To Emerald Isle, I Go!

It’s been a while since I have blogged about what’s going on and what is not going on about my life. Just got busy over some things and some priorities. Plus, I’m making the biggest leap of my life so far…Moving alone to work in a different country in Europe–in Ireland that is. You see, it’s not been an easy one because I have been on the same place for almost 24 years of my life but I kind of think this change is good because after all, this is one of the things I always wanted in life–to be independent that is. Yes, mom and dad is not paying my rent, bills and car maintenance anymore. LOL.

Anyway, Ireland is really not my first choice of country to work at before. Like, I’ve never even considered it and I can barely remember where it is on the map like seriously. You know, I have planned for Australia, Canada and United States but somehow, my feet landed here for a good reason and for that reason I feel blessed.

Ireland is a small country with a tiny population (not even half of Manila!) but the lifestyle is very ideal if you prefer a serene and peaceful environment. Life here is very simple and I’d say far from the Metro. No pollution, less crowd, less noise–all that yada. Culture-wise, I think Irish people, aside from drinking, is pretty much fond of keeping families together, proven by malls closing early on Sundays to promote family bondings at home. Or maybe, that’s just my thought. I’m giving my 2 euro for that.

So far, I’m enjoying my stay and I have no plans of going somewhere else. I’d say this is the place where all good things would start for me this 2018–new beginnings, adventures and travels.

Stay tuned!


Getting Them USB Ports to Work

I had a recent issue with my Dell Latitude E6430s laptop with USB ports not working. Actually, it has been like this ever since I accidentally updated my OS and for some reasons, I did not bother looking for solutions on how to make it work. For the longest time ever, I’ve been using that big docking system (or whatever you call it) which has USB ports, mouse and keyboard ports, and all that yada. But since I’m going to move to a different country in a few months (yup, tuned in for my next adventures!), I needed to keep a handy laptop with me and I don’t think bringing the docking system would be nice as I wanted to pack light (Hmmm…Let’s see about that). I recently found a forum for Dell users and run every possible driver and solutions there is. Luckily, one of them work and I’m so writing it here just in case the ports would start twerking again. LOL.

  1. Open the “Run” dialog box by pressing and holding the Windows key, then press the R key (“Run”).
  2. Type devmgmt.msc.
  3. Double-click “Universal Serial Bus Controllers”
  4. Uninstall and delete all files under “Intel (R) USB 3.0 eXtensible Host Controller” but before you do this, make sure you have downloaded Intel(R) (come on, it’s just a few minutes!)
  5. Restart your computer.
  6. Run the USB 3.0 Controller Driver.
  7. Restart your computer again (I swear this is the last).
  8. Try using any USB device and enjoy!

Okay, so I’m not really a tech savvy but I’m keeping this link just in case I lost my mind and forget how to do these things. I don’t want to search all over again because it took me thousands of trial and error to get things working.

By the way, kudos to everyone who participated in this forum:

And Dell, you better keep things working for me.


Ripped Jeans Monday

The weekend is over but that doesn’t mean we’ll spend the entire week wearing casuals right? Actually, I just wanted to feature the new lippie I bought just this afternoon from Sleek Makeup. It’s the newest brand of makeup that’s out in the Philippine market. It’s actually a UK brand and their makeup hauls are fairly priced. I got a Sleek Matte Me lippie in Birthday Suit (the one I am featuring) and it’s a winner. It stays for almost 12 hours and it’s totally smudge proof (you just wanted to make sure you put it right so you don’t have to worry about redoing it again, I swear it’s hard to erase) and kiss proof so if you want to smooch around (yeah, on a Monday LOL) with your baby boo, this lippie is the best for you. I got it for only 450php (US $10). Pretty cheap for something that lasts long, right? Another thing would be the new sneaks I got from Superga which comes in Cotu White. I usually stroll on weekends and I find it hard to drive in heels so I’m mostly into sneakers and flats. This one I’d say is perfect for almost every outfit. After all, nothing goes wrong with white. This Italian brand sneakers are at a winning price of only about 2000php (US $44). They have branches all over the Philippines which you can check at their facebook or Instagram page. I got mine at a small pop up store at Central square in BGC, Taguig.

Sleek Make Up
Instagram: sleekmakeupph

Instagram: superga_phsleek-and-bold

I will be doing separate reviews on another blog post regarding Sleek Makeup (and how it duped other Pro brands). Stay tuned for classic reviews of more makeup and fashion brands soon!


Classic Egg Tarts

The entire month went by without me working on the kitchen because I’ve been so busy with my hospital training as a nurse (yes, I am a nurse!). I’m so thankful that I finally had my weekends off and that means I can finally do something worthwhile with my life without being socially awkward.

I actually remembered trying to make egg tarts not because there’s something to celebrate like Easter or whatever. It just so happened that I always pass through a Lord Stow’s bakery where they sell these succulent tarts for a dime. I like their tarts and wondered how they would taste if they came out fresh from the oven so I searched for a recipe and bumped into one made by Chef Jimbo, a Filipino pastry chef who posts step-by-step process on how to make certain recipes in his Facebook page. I would be glad to share this to everyone across the globe as I find it yummy, succulent and worth all the fresh eggs that you have.

Classic egg tarts

Classic egg tarts

200g All-Purpose Flour
30g Powdered Sugar
Pinch of salt
125g Butter
125g Cold water

200g Whip cream
25g Powdered sugar
1 medium egg
5g Vanilla extract

Pre-heat oven at 180C. In a big bowl, mix flour, salt and sugar. Fold in butter and rub with dry ingredients. Do not attempt to knead as it may loose the dough’s crusty form. Sprinkle it with some water while rubbing. Afterwards, bring it together to form a big ball.

Put it in a cling wrap and refrigerate for about 20 minutes.

For the filling, mix all filling ingredients in a bowl and place in a piping bag.

When the crust is ready, form balls that is around 30g each. Roll it in flour and flatten. Afterwards, place each flattened crust in a 3oz muffin tray and add in the filling.

Bake for 15 minutes and let it cool. If you want it to have the sting of burnt sugar taste, sprinke top with white granulated sugar and burn perfectly using a cooking torch.

And voila, you’re egg tarts are ready! Enjoy!


#OOTD: Casual Look That’s Kathryn Bernardo Inspired!

Came across this really cute style of the Philippines’ Teen Queen, Kathryn Bernardo, when she visited the J. Monis salon so I collected a couple of stuff that matches her style. Brand names are tagged.

style1 kathryn jmonis salon

kath j monis

Pretty cute, right? It’s so hard to find the exact top but the long sleeves I got were from H&M. I just think it’s pretty close to the one she’s wearing.

Stay tuned for more of these random OOTD 🙂


Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet–it comes in various different forms and yes, I’m talking about cakes, cupcakes, cakepops, cookies, flavors, aromas and many more. The concept of red velvet is just so overrated and to be honest, I don’t understand why some people go gaga over red velvet stuffs when it’s almost the same as chocolate cake, only less chocolatey. Perhaps, the color and the trend. Plus, who gets the most instagram likes once she posted that nicely filtered red velvet cupcake from Sonja’s, right?

Anyway, I own an online baking shop and I used to bake a lot in the last two years (yes, and it made me 10 kilograms heavier). Most of my clients would order the red velvet stuffs–I offer cupcakes and crinkle cookies, to name a few. I used to borrow recipes online and then tweak them based on the available ingredients I got (plus, the costing) but after several tries, I was able to develop my own recipe. Most red velvet recipes are the same but I like mine with less cocoa and buttermilk.

My boyfriend and my sister who are my biggest fans (woohoo!) love red velvet crinkle cookies than cupcakes but I am posting here a cupcake recipe because I think I need to experiment more on the cookies (but they love it nevertheless).

This red velvet cupcake recipe is the easiest and yummiest one that I have ever tried. It only involves, mixing, puring and eventually baking. It won’t even take ten minutes to prepare. I’m telling you, I watch cartoons alongside baking this. Haha!

I hope you enjoy this experiment and become the kitchen superhero you’ve always wanted to become.

YIELD: about 12 cupcakes  PREP TIME: 10 minutes (or less!) COOK TIME: about 20-30 minutes



1 large egg
1 cup granulated sugar
Powdered buttermilk (add in 2 1/2 tablespoons to 2/3 cup water)
1/2 cup canola oil
2 tbsp sour cream or plain yogurt (plain yogurt for a much cheaper version)
1 tbsp vanilla extract (do not use the colorless one as it creates a pungent aroma)
1 1/2 cups all-purpose flour
3 tbsp unsweetened cocoa (I use Hershey’s or Bensdorp)
3/4 tsp baking soda
pinch salt, optional and to taste
1 to 2 tablespoons red food coloring,add more as needed

Cream Cheese Frosting

1/2  cup cream cheese, softened (I use Philadephia or Magnolia)
2 tbsp unsalted butter, softened
1 tsp vanilla extract
about 2 to 2 1/2 cups confectioners’ sugar, or as necessary
1-2 tbsp milk
Red vermicelli or sprinkles for topping


  1. Preheat oven to 350F and prepare your muffin tin with liners (3oz. to make 12 cupcakes).
  2. In a large mixing bowl, whisk together the first 6 ingredients until smooth.
  3. Add the flour, cocoa, baking soda and salt. Whisk but do not overmix. Add in the food coloring afterwards.
  4. Pour batter in each tin for about 3/4 full.
  5. Bake for 20 minutes but you can check the cupcakes at 18 minutes using the toothpick test. Afterwards, allow the cupcakes to cool for about 15-20 minutes before frosting.
  6. For the cream cheese frosting, combine the first 3 ingredients while gradually adding in confectioner’s sugar while mixing using a handheld mixer. To smoothen the texture of the frosting, add in the milk (add each tbsp simultaneously so you can assess whether the frosting is becoming too runny or whatever).
  7. Refrigerate frosting for about 15 minutes. Afterwards, you can frost your cupcakes and sprinkle with your desired toppings.

Voila! My ultra moist red velvet cupcakes and that super creamy frosting.

By the way, here’s a short promotion of my online baking store just in case you wanted to visit:
Instagram: littlemisscheffy

Stay tuned for more yummies!