Another discovery from Eds @manayesg – A 9 layered Sans Rival made by Jo Escueta. I thought it was a sans rival crepe cake. Heart2Heart loves Sansrival!!! It’s very hard to order this because the baker only bakes on Friday and Saturday. 
This Sansrival is the crispy type which apparently Eds likes while I like my Sansrival a bit chewy. 
Nevertheless it’s still good and I love discovering and trying new concoctions. Contact Jo Escueta (0917) 622 4901 
I discovered another yummy cake from Costa Brava as I was in Powerplant Mall checking out the Baker’s Dozen- Ube cake!
Previous entry: Nelusco by Costa Brava September 20, 2014
This Mango Torte by Mary Grace is quite good 🙂 Randy and Pia brought this for New Year’s dinner
Previous entry: Art Group February 6 2015
So happy to see beautiful Jenny Litton Navasero and so happy there’s pasalubong
Hot & Sweet Pepper Jelly from Trader Joe’s!! She said it’s a popular item now so we tried it for dinner and it’s yummy!!!
Trader Joe’s Hot & Sweet Pepper Jelly, our take on a Southern tradition, is a blend of red & green bell peppers, red & green jalapeño peppers, green chili peppers, sugar, and vinegar. It’s a little hot, nicely sweet, with a bit of tang. It exists for the sole purpose of making your hors d’oeuvres prep simpler, easier, and significantly quicker.
Start with a block of cream cheese. Let it sit out for a few minutes to soften. Then — Pour the Jelly over the cream cheese. Serve with crackers. There, holiday party planning friends, is your simple hors d’oeuvre. Not fancy. Not pretentious. Definitely delicious. And definitely easy.
[email_link]
My batch mate Toots Magsino, sells the sweetest Red Lady Papaya ever!! They come from her family’s farm in Tarawoods, Batangas
I have been ordering for three weeks already now and it’s really so sweet and yummy!! I love papaya!
Even my family orders already 🙂 This is how they prepare it 🙂 Ready to eat no hassle 🙂 Look how red it is 🙂 
WEekly harvest for only P 40.00 a kilo contact Toots Magsino at +63 920 964 7913
Right beside the Bridal Room
Previous entry: The Bridal Room March 13, 2014
is Bucky’s Couter by my cousin, Mig Vargas. He is also the husband of Raisa Tantuico Vargas of the Bridal Room. For the people in the South, Bucky’s is now nearer to you. 
I was so curious to try Karen Young’s Sticky Toffee Pudding because our family loves Sticky Toffee pudding when in Australia or London
Previous entry: Karen’s Kitchen at Petron Dasma December 15, 2014
So I ordered it for Chef Jav’s birthday lunch and this is how it came in – you can get is as a loaf or in square shape which I think is double this size. But this loaf is already a lot because you slice it and it can serve maybe 10 to 12
Just follow the directions 🙂
Standing toffee pudding 🙂
or lying down – either way its yummy with Mantecado or Vanilla ice cream 🙂 No need to go all the way to Australia or London to have Sticky Toffee Pudding 🙂
http://www.karenskitchen.com.ph
0917-karens1(5273671) or 0917-key4you ( 5394968)
Special delivery from my sister Margs.:-) We have been talking about this Segovia mamon – not only us but everyone else! I am so lucky to finally get to try it! Just like an ensaymada, I only eat the top! But for taste test I tried a whole bite and it is Yum! We call this the “Edu Mamon” because it’s so hard to get an allocation since they make only 300 pcs a day so Margs told me they name drop and say it’s for their friend Edu Manzano and magically they can get some! haha!! Segovia Mamon – 28 Gen. Lim St. Little Baguio San Juan. Tel no: 024772229 or 027252849 Mon to Saturday 11am to 7pm
YUM!!! Love this chicharon from Zubuchon which can only be bought in Cebu :-O Thank you Joel and Marga! 
And this Lardo which I discovered from Gaita and Carla in the Casa Artusi class.
Previous entry: Casa Artusi The Tale of Two Chefs March 4, 2014
This can also only be bought in Zubuchon in Cebu
Carla and Gaita used it when making the dough for the Piadina ( Romagna style bread ).
From Marga Binamira ” It’s the lard that is rendered from the fat specifically around the loin. Or to be gross about it, the taba of the liempo. Hahaha. But it is the highest grade of lard and there’s no “porky” taste or smell. Excellent for deep frying (french fries, crispy pata) or baking (ensaymadas, etc.) and cooking.”
I also tried it for the turkey I made and it really made the turkey so tasty! I put it inside the turkey while roasting
[email_link]
When hungry, no one thinks of how the cake will look haha!! I am wishing for more icing!!! But this is yummy as is 🙂
Recent Comments