NO OVEN! Cheese Tart in a Frying Pan - Video Recipe

You don't need an oven :)
Crunchy crust and moist cream cheese filling. yummy!!!


https://www.youtube.com/watch?v=KJgR90_-W_4

Just make sure you pan fry it on a very low heat or it can burn easily.



---------------------------------
NO OVEN! Cheese Tart in a Frying Pan

Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 8inch (20cm) frying pan

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

Ingredients:
((Crust))
50g (4 tbsp.) butter *room temperature
3 tbsp. granulated sugar
1 egg yolk
100g (1 cup) all-purpose flour
((Filling))
100g (1/2 cup) cream cheese
3 tbsp. granulated sugar
100ml whipping cream
1 egg
2 tbsp. lemon juice
a few drops of vanilla extract
2 tbsp. all-purpose flour

Directions:
((Crust))
Cream the butter in a bowl. Add sugar and mix until white and creamy. Add egg and mix well. Sift in flour then mix well with a spatula. When the crust starts to crumble, use your hands to mix together until formed. Press the crust evenly into the bottom and up the sides (about an inch high) of the frying pan. Lightly prick the bottom of the crust with a fork.
((Filling))
Microwave the cream cheese at 500w for about 30 seconds until soft. Put in a bowl and mix until creamy. Add sugar, whipping cream, an egg, lemon juice, vanilla extract, and flour in order and mix well until smooth.
((Cooking))
Fill the cream cheese filling into the crust. Cover and cook on very low heat for about 30 minutes. The bottom of the crust burns easily, so you may want to place the pan on a wet towel to cool down the pan a little bit after every 10 minutes or so. Cool completely and chill in the fridge before removing from the frying pan, or the crust can crumble.

You can bake in the oven at 180C (350F) for 30~40 minutes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/10/blog-post_25.html
---------------------------------

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2 Ingredients! No Blender! Easy Vanilla Milkshake using Marshmallows and Milk - Video Recipe

No blender needed!!! You just need Marshmallows and milk to make this. Amazing 2-ingredient Milkshake recipe idea ;)


https://www.youtube.com/watch?v=y93YKji4Nh4

You can of course change the flavor by adding the flavor you like.



---------------------------------
Easy Vanilla Milkshake using Marshmallows and Milk

Difficulty: Super Easy
Time: 5min + cooking time
Number of servings: 1

Ingredients:
140ml milk
40g (1.4oz.) marshmallows

Directions:
1. Place milk and marshmallows in a large microwavable measuring cup. Cover and microwave at 600 watts for 2 minutes.
2. Mix well until marshmallows melt. *you can add 1/2 tsp. Matcha powder or 1/2 tsp. instant coffee to change the flavor.
3. Leave to cool for about 20 minutes. Then freeze it over 3 hours until firm.
4. Mix until soft, then pour it into a cup to serve.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/08/blog-post_23.html
---------------------------------

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Brigadeiros (Brazilian Chocolate Fudge Truffles) - Video Recipe

Brigadeiros are Brazilian Chocolaty Confections. They are the most famous and beloved chocolate caramel fudge truffles.


https://www.youtube.com/watch?v=T2X3yTijLwY

Even if you don't have a sweet tooth (me neither) you would like them!!! They are very addictive. hehe



---------------------------------
Brigadeiros

Difficulty: Super Easy
Time: 30min
Number of servings: 15 pieces

Ingredients:
200g (7oz.) sweetened condensed milk
1/2 tbsp unsalted butter
1 tbsp. unsweetened cocoa powder
sprinkles of your choice (chocolate sprinkles, coconuts, etc…)

Directions:
1. Place condensed milk, butter, and cocoa powder (sifted) in a saucepan. Put on low, stirring constantly for 10 minutes until the mixture gets thick and starts to come off the pan.
2. Leave to cool. When it is cool enough to handle, grease your hands with butter and roll it into little balls.
3. Roll them in sprinkles of your choice, then place them in paper or foil candy cups.

You can store in an airtight container in the fridge for up to 1 week.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/08/blog-post_9.html
---------------------------------

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Goldfish Bowl Jelly (Gender Reveal Dessert Idea) - Video Recipe

Japanese style gender reveal sweet treat idea!!! You will find Black Moor Goldfish if it is a boy, Red Goldfish if it is a girl =)


https://www.youtube.com/watch?v=cvDR7i-DFG4

BTW, we don't have a custom to hold a baby shower party or make a gender reveal sweet in Japan.



I made Butter Cream Cake for my daughter.
https://www.youtube.com/watch?v=jZ7W2VWVjv8



---------------------------------
Goldfish Bowl Jelly

Difficulty: Medium
Time: 1hr
Number of servings: 6 pieces

Ingredients:
((Goldfish/Waterweed/Bubbles))
50g (1.8oz.) white bean paste
1 tsp. Shiratamako (lumpy glutinous rice flour)
1 tsp. water
Wilton Icing Gel Color: Red
Wilton Icing Gel Color: Black
Wilton Icing Gel Color: Green
((Goldfish Bowls))
2g (1 tsp.) Kanten powder (agar-agar powder)
200ml water
50g (1.8oz.) sugar
Wilton Icing Gel Color: Blue
lemon juice

Directions:
((Goldfish/Waterweed/Bubbles))
1. Place white bean paste in a bowl. Mix Shiratamako and water, then mix it into the bean paste.
2. Microwave at 500w for 1 minute, knead well, microwave again at 500w for 40 seconds, then knead well.
3. Divide it into 4 portions and mix in red, black, and green icing gel color.
4. Put it into the silicone mold and cool in the freezer to set.
((Goldfish Bowls))
1. Put water in a small pot. Mix in Kanten powder and bring to a boil.
2. Simmer for 1-2 minutes (mixing constantly). Then add sugar, mix well, and simmer again for a few seconds.
3. Mix in blue icing gel color and lemon juice to taste. Pour it into the silicone mold.
4. When it starts to harden, scoop out the center.
5. Place the goldfish, waterweed, and bubbles. Pour in the remaining jelly (microwave at 500w for 40 sec if it hardened) up to the top of the mold. Put in the fridge to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_29.html
---------------------------------

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Tamago Boro (Egg Biscuits) - Video Recipe

Tamago Boro (Egg Biscuits) are very popular snack in Japan, especially among kids (from 7 month babies to toddlers)!


https://www.youtube.com/watch?v=lB0qJDjwX8Y

Very crunchy when you bite, and melts in your mouth when you suck :)



---------------------------------
Tamago Boro (Egg Biscuits)

Difficulty: Super Easy
Time: 30 min
Number of servings: 40~60 pieces

Ingredients:
1 egg yolk
2 tbsp. sugar
8 tbsp. (about 70g) potato or corn starch
milk

Directions:
1. Preheat the oven to 356F (180C).
2. Place an egg yolk and sugar in a bowl and mix well with a spatula.
3. Add starch, then mix. Add milk a teaspoon at a time until the dough becomes one soft and smooth ball.
4. Pinch off a small portion of the dough and roll it into a small ball, about 0.4 inch (1 centimeter) in diameter. Place them on a baking sheet lined with parchment paper.
5. Bake in the oven at 356F (180C) for about 15 minutes.

You can keep the biscuits in an air-tight container with silica gel for 3 days at room temperature.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_28.html
---------------------------------

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Baked Okaki / Kaki no tane (Rice Crackers) - Video Recipe

Easy and crunchy rice crackers using an oven! Round Mochi will look like Kaki no tane (famous rice crackers look like persimmon seeds).


https://www.youtube.com/watch?v=15jbvd_jfrg

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.
https://youtu.be/c0o9F3kbWkY?t=1m51s



---------------------------------
Baked Rice Crackers (Kaki no tane)

Difficulty: Super Easy
Time: 2~3 days + 20 minutes
Number of servings: 2~3 servings

Ingredients:
3 round or square Mochi (rice cake)
1 tbsp. soy sauce
1/2 tbsp. sugar

Directions:
1. Thinly slice Mochi. Leave to dry for 2~3 days.
2. Preheat the oven to 356F (180C).
3. Line parchment paper on a baking sheet, place Mochi, then bake in the oven at 356F (180C) for 15 minutes.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce, then drain well.
5. Again place Mochi on the parchment paper. Bake in the oven at 302F (150C) for 3~4 minutes. *Soy sauce can burn easily, so please watch out.
6. Leave to cool completely until the sauce dries out.

Putting silica gel (desiccant) packet together inside an air-tight container would help to keep the rice crackers crisp over a week or more!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_7.html
---------------------------------

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Melon Jelly Slices - Video Recipe

You want to try this when melon is in season :3 You can apply this recipe to other fruits of course!!!


https://www.youtube.com/watch?v=BJ7G9B5j_14

Melon contains enzyme that breaks down protein. Thus, if you want to use gelatin, you must simmer the juice first or it won't firm up. Not to fail, you may want to use agar-agar!



---------------------------------
Melon Jelly Slices

Difficulty: Super Easy
Time: 30min
Number of servings: 13cm (5inch) melon

Ingredients:
13cm (5inch) melon
water
2 tbsp. sugar
4g (2 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Cut melon in half. Remove the seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. (You can eat the leftover fiber. Yummy!)
2. Add water to the Juice up to 500ml. Add granulated sugar and Kanten powder, then mix well.
3. Put in a pot, bring to a boil, and boil for 2 minutes stirring constantly. *or cook as directed on its package
4. Pour it into the melon shells, leave to cool, then cool in the fridge for over an hour until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post.html
---------------------------------

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Magic Custard Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top!
The recipe was originated in France and talked about in Japan in 2015.


https://www.youtube.com/watch?v=_2qVsbjyWfs

However, if you expect smooth and creamy flan, you will get disappointed with the texture… it is pretty dense and chewy. Thus, I prefer the chocolate flavor. The flan base is just like chocolate fudge and pretty addictive ;)



Chocolate Magic Cake recipe is HERE:
https://www.youtube.com/watch?v=gKtX86U1gzg

---------------------------------
Magic Custard Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) round cake pan

Ingredients:
3 eggs
90g (3.2oz.) granulated sugar *1 tbsp. for egg whites
1 tbsp. warm water
90g (3.2oz.) butter
90g (3.2oz.) cake flour
a pinch of salt
300ml milk
1/2 tsp. vanilla extract
powdered sugar

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add warm water and sugar (leave out 1 tbsp. for egg whites), then beat them with an electric mixer until white like mayonnaise.
7. Add the melted butter little by little and mix well.
8. Sift in flour, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, lightly whip the egg whites. Then add 1 tbsp. of sugar and beat with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 4~5 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for over 2 hours. Dust with powdered sugar to finish.

You can garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_27.html
---------------------------------

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Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



---------------------------------
Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/3.html
---------------------------------

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Vegan Tofu Brownies - Video Recipe

Mix and bake! Super easy and healthy!!!
Very rich and tasty without dairy product. yum

Note: please use a square cake pan for the brownie look ;) oops


https://www.youtube.com/watch?v=pE2e_PfhB7w



---------------------------------
Vegan Tofu Brownies

Difficulty: Super Easy
Time: 45min
Number of servings: 15cm (6inch) cake pan

Ingredients:
100g (3.5oz.) Kinugoshi-Dofu (Silken Tofu)
75ml soy milk
5 tbsp. granulated sugar
100g (3.5oz.) cake flour *all purpose flour is OK
3 tbsp. cocoa powder
1 tsp. baking powder
30g (1oz.) chopped walnuts *if you have

Directions:
1. Preheat the oven to 356F (180C).
2. Drain Tofu and place it in a bowl. Add soy milk and sugar, then mix well.
3. Sift in flour, cocoa powder, and baking powder, then mix well. Add chopped walnuts if you have.
4. Pour the batter into the pan and even out the surface. Bake at 356F (180C) for 30~40 min. Check for doneness with a fresh skewer.

Leave to cool then wrap in plastic wrap or put in an airtight container to keep it moist till the next day!

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_20.html
---------------------------------

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Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe

Japanese Raindrop Cake looks like a big drop of water. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). Very simple yet delicious :)

金精軒製菓　(Kinseiken Seika Company) in Yamanashi Prefecture of Japan make the cake from June till September on the weekends and holidays. There is always a huge line in front of the store. They use specially sourced water from the southern Japanese alps. The cake will only last 30 minutes, thus you can only enjoy it at the store.


https://www.youtube.com/watch?v=wlFkv_SpSI4

To make this transparent cake at home, you will need Cool Agar or Pearl Agar. However, they cost about $20… so I decided to use Ina Agar (costs only 2 bucks), which contains Konnyaku powder (gives jelly-like texture) but translucent. The texture was perfect! I think I am satisfied with the result. If you don't mind about the transparency, Ina Agar is good enough ;)

Agar Products FYI:
Ina Agar A (イナアガー A)
http://astore.amazon.co.jp/shopping072-22/detail/B00HRLT69Q
Cool Agar (クールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0040Q60A4
Pearl Agar (パールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0085JF80K



---------------------------------
Mizu Shingen Mochi (Japanese Raindrop Cake)

Difficulty: Very Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
water of your choice
Cool Agar or Pearl Agar
Kuromitsu (brown sugar syrup)
Kinako (soybean flour)

Directions:
1. Mix water and agar powder very well in a pot. Bring to a boil and boil for 1 minute. *or use as directed on its package
2. Stop the heat, pour it into wine glasses with round bottoms, or a round ice tray and cool in the fridge for an hour until firm.
3. Serve with Kuromitsu and Kinako.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_17.html
---------------------------------

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5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat) - Video Recipe

You just mix all ingredients with a spoon and bake for 10 minutes. Voila! You'll get perfect chocolate cakes with ooey-gooey center ;)


https://www.youtube.com/watch?v=RgXqT7ifZXU



---------------------------------
5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat)

Difficulty: Super Easy
Time: 20 min
Number of servings: 2 medium (2.4inches/6cm) muffin cups

Ingredients:
60g (2.1oz.) milk chocolate
2 tbsp. butter
1 egg
2 tbsp. granulated sugar
1 tbsp. cake flour or all purpose flour

Directions:
1. Place chopped chocolate and butter in a microwavable bowl. Microwave at 600 watts for 1 minute to melt them. Then mix well with a spoon. *You can melt in a double boiler.
2. Preheat the oven to 356F (180C).
3. Add egg and sugar, and mix well. Then sift in flour and mix well. *you can use a spoon to mix them.
4. Put the batter into the cups up to 60% full.
5. Bake in the oven at 356F (180C) for 10 minutes.

If the cake gets cold, you can microwave it for 10 seconds to get the ooey-gooey center again!

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/10.html
---------------------------------

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Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


https://www.youtube.com/watch?v=hRp_HUFgwQM

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



---------------------------------
Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------

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Sakura Mochi (Kansai-style) - Video Recipe

Sakura Mochi is Wagashi (Japanese confectionery) which is pink like Sakura (cherry blossom).


https://www.youtube.com/watch?v=z8xdNGcAg5k

This video will show you how to make Kansai-style Sakura Mochi.

Kansai-style uses Domyoji powder (it is made of Mochi rice steamed, dried, and pounded very rough). The Mochi cake has rough and chewy texture. Anko is wrapped inside and covered with salty Sakura leaf. The leaf is edible but it is up to you (you can remove it).

Kanto-style has a pink crepe-like rice cake around the Anko.



---------------------------------
Sakura Mochi

Difficulty: Easy
Time: 30min
Number of servings: 10 pieces

Ingredients:
140g (5oz.) Domyoji powder
1 tbsp. sugar
200ml warm water
a bit of red food coloring
150g (5.3oz.) Koshian (sweet red bean paste without skins)
10 salt pickled Sakura leaves

Directions:
1. Soak salt pickled Sakura leaves in water for 30 minutes to remove the salty flavor. Then drain well with paper towel.
2. Roll Koshian into 10 balls (15g each).
3. Place warm water in a microwavable bowl. Add a bit of red food coloring till you get pastel pink. Add sugar and mix well. Then add Domyoji powder and mix again.
4. Cover with plastic wrap and microwave at 600 watts for 6 minutes. When it's done, leave in the microwave for 10 minutes to set.
5. Uncover and mix well. Place it in plastic wrap and shape into a log. Cut the log into 10 pieces.
6. Moisten your hands with water and flatten out the rice cake. Wrap the Anko and form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

If you don't have Domyoji powder, you can cook Mochi Rice and pound.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/2_12.html
---------------------------------

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Meringue Cookies (2-Ingredient Recipe) - Video Recipe

Very crisp and airy. They almost melt in your mouth :9

One of the best ways to use leftover egg whites!


https://www.youtube.com/watch?v=5x6T4wgUrZI

These are the tips to get the perfect meringue cookies:
1, Use clean bowl and whisk without any water drop.
2, Use fresh egg whites.
3, Do not reduce the amount of sugar. You want to use twice as much sugar as the egg whites.
4, Do not overmix or it will separate.
5, Instead of using high heat and a short baking time, use low heat and a longer baking time. You want to dry out the cookies.
6, Pipe out small portions. In this way they can dry out perfectly. If the inside is still moist, it can become sticky and chewy.
7, Keep them in a air-tight container.



---------------------------------
Meringue Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 25-30 pieces

Ingredients:
1 egg white
60g (2.1oz.) powdered sugar or granulated sugar

Directions:
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form, for about 4-7 minutes.
3. Preheat the oven to 212F (100C).
4. Transfer the meringue to a pastry bag with a star tip OR you can just snip off the end. Pipe it out onto a baking sheet lined with parchment paper.
5. Bake at 212F (100C) for 60~90 minutes. Leave them in the oven for 30~60 minutes to dry out completely.
6. Remove from the oven, cool completely on the baking sheet.

You can store in an airtight container at room temperature for a week :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/2_12.html
---------------------------------

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Microwave Animal Pancakes (for Babies) - Video Recipe

Lightly sweetened Kawaii pancakes! Perfect for babies and those who are on diet ;)


https://www.youtube.com/watch?v=HjEgvhGYRi0

Very easy and fun to make!!!





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Microwave Mini Animal Pancakes for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 4 mini pancakes

Directions:
1. Separate the molds.
2. Pour water up to the line indicated in the cups.
3. Put the cake mix, then mix for about 1 minute each until smooth.
4. Pour the batter into the mold up to the line indicated. You can use chopsticks to change the colors of the details.
5. Microwave at 600w for 1 min 40 sec.
6. Drop lightly onto the counter to remove the air bubbles.
7. Leave to cool for about 2 minutes. Then push out from the mold.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_8.html
---------------------------------

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Crispy Marshmallow Cookies (2-Ingredient Recipe) - Video Recipe

If you just bake marshmallows, it will be one-ingredient cookie XD

Very crisp like meringue cookies but way easier to make!!!
No whipping required.


https://www.youtube.com/watch?v=ciylE15wd90

You can top with mixed nuts, chocolates, candies, etc…

With almond, 1 cookie is about 10kcal ;)



---------------------------------
Crispy Marshmallow Cookies

Difficulty: Super Easy
Time: about 1hr

Ingredients:
marshmallows
unsalted almonds

Directions:
1. Preheat the oven to 248F (120C).
2. Line the baking sheet with parchment paper. Cut marshmallows into quarters using kitchen shears and place them an inch apart.
3. Bake at 248F (120C) for 15 minutes. Remove from the oven and quickly press in the almonds while the marshmallows are soft.
4. Bake again in the oven at 248F (120C) for 45 minutes. Leave to cool in the oven for about 15~30 minutes. They are perfectly crisp when they are slightly golden, so remove from the oven to cool then.

You can store in an airtight container at room temperature for about 2 weeks :)

↓レシピ（日本語）
http://cooklabo.blogspot.com/2016/04/2.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥