Chocolate Hazelnut Biscotti Recipe

Chocolate Hazelnut Biscotti Recipe

Ingredients:

320 gram All Purpose Flour

2 Eggs

1/2 cup Hazelnut

1/2 cup Dark Chocolate Chips

30 gram Flaxseed Meal

1/2 cup Brown Sugar

1.5 teaspoons Vanilla Extract

1 teaspoon Baking Powder

DIRECTION:

Chocolate Orange Cheesecake Swirl Brownies | 朱古力香橙布朗尼

Chocolate Orange Cheesecake Swirl Brownies | 朱古力香橙布朗尼

Ingredients for Cheesecake:

250 gram Cream Cheese, soften in room temperature

1/2 cup Granulated Sugar

2 tablespoons All Purpose Flour

1 Egg

2 tablespoons Grated Orange Zest (about 2 medium oranges)

1/3 cup Orange Juice

1 teaspoon Vanilla Extract

Ingredients for Brownie Batter:

1 3/4 cups All Purpose Flour

1 cup Milk, 2%

1/2 cup Unsalted Butter

1 cup Semi- sweet Chocolate Chips

2 Eggs

1/4 cup Orange Juice

1.5 tablespoons Vanilla Extract

芝士蛋糕層材料：

250 克   忌廉芝士，室溫放軟

1/2 杯   糖

2 湯匙   麵粉

1 隻   雞蛋

2 湯匙   橙皮 (約2個橙)

1/3 杯   橙汁

1 茶匙   雲呢拿油

布朗尼材料:

1 3/4 杯   麵粉

1 杯   牛奶，2%

1/2 杯   無鹽牛油

1 杯   少甜朱古力粒

2 隻   雞蛋

1/4 杯   橙汁

1.5 湯匙   雲呢拿油

DIRECTION:

Purple Sweet Potato Cookies | 紫薯曲奇

Purple Sweet Potato Cookies | 紫薯曲奇  

Ingredients: (yields about 2 dozens)

2 cups All Purpose Flour

1/2 cup Mashed Purple Sweet Potato

140 gram Unsalted Butter, room temperature

1/2 cup Sugar

1.5 teaspoons Vanilla Extract

1/8 teaspoon Ground Nutmeg

1/8 teaspoon Sea Salt

材料：(約做2打曲奇)

2 杯   麵粉

1/2 杯   紫薯蓉

140 克   無鹽牛油，室溫

1/2 杯   糖

1.5 茶匙   雲呢拿香油

1/8 茶匙   肉荳蔻

1/8 茶匙   海鹽

DIRECTION:

Lavender White Chocolate Cookie Bars | 薰衣草白朱古力曲奇

Lavender White Chocolate Cookie Bars

薰衣草白朱古力曲奇

Ingredients: (yield 12-15 bars)

1/2 cup Unsalted Butter, room temperature

1/2 cup Brown Sugar

1 Eggs

2 tablespoon Whole Milk

1/2 tablespoon Vanilla Extract

1.5 cup All Purpose Flour / Plain Flour

1 cup Old Fashioned Oatmeal

1 cup White Chocolate Chips

2 tablespoons Dried Lavender

材料：（做12-15 件）

1/2 杯   無鹽牛油，室溫

1/2 杯   黑糖

1 隻   雞蛋

2 湯匙   全脂奶

1/2 湯匙   雲呢拿油

1.5 杯   麵粉

1 杯   全麥片

1 杯   白朱古力

2 湯匙   乾薰衣草

DIRECTION:

How to Preserved Pears in Syrup | 糖漬梨

How to Preserved Pears in Syrup | 糖漬梨

Ingredients:

8 Pears

2.5 cups Water

1/4 Brown Sugar

1/2 Lemon of Juice

2 teaspoons Vanilla Paste

1.5 teaspoons Ground Cinnamon

1/8 teaspoon Ground Nutmeg

材料：

8 個   梨

2.5 杯   水

1/4 杯   黑糖 

1/2 個   檸檬   

2 茶匙   雲呢拿醬

1.5 茶匙 肉桂粉

1/8 茶匙   荳蔻粉

DIRECTION:

Peel off the skin of the pears, and cut them in half lengthwise.  With a baller, remove their cores and stems.

In a large, shallow non-sticking pan, add the pears with the flat surfaces facing downward.  Add water, brown sugar, vanilla paste, spices, and lemon juice.  Bring it to a boil over high heat, and then reduce the heat to simmer.  Let it cook until the liquid reduces in half.

Gently turn each pear over with a spatula.  Let them cook until the liquid reduces half again.  Turn off the heat.  Transfer the pears and the syrup in a bowl.  Allow them to cool completely.

To store, you can place the pears with the syrup in a mason jar or any clean glass container.  The pears can be kept up to six months in the fridge.

How to make Leaf Cookies (without cookie cutter) | 秋葉曲奇 (免曲奇模)

These leaf cookies is a fun craft project and I make it every year in the Fall.  With a teaspoon and a ruler, you and the kids can create many different shapes and sizes of beautiful bites to celebrate the fall.

How to make Leaf Cookies (without cookie cutter)

秋葉曲奇 (免曲奇模)

Ingredients: (24's)

2 cups All Purpose Flour

1/2 cup Sugar

150 gram Unsalted Butter, room temperature

1 tablespoon Vanilla Extract

1 Egg

1/4 teaspoon Salt

Food Colorant (red, orange, green)

材料：(24塊)

2 杯   麵粉

1/2 杯   糖 

150 克   無鹽牛油，室溫

1 湯匙   雲呢拿香油

1 隻   雞蛋

1/4 茶匙   鹽

食用色素 (紅，橙，綠)

DIRECTION:

Candied Chestnuts | 糖漬甘栗

Candied Chestnuts | 糖漬甘栗 

Ingredients:

5 pounds Chestnuts (I prefer Italian and Korean, but you can certainly use others)

1/2 cup Brown Sugar

1.5 cups White Sugar

1 cup Water (but it should be enough to cover all chestnuts on the first day)

1 tablespoon Vanilla Paste

材料：

5 磅   栗子 (我用義大利和韓國栗子)

半 杯   黑糖

1.5 杯   白糖

1 杯   水

1 湯匙   雲呢拿醬

DIRECTIONS:

Chocolate and Banana Muffin ｜ 巧克力香蕉小蛋糕

One way to teach a child to value food is to involve them in cooking.  Perhaps I'm a cooking enthusiast, my son more or less inherits some of my genes in this way.  He loves to help around the kitchen, from breakfast to dinner.  If the television isn't on to distract him, he will often peek in to the kitchen and ask if he can help when I am cooking.  I've seen his interest in cooking grow through time.

I still remember my son used to love to smack things around the house with his toy hammer when he was so little.  He would crawl around the house and smack the floor, walls, or cupboard.  So on his 2nd birthday, I decided to make a non-baked chocolate cake for him and assigned him to smash the cookies crumbs for the ingredients.  He happily did his job for a good 10 minutes with lots of laugher with me in the kitchen.  It was the first time we became a team.

Now my son is five years old.  He is capable of a lot more cooking skills that he could actually cook a simple meal for himself, and making pancakes and muffins are two of the things he enjoys most, including his pleas to lick the bowl (by the way, I never let him to lick the batter since I am very conscious of salmonella or other similar risks).

The recipe below was made by my son and the muffins came out beautifully.  I hope you will also enjoy the recipe.

Chocolate and Banana Muffin

Ingredients:

1 Banana, ripe

2.5 cups Whole Wheat Flour

60 gram Semi-sweet Chocolate Chips

A handful of Oats

1/3 cup Milk

1/2 cup Sugar

2 tablespoons Baking Powder

1/8 teaspoon Sea Salt

1/3 cup Brown Butter

1 tablespoon Vanilla Extract

3 Eggs

DIRECTION：

1. In a mixing bowl, mash the banana with a fork until the banana is fine.

2. Whisk in eggs, milk, vanilla, and butter.  Then mix in the rest of the ingredients except chocolate.

3. Fill each muffin paper 1/4 full of batter.  Place a piece of chocolate onto the centre, and the fill up the muffin paper to eighty percent full.

4. Sprinkle the top with oats.  Bake them in a pre-heated oven at 350F for 12 minutes.