Recipes and Tips for Foodies like you!

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

 

2015-06-June-Collection

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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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Avocado Chocolate Mousse

I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste?  Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a crossfitter.  Enough said.

I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes  long way. You can decorate them with some slivered almonds, or silver nonpareils.

Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.

 Helga

Chocolate Avocado Mousse

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