**Happy Holidays!** ~ Wrap it up! ~ 聖誕獻禮*

Could be the fact that I am a fashion major and surrounded by beautiful things and people all the time, I have a thing with visual presentation. I strongly believe that all things should be presented elaborately and have a wow factor to them. Therefore, as Christmas gets closer and closer, I couldn’t be any happier because I can finally put the ribbons, trims and those gorgeous wrapping papers I have been collecting year long to use. I believe beautiful wrapping always heightens the sense of anticipation when receiving a present. Any gifts, whether it cost a dollar or cost a leg or an arm, when gorgeously wrapped, can be so much more than the sum of its parts. Even the tiniest token of appreciation is made more meaningful when it is perfectly presented. Everyone should treat gift-wrapping as a piece of art - which everyone can master as long as you put some thought to it. Just note that by wrapping presents artfully and imaginatively, you add to the pleasure your friends and family will experience when receiving them.



Gift-wrapping doesn't need to cost you a lot of money. You can remake and reuse the shopping bags from stores by altering them by gluing ribbons, drawing, or use as a wrapping paper. You can use seashells that you picked up from the walk at the beach, branches and leave from the park, gift papers that you saved from presents that you received, scrapes of fabric left from that cushion cover/dress/shirt that you made, and strands of yarn left over from the scarf that you knitted. Look around, materials are widely available everywhere ^u^


Though I would love to give lavish gifts to everyone, I can’t afford it (yet). The moment I saw these cups and mugs at my favorite clothing retailer – Anthropologies, I had to have it. Since I always like to share the things that I love, my friends are getting them too! We can be cup/mug buddies ;p The store gives out these gift boxes with the yarn pompom adornment so my work is already half done! All I have to do was to stuff the cups/mugs with homemade cookies and handmade cards and add some finishing touches and Voila!

The cookies showed here are the tasty icebox cookies that I mastered over the summer. This time I made the cookies in the pistachio and cranberry flavors (red and green for the holiday!). I only put enough cookies for one person this time around so people won’t complain and accuse me of attempting to fatten them! Hehehe…these cookies are so yummy that no one can stop from just having a few so I better not get any phone call!

This Christmas, give in style! Be inventive, plays with texture and colors, release that artsy side of you ^0^ One last and the most important note: Wish you all a merriest, most wonderful, and jolly holiday!


我想我真的給我念的這門時裝設計給潛移默化了我對視覺(應該是外表﹗)的定義及對它的重視度。天呀，我真的是以貌取人/物 (每天給美麗的東西和人給包圍著，不給洗腦都難@_@”)﹗ 我緊信包裝是很重要的，一定要精緻又會給人驚喜﹐才會幫忙加分。每年我都粉期待Christmas 的到來，因為我終於可以將一年中蒐集的美美禮物紙、緞帶等等物以至用。對我而言禮物包裝是一件展現個人品味，製造幸福感的精巧手工，一切都為了送出禮物的那一剎那，對方臉上掩蓋不住、令人著迷的燦爛笑靨。我相信美麗的包裝會給這個收到禮物的人一種期待就對了n_n 還有就是任何禮物，不管是價值一元還是一千，只要花點巧思包裝一下，就能讓人感受到你的誠心與心意，遠遠超過禮物本身的價值。在重要的節日，送禮是少不了的儀式，所以大家一定要將這門禮物包裝學起來給你的禮物增加美感喔 ~

禮物包裝也可以不需要花費很多錢的。你可以好好利用商店的購物袋喔。而購物袋變裝就屬緞帶最好用，隨便打個蝴蝶結就很可愛了。也可以畫一些圖來加強質感喔。還有下一次去公園散步，去沙灘漫步時不妨看看有沒有漂亮的樹葉﹑樹枝﹑貝殼，用它們來做點綴很不賴﹗那個打圍巾剩餘的毛線、不要的碎布、漂亮的鈕扣，也是很好的素材。反正就是利用手邊現有的素材，再加點創意來顛覆以往規規矩矩的制式包裝手法，這樣就可以完成一件誠意滿分的手感包裝。

我在超愛的Anthropologies商店裡看到這些字母杯子時，我就給它買下了。因為我喜歡和朋友分享我喜愛的東西，so我也買了送朋友。我還在每個杯子裡放了一些cranberry(蔓越莓)和開心果口味的雪藏餅乾。這一次只放了一人份量，因為某些人投訴我想養肥他們…嘿嘿…這些餅乾酥脆美味讓人停不了口…某些人最好不要打電話來要求補貨﹗將杯子餅乾放進商店給的禮盒裡，再用毛線球﹑不同質感種類的緞帶做點綴就好了^0^ 精心製作的handmade禮物，可以讓對方知道你的心意，就算形體消失了，但那份心意及卻能永久留存喔(好讓朋友們永遠記得我的好(心機重)…呵呵…)~

**Season of Giving** ~ Médaille Chocolat Noir & Confit d’ orange ~黑巧克力勳章 & 糖霜柳橙

I like to pamper my family and friends because they are the most important treasure that I own. These people mean the world to me. They have brought me laughter, taught me lessons, walked me through the dark & lend me a hand when I needed them most. Oh, I am very expressive and am a true believer of: “If you love someone, you tell them”! I make sure they know how much they mean to me all the time ^0^ What can express my love and gratitude more than giving them things I made?! Little gifts but enough to let them know I am thinking and love them always =)

If you’re the type who can’t express love by words, then why don’t you do so by giving them gifts that express love?! Here are two treats that is super easy to make but so sophisticated looking that people may think that you spend hours doing so (beware that they may get all teary-eyed ^0^). I found the recipes from a Japanese book called Art de Bon Chocolat by Hideki Kawamura of à tes souhaits!. This book presented many classic and interesting desserts made from different type of chocolates and I am in the process of trying all of the recipes in this book. I will let you know if I get any success on them ~o~ I did have success with the recipes for both the Médaille Chocolat Noir and Confit d'orange that I tried this weekend though. Both called for candied orange slices but I used orange chips in place of it. I really enjoy making the orange chips because it is so easy but the end products are so lovely. I got the recipe from Blue of Harushika. Her chips looked much prettier than mine!




For the médaille, you can replace any of the ingredients that you fancy. You don't have to be restricted because I didn't! If your recipient is a nuts fanatic, then do a nutty version! Loves dried fruits? Go fruity! Just have fun with it! As this being said, you can use milk chocolate if they don't like dark chocolate. As for the Confit d'orange, traditionally, it is made with dark or milk chocolate. Who knew it looks so elegant when it is paired with white chocolate! I jazzed it up with dragées for the holiday. Doesn’t it remind you of a white Christmas?!

Prep:
- Chop the chocolate into tiny pieces and quarter the figs and orange chips.
- Line a jelly roll pan or baking sheet with parchment paper/baking paper.

I thought you should know:
- You must dry the bowls that you’ll use to melt the chocolates. Water does funny things to chocolate!
- Though I use the microwave method to temper the chocolate, you can also do so by placing it over (bowl should not be touching the water) a pot of simmering water.
- To prevent chocolate from hardening during, have a pot of simmering water ready. Simply place it over the pot to help it return to the smooth and running state.

Orange Chips
2 Texas oranges (sliced to 1/4 inch thick)
1:1 water and sugar

Bring to boil equal part of water and sugar, remove from heat, let cool. Add the orange slices to the syrup and soak for 2 hours. Place the orange slices on a parchment paper lined baking sheet and bake at 350 degree F/180 degree C for 5 minutes then 1-2 hours at 220 degree F/110 degree C.



Médaille Chocolat Noir ~ Makes 25 médailles
250g 70% dark chocolate
7pieces orange chips (quartered)
12pieces dry whole figs (quartered)
25pieces dry roast almond
25pieces pistachio

Chop the chocolate into tiny pieces and place in a heatproof mixing bowl (dry your bowl before using). Temper the chocolate by melting it in the microwave. Need to do it on medium for 4~5 times and at 30 second interval. Stir the chocolate each time the microwave stops until becomes completely melted and smooth. Cool for 1 minute.

Using a spoon, drop 1 dollop of chocolate on a parchment lined jelly roll pan or baking sheet, place each of the 4 garnishes on top of the chocolate. You will notice it spreads, so make sure you place the médailles at least 1 inch apart from each other. Repeat for 24 more times. Let the médailles harden and set at room temperature.

Confit d'orange ~ Makes 15 Slices
15slices orange chips
100g white chocolate
Some silver dragées

Prepare and melt the white chocolate the same method as the dark chocolate above. Then dip half of the orange chip in the melted chocolate and place on parchment paper lined baking sheet. Sprinkle some dragées and leave to harden and set at room temperature.



我的家人及朋友是我最寶貝的財產。每一個人對我都是那麼的重要。他們給予我的﹐教懂我的東西實在是太多太多了﹐真的愛死他們了﹗我是“愛﹐就要說出來﹗” 的信仰者﹐所以我不時都用語言和行動來告訴他們我對他們的愛…呵呵…我有可能嚇倒某些人=) People, 不要給我嚇倒也不要怪我太熱情啦﹗愛是很難隱藏的…你們很快就會習慣的…來﹐抱一個嘛 ^0^

擁抱﹐kiss這些愛的表現好像沒有實質的表示﹐所以我愛送東西給他們。可是我是一個窮小孩﹐但我又想在自己能力範圍內溺愛他們﹐只好送DIY禮物嘍 ^U^ 如果你是愛在心口難開的人﹐那你籍由送手工小禮物來表明心跡吧﹗收到禮物的人會覺得窩心的…至少我是這樣想的。

兩個食譜來自於由à tes souhaits!的川村英樹主廚所著作的Art de Bon Chocolat的日文甜點書。這本以各種巧克力甜點為賣點的書﹐實在是很吸引人。我每個都想要嘗試做看看。等我都嘗試過了﹐再和你們分享。現在就和你們share這個weekend做的Médaille Chocolat Noir和Confit d’orange嘍。這兩個treats都是以糖漬柳橙為題材的。因為買不到糖漬柳橙(其實是懶的做)﹐我就用糖橙片來代替。其實我自從看Blue在她的網路日誌做過糖橙片後﹐就心癢了。剛好這次可以用上﹐開心的哩=V= 我很滿意這次做的糖橙片啦﹐雖然比Blue做的差很多的說 >.<

Médaille很好做﹐因為你可以隨你或這份禮物的主人的喜愛而起用不同的配料。沒有局限的。你愛吃什麼就放什麼。像有些人偏愛堅果類的﹐但有些人又愛果香味的。你可以一次做多種口味喲﹗C’est très bon! 當然也可以用其它巧克力代替我選用的苦味巧克力嘍。還有那個Confit d’orange﹐一般大多使用牛奶或苦味巧克力來製作﹐但誰想到只要變換成白巧克力﹐就呈現這樣雅致的外觀呢? ﹗因為想讓這份禮物的主人感受到節日的氣氛﹐我加了一些銀色糖珠。有沒有讓你聯想到白色聖誕呀?!



事前準備:
- 將巧克力切碎﹐糖橙片、無花果乾切成四瓣後﹐備用。
- 烤盤鋪上烘焙紙的後﹐備用。

要注意什麼呢?
- 用來盛巧克力碎的碗一定要確實擦乾﹐不可有任何水份。
- 雖然我用microwave來調溫巧克力﹐你可以用隔熱水融化法來調溫的。
- 巧克力中途可能會凝固的﹐只要將碗放小鍋上隔熱水再融化就成了。注意碗不要沾到水。

黑巧克力勳章~25個
250g 可可含量70%的巧克力
7片 糖橙片
12個 無花果乾
25顆 杏仁
25顆 開心果

巧克力切碎後﹐放進一個耐熱的碗裡。碗一定要確實擦乾﹐不可有任何水份。放進microwave裡加熱。分4~5次﹐每一次間隔為35秒的加熱及調溫巧克力。每一次都要確實攪拌勻至完全融化的狀態。

在鋪了烘焙紙的烤盤上﹐用湯匙舀一匙巧克力﹐攤排出大約直徑2.5cm的圓片(之後放上配料﹐就會延展開來﹐變成3cm的成品) 。在每一片攤成圓形的巧克力表面﹐美觀的擺上1/4片糖橙片、1/4顆無花果乾、1顆杏仁、1顆開心果。有間距地攤排著其餘的巧克力片﹐重複以上的步驟﹐做成25個medaille。靜置片刻﹐在常溫下凝固。

糖霜柳橙~15片
15片 糖橙片
100g 白巧克力
適量 銀色糖珠

白巧克力切碎後﹐用相同于以上黑巧克力的調溫法來加熱及調溫。將糖橙片的半邊沾上融化的白巧克力﹐形成柳橙和巧克力各半。最後在巧克力的部份撒上銀色糖珠點綴。

Chocolate-Glazed Ginger Spice Cakes ~ 薑香甘那許小蛋糕 **Happy Thanksgiving**

You are looking at a chocoholic here! Yup, c'est moi! I have a weakness for chocolate, not just any chocolates but the dark variety! Quality dark chocolates are very flavorful: first acidity, then bitterness, followed by sugary and salty tastes. The taste lingers in the mouth and has robust flavors. Plus it contains the heart healthy antioxidants; there is no reason why I would not pick dark chocolates over any other chocolates. The best one that I tasted so far is by far the Valrhona brand gourmet chocolates. I stash a box of Valrhona Manjari/Jivara lait dark chocolate in my drawer at my desk for emergency call especially on those project nights. You can buy Valrhona brand chocolate in specialty stores like Sur la table and from online. Recently, I also found it at Trader Joe's!

If you would have asked me a year ago, I would have told you that I don’t care for chocolates (fattening)! Unfortunately, I am surrounded by die-hard chocoholics like Caroline who insists on her daily dose of chocolate to get her through the day and sworn by its calming power. This chocolate love virus rubs off on me as time passes by. Now, I mourn the lost of my girly figure :-P


My love for chocolate turned into my obsession for chocolaty desserts. I first made these lovely looking, sinfully delicious ginger spice mini cakes covered in chocolate ganache last holiday as a thank you treats on Thanksgiving for my staffs! It was a winner, hands down! I am doing this again this holiday for people who I am thankful to (I will be making something different for work!). I got the clue that people loved it very much except for that ginger garnish since it was the only thing left in the box that the cakes came in. Darn it! That was the best part! I guess I am the only devoted fan for crystallized ginger. This mini cake used a lot of spices that I have never heard of or used it in the past. These spices may probably be an experienced cook's staples but not for a novice like me! It was a challenge to get all those spices but I managed to get some help from a staff at my local Whole Food Market. BTW, I think this is the only challenge part; the rest was just a piece of cake (does this means…I’m getting better at baking?!)

These cakes are full-flavored. The combinations of spices are truly a feast to the taste buds and so aromatic! It is indeed very rich so best when eaten with a glass of cold milk or a cup of green tea. Although I added more grated fresh ginger then the recipe asked for, it was still not enough ginger to my taste. However, you can taste the so very aromatic cinnamon and nutmeg in every bite! The cake is unbelievably moist and can be kept in an airtight container for up to 3 days. Although it is best eaten with the ganache glazing but it is also superb without. I suggest you eat it warm with a super size cup of ginger spice latte! Simply divine!

Last but not least, I hope you all have a wonderful turkey day! Don't eat too much now ^0^


Prep:
- Bring the butter out from the fridge 20 minutes before so it will return to room temperature. It should be pliable but not melted.
- Move a rack to the center of the oven and preheat the oven to 350 degree F/180 degree C.
- Bing the egg back to room temperature by leaving it in a bowl of warm water, 5 minutes.
- Chop chocolates into tiny pieces.

I thought you should know:
- Since molasses makes the cakes sticky; butter the muffin pans generously so the cake will slide right out and you have a beautifully shaped cake.
- I only used half of the chocolate ganache so you may want to divide that recipe in half. I used the leftover to make truffles!
- These cakes, if wrapped nicely, makes very impressive presents.

Chocolate Ganache
2 cup heavy cream
1 lbs semi-sweet chocolate

Everyone think that ganache is hard to make. There is nothing to be afraid of. This could be the easiest thing that you’ll learn to make. All you need are cream and chocolate. Depends on the proportion of these 2, you can also make truffles too!

Bring cream to a boil over medium heat. Add the chocolate to the cream and swirl. Let wait for 5 minutes, stir until completely melted and smooth (no more lump). Let cool a bit before it is spoon over the cakes. If it harden, put it in a bath of hot water and it will become liquidize again.

Ginger Spice Cakes
Make 1 dozen

5tbs unsalted butter @ room temperature
1 ½ cups all purpose flour
1tsp baking soda
2/3 cup boiling water
1tsp baking powder
1tsp ground ginger powder
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
½ cup packed dark-brown sugar
1 (L size) egg
2/3 cup unsulfured molasses
1 ½ tsp finely grated fresh ginger (I added another tablespoon!)
Some crystallized ginger slices for garnish


In a small bowl, stir together the baking soda with the boiling water; set aside. Shift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt; set aside. In an electric mixer fitted with a paddle attachment, beat the dark brown sugar with the butter until color turns light brown and appears fluffy. Add the egg and beat till combined. Follow by the molasses, fresh ginger, and the baking soda mixture; beat till combined. The batter may look kind of spotted and curdled (little dots of grated gingers) at this point but it will become incorporated once flour is added. Next, add the flour mixture; beat until completely combined.

Divide batter evenly among the muffin pans; filing each about half way. Place into oven and bake for 20 minutes. Rotate if necessary. Transfer to wire rack to cool for 15 minutes then invert cakes to cool completely.

Set rack over a parchment-lined baking sheet. Spoon a spoonful of chocolate ganache glaze over each cake; letting some drip down the sides. Garnish with strips of crystallized ginger. Once glazed, cakes can be refrigerated in airtight container. Bring to room signature before serving.


我是一個chocoholic﹗以前的我是不愛吃巧克力的﹐因為會致胖呀@_@﹗但是我認識的人裡有很多是chocoholic，久而久之我也被感染了。我對巧克力很挑剔的。我只愛黑巧克力﹗個人覺得歐蕾和白巧克力加了太多糖份﹐沒了巧克力的原味。很多人以為黑巧克力味道苦澀。其實品質好的黑巧克力可是很有層次﹐苦中帶甘的﹐令人齒頰留香。而且黑巧克力比其它巧克力多了一種對我們心臟有益的抗氧劑。和紅酒有異曲同工的效果喔。理由夠充足吧? 你說我怎能不愛死它﹗就目前為止﹐我品嘗到的最優的一個品牌顯然是Valrhona品牌巧克力。就連我很崇拜的Pierre Hermé大師也是對這品牌推崇不已。可想而知﹐味道很讚﹗我的抽屜裡是固定放著一盒Valrhona的Manjari/Jivara lait巧克力﹐是我捱夜做project時的食糧。它有讓我鎮定的特質^0^。Valrhona品牌巧克力可以在Sur la table, Trader Joe’s和這裡找到。嘗過一定變fans!

我對巧克力的喜愛演變成現在對巧克力甜點的著迷。就這道薑香甘那許蛋糕﹐光看就口水直流。零六年的感恩節做過一次送員工們。他們超愛﹐除了糖薑絲外都給我吃個清光﹗還有就是這個小蛋糕用了很多我從未聽過或使用過的香料。這些香料對一個像我這樣的新手很是陌生﹗我看到傻眼*__* 我讓超市裡的員工幫忙找。Whole Food的員工好讚喔﹗

這薑香甘那許蛋糕是籍由香味的組合與變化﹐讓蛋糕除了在舌尖留下味覺與質感﹐同時還能對嗅覺產生刺激。有著強烈香味又風味十足是特色。甘那許那濃郁的甜味﹐在辛辣的香氣中和之後變的清爽。很奇妙的配搭。因為味道強烈﹐我建議配一杯冰的牛奶中和一下。其實綠茶﹐ginger latte也不錯喔。還有將蛋糕裝進放了漂亮紗紙的禮盒裡﹐就是一份得體又獨特的禮物。

最后,希望大家有個愉快的Thanksgiving! 不要吃太多喔^0^


事前準備:
- 先把奶油從冰箱取出，使恢復為室溫。用手指戳一下奶油, 變軟即可, 備用。
- 將一烤架移到烤箱中間，烤箱預熱至350F/180C。
- 12杯的muffin模具抹上厚厚的奶油，灑上可可粉後倒出多餘的粉後﹐備用。
- 蛋從冰箱取出，放溫水中回室溫。
- 將巧克力塊切碎。


要注意什麼呢?
- 因為糖蜜的關係﹐蛋糕很濕潤、鬆軟﹐所以不易脫模。切記模具一定要抹上厚厚的奶油﹐蛋糕才會脫的漂亮。
- 那個甘那許我只用掉一半﹐為求不浪費, 可以將食譜份量除以二。

巧克力甘那許糖衣
2 杯 鮮奶油
1 磅 可可含量55%的巧克力

甘那許即巧克力醬。是以苦甜巧克力及動物性鮮奶油以1:1的比例混合製成的。多用作裝飾用途。很多人以為甘那許很難製作﹐其實一點都不難﹗秘訣是將巧克力及鮮奶油攪拌均勻順滑就成了。還有不同比例的鮮奶油和巧克力﹐還可以做出巧克力松露呢。

鮮奶油裝進小鍋裡﹐開中火煮沸﹐熄火。加入切碎的巧克力塊﹐輕輕搖幾下﹐好讓鮮奶油覆蓋巧克力碎塊﹐靜置五分鐘。用橡皮刀攪拌均勻至順滑看不見碎粒即可﹐備用。

薑香小蛋糕
12個份量

5湯匙 無鹽奶油 (室溫)
1 ½杯 麵粉
1茶匙 蘇打粉 (baking soda)
2/3杯 熱水
1茶匙 發粉/泡打粉 (baking powder)
1茶匙 薑粉
¾茶匙 肉桂粉
¼茶匙 丁香粉
¼茶匙 肉豆蔻粉
¼茶匙 鹽
½杯 黑糖
1(L尺寸) 全蛋(室溫)
2/3杯 甘蔗糖蜜
1½湯匙 薑茸(我外加1湯匙)
適量 裝飾用糖薑絲

將蘇打粉和熱水混合﹐拌勻﹐備用。麵粉、泡打粉、香料等混合後過篩﹐備用。用電動攪拌器以中速攪打奶油和黑糖﹐攪打至富含空氣且顏色變淡﹐成乳霜狀為止。用橡皮刀源邊往下刮翻拌勻。加入蛋﹐繼續攪打至均勻後﹐再加入甘蔗糖蜜、薑茸、蘇打水﹐充分攪打均勻(這時會出現一點分離現象﹐但只要拌入麵粉﹐麵糊就會變得滑順。)。最後加入麵粉﹐拌勻後倒入烤模中﹐約五分滿。放進預熱過的烤模裡﹐烘烤約20分鐘。

用竹籤插入中央﹐慢慢拔出時不會沾黏﹐就烤好了。從烤箱取出﹐擺在網架上放涼15分鐘﹐然後翻轉倒扣﹐蛋糕脫模後﹐整個放涼。將放涼的蛋糕連網架擺放在烤紙上﹐舀一大匙微溫的巧克力醬, 淋在蛋糕上(任巧克力醬溢滿源周邊流下)。記住這時動作要迅速，因為溫度容易下降﹐巧克力醬會凝固。在蛋糕上面擺放糖薑絲﹐待巧克力甘那許糖衣凝固即可。將蛋糕放入密閉的容器裡後放冰箱﹐可存放3天。吃的時後﹐將蛋糕回室溫就可。


Recipe from Martha Stewart's Baking Handbook