Traipsey Turveybecause I love

Happy New Year guys! How did you spend your New Year’s Eve? I was up making some desserts for us, a little bit of experimenting, if you will. This is a quick and easy recipe that anyone can do. It’s very delicious, too!

Last week was Thanksgiving and we had Ham. We decided to skip the traditional Turkey feast and had Ham. This is not the same as the Pinoy hamon de bola but the hind leg of the pork that is cured. Slowly simmered in a pool of pineapple juice then baked for an hour, this ham was delish!

-Wicked Witch of the West, The Wizard of Oz

So said the Wicked Witch of the West and off the birds flew as if posing for a spectacular shot! I went on a little trip yesterday with my friend Geraldine and explored the Santa Monica Pier. It was one of those days where both of us had nothing else to do and so we decided to go on this trip.

Our first stop was to check out the Carousel. Aw, we didn’t get on it though. I know, I would feel faint if I get on one. I guess I’ve already passed the stage were I enjoy going around in circles!

Like two little girls (and we still are!), we went on the Ferris Wheel! Hahaha for $3 a pop, the ride was worth it! We explored the area a little bit, had a bite to eat and by sunset, went down the boardwalk and stepped into the beach.

I have a hankering for sweets these days and I just couldn’t help myself. I also found a recipe online for this delicious treat (It’s not the recipe for this one though).

Recipe
Ingredients

• 4 ounces white chocolate
• 2 1/2 teaspoons instant coffee
• 1 cup heavy whipping cream, divided
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1/4 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
• 6 ounces semi-sweet chocolate morsels
• 1 tablespoon shortening
• 1/4 cup sugar
• chocolate curls for garnish

Directions

1. Chill clean mixing bowl and balloon whip in freezer for whipping cream.
2. Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
3. Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2. Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, “paint” chocolate about half-way up each liner. Chill in refrigerator or freezer until hardened, about 10-15 minutes.
4. While chocolate cups are chilling, whip remaining 3/4 cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks. Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
5. Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 4 tablespoons whipped cream mixture. Garnish with chocolate curls, if desired. Refrigerate; let stand about 5 minutes at room temperature before serving.

Recipe: allrecipes.com

My mom and I tried to make our own version of Palabok, one of my favorite rice noodle dishes. We did make an error in judgment and followed a recipe that she found online and came with disastrous results. There was something not quite right about the taste, unfortunately. But I snapped a shot of it before we…disposed of it.

It does look yummy but looks can be deceiving! Happy Friday!