Tag Archives: recipe

Leftover Cookies

ivoryhut leftover cookies

Baking is a fairly new experience for me. I’ve always been intimidated by it. I’m more at ease with cooking, since being able to taste as I go means I can nudge and cajole and prod a dish towards the desired finished product. But baking? Even if the batter tastes good, there’s no guarantee that what comes out of the oven is what you envisioned as you carefully sifted and measured and creamed and folded. To be frank, the suspense and uncertainty scared me.
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Baking bread made easy

Artisan Bread In Five Minutes A DayAs promised, I’m going to share with you the recipe for that wonderful bread in my previous post. It was made using a master recipe from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois. The process—and recipe—is explained in detail in a number of other sites, which is where I first stumbled upon it. This master recipe has made me a believer, and I’ve already ordered the book. If baking bread in all its wonderful forms is something that interests you, I highly recommend that you do the same.

Check out their website, too. They have tons of incredible recipes, including one that uses this master recipe and a simple technique to make homemade naan.

I foresee a sharp increase in baking activities in this household. Likely to be accompanied by a corresponding increase in butter consumption.
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Mango chow

Ladies and gentlemen, I bring you mango chow, Trinidadian style.

I know it sounds strange, but trust me. It’s addictively sublime. I’ve been eating a lot of this lately, and I’m telling you, it’s impossible to get tired of this. It’s sweet, salty, tart, spicy, and oh by the way, incredibly healthy too.

Here’s what you do. Take a half-ripe mango and cut it into bite-sized slices. Take one clove of garlic, minced, and tablespoon or so of cilantro chopped roughly, and a sliver or two of your favorite hot pepper. Here at home, we use either a homegrown Caribbean red pepper or a congo pepper (also known as Scotch bonnet). Add in a teaspoon or so of kosher salt, some ground pepper if you want it, and lightly toss everything in a bowl to mix.

Then grab your weapon of choice and enjoy. I’m usually too impatient to reach for a fork by now, and just start picking the slices up from the bowl.

Excuse me while I go make this for breakfast.

You can do this with other fruits, like orange slices, halved grapes, or plum slices. It works best with tart or semi-tart fruits. And if you put the whole thing in a blender, you end up with a really fresh tasting fruit chutney. Excellent with grilled meats or curry dishes!

Excuse me while I go make that for lunch.

P.S. If someone can please tell me why those crazy Trinidadians name this chow, I’ll be forever grateful. (I’m allowed to call them crazy. I’m married to one.)

Granola bars: a hack recipe

Today’s Project 365 photo was inspired by the recent requests for the recipe I butchered used to make granola bars the other day. Not only does this save me from having to think of something to shoot today, but it also serves as proof that, despite my rambling and the seeming incoherence of what you are about to read, the recipe really does work and the end result really is edible.

Honest. It is. See?

granola bar

So, as requested, here is the granola bar recipe. Warning: I use the word “mix” 247 times in this recipe. I apologize in advance.


2 cups oats (quick-cooking or old-fashioned should be fine)
1 cup almonds
1 cup cashews
1/2 cup flax seeds
3 tablespoons dark brown sugar
3 tablespoons maple syrup
3-4 tablespoons vegetable oil (I used 2 tablespoons vegetable oil and 2 tablespoons flax oil)
1/2 teaspoon salt
1/2 cup raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1 egg
2 teaspoons vanilla
2 tablespoons honey
extra two tablespoons oil
1/2 cup all-purpose flour
1/2 teaspoon cinnamon

First, preheat oven to 250 degrees F. Prepare a 9×13 pan by lining it with foil and spraying lightly with oil. Then, in one bowl, combine the oats, nuts, flax seeds, and brown sugar. In another bowl, combine the 3-4 tablespoons of oil, maple syrup, and salt. Then mix all of them together and pour onto the 9 x 13 pan. Put that in the oven for 45 minutes, making sure to take it out every 15 minutes and stir everything around so that everything gets roasted evenly.

While the granola mixture is baking, get another bowl and mix one egg, two tablespoons of honey, two tablespoons oil (again, I used half vegetable oil and half flax oil), and 2 teaspoons vanilla extract. After the 45 minutes of baking, take the granola mixture out and transfer it into a bowl. Meanwhile, increase oven temperature to 325 degrees F.

Mix in the raisins and cranberries with the granola. Then, pour in the egg mixture. Mix again, then add 1/2 cup all-purpose flour mixed with the cinnamon (I suspect you can use whole wheat flour instead, but I didn’t, so don’t quote me on that). Once everything is nice and mixed properly, pour it back into the pan and spread it out evenly.

Pop it back into the oven for about 20 minutes or until the edges are golden or until you can’t stand the smell of the roasting nuts and just have to take it out for a taste or you’ll die. Please don’t let that happen. I don’t want you to die.

And I don’t want you to burn your tongue either, so let it cool first before taking it out of the pan and cutting it into bars. I just wrapped each piece in foil, but if you have a better way of storing it, please let me know.

Hope it turns out as good for you as it did for me.