Crème De La Crème

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When you get a bunch of foodies together, it’s guaranteed that someone will start talking about that recipe they made last week- followed by a chorus of oohs ahhs and “send me the recipe!”. While Crème de Cornell is always hard at work on a themed magazine, some of our favorite recipes slip through the cracks. That’s why this semester, for Crème’s 10th anniversary, we put together a collection of E-board’s favorite recipes. From chai concentrate to onigiri, these recipes represent the immense diversity of taste and talents on our E-board.

We hope you enjoy this extra edition of Crème de Cornell, and find your new favorite recipe!

Abby Reing Editor in Chief

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ONIGIRI with Salmon, Unagi (Eel), and Umeboshi (Pickled Plum) Fillings Whenever I am looking for a light snack or quick breakfast, I instinctively reach for Onigiri. Handheld, portable, and light as your phone, Onigiri is one of the most convenient foods out there. Onigiri, if you are unfamiliar, is a Japanese rice ball that contains seafood or vegetable filling wrapped in nori seaweed. With so many combinations of filling and seasoning, you are bound to find one that brings joy to your mouth!

INGREDIENTS

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For Steamed Rice

3 cups of Japanese Short Grain Rice

3.5 cups of Water For Salmon Filling

1 Salmon Fillet (roughly 0.22 lb/100 g)

2 tbsp Salt

1 tbsp Mirin For Eel Filling

1 Unagi (Eel) Fillet

¼ cup Soy Sauce

¼ cup Mirin

2½ tbsp Sugar

1½ tbsp Sake For Pickled Plum Filling

3-4 Umeboshi (pickled plum) For Making Onigiri

5 Sheets of Nori Seaweed Fillings

Bowl of Water Salt

Furikake Seasoning (optional)

Toasted Black Sesame Seeds (optional)

By Chase Lin PREPARATIONS Prepare Steamed Rice 1. Put rice in a bowl and gently wash with hands running through in a circular motion before discarding water. Repeat a few times until the water runs clear.

2. Rinse the rice through a sieve and transfer to a rice cooker. Then pour in the 3.5 cups of water and cook, let it sit warm when finished until ready to use. If you do not have a rice cooker, follow Steps 3-4.

3. Place rice into a pot and pour in the 3.6 cups of water. Cover the lid and bring to boil over medium heat.

4. Once water has boiled, change to low heat and cook for 12 minutes or until water is fully absorbed. Then, remove the pot from the stove and let it sit with the lid on.

Prepare Salmon Filling 1. Rub salt evenly over both sides of the salmon.

Then, soak with mirin and let it marinate in the fridge for at least two hours.

2. Pat the fillet dry with a clean towel. Preheat the oven to broil at 500˚F (260˚C) for 3 minutes.

3. Place the fillet on a baking sheet lined with aluminum foil and insert into the middle rack. Broil in the oven for 3-4 minutes - no need to flip.

4. Remove from the oven and let it cool down before shredding cooked salmon into flakes.

Prepare Eel Filling 1. To make the sauce, add mirin, sugar, and sake into a small saucepan. Turn stove to medium heat and whisk mixture until combined.

2. Pour in the soy sauce and bring it to a boil.

Once boiling, reduce to low heat and let it simmer for 20 minutes.

3. Turn off heat and let the sauce cool and thicken. To prepare unagi (eel), preheat the oven to broil at 500˚F (260˚C) for 3 minutes.

4. Place the eel fillet onto a baking sheet lined with aluminum foil and insert into the middle rack of the oven. Broil in the oven for 5-7 minutes - there’s no need to flip it over.

5. Remove from the oven once cooked and let it cool. Then, brush the eel with the sauce until coated evenly.

6. Cut the eel into ¼ inch (~1 cm) pieces and place it into a bowl until ready for use.

Prepare Pickled Plum Filling 1. Place the umeboshi (pickled plum) onto a sheet of plastic wrap. Fold the sheet in half and squeeze out the seeds.

2. Remove plastic wrap and discard seeds. Keep the umeboshi flesh until ready for use.

DIRECTIONS Making the Onigiri 1. Prepare rice by fluffing it with a rice scooper.

You may like to season your rice with furikake and/or toasted black sesame seeds for more flavor. Depending on how many types of seasoning you want to use, split the rice into separate bowls for each seasoning.

2. Place a sheet of plastic wrap over one hand.

Dip your other hand in the bowl of water to prevent the rice from sticking.

3. Scoop a handful of rice using your wet hand (about ¼ cup) and place it onto the plastic wrap on the other hand.

4. Create a small indentation in the center of the rice and put in one kind of filling (roughly 1-2 tbsp). Then, cover with more rice until filling cannot be seen.

5. Sprinkle some salt and then fold the plastic wrap corners over the rice ball. Mold into a triangular shape with your hands - apply just enough pressure for the onigiri to hold its shape.

6. Set aside the plastic-wrapped onigiri and cut the nori sheets into halves (lengthwise).

7. Place the onigiri at one end of the seaweed (lining the point to the edge) and fold the seaweed over the rice to cover - cut any excess at the top. The width of the onigiri should be the same width as the seaweed and the length should be a little more than twice as long.

8. Fold in the pleats at the side, you may want to use a few grains of rice to seal.

9. Place a bit of each filling on top of onigiri to know which kind it is. Enjoy right away or save it for a snack later on in the day!

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RICE PAPER ROLLS (GỎI C UỐN)

By Janice Jung As busy college students, we never really get the chance to invest our time and money into our meals. But, what if I told you you could get an easy, healthy, and filling meal without sacrificing your precious extra hour of sleep or breaking your bank account? Here are three simple yet delicious rice paper roll recipes that only require a few ingredients to freshen up your busy day!

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INGREDIENTS General Ingredients Rice paper wrappers 1 large bowl of washed spring mix Handful of mint leaves Handful of cilantro Large bowl with warm water Fresh Vegetable Rolls ½ of a red bell pepper ½ of a yellow bell pepper ½ a carrot ½ a cucumber Shrimp Avocado Rolls 1 cup of fresh or frozen shrimp 2 ripe avocados ½ a carrot ½ a cucumber Salt and pepper Olive oil

Rainbow Fruit Rolls 1 ripe mango 1 cup of blackberries 1 cup of raspberries 1 apple Peanut Dipping Sauce ¼ cup of creamy peanut butter 1 tablespoon of soy sauce 1 tablespoon of honey 1 clove of garlic Yogurt Dipping Sauce ¼ cup of plain yoghurt (not Greek yoghurt) 1 tablespoon of honey

DIRECTIONS Assembly and Sauces 1. Place one rice paper wrapper into your warm water and soak for about 10 seconds. Depending on the temperature of the water, the wrapper could soften at different rates so just keep checking on how flexible and soft the wrapper is.

2. Remove the rice paper wrapper when it feels flexible but not entirely flimsy and soft.

3. Place the rice paper wrapper flat on a plate.

Don’t worry if it feels too stiff right now, it will continue to soften while you fill it with your ingredients.

4. Depending on which roll you are making, carefully place the ingredients onto the wrapper, leaving about an inch of space on the sides and around 3 inches at the top and bottom.

PREPARATIONS Fresh Vegetable Rolls 1. Wash all vegetables thoroughly.

2. Peel the carrot and slice the bell peppers, carrot, and cucumber into thin slices.

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Shrimp Avocado Rolls 1. Grease your pan with olive oil and heat it on medium heat.

2. When the pan is hot, place all your shrimp into the pan and fry until they turn pink.

3. Season the shrimp with salt and pepper and continue cooking it for another minute. When done, take your shrimp off the heat and place onto another plate.

4. Wash the cucumber and peel the carrot thoroughly.

5. Cut your avocado, cucumber, and carrot into thin long slices.

Rainbow Fruit Rolls 1. Remove the stone from the mango by slicing the mango from the top down. The large, flat stone is situated in the center of the mango so make two slices, avoiding the very center, to carefully avoid the stone.

2. Slice the mango into thin, long strips. The easiest way to do this is to cut into the mango while holding the skin, then inverting the mango to slice off all the pieces at once.

3. Peel your apple and also cut it into thin slices.

4. Wash the blackberries and raspberries thoroughly.

5. Once you have placed all your desired ingredients on your wrapper, carefully take the bottom of the wrapper and fold it over your filling so that it touches the rice paper right above the ingredients.

6. Then take the two sides of the rice paper and fold them in towards the ingredients.

7. Finally, roll it over the remaining rice paper and place the finished spring roll on a plate, making sure the seam is down so that the whole roll is properly sealed.

8. To make the sauces, simply combine all the ingredients for each sauce in a small bowl. Dip the vegetable rolls and shrimp avocado rolls into the peanut sauce and dip the rainbow fruit roll into the yogurt sauce and enjoy!

MINESTRONE SOUP

By Victoria Zhu

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As a busy college student who attempts to eat healthy (most of the time), soups are my go-to for an easy, nutritious, and most important of all, delicious meal. This recipe is inspired by the sweet chef Caitriona who I got to meet during an art program in Ireland. This delicious soup is packed with nutritious vegetables that can power you through the cold Ithaca weather! Try it out:))

INGREDIENTS

DIRECTIONS

2 onions, peeled and chopped 4 tbsp of olive oil 2 carrots, peeled and diced 1 red and 1 yellow pepper, seeded and diced 1 chili, finely chopped (optional) 4 garlic cloves, peeled and finely chopped 2/3 cup of pearl or hulled barley, rinsed in several changes of water 2 celery stalks, diced 2 liters of chicken stock 1 400g can of diced tomatoes 5 tsp of tomato paste (adjust on preference) 1 400g can of chickpeas, drained garnish (optional) 2 sprigs oregano, finely chopped 1 tsp picked thyme leaves

1. Gently sautĂŠ the onions in olive oil for 10 minutes.

2. Add in all the ingredients (except for chickpeas) and cook on medium heat for 20 minutes, or until the vegetables are just cooked.

3. Add the chickpeas and cook for 5 more minutes.

4. Add salt and garnish based on your preference.

5. Enjoy!

Insider tips: - For peppers, I buy a mixed pre-cut pepper combo - For garlic, I use a pre-minced garlic - You can use a slow-cooker or instant pot which can make the recipe even easier

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BUFFALO CAULIFLOWER “WINGS”

By Steph Tan Prep time: 10 minutes

Baking time: 50 minutes

These tasty, spicy cauliflower “chicken wings” were adapted from Lauren Toyota’s famous food blog. Popularized by Youtube personalities Jenna Marbles and Julien Solomita, this plant-based recipe scratches that oh-so-common itch for chicken wings every once in a while, minus the meat!

Whether you’re putting on a football game or just looking for a delicious appetizer with a savoury kick, I guarantee you’ll be making these a staple in your kitchen.

INGREDIENTS For the batter 1 head of cauliflower (fresh or frozen) ½ cup non-dairy milk (almond works best) ½ cup water ¾ cup all-purpose flour (can substitute gluten-free flour) 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cumin 1 teaspoon paprika ¼ teaspoon sea salt ¼ teaspoon black pepper For the wing sauce 1 tablespoon butter 1 cup Frank’s RedHot sauce

Yields: 1 serving plate of wings

DIRECTIONS 1. Line a large sheet pan with parchment paper and preheat your oven to 450 °F (230 °C).

2. Wash cauliflower head or florets, and break them into bite sized pieces.

3. Mix all the batter ingredients together in a large mixing bowl, toss in cauliflower to coat each piece evenly.

4. Lay cauliflower florets onto parchment paper in an even layer and bake for 12 minutes.

5. Take sheet pan out of the oven, flipping each floret over on its side so they get nice and crispy on each side.

6. Put the pan back in the oven and bake for another 12 minutes.

7. Melt the butter in the microwave in 10-second intervals, mixing in the Frank’s RedHot sauce gradually.

8. Take the pan out of the oven, toss the wings in the hot sauce mixture, making sure everything is coated evenly.

9. Place the pan back in the oven, baking for another 12 minutes.

10. Take pan out and flip over each floret again, and bake for a final 12 minutes.

11. Take out of the oven, let cool, dip in your favorite ranch, & enjoy!

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KOREAN BRAISED CHICKEN (Andong Jjimdak)

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By Julie Chen This authentic Korean dish, winning 5/5 stars and a total of 700,000 views from Korea’s community, invites your taste buds on a sweet and savory ride. The combination of vegetables and meat allows for a quick, nutritious meal, while its balanced textural layers provide the perfect mix of chewiness and crunchiness. The addition of funky ingredients such as caramel sauce and brewed coffee embellish the dish like no other.

INGREDIENTS 2 chicken breasts or 1 whole chicken 1/3 cup soy sauce ( and to taste ) 1 carrot, peeled 1 whole onion 1/2 a leek 1 thin green pepper 2 large potatoes, peeled 6 oz of glass noodles 2 tablespoons corn syrup 1 tablespoon sugar 2 teaspoons caramel sauce or maple syrup 1 tablespoon crushed garlic 3 tablespoons coffee Ground black pepper (optional) Shredded mozzarella cheese (optional)

DIRECTIONS

Notes: - Caramel sauce can be substituted with maple syrup - Corn syrup can be substituted with a solution of 1 cup of hot water combined with Âź cup of sugar - Coffee can be made with instant coffee powder or brewed with real beans, depending on preference - Recommended to serve with rice!

This recipe is adapted from the website 10000 Recipes and written by Ha Joon Mom

1. Soak the glass noodles in cold water for 1 hour 15 (preferably in water that was previously used to wash rice).

2. Wash and cut all vegetables. Slice each vegetable into any shape and size preferred.

3. Steam the chicken until cooked through, with ½ cup of water in a large covered pan.

4. Drain the boiled water. If using chicken breast, cut into smaller pieces or shred. Add 1 cup of water, soy sauce, and coffee. Let boil with the chicken for 10 minutes.

5. Add corn syrup, caramel sauce, and sugar then stir and let the contents simmer for 1 minute.

6. Skim any unwanted, floating fat bubbles off the surface of the mixture.

7. Add the potatoes, carrots, and onions, stir to distribute evenly. Follow up with the crushed garlic and black pepper, adjusting to taste.

8. Add leeks and peppers, stir again.

9. Just before serving, add the glass noodles and stir evenly.

10. If desired, sprinkle mozzarella cheese immediately and cover the pan to allow the cheese to melt. Enjoy!

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SIMPLE ROASTED ROSEMARY CHICKEN

By Kevin Cavallo Simple flavors are often the best flavors. They’re easy, unprocessed, and remind us of the basic elements that bring a meal together for a delicious and enjoyable dish. Rosemary is one of my favorite herbs. It’s pungent, rustic, and earthy flavor is unlike any other herb and can really enhance the charred flavors of cooked meat. It’s an easy addition to any dish— all you need to do is throw it into the pan, and the rosemary will take care

of the flavoring. I chose this recipe because it reminds me how much going back to simple foods makes my body feel healthy and restored. Have a hearty dinner for yourself, or invite over a few friends for an upscale party with this winning dish; it looks pretty, and it tastes even better.

INGREDIENTS

DIRECTIONS

8 chicken thighs* 1 teaspoon black pepper 2 teaspoons salt 15 cloves peeled garlic 2 tablespoons olive oil Fresh rosemary leaves (Optional) 1 pound baby potatoes

1. Preheat the oven to 410 °F (210 °C).

2. Oil baking pan.

3. Pat chicken thighs with a paper towel.

4. Sprinkle salt and black pepper over each chicken piece.

5. Drizzle olive oil over chicken and rub in.

6. Place chicken in the baking pan. Toss rosemary leaves in the pan and on the chicken, along with garlic cloves.

7. (optional) Clean and cut potatoes in half, and place in the pan with the chicken.

8. Bake for 30 minutes. Reduce heat to 375 °F (190 °C) and bake for 20 minutes more until tender when poked.

9. Remove from the oven and cover with foil until serving! *You can use any chicken pieces- thighs, legs, wings.

If you are using breasts, make a few piercings in the chicken with a sharp knife through the skin for more tender cooking.

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THAI

CLASSIC GAPRAO

PAD

(Stir Fried Thai Basil Chicken)

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By Muffin Laosirichon

Prep time: 10 minutes

Cooking time: 15 minutes

Yields: 2-3 servings

This stir fried Thai basil chicken is a classic dish you can find along the local streets in Thailand. It is an easy and versatile dish with a main ingredient that features the Thai holy basil. The slight tinge of peppery flavor, combination of thai chillis and pungent fish sauce and especially the sweet anise scented basil make this dish amazingly appetizing.

INGREDIENTS

DIRECTIONS

1 chicken breast about 200g (or any other protein desired) 5 cloves of garlic 4 – 10 Thai chilis (or to you liking) 1 tbsp vegetable oil 1 tbsp of oyster sauce 1 tbsp light soy sauce 1 tsp of dark sweet soy sauce 2 tsp of fish sauce 1 handful of Thai holy basil leaves

1. Cut the chicken into small bite sized pieces.

2. Rinse and peel the garlic and chilis, then pound them into a paste with a mortar and pestle.

3. Heat wok on high heat and add vegetable oil to the pan.

4. Once the oil is hot, add the chili and garlic paste. Let the paste fry for about 20 seconds or until fragrant 5. Toss in your chicken. Keep frying and stirring continuously, until it’s just about fully cooked all the way through. If the chicken starts to get dry, add just a tiny splash of water.

6. Add the oyster sauce, light soy sauce, fish sauce and dark sweet soy sauce. Keep stir frying for about another 30 seconds.

7. Grab a handful of holy basil, toss into the pan, fold it into the chicken, and then immediately turn off the heat 8. Serve the stir-fry over rice (top it with a fried egg for extra flair) and enjoy!

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By Alex Castroverde

CUSTOMIZABLE CHAI CONCENTRATE

Last semester, I spent too much money on chai, and it was bad. So, as a New Years’ resolution, I decided to save money by making my own chai concentrate. This concentrate is a lot less sweet than Tazo’s chai and a little bit less spicy than the Temple of Zeus’ chai. But, you can change the quantities to your liking. For the best results, add milk, or I like oat milk, to a 1:1 ratio.

DIRECTIONS

Makes 1 liter of Chai concentrate

INGREDIENTS 25 green cardamom pods 5 black cardamom pods ¼ tsp vanilla paste If using extract, use 1 tsp vanilla extract 2 tsp of ground nutmeg 15 cloves 5 star anise 5 cinnamon stick 2 tbsp of black peppercorn (If you want it spicier, add more black peppercorn) ½ cup of sugar (If you want a sweeter concentrate, add more sugar) 1/3 cup ginger root ½ cup black tea 4 cups of water ¾ cups of water

1. Set the oven to 375 °F (190 °C). Place the black cardamom, green cardamom, cloves, star anise, cinnamon stick, and black peppercorn on a baking sheet. Bake these spices for 6 -10 minutes or until the cloves turn into an ashy-grey color.

2. Roughly chop up the ginger and place it in a pot with the sugar, vanilla extract, ground nutmeg, and water.

3. Once the spices are ready, add the hot spices to the pot. Bring the water to a boil and boil the mixture for 2 minutes.

4. After 2 minutes, turn down the heat to a medium and let the mixture simmer for 10 minutes.

5. Once ready, take the chai off the heat and add the black tea. Let the tea steep for 6 - 10 minutes depending on how strong you want it.

6. Strain all the spices and tea out of the mixture and add 200 mL of water.

7. I believe the best way to drink this is 1:1 ratio between milk and concentrate. I usually drink it with oat milk, but any type of milk will go well with this recipe. You can keep the concentrate for 2 weeks in the fridge. If you want it hot, just reheat the concentrate.

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BANANA BREAD

By Robert Brooks

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INGREDIENTS

DIRECTIONS

2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 2 teaspoons of cinnamon 1 tsp salt 1/2 cup butter, room temperature 1/2 cup white sugar 1/2 cup dark brown sugar 2 eggs, room temperature 1 tsp vanilla 3 bananas, the riper the better 2 tablespoons of milk

1. Preheat the oven to 325 °F (160 °C). Grease a 9x5 inch loaf pan and line with parchment paper.

2. Sift together flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl.

3. In a separate mixing bowl, cream the butter and sugars together with a mixer for 3-4 minutes, or until light and fluffy.

4. Beat in eggs, one at a time, and then add vanilla.

5. In another bowl, mash bananas with a fork and mix with milk. Add banana mixture to butter-sugar mixture and mix well.

6. Add dry ingredients to wet ingredients. Stir until just combined.

7. (optional) Fold in chocolate chips and/or walnuts.

8. Pour mixture into the greased loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.

9. Slice and enjoy!

Optional: 1 cup semisweet chocolate chips 1 cup chopped walnuts

ALFAJORES

By Abby Reing

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While traveling in Chile over winter break, I was in a manic manjar frenzy. At every bakery, street market, and restaurant I scanned all of Santiago for alfajores. My love for alfajores began a few years ago, on a trip to Peru, where many street vendors sold the decadent sandwiches of manjar (or dulce de leche) between shortbread. In Chile, alfajores are generally dipped in chocolate‌ even better! At home, I’ve made these cookies tossed in powdered sugar and coconut shreds. I like to enjoy them with a dark cup of freshly brewed coffee to offset the sweetness.

Prep time: Overnight Baking and Assembly Time: 45 minutes Makes: about 25 alfajores

INGREDIENTS 1 can sweetened condensed milk 1 tsp vanilla Salt 1 cup flour 1 cup cornstarch 1 tsp baking powder ¼ tsp baking soda ½ cup granulated sugar 10 tablespoons unsalted butter 2 large egg yolks 1 lemon (zested)

DIRECTIONS Make the dulce de leche: 1. Bring a pot of water to a boil, and place the closed can of sweetened condensed milk inside, allowing it to lie on its side. Simmer for about 3 hours and 15 minutes, replenishing the water as needed to keep the can submerged. Use tongs to remove from the pot, and allow it to cool completely.

2. Open the can and scrape dulce de leche into a medium sized bowl. Combine with 1 tsp of vanilla and a large pinch of salt.

You could even stop here…. Dulce de leche is great on fruit, toast, and a spoon!

Make the shortbread: 1. Whisk flour, cornstarch, baking powder, baking soda, and salt.

2. In a separate bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Add the egg yolks, lemon zest, and vanilla, beating to combine.

3. Add in the flour mixture, mixing on low speed until dough comes together.

4. Roll out the dough onto a ¼ inch sheet. Refrigerate overnight, or until firm.

5. Preheat the oven to 350 °F (180 °C) and line 3 baking sheets with parchment.

6. Cut the dough into circles and arrange on baking sheets. Bake for about 7 minutes, or until the edges turn golden.

Assemble: When ready to eat, use a piping bag (or ziploc) to pipe a thick layer of dulce de leche onto the center of a cookie. Press another cookie on top and roll in coconut to assemble the final alfajor.

Alternatively, dip in chocolate or douse in powdered sugar and enjoy!

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CHEWY GINGER CRACKLES

By Jeremy Scheck

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Ginger cookies aren’t necessarily the first thing that comes to mind when I’m craving something sweet, but once you take a bite, they are hard to forget. These cookies are sweet yet aggressively spiced, with a chewy texture and a touch of bitterness from the molasses. They are a bit more sophisticated than a chocolate chip, and they’re definitely prettier to present. I bring these to any holiday themed event, and people go crazy for them!

Makes about 4 dozen cookies using a 1.5 tablespoon cookie scoop.

Adapted from Jamie Deen’s Old-fashioned finger crinkles

INGREDIENTS 4 1/2 cups (605g) all purpose flour 4 teaspoons ground ginger 3/4 teaspoon ground cloves 1/8 teaspoon freshly grated nutmeg (optional) 2 teaspoons baking soda 1 teaspoon kosher salt 1 cup/2 sticks (226g) unsalted butter at room temperature 2 cups (400g) granulated sugar 2 eggs at room temperature 2/3 cup (226g) molasses Extra sugar for rolling

DIRECTIONS 1. Preheat the oven to 375 °F (190 °C). Line two baking sheets with silicone mats or parchment paper.

2. In a medium bowl, measure the flour, ginger, cinnamon, nutmeg, baking soda and salt. Whisk to combine and aerate.

3. In a large mixing bowl (4-5 quarts) cream the butter with the sugar for 3 minutes. Add the eggs one at a time, then the molasses. Once the molasses is mixed in, mix for another minute or two until the mixture lightens slightly in color.

4. Pour the dry ingredients over the wet (if your ground ginger is lumpy, sift the dry ingredients in), and mix on low until no dry bits remain.

5. Scoop 12-15 cookies per half-sheet pan using a 1.5 tablespoon cookie scoop (or with a dinner spoon).

6. Pour about 1/2 cup of sugar into a small bowl, and roll each ball of dough in the sugar to coat. 7.

Arrange the balls of dough back on the sheet tray, making sure to leave room for spreading.

7. Bake one tray at a time for 12 minutes, until the cookies are puffy and slightly more brown. Let each batch cool on the tray for at least 5 minutes before transferring to a cooling rack to cool completely. The cookies will taste great warm but the texture and flavor is much better at room temperature!

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BAILEYS CHOCOLATE CAKE By Priya Pradhan

Ever since I started out helping my mom bake boxed brownies, standing on a chair to reach the kitchen counter, my passion for baking has only grown exponentially. Afternoons spent around a table scattered with flour, sugar, vanilla, and measuring cups are when I feel most at home. And while I’ve had a few baking mishaps here and there, this cake recipe has stood the tests of time and trial. Rich and decadent, yet light and fluffy, this (ever so slightly boozy) chocolate cake is the perfect addition to any occasion —be it a party or a lazy sunday at home.

Adapted from Ina Garten’s Chocolate Cake recipe.

Baking time: 1 hour Prep time: 15 - 20 minutes Yields: 1 two-layered 8 or 9” cake

INGREDIENTS 1 ¾ cups flour 1 ½ cups sugar ¾ cup cocoa powder ½ cup vegetable oil 2 tsp baking soda 1 tsp baking powder 1 tsp vanilla extract ½ tsp salt 1 cup buttermilk 2 eggs 1 tsp vanilla 1 cup coffee ¾ to ½ cup Baileys Irish Cream

DIRECTIONS 1. Preheat the oven to 350°F ( or 180 °C). Prepare two 8” or 9” pans with non-stick cooking spray and a round of parchment paper placed on the bottom. Coat the pan in flour (or cocoa powder) and tap off any excess.

2. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into a medium bowl.

3. Mix buttermilk, oil, eggs, Baileys, and vanilla into a large bowl. Whisk together until everything is incorporated. Have a sip of Baileys while you’re at it!

4. Gradually add mixture of dry ingredients to the buttermilk mixture. Whisk, but don’t be worried if the batter seems too thick.

5. Pour in coffee while whisking. Be careful as you mix as this step is prone to making a mess.

The batter may be thinner than other recipes, but this is totally normal and expected!

6. Divide batter among the two pans. Bake for approximately 35-40 minutes, until a toothpick comes out cleanly from the center.

7. Spread your favourite buttercream or chocolate ganache between the two layers and decorate to your heart’s desire!

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C R E` M E de cornell