I love baking Oatmeal Chocolate Chip Cookies simply because it is so good and quick to make. I enjoy it for breakfast with a glass of milk, and sometimes I eat it for dessert. Oatmeal Chocolate Chip Cookies always satisfy my craving. I am sharing this recipe so that you too can experience it for yourself.
I made these medium sized Oatmeal Chocolate Chip Cookies this morning because I was craving for these when I woke-up. It took me about 14 minutes to bake it and another 16 to 20 minutes to let it cool down before I was able to enjoy these. Letting the cookies cool down helps a lot in making the texture crisp and crunchy. A wire rack is useful in this situation because it lets the cookie cool down quickly by exposing all of its side.
I had a couple of cookies along with a glass of whole milk. It is always a good idea to start your day with a full stomach, and that is what I did today. I kept the remaining cookies in the cookie jar, but they were all gone when I came back home after work. I guess that I need to bake an extra batch of cookies soon.
The recipe for these delicious Oatmeal Chocolate Chip Cookies is available below. Please follow the exact recipe to achieve good results. You can try to experiment by changing the measurements of some ingredients or using alternative ingredients. Let me know what you did and how it went by placing a comment below.
Try this Oatmeal Chocolate Chip Cookies Recipe. Let me know what you think.
In a mixing bowl, combine butter, light brown and white sugar, and vanilla extract. Mix well.
Gradually add the flour and oats. Make sure that all the ingredients are well blended.
Fold-in the chocolate chips and almond.
Put a parchment paper over a baking tray. Scoop around 1/4 cup of cookie dough (the mixture that you mixed above) and drop it in over the parchment paper and make sure to make a 2 inch distance between each dough.
Bake in the oven for 13 to 14 minutes.
Remove from the oven and arrange in a cooling rack. Let the oatmeal chocolate chip cookies stay in the rack until it totally cools down.
Are looking for an easy weeknight dinner ideas? Pork and Potato stew is a good dish that I recommend. It is easy to make and can be eaten with different side dishes such as whit rice, wild rice, or even unsalted crackers.
I like the consistency and overall taste of Pork and Potato Stew. The all-purpose flour did a great job in making the sauce thick, while the spices blended together to create a mild flavor that is just right to the palate.
I used pork shoulders for this recipe. Beef can also be used, but I suggest that you add more cooking time to make the beef tender. The chicken stock, on the other hand, was used for a purpose. Pork and chicken tastes good when combined and that is the simple reason why I used chicken stock.
Try this Pork and Potato Stew Recipe. Let me know what you think.
Bok Choy Guisado is a simple bok choy dish with shrimp and pork. This dish is ideal for ordinary days wherein you want to enjoy something simple yet delicious. It is best served with white rice and with additional fish sauce with chili pepper on the side.
I started out by preparing the ingredients. I chopped the bok choy into small pieces then I started to slice the pork the same way. The shrimp that I used for this recipe are frozen shrimp that were already deveined, shelled, and head was removed — it saved me a bit of time. I also added chicken stock to this recipe to add flavor to the dish.
Applesauce is a puree composed of stewed apples and honey or sugar and cinnamon. Some apple versions also makes us of other spices. Applesauce is not just baby food, even grown-ups such as myself enjoy having it once in a while. In fact, I like to have it for dessert.
This Simple Apple Sauce Recipe requires apples, honey (as sweetener), cinnamon powder, and lemon juice. I also used apple juice to make that apple flavor stand out. The apples were peeled, cored, and then wedged before throwing it in the cooking pot where the apple juice and juice of lemon are waiting.
The first step in making applesauce is stewing the apple and making sure that it gets really soft. I used a regular cooking pot with cover for this process. The next step is to add the sweetener and spices. I opted for honey and cinnamon respectively. I then used an immersion blender to puree the entire mixture. You can also use a regular blender to puree, but wait for the mixture to cool down first so that you can easily handle it.
Once your apple sauce is ready, you can chill it a bit before serving. You can also keep applesauce in the refrigerator for a few days as long as you seal it in a plastic container (I never use metal container to store applesauce or any food that contains acid). If you want to keep it longer, grab a ziplock bag and seal the applesauce in for freezing.
Try this Simple Apple Sauce Recipe. Let me know what you think.
Combine apple, apple juice, and lemon juice in a cooking pot. Cover and let boil. Adjust the heat to low-medium then cook for 18 to 20 minutes. Add apple juice or water if the liquid evaporates quickly.
Once the apples are soft, gradually put the honey in. Stir until all the ingredients are well blended.
Add the cinnamon powder. Stir. At this point, you can use a immersion blender to puree the mixture or you can wait for the mixture to cool down and puree it in a blender.
I enjoy eating spare ribs to the point that I don’t mind how messy my hands are while indulging every bite. This recipe post is all about Asian Style Spare Ribs. It is a simple spare ribs dish that is full of flavor. I also liked how the meat got really tender.
My secret in making this Asian Spare Ribs really tasty comes from 2 sources: the marinade and the basting sauce. The marinade is composed of soy sauce, lime juice, garlic powder, pepper, and blackstrap molasses. It is something like my yummy pork belly marinade less the banana ketchup and made sweeter.The basting sauce is simply Hoisin sauce, nothing more.
I started out by marinating the pork spare ribs overnight. Doing this gives the meat the chance to absorb most of the flavor of the marinade. The additional flavor comes from the Hoisin sauce that I brushed over the ribs before roasting. That’s it! I know, it is very easy and you can surely do it too.
The secret to the fall-of-the-bone texture is the oval roaster that I am using. It looks like a cooking pot, only that it is used for roasting or baking. It is inexpensive and you can get it almost in any department store. The oval roaster has a cover which traps steam while baking or roasting. This keeps the meat moist and makes it tender overtime.
I had these yummy spare ribs with a cup white rice. I also tried this before with fries and chips and it works too.
Try this Asian Style Spare Ribs Recipe. Let me know what you think.
Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don’t have quick access to dried taro leaves (dahon ng gabi).
Although I can easy purchase dried taro leaves from a local store, I opted to share this recipe because I know a lot of people out here in North America (US and Canada) and the opposite side of the globe who were having a hard time sourcing for dried taro leaves. I learned a lot of things when I was preparing this dish and I will be sharing all of it with you.
You will not be able to buy dried kale leaves, you will need to dry it yourself. What I did was to chop the kale and arranged it in a wide baking tray. It took me a couple of days to dry it outside. It will be best if you do not put the kale out on direct sunlight because it will make the leaves crisp. I placed the tray under a translucent table so that it won’t get direct sunlight. You can also use a food dehydrator.
Using tuna in can with water is convenient. This is a good alternative to pork and it makes the dish tastes better too. I poured everything from the can, including the water.
I liked my kale laing super spicy, so this time I added lots of chili peppers and used spicy bagoong. Feel free to reduce the chili peppers to control the spice level.
So, how was the dish overall? It is delicious. However, you will be able to determine that it is not taro because you will taste kale right away (in a good way).
Try this yummy Kale and Tuna Laing Recipe. Let me know what you think.
Combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger in a cooking pot.
Heat-up the stove top and let the mixture boil. Cover and cook in medium heat for 10 minutes.
Add the dried kale leaves. Do not stir. Cover and cook for 15 minutes in low to medium heat.
Remove the cover and stir. Make sure that the kale absorbs the coconut milk. Cover again and continue to cook for another 15 minutes. You will need to add more coconut milk if it is starts to evaporate during the process.
Add the coconut cream and shrimp paste. Stir. Cover and continue to cook in low to medium heat for 45 to 60 minutes. You can add more coconut milk or water during the process if needed.
Pork Nilaga with Kalabasa is an easy Filipino Pork Soup. It is composed of pork shoulder, potato, Calabaza squash, cabbage, and green onions. It is simply delicious.
This dish is very memorable to me not only because it tasted really good, but also because it left a lasting memory. I am glad that we all had Pork Nilaga with Kalabasa for dinner, because it was the source of our physical strength and nourishment all through the night. A few hours after dinner, our place was hit by an EF1 tornado. Everyone is safe, but there were minor damages. We are very thankful to still be here to continue to do what we are doing – to bring you more delicious recipes everyday.
Going back to this awesome dish, my inspiration was pork nilaga and beef lauya. I thought that adding green onions to our yummy nilaga will make a difference, and it did. The kalabasa, on the other hand, made the dish taste better.
It will be great if you will use fatty cuts of pork such as the shoulder or belly. Lean pork also works, but it will not be as tender and moist like this. I enjoyed having this pork nilaga variation with spicy patis.
Pinoy Fruit Salad is a quick and easy dessert perfect for the warm weather. This dish makes use of canned fruit cocktail, table cream, and condensed milk. The mixture is chilled inside the fridge overnight before serving, to get the best result.
All the ingredients should be available in most supermarkets. Table cream can also be labeled as “media crema” in some stores. Condensed milk or “condensada” is a thick sweet milk that every Filipino knows (or should know). I think that even sari-sari stores carry this product. Back in the days, I use this as a filling for pandesal (which tastes good, especially if you are tired of dipping your pandesal in coffee every time).
This Pinoy Fruit Salad recipe that we have here makes use of one additional ingredient that makes it look and taste better – maraschino cherries. This type of cherries is also called cocktail cherries because it is widely used as an ingredient for cocktails. This is an optional ingredient, so don’t worry if it is not available in your area.
I recommend this recipe to beginners because this does not involve heat. All you need to do is combine all the ingredients, mix, refrigerate, and serve. Sure, it sounds really simple because it is, but the result is more than simple – it is delicious.
Try this Pinoy Fruit Salad Recipe. Let me know what you think.