1981 台北藝術照 (1981 Taipei)

The photo album arrived!
(actually, it arrived last week on 12/11)



Well... I think the quality of the album is so so...
And, I liked the photos before the retouch, because I feel I am fake. lol

But our skin is flawless and nice, though. hehehe



Anyways, worth a try!!!
http://www.1981taipei.com/

Before the retouch pics are here and on my Instagram or Facebook page.
http://createeathappy.blogspot.jp/2013/11/souvenirs-from-taiwan.html

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How to Make 5 Ingredients NO-BAKE Cheesecake (Japanese Rare Cheesecake) - Video Recipe

Perfect Christmas cake recipe for those who don't have an oven.


http://www.youtube.com/watch?v=A_hwcu1K5SE

Please use your favorite jam for the filling!



Crust is optional :)

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5 Ingredients No-Bake Cheesecake (Japanese Rare Cheesecake)

Difficulty: Super Easy
Time: 3 hrs (incl. cooling time)
Number of servings: 18×8cm (7x3inch) loaf pan

Ingredients:
200g (7oz.) cream cheese (softened)
200ml soy milk (or milk)
200g (7oz.) marshmallows (vanilla flavor)
1 tbsp. lemon juice
jam of your choice *I used raspberry jam

Directions:
1. Line the pan with plastic wrap.
2. Put marshmallows and soy milk (or milk) in a pot, put on low and stir constantly to melt the marshmallows (it takes about 7 minutes). It bubbles up but the bubbles will fade in a minute after you stop the heat.
3. Cream the cream cheese in a large bowl. Add (2.) 1/3 at a time and mix well.
4. Place the bowl over a bowl of ice water. Add lemon juice, then mix until thick (about 20 minutes).
5. Pour half of the mixture into the pan, place jam of your choice, cover with the rest of the mixture, then smooth out the surface.
6. Cover with plastic wrap and chill in the fridge for 1-2 hours until set. Remove from the pan and cut into pieces.

The best way to cut a cheesecake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Crust is optional:
100g (3.5oz.) vanilla wafers or biscuits
30g (1.4oz.) butter (softened)
Smash vanilla wafers or biscuits in a Ziploc bag, add butter (softened), and mix well. Press firmly into the pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_15.html
---------------------------------

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How to Make Easy Glittering Christmas Cookies (Cup Measurement) - Video Recipe

I found very cute confectionery items at a supermarket, so I decided to give them away!!!


https://www.youtube.com/watch?v=qvDgelTqz1c

The gel pens are with tiny edible silver glitters. They won't get hard. Instead of using gel pen, you can use jam, of course.

- 1 red gel pen (strawberry flavor) ジェルペンレッド (イチゴ味)
- 1 green gel pen (melon flavor) ジェルペングリーン (メロン味)
- 1 yellow gel pen (lemon flavor) ジェルペンイエロー (レモン味)
- 1 white chocolate pen デコペン ホワイト
- 2 cookie cutters クッキー抜き型



---------------------------------
Easy Glittering Christmas Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 16-18 Cookies Using 2 Inch Cookie Cutters

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.)
to decorate 9 cookies
* 1 red gel pen (strawberry flavor)
* 1 green gel pen (melon flavor)
* 1 yellow gel pen (lemon flavor)
* 2 white chocolate pens

Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, 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. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and trace the outline of the cookies. Then divide each into 6 sections. Put them in the fridge to set. Fill in each section with gel pens or jam of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_11.html
---------------------------------

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

♥Please "Like" me on Facebook♥
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http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥