Updated 20 Nov 2010
Originally posted 20 April 2009
There’s nothing better than fresh, homemade bread. Here are two easy recipes for how to make the best, pillowy-soft dinner rolls from scratch. Perfect for your Thanksgiving and holiday meals.
Buttery Dinner Rolls
Have you ever wanted to look for a recipe for something and then ended up with so many choices that you are paralyzed on which one to try? Or even more crazily, you try to incorporate a bunch of them into one recipe?
That’s how I was recently while looking for the ultimate dinner rolls. I’ve tried baking buttery dinner rolls using Rose Levy Beranbaum’s recipe from “The Bread Bible” before. They’ve turned out really well but I want something that will knock my socks off and make me want to keep eating them (even though with each buttery bite, more fat makes its way to my hips). That’s what I’m looking for baby!
Updated 3 Oct, 2010
Originally posted March 6, 2007
I show you how to make this delicious, moist yet light chocolate cake from scratch. I love this cake because it is not too sweet, it has a nice cream cheese tang, and it satisfies my chocolate tooth. Perfect combination!
Marble Cream Cheese Cake
This recipe was passed to me by Lucy from Yochana’s Cake Delight. Do visit her site if you have time. I am full of admiration for this lady who bakes EVERY SINGLE DAY and not just one thing but multiple things. Oh, to have that energy…
A super-simple, savory steamed dish that you can whip up in a snap.
Remember a while back I blogged about how egg tofu was just such an amazing thing and if you could find it at your Asian grocery store you should nab yourself at least 4 tubes? I even shared a very simple recipe on how you could cook it. Well, after eating loads of that stuff these days (over here, it’s very easy to find and I cook it at least once every two weeks), I found that we could make this simple tofu ourselves. So for those of you out there without access to an Asian grocery store (or if your store just doesn’t carry these things), you can TOTALLY make it yourself.
When I was growing up, eggs were not just something you had at breakfast. As a matter of fact, we probably had eggs more often at dinner time than we did at breakfast. I love all types of egg dishes. And I don’t really care what people say about eggs—they are the most economical and perfect food. One day, when I have my own place, I plan to raise my own chickens and get me some fresh eggs everyday!
So anyway, getting back to egg dishes, my mom would make egg fuyong every so often and we loved it. As a matter of fact, the simplest recipe—sauteed slice onions with beaten eggs (onion egg fuyong) is still one of my favorite egg dishes today. And my kids wolf it down too everytime I make it.
