Cooking with Kandee: Best Chocolate Cake and Icing Recipe

Monere: Children of the Moon

I love this series and the originality. These are the links I found.

sunnyauthor SUM:
Long exiled from the moon, the men of the Monère serve—and mate—with imperious Queens, who can channel the rays of their far-off homeland. Gryphon believes that Mona Lisa is a Queen—perhaps the first of Mixed Blood ever known. But her introduction to the nighttime court of the Monère, simmering with intrigue, casual lust, and calculated cruelty, is far from smooth. The other Queens are infuriated by her potential powers, and they are all menaced by a group of rogue males who have broken away from the women’s sway. Even as she battles threats from within and without, Mona Lisa is determined to discover who she is, and to explore the limits of her growing power—and her secret desires…

1. Mona Lisa Awakening
http://www.onread.com/book/Mona-Lisa-Awakening-1466010/
1.5 OVER THE MOON - “Mona Lisa Three”
2. Mona Lisa Blossoming
2.5 ON THE PROWL - “Mona Lisa Betwining”
3. Mona Lisa Craving
http://www.onread.com/book/Mona-Lisa-Craving-1466011/
4. Mona Lisa Darkening
http://www.onread.com/book/Mona-Lisa-Darkening-1466012/
5. Mona Lisa Eclipsing

How to Cook Spaghetti Squash

LINK: http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=969

Layered Coconut Cream Cheesecake Bars

LINK: http://www.kraftrecipes.com/recipes/layered-coconut-cream-cheesecake-bars-123031.aspx

LIST:
84 NILLA Wafers, divided
6 Tbsp.  butter, melted
1 pkg.  (8 oz.) Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups Coconut flakes, toasted, divided

HOWTO:
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

How To Toast Coconut:
Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Quick and Easy Alfredo Sauce

I didn't totally followed the recipe. I had to adjust and improvise on the ingredients. I used heavy cream, mozz cheese, butter, pepper, and chives, not very good.

Heavy Cream Alfredo Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Cream Cheese Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese (about 1 2/3 cup)
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Pesto Sauce recipes

Made this at volunteering in kitchen. Its actually very simple if you have the ingredients and a food processor. All we used is:
4 cup fresh basil leaves, don't need to chop
1 cups grated Parmesan cheese
3 garlic cloves
1 tsp salt
1/4 -1/2 cup oil

Add basil, salt, and garlic into the processor and process it a bit then steadily pour the cheese in and then the oil. The consistency looked like the first picture below. 


I found a few different pesto recipe. I wasn't instructed to add salt and pepper so I didn't add any. And I just peeled the garlic and pulsed it in blender to chop it up.

The pesto I made looked like the 2nd picture. It was a bit chunky and I think it looked unpleasant but the chef said it's ready, done.


Pesto sauce with pine nuts:
2 cup fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, minced
1/2 cup Parmesan cheese grated
1/2 cup extra virgin olive oil
salt and pepper to taste

To make pesto sauce, put basil, pine nuts, garlic, and parmesan cheese in a food process. Pulse them together as you drizzle the olive oil through a tube until well blended.Season with salt and pepper

Pesto sauce with walnuts:
3 cups fresh basil leaves
 1 1/2 cups chopped walnuts
 4 cloves garlic, peeled
 1/4 cup grated Parmesan cheese
 1 cup olive oil
 salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Cilantro Pesto:
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.

Creamy Lemon Squares

http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=454

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min. BEAT Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest just before serving.

Baked Blooming Onion - pretty

LINK: http://www.gimmesomeoven.com/baked-blooming-onion/

Doesn't this photo awesome and pretty? It totally reminds me of a flower. I think it's very artistic and creative.

LIST:
For The Blooming Onion:
1 large Vidalia onion
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun or blackening seasoning or italian seasoning
1/4 tsp. salt
2 eggs
optional sides: ketchup, spicy dipping sauce (see below), ranch dip, or honey mustard

For The Spicy Dipping Sauce:
1/2 cup Greek yogurt (or mayo)
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano

HOWTO:
To Make The Blooming Onion:
Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined.

Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. It is kind of tedious, but worth it!

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.

Remove and serve with desired sauces.

To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

"Cheesecake in teacup"

I followed this LINK: http://www.mybakingaddiction.com/cheesecake-in-a-jar-recipe/

First of all I was going to make this individual cheesecake but I didn't have baking cups and it was 4.99 at Shopko, too expensive, I'm not willing to pay that much. So I decided to make cheesecake squares. I don't know but I totally ruin making the crust. It was too buttery oily. I think its because I used too much butter or I used the butter in the tubs. Anyways that didn't work. Good thing that I found and post a lot of cheesecake variations. I made cheesecake with no crust.

Now that I'm reflecting back, for the individual cheesecake you don't need paper cups. You can use individual small bowls or cups instead.

I didn't have jars but I do have glass cups. So I used those cups. I only had 8oz cream cheese and another 4oz of cream cheese. So I halved the recipe and added a bit more of each except the eggs.

I was totally confused with her saying begin with boiling hot water, I boiled the water in my wok. Then I placed the cream cheese and sugar into the bowl then the bowl into the warmed water, I turned the heat down, and used the hand mixer to mix. When I was almost done with adding all the stuff in, I notice I read it wrong and doing this wrong.

baked half the time

gooey center

Because my container is smaller than her jars, I thought it was logic to shorten the baking time too. I did that and I didn't know how to tell if it was done. It didn't really help by say the edges will appear firm and the center a bit wobbly. My cheesecake did seem have firm edges and a wobbly center. In the end, it wasn't done yet, the whole lot of center was not firm enough, it looked like the batter consistency. So right now I'm re-bake it. I suggest to bake it as instructed
P.S. I didn't have any berry fruits. I still had some vanilla wafers--my gosh they taste so yummy, and some wheat crackers, I dipped them in the cups, like the cheesecake became a dipping sauce for wafers or crackers. It taste sweet and creamy good.

remixed and baked again

firm center

LIST:
1/4 cup of granulated sugar
1 packages of 8oz cream cheese, room temperature
1 large eggs, room temperature
1/8 cup heavy cream
1/2 teaspoons pure vanilla extract

HOW TO (I adjusted it):
1. Preheat oven to 350 degrees F.

2. Begin to boil a large pot of water for the water bath when baking.

3. In the bowl, add the sugar and cream cheese together until smooth, then add egg. Make sure to scrape down the bowl. Finally add heavy cream and vanilla and mix until smooth.

4. Pour batter into canning jars or glass cups until about ¾ of the way full. Place jars/cup into a larger pan. Pour the boiling water into the larger pan until halfway up the sides of the jars.

5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.

6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.

How to pick/buy watermelon?

LINK: http://www.fifteenspatulas.com/how-to-pick-a-superstar-watermelon/

HOWTO:
Pick a dull looking watermelon.  A shiny appearance indicates an underripe melon. This applies to honeydew melons too.

Find the field spot.  This is a creamy spot on the melon, and it’s where the watermelon was resting on the ground.  The field spot should be a yellowish creamy color. The darker the color of the creamy spot, the longer it was on the vine sweetening up.  If it is white (or not even there), put it back, because this indicates an underripe melon.

What’s all that knockin’ about?  A dull thud indicates an underripe melon.  You will get a dull thud if the flesh is soft, which you don’t want.  Your knuckles should bounce off the melon, and the surface should be pretty hard/firm.

Pick that bugger up.  Is the watermelon heavy for its size?  Note: this applies to pretty much ALL produce.  When I pick up onions for example, I pick the heaviest one for its size.  That means there is lots of water in there.  The watermelon pictured here in my post was a whopping 18 pounds!  It was heavier than the other comparably sized melons around it.

While you’ve got the watermelon in your arms, make sure it’s uniformly shaped.  Irregular bumps indicate it may have gotten inconsistent amounts of sun or water.

Sweet Mung Bean With Sago Soup

In one of my nursing class I learned the Chinese culture terms in English. Certain food is categorize into yin and yang or cold and hot food. Mung beans are cold cooling food, well that is what my mum tells me when growing up. Thus, great for summer which is one of the reason I'm making it. It's been so hot and humid out.

I used a wok to cook it. I made full wok of soup. I put in:
1 cup of mung bean
I filled the wok with water like 2 or 3 liters
sugar or rock sugar, to taste
1/3 - 1/2 cup of sago

HOWTO: Add water and mung bean in pot or wok and let it boiled until the bean split. I covered the wok during the time. And check a few times to see if the bean has splitted. It took roughly about 30-40 minutes until the bean splitted. During the wait, I looked up online recipe to this and found the link below, which I follow in how to cook the sago and wrote the top part of this post. Which made me lost track of time in checking the beans. When I lifted the cover many beans were splitted and moved to the sides, it reminded me of the top part of an explosion mushroom for some reason. Anyways, the water level reduced and it looked like it need more water, so I added more water. I stirred it and then I used the soup spoon to take out the empty shells that were floating. When there was a gentle boil I added sago and add sugar. I couldn't find rock sugar, guess we were out, so I had to do with regular white sugar but rock sugar is preferred. I also reduce the heat to med-high. I let it boiled until the sago were half translucent and turn the heat off and cover the wok and let it sit for 15 minutes. I put the soup in container and fridge it. You can eat it hot or cold.

Added more water

I added more water because from past trials the sago will thicken the soup up, also when it's cooled it will also thicken up.

LINK: http://littlebitesbigtastes.blogspot.com/2013/06/sweet-mung-bean-with-sago-soup.html

The Mortal Instruments: City of Bones Trailer

My initial reaction when reading the title was OMG! they made a movie out of the books. Then I wonder what the book was about cause I don't remember. Its been 4 years or so since I read the series.

The Oranges (2012) - Official Trailer [HD]

The Lucky One (movie)

Hey,

I found a a chinese link but I think you need to download the app.

http://www.qiredy.com/drama/xingyunfu/

So Undercover Movie

FULL MOVIE LINK: http://www.youtube.com/watch?v=nVZ9ZjRPDdA

So I watch it. It was eh.

Pasta noodle + spinach filling

LINK: http://dragonflydrama.blogspot.com/2013/06/spinach-filling-recipes.html

Fufufu...I had both of the pasta so I boiled both of them. After boiling the pasta, the cylinder one most if it have ripped. Now that I look at the 3rd picture pasta, I notice that Recipegirl used uncooked pasta to fill in the filling.

I didn't have package spinach but I did have fresh spinach in fridge. I rinsed them and then boiled them until tender. I also put salt in the boiling water. Then I drain it, rinse with cold water, squeezed most of the water out, and then chop it.

I chopped it vertically and it was too chunky, I suggest to chop it small if using fresh spinach.

It was a bit tasteless. I would have added more pasta sauce if I had any left so I sprinkle some salt and pepper.

The Goddess of Fire, Jung-Yi

VIKI SUM:
Based on the real life of a woman named Baek Pa Sun, who lived during the Chosun Dynasty, this epic historical drama recounts the life and courage of Yoo Jung. Also known as Jung Yi (Moon Geun Young), Yoo Jung was the first female pottery maker in Korean history. During a war with Japan, Jung Yi was kidnapped by the Japanese. But she continued her important work in Japan and introduced the superior methods of making ceramic pottery to the Japanese. Meanwhile, Prince Gwang Hae (Lee Sang Yoon) is devastated by the loss of Jung Yi and struggles with his tumultuous life and profound loneliness without the woman he loves. “Jung Yi, The Goddess of Fire” is a 2013 South Korean historical drama directed by Park Sung Soo and Jung Dae Yoon.

LINK:
http://www.viki.com/tv/9343c-the-goddess-of-fire-jung-yi

Brother Conflict Summary

SUM LINK: http://koiiro.wordpress.com/category/books/brothers-conflict/

MANGA LINK: http://www.mangahere.com/manga/brothers_conflict/

CoyoMoose SUM: After her mom re-married, Ema moved into the Asahina Family House and acquired 11 brothers. Ema intended to live peacefully with them as a family, but the sudden appearance of a girl in an all male household causes discord. Going on with their lives, the brother's feelings for Ema change and the start of a same roof forbidden romance begins.

Drop Dead Diva Season 5 is airing!!

I'm uber excited to watch how the 4th season ending unfolds in the 5th season. Can't wait.

LINK:
http://www.qire123.net/occident/meinvshangcuoshendiwuji/

Simple Egg Salad plus a nifty fast trick

List:
6 hard boiled eggs, diced
1/2 cup mayo
1/2 tsp pepper (optional)
1/2 tsp salt

Mix together.










BOTTOM PHOTO FROM: thepioneerwoman.com

I learned this trick at the kitchen. It's much faster than dicing the hard boiled eggs. Also using a knife the yolk would suction onto it so that was inconvenient  If you have a cooling rack with squares or anything similar you can...

Rihanna - Stay ft. Mikky Ekko

Makai Ouji: Devils And Realist

LINK:
http://www.animeseason.com/makai-ouji-devils-and-realist/

animeseason SUM:
The story revolves around William, an aristocratic family's progeny with rare intellect. One day, his uncle lost his possessions after his business failed. Fearing that his family's name has been tarnished, William returns home and searches with his family's butler for anything that can be converted into cash. A search of the premises yields an underground room left by an ancestor. In the room is a magical seal, and William unintentionally summons a devil. The summoned devil tells William his name Dantalion, and reveals that William is the designator who can choose the acting ruler of the demon world.

Strawberry Balsamic Vinaigrette

Made this in where I'm volunteering. I didn't take photos so I used photos online that were similar to my results.

LIST and HOWTO:

1 cup fresh or frozen strawberry
2 tbsp strawberrry jam

If using frozen berries then microwave it 2 minutes. Then use blender to blend jam and berry. You want to chop/pulse them up. You don't want pink foam to form. Want the consistency be almost like the photo above. Pour into a large/medium bowl.

1 cup balsamic vinegar
1 tsp salt
1/4 pear vinegar
3 cup oil
1 tsp dijon mustard

Blend the 5 things together to emulsify. After the blend it looks like mocha chocolate color firm peak of egg whites texture. Then pour the mixture into the berry bowl and mix well. I tasted the end product and I could taste the strawberry flavor and the sourness.The end result looked like something like the photo below.

35 Collection of homemade dressing and vinaigrette

LINK: http://www.chindeep.com/2013/04/23/a-collection-of-32-healthy-homemade-salad-dressings/

Cloud frosting recipe

LINK: http://alwayswithbutter.blogspot.com/2011/04/pumpkin-cupcakes-with-cloud-frosting.html

LIST:
2.5 cup suar
6 egg whites, rm temp
.5 cup water
1 tbsp vanilla
.5 tsp cream of tartar

HOWTO:
combine sugar, egg whites, water and cream of tartar in the bowl of electric mixer, whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar dissolve and mixture is warm to the touch, about 3-5 minutes. Now use the electric mixer, beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combine.

Avatar: The Legend of Korra

http://www.animeplus.tv/avatar-the-legend-of-korra-anime

This version gots a western flavor to it. It's got a pre-western-modern feel to it. It totally lost its ancient and asian historic feel to it. I'm disappointed and I was so excited before too.

Gu Fang Bu Zi Shang Novel and Manhua

Love the chibi drawings in the manhua. By the way, if you don't know, manhua is the Chinese word for comic or manga. I couldn't wait for the next chapters of the manhua that I went, looked and read the translated light novel. If only I could read Chinese then I would totally help translate.

I also noticed that the storyline of both medium are similar.

Novel LINK: ch1-19...

http://ckmscans.halofight.com/t147-read-this-first

Manhua LINK:

http://www.tenmanga.com/book/GU+FANG+BU+ZI+SHANG.html

Aloe Vera clears your acne | How to fillet & make smoothie!

How to pick, cut, use, and eat Aloe Vera

another video: http://livewellnetwork.com/Deals/episodes/Tips-For-Growing-Aloe-Vera-Plants-and-DIY-Aloe-Treatments/9042029

Kyou, Koi wo Hajimemasu (Movie)

Look what we have here, Kyou, Koi wo Hajimemasu on film! I like the manga hope the movie is good too in its own way. I'm feeling excited with anticipation. fufu...

Also Googling the name. I found out that there also an OVA to this. hmm. Should I also watch it? I wonder if there is english sub for the OVA.

GOODDRAMA SUM:
Hibino Tsubaki (Takei Emi) is a young teenage girl with a talent for styling other people's hair. Yet, Tsubaki suffers from low self-esteem and isn't very comfortable styling her own hair. She also has a tendency to dress old-fashioned. She's teased at high school because of this. One day, popular male student Tsubaki Kyota (Matsuzaka Tori) targets…

LINK:
http://www.gooddrama.net/japanese-movie/kyou-koi-wo-hajimemasu-movie

French Dressing Recipe

I also made French Dressing for the first time at the Agrace's Kitchen. I added everything in a large bowl and used a spatula to mix. The oil wasn't mixing well. I worried if I added to much, but then told myself I followed the recipe. Then I thought I needed a better tool, which I found a whisk to mix. It was much efficient in mixing the oil and sauces together.

LIST:
3 cup ketchup
1 cup Dijion mustard
1 cup Cider vinegar
2 cup oil
3/4 cup brown sugar
1 tbs worcestershire
1 tsp tabasco

Mix everything in a bowl very well.

Basil Green Goddess Dressing

LINK: http://www.foodnetwork.com/recipes/ina-garten/bibb-salad-with-basil-green-goddess-dressing-recipe/index.html

I made the dressing without the little fish paste at Agrace's Kitchen. It gave a pretty lemon green color.

LIST:
1 cup good mayonnaise
1 cup chopped scallions(spring onion), white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

HOWTO:
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Fukumenkei Noise Manga

LINK:
http://mangafox.me/manga/fukumenkei_noise/
http://www.tenmanga.com/book/FUKUMENKEI+NOISE.html

RAW LINK:
http://www.imanhua.com/comic/4447/

I'm hook on this new manga. Love everything about it. The art. The story.