The Best Royal Icing Recipe

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The Best Royal Icing Recipe
Prep Time 15 minutes
Servings
Prep Time 15 minutes
Servings
Instructions
  1. In a bowl or stand mixer, mix the meringue powder with water until there's foam. Stir in powder sugar and vanilla extract until the icing become light. If the mixture is thick, add 1 tbsp of water at a time.  Separate the icing into bowls and add the desire coloring.  
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This is the best royal icing recipe. It is very easy to use to decorate sugar cookies. It dries up quickly too. I got this recipe from Follow the Ruels. She gives some good tips on thinning the icing so check out her post.

The Best Royal Icing Recipe

Ingredients: 
  • 2 tbsp Meringue Powder
  • 1/4 cup Water and 1-2 tbsp of water for thinning
  • 4 cups Powder Sugar
  • 1 tsp Vanilla Extract
Directions:

In a bowl or stand mixer, mix the meringue powder with water until there’s foam. Stir in powder sugar and vanilla extract until the icing become light. If the mixture is thick, add 1 tbsp of water at a time.

Separate the icing into bowls and add the desire coloring.

Click here for the Sugar Cookies Recipe!

 

Sugar Cookies Recipe

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Sugar Cookies Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat the oven to 350 Degrees and line a baking sheet with parchment paper.
  2. In a medium bowl, stir flour and baking powder together. In a large bowl, cream the butter and sugar. Stir in eggs, vanilla extract, and almond extract. Add the flour and baking powder in and kneed the dough. 
  3. The dough doesn't really stick well together and it breaks apart easily. DO NOT CHILL THE DOUGH!
  4. Roll the dough out into 1/4 inch thick. Using cookie cutters, cut them into shapes. Place the cookies on the baking sheet and freeze them for 5-7 minutes. Then bake for 10-12 minutes. Let it cool off before decorating. 
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This sugar cookies recipe is so easy to make. It is soft and keeps its shape after baking. It’s perfect for decorating too!

My daughter loves to help me bake. I enjoy baking with her. It’s mother daughter bonding time. She helped me picked the cookie cutter shapes. After I rolled out the dough, she helped me cut it. Making sugar cookies is similar to play-doh so she likes it and had fun helping.

Ingredients:
  • 3 Cups of flour
  • 2 tsp Baking Powder
  • 2 Sticks of butter
  • 1 Cup butter
  • 1 egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
Directions: 

Preheat the oven to 350 Degrees and line a baking sheet with parchment paper.

In a medium bowl, stir flour and baking powder together. In a large bowl, cream the butter and sugar. Stir in eggs, vanilla extract, and almond extract. Add the flour and baking powder in and kneed the dough.

* The dough doesn’t really stick well together and it breaks apart easily. DO NOT CHILL THE DOUGH!

Roll the dough out into 1/4 inch thick. Using cookie cutters, cut them into shapes. Place the cookies on the baking sheet and freeze them for 5-7 minutes. Then bake for 10-12 minutes. Let it cool off before decorating.

I made my own royal icing for the sugar cookies. Click here for the recipe.

Mini Firm Jello Recipe

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Mini Firm Jello Recipe
Instructions
  1. Put the molds on a tray. It is easier to carry it to the fridge.
  2. In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well. Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves. 
  3. Using a funnel cup, pour the jello liquid into plastic condiment bottles. Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.
  4. When firm, pour the 2nd layer on top. Put it in the fridge until firm. 
  5. When it is firm, push the jello out. Repeat the steps until done. Enjoy!
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This mini firm jello recipe is perfect as snacks for kids or parties. My toddlers love jello! Every time I make jello, they always make a mess. Instead of eating with their spoons, they will eat it with their hands. Kids will be kids. With these firm jello, it is mess free! So nice that I don’t have to clean up tiny pieces of jello everywhere.

Ingredients:
  • 2 box of 3 oz Jell-O
  • 8 Packet of Knox unflavored Gelatine
  • 3 cups of boiling water, divided in half
Directions:

Put the molds on a tray. It is easier to carry it to the fridge.

I bought these jello mold here. The molds are kind of small so I would recommend buying 3-4 or more.

jello mold

I am using these two Flavored Jello.

Jello

In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well.

jello

Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves.

jello

Using a funnel cup, pour the jello liquid into plastic condiment bottles.

jello

Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.

jello mold

When firm, pour the 2nd layer on top. Put it in the fridge until firm.

mini jello mold recipe

When it is firm, push the jello out. Repeat the steps until done. Enjoy!

mini jello mold recipe

Stuffed Chicken Wings

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Stuffed Chicken Wings
Instructions
  1. First, debone the chicken wings. Be careful not to cut the skin and yourself.
  2. Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller.
  3. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  4. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  5. Bake until golden brown, flipping every 15-20 minutes. Enjoy!
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Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor.

bean thread noodles

Peel the carrots and shred them. Then cut them smaller.

shredded carrots

In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

stuffing mix stuffing mix

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Sesame Balls

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Sesame Balls
sesame balls
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
sesame balls
Instructions
  1. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  2. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  3. Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  4. Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  5. On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  6. Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!
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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls

On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls