I noticed that I have a number of readers who access my blog via their mobile phones. Because of this, we have added a plugin that would make this site more mobile friendly… like this:

I hope your Christmas was great. I know that the reason for this season is not about gifts. There is a deeper meaning why we celebrate Christmas. Nevertheless, I received gifts from my friends and family, for which I am very thankful.

Allow me to focus on what I got from my family: an oven mittens that can withstand 500 degrees and silpat from my husband, a cookie app of Martha Stewart for my iPad and iPhone from my son, and a lovely scarf from my daughter. Thank you guys. You have definitely zeroed in on the stuff that I wanted.

By the way, here is a video on how to wear your scarf in style as the days go colder.

Two more days and we will be celebrating the New Year. I wish that we can all take the time to reflect on the past and be hopeful for the future.

Happy New Year!

Merry Christmas! I hope you are having a blast. Not to sound too preachy but let me stress that there is a reason why we are celebrating Christmas. I have my reasons. You have yours. It can come in different ceremonies and rituals. It can be based on different inspirations.

Gift-giving has become a part of Christmas. If you’re on the receiving end, be thankful. Remember also that there is joy in giving. As a parent, I am overwhelmed with joy that my kids gave their share to the victims of Typhoon Sendong in Iligan City and Cagayan de Oro City in the Philippines through Red Cross and Philippine Jesuits. It was the best gift that we think we have given this year. I urge you to do your share. It doesn’t have to be money. Gifts can come in different forms and shapes. Remember them in your prayers. It’s a powerful gift.

This year, I decided to take some time and bake homemade goodies for my friends and relatives. From my kitchen to their houses, I made the following: sugar cookies, chocolate chip cookies, banana bread, chocolate crinkles, banana muffins, and brazo de mercedes.

I want something different for this holiday than my usual ways of wrapping gifts. My husband and kids were surprised to see a different style in my wrapping the presents. I guess it is because this is my favorite season that makes me more creative. Maybe, I am just more free lately because my kids are becoming more independent and giving me extra time for myself or is it just time for me to start using all the Christmas stuff I have been collecting and putting aside for future use.

I must say, I am a hoarder of anything that I can use for craft projects. I don’t throw away nice paper, ribbons and wrappers that can be recycled. For this Christmas, I did not buy any materials for gift wrapping. All the materials I used were from previous years.

I enjoy wrapping presents. How I wish someone will just hire me to do this for a living. It is fun, therapeutic and makes you really creative. It is a nice feeling knowing that the person who will be in the receiving end will appreciate the extra effort in making the presentation beautiful.

Wrapping presents is not rocket science. You simply need sharp scissors, double sided tape for a neat finish and a good space in your table where you can lay down your materials for wrapping. Organization is the order of the rule.

Through the years (with the exception for this holiday season) I buy wrapping materials and accessories after the holiday season. This will save you money. Because everything’s on sale, just make sure that you only get items that you will really use. Old toys, ornaments and even pine cones can also be added for accents. Don’t forget flea markets, thrift stores like Salvation Army or Goodwill. They’re a good source to find something to add interest to your gift wrapping.

Simple Kraft paper makes a neat wrapper by adding nice ribbon or accent. Kraft paper is cheap and a roll may be enough to wrap all your presents.

Pompoms make a good substitute for ribbons. My red pompoms were red tissue paper which I accumulated from buying at Sephora. So keep in mind not to throw away those stuff.

Maps, brochures, and even newspapers used as wrapper is in line with green living. I used the university map from our visit to Princeton University last summer. The ribbon is a recycled one from Williams-Sonoma and the pine cone was from an old Christmas ornament.

Who said that Christmas is just green and red? If you don’t have a box, a gift bag is a good choice.

My sister-in-law will not find any similar wrapper for her gift. I made this from stamping “Merry Christmas” on a plain blue paper. Neat and unique. Simply special.

Just remember though that gift giving is not just about material things. You can give without spending a single penny. Your time and talent are precious gifts, too. Remember, it is better to give than to receive.

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Give it 10 more days, actually. I hope most of you are done with your holiday list. Our nine day Christmas Novena mass (Simbang gabi), a Filipino tradition which ushers in the countdown to Christmas, started yesterday. The festivity has officially started, at least in my household.

Out family just love this season, not only for the glitters that it brings, but for the real reason for this big celebration– commemorating the birth of Jesus Christ.

Okay, before I turn this post into something biblical in proportion, let me just say that I am hoping that you are less stressed because there is really nothing to stressed about this holiday.

My baking marathon starts this weekend. I will be busy baking Chocolate Chip Cookies and Sugar Cookies to be shared to family and friends. I have already started preparing my cookie dough so this should shorten my preparation this weekend.

The recipe for my Chocolate Chip Cookies started in 1997 during the Internet crazed over the famous The Neiman Marcus $250 Cookie Recipe . I made some changes though like not adding oatmeal. It’s still delicious though.

I have been baking Sugar Cookies since my kids started going to school. It has been our tradition every Christmas to share this type of cookie to their classmates and teachers. I have tried different recipes for Sugar Cookies and finally settled on this No Fail Sugar Cookie recipe of Fancy Flour (I guess there’s a reason why this is called a no fail recipe). It is very easy to work with and tastes incredibly good with or without the icing. This may be tedious for some but I like designing my Sugar Cookies. I believe that if you are equipped with passion and proper tools, this process will just be a breeze. Of course, practice helps a lot, too. My children are always looking forward when it is time to decorate these cookies. They love helping me out on this and take pride of their finished products.

There is just so much charm and satisfaction in designing cookies. Not only for the baker but for the recipient as well. Who would not want to receive cookies that look like an art?

So for those who want more tips for a perfect designed cookie, another favorite blogger of mine is just obsessed on this. Please visit her blog, The Sweet Adventures of Sugarbelle. All her works are adorable and just so perfect.

Happy baking!

Chocolate Chip Cookie

Ingredients:

1 cup unsalted butter, softened
2 cups brown sugar
6 tablespoons granulated sugar
2 eggs
4 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups all purpose flour
3 teaspoons instant espresso powder
2 cups semi sweet chocolate chips
2 cps chopped nuts of your choice (optional)

Directions:

1. Preheat oven to 375 degrees.

2. Sift together the flour, baking soda, salt and coffee powder; set aside.

3. In a bowl cream together the butter, brown sugar, and white sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla.

4. Mix in the sifted ingredients until just blended.

5. Stir in chocolate chips and nuts and mix to the batter.

6. Drop by large spoonfuls onto ungreased cookie sheets. Cookies should be about 2 inches apart.

7. Bake for 8 to 10 minutes. Cool on baking sheets for a few more minutes before transferring to wire racks to cool
completely.

Blogging Mama’s Tips:

1. Let the batter rest for a few minutes before baking so that the sugar can incorporate well with the rest of the ingredients.

2. Use a #24 cookie scoop for a consistent cookie size.

3. You may drizzle melted chocolate after baking the cookies for extra chocolate flavor.

4. Dough can be frozen and thaw at room temperature before baking.

Here are some Sugar Cookies that I made in 2010.

The luxury of weekend is when I can cook “real” breakfast for the family. A fluffy pancake, uncured turkey bacon and eggs make everyone satisfied and happy. This goes especially for my daughter who feels her day is complete having pancakes for breakfast.

I am sharing this Basic Pancakes Recipe from The New York Times Cook Book (Copyright 1961 by Craig Claiborne) which I’ve been using now for more than a decade. We’ve not been relying on pancake mix on a box for a long time now.

The ingredients I’m sure are in your pantry. Try this recipe and you will not be disappointed. I promise it will be fluffy and good.

Basic Pancakes

1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cups milk, approximately
3 tablespoons shortening, melted and slightly cooled or vegetable oil

Directions:

1. Sift together flour, baking powder and salt.
2. Mix egg, milk, and shortening or oil. Three-quarters cup milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly).
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Blogging Mama’s tip:

1. You may use a non stick pan or a well seasoned cast iron pan. I made sure to lightly butter (vegetable oil) the pan or griddle. Wipe off with a paper towel until no butter or oil is visible. Repeat this step every time you pour the pancake batter.

2. Use a 1/4 cup to measure the pancake batter and gently pour in the hot pan or griddle.

3. Do not over mix pancake batter. No need to worry about lumps since it will just dissolve during cooking. Too much mixing results in a tough pancake.

4. Flip the pancakes if bubbles begin to set around the edges of the pancake.

5. Fruits like blueberry, banana and even chocolate chips may be added to the pancake batter for variation.

Here’s a bonus rap video for you. I said, for you. Not for your kids…

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Sometimes we search for recipes far and wide just to realize that some no fail recipes are just at the back of the packages. For instance, this Hershey’s “Perfectly Chocolate” Chocolate Cake recipe found at the back of the container of Unsweetened Cocoa of Hershey has started me baking. You see, this recipe never failed me from the first time that I tried this 17 years ago. I am always satisfied with the result, moist and delicious just like what a chocolate cake or cupcake should be. Despite baking now from scratch, I go back every now and then to this reliable recipe when I need a quick and delicious chocolate cupcake.

The best thing about this recipe is that you only need one bowl to mix all the ingredients. No need for an electric mixer or fancy gadget. The result remains a delicious chocolate cake. So, for those who said that they can’t bake, I encourage you to try this recipe. You’ll get inspired and will eventually realized that there is a baker in you. You don’t have to be a pro to bake. I can attest that you’ll be happy seeing your product straight from the oven.

I brought some cupcakes to work for the birthday of my two co-workers. I made it more special by frosting it with ganache using Callebaut bittersweet chocolate. It just made the cupcakes look so luxurious. By the way, ganache is a French word which means a rich mixture of chocolate and cream. It is my alternative to buttercream frosting especially if you want to cut on your sugar.

A very simple recipe, it only calls for two ingredients but as they say less is more.

Hershey’s “Perfectly Chocolate” Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

Variations:

One-Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“Perfectly Chocolate” Chocolate Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Ganache

Ingredients:

1 cup bittersweet chocolate chips
1 cup heavy cream

Directions:

1. Put chocolate chips into a large heatproof bowl.

2. Bring heavy cream just to a boil over medium-high heat then pour over chocolate chips.

3. Let stand for 10 minutes.

4. Stir mixture gently, it will appear glossy and stir until smooth.

Blogging Mama’s Tips:

1. Adding a teaspoon or two of instant coffee to the cake batter will enhance the flavor of the cocoa powder, resulting in a more chocolaty cake. You can mix the coffee in the ingredients that call for 1 cup boiling water.

2. Make sure to avoid all contact with water on your chocolate when preparing your ganache. The chocolate will seize and become unworkable if it comes into contact with even a few droplets of water.

3. Use an ice cream scoop that has a wiper on the inside of the scoop or measuring cup for a consistent cupcake size. It also makes less mess for the baking pan.

4. Sprinkles may be added before the ganache will set.

5. Leftover ganache can be made into chocolate truffles. This will be on my next blog post.

If there’s one thing a mom can count on, it is kids making a mess. You can’t blame a child for spilling fruit punch on a brand new carpet or trudging across it with muddy boots, but you can minimize the damage. Empire Today, a leading national service provider of carpet, flooring, and window treatments with over 50 years of expertise in the field, offers these tips for rescuing your carpet if you find yourself in this situation.

The first step is to scoop up any solid material before it gets ground into the carpet. If it’s a wet mess, try to absorb it as quickly as possible by blotting repeatedly with white paper or cloth towels. Never rub or scrub abrasively because this might damage the fibers! If it’s a serious stain, and you need to use a cleaning agent, make sure to apply the agent to a clean white cloth, not directly to the carpet and test it on an inconspicuous area, like behind a door or under a couch, before using in the middle of the floor. Once the visible stain is gone, draw out any remaining moisture by placing several layers of white towels over its location. Finally, rinse the spill location with cold water to get rid of any residue that may stick around even after the visible stain itself is gone.

If you act quickly, before the stain really settles in, and follow these simple tips, you’ll be able to keep your Empire Carpet looking brand new for years! For more tips, including ideas for removing specific spills and messes, visit the Empire Carpet tips website.

This is a guest post from my friends at Empire Carpet.

The weather was perfect last Saturday morning. It was not cold, allowing me to open the windows without getting chilly inside the house. While thinking what I should be preparing for breakfast, I heard our neighbor left their house. They should be out the entire day. They usually are.

With my neighbors gone and still confused what to prepare for breakfast, it dawned on me that I can cook Danggit!

Danggit is the local Philippine name for a fish also known the rabbitfish or spinefoot (part of the Siganus family). Other local names include samaral, taragbago, kitang, or tabago. –WikiPilipinas

Popularly known as a product from Cebu City, the fish is split open and dried under the sun with salt. This tedious process is what makes Danggit a little expensive.

I still have Danggit in my fridge. It was brought by my sister from the Philippines. I’ve been keeping it, waiting for the right time to come. When you cook Danggit, all possible ventilation in the house should be wide open. Fans should be turned on. Scented candles should be lighted. Neighbors should be away. You see, when you cook Danggit, it emits a certain smell that can draw everyone’s attention. Okay, it smells bad, at least for those who haven’t encountered Danggit in their lives. It sticks and lingers for awhile. I’m used to it.

Danggit turns crispy when fried. Serve it with rice, scrambled eggs, and tomatoes. Make sure you have vinegar on the side to dip it. You would totally forget about the smell after your first bite. I did.

As promised, I will be sharing some of the recipes we had in our Thanksgiving dinner.

Crown Roast of Pork was my alternative to Roast Turkey after I stumble upon it while doing my food shopping for Thanksgiving dinner. My initial plan was to roast a big chicken since I will be preparing dinner only for the four of us. I was just lucky that the meat section of the store had a prepared pork loin rack of pork (Frenched). I seldom see this kind of cut of meat. In fact, this is only the second time, after 8 years, for me to make this impressive dish. Usually you need to ask the butcher in advance to prepare this for you.

You may also want to check this out with Martha Stewart on How to Make Crown Roast.

I went with the Herb Stuffing and was happy to try the recipe from Real Simple magazine. My only regret was adding the celery. I thought I could sneak it in without anyone noticing it. Too bad, it seems that celery will never become a part of the vegetable list for my husband and kids. At any rate, I recommend this Herb Stuffing recipe. It is a nice pair for the Crown Roast of Pork.

Crown Roast of Pork

Ingredients for the roast:

1 7 to 8 lb of crown of pork or pork loin rack of pork (Frenched)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1/2 head of garlic, minced
2 tablespoons olive oil
2 teaspoons Kosher salt
1/2 teaspoon pepper

Ingredients for the gravy:

1/4 cup butter
2 tablespoons flour
1 cup chicken or beef broth
Pan drippings
salt and pepper to taste

Directions for the roast:

1. Mix together the ingredients. Rub all over the roast. Let roast sit at room temperature for an hour before roasting.

2. Preheat oven to 350 degrees. Place the crown roast in a shallow roasting pan.

3. Roast pork on middle rack of oven. Bake for 3 to 3 1/2 hours total or cook until meat thermometer inserted deep into center of meat registers 150 degrees.

4. Remove pork from pan and reserve drippings.

5. Arrange crown roast on a serving platter and let rest for 20 minutes.

Directions for the gravy:

1. Melt butter in saucepan, stir in flour and mix well until flour is cooked.

2. Gradually add broth while stirring constantly.

3. Pour in the pan drippings.

4. Season with salt and pepper.

5. Continue stirring and cook until mixture is smooth and thick.

Blogging Mama’s Tip:

1. This recipe serves 8 to 10 servings. Leftover is still good the following day.

2. Let the crown roast rest for 20 minutes so it will retain its juices and will not make the meat dry.

3. To check if meat is cooked, meat thermometer should not touch the bones. If you don’t have meat thermometer, bake about 1 hour for every 2 lbs of pork.

4. Arrange crown roast on a serving platter with desired vegetables.

5. You can also fill the crown roast with stuffing, but I prefer to separate the stuffing for even cooking.

6. Use a wire whisk in making the gravy. Whisk constantly to avoid lumps.

Herb Stuffing (adapted from Real Simple)

Ingredients:

3 cups low-sodium chicken broth
3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
2 tablespoons olive oil or unsalted butter
2 medium yellow onions, diced
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 stalks celery, diced
3/4 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons chopped fresh dill
1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)

Directions:

1. In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat.

2. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.

3. Heat oven to 375° F. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish.

4. Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)