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!

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!

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!

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!!!

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)

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!

Stuffed Bread and Fillings Recipes

Candy's Hong Kong Style Stuffed Bread

Dough:

Mix together:
2 cup Warm Water
2 Tablespoons Yeast
1/2 cup Sugar or Honey

After mixing all three ingredients together, wait for about 5-10 minutes to proof yeast. When you see small bubbles around the mixing bowl, the yeast mixture is good to go.

Add:
2 1/2 teaspoons Salt
3 cup All Purpose Flour

Mix them well.

Add:
1 Egg and 1 Egg Yolk
1/4 cup Vegetable Oil
2 to 2 1/2 cup All Purpose Flour (one cup at a time)

Mix them well together. Lightly grease the top of the dough. Cover mixing bowl with a towel. Let dough sets in a warm place and raises for 45 minutes to an hour or until tripled in size. Preheat oven at 375F.

After rising, punch down the dough. Dough will be a little bit sticky and that is what supposed to be. Lightly grease your hands with cooking spray or vegetable oil before working with the dough. DO NOT add more flour in the dough or put flour on your hands. It will make the dough dry and hard. More flour you put into your dough and harder and tougher it becomes.

Make whatever shapes or bread that you want. Remember to grease your hands when the dough sticks on your hands.

Take a little bit of the dough, about a golf ball size, and form a ball shape with your hands. Then, pat it flat, like a small flat pizza dough, with your hands. Put 1 teaspoon to 1 tablespoon (depends on how big your dough is) of stuffing in the middle of the dough. Seal the edges together. Seal side down when you put on a lightly greased baking sheet.

Let the formed bread raises for the second time for 15 minutes.

Egg wash: Mix 1 egg with 1 tablespoon of water, milk, or cream.

Brush egg wash or melted butter on ready-to-bake dough before putting it in the oven.


Baking time:

Normal size loaf: 25 to 30 minutes

Small stuffed bread, rolls, or bread sticks: 10-12 minutes

Big stuffed bread: 15-20 minutes

Stuffed Bread Fillings:

Cheesy Tuna Rolls 12 rolls

2 cans Albacore Tuna (drain well)
1/8 cup Celery (finely chopped)
1/8 cup Green Onion (finely chopped)
1/4 cup Mayonnaise
1/3 cup Grated Cheese (Mozzarella or Cheddar)
1 teaspoon Salt and Pepper

Mix everything together. Chill for 15 minutes before using.

Green Onion Cream Cheese Spread

1 8oz Cream Cheese (soften)
1/3 cup Green Onion (finely chopped)

Mix them together and chill for 15 minutes.

This spread is very good using with hotdogs in “Piggy in a Blanket”. Put spread on dough before wrapping hotdog. Try it. This is my favorite!


Creamy Chicken Rolls 12 to 15 rolls

1 8oz Cream Cheese (soften)
1/4 cup Mayonnaise or Ranch Dressing
2 cups Chopped Cooked Chicken (I personally prefer baked chicken meat)
1 clove Garlic (finely chopped)
2 Tablespoons Dry or Chopped Fresh Parsley
2 Tablespoons Green Onion (finely chopped), optional
1 teaspoon Salt and Pepper

Mix everything together and chill for 15 minutes.

P.S. You can add thawed frozen chopped spinach, or any kind of frozen vegetable in the filling.

Bread And Desserts

I love making this little cute stuffed buns. The bread is so soft and fluffy. The top one is Tuna, the next one is Spams (my favorite), the last one is my "piggy in a blanket". I actually grew up eating them in Hong Kong. I had Spam and egg bun almost everyday for breakfast when I was in high school coz' there was a great bakery right across the street from school. Well... I had it for snack after school sometimes. I am so glad that I can make them now so I don't need to wait until I go to Hong Kong. It not, that would be a great torture. I have a long enough list of the food that I am waiting to eat back home. :p
I made this chocolate pretzel bird nest for last Easter. I lightly coated the pretzel sticks with orange flavor dark chocolate (melted dark chocolate with orange extract). There were dark chocolate truffles and marshmallow birds inside the nest. I made the truffles but not the birds.