A Mother's Home Journal

It is as it is.

Amazing Avocado

While at the grocery three days ago, I spotted some avocados and couldn’t resist the temptation to buy some with a recipe already in mind. I love avocado ice cream and I don’t need an ice cream maker to make some. I want to keep things simple so I made it using the following:


  • 3 avocados
  • 1/2 can of condensed milk
  • 1 can (170ml) Nestle cream
  • juice of 1 lime to keep it from turning black

Put everything in the blender and blend. Transfer to a plastic container and freeze.

Now why would I need an expensive ice cream maker for a dessert that would only last a day in the fridge.

My mom would want to insist not to eat plenty of avocado thinking it’s a very high cholesterol. But mom…..

Avocado Facts:

  • Also called Alligator Pear because of it’s pear shape and alligator like skin.
  • Very rich in FAT….. MONOUNSATURATED FATS… the healthy kind of highly digestible fats compared to animal fats and similar to those found in olive oils. Yes mom, they can raise cholesterol, infact they raise the GOOD CHOLESTEROL and lower bad cholesterol. 
  • They have 60% more potassium than bananas and rich in vitamins C, B, E and K and contains more protein than milk.
  • Highest fiber containing fruit. 

Avocados are effective for weight lose. Just replace your fatty diet with avocados as they already provide you with the necessary fats you need. Just avoid eating it with other foods containing saturated fats like cream, yogurt, cheese or meat… just like my recipe above. It defeats the whole purpose.

Still, eat in moderation. 


September 3, 2009 Posted by | Desserts Atbp, Fruits and Vegetables | Leave a comment

Chili Crab (Not a Recipe :)

Chili Crab probably is one of the most famous dish here in Singapore which they say is a must try. I am not really fond of crabs mainly because I don’t know how to eat them. I haven’t acquired the knowledge to differentiate what part is edible and what part is not (I am only sure of the shell). Secondly, I don’t even know how to open them and I feel it really messy to eat one. My hubby is the opposite. He simply loves it however way it’s cooked.

Recently, I am slowly learning how to eat them but because these are expensive treats if not very high cholesterol, we vowed to eat chili crab every payday only. We usually eat before we do our payday grocery at Master Crab at Sunshine’s Place .

Photo credits: sg.shownearby.com

A single serving of medium sized crab like the picture above is usually SGD$30-50 (P900-1500).

Just this payday, we got lazy and decided to try the chili crab at the hawker stall just below our block. It turned out theirs is more heavenly. The sauce tasted like caldereta which I liked, the price is way cheaper and the size is bigger.

We wanted to cook chili crab ourselves but we couldn’t agree yet who gets to kill the crab. It’s not that we don’t know how to do it, I just can’t bear the idea of stabbing the crab to kill it, yaiks! 

September 2, 2009 Posted by | Ulam | Leave a comment

I could eat this everyday…

garlic rice and bacon

and I’d be dead by 40.

September 2, 2009 Posted by | Breakfast | Leave a comment

Left-over Pork Giniling Pita Pocket

When Pork Giniling left-overs are no longer fun to eat, reheat it and stuff them inside pita bread to make Pork Giniling Pita Pocket and grill them in the oven toaster. Add some shredded cheese if you may.

September 2, 2009 Posted by | Left-overs, Ulam | Leave a comment


>S’mores is made by sandwiching grilled marshmallows and chocolate bars in graham crackers. The name is a contraction of “some more” and S’mores is a popular campfire treat in the US and Canada which is why I never heard of this goody until my Josh, now 10, was two years old. I first heard it in his Barney video “you take a grah’m cracker and you break it in two….”. I wasn’t really into campfires (not because I don’t like it but because I wasn’t given an opportunity hehe) and if I was, we would have hotdogs instead.

When I saw this recipe at Joyofbaking (can you see, I’m such a fan of their site), I knew I had to try it. I got frustrated though because I couldn’t find graham crackers in their groceries here. Since I already got some marshmallows and chocolate chips in my hand, I have to find an alternative and thought butter crackers could do the job.

Their butter crackers tasted more like soda crackers but I thought again it would be perfect as the marshmallow and chocolate are already very sweet, this could balance the overall taste.


1/2 stick butter, melted
2 tablespoons white sugar
1 1/2 cups graham cracker crumbs
1 cup chocolate chips or chunks
2 cups miniature marshmallows

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil.

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows.

Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

My notes:

1. Twenty pieces of the butter crackers made about a cup and half of crumbs. Probably just 15 if using graham crackers as the butter crackers I used were smaller.

2. To make your own crumbs, crush the crackers with your hands then put in a plastic bag or ziplock bag. Run a rolling pin over the plastic to crush the crackers. You can also use a food processor or blender to make the crumbs.

Here’s what I made:

The problem (which was not a problem at all as we still loved it) was the crumbs were crumbling to pieces so we have to eat this upside down to cut down the mess. Perhaps more butter would resolve the problem.

The second batch I put some Andes mint + marshmallows + chocolate chips.

Still the crumbs was a problem.

Then two days after I made all the above, we went to Value$ Store to buy some Granny Goose Tortillas and instead found this:

As if we couldn’t get some more, we made some more (see, that’s why it’s S’mores) again… this time the traditional way (kuno) minus the grilled marshmallow. I just heat it up in the oven toaster until the marshmallow melted.

See that little hand? It’s patiently waiting til mommy is done taking pictures.

August 31, 2009 Posted by | Cookies and Bars, Desserts Atbp | 2 Comments

I’m Molding Again

A month ago, I bought some lighweight clay just because I missed molding a lot. And since there is no opportunity yet for me to mold again, I find these lightweight clay a very good alternative. However, it took a month before I got the chance to open it.

Hearty lightweight clay (50g each pack)

Yesterday was the day to try it. I just opened the yellow and black as I just wanted a feel of the clay itself and this is what I made.

the antennae is from the many mini artificial stamens
I brought with me from Pinas
smile was imprinted using a drinking straw

This lightweight clay is very easy to work on as it is very smooth, very light and doesn’t stick to the fingers. This doesn’t require baking as oppose to polymer clay. Just leave it to airdry for 24 hours. You can stick parts together by using white glue. See the picture above with still the white glue? Don’t worry about it as the glue will be transparent when it dries up.

I might post some tutorials in the future which might be helpful to those who wish to start fondant molding. Yet another project I could only wish for now.

August 30, 2009 Posted by | Molding, Random Ramblings | Leave a comment

Camote Que the Super Easy Way

Today I was craving for fried bananas. Sad to say, both me and my Josh were too lazy to go to the nearest fruit stand to find bananas and most likely, I wouldn’t find one. Then I remember, I have one camote (Japanese sweet potato) in the fridge which had been sitting there for almost a month already. Thankfully, it was still perfect.

The only way I want my camote is caramelized (or we call it “camote que”) minus the barbeque stick. Ever seen or try how this is made the traditional way? You heat the oil, put in the brown sugar and camote slices and fry until sugar has melted. In between you have to stir and stir until sugar starts to stick on the camote. If you are unlucky and you got a stubborn sugar, your camote has browned already but the sugar hasn’t melted yet. This is the reason why some recipes instructs you to put in the sugar first until melted before adding the sliced camote.

I had tried it that way and it was a great sweat gland stimulator.But there is an easy way to do it. Here’s how camote que is made Kate’s lazy way.

1. Peel the camote and slice it any way and any thickness you want. The thicker it is, the longer it takes to cook.

2. In a frying pan, heat oil and fry the camote slices until light brown or golden brown, depending on your preference. I want mine golden and a crispy. Remove from the pan once done and drain on paper towels.

3. In a small sauce pan or small frying pan ( I have a very small non stick frying pan which I use, about just 3″ in diameter), put your brown sugar and a little water.I say a little water because if you put too much the sugar will take longer to caramelize.

4. Melt sugar until caramelized. It shouldn’t take a long time to do it. Drizzle the caramel on your fried camote and mix well until camote is well coated.

Additional Note: (8/31/09) To check if sugar is caramelized, drop a little from a spoon to a bowl of water, if the sugar hardens in the water, that’s the signal. I also have to constantly lift the pan from the fire to avoid burning the sugar.

What’s great with this method? You don’t need that much oil to fry the camote and you can drain excess oil with paper towel.

There you have it. Enjoy!

August 28, 2009 Posted by | Filipino Dessert | 4 Comments

Fruit Juice makes a Healthy Bottle

Healthy indeed. It’s my first time to hear that bottles can be made from fruit juice. And what’s great with this water bottle? It’s Ceakproof, want a proff?

August 27, 2009 Posted by | Pasaway, Random Ramblings | Leave a comment

Cathedral Window

Okay guys, I’m only posting here a copy of the recipe I found in my old, old recipe notebook. I guess this was how the Cathedral Window recipe was dictated to me by my aunt. I apologize that I couldn’t post my own picture here as I really don’t have plans of making one soon. As I have mentioned in my previous post, I grew tired of eating this already and I doubt my son would want to eat one soon.

We actually don’t use the cubed gelatine for our recipes but cubed mangoes. Of course, you can always use cubed jellies.

With no instructions written in my notes, I guess we’d all be guessing for now hehehe.

If I were to make this, I’d rewrite this recipe into something like this:

2 packets of Knox gelatine (I’m really fond of the Knox brand)
1 1/2 cups water
3 tetra pack Magnolia all-purpose cream or 3 small cans of Nestle cream
1 can condensed milk

And the procedure would be like this:

Sprinkle gelatin over water and let stand for a few minutes until gelatin is soft. Heat in the microwave for a few seconds until gelatine is dissolved.

Meanwhile, mix the cream and milk in a small saucepan and heat in the stove over low fire.

Mix the dissolved gelatine to the cream mixture and transfer to gelatine molds. Allow to set for a few minutes before adding or dropping the cubed mangoes. If you put all the mangoes while gelatine is still soft, they will all sink to the bottom. That can be done if that’s how you prefer it.

Chill before serving.

Anyway, to not keep my post hanging, I searched for Cathedral Window in the net and stumbled upon another Pinay’s great, great blog. Here’s a photo of her Cathedral Window using cubed jellies.
Here’s a link to her great recipe:


(And boy, look at her sewing projects, they’re amazing).

Here’s another link to Carnation’s own version:

Cathedral Windows


August 26, 2009 Posted by | Desserts Atbp | 4 Comments

Sssshhh, Can you Keep a Secret?

About 13 years ago, my sister and I were in a birthday party of our neighbor. One dessert that captured both our attention was a jelly-pudding type that tasted really delicious especially that it was our first time to try it. We politely asked our neighbor what that dessert was and all we got was, “hehehe secret”. Wtf! On our way home, we kept babbling how greedy she was for not even telling us the name. What was she so scared of? That we’d copy the recipe and make our own? What then? We thought she wouldn’t loose anything, anyway. She wasn’t into dessert business.

That’s when we started to keep our recipes secret too. Until now all they could do was crave more for our chocolate cake everytime we got a celebration at home. They never dared to ask maybe because they were afraid my sister will just tell them, “hehehe secret”.

By the way, not long after, while vacationing in Cebu, my aunt made a similar dessert. We got the name Cathedral Window or Window Cathedral. Of course we got the recipe too and were ecstatic. I couldn’t tell how many times we have made Cathedral Window in the past and oh boy, it’s been like more than 5 years since I last eaten one. We really grew tired of eating it, honestly. I’ll post separately my recipe for Cathedral Window and another one I got from the net.

Okay, let’s go back to keeping secrets. Of course, all of us have secrets and for bakers or homebakers like me, we are tempted to keep our recipes secret too. A few times my mom would tell me before to keep our chocolate cake recipe secret. Now, in the age of technology, I don’t see any reason anymore why recipes are best kept secret.

Two years ago when I started with baking and cake decorating, I had very limited knowledge. I only got good recipes to back me up. Experience wise, I was a nobody. With the power of the internet, I learned the trade mostly for free. I acquired new recipes for free. I learned cake decorating for free. I earned my spot in the heart of my loyal customers all through the power of the internet. Almost any information you need nowadays you can get for free.

Even KFC’s best effort to keep their secret recipe secret would be futile to me. One may not get the exact KFC recipe but out on the net are copycat recipes that would taste as good. And heck, even if I get hold of the original recipe, I would still go to KFC as not everytime I want to eat chicken I’d want to cook one too. Besides, keeping their recipe secret doesn’t prevent competitors from having huge success in the chicken business too. In the Philippines, Jollibee is more preferred than KFC.

There’s really almost no point in keeping recipes secret. Even if everyone in the world will get a copy of your best butter cake, not everyone will have the time to bake. Not everyone has oven. Not everyone is your neighbor. Not everyone will buy from you even if you are neighbors.

August 26, 2009 Posted by | Random Ramblings | Leave a comment