Skip to main content


Nutella cheesecake pie

What I like about this no bake nutella cheesecake is the pie crust and is very easy to make. I add marshmallow with melted butter and stir into  Graham cracker crumbs   to make solid, gooey pie crust. Cream cheese and nutella has rich flavor so I made this pie really thin but you can make thicker if you like. Ingredients : - 2 cup graham cracker crumbs - 2 Tbsp melted butter - 2 cups marshmallow - 8 oz cream cheese / room temperature - 1/4 cup nutella Directions: - In a medium bowl heat the butter in microwave about 20 second or until melted remove. Add marshmallow and stir,back into microwave, and heat for less than a minutes or until melted, stir immediately and pour cracker crumbs into melted marshmallow stir evenly until the crumbs stick together. Transfer into 9 inch round pan, and fresh them evenly, put in the fridge Meanwhile, In a mixer beat cream cheese and nutella until combine, pour into pie crust and keep in the fridge for 30 minutes or so and read

Asparagus mango and chick peas salad

This colorful asparagus chick peas mango salad is perfect for pot luck or summer gathering, I made an experiment salad dressing with thinly slices fried garlic as a basic ingredients and mix it with lemon juice, lemon zest and honey Ingredients : - 1 lb asparagus - 2 cans 15,5 oz chick peas / garbanzo beans -  1/2 red onion - 1 ripe mango - 6 stalk celery heart Dressing Ingredients : - 4 clove garlic - 4 Tbsp olive oil - 1 lemon juice and Zest - 1 Tbsp honey - 1/2 teaspoon salt - handful fresh basil or cilantro Directions : In medium pan bring water to boil Trim and cut asparagus and blanch in hot water for few minutes remove and place into cold ice water, set aside slice onion and celery and cut mango in a small cube, set aside Meanwhile, slice garlic really thin, Heat skillet in medium temperature and fry the garlic until lightly brown remove from the heat, add lemon juice and lemon zest and honey whisk really well. set aside Place the asparagus

white chocolate coconut muffins

White chocolate morsel well blended with grated coconut and coconut oil, chocolate morsel is really sweet, so I reduce amount of sugar to add more chocolate morsel on top, It was perfect the white chocolate lightly melted and brown on top, I also made with  banana  and this crusty  loaf bread Ingredients: - 1 stick unsalted butter room temperature - 1/4 cup coconut oil - 1/2 cup dark brown sugar - 2 eggs - 2 1/2 cups self raising flour - 1 teaspoon ginger powder - 1/2 teaspoon clove powder - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - 1 cup grated coconut - 1 cup white chocolate morsels/toll house by nestle  Direction : Preheat oven to 350 degrees F/ 175 degrees  In a large bowl, combine self raising flour,ginger powder,clove and cinnamon powder, In a separate bowl, set aside In a stand mixer cream together room temperature  butter,coconut oil and brown sugar. Add egg one at a time and vanilla extract add  a cup grated coconut into butter mixture,stir and

Imitation crab summer rolls

Normally I use tofu  or tempeh  to make summer rolls or cold spring rolls,but this time I have to use up leftover imitation crab before I leave on vacation. This type of cold spring rolls  need to served with the sauce, if you like peanut sauce, try with homemade soy spicy peanut sauce to go with it ( recipe below ). Ingredients : - Vietnamese spring roll wrapper / rice paper - 1 small pack cooked imitation crab - 1 carrot - 1 cucumber - lettuce / optional - basil - cilantro Direction : Cut imitation crab into stick, not to thin Cut cucumber and carrot in julienne,set aside,and place them together with basil,cilantro and lettuce To make it easier to arrange on the spring roll wrapper. Pour luke warm water into a large bowl dip spring roll skin in water for 3-5 second ( one sheet at a time ) place the filling,imitation crab,cucumber,carrot ,lettuce and herbs on the damp spring roll / rice paper wrapper wrap tightly,  cut lenghtwise  if you like a

Imitation crab grilled cheese mini sandwiches

I have leftover imitation crab and cocktail rye bread and also homemade  Sun dried tomato pesto  need to use up, With all these ingredients I made mini crab grilled cheese sandwich with sun dried tomato pesto and mozzarella cheese as finger's food, It turn out it these ingredients work well together, next time I will try to use real crab meat for this mini sandwiches. Ingredients ; - 3 strip imitation crab - 3 slices / mozzarella cheese - 3 Tbsp sun dried tomato pesto - 6 slices cocktail rye bread ( mini slices ) - 1 Tbsp butter Preparations : Heat butter on skillet on medium high temperature spread both slice bread with sun dried tomato pesto top with pulled imitation crab, mozzarella cheese and another slice bread, Cook in skillet and flip until cheese is melted.

coconut cupcakes with coconut curd frosting

Ingredients : - 1 stick unsalted butter,softened - 3/4 cup sugar - 2 extra large eggs - 1/2 teaspoon vanilla extract - 1 cup flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup coconut milk - 6 oz sweetened grated coconut Coconut curd frosting : - 1 cup coconut curd - 1 cup cream cheese softened - 2 Tbsp confectioner's sugar - 2 Tbsp coconut milk ( Mix all frosting ingredients together until smooth and fluffy ) Directions : Preheat oven on 350 F In a mixer beat butter and sugar until light and fluffy add beaten egg one at a time,add vanilla extract Sift all dry ingredients together (flour,baking soda,salt) Add flour mixture into batter, mix well add grated coconut  and coconut milk and beat until combine line 12 large or 24 mini cupcakes liner in mini muffin pan fill with the cupcake batter bake for 18- 22 minutes or until risen / toothpick comes clean Let them cool, and fill and decorate cupcakes with coc

Avocado caramel milkshake

Avocado blended with vanilla ice cream,dulche de leche and almond milk or use regular milk if you like, add more cold water to adjust the thickness milkshake, slightly sweet and creamy, refreshing drink for hot summer day. Ingredients : - 1 large avocado - 11/2  cups vanilla ice cream - 2 Tablespoon dulche de leche / caramel sauce - 2 cup almond milk - 1/2 cup ice water Direction : ( Cut avocado in half,remove the seed, scoop avocado with a spoon into blender and mix with the rest ingredients,blender until smooth and creamy add more cold water to adjust the thickness of milkshake )