Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

ITALIAN STYLE FISH FINGERS
These fish fingers were not fried or baked. I just wanted to show how  it looks like when breaded with my Seasoned Breadcrumbs, grated  parmesan cheese, parsley and cracked black pepper.
This recipe for Italian style fish fingers is very tasty and I believe anybody will love it.
______________________________________________________________
*For the Seasoned Breadcrumbs: (I posted this recipe for croutons before which can be processed in a food processor and be made into seasoned breadcrumbs.)
Garlicky Croutons: Any stale bread cut into cubes, extra virgin olive oil, garlic and herbs seasoning and salt.
- drizzle EVOO over bread cubes, sprinkle garlic and herb seasoning   and season with salt, toss to evenly coat each piece. Place seasoned   bread cubes onto a baking sheet and toast in a 375’F preheated oven for 5   minutes or until lightly brown and crunchy.
Goddess of Scrump’s Note: These croutons can   also be processed in a food processor and made into Dry Seasoned   Breadcrumbs to use as binding ingredient for meatloaf or meatballs,   crunchy topping for gratins and casseroles, and as breading for fish  sticks, chicken or veal schnitzels. 
_____________________________________________________________
Ingredients:  F-E-B (Flour, Eggs, Breadcrumbs)
4 cups Seasoned Breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup finely chopped parsley
fresh cracked black pepper
_________________________
1 1/2 cups all-purpose flour (for dredging)
__________________________
2 eggs, beaten
1/4 cup milk
_________________________
For the Fish fillets:
2 lbs fish fillets (any white flesh fish like, John or Cream Dory, Haddock, Mahi-Mahi, Red Snapper)
juice of 1 lemon
zest of 1 lemon
salt and pepper
____________________________________________________________
Procedure: 
1. Slice the fish fillets into 1 1/2 inch slices. And place in a rectangular oven dish.
2. Marinate the fish with the lemon juice, zest, salt and pepper. Place in the fridge to marinate for 1/2 hour.
3. Mix the seasoned breadcrumbs, parmesan cheese, chopped parsley and cracked black pepper. And put in a shallow dish.
4. Put the flour in a ziploc bag. Set aside.
5. Mix the beaten eggs and milk together in a shallow bowl.
6. Place the fish fillets in the ziploc bag with the flour. Shake the bag to evenly coat each fillet.
7. Dip each fillet in the egg mixture, then coat with the breadcrumbs mixture.
* Either you deep-fry these in canola oil until golden or bake these in a 375’F oven for 15-20 minutes.
Yummy served with Marinara sauce or Remoullade. 
Makes 6-8 servings

ITALIAN STYLE FISH FINGERS

These fish fingers were not fried or baked. I just wanted to show how it looks like when breaded with my Seasoned Breadcrumbs, grated parmesan cheese, parsley and cracked black pepper.

This recipe for Italian style fish fingers is very tasty and I believe anybody will love it.

______________________________________________________________

*For the Seasoned Breadcrumbs: (I posted this recipe for croutons before which can be processed in a food processor and be made into seasoned breadcrumbs.)

Garlicky Croutons: Any stale bread cut into cubes, extra virgin olive oil, garlic and herbs seasoning and salt.

- drizzle EVOO over bread cubes, sprinkle garlic and herb seasoning and season with salt, toss to evenly coat each piece. Place seasoned bread cubes onto a baking sheet and toast in a 375’F preheated oven for 5 minutes or until lightly brown and crunchy.

Goddess of Scrump’s Note: These croutons can also be processed in a food processor and made into Dry Seasoned Breadcrumbs to use as binding ingredient for meatloaf or meatballs, crunchy topping for gratins and casseroles, and as breading for fish sticks, chicken or veal schnitzels

_____________________________________________________________

Ingredients:  F-E-B (Flour, Eggs, Breadcrumbs)

4 cups Seasoned Breadcrumbs

1/2 cup grated parmesan cheese

1/4 cup finely chopped parsley

fresh cracked black pepper

_________________________

1 1/2 cups all-purpose flour (for dredging)

__________________________

2 eggs, beaten

1/4 cup milk

_________________________

For the Fish fillets:

2 lbs fish fillets (any white flesh fish like, John or Cream Dory, Haddock, Mahi-Mahi, Red Snapper)

juice of 1 lemon

zest of 1 lemon

salt and pepper

____________________________________________________________

Procedure:

1. Slice the fish fillets into 1 1/2 inch slices. And place in a rectangular oven dish.

2. Marinate the fish with the lemon juice, zest, salt and pepper. Place in the fridge to marinate for 1/2 hour.

3. Mix the seasoned breadcrumbs, parmesan cheese, chopped parsley and cracked black pepper. And put in a shallow dish.

4. Put the flour in a ziploc bag. Set aside.

5. Mix the beaten eggs and milk together in a shallow bowl.

6. Place the fish fillets in the ziploc bag with the flour. Shake the bag to evenly coat each fillet.

7. Dip each fillet in the egg mixture, then coat with the breadcrumbs mixture.

* Either you deep-fry these in canola oil until golden or bake these in a 375’F oven for 15-20 minutes.

Yummy served with Marinara sauce or Remoullade.

Makes 6-8 servings



Gnocchi… it’s so easy!

Gnocchi literally means “lumps” in Italian. There are many types of gnocchi. In Tuscany, gnocchi are made out of ricotta cheese and seasoning, the gnocchi alla Romana in Rome are made with semolina, egg and cheese, while the gnocchi a la Parisienne are prepared from choux pastry with milk and cheese. Although gnocchi is more like a dumpling, it is actually classified as pasta.

What I made here are the most widely made and known type of gnocchi, the humble potato gnocchi which I believe, anyone can make.

I chose to use instant mashed potato flakes because the secret to making good potato gnocchi is to make the potato as dry as possible (it means that you will use less flour, and because of this you will end up with a more light and tender gnocchi). If you use boiled potatoes to mash, the potatoes end up too wet, and while it is a good idea to just bake your potatoes with their skins on, the process is a bit more time consuming… and Patience is not one of my outstanding virtues.

Making gnocchi at home is one of those kitchen projects that make me relax and calm. It is really just like playing with playdough. I relish the fact that after I am done entertaining myself, I can then look forward to entertaining my tummy afterwards.

Although you can cook gnocchi in any kind of sauce you like (mine is Gorgonzola Cream) I most of the time make it simple by just tossing these babies in mildly sizzling butter to make these a bit crispy and just serving these with a generous sprinkling of parmesan cheese and parsley. Simple and straight forward crisped up potato gnocchi… Buon Appetito! :)

Ingredients:

Potato Gnocchi

3 1/2 cups instant mashed potato flakes

1 2/3 cups freshly boiled water

1 large egg

1/4 teaspoon ground nutmeg

1/2 teaspoon fresh cracked black pepper

1 teaspoon salt

1/2 - 2/3 cup plain flour

_____________________

8 cups water (to poach the gnocchi)

1 teaspoon salt

Procedure:

1. Place the potato flakes in a bowl and pour the freshly boiled water over. Stir with a spatula until the potato flakes fully absorbs the water and form a mound of mashed potatoes.

2. Liberally dust your work surface (wooden/bamboo board/counter top) with flour. Make a well in the center of the mound of mashed potatoes and add the egg, nutmeg, black pepper and salt.

3. Using a fork, mix all the 5 ingredients together. Add 1/4 cup (of the 2/3 cup) of flour into the potato dough to bind the mixture. If the gnocchi dough feels wet then you can add the other 1/4 cup or more of the remaining flour, or if you feel it too dry just add a little bit of water. Knead the dough with your hands until you have a nice dry doughy consistency.

*To make sure that your dough is the right consistency and won’t fall apart once you cook it, try testing 1 piece of the dough by dropping it in the simmering water. If it falls apart, then you need to add a bit more flour to the dough.

4. Cut and divide the dough into four then cut each quarter in halves ending up with 8 tennis ball-size pieces.

5. Form each piece into long narrow tubes, 1/2 inch thick. And cut into 1 inch pieces.

6. Place all the cut gnocchi on a well floured baking sheet.

7. Bring a medium size sauce pan with 8 cups of water to a boil. Once the water boils, add the salt. Then turn the heat down to bring the water to a gentle simmer (very minimal bubbles- ideal for poaching).

8. Cook the gnocchi in several batches. Once the gnocchi floats and comes to the surface of the water (takes about less than 2 minutes), immediately fish it out of the water with a slotted/perforated spoon and place it in another baking sheet to prevent it from sticking together.

To make Butter-Crisped Potato Gnocchi with Parmesan Cheese and Parsley:

Melt 1/2 cup of unsalted butter in a skillet and add the cooked gnocchi. Pan-fry the gnocchi for about 8 minutes in the hot butter until slightly browned and crisp. Transfer into a serving dish and sprinkle with a generous amount of grated parmesan cheese and chopped parsley.

Other Sauces for Gnocchi:

Gnocchi with Gorgonzola Cream

1 recipe Potato Gnocchi (cooked)

4 tablespoons  unsalted butter

4 tablespoons Gorgonzola cheese

(if you can’t find gorgonzola cheese, you can substitute Danish blue cheese, that is only if you can’t really find a great gorgonzola in your area)

1 cup double cream

1/2 cup milk

cracked black pepper and salt to taste

picked fresh marjoram leaves, or torn fresh tarragon leaves, but I also mostly just use chopped parsley.

grated parmesan cheese

- Melt the butter in a shallow pan, add the gorgonzola cheese (making sure to break the lumps), double cream, and milk. Simmer gently until the gorgonzola has melted. Season with salt and pepper to taste. Toss the cooked gnocchi into the cheese sauce. Serve and sprinkle with parmesan cheese and any one of the herbs specified.

Gnocchi with Lemony-Chicken Sauce

1 recipe potato gnocchi (pan-fried in butter until crisped- refer to the Butter-Crisped Potato Gnocchi procedure)

1 cup chicken broth

1/2 cup unsalted butter, chilled and cut into small cubes

finely grated zest of 2 lemons

juice of 1 lemon

1/4 cup chopped Italian parsley

salt and pepper according to taste

- In a medium sauce pan, heat chicken broth and lemon juice and bring to a simmer, then remove from the heat. Whisk in the chilled butter, dropping a cube at a time until the sauce becomes a bit thick. Reheat and whisk if necessary.

Toss the crisped gnocchi into the lemony-chicken sauce and transfer into a serving dish. Sprinkle with flat leaf Italian parsley.

All recipes Make 4-6 Servings



BAKING SMARTS:

TIPS FOR MAKING THE PERFECT COOKIES, BARS, MUFFINS AND QUICK BREADS


I am a self-taught baker. I’ve been baking since I was 11 years old using a Toaster Oven. When I turned 14 years old I became decently good at baking (this means that the cookies and mini muffins I baked on our toaster oven were no longer like that of flat stones and cute hard weapons for throwing whenever I had those teenage tantrums) I was permitted to use a Turbo-Broiler (this baking/roasting appliance is now on display at the Smithsonian I believe! joke!). Then when I finally got my baking mojo at the age of 17 years old, my father bought me a mighty fine Italian made oven large enough to fit two baking sheets. I became more confident and have started modifying and creating my own recipes of cookies, cakes, muffins, tarts, candies and even flavor combinations (some were a  success, others were absolutely, Yuck!)

I learned through Trial and Error. If the product came out not tasting and looking like I want to taste and look like, I would analyze it and tweak at the ingredients, I add and deduct one or three ingredients and start over with the whole baking project again.

I also relied on as many baking books and magazines as I can learn and get techniques from. It was my absolute passion for baking that also lead me to pursue a culinary career.

Some people are quite intimidated with baking, and I believe it’s because most of them just look at the recipes and go through the whole ingredients list and procedure without having the proper understanding of the certain “behaviors” of some flours, the temperament, size, material of various cookie sheets and baking pans, and the “sensitivity” of different batters.

So I decided to share with you some mish mash of baking wiz I learned through the years.

_______________________________________________________

Cookies:

On Baking/Cookie Sheets

- Look for shiny, heavy-gauge cookie sheets with very low or no sides, this will ensure even browning of cookies.

- Avoid using dark cookie sheets (those teflon finished baking sheets), these kind tends to make the bottom of the cookies to overbrown.

- Instead of spraying your sheets with vegetable spray to avoid cookies from sticking, use either baking parchment or silicon mats (silpats) to line your cookie sheets. You will never have a problem taking out your baked cookies, plus you also don’t need to add fat (from vegetable sprays).

- Always let hot cookie sheets cool before you place another batch of cookie dough on it, otherwise the butter in the dough will instantly melt and separate.

- To avoid having your cookies fall apart when you take them off the cookie sheet, let them cool for a good minute to firm up on the sheet before removing them.

How come your cookies came out perfect and mine did not?

- Never substitute margarine or shortening when the recipe calls for butter. Because nothing beats the flavor and richness that butter adds to cookies and mostly other baked products. It also contributes to the texture and browning properties of cookies.

- When your cookie dough or baked cookies turned out dry, you may have been too heavy handed when measuring the flour. To measure properly, stir flour in the container to lighten it. Gently spoon the flour into a dry measuring cup and level the top with an off-set spatula or the back of a knife. Never pack the flour into the cup or tap the cup with the spatula or on the counter to level.

- Do not substitute baking soda for baking powder and vice versa.

Do not omit when the recipe calls for both or either of them.

Although it is true that both baking soda and baking powder are leavening agents and produce carbon dioxide which causes baked products to rise, each do not react the same way because they differ chemically.

- Do not replace a cup and a half of sugar in a standard recipe with  3-4 packets of sugar substitute. It will never work! Instead, find another low-sugar and/or sugar free recipe of the same kind of cookie or any baked product.

- Most if not all cookie recipe uses large eggs.

- I use an ice cream scooper to make my cookies in uniform shape and size… this might also tell you that I suffer from acute OCD! :)

Storing Cookies

- Most types of cookies keep at room temperature for up to 3 days.

- Make sure cookies have completely cooled on a wire rack before storing them, otherwise they will stick together.

- Never store crisp cookies and soft cookies on the same container. As crisp cookies will absorb moisture from the soft cookies.

- Most drop, sliced, bar and shaped cookies freeze well. Place cookies in flat containers. Place the cookies in layers separated by parchment or wax paper so they won’t stick.

__________________________________________________________

Bars or Slices:

- Use the right size baking tin for your bars. A tin that is too small will make a thicker and more cake-like base, not a chewy one. A tin that is too large will make the base dry or brittle. And tins with dark color are usually non-stick, these make your bars cook faster and brown more quickly, so check the bar for doneness 5 minutes before the end of the cooking time.

- It is always the best idea to line your tins with baking parchment, doing so will prevent the bar from sticking to the tin and provide handles so you can lift the whole product out of the tin.

- Most bar recipes have a pastry base. When making pastry, butter should always be diced and well chilled. I find that the easiest way to make pastry and not make the butter melt is to just use a food processor.

- Blind baking - when a recipe ask for pastry base to be partially baked before the topping or filling is added. This ensures that the base is cooked and firm and not made soggy once the filling is added and baked in the oven. Method: once the uncooked pastry is in the tin, cover with a sheet of baking paper, then fill the top of the sheet with either uncooked rice or baking beans (this weighs down the pastry and prevents it from puffing up) and bake. Remove the beans or rice and cook the pastry again until lightly brown and firm.

________________________________________________________

Muffins and Quick Breads:

- The most important thing to remember about muffin and quick bread batter is that it requires minimum mixing and SHOULD look coarse and lumpy. A large spoon or serving fork is the best implement for mixing.

- Muffins and quick breads are cooked when they are browned, risen, firm to touch and beginning to shrink from the sides of the pan. You can also insert a wooden skewer in the center. When skewer comes out clean then it is done.

- I always bake my muffins in cupcake liners just to avoid the fuss and to just easily take them out of the tin once they come out of the oven. And for quick breads, I always use a baking parchment paper to line the inside of my loaf pan so that I can just easily lift out the whole bread out of the pan.

- Muffins and quick breads freeze well. Just wrap them really well with cling wrap and place inside a ziploc bag and can be kept in the freezer for 3 months.

- I find the use of sour cream or buttermilk in muffins and quick breads makes them more tender, moist and flavorful. :)

________________________________________________________

Ingredient Substitutes that works just as great:

No Buttermilk: I add the juice of half a lemon to evaporated milk to make a cup.

No Self-Rising flour: Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour. Sift thrice to blend.

No Cake flour: Add 2 tablespoons of cornstarch to every cup of all-purpose flour. Sift 3 times.

(Source: goddessofscrumptiousness)



CHICKEN PASTEL EMPANADA

Ingredients:

Empanada Pastry:

4 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter

3/4 cup beer (light beer)

1 egg, beaten (for the pastry)

1/2 cup all-purpose flour (for dusting the work surface and rolling out the pastry)

1 egg, beaten (to use as an eggwash to brush the Empanadas with before baking)

Chicken Filling:

1 whole (uncooked) chicken breast, cut into small chunks

1 tablespoon Worcestershire sauce

1/2 teaspoon coarse salt (not table salt)

1/2 teaspoon white pepper

2 cups par-boiled mixed vegetables (small diced carrots, sweet corn kernels, string beans, and broccoli florets separated into small pieces)

4 cloves garlic, finely minced

1/4 cup unsalted butter

2 tablespoons flour

1 cup evaporated milk

small pinch of nutmeg

1 teaspoon Dijon mustard

salt and white pepper according to taste

1 1/4 cup grated gruyere cheese

Procedure:

For the Chicken Filling:

1. Marinate chicken pieces in Worcestershire sauce and season with salt and white pepper. Let it marinate for 15 minutes inside the fridge.

2. Melt butter in a large saute pan over medium heat. Gently saute the garlic.

3. Once the garlic is soft, add the chicken into the pan and saute for about 5 minutes or until the chicken is cooked.

4. Add the 2 tablespoons of flour and cook for about a minute just to get rid of the raw flour taste. Add the evaporated milk, Dijon mustard and a small pinch of nutmeg and stir the bechamel sauce.

5. Mix in the par-boiled vegetables and cook in the sauce until tender and finally add the grated gruyere cheese. Season with salt and white pepper according to taste. Turn off heat and set the pan aside.

For the Empanada Pastry: Pre-heat oven to 375’F.

1. Sift together the 4 cups of flour, sugar and salt.

2. Cut the cold butter into the flour mixture.

3. When the butter is well incorporated into the flour (mixture resembles fine bread crumbs), add the beer and pre-beaten egg.

4. Gather and form the pastry mixture into a ball of dough. This dough does not require resting.

5. Turn out the dough onto a well floured work surface and divide the dough in halves. Form each halve into a fat cylinder and cut and divide into 4 pieces (8 Empanadas for this recipe).

6. Roll out and flatten each piece of dough into 1/4 inch thick disk.

7. Put about a heaping serving spoon of chicken mixture on the half side of the rolled out pastry. Fold the other half over and run your fingers around the folded dough, and over the mound of filling to seal the dough together and get rid of air pockets inside the pastry.

8. Using a rolling pastry cutter, trim the edges off the Empanada. Then using a fork, crimp the edges to totally seal the pastry pocket.

9. Place the empanadas onto a parchment lined baking sheet and brush with an eggwash. Using a fork, prick the surface of each piece once to create an air vent.

10. Bake empanadas in a 375’F oven for 40-45 minutes or until these pastries are golden brown.

Makes 8  6-inch Empanadas

(Source: goddessofscrumptiousness)



CHICKEN CACCIATORE AND CREAMY PARMESAN POLENTA

Ingredients:

4 pieces chicken breasts

1/2 cup all-purpose flour (for dredging)

1/2 cup canola oil (for pan-frying)

Marinade: For the chicken

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon dried Italian herbs seasoning

2 tablespoons extra virgin olive oil

- Place chicken breasts on a shallow dish or a ziploc bag. Combine all the marinade ingredients and pour over the chicken. Marinate for 30 minutes inside the fridge.

- After marination, dredge the chicken breasts in flour. Heat a medium-size skillet with canola oil over medium-high heat. Pan-fry chicken until brown, about 3 minutes per side. Drain on paper towels and set aside.

Sauce:

1 cup canned Garlic and Herbs spaghetti sauce

1/2 cup canned stewed tomatoes, pureed

2 tablespoons dry red wine

2 cups chicken stock (I used 1 chicken bouillon cube and dissolved it in 2 cups of hot water)

3 tablespoons extra virgin olive oil

1 medium red onion, chopped fine

1 medium head garlic, minced

1 teaspoon dried Italian herbs seasoning

salt and cracked black pepper according to taste

1/2 teaspoon sugar (to balance the acidity of the tomatoes)

2 tablespoons flat-leaf / Italian parsley, chopped fine

- Heat a large sauce pan over moderate heat. Add the EVOO. Saute onions until soft and translucent. Add the garlic and saute until soft.

- Add the dried Italian herbs and dry red wine. Pour the flavored spaghetti sauce and stewed tomato puree (blitz the canned stewed tomatoes in a blender or food processor) into the pan followed by the chicken stock. Simmer sauce for 1/2 an hour or until reduced in half.

- When sauce has reduced, season with sugar and salt and pepper to taste. 

- Transfer sauce in a blender or food processor and blitz until pureed. Transfer the pureed sauce back into the sauce pan and reheat over low fire. Add the pan-fried chicken breasts into the pan of sauce.  

Creamy Parmesan Polenta:

2 cups chicken stock

1 cup polenta

4 tablespoons unsalted butter

1/2 cup evaporated milk (I preferred to use this because it is creamier than regular milk, but not as rich as heavy cream)

1 cup grated Parmesan Cheese

- In a medium saucepan, heat chicken stock well up to a simmering stage. When the stock is reasonably hot, temporarily remove from heat. Using a wire whisk, whisk-in the polenta into the hot chicken stock making sure to break off the lumps (whisking a bit vigorously will do the job, making the polenta smooth).

- Add the butter and continue to whisk until well incorporated. Place the saucepan back on the heat and add the evaporated milk and parmesan cheese. Whisk until polenta is smooth then turn off the heat.

- Place the Chicken Cacciatore alongside the Creamy Parmesan Polenta and sprinkle with finely chopped Italian parsley.

Serves 4



COCONUT MACAROON FILLED BUTTERMILK CUPCAKES

I came up with this cupcake recipe out of my pure wicked craving for three sweet things- sweetened flaked coconut, YEMA (a rich, chewy and decadent milk candy made of sweetened condensed milk, egg yolks and flavored with either lime zest or mixed in with nuts such as peanuts, pili nuts or cashews. This confection was introduced in the Philippines by the Spanish during the colonial era and was later modified by the Filipinos incorporating sweetened condensed milk to the original recipe which was basically just egg yolks and sugar-yema) and moist golden cake.

Ingredients:

Coconut Macaroon

4 cups sweetened flaked coconut

2 cups crushed butter cookies/ shortbread cookies

1 can sweetened condensed milk

1 teaspoon vanilla

zest of 1 lemon

Procedure: Coconut Macaroon

1. In a food processor, blitz butter cookies until finely crushed.

2. In a medium-size mixing bowl, combine crushed cookies, sweetened flaked coconut, and lemon zest. Mix well.

3. Stir vanilla into the condensed milk and pour over the dry ingredients.

4. Mix well and set aside.

Buttermilk Cake Batter

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) softened unsalted butter

1 1/2 cups granulated sugar

2 teaspoons vanilla

1 cup buttermilk or sour milk*

4 egg whites

* (If you can’t find buttermilk, you can add the juice of half a small lemon into evaporated milk to equal 1 cup. Let stand for 5 minutes and stir.)

Procedure: Buttermilk Cake Batter

1. Let egg whites stand at room temperature. Preheat oven to 350’F.

2. Sift together flour, baking powder, baking soda and salt.

3. In a large mixing bowl, beat on low speed the butter and sugar, then add the vanilla and buttermilk.

4. Slowly incorporate the flour mixture into the buttermilk mixture by still beating on low for 1 minute or until well combined, scrape bowl and beat 30 seconds more.

5. Add egg whites; beat on medium speed for 30 seconds.

6. Line medium-size muffin tins with cupcake liners.

7. Using a small ice cream scooper (approx. equivalent to 1 1/2 tablespoons), place a scoop of coconut macaroon mixture onto each cupcake liner until all mixture is scooped out.

8. Using a medium-size ice cream scooper (approx. equivalent to 2 1/2 tablespoons), top each mound of macaroon with the cake batter.

9. Bake cupcakes for 20-25 minutes or until toothpick inserted on center comes out clean and tops spring back when lightly touched.

10. Cool on wire racks.

Makes 28-29 medium-size cupcakes



THE SIMPLEST BUT MOST SATISFYING SALAD 
(Romaine Lettuce, Cherry Tomatoes, Homemade Garlicky Croutons, Parmesan Cheese and Easy-Breezy Caesar Dressing)
Garlicky Croutons: Any stale bread cut into cubes, extra virgin olive oil, garlic and herbs seasoning and salt.
- drizzle EVOO over bread cubes, sprinkle garlic and herb seasoning  and season with salt, toss to evenly coat each piece. Place seasoned  bread cubes onto a baking sheet and toast in a 375’F preheated oven for 5  minutes or until lightly brown and crunchy.
Goddess of Scrump’s Note: These croutons can  also be processed in a food processor and made into Dry Seasoned  Breadcrumbs to use as binding ingredient for meatloaf or meatballs,  crunchy topping for gratins and casseroles, and as breading for fish  sticks, chicken or veal schnitzels. 
Caesar Dressing:
1/4 cup mayonnaise
1/4 cup red wine vinegar
4 cloves garlic
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 tablespoon grated Parmesan cheese
1/2 cup canola oil
salt and cracked black pepper to taste
- In a blender, blitz the mayonnaise with the red wine vinegar,  garlic cloves, Dijon mustard, lemon juice, Worcestershire sauce, and hot  pepper sauce. With the blender still on, gradually drizzle the 1/2 cup  canola oil until the dressing is well emulsified and creamy. Add the  grated Parmesan cheese and season with salt and pepper.

THE SIMPLEST BUT MOST SATISFYING SALAD 

(Romaine Lettuce, Cherry Tomatoes, Homemade Garlicky Croutons, Parmesan Cheese and Easy-Breezy Caesar Dressing)

Garlicky Croutons: Any stale bread cut into cubes, extra virgin olive oil, garlic and herbs seasoning and salt.

- drizzle EVOO over bread cubes, sprinkle garlic and herb seasoning and season with salt, toss to evenly coat each piece. Place seasoned bread cubes onto a baking sheet and toast in a 375’F preheated oven for 5 minutes or until lightly brown and crunchy.

Goddess of Scrump’s Note: These croutons can also be processed in a food processor and made into Dry Seasoned Breadcrumbs to use as binding ingredient for meatloaf or meatballs, crunchy topping for gratins and casseroles, and as breading for fish sticks, chicken or veal schnitzels.

Caesar Dressing:

1/4 cup mayonnaise

1/4 cup red wine vinegar

4 cloves garlic

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1 tablespoon grated Parmesan cheese

1/2 cup canola oil

salt and cracked black pepper to taste

- In a blender, blitz the mayonnaise with the red wine vinegar, garlic cloves, Dijon mustard, lemon juice, Worcestershire sauce, and hot pepper sauce. With the blender still on, gradually drizzle the 1/2 cup canola oil until the dressing is well emulsified and creamy. Add the grated Parmesan cheese and season with salt and pepper.



LEMON-BUTTER COOKIES
These lemony and buttery cookies are light and luxuriously melts in  the mouth because of cornstarch. I find these absolutely delightful  munched and chased with a cup of tea, or made into a cookie sherbet  sandwich for a cool summer sweet snack. :)
Ingredients:
2 cups all-purpose flour
1 cup powdered/confectioner’s sugar
1/2 cup cornstarch
1 cup softened butter
1 eggyolk
juice of 1 lemon
zest of 1 lemon
Procedure:
1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
2. Using a spatula, fold in softened butter into the flour mixture.
3. Add lemon juice, lemon zest and egg yolk and continue to gently  stir all ingredients until mixture resembles a soft and thick batter.
4. Line cookie sheets with baking parchment. Using a small ice cream  scooper, scoop cookie batter 2 inches apart onto the lined cookie  sheets.
5. Bake cookies for 12-15 minutes or until edges begin to brown.
6. Transfer cookies to wire racks to cool.
To store: Place cookies in layers separated by waxed or parchment  paper in an airtight container. Store at room temperature for 3 days. Or  can be frozen for up to 3 months.
Makes 24 cookies.

LEMON-BUTTER COOKIES

These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)

Ingredients:

2 cups all-purpose flour

1 cup powdered/confectioner’s sugar

1/2 cup cornstarch

1 cup softened butter

1 eggyolk

juice of 1 lemon

zest of 1 lemon

Procedure:

1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.

2. Using a spatula, fold in softened butter into the flour mixture.

3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.

4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.

5. Bake cookies for 12-15 minutes or until edges begin to brown.

6. Transfer cookies to wire racks to cool.

To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

Makes 24 cookies.



BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:
Barbecue Sauce:
2 tablespoons unsalted butter
1 small onion, coarsely chopped
2 garlic cloves, minced
1 1/4 cup ketchup
2 tablespoons dark soy sauce
3 tablespoons cider vinegar or red cane vinegar
2 tablespoons brown sugar
2 tablespoons honey
2 teaspoons tabasco or any hot pepper sauce
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Coarse salt and cracked black pepper to taste
___________________
1 1/2 pounds large shrimps, shelled and deveined
1 tablespoon vegetable oil (for greasing the grill pan)
______________________________
Cheddar Cheese Spaghetti:
1/2 pound spaghetti
1/4 cup unsalted butter
2 1/2 cups half-and-half
1 1/2 cups shredded extra-sharp cheddar cheese
pinch of nutmeg
salt and white pepper to taste
1/4 teaspoon cayenne pepper
2 teaspoons finely chopped parsley
Procedure:
1. In a medium saucepan, melt the butter. Add the onion and cook over  moderate heat until softened, about 5 minutes. Add the garlic and cook  until fragrant, just about a minute. Stir in the ketchup, soy sauce,  cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne  pepper. Simmer over low heat for 40 minutes or until thickened.
2. Transfer the barbecue sauce to a blender and puree until smooth.  Season with salt and pepper. Pour half of the sauce into a bowl (to use  for brushing the shrimps before grilling) and reserve the other half (to  serve on the side).
3. Bring a large pot of water to a boil. Once the water is boiling  add a  decent amount of salt. Add the spaghetti and cook until al dente.  Drain  the pasta well and drizzle a bit of oil and toss well.
4. In a large saute pan, melt butter over medium heat. Add the  half-and-half and shredded extra-sharp cheddar cheese. Stir until the  cheese is melted and the sauce slightly thickened. Add a pinch of  nutmeg, cayenne pepper, salt and white pepper (according to taste).  Finish the sauce with the finely chopped parsley. Add the spaghetti onto  the pan of cheese sauce and toss well.
5. Put 3 shrimps on each skewer.
6. Preheat a grill pan. Brush the shrimps on both sides with the  barbecue sauce. Grease the grill pan with vegetable oil. Grill the  shrimps over moderate heat, turning once, about 30 seconds per side  (shrimps are very delicate and cooks fast).
7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 
Serves 4

BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:

Barbecue Sauce:

2 tablespoons unsalted butter

1 small onion, coarsely chopped

2 garlic cloves, minced

1 1/4 cup ketchup

2 tablespoons dark soy sauce

3 tablespoons cider vinegar or red cane vinegar

2 tablespoons brown sugar

2 tablespoons honey

2 teaspoons tabasco or any hot pepper sauce

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Coarse salt and cracked black pepper to taste

___________________

1 1/2 pounds large shrimps, shelled and deveined

1 tablespoon vegetable oil (for greasing the grill pan)

______________________________

Cheddar Cheese Spaghetti:

1/2 pound spaghetti

1/4 cup unsalted butter

2 1/2 cups half-and-half

1 1/2 cups shredded extra-sharp cheddar cheese

pinch of nutmeg

salt and white pepper to taste

1/4 teaspoon cayenne pepper

2 teaspoons finely chopped parsley

Procedure:

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, just about a minute. Stir in the ketchup, soy sauce, cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne pepper. Simmer over low heat for 40 minutes or until thickened.

2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour half of the sauce into a bowl (to use for brushing the shrimps before grilling) and reserve the other half (to serve on the side).

3. Bring a large pot of water to a boil. Once the water is boiling add a decent amount of salt. Add the spaghetti and cook until al dente. Drain the pasta well and drizzle a bit of oil and toss well.

4. In a large saute pan, melt butter over medium heat. Add the half-and-half and shredded extra-sharp cheddar cheese. Stir until the cheese is melted and the sauce slightly thickened. Add a pinch of nutmeg, cayenne pepper, salt and white pepper (according to taste). Finish the sauce with the finely chopped parsley. Add the spaghetti onto the pan of cheese sauce and toss well.

5. Put 3 shrimps on each skewer.

6. Preheat a grill pan. Brush the shrimps on both sides with the barbecue sauce. Grease the grill pan with vegetable oil. Grill the shrimps over moderate heat, turning once, about 30 seconds per side (shrimps are very delicate and cooks fast).

7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 

Serves 4



LEMONY SOUTHWESTERN SPICED PAN-FRIED CHICKEN BREASTS
I like simple and straight-forward dishes. Sometimes I really don’t   care for side dishes at all, though I will never pass up on salad greens   to accompany my entree.
When I plan what to cook for dinner, I usually opt for dishes I can   instantly whip up in 30 minutes, I mean why stress myself and cook   myself to exhaustion preparing two or three sides when all my family   really requires of me is to cook them one really good dish to eat with   plain boiled rice or bread with either a bowl of soup or tossed salad. 
This Lemony Southwestern Spiced Pan-Fried Chicken Breasts dish is also perfect made into a flavorful and full of Ummmmpp hearty sandwich.
Ingredients:
4 pieces chicken breast fillets, butterflied
juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)
________________
1 tablespoon coarse salt (not table salt)
1 teaspoon ground coriander
2 tablespoons ground cumin
1/2 teaspoon cracked black pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons salt-free garlic and herb seasoning
(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use.)
_____________
2/3 cup all-purpose flour (for dredging)
1/4 cup canola oil (for pan-frying)
Procedure:
Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.
Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.
Heat a large skillet over medium-high heat with the oil. When oil is  ready, place   the chicken on the skillet and pan-fry 5 minutes per side  until both sides are golden brown. Yummy eaten with plain boiled rice, a bowl of mushroom soup and a side of simple salad… Dinner is served!
__________________________
To make as a sandwich: 
Mango chutney mayo:
1/2 cup mayonnaise
2 tablespoons mango chutney
- Mix together and set aside.
romaine lettuce
1/2 cup shredded carrots
4 Kaiser rolls or hamburger buns
- Prepare and cook chicken fillets as directed.
- Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.
- Spread the mango chutney mayo on both halves of each roll/bun and  arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded  carrots and bread. EAT! :)
Serves 4

LEMONY SOUTHWESTERN SPICED PAN-FRIED CHICKEN BREASTS

I like simple and straight-forward dishes. Sometimes I really don’t care for side dishes at all, though I will never pass up on salad greens to accompany my entree.

When I plan what to cook for dinner, I usually opt for dishes I can instantly whip up in 30 minutes, I mean why stress myself and cook myself to exhaustion preparing two or three sides when all my family really requires of me is to cook them one really good dish to eat with plain boiled rice or bread with either a bowl of soup or tossed salad. 

This Lemony Southwestern Spiced Pan-Fried Chicken Breasts dish is also perfect made into a flavorful and full of Ummmmpp hearty sandwich.

Ingredients:

4 pieces chicken breast fillets, butterflied

juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)

________________

1 tablespoon coarse salt (not table salt)

1 teaspoon ground coriander

2 tablespoons ground cumin

1/2 teaspoon cracked black pepper

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

2 teaspoons salt-free garlic and herb seasoning

(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use.)

_____________

2/3 cup all-purpose flour (for dredging)

1/4 cup canola oil (for pan-frying)

Procedure:

Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.

Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.

Heat a large skillet over medium-high heat with the oil. When oil is ready, place   the chicken on the skillet and pan-fry 5 minutes per side until both sides are golden brown. Yummy eaten with plain boiled rice, a bowl of mushroom soup and a side of simple salad… Dinner is served!

__________________________

To make as a sandwich:

Mango chutney mayo:

1/2 cup mayonnaise

2 tablespoons mango chutney

- Mix together and set aside.

romaine lettuce

1/2 cup shredded carrots

4 Kaiser rolls or hamburger buns

- Prepare and cook chicken fillets as directed.

- Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.

- Spread the mango chutney mayo on both halves of each roll/bun and arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded carrots and bread. EAT! :)

Serves 4



BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA
I always find make up an excuse to make bruschetta even with whatever topping I can score from my fridge or cupboard. But these Bruschetta bites -Toasted   Pandesal split buns brushed with extra virgin olive oil and rubbed  with fresh  garlic, topped with slices of Roasted Pork Tenderloin,  melted Gruyere  Cheese and Avocado Salsa dressed with honey-dijon  vinaigrette are very much sophisticated and well dressed for any cocktail or formal brunch. Bon Appetit! :)
Ingredients:
For the Roasted Pork Tenderloin:
1 lb (approximately) whole pork tenderloin, trimmed
2 tablespoons (use either of the two spice mix)
*GARLIC AND PAPRIKA SPICE RUB or  MEXICAN SPICE MIX/TACO SEASONING
2 tablespoons olive oil/canola oil (for searing)
For the Bruschetta:
8 pandesal buns split in halves/2 baguettes sliced into 16 pieces
1/4 cup extra virgin olive oil
2 cloves of garlic, peeled
16 slices gruyere cheese
For the Avocado Salsa:
1 whole avocado, cut into small dice
1 large tomato, cut into small dice
1 medium-size red onion, chopped
1 red chili, deseeded and chopped (optional)
2 tablespoons honey-dijon vinaigrette (1/4 cup olive oil/canola oil, 2  tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon dijon  mustard)
salt and pepper to taste
Procedure:
Roasted Pork Tenderloin:
Pre-heat oven at 375’F/190’C.
Season and rub the pork with the spice mix. Heat the skillet and oil  over medium-high heat, once pan is hot, sear the tenderloin and brown  and caramelized all over. Immediately transfer to a roasting pan and  cover with foil. Roast inside the oven for 25-30 minutes or until an  instant read thermometer inserted in the thickest part of the roast  reads an internal temperature of 170’C (pork is cooked through). When  the roast is cooked, remove from the oven and let it rest without  removing the foil cover (to prevent the meat from drying out). After the  roast has rested, set aside and carve the meat just before assembling  the bruschetta.
To prepare the bread:
Arrange the slices of bread onto a baking sheet. Brush each slice  with extra virgin olive oil. Toast inside a 350’F pre-heated oven for  4-6 minutes or until bread gets lightly browned. Rub each slice of bread  with the fresh clove of garlic.
For the Salsa:
Combine all ingredients together and dress with the honey-dijon vinaigrette. Season with salt and pepper to taste.
To Assemble:
Carve/slice the roasted pork tenderloin into 16 slices (1/4 inch  thick). Place the pork slices onto the pieces of bread and top each with  the cheese slices. Place the bread again inside the oven to melt the  cheese. Top each bruschetta with the avocado salsa. Serve warm.
Makes 16 servings.

BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA

I always find make up an excuse to make bruschetta even with whatever topping I can score from my fridge or cupboard. But these Bruschetta bites -Toasted Pandesal split buns brushed with extra virgin olive oil and rubbed with fresh garlic, topped with slices of Roasted Pork Tenderloin, melted Gruyere Cheese and Avocado Salsa dressed with honey-dijon vinaigrette are very much sophisticated and well dressed for any cocktail or formal brunch. Bon Appetit! :)

Ingredients:

For the Roasted Pork Tenderloin:

1 lb (approximately) whole pork tenderloin, trimmed

2 tablespoons (use either of the two spice mix)

*GARLIC AND PAPRIKA SPICE RUB or  MEXICAN SPICE MIX/TACO SEASONING

2 tablespoons olive oil/canola oil (for searing)

For the Bruschetta:

8 pandesal buns split in halves/2 baguettes sliced into 16 pieces

1/4 cup extra virgin olive oil

2 cloves of garlic, peeled

16 slices gruyere cheese

For the Avocado Salsa:

1 whole avocado, cut into small dice

1 large tomato, cut into small dice

1 medium-size red onion, chopped

1 red chili, deseeded and chopped (optional)

2 tablespoons honey-dijon vinaigrette (1/4 cup olive oil/canola oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard)

salt and pepper to taste

Procedure:

Roasted Pork Tenderloin:

Pre-heat oven at 375’F/190’C.

Season and rub the pork with the spice mix. Heat the skillet and oil over medium-high heat, once pan is hot, sear the tenderloin and brown and caramelized all over. Immediately transfer to a roasting pan and cover with foil. Roast inside the oven for 25-30 minutes or until an instant read thermometer inserted in the thickest part of the roast reads an internal temperature of 170’C (pork is cooked through). When the roast is cooked, remove from the oven and let it rest without removing the foil cover (to prevent the meat from drying out). After the roast has rested, set aside and carve the meat just before assembling the bruschetta.

To prepare the bread:

Arrange the slices of bread onto a baking sheet. Brush each slice with extra virgin olive oil. Toast inside a 350’F pre-heated oven for 4-6 minutes or until bread gets lightly browned. Rub each slice of bread with the fresh clove of garlic.

For the Salsa:

Combine all ingredients together and dress with the honey-dijon vinaigrette. Season with salt and pepper to taste.

To Assemble:

Carve/slice the roasted pork tenderloin into 16 slices (1/4 inch thick). Place the pork slices onto the pieces of bread and top each with the cheese slices. Place the bread again inside the oven to melt the cheese. Top each bruschetta with the avocado salsa. Serve warm.

Makes 16 servings.



CREAMY POTATO GRATIN

This is my own version of the classic French potato dish Gratin de Pommes de
Terre a la Dauphinoise

I par-boiled the potato slices (instead of baking it raw, which also cuts the baking time in half), made a bechamel sauce (instead of just milk), and integrated garlic and sliced green onions into the bechamel (instead of just rubbing the gratin dish with garlic). The marriage of the garlic and green onions make this savory… the result, a heartier and creamier dish.

Ingredients:

For the topping:

1/2 cup savory croutons/dry bread crumbs

1 tablespoon finely chopped parsley

1/2 grated gruyere cheese

2 tablespoons grated parmesan cheese

For the Garlic-Green Onion Bechamel sauce:

1/4 cup unsalted butter

4 cloves garlic, finely minced

1 cup sliced green onions

2 tablespoons flour

2 cups milk

1/2 chicken stock

1 teaspoon dijon mustard

pinch of ground nutmeg

salt and white pepper to taste

1 1/2 cups grated gruyere cheese

6 medium-size potatoes, (peeled, sliced into 1/4 inch thick, and par-boiled in salted water)

Procedure:

Mix all topping ingredients and set aside until ready to use.

For the Bechamel: In a large sauce pan, melt butter. Once butter is melted add the minced garlic and sliced green onions, saute’ for 5 minutes over medium-low heat. Then add the flour and cook for a minute.

Add the milk, chicken stock, dijon mustard, pinch of nutmeg, salt and white pepper to taste. Constantly stir sauce until it thickens. Turn off heat and set aside.

Butter a gratin or shallow casserole dish. Ladle a bit of sauce on the bottom. Place the sliced potatoes over the first layer of sauce, then top the potatoes with sauce and grated gruyere cheese.

Repeat the process (potatoes, sauce, cheese) ending up with the bechamel sauce for the final layer. Evenly sprinkle the breadcrumb-cheese mixture over the top.

Bake in a 375’F/190’C preheated oven for 40-45 minutes or until top is gloriously golden brown and cheese is bubbly. Serve warm.

Makes 8 servings.



GARLIC AND CHEESE BREAD WEDGES

It was just one of those days when I just crave something really savory and anything with cheese. And so, without having the time to do some serious dish with cheese (I was planning to make Potato Gratin and load the top with gruyere but I resolved on making it tomorrow), I decided to make these Garlic and Cheese Bread Wedges. It only took me 10 minutes to make and 5 minutes to eat with a glass of shandy! :)

Ingredients:

4 slices of white bread

1/4 cup butter

1 tablespoon chopped parsley or 2 teaspoons dried

4 cloves garlic, finely minced

1/4 cup grated gruyere cheese or mozzarella

cracked black pepper

Procedure:

Melt the butter into a small sauce pan. Saute’ garlic for about a minute and turn off heat. Add the chopped parsley. Place bread onto a toaster oven tray lined with foil. Spread the garlic-butter mixture over the slices of bread and top with grated cheese before placing in the oven. Toast for about 5 mins or until the cheese melts and slices of bread turn slightly golden brown.

Cut each slice of bread into 3 wedges. Can be paired with a glass of white wine or shandy.

Makes 2-4 servings.



Ultimate Brownies
I believe that anything that is good, great even, should be shared.
I came across this absolutely wonderful and the easiest one pan  brownie recipe a couple of years ago. It is now my all-time and ultimate  brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy).
This recipe can be doubled or even quadrupled.
All you need to do is melt the butter and chocolate first in a sauce  pan. Then into the same pan, with the chocolate-butter mixture, add the  sugar followed by the egg(s), vanilla, flour, salt and walnuts  (optional). Dump the brownie batter onto a parchment lined baking pan,  and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins  if doubled, and 40-45 mins if quadrupled. 
This kind of brownie has a crunchy top and fudgey and chewy all around.
Source: Simple Pleasures (Soothing Suggestions  and Small Comforts for Living Well Year Round) by David Greer, Susannah  Seton and Robert Taylor
Tip: To check if your brownie is perfect. Insert a  toothpick, when the toothpick comes out with a few moist crumbs (not  wet), your brownie is perfectly baked. :)

Ultimate Brownies

I believe that anything that is good, great even, should be shared.

I came across this absolutely wonderful and the easiest one pan brownie recipe a couple of years ago. It is now my all-time and ultimate brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy).

This recipe can be doubled or even quadrupled.

All you need to do is melt the butter and chocolate first in a sauce pan. Then into the same pan, with the chocolate-butter mixture, add the sugar followed by the egg(s), vanilla, flour, salt and walnuts (optional). Dump the brownie batter onto a parchment lined baking pan, and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins if doubled, and 40-45 mins if quadrupled. 

This kind of brownie has a crunchy top and fudgey and chewy all around.

Source: Simple Pleasures (Soothing Suggestions and Small Comforts for Living Well Year Round) by David Greer, Susannah Seton and Robert Taylor

Tip: To check if your brownie is perfect. Insert a toothpick, when the toothpick comes out with a few moist crumbs (not wet), your brownie is perfectly baked. :)



KOREAN STYLE SESAME CHICKEN WINGS

I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. And every time I serve this, I see people licking their fingers and their plates piled with tiny chicken bones… Always a good sign that my wings have indeed spread and conquered! :)

Ingredients:

1 kilo (approximately 2 pounds) chicken wings

1 teaspoon coarse salt

1 teaspoon cracked black pepper

1 cup all-purpose flour (for dredging)

3 cups canola oil (for deep-frying)

Soy-Sesame Sauce:

1/2 cup toasted sesame seeds *

1/2 cup green onions, finely sliced

1 red chili (optional), deseeded and finely chopped

1/2 cup brown sugar

1/2 dark soy sauce

1/2 cup water

4 tablespoons toasted sesame oil

Procedure:

Split and cut the wings in half. Put chicken wings in a large bowl and season with salt and pepper.

To easily dredge the wings, get a ziploc bag and put flour. Place the chicken wings inside the bag with the flour and just shake. Pour out the dredged wings into a colander or sieve to shake off excess flour. In a medium sized sauce pan, heat the oil over medium-high heat, when oil is hot enough and ready, fry chicken wings in batches (never over-crowd the pan so that oil temperature won’t drop and also to insure even browning). When all wings are fried, set aside.

For the Sauce:

*To toast sesame seeds, put the sesame seeds into a dry skillet. Place skillet over medium heat. Occasionally stir or toss the sesame seeds to insure even browning. When seeds turned light-golden brown and are fragrant, take away from heat and set aside. 

Combine all sauce ingredients in a bowl, making sure that the brown sugar is completely dissolved into the mixture.

Set aside half of the sauce (as extra dipping sauce on the side). And pour the other half over the fried chicken wings. Toss until chicken wings are completely coated with the sauce. Transfer onto a serving platter and sprinkle with additional toasted sesame seeds and sliced green onions. Serve with steamed rice.

Makes 6-8 servings.

(Source: goddessofscrumptiousness)