In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
I first read about almond milk on Taste Memory, one of our first blogger friends, a long time ago. Wow, time flies. Made from pressed almonds, it’s very natural and doesn’t contain any dairy. Lon is a lactard (lactose-intolerant) but doesn’t like most soy milk, so almond milk has been his go-to with cereal when he’s not eating it dry. It goes particularly well with Honey Bunches of Oats.
When I made the Cherry Almond Cookie Pies, JP asked if I could make a version without nuts for his nephew. Well, since JP is partially responsible for how Lon and I met, the least I could do was design a recipe for him. See JP was one of the first people I met in college, the second person on the first day of school, to be exact. Fast forward to after graduation, JP works with a cool gal named Resa. Resa is Kasi’s bestfriend. Kasi is Lon’s sister. Got it?
I had Chocolate Cream Cheese Frosting left-over from the Drunken Cupcakes and I couldn’t just let it go to waste. Instead of more cupcakes, I decided on cookies. (Most frosting are great as a cookie filling too.) These Chocolate Oatmeal Sandwich Cookies are not sophisticated; they’re more the kind kids love to eat and smear all over themselves. They are very chocolaty and somewhat chewy and some said they were like brownies.
After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.
