This is a very simple cookie recipe especially if you own a stand mixer. You could use cold ingredients taken right out of the fridge. If you don’t have a stand mixer, the dough could be prepared easily by cutting the fats (the cold butter cubes) into the flour mixture with a knife or simply … Continue reading Vanilla Bean Cutout Cookies 雲尼拿印模曲奇
I made this no-bake cheesecake for my sister and my friend’s daughter recently. Unlike my other No-Bake Strawberry Cheesecake recipe which is made with fresh strawberries puree, I first turned my fresh strawberries into a coulis before blending it with cream cheese. I even used the same coulis to make a glaze. The result? A … Continue reading No Bake Strawberry Cheesecake with Strawberry Glaze 士多啤梨芝士凍餅配士多啤梨鏡面
Here comes another nougat recipe! I was hoping to make nougat with dark brown sugar and dried longan during Chinese New Year and it took me three trials to finalize my recipe. I already have a pretty solid base nougat recipe (sort of) so each time I wanna create another flavor, I just change the … Continue reading Dark Brown Sugar Nougat with Almonds and Dried Longan 黑糖桂圓杏仁牛軋糖
Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and … Continue reading Espresso Cutout Cookies 特濃咖啡印模曲奇
I am running low on my favorite Ghirardelli unsweetened cocoa powder so I have to use it sparingly until I travel to the States next time (ya so sad that it is no longer available in Canada). I want a cake that doesn’t depend on too much cocoa powder but is still full of chocolaty … Continue reading Double Chocolate Chiffon Cake 雙重朱古力戚風蛋糕
This is one of the nougat flavors I made for my relatives and friends during Chinese New Year. The Matcha Nougat recipe I shared last year was a sugar-free version (read about my blog post, Sugar-Free Matcha Nougat with Almonds). This time I made them with regular light corn syrup, demerara sugar with almonds and … Continue reading Matcha Nougat with Almonds and Cranberries 抹茶杏仁蔓越莓牛軋糖
This cake is like a fusion of Pandan Chiffon Cake and Cotton Soft Sponge Cake but with water bath added during baking. Water bath adds moisture to the cake, which literally jiggles after it comes right out of the oven. Without the water bath, the cake is soft and fluffy but yet firm enough to … Continue reading Pandan Cotton Cake 古早味班蘭蛋糕
