Category Archives: Recipes

Crunchy Biscoff Muffins

Recipe: Crunchy Biscoff Muffins

Fact: I’ve been enjoying spending quiet weekend afternoons in my kitchen, baking muffins.

If I remember right, muffins were the first things I ever baked, ever. Granted they were instant muffins from a box, but at least they helped me conquer my fear of the kitchen. 

I love eating these bite-sized treats as snacks or a quick breakfasts with coffee. The boys have been enjoying having freshly baked muffins at home, too. One batch doesn’t last more than a few days in our house. 

Crunchy Biscoff Muffins
Crunchy Biscoff Muffins


My latest muffin experiment involved Crunchy Biscoff Spread, simply because I had a jar of the stuff that was expiring soon. I couldn’t imagine having to eat Biscoff sandwiches all day every day for a week, so I thought I’d be creative and mix some into my muffins.

The result was a nice, cinammon-y insta-breakfast with just the tiniest bit of crunch in it.

Crunchy Biscoff Muffins
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  1. 3/4 cup brown sugar
  2. 1 large egg
  3. 1 1/2 cups all purpose flour
  4. 2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 tsp cinnamon
  7. 1/4 cup vegetable oil
  8. 3/4 cup milk
  9. 1 tsp vanilla extract
  10. 1/3 cup crunchy Biscoff spread, microwaved for a few seconds until it becomes melt-y
  1. Preheat oven to 350F. Line your muffin tin with the cutest paper muffin liners you have.
  2. In a large bowl, whisk together sugar and egg. Add flour, baking powder, salt and cinnamon. Mix until combined.
  3. Add the vegetable oil, milk and vanilla.
  4. Pour the melt-y Biscoff into the bowl and stir to combine. Do not overmix. It's okay if your batter is lumpy, and if the Biscoff isn't completely mixed in. Swirling is a good thing.
  5. Using an ice cream scoop or a spoon, fill each muffin cup about 3/4 full with batter.
  6. Bake for 30-35 minutes (or until a toothpick or cake tester comes out clean,) rotating your pan half way through.
  7. Cool on a wire rack before serving.
  1. Super yummy with a cold glass of milk or a hot mug of coffee!
Adapted from Biscoff Swirl Muffins by
At Home With MrsC

If you decide to try this recipe out, let me know how it goes, alrightie? 🙂

White Adobo

Recipe: White Adobo

Fact: Meal planning ain’t easy!

Call me spoiled, but I’m not the type who can eat the same food three meals straight. I know some people cook a big batch of something, then that will be lunch and dinner today, and lunch again tomorrow. That just won’t work for me. It’s a good thing that I’m the one in charge of food at home.

I really make an effort to plan our meals out at the start of the week because it makes life so much easier. I know what I need to get when I visit the supermarket, and I am able to make the most out of whatever space I have in our small refrigerator and freezer.

White Adobo
Adobo, but not the usual.

Because I like variety in my meals, I make sure that I have small portions of food ready in the fridge in case my plan for lunch and dinner doesn’t work out. Like today. Adobo saved me again today. I was going to cook something new but I wasn’t able to thaw the meat in time. So leftover adobo it was.

I like adobo because it doesn’t spoil easily, and it actually gets better the longer it stays in the fridge. It’s great for last minute lunchbox packing, too, on mornings when I don’t wake up early enough to cook.

I already shared my chicken adobo recipe before, which has quickly become a family favorite. Last night, I decided to change things up a bit with a version that doesn’t call for soy sauce based on an Adobong Puti recipe by Nancy Reyes-Lumen that I found in The Adobo Book.

White Adobo
Adobo, but not the usual.
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  1. 500g pork adobo cut
  2. 250g pork cubes
  3. 1 cup white vinegar
  4. 2.5 cups water
  5. 3 tsp rock salt
  6. 1 tbsp whole peppercorns
  7. 1 head of garlic, split into cloves and crushed with the skin on
  8. 4 bay leaves
  9. 4 tsp brown sugar
  1. Place all ingredients in a pot and bring to a boil, then lower the heat and continue to simmer, covered.
  2. Cook until pork is tender, about 45 minutes to an hour, and the smell of the vinegar has mellowed.
  1. Best served the next day. Have extra rice ready!
Adapted from Adobong Puti na Pata by Nancy Reyes-Lumen
At Home With MrsC

It was interesting. It tasted like regular adobo but not quite. I like the simplicity of this version, and I think that it’s a nice change to the soy sauce-flavored kind without veering too far away from the adobo that we know and love.

We’ve had this twice now, and it does taste better the following day like the recipe promises. Give the dish a try and tell me what you think!

Recipe: Bangus Ala Pobre

It’s been a while since I have gone food shopping, simply because I’ve decided to use up whatever’s in the fridge and freezer before I buy anything else. Thing is, my mom keeps buying stuff in small batches (thanks, Ma!) so we never run out of food. Now, because I’m making do with what’s on hand, I’m forced to be creative with what I cook. Luckily, with the addition of a brand-spanking new bottle of Lea and Perrins Worcestershire sauce to our pantry, I had all I needed to make one of our family faves, Bangus Ala Pobre.

Lea and Perrins1
This dish wouldn’t be complete without you, Lea & Perrins!


This is a perfect early morning quick baon recipe because you don’t need to marinate it for very long, and it cooks real quick too. Everything can be prepared the night before and placed in the refrigerator so that you aren’t scrambling for ingredients before dawn. If your fish is frozen, make sure you move it from the freezer to the fridge before you sleep so that it’s thawed enough when you wake up.

Soaking up all of the flavor
Soaking up all of the flavor


All you need to do is mix 10 cloves of minced garlic, a tiny bit of calamansi or lemon juice, salt and pepper, and 1 tablespoon of Worcestershire sauce in a bowl. Pour the marinade over 2 boneless bangus bellies and let it soak for 15 minutes or so. During this time, I wash and prepare my rice then turn on the rice cooker.

Yay for freezer meals!
Yay for freezer meals!


One belly is enough for the boys and I (for now), so I put the second one in a handy dandy GLAD Freezer bag and pop it in the freezer for another day. Don’t forget to label your food keepers or zipper bags so you know what you have on hand, and when it went into the freezer. Once you’re ready to cook, simply heat up some olive oil in a pan and fry the fish. Be careful coz this pops! 

Lea and Perrins4

I like to fry this skin side down first, then flip it to get the belly and the garlic bits all nice and toasty. Serve immediately with hot rice, and vegetables or scrambled eggs on the side. 

Bangus Ala Pobre
Serves 4
Made with Lea & Perrins Worcestershire Sauce
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  1. 2 pcs Boneless bangus belly, unseasoned
  2. 1 Tbsp Lea & Perrins Worcestershire Sauce
  3. 10 Cloves of garlic, minced
  4. The juice of 1 calamansi
  5. Salt and Pepper to taste
  6. 1 Tbsp Olive oil for frying
  1. Make the marinade by combining the Worcestershire sauce, garlic, calamansi juice, salt and pepper.
  2. Pour the mixture over the bangus bellies. Marinate for at least 15 minutes.
  3. Heat oil in a frying pan. Fry bangus skin side down until the edges are golden brown. Flip the fish and continue to fry until the garlic bits and fatty portion are toasted.
  4. Serve immediately.
At Home With MrsC