easymostlyhealthybaking

[easymostlyhealthybaking]

cooking youtube channels

https://www.youtube.com/channel/UCMp_u3Obu_ciXzk5HLUT0qQ

- CHINESE HEALTHY COOK. extremely clear, easy, homemade-style chinese food. very calming voice!

https://www.youtube.com/c/SimplyMam%C3%A1Cooks/videos

- SIMPLY MAMA COOKS. extremely clear, mostly easy, very calming soothing personality. mexican, american, chinese takeout.

https://www.youtube.com/channel/UCekQr9znsk2vWxBo3YiLq2w

- YOU SUCK AT COOKING. clear, humorous american food. more entertainment than cooking but still solid recipes 

https://www.youtube.com/channel/UCCKlp1JI9Yg3-cUjKPdD3mw

-  小高姐的 Magic Ingredients. LOVE HER. EXTREMELY CLEAR EXPLAINING. chinese food. some easy recipes, some hard recipes. chinese w/ eng subtitles

https://www.youtube.com/channel/UCdZ4iamY-QJDEZhBckQpzrQ

-  我是马小坏. very clear, mostly easy but can use weird ingredients sometimes so avoid those vids. lots of stews. in chinese w/ eng subtitles sometimes.

https://www.youtube.com/channel/UCNAfaoF_f7pVx90E6yWgHyg/videos

-  家常菜日记. chinese chef homemade-style chinese food. clear, but moves fast, in chinese.

https://www.youtube.com/channel/UCcb9uxCoIgw7RQjQnlgd0Xw/videos

-  Rosalina's Kitchen 蘿潔塔的廚房. taiwanese and random global food. intermediate level. clear instructions in chinese w/ eng subtitles.

https://www.youtube.com/channel/UC54SLBnD5k5U3Q6N__UjbAw

- CHINESE COOKING DEMYSTIFIED. chinese food. easy and intermediate level. clear explanations. i don’t really use it bc i don’t like listening to the white guy’s voice lmfao. i love the girl tho. in english

https://www.youtube.com/playlist?list=PLopY4n17t8RBuyIohlCY9G8sbyXrdEJls

- Binging w/ Babish. American and random ethnic food. intermediate level. clear instructions, very fun to watch, but he doesn’t take shortcuts lol

https://www.youtube.com/c/MadeWithLau/videos

- MADE WITH LAU. clear, but maybe intermediate level lol. ex-chef chinese food.

https://www.youtube.com/c/DreamChefHome%E5%A4%A2%E5%B9%BB%E5%BB%9A%E6%88%BF%E5%9C%A8%E6%88%91%E5%AE%B6/videos

- Dream Chef Home. clear instructions, random chinese and asian recipes. chinese w/ eng subtitles sometimes.

[easymostlyhealthybaking]

easy homestyle video playlists

https://www.youtube.com/playlist?list=PLUjSRAT_XaNe2ZsdbfOuNEoBDF4AdHBfC - LARGE PLAYLIST OF EASY RECIPES SPECIFICALLY FOR GRACE

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https://www.youtube.com/playlist?list=PL0XpYKvHAvAaDyCH3nCbU8qCIIFOHsTHw

-- english. very clear instructions. chinese healthy cook, easy homestyle chinese  

https://www.youtube.com/playlist?list=PL9E7BE7D7F98C995A

- english. very clear instructions. maangchi one pot korean 

https://www.youtube.com/playlist?list=PL5BCFD2E7E429DBDB

- english. very clear instructions. maangchi side dishes korean

https://www.youtube.com/playlist?list=PL2ECD2C4F6F034A65

- english. very clear instructions. maangchi easy korean

https://www.youtube.com/playlist?list=PL3139BD188DA08C38

- english. very clear instructions. maangchi vegetarian korean 

https://www.youtube.com/playlist?list=PLaBxSZfJwNOF1qhCCgayr9uND89ODgxQs

- english. very clear instructions, love her. souped up recipes, chinese 

https://www.youtube.com/playlist?list=PLnDBHEkxCNgWWqUHYS2ukFQwDyLfk-u5D

- chinese w/ eng subtitles. clear instructions, easy. Ma Xiaohai, chinese, hakka

[easymostlyhealthybaking]

good cooking websites

EASY

https://www.budgetbytes.com/

- great easy basic american cooking with price breakdowns and step by step photos, good for beginner and cheap

https://www.justonecookbook.com/

- japanese food, step by step photos, pretty easy and healthy

https://thewoksoflife.com/category/recipes/quick-and-easy/

- easy chinese recipes with step by step photos. excellent resource, i use this site all the time

https://www.maangchi.com/recipes

- korean food, videos and step by step photos, easy and healthy

MEDIUM

https://omnivorescookbook.com/

- medium difficulty, chinese food. maybe when you feel more confident later on lol.  step by step photos sometimes

https://thewoksoflife.com/

-easy and medium difficulty. many sorts of chinese food. step by step photos. i use this site all the time

https://www.chinasichuanfood.com/recipe-index/

- straightforward, frank sichuan recipes. easy and medium. step by step photos sometimes

https://www.wokandkin.com/recipes/

- new to me but straightforward chinese and vietnamese recipes. easy and medium. step by step photos

https://littleferrarokitchen.com/recipe-index/

- assorted mediterranean and american recipes. usually not hard to follow. step by step photos sometimes

https://www.themediterraneandish.com/recipes/

- assorted mediterranean and middle eastern recipes. usually not hard to follow, idk if you have all the spices tho so it’s in the medium category

https://www.kawalingpinoy.com/

- filipino recipes. usually not hard to follow but not always the healthiest lol. if you feel like making adobo or any random stew, go here

HARDish

https://www.bonappetit.com/recipes

- global food for when you’re curious, want to look at delicious food pics, learn abt cuisine, etc. i look at it a lot and cook from it sometimes

https://www.seriouseats.com/

- good for when you’re curious, want to look at delicious food pics, learn abt cuisine, etc. i look at it a lot but don’t cook from it that much bc more effort required

[easymostlyhealthybaking]

Baked Oatmeal Cups

Ingredients   Cooking spray 2 large eggs 1 ½ cups milk (any kind) ½ cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin) ¼ cup nut butter or 2 tablespoons melted unsalted butter or coconut oil ¼ cup maple syrup or honey, or 3 tablespoons packed brown sugar 1 teaspoon vanilla extract 3 cups old-fashioned oats 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ½ cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional) ½ cup raisins or other chopped dried fruit (optional)

Instructions Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

[easymostlyhealthybaking]

[easymostlyhealthybaking]

cake mix cookie

Ingredients

1 box cake mix any size (dry ingredients only)

½ cup vegetable oil (8 tblspoons)

2 eggs

½ cup mix ins optional (raisins, chocolate chips, etc)

Instructions

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper.

In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.

Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes.

Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.

[easymostlyhealthybaking]

Cinnamon Swirl Banana Bread

Ingredients

For the bread:

3 over-ripe bananas, smashed up

1/3 cup melted butter

¾ cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 ½ cups flour

For the swirl:

1/3 cup sugar

1 Tbs cinnamon

Directions

Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed

Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

Add ½ of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

[easymostlyhealthybaking]

Black Bean Brownies

From http://happygut.ca/black-bean-brownies-coconut-oil/

Ingredients

1 ½ cups black beans (1 15-oz can, drained and rinsed)

½ cup rolled oats

1/3 cup cocoa powder

½ cup sugar or sugar substitute (maple syrup, agave, luohanguo, etc)

¼ cup vegetable oil or melted coconut oil

1 tsp vanilla or almond extract

½ tsp baking powder

pinch of salt

½ cup to 2/3 cup chocolate chips

Instructions

Preheat oven to 350.

In a food processor, combine all the ingredients in a food processor, except for the chocolate chips, and blend until smooth.

Add in the chocolate chips and mix by hand

Grease your baking pan

Pour in the batter and smooth over with a spoon

Sprinkle a few chocolate chips on top

Bake for about 25 minutes

i dont trust that baked by katie recipe bc she only uses 2 tbsp of cocoa powder???????????? what???????? normal brownies use like 1/3 cup cocoa powder like dude……..ummmmmst……….

[easymostlyhealthybaking]

Chocolate Chip/Nut Butter Chickpea Blondies

From https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/

Ingredients

1 ½ cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)

¾ tsp baking powder

1/8 tsp baking soda

¼ tsp salt

¾ cup sugar 

2 tsp vanilla extract

¼ cup ground flax or quick oats (20g)

¼ cup peanut butter or allergy-friendly alternative

½ cup chocolate chips

Instructions

Preheat oven to 350 degrees. 

Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). 

Mix in chips. Scoop into a greased (or parchment-lined) 8×8 pan. 

Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

[easymostlyhealthybaking]

Nut Butter Brownies

From https://chocolatecoveredkatie.com/2015/10/19/almond-butter-brownies-flourless-vegan/

Ingredients

¼ cup plus 2 tbsp cocoa powder

1 cup softened nut almond butter

½ cup plus 3 tbsp sugar or maple syrup or honey or agave

loosely packed ½ cup rolled oats

1 ½ tsp baking soda

1/8 tsp salt

Instructions

Preheat oven to 325 F. 

Line an 8-inch pan with parchment paper or grease well, and set aside. 

Process the oats in a food processor or blender until very fine, then stir all ingredients together until smooth. (If you use a very dry almond butter, you may need to add 2 tbsp milk of choice for a thinner batter.) 

Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. 

If desired, press some chocolate chips into the top. 

Bake 15 minutes on the center rack – they will look underdone when you take them out, but this is okay. 

Let them sit at least a ½ hour if you want them extra gooey, or let them sit overnight for the perfect firm-yet-soft brownies.

[easymostlyhealthybaking]

Basic Quick Bread Recipe

2 cups (220 grams) flour - can do 1.25 cup whole wheat, .75 cup oats

2 teaspoon (10 g) baking powder

½ teaspoon (2.5 g) salt

1 cup (237 mL) liquid - milk, water, juice, fruit puree, yogurt

1 egg

½ or 1 teaspoon whatever spices you want each

optional 1 teaspoon (5 mL) flavored extract, such as vanilla or almond

optional ¼ cup (59 mL) oil

1. Preheat oven to 350*F (177*C). Grease a 9×5 inch (23×13 centimeter) loaf pan or use a muffin tin.

2. In large bowl, whisk flour, sugar, baking soda, baking powder, and salt to combine. Make a well in the center and set aside.

3. Crack and whisk egg in well. Add desired liquid. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.

4. Pour batter into prepared pan. For loaf pan, bake for 40-50 minutes, or until a cake tester comes out clean. For muffin tin, bake for 20025 minutes, or until a cake tested comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely before slicing or eating. 

[easymostlyhealthybaking]

easy oatmeal cookie, not healthy

1 cup flour

½ teaspoon salt

½ teaspoon baking soda

1/3 cup sugar

1 cup rolled oats

½ cup chocolate chips

optional: 1/3 cup cocoa powder for double chocolate version

optional: ½ cup mix ins like raisins, nuts, etc.

½ cup coconut oil, melted

1 beaten egg

1 teaspoon vanilla or almond extract

Instructions

In a large mixing bowl, combine flour, salt, baking soda, brown sugar, rolled oats, chocolate chips and optional mix ins.

Stir in ½ cup melted coconut oil (warm, not hot), beaten egg, and vanilla.

Shape into 1 “ balls.

Bake at 350 degrees for 8-10 minutes, until golden brown. They will look like this:

[easymostlyhealthybaking]

CHINESE GLUTEN-FREE PEANUT COOKIES

Yield: About 60 to 70 tiny cookies

INGREDIENTS

1 cup nuts

½ cup rice flour

1/3 cup sugar

½ teaspoon fine salt

1/3 to ½ peanut/canola/vegetable oil

Egg Wash

1 large egg yolk

1 teaspoon water

INSTRUCTIONS

Place peanuts in a large frying pan in a single layer. Heat over medium heat, tossing frequently, until the skin has dried out. Transfer the peanuts onto a tea towel and rub the tea towel (with the peanuts inside) between both hands until the peanut skins fall off. Remove all the peanut skins completely and transfer the peanuts back into the frying pan. Turn on the heat to medium and roast until the peanuts are golden-brown, tossing frequently. Remove from heat and let the peanuts cool completely.

While the peanuts are cooling, preheat the oven to 180C / 355F. Line a baking sheet with parchment paper and set aside. Sift the rice flour, icing sugar and salt into a large mixing bowl.

Transfer the peanuts into a food processor and process into a very fine powder. Add into the mixing bowl of flour mixture and rub with your finger tips until the peanut and flour mixture is well-mixed together.

Measure 1/3 cup of oil in a small bowl. Add the oil gradually into the mixing bowl, mixing the mixture with your hand until a dough is formed. If the dough is too dry and crumbles when handled, add in more oil spoonful by spoonful, incorporating it well before adding anymore oil.

Divide dough into 8 to 10-gram pieces and roll into a ball. Place the dough on the baking sheet, spacing them at least 1-inch apart from each other.

Combine the Egg Wash ingredients together in a small bowl and brush the top of the cookie dough lightly with the Egg Wash, ensuring the Egg Wash do not touch the base of the cookies otherwise the bottom of the cookie may be burnt during baking.

Bake the cookies for 10 to 15 minutes until the top is golden-brown and the cookies crack a little. Transfer the baking sheet onto a wire rack and let the cookies cooled completely before storing in an airtight container.

NAGGY- To make life easier, try to get peanuts with the skin already removed or just use ground peanuts (do still give them a toast before using to enhance the peanut-y flavour!)

- The rice flour used are made from finely milled rice. It is not mochiko (sweet rice flour) or glutinous rice flour. Please use the correct flour!

from http://www.foodiebaker.com/chinese-gluten-free-peanut-cookies/

[easymostlyhealthybaking]

CHINESE PEANUT BUTTER COOKIES

INGREDIENTS

1 ¾ cup flour

1/3 cup sugar

½ teaspoon fine salt

½ cup peanut butter

1/3 cup peanut / canola / vegetable oil

Egg Wash

1 large egg yolk

1 teaspoon water

METHOD

Preheat oven to 180C / 355F (not fan-assisted). Line a baking sheet with baking parchment. Set aside.

Sift flour, icing sugar and salt into a large mixing bowl. Add in peanut butter and oil. Stir with a rubber spatula or with your hand until a dough is formed.

Scoop a spoonful of dough and roll into 1-inch balls or scoop 10 grams of dough and roll into a ball. Repeat until all the dough is used up. Place them 1½-inch apart from each other on the baking sheet.

Combine egg yolk and water together in a small bowl. Brush the top of the dough with egg wash, making sure they do not drip down to the bottom of the dough, otherwise the bottom may burnt during baking.

Bake the cookies for 12 to 15 minutes until the cookies crack and the top is golden-brown. Remove the baking sheet from the oven and let the cookies cool completely on the baking sheet before storing them in an airtight container (or in your belly!)

from https://www.foodiebaker.com/chinese-peanut-butter-cookies/

[easymostlyhealthybaking]

Mint Chocolate Chip Cookies

Chewy, gooey chocolate chip cookies infused with the flavor of mint. Recipe adapted from Andrea Bemis via Dessert for Two and from here: http://www.alaskafromscratch.com/2017/07/07/fresh-mint-chocolate-chip-cookies/

½ cup melted butter or coconut oil

½ cup brown sugar

¼ cup sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon mint extract

1 ½ cups flour

1/3 cup cocoa powder (optional)

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1/3 cup semisweet chocolate chips

Mix flour, sugars, baking soda, baking powder, cocoa powder, and salt. Add the egg, oil, and extracts. Mix again until combined, scraping the sides and bottom of the bowl as needed. Add the chocolate chips and mix briefly, about 30 seconds. Refrigerate the dough 1 hour or more.

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Scoop the dough onto the baking sheet, about 6-8 cookies per sheet, leaving plenty of room for the cookies to spread out. Bake the cookies in the preheated oven for 10-12 minutes, or until golden on the edges but still somewhat undone in the center. Allow to cool on a wire rack for 10 minutes. Repeat with any remaining dough.

Cookies are best served warm or room temperature. Store in an airtight container.

[easymostlyhealthybaking]

Oil Free Peanut Butter Chocolate Chip Cookies

Ingredients

½ cup peanut butter

¼ cup sugar

2 tablespoons applesauce

½ teaspoon vanilla extract

¼ cup whole wheat flour

¼ teaspoon baking soda

tiny pinch of salt, optional *If your peanut butter is unsalted, you may add a tiny pinch of salt.

1/3 cup chocolate chips or mix ins

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Add the peanut butter, sugar, applesauce and vanilla extract to a medium bowl. Mix well until combined.

Now add the flour, baking soda and salt if using, to the wet ingredients and mix with a wooden spoon until combined. Do not over mix. Fold in the chocolate chips.

Scooping a heaping tablespoon at a time, roll into a ball and flatten onto the baking sheet a little bit, creating a cookie shape. These cookies won’t flatten out much while they bake.

Bake for 8-9 minutes. They will appear very soft and not done, but as they cool they will set. Let them cool for at least 10 minutes before removing from the pan, or they may fall apart.

from http://www.noracooks.com/oil-free-peanut-butter-chocolate-chip-cookies/

[easymostlyhealthybaking]

sweet potato baked munchkin scone things

2 cups whole wheat flour or all-purpose flour (You can sub your flour blend of choice though I haven’t tested GF flours in this cookie as of yet)

1.5 teaspoon baking powder

1.5 teaspoon ground cinnamon

.5 teaspoon allspice

.5 teaspoon cloves

½ teaspoon salt

½ cup melted coconut oil or other neutral-tasting baking oil or butter

1 cup mashed sweet potato, about one sweet potato

.75 cup brown sugar

2 tablespoons honey

1 teaspoon your choice of extract

1 egg or flax egg, if not sticking together well enough when mixing

Instructions

Preheat your oven to 350ºF (175ºC).

In a medium-sized bowl, combine the flour, baking powder, sugar, spices, and salt. Set aside.

In a large mixing bowl, mix the oil, sweet potato, honey, and extract until well combined.

Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky.

For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.

Drop the dough by the heaping tablespoonful onto baking sheets.

Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness.

adapted from https://www.godairyfree.org/recipes/vegan-sweet-potato-cookies/amp