Description:
For coffee lovers, here is a very simple dessert you can prepare this summer. In Italy, affogato literally means, "to drown" and so combining the rich shots of espresso with the coolness of ice cream is such a wonderful way to enjoy this treat. You can also find this recipe at www.starbucks.com. Btw, if you don't have any Starbucks Ice Cream, any good ice cream will do. But make sure you use only the best espresso -- Starbucks espresso!


Ingredients:
4 small scoops of any Starbucks® Ice Cream flavor
2 freshly-brewed shots of Starbucks® espresso
whipped cream
cocoa and cinnamon garnish

Directions:
Place 4 small balls of ice cream in a dish
Pour freshly-brewed espresso over the ice cream
If desired, garnish with whipped cream,
and sprinkle with cocoa and cinnamon

Description:
It's summer! And although I am not a huge fan of pineapple, Piña Colada is one interesting drink. I'm sharing with you this recipe from my little cocktail book. One of the younger generation of classics, this became popular during the cocktail revival of the 1980s and has remained so ever since.

Ingredients:
4-6 crushed ice cubes
2 measures white rum
1 measure dark rum
3 measures pineapple juice
2 measures coconut cream
pineapple wedges, to decorate

Directions:
1. Put the crushed ice into a blender and add the white rum, dark rum, pineapple juice and coconut cream. Blend until smooth.

2. Pour, without straining, into a tall, chilled tumbler and decorate with pineapple wedges speared on a cocktail stick.

Ingredients:
secret

Directions:
secret din

Description:
Today's merienda has the rural flavor of the Bicol region. I don't really know what "palupsi" means, but I guess it has nothing to do with "malungsi" which is a bicolano term for "pale". Well, this rice dish does look a little pale...so it wasn't really attractive.

After sampling the pancit bihon (which was also served today for merienda), I turned to the unassuming "palupsi". I scooped a few spoonfuls of the sticky rice into my plate, added a little sugar to sweeten it. Hmmm, it tasted good! Another serving of "palupsi" and then I was fine. I told myself, "this will be my first recipe for Multiply.com!"

Papa called this dish "hubad na suman" (naked "suman" --suman is a sticky rice delicacy), and he liked it since the sweetness can be adjusted according to your taste.

Ingredients:
malagkit rice
coconut milk
anise seeds
salt
sugar


Directions:
1. Get some malagkit rice and wash it as if you're going to cook ordinary rice.
2. After throwing away the water, measure the rice by cups and place them in a rice cooker.
3. For each cup of rice, add a cup of coconut milk.
4. Add some anise seeds and salt for flavor.
5. Cook like ordinary rice.
6. Once cooked, serve with sugar.