Dec 31, 2011

Go to my new website!

Yasmine’s Kitchen

:D


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Dec 13, 2011

Decisions, decisions.

It’s been almost 3 years since I began documenting what I make in the kitchen for the sake of reference (and sharing it with people I knew!). Alright. Maybe boredom played a huge part in this. I had absolutely no social life. Still don’t… actually. Oh, how fast time passes. Before I started doing so and getting responses from people, I had no idea how much I loved cooking and baking. Just creating things made me so happy. It was almost shocking to me that some people were actually impressed with what I clumsily whipped up in the kitchen. I thought EVERYONE loved to bake and cook and it never occurred to me that I could have been an instructor a few people! I’ve definitely improved in those three years, and with that, I started blogging less and less. It’s actually almost embarrassing seeing my old blog posts and how… MODEST (if I’m going to put it nicely)… everything looks.

But, you know what?

That’s a good thing.

Maybe, one day, if I became like this super awesome chef with a Gordon-Ramsey-snob-like character, and looked back to this, I’d just remember how humble my beginnings were and feel even more awesome. No? Okay. Just kidding. Honestly? I just want PEOPLE to go back to this and see how much I sucked and feel a huge, immense surge of hope! 

OH DAMN. I forgot what I wanted to tell you…

*zones out for a few seconds*

OKAY! YES! 

Right.

I’m going to move to Wordpress. I feel it suits me more. Plus, don’t I just look ridiculous with my (almost) serious posts between all those mini posts that contain GIFs of self-expression?

I won’t move my old posts to my new future blog, BUT! I’m going to keep this one. For the reason mentioned above. Yes, I was absolutely serious and I absolutely sound confident and narcissistic right now.

I think I’ll use a new title for the other blog, since I’m bored with this one. But I have no idea what. 

SUGGESTIONS AND COMMENTS AND EVERYTHING ARE WELCOME.

Alright.

See ya.


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Jan 29, 2010

Peanut Butter Marshmallow Krispie Topped Brownies

I bet I had you drooling just by reading the title! First of all, let me state that I had no intention of making these till it was my friend Sadeem’s birthday. Her sister made those absolutely divine brownies and I just kept bugging her to give me the recipe ever since! Second of all, I LOVE YOU SADEEM! These brownies are absolutely delicious and almost fool proof!

I would like to note that I might have overused marshmallows, but hey, you can’t complain about that, right?

You’ll need:

- 1 recipe for brownies (You can use ANY recipe you have or even a box mix if you don’t want to overwhelm the taste of other layers!)
- 2 cups marshmallows (I used a lot of it, so this amount should be good!)
- 1 1/4 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter (you can use more if you like!)
- 3 tablespoons butter (I actually used just one, oops! But it turned out awesome anyway!)
- 2 cups crispy rice cereal

Directions:

- Make the brownies like you usually do!

- 2 minutes before they are done, take them out of the oven and “sprinkle” the marshmallows evenly on top.

- Take the tray out of the oven and try to softly spread the marshmallows (since they are melted).

- Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixture is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible.

- DO NOT TOUCH!

- Refrigerate for a few hours.

- Cut them into squares, serve them, and enjoy!

Happy Cooking!


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Dec 16, 2009

Homemade French Fries!

UPDATE: After a LOT of months of making french fries, I realized this isn’t the best method. I might post about it later! 

I have finally made crispy french fries from scratch. Aaaaah, those were very tasty!

Very crispy and crunchy, too!

Bring the potatoes and then:

- Peel ‘em

- Cut them to french fries size (I like mine a bit large)

- Wash them

- Soak them in cold water and put in the fridge till you are in the mood to fry

Then,

you heat up frying oil in the pan, while it’s heating up, you’ll make the flour mixture that you’ll dip the potatoes in before frying, which consists of:

- 1 cup flour

- teaspoon of salt

- teaspoon of garlic powder

- teaspoon of onion powder

- teaspoon of pepper flakes

- teaspoon of paprika

and then after all of those are mixed add:

- 1/2+ cup of water, or as much as you need.

Dip the potatoes in the mixture ONE BY ONE and then drop them in the HOT oil.

These are not frozen french fries so they will take a little while to be done, maybe 5-10 minutes? I have no idea. I didn’t count. I am sorry. But when they’re done, you’ll know!

I had this with ranch dressing. GOODNESS.

Happy Cooking!


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Nov 27, 2009

Avocado Salad with Vinaigrette Dressing

This salad has been made ages ago, but I haven’t thought of posting it till now. Why? Well, let’s say I am craving it and I’m expecting one of you to make it and send it to me. Kthx.

Since I don’t remember exactly the measurements and the amount of ingredients used, I’m just going to tell you what I remember.

Salad Ingredients:

- Avocados, peeled and sliced

- Tomatoes, diced

- Red onions, sliced

- Lettuce, do whatever the heck you want with it

- Cucumber, maybe

Dressing Ingredients:

- 1 TBS. of Dijon mustard

- 1/4 cup of vinegar

- a pinch of salt

- freshly ground black pepper

- 3/4 cup of olive oil

Directions:

- Prepare the salad (obviously), and then make the dressing by mixing the ingredients except the olive oil. Afterward, you slowly add the olive oil while stirring. This should make enough dressing for LOTS of salads. So you either can keep it in the fridge for 3 weeks, or you can do the math and make enough for this salad only.

Happy Cooking!


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