Satisfying the craving for sweets
Confession: When I first thought about inviting readers to contribute photos of their Pinoy Cook inspired dishes, I procrastinated for a few weeks. I wasn’t sure if a lot of people would be interested and I didn’t want to go through all the trouble of creating a separate gallery that won’t get updated after the first few entries. So, after receiving the first 20 photos, I decided to include all the contributed materials here under one category. But you know what? The contributions are pouring into my inbox faster than I can post them and I am so, so happy. I knew people cooked my recipes but it’s really thrilling to experience it visually. You know — proof! So, I thank all of you who have already sent in their contributions. I hope more will do so. Even those who have already contributed may do so again. Every photo will be featured, that’s for sure. I’m just trying to organize what I’ve got so far to make the presentations more interesting.
That said, let me introduce you to Ingrid and all the sweet things she has created. The photos link to her entries.
Ingrid says she failed a few times making leche flan but was able to do it successfully using my mini leche flan recipe.
Her husband likes carrot cupcakes with his coffee.
Her maja blanca is based on my maja maiz. She says it’s the easiest dessert she’s made so far and her first attempt was a success.
For her first time to bake a pie, Ingrid chose my apple pie recipe.
And, finally, her strawberry streusel cake got the thumbs up from her family and Ingrid discovered that the cake was even better after two days. Ahhh, if only strawberry streusel cake lasts that long in my house, I’d probably have made that discovery too. 
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Steamed fish with oyster sauce
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Hi Connie,
With regards to your mini leche flan, I’ve been looking for the bottle molasses in all the supermarkets I’ve been but can’t find it.
Can you tell me where can I buy one and what is the brand? I’ve searched in pancake section and sugar section wala talaga.
Cristy, you can always use caramelized sugar if molasses isn’t available.
ms. connie…
thanks so much for including my photos. hehehe…
i’m overwhelmed that my food photos are here at your site. wow!!!
thank you so much and more power.
keep on inspiring us.
god bless. ingat.
As if all these recipes were cooked by a pro .Even the shot’s were amazing. Does the talent in photo shooting come along with good cooking skills?
Ingrid, I should be thanking you for joining.
Jing, that’s one thing about food blogging. Good photos enhance the entries.
Hi connie! i absolutely love your site. it inspires me to become a better cook. i’ve collected a great deal of recipes from your site and have tried some at home. im just too shy to post pictures. he he. God bless you and your family! more power!
speaking of native sweets, you should try a taste of heaven at sm groceries. i love their ube jam, leche flan and valencia de malabon. they make yummy ensaymadas too.