Saturday, July 10, 2010

Fortunate Birthday-asian theme b-day

Makes 50

  • 5 tablespoons unsalted butter
  • 4 large egg whites
  • 1 cup superfine sugar
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons Dutch cocoa
  • Pinch salt
  • 3 tablespoons heavy cream
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract
  • 50 paper fortunes


  1. Heat oven to 400 degrees. In a small saucepan over low heat, melt butter; set aside.
  2. In the bowl of an electric mixer, combine the egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add the flour, cocoa, and salt, and beat until combined. Add the melted butter, cream, almond extract, and vanilla extract, and beat until combined, about 30 seconds.
  3. Drop a heaping teaspoon of batter onto a Silpat baking mat fitted in a baking pan, or use a nonstick baking sheet. Repeat with the remaining batter, spacing dollops at least 5 inches apart. Using the back of a tablespoon, spread each one into a 4-inch circle. Place baking pan in oven, and bake the favors until the edges darken slightly, about 5 minutes.
  4. Transfer the baking pan to a heat-resistant surface. Working quickly, slide an offset spatula under a cookie, and flip it over. Roll the cookie into a loose tube, and insert a paper fortune into the middle so that both the edges extend from the cookie. Using your index finger, make an indentation in the center of the tube, then pinch each end together with your other hand. Repeat the rolling-and-folding process with remaining cookies. Store in an airtight container up to 1 week.

Read more at Fortune-Cookie Favors: Fortune-Cookie Recipe

Christmas Dessert Sushi
Printable Recipe

1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted

Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.

Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.

Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.

Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.

Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.

Nutrition: 209 calories, 10.6g fat, 1.3g fiber, 2.7g protein per serving

Cost: $2.92 total