T's Easy Chocolate Chip Cookies:
Approx 2 1/2 dozen cookies
1 box yellow cake mix...
2 eggs
1/2 cup oil
1 cup semi chocolate chips
1 tsp unsweetened chocolate powder
Approx 2 1/2 dozen cookies
1 box yellow cake mix...
2 eggs
1/2 cup oil
1 cup semi chocolate chips
1 tsp unsweetened chocolate powder
Mix all five ingredients together until you form a cookie dough batter.
On a large non stick cookie sheet take 1 tsp cookie dough and put it 2 inches from each other (repeat until all your cookie dough is finish) Bake at 350 degrees for 10 minutes or until golden brown.
Remove from over and let it cool and enjoy with a nice hot cup of coffee or a cold glass of milk. Mmmmmmm Ono
See MoreOn a large non stick cookie sheet take 1 tsp cookie dough and put it 2 inches from each other (repeat until all your cookie dough is finish) Bake at 350 degrees for 10 minutes or until golden brown.
Remove from over and let it cool and enjoy with a nice hot cup of coffee or a cold glass of milk. Mmmmmmm Ono
Chocolate cookies
Ingredients:
1/2 cup of butter at room temperature
1 cup of sugar
2 tablespoons of brown sugar...
1 1/2 cups of flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1 egg, beaten
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
2 oz. of unsweetened chocolate
2 tablespoons of unsweetened cocoa
Ingredients:
1/2 cup of butter at room temperature
1 cup of sugar
2 tablespoons of brown sugar...
1 1/2 cups of flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1 egg, beaten
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
2 oz. of unsweetened chocolate
2 tablespoons of unsweetened cocoa
Method:
In a double boiler, melt the unsweetened chocolate.
Whip the soft butter and sugars until fluffy.
Add to butter and sugar mixture the beaten egg, vanilla and cinnamon. Mix well.
Sift the flour, cocoa, salt and baking powder. Add to butter, etc. Mix well.
Stir in melted unsweetened chocolate.
Cool dough in refrigerator for half an hour or longer.
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie.
Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.)
Cool on sheet.
Repeat for rest of the dough.
Makes 24 cookies.
Peanut butter ice cream
Ingredients:
3 cups of heavy whipping cream
1 cup of natural, unsweetened peanut butter (can use chunky or smooth depending on your preference)
3/4 cups of sugar
1 teaspoon of vanilla
Dash of cayenne pepper (optional)
Method:
Heat the peanut butter and sugar together on medium until the sugar dissolves, about two minutes.
Whisk together peanut butter and sugar with cream, vanilla and cayenne until smooth.
Refrigerate for an hour or until chilled.
Freeze and churn according to your ice-cream maker’s instructions.
To make the sandwiches:
Chill cookies and ice cream in freezer for about an hour.
Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.
Note: While I was waxing nostalgic about Big Wheels, I decided to make these a bit smaller because I don’t have quite the metabolism I did when I was young. That said, you could make the cookies as large as you like.
See MoreIn a double boiler, melt the unsweetened chocolate.
Whip the soft butter and sugars until fluffy.
Add to butter and sugar mixture the beaten egg, vanilla and cinnamon. Mix well.
Sift the flour, cocoa, salt and baking powder. Add to butter, etc. Mix well.
Stir in melted unsweetened chocolate.
Cool dough in refrigerator for half an hour or longer.
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie.
Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.)
Cool on sheet.
Repeat for rest of the dough.
Makes 24 cookies.
Peanut butter ice cream
Ingredients:
3 cups of heavy whipping cream
1 cup of natural, unsweetened peanut butter (can use chunky or smooth depending on your preference)
3/4 cups of sugar
1 teaspoon of vanilla
Dash of cayenne pepper (optional)
Method:
Heat the peanut butter and sugar together on medium until the sugar dissolves, about two minutes.
Whisk together peanut butter and sugar with cream, vanilla and cayenne until smooth.
Refrigerate for an hour or until chilled.
Freeze and churn according to your ice-cream maker’s instructions.
To make the sandwiches:
Chill cookies and ice cream in freezer for about an hour.
Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.
Note: While I was waxing nostalgic about Big Wheels, I decided to make these a bit smaller because I don’t have quite the metabolism I did when I was young. That said, you could make the cookies as large as you like.
Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust
Crust:
• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed
...
Crust:
• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed
...
Filling
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin
Whipped Cream:
• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla
• 1 1/2 tablespoon sugar
Instructions
For Pie Crust:
1.Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside.
2.Press prepared cookie dough into greased 9” pie pan
, covering the bottom but only going up the sides about halfway.
For Pie Filling:
1.In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2.Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3.Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.
For whipped cream topping:
1.Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2.Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.
See More• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin
Whipped Cream:
• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla
• 1 1/2 tablespoon sugar
Instructions
For Pie Crust:
1.Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside.
2.Press prepared cookie dough into greased 9” pie pan
, covering the bottom but only going up the sides about halfway.
For Pie Filling:
1.In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2.Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3.Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.
For whipped cream topping:
1.Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2.Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.
Aunty's Special Oatmeal Raisin Cookies (pakalolo cookies )
1/4 lb of Cannabutter
1/2 Cup firmly packed brown sugar
1/4 Cup granulated sugar ...
1 egg
1 tsp vanilla extract
3/4 Cup all purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt
1 1/2 Cups quick or old fashioned oatmeal (uncooked)
1/2 Cup raisins
1/4 lb of Cannabutter
1/2 Cup firmly packed brown sugar
1/4 Cup granulated sugar ...
1 egg
1 tsp vanilla extract
3/4 Cup all purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt
1 1/2 Cups quick or old fashioned oatmeal (uncooked)
1/2 Cup raisins
Method
1.Preheat oven to 350F.
2.Beat together Cannabutter and sugars until creamy.
3.Add egg and vanilla.
4.Add flour, baking soda, cinnamon and salt. Mix well.
5.Stir in oats and raisins.
6.Scoop up spoonfuls with tablespoons onto greased cookie sheet. (I make about 10 pretty good sized cookies.)
7.Bake about 12-15 minutes, or until golden brown.
8.Cool for a few minutes and enjoy your very special treat!
Tip: You can swap out the raisins for chocolate chips for a sweeter treat
See More1.Preheat oven to 350F.
2.Beat together Cannabutter and sugars until creamy.
3.Add egg and vanilla.
4.Add flour, baking soda, cinnamon and salt. Mix well.
5.Stir in oats and raisins.
6.Scoop up spoonfuls with tablespoons onto greased cookie sheet. (I make about 10 pretty good sized cookies.)
7.Bake about 12-15 minutes, or until golden brown.
8.Cool for a few minutes and enjoy your very special treat!
Tip: You can swap out the raisins for chocolate chips for a sweeter treat
JUST CALLED MY MOM TO THANK HER.TODAY IS SPECIAL DAY , 42 YEARS AGO I HAD MY SEX CHANGE SURGERY IN TRINIDAD CO .MY MOTHER GOT A BANK LOAN AND PAID 4 IT.
LOOKING BACK , ITS BEEN AN ADVENTURE.MOST OF MY DREAMS HAS COME TRUE.SO GRATIFUL FOR THE BLESSING
LOOKING BACK , ITS BEEN AN ADVENTURE.MOST OF MY DREAMS HAS COME TRUE.SO GRATIFUL FOR THE BLESSING
Aloha Kakahiaka Breakfast My Beef Adobo Accompanied With Char-Siu Pancit Noodles !!
Therese Wonnacott shared a video.
PRICELESS
0:00
Click for more
S2: EP 14 - Dad vs Diapers
FACEBOOK WATCH
134,492,131 Views
Adam and Maxine's Famous Latkes
3 pounds large russet potatoes (4-6)
1 medium Vidalia, yellow, or brown onions (about 2)
2 large eggs...
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream
3 pounds large russet potatoes (4-6)
1 medium Vidalia, yellow, or brown onions (about 2)
2 large eggs...
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream
Recipe Preparation
Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)
Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)
Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)
Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)
Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
Serve warm latkes with applesauce and sour cream.
See MorePreheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)
Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)
Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)
Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)
Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
Serve warm latkes with applesauce and sour cream.
Quick & Easy Crock pot Beef Stew Recipe
•2-3 pounds of stew meat
•1 – 16 oz frozen green beans
•2-3 whole carrots, peeled and sliced...
•3 russet potatoes peeled and diced
•1/2 onion, chopped
•2 bay leaves
•salt and pepper to taste
•1 14 oz can of crushed tomatoes
•2 cups water
•1/4 cup Worchershire Sauce
•2-3 pounds of stew meat
•1 – 16 oz frozen green beans
•2-3 whole carrots, peeled and sliced...
•3 russet potatoes peeled and diced
•1/2 onion, chopped
•2 bay leaves
•salt and pepper to taste
•1 14 oz can of crushed tomatoes
•2 cups water
•1/4 cup Worchershire Sauce
How to make Beef stew:
1.In a 6 quart crock pot, place the stew meat and the potatoes on the bottom.
2.Place the green beans, onions, and carrots on top.
3.Pour the crushed tomatoes, Worcestershire sauce and the water on top. Season with salt and pepper and add plenty of salt and pepper.
4.Cover and cook on low for 8 hours, or high for 4 hours.
5.Allow it to sit for a few minutes before serving
See More1.In a 6 quart crock pot, place the stew meat and the potatoes on the bottom.
2.Place the green beans, onions, and carrots on top.
3.Pour the crushed tomatoes, Worcestershire sauce and the water on top. Season with salt and pepper and add plenty of salt and pepper.
4.Cover and cook on low for 8 hours, or high for 4 hours.
5.Allow it to sit for a few minutes before serving
Huli Huli Chicken Wings
Huli Huli Marinade
•3 Tablespoons ketchup
•2 Tablespoons honey...
•2 Tablespoons sherry (substitute pineapple juice)
•2 Tablspoons brown sugar (lightly packed)
•3 Tablespoons low-sodium soy sauce
•1 Tablespoon toasted sesame oil
•1/4 teaspoon Worcestershire sauce
•2 Tablespoons lemon juice
•1/2 Tablespoon fresh ginger (finely grated)
•2 large cloves garlic (minced)
•1/8 teaspoon ground black pepper
•1/2 teaspoon smoked sea salt (optional)
•3 pounds chicken wings (Cut the wings at the joints and discard the tips)
Huli Huli Marinade
•3 Tablespoons ketchup
•2 Tablespoons honey...
•2 Tablespoons sherry (substitute pineapple juice)
•2 Tablspoons brown sugar (lightly packed)
•3 Tablespoons low-sodium soy sauce
•1 Tablespoon toasted sesame oil
•1/4 teaspoon Worcestershire sauce
•2 Tablespoons lemon juice
•1/2 Tablespoon fresh ginger (finely grated)
•2 large cloves garlic (minced)
•1/8 teaspoon ground black pepper
•1/2 teaspoon smoked sea salt (optional)
•3 pounds chicken wings (Cut the wings at the joints and discard the tips)
Instructions
1.Pour all of the marinade ingredients into a bowl and whisk until the sugar dissolves. Set aside.
2.Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least one hour.
3.Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
4.Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes.
5.Remove from the oven and turn the wings over using tongs. Return to the oven and bake for an additional 15 minutes, or until thoroughly cooked.
Notes
•Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
•Flip the bag of chicken wings over 2 or 3 times while they are marinating to evenly coat both sides with flavor.
•The nutritional information for this recipe is not correct! Not all of the marinade will be consumed, it is just to flavor the chicken wings.
•Throw away the marinade after you remove the chicken wings.
See More1.Pour all of the marinade ingredients into a bowl and whisk until the sugar dissolves. Set aside.
2.Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least one hour.
3.Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
4.Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes.
5.Remove from the oven and turn the wings over using tongs. Return to the oven and bake for an additional 15 minutes, or until thoroughly cooked.
Notes
•Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
•Flip the bag of chicken wings over 2 or 3 times while they are marinating to evenly coat both sides with flavor.
•The nutritional information for this recipe is not correct! Not all of the marinade will be consumed, it is just to flavor the chicken wings.
•Throw away the marinade after you remove the chicken wings.
Samoan Style Chicken & Coconut Rice
For the chicken
•1 - 2 pounds chicken pieces (I used bone-in, skin on leg quarters cut into smaller pieces)
•1 cup soy sauce...
•½ cup apple cider vinegar
•1 cup sliced onion
•2 - 3 cloves garlic, peeled and diced
•1 tablespoon ground ginger
•salt, pepper and other seasonings to taste
•tapioca starch or other thickener
For the chicken
•1 - 2 pounds chicken pieces (I used bone-in, skin on leg quarters cut into smaller pieces)
•1 cup soy sauce...
•½ cup apple cider vinegar
•1 cup sliced onion
•2 - 3 cloves garlic, peeled and diced
•1 tablespoon ground ginger
•salt, pepper and other seasonings to taste
•tapioca starch or other thickener
For the rice
•1 cup rice (or two cups already cooked rice)
•1 cup coconut milk
•pinch salt
For the chicken
1.Season the chicken well with salt and pepper and paprika.
2.Brown the chicken on all sides in a large dutch oven.
3.Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
4.Saute the onions and garlic in the dutch oven, scraping up any bits from the chicken.
5.Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
6.Continue to cook for another 20 minutes or so or until the chicken is cooked through.
7.To thicken the sauce, remove the chicken from the pan, and stir in the ground ginger.
8.Estimate the amount of liquid. Measure a tablespoon of tapioca starch for every cup of liquid, plus another teaspoon. Make a slurry with the tapioca and a little water then stir it into the liquid in the dutch oven.
9.Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.
For the rice
1.Cook the rice, then add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice to stand and absorb the coconut milk.
See More•1 cup rice (or two cups already cooked rice)
•1 cup coconut milk
•pinch salt
For the chicken
1.Season the chicken well with salt and pepper and paprika.
2.Brown the chicken on all sides in a large dutch oven.
3.Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
4.Saute the onions and garlic in the dutch oven, scraping up any bits from the chicken.
5.Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
6.Continue to cook for another 20 minutes or so or until the chicken is cooked through.
7.To thicken the sauce, remove the chicken from the pan, and stir in the ground ginger.
8.Estimate the amount of liquid. Measure a tablespoon of tapioca starch for every cup of liquid, plus another teaspoon. Make a slurry with the tapioca and a little water then stir it into the liquid in the dutch oven.
9.Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.
For the rice
1.Cook the rice, then add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice to stand and absorb the coconut milk.
Glenn Carvalho is in Keaau, Hawaii.
Oh Hell Go All The Way My Shrimp Eggs Over Rice Plates With Shrimp Oster Sauce Gravy Drizzle !!
JUST FOR LAFFS
BLAAAAAA
Grant Kiyoshi Fujii shared a post.
It's da one & only BAKATARE crew
OLDER
No comments:
Post a Comment