Dessert

Sweet Treats From Pink Wasabi

July 11, 2014 by MrsC | Patricia Cuyugan 14 Comments

One fine day I received an SMS from my wonderful blogger friend Jane, telling me that she was sending some goodies from Pink Wasabi over to my house. I never say no to dessert and sweet snacks. That message and the surprise delivery super duper made my day. Thanks, Jane and Chef Anna!

Something for chocolate lovers like me!

I instantly fell in love with Pink Wasabi’s bite-sized Tableya Brownies (PHP 188.00 per pack, 36 brownies per canister), and so did my dad! I remember that the NBA Finals were on that day, and as soon as I got the package I rushed to my parents’ room to share the goodies with them because sweet treats are meant to be shared. Before the game was done, the brownies were all gone. It’s a good thing that I secretly set some aside for MrC and the kiddo to try!

As if I wasn’t already in chocoholic heaven with the brownies, there were also two containers of cookies included in the bag. Oh my, happy heart and happy tummy talaga! The cookies came in two flavors, Chocolate Chip swirled with Nutella (PHP 160.00 for a canister of 6) and Cashew Nut Butter with Choco Chunks (PHP 150.00 per canister of 6). My boys really, really, really loved these cookies.

I knew that the closest place I could get these delightful desserts from was in Makati, so I really savored every bite. And then, during one of our brainstorm meetings for our Fringe Salon Blogger’s Pampering Day, my friend Michelle said that she was planning to invite Pink Wasabi to cater one of the legs. I’m so happy that Chef Anna said YES! I got to indulge in these yummies again. At the event, they were also joined by Orange Whisk and Simply Pie, who served delicious quiches and other savory snacks.

Super cute, super yummy Reinbo Profiteroles

At the Fringe event, apart from eating my chocolatey favorites, I also got a second taste of Pink Wasabi’s Reinbo Profiteroles. I got a small box of these cute and colorful cream puffs from Jane, too, but for some reason I just enjoyed them more the second time around. Of course, my fave was the Green Tea flavor, and the Orange Coffee one come in as a close second. There were also Strawberry and Caramel Pepper flavored profiteroles in the box.

These profiteroles require refrigeration in order to prolong their shelf life. They are best consumed within 3 days, though, which is expected since these pastries are filled with a creamy custard. In case you plan on ordering, here are the prices:

Box of 4 – PHP 155.00
Box of 6 – PHP 195.00
Box of 12 – PHP 360.00
Box of 15 – PHP 428.00

Unique Kashi Maki cakes

If I thought that the profiteroles were adorbs, I was completely floored when I saw the Kashi Makis. These desserts are works of art! Imagine sweet hand-rolled cakes that look like sushi! Okay wait, no need to imagine. Let me show you.

Diba, so nice? These would make really great gifts! My favorites were the White Matcha, Oolong Berry, and the Midnight Mint flavored ones. Basically, I loved all the tea-infused flavors. My mom and MrC on the other hand liked the liquor-infused ones. My kiddo loved the Chocnut and the Choco Caramel Popcorn flavors. No surprise there. You can check out all the available flavors on the Kashi Maki Flavor List.

Like the profiteroles, these are ordered by the box, and you will need to place your orders at least three days in advance. Here are the prices for the Kashi Maki:

Box of 4, chef’s choice, assorted – PHP 140.00
Box of 9, chef’s choice, assorted – PHP 280.00
Box of 18, chef’s choice, assorted – PHP 540.00

When you order a box of 18, you get a pair of steel chopsticks to go with your Kashi Maki. And, in case you plan on giving these as gifts, here is a list of upgrades and add-ons:

White chocolate plaque (choice of Happy Birthday or Happy Anniversary text – PHP 20.00
Customized white chocolate plaque
- Small, 2 words max – PHP 20.00
- Medium, 4 words max – PHP 25.00
- Large, 6 words max – PHP 30.00
Gift Tag – PHP 25.00
Steel Chopsticks – PHP 25.00

The Reinbo Profiteroles and Kashi Maki come in these beautiful boxes

While chatting with Chef Anna, I found out that they also supply desserts for Lasa Restaurant, which means that they can deliver to Alabang. Yay! She made Michelle and I try the Leche Ka!, a leche flan that sits on top of chocolate cake made from Batangas cacao. Oh my golly, so, so, so sinfully good. I hope that the boys and I can go back to Commercenter soon to have some.

To find out more about Pink Wasabi, you can check them out on Facebook or visit their website, www.mypinkwasabi.com.

Thanks again, Chef Anna, for sharing your yummy treats with us! 🙂

Recipe: Baked French Toast With Cinnamon Sugar Topping

April 10, 2014 by MrsC | Patricia Cuyugan 17 Comments

I promised this recipe to a bunch of people last week, and I’m really sorry that I haven’t been able to post it until today. Last week was quite a challenge, as you know if you follow me on social media. (If you don’t, please do here, here and here.)

Anyway, better late than never, as I always say. Here’s a recipe for a super yummy and sweet breakfast treat, Baked French Toast with Cinnamon Sugar Topping. This is perfect with a mug of coffee, so start your day right by brewing some!

Preheat your oven to 350 degrees. Grease a 9×9″ glass baking pan with cooking spray or butter. Use unsalted if you don’t want to have a salty crust on your French toast. Then, tear up about 5 cups of bread and arrange the pieces inside the pan. I used an assortment of regular loaf, whole wheat loaf and pandesal. I like to store bread in the freezer, and this dish is a great way to use up that stash.

I really had fun tearing up these bread pieces

In a bowl, whisk together 5 eggs (1 egg for each cup of bread), 2 cups of whole milk, 1/2 cup each of brown and white sugar, and 2 tablespoons of vanilla.

Yes, this is another fattening recipe, I’m afraid.

Pour the custard over the bread, making sure that each piece is moistened. I like to press the bread down, bringing some of the liquid up to the top. Refrigerate for a few minutes and allow to soak.

While this is happening, combine 1/3 cup each of flour and brown sugar , plus 1 teaspoon of cinnamon and 1/4 teaspoon of salt in a separate bowl.

Take a stick of cold butter (must be cold, this is important), and mash it into the flour and sugar mixture until little pebbles are formed. Try your best to keep this cold, otherwise you will end up with boulders instead of pebbles. Again, if you don’t want this to be too salty, use unsalted butter. Or you can also opt not to add more salt to the mix.

See, my butter ended up warming up faster than I wanted it to, so I had rather large pebbles

Sprinkle topping over the entire casserole. Then, pop in the oven to bake. If you want the finished product to be soft and squishy, keep this in the oven for 30-35 minutes. For a more firm, slightly dryer French toast casserole, bake for 40-45 minutes.

One last look before going into the oven

That’s it! This is really nice eaten warm, but also good when cold. Next time, I’ll try to make a version with apples in it. Yum! Oh, one last note, this recipe is a cross between The Pioneer Woman, Rachel Ray, and one more recipe I found online that I cannot remember anymore. Enjoy!

Baked French Toast with Cinnamon Sugar Topping

2014-04-10 07:46:04

French toast, done differently.

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Ingredients

5 cups torn up bread
2 cups whole milk
5 eggs
1/2 cup brown sugar
1/2 cup white sugar
2 tbsp vanilla

For the topping

1 stick butter
1/3 cup flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt

Instructions

Preheat oven to 350 degrees.
Grease the bottom and sides of a 9x9" glass baking pan with butter or cooking spray. Arrange the torn bread pieces in the pan.
In a bowl, make a custard by whisking together the milk, eggs, sugars and vanilla.
Pour custard over the bread, making sure that each piece is moistened. Refrigerate and allow to soak. You can actually prepare ahead up to this point and let the casserole soak overnight.

Prepare the topping

Combine flour, brown sugar, cinnamon and salt in a bowl.
Mash cold butter into the dry ingredients using a fork to form pebbles.
Sprinkle the topping over the soaked bread.

Bake uncovered for

30-35 minutes if you want a soft and squishy consistency, 40-45 minutes if you want your French toast to be more firm.

Notes

Enjoy!

By Mrs C

Adapted from assorted online recipes

At Home With MrsC https://blissbysam.com/

Recipe: Frozen Mango Cream Filling

January 25, 2013 by MrsC | Patricia Cuyugan 2 Comments

I made a few desserts over the holidays and promised to post the recipes and outcome of each. I started strong when I posted this no-bake graham cracker crust recipe right on the day it was devoured at a family get-together. And then I got lazy and haven’t posted any other recipe blogs since then. I promise to make up for lost time, beginning with the recipe for this frozen mango cream that I filled my graham cracker crust with. The original recipe can be found on the ever so reliable Martha Stewart dot com. Hers called for a macadamia crust, but we had already bought bags of graham crackers, and that’s why we ended up with a different crust. So here we go.

FROZEN MANGO CREAM FILLING
1/4 cup Fresh Orange Juice
1 envelope (1 tbsp) Unflavored Gelatin
2 Ripe Mangoes, peeled
1/2 cup Granulated Sugar
3 tbsp Fresh Lemon Juice
1 cup All-Purpose Cream
1/2 cup Powdered Sugar

Dessert and Coffee at Le Petit Cheri

January 6, 2013 by MrsC | Patricia Cuyugan Leave a Comment

After a very sad lunch at Cucina Victoria in Rockwell, the boys and I headed back south for some dessert and coffee. We decided on Le Petit Cheri, one of the new establishments in the Molito Lifestyle Complex. I pass Molito almost every day, so I know right away whenever a new place opens up. I like to wait though for good feedback from friends and relatives before I try a place out for myself. Bad service annoys me, and so does bad food, so I don’t like to take risks with new restaurants and cafes unless it’s a popular franchise. I first read about Le Petit Cheri on my friend Joei’s blog (do check out her post here for more photos).

What attracted me most to the place was this:

Recipe: No-Bake Graham Cracker Crust

December 8, 2012 by MrsC | Patricia Cuyugan 1 Comment

We’re having a get-together at home tomorrow, and my mom asked me to make something for dessert. We have this big container of frozen mangoes that she really wants to use already, so we decided on a mango mousse with graham cracker crust.

I’ve never made this before so I went to my favorite website, marthastewart.com to look for a recipe. I found a recipe for a frozen mango cream cake recipe with macadamia crust that looks really good. Since we already bought bags of graham crackers, I decided to use a different recipe for the crust.

I’m feeling lazy today since it’s a Saturday, so I wanted a no-bake recipe. I ended up using this one from All Recipes.

No-Bake Graham Cracker Crust

1 1/2 Cups Graham Cracker Crumbs
6 Tbsp Butter, Softened
1/3 Cup Granulated Sugar

You’ll also need a 9″ Pie Plate, a Mixing Bowl, a Fork/Spoon and Measuring Cups

NOTE: Don’t forget to crush the graham crackers if you didn’t buy them already crushed, and soften the butter beforehand. It helps to cube the bar of butter so it softens quickly, although to tell you the truth, getting butter all soft and gooey has never been a problem in this hot country.

Here’s my assistant crushing the graham crackers

Combine all the ingredients in a bowl. Or, if you are lazy like me, bring out your handy dandy food processor and pulse away!

You’ll know it’s ready when it looks like this. Can you guess what Tristan said it looks like? Haha!

Press the crust firmly into the bottom and sides of a 9″ pie plate. You can use a spoon, a fork or your hands. I use a fork and spoon combo – the fork to distribute everything evenly, and the spoon to smooth out the surface. I don’t really like to get my hands dirty, and I find it’s more hygienic. Yes, there’s a little bit of OC in me.

Once it’s all nice and pretty, cover with plastic wrap and refrigerate for an hour or until set. Make sure the plastic wrap doesn’t touch the crust ok? Otherwise parts of it may stick to the plastic once you remove it.

And that’s it, nice and easy! You can fill this baby up with a whole lot of different things. My favorite is still Blueberry Cheesecake, but I really hope this Mango Mousse will come in a close second. Keeping my fingers crossed!

What other fillings would you recommend?