Busog Bliss

Busog Bliss Homemade baked goods made with love 🤍
Baby & toddler-friendly recipes + family treats
Sharing our baking journey ✨
Small home bakery | Made to order

Hello, June 💛✨Thank you so much to everyone who supported Busog Bliss during our very first YLNI Farmers Market — your k...
06/01/2026

Hello, June 💛✨

Thank you so much to everyone who supported Busog Bliss during our very first YLNI Farmers Market — your kind words, sweet conversations, and support truly meant so much to us 🥹

We’re excited to share that we’ll be back this June with more freshly baked sourdough cookies, brookies, muffins, and homemade treats ✨

📍 YLNI Farmers Market
🗓 June 6, 20 & 27
⏰ 9AM–1PM
📍 302 E Berry St

Come stop by for your favorite flavors (and maybe something new 👀) 🤍

See you at the market!

05/27/2026

Marbled Banana Chocolate Chip Muffins – Moist Swirled Banana Muffins

Ingredients
* 3 large ripe bananas (roughly mashed)
* 6 tbsp. unsalted butter (melted)
* ¼ cup granulated sugar
* ¼ cup brown sugar
* 1 large egg (room temperature)
* 1 tsp. vanilla extract
* 1 ½ (180g) cup all-purpose flour
* 2 tbsp. Dutch-processed cocoa powder
* ¾ tsp baking soda
* ½ tsp baking powder
* ¼ cup Greek yogurt (or sour cream at room temperature)
* Pinch of salt
* ¼ cup + toppings semi-sweet chocolate chips
* ¼ cup + toppings white chocolate chips
Procedure
1. Preheat the oven to 425°F. Line muffin pans with cupcake liners or parchment paper.
2. Roughly mash bananas then add sugars, egg, vanilla extract, Greek yogurt. Mix then add melted butter. Mix until combined then divide into 2 on separate bowls.
3. In a separate bowl, whisk flour, baking soda, baking powder, and salt thoroughly. Divide into 2. Add the cocoa powder on one of the dry mixture.
4. Add dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Fold in white chocolate chips onto cocoa mixture and semi-sweet chocolate chips onto the plain mixture.
6. Using a small ice cream scooper, scoop the batter into the muffin pans alternately.
7. Using a butter knife slightly swirl the batter to achieve the marble effect.
8. Add more chocolate chips on top.
9. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for an additional 15 minutes or until the muffins are cooked through.
10. Remove from the oven and allow to cool before serving.



05/20/2026

No-Churn Ube Ice Cream – Easy Homemade Ube Ice Cream Without Ice Cream Maker

Ingredients
* 1 pint (473ml) heavy whipping cream
* 1 can (396g) sweetened condensed milk
* 1/3 cup (100g) ube halaya
* 1 tbsp. ube powder
* 1 tsp. ube extract
* ¼ cup (77g) coconut cream
* Toasted coconut flakes (optional for toppings)
Procedure
1. Using a stand mixer with whisk attachment, whisk heavy whipping cream until thick.
2. Add condensed milk, ube halaya, ube powder, ube extract and coconut cream. Continue mixing until combined and thick.
3. Pour into a freezer safe container and let it freeze for atleast 4 hours or overnight.
4. Top with toasted coconut flakes.

05/16/2026

Preparing for our first farmer’s market while raising 2 toddlers was honestly… a lot 🥹

Everything had to be planned days ahead because baking only happens in between naps, chores, toddler moments, and late nights 🤍

There were wins, little failures (RIP lengua de gato 🥲), sleepless nights, and lots of learning along the way.

We didn’t sell out at the market, and at first, I felt discouraged thinking we prepared too much.

But after seeing support from our friends, neighbors, church community, and everyone who shared kind words and bought from us…
I realized this is all part of the journey ✨

We’re still learning.
Still improving.
And still very grateful for every single order and support for our small family business 🤍🍪

Thank you for being here with us.

We’re officially popping up this Saturday at YLNI Farmers Market 💛 Here’s what’s on the menu 👀 From brown butter sourd...
05/08/2026

We’re officially popping up this Saturday at YLNI Farmers Market 💛

Here’s what’s on the menu 👀
From brown butter sourdough cookies to our banana sweet potato chocolate chip muffins — everything is made fresh in small batches.

💐 Mother’s Day is this weekend
Grab a sweet treat for Mom (or yourself 😉)

📍 302 E Berry St Fort Wayne, IN
🗓 Saturday, May 9 (9am-1pm)

Come early — limited quantities only ✨

05/07/2026

We’re sorry we’ve been a little quiet lately… 🤍

Behind the scenes, we’ve been busy preparing for something very special — our very first farmer’s market with YLNI ✨

From ingredient shopping, testing recipes, baking small batches, to preparing our booth setup, the past few weeks have been full of excitement (and lots of butter, chocolate, and sourdough 😅).

And it makes it even more meaningful that our first market falls just before Mother’s Day 💐

We’ll be bringing our brown butter sourdough cookies, brookies, muffins, and other homemade treats made with love for you and your family.

📍 YLNI Farmers Market
🗓 May 9 (Saturday)
⏰ 9AM–1PM
📍 302 E Berry St

We truly can’t wait to meet everyone and share a little piece of Busog Bliss with the community 💛

05/01/2026

Devil’s Food Cake – Rich, Moist and Deeply Chocolatey Cake & Cupcake Recipe

Ingredients
* 1 cup (226g) unsalted butter
* ½ cup (118ml) whole milk
* 1 cup (236ml) water
* ¾ cup (75g) Dutch-process cocoa powder
* 1 tsp. instant coffee
* 2 cup (250g) all-purpose flour
* ¾ cup (150g) granulated sugar
* ¾ cup (150g) light brown sugar
* 1 ½ tsp. baking soda
* 1 tsp. baking powder
* 1 tsp. salt
* ¾ cup (190g) sour cream
* 2 large eggs (room temperature)
* 2 tsp. vanilla extract
Chocolate Frosting
* 6 oz. (170g) semi-sweet chocolate (or mix with bittersweet chocolate)
* 1 cup (226g) unsalted butter (softened)
* 1 cup (125g) powdered sugar
* 2 tbsp. (30m) heavy whipping cream
* ½ tsp. vanilla extract
* ¼ tsp. salt
Procedure
1. Place the saucepan on stovetop, on medium-low heat, melt the butter, then add milk, water, cocoa powder and instant coffee. Bring to a boil stirring constantly. Set aside and allow to cool for 15-30 minutes.
2. In a bowl, whisk flour, sugars, baking soda, baking powder and salt.
3. Pour the chocolate mixture then stir until smooth.
4. Add sour cream until combined, then egg and vanilla. Mix until smooth and incorporated.
5. Preheat oven at 350F. Line the bottom of 2 8-inch cake pans or muffin pans with parchment paper (for cupcakes, this yields to 24 cupcakes)
6. Pour the batter onto the prepared pan.
7. Bake for 45-50 minutes for 2 8-inch cake pan and 18 minutes for cupcakes. Cakes is done if toothpick comes out with fudgy crumbs when inserted. Remove from heat and let it cool for 15 minutes in the pan then transfer into a wire rack to cool completely before frosting.
8. Frosting: Melt the chocolate and let it cool slightly (just not too hot to melt the butter). using a stand mixer, beat the butter until soft and creamy. Add the powdered sugar, melted chocolate, salt, vanilla and heavy cream. Beat until thick and smooth.
9. Pipe or spread the frosting onto prepared, cooled cake or cupcakes.


04/21/2026

Did you know… 🤍

Sourdough isn’t just for bread 🍞

Because it’s naturally fermented, it can be used in cookies, muffins, cupcakes, and more—adding a deeper flavor and a little extra something special to every bite ✨

It’s one of my favorite ways to turn simple bakes into something more thoughtful…
soft, comforting, and made with intention 🤍

Because here, even the smallest ingredients have a purpose.

04/17/2026

Angel Food Cake Loaf – Light and Fluffy Sponge Cake in a Loaf Pan

Ingredients
* ¾ cup granulated sugar
* ½ cup (60g) all-purpose flour
* 1 tbsp. cornstarch
* 6 egg whites (room temperature)
* 1 tbsp. white distilled vinegar or lemon juice
* 1 tsp. vanilla bean paste
* ¼ tsp. salt
Procedure
1. Preheat oven at 325F.
2. Sift ¼ cup sugar, flour and cornstarch in a bowl.
3. Whisk egg whites, vinegar, vanilla and salt until foamy.
4. Gradually add ½ cup sugar until soft peaks (3-4 minutes).
5. Fold in dry ingredients ¼ at a time. Incorporate the flour without deflating the meringue.
6. Pour mixture in a 9x5 inch loaf pan without parchment paper or grease.
7. Bake for 35-40 minutes or until top is brown and tops is no longer sticky.
8. Remove from oven and let it cool upside down resting the handles on top of two jars/canned goods for 1 hour, careful not to let the cake touch the surface.
9. Remove the cake using a butter knife around the edges. Slice with a hot serrated knife (running on hot water and drying with paper towel in between cuts).

04/14/2026

Did you know… 🧈

When butter is browned, it transforms into something richer, deeper, and more flavorful.

Those golden bits? That’s where the magic happens ✨
They give your baked goods a nutty, caramel-like flavor you just can’t get from regular butter.

It’s a simple step…
but it makes every bite extra special 🤍

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Fort Wayne, IN
46818

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