Green Tea Cheesecake

Isn’t it beautiful?? My sister and I made this lovely cheesecake over Thanksgiving break. It’s so simple it’s ridiculous. The recipe has no eggs, so the filling doesn’t have to be baked at all. This saves so much time from the traditional New York style cheesecakes I usually make. :)

The recipe is copied from Dessert First.

Green Tea and Chocolate Cheesecake
(makes (2) 5″ round cheesecakes)

1/2 cup chocolate wafer crumbs
2 teaspoons sugar
1 1/2 tablespoons unsalted butter, melted
5 ounces whipping cream
6 ounces cream cheese
1/3 cup sugar
3 1/2 ounces milk
3/4 teaspoon matcha powder
1 teaspoon powdered gelatin


Preheat oven to 325 degrees F. Butter the bottom of two 5″ round springform pans. You could also use an 7″ round springform pan. Combine chocolate wafer crumbs, sugar, and melted butter in a medium bowl until well combined and crumbly. Press firmly into the bottom of the pans with your fingers. Bake in oven for about 10 minutes. Let cool on a wire rack while you make the filling.
Whip the cream in a stand mixer with the whisk attachment until soft peaks form. Set cream aside. In a clean mixer bowl, beat cream cheese until soft and creamy (do not overbeat and liquefy it). Add the sugar and beat to combine.
Heat the milk in a heatproof cup until almost hot (not boiling). Add in the matcha powder and whisk until combined and there are no lumps.
Bloom gelatin in about 2 tablespoons of water.
Add in the milk to the cream cheese and mix until combined. Fold in the whipped cream gently with a rubber spatula until combined. If the gelatin is solid, heat in microwave for 10 seconds at a time until liquid. Make sure it is liquid or it will not blend smoothly with the cheesecake. Add the gelatin to the cheesecake mixture and fold until combined.
Pour the cheesecake mixture into prepared pans. Refrigerate for at least an hour until set.

We ended up using graham crackers and wayyyyy more than the recipe called for just to fill the bottom of the cheesecake and partway up the sides. I wished we used a tad more green tea powder to get a stronger flavor. But all in all it was quite delicious; very light and creamy.

I had fun taking photos…and then photoshopping a bit because the lighting was horrible.


Baked Donuts

On our epic Black Friday shopping spree my mom, sister, and I purchased a donut pan. We followed the recipe on the package of the pan and made over a dozen donuts. Baked donuts taste absolutely nothing like the typical deep fried donut. It might have just been this particular recipe. Regardless, the donuts were delicious and absolutely adorable!

Virtual donuts for the first person to accurately guess who’s hand is featured in this photo. :]



My friend bought me these new silicone cupcake liners that are absolutely adorable. So I made cupcakes with what ingredients I had on hand. The result is a delicious vanilla cupcake with kahlua whipped frosting.



Technically the cupcake had amaretto poured liberally in it. But somehow the flavor got completely lost. I’ll have to spend some time tweaking the recipe so you can actually taste the alcohol. ;) I’m also planning on making some chocolate cupcakes at some point. With the whipped topping it’ll hopefully look just like a cute cup of hot chocolate. :D




Apple Muffin

So who needs some fiber?

These muffins are easy to make, healthy, AND delicious. I don’t know what could possibly beat that combination. They are best eaten when warm and only a few minutes out of the oven.

I see a lot of potential for these muffins too. They could easily be dressed up with some frosting or icing or baked into an apple loaf. Serve them warm with a side of yogurt and you will have yourself a quick and easy breakfast.

Apple Muffin

(makes 12 regular sized muffins)

1 apple diced

1 and 1/3 cup whole wheat flour

1/2 cup quick oats

1/3 cup sugar

1 tbs baking powder

2 tsp cinnamon

1/4 tsp salt

1 egg

1 cup almond milk

1/4 cup vegetable oil


Preheat the oven to 400 degrees Fahrenheit.

Mix together dry ingredients in a large bowl. Mix together egg, milk, and oil in a separate bowl. Pour wet ingredients into the bowl with dry ingredients and stir until just combined. Fold in the apple pieces.

Spoon the batter into muffin tins and bake for 20min or until a toothpick comes out clean.

recipe adapted from: here

Homemade Pizza

Whew. I took quite a long break since my last post! The end of the school year really took over my life, what with all of the exams and projects. But I’m back! And here with a great recipe for the pizza lovers.

A friend of mine told me about some cheap pizza dough that I could get from Trader Joe’s. With summer break right around the corner it was the perfect thing to celebrate with.

Now this recipe is ridiculously simple. All you need is some pizza dough, pizza sauce, toppings, a pan and an oven. My friends and I made two pizzas: a meatball one on plain dough and a chicken one on garlic and herb dough. They were ABSOLUTELY DELICIOUS!

If you have a chance to run to your nearest Trader Joe’s, please do.

Homemade Pizza


pizza dough

pizza sauce

vegetables of your choice

meat of your choice ( i used chicken pieces and meatballs)

mozzarella cheese

parmesan cheese

pepper and garlic powder


Preheat the oven to 425 degrees Fahrenheit.

Precook any meat on a pan until almost fully cooked.

Take the dough out of the package and let rise for about 20min. Stretch out the dough into a round circle and lay on pan. Spread on sauce and top with vegetables. Add cheese. Add meat.

Bake the pizza for 20min or until the cheese melts and the bottom of the pizza begins to turn golden brown.

Sausage and Feta Pasta

I’m a sucker for cute pasta, particularly bowtie pasta. There have been many occasions where I order a pasta dish  in a restaurant because it has cool looking noodles.So when faced with the decision to order either a dish that has tons of delicious sounding meats and veggies and sauces but comes with plain old spaghetti noodles or bland one cheese pasta that comes with something cool looking like those swirly little rotini pasta, I will more often that not choose the rotini pasta dish.

So I guess that means if you want to win me over with food just use crazy shaped pasta. ;)

Sausage and Feta Pasta

1/2 cup whole wheat rotini pasta

1 sausage cut into slices

feta cheese (as much as you like!)


pinch of salt

vegetable oil

cilantro, roughly chopped


Boil some water and cook the rotini pasta. Heat up a pan and the vegetable oil and cook the sausage. Add in the pasta and toss to coat with oil. Sprinkle on the pepper, salt, and cheese. Cook until the cheese begins to melt. Transfer the pasta to a dish and garnish with the cilantro.

This recipe is easy, easy, easy. Perfect for those days when you just don’t have time. Only a few ingredients and you have yourself a tasty pasta, great for any meal.

Chocolate Truffles

Who doesn’t like chocolate truffles? Here’s a really easy recipe that produces those creamy, melt-in-your-mouth chocolates that you just can’t help but eat. The recipe is straightforward and simple; but be warned, it takes a fair bit of time to finish making these.(makes a bit of a mess too. albeit a delicious one)

Chocolate Truffles

(makes about 35)


11 oz of Ghirardelli bittersweet chocolate chips

1 cup of heavy whipping cream


toasted and crushed almonds (or other nuts)

cocoa powder



Put the chocolate chips in a large mixing bowl. Pour the cream into a saucepan and heat on the stove until it begins to bubble. Take the cream off the heat. Slowly pour the cream onto the chocolate chips and mix the cream in to melt the chocolate. Continue mixing and pouring until all of the cream has been combined with the chocolate. Once the ganache is smooth, let it sit on the counter top for 10min to cool. Once the ganache is at room temperature, cover and place in the refrigerator to chill for 1hr.

When the ganache is a toothpaste texture, use a spoon and roll small balls of chocolate. Place the chocolate balls onto a baking sheet and place in the fridge again to chill. Chill for about 20min or until the chocolate hardens enough to roll with your hands.

Fill one small container with the crushed nuts. Fill a second container with cocoa powder and sugar. Take the hardened chocolate out of the fridge. Roll the chocolate a bit to form even round balls. Roll the chocolate balls in one of the containers of garnish to coat. Continue coating the chocolate balls until finished. The truffles should keep at room temperature but I usually place them back in the refrigerator.