Directions

1. In a pot combine glutinous rice and 6 cups of coconut milk and bring to a boil then reduce heat to low.
2. Simmer gently while occasionally mixing to cook them evenly and not burn the bottom, let the mixture thicken until it's nearly dried out.
3. Add sugar and salt then mix continuously on medium-low heat for 10 minutes.
4. At this stage, it will be really sticky.
5. Line a 9 x 13 baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
6. Prepare your topping by mixing all topping ingredients together in a pan, bring it to a boil and simmer on medium heat uncovered until heavily reduced but still runny.
7. Pour topping over the rice cake on the baking pan then bake in a 350°F preheated oven for 20 minutes or until topping becomes really thick and dark (not burnt).
8. Remove from oven and set it aside to cool down.
9. Serve.

Directions

1. In a saucepan, melt butter. Stir in sugar and salt, then add corn syrup. Mix well. Add sweetened condensed milk, stirring constantly. Continue stirring until caramel reaches your desired temperature from 245 degrees to 252 degrees. Remove from heat and stir in vanilla.
2. Pour into an 8"x8" pan, lined with parchment paper. Let sit for at least 12 hours.
3. Cut into 1" squares. Dip into chocolate and add sea salt. Let sit until chocolate is hardened.

Enjoy!

Directions

Dough

1. Mix dough ingredients by hand; knead until smooth on a lightly floured surface. Add extra flour or water as needed - the dough should be smooth and pliable.
2. Wrap lightly in plastic & let sit 2 hours at room temp.
3. Then divide the dough into 4 sections, rolling each piece to approximately ¼" thick; use a 2 ½ to 3" glass to cut circles from the rolled out dough.

Filling

1. Using a teaspoon, scoop a dollop of potato or chosen mixture and place in center of dough; fold over dough and start with 1 pinch in the middle to seal, then pinch all around until sealed.
2. Using a baking sheet or container, layer pierogies with parchment or plastic wrap in between.
3. Place in freezer until frozen and ready to cook.

Time to Eat

1. Bring salted water to a boil, drop in pierogies, and low boil till they float. (You can eat them right after boil, but finish the process below and you will thank me!)
2. While boiling, prepare frying pan with butter and fry onions if you like. Strain water, put pierogies in frying pan, and brown each side till slightly crispy.
3. Plate, serve with sour cream, and loosen your belt!

Directions

1. Add oil to a deep heavy bottomed pan. Once the oil is warm, add in the bay leaves, cloves, cinnamon stick and cumin seeds. As soon as the spices begin to sizzle, add in the chopped onion, ginger, and garlic and fry for 3-4 minutes till lightly browned.
2. Lower the flame slightly and add all the spices, and fry till fragrant. Stir in the tomato paste and combine well with the onion and spices. Keep stirring occasionally to prevent the bottom from getting burnt. The spices will be ready when you see the oil begins to separate. (takes about 5-7 minutes)
3. Increase the flame and stir in kidney beans, season with salt and add about 1 glass of water (depending on the thickness of gravy you prefer). Lower the heat slightly, and let it simmer for 8-10 minutes. Stir frequently to avoid burning the bottom of the pan.
4. Garnish with fresh cilantro leaves and cream (optional) and serve warm with rice or enjoy it simply as a bowl of soup.

Enjoy!

Directions

1. Heat olive oil in saute pan to medium high; add corn and cook until slightly charred, approximately 7-10 minutes. Set aside in large bowl.
2. Add pepper, onion, cilantro, and jalapeno to the corn, mixing well.
3. In a small bowl, combine all dressing ingredients and mix until smooth.
4. Pour dressing over corn and mix well.
5. Add half the cheese to the corn and mix well. Use the remaining cheese and a few cilantro leaves as garnish on top.
6. Cover and store in the fridge up to 8 hours before serving.

Directions

Cookies

1. Pre-heat oven to 350°.
2. Mix one box cake mix (any flavor), egg, and oil until dough forms.
3. Scoop dough and form into balls. Place 2" apart on ungreased cookie sheet.
4. Bake at 350° for approximately 20 minutes, until lightly browned. Let cool for 10 minutes.
5. Option: top with buttercream icing (recipe included) and sprinkles.

Buttercream Icing

1. In a large bowl, whip butter on high until fluffy (approximately 3 minutes).
2. Mix in vanilla and almond extracts, and salt.
3. On low speed, slowly add in powdered sugar.
4. Mix on high until creamy (approximately 3 minutes).

Directions

Make sure all ingredients are at room temperature before you start. Any cocoa powder you have will do. I have made it with regular, dutch processed, and black cocoa powder (kind used for Oreo cookies). They all taste good!

1. Pre-heat oven to 350°.
2. Line two cookie sheets with parchment, silpat or lightly grease with unsalted butter.
3. Sift together the flour, baking powder, and salt. Set aside.
4. Cream together the butter and sugar.
5. Beat in the egg, cocoa powder, oil, vanilla extract, and almond extract.
6. Stir in the flour mixture.
7. Stir in the oats.
8. Arrange spoonfuls of dough on the cookie sheets, and then flatten with a fork dipped in cold water to make a cross hatch pattern.
9. Bake 8 to 10 minutes.
10. After you take them out of the oven, let the cookies sit on the pan for two minutes and then transfer to a cooling rack to cool completely.

Directions

1. Rinse 2 cups of rice until water runs clear, approximately three times. Fill Instant Pot halfway with water. Add all ingredients (except for toppings).
2. Pressure cook on high for 12 min. Be sure to turn off KEEP WARM function. Let it slow release, do not use the quick release function — soup will spew everywhere if you do! Add toppings.

Directions

Night Preparation

• Additional butter needed for greasing a 13" x 9" dish. I use Pyrex. Grease the pan with butter.
• Slice the challah into 1/2" slices and lay overlapping in the greased pan.
• In a separate bowl, add the eggs, milk, half & half, cinnamon, and vanilla; whisk together.
• Pour the mixture evenly over the challah, and press lightly with the back of a spoon or spatula to make sure all areas are covered by the egg mixture.
• Cover tightly with aluminum foil, and place in the refrigerator overnight.

Topping

• Add flour, brown sugar, cinnamon, and salt in the base of a food processor, and pulse gently to mix the ingredients.
• Cut up a stick of butter and pulse until the mixture resembles fine pebbles.
• Place in a resealable bag and store in the refrigerator until you are ready to use it.

Next Morning

• Preheat the oven to 350° Fahrenheit.
• Remove the pan containing the soaked challah from the refrigerator and sprinkle generously with the cinnamon / butter / sugar topping.
• Bake for 1 hour at 350° (or until a toothpick inserted comes out dry and clean).
• To serve, sprinkle with confectioners' sugar and top individual portions with maple syrup and fresh mixed berries.

Directions

1. Pour 1/2 cup heavy whipping cream into a deep bowl and add 2 tablespoons of the powdered sugar.
2. Mix at a low speed until the sugar is mixed in.
3. Add 1-2 more tablespoons of powdered sugar. Mix at a high speed until fluffy.
4. Enjoy with fresh fruit or as a topping for pies, cakes, etc.

Want to spice it up? Add 1 teaspoon of sherry, brandy, rum, or your favorite liqueur.