About

Hello everyone!

This is our about us page! After a little bit, I've finally figured out how to do this type of page, so I moved the stuff from the post that I'd made earlier that was basically the "about us" to here, so now it's easy to access. If you're new, we'll introduce ourselves: the Three Chefpos! We three Chefpos work in this Chez Chefpo to bring you our tasty homemade recipes so you too can enjoy them. Without further ado, the Chefpos!

Chefpo

Chefpo's the main chef around here, and that's why it has the tallest hat!

Skills: 30+ years of cooking experience

Master of adaptation and flexibility in the kitchen

Expert in plating

Likes: Crabs, eating, and watching dramas

Dislikes: Death metal and other Chefpos hiding things under their hats

Chefpo Jr.

Chefpo Jr.'s a learning chef with several years of experience helping out Chefpo in the kitchen.

Skills: Finding good recipes to try

Mixing and stir-frying

Eating anything that can be eaten

Likes: Penguins, pizzas, and working out

Dislikes: Rough surfaces and Li'l Chefpo's antics

Li'l Chefpo

Li'l Chefpo's a bit of a beginner chef, sadly to say. But why am I using third person? I am Li'l Chefpo! While I also try to assist in the cooking like Chefpo Jr., I'm the behind-the-scenes producer/editor! You may know me as... Bloggerpo!

Skills: Cutting vegetables

Designing blogs and other various designs

Taking photos and videos

Likes: Turtles, writing, and making Chefpo Jr. deal with my antics

Dislikes: Doing the laundry and touching animals

Pretty amazing, right? So why do I sign off all the posts with "Chefpo"? Am I participating in identity theft? Nah, it just seems more professional to not have "Li'l Chefpo" at the bottom of every page. Plus, I wasn't the one who made them. But watch out! Whenever Chefpo Jr. or I make something, it'll be signed off with whoever made it. Also, Chefpo Jr. might be writing some posts in the future too!

That's all for today! Feel free to ask any questions about any of us, and maybe I'll do a Q&A in the future!

-Li'l Chefpo

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Gourmet Creamy Cheesecake

Welcome back! Today, we have another delicious cheesecake. Over the course of the blog, we've made a lot of different cheesecakes involving all different sorts of variations. So this time, we decided to use a recipe adapted from the Japanese bakery Mr. Cheesecake, who released a recipe for their cheesecake. Their cheesecakes look heavenly, so of course, we had to try it ourselves! Gourmet Creamy Cheesecake Ingredients: 1 8-ounce box cream cheese 60 grams sugar 100 grams whipping cream 50 grams white chocolate 1/4 vanilla bean pod 2 egg yolks 230 grams plain Greek yogurt 9 grams lemon juice 20 grams corn starch Directions: Prepare the first mixture: In a double boiler, put the cream cheese and sugar together and mix until soft. Prepare the second mixture: In a pot, pour in the whipping cream and white chocolate. Cut the vanilla pod in half and scrape the seeds into the pot. Put the pod into the pot. Put this on the stove at low heat until bubbles start to form on the edge and the

Invisible Apple Cake

Welcome back! Today, we have a trending French dessert that has attracted popularity around the world. It's called an "invisible cake", or gâteau invisible , which is pretty strange sounding, right? I mean, you can see the cake, but it's named that because the batter is spread so thinly throughout the cake that it's almost hard to see. But that doesn't mean there's not a lot of cake, because there's still plenty, plus all the apple that's in it. Invisible Apple Cake Makes a 8"/9" round pan Ingredients: 2 pounds (about 4 large) apples, thinly sliced, preferably of a crispy variety 3 egg 1/4 cup sugar 3/4 cup half & half (or about 1/4 cup cream and 1/2 cup milk) 3/4 cup flour, sifted 1 teaspoon vanilla 1 tablespoon Grand Marnier (optional) Directions: In a bowl, beat the eggs. Add the sugar and half & half and mix until thoroughly. Add the flour, vanilla, and Grand Marnier and mix. Layer the apple slices in the pan. Try to be as

Matcha Financiers

Welcome back! Today, we have another variation on the financier ! This time, we're adding a little bit of matcha to add a spin on the flavor. However, unlike our previous Chocolate Financiers , the flavors of the matcha and the inherent almond flavor of the financier do blend, and actually complement each other quite well. It's an interesting fusion of French baking and Asian flavors. Matcha Financiers Makes 9 financiers Ingredients: 60 grams powdered sugar 30 grams almond flour 25 grams cake flour 5 grams matcha powder 1/8 teaspoon baking powder 2 large egg whites (about 60-65 grams) 50 grams brown butter 1 teaspoon honey Directions: Prepare the brown butter, following the instruction on the recipe here . Beat the egg whites until smooth. Add the honey into the egg mixture and mix until smooth. Sift the cake flour, almond flour, baking powder, matcha powder, and sugar into a bowl. While mixing, slowly pour the sifted dry ingredients into the egg mixture. Again, while mixing,

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