Sweet Treats by Mae of Dulgies: All about cupcakes

You'll surely find yourself lost in gastronomic translation as this new corner at Dulgies Cafe is a very welcoming sight. In one spot of this sweet shop that started the dessert craze in Iloilo City a few years ago is one solely devoted to the (latest) yummy creations of Ms Mae Borro-Pido - indulgent cupcakes. Around 10 cupcakes were on display when I went there and I had the chance to have tasted every single one of them - now that's indulgent, so Dulgies!

I love Dulgies nutty carrot cake and was glad (almost) the same recipe made it to this Carrot Chocolate Cupcake. It had no nuts if my taste memories serve me right so that makes it "almost" nonetheless despite the weird combination, it was one good bite, make that bites!

More indulgent were the Cappucino Caramel Cupcakes. A rich cappucino frotsing smothered with caramel on a densed yet moist and rich chocolate based cake, what more can i ask for? Maybe another bite? Make tghat another cupcake.

Another chocolate cake based cupcake is the Choc-Nut bar Cupcake. Fans of this local candy bar - choc nut will surely adore not only the peanut-choco toppings but the forsting and the rich cake as well.

The Double Chocolate Cupcakes literally doubled the rich goodness of chocolate and to make it really double I think I finished two of these cupcakes ... just kidding.

But my ultimate favorite among the chocolate cake based cupcakes are the familiar Cookies and Cream Cupcakes. Aside from the already delicious chocolate cake base it had these very delectable frosting that sums all the flavour of this rich cupcake variety. It really had the cookies and cream flair and the oroe cookie on top perfectly finishes this great tasting cupcake

From one favorite to another, I'm sure many will agree that the Dulce Leche Cupcake ranks among the top variants of Mae's cupcakes. A simple cake base and frosting but the dulce de leche filling and garnish makes the ultimate difference. It is among, if not the, bestseller/s in the cupcake collection of Dulgies

Care for some Peanut Butter and Jelly Cupcake? The classic American sandwich filling combination makes its way to the cupcake collection and it really makes one good cupcake flavour indeed.

Another popular cake makes its way into the cupcake collection. Yes, its the classic Red Velvet cake miniaturized into a cupcake. So expect a rich cream cheese frosting and all the goodness of the real cake!

Another cream cheese in the works and you'll get the classic Strawberry Cheesecake Cupcake. need i say more? For a dessert shop that makes one of my favorite cheesecakes in Iloilo, the cupcakes follow suit.

Did I miss on a cupcake? Hope not but if ever, Dulgies is just waiting for us, not only with these delicious cupcakes but for almost all our dessert needs. C'mon let's indulge ...

Dulgies Cafe

La Salette Bldg. Valeria Street

Across SM Delgado

Iloilo City, 5000

Tel .No (033) 338 3701

Dulgies on Facebook

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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