Delectable gourmet cinnamon rolls at Cinnarific

Tasted any delicious cinnamon rolls lately? If you haven't, then why not visit Cinnarific at SM City Iloilo for a tasty indulgence of melt-in-your-mouth cinnamon rolls! With 9 mouth-watering variants (as of now) to choose from, a bite into one will make you say "terrific cinnamon rolls" - Cinnarific!

With it's formal opening last weekend, Ilonggos were in for a delicious treat as this online gastronomic sensation finally has place to call its own.

Located at the Lower Ground Floor of the SM City Iloilo's Northwing expansion (beside BonChon Chicken), the dainty nook seems to be a tribute to a home-based business that has gone "gastronomically viral".

And we checked out all the flavors Cinnarific has to offer...

A perfect taste introduction is the Classic Cinnamon Roll as you will appreciate not only the taste of a basic cinnamon roll but also the texture of the bread. But you can always add some "extra indulgence" of chocolate and/or caramel drizzles.

And now the Ultimate collection starting with the familiar variants - Strawberry and Blueberry. Given these luscious toppings of sweet yet tangy berry preserves, any or both will do for a fruity taste dimension on a cinnamon roll,

Cookies and Cream, anyone? Cinnamon rolls meets the famous cookie that you dip in milk!

If graham cookie bits were present, this can become a S'Mores variant but this Chocolate Mallows cinnamon roll is already delicious on its own.

Try the Chocolate Walnut variant for a cinnamon roll with a chocolatey crunch!

A terrific combo - Apple and Caramel, makes me salivate even by just looking at this photo.

Coffee-lovers rejoice, there's one especially made for you - Almond Espresso!

And for the chocoholics, there's a double Chocolate Roll. Chocolate filled roll with Chocolate shavings and chocolate syrup! Hmmm, that's alread triple chocolate overload

But if you're bitin with one, you can taste them all by sharing all these with friends.

Or you can order all these delicious goodness to-go and savour it at the comfort of you own home! A quick reheat in the microwave will bring out the luscious texture, aroma and delicious flavour of these cinnamon rolls.

And I'm sure, you'll be screaming in gastronomic delight ...CINNARIFIC!!!!

For every purchase of Classic or Ultimate Cinnarific Roll
paired with a cup of our signature blend Hazelnut Coffee or any drink,
you will be awarded with 1 stamp on your CINNARIFIC REWARDS CARD!
Collect 10 stamps and enjoy a Cinnarific Roll plus a drink of your choice for FREE!
Promo starts on April 16, 2016!

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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

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 por...

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 us...

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

Search This Blog