迎春接兔 ’11:年餅

  • 花生餅
  • 黑芝麻餅
  • 抹茶紅豆烤年糕

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Pre-CNY get-together ^^ (Also birthday celebration for Jancis & Heidi)

花生餅 & 黑芝麻餅

哈哈哈!入口即化的花生餅及黑芝麻餅 😛 噢。。我好像忘了放點兒鹽 😥

材料比例

炒香花生:  麵粉:  糖粉:  油 -> 2:2:1:1

  • 花生要去皮, 放入攪拌機打成細碎,反正就是要花生粉。
  • 油最好是豬油,要不用花生油,不要用重味道的油例如橄欖油之類的。
  • 要加點兒鹽巴。
  • 黑芝麻餅方法一樣,把花生換成黑芝麻。

塗面

雞蛋黄……………………………………1顆(打散)[我用了全雞蛋]

做法

1.            把所有乾性材料放入大碗中混合均匀, 加入油揉成團。

2.            接着把麵團随着喜愛的大小搓成圓形,放在烤盤上排好, 直至全部麵團搓完為止, 刷上蛋黄汁, 再在上面蓋上一個圓形的印.

3.            最后放入預熱烤箱,以180度烤15-20分鐘或至金黄色,取出待凉,收入罐子。

炒香的花生

可能拍的不是很清楚。把花生打碎的時候磨到出油,意外地變成了花生醬。。。

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抹茶紅豆烤年糕 (Matcha adzuki bean mochi cake, non-traditional baked method)

第一次做年糕 🙂 很軟彈的年糕 🙂 老人家說如果第一底年糕蒸得不好的話,就全年會過得不好。。。我因爲被某些原因做年糕的時候被氣得哭了。。後來發現忘了放糖。現在只有最上一層的糯米粉團有放糖。。。蜜紅豆餡本來就是甜的,只能跟自己說應該沒事的。

噢,反正不是傳統的蒸年糕,不會影響明年的運情吧???

材料:

糯米粉…………………………400g
澄麵粉………………………..60g
抹茶粉…………………………5g
泡打粉…………………………15g
雞蛋……………………………..3
奶油……………………………..1 stick
糖………………………………..250g [最後只加了120g在上層的粉團]
鮮奶…………………………….500g [水量的部分,水分越多,年糕越軟]
蜜紅豆泥…………………….200g [蜜紅豆用量多少隨意, 可用市售產品也可自製]

做法:

1.       將材料(除了蜜紅豆泥)全部放入大的器皿,用電動打蛋機打至均勻起泡沫而沒有小塊為止。

2.       用油塗好盤子以免年糕沾住。然後將一半打勻的糯米粉倒入13 x 9 x 2 烤盤內。

3.       把紅豆餡放上糯米粉團, 再倒入另外一半剩下的糯米粉。

4.       放入烤箱(先要預熱到350度F) ,烤50分鐘。用牙籤試不沾即可。

5.       涼了以後切塊.

January ’11: Fat Fluffy Snickerdoodles, Blueberry Streusel Cheesecake Bars, Cocoa Coffee Shortbread, Malted Milk Butterscotch Blondies, Green Tea Nutella Bread, 黑芝麻鹹香餅乾

  • Fat Fluffy Snickerdoodles
  • Blueberry Streusel Cheesecake Bars
  • Cocoa Coffee Shortbread
  • Malted Milk Butterscotch Blondies
  • Green Tea Nutella Bread
  • 黑芝麻鹹香餅乾

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Fat Fluffy Snickerdoodles

Adapted from http://www.howsweeteats.com/2010/12/11/fat-fluffy-snickerdoodles/

I’ve made cinnamon cookies before, and I’ve always wanted to make snickerdoodles.  It’s my first for scooping cookie dough out and rolling in sugar mixture (I was always scared it would burn in the oven).  The dough was very sticky, but it might have to do with my kitchen temperature again.   I have learned a hard lesson that room temperature is important.  My kitchen was literally at 0C when I made the cookies (long story of the heat was broken when I came back to Kingston a week before everyone.. however I usually like it very cold so I was absolutely not aware that the heat was broken…)

And Happy birthday Nathan!! 🙂

Ingredients:

Butter, at room temperature……………………………………1 stick
Sugar…………………………………………………………………………1 cup
Egg…………………………………………………………………………….1
Vanilla extract……………………………………………………………1 teaspoon
Unbleached all-purpose flour……………………………………1 3/4 cups
Salt…………………………………………………………………………….1/4 teaspoon
Baking powder…………………………………………………………..1/2 teaspoon
Cinnamon…………….…………………………………………………….2 teaspoons
Skim milk…………………………….……………………………………..2 tablespoons

Sugar………………………………………………………………………….1/4 cup for dipping
Cinnamon…………………………………………………………………..1 tablespoon for dipping

Directions:

Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

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Blueberry Streusel Cheesecake Bars

For Claire’s birthday. I’ve bookmarked this recipe for a while, blueberries were on sale so I got blueberries instead of apple pie filling (I should have bought another box of blueberries).  I’m still struggling in how to make a good streusel topping… Followed most of the recipe and I think the topping’s too much.  Overall it’s pretty good.

Adapted from http://grinandbakeit.com/apple-streusel-cheesecake-bars-better-than-pie-baby

Ingredients:

Betty Crocker oatmeal cookie mix…………….…………1 pouch (1 lb 1.5 oz) [or use your favourite oatmeal cookie recipe]
Firm butter, cold………………………………………….1/2 cup
Cream cheese, softened…………………………………..2 packages (8 oz each) [I used light cream cheese]
Sugar………………………………………………………1/2 cup
Unbleached all-purpose flour……………………………..2 tablespoons
Vanilla…………………………………………………….1 ½ teaspoon
Egg………………………………………………………..1
Apple pie filling……………………………………………1 can (21 oz) [I used fresh blueberries]
1/2 teaspoon ground cinnamon

Directions:

1.      Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2.      Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture (to use for streusel recipe below); press remaining crumbs in bottom of pan. Bake 10 minutes.

3.      Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture.

Streusel Topping

Ingredients:

Reserved crumb mixture from crust…………………………….1 1/2 cups
Cold, salted butter……………………………………………….1 cup [Used unsalted]
Unbleached flour……………………………………..…………2 1/4 cups
Cinnamon………………………………………………………..1 1/2 tablespoons
Brown sugar…………..…………………………………………1 3/4 cups [Used white sugar]
Vanilla……………………………………………………………1 tablespoon

Directions:

1.      In large bowl with electric mixer combine, reserved crumbs from crust, butter, flour, cinnamon, brown sugar, and vanilla until all crumbly. Break crumb topping into marble size pieces with fingers, sprinkling over top of apple filling.

2.      Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

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Cocoa Coffee Shortbread

Adapted from http://www.jonesing-for.com/2010/12/cocoa-coffee-shortbread/

This is so delicious. It’s just the right amount of sweetness and the coffee flavour really blends out nicely.  I would have molded it into a coffee bean shape, but my house was at freezing temperature (literally.. our heat was off and things really froze on the kitchen counter) so I had a very hard time to knead the dough.

Ingredients

Unsalted butter at room temperature…………………3 sticks
Powdered sugar…………………………………………………..1 cup
Pure vanilla extract………………………………….…………..1 teaspoon
Instant espresso powder……………………………………..1 Tablespoon
Finely ground espresso beans………………………………2 Tablespoons
Unbleached all-purpose flour………………………………2 1/2 cups
Corn starch……………………………………………………………1/2 cup
Unsweetened cocoa powder………………………………..3 Tablespoons
Table salt………………………………………………………………..¾ teaspoon

Directions

1.) Line 3-4 baking sheets with parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Stir in vanilla.

2.) In a small bowl, stir espresso powder into 2 tsp. boiling water until coffee has dissolved. Add dissolved espresso mixture and ground espresso beans to butter mixture; beat to combine.

3.) In a medium bowl, sift together flour, cocoa powder, and salt. With the mixer running on low, add the dry ingredients slowly and beat on medium-low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.

4.) Preheat oven to 325° F. Roll heaping tablespoons of dough in between hands until smooth and then form into ovals. Place about 1½ inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.

5.) Bake until cookies are just beginning to stiffen, 16-18 minutes, rotating sheets halfway through cooking. Let cool on sheet pan 5 minutes before transferring cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.

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Malted Milk Butterscotch Blondies

I have a jar of Ovaltine that I want to use up and came across this recipe.  I reduced the sugar but it was still very sweet, and I think the butterscotch chips were the problem.  Taste pretty good but certainly oversweet 😦 .

Adapted from http://blogs.babble.com/family-kitchen/2011/01/06/malted-milk-blondies/

Ingredients:
Malted milk powder………………………………..3/4 cup
Firmly packed light brown sugar……………….1 cup [Used 3/4 cup of sugar]
Unbleached all-purpose flour……………………1 1/2 cups
Kosher salt…………………………………………….1/4 teaspoon
Baking powder……………………………………….1/2 teaspoon
Large eggs……………………………………………..3
Vanilla………………………………………………….2 teaspoons
Oil………………………………………………………..1/2 cup
Butterscotch chips…………………………………..1 cup

Directions:
1. Preheat oven to 350ºF. Lightly butter a 9×9 baking dish and set aside.
2. In a mixing bowl add the malted milk powder, sugar, flour, salt and baking powder. In a separate bowl beat together the eggs, vanilla and vegetable oil.
3. Add the flour mixture to the egg mixture and stir to combine. Then mix in the butterscotch chips.
4. Spread the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a cake test inserted comes out clean.

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Green Tea Nutella Bread

Nice refreshing taste of green tea with the right amount of nutella in it.

Adapted from http://theitaliandishblog.com/imported-20090913150324/2010/2/5/nutella-bread.html

makes one loaf

Ingredients:

Unbleached all purpose flour, plus more for dusting………………..1 1/2 cups
Salt……………………………………….1/4 teaspoon
Baking powder………………………3/4 teaspoon
Green tea powder…………………1 teaspoon
Unsalted butter, room temperature………………………………………..2 sticks [sub]
Sugar……………………………………..1 1/4 cups [reduce to 2/3 cup]
Large eggs, at room temperature……………………………………………..4
Pure vanilla extract……………………………………………………………………2 teaspoons
Nutella…………………………………… One 13-ounce jar [no don’t use the whole jar, only a few spoonful is needed]

Directions:

1.       Preheat the oven to 325 degrees.  Lightly grease and flour a 9×5 inch loaf pan, tapping out any excess flour.  In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

2.       In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.  With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

3.       Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not overmix.

4.       Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

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For Yujia~ I was sketchy with the recipe but it really doesn’t taste bad.  I will add more sesame next time if I make this again.

材料:

低筋麵粉……………………………………….300克
牛油……………………………………………….60克
雞蛋……………………………………………….2個
牛奶……………………………………….………45克
細砂糖……………………………………….….15克
炒熟的黑芝麻………………………….……30克 [可再增加分量]
鹽……………………………………………….…..5克
泡打粉……………………………………………5克

做法:

1、低筋麵粉、泡打粉、鹽混合過篩後,加入細砂糖, 還有軟化的牛油,用手搓勻,成為粗玉米粉的狀態。

2、倒入打散的雞蛋,再倒入牛奶。

3、用手揉成麵團,輕揉至表面光滑,不要揉太久。

4、倒入黑芝麻,繼續揉1分鐘左右,使黑芝麻均勻分佈在麵團裡。

5、把揉好的麵團蓋上保鮮膜,靜置鬆弛半個小時。

6、案板上撒一薄層低筋麵粉,把鬆弛好的麵團放在案板上擀開成為厚度約0.2CM的薄面片。

7、把麵片切去不規則的邊角,修整成長方形。再用輪刀把麵片切成邊長約3.5CM的小正方形。

8、把切好的小正方形面片鋪在烤盤上,每個面片間留出一定距離。把烤盤放入預熱好180度的烤箱,中層,上下火,烤15分鐘左右,直到表面微金黃色即可。

January ’11: 生菜包

材料:

免治火雞肉 …………………………1
馬蹄……………………………………..1
冬菇……………………………….……適量
甘筍………………………………………2
芹菜………………………………………2
粉絲
……………………………………5
紅洋蔥………………………………….適量
………………………………………….適量
...…………………….………….適量
薑末.…………………….……………..適量
西生菜………………………………….1

調味料:

酒,味霖,黑麻油,生粉,白胡椒,八角粉,韓國五花肉沾(쌈장)

:

  1. 免治火雞肉醃過夜備用。
  2. 粉絲泡水備用瀝乾水份 ,剪成小段。
    將蔥切成蔥白跟蔥花。蔥白拌入蒜蓉和薑末。
    將其餘材料洗淨切幼粒。
    西生菜葉裁成半弧形備用。
  3. 燒熱辣椒油,放入蔥蒜爆香。
    將火雞肉炒至六成熟,加粉絲段,再將其餘材料炒熟。
  4. 吃時配合生菜,包著材料食用, 以蔥裝飾即可
 

材料:
免治火雞肉 …………………………1
馬蹄……………………………………..1
冬菇……………………………….……適量
甘筍………………………………………2
芹菜………………………………………2
粉絲
……………………………………5
紅洋蔥………………………………….適量
………………………………………….適量
...…………………….………….適量
薑末.…………………….……………..適量
西生菜………………………………….1

調味料:

酒,味霖,黑麻油,生粉,白胡椒,八角粉,韓國五花肉沾(쌈장)

:

1. 免治火雞肉醃過夜備用。

粉絲泡水備用瀝乾水份 ,剪成小段。
將蔥切成蔥白跟蔥花。蔥白拌入蒜蓉和薑末。
將其餘材料洗淨切幼粒。
西生菜葉裁成半弧形備用。

2. 燒熱辣椒油,放入蔥蒜爆香。
將火雞肉炒至六成熟,加粉絲段,再將其餘材料炒熟。

吃時配合生菜,包著材料食用, 以蔥裝飾即可

January ’11: 鹵牛舌

某天在Loblaws 看到有牛舌頭 賣(1.4kg重) 就買了回來。我愛軟軟的舌頭~

做法:

1.       取一大湯鍋,倒入半鍋清水,開大火,待水沸騰後,將牛舌放入鍋中,煮約兩分鐘時間,待舌苔發白,撈出。用小刀將發白的舌苔刮除。

2.  取一鋁鍋,倒入清湯,放到中火上,放入牛舌及鹵料。燒開,撇去浮沫,轉小火,鹵約四小時。

3.       將鋁鍋離火,放入牛舌,泡三小時,撈起瀝湯,改刀成片狀。

鹵料:

紅糖、鹽、醬油、蔥、薑、蒜頭、乾辣椒、料酒、花椒水、八角、桂皮、荳蔻、小茴香、羅勒、月桂葉

January ’11: 芫茜豆腐三文魚頭湯

Week 2。。。感冒了 😦 特然很想吃魚頭。終於等到Metro有魚頭買了! ($1/lb, 但不是每天都有的)

材料:

  • 三文魚頭一個
  • 豆腐500克
  • 黃芽白半顆

調味料:

黃酒、花椒水、薑、蔥粒、蒜粒、芫茜(香菜)、生粉、鹽、胡椒粉適量。

做法:

1.       魚頭切件,洗乾淨,特別是去乾淨腮,用粗鹽+生粉醃片刻。

2.       切薑片爆香下魚頭煎至兩面金黃,下酒+花椒水。煎魚頭不用下油,因為三文魚會煎出油。

3.       豆腐切厚片。湯鍋倒入冷水,放入兩勺黃酒+蒜頭+蔥粒。水開后放入黃芽白。

4.       將魚頭+薑片、豆腐放入湯鍋內,並加入足量的水大火燒開。或中火煮45分鐘至湯呈奶白色。

5.       芫茜放入再煮3分鐘。

6.       起鍋前加入胡椒粉調味。

December ’10: 蝦餃, 蛋撻

蝦餃

蝦餃餡材料:
蝦肉……….900 g
肥肉……….180 g
雪耳………適量 [可用竹筍]

蝦餃皮材料 :
澄麵…………500g
滾水…………約2杯
菜油…………1 茶匙 [澄麵品質好的話可以不加]

調味料:
鹽、糖、胡椒粉、生粉、麻油

做法 :
1. 蝦肉去腸洗淨後, 用少許鹽及胡椒粉沖洗, 然後, 用紙巾將蝦吸乾水份備用。
2. 肥肉放入熱水內, 滾熟, 過冷河, 切粒備用。
3. 蝦肉加入調味料搓至起膠, 再加入其餘的材料拌勻。
4. 將滾水沖入蝦餃粉料內快速拌勻成粉糰, 用毛巾或蓋將大碗蓋好。
5. 將菜油加入粉糰內, 快手搓揉至沒有粉粒及粉糰光滑即可。
6. 用木棍將粉皮搌開成一塊圓形薄皮, 再用杯或吸模將皮吸出圓形皮。
7. 包入餡料, 造成蝦餃型。 每粒蝦餃大約要有12褶。
8. 將蝦餃放入巳掃油的蒸籠或蒸盤內, 猛火蒸 5分鐘即成.

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蛋撻

(蛋撻撻皮是現成的。)

蛋漿材料 : (可做17個)
水……………….250 ml
糖……………….60 g
蛋……………….3 隻 (打散)
鮮奶…………….60 ml

做法 :
1. 預先將糖加水煮溶後放涼備用。
2. 雞蛋拂勻後放入大碗內, 然後將鮮奶加入蛋漿內拌勻, 再將糖水慢慢沖入蛋漿內拌勻, 再用篩濾去雜質備用。
3.用叉在撻皮上刺孔,  然後注入蛋漿約7分滿。
3. 用180度焗 15-20 分鐘, 焗好後將餅取出放涼享用。

December ’10: Pumpkin & Ricotta Pasta Casserole

The box contains acorn squash, butternut squash and 10lbs of red onions.  The picture on the right is a butternut squash and not the acorn squash used in this casserole.  I’ve never cooked with winter squash before so I’m excited to cook with them 🙂 This is my blog I can post anything I want~

Adapted from http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962

Pleasantly surprised the acorn squash was honey-sweet 🙂  I wanted to work on this recipe for a long time.  In general I think it’s a bit bland.  I would up the garlic and pepper (just personal preference).  It is very creamy.  Also I’m not sure if I want the yogurt in there if I make this recipe again, I might substitute with ½ to a 1 cup of milk because it was a bit hard to whisk the wet ingredients together (maybe because I used fresh squash?).  The yogurt tasted a bit yucky when I bite into parts that were not blended well. Oh and I found out all-spice made it taste weird :S
Serves 6

Ingredients:

Olive oil…………………………………..…1 tablespoon
Pasta, such as farfalle, small shells, or elbows……………………..1 pound
Ricotta………………………………….…… One 15-ounce container [used light ricotta cheese]
Pumpkin puree………………………..… One 15-ounce can [used 2 acorn squashes: cut in half, face up bake for an hour at 400°F, scoop and mash]
Eggs……………………………………..…….2
Yogurt………………………………….…….1/2 cup [fat free]
Salt………………………………………….…2 teaspoons [omitted]
Freshly ground black pepper [omitted]
Ground nutmeg…………………..……….1/2 teaspoon [used all-spice]
Ground ginger……………………….……..1/2 teaspoon
Pecans, roughly chopped……….……..3/4 cup [used dry roasted unsalted peanuts]
Loosely packed fresh sage leaves, finely chopped…………….1/2 cup [used basil & mint instead]
Large garlic cloves, finely chopped………………………………..2
Grated Parmesan, divided………….….3/4 cup [used skim mozzarella instead]

Directions:

  1. Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil [used parchment paper instead]. Set aside.
  2. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt [I’ve stopped salting my pasta for a long time]. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.
  3. In a large bowl, whisk together the ricotta, pureed pumpkin [squash], eggs, and yogurt. Whisk in the salt [nope], pepper [nope], nutmeg [all spice], and ginger.
  4. Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans [peanuts], chopped pecans [peanuts], sage [basil & mint], and garlic. Stir in 1/2 cup Parmesan [mozzarella].
  5. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan [mozzarella] over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

Nutritional Information (my version):

Calories: 421.6 | Total Fat: 17.4 g (Saturated Fat: 2.4 g) | Cholesterol: 106.5 mg | Sodium: 148.2 mg | Total Carbohydrate: 48.7 g (Dietary Fibre: 4.4 g, Sugars: 3.5 g) | Protein: 19.9 g