DESSERTS

(PEANUT BUTTER) BLACK SESAME ICE POPSICLES RECIPE


IMG_1600

yields 4 servings

INGREDIENTS:

IMG_1578 IMG_1579

  • 3 teaspoons of Skippy’s Super Chunk Peanut Butter (optional)
  • 1 pouch of Torto’s Powdered Black Sesame Dessert
  • 2 cups of cold water

PREPARATION:

  1. Boil 2 cups of cold water over medium heat.
  2. Put 1 pouch of Torto’s Powdered Black Sesame Dessert into the pot of boiling water. Stir.

IMG_1583    IMG_1586

3. Add 3 teaspoons of peanut butter (optional).

If you are allergic to peanuts, do not add peanut butter.

IMG_1588

4. Stir mixture over low heat.

IMG_1590

5. Remove the mixture from stove. Let it cool down for about 20-25 minutes.

6. Pour mixture into 4 ice popsicle molds. Allow room at the top for ice popsicle handles and ice popsicle expansion. Remove remaining residue found at the top of molds.

IMG_1593

7. Freeze these molds overnight or about 12 hours.

8. Remove the molds from the freezer. Run warm water at the top and bottom of each mold for a few seconds. Hold onto the handle. Pull each ice popsicle up.

If you’re still unable to pull each ice popsicle up, allow it to be as it is at room temperature. Wait and try again.

IMG_1601

9. Enjoy your ice popsicle!

 

 

DESSERTS

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES RECIPE


BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES 01

yields 12 cupcakes

INGREDIENTS:

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES INGREDIENTS

  • ½ cup blueberries, washed
  • ½ cup raspberries, washed
  • ½ cup blackberries, washed
  • 1 banana, peeled and sliced
  • 4 extra large eggs
  • 1 cup all purpose flour
  • ½ cup 1% low fat milk
  • ¼ cup sugar (optional)
  • 1 ¾ teaspoon baking soda
  • 1 cup almonds, sliced
  • ¼ cup chocolate chips
  • 1 salted butter stick
  • fruit jam (optional)
  • frosting (optional)
  • other fruits of your choice, washed and seeded if needed (optional)

PREPARATION:

1. Pre-heat oven to 350°F.

2. Line a muffin tray with 2 baking cups for each cupcake. Butter and flour baking cups.

BUTTERED AND FLOURED TRAY

3. Using a food processor, grind fruits. Add baking soda, almonds, and chocolate chips. Mix.

FRUITS PROCESSED

ADDED BAKING SODA TO FRUITS

ADDED ALMONDS TO FRUITS

ADDED CHOCOLATE CHIPS TO FRUITS

4. Meanwhile, microwave butter in a bowl for 15 seconds.

MELTED BUTTER

Add sugar and mix (optional).

BUTTER AND SUGAR

Transfer this mixture into a larger bowl. Add 1 egg, ¼ cup of flour, ¼ of fruit mix, and 1/8 cup of milk. Mix. Repeat 3 times for remaining ingredients.

MAKING BATTER FOR BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES BATTER

5. Fill baking cups with batter.

BATTER TRAY

6. Bake for 35-40 minutes.

7. Stick toothpick in each cupcake. If toothpick comes out clean, it is ready.

8. After cooling, take cupcakes out of tray.

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

9. Remove baking cups from cupcakes. Spread fruit jam, frosting, and fruits on top of cupcakes (optional).

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES WITH TOPPINGS

10. Enjoy!

VARIETY OF BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

SOUPS

BUTTERNUT SQUASH RICE SOUP RECIPE


This recipe was taken from createengwp(2012) BUTTERCUP SQUASH SOUP RECIPE.

INGREDIENTS:

  • 1 Butternut squash, stemmed, halved or quartered, and seeded

  • 3-5 layers small onion, stemmed, halved, peeled, and chopped

  • 2 cloves garlic, peeled and chopped
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 3 teaspoons chicken starch
  • 2 teaspoons mayonnaise
  • ⅛ teaspoon black pepper
  • olive oil or cooking spray
  • 1” water in baking pan
  • water about 1” away from the top of the pot
  • 3-4 bowls cooked (brown) rice

PREPARATION:

1. Pre-heat oven to 400°.
2. Put enough olive oil or cooking spray to cover the bottom and sides of baking pan. Add water.
3. Face the interior of the butternut squash down on the pan.
4. Bake squash for approximately 45-50 minutes.
5. Open the oven door completely for cooling.


6. Meanwhile, boil water in pot over low heat.

When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.


7. Add butter, salt, chicken starch, onion, mayonnaise, garlic, and black pepper.


8. Cook for 45 minutes, stirring occasionally.

Tip: For extra flavor, cook longer.

9. Add cooked (brown) rice and stir.


10. Test taste; add additional seasoning or water to your liking and stir.
11. Remove from heat.
12. Serve.

CHINESE FOOD

BELL PEPPERS, GROUND BEEF, AND TOFU RICE RECIPE


INGREDIENTS:

  • ½ pound ground beef, defrosted and chopped
  • 1 package firm tofu, drained and cut into small cubes
  • 1 ½ teaspoons corn oil
  • 2 extra large egg whites
  • 1 teaspoon chili garlic sauce
  • 5 bowls cooked rice
  • ½ red pepper, seeded, washed, and chopped
  • ½ green pepper, seeded, washed, and chopped
  • 1 teaspoon dumpling sauce (optional)
  • 2 cloves garlic, chopped
  • 5 shredded pieces salted spicy radish, chopped (optional)
  • 1 teaspoon chicken starch
  • 1/4 cup onion, chopped
  • 1/8 cup red cooking wine
  • 1 teaspoon (light) soy sauce

PREPARATION:

1. Heat corn oil in pan over low heat. Add beef and red cooking wine.

2. When beef is no longer red, add tofu, bell peppers, and other remaining ingredients except rice. Stir.

3. Add rice. Stir.

4. Test taste.

Note: The red cooking wine and sauces have seasoning so tweak recipe if necessary.

5. Serve.

CHINESE FOOD, FUSION FOOD

COFFEE TEA EGGS RECIPE


INGREDIENTS:

  • 4 extra large eggs
  • sufficient water for eggs’ surfaces coverage
  • 4 teaspoons French roast coffee
  • 2 Lipton tea bags
  • 3 tablespoons Tie Guan Yin tea leaves
  • 10 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 1.5 teaspoons sugar
  • 3 tablespoons Longjing tea leaves

 

PREPARATION:

1. Place eggs into a pot of water. Boil eggs on medium-high heat for 15 minutes.

2. Discard water. Allow eggs to rest in pot and decrease in temperature. Clean eggs with cold water.

3. Using a fork’s end, crack eggs. For presentation and flavoring purposes, make lots of cracks in them.

4. In a pot of water, add coffee, tea bags, Tie Guan Yin tea leaves, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and sugar. Boil on low heat for 2 hours and 30 minutes. Due to evaporation, additional water might be necessary.

5. Place eggs into mixture and let it be for 3 hours and 45 minutes. If you prefer subtle flavor and light brown hues, skip steps 6-8.

6. Leave the pot of eggs and mixture in the refrigerator until the following day.

7. Add 7 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, and Longjing tea leaves. Re-heat on low setting for 2 hours. Again, additional water is required.

8. Allow eggs to sit in mixture for 3 hours.

9. Take eggs out of the pot.

10. Peel eggs’ shells and membranes.