The ultimate sandwich of Chef Joanne Chang of Flour in Boston is their famous breakfast sandwich with a delicious, unique souffle-like egg. Flour’s famous egg and cheese sandwich is brought to life by Joanne as she walks you through each step of this delectable breakfast bite. Packed with everything you love about a traditional breakfast sandwich, this one puts a few unique twists on the ingredients that really take it up to the next level! Being a baker, Joanne’s biggest priority is the bread, and so she also shows you how to bake some delicious ciabatta rolls so you can make it all yourself at home.
1 teaspoon of cinnamon (or more if you like. I like, and I used 2).
1 teaspoon of baking soda
125 grams of melted butter. My recommendation if you’re going to do it in a saucepan is to cut the butter in pieces and when is almost completely melted take it off the heat. Is going to melt by itself and is not going to evaporate that much (just buy the 250 grams thingy and cut it in half ;) )
In a large bowl mix all the ingredients, lastly adding the butter and stir until all the ingredients are completely mix and the dough doesn’t stick to the sides of the bowl (it’s going to stick a little but not that much).
Refrigerate the dough for an hour. Pre-heat over to 250 degrees C. With a spoon start taking out pieces of dough and putting them in a baking sheet.If you want you can flatten each cookie with a fork dipped in sugar (dip it in water first so the sugar sticks). I didn’t do that because I like them fatty-like.
Baked for 8 to 12 minutes, depends on how soft you like them, or until the cookies turns golden.
Note: when mixing the ingredients you can add shopped walnuts or almonds, or raisins.
Greek yogurt is the new hip thing to eat these days. I see Chobani, Greek God, Stonyfield, Dannon brands, etc ALL over the super markets and even convenience stores!
I love the fruit flavored Greek yogurts, however, they are packed full of sugar! Not great when trying to lose weight or keep off the pounds. When I tried plain Greek yogurt I nearly spit it out! It was horrible - tasted like sour cream! In fact, I used the rest of the plain Greek yogurt on my baked potato that night! Not. A. Fan.
But that did not stop be from experimenting with it to find new ways to make the plain yogurt taste delicious.
I simply add 3 ingredients to my non-fat Plain Greek Yogurt to make it taste amazing:
1. Fresh Fruit/Berries: I love using Blueberries, Blackberries, Raspberries, Strawberries, Kiwi, Bananas, Apples
2. Nuts/Seeds: My favorites are raw pumpkin seeds, raw sun flowerseeds, slivered almonds, raw walnuts
3. Stevia Packet + Cinnamon: Stevia is a sweetener from the Stevia plant. It’s 100% all-natural and zero calories. MUCH better option compared to artificial sweeteners or table sugar. Cinnamon is my favorite spice! It adds that extra kick and ties all the flavors in. It also has lots of added health benefits - look it up! :D
Half Cup Plain Non-Fat Greek Yogurt 1 cup fresh Raspberries + Strawberries 2 Tablespoons Raw Sunflower Seeds 1 Stevia Packet Sprinkle Cinnamon
This little piece of heaven made my day. It was REALLY good. Here is the thing, I have like a million papers to write so I just boil the potato a little to speed up the process of baking it…
Salt and pepper.
Directions: Preheat oven (dont ask to what degree because my roommate’s over doesn’t have marks, I just turn it on) Cut potato in slices but not all the way. Boil potato in some water (enough to cover it) for 5 minutes.
Take potato out of the water add cover it with a little butter, just to keep it from drying too much. Put it in the oven and when you see that is about to be ready (it turns a little bit brown) top it up with cheese. Put it back in the oven until the cheese melts. And when you finally take it out top it with parsley, salt and pepper.