I found this lil’ jewel of a website, Yummly; it’s basically Pinterest, except ONLY for food. Anyways, last night I realized I had a bunch of cake mix just lying around in my pantry (not entirely sure why?). But I wanted to do something more creative than, you know, cake, so I did a bit of research (and thus stumbled upon Yummly.) So here’s my attempt at Cake Mix Cookie Bars (which, my mom gave her stamp of approval, and if you know my mom, that’s really something…) 😛
Second semester of college definitely ended on a better note than did last semester, but my credit card wasn’t as fortunate (after eating eat way more times than I should have, I also happened to lose it at the end of the semester…). Anyways, here’s to good grades and good food!Continue reading
I am definitely on a baking rampage this weekend: after buying some on-sale cookie butter, I figured I’d try one of the many recipes that involved cookie butter. The easiest? These cookie butter brown sugar cookies! Note: My recipe was adapted from Ms. Averie Sunshine, but since I’ll be taking these to school, I made twice the amount of cookies. So if you definitely don’t want to end up with 45 cookies, divide my numbers by 2. 🙂
2 large eggs 2 cups of Cookie Butter 3/2 cups of light brown sugar 3 Tbsp vanilla extract 2 cup all-purpose flour 4 tsp cornstarch 3 tsp cinnamon 2 tsp baking soda pinch of salt
A light pink mouth lifts upwards, a smiling pink mouth that laughs with joy as I try to mimic your motions. Your arms form a warm crib that I crawl into. You laugh again, and I do, too. I don’t know why, but I am happy.
At six, I am still happy. You and I probably look outlandish to visitors—two girls playing with dolls; two girls trying to cook; two girls having way too much fun window-shopping and trying on shirts in a tiny fitting room. But tomorrow morning, you will transform into a lady as you go to work. I think it’s magic. In your outfit, you do look sort of scary; an air of adulthood and authority surrounds you . I don’t worry, though, for tonight you will transform into a young girl, and I know you will play ‘animals’ again.
Now, I am as tall as you, but I would not turn down any opportunity to call you my idol, my ally and my companion. Thanks, Mom, for always loving and supporting this crazy child. And though I may act annoying by running around trying to hug you as you cook to avoid studying for a physics quiz, I am so happy to call you my mom. 🙂
Alright, so my obsession with Tasty videos continue. This one, though, seemed simple enough to make in my free time, and only required two ingredients! (Though I did add some additional goodies to create my own twist.)
I never thought ice cream and bread would ever go together in a same sentence, much less be a part of the same food item, but it turned out to be some really delicious, not-too-sweet soft bread with a hint of cookies.
To make the bread: * 1 pint (2 cups) melted ice cream (any ice-cream flavor will do, but do note that low-fat doesn't taste as good!) * 1¼ cup self-rising flour I added (for fun, and for more yumminess): * 2 tbsp cookie butter * 12 dark chocolate Hershey Kisses
1. Preheat your oven to 350˚F.
2. Combine melted ice cream and self rising flour. Mix well, and add additional ingredients to the batter.
3. Grease a loaf pan and spread evenly (I used a round cake pan, so I had to thin out my batter, which then meant I had to lower the baking time to 23 minutes.)
6. Bake for 35-40 minutes if you’re using the regular loaf pan.
7. Allow to cool fully before cutting.
8. YASSS! GO EAT YOUR BREAD NOW!
Recipe adapted from Tasty.
Add a little twist to your bread with this little recipe for Braided Bread. Not only is it super pretty, but you can change the filling to whatever you want, and it’s great to just tear off a piece for a snack.
Lemon bars are my favorite because they’re just the perfect balance of sweet & zesty, and they’re perfect for any occasion. And honestly, they don’t even take that long to make, so if you find yourself with a spare half an hour or something, definitely try these out!
White kidney beans, also known as cannellini beans, can be used to make a very creamy and delicious paste that’s often used in many desserts. Here’s a simple and quick recipe for white kidney bean roll cakes.
Double skin milk is a popular Cantonese dessert made of milk, egg whites, and sugar, and my mom absolutely loves it. It kind of reminds me of panna cotta, because it’s essentially just a velcety smooth milk custard with two skins — the first one forms when the boiled milk is cooled; the second, when the cooked custard is cooled. I’ve also included another recipe for ginger milk pudding, since the two can often be eaten together. Ginger milk pudding is another popular Cantonese dessert made from ginger, milk and sugar.
You can probably find these Chinese coconut milk buns at a lot of stores in Chinatown. These were a staple item in the grocery bag whenever we had the chance to go to a Chinese store. But of course, isn’t it so much more fun to make things in the comfort of your own house? 🙂