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Tiramisu Snow Skin Mooncakes

Tiramius Snow Skin Mooncakes - likebyregina

I am going to make Tiramisu Snow Skin Mooncakes for this year’s Mid-Autumn Festival. A coffee jelly (almost like a gummy texture) is wrapped with mascarpone cheese filling. You can expect the perfect balance of espresso and chocolate, ending with a subtle rum flavour. No cooking is needed, and the espresso snow skin can maintain chewy, soft, and mochi-like after 3-4 days in the freezer.

frozen yogurt popsicle - pigoutyvr

Easy Frozen Yogurt Popsicles with Evive Smoothies Cubes

We are a big fan of the blender-free smoothies from Evive Nutrition because it is packed with nutritious fruits and vegetables and convenient to make. But did you know you can turn these smoothies into kid-friendly desserts or snacks – Frozen Yogurt Popsicles, by adding a few extra ingredients? Make sure to keep reading to get yourself an exclusive promo code for your first purchase!


Crispy Shrimp Toast

Shrimp Toast is all about its crispy crust, and golden-brown shell, with the perfect amount of bouncy, chewy shrimp paste. A flavorful mixture of ground shrimp is spread onto slices of white bread. You can then air-fry, pan-fry, or like what we are doing today – deep-fry them. I normally like to pair it with the Thai Sweet Chili Sauce, but I was out of that at home. I used Kewpie Mayo with sprinkles of paprika instead, and it turned out surprisingly delicious.

mango mochi - pigoutyvr

Classic Mango Cream Mochi

Mochi is probably the easiest and most fun dessert to make, as long as you don’t get them to stick on your hands. As mango season has just arrived in Vancouver, it is the perfect time for us to make these classic Mango Cream Mochi. Tangy and sweet mango filling is covered with airy freshly whipped cream and soft, chewy mochi. It is the perfect dessert for afternoon tea snacks or the upcoming warmer days. It can also be easily customized for vegan preferences.

gyudon beef tenderloin rice bowl - pigoutyvr

Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon)

This recipe is inspired by the classic comfort food from Japan, Gyudon (Japanese beef bowl). This Beef Tenderloin Rice Bowl is paired with an onsen egg. When mixing the yolk with rice, it adds a layer of richness to the overall flavour. I would say this is the best part of the meal. It is also a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin.

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