• May 2018
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Show and Tell What You Cooked for Christmas and Valentine’s Day!



“Sanrio Yummies Cooking Contest”


This is a simple sugar cookies recipe with a twist of love for the amazing Hello Kitty ♥♥♥

The Recipe: (makes about 2 dozens (24 cookies))
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract

1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

☆ believe it or not the longer it stays on the cookie jar the tastier it gets! (*≧▽≦)
(not too long though, shelf life is probably around 2 weeks)
☆ i made these (the one in the pictures) with whole wheat flour thus the texture are harder and the color is more brownish
☆ this recipe is perfect for bentos and other gatherings to show off your kitty love!







Sanrio Yummies Cooking Contest”

Hello Kitty Ice Cream Sandwich
Here is my easy recipe for Hello Kitty Ice-cream sandwich…Ingredients:
1 bag of dark chocolate chips
Vanilla ice-cream
Hello Kitty silicone cake mold


  1. Use low heat to melt the chocolate chip
  2. Once the chocolate is melted, put it over the hello kitty mold (see photo)
  3. Then put vanilla ice-cream inside
  4. Cover ice-cream with a layer of melted chocolate
  5. Let it sit in the freezer for an hour.
  6. Then remove the Hello Kitty mold
  7. And decorated as desired

Hello Kitty cake mold





今個 2008 年我同朋友屋企開左個聖誕 Party, 所以我做左一間 Hello Kitty GingerBread House (薑餅屋) 一齊慶祝~


Cookie Dough:-

  • 1-1/2 cups whipping cream
  • 1 teaspoon pure vanilla extract
  • 2-1/2 cups firmly packed brown sugar
  • 2 Tablespoons baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1-1/3 cups light or dark molasses
  • 9 cups all-purpose flour
  • Icing Cement:-
  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 2 teaspoons water
  • 3 cups sifted powdered sugar
  • In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

    With mixer running, gradually add flour, beating until completely mixed.

    Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

    Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

    Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

    After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

    While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

    When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

    At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

    Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

    Icing Cement:
    Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

    For decoration, I went to “Sweet Shop”, u know “小X蜂” (I brought about $50 hk dollors will be enough for the whole house) and choose lot of sweets with different style and colours so that the gingerbread house become more colourful, you can use icing to stick the sweets on the house, it was fun (~_~)/

    At the end of the Xmas party, we break the house, it was funny, I will try to upload the video to show everyone, it was so funny~ P






    My friend ate my Hello Kitty~ \(x_x)/






    1 cup plain flour
    1/2 cup white sugar
    1 cup coconut
    1 tblsp. cocoa
    185g (6oz) butter
    1/2 tsp. vanilla


    1 cup icing sugar
    2 tblsp. cocoa
    30g (1oz) butter
    1 1/2 tblsp. hot water



    sift dry ingredients into bowl, add melted butter and vanilla. mix well. press over base of greased slice tin ( 28cm X 18cm ~ 11″ X 7″) bake in moderate oven 20 mins. cool in tin
    ice with chocolate icing and cut into squares when icing has set


    sift icing sugar and cocoa into a small bowl. add melted butter and water. mix well until the icing is smooth and glossy


    You can put any decoration you wont






    Who would’ve thought that a big, scruffy, cute, and sarcastic guy like me would end up making this thing as his first food craft…


    *Slashes everyone who smirked, smiled, giggled or did any form of cracking up after having weird thoughts of me being in cahoots with Hello Kitty*

    LOL! Tomfoolery aside, I actually never expected it to turn out quite well.  I feel like a proud dad after I finished making this one.  So, why did I make something like this? Cause I’m joining the “Sanrio Yummies Cooking Contest” by Sanriotown.com.  (click here to see the instructions if you want to join the contest too)

    The reason why I joined the contest wasn’t really because of the prize.  It’s cause I love cooking and the infinite challenges it presents me everytime I make something new.  One of my specialties is the “Korean Pork Barbeque” and I decided to use this dish as my base for making the “Cute and adorable Hello Kitty Korean Pork Barbeque!” The name is copyrighted so don’t anyone dare steal this name or I shall slap thee with my flabby, muscular hands. XP

    I’ll explain how I made this.  First, we need to make the main dish.  Here’s how I make my “Korean pork barbeque,” a dish that makes anyone forget their name for 5 seconds after tasting its glorious flavor.

    Read more »






    1 cup butter
    3/4 cup white sugar
    3/4 cup brown sugar
    2 eggs
    2 teaspoons vanilla extract

    2 1/4 cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups milk chocolate chips



    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.


    In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.





    Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.







    Sanrio Yummies

    In my previous post.  I did mention that I loooove Jap food, plus the fact that I’m making sushi for my large family.  Sushi is quite personal, since this is all in your preference on your taste.  Like what you want for a filling.  So I’m making a new twist to it, thus the Kimchi Sushi.  I also made California roll, Futo Maki and Unagi Inari for our New Year dinner.  Sorry if there’s no exact measurement with the ingredients.  I always do the taste test until to my liking.

    Here are the things that you will be needing for the Kimchi Sushi.

    Bamboo mat (you can buy this in any Japanese or Asian store)

    Japanese Rice

    Japanese Sushi vinegar (this is an instant version ask your local Japanese Market attendant)



    Vegetarian sausage or any sausage  or meat you like to use (Cut it to strips)


    Left to right: Pink powder, light Japanese Mayo, Bonito Flakes, Sushi Vinegar Mix, Japanese Mayo and Crab Sticks.


    Read more »





          Honey Toasted Peanut Butter and Cinnamon Apple Sandwiches

        SanrioYummies Contest


        Sounds mouth watering doesn’t it? :] Well, I’m not much of a cook but it’s my favorite snack ^____^ Super simple too. I make them all the time :]


        • Apples ( I use a little more than a fourth for one sandwich)
        • Bread
        • Honey
        • Cinnamon

        Step One: Spread a little honey on one side of both pieces of bread. I like to microwave it for about 15 seconds to make the honey come out faster.

        Step Two: Pop the bread in a toaster. This step is optional but I like doing it. I haven’t tried it without toasting it though.

        Step Three:  While the bread is toasting start cutting up the apple. You can do it in slices or chunks.

        Step Four: Put the apple slices/chunks into a bowl. Sprinkle some cinnamon on there and mix it up.

        Step Five: By now your bread has probably finished toasting, if you toasted them. So grab them out of the toaster and smudge some peanut butter on them. I usually smear peanut butter on the non-honey side.

        Step Six: Put it all together!

        Step Seven : Devour.  :]






        Sanrio Yummies

        I loooooove Jap food.  Especially sushi!  In preparation for tomorrow’s New Year dinner.  I plan on making some sushi.  When I say some. It’s usually enough to feed a small army of 30.  That’s why I seldom make em’ because when I do, I make a lot and share them with my large family.  It’s quite tiring and time consuming.  But worth it when I see the empty platter.  ^^ Part of tomorrow’s sushi menu is the Tamago.  Which I make a day early, or else I would be on my feet 5-6 hours with all the things to be done.

        This is my version of a Tamago.  I got a recipe online and tweeked it a little.  Since I hate measuring.  I used a small ladle to be my measuring cup.  So bear with me with this.  But the mixture will all depend on your taste bud whether you like it a bit salty (which will make the egg more sturdy) or sweet (which will make the egg more sticky and harder to roll) my preferance is in between.



        8 eggs

        ¾ ladle of kikoman

        ¾ ladle of milk

        ¾ ladle of mirin (Japanese Rice Wine)

        2 tbsp sugar

        A dash of Hondashi powder

        *oil for greasing the pan


        <!–[if !supportLists]–>· <!–[endif]–>Mix in all the ingredients.

        <!–[if !supportLists]–>· <!–[endif]–>Strain the mixture.  It will make the mixture more smoother in texture.

        <!–[if !supportLists]–>· <!–[endif]–>Grease the pan then pour in one ladle of the mixture.

        <!–[if !supportLists]–>· <!–[endif]–>Roll it to one side, then pour another ladle full of mixture and roll it to the other side. Repeat till it’s up to your preferred thickness.


        I usually make 4 recipe of the mixture.  As I said I’m feeding a lot of people. O_o


        By straining, you’ll be able to take out small egg shells that you missed plus the clump of egg whites will not be visible in your final product.


        Read more »






        Sanrio Yummies

        This post is sooooo due.  My niece and I tried our hands in baking some cookies for Christmas.  So here’s our little endeavor.  Sorry for the lack of pictures.  My hands were really greasy and sticky.


        We got the recipe from one of my niece’s text book. We tried following the recipe to the tee.  But naturally we went through some trial and error.  Anyhoo, after mixing all the ingredients.  We ended up with a crumbly dough.  It took some elbow grease to get the consistency of the dough just right. We added some flour to smooth it out.  Then rolled and flattened it with a rolling pin.  We got a star cutter and cut away.



        We carefully take the cut out stars and placed them on the cookie sheet lined with wax paper.  It was a bit tricky because the cookies break off easily.  We baked it  as instructed.  And here’s the outcome!


        A little twist with the recipe, I made some small circle cuts and then put candied walnut on some of it.  ^^

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