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!
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!
I’ve been having those pancakes for a while now… just never cared to share the recipe because it’s not something umm, “new”? I don’t know! I don’t share what I do often.
My family has the box mix version a lot. It’s good, it’s probably one of the best mixes out there. But… it feels good to make it yourself and customize the amount of certain ingredients!
Buttermilk Pancakes
You’ll need:
1 1/4 cups all-purpose flour
1 egg
1 teaspoon vanilla extract
1 1/4 cups buttermilk (or use the alternative: for every cup of buttermilk, add 1 TBS vinegar to a cup of milk)
1/4 cup white sugar
a pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
Directions:
- Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth. (I like using a fork at this point to get everything to blend.. not whisk it.)
- Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to dry. Cook pancakes on other side for same amount of time until golden brown.
I would really like to tell you that I time my cooking, but I don’t… I just cook them till I think they’re done!
What I do: top each pancake with a 1/4 teaspoon butter and stack them on top of each other. It gives the pancakes an amazing flavor and some crisp! and then… you know what’s next… uncontrollably pour syrup/honey/whatever on the pancakes till you think they’re soaked enough!
Tip: don’t have this everyday. You’ll be fat in… 1.32 months.
First, let me clarify that I have absolutely NO good pictures of this that’s why I hesitated to post it. Even though you won’t remember how it looked like if you were eating it…that’s how fast you’ll om nom it lol.
Overall taste was very good, it was obviously so much better the next day for some reason!
Lame photo! But you can see that there is delicious sticky icing… so sticky that it’s sticking on the paper liner.
I got the recipe off The Pioneer Woman website, I only made a slight difference by adding pure vanilla extract instead of just any vanilla… and making the sticky chocolate icing thinner by adding 2 TBS of milk so it’d look like a ganache.
Cupcakes:
2 cups cake flour (Or you could use 1 3/4 cups all-purpose flour + 1/4 cup cornstarch)
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla
3/4 cup (plus a tad more) whole milk
You can see a tiny drop of burnt batter on the tray. Excuse that. I was mad when I was spooning the batter. lol.
Directions:
Preheat oven to 350 degrees (180 C).
Sift together flour, baking powder, and salt.
With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds.
Add eggs, one at a time, mixing well after each addition.
Add vanilla. Mix to combine.
Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Sticky Chocolate Icing
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Lame helicopter view for the icing. But you get it. Don’t you? Yeah.
Directions:
Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so.
Allow iced cupcakes to sit at least ten minutes before serving.
Happy Cooking!
Since I am a little greedy on my chocolate intake bit… I decided to make this. I made these two times in two days. These were simply DELISH! I’m into muffins lately so yeah. But seriously, if you love double chocolate muffins you MUST give this recipe a try.
You’ll need:
3 ounces unsweetened chocolate (about 4 big blocks of unsweetened chocolate, I used non-modified chocolate which is very great for this, however if you do use sweetened chocolate you have to adjust the amount of sugar.)
1 cup granulated sugar
1 stick unsalted butter, softened
2 eggs
1/2 cup sour cream
1/2 cup milk (Using low-fat milk works well)
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips (I used 3/4 a bag and there was PLENTY of chocolate chips!)
Additional semisweet chocolate chips, for topping muffins (optional)
Instructions:
Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups with non-stick cooking spray (I got 18 muffins out of this one! Amazing, right?), or line muffin cups with muffin or cupcake liners.
In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.
Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh.
I modified it by adding more sugar the second time. Up to 1.5 cups but it’s perfectly amazing just the way it is.
Happy Cooking!