Tuesday, May 19, 2009
Oven Testing Success!
I just finished testing the oven by baking cookies. The oven is awesome even though the size is smaller than what I used to have. However, it is very powerful. The cookies turned out very well and they didn't take me lots of time. Nice!
Got An Oven!
Yeah! I am so excited! I finally got an oven. I am going to try it out today by making my oatmeal chocolate chips cookies. Will see how they turn out! Wait for my next post!
Tuesday, May 12, 2009
Living Without An Oven!
Hello everyone! I haven't had a chance to update this blog because I just moved to Hong Kong a month ago.
My cooking life has completely changed. I don't have an oven! It's killing me! I just can't live without an oven. I am actually looking for a portable one, but have no luck yet. Also, cooking ingredients (western style) are hard to find. Good that I stocked up all my spices from Costco and brought them here.
I will put new recipes up soon! Don't think that I have given up this Blog. Never! I just don't have much time to do that!
Thanks for waiting!
Saturday, March 14, 2009
Candy's Chicken Pot Pie
1/2 Roasted Chicken from Costco or any supermarket
3 Stalks Celery, chop in small dices
3 Carrots, chop in small dices
1 small Onion, chop in small dices
1 Big Potato, peeled and chop in small dices
2 cloves Garlic, minced
1 8oz Cream Cheese (regular or less-fat), cut into pieces
3 Cup Whole Milk
4 Tablespoon Flour
2 Tablespoon Italian Seasoning
2 Tablespoon Dry Parsley
2 Tablespoon Olive Oil
2 teaspoons each Salt and Pepper
1 pkg store-bought pie crust or puff pastry, thawed (I like the puff pastry better)
1 egg, beaten
1. Cut the chicken meat (dark and white) in small pieces.
2. Cook celery, carrot, and potato dices in boiling water for 5 minutes. Drain afterward!
3. Add olive oil in a pot. Turn the heat to high. Saute onion and garlic for 3 minutes. And then, add celery, carrot, and potato into the pot.
4. Add flour into the vegetable and stir until well combined.
5. Add dry herbs, milk and cream cheese. Stir until cream cheese is melted and sauce is thicken.
6. Season with salt and pepper. Taste and see if there needs more salt.
7. Add shredded chicken and combine well. Turn off the heat.
8. Put the mixture into a casserole dish for family serving or small ramekins for individual serving.
9. Brush egg around the edges and the sides of the casserole dish. Put pie crust over the dish and light press the crust to the edges and sides of the dish. And then, cut away excess dough.
10. Preheat the over to 375F.
11. Brush egg all over the pie crust before baking. And then, make several small slits in the top to allow steam to escape.
12. Bake pie for 20-30 minutes or until pie crust turns golden brown. Serve Hot!
Tips:
1. You can put use any vegetable in the mixture, like mushroom, corn, broccoli, etc. You can also use frozen vegetable.
2. I use cooked rice instead of potato last time. It turned out so good!
3. You can use 1 cup of heavy cream in stead of cream cheese.
3 Stalks Celery, chop in small dices
3 Carrots, chop in small dices
1 small Onion, chop in small dices
1 Big Potato, peeled and chop in small dices
2 cloves Garlic, minced
1 8oz Cream Cheese (regular or less-fat), cut into pieces
3 Cup Whole Milk
4 Tablespoon Flour
2 Tablespoon Italian Seasoning
2 Tablespoon Dry Parsley
2 Tablespoon Olive Oil
2 teaspoons each Salt and Pepper
1 pkg store-bought pie crust or puff pastry, thawed (I like the puff pastry better)
1 egg, beaten
1. Cut the chicken meat (dark and white) in small pieces.
2. Cook celery, carrot, and potato dices in boiling water for 5 minutes. Drain afterward!
3. Add olive oil in a pot. Turn the heat to high. Saute onion and garlic for 3 minutes. And then, add celery, carrot, and potato into the pot.
4. Add flour into the vegetable and stir until well combined.
5. Add dry herbs, milk and cream cheese. Stir until cream cheese is melted and sauce is thicken.
6. Season with salt and pepper. Taste and see if there needs more salt.
7. Add shredded chicken and combine well. Turn off the heat.
8. Put the mixture into a casserole dish for family serving or small ramekins for individual serving.
9. Brush egg around the edges and the sides of the casserole dish. Put pie crust over the dish and light press the crust to the edges and sides of the dish. And then, cut away excess dough.
10. Preheat the over to 375F.
11. Brush egg all over the pie crust before baking. And then, make several small slits in the top to allow steam to escape.
12. Bake pie for 20-30 minutes or until pie crust turns golden brown. Serve Hot!
Tips:
1. You can put use any vegetable in the mixture, like mushroom, corn, broccoli, etc. You can also use frozen vegetable.
2. I use cooked rice instead of potato last time. It turned out so good!
3. You can use 1 cup of heavy cream in stead of cream cheese.
Thursday, February 26, 2009
Roast Pork Tender Loins
1 package Pork Tender Loins (each package usually comes with two loins), in room temperature4 Tablespoons Italian Herbs Seasonings (the kind that without salt)
1 Tablespoon each Salt and Peper
1/4 Cup Extra Virgin Olive Oil or Regular Olive Oil
Preheat oven at 425F.
Wash the loins and pet them dry with paper towels.
Rub oil and the rest of the ingredients all over the loins.
Place them on a baking sheets and bake for 20 to 40 minutes. The smaller piece only takes 20 minutes. And the bigger piece needs the extra 10-15 minutes. It really depends the size of the loins! Take the smaller one out first when it is done. Never over cook the tender loins.
After the loins are cooked, let them rest on the counter top for 10 minutes. Don't cut the meat right after it is out of the oven because all the yummy juice will rush out and you will have a piece of dry meat. No Good!
This is one of my favorite recipes because it is simple! I love to serve it for the holidays!
Cheese Straws
1 Sheet Frozen Puff Pastry, thaw in room temperature 1/3 Cup Grated Parmesan Cheese
2 Tablespoons Paprika
Salt and Pepper for taste
Preheat oven at 425F.
Unfold the puff pastry sheet and lightly roll it evenly.
Sprinkle cheese, paprika, salt and pepper on top. And then use hands lightly pass them into the puff pastry.
Cut puff pastry sheet in 1 inch thick strips and then twist each of them. Just like the picture above.
Bake them on a baking sheet for 15 minutes. Enjoy!
Ginger Butternut Squash Soup
Ginger Butternut Squash Soup 4 Servings
By Candy Fife
Butternut Squash 2
Carrots 3 to 4
Potato (medium size) 1
Onion (small) 1
Ground Fresh Ginger 1 Tablespoon
Nutmeg 11/2 teaspoon
Dry Rosemary 1/4 teaspoon
Chicken Broth (low sodium) 3 can or more, enough to cover the vegetable
Heavy cream 1/4 to 1/3 C, at room temperature
Salt and Pepper for taste
Sour Cream for garnish
Peel all the vegetables, and then cut them in big cubes. Try to cut them in similar size.
Put vegetables in a soup pot. Add chicken broth and rosemary. Bring the soup to boil. Then turn the heat to medium. Cook vegetables for 20 minutes or until they are fork-tender.
Use an immerse blender or blend the vegetable and a little bit soup in a blender. Remember to be careful of the steam. If you use a blender, take away the small cap at the top cover and cover the top loosely with a towel. This way the steam can escape. Blend everything together until smooth. Pour the soup into the pot.
If the soup is too thick, add a little bit more broth. Don’t add too much. Just a little bit at a time. You don’t want the soup becomes too loose!
Turn the heat to medium-low. Add ginger, nutmeg, salt and pepper. Taste if it needs more salt. If you want more ginger flavor, you can add a little bit more ginger.
Simmer the soup for another 20 minutes.
Turn off the heat, and then add heavy cream. Stir well.
Before serving, add a little bit sour cream on top for garnish!
Enjoy!
Enjoy!
Tuesday, December 30, 2008
Monday, September 29, 2008
Candy's Cheesecake Factory 2 and Cooking Class!
Here are the pictures of the last Relief Society Cooking Class.
Dropping Dark Chocolate Cheesecake Filling on top of the plain filling.
Using a spoon to make the "8" figure in order to creating the marble effect.
Triple Chocolate Cheese Cake
New York Cheesecake
Dark Chocolate and Lemon Marble Cheesecake!
Dropping Dark Chocolate Cheesecake Filling on top of the plain filling.
Using a spoon to make the "8" figure in order to creating the marble effect.
Triple Chocolate Cheese Cake
New York Cheesecake
Dark Chocolate and Lemon Marble Cheesecake!
Friday, September 26, 2008
Candy's Cheesecake Factory!
I made three Cheesecakes for the Relief Society cooking class on Wednesday. They were New York Cheesecake, Triple Chocolate Cheesecake, and Pumpkin Marble Cheesecake Bar. The cooking class handout and recipes are below the pictures.
If you really want to make the perfect cheesecake, please read the cooking tips carefully and strictly follow them. Have fun!!!!
Tips:
1. Only use the full fat cream cheese.
2. Only bake cheesecake at 325F. NO higher than that!!!!
3. Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
4. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
5. Mix filling only until combined. Don't over mix.
6. Periodically scrape down the sides of the bowl and the beaters. It can make the filling very smooth.
7. Use a spring form pan so that the sides can be removed.
8. Butter sides or use a metal spatula around the edges immediately after removing the cheesecake from the oven.
9. Cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
10. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
11. Cool slowly (about 2 hours) on a wire rack, away from any drafts.
12. Store in the refrigerator, loosely covered, for up to four days.
13. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
14. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.
15. I usually bake my cheesecake in a 12” spring form pan. If you use a smaller size, just add about 15 minutes more into the baking time.
16. If you like citrus flavor in your cheesecake, add about 1 Tablespoon each juice and zest of a lemon, orange or lime into the cheesecake mixture.
17. If you make cheesecake bar, only double the amount of butter and crumbs.
18. If you want more cheesecake ideas, go to Kraft.com.
How to Cut Cheesecake:
Step1
Fill a tall container with hot water. Dip your knife into the hot water. Wipe the blade before making every cut. The constant dipping in the hot water and wiping any cake stuck to the blade will result in a nice neat slice.
Step2
Dental floss can also be used to cut your cheesecake. Unroll unflavored floss to span the entire diameter of the cheesecake. Wrap the floss tightly around one finger on each hand. Hold firmly and press down, cutting through the cheesecake.
Step3
The first cut should always be made to cut the cheesecake in half. This will help ensure even slices. Simple removal can be achieved by running a knife or spatula between the crust and the pan before removing the first slice. Enjoy!
How to Do Marble Cheesecake
Step1
Save about ½ - 1 cup of plain cheesecake filling in a mixing bowl.
Step2
Add the desire flavor into the plain cheesecake filling. For example: 4oz melted chocolate or 1 cup pumpkin purée + 1 tsp pumpkin pie spices.
Step 3
Mix well together.
Step 4
Spread plain batter into the crust. And then, drop the flavored cheesecake mixture randomly over the top. And then, with the tip of a knife, swirl the filling to create a marble effect.
Extra Tips:
If you use fruit preserve, you don’t need to mix it in the plain cheesecake filling. You just need to warm about ½ cup of desired preserve up in a microwave or on a stove top. And then, follow Step 4.
New York Style Cheesecake
1-1/2 cups finely ground HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup corn starch
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 cup sour cream
4 eggs
PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.
BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Mix until well combined. Pour over crust.
BAKE 40 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours. Enjoy!
Triple Chocolate Cheesecake
1-1/2 cups finely ground Oreo Cookies (cookies only, NO Filling) Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
10 oz Bittersweet/Simi-sweet chocolate chips
2 tsp. vanilla
1/4 cup corn starch
3/2 cup heavy cream
2 eggs
1 cup chocolate fudge topping
1 cup mixture of mini chocolate chips and white chocolate chips
PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.
Melt chocolate chips. Let it cool.
BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Add melted chocolate into the mixture. Mix until well combined. Pour over crust.
BAKE 50 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours.
Before serving, warm up 1 cup of fudge topping. Pour over the cheesecake. Sprinkle mini chocolate chips on top. Enjoy!!!
If you really want to make the perfect cheesecake, please read the cooking tips carefully and strictly follow them. Have fun!!!!
Tips:
1. Only use the full fat cream cheese.
2. Only bake cheesecake at 325F. NO higher than that!!!!
3. Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
4. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
5. Mix filling only until combined. Don't over mix.
6. Periodically scrape down the sides of the bowl and the beaters. It can make the filling very smooth.
7. Use a spring form pan so that the sides can be removed.
8. Butter sides or use a metal spatula around the edges immediately after removing the cheesecake from the oven.
9. Cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
10. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
11. Cool slowly (about 2 hours) on a wire rack, away from any drafts.
12. Store in the refrigerator, loosely covered, for up to four days.
13. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
14. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.
15. I usually bake my cheesecake in a 12” spring form pan. If you use a smaller size, just add about 15 minutes more into the baking time.
16. If you like citrus flavor in your cheesecake, add about 1 Tablespoon each juice and zest of a lemon, orange or lime into the cheesecake mixture.
17. If you make cheesecake bar, only double the amount of butter and crumbs.
18. If you want more cheesecake ideas, go to Kraft.com.
How to Cut Cheesecake:
Step1
Fill a tall container with hot water. Dip your knife into the hot water. Wipe the blade before making every cut. The constant dipping in the hot water and wiping any cake stuck to the blade will result in a nice neat slice.
Step2
Dental floss can also be used to cut your cheesecake. Unroll unflavored floss to span the entire diameter of the cheesecake. Wrap the floss tightly around one finger on each hand. Hold firmly and press down, cutting through the cheesecake.
Step3
The first cut should always be made to cut the cheesecake in half. This will help ensure even slices. Simple removal can be achieved by running a knife or spatula between the crust and the pan before removing the first slice. Enjoy!
How to Do Marble Cheesecake
Step1
Save about ½ - 1 cup of plain cheesecake filling in a mixing bowl.
Step2
Add the desire flavor into the plain cheesecake filling. For example: 4oz melted chocolate or 1 cup pumpkin purée + 1 tsp pumpkin pie spices.
Step 3
Mix well together.
Step 4
Spread plain batter into the crust. And then, drop the flavored cheesecake mixture randomly over the top. And then, with the tip of a knife, swirl the filling to create a marble effect.
Extra Tips:
If you use fruit preserve, you don’t need to mix it in the plain cheesecake filling. You just need to warm about ½ cup of desired preserve up in a microwave or on a stove top. And then, follow Step 4.
New York Style Cheesecake
1-1/2 cups finely ground HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup corn starch
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 cup sour cream
4 eggs
PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.
BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Mix until well combined. Pour over crust.
BAKE 40 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours. Enjoy!
Triple Chocolate Cheesecake
1-1/2 cups finely ground Oreo Cookies (cookies only, NO Filling) Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/2 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
10 oz Bittersweet/Simi-sweet chocolate chips
2 tsp. vanilla
1/4 cup corn starch
3/2 cup heavy cream
2 eggs
1 cup chocolate fudge topping
1 cup mixture of mini chocolate chips and white chocolate chips
PREHEAT oven to 325°F. Line the bottom of a 12” spring form pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Bake for 10 minutes. Set aside.
Melt chocolate chips. Let it cool.
BEAT cream cheese, sugar, corn starch, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrape down the bowl. Mix again. Add eggs, one at a time, beating on low speed after each addition just until blended. Scrape down the bowl again. Add melted chocolate into the mixture. Mix until well combined. Pour over crust.
BAKE 50 minutes or until center is almost set. Cool on a wire rack for at least 2 hours or completely cool. Cover and put in the fridge for at least 4 hours.
Before serving, warm up 1 cup of fudge topping. Pour over the cheesecake. Sprinkle mini chocolate chips on top. Enjoy!!!
Wednesday, September 3, 2008
Brown Rice Health Benefits
We have been eating brown rice for a little while and we love it. In many different ways, brown rice is much better for you than white rice. If you never try it before, try some! You will be surprised and amazed how yummy it is.
Helps lower cholesterol - The oil in whole brown rice, not its fiber, lowers cholesterol.
Helps prevent atherosclerosis - the fiber in rice has been shown to help prevent atherosclerosis.
Helps to maintain a normal body weight - A study published in November 2003 of the America Journal of Clinic Nutrition cites the importance of having a diet rich in whole grains vs. refined grains as a means to help maintain a normal body weight.
Reduces risk of metabolic syndrome - The latest research shows that refined grains and the foods made from them (e.g., white breads, cookies, pastries, pasta and rice) are now being linked not only to weight gain but to increased risk of insulin resistance (the precursor of type 2 diabetes) and the metabolic syndrome (a strong predictor of both type 2 diabetes and cardiovascular disease), while eating more whole grain foods is being shown to protect against all these ills.
Common features of the metabolic syndrome include visceral obesity (the “apple shaped” body), low levels of protective HDL cholesterol, high triglycerides, and high blood pressure.
Helps prevent colon cancer - The selenium, a trace mineral found in brown rice, substantially reduces the risk of colon cancer.
Brown rice is a good source fiber. Fiber has been shown to speed the transit time of fecal matter within the colon, this minimizes the time cancer-causing substances spend in contact with colon cells.
Helps prevent gallstones - Eating foods high in insoluble fiber, such as brown rice, can help women avoid gallstones, shows a study published in the July 2004 issue of the American Journal of Gastroenterology.
Helps increase energy levels - Manganese helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones.
Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase. Antioxidants provide protection against damage from the free radicals.
TIP:
Be sure to check packaged brown rice "use by" date, since it has a potential to become rancid if kept too long due to its natural oils.
Brown rice will keep fresh for about 6 months, if it is stored in an airtight container and kept in the refrigerator.
Here are a few health benefits from brown rice:
Helps prevent atherosclerosis - the fiber in rice has been shown to help prevent atherosclerosis.
Helps to maintain a normal body weight - A study published in November 2003 of the America Journal of Clinic Nutrition cites the importance of having a diet rich in whole grains vs. refined grains as a means to help maintain a normal body weight.
Reduces risk of metabolic syndrome - The latest research shows that refined grains and the foods made from them (e.g., white breads, cookies, pastries, pasta and rice) are now being linked not only to weight gain but to increased risk of insulin resistance (the precursor of type 2 diabetes) and the metabolic syndrome (a strong predictor of both type 2 diabetes and cardiovascular disease), while eating more whole grain foods is being shown to protect against all these ills.
Common features of the metabolic syndrome include visceral obesity (the “apple shaped” body), low levels of protective HDL cholesterol, high triglycerides, and high blood pressure.
Helps prevent colon cancer - The selenium, a trace mineral found in brown rice, substantially reduces the risk of colon cancer.
Brown rice is a good source fiber. Fiber has been shown to speed the transit time of fecal matter within the colon, this minimizes the time cancer-causing substances spend in contact with colon cells.
Helps prevent gallstones - Eating foods high in insoluble fiber, such as brown rice, can help women avoid gallstones, shows a study published in the July 2004 issue of the American Journal of Gastroenterology.
Helps increase energy levels - Manganese helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones.
Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase. Antioxidants provide protection against damage from the free radicals.
TIP:
Be sure to check packaged brown rice "use by" date, since it has a potential to become rancid if kept too long due to its natural oils.
Brown rice will keep fresh for about 6 months, if it is stored in an airtight container and kept in the refrigerator.
Sunday, July 13, 2008
Mrs. Fife Nutty Chocolate Oatmeal Cookies
Cookies Dough
My Little Helpers!
In the oven!
Mrs. Fife Nutty Chocolate Oatmeal Cookes! These cookies are not too sweet but full of flavor! And the texture is amazing. Soft and chewy on the inside and just a perfect light crisp on the outside. You really have to try making them!Oh! I forgot to mention that these are the best cookies that I have ever made or created! They are way better than Mrs. Fields Cookies!
Mrs. Fife Nutty Chocolate Oatmeal Cookies Recipe
(Make 2 dozens)
(Make 2 dozens)
1. Preheat oven at 375F.
2. Cream (very well mix) 1 Cup Soften Un-Salted Butter, 3/4 Cup Sugar, and 3/4 Cup Dark Brown Sugar together in a big mixing bowl.
3. Add 2 Eggs and 1 Tablespoon Vanilla Extract into the butter mixture.
4. In another mixing bowl, mix 2 Cup All-purpose Flour, 2 Cup Regular Oats, 1 teaspoon Salt, 1 teaspoon Baking Soda, and 1 teaspoon Baking Powder together.
5. Add the flour mixture into the butter mixture. Well combine. Once it well combines, stop the mixing process! (Over-mixing creates tough dough! NO GOOD!)
6. Add 1 Cup Dark Chocolate Chips and 1 Cup Chopped Walnut or Chopped Pecan into the cookies dough. Lightly mix!
7. Spoon about 1 Tablespoon of dough (for small cookies) or Spoon an ice-cream scoop size dough (for big cookies) on a cookies sheet. You can fit about 8-12 small dough or 6 big dough on a cookies sheet. Bake for about 8-15 minutes. I suggest you to check your cookies half way through baking because cooking time is varies for different oven. No more than 15 minutes. Never over bake your cookies. Have fun!
3. Add 2 Eggs and 1 Tablespoon Vanilla Extract into the butter mixture.
4. In another mixing bowl, mix 2 Cup All-purpose Flour, 2 Cup Regular Oats, 1 teaspoon Salt, 1 teaspoon Baking Soda, and 1 teaspoon Baking Powder together.
5. Add the flour mixture into the butter mixture. Well combine. Once it well combines, stop the mixing process! (Over-mixing creates tough dough! NO GOOD!)
6. Add 1 Cup Dark Chocolate Chips and 1 Cup Chopped Walnut or Chopped Pecan into the cookies dough. Lightly mix!
7. Spoon about 1 Tablespoon of dough (for small cookies) or Spoon an ice-cream scoop size dough (for big cookies) on a cookies sheet. You can fit about 8-12 small dough or 6 big dough on a cookies sheet. Bake for about 8-15 minutes. I suggest you to check your cookies half way through baking because cooking time is varies for different oven. No more than 15 minutes. Never over bake your cookies. Have fun!
Baby Show Cake
I made this baby show cake for my good friend, Tiffany Araki. She is finally having a girl after having two boys. I am so happy for and jealous of her at the same time!!! This cake is so "girlie and elegant"!!! I really love the pink and white marble fondant. I really had so much fun making it for her. The cake was yellow cake with chocolate and pink cream frosting. By the way, the color of the shower were pink and white. The decorations are made out of white and dark chocolate.
Monday, June 30, 2008
Food I Had in Hong Kong
Jumbo Japan Sea Scallops Sushi. The scallops are super fresh and sweet.
This is the traditional Hong Kong style breakfast. Noodles, Steam Rice Noodles (Cheung Fun) with Chinese BBQ Pork (Char Siu) and Plain Rice Noodles (Cheung Fun) with soy and sesame sauce.
Steamed Fish Head with Chinese Herbs! Super Yummy! This is my favorite! I grew up eating steamed fish head and even my cousin remembers it. He specially ordered this for me when we were having Dim Sim in a tea house restaurant. How sweet of him! By the way, did you see the eye?
Chinese Dim Sum and my Jumbo Seafood Dumpling with Seafood Broth. How I miss the food in Hong Kong!
Here are something Western! As you know that I am a seafood freak, I can't go to Hong Kong without loading myself with seafood. I had a seafood buffet dinner with my nephew, my brother and a couple of our friends. I had my favorite fresh oysters, smoked salmon, etc.
This one is the Japanese BBQ Squid Balls. I couldn't get enough of it.
This one is the Hong Kong style pizza from Pizza Hut. It is called the "Sausages Bites Pizza". I didn't have a chance to try it but I will try to make it at home. The pizza looks so yummy in the picture.
These few pictures are the Shanghai Style Chinese Food. Pork Chop Fried Rice, Steamed Soup Dumplings with Crabs, Plain Steamed Soup Dumplings (Siu Lung Bao), and Hot and Spicy Soup. It was so worth waiting in line for an hour for this incredible food. Thanks Zoe (my sister) for taking me to this great restaurant.
Sushi again! Yes, I had sushi a few times during my five days trip in Hong Kong. This restaurant, Monster Sushi, is a new sushi restaurant in Mong Kok. And the owner is the famous handsome actor, Daniel Wu. Everything I had over there was great, and the price was very reasonable. The only thing that disappointed me was that I didn't see Daniel Wu in the restaurant. Oh well...
Will go there again for sure!
After having so many yummy food in Hong Kong, I really can not go back to the food and restaurants in Hawaii. Hong Kong has the best food in the world. The variety is unbelievable, and the taste and quality are amazing. One more great thing is that the price is cheap everywhere. I really want to move back right NOW!
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