Nutella Mille Crêpe Cake (How to Make Crepes) - Video Recipe

Mille crêpe is a cake made with many layers of crêpe (thin pancake). Mille means "a thousand" in French. Although it is written in French, it is originated in Japan (I found this info on the Net). And of course, it is a very popular cake in Japan!!!


http://www.youtube.com/watch?v=58ZyDkPPyeE

I was so lazy that I made only 8 crepes and cut into half to make a half-round cake. hehe You will see how I did that in the end of the video ;)

I used nutella and whipped cream for the fillings.
They were absolutely delicious :D



Of course you don't have to make Mille Crepe. You can just wrap your favorite filling in a sheet of crepe and enjoy!

---------------------------------
Nutella Mille Crêpe Cake

Difficulty: Easier than you think!
Time: 20min
Number of servings: half round cake

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
((8 crêpes))
2 eggs *room temperature
100g (3.5oz.) cake flour
2 tbsp. granulated sugar
2 tbsp. melted butter
250ml milk *room temperature
a few drops vanilla extract
((fillings))
nutella (chocolate hazelnut spread)
200ml fresh cream (heavy whipping cream)
1 tbsp. granulated sugar

Directions:
((8 crêpes))
1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.
2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.
3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.
4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.
6. Leave them to cool completely.
((fillings))
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Place one layer of crepe on a plate. Spread the cream. Place another layer of crepe, and spread nutella. Repeat until you have used all the crepes.
3. Rest the cake in the fridge for 1 hour and cut into half. Spread nutella (use it as a glue) and place the other half on top to make a half round mille crepe cake.
4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_19.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Healthy Banana Bran Muffin - Video Recipe

This video will show you how to bake healthy banana bran muffins with thank you message ;)

As a gift, I recommend you to use healthy ingredients!


http://www.youtube.com/watch?v=6zqtAjcnxl4

Great idea to thank your mom on mother's day, or your family, or even your friends!!!

I want my mom to stay healthy and beautiful, so I gave this to her. She was happy :D



---------------------------------
Thank You Banana Bran Muffin

Difficulty: Medium
Time: 1hr (15min preparation, 25-30min cooking, 10min decoration)
Number of servings: 7 (4cm/1.6inch) muffin cups

Necessary Equipment:
blender / mixer

Ingredients:
((Banana Bran Muffin))
30g (1.0oz.) all-bran cereal
2 tbsp. soy milk
A
* 1 ripe banana
* 60g (2.1oz.) butter *softened to room temperature
* 60g (2.1oz.) brown sugar
* 2 eggs *room temperature
B
* 70g (2.5oz.) cake flour
* 1/2 tsp. baking powder
((Decoration))
toothpicks
TEPRA: label printer

Directions:
((Banana Bran Muffin))
1. Preheat oven to 350F (180C).
2. Combine all-bran and soy milk, and let soak for a few minutes.
3. Place A and 2. in a blender / mixer and process until smooth.
4. Put 3. in a bowl, sift in B, and fold in with a spatula.
5. Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 25-30 minutes.
6. Place the cakes on the wire rack to cool.
((Decoration))
1. Make a Thank You toothpick flags.
2. Place the toothpick flag in the center of the muffin.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/05/blog-post_09.html
---------------------------------

Okinawa Brown Sugar: contains a lot of vitamins minerals
http://okinawa-kokuto.co.jp/

TEPRA Website
http://www.kingjim.co.jp/products/tepra

Other Thank You Recipe Ideas ;)
http://www.youtube.com/watch?v=mBWdFhMnDio
http://www.youtube.com/watch?v=9eUYa4fz3h4
http://www.youtube.com/watch?v=HI4GUoRl0WI
http://www.youtube.com/watch?v=UA0KDkhHfrk

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Dorayaki (Japanese Azuki Red Bean Pancake) with Nutella - Video Recipe

Dorayaki is Japanese confection. It is a pancake sandwich with Anko (sweet Azuki red bean paste).


http://www.youtube.com/watch?v=wZOdkR4GrB8

In this recipe, I will also show you how to make Dorayaki with nutella and banana. It was amazingly delicious XD



I hope you can try both of them!!!

---------------------------------
Dorayaki

Difficulty: Easy
Time: 1hr
Number of servings: 4 Dorayaki

Ingredients:
((Pancakes))
2 eggs
100g (3.5oz.) cake flour
1/2 tsp. baking soda (pure sodium bicarbonate)
50g (1.8oz.) granulated sugar
1 tbsp. honey
2 tsp. water
cooking oil
((Fillings))
Tsubu-an (sweet Azuki red bean paste with skins)
nutella (chocolate hazelnut spread) and banana slices

Directions:
((Pancakes))
1. Beat eggs in a bowl. Add sugar and mix well. Add honey and mix well.
2. Sift cake flour and baking soda in 1. and quickly mix until combined. *do not overmix
3. Then add water and mix until smooth. *do not overmix
4. Cover with a plastic wrap and let it rest in the fridge for 30 minutes.
5. Heat cooking oil in a pan on low, pour 2 tbsp. of the batter onto the pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
6. While it's hot, put it in a closed container (or cover with a plastic wrap) to keep it moist, then continue making the next pancake.
((Fillings))
1. Make a sandwich with Tsubu-an filling.
2. Press the edges to close.
*nutella and banana slices are a delicious combination!

Wrap each Dorayaki with a plastic wrap to keep them moist.
Keep the nutella Dorayaki in the fridge. nutella firms up nicely XD

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/05/blog-post.html
---------------------------------

This video will show you a kawaii (cute) idea of presenting Dorayaki!
Osakana Kuwaeta Doraneko
http://www.youtube.com/watch?v=Hz-dIfg0BN0

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Please Click Below and Vote for me♥

Message Tirol (Tirol Chocolate) - Video Recipe

This is an interesting product that you can write a message on a piece of chocolate :D

Tirol Chocolate Website
http://www.tirol-choco.com/info.html


http://www.youtube.com/watch?v=UA0KDkhHfrk

4/21 is the first anniversary of my channel!
Did you watch my very first video?! LoL
Thanks for your support!!!
When you say you look forward to seeing my next videos, that means a lot!!! You all motivate me to create something exciting. I am very happy to know that you all love Japanese food. I hope I can share as many recipes as possible.



Many Many Thank You!!!
Gracias! Merci! Obrigada! Danke! Grazie! Shukran! Mahalo! 謝謝! 감사합니다! ありがとう!
oops… I don't know any more, so please teach me. hehe

---------------------------------
Product I used: Message Tirol

Difficulty: Need Patience! LoL
Time: 15min
Number of servings: 5 chocolates

It comes with 5 tirol chocolates (3 milk chocolates and 2 strawberry chocolates), 2 colored transfer paper (yellow and brown) that you can transfer your design and message on chocolates, 5 gift boxes, and 6 stickers

You can write your message on chocolates, put in the gift boxes, seal them with stickers, and give someone as a gift.
Loving care goes into your chocolates, so don't worry if they are not perfect. haha

使った商品: かいておくれる メッセージチロル

食用転写シートを使って、チョコレートに絵が描ける目新しい商品。デコレーションしたチロルチョコを小箱に入れてプレゼントできる、デコレーションセットを企画。

2011年12月5日発売
315円（税込み参考価格)

http://cooklabo.blogspot.jp/2012/04/blog-post_21.html
---------------------------------

BTW, Do you know DECO CHOCO by Tirol Chocolate?!
They are like Purikura and you can print your favorite pictures on it's package ;)
http://createeathappy.blogspot.jp/2009/11/deco-choco.html

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Strawberry Shortcake - Video Recipe

Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream.

4/4 was my darling's birthday, so I made this shortcake for him :)


http://www.youtube.com/watch?v=RE8uha6l32M

I received many requests for shortcake, so I'm finally making this tutorial!!!



---------------------------------
Strawberry Shortcake (Birthday Cake Recipe)

Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Number of servings: 1 cake

Necessary Equipment:
18cm (7.1-inch) round cake pan
electric mixer

Ingredients:
((Sponge Cake))
2 eggs *room temperature
60g (2.1oz.) granulated sugar
60g (2.1oz.) cake flour
20g (0.7oz.) melted butter
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
fresh strawberries
300ml fresh cream (heavy whipping cream)
1&1/2 tbsp. granulated sugar
a few drops vanilla extract
1 tbsp. rum *kirsch, brandy, or any kind of liquor you like

Directions:
((Sponge Cake))
1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream. Garnish with strawberries.
4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/04/blog-post_18.html
---------------------------------

It doesn't look perfect but it was delicious ;D

Happy 37th birthday to my darling XOXO

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Spring Pastel Butterfly Cupcakes - Easter Video Recipe

These are cheese cupcakes ;)
I used cream cheese for both cupcakes and frosting.


http://www.youtube.com/watch?v=QMCCaU2fj3o

A slight sour taste of the cream cheese is delicious!!!



---------------------------------
Spring Pastel Butterfly Cupcakes

Difficulty: Medium
Time: 1hr (15min preparation, 25min cooking, 20min decoration)
Number of servings: 8 small (1.7inches/4.3cm) muffin cups

Ingredients:
((Cheese Cupcakes))
60g (2.1oz.) butter *softened to room temperature
50g (1.8oz.) cream cheese *softened to room temperature
50g (1.8oz.) sugar
2 eggs
1 tbsp. lemon juice
90g (3.2oz.) cake flour
1/2 tsp. baking powder
((Cheese Ganache))
70g (2.5oz.) white chocolate
20g (0.7oz.) cream cheese *softened to room temperature
1 tbsp. fresh cream
1 tsp. white curacao *if preferred
green powder color
((Butterfly Decoration))
chocolate pen (purple) *you can use chocolate-filled piping bag
sprinkles of your choice

Directions:
((Cheese Cupcakes))
1. Preheat oven to 350F (180C).
2. Cream the butter and cream cheese in a large bowl with a wire whisk. Add sugar, beaten eggs (little by little), and lemon juice, and mix well.
3. Sift in flour and baking powder and fold in with a spatula.
4. Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 20 minutes.
5. Place the cakes on the wire rack to cool.
((Cheese Ganache))
1. Put the chopped white chocolate, cream cheese and fresh cream in a metal bowl. Place it over a pan of hot water and melt them until smooth.
2. Remove from the hot water and mix white curacao if preferred. Then add green powder color (little at a time) and mix until you reach the green color you want.
3. Spread the green ganache over cupcakes. Refrigerate to set the ganache.
((Butterfly Decoration))
1. Print out the butterfly image.
2. Put the image under parchment paper and trace it with a chocolate pen (or chocolate-filled piping bag). Then attach sprinkles and put in a fridge to set.
3. When the ganache is set, attach the butterflies.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/04/blog-post.html
---------------------------------

I hope you liked it :)

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

How to Make Hot Cake (Japanese Pancake) - Video Recipe

You will want to make this if you watch this ;) hehe


http://www.youtube.com/watch?v=95dYm8M2o3w

Hot Cake is Japanese pancake but it is bit sweeter and thicker than pancake. Morinaga's Hot Cake Mix is very popular product known for many years. If you follow the directions on its package, you can make gorgeous and fluffy Hot Cake, so I will show you how in this tutorial.

Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D I will show you how to make them someday, so please learn basic Hot Cake recipe first!



---------------------------------
How to Make Hot Cake (Japanese Pancake) Recipe

Difficulty: Easy
Time: 20min
Number of servings: 3

Ingredients:
1 egg
100cc milk
1 Morinaga Hot Cake Mix (flour)
1 maple syrup
a piece of butter

Directions:
1. Put egg and milk in a bowl and mix well. *Make sure you mix them together before you add the Hot Cake Mix!
2. Add Hot Cake Mix and gently cut through the mixture until somewhat combined. *Do NOT mix in a circular motion and DO NOT mix too much!
3. Heat a pan over medium heat (if you are using steel pan, oil the pan lightly), and place the pan on a wet towel to cool down the pan a little bit. *Use cooking timer to time.
4. On low heat, pour 1/3 of the batter from heights of 11 inches (30 cm) onto the pan, and cook for 3 minutes until bubbles appear on the surface.
5. Flip with a spatula, cover and cook for 2 minutes until browned on the other side.
6. Place a piece of butter on top and pour some maple syrup.

You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_17.html
---------------------------------

Product I used:
Morinaga Hot Cake Mix (森永 ホットケーキミックス)
http://www.morinaga.co.jp/hotcake/prod/hotcake.html

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

How to Make Ichigo Daifuku (Strawberry Mochi Rice Cake) - Video Recipe

Daifuku (大福: literally "great luck") is a traditional Japanese confectionery (和菓子 wagashi). It is a mochi (glutinous rice cake) stuffed with anko (azuki - red bean paste).

Ichigo (strawberry) daifuku is a rice cake with strawberry and red bean paste filling.

http://www.youtube.com/watch?v=7xd3NLTsiMc

In this tutorial, I will show you how to make Ichigo Daifuku using Kiri-mochi (square pieces of rice cake, packed individually). I'm sure you can get Kiri-mochi at Azian grocery stores :D



---------------------------------

Ichigo Daifuku (Strawberry Mochi Rice Cake)

Difficulty: Easy
Time: 10min
Number of servings: 6

Ingredients:
3 (150g) Kiri-Mochi (square pieces of rice cake)
3 tbsp. sugar (or use sugar substitute)
3 tbsp. water
6 strawberries
100g Tsubu-An (red bean paste with skin of beans)
Mochitoriko *Katakuriko (potato starch) or corn starch is okay

Directions:
1. Divide Tsubu-An (red bean paste with skin of beans) into 6 portions and wrap the strawberries.
2. Put Kiri-Mochi, sugar, and water in a microwavable glass container. Lightly cover with plastic wrap and microwave for 3 minutes at 500w.
3. When the mochi is done, use wooden spatula or rice paddle and knead. Lift up and mix until water dissolves.
4. Place Mochitoriko flour in a flat container, dust the mochi and divide it into 6 portions.
5. Flatten down a piece of mochi, put the bean paste in the center, and pinch to close.

レシピ（日本語）
http://cooklabo.blogspot.com/2012/03/blog-post_10.html
---------------------------------

Microwaved mochi gets hard quickly, so eat as soon as you make!!!

Products I used:



♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please follow my Instagram♥
https://www.instagram.com/ochikeron/

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Easy Sugar-Free Fresh Strawberry Tart - Video Recipe

This tutorial will show you how to make a fruit tart from scratch!


http://www.youtube.com/watch?v=4vTuHAxGpC0

Great recipe to try when the strawberries are in season ;)



I used sugar substitute (to save calories) but you can of course use regular sugar.

---------------------------------
Easy Sugar-Free Fresh Strawberry Tart

Difficulty: Medium
Time: 3hrs
Number of servings: 6

Necessary Equipment:
16cm (6.3-inch) tart pan with a removable bottom

Ingredients:
((Crust))
60g (2.1oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg yolk
100g (3.5oz.) cake flour
((Filling))
40g (1.4oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg
1/2 tbsp. cornstarch
40g (1.4oz.) almond powder (ground almonds)
a few drops vanilla extract
((Syrup))
20g (0.7oz.) powder sugar (or sugar substitute)
20ml hot water
a bit of Kirschwasser (colorless fruit liquor) *optional
((Decoration))
80g (2.8oz.) sugar-free fresh apricot jelly, jam, or preserves
fresh strawberries
fresh mint leaves *optional

Directions:
((Crust))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg yolk, and mix well.
2. Sift in flour and fold in with a spatula. At the beginning, it becomes like Parmesan cheese. Then after a while, it comes together, so mix with patience.
3. Wrap in plastic wrap and refrigerate the crust for at least 1 hour to chill.
((Filling))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg, cornstarch, almond powder, Kirsch (if you like), and mix well.
2. Preheat the oven to 180C (350F).
3. Roll out crust between two pieces of plastic wrap to 4mm (just over 1/8") thick.
4. Transfer the crust to the tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
5. Fill the almond filling (1.) and smooth the top. Bake at 180C (350F) for 25 minutes until lightly browned.
6. Place the tart pan on the wire rack to cool.
((Syrup))
1. Mix sugar substitute or granulated sugar, hot water, and Kirsch if you like.
((Decoration))
1. Strain fresh apricot jam to remove any large clumps.
2. Wash and hull strawberries, leave one strawberry whole and cut others into halves.
3. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
4. Place the strawberry whole in the middle and arrange the strawberry halves around it.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.

レシピ（日本語）
http://www.cooklabo.blogspot.com/2012/03/blog-post_07.html
---------------------------------

The sugar substitute I used:
Pal Sweet by Ajinomoto *30g sugar = 10g Pal Sweet
http://www.ajinomoto.co.jp/lcr/lineup/pal/

動画ではお砂糖の代わりに味の素のパルスイートを使いました。
http://www.ajinomoto.co.jp/lcr/lineup/pal/index.html

My other tart ideas ;)
http://cookpad.com/recipe/261359
http://cookpad.com/recipe/271864
♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Crispy Hina-Arare Cheese Truffles (Girl's Day) - Video Recipe

This is crispy truffles recipe using leftover hina-arare ;)

March 3rd is Hinamatsuri (Japanese Doll Festival or Girls' Day). On this day, we set up hina dolls (hina-ningyo) that are believed to protect girls from bad luck.
Hina dolls recipe is HERE ;)

On Hinamatsuri, we eat colorful rice puffs called hina-arare. They commonly consists of three colors: pink, white, and green: pink represents life, white represents earth, and green represents trees. Those who eat them are believed to drive out their misfortune and disease.

It tastes like crispy cheesecake! Yummy!!!
I recommend you to eat them on the day you made because they wilt after a day. They are still good in that way, though. hehe


http://www.youtube.com/watch?v=1_oBpsVEjqw

Damn… the eyeshadow colors were washed out after the upload…



---------------------------------
Crispy Hina-Arare Cheese Truffles (Girl's Day)

Difficulty: Easy
Time: 5min + 30min refrigeration time
Number of servings: 8

Ingredients:
50g (1.8oz.) cream cheese *softened to room temperature
50g (1.8oz.) white chocolate
30g (1.0oz.) hina-arare (for filling) *use the small grains
moderate amount hina-arare (for coating) *use the small grains

Directions:
1. Melt the chocolate in a double boiler over hot water (60C/140F). Leave for about few seconds and mix well.
2. Mix softened cream cheese.
3. Add hina-arare (for filling), and gently mix them in.
4. Divide the mixture into 8, roll into balls using hands, roll truffles in hina-arare (for coating), and refrigerate for 30 minutes until they set.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/01/blog-post_28.html
---------------------------------

It is perfect for White Day (3/14) recipe :D
On White Day males who received a "honmei-choco" (chocolate of love) or "Giri-choco" (chocolate of courtesy) on Valentine's Day are expected to return the favor by giving gifts! hehe

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Flower Bouquet Cup Ice Cream - Video Recipe

This is a cute and delicious gift idea!

It is common to give flowers as a gift, but how about giving a cup of ice cream with flower decorations?! That is going to be sooooooo sweet :D


http://www.youtube.com/watch?v=mBWdFhMnDio

He/She will be impressed by your thoughtful presentation ♥



---------------------------------
Flower Bouquet Cup Ice Cream

Difficulty: easy
Time: 10 min
Number of servings: 2

Ingredients:
2 cups of green tea ice cream (or any flavor is okay)
almond slices
chocolate pen
Meiji Marble Chocolate (or M&M's Milk Chocolate Candy is okay)

Directions:
1. Toast (roast) almond slices in a pan or in the oven. Please keep your eyes on them and don't let them burn because you don't want dark brown petals. They will continue to toast a bit more when removed from heat, so stop the heat before they change the color. Toast more than you need to make spare petals!
2. Set the chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and draw lines to define almond slices. Put in a fridge to set.
3. Make marks (holes) with a chopstick where you want to place the flowers. Put the petals around the marks.
4. Place Marble Chocolate (or M&M's Milk Chocolate) in the center of each flower.

レシピ（日本語）
http://cooklabo.blogspot.com/2012/02/blog-post_19.html
---------------------------------

I hope you liked my gift idea :)

BTW, it is still freezing cold (winter) in Japan! hehe

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Microwave Pudding - Video Recipe

This video will show you how to make a Japanese Custard Pudding in a microwave! The recipe is very easy but please read my instructions carefully since the cooking time differs depending on the wattage and the microwave manufacturer.


http://www.youtube.com/watch?v=pqL0K7W3lqA

I really recommend you to use 500w microwave for this recipe because it becomes really spongy if you use higher wattage.



Microwave Cooking Safety
http://createeathappy.blogspot.com/2011/09/truth-about-microwave-cooking-safety.html

FYI Microwave Cookies (I look stupid in this video... LoL)
http://www.youtube.com/watch?v=IoLStf_-HgU

---------------------------------
Microwave Pudding

Difficulty: Very Easy
Time: 15min + cooling time
Number of servings: 2

Ingredients:
((Custard Pudding))
1 egg
1tbsp. sugar
150cc milk
a few drops vanilla extract
((Caramel Sauce))
1tsp. sugar
1tsp. water
1tsp. hot water

Directions:
((Caramel Sauce))
1. Combine sugar and water in a microwavable glass bowl. Heat it (uncovered) at 500w for 2-3 minutes until it melts and gets burnt (in brown). (the cooking time depends on the microwave even the wattage is the same, so mine was about 2.5 minutes. please watch out after 2 minutes!!!)
2. Quickly mix hot water, spoon it into center of each microwavable glass dish, and set aside.
((Custard Pudding))
1. Combine egg and sugar, add milk and vanilla extract, and beat well.
2. Strain and pour on top of the caramel.
3. Put the pudding cups in a microwavable container with water. Make sure water is filled up to the level of the pudding and does not spill over into the pudding. Then cover the whole thing with a plastic wrap.
4. Microwave at 500w for 5-7 minutes, until it begins to bubble. My cooking time was 7 minutes but please watch out after 5 minutes since the cooking time depends of the microwave even the wattage is the same.
5. Leave to stand for about 5 minutes. Then serve warm or put in the fridge to serve cold.

レシピ（日本語）
http://cooklabo.blogspot.com/2012/02/blog-post.html
---------------------------------

Good luck XD

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Please Click Below and Vote for me♥

Ginjo Sake Nama Choco (Fresh Chocolate) for Valentine's Day - Video Recipe

Fresh chocolate is made with chocolate and fresh cream. It is so simple that it is the most popular handmade chocolate in Japan. Mostly, it is flavored with rum but in my recipe I used Sake! hehe I hope you like this idea but of course you can skip sake ;P


http://www.youtube.com/watch?v=zHyzBre4HhY

5th Avenue Chocolatiere's square Cocoa Covered Truffles and ROYCE' Chocolate are similar to this recipe, if you know.

The chocolate melts in your mouth and is amazingly addictive. I think you all like it!!!



BTW, you can substitute the origami with gift wrap and fold the box.

---------------------------------
Ginjo Sake Nama Choco (Fresh Chocolate) for Valentine's Day

Difficulty: easy
Time: 1 hour
Number of servings: 4 origami boxes (use 6"x 6" origami)

Ingredients:
100g(3.5oz.) chocolate
3 tbsp. heavy cream (fresh cream)
1 tsp. unsalted butter *optional
1 tsp. Junmai Ginjo Sake (or of course rum) *optional
cocoa powder

Directions:
1. Melt the chocolate and heavy cream in a double boiler over hot water (60C/140F).
2. Remove from the hot water, using a whisk or spatula, mix until creamy.
3. If you like, add butter and sake (any liqueur) and mix lightly.
4. Line the truffle box (or origami box) with a plastic wrap and fill the chocolate mixture. Smooth the surface and put in a fridge until firm (about an hour or two).
5. When the chocolate got firm, cut into small square pieces, dust with cocoa powder, and put them back in a box lined with a bento cup (or a muffin cup is okay).

Ginjo Sake means premium sake. Ginjo is the grade. Junmai Ginjo is the highest grade! Don't use sake for cooking. It is non premium sake with some salt added.

Please see the video for the origami box instructions.

レシピ（日本語）
http://www.cooklabo.blogspot.com/2012/01/blog-post_28.html
---------------------------------

Perfect for giri choco ;) hehe

Happy Valentine's Day!!!

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

DECO CHOCO Photo Frame for Valentine's Day! XOXO - Video Recipe

DECO CHOCO is the chocolate (usually the chocolate bar) decorated with sprinkles and cute sweets. Something like this one.

There was a DECO CHOCO contest (by Meiji: one of Japan's leading confectioneries) few years ago. I came up with an idea making a 3D photo frame and I won a silver prize! At that time, I could only use Meiji's product but this time I used sweets from many other manufacturers.

I will list all the product details below but you can use any kind of chocolate bars and sweets to attach.


http://www.youtube.com/watch?v=F4py25KS75w

You can cover with a plastic wrap and save it. It lasts for more than a year in a cool place BUT it is not safe to eat after 3 days. LoL

It will be a great Valentine's Day gift for your loved one :)



---------------------------------
DECO CHOCO Photo Frame for Valentine's Day

Difficulty: easy
Time: 1 hour
Number of servings: 1 photo frame

Ingredients:
((Photo Frame))
3 Meiji Milk Chocolate Bar (明治 ミルクチョコレート) *of course you can use any other brands!

((Decoration))
any sprinkles of your choice
chocolate pen (明治 チョコペン/スイートペン)
Meiji Apollo Strawberry Chocolate (明治 アポロ)
Meiji Vanilla Cookies (明治 バニラサブレ)
Meiji Marble Chocolate(明治 マーブルチョコレート)
Meiji Fran Meltykiss Green Tea Chocolate Cookie Stick Pocky (明治 フラン メルティーキッス仕立て とろける抹茶)
Meiji Kinoko No Yama Strawberry and Cream (明治 大粒きのこの山 たっぷり苺の練乳仕立て)
Meiji Galbo Mini (明治 ガルボ ミニ)
Fukui Ichigo Chocobo (いちごチョコ棒)
HAITAI PACIFIC Stone Chocolate (ヘテパシフィック ストーンチョコ)
Tirol-Choco Bihada Tirol (チロルチョコ 美肌チロル)
Fujiya Peko Poko Chocolate (不二家 ペコポコチョコレート)
Bourbon EVERY BURGER (ブルボン エブリバーガー)
Lotte CRUNKY Positive Joy Caffe Latte (ロッテ クランキーポップジョイ 香るカフェラテ)
Lotte CRUNKY Ball Nude (ロッテ クランキーボール ヌード)
Takaoka Flat Heart (Takaoka フラットハート)
Glico Collon (グリコ コロン 濃厚ダブルベリー)

Directions:
Build the photo frame with 3 chocolate bars and attach the sweets of your choice.

Please see the video. It is much easier to follow :) hehe

Note:
Meiji's Yam Yam, Choco Baby, Poifull, Petitie 5-1 Choco, Takenoko No Sato… etc., colorful candies, gummy candies, are also cute. BUT don't use cotton candy. I tried and it looked pretty bad like mxxx…

I bought them all in packages but it is wise to go to Sweet Factory or any other sweets shops where they sell by measurement and get just one or two each. More colors and shapes you use, cuter it become!

レシピ（日本語）
http://www.cooklabo.blogspot.com/2012/01/blog-post_20.html
---------------------------------

I bought some of them at DAISO (dollar shop). They have weird imported sweets like stone chocolate and flat heart. Oh, btw, I was looking for Meiji Twinkle Chocolate (明治 ツインクル) but I couldn't find it. It should be cute to add on your photo frame, if you know ;) hehe

Happy Valentine's Day!!!

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Pink Jewel Christmas Cake - Video Recipe

This is my favorite color!
Like I decorate my iPhone, I decorated my cake :D


http://www.youtube.com/watch?v=cWmKj26kU_k

The cake is healthy banana rum-raisin cake. I coated it with white chocolate. In this way you can keep the cake moist in the fridge. Yummy!!!



---------------------------------
Pink Jewel Christmas Cake

Difficulty: medium
Time: 2 hours
Number of servings: 1 cake

Necessary Equipment:
13cm (5.1-inch) heart shaped cake pan
cookie cutters of your choice

Ingredients:
((Cookies))
50g (1.8oz.) butter (softened)
50g (1.8oz.) cake flour
50g (1.8oz.) bread flour
30g (1.0oz.) powder sugar
1 tbsp. milk
white chocolate pen
sprinkles of your choice (I used silver and pink silver)
((Cake))
1 egg
75g (2.6oz.) cake flour
50g (1.8oz.) butter (softened)
40g (1.4oz.) soft brown sugar
1/2 tsp. baking powder
1 banana
40g (1.4oz.) rum-soaked raisins
((Decoration))
120g (4.2oz.) white chocolate
meringue Santa Claus

Directions:
((Cookies))
1. Mix butter, milk, and powder sugar (powder sugar makes the cookie crisp) with spatula until creamy.
2. Sift in the cake flour and bread flour mixture (you can use all-purpose flour) little by little and mix well.
3. Roll out dough between two pieces of plastic wrap to 0.3 cm (0.1 inch) thick. Refrigerate the dough for at least 1 hour to chill.
4. Preheat the oven to 170C (338F). Remove the plastic wrap. Cut out cookies with cookie cutters of your choice. Place on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
5. Bake at 170C (338F) for 10-12 minutes. Cool the cookies (on the sheet or wire rack) and attach sprinkles (use tweezers to attach) with chocolate pen (Set the chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and use).
((Cake))
1. Preheat the oven to 180C (350F). Mash the banana with fork.
2. Cream the butter in a large bowl with a wire whisk. Add sugar, beaten egg (little by little), and mix well.
3. With a spatula, mix banana. Sift in flour and baking powder a small amount at a time, and mix well. Then add rum-soaked raisins and mix well.
4. Butter the cake pan and pour the mixture in the pan.
5. Bake at 180C (350F) for 30-40 minutes, or until lightly browned. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
6. Place the cake pan on the wire rack to cool.
((Decoration))
1. Remove the cake from the pan and turn upside-down on the wire rack.
2. Melt white chocolate over hot water. Pour over the cake and spread over the side or let it drizzle down the side.
3. Decorate the cake with cookies and meringue Santa Claus, or any sugar decoration of your choice ;)

レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_3917.html
---------------------------------

Happy Merry Christmas!

I am leaving for Okinawa tomorrow ;)

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Takoyaki??? - Video Recipe

Takoyaki dessert using Mini Yukimi Daifuku (Mochi ice cream).
Perfect for parties and April fool's day as well ;)


https://www.youtube.com/watch?v=v6nxAqj26H8

Yukimi Daifuku is Mochi ice cream manufactured by LOTTE. It is a very popular ice cream product sold over 30 years since 1981. I'm sure you can find it at Japanese grocery stores overseas! I remember I saw it at Mitsuwa in NJ! You can make it from scratch at home.
https://www.youtube.com/watch?v=iR0vqOnYoq8

Takoyaki is a ball-shaped Japanese dumpling. Watch this video to learn what it is.
http://www.youtube.com/watch?v=SxW-qgj-x1E



---------------------------------
Takoyaki???

Difficulty: very easy
Time: 3min
Number of servings: 9 pieces

Ingredients:
9 Mini Yukimi Daifuku
cocoa powder
Matcha green tea powder
goji berries (wolf berries)

Directions:
1. Thinly slice goji berries to look like Beni Shoga (red pickled ginger).
2. Using a tea strainer (or any fine mesh strainer), lightly sprinkle cocoa powder to look like Takoyaki sauce, and Matcha green tea powder to look like Aonori (green laver).
3. Top with sliced goji berries and eat with a pick!

レシピ（日本語）
http://cookpad.com/recipe/218757
http://cooklabo.blogspot.com/2011/12/blog-post_09.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥