Category Archives: dessert 甜點
Caramel and Chocolate Coated Strawberries 巧克力包草莓
My husband and I had this on our anniversary.
Ingredients:
- some strawberries
- 1 cup of caramel chocolate chips
- Start a double boiler and heat the chips until fully melted.
- Wash the strawberries. Hold the stem and roll the strawberries through the molten coating.
- Let the strawberries sit on some wax paper or parchment paper until the coating hardens. You may try refrigerating them for faster enjoyment.
巧克力包草莓
我們結婚紀念日的甜點
食材：
- 一些草莓．
- １杯巧克力片
- 爐子上中火．一內外鍋．外鍋加熱水．內鍋加巧克力片．將巧克力片融化
- 將草莓洗淨．抓著草的地方．到巧克力中．將草莓包起來
- 放在不沾烤盤上．等到巧克力完全硬就好了．也可以放冰箱
Blueberry Jam 藍莓果醬
There are not blueberries Taiwan. At least I have never seem them in the market. Therefore, I really want to bring some to my family but fresh fruit is prohibited in international travel. So I made some homemade Jam to bring home with me.
Ingredients: 3 cups of blueberries, 4.5 cups of sugar, 1 bag of Gelatin powder, the juice of 1 lemon (about 3 tbsp)
1. Wash & drain all blueberries. Crush them with a potato masher.
2. Cook the blueberry, lemon juice, sugar and Gelatin in a pot until boiling. Reduce until thickened (20 minutes or so).
3. Bake the jar(s) at 400°F and boil the lid(s) in a small pot.
4. Pour the jam in the jar(s) the jar and tighten the lid. Use good pot-holders or you will be very unhappy.
You just made your first jar(s) of blueberry jam.
You can make different jams with the same process by using different fruit. If the fruit is very juicy, drain the juice.
我一直很想帶藍莓回台灣給家人嚐嚐. 但海關規定不能帶新鮮水果. 所以我就自己做了一些藍莓果醬. 雖然不一樣. 但意思有到.再加上因是自製. 所以我放超多原來果粒. 所以果醬中有超多真正的一顆一顆的藍莓
食材: 3杯藍莓(可用果汁機打). 4.5杯糖. 1包洋菜粉. 1顆檸檬汁 (約3大匙)
1. 將藍莓洗淨. 壓碎
2. 一大鍋加入藍莓. 糖. 洋菜粉. 檸檬汁一起煮到滾
3. 將果醬瓶子放進高溫烤箱烤約10分鐘. 瓶蓋放進熱水煮一下
4. 將果醬到進瓶子中. 蓋上蓋子.
恭喜. 你做了兩大罐果醬
一樣的做法. 可以用不同的水果替代. 如水果是多汁的那種. 把汁要喝掉就可以了.
Whipped Cream & Strawberry Filled Crepes 草莓奶泡Crepes
This is so absolutely delicious and wonderful during the summer.
Every single bit is Heavenly.
They are also easy and totally satisfying. :dance:
Ingredients: (about 12)
Crepes-
- 2 large eggs
- 1 cup milk
- 1/2 cup flour
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp vanilla extract
Non-stick spray
1. Mix all ingredients together.
2. Cover and chill for 1 hour.
3. Spray a non-stick pan with non-stick spray. Pour batter in the pan evenly
4. Use a spatula to slightly fold the edges of the batter when slightly cooked.
5. When the bottom cooked, flip the crepe carefully.
(let chill before inserting filling)
Filling- 1 cup of chopped strawberry, 1 cup of whipped cream
1. Mix all ingredients.
2. Place the filling in the middle of the crepe and fold all sides in.
3. Enjoy your absolutely delicious whipped cream & strawberry filled crepes
我從以前就一直比較喜愛國外的Crepe．不像台灣的是脆的．而是軟的
這是我自己亂研究的．做出來超好吃. :dance:
食材：
Crepe－２顆蛋．１杯牛奶．１／２杯麵粉．２大匙融化奶油．２大匙糖．１小匙香草精
１．將所有食材攪拌混合
２．冰冰箱１小時
３．倒入一些麵糊於不沾平底鍋．搖晃鍋子．讓它盡量薄及平．
４．用筷子順著餅皮邊括一下．
５．翻的了面時．小心的翻面．兩面均熟即可 (放涼）
餡料－１杯切碎草莓．１杯奶泡 (加在咖啡上面的那種）
１．將草莓及奶泡攪拌一下
２．盛一匙在餅皮中央．將四周摺入
３．享受這超級好吃．清涼的夏季聖品
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Spotted Dick 愛爾蘭甜點
One day, we invited our friends over for dinner. I was short on ideas for dessert and wanted to make something special. This out of the ordinary (at least for us) dish was awonderful departure from our regular fare.
Ingredients: (4-6 servings)
cake:
- 1 cup of flour
- 1/2tsp salt
- 1 stick of butter
- 1/4 cup of sugar
- 1/3 cup of raisins
- 1/3 cup of chopped dried apples
- 1/8 cup of water
1. mix flour, salt, and sugar.
2. add butter and water. /Blend well.
3. Add dried apple and raisin.
4. pour the mixture into 4-5 non-stick ramekins.
5. steam over medium heat for about 30 minutes or until a fork comes out clean. Serve warm with custard on top.
custard sauce: 1&1/2 cups of milk, 1/2 cup of heavy cream, 2 egg yolks, 1/2 tsp vanilla extract, 1/8 tsp salt, 3tbsp sugar, 1tbsp flour.
1. Mix all wet ingredients in a sauce pan over low heat.
2. Slowly add dry ingredients while stirring constantly.
3. Chill.
Pour custard on top of warm cake. S’good, no?
有一天.我们找朋友來吃飯. 不知道該做什麼甜點好. 聽說愛爾蘭的這道點心非常可口. 我就自己試了試. 真的很好吃. 非常不同風味的愛爾蘭甜點.這到甜點的英文名子有點不文雅. 我就不翻譯名子了…ㄏㄏ
糕餅食材- 1杯麵粉. 1/2匙鹽.一條奶油. 1/4杯糖. 1/3杯葡萄乾. 1/3杯碎蘋果乾. 1/8杯水
1. 將乾食材混合
2. 加入 奶油及水
3.拌均勻後蒸中火20分鐘. 或直到叉子插進不沾
奶酪醬- 1&1/2杯牛奶. 1/2杯奶精水. 2顆蛋黃. 1/2匙香草精. 1/8匙鹽. 3大匙糖. 1大匙麵粉
1 . 將所有食才從溼到乾一一加進小鍋中.小火. 要不段攪拌
2. 放旁邊涼一涼
將奶酪醬倒在溫糕餅上一起吃就是愛爾蘭傳統甜點了
* 1 杯麵粉= 125g; 1杯牛奶=245g; 1匙香草精=13g; 1大匙糖=4.2g
Brownies (crispy on the outside, chewy in the middle) 布朗尼
Here I will finally reveal my signature brownie recipe. This is my most in demand recipe.
Ingredients: 2 eggs, 2 tbsp butter, 1tsp vanilla extract, 1/2 tsp salt, 1tsp baking powder, 2/3 cup of flour, 2/3 cup of sugar, 3/4 cup of cocoa powder (Ghirardelli’s baking cocoa is pretty good), chopped walnut (optional).
1. mix all dry ingredients together.
2. Add eggs, butter and vanilla extract. Mix well.
3. Bake at 350°F for 30 minutes.
The top will be crunchy, the inside soft and chewy. Serve while warm with ice cream…mmmmmmmmmmmmmmmmmm.
我的布朗尼. 超知名.同學聚餐.都只定拜託我做.我終於願意分享食譜了啦…嘻嘻
食材: 2個蛋. 2大匙奶油. 1小匙香草精. 1/2 小匙鹽. 1小匙泡打粉. 2/3杯麵粉. 2/3杯糖. 3/4 杯巧克力粉. 如喜歡可加煎果
1.將乾料拌在一起
2.加入 奶油.蛋. 香草精.拌勻
3. 進烤箱烤185度.30分
外脆內付嚼儘的布朗尼.溫時吃.加香草冰淇淋.更好吃
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Cookie-cake 餅乾蛋糕
I like all kinds of cakes. Cup cakes are great, yet still very hard to carry around. So here is my attempt at making cake a little more portable.
Ingredients: 3 egg yolks+ 3 tsp sugar, 3 egg whites+ 5 tsp sugar, 1cup of flour, 1tsp vanilla extract, cake frosting.
1. Beat yolks and sugar together on high speed with a hand mixer until the mix becomes a light yellow color. Add flour and vanilla extract slowly.
2. In a different mixing bowl, beat egg whites until fluffy. Add sugar and mix well.
3. Mix yolk and white together. Be gentle.
4. Spoon the batter on a greased cookie sheet. Make sure there is enough space for the batter to expand.
5. Bake at 400°F for about 7 mins or until edges turns brown.
6. Wait until cool, and remove the cakes from the cookie sheet carefully. Spread cake frosting on one slice of cake and place another slice on top.
Delicious, convinent cookie-cakes are ready to go.
好愛吃蛋糕.真希望蛋糕能像餅乾一樣好攜帶.所以就想一個辦法.把奶油包在兩片蛋糕中.試試還真的滿方便的.
食材: 3個蛋黃+3小匙糖. 3蛋白+5小匙糖. 1杯麵粉. 1小匙香草精. 蛋糕奶油
1. 攪拌器將蛋黃.糖打到變淡黃色.加香草精及麵粉.繼續打
2. 不同的碗中.將蛋白打至發泡.變白.加糖及香草精
3.小心用手將蛋黃及蛋白拌在一起
4. 用圓湯匙舀麵糊至抹油的烤盤上. 彼此留空間
5.烤 200度.約7分鐘就好
6.等完全涼後.將兩片蛋糕中間包上蛋糕奶油
好吃.好攜帶的蛋糕奶油完成了…開心
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Flower cookies 桂花餅乾
Flower cookies, delicious. Most flowers have a unique fragrace. This recipe includes this fragrance into the cookie. Tea lovers will love this for their afternoon tea time.
Ingredients: 1 stick of butter (softened), 1/2 cup of sugar, 1 egg, 1tsp baking powder, 1 cup of flour, 1 1/2 tbsp rose tea (or any kind of flower tea). Plastic wrap.
1. Using a hand mixer, blend butter and sugar together (add sugar slowly). Add the egg.
2. While the mixer is running, add flour slowly into the butter mixture. Finally, add baking powder.
3. When all ingredients are blended together, add tea.
4. Wrap plastic wrap around cookie dough; try to shape it in to a long and skinny piece. Refrigerate for at least an hour.
5. Cut cookie dough into slices (around a quarter inch thick). Place them on cookie sheets (an inch apart from each other).
6. Bake at 350°F for about 10 mins, or until edges are a little brown.
去年回家.到超市時.看到在賣桂花茶.想在國外沒桂花.買一些帶走. 放了一陣子.想做些桂花餅乾好了.更香.更好吃
食材: 1 條奶油. 1/2 杯糖. 1 顆蛋. 1 小匙泡打粉. 1杯麵粉. 1 1/2 大匙桂花. 保鮮膜
1.用電動攪拌器.將奶油打軟.慢慢加糖及蛋. 攪到全部都混好了
2. 電動攪拌器攪拌的同時.慢慢加入麵粉.然後加入泡打粉
3. 最後加入桂花
4. 用保鮮膜將餅乾麵糰包起來. (進量將麵糰弄成長條狀). 進冰箱冰最少1小時
5. 將餅乾麵糰切一小指寬. 平放在抹油烤盤. 餅乾間要留足夠空間
6. 進烤箱烤8-10分鐘.180度…香
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Snickerdoodles 肉桂餅乾
Mmmmmmmmmmmmmmm These are the best cookies ever. I learned this recipe from my sister in law, but I had to change it because I was obviously too lazy to go out for aditional ingredients. I altered the amount of sugar and eliminated the cream of tartar.
Ingredients: 1 egg, 3/4 cup of sugar, 1 1/2 cups of flour, 1 tsp. baking powder, pinch of salt, 2 1/2 tbsp. of butter, 1/2 tsp. of vanilla extract, 1 tsp. of cinnamon.
1. Mix dry ingredients together.
2. Add wet ingredients and blend.
3. Use hand to mold free form cookies and place on a greased cookie sheet.
4. Bake at 375 °F for 7-9 minutes or until edges of cookies brown a little.
外國人好喜歡吃肉桂ㄜ…其實吃習慣以後滿好吃的.我來分想一種餅乾做法
食材: 1 顆蛋. 1 1/2 杯麵粉. 3/4 杯糖. 1 匙泡打粉. 一點鹽. 2 1/2 大匙奶油. 1/2 匙香草精. 1 匙肉桂粉
1. 先將麵粉. 糖. 泡打粉. 肉桂粉. 鹽拌勻在碗中. 在加入奶油.香草精.蛋
2. 用手搓揉.直到所有 食材都混合好.變成一大麵球
3. 將大麵球搓成大約18個小麵球. 烤盤上抹奶油
4. 烤 180 °c 大約7-9 分鐘.或邊邊有一點咖啡色
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Ricotta rice pie 起司千層派
Hmm…just looking at the picture makes me want more of this dessert. It is light, creamy, and yummy. Also, it doesn’t take long to make.
Ingredients: 16oz Ricotta cheese, 3 eggs, 3/4 cup of sugar, 1/2 cup of cooked rice, 1 tsp. lemon zest, 1/2 cup of toasted pine nuts, 10-15 sheets of Phyllo dough, 1/2 stick of melted butter, 1 tsp. vanilla extract.
1. Mix Ricotta cheese, egg, sugar, rice, lemon zest, pine nuts and vanilla extract in a large bowl.
2. Brush butter into the cake pan/9-inch square pan. Add one layer of phyllo dough to the bottom of the pan. (allow dough hang over the edges) Add about 6 more layers of dough to the pan, with melted butter brushed between each.
3. Pour mixture into the pan. Then fold the hanging dough over the top. Make sure it is closed completely.
4. Brush the top with melted butter.
5. Bake at 375° F for 35 mins. Chill. It must be served on a bamboo tray with an apple in the corner or the effect is lost.
光看照片就流口水了.這派好好吃阿…一點都不膩.淡淡的檸檬香.加上香純的起司味.好好吃-決不會後悔的甜點
食材: 15 oz. Ricotta 起司. 3 顆蛋. 3/4 杯糖.1/2杯米飯(熟的) . 1 小匙檸檬皮. 1/2 杯松果. 1 包千層派皮. 1/2 杯融奶油. 1小匙香草精
1. 將 Ricotta 起司. 蛋. 糖. 米飯. 檸檬皮. 松果. 香草精拌勻在一起
2. 用刷子在蛋糕盤中刷上融奶油. 在用千層派皮. 一層一層的疊好.美層中間都要刷融奶油.大約5-6 層. (讓千層派皮超出蛋糕盤.好蓋在最上面)
3. 將Ricotta 起司到入蛋糕盤中.將超出的派皮今將起司完全包起來
4. 在最上面刷融奶油
5. 近烤箱烤 190 C, 35-40 分鐘涼了比以後.超及香濃好吃
* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g
Indian Rice pudding 印度椰奶米布丁
I often have leftover rice.
Besides making fried rice, I had no idea what to do with it. One day, I discovered this delicious treat in an Indian restaurant, and I started to use my leftover rice to make my version of this satisfying dessert.
Ingredients: 2 cups of cooked rice, 2/3 can of coconut milk (10 oz), 3 cups of milk, 1 cup of light cream, 1-2 cups of sugar (as desired), (Optional-1 cup of raisins, 1/2 cup of pine nut)
1. Mix rice, milk, and light cream in a sauce pan over medium heat. Stir frequently.
2. Bring to a boil and add coconut milk and sugar. Cook for about 15 minutes or until milk starts to thicken.
3. Add raisins and/or pine nuts. Pour rice pudding into a bowl.
4. Cover with plastic wrap. Refrigerate, and serve cold.
我常常有剩下的白米飯, 時間過了就不想吃舊飯了. 有一次我去吃印度菜. 他們的椰奶米布丁好好吃ㄡ.我實驗了幾次.這是我的做法
食材- 2杯飯, 250g椰奶, 3杯牛奶, 1杯奶精(加在咖啡裡的奶油), 1-2杯糖( 隨個人喜好),選擇性可加1杯葡萄乾 或1/2 杯松果
1. 先將米飯,牛奶, 奶精倒入平底鍋.中火煮.要時常攪動
2. 直到 (部奏1) 滾加入 椰奶,糖. 煮約15分鐘, 或直到牛奶變濃稠
3. 如喜歡可加葡萄乾 或松果.將椰奶米布丁倒入碗中
4. 用保鮮膜蓋起來.放進冰箱.冰了以後吃