RecipeMuncher

My husband’s favorite treat growing up are Pop-Tarts and of course he wanted our children to enjoy them like he did growing up. I don’t like them very much (shh, don’t tell him) for I find them too sweet for my taste. My husband and I can agree there are way too many unnecessary ingredients in these toaster pastries. So when he gets a craving, we usually buy this organic brand but this gave me a

Just a little something to let you know I’m back! While you wait while I work on more recipes to post, just a reminder that I am on Twitter. Follow me @carolineadobo and let’s get this conversation going!

I used the brownie recipe in Thomas Keller’s ad hoc cookbook (my favorite at the moment) baked in a heart-shaped silicone pan. I’m sure your favorite brownie recipe will work. Then cover

This month marks the first year anniversary of Kulinarya Cooking Club. Thanks to Kath, Trish and Trissa, all the way across the globe in Australia, for starting a group that highlights our colorful Filipino cuisine. To mark this special occasion, Anna and Dahlia chose a festive theme to celebrate: Relleno, a term for stuffed food like chicken, fish, crab or vegetables.

I made Rellenong

This month marks the first year anniversary of Kulinarya Cooking Club. Thanks to Kath, Trish and Trissa, all the way across the globe in Australia, for starting a group that highlights our colorful Filipino cuisine. To mark this special occasion, Anna and Dahlia chose a festive theme to celebrate: Relleno, a term for stuffed food like chicken, fish, crab or vegetables.

I made Rellenong

If you ask a Filipino what their favorite dessert is, more than likely their answer would be Leche Flan and/or anything with Ube (Purple Yam). I love them both so I didn’t hesitate to put them together in this dessert so you get to enjoy two sweets at once: Ube Chiffon Flan Bundt Cake.

I first learned about the awesomeness that is Flan Cake from Tracey of Tangled Noodle last year when she

The Kulinarya Cooking Club chose to highlight Suman this month. Suman are Filipino cakes that are wrapped in leaves and steamed. Every town or region have their own specialty. Most suman are usually made with glutinous rice and cooked in coconut milk. Some suman recipes require the rice to be soaked, even treated with lye, before being rolled in leaves. Banana leaves are usually used to wrap them

I love lavender, the scent and color but I have to admit I have had no experience cooking with lavender. So when I found out lavender is October’s theme of International Incident Party I was stumped. When I asked my husband for ideas, he jokingly told me to make soap so needless to say I am on my own here.
Last minute inspiration came from my pantry, a jar of vanilla sugar staring right at me.

I’m finally baking! Just in time for this month’s installment of The Cake Slice. We start off our third year of baking from the book: Cake Keeper Cakes, a promising cookbook filled with different types of cakes: from round ones to loafs, bundts to crumb cakes, chiffon and snacking cakes. I’m excited to get this year started with this book.

The first cake our group chose is Pumpkin Chocolate Chip