Ramen @ Home

Delicious!

 The Broth

 Sunny Side Up Eggs for Protein

Shredded Lettuce

 Mogwart Noodles

And the Final Product!  Yummy!!

ROSE

MOMOFUKU'S CORN COOKIES

Recipe from their new book called Momofuku Milk Bar

Blackberry Preserves

What to do with preserves?  Sandwich them in crackers!

BLACKBERRY PRESERVES
Yield:  4 - 8oz Jars

Ingredients:
2lbs - Blackberries
1lb, 2oz - Sugar
3oz - Lemon Juice
2 tsp - Pectin

 Procedure:

1.  Place 2lb blackberries in non-reactive bowl.  

2. Pour 1lb, 2 oz of sugar on top of the blackberries and lightly fold with spatula.  Let the mixture sit at room temperature for 8 hours or in the fridge overnight to macerate.

 3.  Sterilize your jars, let dry and set aside.

4.  Strain the juice of the berries with a colander into a non-reactive pan.  Set the berries aside.  In the meantime, bring the blackberry juice to a boil and add the lemon juice.  Continue to stir frequently for 10 minutes or until the liquid is reduced in half the amount.  Pour the blackberries in and stir in the pectin for 2 minutes.

5.  Pour the preserves into the jar with at least 1/4" of room on the top.  Seal with a lid, close tightly and immerse in hot water and boil for 10 minutes.  Remove from pot and let cool. 

6.  Serve your lovely preserves with cheese & crackers....MMmm...delicious!

I may use my preserves with cheesecake soon!  Until next time, enjoy.

Mini Chocolate Chip Cookies

Daylight savings time (FALL BACK) and I have an hour to spare!  Since it was raining so hard today, I was craving for a warm cookie and nothing beats our loving classic chocolate chip cookies.  I hope you'll enjoy them as much as I do.

Whenever I bake with chocolate, I feel so guilty not being able to share with Snoopy.  So, I scooped enough  batter out to make six mini cookies for my lil' dog today.  He very much appreciates them without the chocolate chips too.

The plus side of baking today is, I got new pans that fit exactly into my oven.  It was able to hold 24 mini cookies each time, YAY!  

MINI CHOCOLATE CHIP COOKIES
Yield: 72 (1 1/4") Cookies


Ingredients:

1 Cup - Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1 Cup - Granulated Sugar

2 Large Eggs, @ room temperature
2 tsp - Vanilla Extract

3 Cups - All Purpose Flour
1 1/2 tsp - Baking  Powder
1 tsp - Baking Soda
1 1/2 tsp - Salt

6oz - Mini Chocolate Chips (you can find these in Target or Smart & Final)

Procedure:
1.   Cream Butter, brown sugar, and granulated sugar for 1-2 minutes, scrape the bowl.

2.   Add the egg slowly one at a time, then add the vanilla extract, mix for 4-5 minutes, scrape the bowl.

3.  Sift the all purpose flour, baking powder, baking soda, and salt.  Add to the mixture into 3 parts until incorporated.

4.  Stop the machine, toss in the mini chocolate chips and fold into the batter.  Scoop onto baking sheets and chill in refrigerator for 1hr or chill in freezer for 15 minutes.

5.  Bake at 350F for 10 minutes, pull cookie tray out, use a spatula and lightly flatten the cookies.  Put into the oven for  1.5 - 2 more minutes.

6.  Remove from baking tray and cool.