Chewy Chocolate Chip Cookies

I wanted to make a really soft cookie with leftover chocolate chips and butter in the refrigerator. So chocolate chip cookies came to mind.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Preheat the oven to 325°F.

Step 2: Line baking sheets with parchment paper.

Step 3: Sift together the flour, baking soda and salt; set aside.

Step 4: In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Step 5: Beat in the vanilla, egg, and egg yolk until light and creamy.

Step 6: Mix in the sifted ingredients until just blended.

Step 7: Stir in the chocolate chips by hand using a wooden spoon or rubber spatula.

Step 8: Refrigerate dough for 30 minutes – 1 hour. (Optional)

Step 9: Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. (Cookies should be about 3 inches apart.)

Step 10: Bake for 20 -25 minutes in the preheated oven, or until the edges are golden brown.

Step 11: Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Note: If you don’t chill the dough the cookies won’t spread out as much


Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine.

Here are the ingredients needed for this recipe:

  • 12 Tbsp. unsalted butter

Step 1: Melt butter in a medium skillet over medium-low heat.

Step 2: Let it sputter and bubble until a fine foam covers the surface, about 10 minutes.

Step 3: Continue cooking until milk solids turn nut brown and settle to bottom of the skillet, about 5 minutes more.

Step 4: Decant into a jar, leaving browned sediment behind.

Step 5: Cool, cover tightly, and refrigerate for up to 6 months.

Cream Puffs

While going through an old cookbook I found a cream puff recipe, but it seemed so confusing. Instead I figured out a easier and quicker way for making cream puffs.

Here are the ingredients needed for this recipe:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 tsp. salt
  • 1-1/2 cups all-purpose flour
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 Tbsp. sugar

Step 1: Preheat oven to 425°F

Step 2: In medium saucepan, bring the water and butter to a rolling boil.

Step 3: Pour hot liquid into a large mixing bowl

Step 4: Add salt, sugar, and flour

Step 5: Mix until a dough forms

Step 6: Add all eggs and vanilla extract; mix immediately on medium speed until dough is tacky and starts to stick to the sides of the bowl, (2-3 minutes) Or until it becomes thick enough to pipe out.

Step 7: Prep baking sheets with parchment paper.

Step 7: Drop tablespoonfuls onto a parchment covered baking sheet

Step 8: Bake for 20 minutes

Step 9: Poke a small hole with a toothpick in the side of each cream puff.

Step 10: Cool completely on wire rack and fill with different fillings. I will be filling them with pastry cream

Optional Fillings and Toppings:

  • Whipped Cream
  • Custard
  • Ice Cream
  • Pudding
  • Pastry Cream
  • Chocolate
  • Confectioners’ Sugar

Pastry Cream

Wanting to make a custard filling for my cream puffs I decided to use a pastry cream.

While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (crème or more precisely crème moulée, [kʁɛm mule]) refers only to an egg-thickened custard.

When starch is added, the result is called pastry cream (French: crème pâtissière, pronounced: [kʁɛm patisjɛːʁ]) or confectioners’ custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 3 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. cornstarch
  • 1/2 cup whipped cream

Step 1: In a medium saucepan, bring the milk and vanilla just to boiling (just until milk starts to foam up) over medium heat.

Step 2: In medium bowl, mix together the sugar and egg yolks

Step 3: Sift in the salt, flour, and cornstarch

Step 4: Mix until a smooth paste forms

Step 5: Remove milk from heat

Step 6: Slowly add milk to egg mixture, while whisking constantly

Step 7: Pour mixture through a sieve over a medium saucepan

Step 8: Cook over medium heat until boiling, while whisking constantly

Step 9: When it boils, whisk mixture constantly for another 30-60 seconds until it becomes thick

Step 10: Remove from heat

Step 11: Pour into a clean bowl and immediately cover the surface with plastic wrap

Step 12: Cool to room temperature

Step 13: Once pastry cream is cooled down, fold in whipped cream


  1. If not using right away refrigerate until needed
  2. Whisk or stir before using to get rid of any lumps

Garam Masala

Many Indian dishes require a garam masala, which is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not hot in the same way as a chili pepper. So I had to make my own cause I didn’t feel like buying it if I had already have to required spices in the cupboard.

Here are the ingredients needed for this recipe:

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Step 1: Mix cumin, coriander, cardamom, paprika, cinnamon, cloves, and nutmeg in a bowl.

Step 2: Place mix in an airtight container, and store in a cool, dry place.

Steamed Chocolate Swirl Buns

I wanted to find make a quick and easy bread recipe that didn’t require to many ingredients and I thought a steam bun might be it. A plain old steamed bun sounded boring so I added chocolate to it to kick it up a bit.

Here are the ingredients needed for this recipe:

  • 4 cups all-purpose flour, divided
  • 2 cups warm water, divided
  • 2 tsp. instant yeast, divided
  • 1/2 cup sugar, divided
  • 2 Tbsp. cocoa powder
  • 1/2 tsp salt, divided

Step 1: In two large bowls, add 1 cup warm water, 1/4 cup sugar, and 1 tsp. yeast and allow yeast to bloom for 10 minutes.

Step 2: Once yeast is foamy add 2 cups of all-purpose flour and 1/4 tsp of salt to each bowl

Step 3: Sift cocoa powder into one bowl

Step 4: Mix both bowls until dough forms

Step 5: Knead each dough until they become smooth, about 15 minutes.

Step 6: Cover doughs with a wet towel, plastic wrap the bowl, and allow to rise for 30 minutes.

Step 7: Flatten each dough and roll them out length-wise to a similar size

Step 8: Place one dough on top of the other (you may need to stretch it out a bit to be the same size)

Step 9: Roll the doughs together length-wise

Step 10: Cut into 1 1/2 – 2-inch thick pieces (I recommend cutting them 1-inch thick, they will puff out during the steaming process)

Step 11: Cover them with a wet cloth and allow to rise again for 20 minutes.

Step 12: While buns are rising cut out square pieces of parchment or waxed paper.

Step 13: Place buns on pieces of parchment or waxed paper and into a cold steamer

Step 14: Turn stove on high heat for 12-15 minutes depending on the size of the steamer and buns.

Step 15: Turn off the heat and wait 3 minutes before opening the lid.


For a plain steamed bun I recommend using the recipe on this site [Mantou 饅頭 (Chinese Steamed Buns)]

Liebster Blog Award

So I logged onto my blog today and saw that I was nominated for the Liebster Blog Award, by Tasha in the Kitchen. Here is a link to her blog.

Here are some information on the award:

“The Liebster Blog Award is given to up coming bloggers who have less than 200 followers.

The Meaning; Liebster is German and means sweetest, kindest, nicest, dearest, beloved, lovely, kindly, pleasant, valued, cute, endearing, and welcome.

The rules for the Liebster Blog Award are:

1. Thank your Liebster Blog Award presenter on your blog.  

2. Link back to the blogger who awarded you.

3. Copy & paste the blog award on your blog

4. Reveal your 5 blog picks.

5. Let them know you choose them by leaving a comment on their blog.”

Here are my 5 picks:

1. Chocolate and Pearls: Simple and straightforward

2. Tasha in the Kitchen: Easy inexpensive Scottish food

3. Penny’s Food Blog: Quick and descriptive

4. Dying for Chocolate: Desserts and chocolates galore

5. Baked Perfection: Mouthwatering desserts

Thank you again Tasha in the Kitchen. I am now off to tell others of their nominations.

Mitarashi Dango

I tried many different dango recipes over the years and I finally got the right one that worked. Recipes from videos didn’t ever work for me, so I searched high and low until I stumbled upon one that finally worked. Dango is a Japanese dumpling made from rice flour, related to mochi. I will be using a combination of two different types of rice flour in this recipe. The important thing about dango is using rice flour, wheat or other grain flours will not work and flour ratio to water is crucial. This recipe will be in ml, because this will be easier to measure out than ounces and such.

Joushinko or Johshinko (上新粉, sometimes spelled Jyoshinko) is made from regular Japanese rice (uruchi-mai).

Shiratamako (白玉粉)is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. If you can’t find shiramako, you can use mochiko with about 1 tablespoon of cornstarch or potato starch flour added.

Here are the ingredients needed for this recipe:


  • 220ml joushinko (red label)
  • 110ml shiratamako, or mochiko plus 1 Tbsp. of cornstarch or potato starch (green label)
  • 265ml or so of hot tap water (water that’s hot if you put your hand in, but doesn’t burn you)


  • 1/4 cup (55 ml) sugar
  • 1/2 cup (105ml) water, with 1 Tbs. cornstarch or potato starch or arrowroot dissolved in it
  • 1/8 cup (28 ml) soy sauce
  • 1 Tbsp. mirin or saki
  • 1/2 Tbsp. rice vinegar

Step 1: Mix together the rice flours and the hot water. (Add water slowly until dough forms)

Step 2:  Mix until it forms a soft dough that feels a bit dry to the touch. It’s a very pleasant dough to handle. (I had leftover water)

Step 3: Divide the dough into bite-size pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).

Step 4: Make each piece into a little round ball. (It doesn’t have to be perfect in shape – a little bumpiness is fine)

Step 5: Bring a pot of water to a boil and add salt, as you would for boiling pasta.

Step 6: Add the dumplings a few at a time to the pot, while stirring the pot occasionally so the dumplings doesn’t stick to the pot.

Step 7: After a few minutes, the dumplings will come floating to the surface.

Step 8: Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.

Step 9: Immediately dump the dumplings into a bowl of cold water.

Step 10: Put the dumplings on skewers, 3-4 per skewer. (Try to pierce the dumplings in the middle) Set aside.

Step 11: Combine all the ingredients for the sauce in a small pan and bring to a boil.

Step 12: Cook until the sauce has thickened. (The more it cools, the more viscous it will get. You can make the sauce in advance too.)

Step 13: Pour the sauce over the skewered dumplings. (They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.)

Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

Pumpkin Chocolate Strudel

Instead of making a time consuming pie I decided to make a strudel instead. This is basically using the same ingredients as a chocolate pumpkin pie, but with a few less ingredients and time.

Here are the ingredients needed for this recipe:

  • 4 oz cream cheese, softened
  • 1 large egg yolk (plus 1 yolk mixed with some water for an egg splash)
  • 1/3 cup granulated sugar (plus more for sprinkling)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup semisweet chocolate chips
  • 1 box  refrigerated pie crusts, softened as directed on package
  • 1/2 cup chopped walnuts, toasted
  • Powdered Sugar (for dusting)
Step 1: Heat oven to 375°F.
Step 2: Line large cookie sheet with parchment paper
Step 3:  In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon, nutmeg, cloves, and pumpkin until blended.
Step 4: Stir chocolate chips into cream cheese mixture.
Step 5: Chill 10 minutes.
Step 6: On cutting board, unroll one pie crust.
Step 7: Sprinkle crust evenly with granulated sugar and 1/4 cup of the walnuts.
Step 8: Spread half of cream cheese mixture in a strip across top of crust.
Step 9: Starting at filled edge, roll dough into a log.
Step 10: Place log on cookie sheet seam side down. Repeat with remaining crust and filling.
Step 11:  Mix 1 egg yolk with 2 Tbsp water. (Check out my Tips For the Kitchen on Egg Washes)
Step 12: Brush logs with egg wash; sprinkle with granulated sugar.
Step 13: Bake 40-45 minutes until crisp and golden brown.
Step 14: Cool 5 minutes; slice ends off each roll.
Step 15: To serve, slice each roll into 1-inch slices and dust with powdered sugar.

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