milk chocolate chip and cherry cookie

here is another cookie recipe that uses the base from my amazing chocolate chip cookie recipe.  i like to add cherries for a nice tart & sweet bite that complements the creamy sweetness of the chocolate and cookie dough.  enjoy!

ingredients:

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1/2 teaspoon cinnamon

- 1 cup butter @ room temperature

- 3/4 cup white sugar

- 1 cup packed brown sugar

- 1 teaspoons vanilla extract

- 2 large eggs

- 2 cups milk chocolate chips

- 1/2 cup chopped cherries (or any dried fruit)

directions:

- preheat oven to 325 degrees; prepare a cookie sheet with a silpat or foil

- mix flour, baking soda, salt and cinnamon in a bowl 

- in a separate bowl, cream butter with white and brown sugars and vanilla extract until well blended

- add eggs, one at a time and blend until incorporated

- stir in flour mixture and mix well; add chocolate chips and cherries and mix

- drop rounded tablespoons of batter on prepared cookie sheets

- bake for 7 to 9 minutes until golden brown; cool on baking sheet and enjoy!

xoxo,

kara

post-holiday candy cookie recipe

using my amazing chocolate chip cookie recipe as a base, you can make all sorts of different types of cookies.  here is my post-holiday candy cookie recipe (ie: use leftover valentines/easter/halloween/christmas candy).  enjoy!

ingredients:

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1/2 teaspoon cinnamon

- 1 cup butter @ room temperature

- 3/4 cup white sugar

- 1 cup packed brown sugar

- 1 teaspoons vanilla extract

- 2 large eggs

- 2 cups chopped leftover candy (i recommend rolos, twix, m&ms, snickers, milky ways)

directions:

- preheat oven to 325 degrees; prepare a cookie sheet with a silpat or foil

- mix flour, baking soda, salt and cinnamon in a bowl 

- in a separate bowl, cream butter with white and brown sugars and vanilla extract until well blended

- add eggs, one at a time and blend until incorporated

- stir in flour mixture and mix well; add candy and mix

- drop rounded tablespoons of batter on prepared cookie sheets

- bake for 7 to 9 minutes until golden brown; cool on baking sheet and enjoy!

xoxo,

kara

amazing chocolate chip cookies

so a little tidbit about me...i used to pull all-nighters all the time in high school to study...and when i did stay up all night, i would take "breaks" and bake cookies.  i have baked hundreds of batches of cookies in the last 20 years, so when i say this chocolate chip cookie recipe is amazing, i mean it!  it took a lot of trial and error to get to this recipe...so bake a batch and enjoy!

ingredients:

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1/2 teaspoon cinnamon

- 1 cup butter @ room temperature

- 3/4 cup white sugar

- 1 cup packed brown sugar

- 1 teaspoons vanilla extract

- 2 large eggs

- 2 cups blend of chocolate chips: semi-sweet, milk, dark, bittersweet, etc

- 1/2 cup chopped nuts, totally optional

- 2 tablespoons dry milk powder, also totally optional

directions:

- preheat oven to 325 degrees; prepare a cookie sheet with a silpat or foil

- mix flour, baking soda, salt and cinnamon in a bowl 

- in a separate bowl, cream butter with white and brown sugars and vanilla extract until well blended

- add eggs, one at a time and blend until incorporated

- stir in flour mixture and mix well; add chocolate chips and nuts/milk powder and mix

- drop rounded tablespoons of batter on prepared cookie sheets

- bake for 7 to 9 minutes until golden brown; cool on baking sheet and enjoy!

xoxo,

kara

double chocolate brownies

here is a really good, super fudgy brownie recipe that rob and all my friends love.  i've been using this recipe for a long time, so give it a try and enjoy!

ingredients:

- 6 tablespoons butter

- 6 ounces of any type of chocolate; i prefer semisweet but it really depends on how sweet you want it

- 1/4 cup unsweetened dutch-process cocoa powder

- 3/4 cup all-purpose flour

- 1/4 teaspoon baking powder

- 1/4 teaspoon salt

- 1 cup brown sugar

- 1/4 teaspoon cinnamon

- 2 eggs

- 2 teaspoons vanilla extract

directions:

- preheat oven to 350 degrees; prepare a square baking pan with butter or oil spray. i also like to use silicon mini cupcake pan

- assemble a double boiler by simmering water in a saucepan with a heat-proof bowl fitted on top 

- in the heat-proof bowl, mix chocolate, butter and cocoa powder until melted; set aside to cool slightly

- in a separate bowl, mix together flour, baking powder and salt

- using the whisk attachment on an electric mixer, whisk together sugar, cinnamon, eggs and vanilla until pale, about 3-5 minutes

- add chocolate mixture to the egg mixture and blend until combined

- reduce speed to low and add flour mixture and mix until combined

- pour batter in prepared baking pan and bake for about 30 minutes or until an inserted toothpick comes out clean; cool for 10 minutes or so before cutting.

xoxo,

kara

crack pie

so my husband and i got the momofuku & milk cookbooks last year, and we've spent many weekends making all the recipes in the books.  our fave recipe is for sure the crack pie -  it's amazing and like crack (well, as addicting).  although this recipe is super detailed and quite long, it's fun fun to make with your boyfriend, husband, wife, friends, etc.  

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

oatmeal cookie crust ingredients:

- 2/3 cup plus 1 tablespoon flour

- Scant 1/8 teaspoon baking powder

- Scant 1/8 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup softened butter

- 1/3 cup light brown sugar

- 3 tablespoons sugar

- 1 egg

- Scant 1 cup rolled oats

oatmeal cookie crust directions:

- heat the oven to 375 degrees

- in a medium bowl, sift together the flour, baking powder, baking soda and salt

- in the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy

- whisk the egg into the butter mixture until fully incorporated

- with the mixer running, beat in the flour mixture, a little at a time, until fully combined

- stir in the oats until incorporated

- spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack

- crumble the cooled cookie to use in the crust

crust ingredients:  

- crumbled cookie for crust

- 1/4 cup butter

- 1 1/2 tablespoons brown sugar

- 1/8 teaspoon salt

crust directions:

- combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together)

- divide the crust between 2 (10-inch) pie tins

- press the crust into each shell to form a thin, even layer along the bottom and sides of the tins

- set the prepared crusts aside while you prepare the filling

filling ingredients:

- 1 1/2 cups sugar

- 3/4 cup plus a scant 3 tablespoons light brown sugar

- 1/4 teaspoon salt

- 1/3 cup plus 1 teaspoon milk powder

- 1 cup butter, melted

- 3/4 cup plus a scant 2 tablespoons heavy cream

- 1 teaspoon vanilla extract

- 8 egg yolks

- 2 prepared crusts

- powdered sugar, garnish

filling directions:

- heat the oven to 350 degrees

- in a large bowl, whisk together the sugar, brown sugar, salt and milk powder

- whisk in the melted butter, then whisk in the heavy cream and vanilla

- gently whisk in the egg yolks, being careful not to add too much air

- divide the filling evenly between the 2 prepared pie shells

- bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes

- remove the pies and cool on a rack

- refrigerate the cooled pies until well chilled

- the pies are meant to be served cold, and the filling will be gooey

- dust with powdered sugar before serving

xoxo,

kara

roasted beet and orange salad with hazelnut vinaigrette

i love beets and they are even more delicious when you roast them at home :)  here is a recipe for a very light yet yummy salad with a hint of citrus...a perfect way to start a multi-course dinner (like thanksgiving) or a light lunch.  enjoy!!

ingredients:

- 1 pound beets in various colors, stems removed

- olive oil

- s&p

- 2 oranges, 1 blood orange and 1 regular

- 2 tablespoons hazelnut oil

- 1 tablespoon of shallots, finely diced

- bag of mixed greens

- 1/2 cup freshly squeezed orange juice

- 2 tablespoons toasted hazelnuts, chopped

- goat cheese crumbles, optional

directions:

- preheat oven to 400 degrees

- toss beets in a drizzle of olive oil and s&p

- line baking sheet with foil and add beets

- roast for 35 minutes until tender; cool

- in the meantime, peel and cut thin, clean wedges of oranges; set aside

- peel roasted beets and cut into bite-size pieces

- mix hazelnut oil, orange juice and shallots in a bowl and whisk

- add s&p to flavor and whisk again

- drizzle dressing over beets, orange wedges, hazelnuts and mixed greens; toss and serve!

xoxo,

kara

perfect steak salad with grilled onions

sometimes the best weekday meal is a perfectly cooked steak, grilled onions and cherry tomatoes over a bed of mixed greens.  it's hearty and flavorful but nice and light, and it's great because rob loves it too!  as you can imagine, it's very simple to make...it literally takes about 10 minutes to put together!  plus, you can save the dressing in the fridge for a couple days.  this recipe is for two.  enjoy!

ingredients:

- bag of mixed greens

- ribeye steak (a pound or so), 1 inch thick

- 1 medium onion, cut into 1/2 inch slices

- handful of cherry tomatoes

- s&p

dressing:

- 1 small garlic clove, finely minced

- 3 tablespoons rice wine vinegar

- 3 tablespoons vegetable oil

- 1 teaspoon sesame oil

- 1 tablespoon soy sauce

- 1 teaspoon brown sugar

- 1 teaspoon sesame seeds

- 1/2 tablespoon finely minced fresh ginger, optional

directions:

- heat a frying pan over high heat with some olive oil

- season the steak with generous amounts of s&p

- cook the steak on the frying pan for 4 minutes on each side for medium to medium rare

- meanwhile, mix all the dressing ingredients with a whisk; set aside

- remove the steak from the pan and let it rest; add onions to the same pan and cook until softened

- add cherry tomatoes to the pan to warm through

- slice the steak; add on top of mixed greens with onions and tomatoes

- finish with a drizzle of the dressing and some freshly cracked pepper

xoxo,

kara

vietnamese fresh spring rolls with 2 dipping sauces

the best thing about a vietnamese pho restaurant, in my opinion, is the fresh spring rolls they serve with the yummy dipping sauces...my FAVE!  since i no longer live close to any decent vietnamese restaurants, i started making them at home.  here is a super authentic recipe that delivers spring rolls that taste as good as golden deli (at least that's what i tell myself!).  enjoy!

ingredients:

- 2 ounces rice vermicelli

- 8 rice wrappers (8.5 inch diameter)

- 1/2 pound pork tenderloin

- 8 large cooked shrimp - peeled, deveined and cut in half

- handful of fresh thai basil, mint leaves and cilantro, thinly shredded 

- 1 small carrot, thinly shredded

- 2 lettuce leaves, thinly shredded

dipping sauce #1 (nuoc cham)

- 4 teaspoons fish sauce

- 1/4 cup warm water

- juice of half a lime

- 1 clove garlic, minced

- 1 tablespoon brown sugar

- 1/2 teaspoon garlic chili sauce

dipping sauce #2 (peanut hoisin sauce)

- 1/2 cup water

- 4 tablespoons creamy peanut butter

- 4 tablespoons hoisin sauce

- 2 tablespoons sugar

- 1/4 teaspoon garlic chili sauce

directions:

- marinate pork with salt and pepper; cook in frying pan then set aside

- once pork is cool, slice into thin pieces and set aside

- prepare rice vermicelli noodles according to directions on the package; run the noodles under cool water, drain then set aside

- create a mini assembly line with the following: a large bowl of lukewarm water, a couple clean kitchen towels, a plate of cooked shrimp halves, a bowl of vermicelli, a bowl of chopped fresh herbs, a bowl of shredded lettuce and carrots mixed, a plate of pork slices, and an empty plate with a damp paper towel on top

- to assemble the rolls, soak a rice wrapper in the lukewarm water for a second, transfer to a kitchen towel, add a couple halves of shrimp to the center of the wrapper in a horizontal line, followed by some vermicelli noodles, herbs, lettuce, and a couple thin slices of pork all in the center of the wrapper in a horizontal line

- at the bottom of the horizontal line of ingredients, quickly fold the wrapper up, then fold in either side.  lastly, carefully fold the top of the wrapper in to complete the spring roll

- quickly place the spring roll on the empty plate and cover with damp paper towel; make the rest of the spring rolls following each step above

- i highly recommend serving the spring rolls ASAP with the dipping sauces (directions below)

- to make dipping sauce #1, dissolve sugar in warm water, then mix the rest of the ingredients in and set aside

- to make dipping sauce #2, puree all ingredients in a blender until smooth; refrigerate

- enjoy!

xoxo,

kara

amazing spicy tuna (for crispy rice, rolls and bowls!)

i'm a fan of good spicy tuna...sushi gen's spicy tuna, crispy rice at katsuya and definitely the spicy tuna bowl at teriyaki me in glendale (i miss teriyaki me!).  i feel like a lot of places make their spicy tuna too spicy so you can't taste the tuna or it's just really bland.  after experimenting and trying all sorts of variations of spicy tuna at home, here is a tried and true recipe for the best spicy tuna you'll ever have!

ingredients:

- 1 pound sashimi grade tuna

- 2 teaspoon mayo

- 2-3 teaspoon asian chili paste/sauce (ie: sriracha. i recommend the chili garlic sauce with the green cap and rooster)

- 1/2 teaspoon chili oil (ie: japanese rayu)

- dash of soy sauce

- 4 stalks of green onion, finely sliced

- 1 tablespoon smelt roe *optional

- 1/4 teaspoon sesame oil *optional

-  lemon *optional

- rice and nori (for rolls or handrolls; see below)

- 4 tablespoons of butter and rice (for crispy rice; see below)

directions:

- mix the mayo, 2 teaspoon chili paste, chili oil, soy sauce, sliced green onion and sesame oil in a bowl.  taste the sauce.  if you want it spicier, add another teaspoon of chili paste

- dice the tuna into small pieces; add the tuna to the bowl with the sauce

- mix carefully. add a spritz of lemon if you want to add some acidity to the taste.  refrigerate immediately

- use the spicy tuna mixture in a handroll (rice and tuna rolled up in nori), in a roll (you know...a sushi roll!), over a bowl of rice or over some crispy rice!

crispy rice directions:

- create rectangular blocks of rice (approximately 4"x1"x1")

- over a hot skillet, melt 4 tablespoons of butter and a couple dashes of soy sauce

- when the butter starts to bubble, add the rice blocks and cook on each side until the rice gets crispy; remove

- let it cool a tad then spoon some of the spicy tuna mixture on top (garnish with a slice of jalapeno if you'd like!)

xoxo,

kara