Black Bottom Cupcakes

These are sinfully amazing. Every bite is a pleasure. I got the recipe from the ever reliable America's Test Kitchen.

Our Humble Home

This is our very own home at Scout Lozano. God does answer prayers :)

Vegan Chocolate Cupcakes with Mint Buttercream Frosting

Description:
I now enjoy baking with Trixie more than ever. She is good at mixing, sifting and recently, she learned how to crack eggs, measure ingredients and lick the batter bowl. We made these cupcakes yesterday, while Brandon was watching the Pacquiao match. These moist cupcakes were amazingly vegan. I got the recipe from "Vegan Cupcakes Take Over the World." I usually don't frost cupcakes, but due to insistent Trixie demand, we made mint icing (but the icing recipe is not vegan) to go with these wonderful cupcakes.

Ingredients:
Basic Chocolate Cupcake

1 cup soy milk (I used the unsweetened kind)
1 tsp apple cider vinegar (or white vinegar)
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract (use the real one)
1 cup all-purpose flour
1/3 cup cocoa powder (I used Valrhona)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


Mint Buttercream Frosting (My less sweet version)

1/2 cup butter
2 cups powdered sugar
1 Tbsp soy milk
1/8 tsp mint extract or oil
2-3 drops liquid green food color

Directions:
Preheat oven to 350F and line muffin pan.
Whisk together the soy milk and vinegar and let stand for a few minutes to curdle. Add oil and vanilla extract and beat until foamy.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt. Add in two batches to the wet ingredients and beat well.
Pour into muffin cups and bake for 18-20 minutes or until done. Let cool completely before frosting.

For the frosting:
Cream the butter, then add the powdered sugar. Add the milk (you may add more milk if the texture is too dry).
Add the mint extract and food color. Frost the cupcakes.

Brenzie is one!

Brenzie is now one year old. Here are his most recent photos. Zara shirt courtesy of Ninong Stew.

Trixie's Unforgettables

Trixie turned four last month.  Kids really grow up fast that if you're not paying attention, you'll miss all those wonderful moments and milestones.  Here are some unforgettable ones.

Last week, we went to Beauty Bar at Greenbelt 5 and she wanted me to buy make-up for her!  As a consolation, I let her get a mini makeover from the saleslady.  She just loved it!  (See attached photos.)  She even wanted to go back to have her lips retouched after we've left the store. 


Two nights ago, Trixie ate with gusto one balot and while doing so, Brandon told Trixie that I don't eat balot because I'm afraid of the chicken (Brandon better think of a better excuse next time!).  Trix, with her cheeks and face full of balot bits came inside the room and with a very puzzled look she asked me, "Mama, why are you afraid of the chicken, it's not talking 'aman ah?"  Well, I did not give any answer simply because I didn't know what to say.  I was trying so hard not to laugh out loud... and she kept on asking me why!


Trixie recently discovered that Brandon has a lot of white hair.  She told me this morning that she wanted Papa's white hair to all go away so Brandon has to get a haircut, but I told her that if Brandon gets a haircut to rid of his white hair, he will be bald.  (Bald is the new word she learned today.)  She immediately told me, "No hair just like Kongkong?" with matching hand actions up her head.  I guess this quite troubled her because this afternoon, she asked Brandon about his white hair again.  Instead of asking Brandon to go get a haircut, she prayed this prayer out loud.  "Dear God, please remove Papa's white hair, In Jesus' name, Amen!"

Ondoy Horror

It's been months since my last post and I would like to revive my site again with these horrific photos of this traumatic experience when our (old) house got flooded because of Ondoy. That was the first time I got scared for the sake of my kids... never mind the material things. Looking at these photos again brought a little chill up my spine. I am again reminded of how lucky we still are and how God still works in mysterious ways. God save everyone from such horror.

Linguine con le Vongole

Description:
This is my third attempt in making Linguine with Clams and this time, I'm happy with the result. I tried Rachel Ray's recipe in previous attempts and I was disappointed. Anyway, this is Tyler Florence's recipe and I'm posting it here for everyone to try. Fresh clams and good quality wine are key ingredients in making this pasta dish. (Brandon got me fresh clams from the Lung Center Sunday Market and I used Porcupine Ridge Sauvignon Blanc.)

Ingredients:
1 pound dry linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter (I used less.)
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped (I didn't have any.)
2 tablespoons lightly toasted and fried bread crumbs (optional)

Directions:
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes.
Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.