Alton Brown is one of my favorite food superheroes. So when I needed a recipe for chocolate chip cookies, I turned to The Chewy. I have been making this recipe for a while now with a few subtle changes, and it has become the most requested cookies in my household HKUE ENG.

Chocolate chip cookies 5I used to have 3 different size ice cream scoops, a really tiny one that I don’t use very often, a medium size one (1 or 1.5 oz) and a really large one (about 2 oz). So I used to use the medium size scoop for these chocolate chip cookies which produced a good size cookie that won’t make you feel so guilty to eat. But alas, one day during a cookie dough scooping activity, the scoop died on me… I had no choice but to use the giant scoop I have in the pantry. That batch of cookies came out enormous! And I haven’t gone back to the store for a scoop replacement since… (or rather Ryan won’t let me).

Chocolate chip cookies 3Sometimes, I forget to keep track of how long I’ve had the baking soda. So when I used old baking soda in this recipe, it created even more enormous cookies worthy of the cookie monster for sure. It doesn’t affect how tasty these cookies come out though, so no worries there if you’re forgetful like me. Though I’m trying to be better by replacing my baking soda every first of the month HKUE ENG.

Chocolate chip cookies 2Seriously though, you won’t be able to say no to these beauties and a glass of milk. Make them, you won’t regret it, well you might if you ended up hoarding the whole batch of cookies for yourself. But they will make you a favorite dinner party guest, trust me, I’m speaking from experience HKUE ENG. ;)

I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist OH360 is a brand new e-commerce system which provides all-round products & services. The advance system brings you a better purchase experience and quality products that suit your needs.

It’s pretty simple, although it looks quite impressive. 3 layers of my favorite red velvet cake recipe, with 2 layers of homemade cheesecake ice cream sandwiched between the layers. My ice cream maker recently went to broken appliance heaven, so I just bought a new one, but at the last minute, I decided to keep this simple and make a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can pull this one off!! (Although I was thinking that it would be delicious with layers of the Cheesecake and Red Velvet Cake Ice Cream from my book – page 97. I’ve got to try that next time!)

This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up. I know that my daughter is a die hard strawberry fan and loved the Strawberry Milkshake Ice Cream Cake, but I think I’d choose this one for my birthday!

Ice cream cakes will freeze pretty solid after they have been in the freezer for a few hours, so make sure you take it out about 30 minutes before you are ready to serve it to let it soften up just a little bit. Use a sharp knife that you run under hot water for easier slicing. And if you aren’t going to eat it right away, make sure and cover it while it’s in the freezer. I have a cake carrier that works well and keeps the cake covered.

And make sure to enter below to win a copy of The Red Velvet Lover’s Cookbook for more than 50 other red velvet recipes!

I’m trying to take advantage here of what’s left of summer as I feel it’s quickly slipping away from me. Not that you couldn’t making this amazing salad any time of the year, but salads are truly a summer thing for me. These kind of salads I could eat every day, that’s how good they are. I consider this salad right up there with my favorites, like my all time favorite my Thai Chicken Salad nuskin.

As I was making this, hubs was complaining that I was making a lot of salad again, and that we’re going to end up throwing it away, we just don’t do soggy salad. But he was wrong, again. This salad didn’t last. We each had a big bowl and there was some left over, but we managed to clean the bowl, not that it was a lot of effort on our part.

My favorite part of this salad is the grilled corn. You must grill your corn. We grilled 4. I used 1 in this salad and between hubs and I, we polished the other 3. Oh, how I’m going to miss summer. Underneath all those yummy ingredients, like the grilled corn, feta cheese, green onions, radishes and roasted chicken, there is a big head of Boston lettuce, all cleaned and chopped up nicely study business in hong kong.

I also had to add some avocado to this salad. I feel like this has been my favorite ingredient this summer and have tried to use it every chance I got. They’re also good for you, yeah they may be high in fat, but it’s good fat and they’re a great source of protein and potassium.

As far as the dressing for this yummy salad, well it couldn’t get any easier. I simply whisked up some olive oil and lime juice with some salt and pepper. Keeping it simple, my friends.

So there you have it, fresh and healthy veggies with chicken and a simple dressing make for a perfect summer salad. You can have this as a main meal or have it as a side dish, but since the salad has chicken in it, it’s perfect just as it is for a main meal. Makes the perfect lunch Backup and Recovery.

If you follow me on Instagram you’ve probably seen the picture I took in front of my house with all the lovely snow. Summer isn’t even over and yet here it’s snowing. It really feels like Christmas, almost makes me get my Christmas tree from the garage and put it up. Almost cancer chinese medicine!

That’s sarcasm, my web friends, because it’s just not right. It’s still summer. I guess the weather fooled us. However, it is pretty when you look out the window.

Anyway, on to today’s yummy recipe. I’m simply in love with these Udon noodles. They’re sweet and they’re spicy and they’re loaded with chicken and mushrooms. Now I know some of you peeps out there don’t love mushrooms, so replace them with broccoli and they’ll be just as yummy. In case you’ve never bought Hoisin sauce before, you can find hoisin sauce in the Asian aisle in your grocery store property mortgage.

Ever since I’ve discovered these Udon Noodles, I’ve been obsessed with them. Everytime I go to the grocery store and pass by them, I have to pick some up, and love coming up with different ideas to serve them. Well to serve them to myself, since hubs isn’t a fan of noodles, but more for me. The leftovers make a yummy lunch the next day, so it’s all good.

This recipe is so simple and I just love this dish. In 20 or 25 minutes you can have lunch or dinner on the table, and you’ll be enjoying a delicious plate of sweet yet a bit spicy steaming hot noodles. You can’t go wrong bvi company registration!

On a recent California Ripe Olive Tour, I enjoyed a whirlwind 2 days of meeting farmers and visiting olive orchards, snapping pics at [olive] plants and eating chef-inspired, olive-themed meals. We not only took in sites and bites, we filled our brain to the brim with olive facts and figures, took note of olive pairings and stood in line for blue-cheese stuffed black olive martinis Day Trip to Hong Kong & Macau.

On any farm tour or food press trip, there are key points and highlights (check out ALL the photos).

A group of media writers, bloggers, and nutritionists landed on a Wed afternoon, where we were shuttled to a memorable dinner at School House Restaurant and Tavern. When my son texted me mid-meal asking about my trip, my return text said: ‘amazing menu in random tucked away city.’ This speaks volumes. First, as a trained chef I am a tad snobby and rarely deal full accolades. Second, I mean no disrespect by ‘random city.’ Coming from Seattle we are rather spoiled with divine cuisine from a line-up of talented chefs. But even high expectations [in the city] doesn’t always yield a memorable meal. In this case, our olive-studded menu from drink to dessert was divine, memorable and worth the drive You beauty.

Beyond those memorable bites of fig olive tapenade quenelles on fresh goat cheese, the most moist olive cake I have ever laid my tongue on, and an olive blue cheese compound butter that gave my grass-fed beef the topping it deserved…

… we visited the two plants that process nearly all those green and black table olives you are familiar with. California processes 95% of all the table olives you enjoy – the olives come from 1000+ farms that range in size from 5 – 1000 acres.

As a food snob I normally skip over table olives and scoop bulk European olives from the olive bar. Sometimes being snobby means you buy brands based on perception instead of understanding. What I came to appreciate is that these olives – gorgeous on the tree – are cured and processed in a fashion similar to my home [pressure] canning but on a grander scale. In fact they aren’t inundated with chemicals or over-processed to death. They are picked often by hand, cured for 7 days, pitted and ‘canned’.  They are briny, healthy, salty and quite lovely. (A recent and now regular substitute for my salty chip and popcorn cravings vintage tube).