Last year I tried to experiment with making homemade dolmades, but was unsuccessful with the rice bit.  It was not cooked all the way through…so, I have not given it another go ever since.  Having been exposed to dolmades at a young age, thanks to a handful of friends whose moms’ were experts in the making of, my palette simply fell in love with them.

Just a little play on deviled eggs last Easter Day.  My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!

This is a simple drink that I grew up with in the Philippines.  There is really not much to making this drink but fruit, water, milk and sugar, yet it’s quite refreshing!  If you Google it, you will see that it’s made in many varieties, depending on everyone’s preference.  I never even realized that you can add milk to it as I have always had it without.  Regardless, below you will find my own, simple recipe for cantaloupe coolers and, perhaps you can put your own twist to this drink, as well 😉  Cheers!-gcc

Okay, who doesn’t love brownies?  Specially these sticky-finger ones that also stick to your teeth when eating them…hehe…just don’t smile afterwards (or during)!  Was on a little baking frenzy yesterday, so here we are!  Bet yeah can’t have just one 😉 Served warm, these not-too-sweet brownies are also great à la mode.–gcc

Good to be back home at my little corner in the kitchen.  Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow.  Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner.  If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.

Thus, without further delay, below is my rendition of homemade guacamole, chunky style!

It’s Superbowl Sunday today and the best excuse to cook up something good, easy and feed-a-lot friendly!  So what I have for you are homemade tortilla chips, with salsa fresca.  I also had some bean and cheese dip per request from our little guy (not homemade, except for the Serrano pepper I charred on the stove top.  Does this count?)

Ever since I spotted a tiny little kitchen gadget–doughnut cutter from Williams-Sonoma, I have had the inkling to make doughnuts at home! On a similar note, last week we ventured to a shopping center and luckily enough, I spotted a Williams-Sonoma store. Once in, one of the first things that came to mind, of course, was that inevitable doughnut cutter that has been lingering back and forth in my WS ‘shopping cart’ online. CONSIDERING that it is always best seeing, touching, and experiencing things ‘in-person’, I was beside myself when I finally purchase the doughnut cutter, along with a ‘few’ other little items, that will eventually join the gaggle of gadgets already situated in our kitchen drawer.

I don’t care much for ‘sweet potatoes’ in general, so it’s really not something you will find at my home often, if at all…with the exception of an intent to make sweet potato fries!

My first encounter with sweet potato fries was only a few months ago when I decided to venture at the frozen section of the Supermarket.  There was a 2 for $7 sale on frozen, organic sweet potato fries.  I figured, it wouldn’t hurt, right? 

Here we are once again, perusing through the website for the inevitable dessert after a nice comfort meal.  Lately, in my neck of the woods, heavy rain has set in, along with rolling fogs that settle amidst the foothills of our property.  Quite a beautiful sight to enjoy, alongside my big cup of coffee.  It is also days like this when it calls for a semi or no-bake culinary muse in my kitchen!  So once again, I turn back to one of my favorite food blogger extraordinaire, Stella Dacuma Schour  of Cooking with Stellaaa, whose motto “I cook with feelings and without exact measurements” coincides with my culinary philosophy of reinventing a recipe in the simplest way possible and with heart.  In Stella’s original recipe, without a doubt, she definitely had me at ‘No-Bake Honey Cheesecake’.

Without further adieu, in the spirit of creativity without the hazzle, below is my version of this delectable dessert.  Do enjoy!–gcc

Beignet

From Wikipedia, the free encyclopedia

Beignet (pronounced /bɛnˈjeɪ/ in English, /bɛˈɲɛ/ in French; French, literally “bump“),[1] synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste.[2] Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top; however, they may be savory dishes as well and may contain meat, vegetables, or fruits.[2] They are traditionally prepared right before consumption to be eaten fresh and hot.

This is a special treat that my older son made when we spent a week at my mom’s for Thanksgiving.  Although his major has changed from Culinary Arts to Journalism, he still has a knack for baking and it’s always something I look forward to whenever I see him or he comes over our place.  The recipe can yield 24 cookie butter cups…but these bite-size goodness sure didn’t last long, not whilst his little brother was around.  Moreover, they are delicious with a cup of coffee or tea!  Good Eats…-gcc

An ice cream cone can solve any problem— even if it’s only for a few minutes– Anonymous  Agreed!  No matter the weather we love having an occasional 2 quart tease of our favourite ice cream (s).  I say ‘ice cream (s)’ because with my simple vanilla ice cream recipe, you can make a plethora  of whatever flavor you so choose to add onto the vanilla ice cream mixture.  A few months ago we purchased a Cuisinart Stainless-Steel Ice Cream Maker.  I would have to say that it is one of the best kitchen gadget investments we have ever made!  For the most part, we stopped purchasing ice cream, frozen yogurt, sorbet and frozen drinks from stores and simply enjoy the rich, organic flavors of the ones I make at home.  So, on this note, an ode to any day is a good day for homemade ice cream…and a balanced diet is an ice cream cone in each hand—one avocado and one ube…combined.  Yum!

I recently had a request from my younger son for some good ‘ole chocolate chip cookies. His favourite, he says. I can recall many months ago when I didn’t know a thing about baking, or didn’t really bother learning because my oldest son always did the baking. I called him the midnight baker because many a times, after dinner, or watching his favourite game(s) on TV, he would go to the pantry in the garage then come back in with flour and sugar. The remaining ingredients would always be a nice surprise for us to figure out…especially by smell. We all knew in the house that it was going to be something awfully good! The most requested of the cookies he made were chocolate chip cookies…So here’s an ode to some of the best late-night snacks we’ve ever had.