These soft and gooey red velvet crinkle cookies are truly the best I’ve ever tasted. Love the softness and bold flavors in every bite.
Every year I try to bake some Christmas cookies. Not that I’m crazy about eating cookies. I won’t deny them, but I never really crave for cookies or sweets. I have heavy savory tooth if I haven’t said that enough already! But, Christmas simply is not complete without some sort of cookies and/or treats making, especially with two young children on board!
So this year as I’m pinning so many Christmas recipes on Pinterest, I came across these red velvet cookies. They looked so soft and gooey and the recipe didn’t seem to be hard that I immediately pin it!
Truth to be told, the cookies are exactly as described! Soft and gooey and not too sweet. Which I really like. The taste of cream cheese is bold enough and I can also taste that hint of cocoa in the background! It’s just so perfect! My kids kept asking for them.
Recipe is adapted from Wicked Good Kitchen
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MEE SUA NOODLES WITH MEAT BALLS AND RED EGGS FOR BIRTHDAY
- 4 Tbsp uncooked ground pork + 1/2 Tbsp corn starch + 1/2 Tbsp soy sauce + a pinch of sugar
- 1 Tbsp of onion finely chopped
- 1 clove garlic minced
- 1 bundle of mee sua gently rinse with come cold water prior to cooking
- 1/4 zucchini peeled and cut into thin slices- you can leave the skin in, my daughter doesn't like the skin as she only have three front teeth ;b
- 1/2 Tbsp of soy sauce
- 1/2 Cups of chicken broth
- 1/2 Tbsp of olive oil
- Sesame oil for drizzle
Cook mee sua in a boiling water and stir constantly. Be careful not to overcook the mee sua or they will turn into a mush. Discard the cooking water and portion them into individual serving bowl
Mix the pork with the cornstarch, sugar and soy sauce. Wet your hands and form into tiny meat balls, about 1/4 inch or whatever size that won't present choking hazard to your child
Preheat a medium to large pot. Add in some oil. Add in onions and stir fry until onions are translucent and soft. Add in garlic and stir fry for 15 seconds. Add in the zucchini and stir fry until they are limp. Add in soy sauce and continue to stir fry for another minute. Add in chicken broth and bring to a boil. Add in the mini pork balls into the boiling broth and cook for another minute. Taste and add more soy sauce or salt if needed. Turn off the heat
Laddle the soup over the prepared mee sua in the individual serving bowls. Drizzle with sesame oil