Master the art of sourdough bread in this hands-on workshop designed for beginners. You will learn everything from maintaining a healthy starter to the final bake, ensuring you leave with the confidence to bake professional-quality loaves at home.

Master the art of high-hydration dough in this hands-on workshop focused on the textures and aesthetics of sourdough focaccia. You will learn to mix, dimple, and decorate your bread using seasonal vegetables and herbs to create a delicious edible masterpiece.

My name is Sarah Santos... which makes me Maria Santos' daughter. My mom's birthday is coming up, and given her great passion for cooking/baking, I have decided to build her this website as a present. It is designed to be a place where she can organize and safeguard all of her favorite recipes, gadgets, etc. While many of these recipes are not original, they have all been tried and tested. The ones you see here today are "Santos Approved". Happy Birthday Mom!

< Back Gluten Free Chocolate Chip Cookies Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Completely unexpected, these were probably the best chocolate chip cookies I’ve ever had! The almond flour gives them the distinct flavor and chewy texture that I particularly enjoyed! Next time, they should be removed from the oven maybe 2 minutes earlier, but aside from that, five stars!! Ingredients 2¾ cups/310 grams finely ground almond flour ¾ tsp kosher salt ½ tsp baking soda 10 Tbsp/140 grams unsalted butter, at room temperature (1¼ sticks) ½ cup /110 grams light brown sugar ½ cup/100 grams granulated sugar 1 large egg 1½ tsp vanilla extract 12 oz/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate Sea salt, for finishing (optional) Preparation Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk the almond flour, salt and baking soda to combine. Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine. Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous. Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3½ ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread. Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more. Recipe by: https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies Previous Next

< Back Baked Omelet Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Baked omelet muffins are savory and convenient single-serving breakfast treats made by whisking together eggs with various fillings like diced vegetables, cheese, and cooked meats. The mixture is poured into muffin tins and baked until fluffy and set. These muffins are easy to make ahead of time and can be customized with different ingredients to suit individual tastes. They're perfect for busy mornings or as a portable breakfast option for those on the go. Ingredients 3 slices bacon, choppers 2 cups finely chopped broccoli 4 scallions, sliced 8 large eggs 1 cup shredded Cheddar cheese ½ cup low-fat milk ½ teaspoon salt ½ teaspoon ground pepper Preparation Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray. Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes. Meanwhile, whisk eggs, cheese, milk, salt, and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin. Previous Next

< Back Carne Guisada (Beef Stew) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe I grew up on soups and stews: chicken stew, pork stew, rabbit stew, fish stew…. never beef stew (too expensive!). I just recently realized how stews were the go-to dish in my house almost on a daily basis. At one point, there were 7 of us eating, so perhaps soups and stews were the most affordable way of feeding us all! One-pot kind of meals!! Below is a great recipe for Beef Stew. I now add a few ingredients that my mom did not include, like cilantro, cumin, adobo and sazon. The taste is quite richer in with these added spices! Give it a try, let me know if you like it! Ingredients 2 tsp olive oil 1 cup scallions (or onions) chopped 3 cloves garlic, minced 2 small tomatoes, diced 2 tbsp cilantro, minced 1.5 lb beef stew meat, cut into small chunks 1/3 cup light beer 1/3 cup water 1/2 tsp cumin 1/4 tsp adobo, or salt 1/2 tsp achiote, or sazon 1 bay leaf Salt to taste Red crushed pepper to taste 10 oz baby red potatoes, halved or quartered 2 large carrots, cut in big chunks Preparation In a large pressure cooker, heat oil over medium heat. Add beef cubes and sauté until brown on all sides. Remove the beef cubes and discard the fat released. Add scallions and garlic and sauté for about 2 - 3 minutes. Add tomatoes, cilantro and a pinch of salt. Cook for another 2 minutes, stirring. Return beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf, and salt if needed. Cover the pressure cooker; when the lid is locked, cook on high pressure for 30 minutes. Quick release. Add the potatoes, cover, and cook on high pressure for about 8 minutes, or until tender. Quick release and serve. Recipe source: https://www.skinnytaste.com/carne-guisada-latin-beef-stew/ Previous Next