Lemon Squares Recipe

My son really loves lemon squares and since these delicious tart treats are a bit expensive when bought, I learned how to make them at home. It’s really very simple so I encourage you to try it too. This recipe was an adjusted recipe from one I got from allrecipes and my big book of cookies.


Lemon Squares Recipe

For the crust, you will need:
1 cup butter, softened
1/2 cup of white granulated sugar
2 cups of all purpose flour

For the topping, you will need:
4 eggs, beaten
1 1/2 cups of white granulated sugar
1/4 cup of all purpose flour
2 lemons, juiced
1 teaspoon of grated lemon zest


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Make the crust but mixing the butter, 2 cups flour and 1/2 cup sugar. Press the dough into an ungreased 9×13 Pyrex pan or glass bakeware.
  3. Bake the crust for 15 to 20 minutes until firm and golden.
  4. While the crust is baking, prepare the topping. Mix together the beaten eggs and lemon juice. Whisk these together with the 1 1/2 cups sugar,  1/4 cup flour and lemon zest. Pour topping mixture over the baked crust.
  5. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Wait for the bars to completely cool down before dusting with powdered sugar. Serve and enjoy!




Eclectic Blueberry Cream Cheese Tarts

I went to Tagaytay for a wedding last December and came home with a box of blueberry tarts from Rowena’s. My son, Nathan, loved them so much and asked if I can make some for him. I never made tarts before but I do know how they are made since I read about them from Julia Child and saw countless demonstrations on cooking channels. I ended up baking a batch of blueberry tarts from a recipe which combines ideas from Paula Deen, my “Favorite Foods at your Fingertips” cookbook and another website that I can’t remember anymore. I guess this makes the recipe I am sharing “eclectic.” The tarts came out great. Try it too! Continue reading

Easy Pasta Puttanesca

I love pasta and I love puttanesca. Here’s a simple puttanesca recipe you can whip up for your family.


2 tablespoons of extra virgin or pure olive oil

3 to 4 cloves of garlic, finely minced

1 teaspoon of crushed red pepper flakes. If you want it spicier, add a bit more.

4 anchovies

1 can of crushed tomatoes (28 ounce can, big can)

2 tablespoons of capers

1/4 cup of green olives, chopped (I prefer green since it is saltier but you can use black if you wish)

1 pound of spaghetti or any long pasta

3 squares of cooked ham, chopped


Cook pasta following package directions. Make sure you salt the water well. Cook the pasta al dente.

Heat oil, garlic and crushed red pepper flakes over medium heat. When the garlic starts to sizzle, add the anchovies and some of the anchovy oil. Cook until the anchovies melt into the sauce. Add the crushed tomatoes, capers, olives and ham.

Add cooked pasta to the sauce and stir to heat through. Serve in a large platter family style. Add grated cheese if desired. Enjoy!

Busy Mom’s Roast Pork Recipe

I prepared an easy, almost no-fuss roast pork recipe for dinner tonight. I usually prepare this dish when I see a reasonably priced and prepared roast pork at my usual grocery hub–SM Hypermart The Block. For a busy mom like me, this recipe is full-proof and allows for creativity.

Busy Mom's Roast Pork before entering the oven.

Busy Mom’s Roast Pork Recipe


1 5-pound boneless pork loin roast, tied

1 cup of olive oil, preferably extra virgin

Lots of salt and black pepper

2 tbsp. rosemary (dried)

2 tbsp. thyme (dried)

A mix of veggies for the roasting pan including but not limited to:

Garlic cloves, onions, tomatoes, eggplant, potatoes (Use your imagination)


Preheat your oven to 425 degrees Fahrenheit. In my Elba oven, it’s dial #7. On a roasting pan, season the tied pork roast generously with salt and pepper. Sprinkle on the rosemary and the thyme. Make sure that the whole roast (all sides) is seasoned well. I cut some slices on the roast and insert garlic cloves to add flavor and help the roasting process. Drizzle on the olive oil. Place the vegetables all over the pan. Transfer to the oven and roast for about 45 to 55 minutes. Since I do not have a meat thermometer at home, I just check it by feel. I touch the edges of the meat to test if it’s cooked. I do at the 45 minute mark. Usually, it takes about 55 minutes to an hour. Depends on the weather and your oven temperature. When cooked, leave the roast untouched for about 7 minutes before cutting. Serve with rice or bread. It’s nice to dip the bread in the olive oil.

Finished Busy Mom's Roast Pork

Can I just say….yummy! =)

Buco Pandan Recipe

Ganns mentioned that many are looking for a simple Buco Pandan recipe. Since I am usually assigned to whip up this light fruity dessert during family parties, I wish to share my improvised recipe. Of course, the balance of sweetness depends on the person making it so please feel free to taste and adjust as you go.

Simple Buco Pandan Recipe

Main Ingredients:
4 boxes of Ferna Gelatin (Pandan Flavor)
1 small bottle of McCormick Pandan Essence
5-6 coconuts, meat shredded into strips (It is best to buy a “salad” coconut with meat not too soft and not too tough)

2 boxes of Nestle All-Purpose Cream
¾ cup of Milkmaid Condensed Milk
Pandan Essence


Cook gelatin by following package directions. To enhance pandan flavor, pour in a teaspoon of McCormick Pandan Essence. Use your nose to adjust the amount of essence you put in. McCormick Pandan Essence is very light so you will not be in danger of putting too much. Once the gelatin is ready, pour into a square mold and cool. After the gelatin has hardened, cut it into small cubes.

To prepare the dressing, combine the cream and condensed milk. Taste for balance of sweetness. Normally, your dressing has to be a bit sweeter than you would like because once you mix the main ingredients, the sweetness goes down. Add pandan essence to enhance flavor. Once satisfied with the dressing. Add it to the gelatin and shredded buco. Chill and serve.


You may want to add small sago pearls to your buco pandan for extra texture. You may also want to put in some grated cheese and top with ice cream. Enjoy!

Oatmeal Walnut Raisin Cookies

My mother had too much leftover oatmeal so I decided to bake some Oatmeal Walnut Raisin Cookies. Nathan calls them “giant cookies”! I just loved how they turned out. Not too sweet and lots of oats mean lots of fiber.

Oatmeal Walnut Raisin Cookies

Yield: About 2 dozen large cookies


3 cups of rolled oats

2 cups of all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

1 cup of unsalted butter (room temperature)

1 cup of brown sugar

1 cup of granulated sugar

2 large eggs

2 tablespoons of milk

2 teaspoons of vanilla extract

2 cups of chopped walnuts

2 cups of raisins


1. Preheat your oven to 350 degrees Fahrenheit.

2. Combine dry ingredients including oats, flour, baking powder, baking soda and salt in a large bowl. Set this aside.

3. With an electric beater, cream butter and both sugars in a separate bowl until smooth and fluffy. Add eggs, milk and vanilla extract. Blend until smooth.

4. Stir in the oats and flour mixture, walnuts and raisins. The cookie batter will be thick in consistency.

5. Spoon 1/4 cup measure of batter into greased cookie sheets. Make sure that the dough is at least 2 to 3  inches apart. You may use parchment paper if you do not like to use extra grease.

The oatmeal walnut cookie before entering the oven.

6. Bake cookies until they are golden brown. This will be about 15 to 20 minutes. Remove from oven and let the cookies cool.

7. Enjoy with a glass of warm milk.

The oatmeal walnut raisin cookies after it is baked.