One of my resolutions this year is to cut down on my sugar intake. It is easier said, especially for someone like me who developed sweet tooth later in life when my metabolism starts to slow down. But, there’s a way and I know that!
It just takes a little amount of self-control to eat in moderation. Plus, I need to get busy in the kitchen to create and test new recipes while juggling with work and everything else in life.
Since I love banana muffin which is my go-to coffee match, I decided to make over this recipe and change most ingredients using healthier substitutes.
Continue reading “BANANA COCONUT BUNDT CAKE with Peanut Butter Frosting – No guilt for the sweet tooth”
It is not easy to eat healthy nowadays!
Every minute of the day we are bombarded by images of mouth-watering food in television, the internet and social media. These food and beverages are packed with either bad fats (saturated or trans fats); bad carbs (high calorie, high sugar); or bad proteins (meat with high saturated fats). Worst, some of these food contain genetically modified ingredients if not chemically-laced. We are well-aware of this reality. We just chose to give it a cold shoulder.
Do we have choices left? I certainly believe we do; however it needs serious work and smart decisions. Buying pre-packed, ready-to-heat, processed food is always easier and convenient than making meals from scratch. But always, home-made food are healthier especially if the ingredients are chosen appropriately (healthy).
Continue reading “Jump-starting the New Year with RED KIDNEY BEAN CUPCAKES”
I will not apologize for deconstructing this classic Coconut Cream Pie recipe because the result was equally creamy and delightful. I took layers and layers of high-fat ingredients and brought them down to the bare essentials.
I took the pastry out of the crust equation. I didn’t use either the traditional graham crackers or any wafer or cookies for the crust. Instead I grabbed some granola bars (or call it by its many other names: breakfast bars, energy bars, diet bars, etc.) and microwaved them to turn crumbly. Molding the crumbled granola into the pie pan wasn’t too challenging, they formed pretty easy.
Continue reading “Coconut Cream Pie Makeover”
Vegan / Vegetarian
How can you not love chocolate cookies rolled in powdered sugar and baked until they’re perfectly chewy? How if we make a healthier version without the slightest change in taste and flavor? That would make it even perfect, right?
Continue reading “Chocolate Crinkles Makeover”
This is one of those days I wanted a sugar fix really bad but I don’t want to bake anything fancy or laborious. I want a quick sugar fix! So I thought of poke cake. I think this is the easiest cake recipe I’ve made so far. I just read the box instructions and wala! I got my sugar boost in a short time.
Continue reading “Cherry Poke Cake”
This is my first attempt to make a fusion food of traditional Filipino and American holiday dish. Fusion cuisine is an art of combining elements such as ingredients or techniques of different culinary traditions.
Continue reading “Rice Cake w/ Pecan Caramel Topping”
This is my version of banana bread – muffin style. Since I got this recipe at school and tried and tested it, I’ve always been doing my banana bread this way. It stays moist with a little crunch on the outside.
Continue reading “Banana Muffin”
What a great way to start a day with hot coffee and Peanut Butter cookies, right! This cookie is a good standing snack you can keep in your cookie jar for a quick sugar kick anytime of the day.You only need a few ingredients and requires very easy steps.
Continue reading “Peanut Butter Sandies (Cookies)”
Here’s another pumpkin saving recipe (from the Halloween) you can try. The most popular pumpkin recipe there is – pumpkin pie. I call this recipe “old fashioned” because this sweet recipe is made from scratch even the dough was handmade!
Continue reading “Old-Fashioned Pumpkin Pie”
Today’s dish is a recipe makeover. If you’re familiar with traditional carrot cake with cream cheese frosting you know that besides mashed carrots it also calls for all-purpose flour, baking, powder, baking soda, vegetable oil, buttermilk, eggs, pecans and for frosting – cream cheese, butter, and powdered sugar.
Continue reading “Carrot Cake Makeover”