Korean Beef

8 January, 201410 January, 2014Marissa

I found this recipe through Pinterest, and we have all fallen in love with it. The flavor is so good, yet there are very few ingredients and it is very simple to make. The original recipe is by Lizzy Writes, and I have changed nothing. Her suggestion about ginger has also been very helpful — freeze it. She chops it into sections, which I am trying, but I’ve also discovered that grating it fresh and wraping the grated ginger in aluminum foil to freeze it works as well.

Korean Beef

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1 pound lean ground beef

1 Tablespoon sesame oil

3 cloves garlic, minced

1/4 – 1/2 cup brown sugar

1/4 cup soy sauce

1/2 teaspoon fresh ginger, minced

1/2 – 1 teaspoon crushed red peppers (to desired spiciness)

1 bunch green onions, thinly sliced

Heat a large skillet or wok over medium heat and brown hamburger with garlic in the sesame oil. This works best if the beef is fresh or unthawed.

Drain most of the fat and add brown sugar, soy sauce, ginger, and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

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Speedy Brownies

6 November, 201328 October, 2013Marissa

This is not my favorite brownie recipe, but it is by far the easiest to make. Dump all the ingredients in one bowl, mix, pour in a pan, sprinkle with nuts or chocolate chips, and bake. That’s it. You don’t even have to wait for butter to soften, since they take oil.

Speedy Brownies

Speedy Brownie recipe marissabaker.wordpress.com — all the ingredients in one bowl

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2 cups sugar

1 cup white, unbleached flour

¾ cup whole wheat flour

½ cup baking cocoa

½ teaspoons salt

5 eggs

1 cup vegetable oil

1 teaspoon vanilla extract

walnuts and/or chocolate chips

Combine first seven in gradients in a large bowl and beat until smooth. Pour into a greased 13-in. x 9-in. x 2-in baking pan. Sprinkle with chocolate chips and/or walnuts. Bake at 350°F for 25-30 minutes or until toothpick inserted near center comes out clean.

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Almond Butterball Cookies

25 September, 201325 September, 2013Marissa

After skipping yesterday, my goal of blogging everyday about something that happened during the Feast is falling by the wayside. Luckily, I had this recipe as a backup for today’s cooking post.

These cookies are easy to make and come together pretty quickly. They also take less time to bake than other cookies, since you can put them close together and fit more on a cookie sheet. The original recipe was for Italian Butterball cookies that I tracked down for an Italian potluck at church, but I’ve changed it quite a bit and have since lost the original link.

The only time I’ve ever had a problem with them turning out well was when I accidentally used baking soda instead of baking powder (in case you were wondering, it results in cookies that taste like vomit — don’t try it). Otherwise, it’s a great recipe.

Almond Butterball Cookies

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1/2 cup butter

3/4 cup confectioners’ sugar

1 egg

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

1/3 cup sliced or slivered almonds

confectioners sugar

Beat together the butter and 3/4 cup confectioners’ sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.

Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Add almonds and stir.

Shape the dough into 1-inch balls and arrange on greased baking sheet spaced about 2 inches apart.

Bake at 350°F until firm, about 8-10 minutes. Cool on the sheet for 5-10 minutes before removing to cool completely on a wire rack.

Roll the cooled cookies in confectioners sugar to coat.

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