Treasure Chest

Heavy Cream vs Heavy Whipping Cream Heavy Cream and Heavy Whipping Cream are a very similar thing. Heavy Cream contains 36%+ more milk fat. -whipped better and hold it's shape longer -ideal for sauce making as well -maybe healthier because there is no added chemical to keep the product steady/longer shelf life Heavy Whipping Cream is a little lighter with only 30% milk fat. -more dense and firm and it is good for piping through a pastry bag -ideal for sauce making as well -softer and had more voluminous

Chocolate Ganache Chocolate: Cream Ration 3-Way: -Pouring/Mirror Glaze 1:2 to 2.5 -Piping 1:1 -Spreading/Frosting 1:1 This Glaze/Mirror is 1:2 ratio.  It is a little on the thick but still pourable side. Ingredients: Heavy Cream or Whipped Cream 2.5 part 70% Dark Chocolate 1part Rum 1/2tsp (optional) Honey 1Tsp Use 2 squares of this chocolate bar. Method: Set up a double boiler (aka Bain-marie ) with a small/midsize saucepan and a small mixing bowl.  The water should not touch the bottom of the bowl and it should be simmer . Chop 2.5 part of chocolate into smaller pieces. Add 1 part of a heavy whipped cream or heavy cream in the bowl to warm up. Add chopped chocolate to the cream to melt by stirring the mixture slowly and thoroughly (but don't stir the air in it) for the perfect mirror effect. Add 1/2tsp of rum for flavor or make this step optional. Add 1Tsp of honey for flavor and shinney effect. Mix well to ensure smoothness. For Pouring/Mirror/G

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl  咖啡日本海綿蛋糕 7" Springform Round Baking Pan Ingredients: Eggs room temperature 5 Salt 1/4tsp x2 Milk or Soy Milk warm 65g Nespresso 1 espresso shot Vegetable Oil 50g Vanilla 1tsp All-Purpose Flour 100g Sugar 60g (low sugar version) Butter to smear around the baking pan Fran's Carmel Sauce warmed 1tsp Method: Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.) Add 1tsp of vanilla into the egg yolks and mix well with a whisker. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker. Add coff

Lemony Roast Chicken Ingredients: 4 Chicken legs or Whole Chicken Note:  Organic chicken has almost no liquid, so add it a little more oil to coat Salt and Pepper Seasoning: 4 Large quartered Shallots 3/4 cups of drained Caperberries 2 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Drizzle EVOO on Sourdough Bread (optional) Methods: Preheat oven at 400F Trim the extra fat from chicken Season chicken with generous salt and pepper Mix all seasoning together Put mixture and optional bread onto a baking sheet Put chicken on top of the seasoning Roast for 45minutes at 400F, brush the dripping/sauce into the chicken for extra golden color and flavor Roast at 400F for 5 more minutes for a total of 50minuets 50 minutes later, the chicken internal temperature in the thickest part should be approximate 165F to 180F Remove tray from oven and let it rest for 5minutes before serving Non-Organic C

Baking Soda Spreads Baking Powder Puffs

Fresh Peach Pie Ingredients: 9" Pie Crust (top and bottom)  =) 5 Freestone Peaches or Approximately 3 lbs Notes:   Freestone peach flesh does not stick to the pit, so they are preferred for eating out-of-hand. They tend to be larger and less juicy than clingstone peaches. Sugar 1/2 cup Brown Sugar 1/2 cup Brown Sugar 1 Tsp (Optional for decoration) Salt 1/4 tsp Cinnamon Small pinch Grounded Ginger 1/4 tsp Cayenne Small pinch Lemon juice 1 Tsp or 1/2 lemon juice Flour 1/4 cup  or  1/4 cup of Tapioca Cornstarch 1 Tsp Egg Wash:  Mix Egg Yolk 1 +  Milk 1 tsp Method to cook Tapioca: 1.  Boil a pot of water. 2.  Once boiled, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set

Banana Bread Ingredients: 3 Ripe Bananas Note:  I used  奶蕉 in this recipe.  Any banana will be just fine. 1/2 cup Sugar or substitute with honey 1/2 cup Soft Butter 2 Room Temperature Eggs 1/4 tsp Vanilla 1 Tbsp Milk 1 Tbsp Honey Dry ingredients: 2 cups All-purpose Flour 1 tsp Salt 1 tsp Baking powder 1 tsp Baking soda 1 cup chopped walnuts Methods: 1.  Preheat oven at 325F 2.  In a larger mixing bowl, sift and mix all dry ingredients together 3.  In a small mixing bowl, cut banana into pieces and use a potato masher to break them apart into a rough paste; set aside 4.  In a medium mixing bowl, cut soft butter into small pieces and mix well with 1/2 cup of sugar with a spatula or by hand 5.  Combine banana paste with butter sugar mixture 6.  Add one room temperature egg into the bowl and mix well 7.  Add 1/4 tsp of vanilla, 1 Tbsp of milk and 1 Tbsp of honey into mixture and mix well 8.  Add the second room temperature

Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                                       Black Pepper 1/4tsp Chicken broth 1 cup Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together) Method: Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.

Crunchy Chicken Tenders This dish is great on a Game Day. Ingredients: 2 Tsp EVOO 1 Egg 6 slices of Chicken Tenders 2 cloves of minced Garlic 1/2 tsp Salt 1/4 tsp Chicken Powder (optional) 3 Tsp Balsamic Vinegar Freshly Grounded Black Pepper 3/4 cup Italian-style Seasoned Bread Crumbs Methods: 1.  Place baking sheet on top rack and preheat the oven to 500 degrees F. 2.  Brush a thin layer of oil on a baking sheet. 3.  Pat dried the chicken tenders with a paper towel. 4.  Season the chicken tender with salt, pepper, and chicken powder (optional) on both sides. 5.  Whisk an egg in a shallow dish/plate to coat the chicken tender in.  Set aside. 6.  Put the Italian style seasoned bread crumbs in anther shallow dish/plate to coat the tender in.  Set aside. Note:  Best to put the dishes in the following order.  Chicken tenders whisked egg, breadcrumbs and baking sheet in single file. 7.  Add the chicken tenders into the egg first to (wet) coat, then put tender onto bread

Lemony Roast Thick Cut Pork Chop Ingredients: 6 Thick Cut Port Chop Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack Seasonings: 8 Large quartered Shallots 3/4 cups of drained Caper berries 3 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Sourdough Bread (optional) Methods: 1.  Preheat over at 400F 2.  Padded dried the pork chops 3.  Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning 4.  Mix all seasonings together 5.  Put seasonings and optional bread onto a baking sheet 6.  Put pork chop on top of the seasoning Note:  No need to pan seared the pork chop first because it will make the pork chop chewier. 7.  At 45minutes, brush the dripping/sauce into the pork chops for extra golden color and flavor Note:  Pork chops internal temperature in the thickest part should be approximate 145F for medium rare. 8.  Roast at 400F for another

Thumbprints Cookies Yield about 2 dozens + cookies Ingredients: All Purposed Flour (Spooned & Leveled, Sifted) 2 1/2 cups Confectioners' sugar, divided, plus more, sifted, for rolling 3/4 cups Fine Salt 1/2tsp Unsalted butter, room temperature 2 sticks or 1 cup Grated Lemon Zest 1 Tsp (1 lemon) Lemon Juice 1 Tsp Grated Lime Zest 1 Tsp Lime Juice 1 Tsp Fruit jam or citrus curd whisked to remove lumps , for filling ~1/3 cup Steps: Preheat oven to 325 degrees, with racks in upper and lower thirds. Lined baking sheets with parchment paper. Clear the refrigerator to allow the baking sheet to go into the freezer. Sift flour and Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar (optional) , and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes.  (Note:  I made this recipe on a very winter cold day.  The butter is not mi

Ginger Pumpkin Bread By Martha Stewart and Everyday Food Sarah Carey Yield:  2 loafs Unsalted Melted Butter 12 Tsp or 1 1/2 sticks All Purposed Flour 2 1/2 cups Baking Powder 2 tsp Ground Ginger 1 1/2 Tsp Salt 1 tsp Granulated Sugar 1/2 cup Light-Brown Sugar 1/2 cup Pumpkin Puree  1 can (15 ounces)  (1 3/4 cups) Large Eggs 3 Take butter and eggs out to reach room temperature. Preheat oven to 375 degrees. Melt butter. Grease baking pans with melted butter and dust flour to two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

Basic Pie Crust Yield 2 Crusts 2 1/2 cups All Purpose Flour 2 Tsp Sugar 1/2 tsp Salt 1/4 cup Cold Vegetable Shortening 1 1/2 sticks Cold Unsalted Butter cut into 12 pieces 6Tsp Ice Water 1.  Pulse the flour, sugar, and salt in a food processor to combine. 2.  Add the shortening and process until it disappears into the flour for about 30 seconds. 3.  Add the butter to the food processor. 4.  Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times. 5.  Drizzle the ice water over the flour mixture.  Pulse until the dough starts coming together but stop before it gathers into a ball.  The dough should hold together when pinched. 6.  Divide between 2 pieces of plastic wrap.  Gently pat each into a disk, using the plastic to help with the task.  Wrap and chill until firm the dough, at least 1 hour and up to 24 hours. Roll Out the Dough 1.  Lightly floured the surface. 2.  Roll out the dough into a 12" round, rolling from th

Homemade Organic Granola Ingredients 4 cups old-fashioned rolled oats 2 cups sweetened shredded coconut 2 cups sliced almonds 1/2 cup vegetable oil 1/2 cup good honey Optional: 1 1/2 cups small diced dried apricots 1 cup small diced dried figs 1 cup dried cranberries 1 cup roasted, unsalted cashews Directions: Preheat the oven to 350 degrees F. Toss the oats, coconut, and almonds together in a large bowl/strong plastic bag.  So, no clean up. Add the oil and honey into the bowl/bag. Stir/toss to mix everything together and don't worry if it seems to need more liquid.  An Even coating is sufficient. Grease a medium  baking sheet pan lightly. Pour in the mixture and coat evenly on the sheet. Bake for 10 minutes and stir occasionally with a spatula, until the mixture turns a nice, even, golden brown for a total of 20 minutes. Remove the granola from the oven and it will continue to cook. Allow it to cool and s tir occasionally. Add the optional ingredients

Left Over Prime Rib Pies 3 Nine-inch single crust pie and pie top                                      3 tablespoons oil                                       1/2 cup chopped onion 1 potato, diced 1/3 cup or 3 Tsp all-purpose flour 1/2 teaspoon dried oregano 1/2 teaspoon garlic                                       1/4 teaspoon black pepper 1 1/4 cups beef broth 1 carrot chopped 1 cup frozen green peas   2 cups cubed cooked or leftover prime rib/beef    Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Melt oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper, and garlic. Add beef broth, and peas, carrot, and beef. Bring to a boil. Transfer the mixture to the crust pie and pl

TJ Pizza Dough Homemade Pizza Preheat oven at 450F Set rack on top 1/3 in oven It is important to Grease the pizza pan or lay a foil on pan or pizza stone to avoid pizza dough sticking  to the pan. Apply EVOO on dough and pizza sauce Place desired toppings onto the dough Note:  avoid toppings that yield too much liquid, soggy dough is not good eats Put pizza into oven for 13 mins Brush crust with olive oil and crack egg or put prosciutto onto pizza Bake another 3-5 mins Rest 2 mins before serving Other combo ideas: Tomato Balsamic sauce Chicken n Eggplant  Grilled Mushrooms Onion  n Fontina Smoked Oyster with thin Garlic slices and Pepper Flakes Below Clockwise: Caprese, Salami with grilled tomato  🍅 and Egg, Smoked Oyster with Garlic slices and Pepper Flakes, RepeatSalami and crisscrosses Prosciutto

Lemon Yogurt Cake Yield:  2 small paper bakeware or 5 LC mini cocotte Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup Sugar or replace with good honey 1 cup plain whole-milk yogurt 1 cup for cake 1/3 cup sugar for glaze (optional) 3 room temperature extra-large eggs 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 2 teaspoons grated lemon zest (2 lemons) 1 Tsp of Honey 1/3 cup freshly squeezed lemon juice (optional for glaze) Preparation Instruction: Preheat oven at 350F Grease the baking utensil if needed Leave eggs in room temperature Grade the lemon zest as it takes time to do so Note:  Use a sharp fruit knife to un-skin the lemon (yellow skin only; white flesh is bitter), then fine chop is much easier for hands and shoulder when using grader or zest peeler =) Method: Sift together the 1 1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt into 1 small bowl In another bigger  b