Will's Favorite Recipes
Welcome!
A look into my exploration into cooking + baking

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What is this?

Welcome to my collection of interesting recipes. Recipes here meet at least one of the following criteria:
I've tried it and liked the result
A friend recommended it to me and I want to try/have tried it
I saw the recipe somewhere and aspire to make it at some point.

Here's a breakdown of the recipes by the above criteria:
Breakdown of recipes by status
9
Created with Highcharts 7.2.2Want to tryHave triedHave madeMade and didn't likeRecommended by som...


Here are the recipes I'm hoping to try


Recipes to research
Sobolo drink (hibiscus based)
Fried plantain and beans
Banku and Okro stew
Grilled tilapia
Tatale
Bambara beans (yellow Ghana beans on Amazon)


On Deck This Week
9
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Fresh Pasta
https://vm.tiktok.com/ZMJPVNGc4/
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Grandma Zhang’s scallion pancakes
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Jollof Rice
https://tasty.co/recipe/ghanaian-jollof-rice-as-made-by-tei-hammond

Things to try
9
Type
Name
Link to recipe
Notes
Have I tried it?
On Deck
Dinner
6
Jamaican Ackee and Saltfish
Recommended by Erik!
Want to try
Pastelillos de carne (puerto rican meat turnovers)
Want to try
Tri-tip steak with tiger bite sauce
Want to try
6
LunchDinner
2
Dapan Niu
try one of the above recipes and add red peppers and scallions and handpulled noodles

IG post from Handpulled Noodle ー
Want to try
2
DinnerLunch
4
Beef and Broccoli
Want to try
Tostones
Idea: recreate JJ’s food fight tostones sandwich: “One of the chefs steps forward and presents her dish: a Dominican-inspired brisket slider with pickled red onions, arugula, and cilantro-jalapeño
crema
.”

Want to try
4
Dessert
10
2-Day Chocolate Chip Cookies
PREP TIME: 45 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 2 DAYS 65 MINUTES INGREDIENTS Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less
Want to try
Brown Sugar Boba Ice Cream
Recommended by someone
Confetti Cookies (Milk bar)
https://www.miele.com/brand/en/confetti-cookies-36935.htm
Want to try
Gummy Bears
need molds to make the gummies
Want to try
Hilton Chocolate Chip Cookie
Recommended by someone
Macarons
Want to try
Red Velvet Cake
Instructions attached as screenshots
Want to try
10
Alcoholic beverage
5
Mint Mojito
need muddler + mixer
Recommended by someone
Traditional Sangria
orange + lemon soda, cointreau are a must + rum/brandy if you want a boozier drink
Red Sangria: Lemon/Orange/ Lime -Muddle - Top with 2oz red wine 1 oz brandy 0.5 oz triple sec 0.5 orange juice
Recommended by someone
5
Other
3
Foccaccia
https://vm.tiktok.com/7YAdoT/
Mix 2 cups flour, 1 tsp instant yeast, 1 tsp salt and 1 cup warm water
Stir with wooden spoon (you don't need to knead this dough)
Put in an oiled bowl and let rise till doubled (cover with a towel)
Pop all the bubbles after
Transfer to 8x8 baking dish, cover with some olive oil (3 tsp) let rise another hour
Dimple the dough (basically poke some spots with your fingers)
Add seasonings (rosemary, etc)
Bake for 25 min at 450 Fahrenheit
Want to try
3
Breakfast
2
Overnight Oats Recipe (CHOCOLATE PEANUT BUTTER)
OVERNIGHT OATS RECIPE: 1/2 Cup (40g) old fashioned oats 1/2 Tbsp (2g) Unsweetened cocoa powder Heaping 1/2 tbsp (9g) sugar substitute Heaping Tbsp (12g) chocolate whey protein powder 1/4 Cup low fat / non-fat Greek yogurt (55g) 1/2 Tbsp semi-sweetened mini chocolate chips 1/2 Cup vanilla unsweetened almond milk 4 Tbsps (24g) Peanut flour *For my peanut butter I used 4 Tbsp peanut flour and just made "peanut butter" out of that! Optional - More semi-sweetened mini chocolate chips to top the overnight oats with when you're ready to eat breakfast. OVERNIGHT OAT MACROS: 396 Calories 32g Protien 54g Carbs (11g fiber) 9g Fat
Want to try
2
BreakfastDessert
2
Hong Kong-style French toast
https://vm.tiktok.com/726h7N/
take two slices of bread (brioche best) and spread peanut butter on both sides
make 1 tablespoon milk for each egg (this mix should make 1 serving)
Put slices of bread together with peanut butter facing inward and coat in the egg/milk mixture
Grill with a skillet till cooked on each side (including the sides of toast) ー all sides should be golden brown
top with a slice of butter and a little condensed milk
Recommended by someone
2
BreakfastLunch
1
Japanese Egg Sandwich (Tamago Sando)
Want to try
1
35
35

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