Posts tagged ‘snacks’

chocolate chip oatmeal cookies

My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.


  • 1 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. (2 sticks) unsalted butter (softened)
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
  • 1 c. semi sweet chocolate chips


Preheat oven to 375.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.

Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes.  I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.

The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂

Till next time!



January 12, 2011 at 3:44 am 3 comments

mexican wedding cookies

Mexican wedding cookies (aka ojarascas) are one of my all time favorite cookies. My brother’s friend’s family owns a bakery and they used to give my brother a tin of these every Christmas, which I was very grateful for. They’re so simple, not too sweet, and I love how they crumble and just melt in your mouth. I also enjoy the almond flavor in them. I’ve been told that even though they are called Mexican wedding cookies, they’re usually given during holidays or other special occasions. So, the cookbook my sister got me for Christmas is Martha Stewart’s Baking Handbook. Lo and behold, there was a recipe for Mexican wedding cookies. I’ve been wanting to make them since Christmas, but this past Sunday was the first time I had a chance.


  • 1 c. pecan halves
  • 1/4th c. confectioner’s sugar for now
  • 3/4th c. confectioner’s sugar for later
  • 1 c. confectioner’s sugar for rolling
  • 2 c. all purpose four
  • 1/4 tsp. salt
  • 2 stick unsalted butter @ room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract


  • Preheat oven to 350 degrees
  • In a food processor, combine the pecans and 1/4th confectioner’s sugar. Pulse them until the pecans are finely ground.
  • In another bowl, add the flour and salt. Whisk in the pecan/sugar mixture.
  • In the bowl for your electric mixer (paddle attachment), beat the butter and 3/4th cup confectioner’s sugar on medium/high speed until light and fluffy. Beat in the vanilla and the almond extracts.
  • Add the flour mixture and beat on low speed until the dough comes together
  • Roll dough into 3/4″ balls (mine varied from 3/4″ to 1″) and 2 in. apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes, rotating the pan at the half time point. (Mine were perfect as 12 minutes, but it all depends on your oven. If you see cracks/crinkles on top of your cookies, then they’re done)
  • Place cookies on cooling rack and allow to cool completely. In a small bowl, pour the remaining cup of confectioner’s sugar. Once cookies are completely cooled, roll cookies in the sugar.

above: flour, sugar, pecan mixture

(i realized i hadn’t taken a photo of the dough until i was almost out of it)

(see the cracks/crinkles?)

The finished product. This lil container was handed off to my local starbucks where I share all my baked goods with them. The rest were consumed by family and coworkers. I will definitely be baking a lot from this cookbook of mine. I’ve tried two recipes so far and haven’t been disappointed. Next week, SUGAR BUNS!!

– chelle

January 12, 2010 at 4:26 am 3 comments

Japanese chocolates


I saw these at Jasmart yesterday and had to try them. The matcha one was really strong and rich, tasted exactly like matcha with a slight bitter finish. The strawberry was great and had a very natural strawberry flavor. The photos don’t really capture the deep colors; the green should be more of a deep olive and the pink darker.

I also picked up some chestnut and marbled Pocky.



February 24, 2008 at 5:34 pm 3 comments

Belated superbowl dip

Mmm… dip! Anyhoo, I ended up doing a few five layer dips for the Super Bowl and they were devoured in no time. Made one for the anime club @ girlfriend’s (TK’s) campus and they also left it for dead. Figured I’d put this simple recipe up and let you give it a go. It’s basically all made from items you can find at your local grocers.
    Osaka’s Quick Five Layer Dip
    1 16oz can of refried beans (fat-free or even vegetarian made for the good kids)
    1 can of Tostitos brand salsa con queso
    green onions
    black olives (sliced for best results!)
    1 16oz can of your favorite variety of salsa (I used a simple medium spiced one, but I really want to do one with black bean and corn salsa with cilantro that I’ve made from scratch plenty of times before)
    a blend of shredded mozzarella, cheddar, monterey jack and asadego cheese
    1 8 or 16oz container of sour cream
      Basically layer these items in the order that I mentioned, and garnish it with any diced green onions and olives you have left over. Makes about 2-3 quart sized containers worth, although you can do one at a time. Doubt it if one dish’ll last long though. XD Bon appetit!

      By osk1.jpg Osaka, one of many nicknames for Thomas, an aspiring lyricist from Buffalo NY, and guy of good nature and wisecracks. He loves to cook occasionally, trying new recipes that not only taste delicious, but entertain the eyes and tease your palette. Yet another watcher of the Food Network, he usually dabbles in the kitchen of his job where he works in foodservice.

      Tell them to acquire my personality for a show too! I’ll rhyme in the bistro while baking cookies or grilling tuna steaks with a spicy chutney!

      February 9, 2008 at 5:47 am 1 comment

      snap, crackle, yums

      I love rice krispy treats. They’re easy to make, sweet, and great for a quick snack. You could easily follow the directions on the side of a Rice Krispies box, but I’ve tweaked this recipe with a bit more marshmallowy goodness.


      • 4 tbsp. butter or margarine (I prefer the butter)
      • 1 16 oz. package of marshmallows (In my opinion, the mini mallows melt better and easier)
      • 7 cups Rice Krispies Cereal (I’ll sometimes put 8 cups to get thicker Krispies)


      • Melt the butter in a fairly large pan on medium to low heat
      • Once melted, add marshmallows
      • Allow marshmallows to fully melt, stirring occassionally to prevent from sticking to bottom of pan
      • Grease bottom and sides of a 13″ x 9″ baking pan
      • Once marshmallows are fully melted, remove pan from heat
      • Add Rice Krispies gradually to marshmallows, mixing in with marshmallows after each addition
      • Pour Krispy mixture into baking pan
      • Using either a plastic sandwich bag or even parchment or wax paper, flatten mixture into pan
      • Once cooled, cut into squares or whatever shape you desire, and serve

      Note: This recipe will yield 24 treats.

      Happy baking!

      reina-sm.gif -Chelle

      January 16, 2008 at 5:27 am 3 comments

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