How to make a tasty dessert for Chinese New Year

By David Lutz and Nir Bar-On The best Chinese New Years treats are made from fresh, organic ingredients, not fried ones.

That’s the message of this recipe, made by a friend of mine and my wife, who lives in China.

It was a dish that I was thinking about when I came across the recipe in a Chinese cookbook.

I thought, “What’s the point of this if I can’t make it?”

So I went online and searched for it.

And I came up with this recipe that I thought was going to work, that sounded good, that looked tasty, and that made me smile.

It’s called ‘Cookie-a-thon,’ which translates to “cookie-a day.”

I didn’t even have to make it because I already have a big box of cookies in the fridge.

I have a dozen or so that I can make from scratch.

The recipe I wrote up was for a big bowl of sweet potato, so I used that instead.

I used a whole cup of sweet potatoes for the filling, and a few other ingredients to get it going.

You can use any kind of sweet fruit you want, or use frozen ones, too.

You may want to use some dried apricots, which are easier to find.

You could also use the leftover sweet potato or sweet potato chips that you bought at the store, but be sure to use the right amount of them.

I recommend the recipe from the Chinese cookbooks, “The World of Chinese Food,” by Chen Yi, and “Chinese Cooking: Recipes and Treats from the World of China,” by Wen Wei.

The dough is also quite thin and doughy, so it’s easy to knead it.

You also want to leave some room in the bowl to allow the sweet potato to absorb all the juices and soften up.

Once it’s made, it’s ready to be served.

The filling and crust are pretty simple.

You just need to add some water to a pot, add a bit of salt, and stir it all up.

Next, put the bowl into a roasting pan and let it cook over low heat.

As the sweet potatoes cook, they break down and become a sticky mixture, and they also give off a little bit of smoke, so be careful not to burn them.

You want them to be soft and chewy and slightly runny.

Once the sweet potatos are cooked, add the sweet stuffs to the bowl.

You’ll notice that they’re pretty much in a lump, and it’s best to not over-mix them.

It will just become mushy and go to mush.

Add a bit more water and stir to get all the sweetness from the potatoes and the sweet-potato mixture.

Then, sprinkle some salt on top and sprinkle some sugar on top.

Finally, add some white flour and stir everything together to make the dough.

Put the bowl on the stovetop and let the mixture cook until it’s all combined.

Then remove the bowl from the heat and let cool for about 30 minutes.

Now it’s time to form the dough into balls.

Put a large bowl of ice water on top of the bowl, and cover it with a clean kitchen towel.

Leave it to cool for a few minutes, then cut it into 1-inch squares.

Put them in the refrigerator for about 10 minutes, until they’ve hardened up and have hardened the bottom of the bowls.

They will need to be refrigerated for a day or two, but they should be ready to roll out to be eaten in just a few hours.

When you roll out your dough, make sure it is completely round, not flaky, and is smooth.

Cut into 1½-inch balls, and wrap each with a little extra white flour.

Serve with fresh-squeezed lemon juice, and serve with a fresh, freshly made rice porridge, or a fresh bowl of noodles.

Recipe Notes 1.

You don’t have to use dried aprics, but I prefer them to the frozen ones because they give off the most flavor.

So you can add dried aprices if you want to make this for yourself.

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