Tuesday, August 31, 2010

Irish Cream Butter Cake by Dulcelin

Last Sunday was spent at the Eastwood Mall with a couple of friends. We found ourselves there after a consensus was reached that we are sick and tired of going to the same malls every weekend. A prelude to reaching a later consensus that we are sick and tired of going malling every weekend, methinks... We really should start thinking of doing new things during our free time. But, I digress...

Irish Cream Butter Cake
6" Loaf (Php320)
8" Bundt (Php530)
Bundt Slice (Php100)

The weekend is a wonderful time to spend at the Eastwood Mall. That is because every weekend, the Eastwood Mall becomes a venue for the Weekend Gourmet Market. The market started in April of this year and should end, supposedly, sometime in May, then extended to the end of June. But it's already August and it's still there, and I am not complaining. I love these kinds of markets because I always find rare gourmet gems in them. Rare in the sense that I don't normally find them in my friendly neighborhood supermarket, or any other supermarket for that matter. True enough, last Sunday, in yet another one of these weekend markets, I discovered Dulcelin's Irish Cream Butter Cake. It's a "buttery sponge cake with Bailey’s Irish Cream with chocolate chips and walnuts." The combination is wicked delicious. If you love a good rum cake like I do, then this one would floor you. (To the purist: Yes, I know it's not made with rum, but Bailey's Irish Cream counts for alcohol, and that's good enough for me.)

Visit the Weekend Gourmet Market at Eastwood Mall, from 11am-11pm on Saturdays and from 10 am-10pm on Sundays.

Dulcelin Gourmet
Contact Information:

Contact Nos.: (02)374-2165 or 3742167

Address: 36 Times St., West Triangle, Quezon City

Email: dulcelingourmet@msn.com

Sunday, August 29, 2010

Petit Puff by Happy Cream Puff

Petit Puff
Php20 per piece
Php220 for a dozen original plain
Php250 for a dozen caramel glazed
Php250 for a dozen caramel, plain, and white and dark chocolate covered

In Paseo Center for work (again) a couple of days ago, I came across a Happy Cream Puff stall. I have known about Happy Cream Puff before but I have not been able to find one of their shops. From what I've read, Happy Cream Puff makes really good cream puffs using the choicest ingredients- from the milk, eggs, and butter to the whipped cream, chocolate, and real vanilla beans. That was why when I caught a glimpse of their stall, I got my self a box of their assorted petit puffs right away, plus an eclair. The custard cream is perfectly light and smooth and the cream puff crisp and delicate. Just the way I like my cream puff.

The petit puffs come in original plain, caramel glazed, and topped with white and dark chocolate. If you fancy a bigger cream puff, Happy Cream Puff also has them in regular sizes, the original plain at Php30 and the caramel glazed at Php40. They also have in their menu specially prepared cream puffs and eclairs collectively called the Nama Choux Series. The series include Strawberry Nama Choux (halved puff filled with fresh whipped cream between layers of fresh strawberry), Mango Nama Choux (whipped cream with mango slices stuffed between a halved puff), and Banana Nama Eclair (chocolate covered eclair with whipped cream and banana). If you're throwing a party and thinking of a unique and eye-catching centerpiece, you may want to order their croquembouche, "a high cone of profiteroles (choux filled with pastry cream) sometimes dipped in chocolate bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons"(http://en.wikipedia.org/wiki/Croquembouche).

Php35 per piece
Php175 for a box of 5
Php105 for a box of 3

Contact Information:


The Zone Makati
7224 Malugay Street corner Buendia,
Bel Air, Makati City
Tel. No.: (02)707-1263

Paseo Center-Salcedo Village
G/F Paseo Center, 8751 Paseo de Roxas
corner Sedeno Street,
Bel Air, Salcedo Village,
Makati City

Unit G-16 Rada Regency
Rada corner Dela Rosa Street,
Legaspi Village,
Makati City
Tel. No.: (02)512-3625

Saturday, August 7, 2010

Happy birthday, Ma!

August 6 is my mother's birthday and we celebrated the occasion by inviting over several close friends and relatives. I prepared a dessert bar especially for the party. It included a cupcake tower made up of dark chocolate cupcakes, red velvet cupcakes, and carrot cupcakes all frosted with white chocolate cream cheese frosting.

It took quite a while to complete, especially since I only squeezed in baking times between my presently hectic schedule. For the carrot cupcakes, I have to give a thundering round of applause for the carrot cake mix by Betty Crocker. It significantly cut down my prep time and it was delicious. You'd never believe that thing came out of a box after tasting it.

In the tray are some red velvet cake balls (based on the recipe by Bakerella) and red velvet cake pops. These things were so tedious to make but the end product somehow made the whole process worth it.

My mom has always been against singing the birthday song and doubly against blowing candles on birthday cakes. But she happily blew out her birthday candle this year. 

So, I'm making one again for next year. No matter how hectic my schedule gets.

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