Blueberry Yogurt Popsicles

中文： 蓝莓酸奶冰棍

During such a hot summer time, are you looking for a different way to beat the summer heat other ice cream?  Try these blueberry yogurt popsicles.  They are super easy and simple to make.  But the flavor is super fantastic.  Not to mention their look is gorgeous too! O(∩_∩)O~   

One bite, I know you will want a second bite, a third bit…O(∩_∩)O~ 

Ingredients：

3 cups fresh blueberries
2/3 cup sugar (use more if you have sweet tooth)
2/3 cup water
1 teaspoon lemon juice
2 to 3 tablespoons Greek yogurt
1 to 2 tablespoons sugar (for the yogurt)

Directions：

Add blueberries, sugar and lemon juice to a medium sauce pan . 

Heat over high heat until the mixture boils.  Reduce the heat to medium low and continue to cook for another couple minutes. 

With a hand blender, blend the blueberries and syrup together. 

Allow the blueberry sauce to cool down to room temperature.

Mix the Greek yogurt and sugar until the sugar melts.  Spoon the yogurt into the bottom of each popsicle mold .  And then pour in the blueberry sauce.

When dark purple blueberry sauce and creamy white yogurt collide together, they will form beautiful patterns. 

Cover with popsicle lid and insert popsicle sticks.

Freeze for at least 4 to 6 hours or overnight.

Quickly run the mold under running hot water for seconds.  It will help to release the popsicles. 

The real blueberry popsicles made with real blueberries!

 Trust me, after tasting these, you will never want to go back the grocery store bought popsicles O(∩_∩)O~

Multi-grain Blueberry Pancakes

中文菜谱： 蓝莓杂粮PANCAKE

Summer is my favorite season in Michigan because of the blueberries!  

It is our tradition to go blueberry picking in a nearby local blueberry farm.

The blueberry season is just starting.  You can see there are many more berries to come. 

The blueberry season is just starting.  You can see there are many more berries to come. 

We each pick a full bucket.

Now let’s cook some multi-grain blueberry pancakes!

Ingredients：

3/4 cup all purpose flour
1/4 cup multi-grain flour
3/4 cup buttermilk
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon vegetable oil/ melted butter
1/2 teaspoon vanilla extract
2/3  to 1cup fresh blueberries
honey/ maple syrup
powdered sugar

* I grind my own multi-grain flour.  It is posted before.

Directions：

Add egg, buttermilk, oil and vanilla extract to a big measuring cup or bowl. 

Whisk together

Shit together all purpose flour, multi-grain flour, baking powder, baking soda, salt and sugar. 

Add shifted flour to the egg milk mixture.  Whisk just until the dry flour is gone.  Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.

Add fresh blueberrie

Heat the griddle to 350. 

Add batter.  We are using a non-stick griddle so I skip oil spray.  If you use a cast iron griddle or stainless steel pan, oil spray will be a life saver! O(∩_∩)O~ 

Let them cook on one side until you see a lot of bubbles, flip the pancakes.  It takes about more or less than one minute.

Top the pancakes with powder sugar, more fresh blueberries and honey or maple syrup O(∩_∩)O~

Salted Duck Eggs

中文：咸鸭蛋

The authentic salted eggs in Asian are usually made with duck eggs.  They are usually served as a side dish or appetizer for congee or porridge.  My friend went to a local farm to pick up some really fresh duck eggs.  And we both make salted eggs! O(∩_∩)O~ 

If you don’t have access to fresh duck eggs, just substitute with regular chicken eggs.  I posted the recipe with chicken eggs before.

Compared to chicken eggs, the salted eggs make with duck eggs have more flavors and better taste.

Ingredients:

24 fresh duck eggs
1 cup table salt
1/2 cup Chinese rice liquor （I substitute with vodka）
plastic wraps

Directions:

Rinse the eggs under running cold water.  Pat dry with kitchen towel and then allow the eggs to get completely dry at room temperature.

Soak each egg in vodka for 20 to 30 seconds. 

Coat with a thin layer of salt

Wrap up with plastic wra

Add the eggs to a Ziploc bag.  Seal and mark the date.  Wait for 30 days.

30 days later, remove the plastic wraps and rinse off the salt.  Cook the eggs in boiling water for 10 minutes.  And then cool them down in ice water. 

After the eggs are completely cooled down, it is time to enjoy them with congee.

The yolk is the best part in the whole egg!  O(∩_∩)O~

Iced Coffee

中文：冰咖啡

The most popular drink in our house during summer time goes to iced coffee! O(∩_∩)O~

It is super easy to make at home.  Can you believe it?  Such a nice cup of iced coffee takes less than 1 minute from start to finish.  I bet it takes you longer time to wait in line in your local coffee stores.  

Ingredients: (1 serving)

2 shots of espresso coffee
equal amount of hot water
1 tablespoon maple syrup (use more if you have a sweet tooth)
1/4 cup whole milk (use more or less according to personal taste)
ice cubes

Directions：

Make double shots espresso with espresso machine

Add equal amount of hot water to the espresso.  You have a cup of Amerciano coffee. If you like strong coffee, skip the water or use less.

Fill the cup with ice cubes.  Pour coffee on top

Add milk

Add maple syrup

Now you have a really nice cup of iced coffeeO(∩_∩)O~

Sea Salt Caramel Popcorns

中文：海盐焦糖爆米花

Caramel popcorn is another popular flavor in our house.  It takes longer time to make.  But it is well worth of every second you spend waiting for it to be ready.   O(∩_∩)O~ 

Ingredients：

1/2 to 2/3 cup popcorn kernels
2 tablespoons oil
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup of packed brown sugar
1/2 teaspoon sea salt
1/4 cup corn syrup
1/4 teaspoon baking soda

Directions：

Heat the popcorn pan over medium high heat.

Add oil and popcorn kernels. Cover with lid

Soon corn kernels will begin to pop.

Swirl the handle on top when corn kernel s are popping.  It will help them to heat and pop more evenly.

Preheat the oven to 250F/121C

Time to make sea salt caramel sauce now

Add brown sugar, corn syrup and butter to a small sauce pan.  Heat the pan over medium high heat until it comes to boil.  Continue to cook for another 4 to 5 minutes.    Stir with a whisk or wooden spoon from time to time.

Remove from heat.  Add sea salt, vanilla extract and baking soda.  Stir with a whisk until everything is well combined.

Pour the caramel sauce into popped corns. 

Swirl the hand on top so that the caramel sauce can evenly coat the popcorns. 

This pop corn pan works so well that all the popcorns are evenly coated in no time! 

Line up a big cookie pan with silicone baking mat or parchment paper.  Spread the popcorns on top with a wooden spoon.

Bake in the oven for 45 to 60 minutes.  Stir with wooden spoon every 15 to 20 minutes.

And now we can finally enjoy them O(∩_∩)O~