The Cooking Book Erika Silva
Tasting Life Erika Silva
Notes The preparation and cooking times of the recipes are approximate, since they can vary depending on the techniques used and the type of oven or stove used. Additional ingredients, variations and presentation suggestions have not been included in the calculations. Recipes that include raw or undercooked eggs are not recommended for children, the elderly, pregnant women, convalescents and the sick. Allergic people should take into account the ingredients used in the recipes in this book. Always check the package and expiration dates of the products before consuming them. Vegetarians should keep in mind that some ingredients prepared from the recipes in this book may contain animal ingredients; always check the packaging of the products before using. While the advice and information in this book is believed to be accurate, neither the author nor the Publisher will be responsible for any injury, losses, damage, actions, proceeding, claims, demands, expenses, and costs (including legal costs) incurred or in any way arising out of the following the recipes in this book.
Editor and designer Erika Silva Recipes Food Network, G.P. Inspiration and quotes Kate Spade New York All rights reserved. No part of this work may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without the prior written permission of the publisher. Published in El Salvador in 2018 by Arcadia Publishing Printed in DiseĂąarte, San Salvador, El Salvador.
For all the empowered women that taste life in a unique way. And for all the women in my life that inspires me to become a better me. - Erika Silva
Contents
Brunch 8 10 14 16 18 22 24 26 29
French Toast Eggs Benedict Hashed Browns Banana Sour Cream Pancakes Granola Scrambled Eggs With Ricotta and Broccolini Grilled Banana S’Mores Classic Omelet Mimosas
Main Dish 32 34 36 39 40 42 44 46
Flank Steak with Salsa Verde Bacon, Onion and Cheese Stuffed Burger Grilled Pork Chops Strawberry Lemonade Fish Tacos Chicken Fried Rice Nacho Sald Sangria
Dessert 50 52 56 58 60 62 64 67
Banana Bread Chocolate Chip Cookies Individual Key Lime Pies S’mores Blossom Cookies Vanilla Cupcakes Vanilla Milkshake Apple pie Coffee Frappe
She´s a work of art and likes to look at it too.
“Tell me the story about how the sun loved the moon so much he died every night to let her breathe.�
Brunch Sunshine and Champagne
She writes her own rules and inspires others to follow them.
Tasting Life
Maple Syrup 1/2 cup
Ground Cinnamon 1 teaspoon
Sugar
2 tablespoons
Eggs 4 large
Butter
4 tablespoons
Milk
1/4 cup
Vanilla
1/2 teaspoon
Bread
8 slices
Kind words are like honey to the soul. Ingredients
30 min 20 min 10 min 4 servings Easy
French Toast In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed
9
Brunch
Total Prep Cook Yield Level
Brunch
Total Prep Cook Yield Level
1 hr 30 min 30 min 4-8 servings Intermediate
Eggs Benedict Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted bread (English muffin) half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.
10
Rise and shine, sunshine. Ingredients 3 egg yolks Juice of 2 whole lemons 2 sticks butter, melted and slightly cooled Dash of salt Cayenne pepper 4 whole eggs 2 bread (English PXIĂ€QV VSOLW WRDVWHG and buttered Canadian bacon, warmed in a skillet Dash of paprika
Tasting Life
Bacon 4 slices
Bread
4 slices
EggYolks 3 large
Cayenne pepper dash
Salt
dash
Butter
2 sticks
lemon
juice of 2 lemons
Eggs 4 large
“In a world where everyone is over exposed, the coolest thing you can do is maintain your mystery.�
Tasting Life
Tasting Life
Scallions
2 tablespoons
Parsley
2 tablespoons
Pepper
1 teaspoons
Salt
2 teaspoons
Onion
2 onions
Butter
5 tablespoons
Potatoes
1 1/2 pounds
So much in life depends on our atitude. Ingredients 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 RQLRQV
2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced IUHVK Ă DW OHDI SDUVOH\ minced scallions (white DQG JUHHQ SDUWV
35 min 15 min 20 min 4-6 servings Easy
Hashed Browns Melt the butter in a large (10 or12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add parsley and scallions. Serve hot.
15
Brunch
Total Prep Cook Yield Level
Brunch
Total Prep Cook Yield Level
20 hr 10 min 10 min 12 servings Easy
Banana Sour Cream Pancakes Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
16
It´s a good day to have a good day. Ingredients FXSV à RXU 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter 2 ripe bananas, diced, plus extra for serving Pure maple syrup
Tasting Life
Maple Syrup 1/2 cup
Banana 2 large
Eggs 2 large
Vanilla
1 teaspoon
Sour Cream 1/2 cup
Milk
3/4 cup and 1 tablespoon
Sugar
3 tablespoons
Salt
1 1/2 teaspoons
Flour
1 1/2 cups
We rise by lifting others. Ingredients 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup raisins
1 hr 25 min 10 min 1 hr 12 min 6 servings Easy
Granola Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
19
Brunch
Total Prep Cook Yield Level
Tasting Life
“The one thing that you have that nobody else has is you. Your voice, your mind, your story, your vision, so write and draw and build and play and dance and live as only you can.�
Tasting Life
Maple Syrup 1/2 cup
Vegetable Oil
1/4 cups
Salt
3/4 teaspoons
Sugar
1/4 cup 2 tablespoons
Coconut 3/4 cup
Cashews 1 cups
Almonds 1 cup
Oats
3 cups
Brunch
Total Prep Cook Yield Level
20 min 10 min 10 min 4 servings Easy
“Create whatever Scrambled Eggs With Ricotta causes a and Broccolini Heat 2 tablespoons olive oil in a large nonstick revolution skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and in your pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 heart.� minutes. Transfer to a bowl.
Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan cheese. Serve with bread, if desired.
22
-Elizabeth Gilbert
Ingredients 3 tablespoons extravirgin olive oil 1 large bunch broccolini, roughly chopped Kosher salt and freshly ground pepper 8 large eggs, beaten 1/3 cup ricotta cheese 1/4 cup grated parmesan cheese Crusty bread, for VHUYLQJ RSWLRQDO
Tasting Life
Parmesan Cheese 1/4 cup
Salt
dash
Pepper dash
Olive Oil
3 tablespoons
Broccoli 1 large
Ricotta Cheese 1/3 cup
Eggs 8 large
Tasting Life
Marshmellows
Crackers Sugar
Chocolate Spread
Bananas
11 min 1 min 10 min 9 servings Easy
Grilled Banana S’Mores
Stay close to people who feel like sunshine. Ingredients Medium ripe bananas Brown sugar Large marshmallows Peanut butter or chocolate spread Graham cracker squares
Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar. Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch. To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!
25
Brunch
Total Prep Cook Yield Level
Brunch
Total Prep Cook Yield Level
40 min 20 min 20 min 1-2 servings Easy
She opens Classic Omelet doors and Melt the butter in an omelet pan or small skillet hearts. over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 - 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.
26
Ingredients 2 tablespoons butter (or 1 tablespoon olive oil and 1 tablespoon EXWWHU
1/4 cup diced Roma tomatoes 1/4 cup diced yellow onions 1/4 cup diced green pepper 1/4 cup diced mushrooms Kosher salt and freshly ground black pepper 3 eggs, well-beaten 1 ounce Cheddar, shredded Whole wheat toast and fresh fruit, as accompaniments
Tasting Life
Cheddar Cheese 1/4 cup
Pepper
1 teaspoons
Salt
2 teaspoons
Onion
1/4 cup
Butter
1/4 cup
Tomatoe 1/4 cup
Butter
2 tablespoons
Mushroom 1/4 cup
Eggs 3 large
“By all means break the rules, and break them beautifully, deliberately and well.�
Brunch
Champagne 1 bottle
Orange Juice 1 quart
Ingredients 1 bottle Champagne 1 quart orange juice
Mimosas In champagne glass pour 1/2 glass of Champagne. Fill glass with orange juice. 29
“Don´t compare your life to RWKHUV ȘHUHfV no comparison between the sun and the moon, they shine when it´s their time.”
Main Dish Escape the ordinary
6KHfV UHGH¼QLQJ business as usual.
Total Prep Inactive Cook Yield Level
30 min 15 min 5 min 10 min 4 servings Easy
Everything Flank Steak with Salsa Verde happens for a reason. Make the salsa verde: Pulse the parsley, Main Dish
scallions, capers, lemon zest and juice, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
32
Ingredients 2 cups loosely packed fresh parsley 3 scallions, coarsely chopped 2 tablespoons capers, drained Zest and juice of 1/2 lemon 2 cloves garlic, smashed 1/2 teaspoon dijon mustard 1/3 cup extra-virgin olive oil, plus more for the grill Kosher salt Ă DQN VWHDN DERXW SRXQGV
Freshly ground pepper 2 or 3 medium tomatoes
Tasting Life
Dijon
1/2 tablespoon
Tomatoe
2 - 3 units
Scallions 3 units
Parsley 2 cups
Pepper dash
Salt
dash
Capers
2 tablespoons
Lemon
1/2 lemon
Garlic
2 cloves
Olive Oil 1/3 cup
Steak
1 1/2 pounds
Tasting Life
Tomatoe optional
Lettuce optional
Burger Bun 4 units
Bacon 4 strips
Cheddar Cheese 1 cup
Onion
1/2 onion
Pepper dash
Salt
dash
Garlic
1 clove
Ground Beef 1 1/2 pounds
Total Prep Cook Yield Level
Ingredients 1 1/2 pounds ground beef 1 clove garlic, minced Salt and freshly ground black pepper 4 strips bacon, diced 1/2 onion, chopped 1 cup grated sharp Cheddar 4 burger buns Lettuce, tomato, pickles for garnish
Bacon, Onion and Cheese Stuffed Burger Preheat grill to medium. In a bowl combine beef, garlic, salt and pepper, to taste, careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium/high heat, sear the burgers 4 minutes on each side.
35
Main Dish
Č˜H VHFUHW ingredient is always cheese.
35 min 15 min 20 min 4 servings Easy
Total Prep Inactive Cook Yield Level
1 hr 15 min 5 min 1 hr 10 min 4 servings Easy
Grilled Pork Chops Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Main Dish
Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan.
36
ȘLQN about what could go right. Ingredients 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1/2 teaspoon red SHSSHU ÁDNHV Eight 1/2-inch bone-in pork chops (about 3 RXQFHV HDFK
Salt and freshly ground black pepper
Tasting Life
Honey
1/4 cup
Vegetable Oil 2 tablespoons
Apple Vinegar 1 tablespoon
Cumin
1 teaspoons
Pepper dash
Salt
dash
Pork Chops
8 1/2 pounds
Red Pepper Flakes 2 teaspoon
“You are worth more than second thoughts and maybes.”
Syrup
1/4 cup
Mint Leaves
2 tablespoons
1 cup
Strawberries 1/2 cup
Ingredients 1/2 cup chopped strawberries 1/4 cup agave syrup or honey 2 tablespoons mint leaves 1 cup lemon juice Ice
Strawberry Lemonade In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
39
Main Dish
Lemon Juice
Tasting Life
Corn Tortilla 12 units
Garlic
1 teaspoon
Vegetable Oil 1 tablespoon
White Wine 1/4 cup
Lemon
2 tablespoons
Fish
1 1/2 pounds
Ingredients 1 1/2 pounds mahiPDKL ÀOHWV 1/4 cup dry white wine 2 tablespoons lime juice 1 teaspoon minced garlic 1 tablespoon vegetable oil 1 lime, quartered 12 small corn tortillas, warmed Romaine or Iceberg lettuce, shredded, for garnish Pico de Gallo salsa, for garnish 1 avocado, pitted and cut into thin slices, for garnish Sour cream or crema, for garnish
26 min 5 min 15 min 6 min 6 servings Intermediate
Fish Tacos Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate for about 10 to 15 minutes. When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper. Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side. Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
41
Main Dish
Let´s give them something to taco about.
Total Prep Inactive Cook Yield Level
Total Prep Inactive Cook Yield Level
1 hr 15 min 5 min 1 hr 10 min 4 servings Easy
She Chicken Fried Rice believed she Beat eggs with a whisk in a small bowl and could so season with salt and pepper, to taste. Heat very little oil in a medium frying pan over she did. medium heat and make an omelette using Main Dish
half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside. In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
42
Ingredients 3 large eggs Kosher salt and freshly ground black pepper Vegetable oil, for frying 4 boneless, skinless chicken breast halves, cut into thin strips 1 teaspoon sesame oil ODUJH RQLRQ ÀQHO\ chopped JDUOLF FORYHV ÀQHO\ minced 4 cups cold, cooked rice JUHHQ VSULQJ onions, thinly sliced, plus more for garnish, optional 2 tablespoons soy sauce
Tasting Life
Soy Sauce
2 tablespoons
Garlic
1 clove
Onion
1 large
Pepper dash
Salt
dash
Sesame Oil
1 tablespoon
Chicken 4 breast
Eggs 3 large
Cooked Rice 4 cups
Tasting Life
Olives
1/2 cup
Onion
1 large
Tomatoe 3 units
Jack Cheese 6 ounces
Lettuce 1 head
Pepper dash
Salt
dash
Olive Oil 1/2 cup
Red Vinegar 1/4 cup
Tortilla Chip 2 cups
Salsa
1/2 cup
Total Prep Yield Level
Ingredients 1/2 cup salsa 1/4 cup red wine vinegar 1/2 cup olive oil Salt and pepper 2 cups crushed corn tortilla chips 1 head romaine lettuce, shredded 6 ounces jalapeno Jack cheese, shredded 6 green onions, chopped 3 Roma tomatoes, chopped 1/2 cup sliced olives 1/2 cup sliced pickled jalapenos, optional
Nacho Salad In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside. Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos. To serve, add some dressing the Mason jars and shake them up!
45
Main Dish
Nacho friend.
25 min 25 min 6 servings Easy
Sugar
1/2 cup
Water
1/2 cup
Apple slices
Tang
2 cups
Main Dish
Orange
1 cup of juice slices
Red Wine 2 bottles
Ingredients Sangria Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
46
2 bottles red Spanish table wine 1 cup orange juice 2 cup diet Tang or any Crystal light fruit drink 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar GLVVROYHV FRROHG
Orange slices Apple slices
“Criticism is the best sign that you´re on to something.”
“She is more than a good woman and a good person. She is a beautiful soul carries Shewho found a light in her smile way to have and love in her cake and her eat bones.� it too.
Dessert Ooh la la
She found a way to have her cake and eat it too.
Tasting Life
Baking Soda 2 teaspoon
Flour
2 cups
Vanilla
1 teaspoon
Cinnamon 1 teaspoon
Milk
1 tablespoon
Sugar 1 cup
Salt
1 1/2 teaspoons
Eggs 2 large
Butter
1 stick
Banana 3 large
Total Prep Yield Level
45 min 25 min 30 servings Easy
Total Prep Yield Level
1 hr 40 min 30 min 1 loaf Easy
Don`t just Chocolate Chip Cookies Banana Bread be good Preheat the oven to 375Preheat degrees F. Line 2 the oven to 325 degrees F. Butter a baking sheets with parchment paper. 9x 5x 3 inch loaf pan. to others. Sift the flour, salt, baking Cream powderthe and baking sugar and butter large mixing Bein agood go bowl. soda into aI medium In the bowl of a bowl until light and fluffy. Add the eggs one at stand mixer fitted with theapaddle attachment time, beating well afterto each addition. you. bananas (or using a handheld mixer), beat the brown sugar, granulated sugar,Inbutter andbowl, vanilla a small mash the bananas with a over you. on high speed until lightfork. andMix fluffy, 3 to in the milk5and cinnamon. In another Ingredients
minutes. Lower the speed to mix medium andthe flour, baking powder, bowl, together add the eggs one at a baking time, beating soda anduntil salt. 2 1/4 cups all-purpose incorporated, about 1 minute. On low speed, Ă RXU gradually add the dry ingredients and mix 3/4 teaspoon kosher Add the banana mixture to the creamed 1 cup just granulated sugar Remove the bowl from until combined. salt mixture and stir until combined. Add dry WDEOHVSRRQV VWLFN the mixer and use a rubber spatula tomixing mix injust until 1 teaspoon baking ingredients, flour disappears. unsalted butter, room powder the chocolate chips by hand. Dessert
temperature 2/3 cup packed dark Pour batter into prepared pansugar and bake 1 2 large eggs brown Scoop by 2-tablespoonful amounts (or use an 3 ripe bananas hour to 1 hour 10 minutes, untilgranulated a toothpick 2/3 cup ice cream scoop) onto the prepared baking 1 tablespoon milk inserted in the center comes sugar out clean. Set sheets. Moisten the heelaside of your hand and 1 teaspoon ground FXS VWLFN to cool on a rack for 15 minutes. fingers with cinnamon water and flatten the cookies until unsalted butter, at and Remove bread from pan, invert onto rack 1 teaspoon vanilla they are perfectly round cool and about 1/4 inch room temperature completely before slicing. FXSV DOO SXUSRVH Ă RXU 1 teaspoon vanilla thick. Space the cookies about 1 inch apart. 2 teaspoon baking soda extract Spread slices with honey or eggs, serve it with 1 teaspoon salt 2 large at room Bake until the cookies are set in the center, ice cream. temperature rotating the pans halfway through, 8 to 10 1 bag large chocolate minutes total. Transfer the baking sheets to FKLSV FXSV
cooling racks to set for 5 minutes. Transfer the cookies to cooling racks to cool completely.
5251
Dessert
Ingredients
Tasting Life
Baking Powder 1 teaspoon
Chocolate Chips 1 1/2 cups
Vanilla
1 teaspoon
Eggs 2 large
Butter
1 stick
Sugar
2/3 cups (brown) 2/3 cups (granulated)
Salt
3/4 teaspoons
Flour
2 1/4 cups
Tasting Life
“She´s the kind of woman you lose while chasing RWKHUV DQG VSHQG D OLIHWLPH ÀQGLQJ D UHSODFHPHQW µ
Tasting Life
Whipping Cream 1 1/2 cup
Crackers 12 whole
Butter
2 stick 1/3 cup
Eggs 14 large
Sugar
2 cups 1/3 cup 1/2 cup (powder)
Lemon 1 cup
Total Prep Yield Level
Ingredients Lime Curd
1 cup lime juice 2 cups sugar 2 sticks unsalted butter 14 eggs
Crust Layer
1/3 cup sugar 12 whole graham crackers 1/3 cup unsalted butter, melted Topping 1 1/2 cups whipping cream 1/2 cup powdered sugar Lime zest, for garnish
Individual Key Lime Pies For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge. For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine. For the topping: Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
57
Dessert
Squeeze the day.
2 hr 30 min 40 min 12 servings Easy
Total Prep Yield Level
1 hr 45 min 20 min 24 cookies Easy
Start S’mores Blossom Cookies where you Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees are, use F. Line 2 baking sheets with parchment. what you Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, have, do with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in what you the vanilla and egg. can. Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly. Dessert
Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on. Top each cookie with a marshmallow, stickyside-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days. 58
Ingredients 1 cup creamy peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 large egg 12 marshmallows, cut in half crosswise 24 milk chocolate candies, such as Hershey’s Kisses
Tasting Life
Hershey's Kisses 24 chocolates
Eggs 2 large
Marshmellows 12 units
Vanilla
1 teaspoon
Sugar
2/3 cups (granulated) 1/3 cup (brown)
Salt
1/4 teaspoons
Peanut Butter 1 cup
Tasting Life
Frosting
Baking Powder 1 1/2 teaspoon
Sugar 1 cup
Salt
1/2 teaspoons
Eggs 2 large
Butter
1 stick
Milk
1/2 cup
Vanilla
1 teaspoon
Flour
1 1/2 cups
Ingredients 1 1/2 cups allpurpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 cup sugar 1/2 cup (1 stick) butter, at room temperature 2 large eggs, at room temperature 1/2 cup whole milk, at room temperature 1 teaspoon pure vanilla extract Frosting of choice
1 hr 20 min 15 min 50 min 15 min 12 servings Easy
Vanilla Cupcakes Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12cup muffin pan with paper liners. Set aside. In a medium bowl, whisk together the flours, baking powder and salt. In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes. Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.
61
Dessert
Courage, dear heart.
Total Prep Inactive Cook Yield Level
Milk
2 cup
Vanilla
2 teaspoon
Sugar
8 tablespoons
Ice Cream 4 cup
Dessert
Vanilla Milkshake Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw. 62
Ingredients 4 cups quality vanilla ice cream 2 teaspoons vanilla extract 8 tablespoons sugar 2 cups milk, less for thicker milkshakes
“Every day may not be good, but there is something good in every day.�
Tasting Life
Cinnamon 1 teaspoon
Salt
3/4 teaspoon
Water
2 tablespoon
Flour
2 cups 2 tablespoons
Apple
5 medium slices
Ingredients Pie Crust: FXSV DOO SXUSRVH ÁRXU 3/4 teaspoon salt 2 tablespoons cold water Apple Filling: 5 medium apples FXS ÀQH VXJDU 2 tablespoons allSXUSRVH ÁRXU 1 teaspoon cinnamon
1 hr 20 min 25 min 15 min 40 min 8-10 servings Intermediate
Apple Pie Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Pour all of the cold water evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife. Preheat oven to 400 degrees F. Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender. 65
Dessert
What you think, you become.
Total Prep Inactive Cook Yield Level
“Be the woman who ¼[HV DQRWKHU ZRPDQCV crown,without telling the world it was crooked.”
Vanilla Syrup
2 tablespoons
Whipped Cream
Sugar
2 tablespoons
Ice
Coffee
1 cup
Ingredients 3 cups ice cubes 1 cup strong coffee 2 tablespoons granulated sugar 2 tablespoons vanilla syrup Whipped cream
Coffee Frappe Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate.
67
Main Dish
3 cups
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Good food is good mood
Tasting Life is a cooking book that motivates women to learn how to cook and also inspire them to be the best version of them. Seek to teach them the positive side of the kitchen and of life and to do it in an elegant and sophisticated way with the help of easy illustrated cooking recipes and motivational quotes.
Never be afraid to try something new because life gets boring when you stay within the limits of what you already know.
