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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GOLDEN SAND STIR-FRIED ZUCCHINI/ 黃 沙 炒小南瓜
- 4 small zucchini
- 3 salted duck cooked egg yolks (available at Asian grocery store - already cooked and packaged in vacuum packs)
- 3 Tbsp peanut oil for cooking
- Salt to taste
Trim the zucchini and cut them into even slices about 1/4 inch thick. You can cut on an angle into elliptical slices, or cut into sections and then rectangular slices. Chop or mash the cooked egg yolks into fragments; set aside
Heat a wok over a medium flame with just a smear of oil. Add the zucchini and dry-fry for several minutes, until they have lost some of their water content and are floppy and fragrant; set aside
Return the wok to a high flame until smoke rises, then add the remaining oil and swir around. Add the egg yolks and stir-fry briefly. They will rise up in a marvelous froth. Return the zucchini to the wok and stir-fry until all pieces are scattered with golden egg yolk, adding salt to taste. Serve immediately
If you get some uncooked salted duck eggs, you can break the eggs, and separate the eggs and the white and place the egg yolks in a heatproof bowl, cover and put into a steamer for 10-20 minutes over a high heat until cooked through