Cleaning out the Pantry-Day (i don’t know)

Have you ever had those days when you’re just too broke to go out and have fun? Too broke to make exciting dishes and baked goods? That is me right now. I spent so much on my birthday and I can’t even afford to do laundry. But this coming pay day, i will do laundry like crazy, clean my apartment and just save, save, save for a KitchenAid mixer. And no, KitchenAid is not a cheap brand for The Source. (As what my brother said, it was.) Do you even know how much a KitchenAid mixer is? The latest edition with tons of speed and different kinds of attachment cost $550. Holy Mackerel! I am saving for the one with 10 speeds, cover, and other options and its a whopping $350 at Crate and Barrel.  Well, I must save so I can make macarons without worrying my mixer (now) won’t break when it comes to making meringues.

So i cleaned out my pantry today. Well, not really clean because i found so much ingredients that i might use in the future. Like, chocolate chips. Different kinds of chocolate chips. I got 5 bags. 3 Semi-sweet chocolate chips, 1 dark and 1 white. Well, make it 6. 1 Rainbow chip. Wafer melts, i got that too. I got a belgian chocolate wafer, white, pink and yellow. Nuts? I have lots. Hazelnuts, cashews, slivered cashews, pistachios and ground almonds.  If we have a show called Pantry Wars, I win! Hazelnuts are way too expensive. I remember paying $2o for a bag of hazelnuts. Hmm, maybe i can make hazelnut spread. Homemade hazelnut spread. We will see.

Then i found caramel squares, chocolate squares (white, dark, semi-sweet, milk), tea, jolly ranchers. Since i am broke and need to do some baking because i am having raging hormones, i thought of making Caramel Pecan brownies. But since i don’t have pecans i did some improvising. I never heard of pistachios and caramel before. I googled pistachios and caramel and found ideas.

The brownies turned out so good. Good thing i bought whipping cream beforehand or else i will be doomed. I made them before but this one was better. I was never a fan of pecans. I hated pecans after having too much pecan pie when we moved here in Canada. Pecan for me is overrated.

I can’t upload the picture but here’s the recipe from that I revised.

Caramel Pistachio Brownies

4 squares of semi-sweet chocolate or 70% dark chocolate

3/4 cup butter

1 1/2 cups sugar

4 eggs

1 cup flour

36 caramel squares

1/3 cup whipping cream (33% or higher)

2 cups pistachios, divided

Heat oven to 350 F. If  using glass baking dish, reduce oven temperature by 325 F.

Line 13×9 inch pan with foil, with ends of foil extending over sides. Spray with cooking spray or pour 1 tbsp cooking oil and spread it all over the pan by using a pastry brush. Microwave chocolate and butter in large microwaveable bowl for 2 mins or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour unitl well blended. Spread half the batter into prepared pan.

Bake 20 mins or until the top is firm to touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl for 2 mins or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup of pistachio.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. Top with remaining nuts. Bake 25 minutes 0r 30 minutes if using glass dish or until top is firm to touch. Cool in pan on wire rack. Use foil handles to lift brownies from pan before cutting to serve.

recipe from

have fun baking!



Day 6: PacMan Cake

Its been a while since I posted something about cakes. Got the cold and cough, made 2 cake orders this month or should i say 3. Although the third one wasn’t an order it was sort of a “Hello, I have extra cakes and was wondering if you can take it out of my hands before i lose my mind and eat the whole thing and regret about it.”

When you make cakes, you usually get 2 cakes. One for the bottom and one for the top. But the problem is, when you got 1 8 inch round and an 8 inch heart shaped. And when the customer ordered a red velvet cake on the bottom and chocolate fudge on the top so its a lot different.

But what i loved though, was making a cake for my dad. It was the coolest idea in mind since Galaga wasn’t really more of an idea. Was thinking of cupcakes and the whole Galaga thing. Then i thought of something and remembered a trick my dad taught me about playing PacMan. Then i got addicted to the game. Then failed in school. Then regret the whole thing. Haha. Regrets.

This was the cake I made for him.

The start of making the Dark Chocolate Cake I saw at It all starts with creaming the butter with sugar until light and fluffy.

“Until light and fluffy”

I had these problems before. To get the light and fluffy effect, I usually start creaming the butter first to make it light then cream with sugar to get the fluffy side.

This picture is not the actual first step. Its the second step. The first step was to boil water and pour the hot water in a bowl with the cocoa. Mix it well and put aside. That’s the dark chocolate in this cake.

This picture is just the butter and sugar being creamed, then the eggs that you add one at a time, then the vanilla.


This is the batter with the cocoa, the white part and the flour. You mix the flour then the cocoa then flour. The batter has the consistency of a brownie batter. So it kind of dries after you bake it and put it on the fridge. I need to find the perfect cake recipe. We’ll keep trying.

Greased 2 8″ cake pan with melted butter and flour. Or spray with Pam.

Then pour or scoop the batter to the pan and bake for 35 minutes.





This is the finished product for an 8 inch cake. Let it cool. Then frost with your favorite flavor of buttercream. I made this with Chocolate buttercream and it was okay. Just OK. No fillings whatsoever. Was going to make chocolate ganache but got so lazy and i have no whipping cream.







Ignore the dirty dishes in the background. Ignore. Focus on the cake.

This is the cake that is covered with chocolate butter cream. This ain’t done yet. But you can have it if you want.

When covering cake in fondant, some bakeries doesn’t mind if they do another batch of coating. I mean if you are a professional baker and a perfectionist, you can do it! Since I am making this for my dad and family, I don’t think i should go for it. They don’t care unless the cake isn’t covered in fondant.




I had to buy pre-made black fondant. Since black is the hardest color to mix in white fondant cause you get gray. I like black fondant. While kneading, i was thinking of all the cakes that can be made with black. Just think, Harry Potter needs a black background, Pac Man, DJ cakes, zebra patterns which i can’t make to wait, black and white theme cakes, halloween cakes, and so much more. Plus colored fondants are so expensive. $18.99 CAD for a tub. Plus tax.

Knead the fondant till you’re ready to roll it out. Apply generous shortening to your palms and fingers. Why? Cause it gets sticky. Oh and if you’re that kind of girl who gets her nails done every week, don’t use this kind of fondant. or don’t work with fondant at all as it gets to your nails and i don’t want to hear drama. If you’re filipino though, black fondant is instant “libag”. Those black dirt that gets in to your nails. Tee hee.


Roll out the fondant to 16” diameter. Quick tip i learned from Wilton’s  was to do some mathematical stuff.

My cake height is 4 inches and an 8 inch cake. So you take the height multiply by 2 then add the size of the cake.

e.g. 4 (height of the cake) x 2 = 8 + 8 (size of the cake) = 16.

That was easy.

Ignore the dishes in the background.

Covering the cake in fondant. It was kinda hard as the icing on the cake became hard. It was okay. At least the cracks on the fondant, you can cover it or not cause no one would see it anyway.






This is the pacman cake i made for my dad!

Day 4- Ferrero Rocher

I know you have been waiting for this…I know you…Yes you..

Who doesn’t love ferrero rocher? Outside, chocolate with chopped hazelnut. Inside, wafer with hazelnut filling and the actual nut inside…

I just found out that Ferrero is a German company, thanks to our landlord. My mom loves those chocolates. Well, everyone does.

Well, I made ferrero rocher cupcakes. I thought to myself, if there is an Aero ice cream, there should be a chocolate candy that is made out of cupcake. So i searched and searched for the perfect recipe and finally found the one. I found the one long time ago now I am married to one.

Cupcake Project has one but it needs hazelnut liquor/extract, now if its available in your area, you are very lucky. Not here in freezing, cold place. No one carries it. Tried every grocery store, even the organic store, they don’t carry it. I couldn’t try it cause I am lacking ingredient here. But here is the link:

The recipe I used is from Her’s was okay. I don’t have to use hazelnut extract but did a little changes to the recipe. that is her website.

For toppings, you may use edible gold sheets/leaf. Yes, they exist. Quite expensive. Mine didn’t come at all, so I had to do a refund and I was so disappointed with the service. You can get edible gold sheets/leaf at amazon. I used hazelnuts instead. Chopped hazelnuts.

Get your pen and paper ready cause here it is:

Ferrero Rocher Cupcakes:
2 cups (500 mL) all-purpose flour
2 cups (500mL) sugar
1/2 cup (125mL) cocoa powder
2 teaspoons (10mL) baking soda
1 tsp (5mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) vegetable oil
2 eggs
2 cups (500 mL) of buttermilk (buttermilk, I panicked. If its not available, you can sub it with 2 cups of regular milk and 1 tsp of vinegar and lemon and let it sit for an hour)
2 teaspoons (10 mL) vanilla
24 Ferrero Rocher candies

Ganache Frosting:
8 ounces semisweet chocolate, chopped fine
8 ounces (1 cup) heavy cream (I don’t know what heavy cream is, so i used regular whipping cream. It turned out okay.)
1/2 cup hazelnuts, finely chopped
gold sprinkles or edible gold leaf (optional)


Cupcakes: Freeze 24 Ferrero Rocher candies for 30-45 minutes before baking. Preheat oven to 350 degrees (180 degrees Celsius). I did not do this before baking. So the chocolate was melting.

To make cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together oil, eggs, buttermilk and vanilla. Add wet ingredients to dry, mixing well. Increase speed and beat for 2 minutes, until well combined. Spoon into 24 paper-lined muffin cups, filling halfway. Do not overfill, no matter how tempting! Plop one frozen candy into the middle of each cup of batter.

Bake for about 15-20 minutes or until tops are firm and toothpick inserted into cake comes out clean. Let cool in pan for a few minutes, then transfer to rack and cool completely.

Ganache Frosting: Heat the heavy cream in a saucepan until just simmering (careful not to let it boil over). Pour the cream over the chopped chocolate in a heat-resistant bowl. Let sit for 2 minutes. Mix well until smooth. Add in finely chopped hazelnuts and mix. If ganache is too runny, let it cool for awhile until it’s at the appropriate consistency. Then, dip the tops of room temperature cupcakes into the ganache, letting excess drain for a few seconds before righting the cupcakes. Sprinkle gold sprinkles or lay a piece of edible gold leaf in the center of the cupcake for a decoration. Let cool completely.


Day 3- Macarons not macaroons.

Sorry for the late post. Been so busy lately.

Alot of people, let’s say 90%, okay that is too mean.. Uhm, 50% of the people i know misspell macaron.

What is the difference between macaron and macaroon?

Well, macaron is a French recipe. Have you seen Marie Antoinette? Well, she had those everyday. French people go crazy with their snacks or desserts. Macaron is made of egg whites, granulated sugar, ground almonds, and powder/icing sugar. Its pretty much like meringues but with almond and tons of sugar. Its a no-no, i repeat NO desserts for a diabetic person. Your blood sugar would be crazy high and you’ll blame me for this. Its okay, I can take the blame. Macaron is pronounced as macaroni without the I.

A macaroon on the other hand, is made of eggs, coconut, and sugar. I used to remember my grandma would make this for us and if I want to, I can finish half of the box. Maybe i should try making macaroons.

Well, today my mom ordered macarons and she wants hazelnuts. So i did my research today like I always do and there was a recipe of hazelnut macarons. Instead of using ground almonds, use ground hazelnuts. Speaking of hazelnuts, I don’t know if you can get ground hazelnuts but if not here is the golden rule if using whole filberts/hazelnuts. Hazelnuts are @#$%ing expensive. Okay, no swearing. Hazelnuts are way too expensive. If buying bulk, it would save you a little bit of cents. I got a big bag of hazelnuts for 14.83 and it was 350 grams at Bulk Barn and i was crying on the way home. It could break the bank if you’re into hazelnuts.

Golden rule: (I bet you know this already, but if not, keep reading!)

To remove the skin, bake hazelnuts in 350 F for 10 minutes. Some say 15 minutes, but that would burn the whole thing. And you’re going to bawl if you did this. After baking, place hazelnuts on paper towel or kitchen towel, then rub off the skins while hot. It’ll be messy, but it’s so worth it.

Then its ready to go.

So here i am waiting for these bad boys to bake so i can go to bed. But i doubt that is going to happen. Mmmm. I can smell the sugar already.

Here’s the recipe for the hazelnut macaron. Oh and if having problems and want to do more research, i will be posting the sites that can help you make these treats.

*Use a scale. I recommend grams for measuring ingredients.*

Hazelnut Macaron

90 grams of egg whites, aged 3-5 days, or in room temperature (3 large eggs)

110 grams of ground almonds

25 grams to 50 grams granulated sugar

200 grams powdered sugar

1/4 cup ground hazelnuts plus 1 tablespoon chopped hazelnuts for toppings.

About the eggs, its really up to you if you want to age it. If you do, prep the eggs in 48 hours in advance. Leave at room temperature, uncovered or loosely covered with a towel atleast 24 hours. Refrigerate after if you want. I did the aging part. Not aging would give you slightly runny batter.

1. Place the powdered sugar, 1/4 cup hazelnuts and almonds in a food processor and give them a good pulse until the nuts are finely ground. (I skipped this part. What i did was combine the powdered sugar and almonds in a bowl and mix it till its together. LOL) Sift a couple of time to remove bits and pieces. Regrind if necessary. Once your nuts and sugar are mixed together, rub them in between your finger tips to break the bigger pieces.

I skipped the first part. It turned out okay.

2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the granulated sugar until you obtain a glossy meringue. As what Bakerella imagined, think of shaving cream. Its funny how I asked my mother in law what a shaving cream looked like. Do not overbeat your meringue or it will be too dry. To make sure you’re egg whites mixture is ready, is when you tip it upside down and didn’t fall, its good to go.

3. Once your egg whites got that glossy look and there is a soft peak, you can add color. I use color gel. Most people use powder but its not available for public. Its more for private companies like chemical, pharmaceutical companies. Before it gets that shaving cream texture, add the color then whisked it again till you get peaks.

4. Add 1/3 cup of the almond, hazelnut and powdered sugar to the meringue, give it a quick fold to break some of the air. Then add another 1/3 cup of the powdered sugar, fold, last cup then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.

Overbeating makes it too dry. Underbeating makes the batter runny. More like a pancake mixture.

5. Fill a pastry bag fitted with a plain tip (Ateco #807 or Wilton 1A, if you want something cute use Wilton tip #4) with the batter and pipe small rounds (1.5 inches) onto parchment paper lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. Once the shells, hardens up a bit, sprinkle the shells with chopped hazelnuts.

6. Preheat the oven to 300F, when ready, bake macarons for 15 minutes, depending on their size. Let cool.


If using convection oven, preheat oven to 280 F. Gas or electric is 300 F.



They make cute little bite sized sandwiches.

Picture from

I’ll post some of mine tomorrow. Time for bed.

Sites you can visit to do your macaron research: – Bakerella’s site for macarons – Bravetart. Her egg whites are not aged.

Have a good night. Ferrero Rocher cupcakes coming soon.

Day 2-Cake Lessons…

I didn’t take any formal baking lessons. I was going to but I ended up being lazy. So I watched food network and bought cake mix instead. Then I was like, cake mix is too common. Even the bakeries nowadays uses cake mix. Yuck. (the one at garneau, whimsical something.. her cupcakes are bleh. its too dry and it was a cake mix. and its 3.75 per piece. rippo!)

Then after telling myself that i should’ve just went to Baking at NAIT, i got my eggo preggo. After the baby, I was on maternity leave for a year. Bored..indeed. But that’s okay. I have a daughter to play with. Her laugh is quite addicting. Then the wedding part. My husband and i discovered a store called Bulk Barn.. If you love candies, this is the store for you. So cheap you can grab more for less. Bulk Barn was offering cake decorating classes. I gave it a thought and was watching Cake Boss so I told my hubby that i wanted to take cake decorating classes because i really wanted to do this since i started looking and reading my mom’s cake book.

I went there and paid for it. Got my kit and ready to get going. Learned how to make butter icing. Butter icing is just vegetable shortening and butter flavor. Buttercream icing is all butter but i add vegetable shortening to improve the flavor and less powder sugar so its not that sweet. Made Wilton roses with icing, regular rose, pompom flowers, shaggy mums that looked like hair that hasnt been washed since last year. Piped stars, wrote greeting, piped shell borders, zigzag lines, straight lines, etc.

Now, I do the Gumpaste and Fondant course. So fun. I will be taking the next course which is the Flowers and Design then the Advanced Gumpaste Flowers. Then the tall cakes. Then I’m ready to make beautiful cakes. Hopefully more customers.

I had a request from a friend to post a recipe. So check it out.

My beautiful cake from the wedding.

Our wedding cake

Baby blue fondant with swiss dots and silver ribbon and a brooch. First 2 layers was Lemon Chiffon. The bottom was Red Velvet.. So goooood.

Cake by The Art of Cake.

Photo by Twyla.

Day 1-The Very Beginning…

I started baking cookies as soon as we immigrate here in the coldest region of Canada.. Well, not actually the coldest part but we only get 11 months of cold weather and 1 month of hot and dry weather. (according to my dad) Before though, my mom buys this pillsbury (sp?) puffs with honey/syrup topping and i would bake it on the toaster oven. Sorry, Nay, those things sucks. The syrup will burn your tongue cause its too sweet. Alot sweeter than that orange drink they give you when you’re preggy to test if you have diabetes.

Then, I discovered a website called where i found cheesecakes. And of course, these cheesecakes are either bake or no bake. I remembered my mom telling me “ah, hindi binebake ang cheesecake. Saan mo nakuha to?” (Translation: You don’t bake cheesecake. Where did you get this?) So instead of baking cheesecake, i had to improvise on the baking part. It wasn’t baked so it tasted whatever. Best cheesecakes are baked.

My favorite baking show was Sugar by Anna Olson. Oh, I loved Anna and her crazy recipes. I started baking cookies for friends. Chocolate chip cookies. Recipe courtesy of Christine Cushing. She’s my other fave chef. Classmates/friends love it. And especially my brothers. I made brownies before that my uncle thought it was from a brownie mix. It was from my mom’s magazine. I don’t know where it is now but those brownies were good. My brother loves the cookies and cream. My mom wants something with nuts.

I baked alot of stuff. I can’t even remember anything else i made with my own hands. Baking.. believe it or not.. uhmm… it gives me orgas–

Yes, baking makes me hyper. I don’t know if this is crazy or not, but everytime I am sad, i make the best cookies ever. When I am happy, i burn them.

I made rice cake (puto) before way back in 2008. Since my psycho ex boyfriend kept texting me, i forgot to add sugar. So it was tasteless. I blamed it on him and i broke up with him on Christmas Eve. Crazy eh?

So that’s Day 1. Well its more like 7 years. But its Day 1 for me. That’s when i started baking crap. Haha. I’ll post pictures next time.

And I’ll post the Ferrero Rocher cupcakes later after work and dishes. See you later!