Archive for the ‘ Dessert ’ Category

An advance birthday gift!

I just arrived at home from work (yes, I worked on a holiday – All Saint’s day!) and was greeted by my sister, Maricar who arrived from Batangas this evening. She was already half-asleep and told me not to get cookies from our kitchen which she bought from Bizu .  Just hearing the word Bizu, in a few seconds, my face transformed from excitement to disappointment  for she told me she bought the  cookies for a friend.  She knows I have been craving for some cookies in Bizu.Even as sleepy as she was, she laughed at the transformation of my face! Hahaha!  Oh well, I can’t describe how that was.  LOL.

Cookies she bought for a friend. Hmm, I wonder to whom.

Until finally, I learned she was only kidding me and she told me I have a pack of 8 different flavors of  macaron de Paris!!!  She laughed again as my eyes sparkled of her news and told me it’s her birthday present.  I immediately checked her present and was ecstatic seeing these beauties in our refrifgerator:

Aren’t they beautiful?  I was too excited to munch them!  LOL.  Make a guess which I took first.

After about a minute or two, this is what was left. Hahaha! Talking about being ravenous…of sweets or of macaron de Paris to be specific. LOL.  I started with my favorite – Pistachio flavor, followed by Blueberry and Vanilla.  As of this writing, I only have three left as I already finished the mango and raspberry. Darn, I can’t help it!

The truth is even if I was disappointed as the quality deteriorated, I could still finish all 8 flavors in one sitting.  That’s how addicted I am with this French cookies.  I fell in love with them 5 years ago.  It started with reading too much about these cookies from the blog of  “The Girl Who Ate Everything” when she was still studying in Paris.   Then it progressed to visualizing how they taste like until I got my first bite from Bizu’s branch in SM Mall of Asia before it closed. That didn’t stop me there. When I learned there was a class offered by Chef Vicki Villanueva at Heny Sison Culinary School, I immediately signed up and took it. Unfortunately, I didn’t practice what I learned for I didn’t even try to bake a single cookie for I find them complex to make.

I hope one day I will have the courage and confidence to bake them.  I wish too that I will have the chance to go to Paris to taste the authentic ones from Laduree, Fauchon or Pierre Herme!

***Gracias, Maricar for the sweet treat!!!  😀

 

Nice to know facts from Wikipedia:

macaron is a sweet confectionery. Its name is derived from an Italian word “maccarone” or “maccherone”. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.[1] It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the “foot”), flat base, mildly moist and easily melted into mouths.[2] Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The macaron is commonly filled with a buttercream or jam filling sandwiched between two macaron cookies.

Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (truffle, green matcha tea).[3] Since the English word macaroon can also refer to the Coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonyms.[4]

 

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For Pao…

I missed checking on you at the hospital and at home but my mind didn’t forget the pain you’ve gone through and  I thank God you’re back to normal and feeling good if not better and I know in time, you’ll be back to this body and this look. Heheh!

Pao feeling sexy during her “teenage” years. Hahah!  (pic taken from her FB account)

Here’s your long, overdue FFTG (Food for the Gods) cake!  I hope you’ll like it. Thanks  for the “kulit” as I am now in back to baking. Yay!

Turrón

Turrón (Spanish), torró (Catalan), or torrone (Italian) is a nougat confection, typically made ofhoney, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are also some varieties in Latin America and the Philippines.” (source wikipedia)

I had a first taste of  Turrón  last year when my sister brought some from Spain.  They were so delicious that we asked her to bring more this year on her visit last August.

While at Spain, she sent me a text telling that the moment she saw a supermarket there, she immediately asked for Turrónes.  Unfortunately, she was informed that they are not available as they are not in season.  She was further told that they are only available during Christmas season.  We were saddened for we won’t have a taste of them anymore.

But the god/goddess of sweets (if there’s one) was with us.  My sister told us her mother-in-law has some leftover from last year that are just  sitting in her pantry!  We were both ecstatic with that news and more than happy too for she brought more boxes of this delicious sweets than last year.

The stored Turrónes from last year…they look like books, huh?

 

Hard (the Alicante variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar; 64% almonds. (

 

 

Our version of the Turrónes – Turrónes de Casoy.  After eating the real Turrónes, I must say, we must improve ours.  Hmmm, might as well start doing recipe testing. 😛

Wiki says there are two more varieties of  Turrónes – the one from Italy and Czech Republic.  I still have to taste them and compare.  Hopefully one day…

My first Frutti Fro-yo experience

My sister, Azha was in Manila while my parents and I were on our way to Manila for a dinner treat at Spiral in Sofitel which deserves another post last week.  She sent me messages that we  have to meet with her  first before we head to the dinner for we need to try this fro-yo which she told me our parents would surely love.

True enough, they loved it!  Our family is addicted to frozen yogurt (fro-yo).  We all had our first taste of this “healthy ice cream” with our very own, Cold Spoon Frozen Yoghurt located at Sunset-Friendship road in Angeles City. Frutti Fro-yo is different however!  WHY? Let the pictures speak for themselves.

Upon entering the place, you get to be greeted by a signage giving you  instructions.  Frutti Fro-yo has 8 different flavors – Taro, Banana, Apple, Peach, Chocolate, Vanilla, Blueberry and Original.

Yes, everyone was excited in choosing the flavors, toppings and syrup.

Look at my father’s face!  Just like a kid who can’t wait to taste his customized fro-yo.  LOL.

I was the last to choose.  My sister suggested I try the Taro flavor and I did.  I also chose the Vanilla and Original flavor.  I don’t want flavors to be mixing so I was careful in putting them on my cup.

My customized Frutti Fro-yo!  I loved the Taro flavor.  I wished it was all that I put in my cup.  The original flavor was sour as compared to Cold Spoon’s and White Hat’s.  The vanilla flavor wasn’t distinct, so I know now what flavor to choose the next time I visit this place.  The toppings were just right.  I love them!  The blueberries, strawberries and mangoes were made of syrup (not the store-bought ones in can).  I added mixed nuts which neutralized everything.  NOW, I am craving!

Did we enjoy it?  Well, just look at the picture below.  Hehehe!

Thanks, Art for the treat.  He spent about 900 pesos for the five cups.  Not cheap though but worth a try!

Btw, did you know that this dessert is spelled with 3 variants?  Often it’s spelled with yogurt, but it can also be yoghurt and yoghourt.   =)