Cheese Cupcakes

Hello everyone!  I wanted to share with you a Filipino treat I grew up with. Unlike most cupcakes that are moist, this one is more of a muffin in texture.  It's a little on the heavy side, and I love to pair it with coffee.

I found this recipe on the internet at Filipino-Food-Recipes.com  What I will share here is half of the recipe which makes 12 standard size cupcakes.  I hope you like it too. -GG-

Easy Chinese Hot Chili Oil Recipe

How time flies! My friend Yangmei from China will be returning home next week after an extended stay in the USA. She has taught me many quick and easy Chinese recipes and I will have to find the time to post them all one of these days. However, my favorite recipe that I've learned from her is also the easiest. It is this Chinese chili oil recipe.

Chinese Pork Dumplings (Jiaozi)

For the last month and a half, I've had a guest in my home. She hails from Beijing, China, and even though I hadn't met her before she came to stay with me, I feel that we have become fast friends. I have learned so much about China's people, places and culture just by listening to her fascinating stories. Best of all, she has cooked for me on numerous occasions and has taught me so many new ways of cooking Chinese food.

Steamed Chocolate Chip Tofu Cake (rice cooker recipe)

Yes, I know what you're thinking. Tofu in cake? I've actually had tofu bread before and I really liked it so when I came across a recipe for tofu cake, I just had to make it. This all started with a mean cake craving that I've had all week and wouldn't go away. It didn't help that every time I used my rice cooker, I would see the "Cake" setting so I thought, why not finally make cake in my rice cooker? I'm a total novice in using my rice cooker for cake so I went searching for a recipe online.

Umami Beef & Potatoes

You guys didn't think this blog would die did you? I did. GG and I have gotten so busy that food blogging became a thing of the past. But tonight, I thought, why not refresh this old blog of ours, even if it's with a recipe of a simple dish that I concocted over 10 years ago. And so, The Red Gingham lives on!