Wednesday, March 20, 2013

Vegan mushroom cutlets

Pretty easy but be careful when flipping, they are pretty tender.
220 gr (8oz) fresh mushrooms
1 small onion
2 tbs water
1 clove garlic
3 tbs bread crumbs
salt, pepper

Put everything is a blender and blend until a rough paste. Shape cutlets with your hands.
Fry with olive oil until each side is browned

Sunday, March 3, 2013

Giant Marshmallow Stuffed Chocolate Chip Cookies

  • 2 cups plus 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  •  About 1 cup mini marshmallows

  • To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips.
    Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

    Divide the dough into 6 parts, spread 3 of them on the backing sheet in a shape of  pancakes. Put a little bit of marshmallows on top of each and cover them with  another layer.

    Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.