Jack In the Box New Pita Snacks Buy-One-Get-One Online Coupon

^^; sorry for not update my blog for awhile


so i decide to bring a coupon for all my friends!

Here is the Jack In the Box New Pita Snacks Buy-One-Get-One Online Coupon

Click the link below and go "download the coupon"
Enjoy!

http://jackinthebox.com/pitasnacks/index.php?Campaign=PS-GOOG

H-K Style Sausage Bun

I made this HK-Style Sausage Bun today /_\

When it first come out from the oven, it is so good but after few hour when it cool down, the bun getting so tough :/ I guess I didnt put enough butter? (nly 3 tablespoon for 4 cup flour XD)

I made 32 bun :x so still have tons tough tough bun to finish but i will try again!

The look of the bun is so pro !!! so just take a look now, i will improve the recipe and post it! XD

Cinnamon Roll! YUMMY

First cut out after puting filling


1 hour after the rolls rise


Drizzle the glaze when its out from the oven XD (most fun)


EAT!!! EAT!!! EAT!!!

I have made this Cinnamon Roll last Sunday, however since I have so many update already, I decide to put this update few days later XD
I love this Cinnamon Roll! So yummy and when it come out from oven, I feel like I am PRO! ( I know I am!!!! XD)

I always think Cinnamon Roll is very hard to make coz I watch some youtube b4 and ppl need to do it 1 day ahead for the dough to rise, but mine only use 3 hr from start to EAT + DIGEST lol

The recipe I had which can make 24 Cinnamon Roll lol so I still have tons at freezer. I read some ppl say, you can freeze the dough up to 1 month, all you need to do is put it to refrigerator 12 hr before bake (yeast will still rise even in low temperature, just it rise slow, so you need more time for it to rise) I didn’t try to bake my frozen roll yet, I will test it out maybe the end of the week

Dough
5.5-6.5 cup all-purpose flour
5 teaspoon active dry yeast
¾ cup low-fat milk
½ cup butter
½ cup sugar
1½ teaspoon salt
3 large eggs

Filling
1 cup firmly packed brown sugar
1 cup sugar
½ butter
¼ cup all-purpose flour
1½ tablespoons cinnamon
½ cup walnuts

Powdered Sugar Glaze:
1/2 cup powdered sugar
1 tablespoons half-and-half

(In a small container put the powdered sugar and milk together, put in microwave for 30s , take it out and stir the sugar till it dissolves, drizzle over cinnamon rolls when it come out from the oven)


In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don’t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

Chipotle Chicken Pizza

This is my 2nd try of making pizza ! and this time is big big success!

I got the recipe from Pillsbury newsletter email. XD Its kind of interesting I will make this. Coz I didn’t plan to buy any of those ingredient, but all the ingredient come to me by itself XD

Yesterday we went to Costco and bought the roasted chicken for dinner, so we have like 1.5 chicken breast left over and we bought salsa for the chicken XD. So 2 ingredient set! How about the Chipotle chile in adobo sauce? I went to Target today and want to buy a brush for my dog. On the first shelf I walking around, I saw this! “Chipotle chile in adobo sauce” on sale! Haha and I took it right away and we have a spicy, tasty pizza for dinner! (end up didn’t buy the brush for my dog lol)

Anyway here is the recipe

Easy, tasty and hot!

1 pizza crust (Home made or ready to use)
1 cup mild salsa
1/2 to 1 chipotle chile in adobo sauce, finely chopped
1 cup chicken breast strips
1 1/2 cups mozzarella cheese

Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
In small bowl, mix salsa and chipotle chile; spread to within 1/2 inch of edges of dough.
Top with chicken strips, onion and peppers; sprinkle with cheese.
Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

Enjoy!

Cream of Barley Soup

Today is a happy day XD coz this week we have a labor day long weekend, no need to work Monday and I MADE 2 DELICIOUS DISHES! A perfect dinner XDPizza and Soup. Let me show you the Soup first! This is my signature soup XD I found the recipe like 5 years ago and since the first time I made it, everyone love it! Try it and its very very easy to make! 1/2 cup pearl barley1 medium onions, chopped4 stalk celery, chopped
2 mdeium carrot, chopped3 slices smoked bacon5 cups chicken stock
2 bay leaf1 cup half and half

Put the barley in a bowl, add cold water to cover, and let it soak it in water for 3+ hours
In a large saucepan, put the chopped carrot, onion, celery,chicken stock, bacon and 2 bay leaf over high heat.
Bring it to boil, reduce the heat to low, cover, and simmer for 1.5hr
Onec you can see the barley and soften, discard the bacon and bay leaf.
Puree the soup (little by little) using blender
Stir the puree back into the pan then add the half and half.
The soup is ready to serve!

Oatsmeal Caberry Cookie

I bought a new toy XD KitchenAid Professional 5qt Standmixer 450watts @ Kohl's for $190 including tax! pretty good bargain (Should have post tat but hehe little bit lazy! yea if you want a Mixer, check out Kohl's in your area, they have a $399 price on the box but when u scan it, it will show $199 and if you apply a new Kohl's card, you will get 15% off)

This is the first thing I made using the Mixer, taste very good.

Here is the recipe
1 stick of butter, room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cup quick oatsmeal
1/2 cup dried cranberries

Preheat the oven to 350 degrees F
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes).
Add the egg and vanilla extract and beat to combine.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add the flour mixture to the creamed mixture and beat until incorporated.
Stir in the dried cranberries.
For large cookies, use 1/4 cup of batter and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes 24 cookies

Its very easy and good, and so so so easy to make, like 30mins , you can have fresh bake cookie! and it is perfect with coffee!!

Simple Paella

Today I try something new! Spain Recipes - Paella !

This is a biiiiiiiiiiiiiig project XD.

I went to grocery store and buy the seafood but then they don’t sell fish broth....
so I stand at seafood counter and donno what to do XD and then my dad said, how about buy some fish to make ur own :3 so we pick 2 cheap cheap fish (very small one about 0.4lbs each) and going to make my own fish broth. The first thing i do when I get home, is to make my fish broth XD lucky I bought a SlowCooker Cookbook!!!!!! They have a easy way to make fish broth! All I do is chopped 2 Carrot, 1 Onion, few pepercorn, and 900ml water. Put them all in slow cooker for 2hr on high.

Here is the recipe for Simple Paella:

Ingredients
1/2 pint of olive oil
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of fish broth
1/2 lb. of shrimps
2 mid-sized squids
2 lb. of mussels or clams
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt

Preparation
Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration.

http://www.spain-recipes.com/simple-paella-recipe.html

This recipe is not very good, I guess I will find another one next time :3 (Its lack of some step and little bit confusing) Anyway, the out come of the rice is too watery, it's more like a soup rice XD but taste very good, we almost eat them all (so full now XD) I think it is because the cooking pot. We really need the traditional Paella pot which can make the fish broth reduce better when cooking, so it won’t be so watery. I will make it better next time!!!