Author Archive: Joanna Maligaya
Walnut Raspberry Brownies
December 19, 2012
Have you heard of the saying “Life is like chocolate, sometimes you gotta deal with nuts.” I can literally relate to this kidder, since I’m currently going through a rough patch with certain people. And I actually deemed them nuts, at least in my brain. However, I know that this too shall pass. I know I must just let things run their course. After all, it’s Christmas time. Nobody likes a melancholic Holiday season.
Wait, this post gets better. What I’m about to give you is something you can certainly serve on your Christmas table, and your friends and family might even give you a standing ovation. And of course, it has nuts (walnuts, my favorite!) and the sweetness and tanginess of raspberry.
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Miracle Whip Cake
December 12, 2012
Yep, I know. This cake recipe sounds funny. However, just so you know, it is truly chocolaty, and moist. Yes, it has Miracle Whip in it. The stuff you slather on your sandwich or toss into your salad. Sounds funky? Yes. Decadent and absolutely delish? YES.
You can rest assured that you won’t taste Miracle Whip in the final cake. The cake is not too rich nor is it too sweet, but the icing contributes to the sweet chocolaty punch to it. It’s just plain heavenly.
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Chocolate Cutbacks in Europe
December 7, 2012
Sad stories break my heart. There are times when I hesitate to turn on the television, expecting only to see negative vibes on the daily news program. I know I have to stop being a little girl and act like a wise and proper, mature woman.
But I just recently learned the chocolate industry in Europe is going through tough times. Can you please tell me to act prim the next time. For now, I would just like to sulk and bawl on the fact that chocolate is slowly fading away. No!!!!
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Feast of St. Nicholas Equals Chocolate For Children
December 5, 2012
The Feast of St. Nicholas is on ode to the known patron saint of children. He is also known as Sinterklaas in The Netherlands and other neighboring countries while he is popular as Santa Claus in the United States and other parts of the world. The day of the feast may vary but it is celebrated on the eve of December 5 or the morning thereafter of December 6. Among the many countries that recognize St. Nicholas are Belgium, Germany, France, Switzerland, Hungary, Poland, Luxembourg and, of course, The Netherlands.
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Never Fail Toffee
November 21, 2012
Toffee is defined as a confection made by means of caramelizing sugar or molasses together with butter, and sometimes flour. You heat such mixture until the temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared (soft crack stage), toffee is sometimes mixed with nuts or raisins, and in this case, almonds.
The origins of the term “toffee” are not known. However, food writer Harold McGee claims that it was "from the Creole for a mixture of sugar and molasses", but which creole word isn't specified. Quick fun fact, a restaurant in the Cayman Islands is so famous for its sticky toffee pudding they named the street after it.
Here's the recipe! Make it and have it! Share it with friends and loved ones, or be selfish today and have it all to yourself. Haha! It's always your call.
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Cocoa Rum Balls
November 14, 2012
Since I just stumbled upon a photo of a pin-up girl captioned “I tried to make you a batch of rum balls, but now they’re just balls and I’m drunk,” I decided to make this the recipe of the week because it kind of cracked me up. And I like it when I crack up.
Rum balls are deemed the perfect indulgence for adults. These sweet and chewy no-bake cookies (or candies?) are crushed cookie crumbs, cocoa powder, confectioners’ sugar, light corn syrup (liquid glucose syrup), and rum, all rolled into balls.
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Probiotic Chocolate Biscuits
November 13, 2012
Truth be told, I am a chocolate addict just like all the other millions of people in the world. I could finish a whole bar of milk chocolate all to myself or consume a liter of chocolate drink in one sitting.
But at the back of this chocolate obsession attitude of mine is the thought of making the most out of everything while I still can. I may be young and active now. But who know what follows five, ten, or twenty years from now?
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M&M Color Influence In Honey
November 8, 2012
When a baby is newly born, they say that it can see but only in shades of black and white. As the little one grows bigger, it gets attracted to more vibrant hues. Once school starts, one of the most important lessons taught are the different color schemes.
This just goes to show that colors play a big role in our lives. The same things goes with food. The more variety of colors there is, the more it is pleasing to the eyes and delicious to the taste buds. Which is why a lot of food manufacturing companies maximize this phenomenon. The holds especially true with the candy selling brands.
Imagine how successful the use of color has been for M&M's. Here's a candy that used an effective technique to lure in not just the children, but also those who are young at heart.
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French Chocolate Cake
November 7, 2012
This recipe is a simple yet head-tilting good, it's French chocolate cake. It is dessert's version of the little black dress that every girl should have in her repertoire.
All its tender layers, the enchanting fudge filling and a light and airy frosting will be an explosion of yumminess in your mouth. If you happen to be a true blue chocolate lover like myself, then there’s no reason you won't enjoy this treat.
It's how you'd like your French homemade cake, dense and delicious. A European sponge cake, of course with a different texture than its American counterparts. It is perfect dusted with confectioners' sugar or a bit of grated chocolate and a ring of whipped topping.
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