Recipe: Parmesan Twists

1 (17.25 ounce) puff pastry, thawed

1 egg, lightly beaten

1 1/2 cups (6 ounces) parmesan cheese, grated

1 tablespoon poppy seed or sesame seeds, optional

Heat oven to 400 degrees.

Cut thawed puff pastry into 24 strips.

Brush both sides with lightly beaten egg.

Sprinkle with parmesan cheese and twist.

Place on 2 baking sheets.

Lightly press ends of puff pastry down on pan.

Bake until golden brown, 12 to 15 minutes.

Serve warm. Makes about 24 twists.

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"Friends are the most important ingredient in this recipe of life." -Unknown

Recipe: Chocolate Malted Whopper Drop cookies

These cookies sound like they could come out of Willy Wonka's chocolate factory! They are almost equal parts candy and cookie. The candy part is chunks of chocolate-covered malted milk balls and big chunks of chocolate, while the cocoa cookies are soft and lightly flavored with malted milk powder.

1 3/4 cup all-purpose flour

1 cup malted milk powder, vanilla

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick plus 3 tablspoons butter, at room temperature

2/3 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup whole milk

2 cups chocolate-covered malted milk balls, coarsely chopped, Whopper brand

6 ounces bittersweet chocolate, coarsely chopped

Sift together the flour, malted milk powder, cocoa, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter and sugar together on medium speed for 3 minutes, until very smooth.

Add eggs one at a time, beating for 1 minute after each addition.

Beat in the vanilla; don't be concerned if the mixture looks curdled. It will even out when the dry ingredients is added.

Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough-and that's fine. With the mixer on low, mix in the malted milk balls and chopped chocolate.

Drop the dough by rounded teaspoonfuls onto the baking sheet, leave about 2 inches of space between.

Bake for 11 to 13 minutes, at 375 degrees, rotating sheets from top to bottom and front to back after 6 minutes.

When done, the cookies will be puffed and set but slightly soft to the touch.

Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets, between batches.

Caffe Vita coffee shop

I tried a new coffee shop, Caffe Vita, in downtown Olympia. My coffee looked just like the picture. I took one sip of my café mocha and tasted so smooth and creamy. YUM! Definately worth a try.

http://www.caffevita.com/

About Simply Delicious Everyday blog

I thought it would be fun to have something new to do. This blog, Simply Delicous Everyday, will contain anywhere from dinner recipes, dessert recipes, quotes, coffee, baking tips, new restaurant/cafes I try, and some random postings of interest. Please check back anytime to read the latest postings. Mostly, I want to have fun and share some everyday interests of mine.

Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)

Serve: 12 Prep: 20 minutes Cook: 90 minutes

Ingredients:

• 1.5 lbs Beef Brisket or Beef Loin Tri Tip


• 1 bundle large green onion (Leek?)


• 3 green onions, chopped


• 1 bag (12oz.) green bean-sprouts


• 6 oz. dried toran stem - korean vegetable


• 6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran & Kosari


• 7 cloves garlic (3 Tbsp minced garlic)


• 3 Tbsp sesame oil


• 2 Tbsp olive oil


• 1/3 cup soy sauce, more or less to taste (Guk kanjang)


• 1/3 cup Korean hot Pepper Flakes
  

Direction:

1. Put beef in a cold water to draw out blood from the beef about 1 hour. Discard water.


2. Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.


3. Remove pot from heat, cool and refrigerate overnight.


4. The following day, remove any solidified fat from the soup base.


5. Soak in dried toran in warm water; leave 30 minutes.


6. Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.


7. If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.


8. Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.


9. Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.


10. Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.


11. Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.


12. Add red pepper flakes, salt or soy sauce to taste.


13. Serve with rice.

http://www.grouprecipes.com/89870/korean-spicy-beef-and-vegetable-soup-yukgae-jang.html

Vanilla Cupcake with fruit Topping

Serve: 12 Prep: 15 minutes Cook: 20 minutes

Ingredients:

• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup butter, unsalted, room temperature
• 2/3 cup sugar
• 3 eggs, room temperature
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• Sliced Fruits
• Light whipped topping
• Zest of 1 large lemon (optional)

Direction:

1. Preheat oven to 375f degree; line muffin cups with paper liners
2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
6. Remove from oven and place on a wire rack to cool.
7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
8. Top with fruit and whipped topping.

http://www.grouprecipes.com/89749/vanilla-cupcake.html