I can’t imagine it’s taken me eight months to be able to write and post another blog. I must say that silence didn’t mean inactivity though. It’s just a kind of slowing down phase perhaps since the kiddo (and I) have been trying to achieve some health goals this year. It’s honestly a struggle balancing health goals and cravings for sweet and savory treats. Thus, on some weekends, we still enjoyed our weekend treats — some healthy while others not so much. The kiddo, however, has always been brimming with joy once the treats are served on his happy plate.
Our countdown to Christmas weekend treats started in April with cookies and cream and walnut chocolate mousse trifle, cheese fondue with toasted bread, and white and dark chocolate cookies with pecan. The month ended with extra sweet treats including mini chocolate caramel pecan cups, baked donuts two-way (chocolate-filled and sugar-dusted), and homemade salted caramel.
The month of May was extra special. We had chocolate caramel pistachio clusters, cheese fondue 2.0, creamy tuna spinach carbonara, cheese charcuterie board, and classic pancit canton. Our Guimaras mango burnt Basque cheesecake was the highlight of Mother’s Day celebration in our little family.
Father’s Day celebration in June was even more special. The kiddo himself cooked pancakes for breakfast. He also cooked rice and fried chicken fillet for lunch, especially for Dad. I was such a proud Mom here!
Came July, we consciously tried leaning towards the healthier side. And with mostly busy days, we’re only able to prepare two treats. Spinach and sweet potato quiche was great for snacks while plain Greek yoghurt fruit parfait was a really nice dessert.
The kiddo was already craving for pasta. Thus, in August, he requested that we cook Cacio e Peppe, a two-ingredient Italian pasta that’s basically flavored with cheese and pepper. We also had spinach salmon pasta. He really likes Italian food!
September was also special as some family members celebrated their birthdays. First, we had the kiddo’s request for tetrazzini, which was simply baked pasta. We also had Eggs Benedict and croissant loaf for breakfasts. One weekend, the kiddo requested for cheese bread boat, thus we baked three-cheese Fatayer. We gladly closed this month with spinach cheese pockets.
October unintentionally became a short break for us in the kitchen. We had to attend to some work trips and school activities. Nonetheless, came November, we’re on the go again! We welcomed the month before Christmas with salmon pasta carbonara and chocolate chip burnt Basque cheesecake. Our classic burnt Basque cheesecake has proven once again as our go-to celebration cake. Towards the end of the month, we baked mango cream pie using our favorite Guimaras mango. The month closed with our little family putting up the Christmas tree and enjoying our homemade mango strawberry ice cream, classic pancit canton, baked mac and cheese, and a healthy tuna salad made more special with fruits, nuts, and feta cheese.
Then came December! As Christmas rush was already starting to fill the air, I wanted to make the kiddo feel special by granting his request for another pasta recipe. We had spinach feta pasta cannelloni. Since the baked mac and cheese we had earlier was a bit on the dry side, we made baked mac and cheese 2.0. As always, the kiddo was so happy!
As the holidays are quicky approaching, we decided to end our weekend treats countdown to Christmas with a sweet (childhood) treat. We had our polvoron in colorful wrappings and in three special flavors of dark chocolate, cashew, and pistachio.
Advance Merry Christmas to all! May our hearts be filled with the joy that comes from The Reason for the Season! <3
How lovely the food is~
You can run a warm and lovely restaurant~^^
Thank you so much, Brucy! It’s also a dream of mine to have one in the future. 😊