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The Best Royal Icing Recipe

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The Best Royal Icing Recipe BigOven - Save recipe or add to grocery list
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 BigOven - Save recipe or add to grocery list
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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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

Sweet Coconut Sticky Rice

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Sweet Coconut Sticky Rice
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Sweet Coconut Sticky Rice
Instructions
  1. Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours. In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won't get stuck at the bottom.
  2. When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently. When the sticky rice is soft, turn off the stove. 
  3. Rip some foil papers into squares. You can also use banana leaves if you have some. 
  4. Put the sticky rice in the center. Fold the bottom up and roll then fold the sides. Becareful when picking it up because it's still hot.
  5. Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it's ready when the sticky rice is soft. 
  6. While the sticky rice are steaming, cut up some fruits.
  7. Eat it as a snack or serve with fruits as a dessert. You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!
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Sweet coconut sticky rice is a Southeast Asian dish that you can eat as a snack by itself or with with fruits as a dessert. Thai people like to eat them with mangoes while Hmong people like to add bananas in theirs. Most recipes cooks the sticky rice first and use palm or brown sugar in the coconut milk to pour it over the sticky rice. I have always made my sweet coconut sticky rice differently.

I like eating these sweet coconut sticky rice as snacks, sides, and desserts. When I was in college, I would make some and pack them so I can snack on it whenever I get hungry.

Ingredients:
  • 3 cups Sticky Rice
  • 6 cups Water
  • 1 can Coconut Milk
  • 1 1/2 – 2 cups of Sugar
  • Mangoes, bananas, or other fruits.



Directions:

Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours.

In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won’t get stuck at the bottom.

Sticky Rice

When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently.

Sticky Rice

When the sticky rice is soft, turn off the stove.

Rip some foil papers into squares. You can also use banana leaves if you have some.

Foil Paper

Put the sticky rice in the center.

Sweet Coconut Sticky Rice

Fold the bottom up

Sweet Coconut Sticky Rice

Roll and fold the sides. Becareful when picking it up because it’s still hot.

Sweet Coconut Sticky Rice

Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it’s ready when the sticky rice is soft.

Sweet Coconut Sticky Rice

While the sticky rice are steaming, cut up some fruits.

Mangoes and strawberries

Eat it as a snack or serve with fruits as a dessert.

Sweet Coconut Sticky Rice

You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!

Ambrosia Salad

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Instructions
  1. Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.
  2. Pour in mini marshmallow, yogurt, and cool whip. Fold the fruits, marshmallow, yogurt, and cool whip together until mixed. Enjoy!
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One of my favorite dessert is Ambrosia salad. Ambrosia is a variation of fruit salad. It includes mandarin oranges, pineapples, strawberries, bananas, cherries, grapes, and miniature marshmallow. Some recipes include other fruits too. It is super good and easy to make.

A few years ago, a friend of ours told us that ambrosia is food of the Greek Gods. In the ancient Greek myths, ambrosia means immortality. It is often depicted as the “conferring longevity or immortality upon whoever consumed it.” Cool huh?

Ingredients:
  • 1 lb Strawberries, cut into fourths
  • 4 Bananas, sliced
  • 2 cup Grapes, cut in half
  • 2 can 11 oz Mandarin Oranges
  • 2 cup Miniature Marshmallow
  • 1 cup Strawberry Yogurt
  • 16 oz Cool Whipped
Directions:

Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.

Ambrosia Salad

Pour in mini marshmallow, yogurt, and cool whip.

Ambrosia Salad

Fold the fruits, marshmallow, yogurt, and cool whip together until mixed.

Ambrosia Salad

Enjoy!

Ambrosia Salad