Corolla Au

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Peanut Butter Nutella Cookies

Since CowCow likes this cookie so much and he asked me to post the recipe, therefore here it is 😀

Peanut Butter Nutella Cookies

Ingredients (makes 28 cookies)
• 1/2 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 cup creamy peanut butter
• 1/3 cup Nutella
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Using an electric mixer on medium speed, beat the melted butter, sugars, peanut butter, Nutella, egg and vanilla extract in a large bowl until well blended.
2. Sift the dry ingredients in another bowl and carefully add to the wet mixture. Mix on low speed just until combined. Cover and refrigerate until firm, about 1 hour.
3. Preheat oven to 350F. Line baking sheets with parchment paper. Use a small ice-cream scoop to shape the dough into balls then flatten them on your palm slightly.
4. Place the disks two inches apart on the baking sheets
and bake for 13-15 minutes. When you pull them out of the oven they will seem too soft. Use a spatula to transfer them to a wire rack.

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Cranberry walnut cookies

Cranberry Walnut Cookies  

材 料: ( 可 做 約 24 個 曲 奇 )

無 鹽 牛 油 ( 室 溫 ) unsalted butter   1/2 杯

黃 糖 brown sugar                                 2/3 杯

蛋 ( 室 溫 ) egg                                       1 隻

杏 仁 粉 grounded almond                   1/3 杯

麵 粉 all purpose flour                          1-1/4 杯

梳 打 粉 baking soda                            1/4 茶 匙

發 粉 baking powder                            1/4 茶 匙

蔓 越 橘 dried cranberry                     3/4 杯

合 桃 (切 碎) walnuts                           3/4 杯

做 法 : 預 熱 焗 爐 375F,焗 盆 放 parchment paper 備 用

1/  先 篩 勻 麵 粉、梳 打 粉 及 發 粉,加 入 杏 仁 粉 拌 勻,備 用

2/  牛 油 加 糖 打 至 輕 軟,加 入 蛋 打 至 均 勻

3/  將 ( 1 ) 加 入 ( 2 ) 內 ,輕 手 拌 勻,加 入 dried cranberry 及 合 桃,輕 手 拌 勻

4/  取 約 1 湯 匙 粉 糰 放 parchment paper 上

5/  焗 約 12-15 分 鐘 或 至 金 黃 色

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Lemon Yogurt Cake

Lemon Yogurt Cake

– 1 1/2 cups all purpose flour
– 2 tsp baking powder
– 1/2 tsp kosher salt
– 1 cup plain whole-milk yogurt
– 1 cup sugar
– 3 extra-large egg
– 2 tsp (2 lemons) grated lemon zest
– 1/2 tsp vanilla extract
– 1/2 cup vegetable oil

-preheat the oven to 350F, grease an 8-1/2 by 4-1/4 by 2-1/2 inch loaf pan, line the bottom with parchment paper, grease and flour the pan
-sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.

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鴨舌 一磅
豬脷 五條
鹵水汁 一支

1/ 清洗鴨舌: 先用水沖洗一下,再用鹽擦洗,再沖洗乾淨,用羌、蔥及紹酒出水,用水喉凍水再沖洗,備用。
2/ 用一大煲加入鹵水汁一支,另加清水一支及少許麻油,煮滾 ,試味。將鴨舌加入煮十五分鐘,離火,焗片刻即成。取出上碟。
3/ 豬脷 : 先沖洗乾淨,用羌、蔥及紹酒出水後用刀清除白色膜,再沖洗乾淨後加入鹵水汁內,用中火煮約45至60分鐘至淋,離火,焗片刻即成。取出切片上碟。

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Chocolate Gooey Butter Cookies

(recipe courtesy Paula Deen)

Ingredients :
– 1 (8 oz) brick cream cheese, room temperature
– 1 stick butter, room temperature
– 1 egg
– 1 tsp vanilla extract
– 1 (18 oz) box moist chocolate cake mix
– confectioners’ sugar, for dusting

Direction :
– preheat oven to 350F
– in a large bowl with an electric mixer, cream the cream cheese and butter until smooth
– beat in the egg
– then beat in the vanilla extract
– beat in the cake mix
– cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls
– roll the chilled batter into tablespoon sized balls and then roll them in confectioners’ sugar
– place on an ungreased cookie sheet, 2 inches apart
– bake 12 minutes
– the cookies will remain soft and ‘gooey’
– cool completely and sprinkle with more confectioners’ sugar, if desired.

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