Have you finished your Christmas shopping? I haven’t. Because I’ve been working with an inconsistent schedule + my body catches up to me, I can’t seem to find the motivation to go out and finish mine, so what else can I rely to buy online shopping. Don’t laugh – you know you’re guilty as well 🙂
Anyway, speaking of guilty, I have one friend who always comes to mind when the holidays are right around the corner because there’s one specific kind of cookie that she’s obsessed with ever since I’ve introduced her to it. Years ago when I used to post my creations on Facebook, she’d literally stalk that post whenever she craves it and it (STILL) cracks me up!
I normally make these in red, but for a change, I made it in green, since I’m a Green-ch…hahaha
I don’t normally post drink recipes, so this is a first, and at the same time, it’s very fitting for this project (and the season!). I don’t know what it is, perhaps it’s because I’m getting older, but I’ve grown to like dark chocolate A LOT and I used to be an occasional mint consumer, unless it’s gum…
In the Filipino culture, Bibingka is a type of steamed rice cake made with sweet rice flour and coconut milk that’s traditionally served/made/eaten in December and is categorized as part of “Philippine Christmastime Food”. Bibingka vendors are usually seen outside churches for ‘simbang gabi’ (Night Mass) and they serve them for breakfast.
I’ve experienced Christmas/December in the Philippines and as biased as it sounds, I’ve never seen any other culture who celebrates Christmas like Filipinos! Okay, I’ll talk about this next time… LOL
What I’m really trying to get at is I’ve experienced fresh bibingka in banana leaves out of the steamer and the smell……………my goodness!
Of course, I don’t have the luxury to experience Christmas in the Philippines every December and pretty much whenever I or anyone in my family have the craving for bibingka, so my mom created her own recipe and here I am sharing it with you. This is originally a recipe using Bisquick, then it evolved to cake flour, but after a trip to a Thai supermarket, we’ve been using red lotus flour ever since!
My friend and fellow food blogger/baker Alicia and I have teamed up on doing a project called “12 Days of Christmas with _______.” Throughout the month of December, we’ll be posting 12 different recipes that are inspired by/and for someone special in our lives. We’ll be posting our recipes in our respective blogs! For those of you who are vegan and/or into gluten-free food (or you’re planning to), check out her blog!
There are times when I’m craving for something sweet with a little bit of twist – no, I haven’t explored the spicy side yet, but I’m talking about a bit of sourness in your dessert. I’m not a huge fan of lemon meringue pie or key lime pie, but sometimes, I just want a lemon crinkle cookie or if I’m really desperate, I’d go to the store and buy a bag of Mother’s Iced Lemonade Cookies (my mouth is currently salivating and I’m imagining eating something lemony and making me pucker up, that I’m slightly making a sour face as I’m typing this).
I’ve been pretty consistent with having my afternoon tea, but sometimes it’s not enough that you need something to go with that nice, hot, calming tea. I thought I’d make something “more filling” than cookies and I finally broke in a birthday gift from my friend Linda. Aren’t they cute?
I know that I’m not alone when it comes to finding something that’s been stored or (unintentionally) forgotten, the things you come across makes you nostalgic. Today, I ‘unearthed’ an old muffin recipe in one of my composition books and I thought of using it since we happen to have overripe bananas.
Are you a coffee lover? Tea, perhaps? Both?
Imagine yourself in a coffee shop and you suddenly cannot decide whether you want coffee or tea and you’re in the mood for both – has this ever happened to you? Been there, couldn’t decide on that, so I thought of a solution.