A collection of my favorite recipes.
Ingredients:
Ingredients:
Ingredients:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Mix in the milk or cream.
Fold in the Andes baking chips and chocolate chips.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheets about 2 inches apart.
Press a few extra Andes pieces onto the tops of the dough balls.
Bake for 10–11 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If the dough is sticky, refrigerate it for 30–60 minutes before scooping. If the cookies spread too much, chill the shaped dough balls for 10–15 minutes before baking. Store in an airtight container for up to 1 week or freeze for up to 3 months.
Yield: About 20 cookies.
Ingredients:
Up to 1 cup additional flour for kneading (120 g)
Dissolve the yeast in ½ cup warm water with 1 tsp sugar. Let stand 5–10 minutes until foamy.
In a large bowl, combine the melted Crisco, salt, ½ cup sugar, and 2½ cups warm water. Stir in the yeast mixture.
Add the 7 cups flour and mix until a dough forms. Knead for 10–15 minutes, adding additional flour as needed to prevent sticking.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1–1½ hours.
Punch down the dough and let it rise again until doubled.
Turn the dough onto a lightly floured surface and knead briefly. Divide into 3 equal portions and shape into loaves.
Place the loaves into greased loaf pans. Brush the tops with a little melted Crisco. Cover and let rise until the dough crowns about 1 inch above the pans.
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and the loaves sound hollow when tapped.
Remove from the pans and cool completely on a wire rack before slicing.
Yield: 3 sandwich loaves.
Ingredients:
Ingredients:
These Korean Mayak Eggs are savory, slightly sweet, garlicky, and packed with umami flavor. The name "Mayak" means "addictive" in Korean, and after one bite it's easy to understand why. Serve them over hot rice, ramen, grain bowls, or enjoy them straight from the refrigerator as a high-protein snack.
Ingredients:
Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and cook for 6½ to 7 minutes for jammy yolks.
Immediately transfer the eggs to an ice bath and let them cool for 10 minutes. Peel the eggs and set aside.
In a large container with a lid, combine the soy sauce, water, mirin, and honey. Stir until the honey is completely dissolved.
Add the diced onion, green onions, garlic, red chili, green chili, gochugaru, sesame seeds, and sesame oil. Stir well.
Gently place the peeled eggs into the marinade. Make sure the eggs are mostly submerged.
Cover and refrigerate for at least 12 hours, preferably 24 hours.
Serve over hot steamed rice with a spoonful of the marinade, onions, and peppers, or eat right out of the fridge! Garnish with additional sesame seeds and green onions if desired. Enjoy!
Store the eggs in the marinade in the refrigerator for up to 4 days.