I don’t know why but this seemed easy to me. I was set on making Choux au Craquelin (Cracked Cream Puffs)!
I mixed 1/4 tsp of Salt with 1/2 Cup Sugar and 1/4 Cup Corn Starch and 2 Egg Yolks and 1 Large Egg. I whisked it until the Yellow Mixture turned into a Light Beige (it’s noticeable).
Then, I heated 2 Cups of Milk in a Sauce Pan and added 1 tsp of Vanilla Essence and let it simmer for a few minutes. Next, I poured some of the Milk into the Egg Mix (gradually, so the Egg wouldn’t cook).
Next, I placed the Egg + Milk Mix back on the fire for 5 minutes. Afterwards, I added 4 tbs of Buttah! With the fire off, I stirred the Butter in.
So, I found these boxes of Ice cream Powder in the flavors Strawberry and Chocolate and Vanilla from the brand Dreem on taw9eel.com and decided to give them a try. No Ice Cream Machine needed!
Basically, you just mixed the Ice Cream Powder with Milk, use the Electric Mixer on high for about 5 minutes, then pop it in any Dish and store it in the freezer (for it to freeze into Ice Cream)! Super fast and simple and easy!
Inspired by the success of my first gathering during the pandemic, I decided to invite a newer friend called Mera over for a BBQ Lunch and Swim at the Pool (I even lit my Coconut Water Candle for the occasion)!
Once again, past midnight (which was usually when I got the urge to “make things” in the Kitchen) I made some more Home-Made Froyo (recipe to come!) this time using Strawberry Jello (which turned everything a cute pink)!
Mini Pancake Cereal was trending (ugh, TikTok) so I decided to hop on that trend!
Initially, I started off with the boxed stuff, like Betty Crocker Cake Mix and Betty Crocker Brownies and so on, except I’d try little hacks on them, for example, poking holes in the Cake and pouring Condensed Milk over top, while it was still fresh out of the Oven, to create a Poke Cake. You can find a ton of other Cake Mix Hacks on YouTube, if you’re interested.
I didn’t like how metallic the boxed Brownies tasted, so I learned how to make them from scratch, tweaking the recipe a little more each time, until I perfected it. I also enjoyed baking regular ol’ Chocolate Chip Cookies from scratch.
Aside from our Oven proving to be very problematic (full deets here), I couldn’t get my hands on a lot of ingredients (reasons mentioned here), for example Brown Sugar (which was needed to be mixed with regular White Sugar) for Cookies and things like that. I ended up having to mix Syrup with White Sugar to create a substitute for Brown Sugar.
Except for those on the front lines (medics and other first responders and whatnot), we all had a lot of time on our hands in 2020, particularly during the lockdown.
I chose to use that time to develop a skill and eventually master it (I practice what I preach).
It wasn’t really a new skill because I’ve dabbled in it before (Awesome Blossom/Blooming Onion and Elote Mexican Street Corn), but during the lockdown, I can confidently state that I’ve mastered it.
It started off with the best tasting cookies I’ve baked on March 3 (here). After that, I became obsessed!
I started looking up recipes online and trying them out and customizing them as I went along. You name it, I made it!
I wasn’t happy with my previous post about the infamous Levain Bakery Chocolate Chip Walnut Cookies (this) because it didn’t feel… enough.
So, I decided to bake those Chocolate Chip Walnut Cookies again, while taking pictures to document the entire process for this post.
Unfortunately, I had the carpenter over, with the electrician on the way (remodeling my place… or rather modeling it for the first time lol) and ended up burning the cookies, just a bit.
I was supposed to leave them in the oven for 20 minutes, instead I left them for 25 minutes, and that made all the difference, sadly.
In any case, they still tasted pretty great (according to the familia) if a bit harder than usual lol
For reference, the first time I made these was back in March 2020 (dis).
I’ll list the substitutes and everything below.
2/3 cup White Sugar (large refillable tub in the back)
2/3 cup Brown Sugar
2 sticks of Butter (100g each)
2 tsp Baking Powder
1/4 tsp Baking Soda (I use Bicarbonate of Soda, same thing, right?)
1/4 tsp Salt
1 1/4 cup Cake Flour (or 1 cup AP Flour + 2 tbs Cornstarch)
2 cups All Purpose Flour (regular flour)
2 cups Chocolate Chips (whole bag)
1 cup Walnuts (chopped)
I believe I got these Colourworks Measuring Spoons from Lakeland (Marina Mall) back in 2016.
Sorry for the size of the video, but it was taken straight from my personal and only Snapchat account. I dunno’ know how to edit it to make it look smaller and more proportionate.
In a way, it’s kind of appropriate though, because the recipe I’m going to be sharing is of these rather large (6 oz / 170g) Chocolate Chip Walnut Cookies!
Basically, there are these super famous Chocolate Chip Walnut Cookies from Levain Bakery that although located in New York, have somehow achieved world renowned status!
Locals and tourists flock to Levain for their world-famous Cookies! Everyone loves them! They’ve even made it to the top of multiple lists!
I don’t know why these babies popped up randomly on my YouTube feed, but I became obsessed!
Seeing as how I wasn’t going to be going to New York any time soon (been there once before, nice place, bit far though lol), the next best thing was to make them at home!
While the actual recipe is “top secret”, thankfully, there’s a ton of copy-cat recipes available online (you can even find them in everything from Chinese to Korean)!
There was a lot (and I mean a lot) of stuff that I’d planned on writing about, as soon as I finished my Bath & Body Works Hauls, from earlier on in the year (this).
However, between my hair and my nails and my teeth and my heart I kinda’ got preoccupied and didn’t get around to doing much blogging.
Not to mention the fact that 2020 was a pretty horrible year all around (not just for me personally, but in general and worldwide). That in and of itself deserves a whole other separate post (maybe I’ll work on it, maybe not, we’ll see).
In any case, the following is all the stuff I had planned on talking about on my blog, but never got around to (because… 2020).
Edit: I’d started writing this post way before the tragic passing of His Highness Emir Sheikh Sabah Al-Ahmed Al-Sabah, may he rest in peace. Like I said, this year has been awful.
Once I discovered how easy, and more importantly, fun, messing around in the kitchen could be (dis), I started looking into even more “easy” recipes! That’s how I came across the recipe for Elote (also known as Mexican Street Corn).