Tropical Punch

I found a few packets of Kool-Aid on my snack tray and I wanted to use them up. So decided to combine them and make a tropical punch flavor. Well one of the packets was tropical punch, but the other ones were orange and cherry. So I thought why not just combine them all. So I did.

Here are the ingredients needed for this recipe:

  • 3 envelopes of Kool-Aid unsweetened drink mix (flavors: cherry, orange, tropical punch)
  • 2 3/4 cups of white sugar or 2 3/4 cups of simple syrup (this will require you to take 2 3/4 cups of water out of the gallon cold water)
  • 1 gallon (4 quarts or 16 cups) cold water

Step 1: Open drink mixes and pour into a glass pitcher or punch bowl

Step 2: Add the sugar (using a simple syrup)

Step 3: Add the water (already had the water measured in pitcher)

Step 4: Stir the mixture until the drink mixes and sugar has dissolved

Step 5: Refrigerate until ready to use

Simple Syrup

Since I really didn’t want to wait for my sugar to dissolve in cold water I instead decided to make a simple syrup.It’s really easy to make since the ratio is 1:1

Here are the ingredients needed for this recipe:

  • 1 cup white sugar
  • 1 cup water

Step 1: In a medium saucepan, combine the water and sugar

Step 2: Bring to a boil, stirring until sugar has dissolved

Step 3: Allow to cool


I will be unable to post any new pictures with my recipes for the next month. Reason: mom is taking my camera to Hong Kong for the next month. So it’s a no go with the pictures for a while. But rest-assure I will be back to posting as soon as I have my camera back in my possession.

American Breakfast

I felt the need to make some heart wrenching breakfast. So I made a traditional American breakfast to quench this need. The breakfast consisted of: bacon, scrambled eggs, and fried toast. I cooked it all in the same pan, but at different times. Cooked the bacon first so that I could use the bacon grease for frying up the other items. Next I scrambled the eggs and fried them up. Finally I used some of the bacon grease and fried the bread. I feel fat now, but I can’t help it. Fatty foods are just so yummy.

  • 3 slices of bacon, fried till crisp
  • 3 large eggs, scrambled with some milk and sugar
  • 2 slices of potato bread

Ending the meal with a cup of tea.

Notes: You could also add some fluffy pancakes to this meal and a glass of orange juice.

Classic Bloody Mary

Now I’m not one for drinks, but there are the few moments where it will pop up in my head to make it. So one of the most diverse drinks I could think of is the Classic Bloody Mary. You can make it either virgin or alcoholic depending on your mood and who it’s being served to. I will be making the virgin version since I’m not a big drinker.

Here are the ingredients needed for this recipe:

  • 1 (36 oz.) tomato-vegetable juice (get the one in a bottle never in a can because of the acidity of the tomato juice)
  • 2 1/2 tsp celery salt
  • 3/4 tsp ground black pepper
  • 1 Tbsp and 1 1/2 tsp Worcestershire sauce
  • 3/4 Tabasco sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp brown sugar

Step 1: In a large jar or bottle, add all the ingredients

Step 2: Secure a lid and either shake, or stir if there is no lid, until well blended

Step 3: Refrigerate for 8-12 hours to allow flavors to meld together.

Step 4: Garnish with a fresh celery stick

  • Optional:
    • 2 tsp horseradish
    •  Instead of using the black pepper, and Worcestershire sauce, try the new A1 sauce with cracked peppercorns
    • Add 1 oz of Vodka for every serving, it can be more or less depending on the drinker

Hotdogs and Pasta

Today I didn’t really feel like making a time consuming meal. Instead I found a jar of pasta sauce and some hotdogs in the refrigerator and decided to make them together. This recipe can use any brand of pasta sauce, but it has to be a red sauce of some sort. I prefer Prego because it’s a sweeter flavor sauce.

Here are the ingredients needed for this recipe:

  • 1 (24 oz) bottle of pasta sauce (I will be using Prego’s Chunky Garden: Tomato, Onion, and Garlic)
  • 1 lb of pasta (spaghetti for this)
  • 1 medium onion (sliced)
  • 2 Tbsp vegetable oil
  • 3 cloves of garlic (minced)
  • 5 hotdogs (cut into bite sizes)

Step 1: In a large pot, heat the oil and add the onions

Step 2: Cook the onions until they are caramelized

Step 3: While onions are caramelizing, boil the pasta for 10-12 minutes or until al dente and then drain

Step 4: Add the garlic and cook till aromatic

Step 5: Add the pasta sauce and hotdogs and cook until the hotdogs are fully cooked

Step 6: Place the cooked and drained pasta into the hot sauce and toss together.

Step 7: Serve hot.

Whoopie Pies

While making the Bloody Marys (which will be posted soon) I decided to make some type of dessert. I wanted something Southern American cause what else would go with a Bloody Mary. So I looked at all the items in the cupboards and found some really random items. Items such as: marshmallow cream and dried seaweed. Knowing that there is nothing in southern cooking that contains dried seaweed I went for the marshmallow cream. I went around looking for a recipe that used it and lo and behold I found whoopie pies. This would also allow me to use some of the massive amounts of butter in the refrigerator.

Here are the ingredients needed for this recipe:


  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup evaporated milk (if you don’t have any: 2 1/4 cups whole milk, gently simmered until reduced to 1 cup)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup marshmallow cream
  • 1 cup confectioners’ sugar (it’s was a bit overly sweet, so recommend cutting the sugar to 1/2 cup)


Step 1: Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper

Step 2: In a large bowl, cream together the butter and sugar

(Note: Scrape down the sides)

Step 3: Add in the egg, evaporated milk, and vanilla extract. Mix well.

Step 4: In another bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder

Step 5: Begin stirring the butter mixture and while stirring, slowly add in the flour mixture

Step 6: Mix ingredients until just combining

Step 7: Drop 1 Tbsp full of batter onto the lined baking sheets, keep them 3 inches apart (Note: smudge some batter under the paper to keep it in place)

Step 8: Bake for 6-8 minutes, or until they are firm when pressed with a finger

Step 9: Allow the cakes to cool for at least 1 hour before filling them


Step 1: In a medium bowl, cream the butter, vanilla extract, marshmallow cream, and confectioners’ sugar until smooth (Note: sift confectioners’ sugar into mixture so it doesn’t lump)

(Note: Don’t forget to scrape down the sides)

Step 2: Assemble by spreading 1-2 Tbsps of filling on the flat side of a cake and then cover the filling with the flat side of another cake.

(Note: keep the cream filling the center so that when it spreads out it won’t leak out to much on the edge)

Had to use toothpicks because the cakes kept sliding off.

Pandan Rice Cake

Today I wanted to test out a steamed cake, but not just any old steamed cake. A pandan rice cake and not just any old pandan rice cake, but a double layered cake. This will be my first try at making this cake. So let’s hope it turns out alright.

Here are the ingredients needed for this recipe:

Layer 1:

  • 1 cup glutinous rice (sweet/sticky rice) soaked in water for 30mins – 3hrs
  • 1 1/4 cup coconut milk
  • 3/4 tsp pandan paste
  • 2 Tbsp white sugar, brown sugar, or maple syrup
  • pinch of salt

Layer 2:

  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar, brown sugar, or maple syrup
  • pinch of salt
  • 3-4 drops of pandan paste
  • 2 Tbsp rice flour

Step 1: Use a steamer for this cake, place a greased or parchment paper lined 9-in cake pan inside steamer

Step 2: After soaking the rice, drain, rinse, and stir it together with all the 1st layer ingredients. Mix well.

Step 3: Pour mixture into cake pan and even out the surface with a spoon or spatula.

Step 4: Place in steamer, cover, and allow to steam on high heat for 20 minutes or when rice has absorbed the liquid.

Step 5: While first layer is steaming, beat the eggs for 30 seconds

Step 6: Add the coconut milk, sugar, salt, and pandan paste.

Step 7: Sprinkle the flour over the batter (if not it will clump)

Step 8: Beat by hand or electric mixer until batter is smooth

Step 9: Strain the batter

Step 10: When the 1st layer is cooked, gently press down on it with a fork or spatula to even out the layer ( I got a bit impatient with it so I didn’t think to allow it to cook longer to absorb more of the liquid)

Step 11: Slowly pour the 2nd layer mixture over the 1st layer (hence the reason it has the darker green floating up a bit)

Step 12: Cover the steamer and reduce the heat to medium

Step 13: Continue to cook for another 20-30 minutes, or until the custard has set (to check: insert a fork and should come out clean)

Step 14: Optional: Use the under side of a greased spoon and smooth it over the surface of the top layer as it is setting (allow to develop a crust before doing this) if you do this several times this will even out the layer and give the top a nice sheen.

Step 15: Allow cake to cool for at least 10 minutes before cutting into it.

Pasta with Garlic Lemon Cream Sauce

I randomly bought some heavy cream thinking I would make some whipped cream for a cake I had just made. But by the time I got around to making the whipped cream the cake had already been devoured by people. So with that gone I had to figure out what to do with a carton full of heavy cream and that’s when I saw something about cream sauces for pasta. Since I’m not a big fan of cream sauce I had my doubts about making this dish, but I figured ‘why not?’ That and I had an extra lemon to use before it went bad soon.

Here are the ingredients needed for this recipe:

  • 1 lb of pasta (spaghetti for this)
  • 2-3 garlic cloves, minced (depending on how much garlic you want, I love garlic so I added 3)
  • zest of 1 lemon (mince the zest to get more oils out)
  • 4 Tbsp butter
  • 1 cup heavy cream (using heavy whipping cream)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 cup Parmesan, grated
  • 2 Tbsp lemon juice

Step 1: In a sauce pan over medium heat, melt the butter

Step 2: Add the minced garlic and lemon zest, cook until fragrant

Step 3: Add the cream, salt, pepper, and nutmeg

Step 4: Cook this until it’s heated through. Set aside until the pasta is cooked

Step 5: Boil the pasta in salted water until al dente (10-11 minutes)

Step 6: Reheat the sauce and adding half of the Parmesan and lemon juice (do this when pasta has 4 minutes left to boil)

Step 7: Adjust the seasonings

Step 8: Drain the pasta and add it to the sauce

Step 9: Sprinkle with additional Parmesan and serve hot