Oatmeal Raisin Cookies with Tobit

Last night I turned to foodnetwork and drooled over the cookies that were being so deliciously displayed…not a good idea. The whole night I was craving cookies and right when I woke up, I decided to make some. Yummmy. The cookie of choice… oatmeal raisin cookies! Everytime I look around food websites or bakeries, I always see oatmeal raisin CHOCOLATE cookies. Unfortunately, I’m not a fan of chocolate mixed in with the oatmeal and raisins. I do love chocolate, but I like to keep such strong flavors separate.

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White Chocolate Macadamia Nut Cookies

I made a delicious batch of chocolate chip cookies a couple of days ago. And that just made me crave some white choco macadamia nut cookies…yum! I don’t even like white chocolate but when its put together with macadamia nuts, they are just so delicious. Unfortunately, I had only half of the white chocolate chips and macadamia nuts that were called for, but they came out just right nonetheless.  The recipe is adapted from Whipped and these cookies were seriously perfect. Continue reading White Chocolate Macadamia Nut Cookies

Dark Chocolate Truffles

J’aime le chocolat! I love chocolate! And so I had to make chocolate truffles which is basically chocolate ganache rolled up into spheres. The truffles can be flavored with liquers like Grand marnier or even balsmic vinegar. Then they’re covered in delectable coatings like cocoa powder, nuts, and matcha powder. The coatings that I used were powdered roast grain, shredded coconut, walnuts, almonds, and cocoa powder.

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Chicken Noodle Soup

Lately, I’ve been eating way too many sweet and salty foods. And why might that be? Well…for the past week, I’ve been watching the show 30 Rock. (By the way, Tina Fey and Alec Baldwin are absolutely hilarious). Tina Fey’s character inspires me to eat a lot of sugary and fatty foods like chocolate bars, hot dogs, and pizza. I bet my calorie and sodium intake is way overhead…not good! Consequently, my body has been angry with me and I finally decided to change for better! Hooray!

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Bread and Butter

I love fresh and warm bread and who doesn’t? One goal I’ve been trying to accomplish for a couple of weeks now is to make delicious and edible bread! The first time I tried to make bread, the oven was just too hot and my breads came out so hard that we used them as pet rocks. The next couple times, I was able to make softer bread, but the insides were not fully cooked–we used that to make croutons. After my bread baking failures, I decided to take a break. Then I picked up a copy of Peter Reinhart’s The Bread Baker’s Apprentice and was enlightened. (For reals). The reading was so fun and interesting and one of the many things I learned to enjoy was listening to the sound of the fresh-out-of-the-oven crackling bread–it’s like a lullaby. And my favorite recipe in the book is the Italian bread…the crust is crisp and the inside is soft, I’m almost tempted to use the bread as a pillow.

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Chocolate Chip Cookies

Choco chips! Choco choco choco! Chocolate chip cookies! I think freshly baked chocolate chip cookies are one of my greatest weaknesses. When the fragrant chocolate aroma wafts around the house I go crazy! And then I tend to eat one too many cookies for my own good…not good. Even my dogs come around to see what I’m baking–but of course dogs can’t eat any! (These cookies are all mine!) Well, not really all mine…to prevent myself from overeating these delicious golden cookies, I send some to my neighbors and friends.

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Fish Shaped Bread

These cute fish shaped breads are literally called “fish bread” in Korea and “baked sea bream” in Japan. But they’re not actually made from fish, they’re just shaped like them. And inside these little fishy pockets are various fillings like sweet red bean paste or cinnamon and brown sugar. Sometimes they’re filled with chocolate, nutella, and cheese…the possibilities are endless with this little fish.

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Apple Pie on a Rainy Day

I’ve been having cravings for apple pie lately. Just the thought of a warm buttery crust with delicious sweet apple filling makes me feel happy inside. And since this morning was quite chilly with a little bit of rain, I forced myself to go to the market and get myself some fresh Granny Smith apples. They smelled great…and since I bought too many, I might save some for caramel apples later.

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The apple pie recipe I used is from allrecipes.com called “Apple Pie by Grandma Ople.” The pie came out a little bit too sweet for my family’s liking and so I decided to cut down on the sugar. Other than that, the pie was perfect! We almost ate the whole pie in one day!

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Apple Pie

yield: 8 servings

Double Crust Pastry Ingredients:

2 cups all purpose flour
3/4 teaspoon salt
2/3 cup butter
6 tablespoons cold water

Directions:

1. In a bowl, combine flour and salt. Cut in butter until dough is crumbly. Add the cold water and mix until a ball is formed. Divide dough so that one half is bigger than the other.
2. Roll out the larger ball and transfer into a 9″ pie pan. Roll out the second ball and cut long vertical pieces to form the lattice cover.
3. Set in fridge while preparing the apple pie filling.

Filling Ingredients:

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 tsp cinnamon
1/3 cup white sugar
1/3 cup brown sugar
4 Granny Smith apples (peeled, cored and sliced)

Directions:

1. Preheat oven to 425 degrees Fahrenheit. Melt butter in saucepan and stir in flour to form a paste. Add water, cinnamon, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Fill lined pastry pan with sliced apples. Pour sugar mixture over the top and cover with lattice pastry crust.
3. Bake 15 minutes in preheated oven. Reduce temperature to 350 degrees Fahrenheit. Continue baking for 35 to 45 minutes, until apples are soft.

Korean Chicken Porridge

Warm foods are the best on a cold autumn day. Usually porridge is eaten when people are sick or feeling ill. But I prefer eating Korean style chicken porridge for any situation. I love Korean chicken porridge; it’s absolutely delicious with simple and hearty ingredients. There is garlic in the soup, but fortunately it does not smell strongly of garlic.

Korean Chicken Porridge:

Ingredients:

2 lb chicken, with bones and skin
16 garlic cloves
6 cups water
2 cups sweet rice
1-1/4 tsp sea salt
10 black pepper corns
green onions for garnish

Directions:

1. Rinse and soak the sweet rice in a bowl of water for at least 3 hours.
2. In a large pot boil chicken, 10 garlic cloves and pepper corns in 6 cups of water for 2 hours.
3. Remove cooked chicken pieces from the pot and strain out garlic cloves and pepper corns. Remove any excess skin or fat from the broth. Shred the chicken meat into thin pieces.
4. Add the pre-soaked sweet rice, shredded chicken meat, 6 garlic cloves and sea salt into the broth and boil on high heat for 20 minutes. Constantly stir the porridge to prevent it from burning.
5. Serve and garnish with thinly sliced green onions.