½ Tbsp unrefined granulated sugar, such as evaporated cane juice
½ Tbsp packed light brown sugar
1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
tiny splash pure vanilla extract
2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
1/8 tsp baking soda
tiny pinch salt
heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
Instructions
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
A new take on the age old rice ball is gaining popularity in Japan. Known as onigirazu, so named as chefs can quickly make them without worrying about getting sticky rice hands, these versatile and hearty dishes have rapidly become popular search subjects on cooking apps such as Cookpad and have even inspired several recipe books.
The photos above by Laura Tomàs Avellana on Flickr show how to make onigirazu in just a few steps. All that is needed is nori, rice, plastic wrap, and fillings.
hiii. so here’s a list of some recipes (and other baking/cooking-related things) that i’ve found through tumblr, pinterest and google! i hope you find this helpful. i’d really appreciate if you checked out my blog, or maybe even give it a follow? anyways, all links open in new tabs!
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