French Baguette Recipe plus Baked Macaroni
Apr 10th, 2015 by niceyfemme

This is the better recipe I tested. Been wanting to use my Kitchenaid mixer and baguette is what I’ve been craving to eat recently. This recipe produces a baguette that has a chewy inside and a crunchy crust.


My bad that I forgot to take pictures after it was baked.

baked mac

I thought this will go well with Baked Macaroni.

baked mac with baguette slices

Found this recipe on but forgot which one. And I adjusted the recipe a bit, like added more flour, added some dried herbs for flavors I prefer. If you prefer a more plain taste then don’t add the herbs.

French Baguette

1 cup lukewarm water (110F)

3 cups bread flour

4 T sugar (I added more as prefer a bit of sweetness)

1 t. salt

1 1/2 t. instant yeast

1 egg white

1. Add the water in the mixer bowl and add half of the sugar mix then add the yeast to activate. Wait for 10 minutes until the mixture becomes bubbly.

2. In speed 2, add the flour to the bowl. Once it turns into a ball of dough sprinkle the salt and keep on kneading until the dough is smooth.

3. Oil the bowl and roll your dough on it to coat with oil. Cover and let rise until doubled in size, about an hour.

4. Roll the dough into a rectangle until the dough is very thin. Cut in half then jelly roll it and seal the seams. Do the same with the other half of the dough. Brush with beaten egg whites.

5. Cut at an angle, not too deep. Cover. Let rise until doubled about 40 minutes.

6. Bake in 390F for 20 minutes. You can spray some water while baking for crunchier crusts.



Corn Muffins ala Kenny Rogers Roasters
Sep 3rd, 2012 by niceyfemme

I’ve been having way too much cravings recently now that I am near my due date much more than when I was in my first trimester when I just couldn’t eat. I’ve been trying and rediscovering different foods. One time I ate in Kenny Rogers because I wanted spaghetti but I am sick of Jollibee’s spaghetti which was my go to spaghetti. I ordered a combo meal which came with the muffin and to my delight, it was the muffin that I enjoyed the most and not the spaghetti which disappointed me a bit. There was a time in college when I loved Kenny Rogers’ corn muffin but through the years the quality has declined but now I find myself enjoying it again. Oh can I say that I miss their blueberry muffin as well?

So I made a mental note to try to bake a corn muffin that taste like theirs and buy corn meal. Problem is corn meal isn’t available in the supermarket where there’s one everywhere. I bought a box before in Trinoma and so when I found myself in the area I just had to buy a box asap. (BTW can I just say that in all the malls in the Philippines, Trinoma has the most expensive parking fee I have encountered. Grrrr)

I found two seemingly alike recipes online. Read the rest of this entry »

Cinnamon Muffin
Aug 4th, 2012 by niceyfemme

I wanted to bake something bready one time so I again searched the net for a simple recipe that calls for simple ingredients that I already have. I happen to crave for something with cinnamon so I chose this recipe.


  • 1/4 cup butter, softened
  • 1 1/8 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 1% buttermilk
  • 1 teaspoon ground cinnamon
  1. In a large mixing bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed.
  2. Transfer half of the mixture to a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture.
  3. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
*I added raisins, about 1/2 cup.
This is really good and very easy to make. Also, I just love the smell of cinnamon that fills the house whenever I bake this. But this recipe has inspired me to bake my tiny raisin cinnamon rolls. That’s more flavorful, has more cinnamon and has more love. I might have a problem with kneading though. Ah pregnancy….
Pregnancy Craving: Pancakes with Chicken Sausages
Jul 27th, 2012 by niceyfemme

Recently I’ve been finding myself staying away from plain rice. I am ok with fried rice though. And I’ve been cooking my pancakes pretty frequently like 3-4 times this week.

I’ve been trying to cook my pancakes like how I used to make them in Singapore, I made it perfect even without a recipe, just putting in ingredients by feel, because I made it almost everyday because our housemate’s son Xavian liked it very much. I haven’t been 100% successful at replicating it but I am close.

And now I like my pancakes with butter (of course!), maple syrup and chicken sausages. It’s a really nice combination. I eat this with a glass of my Anmum chocolate flavored milk with lots of ice and eat this in one of our computer carts or in front of the television. Haha I know I shouldn’t be eating in front of the tv but I can’t help it. 🙂 In these days when I find it hard to find contentment in most of the food I eat, it’s a relief to have this. And soon I’ll have the perfect recipe of my pancakes and I’ll try to note it down this time.

Cream Puffs (Improvised)
Jul 26th, 2012 by niceyfemme

One time I went to Mommy’s office and her colleagues ordered some cream puffs. I had one then another. It tasted new to my taste and I liked it and made a mental note to try to make it myself. I relied to the internet (I love internet!) with step by step instructions… It’s easy to do I found out…

Freshly baked.

It’s a different kind of dough from the ones I already made before. Why? Because you have to cook the dough stove top then bake it. Then you make the custard filling and let it cool completely before you stuff it in.

I didn’t have the ingredients to make a thin ganache so I just melted some fruit and nut chocolate which we always have since it’s the one I like. Read the rest of this entry »

Banana Bread Cupcakes
Jul 21st, 2012 by niceyfemme

Confusing title huh? Yeah even I got confused with it but it is what it is. It’s a banana bread recipe that I baked in a muffin pan and the finished product looked like it’s cupcakes.

Read the rest of this entry »

Chocolate Crinkles
Jul 20th, 2012 by niceyfemme

Just perfect! Yum!

I have been craving anything chocolatey lately. Then I remember that back when I was still in school, I got addicted to the cheap crinkles that’s available in our school canteen so I decided to try to make it. I’m not so sure but I think I have already tried to make this before but I guess I failed haha.

Read the rest of this entry »

Ube Bread (Pull Apart Knots)
Jun 4th, 2012 by niceyfemme

I made another batch of ube bread as we still had some ube halaya in the fridge that’s about to expire. I enjoyed the first ube bread knots but I forgot to add the soy lecithin and dough conditioner to give my bread that store bought softness and to keep it fresh longer..

Taken using my camera phone.

This time I doubled the recipe and tried to bake a round pan and a small loaf pan in our tiny oven. I want to save electricity that’s why. I feel better that way too haha.

The knots are harder to make since the dough was smaller than the first one I made. But aside from that everything’s better!

Taken by my digital camera.

I love this batch! So soft and has more ube… I ate the round one alone in 4 days and it stayed soft and fresh… Another keeper.. 😉

Ube Bread Knots (Kind Of)
May 10th, 2012 by niceyfemme

We have a big bottle of ube haleya in the fridge which has an expiration date of one month so I don’t know how we would finish it. Of course I don’t want to waste it as it’s not cheap and it’s made by nuns in Baguio. 🙂 Have you tried it? It’s really good and made with no preservatives hence the short expiration date. So I thought about baking ube bread. Wow it’s been a long while since I last baked something. Hmmmn… let me think when’s the last time… I really can’t remember so I guess it’s been almost a year.

Another factor why I baked? It’s because of the weather! It’s so hot outside it will be perfect for dough rising. And I was right. 🙂

Ube Bread


1/2 tsp. active dry yeast

1 tsp. sugar

2 tbsp. lukewarm water

1 small egg + 1 egg yolk

1/4 cup milk

1 tbsp. melted butter

1 1/4 cup bread flour (additional for dusting)

1/8 tsp salt

3/4 cup ube halaya

6 inch diameter round baking pan

So I had ideas about shaping them. I don’t want to make a loaf because in my experience before in baking monggo bread, the filling inside didn’t distribute well. It didn’t have that nice design even though I rolled it well.  I thought about making it cinnamon rolls style too. Also individual buns where I’d use my muffin pan. But I ended up making knots and baking them close together in a round baking pan and it turned out really pretty. I haven’t made knots before so I’m just glad it turned out well.


Cassava Cake
Sep 24th, 2011 by niceyfemme

Two weeks ago was Bee’s mom’s birthday and I went there to celebrate with the family. I can’t decide which to bring, a chocolate cake that I will bake or a kakanin which is more appealing to me at that time. I always ended up with reasons not to choose the chocolate cake like it will dry up and so on and I realized I just really wanted to try and bake a cassava cake.

I realized why I don’t usually use kamoteng kahoy (cassava root) even though it’s cheap. It’s because it’s a pain to shred! I should know because 10 years ago when I was still in high school, I experimented with another kakanin which is pichi pichi my friend Abee and her mom taught me how to prepare. Yes it took me 10 long years to try again but this time it is way much easier.

I love markets. I get to discover so many new things, observe life yes boring stuff for most people. A week before I had to go to Pampanga, I noticed the cassava root on sale. While chatting with the vendors, they said that they can peel the cassava root for me and they can shred it for me too well I have to pay a few pesos and I gladly bought a kilo and a half and tried to bake cassava cake immediately.

It was so yum! Taste test good. So I baked another batch which I brought there. Let’s just say that I had to stop myself eating what I brought there haha. It’s not too sweet which is perfect for me and it’s so soft! They said they like it too. Ok I have to look for the recipe now. 🙂

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