Posts Tagged ‘sweet’

The Unicorn Princess Royally Reviews ‘Enjoy The Weather’ and Interviews OxygenStar

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Happy June, everybody! Ringing in the summer season, OxygenStar’s latest release is chock full of ear candy bass lines, well-written drum grooves, and catchy melodies.  Appropriately named as ‘Enjoy The Weather’, this happy-go-lucky and gritty lo-fi record was created with using the Sound Blaster 16 sound card, Adlib Tracker II, and tons of dedication.

Part of Planet Zaxxon’s intergalactic residence and record label, OxygenStar has been performing live since 2005, favoring the MS DOS computers, FM synthesis, and a drum kit. This month, I’ll touch on my favorite tracks off the album.  I even got the lucky chance to ask the artist himself about his past performances, his experience having his music on both the Jimmy Fallon Show and Gamestop commercials, and how he  creates the music that makes up OxygenStar.

Album art by enso, AKA Alex Bond.


Paul’s Pantry: ‘Kiss/Corrupt/Kill’ EP by Mizkai

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Hello beautiful people and thank you for reading The ChipWIN Blog! Today let’s steer clear from technobabble, we’re here to burst Techno Bubbles together with the Marvellous Mizkai! Hailing from her northern homeland in Wales, Mizkai has been sort of a missing link between Japan and the Isles for a few years now, channelling Japanese and Internet hardcore-sugar-pop culture into her stage alter-ego, and distilling it into the strongest, sweetest cuppa teas ever brewed on this side of the globe.

Even though Mizkai has been around in the scene for quite some time already, dishing out some truly tasty jams on her SoundCloud, she never was much of a fan of “big” or “official” releases, nor did she seem to need it to ascertain her musical and visual identity as an artist. ‘Kiss/Corrupt/Kill’ is an updated, enhanced and somewhat more mature version of her EP ‘Nintendork’, previously published on Bandcamp and sadly, no longer available.

But long before these releases already, Mizkai had been a driving force in the UK Chiptune scene, and where she shone the brightest was live. Quite literally so, might I add. Having had the pleasure of sharing a stage with her and witnessing her awe-inspiring, relentless performance, I was very excited when I heard about this EP. As you know, good jams go well with toast, so I had to be the one to review it. Here’s a selection of my personal favourite tracks.

Actual real-life portrait of Mizkai, by Mizkai.


Chip Mom’s Kitchen #33: Ice Cream Bread

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Sometimes you want something sweet and you’re short on time. Sometimes you want something yummy and you’re short on ingredients. And sometimes you are Chip Mom, you are sick, and your kitchen is a mess. Whatever your pinch, today I offer you a delightful two-ingredient recipe that is as fascinating as it is delicious…

Ice Cream Bread



Chip Mom’s Kitchen #17: Cheesecakes with Hats

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So… I’m a sucker for cute things. I mean, just look at my cat. ADORABLE. So it stands to reason when this adorable recipe via cookingclassy came across my Facebook page, it HAD to be done. Check out the d’aww levels inherit in these…

Cheesecakes with Hats

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

This banging, melting recipe is going to ruffle some feathers, but its not too nerve inducing!

Quest Items:

18 Oreos, crushed or about 1 3/4 cups (260 g)
2 1/2 Tbsp (38 mL) butter, melted, separated
2 pkg (16 oz or 460 g) cream cheese, softened
1/4 cup (50 g) and 2 Tbsp (25 g) white granulated sugar
2 large eggs
1/2 tsp (3mL) vanilla flavoring
1 1/3 cups (300 g) White Chocolate Chips
1/3 cup (80 mL) of heavy cream
25 fairy small strawberries (one for each square)
Canned whipped cream

A thank you nod to “The Metric 20141205_201210Kitchen” for helping me find all of these conversions!




Musical Accompaniment
(chipWINter Wonderland teaser – Releases Dec 18th!):

Illustrated Guide:

Preheat dat oven to 325* F / 100* C!

Start by lining your pan with tinfoil (aluminium for all you fancy pants Europeans out there).  Use two sheets, each the width of the pan, and overlap them at 90* angles so that your pan is fully lined and the foil drapes over the side.  This is a make-shift spring form pan of sorts; it will help you lift the cheesecake out when it’s time for the cuttin’.



Then use about a third of your butter to grease the pan.  I used a kitchen brush, but a paper towel can be used in lieu of your fingers or any household pets.



You’re going to make the crust by venting all of your frustrations on those poor, unsuspecting Oreo cookies.  I put mine in a bag and wrapped them in a towel to prevent explosions and beat them senseless using a family heirloom (not kidding, that rolling pin is over 40 years old!)




After you have crafted your Oreos into a chunky mess, transfer them to a bowl and add your remaining melted butter.  Stir them around with a fork for a bit until they have an even, glossy sheen.  Then you place them in your baking dish on top of foil, butter, and all.  Using the bottom of a cup, smoosh the cookie bits into a flat crust.



To create the filling, place your cream cheese and sugar into a medium bowl and beat on low with your electric mixer until smooth. (The most astute of you will notice at this point that Chip Mom totally left out an entire package of cream cheese when making these…. WHOOPS!)


Add your vanilla and eggs and blend thoroughly together.  Set this bowl aside.










In a small, microwave safe bowl, place your cream and white chocolate chips. Microwave at 50% power in 30 second intervals, stirring in between, until you have created a smooth mixture.  Add this to your cream cheese mix and blend again.




Tap the bottom of the bowl on the counter to release any trapped air bubbles (about 30 times) and the pour over your crust.


Bake in the oven for 40 minutes, turn off your heat without opening the door and let the cheese cake rest in the oven for 15 minutes, after which it hangs out on the counter for another half hour.  Then this lazy little jerk gets to sit in the fridge for 6 hours (or 3 in the freezer).



After the cake has chilled, use a sharp knife to cut it into 25 even squares.







The bravest among us would take this moment to make their own whipped cream with heavy cream and powdered sugar, but after this bad boy got to lay about for hours on end it was Chip Mom’s turn to be lazy!  I dolloped a circle of canned whip cream on top of each square. I then placed a strawberry in the center, finally topping the little morsels with a dot of the white stuff.


BOOM! Instant Santa Hat.  Instant Adorable.  Instant hit at the party.

One word of warning, however.  The cream falls rather quickly, so I’d recommend assembling these little goodies at your get-together site.  Either that or you can sit down and eat the whole pan, but I wouldn’t recommend it!

Until next time ChipWINners, remember: Mama luvs ya!

chipWINter Wonderland