These are very plain cookies, but they soak up milk perfectly if you like dipping cookies, like I do. This time I tried spicing things up a bit with an idea I got from my sister’s friend Susan Oda, who made little cups of dough with various fillings. The result is like a reverse peanut butter cup, except a lot softer. I also made a batch of the classic peanut butter cookies with the fork-squishing action.
Archive for May 2009
Peanut Butter Cookies
In Dessert on 2009-05-28 at 9:59 pmCreamy Pesto Chicken and Pasta
In Italian, Main Dish on 2009-05-26 at 9:40 pm
I found this recipe quite recently, as I was wandering the internets for ideas on how to get the kind of rich flavours I’ve experienced at higher end restaurants. My first clue was fresh herbs, and then I found some blogs which talked about how wine brings out flavours. Knowing next to nothing about wine or fresh herbs, I needed to follow some very explicit instructions. In the end, I found this recipe which turned out to be almost exactly what I was looking for. It takes a bit of work, but I liked it so much I made it a second time for my parents just a week later.
Rice Krispie Jazz
In Dessert on 2009-05-22 at 4:23 pm
Here’s a recipe that my family loves to make and I doubt you’ll find anywhere else. My grandma had this recipe for years, and I think we’ve all forgotten where it came from. It’s my favourite thing to make for a potluck because I can’t just make it for myself - it’s too addictive! Rice Krispie Jazz is also extremely rich, so I’d recommend eating squares of it with a glass of milk on hand.
Read the recipe »
Kate’s Mexican Lasagna
In Main Dish, Mexican on 2009-05-12 at 11:05 am
Although it may seem like an odd presentation, the mexican lasagna that my sister made turned out not at all strange and quite a bit yummy. It’s basically a recipe for chili, but layers with soft tortillas and cheese in (what I believe to be..) a perfect ratio. She warns me that her amounts might be a bit off, but the overall idea has been captured here. Happily, it shouldn’t take as much time as a normal lasagna as there are no noodles to cook.
Challah
In Bread on 2009-05-10 at 8:54 pm
Challah is the Jewish name for this braided egg bread. I’ve always loved bread, but this is my favourite home-made bread. This is the first time I made it by myself, though I remember helping my mother with it when I was young. It’s a lot easier than I would have thought, and although it takes hours to rise there is little work involved.
The result is well worth even twice the work.
Read the recipe »
Brownies
In Dessert on 2009-05-05 at 10:23 pm
Brownies are one of the simplest desserts to make, especially if you’re making them for a party or potluck as they can be quickly cut into appropriate portions and they transport well. They also have the added bonus of making my apartment smell heavenly. If you like to make your brownies stretch, or you’re picky about appearances, I highly recommend acquiring a mini cupcake baking pan or silicone cups.
Fudge Frosting
In Dessert on 2009-05-05 at 10:15 pm
Likely the richest, gooiest icing you’ll come across, fudge frosting works wonderfully with brownies. I could also imagine using it as an accent on a cheesecake or chocolate cake, but I probably wouldn’t cover the whole cake with it as it can be overpowering. The recipe can be halved in such a case.
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