Friday, December 20, 2013

No bake S'mores cheesecake!

Holiday greetings!

Where has the year gone?!  I seriously don't know...but 2014 is upon us.  Coming up on Christmas Eve on the Vegas Morning Blend...a quick and easy, no bake dessert you can take to your friends house.

S'mores Cheesecake!!  Who doesn't love chocolate, marshallows and graham cracker with the added decadence of cheesecake?  

S’mores Cheesecake
Recipe courtesy of Chef Doreen Fang
Serves    Prep Time    Total Time 
6-8         30 minutes   30 minutes

1 Pre-made 8” vanilla cheesecake
1⁄2 - 2 cups milk chocolate, melted
6 ounces Jet-Puffed Marshmallow Creme 6-8 graham crackers
1 cup graham cracker crumbs
Special equipment: Handheld torch


If you purchased a frozen cheesecake, follow the instructions to thaw the cheesecake.

Add additional graham cracker crumbs to the edge of the cake by grabbing a handful of the crumbs and pressing it to the sides of the cake. Continue to turn the cake and add additional crumbs until the whole cheesecake is crumbed and there are no empty spots on the sides of the cheesecake.

After you have melted the chocolate (either in a double boiler or microwave, depending on the instructions on the package), allow the chocolate to cool slightly, approximately 5 minutes or just warm to the touch. Pour approximately 11⁄2 cups of melted chocolate on to the top of the cheesecake; using an offset spatula, spread the chocolate to the edge of the cheesecake. Add the remaining chocolate if needed or desired. Refrigerate the cake for about 10 minutes to allow the chocolate to set. Add additional time if the chocolate is still wet to the touch.

Remove the cake from the refrigerator once the chocolate has set. Add the marshmallow cream onto the center of the cheesecake; spread it out slightly leaving about 11⁄2” from the edges so you can still see the chocolate.

Torch the marshmallow crème and until slightly browned and garnish with the graham crackers.

Cut and serve! This is a quick and easy dessert to take to a party especially if you don’t have the time to bake! 

Wishing you and your loved ones a beautiful holiday filled with lots of great food, laughter and love!  

Thursday, August 29, 2013

"Banh mi" sliders

It's that time again...Labor Day!!  To me...that sounds like it's time to fire up the barbecue and cook up some delicious burgers.  Instead of making the same old burgers, I thought I'd try a little something different and for the Vegas Morning Blend.

I was inspired to do something a bit more unique than what we typically see today, and I'min this whole Asian cooking phase right now...so I thought...why not re-create some of my favorite Vietnamese flavors/foods into a burger?  That's how I came up with the little banh mi sliders.  

Yes, technically a banh mi sandwich really refers to the light crispy, airy baguettes used for these wonderful sandwiches.  In this case I am taking all the great flavors and textures in the sandwich and created a burger/slider with it.  

These cute little sliders are bursting with flavor and please feel free to kick up the heat with more jalapeños or sriracha in the recipes.

I know making this requires quite a few elements...but it is definitely worth making each component.  If you want to purchase the pickled veggies to save time...go for it.

Please enjoy and I wish you and your family a happy and safe Labor Day Weekend!

Stay tuned to watch this segment on KTNV-ABC 13 on Sunday at 9am in Las Vegas.  The video will be posted on their website Vegas Morning Blend on Monday morning.

“Banh mi” Sliders

This recipe is courtesy of Chef Doreen Fang
Prep Time
Total Time
8 sliders
5 minutes
 20 minutes


1 pound ground beef
1/2 pound ground pork
1/2 pound country pork sausage

Additional Ingredients for sliders

1 bunch cilantro
2 Persian cucumbers, thinly sliced circles
8 Slider buns

Combine all the ingredients in a bowl. Add 1/3 cup of Doreen’s Asian marinade (see recipe below); use your hand to thoroughly combine the meats and marinade for 1 hr. Reserve the remaining marinade to baste burgers while grilling or to marinate other meats.  Weigh out 2 ounces of meat, form into a ball and flatten into a circle, approximately 3” in diameter and 1/2” thick.  Or make patties to desired size.

Heat grill to med/high heat. Put the patties on the grill and cook for approximately 3 minutes on each side or until done.

Doreen’s Asian Marinade
Prep Time
Total Time
1-1/4 cup
10 minutes
10 minutes

1/3 cup brown sugar
2 tablespoons mirin
½ cup Golden Mountain Seasoning Sauce
1/2 teaspoon fish sauce
2 stalks green onions, chopped
4 garlic cloves, minced
1/8 teaspoon fresh grated ginger
1/4 cup pear nectar
¼ teaspoon black pepper

In a medium bowl, combine the sugar, mirin, seasoning sauce, fish sauce, green onions, garlic, ginger, pear nectar and black pepper. Stir till sugar is dissolved and all ingredients are combined.

Sriracha Mayo

Prep Time
Total Time
1/3 cup
5 minutes
5 minutes

1/3 cup mayo
1 1/2 teaspoons Sriracha
1/2 teaspoon chili sauce
1/8 teaspoon salt
1/8 teaspoon lemon juice

In a small bowl, combine all the ingredients and mix until completely blended and smooth.  Taste and add additional salt if needed.  

**add more Sriracha if desired 

Pickled Daikon, Carrots and Jalapeños

Prep Time
Total Time
1 cup
20 minutes
20 minutes

6 ounces daikon radish, julienned
3 ounces carrots, julienned
1 small jalapeño, deseeded, julienned
1 teaspoon + 1/4 teaspoon kosher salt
2 teaspoons sugar + 1/4 cup sugar
1/8 teaspoon crushed red pepper
1/2 cup lukewarm water
1/2 cup + 2 Tablespoons distilled white vinegar

In a non-reactive bowl, add the daikon, carrots and jalapeños, sprinkle with 1 teaspoon of kosher salt and 2 teaspoons of sugar. Gently knead the salt and sugar in the vegetables; allow mixture to sit for a few minutes, this will draw the water out of the vegetables.  Gently squeeze the water out of vegetables.  If you are able to bend the daikon or carrot from end to end without it breaking, the vegetables are ready to be pickled.  Rinse the mixture off in a colander; drain, return to reactive bowl or container with lid.

In a small non-reactive bowl, combine the 1/2 cup lukewarm water, 1/4 cup sugar, ¼ teaspoon salt, crushed red pepper and 1/2 cup+2 tablespoons vinegar. Stir until the sugar and salt have completely dissolved. Pour into bowl with vegetables, making sure all the vegetables are covered. Cover and refrigerate for at least one hour. This can be made a 1-2 days ahead of time. 

Banh Mi Slider Assembly

Put the Sriracha mayo on the inside of both the bottom and top bun. On the bottom bun, add a few slices of cucumbers, top with the burger. Add a few sprigs of cilantro on top of the burger, top off with a generous amount of pickled veggies. Put your top bun on and it’s ready to be served.

Optional: butter and toast buns on grill before serving. 

Chef’s Note:  There are quite a few components to this dish; in order to save time, you can purchase your pickled vegetables. 

Bon appetit!!


Wednesday, July 3, 2013

Celebrate 4th of July with Red Velvet Ice Cream Sandwiches!!!

Red Velvet Ice Cream Sandwiches

One of my all time favorite desserts is ICE CREAM!!!  What better way to celebrate the 4th of July than having ice cream sandwiched between delicious red velvet cookies?!

Not everyone has a lot of time and this segment airs on 4th of July, so for those of you who are still trying to prepare last minute desserts, this is the perfect solution!

Check out the segment on the Vegas Morning Blend on Thursday, July 4th to see how to make this quick and easy recipe that everyone will love! 

Below is the recipe, you can make this today and have your ice cream sandwiches all ready to go for tomorrow!

Red Velvet Ice Cream Sandwiches
recipe courtesy of Chef Doreen Fang
Prep Time
Total Time
10 minutes
50 minutes

Duncan Hines Red Velvet Cookies*
1 box Duncan Hines Red Velvet cake mix
1/3 cup vegetable oil
2 large eggs
granulated sugar*

Ice Cream Flavor suggestions from Private Selection Ice Creams
Maine Blueberry Cheesecake
New England Crumberry Pie
Strawberry Harvest

Additional condiments
Chocolate Caramel & Sea Salt sauce
1 pint fresh blueberries (optional)

1. Preheat oven to 375º F

2. Put enough sugar to roll cookies in a low shallow bowl and set aside.

3. In a large mixing bowl, combine the Duncan Hines Red Velvet cake mix, vegetable oil and eggs. Mix well with a hand blender, wire whisk or spatula until dough forms.

4. Form tablespoon* size balls, then roll each ball in sugar, coating the entire ball, place the ball on a parchment lined sheet pan about one inch apart. Using the bottom of a round glass, press down on the ball of dough until it is approximately 1/2 inch thick.

5. Bake for 8-10 minutes; the tops of the cookie will look crackled. 

6. Once the cookies are done, allow them to cool for a minute and transfer cookies to a wire rack to cool completely.

7. Store in an airtight container with parchment paper or wax paper between each layer of cookies until ready to use. These can be made a day in advance. 

Ice Cream Sandwich assembly
Scoop favorite Patriotic flavor ice cream and put on top of one cookie, top it with a bit of Chocolate Caramel & Sea Salt Sauce, then put a second cookie on top. If the ice cream is soft enough, gently push the two cookies together to spread the ice cream out towards the edges. Roll one side in blue berries, making sure they stick to the ice cream. This gives it a nice contrast of red, white and blue.

Make a variety of Red Velvet Ice Cream Sandwiches and freeze them the day before. (Do not put the blueberries on if freezing the day before). Remove from freezer and serve immediately.

Additional serving suggestions: Create an ice cream sandwich bar with a variety of toppings, ice cream flavors and sauces and let each guest make their own creation.

This is a perfect 4th of July dessert that is fun, patriotic and easy to whip up.

Note: This Red Velvet Cookie recipe is a slight adaptation from Mommy2Angels; the original recipe can be found on the Duncan Hines website. I have made a couple of minor changes to the recipe to accommodate my Red Velvet Ice Cream Sandwich recipe.

The original recipe calls for powdered sugar (optional), I have changed it to granulated sugar because I like the deep red color of the cookie to stand out.

I have also changed the size of the cookies to make larger ones for the ice cream sandwiches. I used a 1¾ inch diameter scooper for a consistent cookie size.