My O-M-G #1 book in my Wishlist: FLOUR Spectacular Recipes from Boston Bakery+Cafe

Came across this book in a culinary magazine and the magazine featured some of the pages from this  book... I really like the recipes, really feasible and I can tell its really good. 


Only problem is its not available in the local bookstore... well its not time to give up. 

Iloilo's Hotel Del Rio Pineapple Turnover

I have a thing for simple and honest desserts, just good desserts with no thick make-up or complicated over the top twists, just a sweet bite of heaven.


Hotel Del Rio's Pineapple Turnover is one good example. Its so good that you can easily finish a dozen in one sitting. The pastry crust is so buttery and flaky, the process of creating this crust is an art, one should have a good pulse and a graceful finesse in dough rolling or else it will break. and The Pineapple filling is made from scratch, not starchy or too sweet or too sour JUST RIGHT, it taste like the pineapple jam your mom makes at home. 


This pastry taste one of kind, I have tasted a lot of fruit infused turnovers,tarts, croissants, pies,etc... but none comes close to this....


Iloilo's food scene is scarce when it comes to really good desserts, most dessert places are just too made up and photoshopped (sorry for being brutally honest)... but there are runner ups like Turtle Pie in Messe but sad to say its no longer around, the good ol Butterscotch of Biscocho House, the reasonable but really creamy Brazos de Mercedes of Grand Hotel. So right now I'm writing about this Pineapple Turnover because its a rare find and it hit a home run.


So the next time you pass by Hotel del Rio place an order for a box of Pineapple Turnover and it wont disappoint. 


* also recommending their Napoleones if you want some real chocolate and sugar rush. 

Ugly pics of a very pretty Moist Chocolate Cake

I apologize guys if I have been off the radar lately. Things just got busy. Will be updating soon promise... like next week!

Made this cake for a colleague its a Moist Chocolate Cake with a twang! Im just happy that I can make  marble scales texture. Its just a mixture of Chocolate Fudge and Whipping Cream. Do not mix them instead layer them up then smudge them using an off set spatula, learned this technique from one of the show in Asian Food Channel. This icing texture is nice for Black Forest Cake, Christmas Log Rolls and Marble Cakes.

“Carpe Diem.  I’ll admit the Romans had it right. You gotta live life. Between seizing what life offers in the moment, and forging ahead, no matter what life offers, or closing the curtains, and shutting out the day.