Red Velvet Sandwich Cookies from Dulgies

It was at Dulgies a few years ago when I got introduced to the red velvet gastronomic phenomena. On their display then a was very eye-catching red cake that I instantly ordered. That's started a barrage of red velvet offerings from Dulgies - from the cake to cupcakes and now, red velvet sandwich cookies.

Playing on the basics of red velvet - red "cake" and cream cheese/buttercream, Ms Allen Mae Borro-Pido concocted crisp yet chewy red velvet sandwich cookies with a delectable cream cheese filling. It was so inviting that I ate one piece even before my "photo shoot" started.

Ms Mae suggested that the RV cookies are best eaten chilled to bring out the crispness and the chewiness of the cookies. But even if they're not (like the one I had during my shoot), it was just as a heavenly as it can be. Yet I even went a little further as I placed them in the freezer (the remaining ones are there as of this time ) and I also enjoy them - almost frozen.

You too can also enjoy these RV sandwich cookies at your own pace and choice. Just drop by Dulgies and get a pack consisting of 7 (or is it 8) cookies and indulge. You'll surely ask for more ...

Dulgies is located at La Salette Building along Valeria Street (across SM Delgado), Iloilo City. It is open from 9am to around 8pm everyday (except Sundays which opens at 1pm). You may contact them at 033-338-3701 and follow Dulgies on Facebook.

An Ilonggo favorite - Valenciana

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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Easy Century Tuna Recipes

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A native delicacy called Inday-inday

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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.

FLAVOURS OF ILOILO

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