the years.
Burnt Basque Cheesecake
This was one of the trending and viral food to make during the quarantine period. The recipe is simple and straightforward making it easy to do by any home baker/cook. And because it went viral, there are a lot of video tutorials on how to make it — all the more achievable.
What prompted me to make this, apart from it being viral, was because I’m also curious on how it’ll taste (burnt and no crust!). Don’t get me wrong, there are some food that I love when cooked burnt to some degree, but just not cheesecake. I’m also used to having crusts in cheesecakes which made me a little bit worried that the taste might be too creamy bordering to becoming unpleasant to my taste (luod in Bisaya). With crusts, it kind of neutralizes the creaminess that umay (Tagalog word) taste.
I researched for recipes and videos for me to get started in making this cheesecake. When I’ve found one that I feel is tasty, just by looking at the recipe, I then went into my kitchen to start the ball rolling.
This is one dessert that makes you practice the virtue of patience. Patience for not being able to taste it immediately. 😂 Baking time is for an hour and 15 minutes in high heat, then you need to chill this overnight before you can consume it.
When finally I was to taste test it, I was surprised to know that it wasn’t too creamy to be nakakaumay. It is soft, not bitter and not too sweet, it is cheesy and creamy but still tangy, as cheesecakes should. This is best eaten chilled and paired with a good cup of coffee, whether iced or hot.
Will definitely be making another one of this soon. 🥰
Binangkal
This is like a bread or doughnut just without the yeast, so no need for rising the dough. Once the dough is formed and good enough to roll or form into balls, sesame seeds are then coated on the balls. These balls are then fried, just like doughnuts.
This is a great snack to have, either paired with coffee or juice or soft drinks.
As the mood permits, when I next make this, I’m thinking of adding something inside like chocolate or cheese or ube jam. Just thinking about it seems delicious, thus I it might be a worthwhile product development endeavor.
Brookies
This one was a product development effort I’ve made together with our good friends from Yolk Coffee and Breakfast. They wanted me to create products for them to sell in their coffeeshop.
A brookie, is basically a brownie and chocolate chip cookie merged into one. Most recipes would call for stacking both cookie and brownie together in a pan. However, Chef Pepin of Yolk, wanted it to be in a different shape and that wants to taste and feel the cookie and brownie separately in every bite. Thus, the “yin yang” presentation of the brookie came to light.
Little did we know that other coffeeshops in Cebu would also make brookies in this shape and presentation. I’d like to say that we were trendsetters for this product! ❤️
Red Velvet Cookies
This is my take on red velvet cookies. I came across this recipe from Pinterest and instantly found it appealing. It’s different from what is currently available in the market which is 2 red velvet crinkles sandwiched with cream cheese filling. Honestly, I find that version a bit overrated and so-so.
With this version, the cookie is soft and the cream cheese filling is gooey. Imagine a cheesecake wrapped in cookie and rolled into balls. 😍
Next time I’m making this, I’ll try coating the cookies in powdered sugar, just to make it more visually appealing. Might be decreasing the sugar quantity though so as not to make it super sweet.
Spaghetti Carbonara
I’m very particular with my carbonara, from the smell down to the pasta’s doneness. I don’t like those that that tends to be on the sweet side (even for a bit of), or too creamy/wet, or too dry.
I love my carbonara with a smokey smell from the bacon and bacon fat. I just find that smell too appetizing and heavenly. I’ve been searching for that kind of carbonara all over town but to no avail.
There used to be one but the restaurant already closed, way before Covid. That was the closest or the next best thing to my Mom’s version of carbonara. Looking back, this was one pasta dish of Mommy that don’t get the same spotlight and attention compared to her lasagna. Maybe because Filipinos in general just like the red sauce based pasta, so she seldom makes this dish, making us crave for it.
With Mommy gone and inspired by her motto — “If you know how to eat, you should also know how to make it!“, I’ve been recreating her carbonara. Luckily, when I first made this, it was a success! For someone who has limited cooking abilities unlike Mommy, this was an achievement unlocked moment. 🙂 In the next times I’ve made this, I then put in “some signature of me” to make it my own version.
Tuna Casserole
This is one pasta dish that I’ve developed with no recipe to guide me and not even Mommy was able to make it like mine. My recipe came about when I was still in college. I had my group mates / friends over in the house and I don’t know what to serve them for lunch. I’ve made use of what’s available in the pantry then, tuna flakes in brine, mushroom, and cream. I’ve added some red bell pepper, garlic and red onions. Placed them all in a casserole and Tuna Casserole was born!
Over the years, I’ve played around with the recipe until I’ve achieved that desired taste and texture regardless of the pasta type used.
SingleBakedMiss by KiaraC 