Strawberry-Guava Smoothie

Yield: 2 servings (serving size: about 1 1/4 cups)

Ingredients:

• 1  cup  quartered strawberries (about 5 ounces)
• 1/2  cup  guava nectar
• 1  (6-ounce) container organic strawberry fat-free yogurt
• 1  frozen sliced ripe small banana
• 5  ice cubes (about 2 ounces)

Preparation:

1. Place all ingredients in a blender; process 2 minutes or until smooth. Serve immediately.

URL: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001981738

Jackie Chan with the world's biggest sushi roll?!?!?! I don't think it can get much better than that.

Now that car has some style.

Do you like cheesecake? Well if you do, here's a pretty good recipe!!!

Strawberry Cheesecake Cupcakes

By: Karla B. Hernandez of The Dessert Fairy 

Wow everyone with a cupcake bonanza! Start with these rich, fruity beauties. You can also use other fruits in season like fresh mangoes. 
Yield 12 cupcakes  Prep Time 30 minutes, plus overnight setting time  Baking Time 
18 to 20 minutes  Cooking Time 10 minutes

For the crust
2 tablespoons unsalted butter,melted
9 graham crackers, crushed finely
 
For the filling
2 (8-ounce) packages cream cheese,at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
2 large eggs
3 tablespoons all-purpose flour
 
For the topping
500 grams fresh strawberries, hulled and halved
1/2 cup plus 2 tablespoons sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 tablespoon fresh lemon juice
 1  Preheat the oven to 300ºF. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.
2  Make the crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottoms of the cupcake liners and pat down.
3  Make the filling: Using an electric mixer on medium-high speed, beat cream cheese until fluffy. Lower speed and gradually add sugar; beat until smooth. Add vanilla and sour cream; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour; beat until combined.
4  Pour batter into prepared pan until three-fourths full. Bake until just set in the center, about 18 to 20  minutes. Cool cakes in the pan on a wire rack for 5 minutes. Remove from pan; cool completely. Refrigerate overnight.
5  Make the topping: In a saucepan, combine half of the strawberries with sugar. Gently mash strawberries with a fork and cook over medium-high heat until softened, about 3 minutes. Add dissolved cornstarch and bring the mixture to a boil. Remove from heat; stir in lemon juice and remaining strawberries. Transfer to a bowl and cool completely. Refrigerate in an airtight container.
6  Assemble the cupcakes: Spoon about 1 tablespoon strawberry topping onto each chilled cheesecake and serve immediately.
 
Photography by At Maculangan | Styling by Elaine P. Lim |  Props from Gourdo’s (cake stand and plate), wrap shop (box)

Visit this website for more recipes like the cheesecake cupcakes: http://www.yummy.ph/recipe/strawberry-cheesecake-cupcakes

P.S. The "Karla B. Hernandez" person is not me!!!

It's a sushi!! It's a cake!! It's a sushi-cake!!!!!!!!!!