Tag: Chef Mate

  • Sweet & Simple Chocolate Chip Magic Cookies

    Sweet & Simple Chocolate Chip Magic Cookies

    Directions

    Get Set to Bake! Preheat your oven to 350°F (180°C). Line your cookie sheets with parchment paper and it’s cookie runway time.

    Fluffy Fun. In a big bowl, whip up the butter and Sweet Cane sugar until it’s light, fluffy, and cloud-like.

    Egg-citing Additions. Mix in the egg and splash of vanilla for that sweet aroma.

    Flour Power. On low speed, blend in the Chef Mate flour, baking soda, and salt until it all comes together.

    Chocolate Rain. Stir in ¾ cup of chocolate chips. Save the rest to crown your cookies
    later.

    Roll & Ready. Scoop out dough balls (about 1 to 1½ tablespoons each, think between ping pong and golf ball size). Place them 2 inches apart on your prepared trays.

    Bake to Bliss. Pop them in the oven, one sheet at a time, for 9–11 minutes. The tops should look set. Don’t worry if they’re not super golden. This recipe skips brown sugar, so they’ll stay lighter.

    Finishing Touch. As soon as they’re out, dot the tops with those extra chocolate chips.

    Let the cookies chill on the sheet for 10 minutes, then move them to a cooling rack… if you can resist nibbling!

    In this Recipe:

  • Traditional Buss Up Shut (Trini Paratha Roti)

    Traditional Buss Up Shut (Trini Paratha Roti)

    Directions

    1. Mix the dough
    Combine flour, baking powder, salt, and brown sugar. Add lukewarm water a little at a time and mix until soft. Add oil, knead until smooth, then cover and rest for 30 minutes.

    2. Divide & Fill
    Split dough into 4–6 balls. Flatten, spread ghee or butter, fold or roll back into balls. Lightly flour to prevent sticking.

    3. Roll it out
    Roll each ball into a thin circle on a floured surface (about 10–12 inches wide).

    4. Cook it up
    Heat tawa or flat pan on medium. Cook each roti, brushing with oil or ghee and flipping until light brown and puffy.

    5. Buss it up!
    Once done, use two spatulas (or clap it up!) to break the roti into soft, flaky pieces. Serve hot and enjoy!

    In this Recipe:

  • Butternut Squash Gnocchi with Brown Butter & Rosemary

    Butternut Squash Gnocchi with Brown Butter & Rosemary

    Directions

    1. Roast & Mash
    Slice the squash in half, roast skin side up at 400°F for 45 mins until soft. Scoop out the seeds and flesh, mash it right on your board.

    2. Make the Dough
    Add the egg and most of the flour. Mix into a soft dough. Not too firm! Add more flour if needed.

    3. Roll & Cut
    Roll the dough into a log, chop into little gnocchi pieces, and press a dimple in each one (so the sauce sticks!).

    4. Boil & Brown
    Boil the gnocchi, they’re ready when they float! Meanwhile, melt butter in a pan until golden brown, toss in garlic and rosemary.

    5. Mix & Serve
    Add gnocchi to the butter pan, swirl it all together, and plate it up with loads of grated Parmesan. Done and yum!

    Footnotes:

    • Serving Suggestion: Serve immediately while hot and glistening in the butter sauce for best taste and texture.
    • Roasting Tip: Roasting the butternut squash face down concentrates flavor and reduces moisture, making the dough easier to handle.
    • Cooking Gnocchi: Gnocchi are done when they float to the surface. Don’t overcook, they can become mushy.
    • Make Ahead: You can freeze shaped, uncooked gnocchi on a tray, then transfer to a bag. Boil straight from frozen. No thawing needed.