Neiman Marcus Chocolate Chip Cookies

December 7, 2016 at 12:37 pm | Posted in Cookies | Leave a comment
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This is the famous Neiman Marcus $250 cookies

http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe

Ingredients

  • 1 cup butter
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups oatmeal
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 ounces chocolate chips
  • 1 4-ounce milk chocolate bar
  • 1 ½ cups chopped nuts

Preparation:

 

  • Heat oven to 375 degrees.
  • Cream together butter and both sugars. Stir in eggs and vanilla.
  • Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
  • Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
  • store in airtight for 4days

 

Chocolate dipped Matcha Millie

October 29, 2016 at 11:10 am | Posted in Cakes, matcha | Leave a comment
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Recipe taken from tastemadejapan @tastemadejp

■材料
《ミルクレープ生地》
・  卵 3個
・  牛乳 380cc
・  砂糖22g
・  小麦粉 135g
・  抹茶 15g
・  溶かしバター25g
・  BP 小さじ1

《ホイップクリーム》
・  生クリーム 200cc
・  グラニュー糖 25g
・  ラム酒 大さじ1

・コーティングチョコ 適量
・抹茶 適量
・金箔 適量

■手順
【事前準備】
・クレープ生地を作っておく
1. 生地の材料をすべてボウルに入れて混ぜる。
2. ザルで生地を濾し、2時間冷蔵庫で休ませる。(こうすることで焼いた時に破れにくくなる)

・ホイップクリームの材料をすべて混ぜ、9分立てにしておく。

1. クレープ生地をフライパンに薄く流し、生地を焼く。表面が乾いてきたら裏返す。
2. 生地が全て焼きあがったらあら熱をとり、生クリームを薄く塗っていく。
3. 重ね終わったらラップに包み、4時間冷凍する。
4. 冷凍庫から取り出し、温めた包丁でカットする。溶かしたコーティング用チョコレートでコーティングし、乾かす。
5.抹茶と金箔をふりかけたら完成!

this looks really good.. wonder if I’ll get a chance to make it when wez is back 😀

Lavender sugar

September 5, 2016 at 7:52 pm | Posted in Cookies, icebox | Leave a comment
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​1&1/2 cup sugar

1tbs lavender 

Grind the two in processor until lavender is finely chopped.

http://www.epicurious.com/recipes/food/views/roasted-pears-with-blackberries-ricotta-and-lavender-sugar-364071

Lavender shortbread cookies

September 3, 2016 at 5:51 pm | Posted in Cookies | Leave a comment
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2 cup flour

1 cup butter

3/4 cup lavender sugar

I followed the earl grey recipe and excluded the earl grey (and vanila), pretty much just followed a simple shortbread cookie recipe.

  1. cream butter and sugar together.
  2. mix in flour mixture
  3. roll into a log, warp with plastic wrap, and refrigerate for 30 mins
  4. and then cut them into 1/3inch thick cookies
  5. bake for 10mins at 350F, just when the edges are brown
  6. let sit for 5mins before transferring them to the cooling rack

I find the brown edges gives it the nice crispy texture but I’ve heard they’re suppose to be pale in colour but I’m not sure if I like that crewy texture other than they might’ve been under cooked 😛

the flavour is a little faint, the texture is good. People seem to like the level of fragrance.

lavender sugar recipe:

1&1/2 cup sugar

1tbs lavender

Grind the two in processor until lavender is finely chopped. taken from epicurious

matcha shortbread cookies

August 29, 2016 at 10:11 pm | Posted in Cookies, Pie | Leave a comment
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made this with Cynthia, apparently it’s originally from Karyn.

The first batch spread a lot, which we suspect that we added too much butter.

We added a ton of all purpose flour for the second batch which turned out more star shape like. 🙂

Haha Kevin picked one up and said he never liked matcha.

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sweet lavender scones

August 26, 2016 at 8:38 am | Posted in scone | Leave a comment
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I want to try this recipe to make some lavender scones 😛

recipe from epicurious

http://www.epicurious.com/recipes/food/views/sweet-lavender-scones-395443

Yield
Makes 16 servings
Active Time
15 minutes
Total Time
45 minutes (includes baking and cooling time)

Ingredients

    • 3 cups all-purpose flour plus more for surface
    • 3/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon dried lavender buds
    • 1 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
    • 1 cup plus 2 tablespoons buttermilk
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon vanilla extract
    • 2 tablespoons sanding or granulated sugar
    • 1 1/2 cups store-bought lemon curd

Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores

Preparation

 

  1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
  2. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
  3. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
  4. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
  5. Serve warm or at room temperature with lemon curd.

Roasted potato

August 7, 2016 at 12:55 pm | Posted in dinner, Savoury | Leave a comment
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1tbs butter (soft, @ room temperature)

1tsp, thyme, rosemary, black pepper,

sprinkle of salt

4 cloves of garlic

rub everything together and then mix with the potatos (1.5lb + 2fist sized ones).

baked at 400 for 30mins-1hour. I think it was more like 30mins, mix and then another 30mins.

baked this for a potluck and I think the butter killed it! everyone said it smell amazing 😉

wp-1470602682261.jpg

Plantain

July 16, 2016 at 11:23 pm | Posted in miscellaneous dessert | Leave a comment
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So apparently you can bake the plantain as a whole with skin as well.

but we decided to bake and fry it.

bake: the rum tasted a little weird perhaps?

fry: a little burnt, maybe I should’ve added more oil. it tasted like the filipino dessert.

http://www.wikihow.com/Cook-Plantains

http://www.craftsy.com/blog/2013/09/how-to-cook-plantains/

 

sticky toffee pudding

July 15, 2016 at 2:25 am | Posted in Cakes | Leave a comment

recipe taken from marthastewart
http://www.marthastewart.com/964319/sticky-toffee-pudding-toffee-sauce

Ingredients
Cake
6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature

Sauce

1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

Directions

Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.

Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Stromboli

May 10, 2016 at 10:53 am | Posted in bread, Savoury | Leave a comment
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wp-1462922190708.jpg

recipe taken from simplyscratch

Ingredients:

1 recipe for Homemade Pizza Dough

1 recipe for Homemade Pizza Sauce, divided

1 8 ounce brick of Mozzarella Cheese, grated (1 bag of 340g grated mozzarella + cheddar cheese)

15 thin slices of Sandwich Pepperoni

10 thin slices of Ham

12 thin slices Genoa Salami

instead of using all those ham I used 300g of honey ham

1 whole Egg

1 tablespoon Water

3 tablespoons freshly grated Parmesan Cheese

Directions:

Preheat your oven to 500 degrees and line a rimmed sheet pan with parchment paper

On a lightly floured surface roll the dough out to a large rectangle.

Spoon on 8 tablespoons of pizza sauce and spread it over 3/4 of the pizza dough leaving an 1/2 inch border on three sides and a 2 inch border on the longer side.

Sprinkle with half of the grated mozzarella and top with the pepperoni, ham and salami. Sprinkle with the remaining cheese.

In a small bowl whisk together the egg and water and brush the edges with the egg wash.

Fold over the three {1/2 inch sides} and using the parchment paper, roll the dough 1/3 of the way. Grab the other side of the parchment {the side with the 2-inch border} and fold it over the rest of the way. Position the stromboli in the center of the pan, seam-side down.

Brush the entire thing with egg wash and make diagonal slits for venting. Sprinkle with Parmesan cheese and bake for 10 minutes. Reduce the temperature to 375 degrees and continue to bake for 10-12 minutes more.

Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.

Serve alongside the remaining warm pizza sauce for dunking.

I think I left mine at 500C for way too long hence too brown and burnt bottom

I sorta followed her pizza sauce recipe but instead I used

1 chopped onion (I forgot to prep mice)

3 cloves of garlic

1 1/2 tsp thyme

2tsp salt (too much!)

black pepper

chili (I like the kick to my sauce)

16oz diced tomato (miced)

1/4 C white wine

my sauce was way too watery so it took me and hour simmering to reduce 😥 !!

but the amount of sauce turned out perfectly, 8tbs goes into the pizza and a small bowl of sauce left for dipping 🙂

I wish I have sun dried tomato

I think I’ll make this next: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/

 

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