Mini-Cheesecake cups

MMmmmMMmm...
Who doesn't like mini-cheesecakes? : )














The best part is... it's No-bake!
Super easy & fast ; )
Oh, did i mention YUMMY?! : D













Ingredients:
- 12 Vanilla Cookies
- 8 ounces cream cheese, at room temp.
- 1/2 cup sugar
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice (i cheated & used bottled ones)
- Fresh fruits of your choice
(Recommend: Strawberry / Blueberry / Cherry...)
I used Peach & Raspberry : )














Steps:
1) Pulse the cookies in a food processor until you have crumbs.
(I haven't gotten my hands on one yet back then,
so i smashed it with my fist, with the cookies sealed in a ziploc bag.)
2) Line the cups of mini-muffin pans with paper liners;
spoon a layer of cookie crumbs into the bottom of each.
3) Beat the cream cheese & sugar at medium speed until smooth.
4) On low speed, beat in the sour cream & lemon juice till well combined.
Scrape down the sides of the bowl.













5) Spoon the filling into the cups.
6) Refrigerate for 2-4 hours, until set, or overnight.
7) Before serving, top each cheesecake with the fresh fruits of your choice.













Happy birthday, mom : D

Yummy Japanese Snack Finds

As others can testify...
I can linger in any Japanese supermarkets all day...

These two are my latest fabulous finds:
- Dark Chocolate Mushroom biscuits















- Fresh Pear Sparkling soda














Not only do their products taste wonderful,
Their packaging & designs are also the BEST!
How can you resist these? : D

Chocolate Chip Raisin Cookies

Happy birthday, Evan!

Here's the chocolate chip raisin cookies
(NO PEANUTS!) i made : )










































I stole one and it tasted yum ; )
Yay!

Peach & Pineapple Jello

For our hot-pot / early christmas party with my CCHC friends,
i decided to make something quick and easy ; )

Peach & Pineapple Jello : D

A Meal with the Chins

What can make Zach stare with such enthusiam?














Kevin and i were trusted with the responsibility to
babysit Zach, Nick & Kim this past Saturday.

We did so by letting them play video games all day,
and cooked up a feast for them : b

Here's the menu --
Cha-siu (Roast Pork) sauce Chicken drumsticks:















Texas Coountry Potato Salad:














& of course the Crowd-Pleaser...
Boneless Chicken Wings : )














Practice indeed makes perfect!
I removed the bones much faster than last time : )
(though... it still takes a lot of time...)














I made it with sauteed mini portabella mushrooms
with scallions this time around : )














At the end of the night...
the Chins were happy! : D















Yay! Mission accomplished ; )

Chocolate Cheesecake Brownies... x3!

All desserts make great gifts,
but not all of them are good when you have to mail them '_'

Therefore, when i had to decide what to make for Princess in HK,
i found the recipe for this : )

Taaa daaaa! Chocolate Cheesecake Brownies!



























* Princess got these : )

After the taste test, i decided that it tasted so good...
that i needed to master how to make it : D
So i made it again... and again!
Three times in a week...
& they all tasted moist, rich & delightful!




























*Christen and Fa/Ma/Ruby got these : )

The first time I put it into 2 loaf pans;
(i must get my hands on a square pan some day!)
The second time i stuff them into a mini-muffin pan;
& the third time i made them in a rectangular pan : )

Each time, I improvised a little more,
and tweeked the recipe here and there.
(well, with some online tips i found also : b)

Recipe

Ingredients:
· Nonstick cooking spray
· 8 chocolate wafer cookies (Optional)
· 1 bar (8 ounces) cream cheese
· 1 cup sour cream (reduced-fat if you're health conscious)
· 1/3 cup unsweetened cocoa powder
· 2 tablespoons cornstarch
· 3/4 cup sugar
· 1 large whole egg plus 1 large egg white
· 1/3 cup semisweet chocolate chips

Directions:
1. Preheat oven to 325 degrees.
Coat an 8-inch square baking pan with cooking spray.
Line with two crisscrossed pieces of parchment or wax paper,
spraying between sheets.
Spray lined pan; set aside.
(I used butter instead of spray.
Worked just as well.)

2. Process cookies in a food processor until finely ground.
Gently press crumbs into bottom of prepared pan.
Do not rinse processor bowl.
(Skip this step if you don't want a crumb-base.)














3. Blend cream cheese and sour cream in food processor until smooth,
scraping down sides of bowl as needed.
(I didn't have a food processor,
but a wooden spoon/rice spatula worked well too : D)














4. Add cocoa, cornstarch, sugar, egg, and egg white;
process until smooth.
Pour into pan; sprinkle with chocolate chips.














5. Bake until just set, 35 to 40 minutes;
cool completely in pan.
Refrigerate at least 1 hour.

6. Invert onto a tray;
peel off paper, and reinvert crust side down.
Cut into 9 squares.














*The Chins family got this : )

They go so well with ice-cream!!!

After this, i think I can finally claim:
Hey I know how to make brownies! : D

Peanut Butter Chocolate Cupkie

Happy Birthday, Justin!















































Criss-cross patterns are so easy to make with a fork!
FUN! : D