Woman Scribbles

Mini Peanut Butter Cheesecakes

noreply@blogger.com (sanna) — Wed, 22 May 2013 03:24:00 +0000

Hello there, dessert lovers! Today I am encouraging you to make something cute and rich and..sinfully good. Mini Peanut Butter Cheesecakes. Does that sound good? Of course it does!

You know, since I have gone back to work, I barely have time to do other things like exercise, and do you know too, that I have been eating with abandon since the week I started working again? My regained social life has caused to me dine out more often and the arrival of summer season has allowed me to consume lots of barbecued hotdogs and pork. Bad,bad me,

And then, here is another story. Last weekend was a gloomy, rainy, no-tv -and- internet weekend. For some reasons, our service provider had to cut us off because we were scheduled to transfer service to their rival. So we were left without tv and internet for two days. That's no fun, isn't it? Although I am a bit embarrassed to realize how dependent we have become on technology,tsk,tsk,tsk. I used to survive without tv and laptop during my college days, but now, two days without them seem like forever. Bad bad me.

So the weekend was a perfect excuse to bake these babies. To ward off boredom, we ended up laying a blanket on the living room floor, watched three parts of Fast and the Furious and consumed Mini Peanut Butter Cheesecakes like they are small candies. Bad bad me. But trust me. These are good and definitely worth your time and calories. So just in case, you come across those days when you want to indulge, Go and bake these.

Mini Peanut Butter Cheesecakes ( recipe adapted from Great Cheesecakes from Better Home and Garden)
18 servings

Ingredients:

3/4 cup chocolate cookie crumbs
1 tbsp white sugar
2 tbsp melted butter
1/3 and 1/4 cup milk chocolate chips
2 packages of cream cheese,softened
1/3 cup cugar
2 eggs
1/2 tsp vanilla
1/2 cup peanut butter
1 tsp shortening

Directions:

1) Preheat oven to 325 F. Line a muffin pan with 18 2 and 1/2 inch cupcake liners. In a bowl, combine cookie crumbs, 1 tbsp sugar and 2 tbsp melted butter and mix until incorporated. Press the mixture in the bottom of cupcake liners. I used my clean thumb.You can use the back of spoon too. Put 3 pieces of milk chocolate chips in the center of the each of the crust. Set these aside. You can place them in the fridge as you prepare the cheesecake.

2) In a mixing bowl, Use an electric mixer and mix cream cheese and 1/3 cup sugar until combined. Add in the eggs and the vanilla and mix gently until combined. Add in the peanut butter and gently mix one last time.

3) Using a spoon, gently place cream cheese mixture on top of the milk chocolate chips until the cupcake liners are full. The chocolate chips should remain centered. Bake for 20-23 minutes and cool in the pans for 20-30 minutes.

4) To make the chocolate glaze, melt 1/4 cup chocolate chips with the shortening in the microwave for about 30 seconds a time, until the shortening has melted completely and the chocolate is just starting to melt. Stir in the shortening and the chocolate will melt in it. You can also use a double boiler if you have one. Drizzle sauce over cheesecakes and refrigerate for about 1 hour.
Cheesecakes should be good for three days in the fridge or can be frozen for up to a month.

Victoria Day Long Weekend Getaway

noreply@blogger.com (sanna) — Sun, 19 May 2013 04:05:00 +0000

This is a yearly thing. Not always on a Victoria Day long weekend but for three years now,as soon as snow melts away, we always spend two hours or so at Half Moon Inn drive, our favorite hotdog and burger place here in Manitoba. For three years now too, I think Mr. Scribbles and I have been ordering the exact same foods. We are so non-adventurous aren't we?

Despite that we are so monotonous when it comes to our food, I felt that this year was even more special. Never did I picture myself holding little hands of a mini-me in this very familiar ground that I know so well long before I brought my husband here three years ago. And my oh my, three years went by fast. I know because I never fail to exclaim:

" Its Victoria Day again?!",

like I always do when Christmas is approaching. Oh and my birthday too.

Watching my daughter grow day by day, I am oftentimes tempted to say "stay little, my sweet little girl!". She may be shaky right now, needing mommy and daddy's hand to walk, but years from now, she may not even be with us in this same place because she will be too busy minding a life of her own. Ah, the bittersweet part of being a parent.

I immediately flashed back on the day I gave birth to her,how she was so limp and helpless, and immediately fast forwarded to her having her own family and such. I know, its a bit over dramatic but you know this too: We cant stop time from making such things happen,and in a swift manner.

So I always remind myself that what we do in between and every step of the way counts so much in building a rich childhood for our kids and creating vivid memories in the years to come.

This is why we cant help but love getaways like these, right? It is a chance for us to slow down and escape from the busy hustles and bustles of day to day life. These simple moments are the prime of their childhood, and although parenthood does not really stop, these moments are the ones we might always want to come back to.

And I think I am just about ready to give in to this emotional moment now:

Stay little, my sweet little girl. I miss you and you have not gone anywhere yet.

Towel Cupcakes

noreply@blogger.com (sanna) — Wed, 15 May 2013 20:01:00 +0000

Reasons why towel cupcakes are better than the real cupcakes:

They require no preheated oven.
No icing mess
They dont add calories to your diet
No over or under baking problems

towels Cupcakes that I used for favors on my daughter's birthday party

Reasons why I choose towel cupcakes over the real cupcakes:

none

Sorry, towel cupcakes. You are cute but I still need my desserts!

Happy Mothers Day!

noreply@blogger.com (sanna) — Sun, 12 May 2013 05:00:00 +0000

To all wonderful mom readers here at Woman Scribbles, happy mother's day! It feels different saying it from a mother's perspective. Just last year, I gave birth to my first baby.I was aware of all the changes that were about to take place in my physical world. And I was actually right; I had more tasks but more laughter.I had sleepless nights but I get paid off with baby cuddles in the day. I had messy house, unmade bed and lots of missed dental appointments but I have never had intense joy just by seeing little smiles back at me and feeling little hands on my cheek. And now that little bundle is now a year old! I have to admit I get weepy just thinking about how much she has grown.

Being a mother has changed me so much. I learned how it is to consider the comfort of others more than mine. I realized that this is the time when you significantly use the word "I" less because you start to use "her" and "she" more often.
This is also a time when I begin to make myself meet my own needs, go after what I want and do the things that give me fulfillment.I know it sounds contradicting from the ones I said earlier but I find that I am more able to take the role of motherhood if all my needs are met.We all should somehow nourish ourselves to become more loving and fulfilled.

I guess the most important thing that I have learned is that as my baby grows, I grow too. Motherhood is a continuous learning and while it is never easy, it is always more than fulfilling. That is a guarantee.

Happy Mother's Day! I hope you are having a great time as much as I am.

Avocado Cucumber and Orange Salad

noreply@blogger.com (sanna) — Wed, 08 May 2013 14:11:00 +0000

Last Sunday, the whole household started to have a cold except for lucky Mr. Scribbles. I was so beat when I woke up and I wanted to:

stay in bed all day
eat hot soup on all three meals
snuggle under the sheets while stalking blogs
demand tlc( tender loving care ) from hubby all day long

It would be lovely to do all that. sigh sigh sigh. But yeah, I'm a typical mom.Like you, my mind never stops of thinking of what needs to be done. Work around the house just does not stop,does it? And besides I'd be feeling like a complete mess if I let the sickness gets the better of me. Baby was also sick so I had to drag myself out of bed and get the day started.

Energy.Its all I needed. I wanted to eat something fresh and light that would not weigh me down.and this salad recipe that I am sharing is all that.

Avocado Cucumber Orange Salad
serves 3-5

Ingredients

1 piece avocado ,washed,peeled and chopped
1 large cucumber,washed,peeled and chopped
2 seedless oranges,washed,peeled and chopped
1 large tomato,washed and diced
3 tbsp vinegar
2 tbsp corn syrup or honey

Directions

Combine the cucumber, orange and tomato in a large bowl.
Add the vinegar and honey and gently stir into the ingredients in the bowl.
Add in the avocado last to prevent it from being smashed.

It is best to serve this cold so throw it in the fridge for 30-50 minutes before serving.

recipe inspired by Lindsay at Pinch of Yum

The avocado,cucumber and orange team actually saved my day. This was so good that I made another batch on Monday and Tuesday morning.I took some to work for snack, in exchange for cookies. I know I said that I am gonna load up on Nutella Filled Chocolate Chips Cookies because I have been losing weight but apparently, the dress that I am planning to wear on my daughter's first birthday is too snug for me.So I am actually trying to lose a little number on my waistline here.In one week. One week? My husband is laughing at me.

A few more days till the party, I hope I can still come back for another post. I am anticipating a very busy schedule for the rest of the week. I gotta go now and catch some zzzzzz. Now back to bed with my sick little girl.

Stay healthy everyone. Eat Fresh.

A Humble Achievement

noreply@blogger.com (sanna) — Sat, 04 May 2013 09:41:00 +0000

Hi and welcome to my mini bake shop! I wish I was not kidding but with the cakes I have baked this week, you might as well call my kitchen that. Yes, a little bake shop. Its very rare,or actually It could even be the first time that I have 3 cake rolls in my fridge at the same time and I baked all of them. Wow,welcome to my late twenties. This makes me wonder what have I been doing in my teen years and my early twenties that I only get to bake now.

I am loving baking more than ever although its kind of tough to do it now. If you are here in Woman quite often, you may be aware that I have just recently became a first time mom, so the time limit is pressing and all sweet mommy duties are also on my priorities. So as much I'd like to bake all day, I see to it that my baby and Mr. Scribbles gets the best of my time. If you are a mom or you have recently started baking, or both, I am happy for you. I bet you feel the sense of fulfillment as I do.

Okay, about these cakes now. Let me say only one now is still in my fridge. The two went ahead in their destinations already. The mango cake went to our local grocery for tasting ( I will post update and I hope there will be), the first ube cake went with us yesterday during dinner with Mr. Scribbles' friend and the third one is for my friend who is having her birthday this weekend.

So yeah, it was a busy week. I will be busier this coming week because its my daughter's first birthday and her party is up on the weekend. Of course, I want everything to be special from cakes,favors and the smallest details. I have handcrafted the giveaways and I will share that with you as soon as I got time.

By the way, let me just say, Its nice writing this at 4 am because all thoughts seem to flow very easy. I might make this a regular thing. MIGHT.

Thanks for your time today.

Nutella Filled Chocolate Chips Cookies

noreply@blogger.com (sanna) — Thu, 02 May 2013 09:41:00 +0000

I've got chocolate chips cookies on my mind all day long yesterday. I ended up going all giddy on the way home, shortly dropped by at the nearest drug store to get butter, sugar and eggs- Yes, you pretty must have guessed it. I am making cookies because they got me drooling and fantasizing all the time I was at work. What triggered the craving was a mystery. All I know is that I have been receiving comments lately that I am losing weight noticeably so I guess I am taking that as a perfect excuse to pamper my sweet tooth.

Now let me briefly talk about these cookies okay? They are not so sweet but very chocolatey with the perfect combo of being crunchy and gooey. I was so delighted biting into them warm,after a few minutes out of the oven. Let me not forget they have nutella centers! I ate them at breakfast, I brought them to work and I wrapped them up fancy to give as a gift to Mr. Scribbles' friend.

Now,ready?

NUTELLA- FILLED CHOCOLATE CHIP COOKIES recipe adapted from Butter Baking

2 sticks unsalted butter, softened

3/4 cup brown sugar, packed
1 cup white sugar
2 eggs
1 tsp vanilla
3 1/2 cups plain flour
1 1/2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
1 jar of Nutella (you won’t need the whole thing), refrigerated

Preheat the oven to 350 F and line 3 cookie sheet with baking paper.

Beat the butter and both sugars using an electric mixer until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.

Turn the mixer onto a low speed and slowly add the flour, salt and soda, mix until just incorporated. Then,mix in the chocolate chips.

With a medium cookie scoop, scoop balls of the dough. Place a ball of dough in the palm of your hand and flatten it.Place a teaspoon of Nutella in the center and fold the edges of the dough to cover the nutella, pinch the edges together and shape the dough around the Nutella.
Bake for 10-12 minutes or until golden brown.

Coffee Egg Pie

noreply@blogger.com (sanna) — Sun, 21 Apr 2013 02:48:00 +0000

Me and my husband one Monday afternoon:

Mr. Scribbles: Can you make me egg pie?

Me: Hmmm..what about coffee muffins? ( Egg pie? I was too lazy to make dough and roll).

Mr. Scribbles: No. I want egg pie. Coffee egg pie.

Me: haha! ( another one of his silly jokes).

Then later that day, I pondered and pondered and heard myself say, Coffee egg pie.. Why not?!

Hence, this blog post.

Coffee Egg Pie

Ingredients

2 and 1/2 cup all purpose flour
3 tbsp granulated sugar
1 teaspoon salt
2 sticks cold unsalted butter
1/2 cup cold water
3 pcs eggs
1 egg yolk
1 egg white
1 and 3/4 cup evaporated milk
1/2 teaspoon Aroma Paste Coffee Mocca
1 cup sugar
1 teaspoon vanilla

Cooking Directions

Preheat oven to 350F. Combine flour, salt and 3 tbsp sugar in a bowl. Using a pastry blender,cut the butter into the flour mixture until the butter are visible tiny crumbs. Slowly add in water in small amounts while continuously incorporating the ingredients with a pastry blender.
Once sticky enough to form, gather the dough and form a ball. Wrap this in plastic and refrigerate for at least 30 minutes. Lightly flour a working surface and roll the dough into a flat circle with 1/4 inch or less in thickness, thin dough is best. Using a rolling pin,carefully transfer the flat dough into a 9 inch round baking dish. Be sure to have the sides covered. Cut the edges using scissors and pinch the edges using your fingers to make crumpled designs. Refrigerate the dough while you prepare the filling.
Stir Coffee Aroma paste into the milk.Heat milk mixture in the microwave for one minute. Whisk the eggs plus one egg yolk while gradually adding 1 cup of sugar. After a minute or two of whisking. Add in the milk and vanilla and stir. Whisk the egg whites in a clean bowl until soft peaks form. Gently fold the egg whites into the egg yolk mixture. Be careful not to deflate the egg whites but ensure that you produce a uniform, airy mixture. Meanwhile poke several holes in the flat surface of the dough. This prevents the dough from over rising during baking.Transfer the filling to the pie dough. Bake at 350F for 15 minutes, then bake at 325F for 40-45 minutes. Serve warm or cold and refrigerate left overs.

Recipe adapted here

Later that night,

Me: I am making you coffee egg pie ok?

Mr. Scribbles: ( grinning from ear to ear) You just got that idea from me!

Me: roll eyes.

Choco Hazelnut and Peanut Butter Swirls Cupcakes

noreply@blogger.com (sanna) — Thu, 11 Apr 2013 02:46:00 +0000

Today's thought: Enrich my life. When days get too busy, I tend to forget to pause and reflect
whether I am savoring every little bits and pieces that make up my life. Days pass by fast and
it would not be surprising if one day I'd ask myself " where did all those time go? Yesterday
my daughter turned 11 months old. She is growing very fast. I am too careful not to
let my attention go astray as she turns into a big little girl day by day.

As a mom, I would like to give my daughter an enriched childhood that will bring her smiles
when she looks back many, many years from now. I would not let being busy steal moments
away.

That is some sort of reflection along with the recipe I am sharing today. I could make
cupcakes, but with a little extra effort, swirled cupcakes can bring on a different indulgent
experience.

Choco Hazelnut and Peanut Butter Swirls Cupcakes

(12 cupcakes)

Ingredients

1 and 1/2 cups all purpose flour
1 and 3/4 tsp baking powder
1 cup white sugar
2 eggs
1/2 cup butter
1/2 cup milk
2 tsp vanilla extract
1/2 cup softened choco hazelnut spread
1/4 cup softened smooth peanut butter

Cooking Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
In a bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the butter mixture alternately with milk . Mix until batter is smooth. Pour or spoon batter into the cupcake liners to about 2/3 full. Spoon 1 tbsp of choco hazelnut spread and 1 tsp of peanut butter on top of each cupcake batter. Using a toothpick, gently stir in the spreads into the batter until a swirl effect is created.
Bake for 15-18 minutes or until a toothpick inserted at the middle of a cupcake comes out clean.

Coffee Muffins

noreply@blogger.com (sanna) — Sat, 06 Apr 2013 01:20:00 +0000

It feels like it has been forever since I last posted here. My week has been filled with actions

as I have started working again after one year of being on maternity leave. It is such a big

adjustment to be in the work force again after being a full time mommy for one year.

Now, I wont bore you and list all the things I miss being away from home and from

my baby. Let me just say I did survive my first week at work and it helped a lot that

I have really good-natured colleagues. It was really a huge transition. My most emotional

scene so far was a good cry on Sunday night and I managed well on the next days with

teary eyes as I stepped out the door. I always miss my baby. She is on my mind all the

time.

The recipe I have today is something that lightened up the emotional seesaw that I have gone

through this week. Not to mention that It was easy to make that I was easily able to squeeze it

through my busy days. I really needed something to make me feel everything is okay and that

little things can still make everything better. So I baked these one day after I got home from

work.

Coffee Muffins (adapted from bakersteet.tv)

Ingredients

2 cups all purpose flour
1/2 cup sugar
1 tbsp instant espresso powder
1 tbsp baking powder
1/4 tsp salt
1/3 cup packed light brown sugar
1 cup strong coffee,cooled
1 stick unsalted butter
1 large egg
1/2 tsp pure vanilla extract

Cooking Directions

Position a rack in the center oven and preheat oven to 400 F. Place paper liner cups in a muffin or cupcake pan. Combine flour, sugar, salt, baking powder and espresso powder in a large bowl. Stir in brown sugar getting rid of any lumps. In another bowl, whisk together eggs,melted butter, strong coffee and vanilla. Pour the liquid ingredients over the dry ingredients and gently blend using a rubber spatula. Do not over mix batter. Slightly lumpy is okay. Spoon batter evenly into the paper cups to about 3/4 full. Bake for 20-25 minutes or until a knife inserted at the middle of a muffin comes out clean. Cool for five minutes and serve.

I love such light and easy baking during weekdays,or workdays for that matter. It is good
to know that I can still squeeze in baking into my new schedule. Now this reminds me that I
better start practice baking my daughter's birthday cake because it is getting close to her
party date. So more baking and planning to come. Here we go.

Sponge Cupcakes with Light Chocolate Butter Cream

noreply@blogger.com (sanna) — Tue, 26 Mar 2013 15:09:00 +0000

When I was starting this blog, I wrote a lot about going on maternity leave and all
things about my pregnancy and giving birth. Now, I cant believe I am already writing
about going back to work and leaving my daughter to a baby sitter. The year went by
fast and I cant even begin to explain how my thoughts and emotions are battling
inside right now. Well of course, things will always be fine and its always just the
transition stage that is the most difficult. With faith, backed up with desire to cope,
things will soon run smoothly.

Anyways, my treats today make me look back when I was also just starting out in
baking. My humble beginnings are nothing more than simple cupcakes that I frosted while
they were still hot so the frosting melted and some cookies that I thought would turn
out crispy but came out burnt.

Today, I am giving my cupcakes a different texture by using a sponge recipe and a light
chocolate frosting to match the light, moist and airy cake.

Sponge Cupcakes with Light Chocolate Buttercream

Ingredients

3 egg yolks
3 egg whites
1/2 cup self raising cake flour
1/2 cup sugar
1/4 cup melted butter
1/8 tsp cream of tartar
FOR THE BUTTER CREAM:
2 egg whites
1 and 1/2 stick softened butter
2 tbsp sugar
2 tbsp hot chocolate powder
3 tbsp hot water
chocolate chips ( optional)

Cooking Directions

Preheat oven to 350F. Line a muffin pan with 12 cupcake liners.
Whisk egg whites until foamy and add the cream of tartar. Whisk until stiff peaks stage. Add in the yolks and sugar and mix very gently using a rubber spatula or a hand mixer at very low speed. You have to be careful not to deflate the egg whites.
Sift the flour and fold gently using the spatula until well blended. Pour the melted butter. Spoon batter to liners to about 3/4 full. Bake for 10-12 minutes or when a toothpick inserted in the middle of a cupcake comes out clean.
For the buttercream: Over a glass bowl set on top of a pan with boiling water, whisk the egg whites and sugar until mixture is a white froth. Remove bowl from the pan and continue to whisk for about 8 minutes using electric mixer. Add in half of the softened butter and continue whisking.Shortly add in remaining butter and whisk for another 8 minutes. Mixture may turn curdly at this stage but its fine. Continue whisking until mixture becomes thick and add in the chocolate powder which is dissolved in hot water. Continue whisking until the cream has appropriate consistency of a buttercream, About 2 minutes. Frost cupcakes and top with choco chips.

Egg Pie

noreply@blogger.com (sanna) — Wed, 20 Mar 2013 16:52:00 +0000

I already made this egg pie recipe several times. It calls for ingredients that you may

already have in your pantry.Don't let the lengthy instruction intimidate you, though.

This egg pie is actually easy to make. It became easier for me with repetition. Once you

have the crust prepared, the filling part is really easy. Also, this is a good training ground

. when you want to venture making puff pastry later on.

Egg Pie

Ingredients

2 and 1/2 cup all purpose flour
3 tbsp granulated sugar
1 teaspoon salt
2 sticks cold unsalted butter
1/2 cup cold water
3 pcs eggs
1 egg yolk
1 egg white
1 and 3/4 cup evaporated milk
1 cup sugar
1 teaspoon vanilla

Cooking Directions

Preheat oven to 350F. Combine flour, salt and 3 tbsp sugar in a bowl. Using a pastry blender,cut the butter into the flour mixture until the butter are visible tiny crumbs. Slowly add in water in small amounts while continuously incorporating the ingredients with a pastry blender.
Once sticky enough to form, gather the dough and form a ball. Wrap this in plastic and refrigerate for at least 30 minutes. Lightly flour a working surface and roll the dough into a flat circle with 1/4 inch or less in thickness, thin dough is best. Using a rolling pin,carefully transfer the flat dough into a 9 inch round baking dish. Be sure to have the sides covered. Cut the edges using scissors and pinch the edges using your fingers to make crumpled designs. Refrigerate the dough while you prepare the filling.
Heat milk in the microwave for one minute. Whisk the eggs plus one egg yolk while gradually adding 1 cup of sugar. After a minute or two of whisking. Add in the milk and vanilla and stir. Whisk the egg whites in a clean bowl until soft peaks form. Gently fold the egg whites into the egg yolk mixture. Be careful not to deflate the egg whites but ensure that you produce a uniform, airy mixture. Meanwhile poke several holes in the flat surface of the dough. This prevents the dough from over rising during baking.Transfer the filling to the pie dough. Bake at 350F for 15 minutes, then bake at 325F for 40-45 minutes. Serve warm or cold and refrigerate left overs.

recipe adapted from: Panlasang Pinoy

A Kitchen Story

noreply@blogger.com (sanna) — Tue, 19 Mar 2013 18:12:00 +0000

Yes,yes.You see it right. You're maybe blinking twice right now but those are not the wrong photos. So before you email me and ask if I posted the wrong pictures, just wait.Actually, that is my life last week in photos. Although it makes me feel vulnerable showing these to you, I just want it to be my way of saying that good things does not always emerge from my kitchen.This leads me to thinking that, maybe, if I have more time or if I am not tending a family , a very young attention-seeking baby especially, then I must be gleaming with gorgeous foods all the time instead of over dry fish fillets or cakes that are leaning to one side.

It would be such a breeze to work in the kitchen without interruptions or to decorate a cake without time constraint. My scenes are not glamorous takes that would make a cooking show: running to the kitchen as soon as my baby naps and running back from the kitchen when she wakes up and LOTS of running back and forth after that.But I would not have my life any other way.

I love the things I do provided that I do it for my family.I would not want to be in any situtation right now but here.My blog was born out of my love to give my special effort to my family. So even if I start five things in a day and none of them gets finished, even if I forget that oven while breastfeeding and no matter how many times I come back from the kitchen and find my cellphone deassembled into five pieces ( and I dont know how my daughter does that), I would not have my life any other way. I love the daily sweet chaos and no matter what I do,my family comes first- my family that's not perfect ( just like the cake above) but gives me the greatest joy.

Healthy Lettuce Salad in Olive Oil

noreply@blogger.com (sanna) — Thu, 14 Mar 2013 23:05:00 +0000

Good things come from random happenings like eyeing a bunch of romaine lettuce in the
fridge which I don't intend to use in any recipe but I have to use up somehow or it
will rot away. Good things also come from the lack of things in
the pantry such as salad dressings.Here is the good thing: a healthy lettuce salad that is
really light and healthy. My husband usually shun away from salads as he would always say
that he does not like the rich dressings on them. My husband loved this because they are
sufficient even without those creamy dressing.

Healthy Lettuce Salad in Olive Oil

Ingredients

Half a bunch Romaine Lettuce
1 cup shredded carrots
1/2 cup diced tomatoes
1 tbsp minced garlic
2 tbsp olive oil
1 piece cooked salted egg

Cooking Directions

Wash all the vegetables and drain. Shred and dice accordingly.
Soak the garlic in olive oil for 10-15 minutes so that the garlic imparts its flavor in the oil.
Place all vegetables in a bowl. Add in the salted egg.
Pour the olive oil, straining the minced garlic, into the bowl and mix to distribute the oil. Serve and enjoy!

Weight Management of A Foodie

noreply@blogger.com (sanna) — Tue, 12 Mar 2013 00:03:00 +0000

I love food. I love preparing, presenting and consuming it.Just the mere thought of having my favorite for the coming meal makes me so excited and makes my worries vanish. Well, I think food is joy. I completely adore it. But actually, who doesn't?

Friends have been asking me how I manage to maintain my weight despite all the baking I do. I bake 2-3 times a week and I am also the one mostly responsible for the "eating" part because I live in a household of four with only one who likes sweets. ( and yes, that's me!)

Within 3 months after giving birth, my weight has gone down to 105 lbs and I try to keep it at that. That's my happy weight. Of course I stray a few pounds here and there. But as much as possible, I keep it at that number. They say breastfeeding helps shed a lot of fat after pregnancy,that may be true in my case. It could even be my age. My body can burn more calories now than in the coming years.It could even be my genes.

I am not, by any means, a health expert. These are just the things I do that I think help me manage my weight and keeps me at a happy number. I also retain some information I gained from reading health articles in my attempt to lose my post preggo weight I have friends who eat like they have seen carbs for the first time and are still model thin ( lucky, I know!). As for me, discipline and awareness of what I consume help me a lot.

*Breakfast is my fiesta. I load up during breakfast. But I only keep breakfast items at hand. Rice,omelet,bread, fish and the like. I stay away from pasta or our left over adobo from the night before or I will be sure to over eat and feel sluggish the whole day.

*I eat indulgent desserts after breakfast. I have a slice or two of the cakes that I bake. I like to have them in the morning when my body still has more time in the day to burn the calories I take. Its better to consume them early in the morning thanlater in the day.

*I don't allow myself to get too hungry. or else I will over eat during the next meal or load up on whatever junk food in my hand's reach. I take well timed snacks in between meals. I usually snack on non -indulgent treats or slices of bread and fruits.

*I eat lunch like any normal day. Given that I am not overly hungry, I give myself the privilege to eat a full lunch meal until I am satisfied but not overstuffed. The key here is that I enjoy my food. I savor every bite. I see to it that my taste buds are all working. In the end, I always find myself full without having to drag my butt out of the chair.

*I have my one favorite junk food. If there is anything sinful that I put in my mouth, Its gotta be the cakes or treats that I bake. I am loyal to that. I only give myself the freedom to eat one junk ( although I don't agree calling my baked cakes a junk, lets use that term for now). I have ditched chips from my system a long time ago, and I can say I am very well without them. So choose whats your favorite junk and let that be the only junk you consume( works for me at least).

*I eat early dinner.Ours is at five pm. early huh? I start cooking ( or mom) at around 3:30. Mom goes to work at 5:30 and the hubby is ready to dine after he gets home from work. I especially love dinner because its the only time during the weekdays that we can eat as a family, so its always special. We have a full course meal ( minus cakes) and I don't deprive myself to eat. I just don't eat until I am overblown.

*I have this affinity for home made foods. This is where the beauty of making everything homemade comes to the scene. Since I know what goes into my foods , I am more free of guilt eating them. Since I got into the baking , I have long refrained from buying store-bought cakes and pastries. I am okay eating what I make because I control whats in it.There are big chances that I get the unhealthy versions as oppose to home made goodies. You know , issues like margarine vs butter, and lots and lots of sugars, preservatives and shortening in foods and so on.

*I do yoga at home 2-3 times a week. . My routines take up 10-15 minutes. My favorite poses are planking, side plank and lunges.

Of course I deviate from all of these once in a while. Especially when my usual household routine is altered. Just last weekend, me and my husband had fastfood burgers -our first in about 3 months. We also don't deprive ourselves when we have family dinners with my parents and during vacations. When I have sudden cravings for chocolates,I don't deprive myself of those. I give in to cravings because,well, they dont last forever. A little straying wont hurt. My principle in weight management in summary are making healthy food choices, eating well and on time, staying active as much as I can and enjoying and appreciating the gift of food.

Mango Swiss Roll

noreply@blogger.com (sanna) — Fri, 08 Mar 2013 20:52:00 +0000

I have been wanting to make a mango cake for a long time but it was just not doable because
they are still out of season. So imagine my delight when I saw these mangoes at Lucky
supermarket last weekend. Finally,they are here! I immediately took 4 good looking pieces
but since my father decided on buying a whole box, I returned mine because good old papa is
always willing to share.

Mango Swiss Roll

Sponge cake
4 egg yolks
4 egg whites
1/3 cup sugar
1/4 cup milk
3 tbsp vegetable oil
3/4 cup cake flour
1/2 tbsp baking powder
1/4 tsp cream of tartar

Filling
1 whole ripe mango
2/3 cup whipping cream
1 tsp knox unflavored gelatin
2 tbsp water
1/3 cup icing sugar

*Preheat oven to 370F. Line a greased 10"x15 " cookie sheet with parchment paper. Prepare
another parchment of roughly the same size and lay it on a table.
*Combine cake flour and baking powder in a bowl.
*Beat egg yolks and half of the sugar until you achieve a pale yellow, lemon color. Add in the oil
and milk and beat for a few seconds.
*Sift the flour mixture over the yolks.
*Fold the flour into the yolk using a rubber spatula until combined.

For additional information on folding, see here.

* Whisk egg whites with an electric mixer until foamy and add in cream of tartar. Continue whisking
while adding remaining sugar little by little until stiff peaks are formed.
* Fold egg whites into the yolk mixture.
* Pour and level into the baking sheet and tap to release air bubbles.
* Bake for 8-10 minutes or until a toothpick inserted in the middle comes out clean.
* Remove cake from pan and cool on a wire rack.

Meanwhile, make the filling. Sprinkle knox powder over 2 tbsp water and let sit for 3 minutes.
Microwave mixture for 4 seconds. It needs to be clear.If it's still cloudy,microwave for another 4
seconds.
Puree 1/3 of the mango. Add thie gelatin mixture into the puree.
Whisk whipping cream and sugar until foamy. Add in the puree and continue whisking until
thick.
* Remove the bottom parchment of cake and lay it on another parchment paper with the face up.
* Spread whipped cream on top. Avoid the sides to prevent oozing out during rolling.
* Top with mango cubes.
* Roll cake with the parchment paper as cover and let it sit in the fridge for 30 minutes.
* Cut edges and serve.

Fried Chicken Duo

noreply@blogger.com (sanna) — Mon, 04 Mar 2013 17:59:00 +0000

Fried chicken has always been my favorite food as a kid. I remember agreeing to eat it everyday

which of course would bring protests from my parents saying that I should eat veggies and stuff.

Well of course, they are right. But then, what kid would not want to have fried chicken everyday

right?

So for today's post, I am hoping to re-live my childhood days again and savor

that good old crisp of fried chicken. This is a kind of twist because half the chicken were stir fried

in sweet and spicy sauce which would make it like an adult fried chicken.

Fried Chicken Duo ( inspired by Aeri's Kitchen )

3 cuts of chicken thigh and drum sticks

(further chopped in smaller pieces)

1 tbsp minced garlic

breading mixture

1/4 cup flour

1/4 cup cornstarch

1/4 cup seasoned chicken breading

Sauce ( You can adjust taste to your preference)

3 tbsp chili paste

1 tbsp soy sauce

2 tbsp corn syrup or maple syrup

3 teaspoons sugar

1/4 cup vegetable oil

1 teaspoon sesame oil

2 tbsp minced garlic

2 tsp sesame seeds

* Rub chicken with salt,pepper and minced garlic let it sit in a bowl for a 10 minutes.

* Dredge chicken pieces in the breading mixture, coat them evenly.

* Deep fry them for 8- 10 minutes for the first frying. Drain and set aside until all chicken

have been fried.

* Do a second deep fry for about 5-7 minutes each. WATCH chicken because cooking time varies.

For half the amount of chicken, prepare the sauce:

Combine sauce ingredients in a bowl and pour onto heated pan. Stir until bubbles appear on surface.

Add half of the chicken and coat them by tossing them in the pan. Let cook for a minute. Turn off heat

Sprinkle sesame seed on them.

The other half of chicken is served plain.

Mocha Chiffon Roll

noreply@blogger.com (sanna) — Fri, 01 Mar 2013 02:23:00 +0000

This my ultimate favourite of all my cakes. It reminds me of home and simple birthday celebrations
as a kid. This cake is lightly sweet, buttery with a hint of coffee and chocolate in a bite.
That sponge is airy and light. I CAN eat all of this by myself. ( Health blog owners please don't
judge me :) ) This cake is a twin sister of my mocha cake but this one is easier to make and lesser
in proportion.

Mocha Chiffon Roll

15x10" cookie sheet

1 cup sifted cake flour

½ teaspoon salt

½ cup sugar

½ tablespoon baking powder

1 tablespoon coffee powder

¼ cup vegetable oil

1 tablespoon hot chocolate powder

1 tbsp hot water

4 egg yolks

4 egg whites

¼ teaspoon cream of tartar

¼ cup sugar

Icing

2 egg whites

2 sticks butter

3 tbsp sugar

1 tsp coffee powder

1 tsp hot chocolate powder

1 tsp hot water ( to dissolve the powders)

*Line a cookie sheet with parchment paper. Be sure to lightly grease the pan first. Preheat oven to 370F.
*Combine flour,salt and baking soda in a bowl. Set aside.
*Beat egg yolks and half cup sugar until pale yellow in color. Add in the coffee and chocolate powder ( dissolve this in hot water first), then the oil. Beat for a few seconds until uniform.
*Sift the flour mixture over the yolk mixture and fold using a rubber spatula until the flour is blended in.
*Whisk egg whites until frothy. Add in cream of tartar at once and the sugar, gradually until stiff peaks are formed.
*Fold the egg white into the yolk mixture until well blended.
*Pour into the baking sheet and level using a spatula. Drop pan twice to release air bubbles.
*Bake at 370F for about 8-10 minutes or until toothpick inserted into the cake comes out clean.

(folding- doing gentle circular cutting motions using a spatula until a lighter ingredient is properly blended in the heavier ingredient.)

Icing
Set egg whites and sugar over double boiler ( Improvised:Place egg whites and sugar in a heat resistant mixing bowl placed on top of a pan of boiling water. Water should not touch the bottom of pan). Start whisking using an electric hand held mixer for 3-5 minutes until you form a white mousse- like mixture. Remove bowl from the pan and whisk for another 5 minutes then add in softened butter in two additions. Continue to whisk at medium speed for 3 minutes. Add in 1 tsp of hot chocolate powder and 1 tsp of coffee powder dissolved in 1 tsp hot water to the egg whites. Beat for 2 minutes or until icing is thick and has a spreading consistency.

Icing the Cake:

Spread icing on top of the cake that has cooled. Roll using a parchment paper and let set in the fridge for 30 minutes. Ice the top and sides of rolled cake and put more decorations as desired I sprinkled choco bits on top and lined the entire middle top part with chocolate chips.

Consume cake within three days.

For rolling the cake, please use this same instruction.

This is the stiff peaks of egg whites.

This is the yolk mixture ( yolks,flour,oil,salt,coffee granules)

This is the finished batter waiting to be baked. Drop the pan twice to release air bubbles.

recipe inspired here

Strawberry Swiss Roll

noreply@blogger.com (sanna) — Tue, 26 Feb 2013 14:55:00 +0000

My treat last week was something fresh and light. This Strawberry Swiss Roll is perfect for those
times you want cake minus all the frosting. This is so light, you can eat for breakfast and you wont
feel sluggish after.

Strawberry Swiss Roll

Cake Sponge ( recipe adapted here)
2 eggs separated
Cake Flour - 20g
Baking Powder - 1/3 Tsp
Salt - pinch
Sugar - 35g
Vanilla Extract - 1 Tsp
Butter, melted - 14g
Cream of Tartar - 1/4 Tsp

Cream Filling
1/2 cup whipping cream ( Whip cream and sugar until stiff peaks form.)
1/4 cup icing sugar
2 sliced strawberries

I used a 15x10 inch cookie sheet which made the sponge super thin.

Line the cookie sheet with parchment paper. Also prepare another parchment paper bigger than the
cake pan over which we will turn the baked sponge later.Preheat oven to 370F.

Beat egg yolks and sugar until the color becomes pale yellow. Add in vanilla, and then butter.
Sift the flour,salt and baking soda over the yolk mixture and fold using rubber spatula. Set aside.

Beat egg whites until frothy then add in the cream of tartar. Beat until stiff peaks form.
Gently fold the egg whites into the yolk in three additions. Fold until uniform.
Pour batter onto the cookie sheet and drop the pan twice to get rid of air bubbles.
Bake for about 3-5 minutes or until a toothpick tester comes out clean. This bake pretty fast!

Cool cake on a wire rack and when cool, turn over to another parchment paper and peel the bottom
parchment paper. Turn cake over and spread whipped cream on top,then lay strawberry slices
on top of cream.
Start rolling the cake using the parchment paper to lift the side. Wrap the parchment paper into the
rolled cake and refrigerate for 30 minutes.
Cut both sides for presentation and serve.

Home Cooked Dinner Food Court Style

noreply@blogger.com (sanna) — Fri, 15 Feb 2013 20:12:00 +0000

My creative juices were flowing yesterday morning when I suddenly thought of doing something not so

usual for our dinner. Well, it was Valentines Day and something has got to be a little special, right?

To dine out is really out of the choices because I am actually "budgetizing", (if that's a word) to

improve our cashflow. So this is what happens when a stay home mom finds disposable plates

in the basement and at the same time hates to eat an ordinary fish fillet again:

Home Cooked Dinner Combo

Fish Fillet in Tartar Sauce

3 large fillets cut into halves

Dredge fillets in flour, Dip in beaten egg, coat with cornstarch and bread crumbs mixture

and deep fry.

Tartar sauce- Combine 4 tbsp mayonnaise, 1 tsp yellow mustard, 1 stalk chopped

green onion, 1 -2 drops lemon juice and pinch of ground pepper.

Creamy Shrimp

about a cup of cooked frozen shrimps

Heat up butter in a pan.Stir fry shrimp until half done, add onion circles, 2 tbsp soy sauce and

2 drops of lemon juice.Cook until soft.Add 2 tbsp mayonnaise and stir for about 40 seconds or until

mayonnaise has blended.

Mixed Carrots and Cabbage

1 and a half cup of each

sliced to thin strips

Heat butter in a pan, add in carrots and cook for 2 minutes. Add in cabbage, 2 tbsp soy sauce,

1 tbsp sugar and 1/4 teaspoon sesame oil. Cook until soft and sprinkle with sesame seeds.

Arrangement:

Place rice on the entire plate. Top with Carrots and cabbage on the right. Place the shrimps

next to it on the left, followed by the fish on the extreme right. Put two quarter size of tartar

sauce on top of fish.

Egg Tarts and Cheese Tarts in Puff Pastry Crust

noreply@blogger.com (sanna) — Mon, 11 Feb 2013 18:53:00 +0000

I have always wanted to visit my friends and relatives and bring them home cooked goodies instead
of store bought foods. That has always been impossible because I don't know of anything I can
cook until this Egg and Cheese tarts. The next time I am invited over to a gathering I will surely
bring these goodies.These tarts are the first successful creation from my Puff Pastry Learning.

note: That crust is extremely crispy!

Puff Pastry recipe here.
Cheese Filling ingredients: Cream cheese, cream, sugar and Egg whites
Egg Filling Ingredients: egg yolks, cream and sugar

Cheese Tart

Egg Tart

Chiffon Cupcakes

noreply@blogger.com (sanna) — Fri, 08 Feb 2013 16:38:00 +0000

This is one of the things that went right for me this week. You cant go wrong with something that is so
simple to make but produces amazing results. Those drooling commercials of Red Ribbon and
Goldilocks from TFC ( The Filipino Channel) inspired me to bake this cake to satisfy my
my cravings. The heart of this recipe is whisking of the egg whites. The stiff peaks of egg whites
is responsible for the airy,soft and light texture of the cake and the light brush of melted butter on
top makes them heavenly.

You probably want one right?

Sponge Cakes ( Filipino Mamon)
makes 6-9 muffins sized cakes

Ingredients:
6 egg whites
6 egg yolks
1 cup cake flour
1 cup sugar
a pinch of salt
1 teaspoon baking powder
1/3 cup canola oil
1/2 stick butter (softened)
2 tbsp melted butter ( for brushing the top)
3/4 tsp cream of tartar

Directions:
*Preheat oven to 350 F. Grease 9 muffin pans with cooking spray.
*Mix together flour ,baking powder and salt in a bowl.Set aside.
*In a mixing bowl.Whisk egg whites using electric mixer on high speed.until foamy. Add in cream of
tartar and whisk until stiff peaks formed.
*In another bowl, beat egg yolks with the sugar until mixture is thick and fluffy and has a nice lemon
color.
* Add in the oil, followed by the butter and continue to mix until incorporated.
* Add in the flour mixture in three portions and mix just until the flour blends, Dont overmix.
( approximately 7 -8 seconds per addition of flour)
* Add a spoon or two of the whisked egg whites into the yolk mixture and mix to slightly reduce
the thickness of yolk mixture, Then add in remaining egg whites in 4 portions and blend to produce
a light, airy batter.
* Fill muffins molds to 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the center
of cakes come out clean. This cake cooks fast so watch slowly ( but don't open oven door like an
anxious kid).
*Brush top with melted butter and sprinkle sugar .
*Store left over in air tight container.

A Baking Mama's Wish

noreply@blogger.com (sanna) — Tue, 05 Feb 2013 21:44:00 +0000

One major goal that my husband and I have for our family is to move to a bigger house.

Our family is ever growing and we live in a tiny ( but cozy) little house here in Canada.

Because I bake a lot , many of you may not believe that I work in a little kitchen where I do all

my whisking, dough rolling and photography. So, I will be a very happy wife to have a house

with a bigger kitchen.

my tiny kitchen

My dilemma here is that we are living on a limp income now because I am on maternity leave. Although Canadian Federal government is very generous to still give me substantial income, It is somewhat difficult to be approved of any loan from financial institutions when you are receiving benefits and currently not working.

One thing we have not tried yet though is to apply for private mortgages offered by private companies. I am in a unique situation and I have not considered applying for mortgages from a bank because, well, I kinda know already what they will tell me and I completely understand that and could not blame them for doing their business.

Although I am not really in an urgent itch to move now, it is good to know that there is this private company who offers mortgages in Ontario for people with situations that would normally be complicated for financial institutions to approve. And for people in my case, maybe applying for private mortgages there is worth a try.

Or maybe I will dream even bigger and wait till I have my own bakeshop because they offer mortgages for self-employed too. That sounds even better.

But first off, We gotta move to Ontario. That I have to think about.

Woman Scribbles turns One!

noreply@blogger.com (sanna) — Tue, 05 Feb 2013 14:24:00 +0000

I am just so embarrassed that I did not realize it sooner. My blog turned one year old a few days back making this post late. Within a year, my blog has evolved from a vague collection of my thoughts to a more

definite and clear organization of the things I love.

Woman Scribbles plays an important part in my personal development because it led me to the journey

to find myself and what I can do. It gently pulled me up together and explore the things I would not have thought of doing but now has become my passion and source of joy.

And because of that, I can say, Woman Scribbles is finally me.

Oh, Hi Puff Pastry!

noreply@blogger.com (sanna) — Mon, 28 Jan 2013 19:40:00 +0000

The newest challenge / obsession that I am so immersing myself in is making and perfecting puff pastry.
Yes, that flaky and crisp base for appetizers, tarts and other sweet goodies is my current love.
I have already warned my husband to expect lots and lots of egg tarts failures because I am still in the
process of mastering the art. So for this month and onward, Its gonna be puff pastry and egg tarts until
I achieve bakery grade goodies.Puff Pastry is made of dough which puffs into many layers upon baking.
The series of folding and rolling involved in making it is responsible for that crisp, buttery layers.

I am so positive on posting drooling pictures of my creations very soon, so stay posted!