Fluffy Matcha Cupcakes with Red Bean Sauce - Video Recipe

Chiffon-like fluffy Matcha cupcakes with red bean sauce. Perfect WAFU combination ;)


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

Instead of using a lot of sugar and butter, I used white chocolate. So the sweetness is very delicate and perfect for those who don't have a sweet tooth!!!



---------------------------------
Fluffy Matcha Cupcakes with Red Bean Sauce

Difficulty: Easy
Time: 1hr
Number of servings: 4 medium (2.4inches/6cm) muffin cups

Ingredients:
A
* 60g (2.1oz.) chopped white chocolate
* 60ml whipping cream *room temperature
* 2 tbsp. unsalted butter *room temperature
2 egg yolks
1 tsp. rum *optional
B
* 2 egg whites
* 1 tbsp. sugar
C
* 3 tbsp. cake flour
* 1 tbsp. Matcha powder
Anko (Azuki Red Bean Paste)
powdered sugar

Directions:
1. Place A over hot water and mix until smooth. Remove, then mix in egg yolks and rum.
2. Place egg whites and sugar in a bowl, then beat with an electric mixer until stiff glossy peaks form, for about 4-7 minutes.
3. Add 1/3 of the Meringue (2.) in (1.) and mix well. Add the rest then mix for 7 or 8 times.
4. Sift in C and mix well with a spatula.
5. Preheat the oven to 356F (180C). Put the batter (4.) into the cups up to 50% full. Then spoon the Anko into the cups. Put the rest of the batter (4.) up to 80% full.
6. Bake in the oven at 356F (180C) for 15~18 minutes.
7. Place the cakes on a wire rack to cool completely. Dust with powdered sugar to finish.

レシピ（日本語）
http://cooklabo.blogspot.com/2016/04/blog-post.html
---------------------------------

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Sunny-Side Up Agar-Agar Jelly - Video Recipe

Perfect bulk recipe for parties and April fools' day!


https://www.youtube.com/watch?v=2GPtTGidNEY

You can of course use gelatin powder to make this.



---------------------------------
Sunny-Side Up Agar-Agar Jelly

Difficulty: Super Easy
Time: 30min
Number of servings: 14

Ingredients:
14 peach halves
4g (2 tsp.) Kanten powder (agar-agar powder)
300ml water
300ml milk
3 tbsp. sugar

Directions:
1. Place the peach halves in the foil Bento cups or dishes and put them in the freezer.
2. Put water and Kanten powder in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Add sugar and mix well. Stop the heat then add milk and mix well.
4. Pour the milk mixture into the cups over the peach halves (use a spoon to pour for a few times to form a thin layer of milk over the peaches).
5. Cool in the fridge until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_15.html
---------------------------------

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Heart Cutout Stencil Cookies for Valentine's Day - Video Recipe

Kawaii (cute) cookies idea for Valentine's Day!!!


https://www.youtube.com/watch?v=telL1jMqqug

Striped and checked patterns are so cute :3
Use your favorite spreads: fruit-flavored jam or preserves, nutella, peanut butter, etc…



Other Kawaii Valentine's Day recipe ideas are here:
https://www.youtube.com/playlist?list=PLB341270AB81532D8

I heard this no-egg cookie dough is flaky. Yes it is!!! You must be patient enough to work with. Make sure you leave the dough for at least 1 hour to set ;) You can add 1 tbsp. of beaten egg, however leaving the dough is a must.

---------------------------------
Heart Cutout Stencil Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 3 (3inch/8cm) sandwich cookies

Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
cocoa powder/Matcha powder
your favorite spreads

Directions:
1. Place flour, powdered sugar, and butter in a large Ziploc bag, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters.
4. Place cocoa powder or Matcha powder in a tea bag. Place striped stencil over the cookie and apply the powder. For the checked pattern, you want to rotate it 90 degrees and apply again. Place the cookies on a cookie sheet lined with parchment paper.
5. Bake at 170C (338F) for about 12 minutes. Cool the cookies on the baking sheet or a wire rack.
6. Spread the whole disks with jam, nutella, or any spread you like, then top with the disks with holes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/02/blog-post_47.html
---------------------------------

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Chocolate Bears Taking a Bath for Valentine's Day - Video Recipe

Kawaii (cute) chocolate gift idea for Valentine's Day!!!
You can use any other animal chocolate mold to make this ;)


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

Meltingly delicious white chocolate ganache and crispy bear chocolate are perfect together :)



---------------------------------
Chocolate Bears Taking a Bath (Valentine's Day Tart Recipe)

Difficulty: Easy
Time: 1-2 hrs (incl. cooling time)
Number of servings: 7

Ingredients:
7 small tart shells
100g (3.5oz.) milk chocolate for the bears
Ganache Bathwater
* 40g (1.4oz.) white chocolate
* 2 tbsp. whipping cream
* 1/2 tsp. any liquor *optional
sugar sprinkles of your choice

Directions:
1. Put chopped milk chocolate in a pastry bag and place it over hot water to melt. Snip off the end and pipe it into the mold. Then put in the fridge or freezer to set.
2. Put whipping cream in a bowl. Place it over hot water until warm. Put chopped white chocolate and leave for a minute until soft. Then mix well. Add liquor to taste if you like.
3. Pour the Ganache Bathwater into the tart shells. Place it in the fridge until they harden up a little bit. Remove the bear chocolates from the mold and place them into the tarts. Decorate with sprinkles of your choice.

If you want to take this to the place where there is no fridge, you can use regular chocolate instead of using chocolate ganache.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/02/blog-post_9.html
---------------------------------

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Kawaii Deco Cheesecake Bars - Video Recipe

Just mix in a bowl, and bake!!!


https://www.youtube.com/watch?v=IXZ84x7daEY

Super easy idea, perfect for Valentine's day ;)



---------------------------------
Kawaii Deco Cheesecake Bars

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
60g (2.1oz.) unsalted butter *room temperature
100g (3.5oz.) cream cheese *room temperature
3 tbsp. granulated sugar
2 beaten eggs
1 tbsp. lemon juice
70g (2.5oz.) mixed dried fruit
90g (3.2oz.) cake flour *all purpose flour is OK
1/2 tsp. baking powder
frosting and toppings of your choice

Directions:
1. Preheat the oven to 356F (180C).
2. Cream the butter and cream cheese in a bowl with a whisk. Add sugar and mix until white and creamy.
3. Add beaten eggs (little by little) and lemon juice, then mix well.
4. Sift in flour and baking powder, then fold in with a spatula. Fold the mixed dried fruit into the mixture as well.
5. Pour the batter into the pan lined with parchment paper and even out the surface. Bake at 356F (180C) for about 30 minutes.
6. Remove the cake from the pan and leave to cool on a wire rack. Cut into 16 squares. Decorate with the frosting and toppings of your choice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/02/blog-post_5.html
---------------------------------

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Matcha Green Tea Chocolate Fondue - Video Recipe

I don't have a sweet tooth but I liked it!
The bitter taste of Matcha green tea gives an elegant flavor to the chocolate.


https://www.youtube.com/watch?v=DRwX9t8HTzE

Easy and fun-to-make party recipe idea :)
You can dip in any kind of sweet treats, snacks, or whatever you like!



My mom bought this:
Ghana Fondue Set (イシガキ産業 ガーナフォンデュセット)

---------------------------------
Matcha Chocolate Fondue

Difficulty: VERY Easy
Time: 20min
Servings: 2-3 people

Fondue Dipping Sauce:
100g (3.5oz.) chopped white chocolate
50ml soy milk or milk
2 tsp. Matcha (green tea) powder

Directions:
1. Place Matcha in a small bowl. Add soy milk little by little and mix until smooth.
2. Heat Matcha milk in a small pot or a fondue pot.
3. Stop the heat, add chopped chocolate, sit for a minute or two, then stir constantly, until the chocolate is melted and the sauce is smooth
4. If you don't have a fondue pot, you can transfer the sauce into a small dish. Dip in your favorite treats :)

Treats I used:
Marshmallows
Dorayaki (Japanese Red Bean Pancake)
Strawberries
Nutella Sandwich

Other Dipping Item Ideas:
Dango (Japanese Sweet Dumplings)
Mochi Ice Cream
Marshmallows
Pretzels
Rice Crispy Treats
Cream Puffs
Angel Food Cake
Caramels
Biscotti
Macaroons
Granola Bars
Sponge Cake
Fresh Fruit
Dried Fruit
Frozen Fruit
Breads
Cookies
Cheesecake
Pies
Ice Cream
etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
---------------------------------

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Matcha Strawberry Roll Cake (Japanese Swiss Roll Recipe) - Video Recipe

You just need 6 ingredients ;)


https://www.youtube.com/watch?v=tzugYxNMD4Y

By using cocoa powder instead of Matcha powder, you can make chocolate strawberry roll cake!!!



You can PRINT OUT or SAVE the high resolution magazine data 💕
Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋



---------------------------------
Matcha Strawberry Roll Cake

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Matcha Sponge Cake))
3 eggs
5 tbsp. granulated sugar
4 tbsp. cake flour
1 tbsp. Matcha (green tea) powder
((Fillings))
100ml whipping cream
1/2 tbsp. granulated sugar
cut strawberries

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream and place the strawberries. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut to serve. Use a sharp knife, carefully wiping it clean after each slice. Don't push but pull to cut.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
---------------------------------

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Chocolate Magic Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a fudge base, gâteau au chocolat center, and sponge top!


https://www.youtube.com/watch?v=gKtX86U1gzg

Of course you can arrange the flavor in the way you want. Matcha green tea may be beautiful =)



The recipe was originated in France and talked about in Japan this year 2015 ;)

---------------------------------
Chocolate Magic Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
2 eggs
60g (2.1oz.) granulated sugar
1 tbsp. water
60g (2.1oz.) butter
40g (1.4oz.) cake flour
20g (0.7oz.) cocoa powder
a pinch of salt
180ml milk
1/2 tsp. vanilla extract

*to make plain magic cake you can eliminate cocoa powder and use 60g (2.1oz.) cake flour

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add half of the sugar (30g) and water, then beat them with an electric mixer until white like mayonnaise.
7. Add butter little by little and mix well.
8. Sift in flour and cocoa powder, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, whip egg whites and the rest of the granulated sugar (30g) with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 10 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for 2 hours.

You can dust with powdered sugar and garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_25.html
---------------------------------

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5-Ingredient Bûche de Noël (Last-minute Christmas cake idea) - Video Recipe

Last-minute Christmas cake idea!!!

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

You just need 5 ingredients: eggs, flour, sugar, whipping cream, and cocoa powder! Toppings are optional. You can decorate it in the way you like ;)


---------------------------------
Bûche de Noël

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
3 eggs
5 tbsp. granulated sugar
5 tbsp. cake flour
((Chocolate Whipped Cream))
200ml whipping cream
1 tbsp. granulated sugar
2 tbsp. cocoa powder
((Toppings))
fruits of your choice
cocoa powder or powdered sugar

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream, granulated sugar, and cocoa powder in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut off one end diagonally to make a stub. Coat the surface with the cream and place the stub on top. Then evenly coat with the cream and drag a fork through the cream to make a bark-like texture if you like.
12. Dust with powdered sugar to resemble snow or cocoa powder is okay. Garnish with some fruits if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/5.html
---------------------------------

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Christmas Tree Pancakes - Video Recipe

Perfect Christmas cake for those who don't have an oven at home ;)


https://www.youtube.com/watch?v=qgWi3EPdLXc



---------------------------------
Christmas Tree Pancakes

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

Ingredients:
((Pancakes))
* 100g (1cup/200ml) cake flour
* 3 tbsp. sugar
* 1 tbsp. corn starch
* 1/2 tbsp. baking powder
* a pinch of salt
1 egg
100ml milk
1 tbsp. cooking oil
((Decoration))
whipped cream
strawberries
blueberries

Directions:
1. Mix dry ingredients (*) in a bowl with a whisk.
2. Beat an egg in a different bowl, add milk, and mix well.
3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended.
4. Add cooking oil and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit.
7. Turn the heat down to low, place the pan, pour in the batter onto the pan, and cook until bubbles appear on the surface.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to make 2 each of large, medium, and small pancakes.
9. Stack up the pancakes putting a layer of whipped cream and berries between each pancake.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_18.html
---------------------------------

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Strawberry Santa Claus for Christmas - Video Recipe

Easy and Kawaii (cute) decoration for your Christmas cake!
Perfect for those who don't have time ;)


https://www.youtube.com/watch?v=c0o9F3kbWkY

There are many strawberry santa ideas on the web but I would make it like this!
I suggest you not to draw mouth to make it look cute♥



---------------------------------
Strawberry Santa Claus

Difficulty: Super Easy
Time: 3min
Number of servings: N/A

Ingredients:
strawberries
whipped cream or cream cheese frosting
tiny chocolate candies or melted chocolate in pastry bag

Directions:
1. Cut off the stem end of the strawberry, and slice across about half (hat side bit smaller but not too small).
2. Use a star tip, pipe the whipped cream between the cut strawberry. Cut the tip of another pastry bag to pipe the buttons and pom pom ball on the top of the hat.
3. Attach tiny chocolate candies for the eyes. Or you can use a chocolate pen or melt chocolate in a pastry bag and snip off the end to draw the eyes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_15.html
---------------------------------

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Bread Crust Pudding (Leftover Bread Crusts Recipe) - Video Recipe

This is how I use the leftover bread crusts from my daughter's bread porridge! hehe

Happy 1st Birthday!!! (Microwave Shortcake for 1-year-old Babies) - Video Recipe

I bought this cake set because 1-year-old babies can actually eat it! Isn't it amazing?! XD


https://www.youtube.com/watch?v=6g1_iJ1-UhM



---------------------------------
Microwave Shortcake for 1-year-old Babies

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

What You Need:
Pigeon Microwave Shortcake Kit
100ml milk
some fruits of your choice

Directions:
((Sponge Cake))
1. Place 50ml milk and the cake mix in the cake pan, and mix with a spoon for a minute. *do not over-mix
2. Drop the pan lightly on the counter for about 5 times to raise the air bubbles out of the batter.
3. Microwave at 500w for 1 min 40 sec OR 600w for 1 min 30 sec. *do not cover
4. Remove from the pan and place it on a wire rack. Cover with plastic wrap then cool.
5. Meanwhile, cut the fruits.
((Decoration))
1. Slice the sponge cake crosswise into 2 layers.
2. In a bowl, place 50ml milk and whipped cream mix. Mix for about 2-3 minutes until it forms a stiff peak. *do not use an electric mixer
3. Transfer 1/4 of the cream to the pastry bag with a star tip.
4. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut fruits over the creamed surface. Place another layer of sponge cake, and frost top and side with the cream. Pipe out the cream and garnish with fruits.

You can cool the cake in the fridge for 1 or 2 hours. It is free from preservatives, so eat on the day you make it.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/1.html
---------------------------------

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Fun Food Science! 3-Ingredient Vanilla Pudding - Video Recipe

This is one of the most popular recipes going viral in Japan when persimmons are in season.

Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.


https://www.youtube.com/watch?v=b1L6XCSaRZU

Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)

Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)



---------------------------------
Food Science! 3-Ingredient Vanilla Pudding

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups

200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk

*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like

Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.

Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
---------------------------------

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Homemade Pocky Chocolate Sticks - Video Recipe

Pocky is a very popular treat produced by the Ezaki Glico Company of Japan!
It is one of the sweets that kids want to make from scratch ;)


https://www.youtube.com/watch?v=egPf0sa5Fjc



---------------------------------
Homemade Pocky Chocolate Sticks

Difficulty: Easy
Time: 1hr
Number of servings: about 50 sticks

Ingredients:
100g (3.5oz.) cake flour
1 tbsp. granulated sugar
a pinch of salt
2 tbsp. butter
2 tbsp. milk
chocolate
toppings (diced almonds, chocolate sprinkles, etc…)

Directions:
1. Mix cake flour, granulated sugar, and salt in a bowl.
2. Add in butter, use your fingers to crumble it.
3. Add milk, use a spatula to crumble it again.
4. Wrap into one using plastic wrap. Cool in the fridge for 30 minutes to set.
5. Preheat the oven to 170C (338F). Place the dough between 2 pieces of plastic wrap. Flatten out the dough using a rolling pin to 3mm (0.1 inch) thick. Trim off the excess dough, then cut into thin 3mm (0.1 inch) strips.
6. Bake at 170C (338F) for 13-15 minutes. Leave to cool completely.
7. Dip the biscuit into melted chocolate and coat with sprinkles if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_20.html
---------------------------------

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3-Ingredient Chiffon Cake - Video Recipe

Super easy, fluffy and moist :)


https://www.youtube.com/watch?v=2pSmaDeu8-A

You can't believe you can make this with only 3 ingredients!!!



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3-Ingredient Chiffon Cake

Difficulty: VERY Easy
Time: 1hr + cooling time
Number of servings: 18cm (7inch) ungreased tube pan

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
4 eggs
6 tbsp. granulated sugar
5 tbsp. cake flour

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for 15 minutes until white and fluffy.
2. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the ungreased tube pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for 30-40 minutes. *Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7. Turn the pan upside down and place it on a bottle so it is suspended over the counter. Let it cool completely before removing from the pan for an hour or two. Remove the cake from the pan and cover tightly with plastic wrap.

You can store overnight at room temperature, for 2-3 days in the fridge, or for about a week in the freezer.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/3.html
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Dirt Cups with Worms (OREO Sand & Healthy Soy Milk Chocolate Custard Cream) - Video Recipe

Fun snack idea for kids!
Perfect for Halloween and April Fool's Day prank XD


https://www.youtube.com/watch?v=HG--8N7FGpg

Homemade soy milk chocolate custard cream makes it very dainty!
Of course you can use your favorite instant chocolate pudding mix ;)



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Dirt Cups with Worms

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 4 small cups

Ingredients:
15 OREO cookies
Healthy Soy Milk Chocolate Custard Cream
* 1 egg
* 2 tbsp. sugar
* 2 tbsp. flour
* 200ml soy milk or milk
* 50g (1.8oz.) milk chocolate
mint leaves
gummy worms

Directions:
((Healthy Soy Milk Chocolate Custard Cream))
1. Mix egg and sugar in a bowl.
2. Add flour and mix well.
3. Add soy milk and mix well.
4. Transfer to a saucepan (strain to remove the lumps if you can), put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat until smooth.
5. Break in some chocolate, then leave to cool.
6. Cover the saucepan with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Cool in the fridge until cold.
((To Finish))
1. Put OREO cookies in a Ziploc bag then crush them.
2. Mix some cookie crumbs to the chocolate custard cream.
3. Spoon the cookie crumbs and the custard mixture alternately into cups. Top with cookie crumbs.
4. Garnish with mint leaves and gummy worms to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_23.html
---------------------------------

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

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
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♥My Cookbook♥