Saturday, October 31, 2015

Halloween Recipes

So it's that time of the year again. The night when all the ghosts and goblins come out to play. This may be true in places like America, but here in Japan, Halloween generally comes and goes without any fanfare. Sure you'll find Halloween-themed candies on sale at stores, but that's basically it. 

So every year we make it a point to celebrate in our own special way. This year we decided to get a little creative with our recipes as well as our video tutorials. How often do we get a chance to go a bit overboard with a recipe video? I'd say that it's extremely rare which makes this video even more special!

Our first video is a recipe on how to make some creepy but fun Cake Pop Eyes. They're pretty much your basic cake pops turned into scary looking eyes. However what we're really happy about it how good the video itself turned out. We got creative and decided to create the scariest recipe video we could imagine. This is what we came with. 

If you've got the courage, please take a look at our Scary Cake Pop Video. Although it is scary, it's essentially a recipe so go ahead. Make them and enjoy the scariest day of the year!

For those of you who wish to keep Halloween fun and cute, may I suggest this Halloween Curry? It's super easy to make as we use a basic Japanese boxed roux that's sold in any Asian supermarket. Japanese Curry from scratch harder and more time consuming to make so we've kept it simple. Not only is this curry fun to make, it's really delicious!

Click below for these two very special recipes. 

Scary Cake Pop Eyes

Halloween Curry

Check out our other Halloween Treats below!

Bloody Red Velvet Cake

Black Cat Cupcakes

Pumpkin Spice Cupcakes

Have a safe and enjoyable Halloween Everyone!

Thursday, October 29, 2015

Bloody Red Velvet Cake for Halloween

So yesterday I posted my recipe on how to make Creepy and Sort-of-cute Black Cat Cupcakes. Today I thought I go a bit more gruesome and hardcore with this Bloody Red Velvet Cake. I mean who doesn't like Red Velvet? It's definitely one of my favorite cakes and I can never resist a slice.

Since this one is for Halloween, I thought I add a speck of horror to this one. It's so easy to do yet adds so much drama to this otherwise typical (albeit delicious) Red Velvet Cake.

Now I really want you to watch this video tutorial because there's a surprise at the end of the video. Plus it's a Halloween Collaboration with one of my very best YouTube friends Haniela, who makes the most amazing cookie ever! Click HERE to watch the Bloody Cake Tutorial now!


1/2 cup butter
1 1/2 cups sugar
2 eggs
1-2 oz red food coloring
2 tablespoons unsweetened cocoa

1 cup buttermilk
2 1/4 cup cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar

Combine butter and sugar. Cream together until thoroughly incorporated. Add eggs one at a time a mix well. Add the cocoa powder and red food coloring and mix well. Add 1/2 of the sifted flour into the mixture. Add 1/2 of the buttermilk into the mixture and blend well. Add the remaining flour and after mixing, add the remaining buttermilk. Mix until you get a nice smooth batter. Finally add salt and vanilla extract and mix to incorporate. Add baking soda to the vinegar and give it a quick stir. Immediately add to the cake batter and pour into a greased cake pan. Bake for 25-30 minutes at 175C/350F in a preheated oven. Completely cool the cake. Cut off the rounded top of the cake. Cut the cake into layers.

8 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoon vanilla extract

Combine butter and cream cheese and beat until smooth. Add in the vanilla extract and give it a quick mix around. Add 1/2 the confectioners's sugar and blend in. Add the remaining confectioners's sugar and blend completely. If the frosting is too thick, add a little milk or cream until you get a nice spreadable consistency. Spread the frosting onto the layers of cake. Crumb coat the cake with a layer of frosting on the top and side. Refrigerate until the frosting is no longer wet to touch, about 30 minutes. Frost with the remaining frosting. Now it's time to add the final touch to this red velvet cake.

1 bar of white chocolate
1/2 cup cream
red food coloring

Bring cream to a boil in a saucepan. Pour over the white chocolate. Let it sit for 5 minutes. Mix it around with a spoon until it's totally melted. Add red food coloring. Pour over the cake. And you're done! Once again, don't forget to watch my very special Halloween Tutorial on this Red Velvet Cake. Happy Halloween Everybody!

Wednesday, October 28, 2015

Creepy and Sort-of-Cute Black Cat Cupcakes

Halloween is just right around the corner and there's no better time than to share some of my favorite Halloween recipes. This year I went absolutely crazy and have created more than a few for the special day

First recipe I want to share with all of you are these cute and slightly creepy Black Cat Cupcakes. They are so easy to make and so much fun to make. Not only do they look great but they taste fantastic. Made with a moist chocolate cake and a creamy chocolate frosting, they will please any chocolate lover. Make sure to check out the my Black Cat Cupcakes Tutorial on YouTube.


1 1/2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
1 egg


1 cup(230g) unsalted butter, softened to room temperature
3 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2-3 tablespoons cream or milk


1 bar melted chocolate
yellow jelly beans
pink round candies
oreo cookies (inside cream taken out and cut into four)
pretzel sticks (cut into 3-inch pieces)


Preheat the oven to 175C/350F. Combine and mix dry ingredients in a big bowl. Then add in all liquid ingredients and egg. Mix until smooth and free of lumps. Pour into cupcake cups to 3/4 of the way from the top. Bake for 20-25 minutes or until toothpick comes out clean. Cool the cupcakes completely before frosting.

To make the frosting, cream the butter until smooth and fluffy. Add the confectioners' sugar 1/3 at a time and mix well after each addition. Add in the cocoa powder and vanilla extract. Mix until ingredients are well combined. Add some cream or milk to reach spreading consistency. Spread the frosting onto the cooled cupcakes. Make sure to completely cover the top of the cupcakes.
To decorate, crumble the oreo cookies into a bowl. Dunk the frosted cupcakes into the cookies to completely cover the tops. Add yellow jelly bean eyes and a pink candy for the nose. Put melted chocolate into a plastic bag. Cut off the tip and draw eyes onto the jelly beans with the chocolate. Add the oreo cookie ears and pretzel stick whiskers.

For more Halloween Recipes on my YouTube Channel, check out my Halloween Playlist. There you'll find such irresistible treats such as Spooky Eye Cake Pops, Pumpkin Spice Cupcakes and so much more!


Thursday, October 22, 2015

Pumpkin Risotto

Today I'm sharing with you one of my favorite recipes from my favorite Italian chef on YouTube. Vincenzo of Vincenzo's Place makes the most delicious and authentic Italian dishes that always make my mouth water.

Think Pumpkin Risotto is too hard to make? Well, think again! This Pumpkin Risotto Recipe is creamy, light and delicious. With a flavoring of Pancetta, your mouth will explode with exciting flavors! For the best experience, check out the online video tutorial for this amazing rice dish. 


1 x kilo pumpkin (cut into small cubes)
750-1k Arborio rice
250g Pancetta
Fresh sage leaves
Fresh rosemary leaves
½ onion (chopped into small pieces) 
Parmesan cheese
3L fresh vegetable stock
(STOCK: Onion, carrot, celery)


1. After you have cut the pancetta into thin, short strips, heat up a fry pan with EVOO and add them in. Let this cook on a medium heat for around ten minutes or until they begin to caramelize and become crispy.
2. Heat up another fry pan and add EVOO and a couple of small branches of rosemary. When the aroma becomes really strong, remove the rosemary and add the onion and sage leaves.
3. Let this simmer on a medium heat until it begins to brown. 
4. Add the pumpkin to the pan and mix it around with the onion for around 2-3 minutes. Then, using a ladle, spoon 2 – 4 scoops of stock and mix well.
5. Let this simmer for 10-15 minutes, or until the pumpkin becomes nice and mushy.
6. Squash the pumpkin down a little more using a wooden spoon then grate some fresh parmesan cheese over the top and mix again.
7. Once this is ready, add the rice and stir it through. Then, begin to ladle the stock in and mix simultaneously.
8. As the liquid disappears, you need to continue to add stock and then stir it through. This process will take around 25 minutes in total. 


This is one recipe you can’t walk away from! It is really important to stay next to the pan and stir it as much as you can – slowly – so that the stock helps the rice to cook through and none of it stays hard.
9. At this point, chop up the pancetta into smaller pieces then scoop up a small amount of the pumpkin risotto and taste it – if it’s nice and soft, the pumpkin risotto is ready and you can add around half of the pancetta and stir it through.
10. Now switch off the heat and add a few pieces of butter, mixing them through as they quickly melt thanks to the heat which is still in the pan.
11. Remove the pan from the stove and serve!


Spoon a generous portion of the pumpkin risotto in to a plate, sprinkle some additional pancetta cubes on top along with freshly grated parmesan cheese (as usual, as much or as little as you like)

Make sure to visit his video tutorial on YouTube. I'm also going to list his social media info below so you can go check out more of his delicious recipes!

Get the recipe:
Vincenzo's blog:


Happy eating everybody!!!

How to Make Japanese-Style Pumpkin Croquettes (Korokke)

Today I want to share with you one of my favorite recipes that my mother taught me to make when I was just a mere child. Presenting the Pumpkin Croquettes a La My Mother! She makes croquettes the Japanese way, which is why it's usually pronounces Korokke. However you pronounce it, these deep-fried balls are simply delicious!



1/4 small kabocha pumpkin
3 tablespoons cream cheese
1 cup panko bread crumbs
1/2 cup all purpose flour
1 egg
3/4 cup ground beef, pork or chicken
2 tablespoons butter
salt and pepper to taste


Cut the pumpkin into 2-inch blocks. Place your pumpkin pieces in a bowl. Make sure your bowl is safe for the microwave. Cover with plastic wrap. Cook in the microwave for 6 minutes or until they are soft. While your pumpkin is cooking, fry the ground meat in a frying pan until no longer pink. Season with salt and pepper to taste. Set aside. Mash up your pumpkin with a fork until crumbly with no large chunks. Add butter and ground beef and mix well. Add salt and pepper to taste. 

Put a fistful of pumpkin mixture into your hand. Roll it into a ball. Press in the center with your thumb to make an indent. Take a little cream cheese and place in the center of your pumpkin ball. Cover it with some pumpkin mixture. Make sure the cheese is completely covered. Mold it into a nice ball. 

Break one egg into a bowl and whisk with a fork. Put your pumpkin ball into the flour, rolling it around to cover all side. Then put it into the egg wash. Then cover it with panko bread crumbs. Repeat until completed. Make sure they are completely covered with the bread crumbs. 

Heat oil to 180C/350F. Cook the croquettes until golden brown, turning occasionally to ensure an even color. Place on wire rack or paper towels to drain excess oil. Eat while hot. 

Enjoy them as is, or with some tonkatsu sauce. My favorite sauce for these croquettes is made with 1 part ketchup and 1 part mayonnaise. It's a super simple sauce but so good with these. 

I really hope you like today's recipe as it surely is one of my favorites! Make sure to check out my video tutorial for this delicious recipe. 

Friday, October 2, 2015

How to Make Japanese Cotton Cheesecake

Japanese Cheesecake has been all the rage these days, especially outside of Japan. My overseas friends are all talking about how light and fluffy they are. I hear that some people wait in line for hours to get their hands on Uncle Tetsu's Cheesecakes in places like Canada and Taiwan! Funny thing is that I never knew Uncle Tetsu even existed before I saw it in the news.

Anyway, the fact is that Japanese Cheesecakes are as they say. Light and fluffy as a cloud and unlike any other cheesecakes you've ever tried! But they can be tricky to make at home because they are in essence, a sort of souffle. It' all about the meringue.

So after three attempts and almost throwing in the towel, I think I've finally conquered it! On a beautiful Saturday afternoon, a perfect homemade Japanese Cheesecake was born. And it was close to a perfect one if I may say so myself.

If you are going to attempt making this for yourself, I urge you to watch the video for those oh-so-crucial tips. If you've never had Japanese-style Cheesecake, please try it now! You'll be amazed at the difference!


250 grams / 9 oz cream cheese
50 grams / 2 oz butter
10 grams / 2 oz cake flour
20 grams / 1 oz cornstarch
1/4 teaspoon cream of tarter
1/4 teaspoon salt
140 grams / 5 oz granulated sugar
6 eggs
100 ml / 3 fluid oz milk
1 tablespoon lemon juice


First combine the cream cheese with your milk and butter. Heat it over a double boiler and whisk until smooth. Set this to the side. Separate the eggs making sure not to get any yolk into the whites.

Sift the flour, cornstarch and salt into the cream cheese mixture. Mix until well incorporated. Add egg yolks and lemon juice. Mix until combined. Set this to the side. Whisk the egg whites with egg of tarter and sugar until stiff peaks form.

Add 1/3 of your meringue into the egg mixture and gently fold in. Continue with the rest of the meringue. Fold in gently until just combined. Pour the batter into a prepared cake pan. Preheat your oven to 160C/320F. Bake for 1 hour 10 minutes with a water bath. Chill overnight and serve.


  • Temperatures vary with ovens so you may want to check on your cheesecake after 20-30 minutes. If the top is browning too quickly, you may want to lower the heat for the rest of the cooking. 
  • To get the perfect meringue, make sure that your mixing bowl and whisk are completely clean and dry. 
  • Chill overnight for better flavor. Better yet, it's better after 24 hours! Seriously, the cheese flavor becomes more intense if you do this. I promise it'll be worth the wait!


As always, thanks so much for reading and watching our videos on YouTube. I really do appreciate all your support and every view, share and comment does help us in our mission to bring you more delicious recipes. 

I do hope you try this one out because Japanese Cheesecakes are simply too good not to try at least once in your lifetime! Subscribe to my YouTube Channel so you can be informed of new videos. And while you're here, you might as well subscribe to my newsletter. It's FREE to do so why not? 

Thanks and hope you're all having a wonderful week!