Oahu, Hawaii from on of my many work trips earlier this year.
Rainstorm on the right and sunset on the left.
Sunday, December 30, 2012
Saturday, December 29, 2012
December Project: Friendship
An oldie but goodie, my BFF of about 20 years, Meeks! Our (mis)adventures are the stuff of legends!
Friday, December 28, 2012
Thursday, December 27, 2012
December Project: Vegetables
I know corn salad on Christmas Day doesn't necessarily scream festive or seasonal, but that's what the Teo clan dined on for our Christmas lunch. Ha!
I first busted out this recipe in the Summer when my friends and I took our picnic basket to Griffith Park to watch Shakespeare in the Park (A midsummer Night's Dream). This corn salad really epitomizes the freshness of Summer (or Christmas, if you're a Teo?). The sweet corn kernels merry well with the tangy tomatoes and kick of red onions, while the balsamic vinegar adds a nice caramel acidity.
8 ears of corn
2 quarts cherry tomatoes ( I used baby heirloom tomatoes the first time and then those yellow ones for Christmas)
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 quart sugar snap peas (Optional)
1 handful rough-chopped basil or flat-leaf parsley (Optional)
salt, preferably a large, coarse sea salt like Maldon.
pepper
Directions
1. The recipe calls for you to strip raw corn from ears, but I par-boiled mine first for 3-4 minutes since I am not a huge fan of raw corn.
2. Slice all tomatoes in half or quarters depending on your preference. Chop the red onion into a large dice. If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if you're using them, cut in half or thirds to make more bite-sized. Blanch these briefly in salted boiling water. Rough chop the basil or parsley if you are using them.
3. Toss all vegetables in a bowl, along with the vinegar, salt and pepper. That's it!
Serves 4
Recipe from Food 52
Wednesday, December 26, 2012
Tuesday, December 25, 2012
Monday, December 24, 2012
Sunday, December 23, 2012
Saturday, December 22, 2012
Friday, December 21, 2012
December Project: What's Cooking
There is a lot to love about this time of year- parties, presents, White Christmas showing all weekend long on AMC. There is however, one thing the fat kid in me looks forward to more than anything else... COOKIES. More specifically, holiday cookies!
This year, I decided to take my holiday baking up a notch and make holiday cookies for all my friends and relations, both in LA and Singapore. Phew!
Leading up to the big event, I a) tested potential recipes, 2) ate A LOT of cookies, all in the name of research and subsequently) OD on sweets. At the end of the process, I settled upon these 4 treats to delight the kids-- Smokey Bacon Ginger Cookies, Hungarian Apricot Bars, Cranberry Coins, and Double Chocolate Espresso Cookies.
Personally, I loved the Smokey Bacon Ginger Cookies the best! The savory aspect of the bacon lends itself well to the sweet ginger cookie and made for a more elevated "foodie" type offering. Meanwhile, Mama T's favorite were the Hungarian Apricot bars, she went so far as to hoard a batch for herself.
Either way, I thoroughly enjoyed bake, bake, baking and hope my yums helped to spread some holiday cheer to those I hold dear.
Here is the recipe for the Smokey Bacon Ginger Cookies. Happy Holidays!
Smokey Bacon Ginger Cookies
Ingredients
8 oz. thick0cut smoked bacon (about 6 slices) cut into 1/4-inch dice
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp ground ginger
1/2 tsp salt
3 tbsp plus 2 tsp unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1/3 cup sorghum syrup ( I used unsulfured molasses instead)
1/2 cup raw sugar, like turbinado
Sea salt for sprinkling
Directions
1. Cook the bacon in a skillet over medium heat, stirring occasionally until crisp, about 14 minutes. Pour off the fat and reserve (you should have about 1/2 cups plus 2 tbsp fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate. Let bacon and reserved fat cool.
2. Preheat the oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl.
3. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scrapping down sides of bowl if necessary. Add sorghum syrup and mix until blended. Reduce speed to low and add in flour mixture. Mix until blended. Mix in reserved bacon.
4. Shape dough into 1 inch-balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets or jelly roll pans. Flatten balls using the palm of your hand or the bottom of a glass. Sprinkle lightly with sea salt.
5. Bake sheets, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be store in airtight containers at room temperature up to 3 days.
Makes 5 dozen cookies.
This year, I decided to take my holiday baking up a notch and make holiday cookies for all my friends and relations, both in LA and Singapore. Phew!
Leading up to the big event, I a) tested potential recipes, 2) ate A LOT of cookies, all in the name of research and subsequently) OD on sweets. At the end of the process, I settled upon these 4 treats to delight the kids-- Smokey Bacon Ginger Cookies, Hungarian Apricot Bars, Cranberry Coins, and Double Chocolate Espresso Cookies.
 |
| Back off Santa, those ain't for you! (clockwise) Baking, baking!; Cranberry Coins; Cookies in their boxes; Smokey Bacon Ginger Cookies. |
Personally, I loved the Smokey Bacon Ginger Cookies the best! The savory aspect of the bacon lends itself well to the sweet ginger cookie and made for a more elevated "foodie" type offering. Meanwhile, Mama T's favorite were the Hungarian Apricot bars, she went so far as to hoard a batch for herself.
Either way, I thoroughly enjoyed bake, bake, baking and hope my yums helped to spread some holiday cheer to those I hold dear.
Here is the recipe for the Smokey Bacon Ginger Cookies. Happy Holidays!
Smokey Bacon Ginger Cookies
Ingredients
8 oz. thick0cut smoked bacon (about 6 slices) cut into 1/4-inch dice
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp ground ginger
1/2 tsp salt
3 tbsp plus 2 tsp unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1/3 cup sorghum syrup ( I used unsulfured molasses instead)
1/2 cup raw sugar, like turbinado
Sea salt for sprinkling
Directions
1. Cook the bacon in a skillet over medium heat, stirring occasionally until crisp, about 14 minutes. Pour off the fat and reserve (you should have about 1/2 cups plus 2 tbsp fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate. Let bacon and reserved fat cool.
2. Preheat the oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl.
3. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scrapping down sides of bowl if necessary. Add sorghum syrup and mix until blended. Reduce speed to low and add in flour mixture. Mix until blended. Mix in reserved bacon.
4. Shape dough into 1 inch-balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets or jelly roll pans. Flatten balls using the palm of your hand or the bottom of a glass. Sprinkle lightly with sea salt.
5. Bake sheets, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be store in airtight containers at room temperature up to 3 days.
Makes 5 dozen cookies.
Thursday, December 20, 2012
Wednesday, December 19, 2012
Tuesday, December 18, 2012
Monday, December 17, 2012
Sunday, December 16, 2012
Saturday, December 15, 2012
Friday, December 14, 2012
Thursday, December 13, 2012
Wednesday, December 12, 2012
Fall Sangria
Fact is while my (Asian) body will not allow me to become best friends with alcoholic drinks, I do enjoy a brief love affair here and there.
Here is my latest flirt with a Fall Sangria. This one is from my dinner party, courtesy of my co-worker Megan.
Tuesday, December 11, 2012
Monday, December 10, 2012
December Project: Something Old
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| Asian Pacific Swim Meet |
I'm the one in the grandma print shirt and velvet pants. Styling from such a young age.
Holiday Entertaining
Sometimes I think my life goal is to be a hostess with the mostess. I like to imagine myself Gwyneth Paltrow and day dream about throwing soirees like its 1999. Then in the very next second I realize a) I'm not Gwen, b) I don't have infinite funds and c) I don't have enough friends to host! Just kidding... kinda, sorta!
That said, I have thrown a dinner gathering or two in my lifetime. Most recently, I had my two lovely co-workers over for a mini-dinner party and a Christmas movie-- Meet Me in St. Louis. It was a deelightful night filled with good laughs, great food and holiday cheer!
Since dinner parties and social gatherings, whether on a Gwyneth-scale or little-ole-me scale can prove to be rather stressful, here are my prep tips to keep that entertaining cray to a minimum.
Two weeks before:
1) Plan early: The professional event planner in me knows that advanced planning is key. So especially during the holiday season, when calendars fill up quickly (that sounds so grown up to say!), nail down your date and invitees early!
2) Menu: If you're anything like me, trying out a new recipe when guests come over is a big no no (The RISK!!! Ahhh). So turn your kitchen into a test kitchen two weeks before and start exploring menu ideas.
Three days before:
3) Plan your tableware and decor: If your're using linens, make sure they are cleaned and pressed. Unless you are throwing a 90's-catering theme party, skip the dated napkin swans and go rustic by rolling up your napkins and tying them together with a piece of ribbon or twine. Decide which flatware, silverware and glasses you are going to use... that is if you fancy and have more than one option for the occasion. Plan out your centerpiece and tablescape.
Two days before:
4) Finalize your menu & shop: Stop experimenting and go by them ingredients. Grocery lists organized by dishes are the way to go here. Even better, when you get home from the store, organize your ingredients by dishes or by courses. For example, the ingredients for your appetizer salad all go in the same shelf in the fridge etc.
5) Stock the bar: Read Tips #4 and #5 here for my thoughts on this.
6) Clean up! Scrub the living daylights out of your sink, tub, toilet and floors.
Day before:
7) Plan your cooking timeline: Knowing what order things are to be chopped, cooked, or popped into the oven will make your life much easier.
8) Make ahead: If there is anything you can make ahead of time, do it now.
9) Set your table: Lay out your tablecloth, napkins, glasses etc.
Happy hosting!
That said, I have thrown a dinner gathering or two in my lifetime. Most recently, I had my two lovely co-workers over for a mini-dinner party and a Christmas movie-- Meet Me in St. Louis. It was a deelightful night filled with good laughs, great food and holiday cheer!
Since dinner parties and social gatherings, whether on a Gwyneth-scale or little-ole-me scale can prove to be rather stressful, here are my prep tips to keep that entertaining cray to a minimum.
Two weeks before:
1) Plan early: The professional event planner in me knows that advanced planning is key. So especially during the holiday season, when calendars fill up quickly (that sounds so grown up to say!), nail down your date and invitees early!
 |
| Paperless Post |
2) Menu: If you're anything like me, trying out a new recipe when guests come over is a big no no (The RISK!!! Ahhh). So turn your kitchen into a test kitchen two weeks before and start exploring menu ideas.
Three days before:
3) Plan your tableware and decor: If your're using linens, make sure they are cleaned and pressed. Unless you are throwing a 90's-catering theme party, skip the dated napkin swans and go rustic by rolling up your napkins and tying them together with a piece of ribbon or twine. Decide which flatware, silverware and glasses you are going to use... that is if you fancy and have more than one option for the occasion. Plan out your centerpiece and tablescape.
Two days before:
4) Finalize your menu & shop: Stop experimenting and go by them ingredients. Grocery lists organized by dishes are the way to go here. Even better, when you get home from the store, organize your ingredients by dishes or by courses. For example, the ingredients for your appetizer salad all go in the same shelf in the fridge etc.
5) Stock the bar: Read Tips #4 and #5 here for my thoughts on this.
6) Clean up! Scrub the living daylights out of your sink, tub, toilet and floors.
Day before:
7) Plan your cooking timeline: Knowing what order things are to be chopped, cooked, or popped into the oven will make your life much easier.
8) Make ahead: If there is anything you can make ahead of time, do it now.
9) Set your table: Lay out your tablecloth, napkins, glasses etc.
Happy hosting!
Sunday, December 9, 2012
Saturday, December 8, 2012
Friday, December 7, 2012
December Project: Childhood
...Home
In a couple of days, Mama & Papa T will be moving out of my childhood home to a new place.
Needless to say I am brokenhearted to let go of the home I know and love so well. [Insert sweet sentiment about homes not being the buildings but the people and memories created there]. *Pooey* Imma miss that place.
In a couple of days, Mama & Papa T will be moving out of my childhood home to a new place.
Needless to say I am brokenhearted to let go of the home I know and love so well. [Insert sweet sentiment about homes not being the buildings but the people and memories created there]. *Pooey* Imma miss that place.
Thursday, December 6, 2012
December Project: Someone You Love
This little dude is turning 7 today, Happy Birthday Luca. Your Aunty Nic loves you!
Wednesday, December 5, 2012
December Project: In Your Bag
(top left to right, clockwise)
Tom Ford Sunglasses -- It's always sunny in SoCal; Planner--I'm old fashioned that way; OPI Nail Polish, Lincoln Park After Dark, an oldy but goody; YSL Rogue Pur Couture, Le Fuchsia-- instant polish when you need it; L'Occitane Hand Cream; Rosebud Perfume Co. Salve; LV Wallet; Prada business card holder--You never know when your next networking opportunity will pop up; Jasper & Jeera Beaded Pouch-- To hold my cash and change.
Tuesday, December 4, 2012
Holiday Cheer: DIY Holiday Cider
If you don't know by now that I ADORE the Holidays, then you don't know me at all (cue music "If you don't know me by now, you will never never know meeee").
How can one not love the magic that's in the air as it starts to look a lot like Christmas. It's the happiest season of all! With those holiday meetings and gay, happy greetings when friends come to calllll....
Alright, enough of this karaoke session!
Anyway, this year, I'm really trying to turn it up a notch on my DIY holiday projects (more on this to come) so I thought I would share this little Holiday Cider DIY I found, courtesy of Rue Magazine.
 |
And in case you need a little help on the cider recipe, here's my favorite!
Ingredients
6 cups apple cider
1/3 cup maple syrup, Grade B
2 Cinnamon Sticks
6 whole cloves
6 whole all spice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions
1. Pour the apple cider and maple syrup into a large stainless steal saucepan.
2. Place the cinnamon sticks, cloves, all spice berries, orange peel and lemon peel into a washed cheesecloth and tie with kitchen string. (I usually start with 8 strips of orange and lemon peel each) Drop spice packet in to cider mix.
3. Place the cider over moderate heat for 8 to 10 minutes until the cider is very hot but not boiling.
4. Remove the cider from the heat and discard the spice package. Ladle into glasses and add a fresh cinnamon stick for garnish.
Makes 6 servings.
Monday, December 3, 2012
December Project: Something That Makes You Smile
Spotted this awesome bumper sticker on my way to the Farmer's Market and it made me smile.
Saturday, December 1, 2012
Friday, November 30, 2012
December Project
In my renewed efforts to keep fresh content on this blog of mine, I've been dreaming up new "campaigns" to delight and entertain you wonderful readers... all 5 of you!
In that light, I am going to embark on a picture project for the awesome month of December- all 31 days of it- to show you where I've been this year and also where I currently am. Hope you enjoy!
1. Yourself
2. Something that makes you Smile
3. Morning
4. Breakfast
5. In your Bag
6. Someone you love
7. Childhood
8. Daily Routine
9. Inside your Refrigerator
10. Something Old
11. Colors
12. Guilty Pleasure
13. Inside your home
14. Lunch
15. Nature
16. Dinner
17. Happiness
18. Something you're reading
19. Outside your window
20. Adventure
21. What's Cooking
22. Your Shoes
23. Breakfast
24. Family
25. Christmas - Merry Merry All!
26. Current Obsession
27. Vegetables
28. Dessert
29. Friendship
30. Your Sky
31. HAPPY NEW YEAR'S EVE!
In that light, I am going to embark on a picture project for the awesome month of December- all 31 days of it- to show you where I've been this year and also where I currently am. Hope you enjoy!
1. Yourself
2. Something that makes you Smile
3. Morning
4. Breakfast
5. In your Bag
6. Someone you love
7. Childhood
8. Daily Routine
9. Inside your Refrigerator
10. Something Old
11. Colors
12. Guilty Pleasure
13. Inside your home
14. Lunch
15. Nature
16. Dinner
17. Happiness
18. Something you're reading
19. Outside your window
20. Adventure
21. What's Cooking
22. Your Shoes
23. Breakfast
24. Family
25. Christmas - Merry Merry All!
26. Current Obsession
27. Vegetables
28. Dessert
29. Friendship
30. Your Sky
31. HAPPY NEW YEAR'S EVE!
Wednesday, November 28, 2012
It's Been Awhile
Jumping jelly beans! It sure has been awhile! What can I say, I've been (select one or more of the below)
a) Attempting to develop a new form of renewable energy
b) Trying to be a peacemaker since people are blaming me for World War III
c) Avoiding blogging as there has been a disturbance in the Force and Skywalker strongly advised against doing so
d) Frantically prepping for the Queen's visit. We had tea and crumpets.
e) Busy trying to be less popular. Someone's got to do it!
Okay so none of those are true, but surely they provided a giggle or two.
Anyway to celebrate me being "back" ("Whatever I said, whatever I did, I didn't mean it, I just want you back for you. Want you back, want you back, I want you back for good") here is a recipe for a delicious Key Lime pie that I made over the Thanksgiving Holidays.
Key Lime pie?! In the Fall? For THANKSGIVING?
Imma rebel! Plus my SIL and I have been craving a good Key Lime pie since early summer. Hehe
Ingredients:
Crust
3/4 lbs graham crackers
4 tbsp. granulated sugar
2 sticks melted butter
1/4 tsp sea salt
Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime, grated zest
Topping
1 cup heavy or whipping cream, chilled
2 tbsp. confectioners' sugar
1/2 tsp vanilla extract
Directions:
For graham cracker crust
1. Pre-heat over to 325 degrees
2. Break up the graham crackers, place in food processor and process to crumbs. Add the melted butter* , sugar and salt and pulse until combined.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes.
4. Remove from the oven and allow crust to cool
For the Filling
1. While the crust is resting, in an electric mixer with the wire whisk attachment whip the egg yolks and lime zest at high speed until fluffy (5-6 minutes).
2. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the speed of the mixer and slowly add the lime juice until incorporated.
3. Pour the mixture into the cooled crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes.
For the topping
1. Whip the cream, confectioners' sugar and vanilla until nearly stiff.
2. Evenly spread the whipped cream on top of the pie, and place the in the freezer for 20 minutes prior to serving.
Note:
If you notice in the picture above, my Key Lime Pie is missing the whipped topping, that's because a) My SIL and I didn't realize that the whipping cream we had got needed to be chilled so it was a fat fail, and b) the egg whites which I had saved from the 4 egg yolks (from the filling) to make a replacement meringue topping was eaten by my niece earlier that morning. Oops.
Recipe from OPRAH
a) Attempting to develop a new form of renewable energy
b) Trying to be a peacemaker since people are blaming me for World War III
c) Avoiding blogging as there has been a disturbance in the Force and Skywalker strongly advised against doing so
d) Frantically prepping for the Queen's visit. We had tea and crumpets.
e) Busy trying to be less popular. Someone's got to do it!
Okay so none of those are true, but surely they provided a giggle or two.
Anyway to celebrate me being "back" ("Whatever I said, whatever I did, I didn't mean it, I just want you back for you. Want you back, want you back, I want you back for good") here is a recipe for a delicious Key Lime pie that I made over the Thanksgiving Holidays.
Key Lime pie?! In the Fall? For THANKSGIVING?
Imma rebel! Plus my SIL and I have been craving a good Key Lime pie since early summer. Hehe
Ingredients:
Crust
3/4 lbs graham crackers
4 tbsp. granulated sugar
2 sticks melted butter
1/4 tsp sea salt
Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime, grated zest
Topping
1 cup heavy or whipping cream, chilled
2 tbsp. confectioners' sugar
1/2 tsp vanilla extract
Directions:
For graham cracker crust
1. Pre-heat over to 325 degrees
2. Break up the graham crackers, place in food processor and process to crumbs. Add the melted butter* , sugar and salt and pulse until combined.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes.
4. Remove from the oven and allow crust to cool
For the Filling
1. While the crust is resting, in an electric mixer with the wire whisk attachment whip the egg yolks and lime zest at high speed until fluffy (5-6 minutes).
2. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the speed of the mixer and slowly add the lime juice until incorporated.
3. Pour the mixture into the cooled crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes.
For the topping
1. Whip the cream, confectioners' sugar and vanilla until nearly stiff.
2. Evenly spread the whipped cream on top of the pie, and place the in the freezer for 20 minutes prior to serving.
Note:
If you notice in the picture above, my Key Lime Pie is missing the whipped topping, that's because a) My SIL and I didn't realize that the whipping cream we had got needed to be chilled so it was a fat fail, and b) the egg whites which I had saved from the 4 egg yolks (from the filling) to make a replacement meringue topping was eaten by my niece earlier that morning. Oops.
Recipe from OPRAH
Friday, January 13, 2012
Food Porn Friday: Fat Kids are Harder to Kidnap
In college, my fellow swimmers and I used to have this saying, "Fat kids are harder to kidnap".
Think about it...
Needless to say, I still live my life by that motto, hence food porn Friday! Happy Weekending!
xoxo
Think about it...
Needless to say, I still live my life by that motto, hence food porn Friday! Happy Weekending!
xoxo
The Kobe Beef Burger with Zuchinni fries from Burger Bar in Las Vegas
Thursday, January 12, 2012
Double Chocolate Espresso Cookies
Well hello there friends!
Is it really 2012 already? Have I truly not posted anything on here since June of last year?? Wowza!
Have you missed me?
I've missed you.
It sure has been a while hasn't it? While no excuse is a good excuse, I actually have a good one! I got a HUGE promotion at work (Yay me!) right around July and it would be an understatement to say that work overtook my entire life! The work load doubled, I was on the road non-stop for 3 months straight, my apartment (and life for that matter) was in shambles, and my energy level outside of work and travel was zero. It makes me exhausted just thinking about it.
Well either way, I'm back, and hopefully with a vengeance.
To "celebrate", I thought I'd share this deelightful Double Chocolate Espresso Cookies that I recently made. The deep hints of espresso take this cookie from kiddie treat to adult indulgence. Enjoy!
Double Chocolate Espresso Cookies
Makes 50-55 cookies
Ingredients:
2 1/4 sticks of unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 oz. Semisweet chocolate chips or chunks
Directions:
1. Preheat over to 350 degrees.
2. Cream butter and sugars until light and fluffy. Then add eggs, one at a time, mixing after each addition to make sure they are well combined.
3. In a separate bowl, use a whisk to mix the dry ingredients together: flour, cocoa powder, baking soda, salt, and espresso powder.
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat! Using a wooden spoon, stir in the chocolate chips.
5. Line a baking sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10-12 mins or until tops look dry. Cool on wire rack and serve.
via food 52 cookbook
Is it really 2012 already? Have I truly not posted anything on here since June of last year?? Wowza!
Have you missed me?
I've missed you.
It sure has been a while hasn't it? While no excuse is a good excuse, I actually have a good one! I got a HUGE promotion at work (Yay me!) right around July and it would be an understatement to say that work overtook my entire life! The work load doubled, I was on the road non-stop for 3 months straight, my apartment (and life for that matter) was in shambles, and my energy level outside of work and travel was zero. It makes me exhausted just thinking about it.
Well either way, I'm back, and hopefully with a vengeance.
To "celebrate", I thought I'd share this deelightful Double Chocolate Espresso Cookies that I recently made. The deep hints of espresso take this cookie from kiddie treat to adult indulgence. Enjoy!
Double Chocolate Espresso Cookies
Makes 50-55 cookies
Ingredients:
2 1/4 sticks of unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 oz. Semisweet chocolate chips or chunks
Directions:
1. Preheat over to 350 degrees.
2. Cream butter and sugars until light and fluffy. Then add eggs, one at a time, mixing after each addition to make sure they are well combined.
3. In a separate bowl, use a whisk to mix the dry ingredients together: flour, cocoa powder, baking soda, salt, and espresso powder.
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat! Using a wooden spoon, stir in the chocolate chips.
5. Line a baking sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10-12 mins or until tops look dry. Cool on wire rack and serve.
via food 52 cookbook
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