Forrest Gump may have said that life is like a box of chocolates but he never had the dilemma of contemplating on what kind of chocolate brownie he’s going to get out of an assorted boxful from Brownies Unlimited. That’s what Happyfoodies mulled upon when we got boxes of chocolate goodies from BU over the holidays. Not to complain though as we’re certified chocoholics.
Category: Sweet Talk
Ah, the halo-halo. This quintessential Pinoy cooler is literally a hodge podge of locally-available ingredients. Just like the ubiquitous adobo, it varies from province to province with iterations that change partly due to what’s available, partly to what tickle the taste buds of the locals.
It’s hard not to love Haagen Dazs. The texture is always creamy, smooth and velvety. The flavors are real and faithful to the fruits that inspired them. And what they say is true – the ice cream’s consistency is dense and full-bodied, not full of air, even when melted. True, the price is very premium but the quality you get is incomparable. We got invited to another Haagen Dazs event (always a welcome thought for any foodie) and got to try more flavors.
While it was raining in the Metro over the weekend, your happyfoodies were following the hiking and food trail to the northeastern part of Luzon. One of our stops on the way home was Cabanatuan, and at the suggestion of a friend, we made a stopover at Puno’s Ice Cream and Sherbet to cool off the increasingly hot day. Our friend says it’s a must-visit place and we were just happy to oblige.
After years of hankering for food that bears the imprint of commercial kitchens, there really comes a time when one starts looking for home-made flavors. Such is the case for polvoron, one of the Philippines’ most popular sweets. This shortbread is relatively simple to make with the most basic of ingredients being flour, butter, powdered milk and nuts. But consistently getting the taste right is another thing. This is where House of Polvoron (or to be more hip, HOP in short) leverages itself, focusing on just this product and nothing but. We’ve tasted a lot of polvorons before so will this be another one of those commercial-tasting ones? That’s what we’d like to find out.
It’s no secret that your happyfoodies are big fans of Amici. So when Cara Mia, its gelateria, opened in Greenhills recently, we promised ourselves to brave the EDSA-Greenhills traffic one day soon just to see what’s there. One recent Sunday, we dropped by with full tummies with barely enough room for dessert but happily, we weren’t disappointed.
Two-in-one coffee mix. Two-in-one toothpaste and mouthwash. Two-in-one shampoo and conditioner. Two-in-one mobile phone and organizer. We live in a curious age when consumer products are marketed to be better because they’re essentially two products in one. But how about desserts? Sure, we’ve got cake a la mode but that’s about it. That is, until we heard of Custaroons.
Just what on earth is a custaroon? Well, it’s a mix of custard (or leche flan in more familiar terms) and macaroons (dessicated coconut and milk confection). Custaroon is a term coined by its creator, Gigi Gaerlan, a self-confessed sweet tooth and leche flan fanatic. Hailing from a family of restaurateurs, getting into a hobby of baking sweet treats came naturally to Gigi. In a very competitive marketplace, she felt the need for a unique product she can call her original. So she mixed her liking for custard with her mom’s recipe for macaroons. At first, she just baked batches for giving away to relatives and friends. But soon, orders started trickling in. That was way back in 2000. At present, Gigi’s Custaroons are still home-baked in her kitchen in Sta Mesa. Happyfoodies samples custaroons and shares the experience.