Bake.Nuts.
A series of (unofficial) tasty morsels
Leave a Comment
Dinner at Angeline’s Lousiana Kitchen
It was featured on tv just a couple of weeks before we went so it was packed.
I had the Shrimp Po-boy. It’s good. =)
Crunchy, sweet shrimps sandwiched between fresh bread. Yum.
This was a longer while ago.
Bette’s Oceanview Diner – Brunch!
Milkshake. It seems kinda wrong to have it so early in the day.
4 orders of the daily pancake special – Cornmeal and currant pancakes.
I totally loooove their pancakes. They just melt in your mouth.
Rick and Ann’s
More brunch! Ah – the benefits of having a car, even for just a little while. =)
Yummilicious french toast. They had it infused with orange blossom water.
Subtle citrus-ness. And very fragrant.
My brunch kaki’s omelette. I really love their scone. It’s soft and fluffy.
Nothing like the terrible dry and heavy ones you get outside sometimes.
Angeline’s Louisiana Kitchen
2261 Shattuck Ave
(between Bancroft & Kitteridge)
Berkeley, CA 94704 (510) 548-6900
Rick and Ann’s
2922 Domingo Avenue
Berkeley, CA – 94705
Look at what my 宝贝 can do!
3 Comments
And so it arrived..my new love
Isn’t it just gorgeous?? The one and only Kitchenaid. ^o^~
And so, I baked a most tasty Lemon Meringue pie. By request of ZQ.
I’m surprised at how well it turned out really. I never tried something like that.
May I add that when I whipped up a batch of stiff peaks from runny egg white, I felt a sudden burst of joy~
Here’s a slice.
And then I decided it would be great fun to bake cookies too!
Chocolate chip and macadamia nut cookies. =)
Recipes courtesy of bakingbites and allrecipes.com
Giant Chewy Chocolate Chip Cookies
2 1/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips
Preheat oven to 300F and line a baking sheet with parchment paper.
Whisk together dry ingredients – flour, baking soda and salt – in a medium bowl. In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, followed by the vanilla extract. Gradually beat in the flour mixture, mixing just until no streaks of flour remain. Stir in chocolate chips.
Use a 1/4 cup scoop to shape large balls of dough and place on prepared baking sheets. Leave about 6-inches between each cookie to allow for spread.
Bake for 16-19 minutes, until cookies are golden around the edges. Allow to cool on baking sheets for at least 5 minutes before transferring to wire racks to cool completely.
Makes about 14 large cookies
Grandma’s Lemon Meringue Pie
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
