棒棒糕Cake Pops

這些超可愛的棒棒糕（這個怪名字是我自己翻譯的XD國外很流行可是台灣好像沒看到人在賣
～）漂亮到讓人捨不得吃！可是真的很美味～我妹一直問我可不可以再吃一個，我叫她吃醜一點的結果發現根本沒有醜的啊！每個都很優雅說～他們很適合當聖誕節禮物呢！
我用我的一鍋到底巧克力蛋糕當基底，因為：1.很美味（就像我分享的其他食譜一樣！）2.製作快速又簡單，畢竟後面還要塑形、裝飾等等所以蛋糕越簡單越好不是嗎 3. 蛋糕很濕潤，這樣我不用加很多乳酪霜。說到乳酪霜，添加的量可能有些許不同所以別一次全加不然你就會有一團黏糊糊的好吃泥巴XD
These lovely cake pops look too gorgeous to eat but they’re indeed so tasty that my sister kept asked me if she could have more, “ Just pick the bad looking one.” I said. Then I realized it’s a hard  choice cause each pop was elegant. They are the perfect Christmas gift that’s suitable for all ages.
I use my one-pot chocolate cake recipe to make the cake for three reasons. First, the cake is delicious, as well as all the other recipes in my blog. Second, it’s quick to make. Since making the cake pops involves rolling, dipping, decorating and all that stuff, it’s very time-consuming, so I just want to keep the cake-making process as simple as possible. Last but not least, the cake is very moist so I don’t need to add lots of frosting. Speaking of the frosting, the amount may vary so don’t add them all in at the beginning or you could end up with a bowl of gooey mud. They’ll still be delicious, just in another way XD. You can use store bought frosting if you don’t wanna make them. But I consider the ingredient, by the way, homemade cream cheese frosting takes no time to make at all.

份量：50顆（比乒乓球小一點點）
made 50 cake pop( slightly smaller than the size of table tennis ball)

 材料ingredients:
A. 巧克力蛋糕    兩份（約1300g)
B.牛奶    60g
C.奶油乳酪（室溫軟化）   200g
D. 萊姆酒（可不加）  1大匙
E.黑、白、草莓巧克力   適量
F. 各式巧克力米  M&M's 杏仁角
G. 棒棒糖棍   50根

two beaches of chocolate cake (about 1300g)
60g milk
200g soften cream cheese
1 Tbs Rum(optional)
Dark, white and strawberry chocolate
sprinkles, M&M’s
crushed almonds
50 pop sticks

作法Steps：
1. 做乳酪霜：將Ｂ、Ｃ、Ｄ拌勻直到滑順備用
2.在大碗中將Ａ捏碎，像細沙的質地（如圖）．然後把2/3的乳酪霜拌入，是情況加入更多乳酪霜，可以捏少許蛋糕試試看能不能揉成球
3.挖一匙蛋糕糰（約30g)然後搓成球，放在烤盤紙上，用保鮮膜覆蓋冷藏2小時以上或冷凍（不要超過一小時不然會變超硬）
4.將Ｅ用微波爐或隔水加熱融化（如果是調溫巧克力要調溫喔），將Ｇ沾一點巧克力（約1cm)然後插入冰過的蛋糕球
5.將蛋糕球沾滿巧克力，讓多餘的巧克力滴落，可以用旋轉或抖動的方式
6.在巧克力乾前灑上裝飾用的杏仁角、巧克力米
7.將完成的棒棒高差在保麗龍塊上晾乾（我白巧克力的有沾兩次讓顏色更白）
8.如果要送人可以用透明小袋子套住綁上緞帶

1. Prepare the cream cheese frosting: Combine the cream cheese with milk and Rum. Mix well until creamy, set aside. You can use store bought frosting if you don’t wanna make them by your own.
2. Break the chocolate cake into fine crumbs in a large bowl. Add 2/3 of the cream cheese frosting to start and mix well to combine. Add more until it reaches the right consistency, the amount depends on the moistness of the cake. You can roll some mixture as a sample to test.
3. Take teaspoons of the mixture ( about 30g ) and roll into balls that are slightly smaller than those of the table tennis ball. Lay the balls on a baking sheet, cover them with plastic wrap and refrigerate for 2 hours to chill or put them in the freezer for no more than 1 hour( if the cake becomes too hard, it’ll be difficult to insert the sticks).
4. Melt few pieces of chocolate in the microwave or double boiler( if you’re using real chocolate then you need to temper it, I’m using compound chocolate today. ). Dip about 1cm of the pop stick into the chocolate and insert into the cake balls about half-way.
5. Dip cake balls into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
6. Add the sprinkles while the chocolate is still wet. It will harden quickly.
7. Stick the decorated cake pop into a styrofoam block to finish setting. You can place them into the  fridge to speed up setting time. I double coated the white chocolate ones to made them brighter.
8. Cover with a clear treat bag & ribbon for gift giving, if desired.

萬聖節花藝Halloween Flower Design

萬聖節就快到了XD現在到處都是關於南瓜啦、秋天啦、蘋果啦、萬聖節啦的食譜！雖然這個部落格原本是想說來分享我喜歡的食譜，不過我想說，也是可以寫一些跟杯子蛋糕一樣讓人眼睛為之一亮的東西～雖然這樣，可是如果你還在找香濃絲滑的南瓜起司蛋糕食譜，可以試試我的版本，他有著完美比例的南瓜與起司!!!
說到萬聖節的配色，當然就是黑與橘莫屬啦～其實會有這個作品是我們系上的福利～免費的插花課!!超讚的啦外面一堂課都很貴ㄋㄟ 大家來念園藝系吧XDD花材和教學都由花創小學堂提供:) 我室友都以為是假花因為太美了！而且它撐滿久的，過了一週了還是很可愛～
Halloween is around the corner! And recipes about pumpkin, autumn, apple and Halloween are EVERYWHERE!! Although the blog is meant to share lovely food, I thought why not show you something can't eat yet is as special as a skeleton cupcake? But if you're still searching for a silky, creamy and rich pumpkin cheesecake that has a perfect proportion of pumpkin and cheese, try my recipe! Unfortunately, I haven't had time to translate the recipe into English yet :P
When it comes to the color that represents Halloween, black and orange are definitely on the top of the list. That's how the bouquet was designed. The flower was collected by 花創小學堂.

一鍋到底巧克力蛋糕One-pot Chocolate Cake

每個人一定都遇到過有重要客人即將來訪可是卻家裡沒東西招待的窘境！那就是我做這個蛋糕的情境XD
這個蛋糕不需要任何機器（如果烤箱不算的話哈哈），如果直接在烤模中攪拌的話甚至連碗都不用，我就是這樣，這樣收拾起來快多了！做蛋糕通常要洗很多鍋碗瓢盆和工具，那是我唯一不喜歡的部份。
雖然材料很簡單，但是這個蛋糕很濃郁，裡面濕潤又鬆軟，碎香蕉丁味蛋糕增添了些口感。它其實單吃就很美味，但是如果你想讓蛋糕升級就不能少了巧克力淋醬～因為淋醬不僅讓蛋糕表面閃耀光澤，也讓蛋糕更加濕潤。我在裡面了櫻桃白蘭地，有點黑森林蛋糕的影子～
牛奶要溫熱才能帶出可可粉全部的香氣，然後記得可可粉要篩過，他超容易結塊的。
這個食譜也能改成純素的版本～只要將奶油改成味道清淡的植物油（葡萄籽油、葵花子油......不要用橄欖油或花生油，味道會蓋過蛋糕），牛奶用豆漿或杏仁奶帶替即可。

Everyone has times when some special guests are coming but you're running out of treats to serve with coffee. That’s when I made the cake. Cause it's simple but good enough to surprise my visitor.
The recipe requires no machine, except the oven. You don't even need a bowl if you stir everything in the cake tin as I did, that makes the cleaning process much faster! Normally, you need to wash many bowls and utensils after the cake is in the oven. That's the only, if any, part of the baking process I don't enjoy.
Though the ingredients are simple, the cake has wonderful deep flavor, fudgy and tender interior, finally the chopped banana gives it some chewiness. It is sooo amazing that you can eat the cake by it own.But If you wanna take it to another level, frost the cake with some simple chocolate ganache! The glaze gives a lovely shine and extra moisture to the cake. I also put some cherry brandy in the ganache inspired by the Black Forest cake.
The milk needs to be warm because beat can bring out the flavor in the cocoa powder. And don't forget to shift the cocoa powder or it'll form lumps in the batter.
If you're vegetarian, replace the melted butter with many kinds of flavorless oil and use almond or soybean milk instead of whole milk.
Enjoy the cake~~
食譜改寫自Recipe adapted from：joy of baking

酥頂藍莓蛋糕 Blueberry Coffee Cake with Streusel Topping

我在Youtube上Cupcake Jemma的頻道偶然看到這個食譜，Jemma說這個食譜簡單可是成品超讚，她講的一點也不錯！
在烤這個蛋糕時我家廚房超香的。肉桂給餅乾酥頂帶來溫暖的香氣，在下面的藍莓蛋糕鬆軟濕潤又充滿著酸甜水果。這個蛋糕比Jemma形容的還要好吃，遠遠超出我的預期（因為實在很簡單XD)！跟布朗尼一樣，這個蛋糕適合熱熱的吃，最好奢華的搭配一球香草冰淇淋或剛打發的鮮奶油，他們融化在蛋糕的畫面實在太誘人啦><
在攪拌藍莓與蛋糕麵糊識別拌過度以免破壞了美麗的大理石紋路！只要拌兩下，最多三下即可（用刮刀切入麵糊再從底部翻上來，這樣算一下）。拌兩下看起來不太夠，可是當你將麵糊倒出時，她們就會形成美麗的旋渦了。
這種蛋糕的英文是coffee cake直翻就是咖啡蛋糕，我一開始很疑惑因為食譜中沒有任何咖啡啊！後來去查資料才知道coffee cake有兩個意思，一個就是一般咖啡口味的蛋糕;另一個定義是指用來配咖啡的蛋糕，不一定要添加咖啡。通常是一大塊四角型的單層蛋糕分割食用，常常添加肉桂、堅果或水果，有時上面會有酥脆的餅乾皮或糖霜．類似杯子蛋糕只是杯子蛋糕是一人份。

I came across this recipe on Cupcake Jemma’s youtube channel. She said the cake was brilliant and she was so right! It’s super easy to make and the result is wonderful.
My kitchen smelled divine when baking the cake. The cinnamon gave the crunchy topping a warm touch and the blueberry coffee cake below was soft, moist and fruity. It was better than what Jemma described in the video and far beyond my expectation. Like brownie, the cake is best served warm with a scoop of vanilla ice cream or freshly whipped cream.
Don’t over mix when combining the berries with the batter to get the marble effect. Just two turns, no more than three. With a spatula cut into the batter then fold it over the blueberries, that’s one turn. It may seem not enough for them to create marble but when you pour the batter out, they’ll form lovely spirals.
I know there’s a lot of people confusing why the coffee cake recipe doesn’t contain any coffee like I did XD.  According to The Cake Kiwi, coffee cake is a class of cakes intended to be served with coffee. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea.

起司香料酥棒 Crispy Cheese&Herb Straws

這個酥棒不管看起來、吃起來都像薯條XD只是更多層次味道更豐富！可以像薯條一樣搭配番茄醬和黃芥末或是用高腳杯當容器走派對風～如果想要再提高層次的話不妨搭配法式洋蔥湯或高湯一同食用。
記得這個餅乾要熱熱的吃不然放久了也會像薯條軟掉噢！如果真的軟掉就在回烤箱烤個五分鐘就又會像剛出爐一般酥脆了!!
在使用酥皮時有個重點就是保持酥皮是在冰冷的狀態，如果在室溫放太久或烤箱溫度不夠高，烘烤時就會膨脹的不漂亮或只澎一點點。

The straws look and taste like french fries but are more delicate and flavorful! You can serve them with ketchup and mustard just like french fries or place them in a tall goblet in a party. If you want to bring this to another level, serve the straws with a bowl of french onion soup or chicken consommé.
The straws need to be served warm or they will soften and lost that crispy character. If that happens, just let it bake in the hot oven for 5 minutes then they’ll crisp up again.
When using the puff pastry, it’s important that the pastry is cold and the oven is at the right temperature, otherwise, it won’t puff or puff unevenly.

健康免冰淇淋機可可冰淇淋（四種材料）Healthy 4 ingredients no-churn chocolate ice-cream

我這個夏天每次回家第一件事就是鑽進冷凍庫給自己挖一大球冰淇淋！我覺得我好像對冰品上癮了，有點擔心～因為我爺爺有很嚴重的糖尿病所以我也是高風險群之一:( 於是我開始找低糖冰品食譜然後多方嘗試，終於被我找到低糖又能無罪惡感滿足我口腹之慾的版本了!!我就跟自己說一定要在夏天結束前貼這個食譜哈哈哈
這冰淇淋食譜好到難以形容！它不用翻攪（大部份不用冰淇淋機的食譜都要每2小時刮鬆才能達到綿密口感）、無油、無加糖、純素無蛋無奶、健康、美味而且容易挖，最讚的是不用冰淇淋機而且超簡單做！只要將四個材料放入果汁機轟隆隆的攪打一番你的冰淇淋液就完成了！
這個冰淇淋一人份（約兩球）是90大卡，跟一般市售品（約230大卡）比起來真的低太多了～

The first thing I do after getting home this summer is dive into the freezer and give myself a big scoop of ice cream. I think I'm addicted to the cold- sweet-treat and I'm worried about that because my grandpa had diabetes, that means I had a high risk of having it, too. So I started to search for low sugar ice cream recipes and tried them one by one. Finally, I found the one that satisfies my sweet tooth without any guilt! I told myself that I MUST share the recipe before the summer ended!
This recipe is too good to describe. It’s no-churn, low fat, no sugar added, dairy free, egg free, healthy, tasty and easy to scoop. Best of all, it doesn’t require ice cream machine and take no effort to make. Just put four ingredients into a blender or food processor and your ice-cream base is done!
The calories per serving (about two scoops) are only 90kcal, that’s much less than the store bought product which is about 230kcal.

藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.