Oreo Earl Grey Ice cream Sandwich (No Churn and No egg) 奥利奥伯爵茶雪糕三明治

No-Churn Earl Grey & Honey Ice Cream

You don't need an ice cream maker to make ice cream! This no-churn, no-egg, no-hassle ice cream is made with Earl Grey infused whipping cream and sweetened condensed milk.

Ingredients

• 2 cups heavy cream

• 2 (heaping) Tbsp loose Earl Grey tea leaves

• 1 (14 ounce) can sweetened condensed milk

• 1 Tbsp vanilla extract

• 2 Tbsp honey

Instructions

1. In a saucepan over medium heat, heat cream until just bubbly. Watch carefully; the cream will rise and froth up quickly if you're not careful. You don't want to boil the cream, just heat it enough for steeping the tea leaves. Remove from heat and stir in tea leaves; cover and let sit for 30 minutes. Strain through a mesh sieve into a bowl, pushing the liquid out of tea leaves. Cover the bowl and refrigerate cream until fully chilled.

2. Place the bowl of a stand mixer and the whisk attachment in the fridge to chill as well.*

3. When you're ready to make the ice cream, remove the objects from the fridge. Combine the cream, sweetened condensed milk, vanilla, and honey in the chilled bowl and whip until soft peaks form, about 3-5 minutes. Transfer to a freezer-safe container and freeze at least 6 hours before serving.

Notes

*This is crucial. Heating the cream allows the tea leaves to fully steep, leaving you with an infused Earl Grey cream. However, to make the ice cream, the cream will need to be refrigerated until cold again. It also helps to chill the bowl and whisk that you will be using to mix the ice cream in. If the ingredients are warm, the mixture won't thicken to the desired texture.

Ice cream recipe source from: Port and Fin

ICE CREAM SANDWICH ASSEMBLE INTRUCTIONS:

1. Use cookie cutter to cut the ice cream out form the container afer 6 hours of freezing.

2. Place it in between to oreo cookies and put it back to freezer immediately.

Crêpe Suzette 橙酒煮班戟

THIS IS MY SECOND TIME MAKING CREPE SUZETTE. Last time i made chocolate crepe suzette. I USUALLY MAKE THIS DESSERT WHEN I HAVE LEFT OVER CREPES FROM MAKING CREPE CAKE. THIS TIME, I MADE DURIAN CREPE CAKE WHICH NOT ALL MY GUESTS WILL LIKE IT, SO I INTERTIONALLY MAKE A FEW MORE CREPES SO THAT I CAN ALSO PREPARE A 2ND CREPE DESSERT. THIS DESSERT IS FOR ADULT only AS I PUT QUITE A LOTS OF LIQUOR IN IT. The crepe recipe is not the same as the one i used last time. this is claimed to be lady M crepe recipe. Well, in my opinion, it is very soft, but it is also very oily. 

INGREDIENTS

crêpe batter:

• 6 tablespoons butter
  3 cups milk
  6 eggs
  1 ½ cups flour
  7 tablespoons sugar
  A pinch salt
• 1 tsp of vanilla essence (optional)

• ORANGE BUTTER

• 6 Tbsp UNSALTED BUTTER, SOFTENED, PLUS MORE FOR BUTTERING
  1/4 Cup + 2 Tbsp SUGAR, PLUS MORE FOR SPRINKLING
  1 Tbsp FINELY GRATED ORANGE ZEST
  1/3 CUP FRESH ORANGE JUICE
  1/4 CUP GRAND MARNIER (Or any kind of orang liquor)
  
  2 Tbsp COGNAC (optional)
• 
  

INSTRUCTIONS

• CRÊPE BATTER: (PREPARE AHEAD OF TIME)

• IN A SMALL PAN, COOK THE BUTTER UNTIL BROWN LIKE HAZELNUTS.

• SET ASIDE.

• IN ANOTHER SMALL PAN, HEAT THE MILK UNTIL STEAMING; ALLOW TO COOL FOR 10 MINUTES.

• IN A MIXER ON MEDIUM-LOW SPEED, BEAT TOGETHER THE EGGS, FLOUR, SUGAR AND SALT.

• SLOWLY ADD THE HOT MILK AND BROWNED BUTTER.

• POUR INTO A CONTAINER WITH A SPOUT, COVER AND REFRIGERATE OVERNIGHT.

Crepes:

• Bring the batter to room temperature.

(I use salton electric crepe maker, therefore, the following insturction is for making crepe using crepe pan only)

• Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.

• Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.

• Cook on the other side for no longer than 5 seconds.

ORANGE BUTTER

• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Crepe reciPE adapted from: The Food Fairy

Orange Butter recipe adapted from: Food & Wine and BBC Good food

Soft Matcha White Chocolate Chips cookies (Pancake mix) 綠茶白巧克力曲奇餅

1. 
   

   

   
   

   
   

   My daughters love soft cookies. And I found this recipe very easy to make. No need to refrigerate dough and it takes around 30 mins including preparing the batter and baking time and the cookies are ready to serve! And I love to use honey in Matcha food recipe. Their taste are so match.

   
   

   Ingredients (About 25 x 1.5" cookies)

   
   

   100g    Pancake Mix

   40 g     Margarine

   20g      Honey

   1          Egg Yolk

   1 tbsp Matcha

   1 bar    White Chocolate (I subsitute with white chocolate chips)

   
   

   Method

   1. Let the margarine come to room temperature. Preheat the oven to 170°C. Chop up the white chocolate.
   2. Cream the margarine, add the honey and egg yolk and mix well.
   3. Sift the pancake mix and matcha into the mixture from Step 2, and blend together well.
   4. Add the white chocolate and mix in. Divide into balls. Line up the cookie dough balls on a baking sheet, and press down lightly.
   5. Bake for 12 minutes at 170°C. Leave to dry out for a bit and they're done.

   
   
   Recipe source: Cookpad Website