藍莓檸檬蛋糕: Blueberry Lemon Buttermilk Cake

每年夏天不可錯過的水果就是藍莓!
前些日子因為天氣太熱的緣故比較少做點心。今天早上看著冰箱裡所剩不多的藍莓突然靈機一動做個樸實簡單的藍莓蛋糕吧!

成品比我想像中的還美觀 真是令人鬆了一口氣~呼~不止低糖、低油、而且還有淡淡的檸檬香

加上吃的到藍莓酸酸甜甜的滋味，口感不會太甜膩，配著茶就是順口的點心~

[食譜] 惡魔巧克力餅乾: Chocolate Chunkers

轉眼間我的網誌已經荒廢了超過一個月 (被某位美女小姐抱怨說都快生鏽了)! 現在休息個半小時， 把埋頭苦幹的目標轉移到美食上， 好讓遠在台灣的你們可以看到我們家廚房裡最近的新發展~

其實這款餅乾好久以前就被媽媽嗑光了 (好險我搶在她吃完之前迅速拍照)。在大家誇讚之下我這陣子烘焙的頻率實實在在地反應在我們家這兩個月的電費上。每次跟小帆在MSN聊天總不忘聊起當媽媽暑假回台灣的時候我要做些什麼點心讓她帶給你們呢? 點菜的結果目前有:

1. Chocolate Truffles 松露巧克力
2. Chocolate Chip Cookies 巧克力豆餅乾
3. Chocolate Chunkers 惡魔巧克力餅乾 (就是我現在要介紹的主角啦!)
4. Tina's Trailmix & Muesli Spelt Cookies 綜合雜糧餅乾
5. Peanut Butter Cranberry Almond Cookies 花生蔓越莓杏仁餅乾
6. Savory Biscuits 來點鹹的吧~

手工餅乾在台灣風行已經有好一陣子了，好吃的令人驚喜，但通常價格也同樣貴的驚人 。其實做餅乾是一件很有趣的事情，在口味上不但可以自己反覆試驗 依個人喜好加加減減各式各樣的"料"，我更喜歡再烤箱外看著一個一個圓圓小小的餅乾慢慢膨脹，聞著空氣中散發著的果仁和蛋奶香。

真是巴不得可以每天都做不同的西點給你們吃! (其實你們都是我的白老鼠) 我是一個不愛吃甜點的人，但是我很享受做點心的過程。小西點不只是點心，更是傳遞幸福和快樂的媒介。許多西式的餅乾味道上比較偏向甜膩，所以我在做餅乾的時候不論是糖或者是奶油都減少許多。最近作的燕麥餅乾加了很多蘋果丁還有替代椰子油，比較甜的自然、不膩。

不過喜歡吃巧克力的媽媽情有獨鍾的就是這款Chocolate Chunkers。雖然其貌不揚，但是很實在口味豐富~

在Dorie Greenspan網站在看到的食譜 經過一點點修飾之後做出來的香濃巧克力餅乾。沒有加奶油完全是利用不同的融化巧克力讓麵糊濕潤，蔓越莓跟apricot果乾則添加了酸酸天天的果香。最後加上大把的牛奶跟少許白巧克力以及核桃，讓口感更加有層次。吃起來介於布朗尼跟餅乾之間的感覺 (媽媽配著咖啡或茶 不知不覺就吃光光了)

Adapted from Baking From My Home to Yours

這個食譜需要4種切成小塊的巧克力

1. bittersweet 苦甜

2. unsweetened 無糖

3. semisweet 半甜

4. white 白

最好是能使用品質較好的巧克力，才能帶出手工餅乾的質感跟巧克力香濃與層次

如果找不到前兩種巧克力可以使用黑巧克力 (大於 70%) 代替; 半甜則可用牛奶(milk chocolate)巧克力代替

Ingredients 材料

A.

1/3 cup all-purpose flour 中筋麵粉

1/4 cup unsweetened cocoa powder 無糖可可粉

1/2 tsp salt 鹽

1/4 tsp baking powder 泡打粉

B.

2 tbsp unsalted butter, cut into 2 pieces 2大匙無鹽奶油, 切成兩小塊

1 cup= 6 oz. bittersweet chocolate, coarsely chopped 苦甜巧克力, 大致切小塊

1 ounce unsweetened chocolate, coarsely chopped 無糖巧克力

C.

2 large eggs, at room temperature 蛋

1/4 cup sugar 砂糖

1 tsp pure vanilla extract 純香草精

6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks 半甜巧克力, 切小塊

3 ounces premium-quality milk chocolate, chopped into chunks牛奶巧克力

3 ounces white chocolate, chopped into chunks白巧克力

1 1/2 cups coarsely chopped nuts 切碎的核桃或胡桃

1 cup moist, plump raisins or finely chopped moist, plump dried apricots 葡萄乾 OR蔓越莓乾OR 切碎的杏桃乾

Steps 作法

1. Preheat the oven to 350 degrees F. 烤箱預熱350F

2. Sift together the flour, cocoa, salt and baking powder. 麵粉過篩，拌入可可粉、鹽巴和泡打粉

3. Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally, just until melted -- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool. 將奶油隔水加熱, 之後在同一個鍋子裡加入苦甜以及無糖巧克力，輕柔地攪拌到完全溶解。巧克力奶油呈現光滑有色澤，注意溫度不要過高導致油水分離。放置一旁冷卻。

4. With a stand mixer, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract將蛋以及砂糖放入大碗或鋼盆中，用電動攪拌機中高速打至起白色並起泡。打入香草精。

5. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins. 電動攪拌機調至低速，慢慢拌入步驟3 的巧克力奶油。接著分幾次拌入步驟2的材料直到麵粉消失在巧克力糊裏面。用膠刮拌勻，記得把盤四週的粉也刮下來。接著加入半甜、牛奶、白巧克力、核桃、還有葡萄乾拌勻。

6. Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. 用挖冰淇淋的勺子挖出麵糰，放在舖好防沾紙的烤盤上。

7. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature. 烘烤10~12分鐘。這時的餅乾看起來內裏黏軟，外面有點乾乾的。放至冷卻

Bonus: 前些日子孝敬媽媽的花生醬燕麥餅乾

[食譜] 手工活力燕麥餅乾

Tina's Chewy "Trail Mix" Oatmeal Cookies

I tweaked the recipe for the traditional oatmeal recipe to create my own batch of healthier version that was very well received by all those who have tasted it.

Ingredients

1/4 cup butter, softened

1/4 cup unsalted all-natural peanut butter
1/4 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour + 1/2 cup spelt flour (* or 1 cup all- purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats

1/4 cup flaxseed meal

1/4 cup wheat germ

1/4 cup shredded coconut (unsweetened or sweetened)

3/4 cup craisins

1/2 cup walnuts, chopped

Steps

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, and salt together. Stir this into the butter/sugar mixture. Stir in the oats, craisins and walnuts.
3. At this point you can scoop the cookies (size: 1 tablespoon/cookie) onto a sheet and then chill the whole tray before baking them. OR you can bake them right away.
4. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let sit for five minutes before transferring to a rack to cool.

材料
A.

1/4 杯 奶油

1/4 杯 天然無鹽花生醬
1/4 杯 黑糖 (或赤砂糖)
1 顆蛋, 室溫
1/2 茶匙(=小匙) 香草精

B.

1/2 杯 中筋麵粉 (或全麥麵粉) + 1/2杯 低筋麵粉
1/2 小匙 小蘇打粉
1/4 小匙 鹽
1 杯 燕麥片 (注意: 不要用即食燕麥片, 最好能使用完整的燕麥片)

1/4 杯 亞麻子

1/4 杯 小麥胚芽

1/4 杯 椰子絲 (或粉)

C.

3/4 杯 蔓越莓乾

1/2 杯 核桃, 先用約250F度的烤箱烘約8分鐘, 之後切碎

作法

1. 烤箱預熱至350°F (175°C)。
2. 將奶油、花生醬以及赤砂糖放入大碗或鋼盆中，先用橡皮刮刀稍微拌勻，再用電動攪拌機攪打均勻 (所謂 "cream"要快速打發呈均勻的糊狀) 接著加入蛋跟香草精仔細拌勻。
3. 在另一個碗裡篩入B料，稍為混合拌勻。接著把B料分大約三次加入步驟2的奶油中。先用橡皮刮刀先用切拌方式，混進去打發的奶油，再以按壓的方式拌勻麵糰（勿過度攪拌，以免麵糰出筋）。混入C料，拌勻。
4. 可以用挖冰淇淋的勺子挖出麵糰，放在舖好防沾紙的烤盤上。請交錯排放，餅乾與餅乾之間須留適當的間距，以免沾黏在一起。接著用湯匙的背面稍微將麵糰壓扁 (有時間的話可以在中間用叉子壓出花紋。) 在這裡你可以直接把餅乾送入烤箱 OR 如果你喜歡吃較有嚼勁的餅乾 可以把餅干放進冰箱下層大約20分鐘。
5. 烘烤10~12分鐘 (因烤箱稍有不同; 我大約都10分鐘就好了)，直到邊邊呈金黃色但表面上方還有點不熟 。如果你有點擔心可以10分鐘後關火，讓餅乾留在烤箱中悶個5分鐘再取出。放至完全涼透再收至密封罐中。

愛心榛果巧克力塔Chocolate Hazelnut Torte

一轉眼我已經一個多月沒有更新了; 不是沒有在廚房裡隨手做做, 相反地我這一個月來可是收穫豐富! 從巧克力豆豆餅乾 ˋ白巧克力魔鬼餅乾 ˋ燕麥蔓越莓餅乾到玉米瑪芬跟藍莓起司蛋糕, 我忙碌地愉快又溫馨~ 基於課業的關係, 今天早上忙裡偷閒 在寫報告的時候稍稍偷懶了一下, 找出一個月前做給媽媽吃的愛心榛果巧克力塔 請慢用吧~

新入荷: 可愛的模型由朋友慷慨贊助 (又可以讓我玩很久的東西)

p.s. 下期預告-- 媽媽說: 史上無敵最成功的餅乾!

幸福手作。松露巧克力 Chocolate Truffles &巧克力草莓

不久以前祐葦趁著打折到Costco大肆採購香濃的松露巧克力真是令人又羨慕又忌妒! 正巧遇到情人節，信手拈來這很有質感的巧克力~看起來沒有特殊造型 ，可是我總覺得沾裹著純可可粉的原味松露巧克力簡單高雅，特別吸引人。特別去有機市場買了80% 比利時Callebaut黑巧克力還有有機鮮奶油，底作好了之後弟弟(因為好玩)也來幫忙，發揮他天馬行空的創意也做出了好幾個特別口味的松露巧克力! 微甜帶苦入口即化的單純香濃 媽媽和Vicky阿姨都相當喜歡。

前幾天媽媽在Costco買了一大盒又紅又美的草莓，就做了好吃又好玩的巧克力草莓! 酸酸甜甜的滋味配上碎堅果的香味就是簡單的幸福~

下雪天 手作耶誕餅乾

在距離聖誕節三天 大雪紛飛的夜晚, 有位小姐.....
突然好想做應景的耶誕餅乾來分送親朋好友! 在廚房裡忙進忙出就足夠令我興奮不已。前些天為媽媽Potluck聚會做的香濃花生醬蔓越莓核果義大利餅乾非常受歡迎; 接著出爐蛋奶素黑巧克力胡桃布朗尼也頗受好評。充滿動力的我決定晚上來做三種手工餅乾, 送禮自用兩相宜!

第一發: 甜蜜蜜 滿滿巧克力碎片核桃餅乾[外國人很喜歡邊做邊吃這種餅乾糊喔 叫做 cookie dough]

乍然滿室盈滿奶油香氣讓我非常期待! 這款其貌不揚的餅乾裡頭有滿滿的水滴巧克力豆跟大顆大顆的核桃....巧克力味道非常濃哦!! 弟弟的朋友很喜歡 (這是討小孩子喜愛的餅乾)。

第二發: 香噴噴 紮實鄉村燕麥亞麻子蔓越莓餅乾

這款麥片餅乾，吃起來的口感是軟中帶嚼勁的。不同於一般餅乾酥脆的口感, 它有點像可當早餐或餐與餐之間解纏的零嘴 GRANOLA BARS。嚼在嘴裡滿是麥片的原始風味, 蔓越莓的酸甜, 與亞麻子的香。很適合大人的愛心餅乾喔!

第三發: "黑嘛嘛" Chewy 無麵粉杏仁黑巧克力餅乾

這款餅乾給了我很多麻煩! 把杏仁用Vita-Mix打成粉之後加入切碎的79%巧克力, 之後再加入蛋白還有香料以及些許糖, 打打打打打~ 其實應該要冰凍幾小時再入模型的, 可是因為時間的關係,我直接把麵糰"丟"到室外零下10度的天然冰箱冷凍... 所以做的時候很黏手!
真得很香很香.......嘴饞的時候拿來慢慢的嚼....特別香在這裡跟大家說: MERRY CHRISTMAS!! 聖誕快樂! (我愛你們呦)

Almost Fat-free Autumn Peach Muffins

Dry ingredients:
1 1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2tbsp each dried cranberries and apricots

Wet ingredients:
1 1/3 cup fat free yogurt (plain or vanilla)
1 teaspoon pure vanilla extract
1 large egg
1-2 tbsp maple syrup or honey
1/2 medium banana

1 1/2 cups fresh peaches, roughly chopped
12 almonds, toasted

Optional toppings: prior to baking, sprinkle lightly with a combination of 2 tablespoons light brown sugar mixed with 2 teaspoons cinnamon, chopped walnuts and oats.

1. Preheat the oven to 400 F. Lightly grease a 12 cup muffin with coconut oil.
2. Combine the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients (make sure that the banana is mashed and mixed well; the result is a somewhat thick mixture)
3. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix). Fold in the peaches, almonds, cranberries, and dried apricots, and divide the batter evenly among the muffin cups. Sprinkle the tops lightly with the cinnamon-sugar (if using).
4. Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20-23 minutes. 5. Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely.

Fatfree, Fabulous, and Fudgy Brownie 不可思議無脂巧克力布朗尼!

其實這個食譜我想嘗試已經有很長一段時間了， 只是一直沒有機會。 原料不是缺了這個就是少了那個， 上個月應朋友要求， 答應了要做健康版本布朗尼讓他吃吃看， 一個多月之後的晚上終於決定實現這個諾言....大家應該不太相信所謂的無脂肪巧克力布朗尼這種玩意的存在吧! 布朗尼不是應該利用大量奶油 、乳脂軟糖 (fudge) 巧克力 以及核桃碎片作出來的美味但是殺死人不償命的點心嗎?!? 剛開始我也懷抱著半信半疑的心態， 不過看了食譜也做了食品營養成分調查表後，才發現 這不是唬弄人的把戲。 這個食譜非常簡單， 並不需要什麼特別的技巧， 完全吃不出來是純素食主義的布朗尼喔!

Fatfree and Fabulous Fudgy Brownies

Recipe adapted from Fatfree VeganKitchen

1/2 tbsp. ground flax seed
1-1/2 tbsp. hot water
3/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 cup whole wheat flour
3/4 cup unbleached white flour or cake flour
1/2 cup unbleached cane sugar* (the original recipe calls for 1 cup)
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 to 1/2 cup chopped walnuts (optional--depending on how nutty you like your brownies)

Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)

Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.

Blend the tofu, water, maple syrup, cocoa powder, flax mixture, and vanilla extract until completely smooth. (I use a hand-blender, but you can do this in a regular blender.)

Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.

Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Completely cool the brownies in the pan. Cut and serve.

The nutritional breakdown, based on 12 brownies:

With 1/4 cup walnuts: 174 Calories (kcal); 2g Total Fat; (11% calories from fat); 3g Protein; 37g Carbohydrate; 0mg Cholesterol; 69mg Sodium; 2 gm Fiber; 3 Weight Watchers Points

No nuts: 158 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 37g Carbohydrate; 0mg Cholesterol; 69mg Sodium; 2 g Fiber; 2.5 Weight Watchers Points

來個中文版 (本人翻譯功力欠佳)

超濃郁無脂純素食巧克力布朗尼

A.

1/2 tbsp 碎亞麻子 (可以買亞麻子然後自行用食物調理機打碎 不知道台灣的Costco有沒有賣) 更多關於健康滿分的亞麻子介紹按這裡
1又1/2 tbsp. 熱水
1/2 cup 無糖可可粉
3/4 cup 低脂嫩豆腐, 壓碎
1/2 cup 水
1/4 至 1/2 cup 純楓糖漿* (依個人喜好的甜度自行決定囉...不過我覺得在這範圍之前出來的效果較好)

B.

2 teaspoons 香草精
1/2 cup 全麥麵粉
3/4 cup 萬用麵粉或者做蛋糕專用麵粉
1/2 cup 蔗糖 (或砂糖)
1/4 teaspoon 泡打粉
1/4 teaspoon 肉桂粉
1/4 teaspoon 鹽巴
1/4 to 1/2 cup 碎胡桃、 堅果或其他你想加的東西， 很隨意啦! 我這次加了一小把碎核桃。

將碎的亞麻子與1又1/2 tablespoons熱水混合調開備用， 會變得些許濃稠狀， 別緊張這是正常的， 因為亞麻子在這裡的功能是代替蛋以及油， 所以想像一下他的用處就是把所有材料"黏"在一起的感覺。

烤箱預熱至350F. 在一個玻璃製的 8-inch x 8-inch x 2-inch 烤盤底刷上一層薄薄的油， 防止成品黏住。

把所有在A項目之下的材料在食物調理機裡打均勻

將B項目下的材料量好 放在一個大鍋子或碗裡 將打好的A料分幾次拌進去B裡 (或者可以這樣想:把濕的　有水分的材料拌進乾的材料當中）　仔細混合均勻 注意不要拌得太久 DO NOT OVERMIX

喜歡加核桃或其他東西 可以在這時候加入

把拌均勻的麵糊倒入事先準備好的那個烤盤裡 放入烤箱中間的那層烤約30-35分鐘直到通過牙籤測試 (就是插入牙籤之後 拔出來沒有濕濕 稠稠的) 就可以啦!

等待涼了之後切塊..大約可切成12塊

** 隔夜後更好吃喔!!** 布朗尼的口感是很醇郁綿密的最重要的是紮實卻又帶著柔軟濕潤的感覺 不像黑森林或巧克力海綿蛋糕有氣孔的口感 香醇濃郁的巧克力騙過了我的朋友 (當他知道食譜之後對我投已不可置信的眼神) 做好了分成兩袋送給了朋友....自己只吃了一小塊 配咖啡或茶都很搭呢!

Persimmon Bread 柿子蛋糕

I came across permissons at the local Asian market T&T last weekend, and started wondering what I could do with the circular little fruits sitting on the counter. Thankfully Susan from the Fatfree Vegan Kitchen posted her version of the Persimmon bread, so I decided to give that a try.

I made a few modifications since I did not pick up that many persimmons from the market, and used apple puree in the place of unsweetened apple sauce. The finished bread was amazingly moist and cake-like; walnuts and craisins not only added some texture, but they also gave it a mild and lightly sweet taste. The colours reminded me of pumpkin spice bread. This recipe is definitey worth a try!

大家都怎麼吃柿子呢? 印象中最深刻的非爺爺喜愛的日式柿子乾莫屬了. 前幾天恰巧遇上大統華柿子大拍賣 於是一時興起買了幾顆 昨天晚上生物報告寫完了之後 看到廚房籃子裡的柿子 決定試試柿子蛋糕! 用whole wheat全麥麵粉 無添加糖 油與奶油的蛋糕麵包 效果出乎意料的令人滿意 加了蘋果泥(代替油)做出來橘色的蛋糕鬆鬆軟軟的 蔓越莓乾以及胡桃增添了層次感和濃濃秋天的氣息

3/4 cups persimmon, mashed pulp (about 2-3 fresh persimmons)

1/2 tablespoon lemon juice

1 tbsp canola oil or unsweetened applesauce

1/4cup agave nectar (or substitute 1/4 cup plus 1 tbsp. sugar and 1 tbsp. water)
1cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon salt
1/4 cup raisins (may use up to 1/2 cup)
1/4 cup chopped walnuts (optional--may use up to 1/2 cup)

Preheat oven to 350. Oil or spray a loaf pan or bundt pan.In a small bowl, mix the persimmon, lemon juice, oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts.

Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.

Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.Makes about 6 servings.

Made with all optional ingredients, including canola oil and 1/4 cup walnuts, each serving contains: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.

Without canola oil or walnuts: Per serving: 145 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.

Sweet tooth: Unbelievable Fat-free Balsamic Fudge Cookies

I was watching the episode of Sex and the City in which the girls had an elaborate discussion about their "SSB"- secret single behaviour. Then I thought to myself, "what is my SSB?" For instance, I love walking around downtown aimlessly, looking at display windows, spending hours in ZARA and certain other clothing stores, making sweet treats and standing by the countertop, reading VOGUE/TEEN VOGUE while divulging them, and looking for recipes on-line......

As soon as I saw this recipe on Fatfree Vegan Kitchen I instantly knew I had to try it-- mainly out of curiosity and disbelief of the existence of such things as "fat-free" cookies simply because cookies are traditionally considered as one of the most dangerously addictive yet extremely unhealthy food that is loaded with butter, fat and, well MORE FAT! Although I have an idea that low-fat recipes, no matter how amazing they are, will never quite taste the same as the original version, I am intrigued by the use of several ingredients in this recipe, particularly the addition of balsamic vinegar. I was not surprised, however, since I have seen balsamic vinegar-infused brownies served at Juliette et Chocolat ( one of our favourite little dessert heavens in Montreal).

Thankfully, these fudge chocolate drops, with balsamic vinegar as the "secret" ingredient, are already lower in fat than most cookies because the balsamic vinegar retains the chocolate flavour and enhances its richness while the fruit (i used apples) gives the moisture to the cookies. The result was the decadent treat that is absolutely free of guilt! I modified the original recipe because I didn't have any prunes around the house; however, the use of apples turned out amazing! Since apple purees already have sweetness on its own, I was able to cut down on the sugar and completely eliminate the use of margarine and butter. Instead I incorporated some honey into the recipe; not only did honey add aroma, but it also played the role of margarine in "sticking" the batter together.

The cookies came out much softer and lighter than regular cookies, almost like thin brownies actually. (which is what I like: SOFT cookies) So here it is:

零脂肪巧克力餅乾! Fat-free Balsamic Fudge Chocolate Cookies

1 cup unbleached white flour (or use gluten-free baking flour)

3/4 teaspoon baking soda

pinch cinnamon (optional)

1/8 teaspoon salt

1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)

11/2 to 2 tbsp honey

1 tbsp brown sugar

1/2 apple (I used Red Delicious, and puree it using a food processor and some water)

1/3 cup soy yogurt or soy milk

1 teaspoon vanilla extract

1 tablespoon balsamic vinegar

Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.

Mix the flour, soda, cinnamon, and salt together and set aside.In a medium-sized mixing bowl, mix the apple puree with the sugar, honey(softened) and cocoa and combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.

Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 10 minutes—be careful not to burn the bottoms!

Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 30 cookies.

Per cookie: 50Calories (kcal); trace Total Fat; (4% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 52 mg Sodium; 1 g Fiber

有人長尾巴:Fat-free Chocolate Cake

我們家今天有個小朋友長大一歲了!

送你一個禮物吧
先關燈

祝你生日快樂

祝你生日快樂

祝你生日快樂 ㄜ

祝你生日快樂!'

Happy Birthday to you

Happy Birthday to you

Happy Birthday to you--uuu

Happy Birthday to you!

快許願

許好了沒?

吹蠟燭

請開燈

ㄊ子迷你版巧克力蔓越莓蛋糕

~~~~~~~~~~~~生日快樂~~~~~~~~~~~~~

就這樣而已囉
寧 寧啊 和你聊到一半不見就是因為...:D

Impossible Devilish Brownie: 惡魔布朗尼

每天總覺得人手一杯Starbucks (or the so-called travelling Starbucks) 和它的布朗尼 我也因為好奇去買了一次low fat brownie 但是令我相當不滿意 我只能說對Starbucks 失望透了 那塊深沉後重保裹著巧克力醬的布朗尼非常的甜膩!

之前我也嘗試過一次 無糖無澱粉的布朗尼 但我個人認為有點乾澀 所以一直沒有再烘焙.... 直到前些日子偶然遇上了一個純素食主義的blog 裡面讓我眼睛一亮的居然是 無糖無澱粉無乳製品的布朗尼 我半信半疑地瀏覽過食譜 決定再試一次

我只能說 雖然外觀真的很不討好因為我也沒有做什麼處理就照了相片 但每一口都豪華奢侈地滿足味蕾 甜而不膩 讓人回味無窮 現在真的覺得豆腐真奇妙 應該是它帶給了可可粉一種濕潤但輕盈 低調卻又溫順的口感吧

我回想起之前聽說過的香蕉布朗尼....這個recipe應該也可以在中間夾一層薄薄的香蕉..可能會是不錯的組合也說不定

我同學也沒有吃出是豆腐布朗尼呢~ 所以幾乎都被他們吃光了

可是我應該有一段時間不會做吧 畢竟我對巧克力比較沒什麼太大的興趣

Fat-free Pumpkin Pie 南瓜派

每年到了十月初 南瓜陸陸續續地進駐大街小巷: 從放在房子外作為裝飾的雕刻南瓜 一直到在超市處處可見一顆顆 大大小小的橘紅色南瓜 散佈著萬聖節即將到來的訊息

今年萬聖節 恰巧遇上期中考 所以也不能穿上怪裡怪氣的costume 向小朋友般唉家挨戶地大聲叫著Trick or Treat!

南瓜在我的印象中其實是蠻模糊的 以前總覺得瓜類都大同小異

日本南瓜Japanese squash 特有的甜味讓我喜歡它更勝於南瓜 不過就如同地瓜 日本南瓜在我的心中是香香甜甜 而且溫暖..像它的顏色一樣的食物

媽媽總是蒸 或煮南瓜湯 雖然是很適合秋天的菜 不過既然是南瓜節 就是要吃點南瓜派...
所以囉 我又開始上網找尋完美的南瓜派 改了一下食譜後的結果出爐

外觀還不錯...我省略了派皮 但是在烤的時候外圍自然會比較接近咖啡色 也比較硬一些所以吃起還蠻有層次感 黃澄澄的南瓜餡很符合這個節日的氣氛 楓糖漿的甜味滲入裡面 淡淡的香味 不會甜膩 肉桂味也自然的散發出來 鬆鬆軟軟 綿綿密密的口感 混著一點點南瓜籽 有點脆脆的 是很配的組合

冰起來或加熱吃風味完全不同
冰的話 有點像乳烙 涼涼的南瓜泥 濃濃的化在舌苔上

不過我比較喜歡熱熱的吃 hmmmmmm~

it's dangerously addictive!　A lot of substitutions and experimenting were taking place in the kitchen, but I must say it turned out really well!

Guilt-less Pumpkin Pie

A (first 5)
1 1/4 cup non-fat yogurt

2 egg whites

2tbsp water

1 tbsp. cornstarch

1 tsp. vanilla

2 1/4 cups pureed or mashed cooked pumpkin (or winter squash)

2 tsp. baking powder

1/3 cup maple syrup

1/4 tsp. ginger powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

Preheat oven to 400 F. Spray a 9-inch deep dish pie pan with cooking spray. Put ingredients under "A" in the blender, and blend well.

Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times until a smooth consistency is achieved.

Decrease temperature to 350F. Pour into a pie pan and bake for about 60 minutes or until soft when pressed with the fingers (it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. Refrigerate until chilled before eating.

Tip: To prevent the custard from cracking, place the pie pan in a shallow dish of water while baking. This will give the pie a lighter and more souffle-like texture.

Makes 8 servings, each containing 154 Calories (kcal); 1g Total Fat; 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Dietary Fiber.

original recipe from Fatfree VeganKitchen

Very Berry Cheesecake

那天Sue阿姨邀請了我們去她家作客 又可以大快朵頤一番

Sue阿姨每次總是會準備一桌滿滿的料理 五花八門令人食指大動

而我也深深佩服她無窮的創意 所以我決定也要自己試試媽媽最喜歡吃的Cheesecake

當然囉 說到Cheesecake 香醇濃郁的乳酪香在舌頭上散開的滋味應該很少人能夠抵擋吧 媽媽總會沏一壺茶 享受我們幾個人的下午茶時光

不過.....Cheesecake隱藏著的乳製品----脂肪令人膽顫心驚

所以我很絞盡腦汁 反覆看了食譜 才想出了無糖 低脂的起士蛋糕!

前些天找到了一個純素食主義的網站 和另一個讓我心動的食譜

無糖 低脂 完全不加麵粉 用豆腐替代乳酪(cream cheese)的 "起士"蛋糕

找一天會來試試 應該又會有出乎意料的心得喔~

這次是用藍莓 和蔓越莓做成的蛋糕 利用天然水果的香甜補足細砂糖

牛奶的部份用無脂優格和香草 以及柳橙汁和皮提味

不過令我最高興的是 我們全家都參與了 在廚房裡耗了一個晚上

成品就是包含愛與感動的起士蛋糕!