Well, we got peanut butter from Costco, therefore you can imagine how much peanut butter we have at home…so I decided to make cookies! We all have our favorite peanut butter cookies recipe, this one is a mix and match from many recipes and small changes were made. Like most of the peanut butter cookies recipes this one as well is a very simple recipe to follow. The cookies are so good…and here is what I did.

Ingredients:

½ cup sugar, use ¼ cup if you like less sweet cookies
½ cup brown sugar
½ cup butter, room temperature
1 cup peanut butter
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Method:

In a medium bowl, sift together all the dry ingredients but the sugars.

In another bowl, add the butter, sugars, egg, milk and vanilla extract and cream for approximately 2~3 minutes. Then add the peanut butter and mix until well incorporated. Add the dry ingredients, and refrigerate the dough for approximately 3 hours. Once cold, pre heat the oven at 375F and remove the dough from the fridge and make 1 ¼ inch balls, flatten and using a wet fork make crisscross.

Bake for approximately 9 to 10 minutes, and cool on baking sheet.

Did you know that the skin of the peanut contain resveratrol? Resveratrol is a compound found mainly in the skin of the grapes which is believed to have an anti aging, anti cancer and cardioprotective properties.

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This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.



Ingredients:

Water roux
75 ml of water
15 g of bread flour

Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

1 can of red bean paste

Method:

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan.

Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough
Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.

Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.

Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).

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Since my husband eats 1 banana a day and we get them at Costco, no need to tell you that we always end up with super ripe bananas…so this time I decided to bake some muffins…again this one is simpleand easy to make. These muffins are delicious, a great addition to breakfast or as an afternoon snack.
Detail…I asked my husband to mash the bananas, so the bananas were mashed but not all the way. Well, the muffins turned out good in spite of the semi-mashed bananas as we could bite into little pieces of banana.

Ingredients:

1.5 cup all purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1 teaspoon vanilla extract
4 oz of butter
1 cup chopped walnut
3 bananas mashed

Method:

Shift the flour and the baking powder together. In a bowl blend the eggs, sugar, vanilla extract, and butter. Once the batter is smooth add the flour and the baking powder and mix gently. Add the mashed banana and the walnut. Scoop the batter into standard muffin cups.
Bake in a pre-heated oven for approximately 20 minutes at 350F.

HAPPY MEMORIAL DAY!

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This little treats are very simple and easy to make, it is low in fat but I have to confess…contain sugar. On the other hand it is loaded of cinnamon which is known to contain high amounts antioxidants. These chips can be served with ice cream, especially vanilla, or eaten just like that…but I must advise you…it is addictive, very addictive!

Ingredients:

Lavash bread
3 tablespoons sugar
1 tablespoon ground cinnamon

Method:

In a plate or pyrex mix the sugar with the cinnamon. Cut the lavash bread so it will fit into the plate or pyrex containing the sugar and cinnamon mix. Spray the lavash with water and patch on the sugar mix. Repeat the procedure on the other side of the lavash. Cut into a smaller strips. Bake for 20 to 25 minutes at 275F. Let if cool and serve.
I usually make a bunch of it and store in a sealed container.

Did you know that cinnamon contain antioxidant activity? Moreover, it has been reported that cinnamon has a therapeutic effect in treating type 2 diabetes and insulin resistance.

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These cheese balls are called “pao de queijo” in Portuguese, which can be translated to cheese bread. They are very popular in Brazil and you even see this bread selling at the malls in small kiosks.

The interesting thing about this bread is the texture which is not the conventional bread texture therefore you need to acquire the taste. When I first introduced this bread to my American friends I need to admit that I was a little reluctant since I was not sure of the acceptance of it, but interestingly most of them liked it and even asked for the recipe.

The good thing about this recipe is that you can make the balls and freeze, so when you have guest the cheese balls can go from the freezer to the oven and be served in less than 25 minutes. I always make them in advance, as a matter of fact I always have them in my freezer.

Ingredients:

1 lb tapioca powder
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca powder.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed.

The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm. Makes approximately 50 to 60 cheese balls.

If you enjoy this traditional recipe for the Brazilian pao de queijo, you might want to try the Asian version.

Did you know that tapioca powder is a starch from yuca? Therefore is gluten free? Yuca is known as “cassava”, “mandioca” and “aipim”. Yuca is native of Brazil (Amazon) and now is cultivated worldwide. Tapioca is well known commercially as pearl tapioca, where is commonly used in Southeast Asia in sweet drinks.

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