Stir Fried Vegetables

 I am in love with Brussels Sprouts right now. So, I've been making them a lot lately.

I've adapted them into anything I have in my fridge.

Today I stir fried vegetables with oyster sauce, garlic, salt, mashed olives,

grape tomatoes. 

It came out extremely tasty amazing!

How to make burnt cookies

The recipe of good burnt cookie is to make them like normal good cookies

BUT

you take longer to pull the tray out of the oven. 

You could leave them there for about 30minutes - 1 hour.

That is it!

Very easy!

Roasted Brussels Sprouts and Walnut Over Rice

After I had dinner at Alta on West10th Street in Manhattan,

I couldn't stop thinking about Brussels Sprouts.

I had tried to make it as of what I had in my fridge many times

before I got it quite right and tasty.

Here it is, my version of Brussels Sprouts.

- 10 roasted Brussels Sprouts

- 1 handful of grape tomatos

- 1 handful of walnut

- 2 teaspoon of olive oil

- a half of onion

-1 cup of cooked jasmine rice, infused with onion, a few bay leaves and garlic

- 5 Mashed black olives

- 1 pinch of salt

Urban Outfitters' Recipe

Melanie's Mini Cider Cupcakes with Cinnamon-Spice Buttercream

Cider Cupcakes
2 C Gluten-free flour (or all-purpose if you're free of "issues")
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger (optional)
1/4 tsp cardamom (optional)
1 egg (or egg-replacer)
1/2 C apple butter *
1/3 C unsweetened applesauce
1 tbsp vanilla
1/4 C maple syrup (or honey if that's all you have)
1/3 C apple cider
1/3 C yogurt
*If you really can't find any proper apple butter, replace with more applesauce.
1. Gently combine wet ingredients in a bowl.  Don't beat the hell out of it please.  You don't want to over-whip the egg.
2. Stir together dry ingredients in a separate bowl with a fork.  Sift into wet mix, then fold the ingredients together with a spatula until the batter is just moistened, but not lumpy.  It should look like this:

3. Grease up your mini cupcake tin and fill 3/4 full with batter.  These are cupcakes my friends, not muffins, so keep the head to a minimum.
4. Bake at 375 degrees for 8-10 minutes, or until you stick a toothpick in the center and it comes out clean.  If you're foregoing the minis, bake your regular-sized cupcakes for 12-15 minutes.
5. While cupcakes are baking into delectable little morsels in your oven, whip up some frosting.

Cinnamon-Spice Buttercream

1/2 C butter, room temp– no cheating and heating!

1/2 C vegetable shortening

3 1/2 C powdered sugar

2 tsp cinnamon and a pinch of cloves, ginger, cardamom, allspice or pumpkin pie spice, etc...get creative.

1 1/2 tsp vanilla extract

1/4 C milk (vanilla almond milk is also delicious)

1. Put butter and shortening in a bowl with powdered sugar and cinnamon+spices.  Using an electric mixer and your buffest arm, beat together on high for a hot minute.  Add vanilla and milk (a little at a time) and beat until your frosting is thick and delicious.

2.  It should not be runny whatsoever.  If your butter got too melty or you accidentally added too much milk, continue mixing on high as you add in powdered sugar till you reach the right consistency.

3. Pipe out of a pastry bag or frost your completely cooled cupcakes the way my mom taught me: out of a Ziploc bag with one corner cut off.  Frost generously, my friends...'tis the season.