Korean Breakfast Rolls 韩国烤馒头

Mostly adopted this recipe from sbar.com.cn

They are crispy on the bottom, soft in the center and slightly sweet. One is not enough and you will reach for the second one...

Ingredients:

• 2 cups cake flour
• 2 cups flour
• 1 egg
• 1 cup Luke warn milk
• 1/2 cup sugar
• 1 tsp. active yeast
• 1/2 tsp. baking powder
• pinch of salt

Make it...

• In a large mixing bowl, mix sugar and milk, sprinkle yeast over and set for 5 minutes to let the yeast bloom. Then add the rest of ingredients and knead to a smooth dough. Cover and set in a warm place to double the size.
• Oil a 8x8 baking pan. Divide the dough into 8 pieces and make the rolls as below pictures.

 

• Preheat oven to 375 degrees F.
• Dip the bottom of each roll with water, then dip with sugar sesame mix. Brush the top with butter or oil, add more oil on the bottom of the pan by dripping from the side. ( The more oil, the crispy bottom).
• Bake 15-20 minute until golden brown.

Optional: after remove from the oven, brush the tops with honey water ( honey:water=1:1) for pretty and shiny rolls.



Fried Vegeterian Balls 素丸子

They look like fried meat balls, but they are made from Tofu and carrots...crispy and tasty...rich in Vitamin A and protein.

Simple ingredients:

• 1 block firm Tofu, drained
• 2 medium size carrot, shredded
• 1 cup flour
• 1 eggs
• 2 Tbsp. soy sauce
• 1 Tbsp. sugar
• 2 Tbsp. cornstarch
• 1 tsp. of Chicken Bouillon Powder
• Salt and ground pepper to your taste

Optional: green onion, chives, Chinese parsley, ginger, garlic, etc. can be added for extra flavor.

• Cooking oil for fry

Easy to make:

1. In a medium mixing bowl, mash the Tofu with hands, add other ingredients above (except cooking oil). Mix with a fork until all ingredients well blend together.
2. Heat cooking oil on high heat until boiling hot. Use a small cookie scoop, scoop and drop the batter into the hot oil. Cook them until the balls float up to the surface and turn golden brown.
3. Serve with your favorite dipping sauces, such as sweet & sour, BBQ, honey mustard, ranch, etc.

Caution: Stay in the kitchen while cooking. Don't leave the hot cooking oil unattended. Be safe.

Crunchy Walnut Cookies 核桃酥

I chop the walnut in a food processor into small pieces so that you will taste the walnut with every bite. They are taster better after storage in a sealed plastic bag or box for overnight.

Simple ingredients:

• 2 eggs (1 use for coating to top)
• 1/2 cup cooking oil
• 1/2 cup sugar
• 1 1/2 cup flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup finely chopped walnut

Easy to make:

1. In a medium mixing bowl, combine 1 egg, oil and sugar together, whisk until just blend. Then add flour, baking powder, salt and walnut. Mix with a spatula into a dough. Scoop 1 Tbsp. batter and roll into a ping-pong size balls.
2. Preheat oven to 350 degrees F. Lay the cookie balls on a non-stick cookie sheet with 1-inch apart, press down with the bottom of a drink cup. Brush the top with egg liquid.
3. Bake for 20-25 minutes until golden brown. Cool on wire racks.

Cream Cheese Balls

This no-bake dessert is so simple and easy to make. They can be also shaped with ice cube trays for different looks, like square, heart, etc.

Simple ingredients:

• 4 oz. cream cheese, soften
• 1 Tbsp. milk
• 1/4 cup sugar (use less if you like less sweet)
• 1/4 cup raisin (or dry cranberries)
• 1/8 cup walnut, chopped
• 1 cup shredded sweetened coconut

Easy to make:

1. On a double boiler, melt the cream cheese and milk, whisk until smooth. Remove from the heat, add sugar, raisins and walnut, stir to mix together.
2. Cool in the refrigerator for an hour. Scoop about 1 Tbsp. batter and roll into a ball, then coat with shredded sweetened coconut. Serve cold.

Baked Curry Gyoza 咖喱饺

This is one of the delicious Chinese Dim Sum for curry lovers. The fillings variation is endless...you may use any of gyoza or dumpling fillings if you don't like curry. Wrappers can be used pie crust, just not as crispy as this hand-made wrappers. Give yourself a little patient to make this on your day off and you will be happy to see the result.

For Curry Beef Fillings:

• 1 lb. ground beef
• 1 1/2 cup minced onion
• 3 Tbsp. curry powder
• 1 1/2 Tbsp. sugar
• 1 tsp. salt
• 2 Tbsp. soy sauce
• 1/2 cup water
• 1 Tbsp. cornstarch mix with 1/4 cup water

Heat the wok on high, add beef and onion, stir-fry until beef just cooked. Add curry powder, sugar, salt, soy sauce and 1/2 cup water, stir on medium heat until well mixed. Add cornstarch with water, bring to boil, stir until thicken. Remove from the heat and let cool while preparing the wrappers.

For Pastry Wrappers:
Water-based skin:

• 2 cup flour
• 1/3 cup cooking oil
• 2/3 cup water
• 1/4 tsp. salt

Oil-based skin:

• 1 cup flour
• 1/3 cup cooking oil

In two different bowls, mix both wrappers separately and knead to a dough. Cover with plastic wrappers and set aside for 20 minutes.
Flatten the water-based skin bigger than the oil base the skin. Lay the oil-based skin on the top of the water-based skin. Fold and flatten 3 times as shown in below pictures. Then, cut out round wrappers with a biscuit cutter. Place the filling in the center, seal the edge tight. Use a fork to press the edge to make it fancy.


 












* Pastry making pictures are adopted from  http://www.sbar.com.cn/caipu/85157/

Preheat the oven to 375 degrees F. Line a parchment paper on a large cookie sheet.
Lay curry gyoza on the sheet and brush with egg yolk. Sprinkle black sesame seeds if you like.
Bake for 20 minutes until golden brown. ( I set on boiler in the oven for the last minutes to have the pretty golden color). Serve warm.

Instead of curry beef filling, I bought a can of Red Bean Paste from a Asian grocery store and use as a sweet filling. This dessert turns out flaky, sweet and easy.



Easy Crispy Drop Cookies

This is the most easiest drop cookies that I have made...crispy and tasty! You may already have the ingredients in the house and you can make anytime. You may sprinkle with any kinds of nuts as topping, such as pumpkin seeds, sunflower seeds, sesame, chopped walnuts, etc.

Simple ingredients: (makes 30-32 cookies)

• 1/2 cup cooking oil
• 1/2 cup powdered sugar
• 2 egg whites
• 1/2 cup flour
• 1 tsp. vanilla

Easy to make:

1. In a small mixing bowl, whisk cooking oil and powdered sugar until just blend, add egg whites and continue to whisk until blend well. Then, add vanilla and flour, mix until just blend.
2. Preheat oven to 350 degrees F. Line a parchment paper on a large cookie sheet.
3. Drop 1 tsp. batter at a time and 1/2 inch apart onto the cookie sheet. Sprinkle seeds on the cookies.
4. Bake 12-15 minutes until golden brown. Cool on wire racks.

 * My friends love these cookies so much and I have to make more for them :)

Rolo Cupcakes

Rolo is a chocolate candy with soft caramel in the center. I only placed one Rolo in the center of each cupcake. You may place more if you are a caramel chocolate lover.

You will need...

• 1 box of classic white cake mix
• 3 egg whites plus 1 whole egg
• 1/3 cup cooking oil
• 1/2 cup water
• 1/2 cup sour cream
• 24 Rolo candies

Make it...

1. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans and lightly spray with non-stick cooking oil.
2. In a large mixing bowl, whisk all above ingredients together with an electric mixer on medium speed, about 5 minutes until well blend.
3. Evenly scoop the batter into each cupcake liners. Place 1 Rolo in the center of each cupcake. Bake 15-20 minutes until the toothpick comes out of center of cupcake is clean. Cool before add toppings.

For toppings:
You may simple use the cream cheese topping by whisking together...

• 1 package (8 oz.) cream cheese, soften
• 1 stick butter
• 2 cups powdered sugar
• 1 tsp. vanilla

Then, sprinkle with shaved chocolate and/or coco powder.

Tips:
I don't want to waste the 3 egg yolks...So...I add 2 Tbsp. heavy whipping cream with 3 egg yolks. Whisk over a double boiler on low heat until thicken and cooked. Then, add to the cream cheese topping mixture.

Teriyaki Shrimp

You don't need to a pro to cook this dish...so simple and easy! Trick is...Don't add any water to keep you dish tasty.

Simple ingredients:

• 1 lb. headless shrimp, drained
• 2 Tbsp. cooking oil
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar
• 2 green onion, cut into 1-inch pcs.
• 4 slice fresh ginger
• pinch of salt

Easy to make:

• Heat cooking oil on high in a non-stick wok, add ginger and green onion. While the oil is sizzling, add shrimps and brown one side at a time, stir and brown other side. Add soy sauce, sugar and salt, stir fry until the sauce is thicken. Serve with steamed white rice.

BEST Milk Chocolate Cupcakes

This is the BEST and easy chocolate cupcake...fluffy, light, moist and not super sweet...you will want more than just one! Variations of toppings are endless...roasted marshmallows, cream cheese, butter cream, sprinkle some chopped nuts, or add little coffee flavor, etc.

Simple ingredients for Cupcakes:

• 1 box of Milk chocolate cake mix
• 1 box of chocolate pudding mix (regular size)
• 4 eggs
• 1 cup cooking oil
• 1 cup sour cream
• 1/2 cup milk

Easy make it:

1. Combine all above ingredients in a large mixing bowl. Whisk with an electric mixer (hand or stand mixer) on medium high until all ingredients blend well.
2. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with non-stick cooking oil
3. Evenly spoon the batter into 24 muffin cups. Bake for 20 minutes or until a toothpick comes out of the center of the cake is clean. Set aside to cool while preparing toppings.

Ingredients for Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 stick butter (1/2 cup), at room temperature
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract

Make it:

• In a medium mixing bowl, whisk whipping cream on high until foamy and fluffy, gradually add powdered sugar. Continue to whisk until stiff peak. Then, gradually add vanilla, butter and cream cheese and mix until well blended. Chill in the refrigerator for 20 minutes before piping on the cupcakes.

For extra decoration:

• Top with roasted marshmallows, or
• Dip with melted chocolate, or
• Dust with coco powder, or
• Top with a thin layer of my white chocolate mouse
• Sprinkle with your favorite chopped nuts, or
• Just eat them without any topping...they are ONO (yummy)!

Best Sugar Cookies

Adopted from America's Test Kitchen. It's the best sugar cookies for me. The cream cheese in the recipe makes this cookie chewy in the middle and a little crunchy on outside.

Ingredients

2¼	cups unbleached all-purpose flour
½	teaspoon baking soda
1	teaspoon baking powder
½	teaspoon table salt
1½	cups sugar, plus ⅓ cup for rolling
2	ounces cream cheese, cut into 8 pieces
6	tablespoons (¾ stick) unsalted butter, melted and still warm
⅓	cup vegetable oil
1	large egg
1	tablespoon milk
2	teaspoons vanilla extract

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
3. Scoop 1 tablespoon of dough,  use hands and roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Shortbread Pumpkin Squares

Shortbread cookies+Pumpkin Cheesecake+nuts=?

Got to try it and find out...it's Ono!...means delicious, yummy, Mmmm...

For Shortbread Layer:

• 1 stick butter, softened (about 1/2 cup)
• 1/4 cup sugar
• 1 cup flour
• 1 tsp. baking powder
• 2 cups chopped nuts (I used sliced almond in the picture)
• pinch of salt

In a medium mixing bowl, cream butter and sugar together with an electric mixture. Then, add flour, baking powder and salt, mix with a spatula until blend well to a dough.

Lay a parchment paper on the bottom of 8x8 baking pan. Press the shortbread dough evenly on the bottom of the pan. Sprinkle 1 cup of chopped nuts over it and set aside while preparing pumpkin layer.

For Pumpkin Cheesecake Layer:

• 1 package (8 oz.) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup Pumpkin Pie Mix

Preheat over to 325 degrees F.

In the same mixing bowl, cream sugar and cream cheese together with an electric mixture until smooth. Add egg and whisk until blend. Then, add pumpkin pie mix and mix well until smooth. Pour over the shortbread and nuts layers. Spread evenly. Sprinkle another 1 cup chopped nuts over the pumpkin batter. Bake for 40 minutes until the top is golden brown. Chill in the refrigerator for at least one hour before cut into square.

Lemon Cream Cheese Candy

This refreshing candy is cute gift ideas for your party, Easter, or just little something to give someone special. You may shape them as you desire, add more lemon zests for lemon lovers, etc.

Simple ingredients:

• 2 oz. cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 tsp. lemon juice from a fresh lemon
• 1 drop of yellow food color
• 1-2 tsp. lemon zests

Easy to make:

1. In a small mixing bowl, mix cream cheese, lemon juice and food color with a spatula. Then add sugar 1 cup at a time and knead with hand.until fully incorporated.
2. Shape the dough into small balls like the size of cherries. Place on a non-stick baking sheet, flatten with a fork, and allow to stand for 1-2 one hour to harden.
3. Store in airtight containers in the refrigerator.

Makes: 30 small candies

I found this little yellow basket at Michaels just for $1.00, size like a small lemon and very cute!

2-tones Shumai

I was inspired by a Chinese Cooking site www.sbar.com.cn for this colorful Dim Sum. You may use my Treasure Purses recipe as the filling, or you can mix your own. It's better for decorating your dish than tasting.

Ingredients for the wrappers: (makes 8 pcs)

• 1/2 cup wheat starch
• 2 Tbsp. corn starch
• 1/3 cup boiling water
• 1 Tbsp. Lard
• Food color (caution: the color will turn darker after steam)

Make it:

• Combine all ingredients together and knead to a dough. Then, evenly divide into two smaller doughs and add a drop of food color in one of the dough. Knead until color blended.

• Divide each dough into 8 pcs. and make wrappers as shown in the pictures.
• Lightly spray non-stick cooking oil on a bamboo steamer before place 8 shumai on it. Steam over the boiling water for 5 minutes. For better tasting, serve warm or hot.

Ono S'more Cups

This cute and delicious cupcakes are made from Graham Cracker crumbs. It's a unique dessert to impress your family and friends!

Ingredients: (makes 12 cups)

• 1 cup graham cracker crumbs
• 1/2 tsp. ground cinnamon
• 1/2 cup light brown sugar
• 1/2 cup powdered sugar
• 3 egg whites, at room temperature
• pinch of salt
• 12 large marshmallows
• 1/3 cup chocolate chips

Directions:

1. Place graham cracker crumbs, cinnamon and brown sugar in a food processor, grind to find powder. Set aside.
2. In a stand mixer with a whisk attachment, beat egg whites and salt until foamy (about 30 seconds), slowly add powdered sugar. Continue mixing to a glossy medium soft peaks.
3. Gently fold graham cracker mixture into meringue 1/3 at a time. Once combined, continue to fold until batter has deflated to a glossy. Transfer batter into a disposable pastry bag. Set aside.
4. Preheat oven to 350 degrees F. Line 12 cupcake liners on a muffin pan and spray with non-stick cooking oil. Place one marshmallow in the center of each cup.
5. Snip off the tip of pastry bag, pipe evenly around the marshmallow for each cup. Then, place chocolate chips on the top of graham cracker batter.
6. Bake for 13-15 minutes until marshmallows turn lightly brown. Cool before serving.

Microwaved Wings

No flour, not fried and not baked, gluten free! So easy and quick to make and they taste as good as fried chicken wings. You may use your favorite marinate sauce, variation of the favorites are endless. Here is what I use...

Simple ingredients:

• 12 pcs. chicken wings, defrosted
• 3 Tbsp. Soy sauce
• 1 Tbsp. Honey or sugar
• Pinch of salt and ground pepper to your taste
• Corn starch or mochiko for coating

Easy to make:

1. Mix soy sauce, honey, salt and pepper in a bowl. Add chicken wings and marinate for at least 30 minutes. Turn occasionally.
2. Lightly coat with corn starch or mochiko. Place wings on bamboo skewers. Six wings at a time (depending on the size of your microwave oven). Place on a microwaveable plate. Wings should not touch the bottom of the plate. (Break the extra skewer if it is too long for your microwave).
3. Microwave on high for 8-10 minute and ready to serve!

Peking Cookies 桃酥

This is a traditional Beijing style cookie...not too sweet and melt in your mouth. Nuts may be chosen from any your favorite variations, such as walnut, almond, pecans, seeds, etc. The main ingredients are flour, sugar and cooking oil...and you may already have them in your kitchen...so simple and easy!

Simple ingredients:

• 2 egg
• 1/2 sugar or brown sugar (for darker color)
• 1/2 cooking oil
• 1 tsp. vanilla (optional)
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Easy to make:

1. In a medium bowl, mix flour, baking powder, baking soda and salt together and set aside.
2. In another medium mixing bowl, whisk 1 egg and sugar about 1-2 minutes until turn light yellow. Then, add cooking oil and vanilla, whisk until well blended.
3. Fold in flour mixture with a spatula. Don't stir. Just fold to a dough, then fold in your favorite nuts. ( I used 1 cup of sliced almond). Cool in the refrigerator for 20 minutes to let the oil to moist the flour.
4. Preheat oven to 375 degrees F. Line a parchment paper on a cookie sheets.
5. Scoop about 1 Tbsp. of the cookie dough and roll to a ball with two hands, and flatten on the prepared cookie sheet. Finish the rest of the dough with the same way.
6. Brush egg liquid on the top of the cookies. Bake for 10 minutes or until golden brown. ( I boiled the tops one minute before I take them out to give the tops nice golden color).

Extra: Great cookies for bake sales, fund raisers, gifts for special occasions, even can be used for cheesecake crust.

Chocolate Cream Cheese Candy

Adding coco powder to my Cream Cheese Candy recipe, make this sugary dessert less sweet. For your health, don't each too many of these sugar loaded dessert, even they are so good!

Simple ingredients:

• 2 oz. cream cheese, softened
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 2 Tbsp. Coco powder

Easy to make:

1. In a small mixing bowl, mix cream cheese, vanilla and coco powder with a spatula. Then add sugar 1 cup at a time and knead with hand.until fully incorporated.
2. Shape the dough into small balls like the size of cherries. Place on baking sheets, flatten with a fork, and allow to stand for at least one hour to harden.
3. Store in airtight containers in the refrigerator.

I made 30 small size candies with this recipe.

Chocolate Cheesecake Candy

This one is not as sweet as my Cream Cheese Candy since I add coco powder to bitter a little. You can just make the chocolate cream cheese candy without baking. Adding the graham cracker crust will give more texture and flavor of cheesecake.

Simple ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted (about 1 stick)
• pinch of salt
• Optional: 2 Tbsp. sugar
• 3 oz. cream cheese, softened
• 3 cups powdered sugar
• 1 tsp. vanilla extract
• 2 Tbsp. Coco powdered

Easy to make:

1. In a small mixing bowl, combine graham cracker crumbs , salt and butter (and sugar, if you like more sweet) until crumbly. Place a parchment paper in a 8x8 baking pan. Evenly press the crust over pan bottom tightly. Place in the freezer while preparing the candy top.
2. In a small mixing bowl, mix cream cheese and vanilla with a plastic spatula. Then add sugar 1 cup at a time and knead with hand.until fully incorporated.
3. Preheat over to 350 degrees F.
4. Flatten the candy dough to a 8x8 square and place on the top of the chilled crust. Place a parchment paper on the top and press down evenly by hand. Remove the parchment paper from the top.
5. Bake in the oven for 5-8 minutes. Place in the freezer right away for at least one hour until the candy square is cold and hard.
6. Let the square sets out to room temperature before cut into small squares. Store in a airtight container in the refrigerator and serve cold or room temperature. 

Pumpkin Cream Filling

Mostly adopted this recipe from Hershey's Kitchens

I use the same pumpkin cream filling to make 3 different desserts:
12 Pumpkin Puffs
15 mini Pumpkin fillo cups
12 pumpkin muffins

Ingredients:

• 1 packages (8 oz.) cream cheese, softened
• 4 Tbsp. butter, melted
• 1/2 cup pumpkin pie mix
• 1 egg yolk
• 1/2 tsp. vanilla
• 1/4 cup sugar
• 3 Tbsp. flour

Make it:

1. In a large mixing bowl, beat cream cheese and pumpkin mix with an electric mixer on medium speed until smooth.
2. Add egg yolk, vanilla, sugar and flour, beat on low speed until well blended. Set aside and ready to use.

Mini Pumpkin Fillo Cups

This awesome and easy making dessert will make you feel like a baking pro!

Pumpkin Cream filling
Ingredients:

• 1 packages (8 oz.) cream cheese, softened
• 4 Tbsp. butter, melted
• 1/2 cup pumpkin pie mix
• 1 egg yolk
• 1/2 tsp. vanilla
• 1/4 cup sugar
• 3 Tbsp. flour

Make it:

1. In a large mixing bowl, beat cream cheese and pumpkin mix with an electric mixer on medium speed until smooth.
2. Add egg yolk, vanilla, sugar and flour, beat on low speed until well blended. Set aside and ready to use.

Put together:

• 1 box (15 counts) mini fillo cups
• Chopped nuts for topping
• Caramel topping for drizzle

1. Preheat oven to 350 degrees F. Lightly spray non-stick cooking oil on a small cookie sheet.
2. Fill each fillo cup with 1 Tbsp. of Pumpkin Cream filling. Top with your favorite chopped nuts and press down a little.
3. Bake 8 minutes and cool in the refrigerator. Drizzle with caramel topping before serving.

Pumpkin Muffins

They taste like Pumpkin Cupcakes, too...moist and fluffy...treats for pumpkin lovers!

Ingredients:

• 2 eggs
• 1 cup sugar
• 2 cups Pumpkin Pie mix
• 1 1/2 cup flours
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• Pumpkin Cream filling

Easy to make:

1. Preheat oven to 350 degrees F. Line 12 cupcake liners in a muffin pan and grease with non-stick cooking oil.
2. In a medium bowl, whisk eggs and sugar together until just blend, add pumpkin pie mix and blend well.  Then, add flour, baking powder, baking soda, salt and vanilla, whisk until just blend. Spoon batter evenly into muffin cups. Drop 1 Tbsp. of Pumpkin Cream filling on the top of the muffin batter, swirl with a toothpick.
3. Bake 25-30 minutes until a toothpick comes out of center of the muffin clean.

Pumpkin Puffs

It's so easy to make this and everyone will think you are a pro!

Pumpkin Cream Filling:
Ingredients:

• 1 packages (8 oz.) cream cheese, softened
• 4 Tbsp. butter, melted
• 1/2 cup pumpkin pie mix
• 1 egg yolk
• 1/2 tsp. vanilla
• 1/4 cup sugar
• 3 Tbsp. flour

Make it:

1. In a large mixing bowl, beat cream cheese and pumpkin mix with an electric mixer on medium speed until smooth.
2. Add egg yolk, vanilla, sugar and flour, beat on low speed until well blended. Set aside and ready to use.

Put together:

• 1 package of Puff Pastry, at room temperature
• Caramel topping for drizzle

Preheat oven to 400 degrees F.
Cut puff pastry into 12 rectangular pieces, fill the center with 1 Tbsp. of  Pumpkin Cream filling. Seal the sides and lay on a lightly greased baking sheet. \
Bake for 20 minutes and boil for 1 minute until golden brown.
Drizzle with caramel topping and serve warm.

Cream Cheese Candy

This pretty dessert is super sweet for me and load with sugar! Eat one or two when you have cravings for sweet. For your health, please don't eat too many in one day. It can be used as fondant to decorate your cakes.

Simple ingredients:

• 3 oz. cream cheese, softened
• 3 cups powdered sugar
• 1 tsp. vanilla extract
• 1 drop of food color (optional)

Easy to make:

1. In a small mixing bowl, mix cream cheese, vanilla and food color with a whisk. Then add sugar and knead with hand.until fully incorporated.
2. Shape the dough into small balls like the size of cherries. Place on baking sheets, flatten with a fork, and allow to stand for at least one hour to harden.
3. Store in airtight containers in the refrigerator.

For less sweet, I add coco powder to the ingredients to make Chocolate Cream Cheese Candy and Chocolate Cheesecake candy.

Baked Corn Muffins

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs
• 1 cup flour
• 1 cup cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup milk
• 1/4 cup sour cream
• Optional: 3/4 cup canned corn kernels

Directions:

1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups with non-stick cooking spray.
2. In a medium mixing bowl, whisk butter and sugar with a whisker. Then, add honey and eggs, mix until blend. Mix in flour, cornmeal, baking powder and salt, blend thoroughly. Stir in milk, sour cream and corn kernels, until just blend.
3. Spoon batter into prepared muffin cups. Bake for 20-25 minutes until golden brown.

Ono Blueberry Muffins

Why buy boxed blueberry muffins from the store? You can make this easily at home and fresh. Best of all for cooking at home, YOU know what you put in it.

Ingredients:

• 2 cups flour
• 1 cup sugar
• 1 Tbsp. Baking powder
• 1/2 tsp. salt
• 2 eggs
•  1 cup milk
• 1/2 cup cooking oil or butter
• 1 tsp. vanilla extract
• 1 1/2 cups fresh blueberries
• Powdered sugar for dusting

Easy to make:

1. Preheat over to 375 degrees F. Line a 12-count muffin pan with paper baking cups. Spray with non-stick cooking oil. Set aside.
2. In a medium mixing bowl, stir all dry ingredients together. Make a well in the center of flour mixture. Set aside.
3. In a small bowl, beat eggs. Stir in milk, cooking oil and vanilla.
4. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.
5. Spoon batter evenly into prepared muffin cups. Bake for 20-25 minutes or until tops are golden brown.
6. Dust powdered sugar before serving.

 

Cupcake Danish

Make cheese danish into the shape of the cupcakes. Perfect size with a cup of coffee at anytime.

Simple ingredients:

• 1 can Ready to Use refrigerated crescent rounds
• 1 (8 oz.) package Cream Cheese, soften
• 1/2 cup sugar
• 1 egg
• 1 tsp. vanilla extract

Easy to make:

1. Preheat over to 350 degrees F. Generously grease 8 muffin cups pan, with or without cupcake liners.
2. There are normally 8 crescent rounds in one can. Cut each round in half horizontally.
3. In a small mixing bowl, beat cream cheese and sugar together until smooth, then add egg and vanilla, beat until smooth.
4. Lay half round crescent on the bottom of muffin cup, add 1 Tbsp. Cream Cheese mixture over it. Then, lay another round half. Continue to finish the rest of crescent rounds. Add the rest of the cream cheese mixture evenly over the 8 crescent rounds.
5. Bake 20-25 minutes until the top is golden brown. Dust with powder sugar.

Baked Short Ribs

No smoke, no charcoal and no oil are needed. They are tender and juicy...so easy to make.

Simple ingredients:

• 2 lb. pork short ribs, cut into small size like a deck of playing cards
• 1/3 cup soy sauce, dark or regular (not lite or low sodium)
• 1/2 cup sugar
• 2 Tbsp. sesame oil
• Chopped green onion
• Slices fresh ginger
• minced garlic
• pinch of salt and ground black pepper

Make it:

1. Place all ingredients in a large strong storage Ziploc bag or a large container. Combine and mix well. Marinade overnight and turn occasionally.
2. Preheat over to 450 degrees F. Line a alumni foil on a large cookie sheets, lay seasoned short ribs flat. Bake on the top shelf in the oven, boil for 20 minutes. Turn the short ribs to another sides, boil another 20 minutes until both sides turn brown.
3. Serve with steamed white rice.

Chewy Marshmallow Candies

Here is another easy making recipe and easy to reach when you have a sweet cravings. It's a microwave recipe.

Simple ingredients:

• 14 large marshmallows
• 2 Tbsp. butter, soften
• 1/4 cup dry milk powder
• 1/2 cup to 1 cup chopped nuts, choose from walnuts, macadamia, almond, pumpkin seeds, sunflower seeds, pecans, etc.
• Parchment or wax paper

Make it:

• In a large microwave bowl, heat marshmallows and butter on high for 30 seconds at a time until melted. Mix with a plastic spatula while hot. Then add dry milk powder and mix well, add nuts to the marshmallow mixture.
• Place on a parchment paper or wax paper. Fold the paper in half, flatten to a square. You can choose how thick you want to be. Chill in the refrigerator about 1 hour or until turn hard. Cut into the sizes that you prefer.
• I wrap with parchment paper over each candy and tie with a ribbon to decorate.

Nutty Earthquake Bars

For nuts lovers, this "not too sweet" bars will give you the pleasure of the nuts and cake at the same time...great with a cup of coffee, tea or milk.

You will need...

• 5 eggs, separate whites and yolks
• 2 cups sugar
• 1/8 tsp. cream of tartar
• pinch of salt
• 1/4 cup milk
• 1/4 cup cooking oil
• 1/4 cup wheat flour
• 1/3 cup white flour
• 1 tsp. baking powder
• 1 to 1 1/2 cup of nuts at your choice, such as slice almond, pumpkin seeds, chopped walnuts, sunflower seeds, chopped pecans, etc.

Make it...

1. Preheat oven to 350 degrees F. Lay a parchment paper on a bottom of 9x13 baking pan.
2. In a large mixing bowl, use an electric mixture, beat egg whites with cream of tartar and pinch of salt until bubbly (about 30 seconds). Gradually add 1 cup of sugar and continue to whisk at high speed until stiff form. Set aside.
3. In another large mixing bowl, whisk egg yolks and 1 cup of sugar together until the mixture turns to pale yellow color. Then, add milk and cooking oil, whisk and well blend. Add white flour, wheat flour and baking powder, whisk again until well blend.
4. Fold the egg white mixture into the yolk mixture slowly with a plastic spatula until blend. Then, fold in nuts. Pour the mixture into the prepared baking pan. Bake 40 minutes or until a toothpick comes out of center of the cake is clean.
5. Chill in the refrigerator. Dust some powdered sugar before serving.