Category Archives: Sweet Endings

My Very First Peanut Butter Cup

Do you want a peanut butter cup made of : “Milk Chocolate (Milk Chocolate contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers)Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid (to Preserve Freshness)”

Or you want a peanut butter cup made of: “cocoa, cane┬á sugar, milk, butter, and roasted peanuts “?

Yeah, I want something simpler. So here it is for my sugar fix:

1. melt chocolate chips, and 1tsp of butter, in a bowl over a pot pan of boiling water (alright. I still only have one pan from lock&lock­čÖé it is kind of multi-tasker now).

Till you just want to scoop it out and eat directly from the bowl.

carefully distributed them into the cups:

then, spoon your favorite type of peanut butter ( e.g., TJ’s salty and creamy)

apply another layer and melted chocolate. Then store them in the fridge.

Be Patient.

Then Enjoy!


Filed under Sweet Endings

Pumpkin Mousse

I feel like every blogger loves pumpkin (1 secrete I discovered!)

Pumpkin makes great soup, dessert, latte, or just eat them straight from the jar like I did in the past few days.

Or, make a little twist , transform them into a pumpkin mousse:

It just can’t be easier:

Ingredients: can of pumpkin, milk, 2 egg, cinnamon.

I bet you have all of them!

Mix them all together REALLY well. Avoid any pumpkin lumps. Bake them at 350F for 30 minutes.

Sprinkle some coconut flakes, if you like:

It taste nature. Yes. Nature sweetness from pumpkin and coconuts. Nothing beats that.

A very healthy dessert for you, dear friends:

Enjoy your day!!


Filed under Light Delight, Sweet Endings

The Memory Lingers On

I have been back from Europe for quite a while….yet the memory still lingers on….

I think someone who has sweet teeth like me, ┬áshould stay in Europe for a longer time, where so many delicate sweets will satisfying the endless desire of chocolate …..

This is why:

When I wake up in the morning, I can dazzle my eyes with these never-ending chocolate stand….

Spread this thick and creamy chocolate cream on my breakfast toast…

Brush my teeth with chocolate toothpaste;

Order a chocolate bar for snack

and have a sip of chocolate beer ….

Woooooow, life is full of ….CHOCOLATE!!!!!!!

hehe, maybe I should drag myself from the chocolate fantasy land now ! Because, something is great happening in my ‘ blog career’ ­čÖé The people from CSN store has choose me to be their preferred blogger ! Hooray! I just checked out one of their table lamps, and look at this cute table lamp:

hehe , isn’t that a great light house table lamp ­čśŤ Have fun exploring your favorite one!


Filed under Sweet Endings

A Gooda Gooda Friday ~~~~

Finally I know why I got allergies this spring, obviously its because of my dissertation work!

We got T-storm last night, and the temperature coming back down to 60 something (from 90F!!!, can u believe it , in April, in Maryland!) my skin allergy gets better, and my car is free of yellow pollens , woooohoooo!!!!!

and, what make the life sweeter, I got the chocolate bar from Aletheia !!!

a 70% organic chocolate with gingerbread ( Oh yeah GINGER BREAD! GINGER BREAD!GINGER BREAD!┬ámy FAV!!! that x’mas is not over yet, hehe), cranberries and┬áMandarin. it just made my day. I feel soooo much better from long day of work and seminars and meetings, and finally get into the Friday mood!

I met with Aletheia here, on my food blog, when I just started it last October. We kinda see each others’ “path” on the food blog. thoughts, comments, emails, ┬áand food creations, bind us in a unique and amazing way. I have never met her since she is so far in Canada, however, I have a feeling that if we see each other one day, there will be endless chatting and laughing between us. why? I don’t know. Sometimes I just got the instinct that we are totally “matched’ type of people. Alethia is a very thoughtful young girl ( yeah, much younger than me ), and she does the blog just for the blog instead of something else. If you got chance, please stop by and say hi to this sweet girl !!!

Dark chocolate, my cup of tea. forever. Never get bored savoring a piece of chocolate.

I add this precious gift to my chocolate collection:

while, actually I am a bit over -do in the chocolate collection:


em….don’t misunderstand me, i am not living on chocolate. I still eat normally food:

This is the last post of my salmon series: Simple Asparagus with Smoked Salmon.

Saut├ę┬áthe asparagus with pinch salt. add smoked salmon. ┬áthat’s it. like 5 min meal! ┬áI like the soft texture of smoked salmon, and of cause its very special flavor. Yet it is a bit salty eating it directly. I think use it as pizza topping, or in sandwich might be better.

Blogging adds color to my life , and brings REAL friends to my life. Thank you all, dear blog friends. I hope every one has a wonderful weekend!!!!


Filed under Light Delight, Salad, Sweet Endings

I need a pick-me-up: Mantou Pudding or Bun Bun Pudding?

Remember this week is spring break, and I have decided to stay here to work on my essays? yeah – time flies by , my model still gives me crappy result. That really makes me feel down, down, down. It’s hard to make complains nowadays, to my parents? no, they don’t really understand what I am doing and how much painful this model estimation process will be. To my friends? maybe not a good idea – those who are doing their PhD are already immersed themselves in this pain-in-the ass process and hearing more complains would reminds of their bad days… those who are not doing their PhD probably don’t have to worry about the model estimation at all , and they are wondering what the heck are you doing right now??!!! To professors??? maybe ….yet they are hoping I could get something out by the end of spring break.

I was really frustrated and depressed. Wondering what to do in the next step.

well, I know I really need to get myself out of these bad mood. when I was wandering in my room, I came across this piece of paper that has been hang on the back of my door for 2 years, yet I seldom give it a read. It says:

I am blessed with everything I need

My happiness depends on me

Life is beautiful

My life is complete

I am wise and experience

I have a lot of love to give

I am a loyal and fun friend

I am a faithful and committed lover

I love being myself

I know what I want

I am satisfied with who I have become

I have great friends and family who love me

I have a great heart and warm spirit

I don’t want anything from anyone

Only I can change my life

I can change unhappy situations

I am a beautiful and strong woman.

well said. I can change unhappy situations and I am a strong woman. There is nothing could beat me down. I will face the problem and find the way out. Suddenly I feel so much relieved. I am blessed to be who I have become now, and I believe everything will be alright. Tomorrow, is another day.

Okay, after rumbling for so long , let me bring it back to food. I really need a pick-me-up today. So I made this sweet treat: Mantou Pudding.

It’s not bread pudding, its the Mantou pudding, or Bun Bun Pudding! In China, the Buns is called Mantou ­čśÇ

I got quite a few buns from coco, (thank you!! ) that was really the softest Mantou I have ever eaten here ! after devouring it for several days in its plain form, I decided to exploit its maximum utilities.

So I use:

FIVE eggs (Five!!! oh mine, this is the largest amount of eggs I have ever used in my recipe).

about 1.5 buns, and 4 slices of whole wheat double fiber bread.

1/3 cup of Tj’s blueberry ( I need to recommend this: its huge blueberries!)

Unsweetened coconut flakes ( optional)

and NO sugar needed since the buns are slightly sweet.


Cut the mantou and bread in cubes, beat the eggs, mix them all together and sprinkle the coconut flakes:

alright, easy enough huh ­čÖé send it to the oven, 350 degrees for 30 min.

the edges come out really crunchy. and the roasted coconut flakes makes the whole room nice and sweet.

I feel,

Life is short – have some dessert.

Life is short – let’s appreciate what we already have.

Life is short – let’s be proud of what we already achieve.

Lief is short – let’s find that strength, joy, and peace in mind.


Filed under Light Delight, Sweet Endings

Still, Happy Lunar New Year…with POMOCHI

Hey Dear blogger Friends, do you know that the traditional lunar new year celebration actually last for the whole week ?!?! and you have every reason to celebrate it till the Lunar Jan 15th ­čśÇ ┬á ┬áSo today I am gonna make another traditional Chinese New Year food. The Chinese name is called ” Nian Gao” , which literally means ” higher every year”. In Japanese, this kind of food is called ” Mochi”.

So what the heck is POMOCHI????

haha, it’s POM + Mochi = POMOCHI!!! (since POM + Nian Gao = POMIANGAO…..that’s doesn’t sounds very appealing to me:-P , thus I am gonna adopt Japanese way of Nian Gao) .

making POMOCHI is a lot of fun. Because the main ingredient is the┬áglutinous┬árice….you got an extremely sticky dough to play with. That reminds me of the time spent with my Mom making them several years ago!!!!

I made a black sesame filling POMOCHI. The ingredients are : 1 cup of┬áglutinous┬árice flour, about 1/4 cup of┬áPOM juice , grind black sesame, coconut oil from coco ­čśŤ (thank you!) , coconut flakes, ┬ásweet-scented osmanthus, and a about 1 tsp of sugar.

For the glutinous dough: mix the POM and 1 cup of rice flour. See that nice cute pinky color??? I fall in love with it instantly!!! Steam them for about 10 minutes , and cool it down completely.

For the fillings : mix 1/4 cup of grind black sesame, 1 tsp of coconut oil, 1/2 tsp of osmanthus, and  1 tsp of sugar. Stir till they become little sticky crumbles.

Now comes the tricky part: making the mochi. Some tips I just find ( didn’t realize it was so difficult when I made them with Mom!!!

1. spray some oil on your hand ( yes!!) it makes the dough less sticky to your hand and easy to round it up.

2. make a ping-pong sized ball first, then “dig” a small hole for the filling (please don’t be greedy in terms of fillings…) , and seal the top. Then start to roll the dough in your hand till its really round and smooth.

Great Pinky POMOCHI already!!!

yes its ready to eat. But I would like to add more Chinese flavor:

Dip the pinky into a bowl of unsweetened coconut flakes. sprinkle some osmanthus for garnish ­čśÇ

coconut flavor crust, sweet scented osmanthus, nutty, delicate crunchiness from black sesame fillings, and POM rice dough. Oh.that makes my day much better. Enjoy , and again, and still, happy Lunar New year!!


Filed under Fushion Dishes, Light Delight, Sweet Endings

Should We Call it Chili or Warmy?

Hey Friends, we here Maryland, BLIZZARD again!!! This might be the heaviest , craziest snow storm I have ever seen in my life.

Look at my poor car buried in the snow like a big BUN….oh man. what I am gonna do with it…..

He is in much better shape than mine!!!!

Good news is finally the sky cleared up around 6pm. Guess good work out tomorrow!!! I am gonna dig my car out !

Cold days make me think of this Chili. actually, I am wondering , why it is called chili, instead of warmy???? it’s so hot and fulfilling !

So I decided to call it Warmy :

I used:

Cheating!!! (Shhhhh….)

Yes, I use a Chili Mix ­čśÇ that makes my life much easier after whole day brain spinning at programming….Compared to the sweeter alternative Cincinnati one,┬áI prefer the Terlingua Red Chilli in ┬áHard Times Cafe. It’s redder, spicier, and flavorful. ┬áBut tons of beef normally makes my digestion system protest the day after. Therefore, I intended to make this version more vegetarian. ┬áSo if this one doesn’t turns out like the one in the HTC, please bear with me ┬áand simply enjoy the veggies ­čśÇ


1. Brown the beef till the fat comes out.

2. Use the fat to saute onion and carrot. Till onion releases some water.

3. Now , adding a can of tomatoes, crushed please.  and pour in all the juice.  this adds a sour and sweet flavor to the dish. Then, add in 2 cups of warm water to the pan.

4. according to the instructions, I am supposed to use only 1 tsp of chili power. I already seal the rest and ready to stew. BUT. Thank God I tried. It’s NOT spicy at all!!!! So I add another tsp, still, not taste like chili!


alright, I am just being bold and pour in the whole bad of chili powder. Finally it taste very chili!!

5. Cover the pan ( you are supposed to do. But I don’t have the lid). and stew for like 10 min.

Ready to eat the home made chili!!! I topped with the left over 6 cheese Italian, you can top with cilantro, sour cream, and paired with corn bread as the HTC will serve. Its just a little bit spicy, with sweet flavor from caramelized onion and sauteed┬átomatoes. ┬áIt’s such a warmy dish on a snowy day ­čśÇ


Filed under "Local" Cuisine, Sweet Endings

Finally I make something “pickled”!! A Korean/Chinese Style Pickled Radish, and Applebee’s New Menu item trial

The first week coming back has been crazy…but so far so good. Catching up with friends give me excellent excuse of dinning out….although my stomach is kinda satiated from all the authentic Chinese food at home. I am a bit slacking in cooking at home…but totally open to lunch or dinner outside. obviously my belly is calling for some variety….Dinning out always ends up with food replication or recreation at home for me ­čśŤ

My friend and I went to a small but cozy family style Korean┬árestaurant. As a big fan of kimchi appetizers, as always, my appetite is totally flared up. Man. how come I become ready in front of food so quickly even though I know I just gained several pounds at home (don’t ask me how much, I am not dare to weigh myself yet!!! haha)

I can barely turn my eyes away from a small plates of sweet and sour radish. it’s pretty light, not as its spicy companions. it suddenly reminds me of the traditional pickle radish in China. Our pickled radish is normally darker than this one, and saltier. This one is sweeter. Can I make some at home and have little bit every now and then?

pickled stuff always sounds intimidating to me due to its complex procedure. But somehow I have the confidence that this one gonna be really easy. So if you got some radish and happen to have white vinegar at home, this recipe is for you!!!

cute it into desirable size.


1. about 1/4 cup of salt, rub into the cubed radish, and wait for about 15 min till the excess water comes out of the radish.

2. Mix in 1/4 cup of sugar, 1/2 cup of white Balsamic vinegar (which also adds a bit sweetness).

3. Store in the fridge over night.

Ready to eat!! it’s surprisingly fresh, light, slightly sweet and sour. Like its delicate taste. It’s such a wonderful accompany for dinner table ­čśÇ

The other day my previous roommate come back to U.S from Japan. She obviously miss American food!! Since she already have hamburger and Chipolet ┬á, we decided to give Applebee’s a try since in that way, she would have much more varieties to choose from. Applebee has some new menu items that look really enticing…..

Spicy Shrimp Diavolo

the waitress is impressed how I correctly pronounced D-I-A-V-O-L-O as a Asian NOT born in America.  I have absolutely no idea of what does that word mean. but I am always over-adventurous in trying out new items on the menu. this one is no exception.

So I do some research later:

Fra Diavolo (Italian for “Brother Devil”) is the name given to a spicy sauce for pasta or seafood. Most versions are tomato-based and use chili peppers for spice, but the term is also used for sauces that include no tomato, or that use cayenne or other forms of pepper. According to chef Mario Batali, the spicy sauce is an Italian-American creation and is rarely served in Italy.

Yupp! that’s exactly the sauce I had in that pasta. The shrimp was grilled to its perfection, and the┬áchunks┬áof fresh tomatoes gives lots of surprise!!! it’s been a long time since I had pasta. This one definitely rocks. Perfect portion if you decide in the beginning to have some dessert.

maybe I kinda frightened my friend’s with my tolerance level of sweetness. But May I recommend this triple chocolate melt down to my dear blog friends if you need to impress your accompany the sweet endings :

Chocolate lava (not that sweet but very chocolaty), chocolate cake, and melting hot chocolate that flowing out of the chocolate mountain.  Sided with icecream, the bipolar temperature of two sweets just make the ending conversation sweeter and warmer !!!

Life is short, so have some dessert.


Filed under "Local" Cuisine, Authentic Asian, Light Delight, Sweet Endings

Parties Parties Parties!!! and….party leftovers !!! Cashew Milk, Enchilada, and Dessert is served.

Guess every body is busy with parties now, end of the year, celebrate with friends and colleagues…. and not surprisingly, so much food leftovers from all the parties. what do you do ┬áwith them? I am not gonna toss all the cookies and chocolates and beef stews, just not feel good to throw away food that can actually adds flavors to my routine eats. so today’s eat is all about┬árecycles !

Tons of beef stew leftover, plus some pork stew… though I am not a┬ácarnivore , I am happy to have some tender beef stews every now and then. So made this Left over Enchiladas ( Not an attractive name, I know, haha ­čśÇ

Not a very typical enchilada that packed with cheese. But I love the crunchiness where the tortilla is not melted with cheese. ┬áI guess there is much less calories than the one I had in Austin grill – oh man, that one, is full of cheese and full of ….??? sorry I can only remember I was eating lots of cheese ­čśŤ Please don’t blame me if you feel cheese the essence of this dish, haha

I mix the left over bite size beef and pork stews with diced mushrooms. wrap in a tortilla, sprinkle mozzarella cheese and olive. Bake them at 350 for 30 minutes.

Sizzling again!! I just can’t help eat them all. The smoky smell from mushroom well blended with the beef and pork stews, and the tortilla is soooo crunchy!!

You want some as well?

Maybe you all have the experience of bringing back home the left over cookies and cakes from the party….or is it only me???? hahaha, last week we had a department party. everyone else decide to bring back the left over beers….while I was attracted by those chocolate crisps and cookies ­čśÇ do i just have a fate of gaining weight ?? hehe. but I had an idea already what I’m gonna use them for.

It’s my M’M Cake. yeah, M1= morning, M2= moist! did I just get my creativity back ??

The cake itself contains :

1. “bean dreg” from cashew milk that I’ll introduce later.

2. 1 cup of self-rising flour, 1/2 cup of oatmeal, 1/2 cup of wheat bran, 1 egg, 1 banana.

3. LEFTOVERS!! I didn’t use any extra sugar, instead, I borrow the sweetness from 2 chopped chocolate chip cookies, and 1 scoop of strawberry ice cream cake. for the top, is the finely chopped chocolate crisp from the party.

Sorry I am pretty liberal (again!) in terms of cake ingredients. I am not selling my cake anyway, as long as it taste good, I am 100% satisfied!!!

the ” bean dreg” is actually cashews and sesame. so if you are a NUTS lover as me, you will love the smell when its baking!! and banana just add in another nature sweets for the cake. The red bites (if you can see it) is the ice cream...first time I am using ice cream in my cake, am I nuts????

but I promise, the cake is so dense and moist, and very fulfilling !! it instantly become my new breakfast lover. 2 slices are even not enough !!

last but not least, I am serving some cashew milk with my soymilk maker:

with about 1/2 cup of cashews, 2 tsp of black sesame which is good for your hair and digestion system.  I am STILL excited with my new baby, and have so many thoughts about my morning drinks:

My little pinky piggy friend again being my best accompany for breakfast!! I wish you could try them too!!

Have a good night everyone ­čśÇ


Filed under Fushion Dishes, Healthy Breakfast, Light Delight, Sweet Endings

Hey have you try that Banana Hammocks lately ???

Chocolate Covered Katie invents them I guess. M’m M’m soooo good . and yes I know there is a naughty joke about it, and I assume you know as well, hahahaha ­čśÇ

I am kinda addicted to Nuts recently, especially NUTS butter ­čśÇ (hey wait, aren’t I always ????)┬áand I find my new fav: TJ’s fat-free cottage cheese (middle). ┬áLight and cheesy, only 70 Cal for 1/2 cup.

PB (middle) is the TJ’s raw creamy, unsalted one. very very “liquidly”┬ástyle. I love its consistency.

AB (top) is the TJ’s raw chunky, unsalted one. very very thick and chunky.

So now you can define my Nuts butter profile: RAW and UNSALTED.

this Banana Hammock┬ádefinitely┬áhit the spot !!! ┬ácan you still sit still and not try it out?? ­čśÇ

The other thing I made today is with Gigantic Mushroom I got from super market.

I put a peeler over it, so you can see how big these white babes are:

I am super excited to find them, and the first idea pops up is a Stuffed Gigantic Mushroom


1. mix silk tofu and corn beef (no salt needed!)

2. clean the mushroom and make the whole BIGGER (like that on the left ).

3. Stuff it and lightly spray on some veggie oil, and┬ásprinkle┬ásome TJ’s seafood grill seasoning. I know it’s not seafood – but that grill seasoning has tons of nice herb and spice that I couldn’t forgo !

4. Bake at 350 degree, for 30 minutes.

Ready to serve: -D

The flavor of corn beef well mixed with silky tofu, as well of the mushroom. Smoky, and very filling !  Hope you like it! 


Filed under Fushion Dishes, Healthy Breakfast, Sweet Endings