Almond Coconut Flake Cookies/椰絲杏仁片餅乾

WeChat Image_20191225195442

WeChat Image_20191225195307


  • 1 1/8 cups all purpose flour (1 cup plus two tablespoons)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened (1 stick)
  • 1/6 cup sugar
  • 1/6 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cups semi sweet chocolate chips
  • 1 cup sweetened coconut flakes (shredded coconut)
  • 1 cup sliced almonds


  1. Preheat oven to 375 degrees
  2. In small bowl whisk to combine flour, baking soda and salt. Set aside.
  3. Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
  4. Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.

WeChat Image_20191225195351

WeChat Image_20191225195358

1 1/8 杯普通麵粉(1 杯加 2 湯匙)
1⁄2 杯黃油軟化
1/6 杯白沙糖
1/6 杯紅糖
1/2 杯半甜巧克力片
1 杯甜椰絲(切碎的椰子)
1 杯切片杏仁


將烤箱預熱至 375 度
使用1 1⁄2湯匙餅乾勺舀出舖在羊皮紙片上。烘烤約12分鐘。在移動到冷卻架之前,請先冷卻 10 分鐘。

Thumbprint Cookies/果醬拇指餅

WeChat Image_20191225195411


  • 1 cup (230 grams) unsalted butter softened
  • 2/3 cup (135 grams) granulated sugar
  • 2 large egg yolks room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 and 1/3 cups (290 grams) all-purpose flour
  • 1/2 cup strawberry or any kind of jam


  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
  • Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
  • Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
  • Bake at 350°F (177°C) for 15 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

WeChat Image_20191225195404

WeChat Image_20191225195343


  • 1 杯 (230 克) 無鹽黃油軟化
  • 2/3 杯 (135 克)白 砂糖
  • 2 大蛋黃室溫
  • 1茶匙純香草提取物
  • 1/4茶匙鹽
  • 2 又 1/3 杯 (290 克) 普通麵粉
  • 1/2 杯草莓或任何種類的果醬


  • 將烤箱預熱至 350°F (177°C)。用羊皮紙或矽膠烤墊將兩張大烤盤排成一行,放在一邊。
  • 在裝有攪拌器的立式攪拌機的碗中,或使用掌上型攪拌器在大型攪拌器中,將黃油和糖奶油在一起攪拌 1-2 分鐘,或直到充分混合。混合蛋黃,香草提取物和鹽,直到完全結合,然後混合在麵粉中。混合物起初會有點碎,但當你繼續混合時,它會團到一起。
  • 使用一湯匙餅乾勺或量湯匙,測量餅乾麵團,滾成球,然後放在準備好的烤盤上。
  • 用拇指(或大木勺的手柄)按壓餅乾麵團的中央。舀1/2 茶匙果醬到每個餅乾的凹痕中。
  • 在 350°F (177°C) 下烘烤 15 分鐘,或直到餅乾設置並底部呈淺棕色。從烤箱中取出,在烤盤上冷卻 10 分鐘,然後小心地將餅乾轉移到冷卻架上完全冷卻。

Roasted Brussels Sprouts and Butternut Squash with Pecans and Cranberries Salad


Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste
Roasted Butternut Squash:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
How to roast Brussels Sprouts:
Preheat oven to 400 F.
  1. Boil Brussels sprouts in water for about 5 minutes

  2. In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

  3. Place onto a  baking sheet, and roast in the oven at 400 F for about 10 minutes.

How to roast Butternut Squash:
  1. Preheat oven to 400 F.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
How to toast pecans:
  1. Toast pecans in the preheated oven at 350 F

  2. Line a baking sheet with parchment paper.

  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.


In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.


I don’t like to roast my brussels sprouts in the oven the whole time because I think it will turn out dry, so I boiled it first then finished cooking in the oven to get some brown color. You can totally do it in the oven with 400F for 20-25 minutes without boiling part.




3 杯孢子甘藍,去除黃葉
1 1⁄2 磅南瓜去皮、切成 1 英寸立方體(約 4 杯未煮熟的塊狀南瓜)
2 杯山核桃
1 杯乾紅莓
2-4湯匙楓糖漿 (可不用)

將烤箱預熱至 400 F華氏度。




將烤箱預熱至 400F 華氏度。
在一碗中,將塊狀南瓜(去皮) 與1湯匙橄欖油、楓糖漿混合。


在預熱的烤箱中以 350 F華氏度烤山核桃







我不喜歡在烤箱裡烤我的布魯塞爾豆芽,因為我覺得它會變乾,所以我先煮它,然後在烤箱裡完成,既有得到一些棕色,又不會很乾。你可以完全在烤箱裏完成: 400F華氏度 20-25分鐘。