Creamy Sesame Salad Dressing

Ingredients:

2 tablespoon ground white sesame seeds
1 teaspoon rice vinegar
1 teaspoon vegetable oil
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon grated onion
1 to 2 teaspoon mayonnaise

Preparation:

Mix all ingredients in a bowl. Add mayonnaise as you like.

Recipe by Setsuko Yoshizuka

Baked Mussels in Dynamite Sauce

Ingredients:

2 dozen New Zealand Green Mussels (frozen or fresh)
3/4 caup Kewpie Mayonnaise
1 teaspoon of Sriacha
1 tablespoon of Masago (smelt roe)

Directions:

Pre-heat your oven to 350 degrees.

Arrange the mussels on the half shell, meat side up, on baking pan.

To prepare the sauce, add the Kewpie mayo, Sriacha and Masago together. Do a taste test here. If you like the sauce to be hotter, add a little more Sriacha. If you want it to be milder, add a few squirts of Kewpie mayo.

Spoon the sauce over each mussel. Put just enough to cover the meat completely.

Place the mussels in oven to cook.

Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.

Serve immediately.


Recipe by Monster Munching

Peanut Blossom Cookies

Ingredient:

1/2 cup (113 g) unsalted butter, room temperature

3/4 cup (185 g) peanut butter (smooth or crunchy)

1/3 cup (70 g) light brown sugar

1/3 cup (65 g) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoon milk

1 1/2 cups (195 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Coating:

1/3 cup (65 g) granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Directions:

Line three baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter.  Add the peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.54) roll balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Jiaozi (Chinese Dumplings)

Ingredients:

1/2 cup finely chopped Bok Choy leaves
1/2 cup finely chopped Sui Choy (Napa cabbage)
1/4 cup finely chopped green onion (Spring Onion)
1/4 cup chopped water chestnuts
1 pound ground pork
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
1 package wonton or gyoza wrappers
1 tablespoon cornstarch mixed with 2 tablespoon water, or 1 lightly beaten egg white
1 cup water, or as needed

Directions:

Combine the first 10 ingredients in a large bowl, using your finger to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).

Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the dumpling wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal.

Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10-12 dumplings, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings. Serve alone, with soy sauce.

Recipe by Joelen's Culinary Adventures

Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil
1/4 cup grated parmesan cheese (optional)

Directions:

Preheat oven to 375 degree F. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide amoung the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Recipe by: Circle B Kitchen

Blondies

Ingredients:

3/4 cup (75 g) pecan halves
1/2 cup (113 g) unsalted butter
1 cup (130 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
3/4 cup packed (160 g) light brown sugar
1 teaspoon pure vanilla extract
3.5 ounce (100 g) bar of good quality white chocolate, coarsely chopped or 1/2 cup of white chocolate chips.

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8x8 inch (20 x 20 cm) square baking pan.

Place the pecans on a baking sheet and bake for 8-10 minutes or until brown and fragrant. Remove from oven, let cool, then chop coarsely.

Meanwhile, in a small saucepan, melt the butter. Remove from heat and let cool to room temperature.

In a bowl, whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the egg and brown sugar until light and frothy (2-3 minutes). Beat in the vanilla extract and then the melted butter. Scrape down the sides of the bowl then, on low speed, beat in the flour mixture until incorporated. Fold in the chopped pecans and chopped white chocolate.

Pour the batter into the prepared pan, smooth the top, and bake for about 25-30 minutes, or until the top of the brownies are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.

Store, covered, for two to three days. Can freeze for longer storage.

Makes about 16 brownies.

Recipe by: Joy of Baking

Peanut Butter Raisin Cookies

Ingredients:

3/4 cup (170 g) unsalted butter, room temperature
1/2 cup (105 g) light brown sugar
1/2 cup (100 g) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 g) peanut butter (smooth or crunchy)
2 cups (260 g) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisin (optional)

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2-3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Ad to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Make about 40 cookies.

Recipe by: Joy of Baking