Morinaga Bake Creamy - Cheese Brulee

Cheesecake bites and ready to eat? awesome! I always wanted to try this out because I heard from my friend this treat is very popular in Japan. I saw the TV ad of this product correct me if I am wrong J-Pop people one of the Arashi member was on it. Arashi is a very famous and successful boyband in Japan. So anyways the box and packaging was very fancy with the touch of black and gold colors. When I open the foil the smell of the cheese was pretty strong. 10 mini square creamy and cheesy baked cheese. Crispy on the outside and soft on the inside. Every bite simply just melt in your tongue with a powerful flavor. Actually I didn’t stop eating until nothings left. Ooops! I super love it :) Check your local Japanese grocery store to try it out.


Pumpkin-Sage Baked Ziti

Oh My Veggies writes:

Pumpkin is kind of like tofu in that it doesn’t really taste like anything. It’s mildly squashy (squashy is a word!), but it’s really all about what you add to it. The flavor and scent most people attribute to pumpkin is actually the spices commonly used with it—without those spices, pumpkin can be something completely different.

I’ve made a few pumpkin pasta recipes in the past two years and one of my favorites is Kitchen Treaty’s Creamy Pumpkin Baked Rigatoni. Pumpkin puree makes a great base for a pasta sauce—it’s naturally creamy, so it gives you an alfredo-like texture without having to use heavy cream. I adapted Kare’s recipe to make it into a baked ziti and added sage both to the sauce and as a topping—the mild flavor of the pumpkin sauce lets the sage really shine in this dish.

Find the recipe here.