Share: Cookies and Cream Pudding

I was surfing food blogs when I saw a version of ref cake with Oreos instead of fruits. It was quite easy to follow so I tried it at home and my little baby loved it a lot.

It was quite easy to make, lining the Oreos under a mixture of cream and condensed milk and putting as many layers as you prefer but my one fail regarding the recipe was that the Oreos stayed hard, no matter how long I left it at the fridge. It wasn't too hard but it sure failed as a cake. Also, the top Oreo layer floated up, no matter how deep I buried it under the cream.

So to improve over that version, I made it into a pudding instead. To do so, I used a box of cream, half a box of condensed milk and a pack of Oreos and some thin chocolate to decorate the top layer.

It's so easy to make. I whipped the cream and milk together and crushed the cookies. I then swirled it together and flattened the top. I refrigerated it overnight and it's set. For extra effort, you can add chocolate shavings on top. Yum.

Share: Nutella on Palitaw

Not the best shot, I know, but heavenly nontheless. Nutella is well-loved while the humble palitaw has been a hit or miss, personally. Combined, these two are second only to the Nutella mochi by Sophie's Mom.

What is palitaw? It is glutinous rice flour mixed with water and formed into little flat cakes. Water is heated and once boiling, the little cakes are carefully dropped into the water. Once they float, they are done and ready for some nutella spread. This will change my new year.

Share: Bangus Egg Casserole

The picture reminds me somewhat of balut. But it's not and it's something I'd just like to share as it's one of the easiest things to prepare for me, while being quite delicious at the same time. It's got my hubby's approval and that guy can be hard to please.

I start with canned milkfish in oil (Century). I separate the fish from the sauce in the can and toast it a bit over a spoonful of margarine. I flip it to the other side after it has browned a bit. Once sufficiently brown on both sides, I add in two eggs, put the cover on and wait for the yolks to turn yellow. I toss in the sauce, turn the heat off and cover it once again and it's perfect

It's so easy and I can prepare it in less than 5 minutes with the fire on low on a 10-inch nonstick saucepan. Spanish style is also good and it adds some spice. Sometimes, when the milkfish are leftovers, I flake it by grinding it into the pan and toss it around until it's a light brown. And other times, I add a bit of grated quick-melt cheese on top before I toss in the sauce. I don't always wait for the egg yolks to turn yellow before I add in the sauce but I wait just a bit more before I lift the cover when I do that.

I hope that those who try this enjoy it as much as we d.