Chocolate Chip Cookies

Chocolate chip cookies are classic American treats loved for their soft and chewy texture and delicious blend of sweet chocolate and buttery dough. Made with simple ingredients like butter, sugar, flour, and chocolate chips, these cookies are easy to whip up and perfect for any occasion. Enjoy them fresh out of the oven with a glass of milk for a comforting and satisfying treat.

Check out my Crinkle Cookies Recipe LINK

Ingredients 26-30 cookies:

- 1 egg

- 100g brown sugar

- 50g white sugar

- 70g oil

- 20g cold water

- 200g flour

- 20g cornstarch

- 8g baking powder

- 150g chocolate chips

Instructions:

1. Preparing the Dough:

   - In a mixing bowl, combine the egg, brown sugar, white sugar, oil, and water. Mix until well combined.

   - Sift in the flour, cornstarch, and baking powder to the wet mixture.

   - Mix until a smooth dough forms.

   - Fold in the chocolate chips until evenly distributed throughout the dough.

2. Chilling the Dough:

   - Cover the dough and place it in the fridge for at least 2 hours to chill. Chilling the dough helps prevent spreading during baking and enhances the flavor.

3. Baking:

   - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   - Scoop out portions of the chilled dough and place them on the prepared baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for about 8-10 minutes, or until the cookies are set around the edges but still soft in the center. The cookies will continue to firm up as they cool.

   - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

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Sichuan-style Eggplant Stir-Fry

 

If you're a fan of spicy food, just like me, you're in for a treat with this simple dish – Sichuan-style eggplant with minced pork. For a vegetarian version, you can easily skip the meat, but the real star here is the sauce!

I was a bit intimidated when I first saw the long list of ingredients, thinking it might take a lot of time. Surprisingly, though, most of them are seasonings, and the cooking process turned out to be quite fast.

Ingredients:

- 2-3 large eggplants, cut into 1-inch pieces

- 1 tsp rice wine vinegar

- 120g ground pork

- 1/4 tsp salt

- 1/4 tsp pepper

- 2 tsp Shaoxing wine

- 3 cloves garlic, minced

- 2 tsp ginger, grated

- 1 tsp chili flakes

- 1 tsp cornstarch

- 1 tbsp water

Sauce:

- 2 tbsp soy sauce

- 2 tbsp oyster sauce

- 2 tbsp doubanjiang

- 1 tsp sesame oil

- 1 tsp granulated sugar

Instructions:

1. Cut the eggplant into bite-sized pieces

2. Soak the egg plant in water with 1 teaspoon of rice wine vinegar for 15 minutes. This helps remove any bitterness from the eggplant.

3. While the eggplants are soaking, prepare the sauce by combining all the sauce ingredients in a bowl. Mix well and set aside.

4. Heat a large pan or wok over high heat. 

5. Add 1-2 tablespoons of oil to the pan. Once hot, add the soaked eggplant pieces and cook them over high heat until they are lightly browned, about 2-3 minutes. You may need to cook the eggplant in batches to avoid overcrowding the pan. Once cooked, set the eggplant aside.

6. Season the ground pork with salt, pepper, and Shaoxing wine. 

7. In the same pan used for cooking the eggplant, add the seasoned pork and cook it over high heat until it's browned and cooked through. Set the cooked pork aside.

8. In the same pan, add minced garlic, grated ginger, and chili flakes. Sauté the aromatics over high heat until they become fragrant, about 1-2 minutes.

9. Return the cooked pork and eggplant to the pan. 

10. Pour the prepared sauce over the pork and eggplant mixture, stirring well to coat everything evenly.

11. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously.

12. Cook the pork and eggplant in the sauce for about 30 seconds, or until the sauce thickens and coats the ingredients evenly.

13. Once the sauce has thickened, remove the pan from the heat. 

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Drożdżówki z Serem - Polish Sweet Cheese Filled Buns

Drożdżówki are Polish sweet yeast rolls, often filled with various sweet fillings, making them a popular treat for breakfast or dessert. They are soft, fluffy, and typically topped with a crumbly streusel or powdered sugar. Common fillings include fruit (like blueberries, cherries, or apples), sweet cheese, poppy seeds, or jam.

Ingredients:

For the Dough:

- 350g all-purpose flour

- 50ml oil

- 7g dried yeast

- 180ml lukewarm milk

- 1 egg (at room temperature)

- 35g sugar

For the Cheese Filling:

- 250g cream cheese

- 1 egg yolk

- 40g sugar

- 25g lemon juice

Additionally:

- Blueberries for decorating

- 1 tablespoon milk for brushing

Instructions:

1. Preparing the Cheese Filling:

   - In a bowl, mix together cream cheese, egg yolk, sugar, and lemon juice until smooth using a blender or mixer.

2. Preparing the Dough:

   - In a large bowl, combine all dough ingredients: flour, oil, dried yeast, lukewarm milk, egg, and sugar.

   - Knead the dough for about 10 minutes until it becomes smooth, soft, and elastic.

   - Form the dough into a ball, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

   - Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

3. Preparing the Buns:

   - After the dough has risen, knead it again briefly.

   - Roll the dough out into a rectangular shape.

   - Spread the prepared cream cheese filling evenly over the dough.

   - Roll the dough tightly starting from the shorter side to form a log.

   - Cut the rolled dough into 8-10 slices.

   - Place the buns on the prepared baking sheet.

   - Cover the buns with a cloth and let them rise again for 25-30 minutes.

   - Once risen, gently press a few blueberries onto the tops of the buns.

   - Brush the buns with milk or egg wash.

4. Baking:

   - Bake the buns in the preheated oven for about 25 minutes or until they are beautifully golden brown.

   - Remove from the oven and let them cool slightly before serving.

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Kopytka z Serem - Polish Potato Dumplings With Cream Cheese

 

I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.

While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result! 

Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.

Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.

Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.

Check out my Sweet Potato Kopytka Recipe LINK

Ingredients:

- 170g cream cheese

- 300g potatoes

- 1 egg

- 100g flour

- 50g potato or corn starch

Instructions:

1. Peel, chop, and boil the potatoes until they are soft.

2. Mash them to achieve a smooth consistency.

3. Add cream cheese to the potatoes and mash together. For better results, use a blender.

4. Add the egg and flours, mixing well.

5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.

6. Divide the dough into smaller pieces and roll each piece into a log.

7. Flatten the logs and cut them into pieces, giving them a bell-like shape.

8. Bring a pot of lightly salted water to a boil.

9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.

10. Remove the cooked pierogi from the water and drain.

11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking 

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Mulberry Chocolate Cake

It's a simple chocolate cake made with seasonal fruits, for me it was mulberries.

Ingredients:

- 3 eggs

- 80g brown sugar

- 40g sugar

- 90ml oil

- 50g flour

- 40g cornstarch

- 50g cocoa powder

- 8g baking powder

- 150g mulberries

Instructions:

1. Preheat the oven to 180°C (350°F). Line a 6-inch baking tray with parchment paper.

2. In a mixing bowl, beat the eggs with both sugars until light and fluffy.

3. Add the oil to the egg mixture and continue beating until well combined.

4. Sift in the flour, cornstarch, cocoa powder, and baking powder into the bowl with the egg mixture. 

5. Mix until smooth and well incorporated.

6. Pour the batter onto the prepared baking tray and spread it out evenly.

7. Arrange the mulberries on top of the batter.

8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove from the oven and allow to cool slightly before slicing.

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