with electric love

If you treat LOVE or a relationship as a game, you don't deserve to be in it. Stop playin games 'cuz in the end, ALL players of the game gets played.

I haven’t posted any blogs in a looooong ass time. In fact, this is only my second blog. HAHA. I’ve been so busy with my thoughts and experiences racing against my fingers to type such blogs. Also, my fingers have also been occupied in my newest hobby…. COOKING! Yes, I said it, cooking!

Growing up, my dad was the cook of our family. He was the king of the kitchen. I dared not to try to cook … as it would “invade” his space, especially during the lunch/dinner hours. So I never really cooked besides the basics, ya know, rice, spam, saimin, and breakfast stuff.

When I moved to Vegas, I knew this would be my time to learn. And only recently, I actually wanted to learn! Now, I crave to cook/bake! On my days off, in the mornings, I start thinking of what to cook for dinner. I’ve cooked a variety of dishes from shoyu chicke, stir fries, balatong, lemon butter tilapia filets to kim chee fried rice. And surprisingly they all turned out pretty tasty! Mind i add, my roomie is a chef.

My latest creation was Chantilly Cocoa Puffs.

Ingredients:
Choux: 1 C Water, 1 Block (4 oz.) butter, 1 C Flour, 4 Large eggs

Filling: 2 packets Dream Whip Frosting, 2 small boxes instant chocolate pudding, 2 3/4 cup COLD milk

Chantilly Frosting: 1-13 oz can evaporated milk, 1 1/2 cup Sugar, 3/4 cup Butter, 4 large Egg yolks, 1 1/2 tsp Vanilla extract, Optional - 1/4 C chopped, toasted pecans

Cooking Instructions:
Choux: Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away from the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. (At first, the dough is really thin from all the eggs. For best results, let the dough sit out for a while until it becomes thick and "doughy." For faster results, put the dough in the refrigerator).Make into little balls and put onto cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (I cooked it in less time so just watch it and see how long it'll take in your oven. Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife.

Filling: Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed. Fill with chocolate filling, put back tops, and sprinkle w/10x sugar, and/or frost with Chantilly frosting.

**To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the Choux puff and squeeze the bag to fill the puff.

Chantilly Frosting: Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour (or more) covered with a piece of plastic wrap directly on surface for proper spreading consistency.


Again, surprisingly, it tastes just like Liliha Bakery’s Chantilly Puffs!!

Hopefully this hobby will here to stay! Bon Appétit!