Since I missed writing a blog at the start of the year, this now serves as my year-starter entry. So, happy new year everyone!
A lot of changes have happened, especially in the past six months. Many of those were totally new to me. Thus, while adjusting, I’m also trying to embrace them with gratitude and hope. I believe life is beautiful in and through all its seasons.
First of such changes was our kitchen. Surely, we made a lot of kitchen memories in our old kitchen — the one we had for eight long years. This new one, however, gives a refreshing feeling. Perhaps, because it’s neater! Thus, after a long break from baking, we kicked it off again in February with a soft and fluffy sponge cake (which we fondly call mamon). With leftover cheese from the holidays, we made mamon with queso de bola to satisfy my craving while chocolate mamon for the kiddo’s craving.
The second big change was our kiddo celebrating his 13th birthday. Yes, what used to be our little kitchen helper is now a teenager! And as he requested, he got this two-layer classic burnt Basque cheesecake topped with chocolate balls.
A few days after Mother’s Day, I was happy to bake a birthday cake for a beloved godson — a classic burnt Basque cheesecake topped with chocolate balls and strawberries this time. He loved it! Also, with the available purple yam gifted by a friend, what else could I say? It’s time for ube halaya! The finished product, of course, I shared with her. Tantamount to the saying “Sharing is caring”, food indeed is my love language.
Having ube halaya at home automatically called for ube cheese pandesal, too! And for our teenager, it’s an insistent request finally granted.
Several days after, another school year was about to end. Our teenager requested for a chocolate burnt Basque cheesecake to take to his class year-end party. At first, I was hesitant to bake a full chocolate cake since I hadn’t tried it before. I normally just used chocolate for topping and layering. Nonetheless, it was a big relief that the cake turned out well. Our teenager even did the creaminess test, and he loved it!
Finally, the third big change came mid-year — something I could consider a turn of personal life’s season. It’s not grand, but it’s significant. As such, I can now have more time to spend with family and myself. And to celebrate this new season, my teenager and I embarked again on our baking sessions with more zest and in an unhurried pace.
In our almost weekly bake since mid-June to date, we came up with these modest treats: our classic banana fruit-and-nut bread, which our teenager enjoyed with a scoop of vanilla ice cream; triple chocolate almond cookie bars and rounds; chocolate brownie with cream cheese (again, topped with vanilla ice cream and honey drizzle); creamy carrot soup with (store bought) tomato focaccia bread; and my classic pork adobo.
Not only that our teenager has been exploring greater independence in the kitchen recently, but he’s also into designing some product labels for our kitchen’s Christmas treats! Creative, isn’t it? That thing didn’t even cross my mind this early. I, however, would refrain from posting [more] photos of his works for now (because I already posted one in another social media platform). I’d rather reserve the rest of that ‘cuteness’ for the holidays.
And to end this life and kitchen update, my gratitude goes to all who continue to appreciate our work. Thank you for sharing the joy in this baking and cooking journey of ours.
Through every season, highs and lows, joy and sorrow, it’s gratitude and hope we choose. Bake the stress away. It’s a beautiful life anyway! <3