Chocolate Chip Cookie
adapted from David Lebovitz's The Great Book of Chocolate
1/4 cup granulated sugar
1/2 cup brown sugar, packed
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) dark chocolate chips
1 cup (130 grams) walnuts, chopped
Preheat oven to 300F.
Beat the sugars and butter together until smooth. Add in the egg, vanilla extract, and baking soda.
Stir in the flour and salt. Mix to combine. Add the chocolate and the walnuts to the batter.
Make ~2tbsp cookie dough balls and place them about 4 inches apart from each other on a baking sheet.
Bake for about 18 minutes, or until golden brown, and let cool.
Makes about 20 small cookies.
Monday, June 1, 2009
Friday, May 15, 2009
simple banana bread
Classic Banana Breadadapted from Elise, who got it from Mrs. Hockmeyer
3 to 4 ripe bananas, mashed
1/3 cup melted butter
1/2 cup sugar (1/4 cup brown, 1/4 cup white)
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 1/2 cup all-purpose flour
1/2 cup of roughly chopped walnuts (optional)
Preheat the oven to 350F.
Stir the butter into the bananas. Add in the sugar, egg, and vanilla extract. Add in the baking soda and the salt and mix. Add the sifted flour last. Stir the batter until just mixed. Toss in the walnuts and then lightly stir.
Pour the batter into a loaf pan and pop into the oven for about 1 hour.
Makes 1 loaf.
3 to 4 ripe bananas, mashed
1/3 cup melted butter
1/2 cup sugar (1/4 cup brown, 1/4 cup white)
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 1/2 cup all-purpose flour
1/2 cup of roughly chopped walnuts (optional)
Preheat the oven to 350F.
Stir the butter into the bananas. Add in the sugar, egg, and vanilla extract. Add in the baking soda and the salt and mix. Add the sifted flour last. Stir the batter until just mixed. Toss in the walnuts and then lightly stir.
Pour the batter into a loaf pan and pop into the oven for about 1 hour.
Makes 1 loaf.
Monday, May 11, 2009
egg custard tarts
Egg Custard Tartsadapted from WokkingMum
Pâte Brisée crust (recipe)
5 eggs
1/2 cup milk
1 2/3 cup water
5 tbsp sugar
Spray or butter the sides of the muffin tins.
Roll out 5x5 inch thin layers of crust. Line the insides of a muffin tin. Using scissors, remove edges of the crust so that they fit snugly inside the tin.
Preheat oven to 350F.
Mix together the milk, water, and sugar. Lightly beat the eggs in a separate bowl, and pour the egg into the milk mixture through a strainer. Stir the mixture lightly to melt the sugar and try to avoid making air bubbles.
Pour the egg mixture into the tarts.
Bake the tarts for 30 minutes.
Makes 12 tarts.
*the tarts could be sweeter, said a friend. but, i thought it was perfect.
Pâte Brisée crust (recipe)
5 eggs
1/2 cup milk
1 2/3 cup water
5 tbsp sugar
Spray or butter the sides of the muffin tins.
Roll out 5x5 inch thin layers of crust. Line the insides of a muffin tin. Using scissors, remove edges of the crust so that they fit snugly inside the tin.
Preheat oven to 350F.
Mix together the milk, water, and sugar. Lightly beat the eggs in a separate bowl, and pour the egg into the milk mixture through a strainer. Stir the mixture lightly to melt the sugar and try to avoid making air bubbles.
Pour the egg mixture into the tarts.
Bake the tarts for 30 minutes.
Makes 12 tarts.
*the tarts could be sweeter, said a friend. but, i thought it was perfect.
Saturday, May 2, 2009
bleu cheese dressing
Creamy Bleu Cheese Dressing
1/3 cup mayonnaise
1/3 cup milk
1/3 cup plain yogurt
2 tbsp rice vinegar (what I had on hand)
1/2 tsp salt
1/2 tsp pepper
1/4 cup of crumbled bleu cheese
honey
Mix all the ingredients together except for the bleu cheese.
Add the bleu cheese into the mix and beat until the cheese is incorporated into the dressing. Drizzle the honey to the dressing until the dressing is sweet enough.
1/3 cup mayonnaise
1/3 cup milk
1/3 cup plain yogurt
2 tbsp rice vinegar (what I had on hand)
1/2 tsp salt
1/2 tsp pepper
1/4 cup of crumbled bleu cheese
honey
Mix all the ingredients together except for the bleu cheese.
Add the bleu cheese into the mix and beat until the cheese is incorporated into the dressing. Drizzle the honey to the dressing until the dressing is sweet enough.
banana strawberry muffins
Banana Strawberry Muffins
adapted from AllRecipes
2 eggs
1/2 cup sugar
1 cup strawberries, roughly chopped
1/2 cup banana, mashed
1/2 tbsp orange zest
1/4 cup melted butter
1/4 cup applesauce
1 1/2 cup all-purpose flour
1/2 tsp baking soda
3/8 tsp cinnamon
1/4 cup walnuts, roughly chopped
Preheat oven to 350F.
Mix and sift together the flour, baking soda, and cinnamon.
In another bowl, mix together the lightly beaten eggs, sugar, banana, orange zest, butter, applesauce.
Mix the wet and dry ingredients, and stir until just moistened.
Pour the mixture into a buttered muffin tin. Bake for 30 minutes, or when the muffins are ready and checked by inserting a knife to the bread.
Let cool.
Makes 12 small muffins.
adapted from AllRecipes
2 eggs
1/2 cup sugar
1 cup strawberries, roughly chopped
1/2 cup banana, mashed
1/2 tbsp orange zest
1/4 cup melted butter
1/4 cup applesauce
1 1/2 cup all-purpose flour
1/2 tsp baking soda
3/8 tsp cinnamon
1/4 cup walnuts, roughly chopped
Preheat oven to 350F.
Mix and sift together the flour, baking soda, and cinnamon.
In another bowl, mix together the lightly beaten eggs, sugar, banana, orange zest, butter, applesauce.
Mix the wet and dry ingredients, and stir until just moistened.
Pour the mixture into a buttered muffin tin. Bake for 30 minutes, or when the muffins are ready and checked by inserting a knife to the bread.
Let cool.
Makes 12 small muffins.
a crustless cheesy quiche.
Crustless Cheesy Quiche
adapted from SimplyRecipes
1/4 cup butter
1/4 cup all-purpose flour
3/4 cup milk
1 zucchini, thinly sliced
1 medium onion, sliced
1 cup cottage cheese
1/2 tsp baking powder
1/2 tsp salt
5 eggs
4 oz cream cheese
6 oz Gruyere cheese
3 tbsp Parmesean cheese
Melt the butter on medium heat and stir in flour until bubbly. Slowly add the milk to the mixture until the sauce thickens. Remove from heat to cool down, about 15 minutes.
Saute the onion and zucchini in a little bit of olive oil until the onion is cooked and translucent. Set aside to let cool.
Preheat oven to 350F.
Combine the cottage cheese, baking powder, and salt.
In a separate bowl, beat the eggs and slowly add cream cheese, cottage cheese mixture, zucchini/onion mixture, and flour/butter mixture. Fold in the Gruyere and Parmesean cheese.
Pour the mixture into a buttered 10" pie pan. Bake for 4o minutes at 350F or until the top is lightly browned.
adapted from SimplyRecipes
1/4 cup butter
1/4 cup all-purpose flour
3/4 cup milk
1 zucchini, thinly sliced
1 medium onion, sliced
1 cup cottage cheese
1/2 tsp baking powder
1/2 tsp salt
5 eggs
4 oz cream cheese
6 oz Gruyere cheese
3 tbsp Parmesean cheese
Melt the butter on medium heat and stir in flour until bubbly. Slowly add the milk to the mixture until the sauce thickens. Remove from heat to cool down, about 15 minutes.
Saute the onion and zucchini in a little bit of olive oil until the onion is cooked and translucent. Set aside to let cool.
Preheat oven to 350F.
Combine the cottage cheese, baking powder, and salt.
In a separate bowl, beat the eggs and slowly add cream cheese, cottage cheese mixture, zucchini/onion mixture, and flour/butter mixture. Fold in the Gruyere and Parmesean cheese.
Pour the mixture into a buttered 10" pie pan. Bake for 4o minutes at 350F or until the top is lightly browned.
Friday, May 1, 2009
baking bread.
Simple Breadfrom Artisan Bread in 5 Minutes a Day
2 cups unbleached, all-purpose flour (more for dusting)
1-1/4 cup white whole wheat flour
1-1/2 cups and 3 tbsp lukewarm water
3/4 tbsp or 1 packet yeast
3/4 tbsp salt
Cornmeal
Mix the yeast with the lukewarm water. Add flour and salt to the yeast mixture.
Using a spoon, mix the ingredients together. The dough will be loose. Cover the container (not air tight) and let rest for 2-5 hours. The dough can then be baked or refrigerated for up to 2 weeks.
When the dough is ready to be baked, sprinkle a little bit of flour on the dough and cut off the amount of dough with a knife. Turn dough in hand to stretch the surface and to create a rounded top and lumpy bottom. Place the dough on top of some sprinkled cornmeal. Let the dough rest for 40 minutes.
Place a broiler pan on bottom of the oven. In the middle rack, place the baking stone and turn the oven to 450F. Let the stone heat for 20 minutes. Dust the dough with flour and slash top of dough with a knife. Slide the dough onto the stone. Pour 1 cup of hot water into the broiler pan and shut the oven to trap the steam. Bake for about 30 minutes, until well-browned. Cool completely.
Makes about 2 loafs.
2 cups unbleached, all-purpose flour (more for dusting)
1-1/4 cup white whole wheat flour
1-1/2 cups and 3 tbsp lukewarm water
3/4 tbsp or 1 packet yeast
3/4 tbsp salt
Cornmeal
Mix the yeast with the lukewarm water. Add flour and salt to the yeast mixture.
Using a spoon, mix the ingredients together. The dough will be loose. Cover the container (not air tight) and let rest for 2-5 hours. The dough can then be baked or refrigerated for up to 2 weeks.
When the dough is ready to be baked, sprinkle a little bit of flour on the dough and cut off the amount of dough with a knife. Turn dough in hand to stretch the surface and to create a rounded top and lumpy bottom. Place the dough on top of some sprinkled cornmeal. Let the dough rest for 40 minutes.
Place a broiler pan on bottom of the oven. In the middle rack, place the baking stone and turn the oven to 450F. Let the stone heat for 20 minutes. Dust the dough with flour and slash top of dough with a knife. Slide the dough onto the stone. Pour 1 cup of hot water into the broiler pan and shut the oven to trap the steam. Bake for about 30 minutes, until well-browned. Cool completely.
Makes about 2 loafs.
Monday, March 30, 2009
chocolate hazelnut bread
Chocolate Hazelnut Bread
2 cups of all-purpose flour
4 tsps of baking powder
1 tsp of salt
1/3 cup of sugar
1 1/2 cups of milk
1/2 cup of hazelnut-chocolate spread
1/2 cup of whole hazelnuts
Preheat the oven to 375F.
Combine the flour, baking powder, salt, and sugar. Pour in the milk and stir until the batter is free of lumps. Add the hazelnut-chocolate spread to the mix and stir until combined. Toss in the nuts and mix.
Pour the batter into a greased or parchment paper-lined loaf pan.
Bake for about 50 minutes. The bread is done when an inserted stick comes out clean.
Tuesday, March 24, 2009
hazelnut chocolate spread
Hazelnut-Chocolate Spread
(adapted from Su Good Sweets)
2 cups of raw hazelnut
1 cup of sugar
1/2 teaspoon of vanilla extract
1/2 cup of water
Toast the hazelnuts at 350F for about 15 minutes until the skins are dark and the flesh of the nut is light brown. Remove as much of the skin off the hazelnuts as they have a slightly bitter taste.
Melt the sugar in as little water as possible. Use less water if possible.
Pour the hazelnuts into a food processor and grind until you have a thick paste (the makings of hazelnut butter). Add the cocoa powder, sugar syrup, and vanilla. Continue processing until all is blended.
*For a smoother consistency, slowly add oil (walnut oil) or melted butter to the mixture in the food processor.
Makes about 1 1/2 cup of spread.
[I did not melt the sugar and make the syrup originally, so my spread ended up having the grains of sugar in them. I added water and heated up the spread to get rid of the grains after mixing everything and then poured out the water. My spread may have been less sweet because of this, so use less sugar and taste accordingly.]
Sunday, March 15, 2009
chocolate chip cookies
Chocolate Chip Cookie
(adapted from David Lebovitz's The Great Book of Chocolate)
1/2 cup sugar
8 tablespoons (1 stick) of salted butter, cut into 1cm blocks
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cups (100 grams) semisweet chocolate, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 cup dried cranberries
Preheat the oven to 300F.
Beat the butter and sugar until smooth.
Add the egg, vanilla extract, and baking soda.
Mix in the flour, and beat until smooth and airy.
Fold in the chocolate, walnuts, and dried cranberries into the batter.
Scoop about a tablespoon of batter (for smaller cookies) onto parchment paper. Space each cookie about 3 inches apart. Bake for 18 minutes, and let cool.
Makes about 20 3-inch cookies.
Saturday, February 21, 2009
quark & pancakes
Old Fashion Pancakes
(adapted from Alice Water's The Art of Simple Food)
1 1/2 cup of unbleached all-purpose flour
2 teaspoons baking powder
1/2 tablespoon sugar
1 teaspoon salt
2 eggs
1 1/2 cup of milk
4 tablespoons melted butter
Mix the dry ingredients together in a large bowl.
Separate the eggs. Beat the yolks and mix with the milk. Slowly pour the milk and yolk mixture into the dry ingredients and stir until just mixed. Add the melted butter to the batter.
Beat the egg whites until it forms a soft peak. Slowly pour the egg whites into the batter and fold into the mixture.
Heat the griddle under a low-medium flame and grease it up with butter. Add the batter and cook until golden brown. Flip the pancake and cook the other side until done.
Top with warm maple syrup (and if you're lucky, a dollop of quark).
Sunday, February 15, 2009
post number 1
hello.
tracy here. after 3 or so years of contemplating whether or not to start a blog, i decided to kick my indecisive self in the arse. so here i am, having made a decision and not quite sure what to say (fine, write...). (awkward pause) (eyes avoiding the screen) (fingers tapping) ("where is the damn music?!")
okay, times like this is when you talk about the weather. let's start off by saying, i am a wuss when it comes to cold. i grew up in thailand, where frozen morning dew on grass made front page of the Bangkok Post. so, the temperature here is about 50F (~12C). not too cold, you say? well, i live in berkeley, california. and people here tend to think that just because it's california, the houses must be built with holes beneath the door and window to allow miscellaneous things like sun, wind, ants, really determined plants, etc to enter the house. that said, i'd say my apartment can sometimes get to be colder than the outside temperature. all i have here is a tiny electric heater and an electric blanket (which i don't use because i'm trying to suck it up this year round). so, my point is this: it gets pretty cold in berkeley. i'm cooped up under 3 blankets and a dog (he's small, so it's more the coziness factor that he contributes). oh, and can you believe, it hailed here yesterday!!! baseball-sized hail that broke car windows and roofs! (okay i exaggerate, but still! craziness!!) okay, it's getting late in the evening. so, i'll leave you with this:
taken in july of 2008 when i went to uganda to pay a visit to my sister who volunteered there. it was a.w.e.s.o.m.e. (oh, but the food wasn't great - chapatis aside... more about that later.)
tracy here. after 3 or so years of contemplating whether or not to start a blog, i decided to kick my indecisive self in the arse. so here i am, having made a decision and not quite sure what to say (fine, write...). (awkward pause) (eyes avoiding the screen) (fingers tapping) ("where is the damn music?!")
okay, times like this is when you talk about the weather. let's start off by saying, i am a wuss when it comes to cold. i grew up in thailand, where frozen morning dew on grass made front page of the Bangkok Post. so, the temperature here is about 50F (~12C). not too cold, you say? well, i live in berkeley, california. and people here tend to think that just because it's california, the houses must be built with holes beneath the door and window to allow miscellaneous things like sun, wind, ants, really determined plants, etc to enter the house. that said, i'd say my apartment can sometimes get to be colder than the outside temperature. all i have here is a tiny electric heater and an electric blanket (which i don't use because i'm trying to suck it up this year round). so, my point is this: it gets pretty cold in berkeley. i'm cooped up under 3 blankets and a dog (he's small, so it's more the coziness factor that he contributes). oh, and can you believe, it hailed here yesterday!!! baseball-sized hail that broke car windows and roofs! (okay i exaggerate, but still! craziness!!) okay, it's getting late in the evening. so, i'll leave you with this:
taken in july of 2008 when i went to uganda to pay a visit to my sister who volunteered there. it was a.w.e.s.o.m.e. (oh, but the food wasn't great - chapatis aside... more about that later.)
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