This is a really nice vegetarian twist on rice bowls. You can add in meat if you want or tofu or even chickpeas but I kept it really simple and just used mushrooms. You can add whatever toppings you like also, this would be really good with some shredded egg or other pickled items too.
These are really similar to the cookies I used to get all the time in Italian bakeries / delis growing up in New York. I didn’t have a pastry bag so I simply rolled the dough into very small, even sized balls I would absolutely suggest using a pastry bag or spritz machine to make your cookies. The assembly of these is very simple but it really enhances the experience of the cookie itself so it’s worth taking the extra steps. The cookie is flaky and butter with a good snap but it’s not too brittle.
Italian Butter Cookie
I saw and ate a lot of Hawaiian food back when I lived in Seattle but I never had the privilege of eating moco loco which is basically something like a trash plate style dish: hamburger patties with mushroom gravy served over rice with a fried egg on top. Feel free to make this vegetarian by using any type of vegetable patty you want instead. I liked the mushroom sauce for this but I feel like I could have made it better with more of a kick, maybe some chilies or korean pepper flakes.
My husband loves mushroom dishes lately and he also loves stroganoff (which I hate) so I figured it was worth it to give this a try and what do you know? He loved it. I find it kind of weird but it comes together easy enough with things I usually have on hand that it might be a great new go-to recipe for odd dinners.
Surprisingly this is both a very simple and a very difficult cake to make but I can assure you that guests will be impressed even if you deliver a technically imperfect masterpiece. Since its just one cake recipe all the work is in the assembly so if you’re like me you’ll probably make a mess and it will take you a surprising amount of time from start to finish. This can sit for a few days though because its covered so just block out enough time before you commit.
Recipe: Lemon and Raspberry Battenberg
This is a really delicious salad even though I’m someone who usually doesn’t like savory applications of peanut butter. This has just the right amount of heat and sweet that makes it delicious. My suggestion would be to prepare everything ahead of time except the rice noodle and just make these right before you serve since they don’t really hold up over time.
Chicken Satay Salad
These are classic and easy and since I’m not actually a big fan of peanut butter I like these better than the peanut butter m&m cookies I previously made. This is a single bowl, no wait cookie that comes out absolutely perfect every time and is so simple you probably have everything in your house right now except the M&M candies.
This is not a difficult recipe but it is time consuming. The weird part is before I finished making this I was sure I’d never make this again but after eating it, it might just be worth the hassle. I will probably try other biryani configurations in the future but this dish will make you a lot of dishes but it will also impress you with its depth of flavor.
These are just mini versions of babka but they’re soooooo good and using Nutella or any other hazlenut spread makes this a breeze. I added a brown sugar cinnamon topping just to bring them over the top (and make them look a little fancier).
Hazelnut Babka Rolls
These are actually a lot easier to make then you’d think and while it’s a bit like pancakes (your first roll while likely not look great) each roll will keep improving. I’ve never particularly talented with my hands and these come out impressive anyway. The nice thing is that they have no fish or cooked parts except the rice so they can make ahead of time and are great for picnics and potlucks.