Herb Crusted Salmon

YUM!  It was scrumptious!

Brussel Sprout

I came across these lovely vibrant purple brussel sprouts during Santa Monica's Farmers Market last Saturday.  It was funny when the farmer would call these mini cabbages mutants!  They also came in larger sizes.  The price for these were $8.00/lb,  I stir fry them with xo sauce this time.  Tastes amazing!

Maple-Oatmeal Cookies (w/Chocolate Chips & Walnuts)

Are you one of those whom collect lots of magazines, yet rarely try any recipes?  I couldn't resist this time from the Martha Stewart's, Everyday Food - Budget Issue (March 2012).

I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness.  I hope you'll enjoy this recipe.  As the author mentioned, they're "VERSATILE."  Hence, my addition to some chopped walnuts and chocolate chips!

Maple-Oatmeal Cookies
Yield:  5 Dozen
Adapted from:  Everyday Food - March 2012
Recipe By:  Maureen Kirk

Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract

Optional

1 1/2 Cup - Walnuts

1 Cup - Chocolate Chips

Procedure

1.  Preheat oven to 350F, with racks in upper and lower thirds.  In a medium bowl, stir together oats, flour, salt, and baking soda.  In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes.  Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed.  With mixer on low, beat in oat mixture in 2 additions until just combined.

2.  Toast the walnuts, let cool, and coarsely chopped them.  Fold in the walnuts and chocolate chips.

3.  Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets.  Bake until edges are golden, about 11 minutes, rotating sheets halfway through.  Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.  (Store in an airtight container, up to 1 week).

*Note:  I used a #30 Scoop for my cookies, therefore, I had to bake them for 20 minutes and instead of 5 dozens yield, I end up with 29 cookies, MMmmm.

Strawberry Cupcakes

Yay, finally baking again!  I've recently purchased this book:  Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts by:  Karen Krasne and very much enjoy visiting her bakery in San Diego called:  Extraoridinary Desserts.  The cakes are amazing and decorated in edible organic flowers.  Pick up her book if you don't have the chance to visit her bakery, her book is categorized by seasons; amazing job.

When I came across boxes of strawberries, I was excited to use them on the Strawberry Cupcakes recipe (the second recipe from the book).  It was YUMMY!!!!