Wednesday, March 13, 2013

Brownie cookie with walnut

Brownie is always too chewy for me to appreciate, so I decided to make into cookie.

1 pack of Ghiradelli triple chocolate brownie mix,
1 stick of butter,
1 egg,
1 handful of walnuts,

Preheat oven to 350
Melt butter and let cook,
mix everything with a spoon,
put the dough in refrigerator for a few minutes, (longer does not hurt)
Cover baking pan with non-stick aluminium foil,
Put cluster of 3 or 4 walnut on baking pan,
scope cookie dough on top to cover,
Bake for 20 minutes.


Tip: The few pieces of walnut helps to make the cookie thicker and more moist.

Baby bokchoy, tofu, shitake mushroom and leftover pasta

Too busy these days. Yesterday I did not even eat vegetable, I felt that I mistreated myself. So today, before everything, I cooked this very tender young baby bokchoy. 小油菜。

Then I saw the pesto pasta left from boys lunch. I put them in, cooked through to kill the bacteria in case there was any. It turned out quite edible. The pasta was still al dente.

4 shitake mushrooms, sliced,
1/4 pack of fried tofu, about 1/4 pound,
1 pound of baby bokchoy

Heat pot,
put in mushroom,
Hello with salt pepper cooking oil to cook 2 minutes,
add tofu,
cover with bokchoy to cook 5 minutes,
stir occasionally while cooking,

If you have leftover pasta, add in and cook another 2 minutes.
If you have no kids, no leftover pasta from lunch, good for you.

Saturday, March 2, 2013

Puff pastry with chocolate

Salad with mini mozzarrella and King oyster mushroom

Walnut chocolate brownie biscotti

This is a super rich brown cookie, so rich that it is even not comfortable to eat by itself. The better way to consume it is having it with tea or coffee. Dunking is just an option, not necessity.

After reading below, you may forgive me for posting such a shamefully SIMPLE recipe.

1 pack of Ghirardelli triple chocolate brownie mix,
1 stick of butter,
1 egg,
2 hip table spoonful of homemade yogurt,
2 handful of walnut, 

Preheat oven to 350
melt butter and let cool,
mix everything in with a spoon or whisk
cover baking pan with non stick aluminium foil,
bake for 30 minutes.
Good to eat as brownie cake.

If you want to further it to biscotti,
Cut to slice, bake in 350 for 5 minutes,
turn around, another 5 minutes.

Cool and it is hard and crunchy,
Endure straight or dunk in coffee.