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O!P Summer Shuffles 2009

(Click images to view full version)

Singers: Ongaku! Project
Producers: Sazaki Ren , Ahrjay and Kain Kian
Cover design: Nosomi

Songs: (Click links for stream)
1. Sakuranbo [lyrics]
2. Kore ga Watashi no Ikiru Michi [lyrics]
3. LA・LA・LA LOVE SONG ~ここから始まる恋物語~ [lyrics]

Download here and ENJOY~!! ^o^


In order for us to pick the winning O!P Shuffle of 2009, we need all of you to vote for your favorite!


1. Listen completely to the 3 shuffle songs.
2. Decide which you liked the most and vote for it. Please be fair and don’t just vote for the one your friends are in or for your favorite original song XD  Be honest and vote for the one you thought did the best job!

Voting will end in 2 weeks, so hurry up and tell everyone to come listen and vote!

August 30, 2009 at 9:59 pm 2 comments

Pumpkin Gingerbread Trifle

Rei-chanI love Thanksgiving dinners, because the desserts are so particularly yummy, with all the cinammon and ginger and other spices *_*… So I wanted to share with everyone this great recipe from Paula Deen’s show in the Food Network. I made it last year for my family’s thanksgiving dinner, and it was great and everyone loved it. It’s delicious, beautiful, and SO easy to make!!


  • 2 (14-ounce) packages gingerbread mix  ( Instead of this, I used a 16-oz pkg of pound cake, and added 1/2 tsp cinammon and 1/4 tsp ginger to the mix )
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar  ( I only used 1/4 and it came out fine )
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional  ( I used walnuts instead )


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread (or poundcake) into the bottom of a large trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps (or walnuts), if desired. Refrigerate overnight. The trifle can be layered in a punch bowl, or in individual little cups/glasses.


Recipe courtesy of Paula Deen.

November 9, 2008 at 6:42 am 1 comment

Monday Five

Rei-chan Monday Five is a weekly segment in the Ongaku! Project WordPress where we present five random O!P members with a question. Their answers to that question will be posted here each Monday. It’s a unique chance to get to know the O!P members a bit better!


Q: You’ve been challenged to a food eating competition. What kind of food can you eat a lot of?


xxzone2zonexx: Uhhhhhhh… there is TOO many foods I can eat a lot of… buttttt… if I had to choose one it would have to be… kinda hard to choose cause eventually you would get sick of that certain food… hehe it would be easy if it was candy… but then again I would get sick just as fast too… uhhh… lol OK the one food or dish i can eat a lot of would be “Ka Piet”… (not sure of spelling but… close enough). It’s a noodle dish too. It’s of course an asian dish… surprised? Hehe but yeah, I haven’t ate that FOREVER… so i’ve been craving for it Cry…. hmm Now if the question was talking about health-wise, I would eat my favorite fruit… MANGO~!!… hehe


Bleebluu: Hmm, lets see, the food that I can eat the most would probably be either cheesecake or crème caramel. Once at a buffet, I ate 15 crème caramels in one go, not exactly the smartest thing to do, haha. Not to mention I also ate 4 strawberry cheesecakes before that! I’m the type of people that can’t stop eating when it comes to something I love, and will often regret eating too much afterwards =( So if I were challenged to a food competition, it would probably have to be something sweet in order for me to win ^^”



MoonsaultV1: If I could eat anything in an eating contest it would most definitely have to be chocolate! For me, I don’t think there is such a thing as eating too much chocolate, and it really doesn’t fill me up at all! People have known me to be a big chocolate fan at school because I’ve always bought the $1 fundraising chocolates off them! I’ve probably spent at least $10-20 every week on those chocolates every week, it’s so bad, but I can’t stop eating them! I see someone with the box, and I just am lured to them, like a fly to the light. XD So, I definitely believe that if I entered an eating contest, that I would enter a chocolate eating contest 🙂


Ra-chan: A challange? Food?! Delicious!!! I think i could eat a lot of fruits… especially bananas, strawberries or bananas… I love them! I mean it wouldn’t be normal with fruits.. a lot of people would choose pizza or hamburgers … but i cant eat a lot of them … I think i would die and get a big big big stomach.. it would burst ..! …*I really love to eat food that i love … and i think i could eat a lot of them…* Ahh I remember you guys know MILCHSCHNITTE? Its a product from the chocolate fabric FERRERO… THAT WOULD BE MY GAME!!



Sakura Momusu: I have a lot of favorite foods, however, not all of them are foods I could eat a lot of in one sitting. Steak is a rather heavy meal, so I doubt I could wolf down a lot of it. I could try though…^^ Otherwise I think I could go for tuna sashimi or tamago sushi in a eating competition instead…well… on the condition that there’s some miso soup nearby to wash them down with. ^^



If you have suggestions for future Monday Five questions, send them to

June 10, 2008 at 1:06 am Leave a comment

Chocolate candies

Rei-chanMaking chocolate candies at home is much easier than you probably think. From those expensive chocolate-covered strawberries, to actual chocolate bars, with or without fillings, with a variety of coatings… you can make it all at home if you just have some time to spare. Sure, you can just buy it all. But where’s the heart in that? These make great presents for friends and loved ones!



  • Cooking chocolate (not baking chocolate). They come in blocks, bars, or coins. For begginers, I’d recommend avoiding at first the white chocolate and those that come in colors, because these tend to be quite harder to melt properly, which makes them somewhat harder to work with.
  • Molds
  • Fillings or coatings of your choice, such as nuts, cherries, creams, marshmallows, coconut shavings, etc.


  • Melt the chocolate in a double boiler. HERE‘s a nice, simple guide on how to do this.
  • Coat your mold with a thin layer of chocolate, making sure to cover everything well.
  • Place your mold inside the freezer and leave it there for about 5 minutes. After this time, check on it, and if it is hardened, take it out. If not, leave it for a few more minutes. Don’t leave it there more than necessary, because it will crack.
  • If the layer of chocolate you made is very thin (you can see through it at some spots) coat it again with more layers, repeating the previous steps, as necessary to create a solid chocolate shell.
  • Once you have a solid shell, you can fill it with anything you desire. Here’s some examples, which I have done and work great!:
  • An almond
  • A cherry
  • Melted marshmallows
  • Hazelnut truffle paste
  • Melted chocolate mixed with crisp rice (outcome will be like a Crunch chocolate bar)
  • Fill the mold to the brim with melted chocolate, and tap the mold firmly against the counter or table, so that any bubbles that might be trapped in the chocolate can come to the surface. You don’t want there to be ugly holes in your candy when it hardens!
  • Place the mold in the freezer until it hardens completely. The hardening time will depend on the size of your chocolate candies. In my experience, small bonbons take 15-30 minutes, and chocolate bars about 30 minutes. You can also just leave it in the refrigerator for many hours or overnight, so that you don’t risk it cracking in the intense cold of the freezer.
  • When the chocolates are hardened, remove them carefully from the mold. You can do this by turning the mold over the counter (carefully, because sometimes they come out easily and you don’t want them to break!) and tapping it lightly against the surface.
  • Enjoy your chocolate candies! Don’t forget to share them with your loved ones!

If you end up with some remaining melted chocolate, just dip some fruits or cookies in it, put them in the freezer for some minutes on a non-sticky surface (like wax paper or a baking sheet), and voila! You got yourself some home-made chocolate-dipped goodies! ^o^

June 1, 2008 at 8:03 pm 1 comment

Moo-less Chocolate Pie

Rei-chanI made this recipe and it is extremely good. I never ever thought I’d be eating tofu, much less on a chocolate dessert. But trust me, it doesn’t taste like tofu XD It’s a delicious healthy recipe. Several reviewers said that this recipe was even better tasting with dark chocolate, though I haven’t tried that yet. Remember that dark chocolate is actually good for your health, because it contains Omega-3 fatty acids that have been proven to be good for your heart’s health. It also contains antioxidants which help remove free radicals from your body. Well, enough science facts, and on to the deliciousness~

2 cups chocolate chips (I used a 16 oz Ghirardelli chocolate bar)
1/3 cup coffee liqueur (I just used 1/3 cup coffee instead)
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust (I used a shortbread crust instead)

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

Recipe courtesy of Alton Brown

April 26, 2008 at 10:00 pm 4 comments