Chocolate Chip & Pecan Cookie

We love this cookie and have been making this at least once every 1.5-2 weeks

1 cup All Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Combine Above ingredients and set aside

1 1/8 cup Oatmeal 

Grind Oatmeal

4 oz (1 stick) Cold Butter, cut up

1/8 cup white sugar

1/2 cup brown sugar

Cream butter and sugar.

1 egg

1 tsp vanilla extract

1 tsp lemon juice

Add egg, vanilla and lemon juice to mixture of butter and sugar

Add half of flour mixture, then half of grounded oatmeal. Add remaining flour mixture and oatmeal.

1 cup Dark Chocolate Chip

3/4 cups pecans (or walnuts)

1/2 cup brittle (optional)

Add into mixture and stir

Roll into balls and chill in refrigerator for 2 hrs (or freeze them if you are making then in advance)

Bake in a preheated oven at 375 degF for 8-12 mins (depending on if you like them soft or crunchy)

Japanese Cotton Cheesecake

228g cream cheese

200ml milk

Mix together over warm bath and Remove

60g butter

Add to above mixture

6 egg yolks

40g sugar

Beat egg yolks and sugar

Add to cream cheese mixture

60g all purpose flour

20g corn starch

Siftflourand corn flour mixture over the batter and mix them well. Run mixture through a sift

6 egg whites

100g Sugar

Whisk 6 egg whites and gradually add 100g sugar

Add egg white to cream cheese batter 1/3 at a time

Pour batter slowly into lined tin pan and tap the pan

Place pan into a large pan filled with hot water

Bake at 160 degC (300 degF) for 1 hr 20 mins

After cake is done, leave oven door open without water bath for 30-45 mins

Remove cake and let cool completely