Yema Cake

Yema Cake is something like vanilla-chiffon cake with a rich custardy filling and frosting. In the Philippines, we have these sweets called YEMA which are made by mixing a little butter and condensed milk until thick, shaped into small balls when warm enough to handle and then rolled into white granulated sugar. These YEMA balls are kept in an air tight container and when kept a little longer, they become crunchy on the outside and little soft on the inside. To end your imaginations, here’s what YEMA looks like:

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Condensed milk is the star! 😀 Though more ingredients are need in making the YEMA cake frosting, still condensed milk is the star. If not and we’d use condensed milk as a frosting, why not call it condensed milk cake? 😛 Hmm, I think I have a recipe for that. Where did I put it? I need to look for that and make that soon. I bet condensed milk lovers would love that.

Going back to this cake, I searched and searched for a recipe which uses lesser eggs. Because as an egg obsessed lover, I don’t like to spend too many eggs with baking. Ha! I don’t want my supply of eggs to be gone in seconds. I’d be in a panic mode if I reach two eggs just like yesterday in which I baked something and I haven’t noticed that I have only four remaining eggs, I took two for baking and only two remaining and I was going crazy that I want to go out of the house just to get two trays (and those are sixty eggs in total). No, I did not panic. NOT. AT. ALL. The problem of not reading the ingredients carefully resulted in a panic mode. (Okay, I panicked, I admit.) As I was preparing the ingredients for the batter, I realized that I needed four more eggs for the frosting. I was just going to collapse. (What?? Eight eggs??) Can I just undo what I just did?? Of course, I can’t.

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“You better be delicious…” that’s the thought playing on my mind over and over again while baking. So when this cake starts to smell, I knew the eggs were worth the sacrifice. 😀

Yema Cake

  • Servings: 6-8 slices, 10-inch cake
  • Print

Ingredients:

For the chiffon cake:

  • 1¼ cup cake flour
  • ¾ cup sugar, divided
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 egg yolks
  • 4 egg whites
  • ½ cup evaporated milk
  • ¼ cup canola oil or vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar

For the Yema frosting: 

  • 14 oz can condensed milk
  • ½ cup evaporated milk
  • 4 egg yolks
  • 3 tbsp butter, softened
  • 1 tsp lemon juice or vanilla extract

Instructions:

For the cake:

  1. Preheat oven to 350 F. Grease 10-inch round baking pan. Set aside.
  2. In a jug, add in egg yolks, milk, oil and vanilla. Whisk until well combined.
  3. In a bowl, well combine flour, 1/2 sugar, baking powder and salt. Make a well in the center and add in the wet ingredients. Whisk until smooth.
  4. In another bowl, add egg whites and cream of tartar. Beat until soft peaks.
  5. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks.
  6. Gently fold the egg white mixture into the flour-yolk mixture in 3 portions. Gently mix until no streaks of white remain.
  7. Pour this mixture into the prepared pan.
  8. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove from the oven and let cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before frosting.

For the frosting:

  1. In a saucepan with low heat, combine all frosting ingredients and mix very well.
  2. Cook while constantly stirring for about 30 minutes or until spreadable.
  3. Remove from the heat and let it cool down.

To assemble the cake: 

  1. Cut the cake into two layers as evenly as possible. Set aside the top layer.
  2. Evenly spread half of the frosting on top of the bottom layer.
  3. Put the top layer of the cake over the frosting.
  4. Spread the remaining frosting on top of the cake and the sides.
  5. Sprinkle with toppings, if desired.

Source recipe: Yema Cake by Pinay in Texas

I must say that the chiffon cake was beautifully burnt on the top and smelled incredibly heaven. The frosting was absolutely perfect. I even reserved spoonful or two of the frosting and ate as is. 😀 It took time for me to decorate the top, so I gave the cake comb to my friend and I let her do it. 🙂

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This cake is for you, my dear friends.

For Angie, for the never-ending accommodation. For our co-hosts for today’s FF.

For all the party-goers.

For everyone.

Happy FF#22!

(New to Fiesta? Click the image below for the guidelines.)

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Enjoy the weekend and enjoy the party!!

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Creamy Cottage Pie

I repeat… when the tummy is empty, the brain is empty. 😀

I have three new dishes that I have cooked for the last two weekends, but I really did not have enough power to dig into my brain and recall the measurements. But, do you think I’d forget anything related to food? Nah! I don’t think so. But just to stay on the safe side, I started writing the recipe yesterday (as if it’s very complicated that it took me two weeks to finally write them down).

I was exchanging messages with Farianti @ My Simple Delights about running out of ideas on what to prepare for Ramadan. She was so kind to send me the photo of her delicious Cottage Pie and gave me the ingredients. As what I have understood from her – 1) cook, 2) top with mashed potatoes and cheese, 3) bake. Having had the idea of the ingredients as well, I did make my cottage pie. One thing you need to know about this – it was not my intention to make this a ‘creamy’ cottage pie. I was making another dish and was planning to make cottage pie the next day. But then, I wanted to use the remainder from the first dish, so I ended up making a creamy cottage pie.

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CREAMY COTTAGE PIE Recipe

Ingredients:

  • 1 tbsp butter
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 ½ cup green peas
  • 1 ½ cup carrots, diced
  • 1 ½ cup chicken breast, diced
  • 1 cup (250 ml) heavy cream
  • 1-2 cups milk
  • 1 cup chicken stock
  • 2 large potatoes
  • Grated cheese
  • Salt and pepper, to taste
  • A pinch of nutmeg

Instructions:

  1. Melt butter in a pot (over a medium heat). Sauté garlic and onion.
  2. When veggies are fragrant and cooked, add in diced chicken pieces; cook for five minutes.
  3. Add in carrots, green peas and potatoes. Add chicken stock. Cook for another two minutes or until veggies are tender.
  4. Lower the heat. Add heavy cream and milk; simmer until the sauce thickens. Add salt, pepper and the pinch of nutmeg.
  5. Turn off the heat. Set aside.

To make the mashed potatoes:

  1. Peel the potatoes. Wash and put in a pot filled with water, making sure that you fill it one inch above the potatoes.
  2. Boil until fork-tender (about 30 minutes or more). You will know if the potatoes are fully cooked when a fork slides into the potatoes very easily.
  3. Put them in a clean container and mash them using fork or potato masher.
  4. From the “sauce”, start adding about 2 tbsp to the mashed potatoes until desired consistency, taking note that you are not looking for a runny mashed potatoes.

Baking: 

  1. Using an ovenproof dish, transfer the ‘chicken pie’ including the sauce.
  2. Top with mashed potatoes and grated cheese.
  3. Bake at 400 F for 30 minutes or until topping turns golden brown.

My verdict? I loved it – saucy and creamy! The cheese on top just didn’t turn into golden brown. Why? I think you know the reason why… of course, I was so eager to take this pie out from the oven. Considering that it was still fasting hours, I don’t know how to give justice to the ‘unbrowned’ topping. Maybe I wanted to take the photos… like now now now?? MAYBE. 😀 …and knowing that the baking dish is fresh from the VERY HOT oven, who would hold it without oven gloves? ME!!! Tsk Tsk Tsk! Sometimes, that’s one of the effects of being hungry. 😐 Don’t worry; I have removed my hands immediately that I almost flew. 😀

I am so grateful to Farianti for inspiring me to make this Cottage Pie. Gracias, Farianti. ❤

Happy FF#26, party people. I hope you find this pie delicious as much as I did.

Oohhh! Btw, have you seen my guest post for Lori? If not, check it out. 😉 What? Do I need to convince you? Okay – this thenotsocreativecook who has a sweet tooth and shares naughty treats made a low-glycemic food. Not convinced yet? How about I show you this photo?

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Now, you’re off to checking the post. Thank you! 😀

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Last FF was a special one. First, because Lori saved me and had the chance to be at the party for a while. Second, Uncle Mac @ Gluten Free Treats made a ‘safer’ version of my Yema Cake… with of course with the participation of Rachel. (Get well very soon, Uncle Mac. I’ve learned from his wife, [Aunt] Carole, that Uncle Mac is not that well.)

Last but not the least, I felt so good regardless of the stressful week because you, FF people, brighten up my day and lighten up my mood.

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And before I forget, I am bringing you a video of this cute little kid and I hope you’ll enjoy watching –

 

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Find me on Instagram, Twitter, Pinterest and Facebook.

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#26!

(New to Fiesta? Click the image below for the guidelines.)

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Enjoy the weekend and enjoy the party!!

Tomato Cheese Focaccia

So what do you say about having three co-hosts? Yep! The calm (Selma @ Selma’s Table) and the (bouncy and) hyper co-host is back. 😀 And we are thrilled to co-host FF17 with the lovely Alex @ Dinner Daydreams who is always dreaming about what to make for dinner… Hmm, better to think of dinner than other stressful things, Right, Alex? 😀

And well, you know Selma – the ever welcoming, friendly and calm person. I really had an amazing time co-hosting with her during FF15. I still love her even if she reported me to Angie that I had been on a sugar rush and I can’t stay calm. They had to give me cups and cups of Chamomile tea. It helped, but not for long. It’s good that they did not lock up the dessert bar, or else I’ll be in misery. 😐

I heard rumors that ‘dessert police’ are on their way to investigate. When that comes, Selma and Alex would be here; I will come back, definitely! Besides, this is Fiesta Friday All Night Long!

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It is really nice to gather every Friday for FF after a long week. Thanks to the amazing Angie for this fun and the exciting party she has created. I don’t frequently bake or cook the past weeks due to the busy schedule and I have not made a long list of what to bake for the month. So when I post a food recipe or anything food related, I better do it on Friday to share and chat with everyone. Besides, Fridays are better than other days – Friday means weekend (or almost weekend for some). And Friday means… FOOD TRIP. (e-food trip, actually!) Nonetheless, we still talk about food.

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Some of you have already made submissions to FFC#1 and what can I say? They are all gorgeous.

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I still have to visit everyone before the deadline comes and read your story. If you would just be patient with me today, I will be sharing you my story:

Battle with the Yeast Beast

Using yeast has been my nightmare since I started baking. I thought yeast bread is just so easy to make – let the yeast activate, rise and bake. Well, maybe for others, but not for me.

The first time I used yeast was back in July 2013 when I and my friend made these Homemade Donuts. I’ve got help my friend, so my yeast activated. I loved the donuts and I thought that was the beginning of my good relationship with the yeast. I was wrong…

I got the yeast activated for the first time when I baked Ensaymada, which is a Filipino bread. I was so happy with the result. The bread was the way it should be the first day and the second day. But when the third day comes, the bread became dense and heavy. Were they dense and heavy before? I didn’t notice.

Yeast and I saw each other once again when I tried baking dinner rolls. Sounds pretty delicious, right? While I was in the process of baking, I imagined my dinner rolls to be soft, light and buttery. Going back on that day, I think I did the right thing. But when I put melted butter on the top of the dough that has risen and ready to be put in the oven, the dough sank. Just imagine a balloon deflated – that’s what happened. I still baked them, anyway. The dinner rolls were dense and heavy. I under kneaded the dough and I have not let the dough rise with the correct time – those were the mistakes I have seen. The good thing is the dinner rolls were still edible and when I microwaved them the next day, they were soft, but a little chewy. Below is one of the photos I’ve taken, thinking I could post it one day.

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I realized that I did not know the basics in baking, so I decided to ask Google’s help. After searching on how many minutes to knead, I tried my luck again. This time, I decided to make white sandwich bread. So I kneaded the bread around 8-10 minutes and followed every instruction. The sandwich bread came dense and heavy (again!). Thankfully, it’s still edible – just had to microwave the bread to become a little softer. To finish the bread quickly, I did make a Panini sandwich. (I wanted to share the photos, but I think I have already removed them from my external hard disk.)

Then, I split up with the yeast. We did not see each other for months. I am planning not to see it for a longer time until Fiesta Friday Challenge came. Thank you to our mastermind and judges for the FFC#1 – Catherine @ Catherine Cuisine and of course, Angie. The challenge is to use both yeast and herb in one recipe. When Angie posted about the challenge, I told her that I’d love to join even though I had a fight with the yeast beast so many times. I was shocked (yes!) when I saw my name on the list of participants and I was like ‘Okaaaay! I better meet up with the yeast beast one more time!’… and I did.

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Last week, I was busy thinking of what to bake that use yeast and herb together. I listened to Google’s suggestion, but Focaccia bread got my heart. Well, aside from the fact that I don’t think I have eaten one, it seemed a little different from the bread that I’ve baked before. Although I know that this is just a friendly challenge, I was a bit intimidated with all the beautiful submissions. Regardless of that, I still wanted to try my luck. So I did bake over the weekend. After making the bread, that’s that time I searched what is Focaccia. I felt proud when I found out that Focaccia is Italian bread. I was like ‘Wow! I made Italian bread!’. And according to my search, Fougasse (Angie’s submission) is a French version of Focaccia. 😀

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In this bread, I used dried herbs. Italian seasoning to be exact.

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Tomato Cheese Focaccia

Ingredients

  • 250 ml warm water
  • 2 tsp active dry
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1/4 tsp ground black pepper
  • 2 ½ cups all purpose flour
  • 3 tbsp olive oil
  • 2 large tomatoes, sliced thinly
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. In a large bowl, dissolve yeast in warm water. Add 1 tbsp olive oil, garlic powder, black pepper, Italian seasoning, sugar and salt. Mix well. Let the mixture sit for 10 minutes until yeast is activated.
  2. Add half of the flour and mix well. Add the remaining flour until dough is formed.
  3. On a slightly floured surface, knead the dough until smooth and elastic. Shape into a ball.
  4. In a clean bowl, add 1 tbsp of olive oil and spread to the insides of the bowl.
  5. Place the ball-shaped dough and coat with olive oil.
  6. Cover the bowl with a cling wrap or lint-free towel.
  7. Keep in a warm place for an hour or until doubled in size.
  8. When the dough has doubled in size, punch the dough down. Shape into a ball again and return to the bowl, cover and let rest for another 10-15 minutes.
  9. Preheat oven to 400 F.
  10. Roll out/stretch the dough into a 13 x 9 greased baking pan. Cover the baking pan and let rise again for 30-45 minutes or until doubled in size.
  11. Using your finger, make several indents in the dough.
  12. Brush with remaining 1 tbsp olive oil.
  13. Top with tomato slices and mozzarella.
  14. Bake for 18-24 minutes or until melted has melted and golden brown.
  15. Remove from the oven and let rest before cutting.

See source recipe here.

Okay! Let’s proceed with the results.

Good things first:

  • The bread smelled really amazing! At first, I was hesitant to use Italian seasoning as I found the smell overpowering. But how would I know how it really tastes like if I don’t try it? And my goodness, the house smelled really amazing!
  • It’s delicious.
  • The bread was soft except the bottom part.
  • The bread was light, not heavy and dense like the first bread I’ve baked.

…and for the not so good part –

  • The bottom of the bread was hard and chewy.

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May I call on the attention the mastermind/judges/host (the Yeast Queen – Angie) & co-host of this challenge to help me with the following problems I have encountered since the day I started baking bread?

  • When I brush the top of the dinner rolls with melted butter, they sank. Considering that I brushed them gently, what might be the problem?
  • Most of the bread I baked were dense and heavy.
  • The bottom part of the bread turns so brown if I try to bake it a little longer to get a good color of the top of the bread.
  • I don’t like too much smell of yeast on my bread, what could I do?
  • If I would half the recipe – let’s say I’d like to bake 6 dinner rolls instead of 12, should I half everything including the time?
  • I am using an oven that needs oven thermometer (so that means it’s not digital) so when I reach the required temperature (e.g. 350 F) and put the pan inside the oven, there are times that the temperature goes down (e.g. 325 F) so I bake it a little longer. Do you think it’s one of the problems why I always get dense and heavy bread?
  • I always blame the kneading part. How to knead properly? Is it correct that kneading is just stretching out the dough GENTLY for a good 8-10 minutes?

Now, the table is open for discussion. 😀

ENJOY FF17!

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My Writing Process Blog Tour

Hello, my lovely friends! I hope you all had a fab weekend.

I am so thrilled to be invited by Ada @ More Food, Please to be a part of her blog tour. For those who are not aware, blog tour is some kind of a ‘chain letter’ where you are invited by a fellow blogger and you invite another three (by sending an email) to answer the same questions.

Thank you, Ada, for this opportunity. I hope you are doing well with all the preparations stuffs. 😉

Here are the questions and my answers:

What am I working on? Related to blogging, I am working on more recipes to try. I am also working on the series called “Introducing ‘new’ bloggers” and adding more helpful information like some tips or trick and things of that sort. Though, honestly, I have not done anything about the latter due to super busy days. Also, I am working on a book review (which I have not written even a single word about it) that I hope I could publish soon. I hope I could make it shorter than the older reviews as I don’t want to bore everyone reading it. 😛 Outside blogging and not food/book-related, am I working on something? I don’t know – I can’t think of something! 😀

 How does my work differ from others of its genre? Before this blog has turned one, I came up with the idea of ‘Introducing ‘new’ bloggers’ series, which I started publishing after a year (well, because of the busy life). The said series is like doing an award post, but without the rules – just plain nomination.

Why do I write what I do? I love to share what I have learned and tell stories about my funny experiences.

How does your writing process work? Like you, I also have long-list of recipes to try and I cook/bake according to the mood of my tummy. For example, I want to bake chocolate chip muffins for the weekend and suddenly, I crave for a Filipino dessert, that’s when the first on the list gets behind. I usually make a list of what I want to bake and cook for the month and do my best to follow the list. But when cravings get in the way, you know what will happen. As I cook/bake, I write about them ‘mentally’ and when I get my hands on the computer (when I am not too busy), I write what I had ‘written mentally’. So you will see (read) that my posts usually tells about my experiences when I bought a certain ingredient for the recipe post or about my cravings. As for the book review, I usually put ‘post-it’ to the pages (in case of e-book, I put bookmarks) I want to highlight for the review.

Who’s up next:

Lori @ Creating Beauty in the Kitchen: Lori is a fun-loving person. I really enjoyed chatting with her. I admire how she creates low-glycemic (finally got it right, Lori) foods. I thought when you make such foods (healthier version), they are always boring. But, Lori always seem to make it mouth-watering.

Jess @ Cooking is my Sport: I admire Jess’ recipes and how lovely she is. Also, I admire her love for Game of Thrones, haha! (I think I should really watch them soon, Jess! My curiousity always gets in the way when I see you post something about GoT.) She creates the best things.

Farianti @ My Simple Delights: Farianti creates simple, yet scrumptious foods. I love her simplicity and the beauty of the foods she creates. I just met her, but I instantly loved her blog.

I want to thank these three lovely people for joining me in this blog tour – looking forward to seeing your posts and reading your answers! 😀

Thank you again, Ada, for having me as a part of this blog tour. I enjoyed answering these questions. ❤ (Check Ada’s post here.)

PS: I would talk about co-hosting FF15 on my future post. 😉 I am still quite busy with life, but I will be checking your WP accounts as soon as I have enough time.

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Chocolate Chocolate Chip Muffins

Yeah. I know… I am late today! Oh, don’t you think that I have forgotten FF15! I will not forget FF… NEVER! And how could I forget FF15 if I will be co-hosting today? 😀

Today, I am so thrilled that I will be co-hosting with the lovely Selma @ Selma’s Table. (Please don’t tell me you don’t know Selma. Well, if you have not met her yet, hop on to her blog NOW… And I meant RIGHT NOW!) 😛 And Angie’s right when she said that I need a little calming today from Selma. (I don’t mind kidding around, Angie! I love kidding arround!) 😛

Selma is so kind to offer some help in co-hosting ‘coz I was supposed to be somewhere else today. But… sssshhhh! I excused myself (from work) and will come back to the event later to finish my duties. I was not expecting to be at FF15 this early. I meant, if I was out at the event, I would definitely be soooo late today!

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Fiesta Friday has been my favorite event of the week since I joined FF. What else could be fun after a long and exhausting week apart from having to chat with lovely people on FF? Licking the screen because you could not really eat the yummy treats these people have brought for FFAngie @ The Novice Gardener is really so kind to invite us at her home to gather and make mess party. Again, thank you so much, Angie, for creating this amazing party ever. (We will never get tired of thanking you!) Also, I feel so honored that you have thought of me to co-host FF15 with Selma. I think we’ll make a good team, right? The calm and the hyper. 😀

When Angie told me about co-hosting FF15, I thought ‘Wow! This will be fun!’ and I was not feeling nervous at all. But when she sent me an email confirming about co-hosting FF15, I felt a little nervous and I read her email few times just to make sure I understood the message and my duties. 😀 Nervous of what? I don’t have any idea. Maybe, I was just super excited. 😀 I could hug everyone now!

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For FF15, I am bringing you these cute little muffins, so you will not notice that you have eaten a lot. 😛 I was chasing time and running so late so I prepared something fast and easy. 😀 I prefer these muffins naked… I meant without the muffin cases. I think I over-baked the first batch as I was busy setting up the table for the photos and have not noticed the time.

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Well, I had my timer on but I have not checked the muffins before the timer ends. So what I got were nearly over-baked muffins. They’re still edible but it was kinda dry. Good thing is, I still had remaining batter – I removed the muffin pan ahead of time and did not use muffin cases for the second batch. And they are moist and so yum!

Chocolate Chocolate Chip Muffins

  • Servings: 24-32
  • Difficulty: easy
  • Print

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cocoa powder
  • 3/4 cup white sugar
  • 3/4 cup mini chocolate chips (you may need to top the muffins)
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 400 degrees F. Spray 24-cup muffin pan with cooking/butter spray. Set aside.
  2. In a bowl, add flour, baking powder, baking soda, cocoa powder and sugar. Mix well. Add 3/4 cup of the mini chocolate chips and mix again.
  3. In another bowl, mix milk, veggie oil, egg and vanilla extract.
  4. Add this mixture to the flour mixture, while mixing. Make sure not to overbeat.
  5. Pour batter into the prepared muffin pan. Use the remaining 1/4 cup mini chocolate chip to top the batter.
  6. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You make find traces of melted chocolate.
  7. Remove from the oven and let stay in the pan for a minute. Transfer to a cooling rack to cool further.

Source recipe: Rasa Malaysia

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Anyway, I am so behind in making rounds so I will go ahead now and check what you have for today. 😀 Enjoy the muffins and enjoy the party!!

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…and before I make rounds, I am leaving you with one of my favorite videos. As for some of you, you know that I love watching YouTube videos just before I close my eyes to sleep. I will share more of these videos in the future. Anyway, this video has gone viral and I am guessing that some of you have seen this. I have mentioned this video to Linda @ La Petite Paniere and she loved it. I remember this cute little kid as I was making these muffins so I thought of sharing the video with you. I hope you enjoy and for those who have already seen it, laugh with me again! 😀 Enjoy!

HAPPY MOTHER’S DAY TO ALL MOTHERS OUT THERE!! 

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An early treat and I’ll be late for FF15

Nowadays have been so busy that I could not spend that much of time at WordPress, or at my other social media account. It’s been a long day and I am going to retire soon. Weekend is almost knocking at my doorstep, so is FF15. Sad to say, I will be a little behind for tomorrow’s party as I have an important event to attend to. The poor phone has no access to WiFi (except for Twitter, Facebook and BBM) so I will not be able to read WP messages. But without any doubt, I will catch up with everyone. You do know that I will not miss the party, don’t you? As the saying goes, “It’s better late than never.”

…and because I will be late tomorrow, I have an early treat for you – my Filipino Spaghetti. This pasta is what I’ve been eating for days as I really don’t have enough time to cook. (Well, except for eggs, chicken hotdogs and nuggets!)

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It’s good that I made a LOT. Well, I don’t have any issue as I don’t mind eating pasta everyday! 😛

It’s time for me to say bye-bye for now and please wait for me at FF15. I will definitely be there. If not, then that’s the time you should be worried. 😀

I hope I will have enough time next week so I could finish what needs to be done on my award and other pending posts. I missed having backlogs of recipe posts. Honestly, I ONLY have one now, not including the post for FF15. Hopefully, I will be back on my usual schedule of posting recipes at least two times a week when I have more time to cook and bake.

Have fun and enjoy the day and goodnight for those who are retiring like me…

See you on FF15! 😉

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Let’s talk about Fiesta Friday (Join us on this fun and amazing party ever!)

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You agree, yeah? 😛

I don’t know about you but I always look forward to joining Fiesta Friday! So what is Fiesta Friday? It is a virtual party, hosted by Angie @ The Novice Gardener and happens during Fridays in which we meet new friends and chat with them like we know them personally. Joining FF also increases your views (let’s not deny that). Though it really helps in the traffic, what I really LOVE LOVE about FF is that you get to talk to people! And talking with you (you know who you are) really makes my day. Also, one of the things I love about FF is that it is not only good during Fridays, the party lasts until Wednesday. Am I correct? Since I joined FF, Friday has been more exciting to me. ❤

Now, FF will be more exciting as Angie and Catherine @ Catherine Cuisine came up with the FF monthly challenge. I, together with some others, will join the challenge, though I am not sure what will happen to mine. But I promise my self that, successful or not, I will not back out and still share my experience.

If you have not joined the party yet, you better NOW. I tell you, it’s really fun! And enter the challenge, too! 😉

Click on the following links to know more about the details: (We would be very happy to have you!)

Fiesta Friday Guidelines

Fiesta Friday Challenge #1 

Introducing ‘new’ bloggers #2

Hi, Friends!

I haven’t spent too much time on WordPress for the past few days – life has been quite busy. Comments are pending and there are awards that need to be passed soon. I tried my best to check my account after a looooong day, but my body is eager to get some rest. I also have not visited Instagram for couple of days and I need to check it as soon as possible.

Still, today is a busy day but it’s good that I have the chance to share with you the second batch of “Introducing ‘new’ bloggers” series. So without further ado, here are they:

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Drizzling Delicacies – I agree with this beautiful lady when she said ‘NO FOOD, NO LIFE’. You agree? And I think she also loves kitchen disasters (like most of us). 😀 Besides cooking, she enjoys traveling and movies. She is also a vegetarian and of course, you can expect her blog to be meat-free blog. And this  Tomato Colored Rice is a winner! 😉

My Simple Delights – Farianti shares simple recipes that are easy to follow. She got her passion for cooking from her grandma and Mom (Me, too!) and she cooks Italian, Asian, Spanish (I need to learn from her about Spanish cooking) and Middle Eastern dishes. This Lasagne made with Love really had me craving for pasta! I haven’t tried making lasagna but I can see that it’s pretty simple.

Scratch It Cook – Tracy started her blog on January 2014 and she has shared so many amazing recipes. I just couldn’t count how many recipes she has shared that made my mouth water. One of them is San-Chiladas… Curious about it? Why don’t you check it out? 😛 And other one is Almond Coconut Macaroons. And you can find out more on her blog.

Hungry Tales – Another lovely blog to check out… I love the stories along with the recipes she shares. I love how she talks about her grandmother and I think that’s what makes her a good cook/baker now. What really caught my eye from her previous post is this Baked Egg Cake. Well, I love eggs! No explanation needed. And I must say that it looks really good!

Project Pastry – As the blog names says, I think you know what this blog is all about. 😉 Penny loves to be a pastry chef, but I don’t think she needs to enroll in a pastry class as she has few good mentors – Julia Child, Michael Roux. She has a passion for pastry and being self-taught, she has really impressed me with this Chocolate Genoise Roulade. It is always my dream to make something like this or what we call Swiss Roll Cake, but I am afraid to do so. But I think I need to give it a shot. 😉

I hope you take time to visit these blogs. 🙂 If you missed the first batch, you can check them out here. Thank you very much in advance! 😉

I promise to reply your comments as soon as I get the chance and check your blogs.

Have a wonderful week to everyone. And I missed you! ❤

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Filipino Chicken BBQ

Happy Fiesta Friday to everyone!!! Although today is not completely a work-free day for me, I will not miss joining Fiesta Friday.  Work this week was really exhausting, like I wanna relax under the water (and when I said water, I meant the ocean)… Oopps! I cannot swim! I will drown and I will surely probably die (if no one will save me)! Ahhh! Never mind! I’ll just let myself enjoy the party today…

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Filipino BBQ in the Philippines is everywhere. Well, it’s not like you can find it as soon as you get out of your house. But, at least you can find them somewhere in the neighborhood. (Because your neighbor is cooking!) And you can smell how wonderful they are! They are usually being sold during afternoon time. But what if I want them on breakfast? 😀 (Seriously? BBQ on breakfast?) My friend even told me ‘Uh, this should be served for lunch or dinner. I told her ‘Ahh! No problem, I can serve this anytime!’ So that was the reason why I did make this yummy BBQ… also, to satisfy my cravings! (When will these cravings end?)

thenotsocreativecook-BBQ

I was supposed to use chicken thighs, but I had only chicken breasts… and I feel the need to make chicken BBQ.

Filipino Chicken BBQ

Ingredients:

  • 3 lbs of chicken breast or chicken thigh fillets, cut into cubes
  • ¾ cup white vinegar
  • 1/2 cup tomato ketchup or banana ketchup, or both
  • 1/3 cup soy sauce
  • 1/3 pineapple juice/7-Up/Sprite
  • 3 tsp garlic powder
  • ½ tsp Salt + ½ tsp pepper
  • ½ tsp oil

Instructions:

  1. Mix all ingredients in a zip lock bag or conatiner. Let sit in the fridge overnight or minimum 1 hour.
  2. Put the chicken cubes/pieces in the skewers.
  3. Grill over charcoal or grill on the pan. Basting with the remaining sauce when turning.
  4. Serve with your favorite BBQ sauce.

For the BBQ Sauce: Mix ¼ cup soy sauce, 1/3 cup banana ketchup (or sweet chili sauce), ½ tbsp lemon and sliced green chili.

See source recipe here.

This really did satisfy my craving for BBQ. I should have used chicken thighs! I should have taken the effort to go out and buy chicken thigh because BBQ’s are yummier with skin on! I should have!! I have told you that I am not much of a fan of chicken breasts, but I still enjoyed this… especially with the sauce I have made. The chicken pieces looked sad (they talked to me) as BBQ sauce is missing and I don’t want to use the store-brought sauce. So I went back to the pantry and looked for something I could mix up. And tadaaa… the sauce was…

BBQ Sauce

Ohhh!! I just loved it. And my friend who was with me during that day? She loved it and she loved the BBQ-d (barbequed – acceptable short cut?) chicken breasts – and that made me really happy!

The good news is… I am bringing these over at Fiesta Friday at Angie’s place at The Novice Gardener. Apart from the chicken BBQ, I also brought this salad and scrambled egg with olives and bell peppers as a bonus. 😀 (Opps! Sorry for the Olives, Melissa!)

I hope you enjoy this and have a fabulous Fiesta Friday! Enjoy the weekend and have fun!

PS: If you are not a fan of outside grilling, you can try this amazing trick to do it inside your home. But, if you have a smoke alarm, be careful! 😛

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