Friday, September 28, 2007


Recipe came from...
Martha Stewart
living magazine Sept' 07 edition.
I love the smell of honey in this cookie. Its wonderful :)
The honey lends these bite-size shortbread cookies more than just delicate flavor.

To make this cookie. First you need to toast the walnuts.
To toast walnuts:
Spread them in a single layer on a rimmed baking sheet & bake in a degree oven 350 F for 10 min.

- 2 Sticks (8 oz) Unsalted Butter, Room Temperature
- 2 1/1 Cups All-Purpose Flour, Plus more for shaping
- 1 1/4 Cups Coarsely Chopped Toasted Walnuts (About 4 3/4 oz)
- 1/3 Cup Honey, Plus 1/4 Cup (Warmed until liquid) for brushing
- 1/4 Cup Sugar
- 3/4 Tsp Salt

1. Pulse Flour, Salt, and 3/4 Cup toasted walnuts in a food processor until finely chopped.
2. Beat butter on medium-high speed until fluffy about 3-5 min. Add sugar and beat until pale and fluffy about 2 min more. Beat in 1/3 cup honey, Reduce speed to low. Add flour mixture and beat until just combined (Dough will begin to pull together). Shape into a disk and wrap in plastic, Refrigerate at least 11/2 hours (Or up to 2 days).
3. Preheat oven to 325 F. Let dough stand at room temperature for 10 min. Pinch off about 2 tsp dough and roll into a 1-inch ball. Repeat, Spacing balls about 1 inch apart on baking sheets lined with parchment paper.
4. Flatten cookies to 1/2 inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie.
5. Bake, Rotating sheets halfway through until edges are pale golden about 20 min. Transfer sheets to wire racks and brush cookies with warm honey.
6. Let it cool. Cookies can be stored in an airtight container for up 2 weeks. Make about 7 dozen cookie.

*Recipe Courtesy of Martha Stewart
*Pictures Courtesy of Mysexykitchen

Thursday, September 20, 2007


I love this dessert for sure :)
I thought its hard to make these rice pudding dessert.
It was pretty easy yet tasty. I'm loving it!

By the way the recipe came from...
Green cardamom spices jar (Rani brand).
Written: Rani savory rice pudding.

- 1 Cup Basmati Rice
- 3 Cups Milk
- 1/2 Cups Sugar
- 1/4 Cup Raisins
- 1/4 Cup Chopped Almonds
- 4 Green Cardamom Pods
- 1 Pinch Saffron (Optional)

*Ingredients stuff can be bought at any Asian or Indian stores near you.

1. Soak basmati rice with water for 10 min.
2. In a large saucepan bring 3 cups milk to boil. Drain rice and add to milk.
3. Add sugar, raisins, cardamom, almonds and saffron (Optional).
4. Let rice cook for 20 minutes or until rice is done. Serve cool or warm.

*Recipe Courtesy of Rani Brand Spices
*Pictures Courtesy of Mysexykitchen


I make egg-rolls
. I love egg-rolls :)
It's very easy yet delicious appetizer.

You can adds the fillings with whatever you like.
Such as: With your favorite meats or vegetables.

No problems. Go ahead help and try it yourself :)

- Vegetarian Lamb
- Bean Sprouts
- Shredded Cabbage
- Frozen Peas & Carrot
- Salt, Sugar & White Pepper
- Vegetarian Bouillon Cubes
- Egg roll skins or wrap

1. Stir fry vegetarian lamb and vegetables.
2. Add bouillon cubes, salt, sugar and white pepper. Cook and stir until fragrant. Do not over cooked. Let it cool for a minute or so.
3. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling, Tuck point under filling.
4. Fold side corners over, forming an envelope shape. Roll up. Fry egg rolls, a few at a time, in deep hot oil until golden brown. Drain on paper towels. Ready to serve.

*Recipe and Pictures Courtesy of Mysexykitchen

Wednesday, September 12, 2007


This delicious cookies recipe came from...
Glamour magazine Oct'07 edition.
It's a sweet and spicy cookie with a blend of cardamom and cashews.

If you guys like the combination of sweet and spicy.
You have to try this one for sure. It's to die for :)

I love this cookies because of the cardamom flavor.
Here's before oven pictures:

This cookie recipe courtesy of Padma Parvati Lakshmi.
She's an Indian-American cookbook author, actress and model.
She has been the host of the reality TV program Top Chef.
And here's after oven pictures:

- 1/2 lb (2 Sticks) Unsalted Butter, Fresh from fridge, Cut in 6 pieces
- 1/4 Cup Confectioners' Sugar plus more for dusting
- 1/2 Cup Raw Crushed Cashews (Put in plastic bag and smashed with hammer)
- 1 Tsp Cardamom Powder (Green, Not the black one. Green is best for baking)
- 2 Tsp Vanilla Extract
- 2 Cups Flour
- 1/8 Tsp Salt

1. Cream together butter and confection sugar. Add flour, vanilla extract, cashews, cardamom powder and salt, Mix well to form dough.
2. Let stand for 30 minutes. Covered at room temperature.
3. Preheat oven to 325 F. Grease cookie sheet with nonstick spray.
4. Use your hands to make small balls about 1 inch in diameter and place on sheet. Flatten balls with the bottom of a glass dipped in flour so they resemble irregular clouds, Then make sure cookies don't touch.
5. Bake for 22 to 25 minutes. Removes from oven, Dust tops with confection sugar. Cool on racks, Makes 25 to 30 cookies.

*Cardamom is used for herbs within two genera of the ginger family Zingiberaceaey, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

*Recipe Courtesy of Padma Parvati Lakshmi (Top Chef Host)
*Pictures Courtesy of Mysexykitchen, Here and Here