Big, Chewy Chocolate Chip Cookie

Ingredients 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips Directions Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or […]

Banana Almond Muffin

Ingredients: 2 large ripe banana 3 medium eggs 1/2 cup sugar 2 tea spoon vanilla extract 1 tea spoon baking soda 1 1/2 tea spoon baking soda 1 1/2 cup whole wheat flour 1/2 cup Almond meal 3/4 cup vegetable oil Preparations: Turn on the stove at350F, greese the muffin tins with Olive oil spray. […]

Baklava

I was so amazed by Turkish dissert Baklava when I visitedTurkeyin the early summer 2010. Water-melting sensational Baklava leaves an unforgettable memory about Turkish trip. To be able to taste this incredible dissert back home, I searched the receipt and tried several times at home myself. Finally I made it. My husband, originally fromTurkey, loves […]

Baked Rice Pudding

Ingredients: 4 1/4 cup milk 1/2 cup rice 1 cup sugar 2 tablespoon corn starch 1 teaspoon vanilla extra   Directions: 1. Wash the rice and boil with 2 cup of water until water is soaked. 2. Add milk, sugar and vanilla and stir on low heat for 15-20 minutes until it boils. 3. Mix […]

French Onion Soup

  Ingredients   1/2 cup unsalted butter 2 tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced 1/4 cup grated Parmesan cheese   Directions […]

Are Brown and White Sugar Interchangeable when Baking?

In general, when working with a recipe for 6 to 12 people, “I’d think you should be able to substitute [the sugars] directly,” says Pichet Ong, chef-owner of bakery Batch in New York City (due to reopen in spring 2010) and author of The Sweet Spot: Asian Inspired Desserts. “The most noticeable difference is that […]

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