Part 1: Los Angeles, CA
As a dessert lover, I had my mind set on trying out varieties of sweets as much as I can during my recent vacation to the US. On top of my list is none other than Katherine and Sophie’s Georgetown Cupcake.
I’ve been watching episodes of their show (TLC’s DC Cupcakes) when I can that’s why I was so happy when my friend told me one day she is taking me to their branch in LA since we were in the area doing some therapy session (make up retail therapy shopping to be specific LOL!).
As soon as I set foot inside the famous cupcakery, I was no doubt in CUPCAKE HEAVEN. Seeing different flavors of the cupcakes they offer all lined up in cute stands made me want to live there! It was a lovely sight to see and exactly how I had imagined it to be.
My other friend remembered about asking for the Secret Cupcake of the Day at the checkout counter, the crew gladly gave away 3 free Chocolate Ganache cupcakes to me and my other 2 friends. I wanted to order 1 cupcake each flavor but managed to control myself and limited it to 3 since I had an extra free one already and just because I knew then that I still had other places to try out as well. The other flavors I got were: Red Velvet (top seller), Key Lime, Blueberry Cheesecake. And YES, each cupcake was incredibly delicious! They were so moist and the sweetness was just oh so right! By the way, they have Vegan and Gluten-Free choices of cupcake everyday to cater to those who require these dietary needs. I mean how awesome is that? :)
*Georgetown Cupcake LA is located in 143 S. Robertson Blvd. Los Angeles, CA 9048
Part 2: Washington, DC
Another state I visited was Washington, DC. Well it’s a no-brainer, it was a MUST to go and visit the Main Branch and get to experience being on the queue of people eager to get one of those lovely pink boxes of cupcakes. My friends and I wanted to devour the cupcakes right away in the shop but unfortunately there were only around 4 small tables all occupied and others also waiting in line to sit down so we decided to just eat it once we go back to their place.
Of course I didn’t forget to ask again for the Secret Cupcake of the Day which was Baby Blue (On Vanilla)! I got to try out other flavors that looked interesting since my friends decided to get a dozen this time. Aside from the usual Red Velvet, Chocolate Ganache, and Blueberry Cheesecake, we got Salted Caramel, Vegan Carrot, Butterscotch Waffle Cone. None of these flavors have disappointed me, each cupcake was truly made to perfection. Hands down, it is one of the best if not the best I ever had so far!
*Georgetown Cupcake DC is located in 3301 M Street NW (corner of 33 rd & M) Washington, DC.
Know more about Georgetown Cupcake by visiting their website or for orders online in the US, check out https://www.georgetowncupcake.com
**Thank you Lala, Jovee, and Chester for taking me to Georgetown Cupcake in LA and DC! I look forward to more cupcake adventures with you guys when I go back to the US!
Believe it or not, when you ask a foreigner what Filipino food he/she has tried and love, the default answer would be ADOBO. There are a handful of delectable Filipino dishes that one could think of but why does Adobo stand out the most? I am guessing it is the distinct taste each Adobo recipe has to offer. Each recipe has its own uniqueness or twist. I believe there is no legit comparison as to who makes the best recipe unless of course one would omit the basic ingredients of Adobo.
For my part, I love my Adobo in shredded crispy form aka Adobo Flakes. My adobo flakes recipe is not the recycled leftover one that’s why it takes a bit longer to prepare but I don’t mind doing as I know that it is always a hit to my family and friends. The best part is, since it is Adobo, it doesn’t spoil fast. That’s why if you are cooking it, you don’t need to worry about having too much because you can always keep the remaining ones and have it for later. And I’m sure you’ve heard what they say about Adobo in Filipino: “Habang tumatagal, lalong sumasarap” – English translation (I really can’t think of a better way how to say it, but thanks to my friend Benz for helping me out on this one): “The longer you keep it, the more flavorful it becomes”.
As you read along the ingredients below, you would be able to find out the twist I have added to the normal recipe.
Would you be able to tell what it is? *wink*
Let me know how it goes and if you have any questions, please comment below. Until next time, happy eating!
1 lb. Chicken Breast about 4 pieces (cut into quarters)
1 Can (240ml) Pineapple-Orange Juice
1 Clove of Minced Garlic
1 Large Chopped Onion
3 Tsp. Vinegar
¼ Cup Soy Sauce
2 Tbsp. Brown Sugar
Oil for Frying
Bay Leaves (optional)
Saute onion and garlic until light brown. Add the rest of the ingredients. Once the chicken pieces become tender, manually shred the meat using forks and cook until dry. Add a generous amount of oil and stir-fry the adobo flakes until it becomes crispy. Serve hot on top of plain or garlic fried rice and side with your favorite dipping sauce.
I have a huge number of favorites when it comes to desserts that I make… Scratch that, every dessert I make is actually a favorite!
They say first love never dies and I can prove it when it comes to the first ever dessert that I tried doing and have been always doing (when the craving calls for it!) since I was in high school-Coconut Macaroons!
Back then in Bacolod, I’d bake a few batches every weekend and would sell to our neighbors every afternoon when it was time for their Merienda (FACT: Filipinos will forever be fond of this in between Lunch and Dinner snack period) and it surely gave me extra funds everytime I would go on summer vacations to Manila :)
Let me share the recipe I’ve been following ever since (Trust me, it’s so easy!). I’m sure you will love the “soft & chewy moist on the inside, crispy & golden on the outside” version below! Until next time, happy eating!
200g RAM Desiccated Coconut
1 Can Condensed Milk
½ Cup Melted Butter
1 Tsp. Vanilla
60-70 Pcs. 1 oz. Baking Paper Cups
Mini Muffin/Cupcake Baking Tray
1. Pre-heat the oven to 300 °F.
2. Beat all eggs in a large mixing bowl. Add the rest of the ingredients one by one and mix well.
3. Drop a spoonful of the mixture into the baking paper cups lined in the baking tray and bake for 30 minutes or until light brown.