September 30, 2016 § Leave a comment
Credits: Paper from Splendid Finn’s Now is paper series; Polaroid Frames from Splendid Finn; Happy Day worn ribbon by Trixie Scraps
Sounds strange to some but surely got me interested. And so I found myself in 1st Colonial Grill on Rizal Street in Daraga one evening after dinner with my team.
First of all, I can take the heat and secondly, bold flavors always call out to me. They don’t always appeal to my taste bud but more often than not, I like what I discover.
Such is the case with this Sili (chill pepper) ice cream. You taste the fruitiness of the pepper first then the punch at the end. It comes in 3 heat levels, we chose the middle. Pretty good but unforgettable is Tinutung na Kanin (toasted rice). A familiar flavour presented in an unusual fashion. The taste (of toasted rice) was very subtle and quite refreshing. And last but not the least is Salabat (ginger tea). I chose this because… well, you should know me by now. And it did not disappoint.
Other unique flavours also worth trying are Pili nut and Malunggay (mooring). But despite its many unique ice cream flavours, 1st Colonial Grill was first known for its Tinapa Rice and other iconic Bicol dishes. Yes definitely something to come back for.
September 21, 2016 § Leave a comment
This is for peanut butter lovers.
With cream cheese and whipped cream, this pie is a lighter, creamier version of the spread. So good. Ambrosially addicting, if I may say so myself.
Browsing through some recipes lately, I came across this peanut butter pie and thought of using up that slightly consumed bottle sitting in the pantry for a while now. I am not a peanut butter fan. I mean, I like it but never top of mind so I often have a bottle lying around untouched for months.
And besides, I bought a bottle of Almond Butter that’s waiting its turn to be consumed. Yes, I am anal that way.
What You’ll Need
- 1 (8-inch) graham cracker pie crust (how to make your own)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup peanut butter
- 8 oz. whipped cream
What You Do:
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped cream.
Spoon mixture into pie crust. Refrigerate for 4 hours or until firm.