Dessert

The Latest

Apr 13, 2014 / 7 notes

Coffee and eclairs (chocolate for G and hazelnut for me) at Le Petit Cheri. I liked my cappuccino and the chocolate chip cookie which I dipped in the coffee, but I felt like the eclairs have been on display for a while because the pastry didn’t have that delicate crust and light and soft bite. Still, I was okay with my hazelnut eclair because the sweetness of the hazelnut custard went well with the bitterness of my cappuccino.

Loved the interiors of the place though! Someday, I will have a lot of frames with beautiful photos hung at our house too.

Mar 23, 2014 / 16 notes

Obviously still hungover from my Vietnam trip so I dragged my family to have dessert at Wildflour so I could order Vietnamese latte (yes, with condensed milk!) along with dessert. We shared a Salted Valrhona Chocolate Cake, Crème brûlée and Apple Pie with our coffee.

Tried Blue Bell ice cream for the first time while working offsite last week, and their Mint Chocolate Chip sure was a yummy way to cool off from the summer heat!
Mar 9, 2014 / 6 notes

Tried Blue Bell ice cream for the first time while working offsite last week, and their Mint Chocolate Chip sure was a yummy way to cool off from the summer heat!

Mar 2, 2014 / 19 notes

Welcoming hot summer March with more ice cream desserts at Mad Mark’s: Cookie a la Mode with an ice cream flavor of your choice and Ghirardelli milk chocolate, white chocolate, or caramel sauce. I stuck to one large scoop of banana peanut butter ice cream.

Lord Stow’s Bakery
G came back from his business trip to Macau (too bad I wasn’t able to tag along!) with boxes of egg tarts from Lord Stow’s Bakery. These ones from Macau seem a little larger than the ones we have here, although am not too sure because I haven’t had an egg tart in a long time. This egg tart was super yummy with its dense and flaky crust, and extremely creamy and slightly sweet egg custard filling. It was so tempting to eat more than one in one sitting and it definitely took a lot of self-control to keep ourselves content with just eating one for now.
Feb 13, 2014 / 7 notes

Lord Stow’s Bakery

G came back from his business trip to Macau (too bad I wasn’t able to tag along!) with boxes of egg tarts from Lord Stow’s Bakery. These ones from Macau seem a little larger than the ones we have here, although am not too sure because I haven’t had an egg tart in a long time. This egg tart was super yummy with its dense and flaky crust, and extremely creamy and slightly sweet egg custard filling. It was so tempting to eat more than one in one sitting and it definitely took a lot of self-control to keep ourselves content with just eating one for now.

Feb 9, 2014 / 16 notes

Caffe Bene

My friends and I spent a nice Saturday evening over coffee/frappes/dessert at Caffe Bene, a Seoul-based coffeehouse chain. They had the usual coffee and tea, plus pastries, gelato, bingsu (iced parfait), and a unique drink called the Misugaru Latte which contains black sesame seeds, black bean, black and brown rice and barley. The interior of this place was very cozy and reminded me a lot of the setting in the Korean Drama, Coffee Prince. I ordered a Green Tea Frappe (with the whipped cream removed) and found it a little too sweet, but my friends who ordered coffee-based drinks liked theirs. This is definitely a place we’d hang out in again.

Feb 9, 2014 / 24 notes

Long time no see, La Creperie. I’ve forgotten how rich and sweet your caramel sauce is!

I’ve written about La Creperie numerous times already - see here, here, here, and here.

Feb 1, 2014 / 7 notes

Park Avenue Desserts

Happy Chinese New Year to all! So far, G and I are enjoying a very simple and quiet long weekend - especially since we’ve had an extremely hectic January. Earlier this evening, we had coffee and dessert at Park Avenue Desserts

The place was very cozy and because everyone seems to be out-of-town for the weekend, we had this place practically to ourselves.

G ordered the Roca, which is “chocolate ganache with caramel, vanilla mousse and chocolate cake topped with milk chocolate glaze and roasted almonds.” I wasn’t able to take a photo of this sliced, but inside is nothing but rich, sweet, chocolate-y goodness!

I had the Crème brûlée - I liked how they prepared the thin caramel shell only after I ordered this. The sugar was nice and crunchy and the vanilla custard was rich and creamy. Good thing I had my cappuccino to tone down the sweetness of this dessert. 

I have been hearing about Brookies for a while (along with all the hybrid desserts people have been coming up the past year), so we decided to try some too. Brookies are really just brownies with cookie dough mixed into them (definitely will try to make my own version next time)!

Park Avenue Desserts’ version had chewy chocolate chip cookie dough on top of a fudgey and moist brownie. If you like chocolate chip cookies and brownies then this is something you must try! Bites of pure indulgence!

Jan 26, 2014 / 12 notes

Mad Mark’s Creamery and Good Eats

Earlier this morning I saw fellow Tumblr Eunice’s (The Young Foodie) post about Mad Mark’s and because I’ve wanted to try their ice cream for quite some time, my family and I decided to have dessert there after lunch.

We had quite a feast trying their different flavors! The Strawberries & Cream tasted of sweet strawberries in fresh cream, the Strawberry Cheesecake* was like Strawberries & Cream but with a generous serving of chewy cheesecake bits in it, the Peanut Butter Banana tasted more dominantly of peanut butter than banana (would’ve been tastier with chunky banana bits), the Roasted Pecan was buttery with crunchy bits of pecan, the Walnut Cinnamon had a nice spicy sweetness mixed with crunchy walnuts, and the Sumatra Strong Brew had an extremely strong coffee flavor, a little more bittersweet, but perfect for coffee lovers!

After reading a couple of food blogs on this place, I realized that I have to try their Rolling Dutchman” (Madagascar Vanilla Ice Cream sandwiched between two English Muffins - one muffin spread with Nutella and the other muffin spread with Cookie Butter!!!!) at my next visit. Next time!

*The label in the photo should be “cheesecake” instead of “shortcake” - - sorry!

After all these years, G and I still visit Dunkin Donuts because it’s what we grew up with (and still tastes great too!). I’ve moved from Sugar Raised to Strawberry Jam Filled to Chocolate Marble, which is currently my go-to flavor right now. G has stuck with Choco Wacko (what’s new) from quite some time.
Jan 19, 2014 / 18 notes

After all these years, G and I still visit Dunkin Donuts because it’s what we grew up with (and still tastes great too!). I’ve moved from Sugar Raised to Strawberry Jam Filled to Chocolate Marble, which is currently my go-to flavor right now. G has stuck with Choco Wacko (what’s new) from quite some time.

Jan 6, 2014 / 14 notes

Well, it’s back to work or school for most of us, and the Manila traffic just makes for quite a depressing Monday. But still - it’s the beginning of the year, and there are so many things to look forward to. My colleague from Baguio brought some strawberries for us and I had mine for dessert after dinner with thick ganache made from tablea tsokolate and cream. A very decadent dessert but the strawberries on their own were very sweet - and this cheered me up a bit today.

Have a great week ahead everyone!

Dec 23, 2013 / 16 notes

Café Macaron (Fairmont Makati)

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My Candy Cane Doussant. Definitely tastes like Christmas with the white chocolate bits, minty candy cane bits, thick chocolate ganache and creamy chocolate pastry cream inside. The doussant had a nice flaky exterior and soft dough inside.

I think this year is my record worst for completing all my Christmas shopping on time - to think when I was younger, I was done with Christmas shopping and wrapping as early as October! Since I haven’t gotten any Christmas gifts for my family yet, I treated them instead to dessert and coffee at Café Macaron at the Fairmont Hotel.

My brother had the Cinnamon Doussantwith vanilla custard.

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My mom had the Calamansi Doussant with meringue and thick tart calamansi (Philippine lime) curd.

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One of my sisters had a Chocolate Doughnut which was FILLED with thick chocolate cream inside - pure indulgence! (I do wish I had taken a photo of it cut in half!)

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My other sister had the Banana Salted Caramel Dome. The dome contained thick banana mousse inside, and while I found the caramel a bit on the bitter side, my sister liked how it toned down the sweetness of the banana mousse.

As usual, G had something chocolatey - a Chocolate Eclair.

My dad settled for a Pinoy favorite - soft Ensaymada which was topped with cream cheese and grated cheese and filled with ube or purple yam.

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We also had cups of coffee to go with our dessert. My sister had the Gingerbread Latte while I had a Cappuccino, both served with gingerbread cookies. The cookies were too tooth-breaking hard for our liking, so I let the cookie “dissolve” in my coffee along with some candy cane pieces for some more Christmas flavor. 

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Morelli’s Gelato - Hazelnut for me and White Chocolate for him, both covered in a dark chocolate shell.
Dec 15, 2013 / 8 notes

Morelli’s Gelato - Hazelnut for me and White Chocolate for him, both covered in a dark chocolate shell.

Dec 3, 2013 / 5 notes

Bar Dolci

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If you love gelato AND macarons, well, Bar Dolci is the place to be! This place does have some unique flavors like White Chocolate Wasabi and Thai Tea for their gelato, and Olive Oil for their macarons. I got the Hazelnut with Nutella + Banana w/ Caramelized White Chocolate gelato topped with a Peanut Butter and Jelly macaron, while G had the Cookies + Banana w/ Caramelized White Chocolate gelato topped with a Dark Chocolate macaron. Whew!

Their gelato was more on the dense side, although seemingly less creamy compared to other gelato I’ve tried. But their flavors are very spot on! The sweetness of chocolate with hazelnut, the fragrance of banana with a deeper flavor of white chocolate, plus peanut butter with blueberry jam made for quite a symphony of flavors as I enjoyed my dessert.

Here’s the enticing view of gelato…

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…as well as their macarons. Their macarons have just the right amount of chewiness with a nice thin layer of shell.

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Will definitely be coming back next time to try more flavors!

Ice Kachang
After our rainbow xiao long bao dinner, we had some ice kachang which is similar to the Filipino halo-halo. The ice was very fine and instead of milk in the shaved ice, they used a variety of different flavored syrups (one of them was particularly fragrant/floral). The ice was then topped with corn, jelly, and red beans. A very refreshing and not-so-sweet dessert!
Photo taken using my iPhone
Nov 21, 2013 / 7 notes

Ice Kachang

After our rainbow xiao long bao dinner, we had some ice kachang which is similar to the Filipino halo-halo. The ice was very fine and instead of milk in the shaved ice, they used a variety of different flavored syrups (one of them was particularly fragrant/floral). The ice was then topped with corn, jelly, and red beans. A very refreshing and not-so-sweet dessert!

Photo taken using my iPhone