I’m back

I’m back in the United States and should arrive home later today. I’ll get back to baking & blogging soon.


Tahini and Sesame Seed Cookies

These cookies are tasty, easy, and a great way to use tahini for something other than hummus. They are very similar to flourless peanut butter cookies and they are Diego-approved.

The recipe comes from Whole Foods. I tend to download {free} apps for my iPhone when I’m bored and the Whole Foods recipe app is one of them. You can find the recipe HERE.

I’m leaving for Mexico today and will be back in March. Unlike last time  I went on vacation, I did not prepare posts ahead of time. So I will see you all when I get back!

{twd} chocolate chip cookies

These cookies were pretty tasty, but they did not reach the awesomeness of the Thomas Kellar Chocolate Chip Cookies. Actually, they were pretty darn good but as I just made the TK cookies again (bliss inducing, especially with coffee ice cream) the week prior… 😛

Thanks to Kait of Kait’s Plate for hosting My Best Chocolate Chip Cookies as this week’s Tuesdays with Dorie selection. For the recipe visit her blog or buy the book.

Not Chocolate Mousse

Yeah. It’s Valentine’s Day. Fun times. Didn’t make the Sweet Melissa Sundays recipe selection for the week–Easy Chocolate Mousse. And it’s easy! I’m leaving for Mexican beaches at the end of the week and I wasn’t going to eat it (I’m going to be living in a bathing suit for a week!).Cookies I can bake and stash in the freezer; mousse not so much.

Instead, this is a yummy and healthy vegan recipe. Stir-Fried Sesame Asparagus with Tofu and Ramen. So easy, so delicious. The recipe for the asparagus comes from 1,000 Vegan Recipes–an awesome cookbook of almost every imaginable vegan recipe. Everything I’ve made from it has been delicious. I added tofu, which I baked in the oven at 350° F for 20 minutes and served it over ramen noodles.  I also upped the garlic and ginger in the recipe. It would be tasty over brown rice or any whole grain as well.

Stir-Fried Sesame Asparagus

Adapted from 1,000 Vegan Recipes
  • 1 tablespoon canola oil
  • 1 pound asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds
  1. Heat canola oil in large skillet over medium heat. Add asparagus and stir-fry for twominutes. Add garlic and ginger and stir for one more minute.
  2. Add soy sauce and sesame oil. Stir and cover for 3 minutes or until asparagus is tender. Sitr in sesame seeds.
  3. Serve immediately.

{bba} mini-kaiser rolls

Yeah, I’ve been busy lately. Barely have time to bake, let alone take pictures. I’ve been relying on my iPhone’s camera a little too much. It seems to be the only way I’m getting pictures of my food (a very weird sentence to write). I seem to never be home during day light hours.

Anyway, the short of it is that these are my only pictures of my next entry in the Bread Baker’s Apprentice ChallengeKaiser Rolls. The only change I made is to make mini 1-ounce rolls instead of big giant sandwich rolls. I used them to make little sammiches for a party I hosted last month.

The sandwiches are super easy to make (well, other than making your own bread :P) and are always a big hit with guests. All you need is pesto, goat cheese, and a jar of roasted red peppers.

The rest of the spread included: mini-mac and cheese bites, pigs-in-blanket using homemade croissants, hummus with fried chickpeas, mushroom & fontina crostini, caramelized pear & blue cheese crostini, plus lots o’ desserts.

In other news, I got a new tattoo last night. 🙂

Peace Love Happiness