recipes

• Grate the fresh ginger and onion.
• Add all ingredients to a blender.
• Blend until smooth and emulsified.
• Taste and adjust seasonings as needed.
• Pour into a serving container.
• Chill before serving.

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
• Pour in the beaten eggs and scramble until fully cooked.
• Remove and set aside.
• Add the remaining oil and butter to the pan, then sauté the onions, carrots, and peas for about 3 minutes until softened.
• Add the cooked rice to the pan and stir-fry for 2 minutes, breaking up any clumps.
• Stir in the grilled chicken (if using), scrambled eggs, soy sauce, sesame oil, garlic powder, salt, and black pepper.
• Mix well to combine.
• Cook for another 2-3 minutes until everything is heated through.
• Garnish with sliced green onions and serve hot.

• In a mixing bowl, whisk together heavy cream, milk, sugar, cocoa powder, and vanilla extract until smooth.
• Churn method: Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
• No-churn method: Pour into a freezer-safe container, cover, and freeze for about 4 hours, stirring every hour.
• Once the ice cream is thick and creamy, fold in the dark and white chocolate chunks, pecans, walnuts, and chocolate-covered almonds.
• Freeze for another hour until firm, then serve and enjoy!

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add to the wet ingredients, mixing until combined.
• Fold in the chocolate chips or chunks.
• Scoop large portions (about ¼ cup per cookie) onto the prepared baking sheet, spacing them apart.
• Bake for 12-15 minutes, until edges are golden brown but centers remain soft.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar dissolves.
• Stir in the chopped cherries and chocolate chunks.
• Churn method: Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
• No-churn method: Pour the mixture into a freezer-safe container, cover, and freeze for about 4 hours, stirring every hour to break up ice crystals.
• Once the ice cream reaches a scoopable consistency, serve and enjoy!

• In a blender, combine whiskey, heavy cream, condensed milk, chocolate syrup, instant coffee, vanilla extract, and almond extract.
• Blend on low speed for 20-30 seconds until smooth.
• Do not over-blend to prevent curdling.
• Pour into a glass bottle or airtight container.
• Store in the refrigerator for up to 2 months.
• Shake well before serving.

• Line an 8×8-inch baking pan with parchment paper.
• In a saucepan over medium heat, combine sugar, corn syrup, and water.
• Stir until sugar dissolves, then let it cook until it reaches 260°F (hard ball stage) on a candy thermometer.
• In a separate bowl, beat the egg white until stiff peaks form.
• Slowly pour the hot syrup into the egg white while mixing continuously.
• Add vanilla extract and beat until the mixture thickens.
• Spread evenly into the prepared pan.
• In a microwave-safe bowl, melt the caramel candies with heavy cream in 30-second intervals, stirring in between, until smooth.
• Stir in the roasted peanuts and spread the mixture over the nougat layer.
• Let cool for 30 minutes.
• Once set, cut into bars.
• Melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring each time, until smooth.
• Dip each bar into the melted chocolate, ensuring full coverage.
• Place on parchment paper and let the chocolate set.
• Allow bars to cool completely before serving.

• Sprinkle yeast on lukewarm water in a mixing bowl; stir to dissolve.
• Add brown sugar and salt, and stir to dissolve; add the bread flour and regular flour and knead the dough until smooth and elastic.
• Let the dough rise for at least 30 minutes.
• While the dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp. baking soda.
• Stir often.
• After the dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape into pretzels.
• Dip each pretzel into the soda solution and place on a greased baking sheet.
• Allow the pretzels to rise again.
• Bake in a 450°F oven for about 10 minutes or until golden brown.
• Brush with melted butter and enjoy!

Toppings:

• For classic salted pretzels, sprinkle with coarse salt after brushing with butter.
• For Auntie Anne’s famous cinnamon sugar pretzels, melt a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously, then dip again into the cinnamon mixture.