My prenatal class instructor gave us a little treat every time we went: cookies! She's an amazing baker and even though I wasn't suppose to, I did take a little nibble on a couple of occasions. Ohmigod, her cookies were delicious. I asked her for the recipe and unfortunately, she conveniently "forgot" to send it. I don't think she wanted to part with the secret.
Since then, I have been DREAMING of the chocolate oatmeal cookies she made. Tomorrow, I am going to attempt to recreate them!
This is the first recipe I'll try:
http://allrecipes.com//Recipe/chewy-chocolate-chip-oatmeal-cookies/Detail.aspx
Chewy Chocolate Chip Oatmeal Cookies
Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Update January 7, 2011:
Not bad, not bad!!! I omitted the walnuts from the recipe above but overall, 8 out of 10. They're a little chewier than the ones Alexis made (Mom complimented the moistness) and I think if I make these again I'll use 1/2 teaspoon less salt.
Thursday, January 6, 2011
Tuesday, October 19, 2010
World's Easiest Almond Roca
Theresa Volk from work had a kitchen party and one of her friend's brought this homemade almond roca. It was so good that wherever it went, it immediately attracted a throng of people who would suddenly decide to "hang out" around it! Needless to say, a total hit at the party. Here's the recipe that she was able to finagle out of one of her friends:
Worlds Easiest Almond Roca
Ingredients:
1 pound of unsalted butter
1 1/2 cups brown sugar
1 box (454 g) graham crackers (two rows)
2 packages (100 g each) sliced almonds
1 package (270 g) milk chocolate chips
1 package (270 g) semi-sweet chocolate chips
Directions:
1) Melt the butter over medium heat
2) Add the brown sugar. Gently boil for three minutes, stirring occasionally
3) Line two cookie sheets (cookie sheets need to have a lip around the edge as the liquid will spread) with the graham crackers
4) Sprinkle one package of almonds over each sheet
5) Pour butter/sugar mixture on top, spreading gently with a spatula to cover all the crackers
6) Bake for 5-6 minutes at 350 degrees
7) Combine the milk chocolate and semi-sweet chocolate chips together. Sprinkle the chips on top on let it sit for a minute or two until the chocolate starts to melt - then gently spread the chips around with a spatula
9) Refrigerate overnight
Enjoy!!!
PS: it freezes really well too!
Worlds Easiest Almond Roca
Ingredients:
1 pound of unsalted butter
1 1/2 cups brown sugar
1 box (454 g) graham crackers (two rows)
2 packages (100 g each) sliced almonds
1 package (270 g) milk chocolate chips
1 package (270 g) semi-sweet chocolate chips
Directions:
1) Melt the butter over medium heat
2) Add the brown sugar. Gently boil for three minutes, stirring occasionally
3) Line two cookie sheets (cookie sheets need to have a lip around the edge as the liquid will spread) with the graham crackers
4) Sprinkle one package of almonds over each sheet
5) Pour butter/sugar mixture on top, spreading gently with a spatula to cover all the crackers
6) Bake for 5-6 minutes at 350 degrees
7) Combine the milk chocolate and semi-sweet chocolate chips together. Sprinkle the chips on top on let it sit for a minute or two until the chocolate starts to melt - then gently spread the chips around with a spatula
9) Refrigerate overnight
Enjoy!!!
PS: it freezes really well too!
Monday, August 30, 2010
Caesar Salad Dressing
I'm on the hunt for a good Caesar salad dressing recipe. So far, memorable dressings have included Mike's homemade dressing (but he never parted with the recipe) and the dressing at Santali's Greek restaurant in New Westminster. Also homemade but the owner won't give the recipe out either.
Tomorrow I'm going to attempt my first homemade caesar salad dressing. I think the secret to making one similar to the one I had at Santali's is anchovy. So, I'm going to try this recipe I found on the food network:
link: http://www.foodnetwork.ca/recipes/Salad/Vegetables/recipe.html?dishid=5594
Ingredients
Roasted Garlic
* 1 head roasted garlic (see below)
* 1 tablespoon vegetable oil (15 mL)
Dressing
* 2 cloves garlic
* 2 anchovy fillet
* 2 tablespoons capers, drained and rinsed (25 mL)
* 1/2 teaspoon Dijon mustard (2 mL)
* 1 tablespoon lemon juice(15 mL)
* 1/4 teaspoon Worcestershire sauce (1 mL)
* 1/4 cup (50 mL) vegetable oil
* 2 tablespoons low fat mayonnaise (25 mL)
* 1/4 teaspoon freshly ground black pepper (1 mL)
* 1 head romaine lettuce, outer leaves removed
* 1/4 cup freshly grated or shaved parmesan (50 mL)
Directions
Roasted Garlic
1. Preheat oven to 375 degrees F (190 C).
2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
Dressing
1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
3. Season with black pepper and salt if needed, to taste.
4. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Wish me luck!
Tomorrow I'm going to attempt my first homemade caesar salad dressing. I think the secret to making one similar to the one I had at Santali's is anchovy. So, I'm going to try this recipe I found on the food network:
link: http://www.foodnetwork.ca/recipes/Salad/Vegetables/recipe.html?dishid=5594
Ingredients
Roasted Garlic
* 1 head roasted garlic (see below)
* 1 tablespoon vegetable oil (15 mL)
Dressing
* 2 cloves garlic
* 2 anchovy fillet
* 2 tablespoons capers, drained and rinsed (25 mL)
* 1/2 teaspoon Dijon mustard (2 mL)
* 1 tablespoon lemon juice(15 mL)
* 1/4 teaspoon Worcestershire sauce (1 mL)
* 1/4 cup (50 mL) vegetable oil
* 2 tablespoons low fat mayonnaise (25 mL)
* 1/4 teaspoon freshly ground black pepper (1 mL)
* 1 head romaine lettuce, outer leaves removed
* 1/4 cup freshly grated or shaved parmesan (50 mL)
Directions
Roasted Garlic
1. Preheat oven to 375 degrees F (190 C).
2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
Dressing
1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
3. Season with black pepper and salt if needed, to taste.
4. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Wish me luck!
Thursday, July 15, 2010
Mint Limeade
As noted in my last post, we had mint limeade at our SYTYCD marathon and I made it again for my dad's 40th BBQ lunch (again, a bit hit!)
Here's the recipe for 2 cups of simple syrup:
Bring 1 1/2 cups of sugar and 1 1/2 cups of water to a boil, stirring until dissolved. Let cool.
Mint Limeade:
Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2 cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
Here's the recipe for 2 cups of simple syrup:
Bring 1 1/2 cups of sugar and 1 1/2 cups of water to a boil, stirring until dissolved. Let cool.
Mint Limeade:
Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2 cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
Zesty Lemon Potato Salad
The other night while having a SYTYCD marathon, we did a potluck dinner at Janine's house. I brought grilled vegetables and a crab appetizer and Janine made chili salmon and a zesty mint limeade. I can't tell what was better: the show or the food!
The potato salad was just right for a hot summer's night and the dill and lemon just added that lift that a boring potato salad is always desperately in need of. The mint limeade was a little tart but a perfect non-alcoholic accompaniment to a summer's night dinner.
Here's the recipe for the zesty lemon potato salad (thanks Victoria!)
Ingredients:
600g of fingerling potatoes (sliced),
50g shredded rocket (arugula) leaves
Dressing:
2 tbsp chopped preserved lemon rind,
1 tbsp wholegrain mustard,
1/2 cup whole egg mayonnaise,
2 tbsp lemon juice,
sea salt and cracked pepper.
Place the potatoes in a saucepan of boiling water and cook until tender (usually about 8 minutes). Drain and rinse under running water. toss the potato with the rocket.
To make the dressing, place the preserved lemon rind, mustard, mayonnaise, lemon juice, salt and pepper in a bowl and whisk to combine. to serve pour the dressing over the potatoes and rocket and toss gently. serves 4.
Note: we dropped the arugula from the recipe (thank God) because I find the green a little too bitter for my liking.
The potato salad was just right for a hot summer's night and the dill and lemon just added that lift that a boring potato salad is always desperately in need of. The mint limeade was a little tart but a perfect non-alcoholic accompaniment to a summer's night dinner.
Here's the recipe for the zesty lemon potato salad (thanks Victoria!)
Ingredients:
600g of fingerling potatoes (sliced),
50g shredded rocket (arugula) leaves
Dressing:
2 tbsp chopped preserved lemon rind,
1 tbsp wholegrain mustard,
1/2 cup whole egg mayonnaise,
2 tbsp lemon juice,
sea salt and cracked pepper.
Place the potatoes in a saucepan of boiling water and cook until tender (usually about 8 minutes). Drain and rinse under running water. toss the potato with the rocket.
To make the dressing, place the preserved lemon rind, mustard, mayonnaise, lemon juice, salt and pepper in a bowl and whisk to combine. to serve pour the dressing over the potatoes and rocket and toss gently. serves 4.
Note: we dropped the arugula from the recipe (thank God) because I find the green a little too bitter for my liking.
Monday, October 12, 2009
Meatball Bonanza!
When Sacha and Kat had their baby Lukas, two years ago, I had the privilege of going to the baby shower at Diana's house. She had these AMAZING meatballs that I just couldn't get enough of. Here's her recipe share:
1 cube vegetable bouillon
1 cup boiling water
1 1/2 cups ketchup
2 tbsp worcestershire
1 tsp dried mustard
1 tsp dried onion flakes
1 1/2 tsp salt
2 tbsp brown sugar
1/2 tsp cayenne pepper
2 tbsp brown sugar
1/2 tbsp vegetable oil
1/2 squeezed lemon
1/2 cup honey
4 cloves garlic
1 bag of italian meatballs from M&M meatshop
Mix the bouillon and water together. Then mix all ingredients and boil, then simmer for 10 minutes.
She served it in a slowcooker, which always makes me think that you have to slow cook this recipe, when in fact it's actually super simple and super fast. I have made it twice now (both times, served in a slow cooker for ease of transport) and have always received compliments! Thanks Di.
1 cube vegetable bouillon
1 cup boiling water
1 1/2 cups ketchup
2 tbsp worcestershire
1 tsp dried mustard
1 tsp dried onion flakes
1 1/2 tsp salt
2 tbsp brown sugar
1/2 tsp cayenne pepper
2 tbsp brown sugar
1/2 tbsp vegetable oil
1/2 squeezed lemon
1/2 cup honey
4 cloves garlic
1 bag of italian meatballs from M&M meatshop
Mix the bouillon and water together. Then mix all ingredients and boil, then simmer for 10 minutes.
She served it in a slowcooker, which always makes me think that you have to slow cook this recipe, when in fact it's actually super simple and super fast. I have made it twice now (both times, served in a slow cooker for ease of transport) and have always received compliments! Thanks Di.
Sunday, October 11, 2009
Cranberry Bonanza
Nica worked an event a couple weeks ago where some guy had a cranberry stand. At the end of the night, he decided it was too much of a hassle to take all the cranberries back so all the techs took a box home. Nica, bless his Chinese-influenced-soul, decided to take 2 boxes. I don't know why because I never ever cook with cranberries and these were honking huge boxes. I gave one to my sister and the other to work for all to take for Thanksgiving. I did keep a few, since all my colleagues started coming up with cranberry recipes. Here's one that I tried:
Cranberry Orange Loaf
By The Canadian Living Test Kitchen
33 people added this to their Recipe Box
Tested Till Perfect
The combination of cranberry and orange makes this loaf from food writer Carol Ferguson absolutely delicious.
Servings: 1 loave, 16 slices
Ingredients:
1 orange
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped cranberries (fresh or frozen)
1 egg, beaten
1/4 cup (50 mL) butter, melted
Preparation:
Grate rind from orange. Squeeze juice into liquid measure; add enough water to make 3/4 cup (175 mL). Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
I made this recipe for my family Thanksgiving dinner and it was a little bread-y but it was nice and moist and not too bad! It was a little crumbly though. Would definitely try it again and maybe add another egg to try and bind it better.
Cranberry Orange Loaf
By The Canadian Living Test Kitchen
33 people added this to their Recipe Box
Tested Till Perfect
The combination of cranberry and orange makes this loaf from food writer Carol Ferguson absolutely delicious.
Servings: 1 loave, 16 slices
Ingredients:
1 orange
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped cranberries (fresh or frozen)
1 egg, beaten
1/4 cup (50 mL) butter, melted
Preparation:
Grate rind from orange. Squeeze juice into liquid measure; add enough water to make 3/4 cup (175 mL). Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
I made this recipe for my family Thanksgiving dinner and it was a little bread-y but it was nice and moist and not too bad! It was a little crumbly though. Would definitely try it again and maybe add another egg to try and bind it better.
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