Grilled Buffalo Chicken Sliders (x)

Grilled Buffalo Chicken Sliders (x)

Maple Cinnamon Candied Pecans (Paleo)

Fluffy Japanese soufflé pancakes

Rose Petal Jam

100g rose petals

300g (1½ cups) sugar

juice of ½ a lemon

5-6g of agar-agar

Immerse the roses in a basin of cold water and gently detach the petals, taking care to remove any aphids or other small creatures.

Cook the rose petals with the sugar, lemon and 3¼ cup of water. Bring the mixture to a boil and simmer for about 10 minutes, without boiling. The water will turn pink and the petals will turn grey.

Strain to keep only the pink juice. Let cool.

Measure the juice obtained and add the equivalent of 6g of agar-agar per liter (4¼  cups) obtained.

Bring the mixture to the boil and simmer for 30 seconds.

Pour into jars and let cool.

Paradise Bakery Sugar Cookie

1 cup granulated sugar

1 cup powdered sugar

2 cups shortening

¾ tsp. vanilla

1 large egg, beaten

4⅓ cups cake flour

¾ tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

plain or colored sugar, for decorating

Heat oven to 375 degrees.

In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.

Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not over mix. Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.

Bake 9 to 10 minutes.

Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown. Makes about 3 dozen cookies.

That looks so tasty.

Crispy southern hot honey fried chicken