Recipes and Tips for Foodies like you!

Pineapple Upside-Down Cake

This cake is a classic that needs no introduction. As Yvonne does in her book, we left the red cherries out of ours. Instead, we cut up the pineapple rings in half, and a few more in eighths to fill in the empty spaces. We got full pineapple coverage to guarantee a sweet fruit chunk in every bite. I have to confess, I used canned pineapple here since the one we had from the store from a week ago is not ripe enough just yet. As the sweetness of the cake is given mostly by the fruit, we didn’t want to risk the pineapple not being sweet enough.

The day I baked it, I was nervous. The recipe doesn’t say to grease the pan. Wait, what? Turns out that the butter from the caramel, as it bubbles up the sides of the cake, it loosens up the cake from the tin. The waiting time for the cake to cool down a bit (30 minutes) is crucial for the cake not to fall apart and still be warm enough that it un-molds easily.  For serving, this would go marvelously with a scoop of vanilla ice cream, but just as is… Perfection!

We hope you enjoy this classic recipe, and a very quick to make (unless you are ver eager to see if the cake will unfold – it will), and perfect to take to a party or to enjoy with friends and family at home!


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Foodies Freebie: June 2015 Wallpaper Collection

Is it halfway through the year already? This year has gone by so fast! Thank you all again for being part of our 5th Anniversary, we were thrilled to meet @mercemg3 and give her the grand prize. We will keep you all posted for the next one!

This month we feature the lovely calamansi (or calamondín) is like a fusion between a tangerine and a kumquat. Strangely enough, the calamansi tree is often given an ornamental use rather than a culinary one. My grandmother has a tree in her garden, and most of the time is packed with these little gems. You can juice them like you would a tangerine, or you can blend them all together, straining it the resulting juice. We like to juice them to avoid the bitterness from the skin. We have shared a couple of recipes using calamansi, like this Tangy Poppy Seed Loaf or this Calamansi Pie, but you can easily replace tangerine or even lemon juice with calamansi juice and adapt those recipes. The results are great!

For a friendly reminder, every month we send out a newsletter called Notes, where we share our recipes of the month, the wallpaper of the month as well as some extra goodies. You can subscribe here. So while you wait for our newsletter to arrive, go ahead and download our freebie calendars of the month, for your desktop, laptop, tablet or phone.  We hope you enjoy them!

Helga & Kitty



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5th Anniversary Giveaway Winner!

Thank you to everyone who entered our giveaway contest! We were so happy browsing through the photos! We had several entries, and many of you entered more than once. You can see here an Instagram gallery of the contest entries. Our winner is @mercemg3, who tagged many of her photos with her husband (back then boyfriend!). We hope you enjoy your amazing prize! Here is the winner pic:

De nuestras primeras citas! #tb #chocolate #tfk5 @twofoodies

A photo posted by Mercedes Moran (@mercemg3) on

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