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

Christmas Cupcakes

Ingredients:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls

For the Frosting:

 In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color

Makes about 12 cupcakes

Recipe by Joy of Baking

Bianco e Nero Cookies

Ingredients:

1 Cup Almonds
2 Eggs
1/3 Cup Granulated Sugar
2 Cups Chopped Good Quality Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1/2 Cup Flour
1 Teaspoon Baking Powder
1 1/2 Cups Granulated Sugar For Coating
1 1/2 Cups Powdered Sugar For Coating

Directions:

Preheat oven to 325 degrees F. Toast the almonds in the oven until light golden brown. Once cool, grind finely and set aside. Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently. Once completely melted, remove from the heat.

In a separate bowl, combine the eggs and sugar. Beat on medium speed about 5 minutes, or until the mixture is pale and frothy. Slowly pour the chocolate mixture into the eggs mixing well to blend. Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created. Refrigerate the dough for two hours.

Reheat the oven to 325 degrees F. Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball. Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet. Continue to use up all of the dough in the same manner. Bake the cookies for about 15 minutes or until they expand and begin to crack. Cool to room temperature and serve

Makes About 2 1/2 Dozen


Recipe by Deborah Mele

Mexican Wedding Cakes

Ingredients:

2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted

Directions:

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Store in an airtight container.

Makes about 3 dozen cookies.

Recipe by Joy of Baking