Buttermilk Pancakes


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These are just your regular pancakes, no chocolate chips or blueberries or anything. Super easy to make (it literally takes like 10 minutes to whip up the batter and then about less than a minute on each side to cook!) I’m sure you all have pancake recipes and I have done chocolate chip pancakes before, but I just thought these would be a quick and easy post to share.

Let’s get started!


-1 cup AP flour
-1 tsp baking powder
-2 tbsp sugar
-3/4 cup buttermilk (you can make your own by mixing about 1 tsp or so of vinegar or lemon juice with 3/4 cup regular milk)
-1 tbsp melted butter
-1 egg
-a pinch of salt


  1. Combine all the ingredients into a large mixing bowl and mix until all the lumps disappear. Once there are no lumps, STOP mixing. You never want to overmix pancake batter or else it’ll get very dense and not fluffy.
  2. Using a non-stick pan or a regular pan with non-stick spray or butter, pour (I like to use about 1/4 a cup of batter) into a preheated pan. The batter should sizzle once it hits.
  3. Now I use a little trick that helps me know when it’s time to flip the pancake instead of timing it. There will be little bubbles on the surface of the batter. Once the bubbles around the edges of the cake start to pop, you know that the cake is ready to flip. Flip and cook until a toothpick inserted in the center comes out clean (about 1-2 minutes)
  4. Top with a pat of butter and syrup or my personal favorite, nutella and powdered sugar and sliced bananas and you’re good to go!

Ta-da! I like these because they can go from sweet to savory in a blink of an eye. I say savory because I’m dying to make bacon pancakes. I’ll let you know how it goes as soon as I get around to making them!

Hugs and puppies!


More Awards! :D

It seems as if I’ve been lucky enough to win two awards today! The Best Moment Award and the Versatile Blogger Award! Thanks so much to Fae from Fae’s Magazine for awarding me these two awards!

Best Moment Award


Well I’ve never made an acceptance speech before, but I’d like to thank the internet (for letting me put my blog posts out there), Patrick (for encouraging me to start the blog and for supporting me throughout this adventure) and Fae (for being an amazing mentor!) and of course ALL of my readers and followers out there who have been with me through it all! I love each and every one of you!

I would like to nominate these blogs for a Best Moment Award!

Bake Affairs
Bitter Sweet
Chef Mimi Blog
Food Made with Love
Tea and Scandal
The Culinary Chronicles 
Life is Short. Eat Hard
Urban Wall art
International bellhop
Charlotte Hoather
Profiteroles and Ponytails
More Sprinkles

The rules for Best Moment Award are:

– Winners re-post this completely with their Acceptance Speech.
– This could be written or video recorded.
– Winners have the privilege of awarding the next awardees!
– The re-post should include a NEW set of people/blogs worthy of the award; and winners notify them the great news.

Versatile Blogger Award


7 Random things about me/facts/quotes:

1.   I’m currently a volunteer at Badass Brooklyn Animal Shelter! If you would like to adopt or foster check out their website!  These puppies are ALL adorable!

2.   I’m going to be interning at bon appétit this semester!

3.   I seem to be obsessed with mustaches

4.  “The past can hurt. But the way I see it, you can either run from it or learn from it.” – Rafiki, The Lion King

5.   I don’t think I could ever be a vegetarian, but that doesn’t mean I don’t like vegetarian dishes (I’m just allergic to soy and peanuts)

6.   “Don’t think and don’t worry. When the times comes, you’ll know what to do.”  – Helen Parr, The Incredibles

7.   “The only thing predictable about life is its unpredictability.” – Remy, Ratatouille

And now to nominate some more bloggers!

More Sprinkles
Acorn in my Kitchen
Domestic Diva MD
Texanas Kitchen
Whisks and Chopsticks
Cloudy Dreamers
Please Smile Beautiful
Chi Bird
The Cake Bar

The rules for The Versatile Blogger Award are:

1  Visit and thank the blogger who nominated you.
2  Acknowledge that blogger on your blog and a link back.
3  Share 7 random interesting things about yourself.
4  Nominate up to 15 bloggers for The Versatile Blogger Award, provide a link to their blogs in your post, and notify them on their blogs.
5  Copy and paste the award somewhere on your blog.

I mustache you a question…


But I’ll shave it for later! So today marks the first day of NYU Welcome Week! It’s when all the incoming freshmen at NYU get a week full of events to get to know each other, attend fun events and basically get familiar with the campus. My room mate, Natasha, is a Welcome Week Captain. She has a group of Welcome Week Leaders (all NYU students) who basically run and plan and set up the events and make sure that the freshman don’t get lost or confused. While I wanted to be a Welcome Week Leader, I kind of lost my chance due to technical difficulties (ie my interview e-mail went to spam and so I never got to set it up. Whoops). So instead, I’ve decided to sent some welcome week leaders some sweet treats! Mustache cookies! Because the NYU Welcome Week theme this year is “I Mustache you a question!” Well I hope they enjoy the cookies, I made them in two parts and they were pretty fun to make! I also think they kind of look like two fish kissing. Eh?


Let’s get started!


Mustache Part:
-1 stick unsalted butter
-1/2 cup powdered sugar
-1 cup AP Flour
-3 tbsp cocoa powder
-1 tsp instant espresso powder
-2 sticks unsalted butter
-2 1/2 cups AP Flour
-1 cup powdered sugar


  1. Make the mustache part first. Mix the softened butter with the powdered sugar until smooth. Add in the AP flour, cocoa powder and the espresso powder. Divide the dough into two equal sizes and roll them out into thin logs. Take the first log and make an indentation along the bottom half of the log, to create one half of the mustache. Repeat with the other log so that the mustache is complete. Put the two of them side by side, wrap in plastic wrap and chill in the fridge.
  2. Make the plain portion of the dough. Mix the softened butter with the powered sugar. Add in the flour and mix until incorporated. Take out the mustache and carefully fill the plain dough around mustache until the mustache is entirely covered. YOu should be left with one huge square log.
  3. Rewrap the dough and refrigerate. Preheat the oven to 350 degrees F.IMG_3634
  4. Once the dough is chilled, take it out of the fridge and slice it about 1/2 an inch thick. Lay them out on a baking sheet with about 1/2 an inch to an inch between each cookie. They don’t spread out much so don’t worry about it too much.IMG_3635
  5. Bake for 10 minutes. Once the cookies are out of the oven, let them cool for about 5 minutes before transferring to a cooling rack (otherwise they will break in half. I say this from experience)

I thought that these were going to come out very badly because I wasn’t really able to mold the mustache shape as well as I wanted to. Not to mention the dough would crack or split while I was working with it. But I’m glad it turned out well and I really hope that the Welcome Week Team Tasha enjoy them!

Until next time, hugs and puppies!



Wonder if I gave an Oreo….

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So inspired by this adorable oreo commercial, I decided it was time to make homemade oreos of my own. To avoid copyright infringement risks, we shall call them Miyoreos (see what I did there? Because my full name is Miyori, which kind of sounds like the beginning of oreos). Anyway, it was my friend’s birthday and I knew that I wanted to bake her something I just wasn’t sure what. And then while I was at the Mitsuwa Summer Festival, I came across this oreos video with Owl City (I love owl city) and I knew that I wanted to make oreos. So I made them! They were actually quite easy and I got the recipe from The Food Network. But again,  I tweaked the recipe a bit because I didn’t have all the ingredients.

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So let’s get started!


-10 ounces melted chocolate
-1 1/2 cups AP Flour
-1 sticks unsalted butter
-3/4 cup granulated sugar
-2 large eggs
-1 tsp vanilla extract
-1/4 tsp salt
-2 sticks unsalted butter, softened (the recipe called for 1 stick of butter and half a cup of shortening. I prefer not to use shortening.)
-3 cups powdered sugar
-1 tsp vanilla extract


  1. Cream together the butter and the sugar until well combined. Add in the eggs one at a time, mixing to blend in between each addition. Add in the vanilla. If you’re using melted chocolate, add it now, but make sure that the chocolate has cooled a bit before adding it. Once that’s incorporated, add in the dry ingredients. The recipe says to sift the dry ingredients, but I didn’t and it came out fine.
  2. The recipe then says to divide the dough into two portions, roll them out to about 1/4 inch thick and refrigerate before cutting out the circles. Since my melted chocolate made the dough a tad more sticky (gooey? fudge-y?), I simply placed the whole bowl in the fridge for a few minutes and then rolled them into little spheres, flattening them into circles. You don’t have to leave too much room seeings as they don’t spread out too much. But I’d say give it about 1 inch between each cookie.
  3.  Preheat the oven to 325 degrees. While the oven is preheating, refrigerate your dough.
  4. Bake for 20 minutes or until the outer edgers are darker than the center.
  5. Mix together the filling. Cream the butter and mix in the vanilla. Add in the powdered sugar until you reach the desired consistency.
  6. Once the cookies have cooled, pair them off and flip one over. Pour the filling into a bag and pipe the filling on the bottom cookie (flipped cookie). Gently press the top cookie down on the filling. I found it easy to pipe a small mound on the bottom cookie away from the edge (so that it doesn’t spill over) and don’t worry if you don’t have a piping bag. Just use a ziplock bag and cut off a corner. 
  7. Refrigerate the cookies after you pipe the filling in them so that the buttercream will harden and really taste like an oreo filling.

These were absolutely so fun to make and everyone loved them! What I liked was you got to control how much filling you get in each cookie. So for example, someone like me, who hates the filling (though I did like this one) can eat the cookies plain or with the teeniest but of filling, but if you want to make them “double-stuffed” you totally can. These were delicious and I’ll definitely be making them again sometime!

Hugs and puppies!


Chocolate Slice ‘n bakes

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I finally got a few new cookbooks and I’ve been dying to try all of the recipes. I’ve been flipping through them and drooling over all the recipes. Unfortunately, I’m broke so choosing a recipe where I already had the ingredients was a little hard. Luckily in my Afternoon Tea Collection cookbook, I found the perfect recipe! Slice and bakes. These are probably the easiest cookies you will ever make and to make it even better? This recipe makes around 50 cookies. Yup. 50. Oh I haven’t made slice and bakes in what seems like a long time. These were the perfect cookies to make the night before and after school, pop into the oven. Funnily enough, my sister and I could never wait so we always baked them the moment we made them. The slice and bakes in this book were pretty plain and since I was making them for some friends, I decided to make them chocolate. Because yes, I am a choco-holic and well sometimes I just have to tweak some recipes. Though note to self: maybe stop baking with so much chocolate and try and branch out. Anyway, these cookies were so delicious we couldn’t stop eating them and what’s even better? You probably have these ingredients in your kitchen or pantry or baking cupboard.

So let’s get started!


-2 1/4 cups AP flour
-8 ounces (1 cup) unsalted butter, softened
-1 cup powdered sugar
-3 to 4 tbsp cocoa powder
-raw sugar/decorating sugar


  1. Cream the butter and sugar until light-colored and smooth. Add in the flour and the cocoa powder in batches. The recipe says to sift the flour. I tried this recipe twice, the first time I sifted it and the second time I didn’t. The outcome? Either way these cookies come out fine.
  2. Once the dry ingredients are incorporated, divide the dough into two. Roll the dough into a log. The book says about 10 cm, but I just went with whatever size cookies I wanted. I personally think these would be cute as bite sized cookies so mine were a little smaller than 10 cm. Repeat with the other part of the dough. Preheat the oven to 350 degrees F.
  3. Place the dog logs into the fridge for 30 minutes or until firm. Don’t put them in the freezer because (and I speak from experience) the dough becomes crumbly and it crumbles as you slice it. Slice the dough logs and arrange the cookies on a baking sheets. These don’t expand much, so don’t worry about leaving a lot of space between each cookie. To make these cookies look less plain, I rolled the edges in raw sugar (though I think decorating sugar may have been better) and baked them.
  4. Bake for 10 minutes. Once out of the oven, let the cookies cool a bit. They will crumble apart if you try to move them too soon. They will become crisper as they cool.

So these cookies were absolutely delicious. A few minutes out of the oven, they kind of melt in your mouth and are just amazing. But they also taste amazing after they’ve cooled. They’re crisp without being too crispy and they do melt in your mouth a bit. I think it’s because they’re made with just butter, sugar and flour.  I’m dying to try this using real bakers chocolate because I feel that it’ll give it a better chocolate-y kick. I’ll let you know! Also I think these would be great to make with kids because a) they’re super easy b) they’re super quick and c)they’re easy to customize. You can easily omit the chocolate and add rainbow sprinkles or something to make them more fun! Not to mention if you cut them thin enough, you could sandwich nutella between two and make cookie sandwiches! Or even mini-ice cream sandwiches. The possibilities are endless!

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Here you see from top left to right: Jasmine, plain, and peppermint Bottom left to right: chocolate, almond, and green tea!


Hugs and puppies!


Chicken Avocado Enchiladas


So last night, I made Chicken Avocado Enchiladas. Oh my goodness they were so yummy! I even made the enchilada sauce myself! I found the recipe from a facebook post that Pat’s mom had shared. Huh, never knew facebook can be inspiring :p just kidding, facebook’s awesome. Anyway I found this recipe and I was dying to try it out, so we did and it was amazing. Not to mention pretty easy. I added a few veggies to make it a little more healthy, but it still tasted great. Honestly, enchiladas are the best way to sneak in veggies. Those and chicken pot pies and such. But I digress. Let’s go make some enchiladas!


-4 to 5 chicken breasts (not whole ones. They cook faster if they aren’t whole)
-paprika, salt and pepper
-1 package (the recipe called for 2 cups, but I like my cheese) Mexican blended cheese
-3 avocados, diced
-1 green pepper, diced
-2 tomatoes, diced (I used a box of cherry tomatoes, quartered)
-Sour cream
-10 whole wheat tortillas
Enchilada sauce
-1 tbsp butter
-3 cloves garlic, minced/diced (cut really small)
-1 tbsp flour
-1 cup chicken stock
-1/4 tsp ground black pepper
-1/4 tsp salt
-1 cup mild or medium salsa verde (we used regular salsa)
-1/2 cup sour cream


  1. In medium sauce pan, sauté the garlic in butter for about 1 minute on medium high heat. Stir in flour let it cook for about 2 more minutes.
  2.  Next stir in the chicken broth, salt, pepper and bring to a simmer. After it begins to thicken, remove from heat and stir in the sour cream and salsa until well incorporated. Set aside.
  3. Sprinkle the paprika, salt and pepper over the chicken breasts and cook. Prepare the avocados, green pepper, tomatoes and set aside. Cut the chicken into strips. Prepare a baking dish with nonstick spray. Add enough sauce to evenly cover the bottom of the pan.
  4. Preheat the oven to 375 degrees F
  5. Lay out a tortilla and smear sour cream over the bottom edge (the edge of the tortilla nearest to you). Add chicken, avocado, pepper, tomato and shredded cheese over the sour cream. I recommend bringing the bottom edge of the tortilla over the filling, folding in the sides and then rolling it over (towards the upper edge of the tortilla). Then place the tortilla seam-side down and repeat until the pan is full. If the seams won’t stay closed, I suggest using the sour cream as a “glue” to hold it closed. Repeat with the remaining tortillas.DSC_8192
  6.  Pour the remaining sauce over the enchiladas. Cover with the rest of the cheese and bake for about 20 minutes or until cheese is bubbling, melted and just oozing deliciousness.DSC_8198

What’s great about this recipe is that it makes roughly 10 enchiladas. So, being as I cooked it for just me and Pat, his room mates were out, we were able to have leftovers for lunch. I’m not sure how long they’d last if you froze them for another time, but if you do end up freezing them, I recommend you eat it ASAP. Anyway, I thought that this recipe was absolutely delicious and it was really pretty easy to put together. True it may have taken a little while, but I can definitely say that they were ready to eat within an hour. Not to mention, I suppose if you didn’t add the extra veggies, it would cut down on prep time, but why would you do that? This recipe can easily feed 4 people and I’m pretty sure it’s easily doubled if you want to make it for more people.


Hugs and puppies!

P.S can I just say, these photos are amazing because Pat took them. He’s my photographer and I pay him with noms. I should just get him to take all my photos because they look AMAZING.

Shepherd’s Pie


I fell in love with shepherd’s pie when I was in high school. Well technically, I fell in love with cottage pie and this recipe is for cottage pie. Shepherd’s pie is an English dish and the filling is made with lamb or mutton, but I’m going to call it shepherd’s pie anyway. According to Simply Recipes’ the Americans used beef instead because they (I say they because I am indeed full Japanese, born and bred) are more of a beef eating culture than a mutton eating culture. I’d gone to Dean and Deluca with my mom and they had premade single servings or shepherd’s pie. I tried it and thought I’d died and gone to heaven. It was just so delicious! The savory-ness of the meat and gravy mixed with the vegetables and the pillowy mounds of melt-in-your-mouth mashed potatoes on top. What could be better? I have no idea. Alas, Dean and Deluca stopped making the shepherd’s pie or rather, I could no longer find it in their deli display cases, so I was shepherd’s pie less for many a year. I finally got the courage to try it after reading a recipe for it in the new Food Network Magazine issue and today while at work, I decided, to heck with it. I’m going to make a shepherd’s pie and I did. Besides, I had some vegetables left from when I made chicken pot pie. Alls I needed to do was get the ground beef and a few other things. So I made it and it was delicious. I did use Alton Brown’s recipe as a guide/jumping point though 🙂

So let’s get started!


-1 1/2 lb of ground beef
-About 1/2 a bag of mini carrots (that’s about 2-3 large carrots)
-1-2 cups mushrooms
-1 1/2 cups frozen peas
-2 cloves garlic
-1 onion
-2 tbsp AP flour
-1 tsp Worcestershire sauce
-1 cup chicken broth
-2 tbsp EVOO
-1 tsp fresh thyme leaves
-2 tsp tomato paste
-Salt and pepper to taste
* I eyeballed most of these veggies)
Mashed potatoes:
-Around 10 mini potatoes (5-7 large potatoes)
-4 tbsp unsalted butter
-1/4 cup half and half
-garlic salt and pepper to taste


  1. Wash the potatoes thoroughly and, although I didn’t do this, if you want to, peel and cut the potatoes into quarters. FIll a stockpot with enough water to cover the potatoes and bring to a boil. Cook for about 10 to 12 minutes or until the potatoes are soft and can easily be broken up with a fork.
  2. While the potatoes are boiling, dice the carrots, onion, and mushrooms and set aside. They should be roughly the same size. Dice the garlic. In a large pan, heat the oil and add in the onion and the carrots. After the onions begin to become translucent, add in the garlic and cook for another few minutes. Add in the mushrooms and the peas and cook until the peas have thawed. Salt and pepper to taste. Set aside.
  3. In the same pan, sans vegetables, cook the beef until it’s no longer pink but a light brown. Sprinkle the flour over the meat and stir to coat. Add in the Worcestershire sauce, tomato paste, chicken broth, salt, pepper and thyme. Bring to a boil and then lower the heat to a simmer. Cook until the sauce thickens about 10 minutes. Preheat the oven to 400 degrees.
  4. Once the potatoes are cooked, drain them and, in the same stockpot, begin to break them up. Add in the half and half, butter, salt and pepper and mix until you get the desired consistency of mashed potatoes. I know some like theirs super creamy with no lumps and others like some lumps, so just go with what you want.
  5. In a large baking dish, layer the vegetables on the bottom, top with the meat and then spread the mashed potatoes on top. Make sure to create a seal around the edges to keep the filling from bubbling up (I ended up not making enough mashed potatoes, so that the meat juice kind of bubbled up and over the mashed potato topping). You can also pipe the mashed potatoes on top if you’d like. I may try that next time.
  6. Bake in the oven for 25 to 30 minutes or until the potatoes brown. You can also just turn on the broiler afterwards if the filling is sufficiently hot, but the mashed potatoes haven’t browned.


This was a pretty decent shepherd’s pie. I’m definitely going to have to tweak the amounts of spices and I think next time I’ll add some celery and get rid of some the of peas (I had a little too much). I might also get a smaller baking dish because I think the reason why I lacked mashed potatoes was because I had an too large container. Whoops. Oh well, if at first you don’t suceed, try, try again right? I hope you have as much success I have about this shepherd’s pie. I do think maybe I’ll use beef broth next time and see how that goes. I’ll let you know!


Until then, hugs and puppies!


P.S I kind of got offered an internship position at Delish magazine. Unfortunately I already have a internship (T.E.A.L), but this Delish Magazine internship is more appealing to me because, well, I have more passion for food than ovarian cancer. I mean Ovarian cancer is a good cause to get behind, but seeing as I want to work in a food magazine when I graduate, I feel like Delish magazine will be more beneficial for me. What do you think?