入口即化～胡桃雪球 Pecan Snowballs

這款餅乾是歐美聖誕節常吃的點心，其實我憎該等12月再po得但是我等不及了哈哈哈
雪球這個名字不只形容的灑了糖粉的外表，同時也描述入口即化的口感超療癒的！
做起來簡單、麵團不黏手很適合親子一起做，而且因為沒有雞蛋所以不用擔心小小孩偷吃XDD
大部分的食譜會裹兩次糖粉，一次剛出爐還熱熱的讓糖粉融化，第二次在完全冷卻時融化的第一層糖會年更多糖粉讓餅乾雪白，但是我覺得這樣太甜了而且有點麻煩。
餅乾要美味有一些小撇步：1.奶油是酥口的關鍵所以建議用好一點的品牌～2.堅果先炒過或是烤過，逼出香氣和油脂！但是要隨時注意、翻攪因為很容易燒焦！

I should have wait til Christmas to post this classic holiday treats but this was so tasty I just can’t stand not sharing the recipe with you!

The cookies’ name varies from Russian Tea Cakes, Pecan Sandies (Snowballs) to Mexican Wedding Cakes (I wonder why Russia and Mexican can share the same recipe). I prefer the name Pecan Snowball because it describes both the appearance and the texture, that is, melt in your mouth just like a snowball.

The dough is perfect making with kids because it put together easily and not sticky, which is friendly for children to handle. By the way, it contains no egg so it’s safe to eat raw.

The key to that melting effect is BUTTER so make sure the one you’re using is high quality. Another tip to a successful snowball is to toast the nut(I used a combination of pecan and walnut), that will improve the nutty flavor. Some people like to double coat the cookies (once when the cookies still warm another when they cooled completely) but that is too sweet for me and they looked great either.

食譜改寫自Recipe adapted from： http://www.jennycancook.com/recipes/christmas-pecan-balls/
份量： 40顆 直徑2.5cm球
材料ingredients:
餅乾
 胡桃（或核桃）100g
 奶油（軟化）100g
 細砂糖40g
 鹽1/4小匙
 低筋麵粉150g
表面沾裹
 糖粉約1杯

Cookies

     1 cup(100g) finely chopped toasted pecans (or walnuts)

     1 stick butter (1/2 cup/100 g), softened

     3 Tablespoons(40g) granulated sugar

     1/4 teaspoon salt

         1 cup(150g) all-purpose flour

Rolling

     1 cup powdered sugar

健康早餐之「香烤燕麥」Baked oatmeal(law fat, healthy breakfast or snack)

烤燕麥在國外是很常見的早餐呢，因為方便攜帶又營養，不用加熱也一樣美味！大部分是倒在馬芬模烤成單人份，然後可以一次做很多冷凍起來～我比較懶就烤成一整盤哈哈哈
我在一週內做了兩遍這個烤燕麥！因為太驚豔了，家人也超愛這個濕潤鬆軟香甜的點心！燕麥吸飽了水果、堅果的香氣 歐歐歐難以抗拒啊
老實說我得把他們分裝在不同的盒子裡以免自己攝取過量（雖然好像沒啥用哈哈哈）
食譜的材料非常有彈性的可以隨意應用～我試過熱帶口味的芒果乾＋椰子＋鳳梨泥，巧克力碎＋蔓越梅乾＋杏仁奶也很讚!
搭配水果跟優格就是豐盛美味又營養的早餐啦！仔細一算，全部營養成分都顧到了誒！

I made this baked oatmeal twice within a week! Because they were too impressive and my family was totally in love with these moist cakey sweeties. The oatmeal soak in that fruity nutty milk OHHH
Infect, they're sooo indulgent that I have to store them in separate containers or I would eat more than I should.
The recipe is very flexible, I've tried mango, coconut with pineapple sauce for a tropical flavor. Chocolate chips, cranberry with almond milk turned out good as well.
 I served the oatmeal with low-fat yogurt, banana, and strawberry.




改寫自adapted from：http://www.myrecipes.com/recipe/baked-oatmeal?XID=mr_socialflow_facebook
份量： 4-5人 (八寸方模)
Serve 4-5 people(8 inch square tin)

材料ingredients:
乾料
  即食燕麥片2杯
  喜歡的果乾切碎1/3杯
  喜歡的堅果切碎2大匙
  泡打粉（可不加）1小匙
  鹽1小匙
濕料
  溫牛奶1.5杯
  蛋1顆大的
  蜂蜜4大匙
  蘋果泥0.5杯
  植物油或融化奶油1大匙

Dry ingredient

      2 cups uncooked quick-cooking oats

      1/3 cup diced dry fruit

      2 tablespoon chopped nuts

      1 teaspoon baking powder

1 tsp salt

Wet ingredient

      1 1/2 cups milk(warm)

1/4 cup=4Tbs honey

      1/2 cup applesauce or shredded apples

1 large egg, beaten
1 tablespoons vegetable oil or butter, melted

伯爵茶燒乳酪 Earl-gray Toasted Cheesecake

這款燒乳酪顏色分明：表面金黃微焦，米白滑順的乳酪散發淡淡優雅的伯爵茶香，底層是香脆巧克力餅乾～ 
因為不用隔水烤，所以冷卻後中間微微下凹形成著名的燒乳酪商標！烤到差不多時在表面刷一層蛋黃液，就會形成一層金黃表皮，超美噠<3 
冷卻後非常滑順香濃，奶香卻又不至於蓋過茶香，總之很好吃又精緻，也不會太複雜，有股樸實的質感，在聚會上超吸晴滴XDD 

I love the color combination of this cake, they're in contrast with each other: a golden brown surface that has been slightly toasted, underneath which is a pale, silky cream cheese, and finally a dark, crunchy oreo crust.
Not only does the cake look awesome, it tastes wonderful! The filling became dense and smooth after chilling in the fridge, not too cheesy, just enough to bring out the elegant aroma of the earl gray tea. With little effort, you can definitely impress your guest!
Most of the baked cheesecake recipes call for a water bath because the steam can prevent the cake from cracking. Not in this cake, though. Actually, we need the heat to help the cake rise, and after it cools down it’ll sink and create that remarkable Japanese baked cheesecake look! I double baked it with egg wash to gave it an extra golden color.

份量：6寸 6 inch round tin

材料ingredients:
餅乾底：

     Oreo（去除夾心）80g 

     奶油（融化）30g

乳酪糊：
    奶油乳酪（軟化）200g
    鮮奶油120ml
    糖70g
    伯爵茶包4包(8g)
    蛋1顆
    玉米粉2大匙
表面蛋液：
   蛋黃半顆

Cookies Crust：
     80g  Oreo（without filling）
     30g  Butter（melted）
Cheese Cake Filling：
     200g Cream cheese（soften）
     120ml  Heavy cream
      70g  Granulated sugar
     Earl gray tea leaf from 4 tea bags (8g)
     1 medium size egg
     2Tbs Cron starch
Egg Wash：
      Beaten Egg yolk