How to Make EASY Checkerboard Cookies (Ice Box Cookies) - Video Recipe

Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)


https://www.youtube.com/watch?v=mvwpF8xC8CY

I received many requests for this recipe, so I finally made it!



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Checkerboard Cookies

Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies

Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract

Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_8.html
---------------------------------

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6 Ways to Use Salted Preserved Lemons - Video Recipe

In this video, I will show you 6 ideas to use a jar of Salted Preserved Lemons!

Salted Preserved lemons are the lemons that have been pickled in salt for about a week. Please watch this video to learn how to make it:
https://www.youtube.com/watch?v=pZ3-0GTEgLk


https://www.youtube.com/watch?v=2OmZKWbGIWk

You can use as a lemon wedge, use the liquid (juice), and/or use as salted lemon peel. ENJOY!



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#1 Salted Preserved Lemon Onigiri

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients:
cooked Japanese rice (short-grain rice)
salted preserved lemon juice

Directions:
1. Instead of using water, wet your hands with a bit of salted preserved lemon juice so that the rice won't stick.
2. Place about 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.

#2 Salted Preserved Lemon Hiyayakko (Cold Tofu)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of Kinugoshidofu (silken Tofu)
2 tbsp. chopped long or green onions
A
* 1 tsp. salted preserved lemon juice
* 1 tsp. sesame oil
* 2 tsp. toasted white sesame seeds

Directions:
1. Mix the sauce (A) very well.
2. Drain and serve the Tofu on a dish.
3. Place chopped long or green onions and pour over the sauce.

#3 Salted Preserved Lemon Dressing (for salad)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of salad of your choice
A
* 1/2 tbsp. salted preserved lemon juice
* 1/2 tbsp. vinegar (rice or cereal)
* 1&1/2 tbsp. olive oil
* cracked black pepper

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Toss the salad of your choice with the dressing (1.).

#4 Salted Preserved Lemon Chirashizushi (Sushi)

Difficulty: Easy
Time: 15min
Number of Servings: 2

Ingredients:
360g (12.7oz.) cooked Japanese rice (short-grain rice)
A
* 1/2 tbsp. salted preserved lemon juice
* 1&1/2 vinegar (rice or cereal)
* 2 tsp. sugar
80g (2.8oz.) cooked shrimp
4 sliced Shiso leaves (green perilla leaves)
1 tbsp. toasted white sesame seeds
1/2 avocado
1 salted preserved lemon wedge
chopped salted preserved lemon *if you like

Directions:
1. Mix A very well.
2. Place cooked Japanese rice in a bowl. Add (1.) while the rice is hot and slice through rice using rice paddle to separate the grains.
3. Add cooked shrimp, sliced Shiso leaves, and toasted white sesame seeds, then mix well.
4. Slice avocado and coat with the salted preserved lemon juice squeezed out from the salted preserved lemon wedge. (chop the leftover peel)
5. Serve the sushi rice on a dish, place the sliced avocado, then garnish with chopped peel if you like.

#5 Salted Preserved Lemon Yakiniku (sauteed pork)

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
200g (7oz.) thinly sliced pork
A
* 1 tbsp. salted preserved lemon juice
* 2 tsp. sesame oil
* cracked black pepper

Directions:
1. Season the pork with A.
2. Stir-fry the pork in a frying pan until done.

#6 Salted Preserved Lemon Grilled Salmon

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
2 salmon fillets
A
* 1 tsp. salted preserved lemon juice
* cracked black pepper
1 tsp. olive oil
2 salted preserved lemon wedges

Directions:
1. Season the salmon fillets with A.
2. Heat olive oil in a frying pan. Then place the fillets, cover, and cook about 2 minutes on each side until golden brown.
3. Serve on a dish with a lemon wedge.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/6.html
---------------------------------

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How to Make NO EGG NO DAIRY Chocolate Banana Cupcakes - Video Recipe

Very moist and tasty cupcakes without egg and dairy ingredients!!!


https://www.youtube.com/watch?v=U00IfztnvdM

I received many requests for No Egg No Dairy sweet recipe, so I came up with this idea :)

Not only for those who have an allergy but for those who want a healthy dessert for your party!



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No Egg No Dairy Chocolate Banana Cupcakes

Difficulty: Very Easy
Time: 45min
Number of servings: 7 (5cm/2inch) baking cups

Ingredients:
2 small bananas (total of 210g w/o skins)
2 tbsp. sugar *if your bananas are not ripe enough
2 tbsp. cooking oil
100ml soy milk
120g (4.2oz.) cake flour *all purpose or gluten free flour may be okay
1 tsp. baking powder
1 tbsp. cocoa powder
30g (1oz.) chopped walnuts *or chocolate chips if you like

Directions:
1. Place bananas and sugar in a large bowl and mash them with a fork.
2. Add cooking oil (to make the cake tasty) and soy milk, then mix well.
3. Sift in flour, baking powder, and cocoa powder, then mix with a spatula or a wire whisk until combined.
4. If you like, you can mix in some chopped walnuts and/or chocolate chips.
5. Preheat oven to 180C (350F). Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for about 25 minutes.
6. Place the cupcakes on a wire rack to cool.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post.html
---------------------------------

【Meri Meri】カップケーキキット　STARS & STRIPES 価格：1,944円（税込、送料別）

♥Please Subscribe to my YouTube Channel♥
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