Chocolate Lovers Brownie Cookies

I have a little bit of advice for you: the best way to repay someone for letting you crash at their place (besides chipping in for groceries-that's a nice thing to do) is to bake them cookies. As I have preached before, nothing says thank you, you're the best better than chocolate.

I crashed at my friend Mel's family's house this past weekend for Lollapalooza, a huge 3-day music festival in Chicago. The trip was definitely an experience, complete with it's ups and downs.

The downs included:
-being evacuated from Grant Park for three hours along with 70,000 other people because of severe thunderstorms
-the mud after the thunderstorms
-having mud balls thrown into the crowd during Calvin Harris
-almost passing out because of heat exhaustion during J. Cole. Don't worry, I chugged some water, ate a granola bar and I was fine.

The highlights, however, were:
-watching the amazing way that Florence and the Machine practically hypnotized a whole crowd with Florence Welch's incredible voice
-finding possibly the only vegan food at the whole festival (tasty veggie-stuffed dumplings)
-raging with Mel
-despite being so sweaty that I looked like I had taken a shower, getting a guy to dance with me at Kaskade
-getting a pedicure after the hell my feet had been through. It was only slightly embarrassing how horrified the woman looked when I put my feet up for her to see...

To repay Mel and her parents for providing me with a place to sleep and lots of granola bars, I made them a big batch of these. 

These cookies should come with a warning: you have to really love chocolate. They are dark, fudge-y, and as rich as the 1%. There is some seriously sinful chocolate flavor going on here.

Chocolate Lovers Brownie Cookies (loosely adapted from Vegan Cookies Invade your Cookie Jar)

makes 2 dozen cookies

1/3 cup non-dairy milk
2 tbsp ground flax seeds
1/2 cup canola oil
1/2 cup sucant
1/2 cup granulated sugar
2 tsp vanilla 
1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips

1. Preheat your oven to 350º and line two baking sheets with parchment paper.
2. In a large bowl, mix together the milk, flax seeds, canola oil, sugars and vanilla until smooth. Sift in the remaining ingredients (not including chocolate chips) and stir until a dough forms. Fold in the chips.
3. Roll the dough into about 1 1/2" balls and place them on the cookies sheets, at least 2" apart in case of spreading. Bake for about 10 minutes- they will still feel soft and gooey to touch, but trust me, they firm up as they cool. 

I hope everyone is having a lovely weekend! If you're not, make a batch of these and it will instantly get better. These cookies are a dream come true. Is that over the top? Well excuse me, I'm still in a chocolate coma :)

Cookies & Chicago

Growing up in Minneapolis has definitely made me a city girl at heart. I love the tall buildings, the buzzing energy of big crowds, and the infinite list of things to do.

My trip to Chicago was too short. The city was beautiful. The art was beautiful. The food was delicious (although my quest to find vegan deep-dish pizza failed). My best friend and hostess Melissa is always wonderful. Can I go back now, please? I think I could spend the entire summer exploring Chicago. 

Mel and me at the Art Institute

In the meantime, I'll just have to busy myself with staying out of the heat and humidity in Minneapolis and baking when it finally goes below 80º.  You may have noticed I'm on a bit of a sweet 'n salty kick, but there are just so many possibilities with that flavor combination! These cookies are chewy with a little bit of crunch from the peanuts and pretzels. Mmm perfection.

Sweet ‘n Salty Cookies (adapted from Munchin' with Munchkin)

makes 1 dozen cookies

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 tsp salt

1/2 tsp baking soda

1/4 cup earth balance

2 tbsp applesauce

1/2 cup brown sugar

1 tbsp ground flax seed mixed with 2 tbsp water

2 tbsp non-dairy milk

1/2 tsp vanilla

1/3 cup chocolate chips

1/4 cup roasted peanuts

1/3 cup crushed pretzels

1. Preheat your oven to 350º and line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the flours, salt and baking soda. Set aside. Whip together the earth balance and applesauce in a large bowl until fluffy. Cream in the sugar, then add the flax mixture, non-dairy milk and vanilla. Whisk until smooth.

3. Add the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips, peanuts and pretzels. 

4. Drop the batter onto the cookie sheet in tablespoons and press down to flatten them. Bake for about 10 minutes or until they start to turn golden brown.

Cherry & Almond Biscotti

My mom and I are both earlybirds. Ever since I can remember, whenever I wake up and come downstairs, she is always sitting and reading with a cup of coffee at our kitchen table. She makes me a cup, I sit with her and we chat and enjoy the morning together. This is probably the thing I miss most when I'm away in school- sharing lovely mornings with my mom.

Me, my mom, and her mom.

Happy Mother's Day! To my own amazing mother and all mothers out there. 

In her honor, I made these cherry & almond biscotti to enjoy with her morning cup of coffee. Biscotti is one of her favorite treats and the tart cherries and nutty almonds make the perfect flavor combination! So mom, I love you and these are for you.

Along with this song :)

Cherry & Almond Biscotti (loosely adapted from Susan's recipe)

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 tbsp ener-g egg replacer
6 tbsp water
1/4 cup maple syrup
1/2 tsp vanilla 
optional: 1/2 tsp almond extract
1/4 cup almonds, slivered or chopped
1/2 cup dried cherries, roughly chopped

1. Preheat your oven to 350º and lightly oil a baking sheet.
2. In a large bowl, combine the flours, sugar, baking powder and salt. Whisk together the egg replacer and water in a measuring cup until it begins to thicken, then add it to the flour mixture along with the maple syrup and vanilla. Fold in the cherries and almonds. If the dough is too dry to form it into a ball, add water, one tablespoon at a time (I had to add 2).
3. Form the dough into two logs, about 2 inches wide and flatten them onto your baking sheet. Bake for 30 minutes.

4. Cool the logs for about 10 minutes, then using a sharp knife, very carefully cut the biscotti into 1/2" wide slices on a diagonal. Arrange the slices on the sheet face up and put back in the oven for 10 minutes. Remove, flip the biscotti, and bake more 10 more minutes. Let cool for at least 15 minutes. Enjoy dunked in your morning coffee!

What is your favorite thing to do with you mom?

And now it's crunch time.

Yes, I am talking both about my finals and biscotti. Double crunch.

Chocolate-Dipped Whole Wheat Sugar Cookies

It's that time of year again...
The time when dark circles appear under my eyes, chunks of hair can be found on the floor from tearing at it, and a huge cup of coffee is considered a meal.

My friends, welcome to finals.

Sometimes I think the worst part about final exams and papers is anticipating them. Once you actually start to study and write, it doesn't seem too bad, but thinking about having to do them is pretty overwhelming. That's where I'm at right now. Time to just grab a cookie and dive in.

I made these for my boss's daughter's bake sale last weekend (and may have saved a couple for myself). They were the only vegan baked good there, but he said they sold out within the first hour! These cookies are perfectly crispy on the outside and slightly chewy on the inside. Plus, of course, the chocolate adds the perfect touch.

Chocolate-Dipped Whole Wheat Sugar Cookies

makes about 2 dozen cookies

1/2 cup vegan margarine
3/4 heaping cup sugar
1 tsp vanilla
1 tbsp cornstarch mixed with 3 tbsp water
1/2 tsp salt
1 3/4 cup whole wheat flour

1/4 cup chocolate chips
1 tsp vegan margarine
1 tbsp soy milk

shredded unsweetened coconut to decorate

1. In a large bowl, cream together the margarine and sugar. Mix in the vanilla and cornstarch mixture and stir until smooth. Add the salt and flour and use your hands to combine. If the dough is too crumbly, add a tablespoon or two of water. Wrap the cookie dough in plastic wrap and place in the fridge to chill for at least 30 minutes. 
2. Preheat your oven to 350º and line a cookie sheet with parchment paper. Once your dough has chilled, take it out and let it soften a bit. Roll it out on a floured surface until it is about 1/4" thick. Using a sharp knife, cut out rectangles until all of the dough is used up. Place the cookies on your prepared sheet and bake for about 15-18 minutes or until the edges begin to brown.
3. While the cookies bake, combine the chocolate chips, margarine and soy milk in a small bowl and microwave for a minute, or until the chocolate melts. 
4. Let the cookies cool for about 15 minutes, then one-by-one, dip just the top half of each cookie in chocolate and use a knife to spread it around a bit. Sprinkle with coconut and place back on the baking sheet. After they are all dipped and sprinkled, stick them in the fridge to chill for at least an hour before serving. 

Have a great weekend! 
I will be trying to soak up as much sun as I can before I quarantine myself in the library.

Twenty.

Hey guys.
Hey guys.
Guess what. 

It's my birthday. 
That's right, I have finally said good riddance to those teenage years and jumped into my twenties!

I try not to hype my own birthdays up too much in general, because, well, nothing can ever beat my pirate birthday party when I was 5, so might as well not raise the expectations. My friends and I will celebrate tonight, but for now I'll take this birthday morning to reflect.

I won't pretend to be a life expert. Twenty years is nothing in the grand scheme of things. But you can learn a lot in twenty years, so I thought I would share these little gems of wisdom and advice with you. You can take it or leave it :)

Twenty Things for Twenty Years

1. You can try to ignore it, but no matter what, family will always be the most important influence in your life.
2. Friendships, like any relationships, take a lot of work. If you’re not willing to work for it, it’s probably not worth having.

3. Never underestimate the power of heels and a little lipstick.

4. Boys are not as complicated as girls make them.

5. Not sleeping enough = getting sick. It may be un-cool to actually sleep in college, but sleep is good. Get some.

6. You should never feel like you to have to be anyone other than yourself around your best friends.

7. Things are only awkward if you make them awkward. Usually a smile solves it.

8. If you want something from someone, ask for it. No one can read minds. Except Voldemort.

9. You never know what will happen if you put yourself out there, but it’s worth the risk. Starting this blog was definitely putting myself out there and it has paid off so far!

10. If you have a really great idea, don’t just keep it in your head. Tell someone or write it down somewhere- then at least it’s out there, waiting to become something real.

11. Never shop for anything on an empty stomach.

12. If you have a stressful day ahead of you, wear a cute outfit. It helps, I promise.

13. It’s nice to have friends outside of your age range. Younger people bring you optimism and older people bring you wisdom.

14. No one can make the big decisions for you. In the end babe, it all comes down to your gut feeling.

15. Most people like meeting new people. So go ahead and chat up that guy that serves you coffee every day, you might make a friend.

16. If you’re not happy, change something. No exceptions or excuses.

17. Never be embarrassed about the music you listen to. Why yes, I do listen to the Lord of the Rings soundtrack while I do my homework sometimes.

18. Always always always make lists.

19. People will always question why you want to be an artist. As long as you  know the answer, nothing else matters.

20. You should never feel guilty about indulging yourself once in a while. So go make these cupcakes- now.

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting (adapted from Recipe Girl)

makes 1 dozen cupcakes

Cookie Dough:

3/4 cup all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup vegan margarine, softened
1/4 cup packed brown sugar
2 tbsp soy milk
1 tsp vanilla
1/2 cup chocolate chips

Cupcakes:

1 cup whole wheat flour
1/2 cup cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 1/2 tsp egg replacer mixed with 2 tbsp water
1 1/2 tsp vanilla

Cookie Dough Frosting:

1/3 cup margarine
1 cup powdered sugar
1/4 cup brown sugar
1/4 cup flour 
1 tbsp soy milk
1/2 tsp vanilla

extra chocolate chips to decorate

1. Prepare the Cookie Dough Filling: Cream together the margarine and sugar. Whisk in the soy milk and vanilla, then mix in the dry ingredients until smooth and creamy. Fold in the chocolate chips. Scoop rounded tablespoons of cookie dough onto a cookie sheet and stick in the freezer for about 30 minutes, or until completely hardened.
2. While the dough freezes, prepare the cupcakes. Preheat your oven to 375º and line a cupcake tin. In a large bowl, whisk together the dry ingredients. Add in the wet and stir until combined. Pour the batter evenly between 12 cupcake cups. Take out the frozen cookie dough and press a ball of dough into each cupcake.
3. Bake the cupcakes for about 20-25 minutes or until a toothpick comes out clean (from the cupcake part, not the cookie dough).
4. Prepare the frosting: In a medium bowl, cream together the sugars and margarine. Add in the soy milk, vanilla and flour and stir until smooth and fluffy.
5. Let the cupcakes cool for at least 30 minutes, then frost them generously. Decorate with chocolate chips.

Oh my.

Okay I'll admit, these cupcakes weren't actually made for my birthday. I baked them last weekend for my friend's 21st and I think they might be the best cupcakes I have ever made. Three people asked me to marry them after taking a bite. These are sinfully delicious.

Time to go celebrate my day!

The Best Vegan Fudge Brownies

Just keep dancing, just keep dancing...

It's all I can do to stay sane. Homework? Psh. Social life? Yeah right. Just keep dancing...

That, my friends, is my week.

In the meantime, I've been meaning to do a link love post for a while and what could go better with the best vegan brownies except the best links I've found recently? So here are some things that I have been loving lately:

-This is one of the most unique TED talks I have ever seen, and hey! It's dance-related :)
-Jen Altman's food photography- love the vibrant colors and how she encorporates people.
-I have a pair of these and I get so many complements. They are addicting- I want more!
-Whenever spring and summer start to creep around the corner I start to crave one of my favorite classic desserts: strawberry shortcake. This slight twist on the traditional version looks divine. Time to put my veganizing powers to good use.
-I can't wait for this duo album to be released.

And now, onto the brownies...

The Best Vegan Fudge Brownies (adapted from 100 Best Vegan Baking Recipes by Kris Holechek)

makes about 9 brownies

3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
6 tbsp earth balance
1/3 cup chocolate chips
1/4 cup good quality cocoa powder
2 tbsp ground flaxseed
1/3 cup water
1 cup sugar
2 tsp vanilla
optional: 1/2 cup chocolate chips to add in

1. Preheat your oven to 350º and lightly oil a an 8x8 baking pan.
2. In a measuring cup, combine the flaxseed and water. Whisk for a minute ad set aside. In a small bowl, mix together the flour, baking powder and salt.
3. Combine the earth balance chocolate chips and cocoa powder in a small saucepan over low heat. Stir until melted together and smooth.
4. In a large bowl, beat together the "flax egg" and chocolate mixture. Mix in the sugar and vanilla, then add the dry ingredients. Fold in the remaining chocolate chips.
5. Pour the batter into your prepared pan and bake for about 35-40 minutes. They will still be slightly gooey, but they solidify as they cool.

I think these are the best because I am a huge fan of melt-in-your mouth fudge-y brownies. These have that perfect texture along with a really deep, dark, chocolate flavor. It's impossible to just eat one!

Strawberries and Spring

85ºF one day and 35º the next, shorts with sweaters, flip-flopping between hot coffee and iced lattes... Yep it is officially Spring in the Midwest. 

I'm trying to do some hard-core spring cleaning this year. It suddenly hit me that everything I'm going to need for the next coming year has to fit in a single backpack. Everything I currently own would probably need at least two moving trucks, so I'd say it's time to do some serious purging.

Spring cleaning is the not-so-fun part about this season. The fun part, however, is switching from winter to spring flavors! This means more salads, less soup and my favorite part- more berries. Berry season is my favorite. 

Strawberry Cream Cheese Crumble Bars

1/2 cup earth balance buttery spread
3/4 cup brown sugar
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1 cup rolled oats

1 tub vegan cream cheese (I used Tofutti)
1 1/2 cups fresh or frozen strawberries
1/2 cup maple syrup
1/3 cup powdered sugar
2 tbsp cornstarch

1. Preheat your oven to 350º and lightly grease an 8x11 or 9x13 inch pan.
2. In a medium bowl, cream together the brown sugar and earth balance. In a separate bowl, mix together the remaining crumble ingredients and then add them into the sugar mixture. Combine with your hands until nice and crumbly. If it seems too dry (not enough clumps) add a tablespoon or two of water.
3. Press half of the crumble mixture into the bottom of your pan so that it covers the whole thing evenly. Set aside.
4. Now to prepare the filling, combine all of the ingredients in a food processor and puree until smooth. Pour on top of the crumble layer and spread evenly with a spatula. Sprinkle the remaining crumbs on top of the cream cheese layer.
5. Bake for about 30-35 minutes or until the top begins to turn golden brown. Remove from the oven and stick in the fridge to chill for at least 30 minutes before serving. If there happen to be leftovers, make sure to keep them refrigerated.

Mmm just looks at that perfectly creamy sweet filling. These are melt-in-your-mouth delicious.

These would the perfect treat to bring for an easter brunch! Your friends and family won't even guess that they are vegan. 

Home-y Oatmeal Raisin Sandwich Cookies

I'm sure you were all worried, so for the record, I survived midterms! It was a little iffy for a while if I would make it out alive, but I did. And thank goodness it's all over. 

Now I can finally enjoy this wonderful, heavenly week known as Spring Break in which I plan to sleep, take long, luxurious walks, read books for fun, and catch up on the huge list of delicious things that have been on my "to-bake" list forever. 

Whenever I come home after being away for what feels like a long time, I tend to get swept up in the nostalgia of smells. Every scent in every corner of my house reminds me of a different childhood memory- cuddling with my cats while watching cartoons, playing with dolls in the musty old attic, the inviting freshly-laundered smell of my bed...
I figured in celebration of nostalgia, I would start by baking something warm, comforting and classically home-y. Hello, oatmeal raisin cream pies. 

Oatmeal Raisin Sandwich Cookies 

Makes one dozen sandwiches

Cookies (adapted from here):

1 tbsp flax meal
1/4 cup earth balance or other vegan margarine
1/4 cup canola oil
1/2 cup brown sugar
2 tbsp granulated sugar
1 tsp vanilla
1/2 cup plus 2 tbsp whole wheat pastry flour
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp all-spice
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup rolled oats
3/4 cup raisins, soaked in warm water

Cinnamon Cream Cheese Frosting (adapted from Vegan Cupcakes Take Over the World):

2 tbsp earth balance
2 tbsp vegan cream cheese
1 3/4 cups powdered sugar
1 tsp vanilla
1/4 tsp cinnamon

1. Preheat your oven to 350º and line two cookie sheets with parchment paper. Mix the flax meal with 3 tbsp warm water and let sit in the fridge for at least 3 minutes. 
2. In a medium bowl, cream together the margarine, canola oil and sugars until fluffy. Stir in the vanilla and "flax egg." 
3. In a separate small bowl, whisk together the flour, spices, baking powder and salt. Add the dry into the wet and stir until smooth. 
4. Fold in the oats and drained raisins. Use a spoon to drop dollops of the batter onto the cookies sheets, leaving room for spreading. Bake for about 10-15 minutes or until the edges start to brown.

5. While the cookies are baking, make the frosting by creaming together the earth balance and cream cheese. Mix in the powdered sugar in 1/2 cup increments using an electric hand-mixer, or use those wrist muscles, like me. Finally, stir in the vanilla and cinnamon. Keep refrigerated until use.

6. Let the cookies cool completely before frosting. Once they are ready, spread about 1 tbsp of frosting on a cookie and sandwich another one on top. Devour, lick your fingers, and go in for seconds ;)

Puffy Peanut Butter Chocolate Chip Cookies

This weekend I'm really excited to take a little break from my internship and visit my cousin in Berkley. I've never been to the area before, but I can't wait to check it out! I'll be there for three days, then I work for one more week, and then it is back to cold and dreary Ohio... boo. At least I'm looking forward to seeing friends again and starting up some good classes for the semester! More about all of that later. Time to talk about cookies.

I actually made these cookies while I was at home. My dad is a peanut butter fanatic, so I like to make at least one treat for him while I'm in town. These have the consistency of a fluffier shortbread and are full of delicious peanut butter-y flavor, but of course my dad still insisted on eating them with some extra peanut butter smeared on top :)

Puffy Peanut Butter Chocolate Chip Cookies (recipe adapted from Just Everyday Me)

makes about 2 dozen cookies

1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup brown sugar
1/2 cup earth balance
1/3 cup creamy peanut butter
1 tsp sugar
1 eggs worth of egg replacer
1/2 tsp vanilla
1/2 cup chocolate chips

1. Preheat your oven to 350º and line 2 baking sheets with parchment paper. Prep your egg replacer.
2. In a large bowl, whisk together the salt, baking powder and baking soda. In a medium bowl, cream together the earth balance and sugars. Then add in the peanut butter. Once that is fluffy, add the egg replacer and vanilla.
3. Add the wet ingredients into the dry and combine. You may want to use your hands so thats it's not too crumbly. Roll smallish pieces of dough into balls and form them into mounds on the cookie sheet.
4. Bake for about 10-12 minutes- do not over-bake or they will get too hard! Let cool for about 10 minutes and enjoy.

These cookies are especially yummy dipped into my favorite kind of tea.

Have a great weekend! If you have nothing else to do, bake these. You will not be disappointed. 

Taste & Create

Eat well, travel often.

This is my new life motto. I'll be completely honest... I found it on stumble upon. Doesn't make it any less important. 

Recently, I think I have been doing an excellent job following this saying. I have been taking walks to new places every day here in California and trying delicious food at farmers markets, mexican restaurants and in our own kitchen! 

Can I just live here now, please?

Both of these I took on a morning walk along the Monterey coast with my 1970s pentax

Now, onto the food. Funny story about making these cookies. This was my first time doing Taste & Create (a fun monthly blogger recipe exchange) and I was really excited to swap recipes with Kat from Study Food! I decided to try veganizing her chocolate oat spice cookies. Making it vegan wasn't a problem- I just swapped earth balance with butter and a flax egg with a real egg- the issue was accidentally reading the amount of flour as 1 tbsp instead of 1 1/4 cup minus 1 tbsp. I'm not sure why I thought that could be right... but I put the little oatmeal-y blobs in the oven anyway. When I saw that they were not doing anything except bubble and melt, I double-checked the recipe, saw my big mistake and quickly pulled them out of the oven. I ended up scraping all of the oatmeal mush back into the bowl and then adding in the flour, but since the chocolate chips had all melted they ended up as solid chocolate cookies instead of chocolate chip. Despite that whole ordeal, they turned out pretty well!

Oatmeal Chocolate Spice Cookies

makes about 2 dozen

1/2 cup earth balance

1/2 tbsp vanilla extract

1/2 tbsp water

1/4 cup brown sugar

1/4 cup granulated sugar

1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)

1 1/4 cup whole wheat flour

1 tbsp cocoa

1/2 tsp baking soda

1/2 tsp nutmeg

1 1/2 cups rolled oats

1 cup chocolate chips

1. Preheat the oven to 350º and grease or place parchment paper onto two large cookie sheets. 
2. Whip up the earth balance with a fork until it is creamy, then stir in the vanilla and water. Add the sugars and cream until nice and fluffy.

3. Stir in the flax egg, then slowly add the flour, cocoa, baking soda and nutmeg. Mix well, then fold in the oats and chocolate chips (or stir in melted chocolate chips if you want just chocolate cookies!).
4. Roll about tablespoon-sized pieces of dough into balls and flatten them onto your prepared cookie sheets. Bake for about 8 minutes. Take the cookies out while they're still very soft- they will harden as they cool and you don't want them too crumbly! Let cool and enjoy with some milk, coffee or tea.

These are very unusual cookies. The chewy texture is great, but it took a few bites to get used to the strong nutmeg flavor. They definitely grew on me. The friend I'm staying with didn't like them at first, but had another the next day and said they were in fact oddly addicting and actually pretty tasty. They taste like fairly "healthy" cookies because of the whole wheat flour, so keep that in mind. However, it was a fun experiment! If you decide to make them, just make sure you do the smart thing and read all the directions and ingredient amounts before putting anything in the oven. Whoops. 

See what Kat from Study Food tried out from my recipes here!