This recipe is so good! If you haven't had it before, Crab Rangoon is an American-Chinese appetizer. They are little crispy fried pieces of dough with a crab and scallion filling inside. I made them for the Lunar New Year, but you can make them for any occasion. I started by mixing the cream cheese and crab meat together. Make sure the cream cheese is room temperature otherwise it won't mix well. I used imitation crab meat for this recipe but if you have real crab you should use that. I then mixed in the scallions, minced garlic, grated ginger, Worcestershire sauce, soy sauce, pepper, garlic powder and sesame oil (or olive oil). Next I added in the sugar, I recommend adding in 1/4 or 1/2 teaspoon more if you like them a little sweeter. I then took my wonton wrappers and brushed some water on the outside edges. Next I put about one tablespoon of the filling in the middle. You can fold these however you want, but I took each corner and folded in to the middle. (See picture at the top) I then sprayed them with a bit of oil and fried them in my air fryer at 375 degrees for 8 minutes. If you don't have an air fryer, you can always fry them in a pan with oil until there crispy and golden. Finally buy or make some Sweet and Sour Sauce to dip them in and serve them. Enjoy! Thanks to my mom for helping. Recipe from @spiced.nice on Instagram. If you don't have Instagram you can use this similar recipe.
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This recipe was so delicious! The rich, decadent layers taste amazing with it's melt in your mouth chocolate frosting. I started by preheating the oven and spraying my cake pans. (I made three cakes which were just shorter cakes, but it doesn't matter if you do 2 or 3 layers). Next I mixed together my flour, cocoa powder, sugar, baking soda, and baking powder in my mixer. Then I added the milk, eggs, vegetable oil, and vanilla. As soon as everything was combined completely, I slowly poured in and mixed in my hot water. I poured the batter into the cake pans and baked them for about 30 minutes. While the cake baked I made the Chocolate Buttercream Frosting. I began by whisking the cocoa powder to get rid of any lumps. I then added the butter and beat it until it was creamy. Next I alternated between a tablespoon of milk and some sugar. Once it was all mixed, I added in the vanilla and espresso. I let the cakes cool for about 10 minutes and then I frosted them. Finally I sprinkled some crushed Oreos and white chocolate chips on the top and around the bottom of the cake. The toppings are optional, but made for a fun decoration. Enjoy! Thanks to my mom for helping. Recipe These cupcakes are so good; you need to try them!!! They are vanilla cupcakes with cookie dough in the center and cookie dough buttercream on top. I started by taking my flour, putting it on a pan and baking it at 350 for about 10 minutes (so you are not eating raw flour in the cookie dough) or you can just buy already baked flour like the recipe mentions. I then mixed it together with the salt and cornstarch. Next in my mixer I beat the butter until smooth. I added in the sugar and beat that, too. Next I added in the egg whites and vanilla. I then added in my dry ingredients and folded in my chocolate chips with a spatula. Next I put my cookie dough in the freezer for a couple of minutes. Once they were the right consistency, I rolled them into 12 balls and refrigerated them. I then preheated my oven and started making the cupcakes. In a bowl I mixed together flour, baking soda, baking powder, and salt. In another bowl I combined milk and sour cream. Then in my mixer I beat the butter and sugar on high until fluffy. I next added in the egg whites and vanilla. As soon as it was mixed well I alternated adding the sour cream mixture and dry ingredients into my mixer. After that I poured the batter into my muffin pan that I lined with muffin liners earlier. I then baked them for about 17 minutes. While they baked I started making the frosting. First I beat my butter until fluffy in my mixer. Next I added the vanilla, milk, and salt. After that I beat the confectioners sugar into the frosting. Then if you want you can take most or all of your remaining cookie dough and add into your frosting. I didn't because I used it to sprinkle on top of my cupcakes instead so you can choose what to do with the rest of it. As soon as the cupcakes were done I pushed the balls of cookie dough into the center of them when they were still warm. As soon as they cooled I used a piping bag from my Russian Piping Tip Kit to pipe my frosting onto the cupcakes. Finally I sprinkled most of my remaining cookie dough on top of the cupcakes and served. Enjoy! Thanks to my mom for helping. Recipe This was a quick and delicious treat that is a perfect appetizer for any occasion! I started by melting half a stick of butter in my pan. I then added the flour, stirring it until combined. Next I added in the milk. salt, pepper, and paprika. Then I added in two cups of cheddar cheese. After that I added my cheese sauce to 2 cups of cooked macaroni. I then added it to a greased pan with parchment paper and froze the mac and cheese for about 2 hours. Afterwards I cut the mac and cheese into little cubes and rolled them in flour, then eggs, then breadcrumbs. I fried the bites in a pan until crispy and browned a little. I cooled them then served them. They were delicious! I can't wait to make them again sometime soon. Thanks to my mom for helping. Recipe This cake is popular all over Latin America and is a delicious treat for any occasion. I started by prepping the pans and preheating the oven. Next I beat all the egg whites in my mixer until stiff peaks formed. I then beat in the egg yolks, one by one. After I had added all of them I added in the flour slowly little by little. Once all the flour was mixed in I added the baking powder, milk, and vanilla. I poured the batter into two pans because I needed two cakes instead of one. I baked the cakes for 25 minutes and then let them cool. While the cakes baked and were cooling I poured sweetened condensed milk, evaporated milk, and one cup of heavy cream to my blender and blended it until it was well blended. Once the cakes were cooled I poured one half of the milks on each cake. I let the cakes soak in my fridge for one hour. While they chilled I whipped one cup of heavy cream in my mixer until it had stiff peaks. I then took the cakes out of my fridge and spread the whip cream on top of each cake evenly. To make it a little bit more festive for the holidays, I dyed a little of the whip cream green and piped little holly leaves on top. I then put maraschino cherries on it for the holly berries. (See picture at the top for reference). Finally serve and enjoy!
Credits Thanks to my mom for helping. Recipe These were such cute cupcakes and they were very tasty too! They were so fun and easy to make. They would be perfect for birthdays, Easter, baby showers, and more! I started by preheating the oven and lining my cupcake pans. I next beat the butter in my mixer for about two minutes. I then added the eggs, and vanilla and mixed until combined. In another bowl I whisked together flour, baking powder, and salt. I then added the dry ingredients, milk, and lemon juice into the wet ingredients. As soon as everything was combined, I poured the batter into the muffin tins. I baked them for about 19 minutes. While they baked I made some Vanilla Buttercream Frosting. I started by beating the butter until creamy. Then I added the sugar, vanilla, and heavy cream. I added a little salt to adjust the flavor and a little yellow food coloring for a some color. Once the cupcakes were out of the over and cooled and I used my Russian Piping Tips to decorate the cupcakes. The citrus lemon flavor was delicious with the butter cream frosting. I hope you enjoy this recipe too! Thanks to my mom for helping. Recipe This recipe was so delicious, festive and fun! It's perfect for a holiday party or even just for yourself. I started by beating the sugars and butter together. As soon it was fluffy I added an egg, vanilla extract, and peppermint extract. I scraped down the sides of the bowl when needed. In a separate bowl, I whisked together the cocoa powder, baking soda, and salt. I then combined the wet and dry ingredients. You can also add chocolate chips at that time, but I don't think it is really necessary. I next covered the dough and chilled it over night. The next day I took out the dough and preheated the oven. I also prepared the cookie sheets. I scooped the dough into heaping tablespoon sized balls and put them on the cookie sheet. Then I baked the cookies for about 12 minutes. While the cookies baked, I made the buttercream frosting. I started by beating the butter for two minutes. Next I added powdered sugar, milk, vanilla, and peppermint extract. Finally after the cookies were cooled I frosted them and sprinkled crushed candy canes on top. I really enjoyed this recipe and I hope you too! Credits Thanks to my mom for helping. Recipe Happy Halloween! This was recipe was so good and so easy too! We had it for brunch on Halloween, but it would be great on Thanksgiving morning or any fall day. I started by taking my loaf of bread and then cutting up each slice into one inch pieces. I sprayed my 9x13 in. pan with cooking spray and put the bread in it. I next put the bread pieces in my oven at 300° to dry it out or you could also let it sit out for a day. While it was in the oven (for about ten minutes), I mixed together the pumpkin. eggs, milk, vanilla, pumpkin pie spice, and brown sugar. Once I got it out of the oven. I poured the mixture on top of it. I next covered it and put it in my fridge to soak over night. The next morning I made the crumble by mixing the brown sugar, flour, cinnamon, and butter. I cut small pieces of butter into the mixture with a pastry blender and added the pecans while my oven preheated. Finally I baked it, cooled it, then served. It was so delicious and I hope you try it soon too! Credits Thanks to my mom for helping. Recipe This is an amazingly good cookie recipe that I absolutely love. I hope you enjoy it too! Chocolate Peanut Butter Cup Cookies Makes 36 cookies. Ingredients: 🍫 1 cup of butter softened 🍫 3/4 cup peanut butter 🍫 3/4 cup white sugar 🍫 3/4 cup brown sugar 🍫 2 eggs 🍫 1 teaspoon of vanilla 🍫 2 1/3 cups of flour 🍫 1/3 cup of cocoa powder 🍫 1 teaspoon of baking powder 🍫 1 cup semisweet chocolate chips 🍫 1 cup peanut butter chips 🍫 10 reses peanut butter cups cut into eighths Recipe: 1. Preheat oven to 350° 2. Mix the butter, peanut butter, and sugars together. 3. Next add the eggs and vanilla. 4. Then mix the dry ingredients together in a separate bowl. After that, add them into the other bowl. 5. Add in the peanut butter cups and chips. 6. Spoon 36, 1 tablespoon sized balls of dough onto a cookie sheet. 7. Bake for 8-10 minutes, then let them cool for about two minutes before moving. 8. Serve and enjoy! Credits Thanks to my mom for helping. Also thanks to Denise for the recipe. These cookies are so cute and perfect for summer. They are very delicious, too! I started by prepping the pans. I then mixed the butter and sugar together. Once creamy, I added the egg and vanilla. In a separate bowl I whisked together the dry ingredients. Next I combined them until they were mixed well. Then I divided the dough into three sections. I then dyed the biggest portion pink with food coloring and added two tablespoons of mini chocolate chips to it. I also dyed the second largest piece green and I just left the smallest one the original color. I next rolled out the pink dough into a 12 inch long log and chilled it in the fridge for 20 minutes. I then rolled out the dough in between two layers of parchment paper so it would be able to go on top of my log. (I recommend watching the online video with the recipe for extra guidance). I trimmed off the excess dough and repeated step 8 in the recipe for the green dough. I then chilled both sections of dough and preheated the oven. I next got the dough out of the fridge and sliced it into cookies. I then put it on the pan and baked it for about 9 minutes. They tasted great and turned out adorable! I hope you try this recipe too sometime soon! Credits and Recipe Thanks to my mom for helping. Recipe |
AuthorI am Eva and this is my baking/cooking blog. I hope you enjoy it! Categories
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