4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
1 stick butter, melted
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Preheat oven to 325 F degrees.
Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff.
Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light.
Add butter and vanilla.
Beat for two mins.
Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
Cool and dust heavily with powdered sugar.
1 3/4 cups of unbleached, all purpose flour (8 3/4 ounces)
1/2 teaspoon of baking Soda
14 Tablespoons of butter ( that’s 1 and 3/4 sticks)
1/2 cup of granulated sugar (3 1/2 ounces)
3/4 cup of packed dark brown sugar (5 1/4 ounces)
1 teaspoon of table salt ( I used 1 1/2 teaspoons)
2 teaspoons of vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups of semi sweet chips or chunks (I used Ghirardelli’s bittersweet chips)
3/4 cup of chopped pecans or walnuts (optional)
In a medium bowl, whisk together the flour and baking Soda. Set is aside.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Even though it wasn’t in the recipe,I refrigerated my dough overnight. The dough is a little bit greasy, and chilling it seemed to help them bake-up into a fatter cookie*
Preheat the oven to 375F. Line baking sheets with parchment paper.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Makes 16 cookies
4 cups half-and-half cream
2-1/2 cups sugar
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
• 1 stick of unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup all purpose flour
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup of chopped macadamia nuts
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 9 inch Pillsbury refrigerated pie shell
Preheat oven to 350 degrees.
Mix all ingredients and pour into pie shell. Place on a cookie sheet and Bake 40-45 minutes. It will still be nice and gooey. If you prefer a firmer texture, let set for a couple of hours before slicing.
3 cups cooked jasmin rice (about 1 cup uncooked)
1 chicken breast
½ tablespoon olive oil
1 large carrot
3 spring onions stalks
1⅓ cups grated mozzarella cheese
Preheat oven to 200° Celsius.
Slice chicken breast in half width ways, so it will cook through quicker.
Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
Remove from pan and shred chicken using a fork and set aside.
Grate carrot so you have at least 1 cup.
Finely slice spring onions.
Lightly beat the eggs.
In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
Place in the oven for 15 minutes until the tops turn golden brown.
Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier.
This recipe made 12 Chicken and Rice Patties.
1 tablespoon olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons finely grated fresh ginger
1 1/2 teaspoons dried crushed basil leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 medium carrot, chopped
1 pound bone-in pork chops
3 cups chicken broth
8 ounces brown lentils, rinsed and drained
2 tablespoons tomato paste
2 tablespoons freshly squeezed lime juice
1 teaspoon red chili flakes
1. Heat the oil in a large stock pot over medium heat. Add the onions, garlic, ginger, basil, salt, black pepper, and cumin and saute until the onions have softened.
2. Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the pork chops and brown them on each side.
3. Add the broth, lentils and tomato paste and stir to combine.
4. Cover and simmer for 50 minutes.
5. Remove the pork chops from the pot. Using two forks, pull the meat from the bones. Discard the bones. Lightly shred the meat and return it to the soup.
6. Add the lime juice and chili flakes and stir into the soup, then remove the pot from the heat. Serve hot.