Lemon Curd Cheesecake Bar

So I decided to do something with this new Kraft instant cheesecake spread I received. The consistency and taste are just like that of cream cheese, not very cheesecak-ish. So I made these lemon curd cheesecake bars. unfortunately, they're a little thick, but the curd turned out better than previous tries.

The difference? Using the whole egg rather than just the yolks. It probably makes it a little thinner having the whole egg in there.

Lemon Curd

- 1/2 cup lemon juice
- 3 large eggs
- ~1/2 to 3/4 cup sugar
- 2 tbsp butter

1. Mix first 3 ingredients together.
2. Heat evenly until it starts to thicken, whisking constantly to prevent curdling.
3. After sufficiently thickened, turn off heat and mix in butter.

Breakfast Egg Sandwich

Here's my breakfast for today, my homemade egg 'mcmuffin' sandwich.

I used a mousse ring to mold the sunny side up eggs, and trim the bread.

Chinese Mochi dessert

I love eating these- they can be filled with red bean paste, or sweet crushed peanuts. They're individually sized, and cool to the touch. A tasty little treat. I made them last year, but they weren't as successful as I had hoped. Here's a newly acquired recipe.

Mochi

- 1 bag (16 oz) sweet rice flour
- 2 cups sugar
- ~1 2/3 cups cold water
- your favorite filling, red bean, black bean, lotus, taro, or peanut paste.
- dash of potato powder/flour

1. Mix rice flour and sugar together.
2. Add in water slowly, until dough forms.
3. Microwave on high, for 6 minutes in the microwave. Stir.
4. Microwave another 6 minutes, then stir.
5. Microwave another 2 minutes, then stir.
6. Wrap filling.
7. Coat with sesame seeds, or dust with potato powder. let cool.
8. Eat!