Baked (OH MY GOODNESS) NY Cheesecake.

My grandmother loves her cheese.

All sorts of cheese she'll possible have except for the stinky blue. 

She buys them by the wedge.

And since I'm around, she was fully excited for me to make a cheesy concoction up for her. 

She bought a whole block of CREAM CHEESE.

All 2 KILOS of it.

With that, she commanded me to bake her a cheesecake- a creamy tasty one.

Obviously, I did.

And this is the only picture I have of it- before it disappeared.

That sure tells you something.

2 gorgeous cheesecakes with slightly cracked tops.

1.3kg of cream cheese went into making these two and 7 eggs if you must know.

yikes.

It rested for 6 hours after baking too, but I assure you it was totally worth it.

Royal Copenhagen Ice Cream and Zumbo, Manly

It's time for a photo dump.

My hair was so flat and messed up from the wind.
So pay more attention to the ice cream!:)
The flavor itself was called Royal Copenhagen.
It had honeycomb and that sort of malted milk taste.
Love it is.

Mocha Almond Fudge
and
Tropical Passionfruit.

Check plus plus plus plus.

With the addition of slivered almonds,
and hot chocolate fudge.

Well, before all the shibang about modern day ice cream and desserts, there was Royal Copenhagen. It's honest to goodness ice cream. They even have a waffle contraption out back where they hand-roll the cones. That's why they're so golden crunchy and flavorful. Then the ice cream is heck creamy like you wouldn't even imagine.  Not to mention there's a self-serve counter where you could douse your ice cream with caramel, hot fudge, slivered almonds, and sprinkles. This is old school bliss. Classic.

Ola, Zumbo.

Are you sick of my ever recurring Zumbo posts? I have to admit, I love that man and his pastry. But this time, Zumbo was a rather unexpected disappointment. Like I've said last time, it was quite unfortunate when I reached Zumbo in Balmain cause they've ran out of macarons. This time, it was nearly 4pm and I was glad to see the display cabinet still filled with trays of macarons. I was anxious to give the new flavors a try.

C's Italian, Clark

Have you guys heard of C's Italian? It's this resto in Clark, Pampanga. My mom and I tried it out recently, on another one of our Baguio trips.

Romantic interiors begin with the lighting

My Dearest Mum's Birthday at Bagoong Club!

It looks like one of those super secret organizations!
COOLIES.

I couldn't give my mum more props for picking an epic restaurant!:) Just so you know, I'm a bagoong freak. That's explains... everything! And for all the people who don't know about bagoong... y'all are missing out on a LOT! 


Bagoong defined by Wikipedia- Bagoong is a Philippine condiment made by mixing measured amounts of fish (or shrimp) and brine, which are traditionally then left to ferment from between 10 to 12 months until it produces bubbles and acquires its characteristic pungent odor. Err.. Yeah, it doesn't sound too appetizing, but trust me, IT'S REALLY REALLY REALLY DELISH!

If you don't have a thing for this combo...
You better get checked by the doctor!

So, I actually arrived late which is such a bummer cause my mum ordered everything even before I got there! But she has such good taste that went along with everything she ordered! Except, I got hilaw na mangga with bagoong! It's actually one of the things that I constantly crave for! If you were in La Salle a one or two years ago, you might catch me frolicking near the Andrew Building buying some green mangoes with bagoong!:)

There was singkamas- I can't remember what it's called in English, do you remember? Do enlighten me! Wait, is it Jicama? Anyhoo, it was so crunchy and juicy! It was the perfect vehicle for the bagoong.