cupcakes

Don Henrico’s

When in the Philippines and you’re craving for Italian food, you know exactly where to go… Yes, in Don Henrico’s. Their Italian food suits Filipino palates perfectly. They’ve been in the industry for two decades now and continues to be on top of my list.

My husband and I had dinner in Don Henrico’s, Malate, Philippines on our 10th year Wedding Anniversary in 2010. I fancy Italian food at that time, because why not? It’s always nice to have pasta when on a romantic date. Don Henrico’s offers a wide range of Italian-American food choices; appetizer, salad, soup, calzone, pizza, pasta, chicken, triple gem, dessert, beverage and so much more. Prizes are very reasonable from P48.00 to P2,900, not bad at all.

In our visit to Don Henrico’s, Malate, these are the foods we ordered:

Calamari Fritti (P175.00)

Tender calamari lightly battered and fried to golden finish, served with marinara sauce.

Spaghetti Meatballs (P220.00)

Spaghetti in tomato sauce with minced garlic topped with beef meatballs

Photo Credit: Zomato Don Henrico’s

10″ Rustic Italian Pizza (P270.00)

Authentic Italian thin and crisp crust with charred edges with fresh, delicious toppings

Photo Credit: Unsplash Yeoul Shin

Iced Tea (P70.00)

A cold tea served in a glass with ice.

plus P36.75 Service Charge, which gives a total of P777.33.

The ambience is fair to casual diners. It is homey, spacious and clean. They offer good Italian food in single or shared servings. Great value for your money. Also, they cater to your party needs.

Please take note that my husband and I were at Don Henrico’s in 2010, so these prices possibly have changed already. For the current menu list and prices please visit: Don Henrico’s Menu.

At present, Don Henrico’s have eight branches in the Philippines:

  • Alabang
  • Brickroad in Sta. Lucia Mall
  • Glorietta 1
  • Lower Session Road, Baguio
  • Malate
  • SM Baguio
  • SM Mall of Asia
  • Upper Session Road, Baguio (first branch)

Overall Rating: 3.5 of 5.

For more information, Please visit their website: Don Henrico’s

Restaurant: Don Henrico’s

Location: JPL Bldg. Roxas Blvd cor. Pedro Gil St. Malate, Manila
Tel. Nos.: 524-9134 ; 524-9141

cupcakes

Brazo de Mercedes Cups

Brazo de Mercedes Cups are soft cotton meringue cups filled with rich sweet custard, sprinkled with icing sugar on top. It melts in your mouth, you don’t want to stop eating it.

Did you know that the name Brazo de Mercedes means “the arm of Our Lady of Mercy”? It started when the Philippines was a Spanish colony. During those times, egg whites were used to make plaster for churches. So instead of throwing the egg yolks, they decided to use them for desserts. Whether it’s true or not, the most important thing right now is Brazo de Mercedes is here to stay and people are getting more innovative with this recipe. It’s originally a Swiss roll type of cake, but now it can be in cups (just like this one), or with Ube jam or Leche Flan, the ideas are endless.


Brazo de Mercedes Cups Recipe

INGREDIENTS:

FOR CUSTARD:

5 egg yolks

1 can (390 grams) condensed milk

1/2 pack (250 ml) all purpose cream

1 tablespoon cornstarch

1/4 teaspoon salt

1 tablespoon vanilla

1 tablespoon margarine or butter

FOR MERINGUE:

5 large egg whites

1 cup white sugar

1/4 teaspoon cream of tartar

1 tablespoon cornstarch

FOR TOPPING:

Confectioner’s sugar (icing or powdered) to sprinkle on top

How to Make Brazo de Mercedes Cups?

INSTRUCTIONS:

1. Preheat the oven to 340 degrees F (170 degrees C).

2. MAKE CUSTARD: In a saucepan, whisk in egg yolks, condensed milk, all-purpose cream, and cornstarch. Place the saucepan on the stove, turn it to low heat. Consistently mix the custard to avoid lumps. When the custard is thick, add the vanilla and the butter or margarine. Continue mixing for another minute. Turn off the heat and set aside to cool. The texture should be thick but still spreadable.

4. ASSEMBLE: Take it out of the oven and let it cool slightly before piping the custard in. Sprinkle confectioner’s sugar on top for a final touch.

3. MAKE MERINGUE: Beat the egg whites with cream of tartar in a stand mixer or using a hand mixer at a low speed. Add the cornstarch and continue mixing. When the egg whites are foamy and bubbly, gradually add the sugar until it forms stiff peaks, about 8-10 minutes. Transfer the meringue mixture in a piping bag with a prefered nozzle. Pipe the meringue mixture into a thick cardboard-like cupcake cups, in a circular upward motion, overflowing by about an inch on top. Remember to leave a gap in the middle part for the custard filling. Place the cups in a baking sheet or in a muffin tray, bake it for 20-25 minutes or until the tops turn light brown.

Serve and enjoy this Brazo de Mercedes Cups with family and friends!

NOTES:

  • Use room temperature eggs only. It whips better and it’s more stable. If the eggs were in the fridge, take them out and just leave it in the counter for at least 30 minutes to bring them to room temperature.
  • Grease is not your friend. Make sure that all your bowls and whisk are oil-free. To do this, wipe the bowls and whisk with vinegar or lemon juice. Also, use only glass or stainless steel or ceramic bowls. No plastic bowls please as it hides traces of oil and that would affect the consistency of the meringue.
  • Add sugar gradually. I know 1 tablespoon at a time takes forever, but believe me, it really makes a difference. It is important to allow the sugar to be dissolved before adding another tablespoon.
  • Temperature is vital. Make meringue on a not humid day. If it’s raining or very humid, chances are the meringue will fall apart.
  • To avoid the meringue from deflating: Wait until the egg whites form to soft peaks before adding the sugar. Then continue beating until it forms stiff peaks. Beating the egg whites at low speed will make tiny air pockets and that’s what we want, not big bubbles. Big bubbles will soon burst while cooking caused by beating the egg whites too fast (high speed).

Did you make this Brazo de Mercedes Cups? Please leave us a comment below.


cupcakes

Double Chocolate Cupcakes

These delicious Double Chocolate Cupcakes are made solely by my daughter (10) from scratch using cocoa powder and topped with creamy chocolate ganache. Yep, she got her baking skills from her Mama, and I do hope she’ll do better than me. 

A one-bowl recipe of chocolate goodness that is so quick and easy to make. If my 10-year-old daughter can do it, so can you. These are frightfully good – they are gone in seconds. It didn’t reach the next morning. For variation, you can use white chocolate or milk chocolate, instead of dark chocolate. Have a go, and let me know how it turned out. 


Double Chocolate Cupcakes Recipe

INGREDIENTS:

FOR THE CUPCAKES:  

115 grams (1/2 cup)butter, softened  

3/4 cup sugar  

3/4 cup self-raising flour  

1/4 cup cocoa powder  

1 pinch baking powder  

2 eggs  

FOR THE CHOCOLATE GANACHE:  

2/3 cup cream  

350 gram dark chocolate melt  

55 grams (1/4 cup) unsalted butter

How to Make Double Chocolate Cupcakes?

INSTRUCTIONS:

1. MAKE CUPCAKES: Preheat the oven to 190 degrees C. Place 12 paper cases in a 12-hole cupcake tin.  

2. In a  large bowl, whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.  

3. Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.  

4. MAKE CHOCOLATE GANACHE: Heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until firm, but not hard.  

5. Put the mixture into a pupping bag and pipe swirls on top of the cakes. Decorate as you wish.  

Serve and enjoy these Double Chocolate Cupcakes with family and friends!

NOTES:

  • Use milk chocolate or white chocolate instead of dark chocolate.
  • This recipe can make up to 12 cupcakes.
  • These Double Chocolate Cupcakes should be eaten immediately or up to 3 days when kept in the fridge. It is not suitable to freeze.
  • You can decorate these cupcakes as you wish. My kids opted for chocolates on top of the ganache.
  • If you don’t have self-raising flour, you can make your own by adding 1 cup flour (all-purpose or plain), 1 1/2 teaspoon baking powder and 1/4 teaspoon salt together. Get 3/4 of that to make for these cupcakes.

Did you make these Double Chocolate Cupcakes? Please leave a comment below. 


cupcakes

Soft and Moist Banana Cupcakes

If you’ve been following me for quite some time now, you probably know why I’m making this soft and moist banana cupcake blog post. Yes, you are definitely right. I’ve too many ripened bananas on the kitchen benchtop and it’s going to be thrown to compost bin if I don’t do anything to it. Take note that I may have too many banana cupcakes, banana bread, banana loaves, banana muffins blog posts… the recipes are different on each post. There’s no recipe the same as the other, I promise!

So without any further introduction, here’s my Soft and Moist Banana Cupcakes:

INGREDIENTS:

3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
3/4 cup vegetable oil
2 tsp baking soda
3 tbsp buttermilk

INSTRUCTIONS:

1. Preheat oven to 180 C. Grease 14 muffin cups.

2. In a bowl, lightly beat mashed bananas and sugar together until smooth.

3. Add eggs one at a time and beat in vegetable oil until well incorporated. About 1 to 2 minutes.

4. Add in flour, baking soda and buttermilk. Mix well until fully incorporated.

5. Line in baking paper cups into prepared pans and pour in the batter.

6. Bake in preheated oven for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Share and enjoy this soft and moist banana cupcakes with family and friends!

NOTE: To make buttermilk, mix 1 cup of milk and 3 tbsp of vinegar or lemon juice, let stand for 10 minutes.

Inspired by: Mari

cupcakes

Baking with Klarion: Best Banana Cupcakes with Honey-Cinnamon Frosting

This is Baking with Klarion episode 1:

In our home, no bananas has never gone to waste. If the bananas have been in the kitchen counter for a long time and started to have black spots on them, we bake them, not throw them. I’m aware that nutritionists say that bananas with spots are the healthiest one but my kids don’t like them. They look disgusted, taste bad and have this mushy texture. It’s not appealing to kids at all.

So today, my kids and I baked banana cupcakes made of… rotten bananas. Oh, it’s not really rotten. It looks like they just started to darken up. It’s in the sweetest stage – best for baking.

My kids are always excited about baking – I guess they got it from me. My son loves to mix the batter and lick it from the spatula (when I look away), while my daughter loves to bake and decorate. I guess all I did was to supervise them and wash the equipments they used in baking.

I hope you guys try our recipe. We liked them so much, it’s gone in a minute.

Please give us a feedback on how it turned out to you, in case you tried them.

INGREDIENTS:

1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
115 grams (1/2 cup) butter, melted
2 large eggs
1/2 tsp vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

INGREDIENTS:

1 1/4 cup icing sugar
1/2 cup (115 grams) butter, room temperature
1 Tbsp honey
1/8 tsp ground cinnamon
Nerds, Pretzel sticks and Choco Chip for decoration

INSTRUCTIONS:

1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

2. Place it in an icing bag with your desired nozzle and pipe it onto cooled cupcakes.

3. Serve and enjoy with family and friends

Source:
Martha Stewart

cupcakes

Miann Britomart

It was an amazing experience at Miann Britomart located at Ground, Arthur Nathan Building 36 – 38 Galway Street, Britomart, Auckland 1010. It’s alongside Tiffany and Co. and Chanel which focused on desserts. They serve Petit Gateaux, Macaron, Chocolates and Gelato as well as Coffee and 8 different Hot Chocolates. This is the perfect place to treat yourself on a special occasion or simply indulge with the sweetness and deliciousness of each artistic dessert.
I’ve told my HubbyBhe about Miann 6 months ago and asked if we could go here on my birthday. But something came up and we’re all busy so it didn’t happen. But I didn’t stop there, I asked again if we could go on my first daughter’s birthday in August, unluckily still didn’t happen. I’m very persistent and really wanted to try their desserts as I always see their beautiful creations on Instagram. So, I tried again in our Anniversary this month, but it didn’t happen, unfortunately. Yet, today… there’s no special occasion… It just happened that we’re just in the vicinity and saw Miann standing right in front of us. Oh well, at first, we didn’t go there right there and then, we walked around a few meters away first and turn around and back again to Arthur Nathan Building where Miann was located. I didn’t know why we did that, I was confused myself as well. It crossed my mind that, this time it has to happen. So as we were walking towards the building, we were so amazed because their location is alongside Tiffany and Co. and Chanel… WOW!!! I haven’t been to those shops before. I never tempted to get in as I know I won’t be able to afford to buy anything haha! Getting back to Miann, there are no more excuses not to go, as we were already inside. YES! Finally!!!
I felt like I was in heaven. I was so amazed in every creation they made there… especially their Christmas specials; Christmas tree, Christmas Bauble, Santa’s Hat, Snowman, and more.


 

My younger kids had gelato; Rocky Road, Chocolate Gelato, Marshmallow, macaron cookie Crunch and Gianduia, Chocolate, Hazelnut Praline, Caramel. My eldest daughter and I had Black Forest, Cherry, Kirsch, Kalapaia Chocolate and Matcha Green Tea, Passion Fruit. My husband had a Mochaccino. And oh my, it was incredible. A must-go place if you want a delicious and beautiful dessert. Staff is cheerful and accommodating. The ambience is superb. The lighting is awesome. The dessert is amazing! We’ll definitely go back here to try other flavours. Rating is 5/5.
 
“I want to have a good body, but not as much as I want dessert.”
 
happy eating,
Kate
cupcakes

Halloween Eyeball Cupcake

18.10.20107

Halloween is nearly approaching and I thought of making a halloween cupcake for my kids. I have bought eyeball candy months ago from Kmart. I don’t know why I purchased them, I thought I could use it some other time and what do you know, I need them today!

Here are the recipe for this Halloween Eyeball Cupcake.

INGREDIENTS:
3 1/2 cup cake flour
2 1/4 cup white sugar
3 Tbsp. unsweetened cocoa powder
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 cup or 170 grams of butter (room temperature)
3 Large eggs (room temperature)
1 1/2 cup milk
1 1/2 tsp vinegar
1 1/2 tsp vanilla extract
2 Tbsp red food coloring or until desired color is achieved

CREAM CHEESE FROSTING:
1 pkg (8oz) cream cheese (room temperature)
1 cup or 227 grams butter (room temperature)
4 1/2 cups powdered sugar
1/4 tsp salt
2 tsp vanilla extract
1 Tbsp milk, or more if needed

INSTRUCTIONS
1. Preheat oven to 350 degrees F or 180 degrees C. Line a muffin tin with paper liners and spray with cooking spray; set aside.

2. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.

3. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

4. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes.

5. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.

For the Cream Cheese Frosting:

1. In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.

*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.

Serve and enjoy with family and friends!!!

Have a sweet life,
Kate

Recipe adapted from: The Recipe Critic

cupcakes

Banana Cupcakes

22.03.2017

These banana cupcakes are fluffy, moist and it is really good to eat any time, any where. This banana cupcake recipe is very easy to make, in fact, my kids helped me baked these babies (just imagine how messy my kitchen was… It’s all good). My kids had fun making this banana cupcake recipe from All Recipes originally posted by Mari. It is easy to follow and the ingredients are very simple.

Yesterday, K2 was bugging me to bake with her. If you know me, I usually don’t bake as much as I want, I only bake when I’m in the mood. Baking is something I want to do when I’m perfectly ready, the ingredients are all prepared and well stocked in my pantry, and my kitchen is nice and clean (dishes are all washed, countertop is spotless, oven is newly cleaned, and no crumbs or whatsoever on the floor). I want to bake in peace most of the time, especially when it is for my small business and/or for giving cakes/treats to someone special to me. But when with my kids, I want to make sure that we’re having fun! That means I’m ready for spillage, a fight over who’s turn is it to pour the ingredients into the bowl, for batter mixture on their clothes, and flour on their hair.

I remember one time, when I asked my girls to make pizza dough. They were doing just fine while I’m supervising them (breastfeeding my baby), and when I left for a minute because I needed to get something on the backyard, and came back to the kitchen, Oh my good heavens! My children were getting crazy over the flour!!! They threw handfuls of flour on each other and slip and slid on the floor!!! For a moment, I was shocked and didn’t say a word! I was still processing if I’m going to get angry at them or just laugh about what they did. I actually laughed a bit and then got angry to them and let them clean what they messed up hahaha!

Anyway, let’s get back to these banana cupcakes. Here are the ingredients:

INGREDIENTS:

For the Banana cupcakes:

3 mashed bananas
1 cup white sugar
2 eggs
3/4 cup vegetable oil
3 T buttermilk
2 cups flour
1 T baking soda

PROCEDURE:

1. Preheat oven to 150 degrees C (300 degrees F). Put cupcake liners on the cupcake tray.
2. Lightly beat bananas and white sugar until smooth.
3. Add the eggs, one at a time, beat until incorporated.
4. Now, add the vegetable oil and beat for 1 minute.
5. Stir in flour, baking soda and buttermilk. Mix well.
6. Pour the batter into a prepared cupcake tray.
7. Bake in a preheated oven for 20 minutes or until toothpick comes clean when inserted in the center of the cupcakes.
8. Cool down before frosting or eat as is.
9. Enjoy and share with family and friends!

If you want to frost cupcakes like what I did, here’s the recipe for my chocolate buttercream frosting.

INGREDIENTS:

250 grams softened butter
3 cups confectioner’s sugar
1 T milk or more if needed

PROCEDURE:

1. Using the paddle attachment, beat the butter for 4-8 minutes depending on how soft/stiff you want your frosting.
2. Slowly add in the confectioner’s sugar little at a time.
3. Add milk if the frosting is too stiff and as necessary. Beat until you’re happy with the texture.
4. Transfer frosting in a piping bag with your desired tip (I used 2D), and pipe your frosting onto the cupcakes.
5. Have fun decorating with any toppings you want (I put store-bought banana chips).
6. Enjoy and share with family and friends!

There you go… Banana cupcakes with Chocolate Buttercream Frosting!!!

a slice of,
Kate

cupcakes

Red Velvet Cupcakes

I am sorry, this is a late post. I made red velvet cupcakes for Valentine’s Day 2013! This is the least I did for my husband this year as the time and energy didn’t permit to make him extra special, fancy dinner on that day.

This red velvet cupcake recipe was adopted from Martha Stewart. I have tried to looked at other red velvet cupcake recipes but I have found this one easier to make, so this is what I decided to do.

Here are the recipes and procedures for these beautiful cupcakes:

Ingredients:

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting

Procedures:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting.

6. I used red fondant icing for the hearts to put on top.

Share and enjoy with family and friends!!!

Source: Martha Stewart Red Velvet Cupcakes

cupcakes

Dragon’s Gourmet Restaurant

Dragon’s Gourmet – a new style canton cuisine is located at 189 Manukau Road, Epsom Auckland.

We had lunch there and these are the foods we ordered:

 

Hong Kong Cold Tea

 

Fishball Stuffed with Chinese Mushrooms

 

Seafood Noodles

 

Seared Salmon

 

Seared Raw Beef

Among all the foods we ordered, our most favorite is the Seared Salmon. I personally didn’t like the Fishball with Chinese Mushroom, it tasted like Bopis inside the fishballs and with chili and wasabi. I didn’t enjoy the wasabi taste too. The Seafood Noodles were served chilled. That’s the only food we ate without complaints, oh Sorry, I was wrong for I complained that I hate the taste of coriander, my bad! The Seared Raw Beef had a distinct Chinese taste that I can’t even identify what it was but I wasn’t able to enjoy it either.

Overall, I’m not going back to this restaurant. We tried this one because of the good feedback in a food and restaurant review over Menu Mania but we personally didn’t like it. It was a good experience though.