Cooking Basics..Everything you need to know about cooking

{August 25, 2010}   Sugar Cookies, Once Againn !

Hey dolls! How are you guys ? I really have a “thing ” for these sugar cookies! They are Alton Brown’s recipe, and they are to die for! We just add a little bit extra vanilla, for some yummy vanilla flavor! The recipe is already up, under Red and Blue Sugar Cookies (although, this time, we didn’t use food coloring). I got these adorable glass slipper and daisy cookie cutters ! My best friend, Anabelle, (the one who I made them with for 4th of July)

Anabelle did the daisies, and I did the glass slippers! We love, loved these ! We also did a really simple chocolate glaze (sorry, can’t post the recipe, I add wayyyyyyyyyyyyyyyy too much glaze left! ) Anyways, I strongly reccomend this recipe!


{July 10, 2010}   Oatmeal Cookies!

I’ve always a had a special love for oatmeal cookies. Taking a bite into chewy cookies with the warm taste of oatmeal was just heaven! I always hated oatmeal-raisin cookies and oatmeal-chocolate chip cookies, because the oatmeal was never the star! I never liked oatmeal cookies with too much cinnamon, or oatmeal cookies where I could taste the specks of oatmeal. My friend’s mom always made the best oatmeal cookies. Once I asked her what her secret was and she smiled and said “pulsing the oatmeal in a blender until it looks like flour”. I then wanted to make them. But then, I forgot all about them! Until today, when it was a rainy day and I was in the house with my friend and we were watching TV. The perfect thing, I decided, would be oatmeal cookies. I didn’t have a proper recipe for oatmeal cookies, I just knew I would be creaming butter and sugar and pulsing oatmeal in the blender. Enough about these chewy oatmeal cookies that just came out of the oven and taste simply delicious, I’ll tell you how to make these.

And today is my friend Julia’s birthday, so these cookies are named after her!

Julia’s Chewy Oatmeal Cookies

Makes about 17 Cookies

Step 1: Cream 1 stick softened butter with 1/2 cup brown sugar and 1/2 cup white sugar for about 2 minutes or until mixture is well blended and there are no chunks of brown sugar.

Step 2: Add one egg to the mixture and mix. The mixture should look very smooth.

Step 3: In a blender blend about 1 1/3 cup oats. Pour into a large mixing bowl. Now add in 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp baking powder.

Step 4: A little bit at a time, pour flour/oat mixture into the butter mixture. Now you will have a dough that is a tad bit sticky!

Step 5: Using a cookie scooper, scoop out some of the cookie mixture,roll into a little ball, and place on  a grease pan. Make sure you leave plenty of space for the cookies so they have space.

Step 5: Bake at 375 degrees for 8-1o minutes, or until a fork comes out clean.

I’m very excited, because usually for baked goods, I use other people’s recipes, but now, I am NEVER using anyone else’s recipe again!

This the day-after-Fourth-of-July, my friend and I had the cooking bug! We decided to make chocolate-hazelnut ravioli and pinwheel carbonara (I will write about that further down  this post)! The chocolate nutella ravioli was easy to make, all you have to do is fill wonton wrappers with nutella, put water around the edges, fold over, and fry in canola oil! They were very good, and very delicious! It is my version of Giada de Laurentis’ chocolate hazelnut ravioli

First step: Fill the wonton wrappers with nutella (or any other chocoalte-hazelnut filling). Brush water on the edges, and fold over.

Second step: Fry the ravioli’s in canola oil.

Third step: Now they are done!  Put them on a plate with a paper towel to take off grease!

Fourth step: Dust them with powdered sugar and make them look pretty! 🙂

Now for the pinwheel carbonara. It was well, very good! It wasn’t heavy surprisingly and tasted just right! Who knew carbonara is really an egg-based dish (in which the eggs are barely cooked) and not a dish with a base of heavy cream! Shocker, right? Now, here are the steps!

First step: Finely chop 2 leeks and put them in a bowl of water for 10 minutes. This way the sand/grit gets off easily. After they are done with the water bath, put them through a fine sieve so all the water gets out and you don’t loose any bits of leek (s).

Second step: Cook 4 slices of turkey bacon. Leave all the grease. Set aside. Now, cook the leeks in the turkey bacon grease (you may need some olive oil if there isn’t enough grease to coat the leeks). Cook for 5 minutes, or until the leeks or tender. Now crumble pieces of bacon and add them to the leeks.

Third Step: Combine 2 eggs, 1/2 cup parmesan cheese, 1 tsp garlic salt, and 1 tsp dried oregano. (Sorry, I forgot to take a picture of this step:)

Fourth Step: Toss in 10 oz pinwheels pasta. Turn off the heat. Now stir in egg mixture (yes, I know barely cooked eggs! My friend said, “Isn’t it like unhealthy to eat pretty much raw egg?” I responsed, “It’s kind of cooked! The cooked pasta, leeks, and turkey bacon, cooks the egg.”)

Have an amazing week everyone! 🙂

{July 4, 2010}   Red and Blue Sugar Cookies

This week I had my friend Anabelle over, and since today was 4th of July and we didn’t want to go to a 4th of July party empty handed, we made red and blue sugar cookies. It was really fun, and really easy as well! They taste amazing! Perfectly sweet and buttery, they are delish! I adapted this recipe from Alton Brown, and we really loved these cookies! We are about to go to the party now, so I am rushing to write down this recipe! It is very simple and tastes delish! The dough takes about 35 minutes in the freezer to firm up, so that adds a little bit of time.

Red and Blue Sugar Cookies (Adapted from Alton Brown’s Recipe)

You Will Need:
– 2 sticks of butter, room tempature

– 1 cup granulated sugar

– 1 tsp vanilla extract

– 1 tb heavy cream (or milk)

– 3 1/2 cups all-purpose flour

– 3/4 tsp baking powder

– 1/4 tsp salt

– 1 egg

– blue food coloring

– red food coloring


1. Whisk flour, salt, and baking powder. In a small custard bowl, combine heavy cream and egg. Now, in an electric mixer, cream butter and sugar until smooth. Now add in egg and cream mixture. Now, 1/2 cup at a time, add in flour mixture.

2. Get out another medium bowl. Now take out half of the sugar cookie mixture. In one bowl, combine red food coloring (enough to make a nice red color) with dough. In the other bowl, combine blue food color (enough to make a nice blue color) with dough. Place bowls in the freezer for about 30-35 minutes, or until dough is firm.

3. Preheat oven to 350 degrees.

4. Now, using a cookie scooper, roll out balls. Flatten the balls with your fingers.

5. Bake for 10-12 minutes, or until the cookies pass the fork/toothpick test.

{July 1, 2010}   I Baked You A Cake

This cake is delicious. Fresh out of the oven goodness. I’m taking bites into this warm heavenly dish right now. I got this recipe from Orangette.  The orginal recipe is for French Yogurt Cake with Lemon. I didn’t do lemon, instead I did strawberries. Now let’s talk about the strawberries. The strawberries in the cake was kind of a drain. So, I am going to put the recipe without the strawberries on here. But the cake, the cake. There was just something special about the cake. It tasted like buttery goodness. Except, there wasn’t any butter in it, there was yogurt! I was extremly skeptical when I thought of yogurt in a cake, no butter, how is this going to turn out? But it was delicious. It was just what I needed! I had no butter, no chocolate, and I just had to bake something. So this cake was amazing for me! I used Greek yogurt, and last time I used regular yogurt, but I pretty much perferred the cake using the Greek yogurt. Please, oh please make this cake! It’s delicious! And there’s no butter, thumbs up! Ahhh the house has that fresh baked cake smell 🙂

Simple Yogurt Cake

You will need:

– 1/2 cup canola oil

– 3 large eggs

– 1/2 cup yogurt (I like Greek, and 1/2 cup should be one small container)

– 1  cup sugar

– 1 1/2 cups flour

– 2 tsp baking powder


1. Preheat oven to 350 degrees.

1. Whisk the yogurt, canola oil, sugar, and eggs. Mix until the mixture is well blended.

2. Now add in flour and baking powder, just enough to combine all of the ingredients.

3. Pour into a greased (I just use pam butter spray) cake pan.

4. Bake for about 30 minutes, or until a fork comes out clean.

5. Bon appetit! 🙂

Hey guys! Last time I was on here I promised to post everyday! Sorry, sorry, sorry! I don’t think I even told you guys about my petetion, please sign! I am trying to get a show on OWN (Oprah Winfrey Network). I applied, but I was too young to submit my form *sigh*. So please do your part and sign the petetion! I know, it asks for your address, you can just go head and make up one!

I edited Giada de Laurentis’ recipe for chocolate chip mascrapone cupcakes. Sounds delish, doesn’t it? It was 🙂 Tastes just like the ones at Georgetown Cupcake! YUM! It’s super chocolatey, and taste amazingg!

There’s the picture I took, not the prettiest cupcake on the planet, but who cares, IT TASTES GOOD!!! 🙂

Chocolate Ganache Cupcakes

Makes about 25-26 cupcakes

You Will Need:

For Cupcakes:
– 1/2 cup mascrapone cheese (room temp)

– 5 ounces bittersweet chocolate

– 1 cup water

– 1 tsp salt

– 3 cups flour

– 1/2 tsp baking powder

– 1 tsp baking soda

– 3 large eggs

– 1 cup vegetable oil

–  2 1/4 cups granulated white sugar

-1 tsp vanilla extract

– 1 cup chocolate chips

For ganache:
 – 2/3 cup heavy cream

– 1 cup chocolate chips


1. Preheat oven to 325 Degrees F.

2. In a small saucepan, add 1 cup water, and 5 oz of chopped bittersweet chocolate, over meduim heat. Let cook until chocolate is melted, and there are no chocolate chunks. Now stir in mascrapone cheese, and whisk together until mixture is well blended.

3. In a seperate bowl whisk together flour, salt, baking powder,chocolate chips, and baking soda.

4. In a large bowl (the whole batter will be in this bowl, so make sure the bowl is pretty big) whisk together sugar, vanilla, eggs, and vegetable oil until smooth, and there are no lumps. Now stir in chocolate-mascrapone mixture.

5. Now add in flour mixture (in three batches, so everything is well combined).

6. Using an ice cream scoop, fill batter into cupcake liners about 3/4 full (remeber, the batter will rise!). Place in oven and bake for about 20 minutes (check on it when it has been baking for 15 minutes, it may be done) or until a toothpick or fork comes out clean. Let cool for about 1 hour.

7. For ganache: Heat cream with vanilla. You want to HEAT the cream, not boil it. You know it is done when little bubbles appear on the rim of the pan. Now pour cream mixture on the chocolate chips. LET SIT FOR ABOUT 30 SECONDS, BEFORE COMBINING. Now using a fork, gently whisk mixture.

8. When mixture has cooled for about 5 minutes, using a spoon, gently glaze the cupcake with ganache (just use enough to coat the entire cupcake.) Let the cupcakes set in the fridge for about 20 minutes.

9. Bon appetit!

Enjoy! And remeber please sign!!


{May 20, 2010}   I’m Back with Carrot Cake

Sorry. It’s been more than a week since my last post. I’m a horrible person. I will vow to post every single day from now on. I want this site to be a sucess, I really do. Please tell your friends/family about this site. Anyways, I made the most gorgoues carrot cake for my grandmother. Ever. It looked soo professional and I’m so proud of it!

This recipe is thanks to Joy of Baking. Except, the frosting. Let’s talk about cream cheese frosting. No, 8 ounces of cream cheese is not enough for a 2 layer cake. I didn’t figure this out until I was making the frosting. My mom went back to the grocery store and got 2 more 8 oz packages of cream cheese. I had maybe 1/4 cup left of frosting, but to be on the safe side, I would get 3 8 ounce packages of cream cheese. I put my cream cheese frosting recipe on here, so don’t worry!

You Will Need:

{April 28, 2010}   The Legit Best Brownies

So, today’s recipe of the day on All Recipes was brownies. They were delicious. Everyone says they make the best brownies are their brownies are amazingly delicious, but I am serious. These are delicious! You have to try them! The only change I made from the original recipe was using margarine instead of butter and letting the margarine mixture cool in the fridge for about 2 minutes. Trust me, butter is not needed. USE MARGARINE!

All Recipes- Best Brownies (My modified version)

1/2 cup margarine (1 stick)

– 1 cup white sugar

– 2 eggs

– 1/2 cup flour

– 1/3 cup coco powder (unsweetened)

– 1 tsp vanilla extract

– 1/4 teaspoon baking powder

– 1/4 tsp salt


1. Preheat oven to 350 degrees.

2. In a large saucepan, melt margarine. Take cooled margarine mixture into the fridge for about 2 minutes, just until the mixture is slightly cooled.

3. On a different heater from the one you heated the margarine (unless this heater is no longer hot) pour sugar, eggs, and vanilla extract. Whisk until all is incorporated. Stir in flour, coco powder, salt, and baking powder.

4. Pour onto greased (I used Pam butter spray) 9 × 9 pan, using a scraper to get ALL of the mixture out.

5. Bake @ 350 degrees for no longer than 20  minutes, or until a toothpick can go in clean. NOTE: Brownies never look fully cooked, but if a toothpick goes in clean, IT IS COOKED! Do not cook for any longer.

I remebered I wanted to take a picture when I had already taken out one brownie =] But here is what you will end up with:

et cetera