我的甜點進行時（１）

４個星期前我決定為我們公司的員工每星期做一次甜點。本人從來沒做過甜點，就連平時的菜飯都很少做。所以，從最簡單的開始。

COOKIES是最簡單的。從GROCERY STORE買來現成冷凍的PACKAGE，按包裝上的INSTRUCTION放到烤箱裏即可。我第一第二星期就是把warm and fresh homemade cookies帶到公司去。（圖就省略了）。

做了兩次COOKIES後，WARMUP結束，開始按書上的RECIPES做。記得電影"Julie & Julia", blogger Julie Powell(Amy Adams) challenge to cook all the recipes in Julia Child's (Meryl Streep) first book. 並把她學做的菜寫進她的BLOG。我也把我學做的甜點，一個一個記錄到我的BLOG裏，和網友們交流。我記錄的不僅是我做過的RECIPE，而是我對公司及員工的愛。

第三星期：FROSRED PECANS

1 egg white
1 tsp. cold water
1 lb. large pecan halves
1 c. sugar
1 tsp. cinnamon
1 tsp. salt

Beat egg white with water in mixer bowl until frothly. Stir in pecans. Mix remaining ingredients in small bowl. Add to pecans; mix well. Spread on baking sheet. Bake at 225 degrees for 1 hour, stirring occasionally. Cool. Place in decorative airtight containers. Yield: 1 pound.

注：這樣慢烤出來的PECANS香，脆，甜。受到廣泛好評。

第四星期：HONEY CHOCOLATE BROWNIES

1/2 c. melted margarine (I use butter)
1/4 c. unsweetened baking cocoa
1 c. honey
2 eggs, beaten
1 and 1/2 c. whole wheat flower
1 tsp. baking power
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. chopped walnuts


Combine first 4 ingredients in bowl; mix well. Sift in flour, baking powder and salt; mix well. Stir in vanilla and walnuts. Pour into greased 8 x 8-inch baking pan. Bake at 350 degrees for 40 minutes. Cool. Cut into squares. Yield: 1 and 1/2 dozen.

注：我用玻璃烤盤，３０分鍾。本RECIPE用HONEY代替SUGAR，低糖健康。既有蜂蜜的香味又沒有糖那麽甜。

[AP24]

謝謝snowbubble and linna118! 我會繼續貼我做過的甜點，報道其味道如何等。

[linna118]

will try your recipe of baked pecan. Thanks for sharing. Well done!!

[snowbubble]

從來沒做過就能做得這麽好， 真羨慕你的心靈手巧。

[AP24]

回複粉玫瑰的評論:
謝謝粉玫瑰MM，我還在學習中：－）

[粉玫瑰]

追過來,心靈手巧!

[AP24]

回複阿竹的評論:
謝謝阿竹！一定加油。

[阿竹]

好有愛的甜點！加油！