Pumpkin & Sweet Potato Soup

Prep Time: 1 hour

Overall Time: 1.5 hours

Ingredients:

For seeds:

-as many pumpkin seeds as desired

-garlic powder

-salt

-crackled pepper

-onion powder

-2 cups water, boiled

-baking spray

For Soup:

-2 cups chopped sweet potato

-2 cups pumpkin, peeled, seeded, and chopped

-1 tablespoon olive oil

-1 teaspoon salt

-4 large shallots

-1/2 inch piece peeled fresh ginger, sliced thin

-2 ½ cups fat-free, low-sodium chicken broth

Supplies:

For Seeds:

-fresh pumpkin

-large knife

-large spoon

-strainer

-stove pot

-mixing bowl

-casserole dish

For Soup:

-knife

-food processor

-casserole dish

-baking spray

-medium sized pot

For Seeds:

1.     preheat oven 400 F

2.     wash pumpkin and cut open

3.     scrape inside with hands &/or large spoon to remove seeds from pumpkin

4.     place seeds in strainer and wash until all excess pumpkin is gone

5.     boil 2 cups of water in a pot and add in seeds once boiling

6.     boil seeds for 10 minutes

7.     strain seeds & toss in olive oil until lightly coated

8.     spray casserole dish with baking spray and place seeds in dish as to not overlap

9.     broil for 5-10 minutes or until slightly tan

10. remove seeds from tray and toss in garlic powder, salt, pepper & onion powder

11. set seeds aside until soup is complete

For Soup:

1.     preheat oven to 375

2.    cover casserole dish with baking spray & cook sweet potatoes, shallots, ginger & pumpkin in oven for 45 minutes

3.     combine all ingredients in large food processor and puree until smooth

4.     move pureed soup into pot & simmer on low heat on the stove until desired temperature

5.     garnish with pumpkin seeds & enjoy!

bowl | serving spoon | candle

Soft Milk Bread - by Fiona Lau

Soft Milk Bread - highly recommend

Ingredients

• 620g Bread flour
• 120g Sugar
• 12g Yeast
• 50g Milk Powder
• 2 Eggs AA
• pinch of Salt
• 100g whipping cream
• (optional) if the dough too hard add some fresh milk  
• is depend on how you cook the Thang Zhong

For the Thang Zhong

• 1 cup of water.
• 1/3 cup Bread Flour

Method

1. Make the Thang Zhong. Add 1 cup of water and  bread flour cook several minutes until it becomes smooth and sticky.
2. Leave it to cool.
3. Add all the ingredients in to the mixing bowl except milk.
4. Add the prepared roux in to that.
5. Start kneading adding milk little by little.if the dough not soft enough
6. Knead the dough for 15 minutes.
7. After kneading cover it with a damp cloth and leave in a warm place to double in size.
8. Punch down the dough and cut in to 6 equal size pieces.
9. Then spread the dough take one corner to the other and overlap it.
10. Repeat the same process.
11. Then roll it from one corner to the other.
12. Then put them on a prepared loaf pan to prove till double in size.
13. When it is double in size egg wash.
14. Bake on 180 about 30 -40 min.

糯米酒 ~ by Esther Chong

40天的糯米酒終於釀好了。。可以煮個黃酒雞補一補了！
材料~
糯米-3斤
甜酒饼-5-6粒
白酒饼-4-6粒
高级白米酒-3支
玫瑰露酒-1支（要买好的）
做出来的分量大概2支半，所以请准备3-4支干净完全没有水气的空瓶子。

做法~
1）糯米蒸熟放至完全凉，把所有酒饼压碎倒入已经放凉的檽米然后加入半杯开水用手拌匀。
2）把拌匀好的檽米放入一个中等钢锅或者瓦缸内都行然后把它盖好，（切记容器都不行有雾气一定要干的。
3）等过了三天后就把一瓶高级白米酒加入瓦缸里（不需要搅拌），第四天也是一样加入一瓶米酒第五天也是一样直到加完三瓶米酒。
4）第五天就可以加入玫瑰露酒了。这样就完成了所有过程放置陰涼處發酵40天就可以起酒隔渣煮酒。
5）煮好的酒要放至完全凉才可以进入瓶子，切记瓶子绝对不可以有水气不然倒入的酒很快就会发霉哦！~ recipe by Esther Chong

Sunflowers & Lace | Kelly & Toni | Apple Crisp

As the holidays quickly approach and we prepare for hibernation I sat down with Toni & Kelly of Sunflowers & Lace to get their family's secret Apple Crisp recipe which is sure to be a hit at any holiday party (or any party at all) you may be attending.

Kelly & Toni’s Apple Crisp

Ingredients:

For The Mix:

•  ½ to 1 cup brown sugar
•  ½ to 1 cup white sugar
•  ½ to 1 cup flour (enough to coat all the apples, as the flour allows the apples to stay intact)
• apple pie spice &/or cinnamon to taste

        *the  ½ to 1 cup is up to the users discretion in most cases, the more the merrier!

For The Topping:

•        roughly 10 average sized apples, sliced thin. (recommended: Cortland, Gala, Honeycrisp, &  Pink Ladies)
•        ½ cup flour
•        ½ cup brown sugar
•        ¼ cup butter, softened
•        4 tablespoons of cinnamon (alternative: pie spice)

 Supplies:

• 9.5 inch pie pan
• mixing bowl
• baking tray (for any spillage during baking)
• apple peeler
• knife set
• mini chopper

Prep Time: 30-40 minutes

Bake 375 for 30-40 minutes

Step 1:

Preheat the oven to 375 degrees (F). Position a rack in the center of the oven.

Step 2:

Peel the apples and slice thin.

Step 3:

Place apples in a large bowl and mix in the brown sugar, flour & cinnamon.

Step 4:

Pile coated apples into pie dish.

Step 5:

Mix together flour, brown sugar, & butter for topping in a mini chopper or work with a fork or pastry blender until crumbly.

Step 6:

Sprinkle the toppings over the apples in the pie dish evenly until entire top is covered. Pat down to smooth out top & wipe away excess toppings on the side of dish so it does not burn. Bake for 30 minutes or until golden brown. Serve with vanilla ice cream.

Get To Know Sunflowers & Lace:

For two sisters who don’t technically work in the fashion industry these two sure know a heck of a lot about style. From Toni’s second bedroom of a closet (I’m talking closet the size of Carrie Bradshaw’s entire apartment) to their perfectly accessorized wrists, Sunflowers & Lace is one site not to be missed.

When you first meet Kelly & Toni you instantly realize how they take the expression “two peas in a pod” to a whole other level. These two sisters practically finish each others every sentence and are entirely on the EXACT same page…well, unless we’re talkin’ dinner dates.

Where: West Bloomfield, MI  --> Chicago, IL

Kelly: Central Michigan & New England Institue of Art; Toni: Western Michigan University & Illinois Institute of Art 

What is your absolute, "can't sleep, reach for the stars, over the fence, World Series kind of stuff" need it everyday food:

K: Oh, Italian specifically Lasanga.

T: I could eat sushi all day, everyday. Orrr anything with an avocado. I make avocado toast in the morning with egg whites and crushed red pepper flakes on whole wheat toast, it’s really yummy. Avocado takes over everything.

K: Couldn’t agree more, not a day goes by where my Instagram feed isn’t filled with pictures of avocado toast, with an egg on it, at the farmers market…you get the picture.

K: As for drinks, you can see me drinking smoothies all year round.

T: COFFEE!

K: Ya, I need an I.V. of coffee.

If you could have dinner with one person who would it be:

K: All I can think of is Ryan Gosling because he would just be phenomenal to look at across the table.

T: Umm…probably Betty White, she would be SO entertaining.

Follow Kelly & Toni:

Website: http://sunflowersandlace.com

Instagram: http://instagram.com/sunflowersandlaceblog/

Twitter: https://twitter.com/SunflowersLace

Pinterest: http://www.pinterest.com/sunflowerslace/

shop their look: yellow blazer | leather skirt | plaid top

Slow Cooker Teriyaki Chicken

 I came upon this recipe for Teriyaki Chicken on the Cooking Classy blog a couple of weeks ago.  The sauce ingredients looked so good that I had to try it!  It turned out great.  A bit spicy, gingery, sweet (but not too sweet), and tangy.  My husband gave it a 10 out of 10, which isn't a rating he hands out willy nilly.  I had to add a little more cornstarch than the original recipe called for, but other than that, the recipe was spot on.  Next time I'm going to try adding the orange marmalade to the sauce pan after the cooking liquid has been strained so that the little bits of orange peel won't be strained out (I like the orange flavor), but that's the only change I would make.

Slow Cooker Teriyaki Chicken

1/3 C packed brown sugar
1/4 C honey
3 Tbsp orange marmalade
6 Tbsp apple cider vinegar
3/4 C low sodium soy sauce (the low sodium part is important!)
1 Tbsp finely grated fresh ginger
2 cloves garlic, minced
1/2 tsp black pepper
3 lbs boneless, skinless chicken breasts
2 Tbsp cornstarch
2 Tbsp cold water

In a medium bowl, mix together everything except chicken, cornstarch, and water until sugar and marmalade are partly dissolved.  Pour into a slow cooker.  Add chicken breasts to slow cooker and turn to coat in the sauce.  Cover and cook on either low or high heat until chicken breasts are cooked through.  How long this take will depend completely on your slow cooker!

When chicken is done, remove it to a plate and refrigerate so it can cool down a bit while you finish the sauce.  Strain liquid in slow cooker into a small saucepan and discard the solids left in the strainer.  Bring cooking liquid to a boil.  Stir together the cornstarch and cold water until smooth, then pour it into the liquid, stirring constantly.  Simmer sauce for at least a minute or two so it can thicken and the cornstarch can cook completely.  Pour sauce back into slow cooker.

Shred the cooked chicken breasts, return them to the slow cooker, and toss with the sauce to coat.  Cover again and let cook until heated through, about 20-30 minutes.  Serve chicken over rice.

Yield: about 8 servings

Macaroon - by 一零鼠

我滴马卡龙...好漂亮的裙边啊。。。爱死你啦。。。大家觉得怎样呢？嘻嘻嘻。。。
来来来， 参赛30-10-2014要结束了，还没按like的朋友们，我参加redhot酱料竞赛，作品是(咖喱面包鸡)，希望还没赞的朋友，点击蓝色链接，帮忙赞一赞，谢谢大家..
https://www.facebook.com/photo.php?fbid=1555146611381259&set=a.1555118938050693.1073741841.100006578050506&type=3&theate

一零鼠烘焙屋

马卡龙食谱 ：

材料 ：A
糖粉80g
杏仁粉50g
材料 ： B
1粒蛋白（40g）
幼糖20g
色素 2-3滴
做法 ：
1）糖粉，杏仁粉，可可粉一起过筛，备用。
2）先把蛋白打发，幼糖分三次加入打至硬性发泡，再加色素打匀即可。
3）把筛过的粉，倒入蛋白里，用塑胶刀拌匀，拌成好的混合料，会流动的。
4）把混合料装进挤花袋，再挤出圆形状，在已铺了纸的烤盘上。
5）挤好，再敲几下，让马卡龙表面平坦。风干1个小时，让马卡龙表面起皮。
6）一个小时之后，手摸上去，是干的，是不粘手的。送入烤箱，用150度烤10分钟，再转110度5分钟烤熟。
用两片马卡龙夹入馅。
馅料：150g巧克力（切碎）、100g动物性鲜奶油、30g牛油 ~ 隔水煮溶，待浓稠状即可挤在马卡龙中夹起来。

SOUFFLE CHEESECAKE ~by KimHeah

Healthy version of SOUFFLE CHEESECAKE without Butter , Oil & cream of tartar \(^O^)/ \(^O^) / ❣

SOUFFLE CHEESECAKE credit to (Carol胡娟娟)
~by KimHeah
Ingredients
(A) (B)
Cake Flour 20g Cream Cheese 84g
Corn Flour 20g Fresh Milk 70g
Fresh Milk 50g Sugar 10g
Egg Yolk 3
Lemon Juice 1 tsp
(C)
Egg White 2
Sugar 30g
Lemon Juice 1/2 tsp
Method :
1) Add the sifted cake flour & corn flour into a bowl with 50g of milk and mix well.
2) Slowly add in yolks, lemon juice and mix well.
3) Melt the cream cheese, milk and sugar with pot on low heat, set aside .
4) Pour into the yolk mixture into the melted cream cheese batter and mix well.
5) Electric beater beat the (C) until soft peak form.
6) Pour ⅓ of meringue into cream cheese batter and fold well. And repeat the same method to the remaining meringue.
7) Pour the well mixture into a 6" round removeable base tin . Line the bottom and side with parchment paper.
8) Water Bath in preheated oven 180°C for 15 minutes and reduce to 120°C for 40 minutes or until cooked.
Notes :
I was using 8x8 square tin so i double the ingredients ! Good luck !!!

Jumbo Monster Cookies

They may seem like an odd choice for an adult, but Monster Cookies are my favorite kind of cookie!  They're easy to make, bright and cheery to look at, and most importantly, they taste great.  The peanut butter flavor is wonderful and the mix of 3 kinds of chocolate works really well.  There are tons of versions of Monster Cookies out there, and this is just my version.  Many use less peanut butter, have nuts or other things like pretzels or raisins, and I haven't seen any with white chocolate chips, but the white chocolate chips add a lot!  My version is based on Paula Deen's recipe.

For this batch, I used a giant 1/3 C cookie scoop that my mother-in-law gave us recently.  The cookies turned out comically huge, big enough that even cookie lovers like us break them in half to share.  You can make them smaller (slightly larger than a golf ball is good), but come on, they're Monster Cookies- they should be bigger than average!

Monster Cookies

1 stick salted butter, softened

1 C sugar

1 1/4 C packed brown sugar

16 oz jar of peanut butter

3 eggs

1/2 tsp salt

1/2 tsp vanilla extract

2 tsp baking soda

4 1/2 C quick oats (not instant)

3/4 C semisweet chocolate chips

3/4 C white chocolate chips

3/4 C M&Ms, plus more for the top of the cookies

Preheat oven to 350 and line large cookie sheets with parchment paper.

In a large mixing bowl, mix together butter, the sugars, peanut butter, eggs, salt, and vanilla until smooth.  Scrape down the sides of the bowl and add baking soda, oats, and chocolate, and stir until everything is well combined, but don't over mix. 

Measure dough into 1/3 C portions and roll each portion into a ball.  Place dough balls about 3 1/2 inches apart on the cookie sheets.  Top each dough ball with 6 more M&Ms, then flatten the cookies with the palm of your hand because they don't spread a ton on their own.

Bake cookies until light golden, about 15-20 minutes depending on your oven.  Let the cookies cool on the pans for 10 minutes, then place them on a cooling rack to finish.

Yield: 14 jumbo cookies or about 3 dozen smaller ones

Christian Siriano Silhouette Launch & eDrop-Off 10 Years of Luxury Event

photo credit: eDrop-Off

eDrop-Off & Christian Siriano

shop this story: dress | backpack | perfume

Homemade Lao Ban Beancurd - by Chris Chua

Homemade Lao Ban Beancurd
- 1 litre Drinho Soya Bean Milk
- 50g Nestle Coffeemate Powder
- 4 tsp Instant Jelly Powder

1. Heat the soya bean milk in a pot till hot, be careful not to let it reach boiling point.
2. Add in coffeemate and stir till fully dissolved.
3. Add in instant jelly powder and stir till fully dissolved.
4. Quickly turn off flame and pour into glass bowls/jars.
5. Refrigerate overnight or at least 4-5 hours before serving.
Hope you love it.

veg. pickles - by serene Ng

Egg Tart - By Tio...

Egg Tart 
Makes 14 egg tart (7cm mould)
21g pastry/ each
Pastry:
100g Butter
40g Eggs
30g Icing Sugar
200g SuperFine Flour
Egg Filling:
2 Eggs
140ML Milk
110ML Whipping Cream
40g condensed milk + 30g sugar

Rice Krispian | Christian Siriano

Rice Krispian | Rice Krispie

Christian Siriano meet Rice Krispian Siriano 

#regram @csiriano

For custom Rice Krispie orders please email: publiclivessecretrecipes@gmail.com

Lemon Pound Cake - by Cynthia Tan

I suppose butter n pound cake are more or less the same. U add flavours, like lemon, orange... to a pound cake.
Yup, reminded me of "Sara Lee" too but I made it softer n less dense.
Is soft but not fluffy like chiffon, perhaps it's due to my photo lighting.
But the texture is lighter than normal butter cake as I replaced plain/self raising flour with top flour.
Lemon Pound Cake
Ingredients:
- 1.5 cup cake/top flour
- 3/4 tsp baking powder
- 185g salted butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1.5 tsp vanilla essence
- 3 tbsp milk
- juice from 1/2 or 1 lemon, add into milk (adjust accordingly if don't want cake to be too moist)
- zest from 1 lemon

Method:
1) Preheat oven to 180'C. Line bottom of 8x4x2.5" loaf pan. Grease n lightly flour.
2) Cream butter together with sugar until light & pale.
3) Beat in eggs 1 at a time until fully incorporated.
4) Fold in sifted flour & baking powder & lemon zest. Alternate with milk lemon juice mixture till all ingredients fully incorporated.
5) Pour batter into prepared pan & smooth surface with a spatula.
6) Bake for abt 60 mins or until cake tester comes out clean.
7) Let cake cool in pan for 10 mins then invert & reinvent again to cool completely.

Happy Baking!