On Thursday, Taiwan Semiconductor Manufacturing Company (TSMC) reported record fourth-quarter earnings and said it expects AI chip demand to continue for years. During an earnings call, CEO C.C. Wei told investors that while he cannot predict the semiconductor industry's long-term trajectory, he remains bullish on AI.
TSMC manufactures chips for companies including Apple, Nvidia, AMD, and Qualcomm, making it a linchpin of the global electronics supply chain. The company produces the vast majority of the world's most advanced semiconductors, and its factories in Taiwan have become a focal point of US-China tensions over technology and trade. When TSMC reports strong demand and ramps up spending, it signals that the companies designing AI chips expect years of continued growth.
"All in all, I believe in my point of view, the AI is real—not only real, it's starting to grow into our daily life. And we believe that is kind of—we call it AI megatrend, we certainly would believe that," Wei said during the call. "So another question is 'can the semiconductor industry be good for three, four, five years in a row?' I'll tell you the truth, I don't know. But I look at the AI, it looks like it's going to be like an endless—I mean, that for many years to come."
A chip that produces microscopic “earthquakes” could change smartphone design, allowing manufacturers to shrink internal components while boosting signal handling and data speeds using surface acoustic wave technology.
DEEP DIVE — Federal prosecutors in Texas, in December, unsealed charges and related details exposing a sprawling scheme that quietly siphoned some of America’s most powerful artificial intelligence chips into China.
According to court filings, a Houston businessman and his company orchestrated a $160 million smuggling operation that moved thousands of NVIDIA’s top-tier processors overseas, evading U.S. export controls through falsified shipping records and shell transactions.
Hao Global and its founder, Alan Hao Hsu, pleaded guilty on October 10, 2025, to participating in smuggling and unlawful export activities, including knowingly exporting and attempting to export at least $160 million in Nvidia H100 and H200 GPUs between October 2024 and May 2025. Investigators say the operation was funded by more than $50 million in wire transfers originating from China, and the U.S. has seized over $50 million in Nvidia hardware and cash as part of the broader investigation, with the seizures tied to the overall network, not solely this defendant’s operation.
The operation reveals a broader strategy: if you can’t build it, take it. With a blend of state-run espionage and corporate infiltration, China has turned technology acquisition into an art form. Their ‘all-of-the-above’ approach has allowed their AI sector to grow even as export bans tighten. By sourcing the hardware from elsewhere, Beijing has made the lack of domestic chip manufacture moot.
The Corporate Insider Pipeline
The same month that prosecutors announced the NVIDIA chip smuggling charges, the Department of Justice filed a superseding indictment against Linwei Ding, a former Google software engineer accused of stealing over 1,000 confidential files containing trade secrets related to Google’s AI infrastructure. According to the indictment, Ding uploaded the files to his personal cloud account between May 2022 and May 2023 while secretly working for two China-based technology companies.
It is believed that the stolen materials included detailed specifications of Google’s Tensor Processing Unit chips and Graphics Processing Unit systems, as well as the software platform that orchestrates thousands of chips into supercomputers used to train cutting-edge AI models.
Ding allegedly circulated presentations to employees of his Chinese startup, citing national policies encouraging domestic AI development, and applied to a Shanghai-based talent program, stating that his company’s product “will help China to have computing power infrastructure capabilities that are on par with the international level.”
Within weeks of beginning the theft, Ding was offered a chief technology officer position at Beijing Rongshu Lianzhi Technology with a monthly salary of approximately $14,800 plus bonuses and stock. He traveled to China to raise capital and was publicly announced as CTO. A year later, he founded his own AI startup, Zhisuan, focused on training large AI models. Ding never disclosed either affiliation to Google.
After Google detected unauthorized uploads in December 2023, Ding vowed to save the files as evidence of his work. Nonetheless, he resigned a week later after booking a one-way ticket to Beijing. Security footage revealed that another employee had been scanning Ding’s access badge to give the appearance that he was working there during extended trips to China. Ding faces up to 175 years in prison on 14 counts: economic espionage and theft of trade secrets.
Ding has pleaded not guilty to the charges on multiple occasions. He entered a not guilty plea in March 2024 to the original four counts of trade secret theft, and again pleaded not guilty through his attorney, Grant Fondo, in September 2025 to the expanded superseding charges — including seven counts each of economic espionage and trade secret theft. Fondo has actively represented Ding in court proceedings, including a successful June 2025 motion to suppress certain post-arrest statements due to alleged Miranda violations, though no extensive public explanatory statements from the attorney or Ding appear beyond these court actions and pleas.
The federal trial in San Francisco began in early January 2026, with jury selection reported around January 8, and Ding remains presumed innocent until proven guilty.
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AI-Powered Cyber Espionage at Scale.
The threat escalated dramatically in September 2025 when Anthropic detected what it describes as the first fully automated cyberattack using artificial intelligence to breach corporate networks. Chinese state-sponsored hackers conducted the campaign, which Anthropic assessed with high confidence, targeted approximately 30 organizations, including technology firms, financial institutions, chemical manufacturers, and government agencies.
The attackers manipulated Anthropic’s Claude Code tool into executing 80 to 90 percent of the operation autonomously. Claude’s safety guardrails were bypassed by jailbreaking the system, disguising malicious tasks as routine cybersecurity tests, and breaking attacks into small, seemingly innocent steps that conceal their broader objectives. Once compromised, the AI system independently conducted reconnaissance, identified valuable databases, wrote custom exploit code, harvested credentials, created backdoors, and exfiltrated data with minimal human supervision.
“The AI made thousands of requests per second—an attack speed that would have been, for human hackers, simply impossible to match,” Anthropic stated in its analysis.
“This case is a huge concern for other companies that have almost fully adopted AI in their business operations,” JP Castellanos, Director of Threat Intelligence at Binary Defense, tells The Cipher Brief. “Instead of just using AI to draft phishing emails or assist human hackers, the perpetrators gave Claude direct instructions to carry out multi-stage operations on its own.”
The implications extend far beyond technical sophistication.
“An AI operator doesn’t have to sleep or take breaks moving at machine speed; the agent can do the work of dozens or more hackers, tirelessly and even without error, launching constant attacks that even human defenders would struggle to monitor, let alone counter,” Castellanos explained.
Chief Geopolitical Officer at Insight Forward, Treston Wheat, also noted the operational tempo represents a fundamental shift.
“AI-enabled operations can run reconnaissance, exploitation attempts, credential harvesting, lateral movement playbooks, and exfiltration workflows in parallel, iterating rapidly across targets,” he tells The Cipher Brief.
This shift not only changes how operations are conducted but also reveals the hidden supply chains that enable them.
DeepSeek’s Smuggled Silicon
In early 2025, it became impossible to ignore the connection between black-market chips and stolen IP. It was then that DeepSeek dropped the R1 model, claiming it could compete with OpenAI’s o1, but for significantly less. This, however, immediately set off alarm bells: How does a company hamstrung by U.S. sanctions move that fast without some serious ‘outside’ help?
Reports from The Information in December 2025 revealed that DeepSeek is training its next-generation model using thousands of NVIDIA’s advanced Blackwell chips — processors specifically banned from export to China. The smuggling operation reportedly involves purchasing servers for phantom data centers in Southeast Asia, where Blackwell sales remain legal. After inspection and certification, smugglers allegedly dismantle entire data centers rack by rack, shipping GPU servers in suitcases across borders into mainland China, where the chips are reassembled.
NVIDIA disputed the reports, stating it had seen “no substantiation or received tips of ‘phantom data centers’ constructed to deceive us and our OEM partners” while acknowledging the company pursues any tip it receives. The chipmaker is developing digital tracking features to verify chip locations, a tacit acknowledgement that there are enough smuggling concerns to warrant technological solutions.
Castellanos described China’s strategy as deliberately dual-track.
“China has been very open to being the lead in AI and semiconductors and the need for self-reliance in core technologies,” he said. “But also, externally, China relies on partnering with overseas institutions, building on top of Western open-source technologies, and acquiring advanced technologies through illegal means, such as through theft, smuggling, and forced transfers.”
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The FBI’s Losing Battle
Christopher Wray, the former FBI director, testified that the bureau oversees approximately 2,000 active investigations into Chinese espionage operations.
“Chinese hackers outnumber FBI cyber personnel by at least 50 to 1,” Wray testified before the House Appropriations Committee in 2023. “They’ve got a bigger hacking program than every other major nation combined and have stolen more of our personal and corporate data than all other nations—big or small—combined.”
That scale reflects a long-running strategy rather than a sudden surge.
“U.S. officials say China has long relied on a multi-pronged strategy to lie, to cheat and to steal their way to surpassing us as the global superpower in cyber,” he said. “It’s not just cyber intrusions, we are concerned about, but also human insiders stealing intellectual property. In the realm of AI, this can include insiders siphoning source code, research papers, or semiconductor designs for China.”
The Chinese approach exploits multiple vectors simultaneously, according to experts. The Ministry of State Security operates human intelligence networks. The People’s Liberation Army’s Strategic Support Force conducts offensive cyber operations.
The Thousand Talents Plan, for example, then offers Chinese researchers financial incentives to transfer proprietary information to American institutions. By investing in and partnering with ostensibly private companies, state-owned enterprises gain access to sensitive technologies.
Export Controls Lag Behind Reality
The export control regime designed to prevent China from accessing advanced chips has proven inadequate in the face of Beijing’s evasion tactics. The Commerce Department’s Bureau of Industry and Security has repeatedly updated restrictions, most recently imposing sweeping controls in October 2023 on AI chips and semiconductor manufacturing equipment.
The recent Texas case shed light on how these smugglers operate. There was more to it than simply shipping; they used crypto payments and paper-only shell companies to conceal the money trail. To pass customs, they even removed the Nvidia labels from the chips. By the time those processors reached China, they had been bounced through so many different countries that the original paper trail was basically gone.
“Export controls are not a complete solution to IP theft or technology diffusion. They are best understood as a time-buying and friction-imposing tool,” Wheat observed. “If the objective is to prevent all leakage, that is unrealistic; if the objective is to slow adversary capability development, shape supply chains, and increase acquisition cost and risk, they can be effective when paired with enforcement and complementary measures.”
The chip industry, analysts caution, is facing a structural nightmare. We’re restricting technology that’s already been stolen and studied. The $160 million operation out of Texas proved just how easy it is to game the system — they lied on customs forms hundreds of times over several months, and it still took nearly a year for authorities to notice anything was wrong.
Defending at Machine Speed
Security experts are calling this the most significant tech transfer in history, and it isn’t happening by accident. By stacking insider theft, cyberattacks, recruitment programs, and smuggling on top of each other, China has found a way to leapfrog ahead in AI. They don’t have the domestic factories to build high-end chips yet, so they’ve bypassed the need for ‘original’ innovation by taking what they need. It’s a massive operation that’s making traditional defense strategies look obsolete.
“The realistic U.S. approach is not to match China operator-for-operator. It is to win by asymmetry, such as scaling defense through automation, hardening the most valuable targets, and using public-private coordination to reduce attacker dwell time and increase attacker cost,” Wray said in his testimony.
Castellanos emphasized that defending against AI-enabled attacks requires matching the adversary’s capabilities.
“To have any hope to defend against this, we have to multiply effectiveness through automation and AI, so basically fight fire with fire,” he underscored. “Doing this requires significant investment, new skills, and perhaps most challenging, trust in autonomous defensive AI at a time when many organizations are still learning basic cyber hygiene.”
To prevent adversaries from acquiring sensitive technologies, the U.S. Government has, in recent years, implemented targeted responses, such as the Disruptive Technology Strike Force in 2023. Yet, even as FBI investigations increase and new indictments are filed, the fundamental challenge persists. Chinese intelligence services use unlimited resources, legal compulsion over Chinese nationals, and long-term strategic patience to operate in an open society with porous institutional boundaries.
“It’s a challenge for policy makers; a multi-layered response and defense in depth is needed to protect the US AI technology base better,” Castellanos added. “Harden insider threat programs, accelerate public and private intelligence sharing, modernize export controls and enforcement, increase the costs or impose costs for the offenders of these attacks and lastly innovate faster to ensure even if China steals today’s tech, the breakthrough is already in the pipeline for tomorrow.”
The Cipher Brief is committed to publishing a range of perspectives on national security issues submitted by deeply experienced national security professionals. Opinions expressed are those of the author and do not represent the views or opinions of The Cipher Brief.
Have a perspective to share based on your experience in the national security field? Send it to Editor@thecipherbrief.com for publication consideration.
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Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.
This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.
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About Butterscotch Pudding
Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives a soft jelly like texture. It is commonly used in many Indian puddings and desserts.
The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.
The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.
Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.
I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also.
Butterscotch Pudding Ingredients
Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well.
Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.
1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.
2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.
3.Cut china grass into thin strips. Add water to it
4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.
5.Pulse it few times to get a coarse mixture. Add it to milk and mix well.
6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.
7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.
Serve chilled.
Expert Tips
China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.
Serving and Storage
Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.
FAQS
1.Can I skip the butterscotch chips?
Yes you can skip it if not available. But chips give nice crunch so taste will be little different.
2.Why my pudding did not set properly?
This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.
3.Can I use gelatin?
Yes you can use gelatin but method and quantity will change. China grass is vegetarian option and works well here.
4.Can I make this in advance?
Yes you can make it few hours before serving. Keep it refrigerated till serving time.
5.Is this pudding very sweet?
No it is mildly sweet. You can increase or reduce sugar based on your taste.
If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Butterscotch Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.
Keyword agar agar recipes, butterscotch recipes, dessert recipes, milk recipes, pudding recipes
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Refrigerating Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 3cups
Calories 211kcal
Author Sharmilee J
Ingredients
1 ½cupsmilk
5gmschina grass
½cupwater
½cupsugarI used cane sugar
¼cupbutterscotch chips + few for garnish
¼teaspoonbutterscotch essence
Instructions
Take milk in a sauce pan, then add cane sugar to it. Whisk it well.
Strain to remove any impurities.
Boil for 3-5mins till its slightly thick. Now switch off, cool down for few minutes, then add butterscotch essence and set aside.
Cut china grass into thin strips. Add water to it.
Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
Take butterscotch chips to a mixer. Pulse it few times to get a coarse mixture.
Add it to milk and mix well. Now add china grass mixture ,
I used a metal strainer. Now transfer the milk to a tray.
Cover with aluminium foil and refrigerate it for at least an hour for the pudding to set. When you touch the pudding will be non-sticky, this shows that the pudding is set well.
Cut into squares, sprinkle butterscotch chips and serve Butterscotch Pudding chilled.
Notes
China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.
These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough!
For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.
Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.
The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.
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About Butterscotch Cookies
Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.
The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!
This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.
It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.
I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.
Butterscotch Cookies Ingredients
Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
Buttermilk - I have used this to hold the dough and keep it soft.
Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.
Why This Recipe Works
This recipe is simple and eggless so anyone can try without much thinking.
The cookies are soft inside and little crisp around the sides.
You can prepare the dough fast and bake quickly also.
The butterscotch flavor comes out nicely with both essence and chips.
You can store and enjoy these cookies anytime as small snack.
1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.
2.Add butterscotch essence, mix it once. Add prepared buttermilk
3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
4.Now add this to butter sugar mixture.Beat it once to bring everything together.
5.Add butterscotch chips and fold it
6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.
7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.
Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.
Expert Tips
Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.
Serving and Storage
Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.
FAQS
1.Can I add in chocolate chips?
Yes, chocolate chips works too, cookies still taste good.
2.Can I skip butterscotch essence?
Yes, you can use vanilla or caramel essence instead.
3.Why did my cookies spread too much?
Maybe dough was not chilled enough, chilling helps most times.
4.Are these very sweet?
They are mild sweet, but you can reduce sugar little if you like.
5.Can I make this ahead?
Yes, either make and store it or refrigerate the dough for few hours and bake later.
If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Butterscotch Cookies Recipe | Eggless Butterscotch Cookies
Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.
There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.
I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.
It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!
These are amazing and super easy, and you’re going to want to make them again and again.
Why You’ll Love White Bean Blondies
super easy – you make the batter in the blender!
lots of protein and fiber from the beans and tahini
versatile! Make it with chocolate chips or use the snickerdoodle variation
We all look forward to real food on Super Bowl day, don’t we??? Chicken wings, nachos, pizzasss, chipsss. You can fry ’em, bake ’em, grill ’em, it’s your call. Here are some recipe ideas, plan ahead and awe your guests with your delicious spread! Pizza Recipes Ground Beef pizza with homemade pizza crust: Hands […]
Kale? is a dark, leafy green vegetable, with loads of goodness in them. It’s essentially a cruciferous plant which belongs to the same family as broccoli, cauliflower, and cabbage. All vegetables are good for your health, but kale is particularly outstanding as it is a nutrient-powerhouse, packed with anti-oxidants.
Kale comes in a variety of forms, few to name are Curly kale, Lacinato(Tuscan) kale, Red Russian(Ragged Jack) kale. You could enjoy kale either in raw form or cooked, making sure to discard the tough stem in the middle of the leaf, before using. Kale is great for soups, stews, stir-fries, smoothies, and salads.
We have always known, Kale tasting delicious in salads in its raw form. But still, cooking kale does not harm the essential vitamins in them. So, today I would like to share another quick and easy way to use Kale as a snack food. As Kale leaves are thicker than some other greens, they hold their shape well when baked. So, baking kale results in a crunchy, super healthy snack, which turns out to be a good alternative to potato chips.
Kale Chips tastes absolutely delicious and my kids love to munch this crunchy Kale for their evening snack. Today I am using Red Russian Kale for making chips. These are from a dear friend of mine who loves gardening and shares her fresh harvest with me always. Thanks a lot, Salma! Red Russian Kale is mildly sweet, with a nutty flavor and purple-red stems. Although any variety of Kale would turn out great when baked, just be sure to remove the stem part and bake just until the edges are brown but not burnt.
Red Russian ?
How to select and store Kale?
Kale is easily available in both summer and fall season.
Fresh kale can range in color from blue-green to purple-red.
Select Kale with crisp, dark green leaves and thick, firm stems.
Choose smaller leaves as they are tender and not bitter as larger leaves.
Raw Kale can be refrigerated, unwashed in a sealed bag for up to a week.
Kale leaves are good to consume when fresh, as they turn bitter every day.
You might want to try this healthy snack and side-dishes… 1.CHEERIOS CHIVDA
Kale Chips Recipe | ಕೇಲ್ ಎಲೆಗಳ ಚಿಪ್ಸ್| Healthy evening Snacks | Baked Kale Chips
Kale Chips is a crunchy, super-healthy snack, which turns out to be a good alternative to potato chips. It's easy to bake and tastes absolutely delicious. Kids would definitely love this for their evening snack. Ready to Munch the Crunch!?!
Course Snack
Cuisine American
Keyword chips, snack
Prep Time 5minutes
Cook Time 20minutes
Servings 4
Author KaviRuchi
Ingredients
1 bunchKale Leaves
1 Tbsp Olive Oil
¼tspSalt
Instructions
Pre-heat oven to 275˚F (135˚C).
Rinse Kale leaves, and dry thoroughly (spin them dry in a salad spinner if available or pat dry using paper towel). Remove the stem part from the middle of each leaf and tear into bite-size pieces.
Place the leaves in a mixing bowl and drizzle olive oil and sprinkle some salt. Toss well, until each leaf is coated with oil.
Spread the kale on a baking sheet and bake until crisp, and the edges are slightly browned(but not burnt), for about 15 to 20 minutes. Stir halfway through.
Let it cool at the room temperature before serving. Enjoy chips with a cup of chai as an evening snack. Healthy Snack for kids too.
Munch the crunch!!
Notes
Baking time may vary depending on the type of kale using. Just make sure not to burn and take out of the oven, when the edges start to burn. Add extra mins if leaves are not crispy.
Add in extra seasonings like garlic powder/paprika/cumin powder/ curry powder/pepper powder as per choice and taste. We like it simple with just oil and salt.
Tried this Recipe?
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