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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Sunday, June 21, 2020



From here, here, and here

1 29 oz can chick peas (513 gm)
12 dashes hot sauce
6 tbsp Lemon juice (90 gm)
4 tbsp water (60 gm)
3/4 cup tahini (210 gm)
3/8 cup olive oil (80 gm)
5 cloves garlic
1 tsp cumin
1 1/2 tsp salt

Sunday, May 31, 2020

Pitcher of mojitos

2/3 cup fresh mint
Simple syrup (1 cup water, 1 cup sugar)
2 cups white rum
1 cup lime juice

2 cups club soda

First 4 ingredients 2:1 with club soda to preserve fizz

Sunday, May 10, 2020

Levain Bakery Knock Off Oatmeal Raisin Cookies

Levain Bakery Knock Off Oatmeal Raisin Cookies

226 gm brown sugar
99 gm white sugar
2 eggs
65 gm cake flour
1 1/2 cup rolled oats 172 gm
1 cup Cold Butter cut into cubes
2 Eggs
2 cups Flour (260 gm)
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Raisins

Take raisins and put in uncomfortably warm water for 20 minutes.

Preheat oven to 350 degrees F.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins.
Chill dough for 15 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.

Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Hotel Sugar Cookies

These great cookies are from our stay at a swanky hotel in Orlando's club lounge.  They were awesome enough to give the recipe!!

Swanky Hotel Sugar cookies

1 cup Butter (227gm)
1 3/4 cup Granulated Sugar (347 gm)
3 whole Eggs
1 1/2 tsp.Honey (11 gm)
3 cups Cake flour (361 gm)
1 1/2 cups Bread flour (180 gm)
3/4 tsp.Salt
1/2 tsp. Baking soda
3/4 tsp.Vanilla
(or zest of 1 lemon  and 1 tsp of Vanilla; or 1 tsp each vanilla extract and 1 tsp almond extract)

    1. Cream butter and sugar. Scrape bowl often.  

    2. Add eggs and honey, scrape bowl, add vanilla.

    3. In a separate bowl combine dry ingredients

    4. Add to creamed mixture, mix until combined

    5. Scrape bowl and mix again briefly

Scoop by tablespoons onto a baking sheet
Sprinkle each cookie with sugar
Preheat oven to 350F, bake at 335F about 10-12 minutes until edges are just slightly brown.

Once out of the over, gently flatten with the bottom of a glass cup if desired.