Tuesday, June 17, 2014

Copycat BJ's Restaurant Pizookie

     This recipe makes 4 skillet cookies but I like to make the dough and freeze the leftovers after I
     make one pizooki.

     What you need:
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • 1 tsp salt
  • 2 tsp vanilla extract
     What to do:
  1. Preheat oven to 350 degrees
  2. In a medium bowl, stir together dry ingredients (flour, baking soda, and salt). Set aside.
  3. In a large bowl, combine butter, sugar, and brown sugar. Mix until light and fluffy. Mix in egg and vanilla. Stir in dry ingredients and chocolate chips. 
  4. Transfer dough to four 5-inch cast-iron skillets or one 10-inch cast-iron skillet. Spread evenly and smooth top.  
  5. Bake 18-20 minutes, or until golden brown and just set in the center. Serve with vanilla or vanilla bean ice cream

Wednesday, May 28, 2014

almond milk pudding

make this super easy and delicious pudding for healthier snack. I used unsweetened almond milk but I didn't feel the need to add sugar. Serve with syrup if you like it sweeter.

     What you need:
  • 2 cups almond milk
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • simple syrup or maple syrup for serving
  • blueberries or raspberries for garnish
     
     What to do:
  1. In a small bowl, sprinkle gelatine over cold water and let stand 5-10 minutes
  2. In a medium saucepan, heat almond milk until it begins to boil
  3. As soon as the milk boils, remove from heat and stir in vanilla 
  4. Mix in gelatine into the mixture and stir until gelatine is completely dissolved
  5. Prepare 8 custard cups and divide almond milk mixture into the prepared cups
  6. Place cups into the refrigerator overnight or until firm
  7. Serve with syrup and prepared berries


Tuesday, April 29, 2014

chocolate hazelnut macarons


first time making macarons at home and I tried this recipe from Martha Stewart Living Magazine. 
This recipe requires grinding almonds and it was very time consuming, was going back and forth sieving and processing several times. Definitely using almond meal next time. I overbaked the cookies and some cracked and most were too crispy but the overall taste was good.
Now I understand why these tiny treats are so expensive!

What you need:
  • 2/3 cup sliced blanched almonds
  • 1 cup confectioners' sugar
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar
For filling
  • 1/4 cup heavy cream
  • 1 1/2 oz. finely chopped bittersweet chocolate
  • 1/2 TBSP unsalted butter
  • 3 TBSP chocolate hazelnut spread 
What to do:
  1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 TBSP of solids remains in sieve. 
  3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed, 2 minutes. Increase speed to medium-high and beat 2 minutes. Then beat on high 2 minutes more. 
  4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds. 
  5. Add dry ingredients all at once. Fold ingredients with a spatula just until batter flows like lave, 35 to 40 complete strokes. 
  6. Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment. 
  7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. 
  9. Heat heavy cream in a saucepan until bubbles begin to form. Add finely chopped bittersweet chocolate and  butter; stir to combine. Stir in chocolate-hazelnut spread. Let cool until thick and spreadable.
  10. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.  

Thursday, April 24, 2014

korean style fried chicken

Can't resist! I think I had this chicken like every weekend this past month. 
Super crispy and the sauce is just heavenly!


     What you need:
   
     For the sauce
  • 1/2 cup water
  • 1/2 yellow onion (minced)
  • 1 tsp garlic (minced)
  • 2 TBSP gochujang (Korean chili pepper paste)
  • 1 TBSP Ketchup
  • 2 TBSP soy sauce
  • 2 TBSP honey or agave
  • 2 TBSP sugar
  • 2 TBSP white wine or vodka
     For the fried chicken
  • 10 drumsticks or wings
  • 2 TBSP white wine or vodka
  • 3 TBSP potato or corn starch
  • salt and pepper
  • Canola oil for frying

     What to do:
  1. Toss chicken with some salt and pepper and white wine. Leave in refrigerator about 24 hours
  2. In a medium saucepan or fryer, pour oil and heat to 320 degrees
  3. Use the paper towel to remove moisture from chicken and place in a large bowl. Sprinkle and starch over chicken and toss until coated evenly
  4. Fry chicken wings about 10 minutes. Increase temperature of the oil to 375 degrees and fry again for about 3 minutes or until golden brown.
  5. To make the sauce, combine all ingredients for the sauce and boil sauce in a pan until the sauce is thick
  6. Transfer chicken to the pan and toss to coat sauce all over



Tuesday, April 22, 2014

malaysian cake

No oven required! I had this cake at an Asian buffet and I wanted to try making it at home. And it turned out better than what I had at the buffet. So fluffy and sweet! (recipe via Cake on the Brain)
    

     What you need:
  • 3 large eggs
  • 3/4 cup brown sugar
  • 3 oz. evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (melted)
  • 1/2 teaspoon baking soda
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • cooking spray
    
     What to do:
  1. Preheat the steamer by bringing the water to a boil with the lid on
  2. Spray an 8" round pan with cooking spray
  3. Beat 3 eggs and brown sugar in a mixer on med-high speed for about 5 minutes
  4. Add evaporated milk, vanilla and melted butter to the egg mixture and beat until combined well
  5. Sift the flour, baking soda and baking powder twice. Gently fold in the flour mixture to the prepared batter
  6. Pour the batter into the prepared pan. Lightly cover the pan with foil and place the pan on the steaming rack. Cover with the lid
  7. Steam for 30 minutes over high heat or until toothpick inserted into the center of the cake comes out clean. Check the water level to ensure that you don't boil away all the water. Add sufficient hot water to maintain water level just below the bottom of the pan
  8. Allow cake to cool, slice and serve

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