Feb 24, 2012

Chocolate Candy Cookies

I hate fun size candies, don’t you? It’s such a tease! It’s not fun, not fun at all.
I love big candies and big cookies, so I made giant candy cookies. I was very happy when I ate it. 我死而無憾

So I made my favorite sugar cookie dough as the base of this giant cookie.
When the cookie dough was chilling in the fridge, preheated the oven to 350F and line my 8-inch cake pans with some parchment paper and grease them again with butter.
I didn’t do this for the first cookie, and the melted chocolate candies stuck to the bottom of the pan and I couldn’t get the whole cookie out without breaking them. I had no choice but to eat it all by myself.
By the way, It’s better to use a shallow pie pan, but I don’t have one.
Chopped up some chocolate candies, yummy… I did not eat any of those chocolate, really.
Spread 1/3 of the cookie dough in a cake pan.
Sprinkle those candies over the cookie dough
and lightly pat them down.
Bake them for 20-22 minutes or until golden brown.
You’re kitchen should smell like heaven right now.

I had a little batter left after making three giant cookies, so I made some chocolate sandwich sugar cookies.
After baking the cookies for 8 minutes, put chocolate candies on half of them and put them back in the oven for 1 minute. The chocolate will become shiny and beautiful. Try not to eat it right now, please be patient like me.
Now put another cookie on top and make them into cookie sandwiches.

so yummy…

Chocolate Truffles Again!

Making those truffles is such a torture because I can’t have any; I mean I can, but I don’t want to, they’re for other people.
I love sharing… most of the time, but when it comes to chocolate, I don’t know… just kidding, I like sharing.

This time we made some mocha, coconut, cinnamon and mint truffles.
We made some dark chocolate ganache, and divide it into two parts.
Like last time we rolled some dark chocolate truffles in cinnamon graham cracker crumbs.
We also rolled some dark chocolate truffles in toasted coconut.
we made some mocha truffles by mixing together some grounded coffee beans with a little bit of sugar and then roll the dark chocolate truffles in them.

Ma Sugar Cookies

I have a confession to make; I made those cookies for my friends for Christmas and finally put them up today… At least I got to them!
These are no joke the best sugar cookies ever! I know everyone says their sugar cookies are “the best.” But trust me, these will become your favorite sugar cookies if you ever try them; especially if you like chewy sugar cookies. I was never a big fan of sugar cookies until I made these.

The heavy cream in the cookie is the key ingredient. It makes them so moist and adds more flavor to the cookies; and c’mon, it’s heavy cream, it makes everything better; and 2 tablespoon won’t hurt. You know you want it.

Ma Sugar Cookies
2 ¾ C flour
1 tsp baking soda
½ tsp baking powder
1 C butter, softened
1 ¼ C granulated sugar
¼ tsp salt
1 egg
1 Tbsp heavy cream
2 tsp vanilla extract
1. In a bowl, sift together flour, baking soda, and baking powder, set aside
2. In another bowl, beat the soften butter until it’s even softer (Make sure it’s very soft, but not melted!) Add in sugar and salt and beat until light and fluffy.
Add in egg, heavy cream, mix well
and then stir in vanilla extract.
3. Chill the dough for at least 1 hour.
4. When ready to bake, shape cookie dough into balls
bake in the preheat 375F degree oven for 8-10 minutes. I baked mine for 8 minutes
* Because this is such a easy recipe with not much many ingredients, every single step is important. The butter must be softened!
* Since the flavor is so plain and subtle, besides the sugar, the butter and the vanilla is where the flavor mainly comes from. Make sure you use good butter, don’t substitute it with margarine or shortening. 2 teaspoon of vanilla seems like a lot, but it is necessary, just trust me ok?
* It is also very important to let the cookie chillax in the fridge, the longer the better; I let mine chill over night

Oh, and I put some Belgium chocolate ice cream, oh yeah, in between two cookies and made some ice cream sandwich cookies! Nomnomnom

Sushi Picnic

No, I didn’t make those sushi; I wish I did though. The weather was so nice out yesterday; or maybe I should say two days ago because it’s 3:21 am right now so it’s actually Friday already. I’m so tired, I don’t think I’m making any sense. Anyways, the weather was ridiculously nice out on Wednesday, so my friend and I bought sushi and ate it at a park.

We each ordered 6 pieces of sushi rolls and it came with a salad.
My grandma is probably freaking out and yelling, “oh no bad luck!” right now

“I get by with a little help from my friends”
now it’s my turn dahlin.

Feb 23, 2012

Libby’s Famous Pumpkin Pie

I’ve made a pretty darn healthy pie with my dear friend Alice the other day and I ate half of it. It was no doubt THE BEST pumpkin pie I’ve ever tasted.
We used the recipe from the Libby’s Pumpkin label. Try it, you won’t regret it, promise.

Libby’s Famous Pumpkin Pie
¾ C granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
½ tsp ground cloves (we didn’t add it because I didn’t have any)
(We also added ½ tsp ground nutmeg and ¼ tsp all spice)
2 eggs, slightly beaten
1 can (15oz) Libby’s 100% Pure Pumpkin
1 can (12oz) evaporated milk (we used reduced fat)
1 unbaked 9-in deep-dish pie shell
1. Preheat oven to 425F
2. Mix sugar, cinnamon, salt, and all the spices in a bowl, set aside
3. In another bowl, mix together beaten eggs, pumpkin, and sugar-spice mixture until combined. Gradually stir in evaporated milk and mix until well blended.
4. Pour mixture into the pie crust and bake for 15 minutes, and then reduce temperature to 350F and bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours

Yeah, measure that sugar
Yeah, mix that pie filling
we didn’t have a “deep dish” pie shell; we used a regular shortbread pie crust, and another small glass mold
I love how you can see those spices in the pie :) It was absolutely fabulous.

Chelsea Markt

A few days ago a friend of mine took me to Chelsea Market, and I fell in love with it instantly. I’ve lived in New York for almost three years and I can’t believe this was the first time I’ve gone been there. It is just fantastic; I’d go there everyday if I have the time to. Amy's Bread 麵包師傅!
they're so happy hehe
weighing the bread dough... oh hey chinese tattoo!
and then there's the Lobster Place I didn't actually get a picture of the lobsters, but I got a picture of a cool asian chef cutting sushi... nomnom
mmm seafood.....
I have no idea what this is but it instantly reminded me of the bamboo copter from Doraemon Takecopter!竹蜻蜓
and then we saw the biggest food sample ever. the whole piece of grilled cheese! mmmm....
Chelsea Market has become one of my favorite places in New York, and I want to go back now!

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