Family means everything to me…I have two boys–one is starting middle school in a couple of weeks, whilst the other remain at our former neighborhood to complete his studies in journalism.

Back in high school, my eldest boy Brendan did all of the baking.  I’ve missed that since our move(s) without him.  He would often bake at night, and when he did, we were all guaranteed an enjoyable treat.

The other night hubby and I watched Chopped, one of many favorite cooking challenges we enjoy viewing on the tele.  The new episode featured ‘grandma vs grandma’ where four, sweet elderly ladies eagerly anticipated the surprise ingredients from their baskets.

Happy New Year!  Nice to be back…

Well I’m not much for small talk, with the exception of a few things, such as intimate conversations about food.  Today, I simply wanted to share this wonderful sweet-tooth craving recipe with you but rather with a healthy alternative in mind.  If you can recall from one of my past blogs I mentioned that our deep fryer broke.  That was two years ago, and I have yet to replace it…  Meanwhile, I still like my fair share of ‘fried’ goodies, but have been meaning to find a way to substitute the ‘frying’ with ‘baking’ without losing the originality of its flavors.

There’s been a request for pizza lately from our little guy…so I thought I make his favorite, which is pepperoni pizza…BUT double decker style!

So this is exactly the kind of recipe you can dive into for those lazy, yet impatient days you may be having…as well as, when everything you need is readily available in the kitchen.

Yesterday I made homemade butter (A very simple recipe using 1/2 pint of whipping cream and a mixer, which I will share with you all later)…and of course, what derives from butter is buttermilk.  I had about 1 1/2 cup of buttermilk that I couldn’t let go to waste.  So this afternoon, despite the migraine, I managed to make buttermilk biscuits.  Meanwhile, I still ended up with 1/2 cup left of buttermilk…

How about a simple, homemade delicious way to satisfy your sweet tooth?!  Well, what can be better than peanut butter and chocolate combined?

What to do with a bag of organic potatoes in the pantry, a slab of applewood smoked bacon in the fridge, and football games on Sundays?  Well, combine these with homemade garlic aioli and you’ve got yourself a delectable gourmet snack!

For those hot, summer days…or you just don’t know what to do with watermelon aside from having them plain.  Here you go!

A few days ago I made roasted pork butt…marinated for two days, slow cooked for eight hours, and broiled to perfection for 20 minutes with added Chicharrón crumbles on top.  Given that it was just about three pounds of pork goodness, I knew I had to think of something to make with the left overs we were bound to have.

It’s been a couple of days since our Farm Fresh To You delivery of fresh produce came in.  My son’s school and Farm Fresh To You established a fundraising partnership that enables the school to earn 10% back for each home delivery they get. 

First came the trend of the pork belly, a boneless cut of fatty meat from the belly of a pig…which essentially spells B A C O N! with a capital Y U M!  Today, we have the Frankenstein version of a doughnut, merged into a form of a croissant, the cronuts. This trending, decadent croissant-doughnut fusion has a definitive height on the media sphere.  I am seeing cronuts everywhere!  And, because it’s Trendy-Food-Tuesday, I am so having a cronut moment…Let’s do this, shall we?

I truly enjoy my do-nothing Sundays.  No chores, and church usually takes place on a Saturday afternoon.  So with all random task aside, I like to use my Sundays for food blogging, or in today’s case, for baking.  Soft pretzels seem to be a good choice…

I think my Filipino peers would agree that Tahô, a staple snack in the Philippines brings out the childhood in all of us. I remember this street food dessert as early as 8 years of age. Street vendors would walk around the neighborhood holding two aluminum buckets (The larger bucket carries the tofu base; the smaller bucket holds the arnibal and sago pearls.) that hang on each end of a yoke and carried securely on their shoulder and yelling out “TAHOOOO”–much like the ice cream truck vendors driving around with a looping, cheerful melody that somehow screams out, “ICE CREAM” is coming your way! Come and get some…

It is the simplicity of French food, or in this case, French dessert that makes it ideal for re-creating at home.  Here’s my creation using my two favorite things, blueberries…and edible flowers. Bon Appétit…