#pixella

> Pixella would smile.

> "I have a question. :)"

(@ask-pixella-fnf)

Im back from my hiatus with a new Original Character. She appeared in probably one of the most vivid and complex dreams ive had this year and remembered. and her design just stuck with me, as did her story (in my dream). When i woke up i just HAD to draw her before i forgot what she looked like. 

The dream took place like it was a video game, it had a plot and she was the main character. I dont know how much to tell you because part of me feels like it could be written as a story, but the gist of it is. this girl tries to save the world, and some little faerie creatures convince her that she needs to come with them to do it.

It was just a beautiful dream, with its own music and everything, seriously vivid.

but i wanted to bring her out of it at least. Until i can think of a better name, im calling her Pixella (because the dream i met her in was game and faerie themed)

This year for my 25th birthday, My family surprised me with a Minion shaped cake, that weighted about 10 pounds. The cake was just so epic, I had to share it here. :)

Hey All

It's been a little while since I don't post recipes here, so I'll try to catch up and post some of the little things I have been making lately. Today, I'm posting a very nice cookie that is actually one of my favorite recipes. This cookie was made for a dear friend of mine on her birthday and it's a great recipe for a afternoon tea. The recipe has been adapted from here <3

Maple oatmeal cookies with white chocolate and pecans

Ingredients:

3/4 of room temperature butter

1 cup of maple syrup

1 cup of flour

1/2 of cup of sugar

1 egg

2 cups of rolled or quick oats

1 tsp of baking soda

1 tsp of vanilla extract

1 cup of white chocolate chips

1 cup of pecans roughly chopped

a pinch of salt

How to:

Preheat the oven at 325ºF/160ºC. In an electric mixer, beat the butter and the sugar till it becomes a fluffy and creamy. Add the egg, vanilla, add the maple syrup. In a separate bowl, mix all the dry ingredients together, except for the white chocolate chips and pecans. Now slowly add the dry mixture to the wet mixture. Once everything is mixed, turn off your mixer and gently fold the chocolate chips and pecans.

Line parchment paper on a baking sheet and make little dough balls with approximately 1 inch and a half of size. You should place them with at least 2 inches distance from each other in sheet.

Now bake for 10 to 13 minutes, or as soon the edges start to get slightly golden. The trick for a chewy and creamy cookie is to not over bake them. The more you bake, the crunchier it becomes.

Hi All :) I'm reposting here a recipe that I wrote for my job's journal a few months ago. They asked me to write a recipe for Valentine's day, and nothing can be more appropriate than a decadent chocolate pie full of fresh strawberries. A Dear friend of mine, who also has an amazing food blog has posted my recipe at his blog once, and I decided to transfer it to here. All the photos have been taken by Lester Chung.  (Thank you dear <3 )

Strawberry Chocolate Pie

Ingredients:

2 1/2 cups of Graham crackers crumbs

3/4 cup of room temperature margarine

1box of fresh strawberries

300gr chocolate melted. *

4 egg yolks

2 cups of heavy cream

1 cup of milk

1tbs corn starch

4 egg whites

1 1/2 icing sugar

4 tablespoons of lime juice

1 large pie pan with removable bottom

How to:

Pie Crust:

Combine the crackers crumbs with the margarine, and mix it with your hands until it become a ball of dough. If you notice the dough being too flaky, you can add and extra half or a full tablespoon of margarine. Once mixed well, place it in a large (12″) and tall pie pan with removable bottom for easy removal. Starting from the bottom of the pan, press the dough with your fingers till it covers all the corners of the pan, then start to gently pull the pie dough over to the sides of the pan. After all the dough is placed, you should have about 2 to 3 inches of crust on the sides, that are about 5mm thick. Now with a fork, make holes in the entire dough at about half an inch apart, including the corners and sides of it.  This allow the dough to breath in the oven and avoid those bubbles, so be generous. Once everything is ready, preheat your oven at 356F or 180C and bake the pie crust for 10 to 15 minutes or till the edges start to become slightly golden. Once it is done take it out of the oven and let it cool down.

Custard filling:

* For the melted chocolate, you can have two easy options: - Place it in large bowl and put the microwave for about 2 minutes, mixing it every 30 seconds till it’s completely melted. This is the easiest way however it is also very easy to burn the chocolate, so please be careful when melting chocolate in the microwave! - Place your chocolate bowl inside a large pot filled with water and cook it in a medium heat till your chocolate is completely melted. If you are using a small bowl please be careful to not let the water in your bowl.

In a bowl mix a half cup of milk, heavy cream and cornstarch until dissolved. Grab a separate bowl slightly beat the egg yolks. In a large bowl, add in all the mixtures you made excluding the melted chocolate and start cooking it in low heat, mix well with a whisk during the entire process. Once your mixture is hot, you can add the melted chocolate and keep mixing on medium heat until the consistency is like thick cream. It should take about 30 to 40 minutes. Once you have hit the right consistency, let it cool down for 10 minutes and pour over the pie crust. Set it aside and let it cool down completely.

Once the pie is cool, slice the strawberries in small cubes and spread them on top of the chocolate cream. It’s important that the pie is completely cold before you do this step, to avoid cooking the strawberries.

Icing:

In a mixer, add the egg whites and the lime juice and beat at medium speed till it becomes thick fluffy cream (should be about 15 minutes). While you are still mixing, stiff the icing sugar and add it slowly to the mixture. Lastly add a total of 2 tablespoon of hot water in the mixture but add them one tablespoon at a time with at least 30 seconds gap.