Snickers Fudge

1st Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

2nd Layer

4 tbsp butter

1 cup granulated sugar

1/4 cup evaporated milk

1-1/2 cup marshmallow creme

1/4 cup peanut butter

1 tsp vanilla

1-1/2 cup chopped salted peanuts

3rd Layer

14oz package caramel cubes

1/4 cup heavy cream

4th Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Directions/Instructions:

1. Line a parchment paper and lightly spray 9x13 baking pan with cooking spray.
2. 1st Layer: Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in a small saucepan.  Stir together until completely melted and smooth.  Then pour into the baking pan.  Spread the mixture evenly with a spatula then refrigerate until set.
3. 2nd Layer: Melt butter over medium-high heat in a saucepan.  Add sugar and evaporated milk, bring to boil.  Cook for 5 mins, stirring constantly.  Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.  Add peanuts to the mixture and spread evenly over the 1st layer.  Refrigerate until set.
4. 3rd Layer: Melt caramels and heavy cream over low heat until smooth.  Pour the mixture over the 2nd layer.  Refrigerate until set.
5. 4th Layer: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.  Pour the mixture over the 3rd layer and refrigerate for at least one hour before cutting.

Homemade McDonald Curry Sauce

Ingredients:

100ml water

1 tbsp peanut butter

140m condensed milk

2 tbsp apple cider vinegar

1 tsp chili sauce

1-1/2 tbsp soy sauce

2 tbsp curry powder

1/2 chicken stock cube or 1 tbsp chicken powder

1 tsp garlic powder

Directions/Instructions:

1. Place water and peanut butter into a pot and heat over a low flame
2. Add all the ingredients and stir well till a smooth texture was combined together for about 2 mins.
3. Store in an air-tight bottle.

Stir-Fried Bell Pepper and Chicken

 

Ingredients:

400g chicken fillet ~ cut stripe

1/2 red bell pepper ~ cut stripe

1/2 green bell pepper ~ cut stripe

1/2 yellow bell pepper ~ cut stripe

1 tbsp cornstarch + 2 tbsp water

1 tsp sesame oil

1/4 tsp white pepper

1 tsp Shaoxing wine

Marinade

1/2 tsp salt

1 egg white

1-1/2 tbsp cornstarch

2 tbsp cooking oil

Sauce

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp chopped green onion

1 tsp Shaoxing wine

1/4 cup chicken broth

1 tbsp oyster sauce

1/2 tbsp Maggi seasoning

1 tsp sugar

Directions/Instructions:

1. Cut the chicken fillet into thin slices and cut into strips.
2. In a bowl, add the chicken strips and mix the marinade ingredients evenly.  Set aside for later.
3. Cut the bell pepper into filament and put them in a bowl and set aside.
4. Pour 2qt of oil into a medium wok and set over high heat.  When the oil temperature reaches 100-120 deg C (210-250 F), put the shredded chicken into the wok and quickly separate with chopsticks.  Cook for 1 min and drain the oil.
5. The same wok, add oil over medium-high heat, pour in the shredded bell peppers.  Then add 1 tsp Shaoxing wine, stir quickly for 20-30 seconds.  Dish out and set aside.
6. Add 2 tbsp cooking oil, toss in the minced garlic, ginger, and chopped green onion.  Stir until it smells aromatic.  Pour in the sauce ingredients.  Stir for 20-30 seconds.  Then add the prepared cornstarch slurp.
7. Finally, add the shredded chicken and bell pepper.  Drizzle with sesame oil, white pepper, Shaoxing wine, and stir-fry quickly for a few mins.
8. The dish is ready to be served!

Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. Cut the second pie crust into 1/2-inch strips and create a lattice top over the filling.  Using a round cookie cutter (about 2.5-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.

Chicken Noodle Soup

Ingredients:

500g chicken thigh/leg

2 packets noodles (Mia Mian)

3 sliced ginger

1 stalk green onion ~ cut sections

600ml water

Salt and pepper to taste

Soup Base

3 tbsp white sesame seeds

1-1/2 tsp ginger

3 cloves garlic

2 tbsp miso

1-1/2 sugar

1/4 tsp ground white pepper

1-1/2 tsp salt

1/2 cup bonito flakes

1 tbsp sesame oil

2 tbsp soy sauce

1/3 cup heavy cream

Directions/Instructions:

1. Place the chicken meat skin-side down, score the meat and neatly trim off the sides.  Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 mins.
2. Place the chicken bones in a medium-size pot and add in the ginger, green onions, and water.  Add the trimmed meat into the pot, and bring it to a boil.  Skim off any fat and scum from the chicken stock.  Turn the heat to low and let it simmer for 30 mins.
3. In a blender, add all the soup base ingredients.  Blend until a smooth paste.  Pour the mixture into a bowl and set it aside.
4. Heat oil in a medium-size pan, and sear the marinated chicken over low heat for about 6 mins for each side or until the chicken is golden brown and cooked through.  Remove and cut into slices.
5. Cook the noodles in a pot of boiling water for 60-90 seconds.  Blanch any green vegetable of your choice.
6. To assemble, ladle 1/3 cup of the miso soup base, and 1 cup of the chicken stock in a bowl.  Add cooked noodles, sliced chicken, and green vegetables.  Garnish with green onions and enjoy.

Korean Spicy Stir-Fried Beef/Pork (Jeyuk Bokkeum)

Ingredients:

500g thinly sliced beef/Pork shoulder

1/2 yellow onion

Green Spring Onion

Marinade

2 tbsp Gochugaru flakes (Chili)

2 tbsp Gochujang Paste

2 tbsp light soy sauce

2 tbsp Maesil extract (Plum extract)

2 tbsp Mirin

2 tbsp sugar

2 tbsp minced garlic

2 tbsp minced green chili

Directions/Instructions:

1. Thinly slice beef/pork and sliced yellow onion.
2. Mix all the marinade ingredients in a large bowl and mix thoroughly.  Add sliced meat and onion to the bowl with marinating ingredients.  Mix to combine.  Cover and allow to marinate for at least 30 mins.
3. Heat a large pan over medium-high heat.  Add about 2 tbsp vegetable oil, then add marinated meat mixture to pan.
4. Stir often for about 4-5 mins until the meat is cooked through.  Remove from heat and serve topped with sesame seeds, sesame oil, and chopped green onion.  Serve immediately!

Stir Fried Chicken with Ginger and Scallion

Ingredients:

3-4 boneless, skinless chicken thighs ~ bite size

4-5 scallions ~ 2" long 

6 sliced ginger ~ thin strips

2-3 tbsp vegetable oil

Marinade

4 cloves garlic ~ minced

1-1/2 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 tsp Shaoxing rice wine

1 tbsp cornstarch

1/2 tbsp ground white pepper

Directions/Instructions:

1. In a bowl, marinate the chicken with the marinade ingredients for at least 1 hour or overnight.
2. Heat a wok over high heat.  Once the wok is very hot, add the vegetable oil and swirl it around to coat the bottom half of the wok.
3. Add the ginger and spread the chicken across the bottom of the wok.  Be careful not to get splattered by the hot oil.  Stir constantly until the chicken is almost cooked through, about 2-3 mins.
4. Then add the green onions and stir constantly until the light green parts have softened but are still crisp and the chicken is completely cooked through.
5. Dish out and serve immediately with steamed rice.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt together.  Whisk until the mixture is smooth and bubbly.  Add in the chocolate mixture, vanilla extract, and stir well.  The mixture should fall in ribbons back into the bowl.
3. Sift the drying ingredients together over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour over the mixture and stir until well combined.  Flatten the dough into a flat disc and wrap it with plastic wrap and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections, and then into equal cubes (8-9g ea).  Roll each portion into a ball before flattening it against the palm.
7. Divide the Nutella mixture into 10g each and roll into a ball.  Wrap the cookie dough around the Nutella ball, pinching and smoothing to entirely cover the Nutella ball.  Roll the ball around and flattening the ball on baking paper.
8. Bake the cookies at 160 deg C for 12-15 mins.  Transfer the cookies onto a wire rack to cool before enjoying.

Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 deg C.  Line 20 cupcake cavities with paper liners.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large mixing cup, whisk together the buttermilk, sour cream, and coffee.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugar until they are light and fluffy for about 5-6 mins on medium speed.  Add the eggs one at a time, beating well after each addition then add the vanilla extract.
4. With the mixer runnion at low speed, add a quarter of the dry ingredients.  When it's mostly mixed in, add a third of the liquid ingredients.  Continue to alternate adding drys and liquids, ending with the dry ingredients.  When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula.  Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans.  Bake in the preheated oven for 22-25 mins.  Cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl.  Microwave in 30-sec increments, stirring well after every 30 sec.  Stir until having a smooth, fluid mixture.  Add the chopped peanuts and stir to mix.
7. Frosting:  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy.  Add the vanilla, cream, and powdered sugar; mix at low speed until the sugar is moistened.  Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth.  Add the marshmallow cream and stir it in by using a rubber spatula, scraping the bottom and side of the bowl well.  Once the frosting is well mixed, spoon it into a pastry bag fitted with a large star tip.
8. Assembly:  Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.  Scoop the caramel-peanut filling into the hole, coming almost all the way to the top.  Cut the bottom off of the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl.  Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half of a mini Snickers bar on top.  Store Snickers cupcakes in an airtight container at room temperature, and enjoy with 3-4 days.