Curry Masala Pita Crisps Dipped in Soft Boiled Egg
What you need:
Pita bread, flour tortilla or flatbread
Extra Virgin Olive Oil
- Brush whole pita with extra virgin olive oil.
- Sprinkle over your choice spice mix.
- Using kitchen scissors, cut pita into halves and cut each half into 3 triangles.
- Place pita triangles on a baking sheet and bake in a 350’F preheated oven for 5 minutes or until crisps are light golden brown and are crunchy.
- these crisps can be served with various kinds of dips and condiments such as hummus, harissa, tzatziki or curries. As well as made into a Fattoush Salad or if you are like me who is a soft boiled egg and brunch lover, by all means use these crisps to scoop out your own soft boiled egg and EAT!
Peanut Butter - Chocolate Chip Oatmeal Cookies
3/4 cup butter, softened
1/2 cup peanut butter (can be creamy or chunky)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup semi-sweet chocolate pieces
1. Preheat oven to 375’F. Beat butter and peanut butter with an electric mixer on medium speed. Add the sugars, baking powder and baking soda. Beat until combined. Beat in eggs and vanilla. Stir in the flour with a spatula or wooden spoon. Stir in rolled oats and chocolate pieces.
2. Scoop cookie dough with a medium size ice cream scooper. Space the cookies 2 inches apart onto a parchment lined cookie sheet. Bake in preheated oven about 10-12 mins. or until edges are lightly browned. Cool cookies on wire racks.
Makes about 2 dozens.
The Purpose of Cookies… according to a very wise Cookie Jar
1. Is to give you an excuse to put most of your favourite things to eat all in one mixing bowl and never be persecuted at all.
Just try showing someone how you can spoon away and finish a jar of peanut butter all by yourself… don’t you just look so endearing to them?
2. Is to teach you to be fair and balance. You shall not show any favouritism on any of your cookie dough scoops… And make sure each scoop has the same number of chocolate chips as the previous one.
3. Is to let you forget your old cheap tricks. And make you realize that cookies are much more favourable bribe (than soap or beanie babies) to get you out of those sticky situations with your mailman, teacher and your neighbour’s Pittbull.
You : YOU LIKE ME!…. YOU REALLY LIKE ME!
Cookie : Back at you, munchy cheeks! [smiley face]
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.
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