very berry new york cheesecake

Ahhh Costco, the place where more is more and samples be served. Hot dog in hand, we'd run past aisles searching for rectangular carts stacked with free food and scan aisles for highlighter-marked labels, sneak-peaks at what we could find in our lunch pails the following week. While I can proudly say that I pack my own lunches now, the excitement still wells within me. Perhaps Costco has some sinister motive to this all. Even till this day, I can't have berry compote for breakfast without thinking about those halcyon days emerging from successful trips at Costco with frozen-yogurt in hand. 

And that's where this post begins. "Very Berry" is not only an homage to the Very Berry Sundaes my mom bought me after our triumphant Costco runs, it's a word that carries all the memories and nostalgia I've built throughout my youth. Luckily for those of you still reading, if you know the slightest of what I'm trying to articulate, I can guarantee you'll like this cheesecake. Regardless, you're not human if you can resist thick, dense New York Cheesecake packed into a crunchy Oreo crust and slathered with Very Berry topping. I mean, this cheesecake is so good my family doesn't even know I made two of them (one of them I scarfed down so quickly an asteroid could have hit and I wouldn't have reacted). More the reason to buy in bulk. (ugh...I'm on fire today!)

our first video recipe // white peach galette

Check out Chow Creations' first video recipe above!!! My bro, Darren, did the filming and editing while I took the pictures. The full recipe is below with the ingredients and directions. We hope you find this new layout as awesome as we do. Please give us feedback in the comments and subscribe to the channel. :-) 

portuguese egg custard tarts - macau in a tartshell

Did you know that the island of Macau got it's name because the Macanese fisherman couldn't understand a certain Portuguese conquistador's accent. Now, that may seem like a completely arbitrary statement, unless, you are privy to the fact that I just came back from Macau last week. Sorry, after a sixteen hour jet lag my mind isn't working correctly and my twisted sense of humor seems funnier in my head. Although the fisherman thing was really true. Our tour guide said so.

Across the waters from Hong Kong is the exotic casino and custard tart filled island of Macau. And despite the fact that my attempt at these pastry pools of custard gold turned out surprisingly well, especially for a first attempt, it really doesn't beat the fresh piping hot tarts you get halfway across the world. Click the orange button to chowtinue this conversation and learn how to make these delicious little morsels. 

white chocolate oreo cheesecake bars

Thanksgiving and Christmas are just around the corner, and as your coworkers and church group have reminded you, so is the annual dread of what you're going to make for the holiday potluck. (Hanukkah is approaching too. I didn't forget  about  you my Jewish viewers.)

If you're one who checks the silverware, napkin, bread, or drink boxes be aware that you're not being discreet about your laziness. People know, and they talk behind your back. Show those gossiping b*tches you aren't lazy, and not only that, but you can cook laps around Margaret's annual slimy burnt pigs in a blanket. 

the best lemon bars in the world - a classic perfected

Lemon Bars are one of those classic desserts you can find in about any of the supermarkets these days. What's different about my lemon bars is they actually taste good. I know, surprising (not the part about my lemon bars tasting good, the part about lemon bars tasting good at all). Sweet without being cloyingly so, buttery without being too rich, and certainly not dense. If I were to use one word to describe these lemon bars it would be, perfect. The dilemma chefs have always had when making lemon bars, was getting a firm enough top, without sacrificing a crispy bottom. With this recipe you won't have to give up any of that. This is the perfect summer dessert, gift, or picnic item for your next special occasion (or just for everyday eating). It's absolute perfection in a bar, so let's get started (before I go off on one of my tangents). By the way, did I tell you that I finally got a twitter account. @chefchowblog #awesome #madcookingskills #i'mnotmadatyou #i'msorry #don'tcry #nowyou'remakingmecry. Why didn't you stop me!

Like many of our recipes we'll start with the butter. You want to cut the butter into small chunks and put it on a plate in the freezer to harden. Whenever you're baking, often times the temperature of your butter will dictate the success of whatever you're making. Recipes that call for melted butter (i.e. cookies) are intended to have a chewy outcome. Desserts that require the butter to be cold (i.e. pies, pastries) mean the end product will one of these three, crispy, crunchy, or flaky (it could even be all three, oh my). The more you chow.

mini blueberry tarts

If you are not reading this on President's Day, please omit the first four sentences, not including this one. Well President's Day is here again. How many of you know why we have that holiday? And you call yourself an American.* Well it doesn't really matter why we celebrate it as to what we'll be doing with it, and you know what I'll be doing, eating Blueberry Tarts. It's true, these tarts are a labor of love. First you have to make a crust, then pastry cream, and then macerate blueberries, it's a lot of work. But it's so worth it. The combination of buttery crust, smooth thick cream and sweet berries, I don't think there is a better pie/tart filling combination. Well tied with bananas and cream and cookies and cream but they're all close firsts. Anyways, besides being super tasty, these aren't half bad to look at either. So I hope you guys check this one out, scroll down so you can learn how to be the envy at this year's President's Day party. Just a reminder, all of the ingredients for this and all my other chow-fections can be found at the bottom of the posts. :)