Whatever you love, you are

다음을 기약하며 우선은 보관하고 싶은 쿠키 레시피와 조만간 시도해 볼 고구마 hummus 레시피:



Cornflake Chocolate Chip Marshmallow Cookies







Need:

16 T. (2 sticks) room-temperature butter
1¼ C. granulated sugar
2/3 C. light brown sugar, tightly packed
1 egg
½ t. vanilla extract
1½ C. flour
½ t. baking powder
½ t. baking soda
1½ t. kosher salt
3 C. Cornflake Crunch
2/3 C. mini chocolate chips
1¼ C. mini marshmallows


1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.



Spicy Sweet Potato Hummus






Need:

2 medium sweet potatoes
3 T olive oil
2 C chickpeas
3 T tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 t cayenne pepper
1/2 t smoked paprika
1/4 t cumin

1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
   
   
   
   (Source: dailycandy, onegreenplanet)

재봉에 caught up 되어 장 볼 시간도 놓치고 저녁도 사 먹으려다가 Barefoot Contessa 로 유명한 Ina Garten 의 푸드채널 쿠킹쇼를 보게 되었다. 그래서 마음을 고쳐 먹고 집에 있는 냉장고를 싸악 비우기로 마음 먹음: