Put the yeast in a small bowl and add &fra12; cup of 120-130° F. water. Set aside for 2 to 3 minutes allowing the yeast to proof (foam up).

Put the flour, salt and sugar into the food processor.

Combine the yeast and the rest of the water. Start the processor on low speed, and slowly pour the yeast mixture into the flour mixture, blend just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.

Put the dough in a lightly greased large bowl and cover with a tea towel and let the dough rise until it nearly fills the bowl, about 1 hour. Deflate the dough and let the dough rise again for another 50 minutes and deflate and let the dough rise one more time for 40 minutes. You want three risings and as you progress, each one will take less time.

Flour your work surface and hands with flour. Turn the soft sticky dough out onto your work surface. Lightly cover your dough with flour and work it adding a little more flour until it does not stick. Divide the dough in half, then divide the halves in half once more so you have 4 equal portions.

To shape each baguette, use lightly floured roller and roll each portion into an 4- by 2½ inch oval shape, you want it to be thin and even thinner on the side edges. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise. Once rolled out, start to roll each dough flat down, pinching only at the sides as you complete a revolution, do not squish the center area, this is what also helps to give the dough a super fluffy and light interior. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log with tapered ends. You then want to seal lightly the seam and then lightly roll with both hands but keep the pressure on your two pinky sides and not in the center of your hand or main fingers, to elongate and stretch it into a 7-inch-long thick rope that's 2½ inches wide. Try to keep as much of the air in the dough as possible without breaking the skin.

Keep a good pace as the longer it takes, the more likely the dough will stick to your work surface. Place the seam side down in the cradle of a French bread pans or on the surface of cookie sheet.

Set aside in a warm draft-free place for 30 minutes covered with a damp towel, or in the oven with a pot of boiling water underneath (oven turned off) or warm the oven up to 110 ° (for about 3 minutes, then turn off) - until they rise again, just shy of double the original size.

Once the bread has risen for the last time, if they were in the oven remove them, warm up the oven to 450° and place a large roasting pan with 1 inch of hot water in it, on bottom rack of the oven. Position the other oven rack in upper third of oven.

When the loaves have risen enough, they're ready for baking. Fill a spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each dough lengthwise, the cuts should be about 4 inches long each, and ¼ to ½ inch deep. You also want to angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.

Slide the pan into the oven on the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.

Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They'll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap - defrost at room temperature and reheat in a 350°F oven for about 10 minutes to refresh and crisp.

For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

After 30 minutes, remove the mixture from the heat and allow to cool slightly.

Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
Enjoy!
This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

In a blender, add the garlic, anchovies, mustard, egg yolks, worchestershire sauce, lemon juice, salt, black pepper and parmesan cheese, blend until smooth.

Now, while the blender is on high, drizzle in the olive oil, slowly at first until the oil is incorperated.

Wash the romain lettuce well and dry it well, this is key so the dressing adhere's to the lettuce and doesn't just run off it! Add in enough dressing to coat the leaves lightly. Sprinkle with fresh grated parmesan cheese and finish of by tossing the croutons in. Serve right away. Dressing is good kept in the refrigerator until ready to use. It should be used the same day you make it, due to the raw yolks.

For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
After the 30 minutes, brush the tops and sides with the egg wash.
Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

The Pastry: Mise en place (is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking): Make sure your butter is all cubed up and it's sitting in the fridge, herbs are already chopped, if you're using them and you have a cup or bowl of ice water on hand. In a large bowl, mix the flour and salt and herbs together with a whisk, if you are using the herbs.
Add the butter cubes to the mixture and mix quickly with your fingers, remember the heat of your fingers and hand will warm the butter up very fast, which is why you want to mix quickly until the mixture resembles sand and small pebbles, only tiny beads should remain.
Add the ice water, up to 14 tblsp at first then add, one at a time a tblsp of the ice water until the dough holds together when you squeeze by your hand. You may not need all the ice water.
Create a rounded oval shape which is not too thick, cover in plastic wrap and place in the refrigerator until needed. I don't like making the dough a ball as when it comes straight out of the fridge will take longer to get it flat with a rolling pin. You want the dough to be very cold when rolling but it will also crack on the edges more so when cold which is why I recommend a much flatter pile of dough. Your finished product should be that you can see small tiny patches of butter interwoven in your pie dough top and bottom.

The Filling: Using either boneless skinless thighs or chicken breasts, sprinkle salt, pepper and granulated garlic on both sides and grill (ideally) or use a heavy bottoms pan and heat up some vegetable oil and pan fry each side until done, really thick breasts can be butterflied open for more even and quicker cooking. Cube up the chicken and set aside. Keep the cubes the same size as the vegetable cubes.
Cut the carrots into cubed pieces and boil in water for 2-3 minutes, until the are cooked through but not too soft, set aside.
Blanch the peas in hot water just until any frozenness disappear, drain and set aside.
You can skin the potatoes or don't for a more rustic look. Cube up the potatoes and cook in boiling water until cooked 3/4 of the way, about 4 minutes depending on how large you made the cubes, drain and set aside.

The Stock: Using home made stock is best (See my Chicken Stock recipe). Next best thing is making your stock with Better Than Bouillon Chicken Bouillon or the Roasted Chicken Bouillon (I think they also make a low sodium chicken bouillon). If your using the Bouillon method, it's easiest to mix all three tblsp with as little warm or hot water as you can and once you integrate the Bouillon making sure it's dissolved, add more water until you get to 11 cups. Once you have the mixture, chicken stock, you can add a tsp of salt and 1 tsp of fine ground black pepper. If your not using the herbs in the dough, you should add a tsp thyme to the stock now. Bring to a simmer over medium/low heat, stir, once hot taste for slat and pepper content and adjust accordingly. Get your corn starch slurry together by measuring our ¾ cup of corn starch and adding just enough cold water until it can be stirred, mix well, once the stock is simmering and your happy that it tastes chickeny and is seasoned well, add some hot stock into your "slurry" until you can pour easily pour the mixed slurry back into the stock, but first turn down the heat to stop the simmering and stirring simultaneously as the stock meets with the slurry and will react by thickening your chicken stock, once you've added three quarters of your slurry, turn the heat back to a simmer, this is when the magic happens, stir the chicken stock it should be getting thicker, now adjust the stock with more slurry until you have a very thick base for your chicken pot pie.
Stir in all the vegetables and the chicken, taste! Adjust the seasoning if necessary. Let cool, as it cools it will thicken even more. You can stop at this point and make the pot pies the next day if you wish.

Putting it all together: Pre-heat the oven to 400° F. Take the dough from the refrigerator and using a rolling pin roll out the dough between ⅛ to ¼
If you like a bottom crust: form a sheet onto a pie plate or baking dish pushing the sheet to conform to the inner curves of the pie plate or baking dish and trim off the excess dough that overhangs the edges using a butter knife. Add the pot pie filling into the pastry lined baking apparatus very close to the top leaving a ¼ of space. Add a top pastry sheet over your fillings and using a knife slice an X into the center of the pie to allow steam to escape. If your making a huge 13x8 baking dish you can cut three X's into the top to help the steam escape. Line a baking sheet with foil and place the pie on it, place in the center of the oven for 20-30 minutes or until the insides are bubbling hot and the crust id golden. You may need to check at 15 minutes to make sure the edges are not browning too much, if they are take a couple of strips of foil and wrap around the crusts edges.
If you like a only a top crust: fill the baking dish with pot pie filling and leave a ¼ inch gap to the top. Add a sheet of pastry dough over the top and using a butter knife trim the edges off, place on a foil lined baking sheet and bake for 30-30 minutes. Be aware that the edges can burn, check at 15 minutes and use some foil strips to cover the edges if it happens.

You can also par bake a top crust by measuring how large the top needs to be to fit on your baking pan, bowl or whatever you are using. Cut it to size and place on a baking sheet and bake at 350 degrees until tan in color, not golden. Then use these pre cooked tops to put over your bowl of hot pot pie filling you heated on the stove top and then only bake for 5 minutes until the pie top heats up and gets a more golden color, 10 minutes tops. Remember if you forget to cut an X into the pre-baked tops, if the filling bubbles over it will all be over the sides of the crust!

Remove the stems from the chilis and toast in a pan over medium/low heat until lightly charred.

Remove the husks from the tomatillos and wash and dry them. Place in a medium/low heat pan and you want to soften the tomatillos up, so turn them often, for about ten minutes. Let cool.

In a food processor or blender add the toasted chilis a scant (barely) ¼ cup water, pulse until blended well. OR, using a spice grinder, grind the toasted chilis then add to the blender with the tomatillos (after they have cooled down) and garlic and a pinch of salt in with the chilis and pulse blend until it is salsa! Serve with your favorite Mexican food or with your breakfast!

Loosen the skin of chicken on the open sides, you'll notice it adheres strongly to one side in particular, let that side stay attached.
Square the chicken thigh with a boning knife, by laying it on its skin side down, the skin should now be pushed to side where it does not get trimmed away (make sure that the one side the skin is attached, stays attached!).
Now trim the knuckle off the bone, there will be a groove where your heavier chef knife will do the trick just inside the knuckle bone, press hard with the back end of the chefs knife, give it hard short hit to the knife end with your palm to get the knife through. Trim any pieces of cartilage you may have missed and in general any veins, tendons or any thick pieces of fat that will not render.
Trim the edge of the other side of the knuckle you removed, just square it off.

Wrap the skin around the whole thigh, tuck in ends, smooth the top and tuck tuck tuck. Place 8-10 thighs in each large zip lock bag and add 4 cups of the chicken stock to each bag.
Place the marinated thighs in the refrigerator for 5 hours.

Remove the thighs from the brine and place skin side down on a wire rack with a sheet pan underneath it.
Mix all the dry rub spices together. Sprinkle the dry rub spices evenly over the bottom of the chicken. Don't be shy because a lot of flavor needs to come from that single bite that judges will take!

Now it's time for the spice rub.

300°F. to 310°F.

Put the chick thighs skin side up, making sure they are wrapped snugly in their skin in an aluminum baking pan, 8 to a pan, use a whole stick of butter, cut into pieces, tucked into the sides of the chicken and pan and between the 2 rows of chicken, you don't want to put the butter on top of the chickens skin to keep the spices adhered.
Now a quick thin spritz of I can't believe it's not butter spray over the top of the chicken will help to break down any fat in the skin.

Place in an offset heat source BBQ for 1 hour.

If the color is looking good then put a temperature probe into one of the thickest thighs and wrap the top with tinfoil so you don't burn the chickens skin. You are looking for 196-197°F.
Once the temp is hit, you want to have a quick dunk in your BBQ sauce, let the thighs sit back on a wire rack so the excess sauce drips off and add it back to the smoker for 10 minutes to set the sauce.

The final step is to give the thighs a quick spritz (through a spray bottle) of apple juice to create a shiny sheen on top.
Use any chicken that is too small looking or the skin shrunk back too much as your taste tester, check for salt content and bam! time for the judges to judge!

Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.

Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

Serve over Jasmin rice.

Pre-heat oven to 325°F. On a sheet tray

Cut your crustless bread into cubes about ¾ inch in size. Set aside.

Add the olive oil or melted butter to a large bowl, then add the spices, herbs and cheese, mix well, dump in all the bread cubes quickly and mix quickly so the oil/butter does not only get into the the first bread cubes that landed on it! Mix, mix, mix!

On a sheet tray, spread out the saturated bread cubes and place in the oven. check every 5 minutes and flip over the cubes with a spatula. When they are golden turn off the oven and remove to cool in a bowl, about 15-20 minutes. Store in an airtight container on your counter, for up to 5 days, or in the freezer for a month.

Mix the flour, baking powder and salt.
Add the butter and milk

Drop tablespoonfuls into your soup or stew.
Simmer covered for 15 minutes

Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
(If you are using an electric whisk, beat for only 1 minute.)
A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

Pre-heat the oven to 350°F.
Add the sugar, sifted flour, cocoa powder, baking powder, baking soda and salt to a large mixing bowl, whisk together and set aside.

In a small bowl, beat the 2 eggs, oil milk and vanilla. Add to the sugar mixture until incorporated, 30 seconds.
Add the espresso and mix into sugar and egg mixture. The batter is supposed to be runny. Let the batter sit for 5 minutes.

Line a cupcake pan with paper cupcake cups and fill each one ¾ of the way full.
Bake for 22-25 minutes, check for doneness at 22 minutes, using a toothpick inserted into the center top of the cupcake, which will come out clean when the cupcakes fully cooked.
Remove from heat and let cool in the pan for 10 minutes. Then remove from pan and let cool completely.

Once cooled serve or frost with your favorite frosting!

Or...go over-the-top by filling the cupcakes with marshmallow cream filling and then use a mocha icing!

Arrange oven racks to the top ⅓ and bottom ⅓ of the oven, then preheat the oven to 350° F.

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough ⅛ inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Mix the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

In a large bowl put in the sticky rice and pour cold water over the top until it is ½ inch over the top of the rice, let soak for 3 hours, up to overnight.

In another bowl, add the coconut milk, sugar and salt and stir until the sugar is dissolved. You could slightly warm up the mixture to dissolve the sugar quicker, just remember to let coconut syrup cool before you add it to the rice, unless you are serving it warm.

Steam the sticky rice for 10 minutes, flip the rice over and steam another 10 minutes. Turn off the heat and transfer the rice to a large bowl.

Adding a little syrup at a time, use a rubber spatula to "cut" the syrup into the sticky rice, using a cutting motion (similar to adding sushi vinegar to sushi rice). Keep repeating until you have mixed in ¾ of the syrup. Reserve the rest of the syrup for drizzling over the top of the mangos.
Let site for 30 minutes.

Peel the mangos and then slice the mangos so there's 2 fat lengths and 2 skinny lengths, as the seed is large and flat you cut the larger pieces off the 2 sides, then cut off the 2 short side pieces.
cut the mango into equal slices and place on top of the sticky rice, now pour the remaining syrup over the mangos and sticky rice and serve.

Soak your sticky rice in water overnight, at a minimum 6 hours, the longer you soak it the better it gets.

Using cheese cloth, dampening in water and then put your rice in and wrap it up like a gift. Place in the heated steamer for 10 minutes, then flip the package over and steam for another 10 minutes. Turn off the heat and let sit in the steamer for 5 more minutes. Meanwhile in a sauce pan we are making the sauce that will infuse the rice and also be a sauce for the rice. Add the coconut milk, salt and the honey, on medium low heat stir until fully blended.

Pour ½ of the sauce into a large bowl, reserve the rest of the sauce and keep in the pan. In the large bowl unpack the sticky rice and add to the large bowl. Mix the rice and sauce when your finished mixing put it back in the cheese cloth, wrap it back up and return it to the steamer for 5 minutes, then flip the package and steam for 10 more minutes. Meanwhile with the other half of the sauce, turn the heat back on medium low, mix the cornstarch with a tablespoon of the sauce from the pan until its smooth, then pour some of the cornstarch slurry into the hot sauce to thicken it up. Add a little of the slurry at first, let the mixture come to a simmer and then check the consistency, if it needs more slurry to thicken then add some more slurry until it is at a good thickness, syrup like. Remove from heat and set aside.

Time to assemble! Add the sticky rice to your serving plate and shape with a large spoon into a round mound, if you didn't have a large scoop. Fan the sliced mango around the rice or place the chunks next the rice in a tidy pile. Pour some sauce on top of the rice and mangos and sprinkle the top with the toasted sesame seeds if your using them. Enjoy!

In a mixer, dissolve the salt into the hot water. Allow to cool.
Add remaining ingredients and whip on medium speed until super fluffy.

Using a small pairing knife, cut out a small tunnel in the top center of the cupcake, fill with the creme filling.
You can then either plug the top hole with the cake you cut out or frost the top of the cake with a nice butter creme icing. Or try this mocha icing!

Add the minced garlic to a food processor and then the three egg yolks and lemon juice, turn the processor on high and once the yolks are mixed up start to drizzle the oil in very slowly and sparsely at first, once the mayo starts to come together you can increase the stream of oil, but still slowly. Once the oil is finished you should have a creamy may, now add in the sweetened condensed milk and the salt. Lasts about a week covered in the refrigerator.