Tuesday, June 12, 2012

im back

i havent done any posts lately due to the fact i have very small page view numbers and no comments so i feel no one is really reading this blog.
But a new recipe i found is Oreos covered in chocolate chip cookie dough and baked
chocolate chip cookie dough recipe-
2 1/2 cups of all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup of dark brown sugar (you can subsitute honey for the sugar if you like 2/3 cup of honey = 1 cup of sugar)
1/2 cup of white sugar
1 cup of salted butter 2 large eggs
2 tsp pure vanilla extract or 2 tsp of kahula
2 cups of semisweet chocolate chip cookies

medium bowl combine flour, soda and salt. mix well with whisk then in a large bowl with an electric mixer blend sugars at medium speed. add butter and mix to form a grainy paste, scraping down the sides of the bowl. add eggs and vanilla extract or kahula. add the flour mixture and chocolate chips do not overmix.
then cover oreos in dough and bake at 300 degrees for 20-22 minutes

Recipe from: Mrs. fields cookie book

Thursday, May 17, 2012

Snicker doodles recipe

Snicker doodles
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookie dough:
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup of dark brown sugar
1/2 cup of white sugar
1 cup of salted butter, softened
2 large eggs
2 tsp. vanilla extract

Preheat oven to 300 F degrees
In a small bowl combine sugar and cinnamon for topping. set aside

In medium bowl combine flour, baking soda and salt. mix well with a wire whisk or fork and set aside.

In a large bowl blend sugars with an electric mixer or in a kitchen aide. set at medium speed, add butter, and mix to form a grainy paste. Scrape sides of bowl. then add the eggs and vanilla extract. Mix at medium speed until light and fluffy

Add flour mixture and blend at low speed just until combined. do not over mix, shape dough into 1-inch balls and roll each ball in the cinnamon-sugar topping.

Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. check at 16:00 just incase.

Recipe Book: Mrs. Fields cookie bookhttp://www.google.com/

And important thing to remeber is when your making these cookies be happy. because your mood and how you feel when baking can influence how well they turn out. so remember put love in your food!!

Tuesday, May 15, 2012

Recommended places to eat in Boise, Idaho

First off i have gone to all these food establishments multiple times and i will judge from my experience on which places offer unique food and service in my city of boise. 
Burger and Fries:

The first restaurant that i will recommend going to is Pac-Out which is located near Simplot hill address: 2315 N Bogus Basin Rd, Boise, ID
this place always has the best burgers and fries. they have decent milkshakes as well. but i think they have one of the best burgers in boise. (i especially love there bacon burger) offers reasonable pricing.

The second restaurant i recommend visiting is Fry Company, which offer 3 different kinds of burgers; beef, bison and vegan they buy all local and they also have i believe 5 or 6 different kinds of fries from russet to sweet potatoes. there burgers cost a little much about 6$ and small fry is about 2$ and large 3$. lastly they offer a variety of different spices and sauces to put on your fries i.e. garlic and rosemary seasoning and blueberry ketchup. Address: Suite 111, 111 Broadway Avenue, Boise, ID

The third restaurant is Bad boy burger which i think has the best bacon cheeseburgers and i would just order fries there onion rings are not very good. The prices are reasonable. They are located on fairview, address: 7000 West Fairview Avenue, Boise, ID

Lastly for the burger and Fries section is Vikings which is a small place off of state st. and has a small couple of lanes for drive-thru. prices are expensive burger does not equal price but fries are well-seasoned and go great with there fry sauce and they also have good milkshakes. Address: 3790 West State Street, Boise, ID


Gallo Giro: they offer a great authentic mexican cuisine. For a GREAT price. one of my favorite things on there menu are there "famous street tacos" i usually get 4 for lunch always good, been open for about a year probably longer. Address: El Gallo Giro Mexican Restaurant
5285 Glenwood Street
Boise, Idaho 83714

The Next restaurant is the Stuffed Olive which serves italian food. my favorite thing about this place is there phenomenal calamari. they also offer other great dishes such as pasta. they are a small place on eagle and state. they have about 7 or 8 tables i believe.
Address: 404 South Eagle Road, Eagle, ID

I will update with more restaurants soon!

Thursday, May 3, 2012

Quiche Recipe


 8 strips candied bacon, cooked and chopped/diced 

4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1/8 teaspoon basil
1/8 teaspoon salt
1 cup shredded sharp Cheddar cheese (or any cheese you want)

1 russet potato diced and sauteed in a pan
1/4 cup of onion diced

 candied bacon

Yield: 12 slices of bacon
Cook Time: 15 min
Prep Time: 15 min

Addicting. Seriously.


1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
12 slices center-cut bacon (don't use extra-thick bacon)


1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and set a rack on top (like a cookie cooling rack). Spray the rack with nonstick spray.
2. Mix the sugar and cinnamon in a bowl. Dip bacon slices in the cinnamon-sugar, coating both sides, and place the coated bacon strips on the rack. I like to poke the bacon into the grooves of the rack in a few places so your bacon will come out looking a little wavy.

3. Bake 15 to 20 minutes, or until the bacon appears to be caramelized and somewhat crispy. Watch closely after 15 minutes since the sugar can begin to burn when left in too long.
Source: RecipeGirl.com

In a small bowl, whisk together the eggs, milk, thyme, basil, potato, salt and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese and potatoes. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad if you want, its good all by itself!
the quiche cooked at 375 F degrees for 35 minutes

adding the potatoes, bacon, cheese to the unccoked quiche

Wednesday, May 2, 2012

Hello Readers!

hello readers i would like to know what kind of recipes you would like me to try?
or would you like me to do more cooking/barbecuing recipes? or just keep doing my baking recipes?

Any comments or feedback is greatly appreciated


Monday, April 30, 2012

Chocolate mouse cake with a Raspberry Puree
1 cup plus 1 pint of fresh raspberries
3/4 plus 2 tablespoons of sugar
4 oz semisweet chocolate, finely chopped
1/2 cup of unsalted butter
3 large eggs
1/2 cup of dutch processed cocoa powder, sifted
1 teaspoon vanilla extract
Position a rack in the middle of the oven, and preheat to 325 degrees. Butter the bottom and sides of an 8-inch spring-form pan. Line the bottom with a circle of parchment paper cut to fit.

Using a food processor or blender, process the 1 cup of raspberries until pureed strain the puree through a fine-mesh sieve into a bowl. Stir in the 2 tablespoons of sugar and set aside

Place the chopped chocolate and butter in the top of a double boiler over barely simmering water. Heat, Stirring often, until the chocolate and butter are melted. Remove from over the water and set aside to cool (so when you mix chocolate with eggs doesnt curdle/cook the eggs)

In a bowl, whisk together the 3 eggs and the 3/4 cup sugar until blended. Whisk in the melted chocolate mixture until blended completely, whisk in the cocoa powder and vanilla.

Pour batter into the prepared spring-form pan drizzle the raspberry puree over the top with a small spoon, then gently swirl or however you want to marbleized.

Bake until set about 35 minutes, then let it cool completely on a wire rack cover and refrigerate for 2-3 hours or overnight then after that run a small thin knife around the inside of the pan around the cake to loosen it and slowly lift up the pand careful not to tear the cake apart. then let stand until it reacher room temp, then add rest of raspberries on top and serve
Use whipped cream if desired:
by simply using 1/4-1/2 (however much u want) heavy whipping cream and a tablespoon of sugar) and beat on high with a whisk or whisk attachment on a kitchen-aid

william Sonoma Essentials of baking

This recipe turned out very well for me, just make sure you run the knife all around the pan when removing cake from spring-form pan, so to avoid cake being gouged or broken apart. pictures will be uploaded momentarily

Friday, April 27, 2012

A recipe which is quite tasty


Goat's Milk Caramel Sauce
Makes about 3 cups


2 quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
2 cups sugar
A  2-inch piece of cinnamon stick, preferably Mexican canela
1/2 teaspoon baking soda dissolved in 1 tablespoon water


1.  Simmer the cajeta.   In a medium-large (6-quart) pot (preferably a Dutch oven or Mexican copper cazo), combine the milk, sugar and cinnamon stick and set over medium heat.  Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda—it’ll foam up if the goat’s milk is acidic. When the bubbles subside, return the pot to the heat.  
Adjust the heat to maintain the mixture at a brisk simmer (too high and the mixture will boil over; too low and the cooking time will seem interminable). Cook, stirring regularly, until the mixture turns pale golden, more or less one hour.
Now, begin stirring frequently as the mixture colors to caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier).  Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a cold plate: When cool, the cajeta should be the consistency of a medium-thick caramel sauce.  If the cooled cajeta is thicker (almost like caramel candy), stir in a tablespoon or so of water and remove from the heat; if too runny, keep cooking.

2.  Finish the cajeta.   Pour the cajeta through a fine-mesh strainer set over a bowl or a wide-mouth storage jar.  When cool, cover and refrigerate until you’re ready to serve.  Warming the cajeta before serving (a microwave oven is efficient here) makes it extra delicious.

Working Ahead:  Cajeta keeps for a month or more in the refrigerator.  Keep it tightly covered to keep it from absorbing other flavors. 
For the crepes:
1 small cinnamon stick
3 cloves
1 cup whole milk
2 eggs
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1 tablespoon unsalted butter, melted
Vegetable oil as needed
For the goats' milk caramel:
2 quarts goats' milk
2 cups granulated sugar
2-inch cinnamon stick
1/2 teaspoon baking soda, dissolved in 1 tablespoon water
For the pecans:
1/4 pound unsalted butter
1 cup pecans, chopped
For the plantains:
2 tablespoons unsalted butter
2 plantains, peeled and sliced
For the dish:
Diced papaya
For the garnish: Mint sprigs
For the crepes, in a spice grinder, pulse the cinnamon stick and the cloves until finely ground. Transfer to a blender, add the milk, eggs, salt, sugar, vanilla, and flour and blend until smooth, about two minutes, scraping down the sides of the blender. With the motor running, add the butter and blend until the mixture has the consistency of heavy cream, about one minute. Transfer to a medium bowl and set aside for two hours.
For the goats' milk caramel, in a large saucepan, bring the milk, sugar, and cinnamon stick to a simmer, stirring frequently.
Remove from the heat, add the baking soda, and stir to combine. When the bubbles disappear, return the pan to medium heat. Bring to a brisk simmer, stirring frequently, until the mixture begins to turn golden brown, about one hour. Continue to simmer until the mixture thickens to the consistency and color of maple syrup, about 20 minutes. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm.
For the pecans, in a medium saute pan, melt the butter over medium-low heat. Add the pecans and saute until toasted and golden brown, about 10 minutes. Remove from the heat and using a slotted spoon, transfer the pecans to a medium bowl. Reserve the butter and pecans separately.
For the plantains, in a medium saute pan, melt the butter over medium heat. Add the plantains and sauce until golden brown, about five minutes. Remove from the heat and set aside keeping warm.
To finish the crepes, preheat the oven to 325 degrees. Heat a seven-inch skillet over medium heat and brush lightly with the oil. Pour 1/4 cup of the crepe batter into the pan, swirl to coat, pouring out any excess. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and cook for one minute. Transfer the crepe to a parchment-lined sheet pan, keeping flat. Repeat with the remaining batter and set aside keeping warm. Brush the top of each crepe with browned butter and some goats' milk caramel. Fold each in half and gently press down to spread the filling. Brush with butter and fold in half again. Arrange the crepes in an ovenproof dish. Cover with aluminum foil and place in the oven until warmed through, about 10 minutes. Remove from the heat and set aside keeping warm.
To serve, place two crepes in the center of the plate and spoon some of the goats' milk caramel on top. Arrange some plantains, papaya, blackberries, and raspberries on top, sprinkle pecans around the dish, and garnish with mint.