Happy New Year! To start the new year, I decided to try something simple, quick, and healthy -oeufs brouillés, or french scrambled eggs Julia child style. It also begins my new year’s resolution to try to make as many recipes from Mastering the Art of French Cooking as I can this year.
When I was growing up, a Korean mom was never called by their first name or last name. Instead they used their kid’s names. My mom was “Sophia’s Mom,” named after my older sister. Yesterday when I delivered some cookies to my neighbor, he called me “Jack‘s mom.” Feel free to call me Jack’s mom! ...
This recipe taught me the value of patience and perseverance. I first tried to make this recipe as it was originally intended, a chocolate cake recipe. It’s adapted from Hummingbird High’s Chocolate Crème Fraiche Cake. Alas, my baking skills have not reached the point where I can bake a decent cake.
This name is really kind of silly. Just say it out loud. I just ate a nugget. I just baked some nuggets. Have a nugget! But my husband asked for peanut butter cookies and oatmeal raisin so I thought, why not do this cookie and combine all three?
Okay, these cookies are not sweet. Just plain, they taste like mounds of unsweetened cocoa cakes. But I got new countertops so I had to show them off! And I had fun and I found something that worked with them. This is what happened.