How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste) - Video Recipe

Dango is Japanese sweet dumplings.

Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご).

http://www.youtube.com/watch?v=jNEXHoLn2VY

In this video, I will show you how to make Mitarashi Dango / みたらし団子 (Dango with sweet and savory soy sauce) and An Dango /あん団子 (Dango with red bean paste).

I hope you like them =)

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

How to Make Dango (Japanese Sweet Dumplings)

Difficulty: Very Easy
Time: 20min
Number of servings: 4 (12 Dango)

Ingredients:
((Dango))
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour)
150g (5.3oz.) Kinugoshi-dofu (silken Tofu)
1 tsp. sugar
((Mitarashi Sauce - sweet and savory soy sauce))
50ml water
1 tbsp. soy sauce
1 tbsp. sugar
1/2 tbsp. Katakuriko (potato starch)
((Anko - red bean paste))
Tsubu-an (sweet Azuki red bean paste with skins)

Directions:
((Dango))
1. Put Shiratamako, sugar and lightly drained Kinugoshi-dofu in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 12 small pieces and roll into small balls.
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water. After a minute, drain well.
4. Put 3 Dango on bamboo skewers. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown.
((Mitarashi Sauce - sweet and savory sauce))
1. Put all ingredients in a small sauce pan. Put on low heat, stir constantly, and cook until sauce thickens.
2. Place Dango on a plate and coat with the sauce.
((Anko - red bean paste))
1. Put Anko on top of Dango if you like.

Best eaten while they are still warm :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post_10.html
---------------------------------

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How to Make Moffles (Mochi Waffles) - Video Recipe

Moffle (Mochi waffle) is a perfect dish to arrange your leftover Mochi (Japanese rice cakes) after New Year's day!!!

I won this Moffle maker years ago but I didn't have a chance to use it since my darling and I are not crazy about Mochi... we don't buy too many Mochi to spare.

But this year, I tried it because many of my viewers LOVE mochi. And surprisingly, I really loved it!!! Moffle is amazingly delicious. It is like chewy rice crackers :D


http://www.youtube.com/watch?v=cvEsq8JhoYU

In this video, I will show you what kind of fillings go great with Moffles!!!



You can also use teflon coated waffle maker :)
If you are using non-teflon waffle maker, please brush the surface with melted butter or oil.

FYI:


((Plain Moffle (1 square Mochi) 164Kcal: 6min))
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open and place 1 square Mochi in the center, then close.
3. At first, the upper iron doesn't meet the lower, so after 3 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 6 minutes, open and serve with the toppings of your choice.

((Moffle Sandwich (4 slices Shabu-Shabu Mochi) 103Kcal: 4min))
1 bowl rice 252Kcal ＝ 2 & 1/2 Moffle Sandwiches
1 toasted bread 267Kcal ＝ 2 & 1/2 Moffle Sandwiches
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open, place 2 slices of Shabu-Shabu Mochi, place the filling of your choice in the center (do not run over the sides), and place another 2 slices of Shabu-Shabu Mochi on top, then close.
3. At first, the upper iron doesn't meet the lower, so after 2 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 4 minutes, Moffle sandwich is done.

*caution for the iron pan damage
do not brush soy sauce on the Mochi
do not cook Daifuku, Kinako-Mochi, or any Mochi with filling
please clean the pan when it gets dirty

Fillings I used:
- ham + cheese
- Shiso leaf + tuna Sashimi
- hamburger steak
- Kimchi + cheese
- Kinpira + cheese
- sweet chili shrimp
- chocolate
- red bean paste + chocolate

Other suggested fillings:
- Natto
- Sukiyaki
- salsa + cheese
- Korokke
- stir-fried green peppers
- Shiokara (salted fish guts)
- Mentaiko (seasoned cod roe)
- Anmitsu
- chocolate + ice cream
etc...

Moffles turn hard when cool but they still taste good within few hours :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post.html

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How to Make Wasabi Tuna Melt Sandwiches & Sugar Rusks - Video Recipe

This video will show you how to make Wasabi Tuna Melt Sandwiches and Sugar Rusks.


http://www.youtube.com/watch?v=ClOpEYk5zV8

Please see details in the video on how to enter this giveaway :)



If you live in Japan, you can get the Sando de Panda at Rakuten.
日本にお住まいの方は楽天からもゲットできます！

食パンに具をはさむだけで簡単にふちの閉じたハート型ランチパック風のサンドウィッチが作れま... 価格：415円（税込、送料別）

---------------------------------
Wasabi Tuna Melt Sandwiches and Sugar Rusks

Difficulty: Easy
Time: 5min
Number of servings: 8 pocket sandwiches

Ingredients:
((Wasabi Tuna Melt Sandwiches))
16 slices bread
A
* 160g (5.6oz.) drained canned tuna
* 50g (1.7oz.) finely-chopped onion
* 50g (1.7oz.) shredded cheese
* 3 tbsp. mayonnaise
* 2 tsp. Wasabi in tube (freshly grated Wasabi is perfect)
* salt and pepper
melted butter
((Sugar Rusks))
200g (7oz.) bread crust
50g (1.7oz.) butter
3 tbsp. granulated sugar

Directions:
((Wasabi Tuna Melt Sandwiches))
1. Sprinkle a pinch of salt over the chopped onion and leave for about 5 minutes. Then drain well on paper towels.
2. Mix A in a bowl.
3. Warm and soften 2 slices of bread in a microwave for 30 seconds at 500w. (In this way, the edges seal together properly.)
4. Spread some melted butter on the slices of bread.
5. Place butter-side down and spread the tuna mixture. Then top with another slice of bread butter-side up.
6. Put "Sando de Panda" on top and press hard to cut out and seal off the edges.
7. Pan fry over medium heat until golden brown.
((Sugar Rusks))
1. Cut bread crusts into bite-sized pieces.
2. Heat the butter in a frying pan. Add the bread crusts and pan fry them until they are crisp and dry.
3. Coat with granulated sugar. When the sugar melts, stop the heat and put on a plate to cool. (Sugar will get hard when cold.)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post_22.html
---------------------------------

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How to Make Bourbon Petit Bear Chocolate House - Video Recipe

This video will show you how to make a chocolate house using Bourbon Petit Bear Chocolate House set. I received it as a gift :)

If you cannot get the exact same product, you can substitute it with any kind of cookies or chocolates that have similar shapes.


http://www.youtube.com/watch?v=MzxieAmZ2hs

You can get a set at Amazon :D

https://amzn.to/3gPoYPy

It was a YouTube NextUp assignment to cooperate with other YouTubers and edit the video using any of software they recommend. I used Adobe Premiere Pro and After Effects for the first time in my life. I hope you liked my idea :)

---------------------------------
How to Make Bourbon Petit Bear Chocolate House

Difficulty: Patience
Time: 1.5hrs
Number of servings: 1 house

Necessary Equipment:
2 (large & small) bowls
spoon
spatula

Ingredients:
1 chocolate house mold
1 board
1 bag (218g=7.7oz.) chocolate
1 bag petit butter cookies
1 bag petit cheese crackers
1 bag petit cocoa cookies
4 bags (8 pieces) wafers
1 bag (6 pieces) CHUEL milk chocolates

Directions:
((Melt the Choclate))
Put 1 bag (218g=7.7oz.) of chocolate in a small bowl. Place the bowl over a large bowl of hot water and melt the chocolate until smooth.
((Walls))
Spoon the chocolate into the mold. Carefully drop the mold on the counter for a few times to remove air bubbles trapped in the chocolate. Cool in the fridge for 30 minutes. *The leftover chocolate will be used to build the house and attach the decorations, so do not eat it!
((Roof))
Gently attach 2 sets of 4 wafers each to make the roof. Refrigerate them for 15 minutes to set. Then attach petit cookies and crackers. Dip both sides of CHUEL milk chocolates in the melted chocolate and attach them on the roof.
((Build the Walls))
Carefully release the chocolate from the mold. Build the walls on the board using the leftover chocolate.
((Build the Roof))
Attach the roof on the walls and finish with CHUEL milk chocolates.

You can decorate the house with sprinkles and candies if you want.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/12/blog-post_19.html
---------------------------------

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How to Make Cookie & Chocolate Decoration House - Video Recipe

This video will show you how to make a house using cookies and chocolates. Perfect idea for winter holiday season :)


http://www.youtube.com/watch?v=l7sfmkRNuiM

The recipe is from Morinaga website and I will translate it in English. If you cannot get the exact products, you can substitute them with any kind of cookies or chocolates that have similar shapes.



If you live in Japan, you can get all the snacks in one box here :D
I bought from this site because I didn't want to shop around the stores.
こちらのショップでは全てのお菓子を箱詰めにして送ってくれます♪
私は小枝バーが見つからなくて、探し歩くのが面倒だったのでこちらから注文しました☆

お菓子の家キット 上級編　1セット　森永製菓子供と一緒に楽しく作っちゃおう♪レシピ付！火を... 価格：2,250円（税込、送料別）

---------------------------------
How to Make Cookie & Chocolate House (Morinaga Biscuit Recipe)

Difficulty: Patience
Time: 2hrs
Number of servings: 1 house

Ingredients:
28 (2 boxes) CHOICE Biscuit
36 (3 boxes) DARS Milk Chocolate
60 (5 boxes) DARS White Chocolate
16 packs (2 boxes) KOEDA Milk Chocolate
1 box Peanut Chocolate Balls
1 box Strawberry Chocolate Balls
12 (1 box) MARIE Biscuit
1 KOEDA bar
3 (1 box) MOONLIGHT Biscuit

Cautions:
Please build a house on a plate or a tray so that you can carry back and forth the freezer. Make sure your plate or tray will fit in your freezer. You can put in the fridge, but the freezer sets a little quicker!
Put in the freezer for about 5 minutes between each process to make it easier to work.
40 DARS White Chocolate & 9 DARS Milk Chocolate will be used for glueing. Use DARS White Chocolate to glue the parts. (Milk Chocolate will look messy.)
Place each chocolate in pastry bags, melt them in hot water, and make a tiny cut on the tip.

Directions:
((Foundation: 20min))
Place 4 CHOICE Biscuit on a plate. Pile 6 MARIE Biscuit on top of them. Repeat the steps to make the foundation. (Use DARS Milk Chocolate to attach the inner foundation.) Then attach 8 CHOICE Biscuit for the walls. (Use DARS White Chocolate to attach them.)
Freeze for about 10min to set.
((Parts: 6min))
Chimney: Cut KOEDA bar in half and attach them together to make a cylinder.
Door: Attach 1 Peanut Chocolate Ball on 1 MOONLIGHT Biscuit.
Windows: Draw windows on 2 DARS White Chocolate with DARS Milk Chocolate.
Freeze to set.
((Roof: 30min))
Make 2 pyramids of DARS Chocolate.
Gently attach 8 CHOICE Biscuit to make the roof.
Freeze to set.
((Finish: 50min))
Attach KOEDA Milk Chocolate on the roof.
Attach the door and the windows.
Freeze for about 5min to set.
Attach Peanut & Strawberry Chocolate Balls, decorate the roof, and attach the chimney with some snow.
((Snowman))
Coat 2 MOONLIGHT Biscuit with DARS White Chocolate and attach them together. Then draw the face and some buttons.

↓レシピ（日本語）お菓子の家＜上級編＞
http://www.morinaga.co.jp/recipe/recipe_html/re_434.html
http://www.cooklabo.blogspot.jp/2012/11/blog-post_28.html
---------------------------------

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How to Make Churros - Video Recipe

This video will show you how to make churros with chewy middles and crispy outsides!

Este video le mostrará cómo hacer churros.


http://www.youtube.com/watch?v=BvHID28amL8

Churro is a Spanish doughnut. I remember that I first ate it at Tokyo Disneyland. hehe



Quick and easy recipe!!!

---------------------------------
How to Make Churros

Difficulty: Easy
Time: 30min
Number of servings: 6 doughnuts

Ingredients:
((Churros))
100g (3.5oz.) bread flour *you can use all-purpose flour or cake flour
A
* 150ml milk
* 20g (0.7oz.) unsalted butter
* a pinch of salt
1 egg
a few drops of vanilla extract
vegetable oil for deep frying
((Cinnamon Sugar))
1 tsp. cinnamon powder
3 tbsp. granulated sugar

Directions:
((Churros))
1. Cut parchment paper into six 5-inch squares.
2. Put A in a pan and bring to a boil.
3. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
4. Add beaten egg little by little and mix well. Then add vanilla extract to add flavor.
5. Transfer the batter to a pastry bag fitted with a large (0.6inch) star tip (do NOT use a round tip or the batter will explode!!!). Pipe rings onto the parchment papers. OR you can squeeze out the batter directly into the oil, cutting it with scissors.
6. Deep fry in oil at low (170C=338F) for about 4 minutes until golden brown (flip them 2 or 3 times). Remove the parchment papers when they start to come off. Place them on a wire rack to cool.
((Cinnamon Sugar))
1. Combine the granulated sugar and cinnamon powder in a Ziploc bag. Add churros (while they are still warm) one by one and shake until thoroughly coated.

You can dust churros with confectioner's sugar and serve with hot chocolate sauce :)

Best to eat on the day they are made!!!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/11/blog-post_26.html
---------------------------------

Gracias por ver mi tutorial.
Espero que les guste.

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http://www.youtube.com/ochikeron

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Afternoon Tea EGG FREE Soy Milk Doughnuts - Video Recipe

In this video, I will show you how to make kawaii (cute) egg-free doughnuts for afternoon tea time :)


http://www.youtube.com/watch?v=LNJZa2AG-Ec

Quick and easy recipe!!!



---------------------------------
Afternoon Tea EGG FREE Soy Milk Doughnuts

Difficulty: Easy
Time: 30min
Number of servings: 8 doughnuts

Ingredients:
((Soy Milk Doughnuts))
A
* 80ml soy milk
* 2 tbsp. sugar
* 2 tbsp. cooking oil
150g (5.3oz.) cake flour
1 tsp. baking powder
vegetable oil for deep frying
((Decoration))
milk chocolate bars
white chocolate bars
chocolate pens
sprinkles of your choice
etc...

Directions:
((Soy Milk Doughnuts))
1. Cut parchment paper into eight 4-inch squares. Mix A in a bowl.
2. Sift in cake flour and baking powder. Then mix well with a spatula.
3. Lightly dust your work surface with flour (because the dough is very soft). Shape the dough into a log. Cut the log into 8 pieces.
4. Flour your hands, roll each into a small ball, then make a hole in the center with your thumbs to look like a doughnut. Place it on the parchment paper.
5. Deep fry in oil at low (160C=320F) for about 7-10 minutes until golden brown (flip them 2 or 3 times). Remove the parchment papers when they start to come off. Place them on a wire rack to fully cool.
((Decoration))
1. Melt chocolate bars and coat one side of the doughnuts.
2. Decorate them with chocolate pens or sprinkles of your choice.
3. Allow chocolate to cool.

Best to eat on the day they are made!!!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_19.html
---------------------------------

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

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HALLOWEEN Frankenstein Matcha Green Tea Pound Cake - Video Recipe

In this video, I will show you a fun idea to enjoy matcha green tea pound cake ;)

Adding meringue in the pound cake makes it moist and fluffy!


http://www.youtube.com/watch?v=zV4dPCw_K-Q



Sorry my drawing is awful…
I know you can draw better than me!!! hehe

---------------------------------
HALLOWEEN Frankenstein Matcha Green Tea Pound Cake

Difficulty: Medium
Time: 2hrs
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan

Ingredients:
100g (3.5oz.) unsalted butter *room temperature
80g (2.8oz.) granulated sugar
2 eggs *room temperature
2 tbsp. soymilk or milk
2 tbsp. granulated sugar
A
* 120g (4.2oz.) cake flour
* 1&1/2 tbsp. matcha green tea powder
* 1/2 tsp. baking powder
chocolate pens *you can draw 2 Frankensteins with 1 pen

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F). Mix A and sift them together if you have time.
2. Cream the butter in a large bowl with a wire whisk. Add 80g (2.8oz.) granulated sugar little by little and mix well.
3. Separate egg whites and egg yolks. Add the egg yolks one by one and mix well. Then add soymilk and mix well.
4. Make meringue in a separate bowl: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
5. Add 1/3 of the meringue into the butter mixture (3.), and blend well with a spatula.
6. Sift in A and fold in with a spatula. Then add the rest of the meringue and fold in gently but thoroughly.
7. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface.
8. Bake at 180C (350F) for 15 minutes. Then turn down to 160C (320F) and bake for 35-40 minutes. *Cover the cake with aluminum foil if it starts to brown too much. Insert a stick into the cake to check whether it is baked or not.
9. Remove the cake from the pan and place it on a wire rack to cool.
10. Slice the pound cake. Set a chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and draw Frankenstein faces on pound cake slices.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_27.html
---------------------------------

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3-Ingredient EGG FREE Cookies - Video Recipe

http://www.youtube.com/watch?v=zCxgLH6tNZY

Giveaway Prize: Cute Cutter Set
- 3 different designs (bunny, bear and flower cutters and matching stamps) in a set
- can be used on cheese, ham, fruits, vegetables, sandwiches, cookies and anything can be made extra special with this little set

How To Use:
All you need to do is take the bottom of the cutter and push firmly into your desired food. Then you can either leave it as is, or for extra cuteness you can take the top part of the cutter set and gently push down to imprint the pattern into the top. Everyone will be amazed by your talent ;)



To Enter This Giveaway:

#1 If you are under 18 make sure you have permission from your parents to enter.

#2 This giveaway is open WORLDWIDE!!!

#3 Comment and let me know your FAVORITE RESTAURANT around your place. What is your FAVORITE MENU there?

ex) My favorite restaurant is KAGETSU in Greenwich Connecticut. I love BEEF TERIYAKI there.

#4 You can only enter ONCE.
But, you can TRIPLE the chance to win by commenting on cookingwithdog and runnyrunny999's videos, they have the same prize and the same rules.

cookingwithdog
http://www.youtube.com/watch?v=4A3QD6RuDfM

runnyrunny999
http://www.youtube.com/watch?v=_mI71Yt8KH0

#5 The contest is open for 2 weeks and will end on TUESDAY, NOVEMBER 6TH, 2012 at 11:59 PM Japan Time.
Nov. 6th 24:00 JST
Nov. 6th 15:00 UTC/GMT
Nov. 6th 10:00 EST
Nov. 6th 07:00 PST

I will randomly select a winner and send you a message on that day.
Winner must reply back with their mailing address via Youtube message within 3 days or a new winner will be chosen.

GOOD LUCK!!!

---------------------------------
How To Make Egg Free Cookies

Difficulty: Easy
Time: 1.5 hrs
Number of servings: 20 cookies

You Need Only 3 Ingredients:
50g (1.8oz.) butter *softened
100g (3.5oz.) cake flour
30g (1.0oz.) powdered sugar (confectioner's sugar)

Directions:
1. Mix butter and powdered sugar (powdered sugar makes the cookie crisp) with spatula until creamy.
2. Sift in the cake flour (you can use all-purpose flour) little by little and mix well.
3. Roll out dough between the plastic wrap to 0.5 cm (0.2 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 with the cookie cutters (you can take the top part of the cutters and gently push down to imprint the patterns onto the cookies). Place the cookies 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.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/10/blog-post_25.html
---------------------------------

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http://www.youtube.com/ochikeron

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Watermelon Tiramisu - Video Recipe

This video will show you how to make very refreshing and tasty Watermelon Tiramisu with NO Raw Eggs. This is amazingly delicious, so you have to try it out!


http://www.youtube.com/watch?v=KcW6oGXCo-s

Thanks to my darling, he came up with this idea years ago. hehe



Some people ask me why I stay in fit, that is because I try to make in small portions that my darling and I can finish at one time ;) This is a perfect treat that is really easy to make in small portions!!!

FYI: Tiramisù is an Italian dessert. It is made of ladyfingers (Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with liquor and cocoa.

---------------------------------
How to Make Watermelon Tiramisu

Difficulty: Easy
Time: 30
Number of servings: 2

Necessary Equipment:
electric mixer

Ingredients:
((Watermelon Syrup))
50ml pureed watermelon
2 tsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
6 ladyfingers (Savoiardi)
((Tiramisu Cream))
100ml whipping cream
2 tbsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
100g (3.5oz.) mascarpone cheese
((Decoration))
unsweetened cocoa powder

Directions:
((Watermelon Syrup))
1. Grate the red sweet part of the watermelon with a strainer and make a puree.
2. Add granulated sugar and Cointreau (or any citrus liquor), and mix well.
3. Pour the syrup over the ladyfingers.
((Tiramisu Cream))
1. Beat whipping cream, granulated sugar, and Cointreau (or any citrus liquor) with an electric mixer until creamy before soft peaks form (but not too liquid).
2. Add mascarpone cheese and mix well.
((Decoration))
1. Layer the ladyfingers with the cream (about 3 layers).
2. Keep in the fridge for at least two hours (or overnight) to set.
3. Sprinkle with cocoa powder before serving.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_21.html
---------------------------------

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http://www.youtube.com/ochikeron

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How to Make Panda Macaron - Video Recipe

A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.


http://www.youtube.com/watch?v=WH4qJb6O-KQ

This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.



I hope you like my panda idea ;)

---------------------------------
How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_8.html
---------------------------------

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Takoyaki Cake Pops - Video Recipe

This video will show you how to make Takoyaki-like Cake Pops using a Nordic Ware's Baking Pan.


http://www.youtube.com/watch?v=-saIpJ32jS8

FYI: Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes).



How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ)
http://www.youtube.com/watch?v=SxW-qgj-x1E

Takoyaki??? たこ焼き???
http://www.youtube.com/watch?v=GOtgdANjoMU

---------------------------------
Takoyaki Cake Pops

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Cake Pops))
3/4 cup white chocolate chips (or 3 bars Meiji White Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
HERSHEY'S Chocolate Syrup
Morinaga Rennyu (condensed milk)
matcha green tea powder
goji berries (Chinese wolfberries)

Directions:
((Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt white chocolate chips (or 3 bars Meiji White Chocolate) and butter together. (Stop the heat when the butter starts to melt and mix with residual heat with patience. Otherwise the mixture will separate into a solid blob and an oily part.) Stir until smooth. Then pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.) (or, transfer the batter to a pastry bag and pipe it onto the pan.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Thinly slice goji berries to look like beni shoga (red pickled ginger).
2. Place the cake pops in a plastic container.
3. Top with HERSHEY'S Chocolate Syrup to look like Takoyaki sauce and Morinaga Rennyu (condensed milk) to look like mayonnaise. Sprinkle with matcha green tea powder to look like aonori (green laver) and top with sliced goji berries. Eat with a toothpick.

Great gift idea for your friends, easy-to-carry around!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post.html
---------------------------------

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Fudgy Cake Pops - Video Recipe

This video will show you how to make Fudgy Cake Pops using a Nordic Ware's Baking Pan which I bought in New York (at Sur La Table).


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

The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops :D



---------------------------------
Fudgy Cake Pops *I modified the recipe on the Nordic Ware package.

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Fudgy Cake Pops))
3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
3 tbsp. cocoa powder
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars)
Meiji Twinkle Chocolate
Meiji Sweet Pen Chocolate
Meiji Sweet Pen White Cream
sprinkles of your choice
24 lollipop sticks

Directions:
((Fudgy Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Melt chocolate bark according to package directions.
2. Dip lollipop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place.
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. If you have a Styrofoam box, you can make them stand to set. Makes about 24 cake pops.

* I didn't have a Styrofoam box, so I coated and decorated the cake pops first (placed them on a parchment paper and set) before I insert the sticks into cakes.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_25.html
---------------------------------

Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

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Red Velvet Cupcakes - Video Recipe

This video will show you how to make Red Velvet Cupcakes with Cream Cheese Frosting.


http://www.youtube.com/watch?v=s2rB1cVZLbs

A red velvet cake is a cake with dark red or brown red color. It is usually prepared as a layer cake topped with cream cheese icing. The reddish color is achieved by adding red food coloring.

I substituted buttermilk with vinegar and milk.



Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

---------------------------------
Red Velvet Cupcakes

Difficulty: Easy
Time: 30min + baking & cooling time
Number of servings: 9

Note:
1cup = 250ml or 250cc

Ingredients:
((Red Velvet Cupcakes))
1/3 cup granulated sugar
1/2 cup (100g = 3.5oz.) unsalted butter *room temperature
1 egg *room temperature
A
* 1 cup cake flour
* 1 tbsp. cocoa powder
* 1/2 tsp. baking soda
* 1/2 tsp. baking powder
* 1/2 tbsp. red food coloring
* a pinch of salt
B
* 1/2 cup milk *room temperature
* 1/2 tbsp. vinegar
* a few drops of vanilla extract
((Cream Cheese Frosting))
1/4 cup (50g = 1.7oz.) unsalted butter *room temperature
1/2 cup (100g = 3.5oz.) cream cheese *room temperature
1 cup powdered sugar (confectioner's sugar)
a few drops of vanilla extract

Directions:
((Red Velvet Cupcakes))
1. Preheat the oven to 350F (180C). Sift A together. Mix B together.
2. In a bowl, cream the butter and sugar. Add beaten egg little by little and mix well.
3. Add half of A and B, and mix well. Add the rest of A and B, and mix until smooth.
4. Line muffin pan with cupcake papers. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
5. Place the cakes on the wire rack to cool.
((Cream Cheese Frosting))
1. Beat the butter, cream cheese, and vanilla extract together until smooth.
2. Sift in powdered sugar and beat until smooth.
3. Transfer the frosting to a pastry bag fitted with a star tip, cool in the fridge, and pipe it onto the cupcakes. Of course, you can top with whipped cream!

I substituted buttermilk with milk and vinegar.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post.html
---------------------------------

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

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How to Make Zeppole di San Giuseppe (Father's Day) - Video Recipe

Zeppole (zeppoli) is a fried choux pastry traditionally eaten on March 19th, which is St. Joseph Day (la festa di San Giuseppe), also father's day in Italy.

Like cream puffs, it is usually filled with custard cream but I used mascarpone cheese like tiramisu :D


http://www.youtube.com/watch?v=JJUAQ7beu_g

Father's day in Japan is celebrated on the 3rd Sunday in June, but I made zeppole for a change. hehe

I hope you like this idea!



---------------------------------
Zeppole

Difficulty: Medium
Time: 1hr
Number of servings: 20

Ingredients:
((choux pastry))
125ml water
75g (2.7oz.) unsalted butter
a pinch of salt & sugar
100g (3.5oz.) cake flour
3 eggs *room temperature
((filling))
100g (3.5oz.) mascarpone cheese
60ml heavy whipping cream
3 tbsp. fresh strawberry jam
((decoration))
fresh strawberries
powdered sugar

Directions:
((choux pastry))
1. Put water, butter, salt, and sugar in a pan and bring to a boil.
2. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
3. Put on the heat again and stir with a wooden spatula or spoon until the mixture forms a ball. When you see the pan coated with a thin film of the batter, stop the heat and transfer the batter to a bowl.
4. Add beaten eggs little by little and mix well.
5. Cut parchment paper into 20 3-inch squares. Transfer the batter to a pastry bag fitted with a star tip, and pipe 2-inch rings onto the parchment papers. Pop them in the fridge or freezer for a few minutes to set.
6. Deep fry in oil at 320F (160C), 3-4 pieces at a time, for 3-4 minutes on each side until golden. Let cool completely.
((filling))
1. Beat heavy whipping cream until stiff peaks form.
2. Mix 1., mascarpone cheese, and fresh strawberry jam in a bowl.
3. Transfer the cream to a pastry bag fitted with a star tip, and pipe it onto the choux pastries.
((decoration))
1. Top with strawberries (cut into heart shape if you like) and sprinkle with powdered sugar.
2. Refrigerate and serve cold.

You can bake them:
Spray some water and bake at 392F (200C) for 20 min.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
---------------------------------

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

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Healthy Sugar-Free Carrot Cake - Video Recipe

In this video, I will show you how to make a healthy carrot cake!

This is the perfect homemade gift idea for your parents or your friends!


http://www.youtube.com/watch?v=Vq5_HVB4lws

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



---------------------------------
Sugar-Free Carrot Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan

Ingredients:
2 eggs
30g (1.0oz.) sugar substitute or 90g (3.2oz.) regular sugar
100g (3.5oz.) carrot
70g (2.5oz.) mixed dried fruit (no sugar added): raisins, pineapple, cranberries, orange peel
40g (1.4oz.) chopped walnuts
120ml vegetable oil
A
* 200g (7oz.) cake flour
* 1 tsp. baking powder
* 2 tsp. cinnamon powder
* 1 tsp. ginger powder

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 170C (338F).
2. Grate the carrot with a coarse grater (or in a processor if you have). Mix A and sift them together if you have time.
3. Beat eggs in a bowl. Add sugar and mix well.
4. Mix in the grated carrot, mixed dried fruit, and chopped walnuts.
5. Add the vegetable oil and mix well. Then sift in A and fold in with a spatula.
6. Pour the batter into the pan and smooth the top. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Bake at 170C (338F) for 40-50 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_08.html
---------------------------------

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

The sugar substitute I used:
Sugar Cut by Asadaame *10g Sugar Cut = 30g regular sugar
浅田飴 シュガーカットゼロ顆粒
http://www.asadaame.co.jp/products/new/sczerokaryu.html

The oil I used:
Nisshin Oillio Healthy Choleste *this oil lowers your blood-cholesterol levels
日清オイリオ ヘルシーコレステ
http://products.nisshin-oillio.com/katei/shokuyouyu/kenkouoil/017733.php

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