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Will's Favorite Recipes
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Welcome!

A look into my exploration into cooking + baking
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Dive into the different dishes: / / / / /
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What is this?
Welcome to my collection of interesting recipes. Recipes here meet at least one of the following criteria:t
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


Here are the recipes I'm hoping to try




Things to try
9
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Dinner
5
Bhindi (Okra) Masala
Want to try
On Deck
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Pastelillos de carne (puerto rican meat turnovers)
Want to try
On Deck
Sheet-Pan Shrimp Boil
INGREDIENTS
FOR THE ROASTED POTATOES:
1 pound baby red or yellow potatoes, halved (or quartered, if large)
Want to try
On Deck
Tamales
INGREDIENTES
1 kg harina de maíz
250 g manteca de cerdo
Want to try
On Deck
Lunch
+1
3
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Classic Creamy Baked Mac & Cheese
Want to try
On Deck
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Dapan Niu
try one of the above recipes and add red peppers and scallions and handpulled noodles

Want to try
On Deck
Dessert
15
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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
On Deck
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Banana Pudding Brownies
Would try browning the butter to make these
Use more white sugar than brown sugar to get light color in the blondies

Want to try
On Deck
Brown Sugar Boba Ice Cream
Recommended by someone
On Deck
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Colored Croissants
Recommended by someone
On Deck
Confetti Cookies (Milk bar)
https://www.miele.com/brand/en/confetti-cookies-36935.htm
Want to try
On Deck
Hilton Chocolate Chip Cookie
Recommended by someone
On Deck
Hong Kong Coconut tarts
Want to try
On Deck
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Mango Pie
INGREDIENTS
FOR THE GRAHAM-CRACKER CRUST:
2 ½ cups (280 grams) finely ground graham-cracker crumbs
Want to try
On Deck
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Mango Tres Leches Cake
INGREDIENTS
5 tablespoons butter, melted, plus more to grease pan
1 ½ cups all-purpose flour
Want to try
On Deck
Olive Oil Blondies w/ Salted Caramel
Want to try
On Deck
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Red Velvet Cake
Instructions attached as screenshots
Want to try
On Deck
Starbucks Mango Pineapple Empanada
plan to make the jam and put in an empanada dough
Want to try
On Deck
Thai Tres Leches Cake
Want to try
On Deck
Alcoholic beverage
7
Other
4
Breakfast
3
Breakfast
+1
2
Non-alcoholic beverage
1
Atole
INGREDIENTES
4 tazas de fresas lavadas, desinfectadas y picadas
3 L de leche
Want to try
On Deck
Dinner
+1
2
Breakfast
+1
1
Alcoholic beverage
+1
1
Snack
+2
2
BOK CHOY WITH SPICY MISO SAUCE
INGREDIENTS Spicy Miso Sauce 2 tbsp white miso 2 tbsp gochujang or other chile paste 1 tbsp hoisin sauce 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 2 tbsp vegetable oil 1 bunch bok choy, quartered ¼ cup water ¼ cup peanuts, toasted and roughly chopped ¼ cup cilantro leaves 1 pinch sea salt METHOD 1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside. 2. Heat vegetable oil in a sauté pan over high heat. 3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt. 4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way. 5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid. 6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.
Want to try
On Deck
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Lemon Broccoli w/ Avocado
Preparation: 10 minutes Ingredients 1 cup broccoli 1/4 avocado 1 lemon 1 tsp olive oil Pinch salt
Wash, cut, and quickly boil the broccoli, until it is still light green and crunchy. Let aside to cool down for a few minutes.
In a mixing bowl, combine the lemon juice, olive oil, and salt
Want to try
On Deck

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