Another new month, and this time I’m updating on my bullet journal while I’m still less than halfway through. I call that an achievement over my procrastinating tendencies. 😉 So what’s new this time?
It’s been a while since I posted about coffee shops here in Batangas. And it shames me to admit that while I intended for that to be part of a blog series, I have not made even a single follow up. *hides face* To remedy that ~somehow~ here are a coupla reviews of other relatively new coffee shops in Batangas City that I like: Kaffeine Café and Mary Laine’s Cafe.
Okay, so this might not be the most appetizing photo of the infamous Swiss Meringue Buttercream. But I assure you, it is every bit as smooth and creamy and velvety as they come. 😉 Oh, and this is coffee-flavored, that’s why it is that color.
Swiss Meringue Buttercream, or SMBC for short, seems notoriously tricky to make. Especially since the usual process (adding cubes of softened butter to the meringue) undergoes a sort of curdling stage before evening out to the smooth and fluffy frosting you’re aiming to make. So you take the time to make the meringue all nice and fluffy and stiff peaky, only for it to deflate and look like curdled shit once you start adding the butter. It’s quite disheartening, really. Especially if you’re using a hand mixer like me (the ngalay is real). For a newbie (like yours truly), going through that stage can really freak you out. I mean, how is that soupy, curdled mess supposed to end up as SMBC? Okay, so being patient and whipping and/or beating the hell out of that mess will produce the heard-earned SMBC in the end. But still. Is there no other way?
Who doesn’t love the hazelnut-y chocolatey goodness that is Nutella? No one, I think, unless you have severe nut allergy or are just plain boring. 😛 Just kidding. Anywho. For all my waxing poetic about Nutella, I actually only like it in small doses. I mean, I can probably finish my fair share of a jar, but I’d do it with small licks and nibbles off the spoon rather than with mouthfuls of the stuff, you know?
That’s why I quite like Nutella-flavored stuff more than the actual thing itself, like these cookies above. Don’t they look lovely? They have a nice dose of chocolate and Nutella goodness, are soft and a bit chewy. Salivating yet? 😉 And best thing is, my daughter–who, sadly, is not too fond of baked goods–ate one out of her own volition. Ooookay, so I had to persuade her to take that first bite, but she ended up eating the cookie after so I’m chuffed about that. 😀
So much cream in the title, yeah? 😉 But that’s a good thing in this case. I mean, who really wants thin, melty, runny frosting, right?
I mean, look at this creamy and stable frosting on my blue velvet cupcakes (recipe and story to follow, promise). Yabang no? 😛 When in reality, this is just a small test batch for my daughter’s requested birthday cupcakes. But seriously, it’s good stuff. Like, lick-the-spatula-and-beaters kind of good. This is not one of those usual sickly sweet, too-much-powdered-sugar cream cheese frosting you usually find on red velvet crinkles. 😉 Wanna know how I did it?