Amateur baker
- A cheesecake and self-frosting cupcakes
- Strawberry streusel cake
- Potato raisin scones
- Carrot cupcakes
- Corn bread
- Lemon squares
- No bake chocolate-almonds-cream cheese cookie squares
- Classic sponge cake with strawberry jam and whipped cream
- Heavenly lemon-orange cheesecake
- Vanilla cupcakes with cream cheese frosting
Noche Buena
- Buko pandan
- Mango cream pie
- Corn muffins a la Kenny Rogers
- Rice pudding with custard topping
- Pork ears barbecue
- “Bibingka” and “puto bumbong”
- Tiramisu, party style
- Christmas jello
- Pepperoni and cheese stuffed bread rolls
- Cucumber and coconut smoothie
School lunchbox
- School lunch: chicken adobo fried rice
- Herbed chicken and rice
- Bangus a la pobre
- Shrimps, cabbage and bell pepper stir fry
- School lunch: chicken, chayote and spinach
- School lunch: fish fillet and buttered vegetables
- Chicken, ham and leeks fried rice
- Honey-lemon-ginger chicken
- Fish and broccoli in oyster sauce
- Packed school lunch idea: chicken gizzards with fresh asparagus
Kutsinta (cuchinta)
They’re rice cakes, actually. Rice flour is mixed with water, dark brown sugar and lye water then poured into moulds. Kutsinta (or cuchinta) is cooked by steaming. Served with niyog (grated coconut), they make a filling midday snack.
I bought these kutsinta on the same day that I bought the puto bibingka. Like I wrote in an earlier entry, my husband missed kutsinta and had a bad craving.
These kutsinta were okay. I mean, they were good as kutsinta goes but nothing to really get excited about. If I were to have a bad craving for kutsinta, I would harass my husband until he agrees to go on a trip to Polo, Bulacan where we can but those miniature puto and kutsinta from a place called Popular Bakery. They’re worth the trip, really. 
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