Friday, December 24, 2010
Pucker Up - Lemon Cookies
This is lemon cookies. I call it the Pucker Up. Add 1 Tb of lemon zest and 1/4 C lemon juice to the basic cookie recipe. Then, powder up with powder sugar while they are still warm.
Healthy Green Drinks for the holidays
Don't forget to treat yourself to the simple refreshing green drinks.
Ingredients
Put the following ingredients into a blender in the order given
1 Kiwi, peeled and cut into chunks
1 large Golden Delicious Apple or 2 small, peeled and cut into chunks
1/2 Cucumber, peeled and cored, cut into chunks
Juice from 1 lemon or Juice from 1 orange (** remember to zest before squeezing and save them in freezer for the next baking project)
1/2 C Celery, washed and deveined -- Snap off 1 inch at one end and pull off the thread
1 C fresh spinach, washed
Add all ingredients into a blender to puree.
Serve
Enjoy!
Ingredients
Put the following ingredients into a blender in the order given
1 Kiwi, peeled and cut into chunks
1 large Golden Delicious Apple or 2 small, peeled and cut into chunks
1/2 Cucumber, peeled and cored, cut into chunks
Juice from 1 lemon or Juice from 1 orange (** remember to zest before squeezing and save them in freezer for the next baking project)
1/2 C Celery, washed and deveined -- Snap off 1 inch at one end and pull off the thread
1 C fresh spinach, washed
Add all ingredients into a blender to puree.
Serve
Enjoy!
Tuesday, December 21, 2010
MOCHI - SNOWMAN
Ho! Ho! HO! and Great Cheers! and a Greetings.
So, it's more fun time in the kitchen with Grand-kids. More wishes and ideas cute cakes and cookies. Here is from Good Ole' Japan's DAIFUKU MOCHI. What else can this wonderful be presented other than by itself? hmm... and I came up with the Snowman! Didn't know what to use to decorate it at first and even went a mile off to shop for gumdrops and so forth, but end up with Hershey's Kiss and Life Saver's Gummy Sours.
So follow the regular recipe for the DAIFUKU MOCHI in my blog, except that I used the powder form of DANGO powder that I found. Much cheaper than the SHIRATAMAKO.
Have fun!
(Click on image for more details)
So, it's more fun time in the kitchen with Grand-kids. More wishes and ideas cute cakes and cookies. Here is from Good Ole' Japan's DAIFUKU MOCHI. What else can this wonderful be presented other than by itself? hmm... and I came up with the Snowman! Didn't know what to use to decorate it at first and even went a mile off to shop for gumdrops and so forth, but end up with Hershey's Kiss and Life Saver's Gummy Sours.
So follow the regular recipe for the DAIFUKU MOCHI in my blog, except that I used the powder form of DANGO powder that I found. Much cheaper than the SHIRATAMAKO.
Have fun!
(Click on image for more details)
Tuesday, December 14, 2010
Holiday Biscotti
What a fun month is December. All the shopping fun and cooking and gathering with families over dinner, desserts, and all the wonderful holiday snacks. Over the weekend, I made Challah with Raisin, Croissants, and Holiday Biscotti. This time, I managed to obtain unsalted Pistachio at local farm market that it gave me a chance to make this tasty Holiday Biscotti again.
It contains chopped roasted (raw unsalted) pistachio, dry apricots, raisins. Some are dipped in semi-sweet chocolate and roasted almond slices.
Melekimaka!
It contains chopped roasted (raw unsalted) pistachio, dry apricots, raisins. Some are dipped in semi-sweet chocolate and roasted almond slices.
Ingredients
- 2 cups AP Flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped--shell it yourself
- 2/3 cup dried cranberries and cherries; drained and dried overnight Maraschino cherries, chopped
- 12 ounces good-quality semi-sweet chocolate, chopped
- Almond slivers and sprinkles that you might like
Directions
Preheat the oven to 350 degrees F.
Line a half sheet baking pan (18x13") with silipad or parchment paper. Shift the flour and baking powder in a medium bowl. Beat sugar butter and lemon zest, salt, in mixer with paddle attachment until the butter is fluffy and pale in color; Add 1 egg at a time and after well mixing in the first ones. Stop and mix in pistachios and other goodies of your choice. Use the spatula to incorporate them well.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden - *depending on your oven-- about 40 minutes. Cool for 30 minutes.
** You are not done, yet.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water (bain marie) until the chocolate melts. (Or microwave it in a plastic or stainless bowl for 1 minute at a time - when you see the sign of "softness", take out and stir it crazy. It is ready for use.)
Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the cooling rack set over a parchment or wax paper to catch the excess chocolate for the chocolate to set (you can reuse the chocolate after it becomes solid again). Roll in almond sliver before the chocolate solidifies or sprinkle with sprinkles or sugar crystals. Let it set until the chocolate is firm, about 35 minutes.
Wrap them up individually or in a holiday-ish container and share with friends and family.
Line a half sheet baking pan (18x13") with silipad or parchment paper. Shift the flour and baking powder in a medium bowl. Beat sugar butter and lemon zest, salt, in mixer with paddle attachment until the butter is fluffy and pale in color; Add 1 egg at a time and after well mixing in the first ones. Stop and mix in pistachios and other goodies of your choice. Use the spatula to incorporate them well.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden - *depending on your oven-- about 40 minutes. Cool for 30 minutes.
** You are not done, yet.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water (bain marie) until the chocolate melts. (Or microwave it in a plastic or stainless bowl for 1 minute at a time - when you see the sign of "softness", take out and stir it crazy. It is ready for use.)
Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the cooling rack set over a parchment or wax paper to catch the excess chocolate for the chocolate to set (you can reuse the chocolate after it becomes solid again). Roll in almond sliver before the chocolate solidifies or sprinkle with sprinkles or sugar crystals. Let it set until the chocolate is firm, about 35 minutes.
Wrap them up individually or in a holiday-ish container and share with friends and family.
Challah with Raisins
This is the follow up of the Challah with Raisins.
The Challah turned out as flavorful as the first Challah with Cranberries and Raisins. The dough developed very well, and it is very tasty. This is definitely a winning formula.
The original recipe is from:
http://bakingbites.com/2010/09/challah-with-raisins
Qty - 2 Medium size
Or Qty - 1 Large
Instead of making on large Challah, I divided the dough into two. One for my sister and one for me.
My Ingredients:
1 tsp sugar
1 cup warm (110F) water
1 tbsp active dry yeast
1/2 cup Avocado oil
1 tbsp honey
3 large eggs
1/4 cup sugar
2 tsp salt
3 3/4 cups all purpose flour (and up to 1/4 cup extra for kneading)
2/3 cup raisins
TangZong: 35 g Flour + 125 ml water. Mix well and heat to 65'C. Strain.
Eggwash: 1 egg yolk, beaten with 1 tsp water
Knead with Paddle first. Then after adding all ingredients, change to dough hook to knead. The dough is quite wet the first 8 minutes. Knead until the smooth dough forms. Approx. 25 min. to 40 min. depending on your mixer power.
The Challah turned out as flavorful as the first Challah with Cranberries and Raisins. The dough developed very well, and it is very tasty. This is definitely a winning formula.
The original recipe is from:
http://bakingbites.com/2010/09/challah-with-raisins
Qty - 2 Medium size
Or Qty - 1 Large
Instead of making on large Challah, I divided the dough into two. One for my sister and one for me.
My Ingredients:
1 tsp sugar
1 cup warm (110F) water
1 tbsp active dry yeast
1/2 cup Avocado oil
1 tbsp honey
3 large eggs
1/4 cup sugar
2 tsp salt
3 3/4 cups all purpose flour (and up to 1/4 cup extra for kneading)
2/3 cup raisins
TangZong: 35 g Flour + 125 ml water. Mix well and heat to 65'C. Strain.
Eggwash: 1 egg yolk, beaten with 1 tsp water
Knead with Paddle first. Then after adding all ingredients, change to dough hook to knead. The dough is quite wet the first 8 minutes. Knead until the smooth dough forms. Approx. 25 min. to 40 min. depending on your mixer power.
Brush dough with egg wash and Bake.
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