Wooden Spoons & Muffin Tops: south

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Le Petit Cheri: Modern French Cuisine Down South!

Le Petit Cheri has given people who live down South a chance to experience bits and pieces of what French cuisine. I'm pretty sure we've all dreamt of visiting Paris at least once in our lives, not just because people claim it's "the city of love" but because only Paris can create dishes wish such oomph. I also can't help but admire how the French manage to eat in such a, should I say "luxurious" fashion without gaining a ton of weight. Their secret, as some of you know, is "moderation". Anyway, enough of the rambling. Let's talk about the South's very own mini France in the form of a cozy eating place called Le Petit Cheri.

Everyone wants to feel at home when they eat out making restaurant's cozy ambiance the least of your worries. They even set-up a small library on the second floor where families and friends can sit down and take time to eat an croissant or two with a nice warm cup of coffee or hot chocolate.

Pastries on display for your picking. There's a variety of breads, cookies, danish pastries and cakes.

This giant-sized tub of Nutella goodness has been held in amusement by a thousand (okay, maybe a hundred) hands.

I've always loved Chicken Cordon Bleu, so I wanted to see how Le Petit Cheri's version fared. Once I pressed my knife onto the chicken, cheese began oozing out of its dairy-filled center. I can never say no to a cheese and meat pairing, really.

I enjoyed how soft the meat was plus its crunchy outer layer was made the dish more pleasant to eat! You would think that with all the flavor going on with the chicken, having it with rice pilaf would be too overwhelming. However, the rice was light and quite subtle in taste but still delicious.

Chicken Cordon Bleu (P285)

Le Petit Cheri
Molito, Alabang
0917-511-0138
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A Southern belle's treasure: Adabelle's Bakery

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We've all been witnesses to the cupcake craze and until now, people can't help but get their hands on these petite delights covered in frosting. Who can blame them? Cupcakes come in all sorts of flavors and they're pretty easy (and fun) to eat! I've tried a lot of cupcakes, some out of curiosity and some to satisfy my craving. But I haven't really found one that quite hit the spot - until my aunt started baking what heaven would taste like in the shape of a cupcake. Now you might be thinking that the reason behind my drive to make this post is my relation to the baker and owner. Yes and no. The main purpose of my blog after all is to write about the products I truly believe in and feel are worthy of letting food enthusiasts such as myself know what's out there for them to try. I won't mince words - these ARE the best cupcakes in Manila. There's no bias here, they just taste REALLY REALLY GOOD. I'm pretty sure you'd be saying the same thing once you try them out for yourself. :)

Red Velvet Cupcakes (P60)

All the cupcakes are baked fresh since they're made to order. And I don't know about you, but there's something different about how homemade baked goods taste - they're richer in flavor, fresher and safer to eat. Before I even bit into my first Adabelle Cupcake, I couldn't help but stare at its frosting. I've never seen anything piped so pretty and dainty. These cupcakes appear to be fit for a queen and a princess. So, yes. They're aesthetically pleasing, but what about the taste?

One important factor most people consider when tasting food is the balance of flavors. The red velvet cake base is moist and fluffy, so don't expect it to crumble. The frosting is like the crown on this royal dessert - extremely creamy, velvety and sweet, which makes the perfect partner for the cake. All cupcakes are frosted with Adabelle's very own homemade cream cheese frosting.

Adabelle's Bakery also customizes cakes. The photo above is that of a Pineapple Carrot Walnut Clown Cake made especially for a birthday party. No fancy fondant here, just pure playful edible art. Looking at the menu, you'll notice that Adabelle's Bakery focuses on only a few flavors, that's because all of these have been perfected down to a t.

Customized Carrot Walnut Sunflower Cupcakes

Carrot Walnut Cupcakes (P70)

Adabelle's Carrot Walnut Cupcakes are a healthier alternative to other cupcakes out there. It's packed with walnuts, a healthy serving of carrots and a pretty finish.

Ultramoist Chocolate Cake

I've tasted many chocolate cakes in the past few years - some homemade and some commercialized. I'm pretty selective when it comes to this dessert since I've always pictured my ideal chocolate cake as moist, fudgy, soft, pleasant to the palate and of course, it had to ooze with chocolate. I was fortunate to to find all of these in Adabelle's Ultramoist Chocolate Cake, which is the latest addition to the menu. Imagine 10 inches worth of super moist chocolate cake drowning in a pool of homemade chocolate fudge sauce. Absolutely delectable and a must try.

Each creation by Adabelle's Bakery will be the best you've ever tasted, be it in the form of a cupcake or a chocolate cake. Pick-up points are in Alabang and B.F. Homes, Paranaque, please allow one day lead time for orders since all cakes and cupcakes are made to order. :)

Tiny reminder: Adabelle's Bakery will only be operating until June 24 so you only have a limited amount of time to try the best cupcakes! :)

Adabelle's Bakery

0906-346-8913

Facebook: http://facebook.com/adabellesbakery

instagram: adabellesbakery

You Are The Apple Of My Pie: Catherine's Cakes & Pies

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Lately, the weather has been giving people something to talk about. What with the winds gushing about and temperatures dropping to a cold state of atmosphere, forcing people to put on layers of clothing to keep themselves warm and snug in the middle of January. It has tested my degree of tolerance as to whether or not I could keep up with even colder climates, but I think that my constant quivering and chattering teeth is a testament to my inability to withstand even cooler seasons. However, the change in weather isn't the only thing worth talking about these days. Chito Benito of Catherine's Cakes & Pies and his homemade Apple Pie has just started to make huge waves in the world of desserts. But before reveal more about my newest top pick, allow me to talk a little bit about how I was able to discover the best apple pie to date.

One of my favorite desserts is apple pie. In fact, it's the first thing I look for while skimming through the menu of restaurants and cafes. I have tried several of the commercially-sold apple pies, but not one has captured the essence of what I believe is the ultimate pie. The lack of palatable apple pie choices led me to making my own version and was nontheless delighted with its outcome. However, I don't always have the leisure of baking my own apple pie, especially when I struck with sudden hankerings for this "best eaten while warm" dessert. Thankfully enough, I was able to chance upon an article on Southern Living Magazine, which featured homebaker Chito Benito and photograph capturing a lovely spread of just some of his desserts such as the Blueberry Cheesecake (this is something I will definitely have to try soon!), Chocolate Cheesecake with Cherry Brandy and Pineapple Streusel Pie. Next thing I new, there was a lovely apple green box sitting on my dining table. Of course, you didn't think I would just let it lay there and torment me with thoughts of layered apples bathed in cinnamon and caramelized sugar enveloped in a crunchy golden brown crust, did you?

Catherine's Cakes & Pies, which was named after Chito's youngest daughter, started with a friendly competition between Chito, his wife and the making of a nutty dessert - the walnut pie, "She made some mistakes in baking and I told her that she should have done it another way. So I made my version and it turned out much better. Seeing the marked improvement, it challenged me to see how much more I can improve it by tweaking the recipe here and there. Then we came up with our very first product - the walnut pie." It took 4 years in the making as Chito went through a trial and error process, relying on the remarks and judgment made by friends and relatives, who were more than willing to taste test the revised recipes. Because of that, Chito decided to introduce and market his products to the public with a more confident and optimistic state of mind.

What really captured my attention whilst reading the feature on Souther Living Magazine was the epithet "The Best Apple Pie In The South!" Seeing as how I have been quite luckless with my search for the perfect apple pie, I wanted to see for myself if this title stood true to its claim...and it did. Of course, I didn't just randomly wake-up screaming in the middle of the night and arrive at an epiphany. I did what any apple pie lover do - I savored every inch of my slice and ate everything to the last crumb.

There are certain things I considered before I deemed this apple pie the best one I've tasted. First, the crust - I like my crust flaky and sometimes crumbly, crumbly enough for me to feel my teeth making an effort (but not too much) to bite into it. This one had an element of surprise added to its already interesting feel in the mouth - walnuts! There were so many different textures and we're only talking about the crust. It was a delightful mix between crunchy, flaky and crumbly, truly one of the best crusts to enclose a pie with.

Second, the filling. Now, I'm very particular about what goes in between the two layers of crust. Sometimes, the apples are either too chunky, hard, over the top with the sugar content or the mixture itself is runny. This one had a wonderful consistency and was glorious in all aspects. The apple cinnamon and sugar mixture was thick enough to hold its own and you most certainly won't find yourself wishing there was more fruit in this pie as each slice is packed with evenly-sliced apples! My uncle Tony called it "the best apple pie" he's ever tasted compared to all the variants he has tried mainly because it is "not too sweet".

Third, its appearance. Some apple pies look sloppy, others try too hard by masking its taste with different layers of syrup and scoops of ice cream but with minimal flavor beneath it all. With this one is particular, its golden brown exterior, chunks of walnut peaking out on the surface and patches of syrup oozing from gaps in the crust truly spell out the phrase "quintessential homemade apple pie" to me. A great pie not only tastes good, but it also has to be visually appealing.

Four, eating it a la mode. Whenever I eat apple pie, I don't usually top it with ice cream because I do believe that its good on its own as sometimes, it distracts my taste buds (yes, they have a mind of their own too) from appreciating the different flavors crammed into one generous slice. However, I am able to enjoy this both ways. Upon opening a box of Catherine's Apple Pie, you'll see a note stuck to the bottom with instructions on the best way to enjoy it, and that is by warming it in the oven and topping it with a hefty serving of vanilla ice cream scooped atop such a sublime European dessert. Apple pie IS best eaten warm, and a great way to enhance its flavor is by turning it into a dual-temperature treat and pairing it with something cool to create a bit of incongruity.

See what I mean by each slice overflowing with apples? It's almost as if Chito considers skimping on ingredients a crime.

A lot of detail and structure, I feel, has a lot to do with Chito's Engineering background, "I think my engineering background helps me find out-of-the-box solutions to some baking problems that I encounter. I once thought of a process to improve my lola's karioka recipe. Now, my mother makes it based on my recipe and all our relatives agree that it's much better than before." Although even prior to all of this started, Chito never even had any formal training except for assisiting his sister whenever she baked during his childhood days, "That's all the training I got. She's the one who took formal classes. I had some interest in baking but never really thought of making a career out of it. I was always very meticulous and exact. So my mom always asked me to read the instructions of cooking equipment that she bought and to teach our cook how to use it. I guess all these helps me learn some cooking/baking techniques." I suppose it was only a matter of tap before Chito's innate desire to bake was tapped!

Although there are already so many different versions of apple pie in the market, Chito believes he can make his way through and rise above them all, "It's the people who are looking for the best products and are willing to pay just a little bit more for it. We like to think of ourselves as the "Apple" of apple pies. Apple (Mac) went into the mobile phone business which was already crowded with so many manufacturers. They made an excellent phone which raised the bar so high, that they ended up with no competitors, since no one else was on the same level." That's what we'd like to achieve." I believe this pay is already well on its way to attaining just that and will find itself in the kitchens of all apple-pie enthusiasts! Even those who aren't fans of this fruit-themed dessert will think twice.

Price list of other products from Catherines Cakes & Pies.

Something to look forward to in the future? Chito Benito's take on Banoffee Pie - I am certain this will become another hit. Also, plans of opening a store is in the works but nothing definite at the moment. It's a great way to start the year for Catherine's Cakes & Pastries as they are making its way up the dessert ladder and have already made me a huge fan of their baking. Visit their Facebook page to check out their other homemade goodies! Orders can be made through phone, email or private messaging. Please refer to the details below or on their Facebook page.

What are you waiting for? Get your own fix of THE BEST APPLE PIE IN THE SOUTH! :)

Catherine's Cakes & Pies

Piccadilly St. Hillsborough Village

T: 659-2591

C: 0917-840-9598

catherines@hotmail.ph

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Southern Dessert Stop: Larcy's Cupcakerycafe

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The first cupcake stop in the B.F. and Alabang area has finally opened! Passing by Aguirre Street every so often, the huge signboard with the words "Larcy's Cupcakery Cafe"was enough to intrigue residents and even those who just happen to drive by the area. A first of its kind, Larcy's Cupcakerycafe has just fed the cupcake trend even more by giving enthusiasts a chance to select a freshly baked cupcake on the spot, sit down, drink a nice cup of coffee or maybe pair it with a nice meal (they also offer savory dishes).

When it finally opened, my aunt suggested that we give it a try. Of course, I would never say no to dessert..or anything food-related for that matter. So on a sunny Sunday afternoon, we headed off to check out the newly opened cafe. Upon entering, I noticed that it was well-lit, with added lighting from the huge windows facing the road. Everyone was busy either eating, picking out the cupcake they wanted to try or being acquainted with the cafe's interior.

I mentioned earlier that Larcy's Cupcakery Cafe also serves savory dishes. You'll find in their other menu, which is hung on the rightmost part of the counter, breakfast entrees such as Vigan Longganisa with scrambled eggs, Smoked Bangus Belly with scrambled eggs, Mushroom Truffle pasta, and even sandwiches with either pandesal or ciabatta. Why not wash down all those desserts and palatable servings with either seven coffee drinks to choose from or shakes.

These are the packaging options customers have in case they wanna take some home or give the cupcakes as gifts.

A small spot of the cafe is dedicated to the merchandise, such as shirts and mugs, available for sale to reminisce about your cupcake experience at Larcy's.

Some of the cupcake flavors on their baby pink wall boards.

Next to the counter, you'll be able to watch the staff "bake behind the scenes" and see how the cupcakes and cakes are made. I always enjoy eating places that give their customers the a glimpse of the ingredients and process that all the food has to go through before putting it on display or serving it right before our very eyes. I've always loved Willy Wonka and being able to gawk at food this way makes me feel like I'm one step closer to winning the golden ticket. Perhaps one day I'll eventually get to fly to an actual chocolate factory and drown in fudge. Hmm. Anyway, let's not wander off too far now. I'll save that adventure for another post.

Cream cheese frosting being piped on the Pink Velvet Cupcakes.

You can to hold onto these cute pink buttons while waiting for your orders.

Larcy's Chocolate Obsession Cake, P125

A chocolate cake with a thick fudgy center and an even thicker topping, the Chocolate Obsession Cake is enough to feed two or three people because each bite carries itself swiftly into your mouth like a 3-pound morsel. Plated on a thin bed of cream and a little drizzle on top helps create a certain evenness between the bold taste of the cake and the lightness of the cream. I feel like I'm describing a Yin and Yang attraction here, where opposite forces interrelate wonderfully. *laughs*

Pink Velvet Cupcake

The term "cupcake holder" was taken to a whole different level as the cupcakes we ordered were served on dainty stands of different heights. Notice how there are light pink sprinkles atop and each cupcake is lined with pink and shimmery liners. I don't think you'll have to think twice as to why it was given the name Pink Velvet Cupcake, which is also dubbed as their "Cupcake for the month of December."

As I undressed this well-received dessert, I couldn't help but ogle at the color of the cupcake. The shade of red was hypnotizing, but the real star here is the frosting. Once you sink your teeth into the cupcake, you wouldn't care for the base as much as the topping. It's that good. But of course, the cake is not to be underestimated - both make a good pair. I must confess, I was trying to see if I could spot the ingredients they used in making cupcakes since I bake myself. I let out a mental "AHA!" when I caught site of Anchor butter as one of their main ingredients. That explains the richness and creaminess of their icing!

My cousin Neo and his Oreo Freeze

Not only are the cupcake holders fancy, but their water bottles are just as lavish. At first, it would seem like we were having wine to go with our cupcakes but don't let the photo fool you, this is just a luxurious approach to hydrating ourselves.

Larcy's Oreo Freeze

Tall, (slighty) dark and delicious are three words to describe the perfect man..I mean, milkshake. It's been a while since I've had one of these babies and I think that if I wasn't too bashful to sip the whole shake in one go, I would have. Milkshakes always have this certain effect on me - they remind me of diners and my childhood. So as I sipped away, it was a delightful mix of recollecting and basking in the taste of the shake.