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Christmas Cookies by The Sweet Life by Ange

Got word from Santa that chocolate chip cookies are coming out of his ears already. Just in case you want to secure your place in his 'nice' list, I've got the perfect alternative! He works the graveyard shift, so a treat like this would perk him up immensely! Rich butter cookies in christmas-themed shapes and decorated with icing. These beauties even smell as good as they look! The buttery goodness emanating from these cookies can make anyone weak in the knees (hopefully weak enough to get Santa to give me those YSL tribute boots I want..hee hee).

 

 

You can get them individually wrapped or in cookie bouquets (shown above). Contact The Sweet Life by Ange ASAP to place your orders!

The Sweet Life by Ange
# 815 0188 
# 0917 8238198
inquiry@thesweetlifebyange.com
www.thesweetlifebyange.com

Making the holidays sweeter

I've been pretty busy lately with a lot of things, primarily getting The Sweet Life by Ange prepped for the holiday season! When I was younger, my parents would always order our favorite cakes and desserts for the holidays. If you're a foodie like me, chances are, you associate good memories with the food you enjoyed at that particular moment. In my case, the holidays were always more memorable with amazing desserts enjoyed with my family.

When I started selling my goodies back in '06, I found the most fulfilling part of this business to be the post-holiday feedback customers give. I'll take the risk of sounding like a complete cheeseball by saying that I am always so touched to have my desserts be a part of a holiday family gathering. It's nice to know that you've contributed somehow to someone's happy memories. So, despite the baking all-nighters, never-ending stress with order after order,  and (pardon my vanity) extended periods of hairnet wear, there's really nothing like that warm and fuzzy feeling. The Philippines may not be in the most favorable of circumstances this season, but it would be nice to set everything aside for just a few moments and allow ourselves to savor what the holidays are really all about.

This season, The Sweet Life by Ange is introducing an eco + wallet-friendly way to celebrate. Introducing, disposable (reusable too, as long as you keep it clean) cupcake towers! 

 

Available in silver (as shown above), gold and white. They are made of a sturdy board material and come with a ribbon border of your choice (the one above is our dark pink). They'll look festive on any table, and make the cupcake experience a lot more fun. Serve all regular-sized cupcakes or  a combination of regular-sized and miniature; it's up to you! The Sweet Life also has new party packages for the Couture Cupcakes and Couture Cookies. Email inquiry@thesweetlifebyange.com for more info about the towers and party packages.

Don't forget the Sweet Surrender this holiday season as well!

 

For gifts, the large size (8x8") comes in this fabulous box,

The mini versions of our Couture Cupcakes come in this adorable box with a cupcake cutout so the receiver can catch a glimpse of what he/she will be getting inside.

Click here for a complete list of cupcake flavors, photos and descriptions.

Lastly, put permanent smiles on everyone's faces with these popular treats

L'Amour Triple Chocolate Hearts

Cheesecake Fantasy Cookies

Cabo Coconut Macaroons

'Tis the season to live, love, eat, and be merry!

The Sweet Life by Ange
# 8150188
# 0917 8238198
www.thesweetlifebyange.com
inquiry@thesweetlifebyange.com
twitter.com/sweetlifebyange

The Sweet Life by Ange's Holiday Promo!

photo credits
photography: nick st. james
makeup: julie ebio
model: kirja parcell
styling: ange de la cruz
thanks to puey quinones for the dresses used in the shoot!

The Sweet Life by Ange
# 8150188
# 0917 8238198
www.thesweetlifebyange.com
 inquiry@thesweetlifebyange.com
 twitter.com/sweetlifebyange

Good Morning!

 There's nothing like waking up on a sunny Sunday morning and enjoying a hearty breakfast with the people you love. If done right, the classic eggs-bacon-toast combination could knock down a 5-star Mimosa brunch.

Start out with perfect eggs (for the undomestic gods and goddesses, check out this easy sunny side up instructional video here)

Bacon is relative.. I personally love any maple or honeycured varieties

My absolute favorite bread.. Milton's Multi Grain (it's not available in all grocery stores, but Costco always stocks up). It's got the perfect flavor and bite.

Take a bite and hear a nice "CRRRUUUUUNCH!" It's a hearty, satisfying bread that'll keep you sustained for the rest of the day. 

 When toasted and slathered with Irish butter+jam, I find that it really hits the spot.

 

Care for some more?

The supplements; OJ (fresh preferably, but I love Tropicana all the same.. most pulp for me!), ED Smith Black Cherry Raspberry Blood Orange Jam, Bonne Maman Strawberry Jam, and lastly, hazelnut creamer for that perfect cuppa joe.

 
A good morning indeed!

Popover love.. and other loves too!

Like I said before, I am absolutely infatuated with popovers. Read by other popover love posts by clicking here and here. And I know I might be redundant with The Rotunda, but if I love something, I keep coming back for more. Every time I'm in the Bay Area, I make it a point to enjoy crisp, delicious popovers at The Rotunda @ Neiman Marcus, downtown SF.

I go crazy for these!

 My popover with strawberry butter.. I am a strawberry butter addict!

I go weak for these! crunchy on the outside with a warm, hollow center

Spaghetti Bolognese reinvented; steak bits in place of meatballs!

Asian Salad

I got to meet up with my friend LA at The Rotunda! So happy to see him after so long. We met in Manila when I was a senior in high school and he was a freshman in college. Now he's making his fashion dreams come true at FIDM (Monique Lhuillier and Pam&Gela from Juicy Couture are some examples of famous alumni)!

I can't wait till LA starts making waves in the fashion industry!

I'm going to go off-topic because I want to profess my love for a new delicious red lip color I discovered. I'm going to start integrating some beauty-related posts to my blog. I've been so addicted to makeup lately, it's insane!

Nars Heatwave! I line this with a raspberry or red wine-colored liner (Smashbox has a good raspberry lipliner), fill in the edges of my lips slightly, then sweep on this rich red. It lasts all day! That's what I'm wearing in the photo above.

1st Annual SF Chefs Food & Wine Event - Awards Gala Dinner

Hi Lady Cupcake readers! Liz here. That's me in front the bread exhibit for the first annual SF Chefs Food.Wine Event at Union Square held last August 6-8. It was a really fun weekend of food and wine dinners, chef demos & wine tasting seminars. Read more @ SFChefsFoodWine

Table setting for the four-course awards gala dinner where we had dishes prepared by four of the most celebrated celeb chefs in San Francisco; Gary Danko, Ron Siegel, Traci des Jardin, and Terri Wu.

From the official website:

"From the Chesapeake Bay to San Francisco Bay, America’s culinary trailblazers are a distinctive breed. Patrick O’Connell (chef and proprietor of The Inn at Little Washington) in Washington, Virginia created the “American Culinary Pioneers” designation as a way to remember and honor individuals who have made a significant contribution to our country’s culinary evolution. Pioneers from the Bay Area will be honored at the Gala Dinner and added to the distinguished list. Emily Luchetti (pastry chef at Farallon and Waterbar), Judy Rodgers (chef and proprietor of Zuni Café), Patricia Unterman (author and proprietor of the Hayes Street Grill), and Joyce Goldstein (author and restaurateur), and Chuck Williams (founder, Williams Sonoma) are the 2009 honorees. Chefs Gary Danko, Traci Des Jardins, Ron Siegel, Terri Wu, and Loretta Keller collaborate on a multi-course dinner while Patrick O’Connell, who Robert Mondavi once christened the “Pope of American Cuisine,” hosts what promises to be a unique and memorable evening."

 
 Gary Danko's Stuffed Quail w/ pancetta & mushrooms.  My other faves at his restaurant are the seared foie gras, roast Maine lobster and filet mignon entrees.

Chef Gary Danko of the famed Restaurant Gary Danko (must reserve 2 mos. in advance unless you don't mind a 5pm or 10:30 seating...). This has got to be my all-time favorite San Francisco restaurant!!

 
Traci des Jardin's short ribs entree.  Traci's Jardiniere Restaurant next to the Opera House is my favorite stomping ground for dinner pre Opera, Ballet & Symphony in San Francisco.

Terri Wu Honey ricotta cheesecake w/ figs & raspberries

 
Wine pairings - all aged California wines

stay tuned for more photos from the SF Chefs Food/Wine weekend!

The ultimate gourmand/wine connoisseur guest blogger!

Going through her iPhoto albums was like immersing myself in the ultimate foodie nirvana. Major gourmand events featuring the best chefs in the US, nine-course dinners at Michelin Star restaurants, Bordeaux/Burgundy wine  dinners, dinners at top restaurant destinations around the US, top chef/sommelier  and celeb sightings, stays at the best hotels.. the list never ends!

(photo above: Scallops @ Jardiniere San Francisco, her usual pre-opera/symphony dinner destination)

(Chocolate cart @ Joel Rubichon Restaurant in Las Vegas)

Introducing Liz, my aunt (although she doesn't look it at all!) and fellow gourmand. She'll be blogging about all her amazing food adventures and wine excursions. I kid you not, she's got the most amazing experiences in those fields. Watch out for her mouthwatering photos and weak-in-the-knees descriptions. 

Just a taste of what she'll be blogging about:

With chef Gary Danko, one of the most respected chefs in San Francisco (http://www.garydanko.com/site/bio.html)

 
Best of Bordeaux Wine Dinner @ Silks at Mandarin Oriental, San Francisco

Seared foie gras @ Auberge du Soleil, Napa, CA


With Andrea Imner, host of Wine Pairings (showing on Fine Living/Food Network channels)

Her favorite caviar fix at Sunday brunch @ Ritz Carlton Resort Half Moon Bay near San Francisco

Cheap Thrill: Panda Express

 I love gourmet food. Foie gras? White Truffles? I'm so there! But every once in a while it's just nice to veg out, watch a season of Friends, and have some Chinese takeout. Enter Panda Express. Ultra-gourmands may frown, but I don't really care. Give me chow mein, orange chicken and spring rolls, and I'll be a happy camper (not at the stairmaster the next morning though!).

http://www.pandaexpress.com/

lamb, frites, bread & cheese

 

 

DIY: Luxe Bacon + Brie Sandwich

Some furniture came in from France today, so we spent the entire day lugging everything around. I realized at around 3pm that I hadn't eaten anything all day, so I made a mad dash for the kitchen in search of food. I wanted something satisfying and fairly easy to put together. I was famished! Here's what I came up with; a bacon and brie sandwich with garlic aioli, dried parsley and a tiny splash of strawberry puree on crusty bread. Not only was it delicious, it was rich and satisfying. The bacon and brie made a nice salty-creamy symphony, the garlic aioli + parsley added an extra dose of richness and flavor. Finally, the strawberry added an unexpected twist. It's the culinary equivalent of a pop of color in an outfit. 

Luxe Bacon + Brie Sandwich

- 2 slices of crusty bread (pugliese, baguette, ciabatta; you want a harder bread)
-1 clove of garlic
-Triple Creme Brie (Cowgirl Creamery is my favorite)
-Bacon (cooked)
-Garlic Aioli (do Emeril's ultra simple recipe)
-Strawberry jam or fresh strawberries crushed and drizzled with red wine/balsamic vinegar
-Dried/fresh Parsley

Make aioli, set aside. Toast bread until slightly browned on edges. Rub garlic on the surface of each piece. Spread aioli on each slice. One one slice, layer the slices of bacon. On the other, spread the brie all over , drizzle with parsley and some strawberry jam.

Clams and Scallops

 

We had a mini seafood extravaganza last week, with a lot of fresh fare coming in from around the Bay Area. The best thing about getting them fresh (not frozen, canned or pre-packaged) is getting to enjoy their real, rich flavors without having to add too many other ingredients.

Butter and chopped garlic heating in the pan

 
Slowly adding the clams

everything else

white wine being poured into the pan

 
Voila!

We had scallops too!

They were absolutely perfect!

Fondue Fun

Sometimes a respite from traditional, stiff family dinners is necessary to break up the monotony. Fondue nights are the just the thing! Tonight we had New York Steak and fresh shrimp. I'll let the pictures do the rest of the talking.

 

 

 

Chinese Chicken Salad

 
 Whenever I'm in suburbia, I find that there's always time to enjoy the simple bits of culinary heaven. When I'm in the city, it's always a flurry of dining out, take-out, and quick bites. One of my favorite suburban joys is the Asian Chicken Salad from Costco (is it just me or is Costco so suburbia? ha ha!). It's a set of ready-to-use ingredients minus the lettuce and other vegetables.

  
 Mixed lettuce

 
 Lettuce, baby carrots, sliced apples, wonton strips, crispy noodles, and slivered almonds

 
 Up-close

Cornish Hen Dinner

Cornish hen

 
Dinner setup

Russet potatoes mashed to perfection

Cheese course; fruit, cheese, and crusty bread

Bosc pear and grapes. The pear was fantastic with the brie..

Triple creme brie and Parmesan (I cannot stress enough how amazing the brie was!)

Most Inspiring Young Entrepreneur Award

Now that I have some spare time to sit down and blog, here's a long-overdue entry about a recent award I was really honored to receive. Go Negosyo (negosyo is the Filipino word for business) recently launched a search for a few inspiring young entrepreneurs:

"The search for the Go Negosyo Most Inspiring Young Entrepreneurs is a nationwide campaign spearheaded by the Philippine Center for Entrepreneurship (PCE). By recognizing inspiring role models for the youth, PCE hopes to instill a culture of entrepreneurship among the youth and provide them with examples of potential negosyo models that they can go into."

The criteria was as follows:

Inspiring entrepreneurial journey - 40%
Uniqueness/originality of business concept - 30%
Sales size/performance - 20%
Positive impact on/contribution to community - 10%

The Philippine Star writes:

In recognition of the entrepreneurial spirit of the youth, Go Negosyo awarded Most Inspiring Young Entrepreneurs: Raymund Punzalan (co-founder, Team Manila); Emerson Atanacio (president, National College of Science and Technology); Benedict Carandang (founder, Tuldok Animations); Nicole Whisenhunt (owner, Nicole Whisenhunt Accessories); Anna Amigo-Antonio (founder and managing director, Chocolate Clothing Co.); Melody Ayupan (owner, Natural Metaphors Body Products); Angelique dela Cruz (owner, The Sweet Life Cupcakes and Pastries); Veejay Floresca (owner, Veejay Floresca Designs); Andre Vocalan (owner, Balaw-balaw Food Corp.); and Alvin Tan (president and CEO, Technominds). These young negosyantes were recognized for their success as well as their inspirational journey and positive influence on the youth.

When my friend Patricia told me about the award, I was in shock. I didn't think I'd receive something like this just yet. It was an amazing feeling to be alongside some other young entreps who I idolize as well.

I didn't expect a throng of people (awardees' family/friends, students from all over Manila) to attend

Receiving my award

 With fellow awardees; Ana of Chocolate Clothing Company and Nicole of Nicole Whisenhunt Jewelry

Awardees

More resources:
Philippine Star Article on Go Negosyo Youth Entrepreneurship Summit
Go Negosyo website
The Sweet Life by Ange - History & About Ange

21st Century Breakfast

Simple depiction of how technology has really changed our lives. Take a look at the ordinary family breakfast transformed by technology; coffee and toast accompanied by laptops!

To describe the scene in detail, there's facebook and yahoo messenger on one laptop (with other windows for Glee and Gossip Girl), skype with a sister in France in another, video chat with The Sweet Life staff re: production in the third laptop, and CNN + weather reports + BBC in the fourth.  

 

Globalization is at work here too. In place of a soundbite, allow me to describe what is transpiring. 3 generations, 3 languages (English, Filipino, French), 1 dialect, and the Babelfish translator open in two computers! American multigrain toast + Irish butter + French Strawberry Jam + San Francisco Bay French Roast + Raw sugar from the Philippines.