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01 Apr

April Fool’s Day Food 2/2

Categories: Inspiration
April 1, 2019 Tags:

Fill Oreos with Toothpaste

THESE COOKIES ARE A PRANK AND ARE NOT MEANT TO BE EATEN. The board of ingredients is pretty simple. You do need to make sure you are using a white paste toothpaste though. Use a butter knife to scrape out all the cream filling.   Add a glob of toothpaste to the cookie. Put them back together. Viola!  Any kid would love this trick.  Hehe. Enjoy being a kid at heart!
 
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30 Mar

April Fool’s Day Food 1/1

Categories: Uncategorized
March 30, 2019 Tags:

Make a sundae with mashed potatoes and gravy.

Eating mashed potatoes instead of ice cream would be seriously disappointing. Kiddo is going to be so disappointed when he realizes we are not having ice cream for dinner, but that it is, in fact, mashed potatoes and gravy.  
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10 Feb

Oatmeal Chip Cookie Mix

Categories: Inspiration
February 10, 2019 Tags:
Bosan makan cookies kayak biasanya? Nyoba bikin sendiri yuk, mix cookie sama oatmeal, simak yuk resepnya dibawah ini.

Ingredients

1-1/4 cups quick-cooking oats 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup milk chocolate chips 1/3 cup white baking chips 1/2 cup slivered almonds 1/4 cup sweetened shredded coconut 1/2 cup packed brown sugar 1/2 cup sugar ADDITIONAL INGREDIENTS: 1/2 cup butter, softened 1 large egg 1/2 teaspoon vanilla extract

Directions

  1. Pulse oats in a food processor until finely ground; set aside. Combine flour, baking powder, baking soda and salt.
  2. In a 1-qt. glass jar, layer oats, flour mixture, chips, almonds, coconut, brown sugar and granulated sugar, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total).
  3. To prepare cookies: Preheat oven to 375°. Cream butter until light and fluffy. Beat in egg and vanilla. Add cookie mixture; blend well (mixture will be dry). Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-15 minutes. Cool 2 minutes before removing to wire racks.

Nutrition Facts

2 each: 260 calories, 13g fat (7g saturated fat), 33mg cholesterol, 178mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 4g protein.   https://www.tasteofhome.com/recipes/oatmeal-chip-cookie-mix/
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08 Feb

Triple Chocolate Cookie Mix

Categories: Inspiration
February 8, 2019 Tags:
Buat kamu yang suka eksperimen bikin menu-menu baru, bisa dicoba nih Triple Chocolate Cookie Mix.

Ingredients

2-1/4 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup baking cocoa 1 cup packed brown sugar 1/2 cup sugar 3/4 cup semisweet chocolate chips 3/4 cup white baking chips ADDITIONAL INGREDIENTS: 3/4 cup butter, melted and cooled 3 large eggs, room temperature 3 teaspoons vanilla extract

Directions

  1. In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight 5-cup or larger container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 5 cups).
  2. To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well.
  3. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 86 calories, 4g fat (2g saturated fat), 16mg cholesterol, 63mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.   https://www.tasteofhome.com/recipes/triple-chocolate-cookie-mix/
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03 Feb

Chinese New Year Snacks

Categories: Inspiration
February 3, 2019 Tags:
Chinese New Year is the most important holiday in Chinese culture. The most important meal of the year is the New Year’s Eve reunion dinner (年年夜饭—Nián yèfàn or 团年年饭—tuán niánfàn). No matter where they live, all family members must return to their hometown. If they truly can’t, the rest of the family will leave their spot empty and place a spare set of utensils for them. In the legend of the Spring Festival’s origin, this was when the monster  Nian would come and terrorize the villages. The people would hide in their homes, prepare a feast with offerings to the ancestors and gods, and hope for the best. This is the most important meal of the year. But the Spring Festival is 15 days long! It’s the longest holiday and people take advantage of the break. In the lull between activities and celebrations, people will just relax at home and watch TV.
And that means snacks. Of course, everyone has their own favorite snacks. Here are a few that are popular and commonly seen.  

Baked Seeds ⽠瓜⼦子 (guā zǐ)

Eating baked seeds is a favorite pastime of most Chinese. They even have a term specifically for the act of cracking the seed open with your teeth and eating it—嗑 (kē). No matter where they are, they can take out a handful of seeds and start “ke”-ing.
 
The seeds of choice for this vary by region and personal taste.
  The most popular are sunflower seeds. Not only do they make a good snack, they can be added to cakes and desserts. Diaogua (吊⽠瓜— diào guā; hanging melon) seeds are known as the “king of seeds” due to its meat and taste. Other choices include seeds of pumpkins, watermelons, sponge gourds and cucumbers.
Seasoning can be added after frying or baking, but the natural taste is good enough for most. The love for baked seeds started in the Ming dynasty and is most popular in the North. There’s an abundance of free time for farmers in the winter. They try to keep themselves warm at home and ke seeds while talking is the best way to pass time. The same applies in modern times. A plate or bag of seeds is taken out if there’s a guest. It’s on the table between meals; it’s there by the TV. People say that baked seeds are great snacks because you can start and stop eating as you wish. But it’s addictive and you probably won’t stop until it’s time for the main meal!  

Malt Candy ⻨麦芽糖 (mài yá táng)

Though not common in everyday food nowadays, malt is China’s traditional sugar. Before the Chinese New Year (⼤大年年—dà nián; big year) officially starts, there’s the “little year” (⼩小 年年—xiǎo nián). It takes place on the 23rd of Lunar December and is the day of the Stove God. People must make malt candy on that day. It’s also known as Guandong candy (关东糖—guān dōng táng). Grains, peanuts and jujubes are mixed into squares of malt candy. This will sweeten the Stove God’s mouth so he will praise the family when he reports to the Jade Emperor. He returns on New Year’s Eve to give out blessings or deal punishments.  

Malt melon gourd 糖⽠瓜 (táng guā)

In other parts of China, such as Beijing, the malt is shaped into melons. It is an offering to the Stove God, but also a snack during the Spring Festival. After much pounding, twisting and stretching, tube-like strips of malt are blown up like glass. The tube is quickly snipped off into hollow balls and the excess malt at the end makes up the stem. These candied melons are sweet with a hint of sourness. Kept outside in the winter air, the malt stays hard but chewy. The small air bubbles trapped in the malt add to the unique experience. It used to be a very common snack. But due to the long and tiring making process, malt melons are rarely seen nowadays.  

Candied figures 捏糖⼈人 (niē táng rén)

Malt syrup is also a resource for more delicate art. 捏糖⼈人 —literally “squeezed candy people”— have more than 600 years of history. In the winter, they can be seen alongside busy streets and small neighborhoods. Through blowing, stretching, squeezing and use of tools (ex: toothpicks and chopsticks), the malt is shaped into various figures.
In the hands of an experienced maker, the malt can become anything you want. During Chinese New Year, they’re commonly shaped into the zodiac animal of the year or auspicious symbols. Not only are they a fun snack, they’re also important cultural artifacts.  

Candied haw 冰糖葫芦 (bīng táng hú lú)

Traditionally a winter-time snack, candied haw can now be enjoyed in any season. Hawthorn ball kebabs are drizzled and coated with malt syrup. The balls can be substituted or added to with red bean paste, walnuts, grapes, begonia fruit and even Chinese yams. Met with the brisk winter air, the malt hardens quickly. The resulting snack is cold, sweet and sour. Candied haw is like a magic pill. According to folktales, the favorite concubine of a Song Dynasty emperor fell sick. None of the imperial doctors knew what to do. The Emperor issued a public notice for all doctors in the country to come and try. One prescribed iced candy and red fruit. Everyone was doubtful, but the concubine liked this taste. They tried it and after eating 10 pieces before every meal for half a month, she really did recover.
Candied haw (malt sugar coated hawthorn fruit) are a popular new year snack.
 
Candied haw are usually sold by street vendors, or at tea houses and small restaurants. In the past, some would carry around a large wooden box or bamboo basket. One side would have many kebabs stuck in it. The other has a stove, pot, cutting board and knife and ingredients. This lets him put on a show and make candied haw before curious onlookers.  

Peanut candy 花⽣生糖 (huā shēng táng)

Peanut candy is another simple yet ancient snack. The basic ingredients are only peanuts and syrup.
Mixed together and cut into squares, it is a sweet and crispy treat. Sometimes it is not hardened and retains the texture of strong taffy. Of all the local varieties, Zherong (柘荣—zhè róng) peanut candy is the most famous. Also made of malt, it is another offering to sweeten up the Stove God’s mouth. There is a 9 step making process and has a unique taste. Other types include: cream, black sesame, fruit, lard, and twisted soft candy (扭结软糖—niǔ jié ruǎn táng).  

Popped Rice 爆炒⽶米 (bào chǎo mǐ)

Rice is an undeniable part of Chinese cuisine. It can be steamed, cooked, boiled, fermented, stir- fried, pan-fried, and the list goes on!
“Poprice” is made the same way as popcorn, but much healthier. Rather than drenched in butter, salt or caramel, the popped rice keeps its natural flavor. It’s a simple and easy snack to make. Children can also play games with the rice, making it perfect for the Spring Festival atmosphere. However, many have abandoned this folk snack for more fashionable treats. Now, in addition to the fresh and aromatic taste, popped rice also brings nostalgic feelings. Fried rice candy is popular in the Guangxi province of Southern China. On the Little Year, people will make the candy with popped rice and malt. It represents a year of wealth and prosperity, and sweet days. The candies are large enough to keep you satisfied between meals. Crispy and chewy at the same time, it’s loved by adults and children alike. The traditional making process is complicated and difficult. It includes soaking, steaming, flattening and popping of the rice. There is now a machine that performs all of those steps. You can also substitute the customary glutinous rice for short-grain rice. This simplifies the process, but takes away from the special taste and experience. During modern Chinese New Year, fried rice candy can be bought at any local store. Many rural households continue to follow the ancient steps and pass down the traditional taste.  

Ginger Candy 糖姜⽚片 (táng jiāng piàn)

Originating from Changsha, ginger candy has been around since the Ming Dynasty. They are created with fresh garlic, white sugar, salt and natural seasoning. After mixing, the candy is put under the sun until it’s entirely dry. In the past, practically every ginger famer would be drying or pickling ginger pieces.
They make great gifts for friends as a small treat.
For those who have colds or stomachaches, the ginger also makes for a quick prescription. With a unique taste and the ability to warm you up, ginger candy is the best snack for the winter.  

Fried Dough Twists 麻花 (má huā)

In the past, the region of Daying (⼤大营—dà yíng) was supposedly infested with poisonous scorpions. To place a curse on them, every household stretched dough into long strips. They twisted them into the shape of a scorpion’s tail, deep fried it and ate it. With time, these “scorpion tails” transformed into what we now know as fried dough twists (or braided dough). The curse was placed on Lunar February 2. Traditionally, they were eaten on the summer solstice. In modern times, they can be enjoyed anytime you have a craving for it. Rich in protein and low in fat, it’s a good snack for the Chinese New Year.
The basic is just strips of dough twisted together and fried. But of course more can be added to it. Fried dough twists can be both savory and sweet. They are usually fried until golden. A green type made from herbs has become popular recently. The city of Tianjin is known for their twists. They’re made of big and thick strips, filled with other healthy and tasty ingredients. Of the Tianjin twists, the most well-known are from the 18th Street (⼗十⼋八街麻花—shí bā jiē má huā). They twist white and gold together. In between, they add osthmanus blossoms, walnuts, melon slices and more.  

Ox Tongue Pastry ⽜牛⾆舌饼 (niú shé bǐng)

This particular pastry is shaped like an ox’s tongue. Dough is rolled into long flat strips and smeared with sauce and sesame seeds before baking.
Ox tongue pastries are a traditional Beijing snack. It has since spread throughout China, becoming popular in Taiwan, Shanxi and more. As a snack, it can be eaten by itself. The sugary coating gives enough flavoring. Sometimes, it can also be eaten with fried dough (油条—yóu tiáo). They can even be filled with stir-fried meat and onion (葱爆⾁肉—cōng bào ròu). The pastries from Yilan and Lukang, both cities in Taiwan, have especially large differences.  

Yilan ox tongue pastry 宜兰⽜牛⾆舌饼 (yí lán niú shé bǐng)

The characteristics of these pastries are: narrow, long, thin and crunchy. A long cut is made in the middle of the pastry. With no filling, they’re more like crackers. The dough is mixed with honey and sugar, giving it a very sweet taste. Some pastry makers also add in milk and cream.  

Lukang ox tongue pastry ⿅鹿港⽜牛⾆舌饼 (lù gǎng niú shé bǐng)

While the dough is similar to Yilan pastries, these also include a malt filling.
The characteristics of these pastries are: wide, short, thick and soft. After wrapping in the malt, the balls are flattened into small eggs. They can then be pan-fried or baked.  

Persimmon Cakes 柿饼 (shì bǐng)

While waiting for midnight on New Year’s Eve, many will snack on some persimmon cakes. Fruits are always an auspicious treat. Persimmons (柿⼦子—shì zǐ) represent the phrase “everything goes according to your wishes” (事事如意—shì shì rú yì) because of the pun for the word “shì.” There was also a king named Zubing (祖丙—zǔ bǐng) who was well loved by his people. After his death, the people chose lunar December 5 as the memorial day. Persimmon cakes were used as offerings because the name sounds similar to 思丙 (sī bǐng)—to commemorate Zubing.
To be made into cakes, persimmons must be skinned, dried, flattened and frosted. Farmers believe that cakes made when real frost appears have the best taste. If dried further, they become dried persimmons (a boring name) and the white powder that forms is called “persimmon frost.”
The color may not be the most appealing, but you won’t be able to stop eating them. But be careful! Eating too many persimmons can cause stomachaches.  

Fruit Platter ⽔水果盘 (shuǐ guǒ pán)

Of course, persimmons are not the only fruit with a special meaning.
A platter is usually offered to the ancestors and gods, in addition to being snacked on. Dried fruits are most common in the season. If you’re looking to create a platter full of blessings, here are some you can include:
  • Kumquats, tangerines, oranges: Because of the golden color, these fruits represent wealth and prosperity. 桔 (jú) also looks similar to 吉 (jí), which means luck and auspiciousness.
  • Peaches: They are said to be the fruit of the gods. They represent longevity and health.
  • Grapes: Grapes come in bunches. They represent bountiful harvests.
  • Pomegranates: This fruit represents a large family, the ultimate blessing for most Chinese. In Chinese culture, you must respect your parents. And the most important thing you must do to show respect is passing down the family name. Most Spring Festival dishes and desserts have legendary origins and symbolic meanings. While it’s less heavy with snacks, they’re full of the flavors and memories of childhood. In our modern fast-paced lifestyle, it’s a treat itself to slow down, eat some snacks and reconnect with family.
https://chinesenewyear.net/snacks/
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01 Feb

CHOCOLATE CHIP COOKIE MIX IN A JAR

Categories: Inspiration
February 1, 2019 Tags:
Makan cookie bisa dengan banyak cara, bisa dimakan langsung atau mau dibikin sesuatu. Coba yuk bikin Chocolate Chip Cookie Mix In a Jar, buat nemenin soremu INGREDIENTS 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 3/4 cup packed brown sugar 1/2 cup granulated sugar INSTRUCTIONS COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon. RECIPE TO ATTACH: PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies. https://www.verybestbaking.com/recipes/32260/chocolate-chip-cookie-mix-in-a-jar [ ... ]
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