Bite-sized Cheesecake!

Hey ya’ll,

Pavileon here.  I hope you’re all having delectable Summers, spending time with your families, and getting fat like I am! I’m excited to show you all the new tasty treats I’m learning how to make.  I made these great little bite-sized cheesecakes a bit ago, and I’ve been meaning to show off these adorable pictures. A moderate sized baking pan will yield about 16-18 of these mini treats, but if they’re too yummy, take my sound advice: Don’t Share(:

Making cheesecake can be pretty simple. You can make the crust by crushing a package of graham crackers and some walnuts and spreading them evenly onto a baking pan.  Then, just add some cream cheese, eggs, sugar, sour cream, and vanilla extract into a food processor until its smooth.  Place it in the oven for about a half an hour and badabing-badaboom-badabang, you sire, have gotchaself a cheesecake.  

Here we are after the baking stage. Hehe there’s just something about the texture that makes me giggle…its so thick and smooth; I just love it!

You should refrigerate this for at least an hour and a half and then cut it up into 2 or 3 inch squares.  Then they’ll be ready to serve!

Garnishing your dessert will make even more delicious as its presentation is as important as its taste.  The simplicity and light color of the cheesecake make it very easy to dress as any color added to it will make the treat pop out to others. Look how gorgeous the mini-cake looks with a sprig of homegrown mint and a raspberry.  And their contrasting tastes will make it simply delicious!  

Fancy, eh? Well no…This is actually a very effortless dessert to make, but it tastes incredibly light and scrumptious.

You can make this very easily using simple cheesecakee recipes found online, such as this:

I wish you all the best with your endeavors, and may your futures be lit with fulfillment, prosperity, and wonderful meals. Bye for now!

Tropical Tapioca

Hey there tumblr!  I know it’s been an extremely long time since we last updated but we apologize for the hiatus and look forward to a summer of flavorgasms.  As soon as I gathered the energy to get off my lazy butt and stop watching 30 Rock on netflix, I went straight to the computer to tickle your taste buds through pictures. To kick off this summer, my father and I made a refreshing tapioca pudding of sorts, great for a hot day.  It’s unbelievably easy to make and with the addition of whatever fruit you have on hand, this can make up for the lack of paradise vacations in these hot months. 

To really ascend to the top of the tropic-o-meter, I used chopped mangoes in the pudding, which also added a burst of color and flavor.  Of course, this would taste just as good with other fruits like peaches, berries, citruses, etc.  It’s a very versatile dish, but don’t get too cray-cray!  

The great thing about this dish is that you can whip it up really quickly by keeping the ingredients in your refrigerator and assembling it whenever you crave the flave.  

My dad probably found the recipe on some Chinese cooking website, so I will ask him for the link soon!  In the meantime, here’s how we did it:

Tapioca Pudding


Tapioca balls (we used small)

Coconut milk


Mangoes (optional)

Sugar or sweetener


  1. Cook the tapioca balls according to the directions on the bag, then place in a  sealable container and put the container in the refrigerator.
  2. When you want to make a bowl, pour the milk into the bowl and then add the coconut milk.  Mix until there are little to no chunks.  
  3. Add as much tapioca as you want (some like it thin and some like it thick.  Do as you want!)  
  4. Add a packet of sweetener or sugar for every bowl.  Mix
  5. Chop the mangoes or other fruits and put them in.  Then take plenty of pictures and enjoy!  

Oh, and may the road ahead be lit with dreams and tapioca.  Which are lit with dreams. Also.  



I hope you guys all had a wonderful summer as it is now, sadly, coming to an end…

But to take your minds off such bittersweet goodbyes, I have come to introduce you to a very delicious Brazilian treat my friend Yara showed me today! It is called Brigadeiro, which after some research via Google I learned is named after a famous Air Force commander for some very odd, unknown reason.

Making it was super easy and fun; All you need is a small sauce pan, one can of condensed milk, half a stick of butter, 3 tablespoons of cocoa powder or hot chocolate mix, and some sprinkles! 

It yields about 20 tablespoon sized balls.

On low heat pour the condensed milk into the saucepan and mix in the cocoa powder/hot chocolate mix.

*Note: making it with hot chocolate mix will make it sweeter than with cocoa powder so if the condensed milk is sweet enough already then just go with the cocoa powder. 

Continue mixing on low heat for 15-20 minutes.  A little tip that Yara talked about was that you know the Brigadeiro is ready when you tilt the saucepan and nothing is sticking to the other side.  When it reaches that consistency, pour the mixture onto a medium sized plate and let it cool for a bit.  

You can also put it in the fridge for a while if you want it to cool quickly.  

OK This is when the fun starts! :D 

Take out the chocolatey mixture and Pam your hands. It’s easier to have two people working on these, one person to roll it into balls and the other to roll it into the sprinkles. You can use a tablespoon to shape them. 

:D :D :D chocolatley love. 

Somewaht to our cake pops, no? Enjoy! 

And also may your dreams be filled with dreams and hope and lit with lights. And. Also. 


Happy Fourth of July!

Happy Independence Day everyone!

Ahhh, what a patriotic day filled with fireworks, everything in red, white, and blue.  And to think that this same day 235 years ago our founding fathers were signing the Declaration of Independence in fancy calligraphy on a piece of parchment.  Of course, today I commemorated such a beautiful event with MORE CORN!  However, in a different form:  popcorn.  Yes, I like to mix it up sometimes. 

This is the first time I made popcorn without sticking a buttery bag in a microwave.  Yep, I popped this in a pan from the kernels by myself (okay, with a little help from my dad and Alton Brown).  Did it pay off?  Why yes.  Yes it did.  Olive oily and salty, this popcorn was kind of addicting.  Nope, no butter.  Sorry to those of you out there who lick the popcorn bag after you finish the corn.  Truth is, my dad looked at the popcorn and said “Good.  Olive oil popcorn.  Our family isn’t going to eat that junk food popcorn.”  I just smiled and nodded.  But it turned out pretty darn tasty anyway.  

Popcorny goodness.  

Hope everyone(of our 8 followers) has a good Fourth of July!  

New HIMYM quote: Nothing, and everything, is possimpible.

Corn Photoshoot

The other day I came to a realization.  

Corn is pretty.

Of course, you can’t just have a realization without acting upon it.  So here is a short post, consisting of pictures of corn.  Hey, we all like corn, right?  Right.  If you don’t like corn, then you may stop reading our blog now. Good.  Now that all the corn haters are out, we can all enjoy some photos of corn, taken by Sylvia Wendolen, who now wishes she had a nicer camera to take pictures of nice food.  

The peaches didn’t really taste very good, but they had to go to some use.  Pictured with beautiful tricolored maize, which is much heartier than normal sweet corn.

I like to stick with good old sweet corn on the cob.  These ones were especially nice colored.  

I’ve been really into using quotes in my posts now.  Here’s the quote of the post:  ”Corn is great because it’s something you really nom on.”  -Ashley Chen

Grilled corn!  Doesn’t the charring look nice?  

May your future be lit with dreams of corn, which are lit with dreams.  Also.

Chocolate Chip Banana Nut Muffins

You have to know something about me, Sylvia P. Wendolen.  I need to be kept busy, or else I get bored and unspeakable things occur.  Fortunately, last Monday a positive reaction came from my sudden unwavering boredom.  

On the first Monday of summer, I was at home alone with nothing to do when I noticed two bananas on the counter that were about to pass their prime. Unacceptable!  I handled the situation the way anyone would. I whipped out my New York Times Cookbook, grabbed some ingredients, and got baking.  If you’re a serious cook (and I’m not!), then you have your go-to recipe for every single dish you’ve ever made.  However, I only have one dish that i have a tested, reliable recipe for:  Banana Bread.  Also, everything’s better in muffin form, right?  Here is the process and the beautiful result of the two almost too ripened bananas on the center island.  

Don’t you love bursts of inspiration?  I happened to pass a bag of chocolate chips on my way to the flour, and decided to add them.  Best idea I’ve had in a while.  Here’s another great idea, though it’s not mine.

Mix it all together and you know that it’s the best of both worlds!

Do not be alarmed if the dough looks extremely crummy like this at one point.  The bananas will make it all better!

Raw banana bread dough tastes just as good as raw cookie dough.  No joke!

There’s something fantastic about the warm meltiness of chocolate chips just out of the oven

You just drooled a little, huh?  It’s okay, we’re all friends here.

Mmmm, as London Tipton once said, “It’s soft from the banana, yet crunchy from the nuts!”  Well said, well said.  Sorry for all the Disney references, they just keep slipping out!  Like a banana peel..

Credit for this fantasmagorical recipe goes to John Harper, who’s banana nut bread won awards at the State Fair of Michigan(I can see why).  From the New York Times Cookbook, here it is:

Makes 1 Loaf


1/2 cup vegetable shortening

3/4 cup sugar

1 large egg

4 teaspoons lemon juice (I used lime juice-shhh!)

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed (2 to 3) ripe bananas

1/2 cup walnuts, preferably black, broken or chopped coarsely


1. Preheat the oven to 350 degrees Fahrenheit.

2. Put the shortening and sugar into the bowl of an electric mixer.  Cream together until smooth and well blended.  Beat in the egg and lemon juice

3. Sift together the flour, baking soda and salt.  Fold the mixture into the batter and blend well.  Stir in the mashed bananas and walnuts.  Pour the mixture into a 9x4x3-inch loaf pan(or in a muffin pan) and bake 60-70 minutes, or until a straw inserted in the center of the loaf comes out clean.  Turn out on a rack to cool.

Enjoy!  May your future be lit with dreams and hopes, which are lit with dreams.  Also.  

Chillin With the Wendolens

About a week ago:

Happy Birthday Grandpa!  

I didn’t quite catch how old he was actually turning.. We just stuck 27 candles on the cake and called it a day.  I’m going to say seventy-something.  Big year!

This time, all the food credit goes to my mother, Ting.  She took a trip to Ranch 99, cake back loaded with ingredients, and cooked up a storm for the whole family including my brother, dad, grandparents, aunt, uncle, and cousin.  So today I’m just going to show off our feast with bad quality pictures and Chinese food.

Noms!  Actually, I don’t really know what this is.  I think they’re garlic sprouts and what my mom refers to as “Chinese Bacon”

Once again, I can only guess, but I believe this is chopped Gobo Root with Green Onions.  When raw, they are long, pointy roots perfect for a sword fight.  

YUM!  The only time I voluntarily eat fish is when my dad cooks snow fish with 葱姜蒜(the three ingredients apparently essential when cooking fish in China-green onions, ginger, and garlic)

Not sure about this one.  Looks like it has Chinese bacon in it though.

Pork with soy sauce and hard boiled eggs.  Wow, Chinese food sounds so bad in English.

These mangoes were ridiculously sweet, it was fantastic!

Possibly one of my top five favorite fruits right here… Aw yeah

This means my mom’s dad.  Yay!  You can still see the candle marks!  The cake was a vanilla cake with lemon filling and a creamy frosting.

School is finally out, and I did some baking today for the first weekday of my summer.  I’ll post the pictures tomorrow.  Spoiler Alert:  muffins


The apricots are ripening…



Strawberry filled cupcake! Sort of a-surprise-inside type confection.

Another one of my birthday delicatessens ^0^

We used this recipe from food network: 
It was fairly simple but provided a tangy twist to the normal treat. Yey Strawberry season is quickly approaching!

Strawberry filled cupcake! Sort of a-surprise-inside type confection.

Another one of my birthday delicatessens ^0^

We used this recipe from food network: It was fairly simple but provided a tangy twist to the normal treat. Yey Strawberry season is quickly approaching!

Just speaking the truth and gettin&#8217; my cliche tumblr on.  Oh, and I&#8217;m bored on a windy Sunday afternoon, so&#8230;

Just speaking the truth and gettin’ my cliche tumblr on.  Oh, and I’m bored on a windy Sunday afternoon, so…