Mini Snickerdoodles

Makes about 6 dozen cookies.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Coating:

• 1/3 cup granulated white sugar
• 2 teaspoons ground cinnamon

Method

1. Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, salt, and baking powder.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough.
4. Shape the dough into 1 inch (2.54 cm) round balls.
5. Coating: In a large shallow bowl mix together the sugar and cinnamon.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
7. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.

Originally found at http://community.livejournal.com/food_porn/4904697.html?#cutid1

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White Chocolate Pudding

Makes 4 servings

Ingredients

• 2 1/2 cups milk, divided
• Pinch salt
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• 4 oz (1/2 cup) white chocolate chips or chopped
• 1/2 cup pomegranate seeds or raspberries

Method

1. Heat 2 cups of milk, but do not boil.
2. In a bowl, whisk the sugar and the egg yolks together until pale.
3. In a separate dish, dissolve the cornstarch with the remaining 1/2 cup milk. Add to the egg yolks mixture and mix well.
4. When the milk is hot,slowly pour it over the eggs,a little it at a time so the eggs don't start curdling.
5. Return the whole thing to the stove and cook on medium low heat until it starts to thicken. Add the white chocolate and stir until it is completely smooth. Strain if necessary.
6. Pour the mixture into a clean bowl and let cool to room temperature, covered with plastic wrap punctured with small holes so the pudding does not form a skin while cooling.
7. Pour into dishes and decorate with the pomegranate seeds or eat it straight from the bowl.

Originally found at http://tartelette.blogspot.com/2007/12/white-chocolate-pudding-sugar-high.html

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Cinnamon-Bacon Rolls

Ingredients

For the rolls

• 6-1/4 to 6-3/4 cups all-purpose flour
• 2 packages active dry yeast
• 1-1/2  cups milk
• 1/2 cup butter
• 1/2 cup sugar
• 1 teaspoon salt
• 3 eggs

For the filling

• 3/4 cup sugar
• 1/2 cup butter, softened
• 4 teaspoons ground cinnamon
• 2 teaspoons all-purpose flour
• 3/4 cup chopped nuts, semisweet chocolate pieces, or raisins (optional)

For the topping

• 2 cups sifted powdered sugar
• 1/2 teaspoon vanilla
• 2 to 3 tablespoons milk

Method

1. In a large mixing bowl combine 3 cups of the flour and the yeast.
2. In a saucepan heat the 1-1/2 cups milk, the 1/2 cup butter, the 1/2 cup sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted, stirring constantly. Add to flour mixture.
3. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
4. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
5. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
6. For filling, in a small bowl combine the 3/4 cup sugar, 1/2 cup margarine or butter, cinnamon or orange peel, and the 2 teaspoons flour; set aside.
7. Punch dough down; divide in half. Cover and let rest 10 minutes. On a lightly floured surface roll each half of the dough into a 12-inch square.
8. Spread half of the filling over each dough square. At this point, lay out the bacon on the rolled out dough, making sure that each potential bun gets a slice. Roll each square up into a spiral; pinch edges to seal. Slice each roll into 8 pieces.
9. Place 8 pieces in a greased 13x9x2-inch baking pan. Repeat with remaining pieces using another 13x9x2-inch pan or a 12-inch pizza pan. (I baked mine in a 9" Spring-form pan, which I think worked out really well.)
10. Cover loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, don't chill dough. Instead, cover loosely; let rise in a warm place until nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick.
11. Bake in a 375 degree F oven for 20 to 25 minutes. Remove from pans. Cool slightly on a wire rack.
12. Meanwhile, in a mixing bowl combine powdered sugar and vanilla. Add enough milk to make of drizzling consistency. Spread over rolls. Makes 16 servings.

Originally found at http://community.livejournal.com/food_porn/4905678.html?view=55010254#t55010254

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Dessert of the Week
Blondie Squares

Blondie Squares

Just in time for Fall,
these almond-filled chocolate squares will
satisfy your taste for something sweet.

Check out the recipe at:
Gourmet.com

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cupcakes

In place of this Saturday's weekly rewind, I'm going to give you all my BEST recipe of the week! I'm a bit obsessed with coconut milk in baked goods -- it makes them moist, but not too moist. Dense, but not too dense. And the flavor is light, but noticeable.

As well, those of you who read regularly may notice that I use alcohol in my cooking and baking rather frequently. This recipe is no exception. The mocha sauce topping has Kahlua in it. Of course, if you'd like to omit this part, go right ahead.

OK. I must admit. I just spent a good chunk of an hour writing this post . . . and then I LOST ALL OF IT!!! So, this is the down 'n dirty version. I'll save my witty comments for another day.

ENJOY! And if you haven't already, check out this week's recipes on the rest of METHOD.

cupcakes

VEGAN CHOCOLATE CUPCAKES

What you'll need . . .

• 6 tablespoons applesauce
• 2 and 1/4 cups coconut milk (or soy milk)
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1 and 1/2 cups oat flour
• 1 cup coconut flour
• 2/3 cup cocoa powder
• 2 cups unbleached cane sugar (Sugar in the Raw)
• 1/2 teaspoon coarse kosher salt
• 2 teaspoons baking soda

Method . . .

1. Preheat the oven to 375 degrees F (or 190 degrees C). Insert liners into a medium cupcake pan.
2. In a large bowl, mix together applesauce, coconut milk, vanilla, and vinegar.
3. Ina separate bowl, mix together the remaining ingredients.
4. Gradually add the dry ingredients to the liquid mixture, and beat well.
5. Fill cupcake liners three-quarters full. Bake for 20-25 minutes (mine took 21), or until a toothpick in the center of cupcakes comes out clean.
6. Cool.

cupcakes

BANANA COCONUT FROSTING

What you'll need . . .

• 5 and 1/2 tablespoons butter substitute (Earth Balance)
• 1 cup coconut flakes
• 1/2 cup mashed bananas
• 1 teaspoon lemon juice
• 8 cups vegan confectioners' sugar
• Soy milk (to add if the frosting is too dry)

Method . . .

1. Melt 2 tablespoons of butter substitute in a large skillet. Stir in coconut. Cook, stirring constantly over medium heat (until coconut is golden brown -- about 6 minutes).
2. In a small bowl, combine the bananas and lemon juice.
3. In a separate bowl, cream the remaining butter with an electric mixer on medium speed. Add the sugar, then the banana mixture, and blend well.
4. Add the coconut and mix well.

cupcake macro

KAHLUA-MOCHA SAUCE

What you'll need . . .

• 8 ounces dark chocolate chips or chunks
• 3/4 cup soy milk
• 1/4 cup Kahlua
• 1/2 cup brewed coffee (the stronger the better)
• 1 teaspoon vanilla extract

Method . . .

1. Place chocolate in a bowl.
2. In a small saucepan bring the soy milk, Kahlua, and coffee to a boil (over medium-high heat).
3. Pour mixture over the chocolate and gently whisk until the chocolate is completely melted and the sauce is smooth.
4. Stir in the vanilla.

PUTTING IT ALL TOGETHER

1. Once cupcakes have cooled completely -- gently frost them. Gently is key, as my frosting turned our rather sticky, and you don't want to break the tops of the cupcakes.
2. Store the mocha sauce separately (this is probably a no-brainer, but I thought I'd mention it). We put ours in a syrup container. Heat it up and top cupcakes as desired.

These recipes are pretty heavily adapted from several found in my favorite cupcake cookbook: Crazy About Cupcakes.

VeganMoFo

As well, today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to the RSS feed). As well, check out the VeganMoFo Flickr group.

x.o.x.o.

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Fudgy, Frosted Brownies

Ingredients

• 6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
• 8 oz. 70-percent bittersweet chocolate
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/4 tsp. salt
• 2 large eggs
• 1/3 cup all-purpose flour

Method

1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
2. Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides of the pan.
3. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.
4. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
5. Pour the batter into the prepared pan and tap the pan bottom on the counter top to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.
6. Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting.
7. Frost when completely cooled if desired.

Chocolate Chip Frosting

Ingredients

• 1/2 cup (1 stick) butter
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Method

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla and chocolate chips. About 2 cups frosting.

Originally found at http://community.livejournal.com/food_porn/4901357.html

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Pumpkin bars

Fall is here.  I'm a summer lover, so I'm not too excited about it.  Although, I am ready for soups and warm cozy dishes.  

Of course, the last few weeks I've noticed the obvious changes of leaves turning, colder nights, men going crazy for football, etc.  However, fall really sank in yesterday at the DMV.   It was the end of the month, so it was the last day for everyone to renew their tags.  I went late in the day, and it was overflowing with people.  I sat on the floor waited in line for two hours, so I had plenty of time to notice that every other woman has already changed out her summer purse for her fall purse.  Am I the only woman in America still carrying her basket summer purse?  I was just getting used to its size.  I've got to remedy this, but I'm just not ready.

Pumpkins, a real sign of fall.  Husband needed a side dish for a work party, so I thought I'd try these pumpkin bars from Paula Deen.  Delicious!  Like the other Paula Deen recipe I've tried, they're loaded with fat and sugar.  Loaded.  Don't eat these on a empty stomach...instant sugar coma.  If I was making these for just husband and me, I probably would have lightened them up a bit, but for others not a chance.

Perfect for your next fall party!

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This was from a few months ago, back when strawberries and rhubarb were in season. I used this recipe, with some editing: I used equal shortening and butter for the crust (and left out the salt.)

strawberry rhubarb pie

lazy lattice crust

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White Chocolate Raspberry Cheesecake

Recipe and photo from Happy Love Strawberry

Serves 12

Ingredients

For the base:

• 85g (3oz) digestive biscuits, crushed (Americans: graham crackers. I usually use 100g of each for the base cause I like a little bit more)
• 85g (30z) ginger nut biscuits, crushed
• 85g (3oz) butter, melted

For the filling:

• 500g (1lb 2oz) white chocolate, broken into pieces
• 50g (2oz) butter
• 1/2 vanilla pod, split lengthways
• 500g (1lb 2oz) full fat soft cheese
• 50g caster sugar
• 175ml whipping cream
• 225g punnet fresh raspberries, plus extra to decorate

Method

1. For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
2. For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
3. In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
4. Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
5. Remove from tin and decorate with raspberries to serve.

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Chocolate Pumpkin Brownies

Yield: 24 brownies

Ingredients

Pumpkin Batter

• 1 Tbs unsalted butter, softened
• 3 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1/3 cup canned pumpkin puree
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 Tbs all-purpose flour

Chocolate Batter

• 5½ ounces best-quality semisweet- chocolate, finely chopped
• 1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
• 4 large eggs, at room temperature
• 1½ cups granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 1/3 cups all-purpose flour

Method

1. Preheat oven to 350°F. Lightly butter 13x9-inch baking dish.
2. Prepare pumpkin batter: In a small bowl, using an electric mixer, beat butter with cream cheese until smooth. Beat in sugar, scraping bowl occasionally. Bet in egg, then add pumpkin puree, vanilla, cinnamon and ginger. Stir in flour.
3. Prepare chocolate batter: Combine semisweet chocolate and butter in a medium bowl. Set bowl over saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine eggs with sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in melted chocolate. Sift flour over the batter and fold it in just until combined.
4. Spread chocolate batter evenly in prepared pan. Using a Tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter slightly into the chocolate.
5. Bake for 30-40 minutes (starting checking on brownies at 30 minutes to see if they're done- a toothpick inserted into center should come out clean).
6. Let brownies cool completely before cutting.

Originally found at: http://www.recipegirl.com/Desserts%20Bars%20&%20Cookies/Desserts%20Bars%20&%20Cookies%20Recipes/Chocolate-%20Pumpkin%20Brownies.htm#top%20of%20page

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Q-pot is a range of scrumptious jewellery by Japanese designer Tadaaki Wakamatsu. Made from lovely gems, rubber and acrylic, the ever expanding delicious range includes sweet macaroons, choc dipped bananas and creamy ice-cream. It will definitely make you drool! The hard part is that they look so real that you'll have to stop yourself from trying to eat them! For more deliciousness head over to the Q-pot site.

Banana Choco

Sweet Gift Box

Chou A La Creme

Strawberry Whipped Cream

Macaroon

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Strawberry Rhubarb Cobbler

Originally uploaded by Phisch

May I just say, strawberry and rhubarb make quite a lovely combo of fruit and veggie (?!) in a cobbler. I used the same recipe as last time only substituted the blueberries.

The fruit was frozen and I used 16 oz. bags. I let them thaw on the counter with some sugar, about 3/4 cup of brown because I thought I’d run out of refined.

Very yummy! J likes it, too. He didn’t like the blueberry kind.

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peaches

When recipes of egg noodles leave me with a surplus of egg whites, I take it as the perfect opportunity to whip up a little dessert. Who needs another egg white omelette when you can have crisp pavlovas with soft, marshmallowy centers? Instead of whipped cream I topped these with a yogurt mixed with buckwheat honey and fresh, end of the season peaches. What do you do with your extra egg whites?

Peach_pavlovas

 

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Brownie button

My students and I are preparing for our first studio recital.  They're spending extra time practicing, and I'm spending extra time baking.  Baking!?!  We're all going to need treats when this is all over, so this week I've been making cookies for after the performance.

I'm trying to come up with a few sophisticated cookies, if there is such a thing, but still keeping them kid friendly.  I've always had my eye on these Brownie Buttons from Dorie Greenspan's Baking: From My Home to Yours.  This was the perfect opportunity to try them out.  And according to the recipe they freeze well, so they'll be nice and fresh on the big day.

Brownie Buttons
Makes 16
Adapted from Dorie Greenspan's Baking: From My Home to Yours

1/4 c. + 2 T flour
Pinch of salt
1/2 stick of unsalted butter
2 1/2 oz. 72% dark chocolate
1/3 c. packed brown sugar
1/2 t. vanilla
1 large egg
2 oz. white chocolate

Heat over to 350 degrees.  Spray a mini muffin tin with cooking spray.

Melt butter, chocolate and brown sugar in a saucepan over very low heat, stirring frequently with a heatproof spatula.  When the mixture is smooth, remove from heat and cool for a minute or two.

Stir in the vanilla and egg.  When the mixture is well blended, add the flour and stir only until incorporated.  You should have a smooth glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup 3/4 full.  Put a teaspoon of water into the empty cups.

Bake for 9-10 minutes, or until the buttons spring back when touched.  Remove brownie buttons and cool on racks.

Melt the white chocolate in a small heatproof bowl over a saucepan of simmering water.  Stir constantly.  As soon as the chocolate is smooth, remove from heat.

One by one, dip the tops of the buttons into the white chocolate, twirling the buttons so that you get a little swirl at the center of eahc one and the excess chocolate drips back into the bowl.  Refrigerate for 15 minutes to set the glaze.

Pb & j thumbprint (Changed)

I've also got every kid's favorite combo, peanut butter and jelly, in the freezer in the form of these cute little thumbprint cookies...also from Dorie Greenspan.

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Dessert of the Week
(or Weak)
Vanilla Cake

Vanilla Cake

This plate of goodness is just
calling your name..
Be sure to grab a heaping
fork-full of this delicious cake.

Picture from Country Living

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(bonus points if you get how the seemingly nonsensical post title is relevant)

As if I didn't get enough injuries on this summer's botched skydive, I managed to destroy my toe Sunday night.
And, unlike skydiving, this one doesn't have a great, dramatic story to it. I was walking, and I tripped. The sidewalk was uneven. I was wearing very thin flip flops. And the bodega across the street had a sign called "The Deli of Life." No joke. It's on the west side of 2nd Avenue around 11th street.
So I heard this very loud, audible CRACK. And it hurt... a lot. My friends and I continued our trek to Dessert Bar, where I propped it up and drowned my sorrows in bread pudding, "Adult" chocolate pudding (not pornographic, sadly, but very very rich, bitter and chocolatey), green apple sorbet (take a scoop of this and the pudding, sounds disgusting but the bitter and the sweet/sour really complement each other), and bites of several little cupcakes including black and white, s'more, and caramel.
I would have enjoyed this debauchery much more if it weren't for the fact that my toe was throbbing so badly and I was contemplating where on the block I could get some Tylenol.
I eventually got some Advil and let that work its magic while playing Jeopardy for the Playstation 3. I have to say, watching Jeopardy and yelling out the answers seems a lot more fun than the video game.

So today will be my third day without yoga- vinyasa requires rolling over the toes and I am not quite ready to risk it. Will I go out of my mind? I don't work today and WoW is down for maintenance. Sigh.

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I have a friend at work.  Her name is Lisa.  She’s nice.  Works hard.  Cheerful.  Smart.  Witty.

She also happens to be a Steelers fan.  So, while we were out at a get together the other day in honor of someone from our group that’s leaving, we got to talking about football, specifically this week’s Eagles-Steelers game.  Trash-talk ensued.  Wagers were proposed.

Lisa suggested that if Steelers should beat the Eagles, we would have “office-swap” – you see, I have a fairly large office (corner!) and Lisa resides in a cubicle.  In exchange, if the Eagles won, I would get a “treat” (Lisa is well aware of my sweet-tooth) every day this week.

Well, make way for some extra calories, because the Eagles defense turned in a masterpiece – harassing the Pittsburgh Steelers (and QB Ben Roethlisberger in particular) relentlessly, ultimately being the driving force – even forcing a safety -- in a hard-fought 15-6 victory.

Harassed

And while the Pittsburgh offense struggled all day, the Eagles offense could do little better.  They moved the ball  fairly effectively in the first half, getting a TD pass from McNabb to Correll Buckhalter, but left points on the board, settling for a close-in FG from David Akers and fumbling away their first drive when they were within reach of scoring.  An ankle injury to Brian Westbrook (which kept him out of the last 3 quarters of the game) and a roughed up McNabb had the offense moving in fits and starts in the second half.

Buckhalter Soars

The game seemed like one of those that could turn on one big play, but none really materialized for either team – the Eagles taking advantage of the safety and Big Ben fumble in their own end to get a FG to safely make a two-score lead in the 4thQ, which they were able to ride out to the end.

Can’t wait to see Monday’s treat…

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Apparently last night I decided to bake everything in my house.

It started like this:
During the day, my mom called me at work to ask me, "How do you make pie crust?"
I mean, sure I have a lot of things memorized, but I haven't make pie since last Thanksgiving so I didn't exactly have that recipe called up to the front of my brain.  So I asked her where she was.  She was at work.  Not in front of the baking aisle, not in the kitchen, but at work. She is an accountant.  Seeing as I live with my parents and seeing as we have a drawer full of recipes, I wasn't sure what this call was about, other than to guilt me into making my mom a pie.  (Which worked.)

So, ta-da, I made a peach pie with cream and brown sugar, which took about two hours:

Peaches 'n' Cream Pie

But, by the time I got home, my mom had already tried to make a pie crust, which failed miserably and shrunk and basically was unfit to be seen by any other humans.  Still, it's sad to let crusts go to waste so I asked her what she was going to do with that crust.  She said make a quiche.  Hahahahaha, I laughed...and then I tried to make a quiche.  The results below:

I-don't-know-what-I'm-doing Quiche

I was so excited that it worked at all.  And then even more excited when I tasted it and it was DELISHUS.

I will probably post it up on OSF, but basically it was made of: a messed up pie crust, thanks to my mom, then I filled it with two ripe tomatoes, sliced thinly.  I whisked 2 eggs, 2 teaspoons of my homemade pesto, some finely chopped scallions, a dash of salt and a splash of heavy cream.  Then I poured the whole thing over the tomatoes, and then sprinkled some parmigiano-reggiano on top.  YUM.

And then it suddenly occured to me that it was a friend's birthday today!  OOPS.  So then I whipped up a last minute batch of coconut lime cupcakes:

Birthday Cupcakes

The frosting had to be made this morning though...procrastinating even in baking.

All in all, very productive.  The best part about the peach pie was talking to my mom about it.

ME
So are you having a party at work tomorrow?

MOM
No.

ME
Are you visiting someone or something?

MOM
No.

ME
So why did you want to make the pie?

MOM
So that I can eat it.

Absolutely classic.  I love my mom.

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Bayview with watermark small version

BAYVIEW CAFÉ DESSERT RESTAURANT BAR is a top floor restaurant with an Elegant and Romantic setting, with a 180ﾟ Victoria Harbour view, near the yacht club in Causeway Bay. When you look East towards Tsim Tsa Tsui at 8pm, you can enjoy the light and laser show every night. http://www.so-u.tv/playVideo.php?contestid=&id=4531

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Black Glutinous Rice Dessert (黑糯米)

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