A whole lot of Heavenly cheesecakes

Care for some delectable cheesecakes? If it looks as appetizing as this, you surely will! I got this galore of cheesecakes at Heavenly Cafe and Pastries located at GT Plaza Mall and good thing they had a lot of variants to choose from that time. So instead of having a whole cake of just one flavour I got 8 and it was visually and gastronomically delightful.

The idea came when we had a food tasting session a few weeks ago with ms Christy, the chef and owner of Heavenly. To highlight that food gathering, she let us taste all her cheesecakes variants by presenting to us all the available flavours in one colorful presentation. That lit a bulb in our heads and the rest is, as they say, a yummy history! And here are the flavors that made my "cheesecake galore wheel"...

Caramel Pecan
Cheesecake with the goodness of caramel and the crunch of a pecan nut

Heavenly
Topped with special whipped cream and blueberyy.

Hershey's
Chocolatey goodness not only on the toppings but also on the cheesecitself.

Mango
A best-seller topped with mango sauce

New York
Topped with crunchy almonds

Oreo
Cookie goodness in every bite

Smores
Topped with melted marshemallows and chocolate sauce

Strawberry
Topped with the sweetness of berries

Each cheesecake slice costs PhP85 and this whole lot is PhP680. An affordable price for a box of pure delight that is both visually enticing and deliciously good!

Heavenly Cafe and Pastries

Ground Level, GT Plaza Mall

MH Del Pilar Street, Molo, Iloilo City

Contact No. 0917-717-9332

Facebook: https://www.facebook.com/HeavenlyCafeAndPastries

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 (

An Ilonggo favorite - Valenciana

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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.

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 - 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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