Perfect Carrot Cake

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Suggested Equipment: OXO 11 Pound Stainless Scale with Pull-Out Display, OXO Good Grips Mixing Bowls 3 Piece Set, OXO Good Grips Silicone Oven Mitt
Difficulty: Easy
  • 2 cups (250 grams) , all-purpose flour
  • 2 teaspoons , baking soda
  • 1/2 teaspoon , fine sea salt
  • 1 1/2 , teaspoons ground cinnamon
  • 1/2 teaspoon, ground nutmeg
  • 1 1/4 cups (295 ml) , avocado oil
  • 3/4 cup (200 grams) , granulated sugar
  • 3/4 cup (200 grams) , lightly packed brown sugar
  • 1 teaspoon , vanilla extract
  • 4 large, eggs
  • 3 - 3.5 cups , grated peeled carrots (5 to 6 medium carrots)
  • , cream cheese frosting *linked in notes*
  • Grease and flour two cake tins. Preheat oven to 350°F. 

    ginger lemon sliced for tea 

  • In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside. 

  • In a large bowl combine oil, granulated sugar, brown sugar, and vanilla. Whisk well. Add in eggs one at a time whisking in between. 

    Add in dry ingredients a little bit at a time and fold into the wet mixture. Once all the dry flour is gone, fold in shredded carrots. 

  • Separate the batter between the two cake tins, as evenly as you can. Bake at 350°F for 35 minutes or until the toothpick comes out clean.
  • Let them cool completely then carefully flip over. Now it's time to frost! For frosting, I highly recommend my cream cheese frosting. It has a perfect consistency and it's not too sweet.
Notes: Frosting: I highly recommend my cream cheese frosting. It has a perfect consistency and it's not too sweet.
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Beautifully moist and quite easy to make. My favorite cake cake recipe ever!

Seven Layer Bars

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Suggested Equipment: OXO Good Grips Silicone Oven Mitt
Difficulty: Easy
  • 1/4 cup, unsalted butter
  • 3/4 cup, crushed graham crackers
  • 1/2 cup, chocolate chips
  • 1/2 cup, butterscotch chips
  • 1/2 cup, chopped walnuts
  • 1/2 can (7 oz.), sweetened condensed milk
  • 3/4 cup , shredded coconut
  • Preheat oven to 350°F. Place butter in 8x8" baking pan and place in oven until melted. 

  • Once butter is melted. Evenly layer the following ingredients; graham crackers, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk (pour over), shredded coconut. 

  • Bake for 25 minutes or until the top is golden brown.
  • Let cool completely. Cut into bars and enjoy!

This recipe can be easily doubled! Use a 13x9" pan. 

Store in an airtight container or fridge, if you like them chilled.  

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7 layers, 7 ingredients and I swear it takes about 7 minutes to put together. A very easy recipe that's...

Cranberry Blondies

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Suggested Equipment: KitchenAid Stand Mixer 4.5 Qt, OXO Good Grips Silicone Oven Mitt
Difficulty: Easy
  • 1/2 cup, butter, softened
  • 1/2 cup, granulated sugar
  • 1/2 cup, brown sugar, packed
  • 3/4 teaspoon , baking powder
  • 1/4 teaspoon, baking soda
  • 1/4 teaspoon, salt
  • 2 , eggs
  • 1 teaspoon, vanilla extract
  • 1 cup, all-purpose flour
  • 1/2 cup, dried cranberries
  • 1/2 cup, white chocolate, chopped
  • 1 cup, fresh cranberries
  • Preheat oven to 350°F. Line an 11x7 inch baking pan with foil. Spray foil with cooking oil and set aside. 

  • In a large mixer bowl, whisk butter until soft. Whisk in sugars, baking powder, baking soda, and salt. Once combined, whisk in eggs and vanilla. Finally, on low speed, whisk in flour. 

  • By hand, stir in dried cranberries, white chocolate, and 1/2 cup fresh cranberries.
  • Carefully spread the batter in the foil prepared pan. Sprinkle with the rest of the fresh cranberries (1/2 cup) and press them in lightly with a spatula. 

  • Bake for 25 to 30 minutes or until a toothpick comes out clean and the top is golden brown.
  • Cool for 1 hour on a wire rack. Cut into 12 bars and enjoy!

I found this recipe in a magazine soo long ago! I'm trying to find the name and will let you know when I do.

Update: Magazine is Better Homes & Gardens from November 2007. 

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The perfect amount of sweetness with a burst of cranberry!

Furikake Snack Mix

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Suggested Equipment: 3 Quart Nonstick Saucepan with Lid, OXO Good Grips Silicone Oven Mitt
Difficulty: Easy
  • 1 box, Wheat Chex
  • 1 box, Corn Chex
  • 1 box, Honeycomb cereal
  • 1 bag, Fritos, any size
  • 1 bag, Bugles, any size
  • 1 bag, pretzels, any size
  • 1 cup, butter
  • 1/2 cup, Karo Syrup, corn syrup
  • 2/3 cup, sugar
  • 2/3 cup, neutral oil, vegetable, canola
  • 2 tablespoons, soy sauce
  • 1 bottle (about 1.7 oz), Furikake
  • Preheat oven to 250°F. Divide cereal, Fritos, bugles, and pretzels between 2+ large oven-safe pans. 

  • In a small pot, melt the butter. Once melted add in the corn syrup, sugar, oil, and soy sauce. Mix together. 

  • Pour butter mixture evenly over cereal and mix to coat. Pour furikake seasoning evenly over cereal and mix again until everything is coated.
  • Bake for 1 hour, mixing every 15 minutes. 

  • Let cool and enjoy!


Sub out the corn syrup for honey or maple syrup. 

Switch up the snack mix by subbing for different cereals and crunchies. I'd recommend Cheetos and macadamia nuts. 

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One of those recipes where I feel bad for sharing because I know you will be addicted just like me....

Dalgona (Korean Sugar Candy)

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Suggested Equipment: Nordic Ware Natural Aluminum Baker's Sheet, Silicone, Non-Stick Baking Mat
Difficulty: Medium
  • 2 tablespoons, sugar
  • 1/16 teaspoon (a pinch), baking soda
  • Prepare all ingredients and equipment in advance. Once you start the recipe, it will go quickly. Prepare a baking sheet with parchment paper or a nonstick mat. Measure out ingredients and set them aside. Find something flat i.e. a bottom of a large bowl or the bottom of a cake/pie tin. Pick out your cookie mold and set aside. For this recipe, you can use a pan and spatula but I will be using a large stainless steel ladle and chopstick. 

  •  On medium-low heat, hold your ladle over the flame. Pour in your sugar. Once it starts to melt around the sides, mix until it's all melted. You don't want your sugar to burn. If you think it's getting to hot, pull your ladle off the heat and continue to stir until the sugar has melted. 

  • Once the sugar has melted, pour in the baking soda and stir. It will begin to foam. Once all the baking soda has dissolved, about 10 seconds, immediately pour onto the prepared baking sheet.
  • Important: Wait 15 seconds. 

  • With your flat surface, lightly press down on the melted sugar and remove.
  • Immediately stamp your cookie cutter into the middle and remove. You don't want to cut all the way through. Let cool and enjoy!

Tips for success: 

Burning the sugar: This is easy to do and can happen quickly. Keep your heat on low and continue to mix. If you find your sugar isn't 100% dissolved and will burn if you wait, it's okay to add in the baking soda. 


Sugar dissolves in water. Heat up a pot of hot water and dip in your ladle and chopstick. It will melt right off. 

History of Dalgona: 

Kimchimari blog with a different recipe and more history - link

"Dalgona was first created after the Korean War (1950-53). During that time, US Army personnel used to give sweets to children. But their parents were not able to afford those sweets for their kids. So, they made their own version of candy and named it Dalgona. Dalgona sweets are quite similar to large lollipops and they are made in different shapes like heart, star, etc. This candy recipe has now been turned into the popular hot beverage- Dalgona Coffee." From Pinkvilla

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This Korean sugar candy is a fun one to make with a lot of history behind it! It originated in Korea...


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Suggested Equipment: California Olive Ranch XVOO, Le Creuset Enameled Cast Iron Round Dutch Oven, 4.5 qt
Difficulty: Easy
  • 2 (8-inch), pita breads, divided
  • 1 (14-ounce) can, whole peeled tomatoes, drained
  • 1 ½ cups, jarred roasted red peppers, drained
  • 2 tablespoons, extra-virgin olive oil
  • 2 cloves, garlic, sliced thin
  • 1 ½ teaspoons, tomato paste
  • 1 teaspoon, ground coriander
  • 1 teaspoon, smoked paprika
  • ½ teaspoon, ground cumin
  • ¼ teaspoon, table salt
  • ⅛ teaspoon, pepper
  • ⅛ teaspoon, cayenne pepper
  • 4, large eggs
  • ¼ cup, coarsely chopped fresh cilantro leaves and stems
  • 2 tablespoons, crumbled feta cheese
  • 2 tablespoons, pitted kalamata olives, sliced
  • Cut enough pita bread into ½-inch pieces to make ¼ cup (about one-eighth of 1 pita bread). Cut remaining pita breads into wedges for serving. Process pita pieces, tomatoes, and half of red peppers in blender until smooth, 1 to 2 minutes. Cut remaining red peppers into ¼-inch pieces and set aside.

  • Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and cook, stirring occasionally, until golden, about 1 minute. Add tomato paste, coriander, paprika, cumin, salt, pepper, and cayenne and cook, stirring constantly, until rust-colored and fragrant, about 1 minute. Stir in tomato–red pepper puree and reserved red peppers (mixture may sputter) and bring to simmer. Reduce heat to maintain simmer; cook, stirring occasionally, until slightly thickened (spatula will leave trail that slowly fills in behind it, but sauce will still slosh when skillet is shaken), 6 to 8 minutes.

  • Remove skillet from heat. Using back of spoon, make 4 shallow dime-size indentations in sauce. Crack 1 egg into small bowl and pour into 1 indentation (it will hold yolk in place but not fully contain egg). Repeat with remaining 3 eggs. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.

  • Bring to simmer over medium heat (there should be small bubbles across entire surface). Reduce heat to maintain simmer. Cover and cook until yolks film over, 3 to 4 minutes. Continue to cook, covered, until whites are softly but uniformly set (if skillet is shaken lightly, each egg should jiggle as a single unit), 1 to 2 minutes longer. Off heat, sprinkle with cilantro, feta, and olives. Serve immediately, passing pita wedges separately.


Recipe from America's Test Kitchen.

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I discovered this recipe too late in life. I love it so much and can eat it for breakfast, lunch,...

Pickled Red Onions

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Suggested Equipment: 3 Quart Nonstick Saucepan with Lid
Difficulty: Easy
  • 1, red onion, large
  • 1/2 teaspoon, peppercorn, optional
  • 1 , bay leaf, optional
  • 1 cup, water
  • 1 cup, white vinegar
  • 1 tablespoon, kosher salt
  • 1/4 cup, granulated sugar (always use a bit less)
  • Thinly slice onions and place them in a large glass jar. Now's the time to add in the peppercorns and bay leaf if you're using them. Set aside. 

  • In a saucepan, combine water, vinegar, salt, and sugar. Heat on the stove, string occasionally until the sugar and salt are dissolved then remove from heat. 

  • Cool liquid down a bit. Once it's warm, pour into your onion jar. Place the lid on top and refrigerate for a least an hour.
  • You're ready to snack! Enjoy! 

  • Store in the fridge. They will last at least a month, but probably longer. Mine never seem to last that long. ;)
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Quick, easy, and of course, DELICIOUS. I always keep some stocked in the fridge. They are great on...

Vegan Blueberry Scones

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Suggested Equipment: Nordic Ware Natural Aluminum Baker's Sheet, OXO Good Grips Mixing Bowls 3 Piece Set, OXO Good Grips Silicone Oven Mitt, Pro Dough Pastry Scraper, Silicone, Non-Stick Baking Mat
Difficulty: Easy
  • 2 cups , all purpose flour
  • 1 tablespoon , baking powder
  • 2 tablespoon, ground flaxseeds
  • 1/2 teaspoon, salt
  • ½ cup, granulated sugar
  • 8 tablespoons , vegan butter cold
  • ¾ cup, milk alternative (soy, oat, almond)
  • 1 teaspoon , pure vanilla extract
  • 1 tablespoon, fresh lemon juice, optional
  • ¾ cup, fresh blueberries
  • 1 , lemon zest
  • Optional Glaze: ,
  • 1 cup , powdered sugar
  • 2 tablespoons , milk alternative (soy, oat, almond)
  • ½ teaspoon, pure vanilla extract
  • 1/2 teaspoon , fresh lemon juice, optional
  • Preheat the oven to 400°F and line a baking sheet with a reusable baking mat.

  • In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar.

  • Add the cold butter, and use a pastry cutter or butter knife and hands to work the butter into the dry ingredients. The butter should end up in small pieces like coarse crumbs.
  • Pour the milk, vanilla, and lemon juice (optional) into the flour and butter bowl, and stir until just combined. Fold in the blueberries and lemon zest. Try not to squish them too much. 

  • On a lightly floured surface, knead the dough a few times until it comes together and the blueberries are distributed evenly. Flatten the dough with your hands into a 1-inch thick circle.
  • Using a knife cut into 8 triangle pieces. (Just like you would a pizza!) 

  • Place the scones onto the lined baking sheet and bake for 22-25 minutes, until lightly golden brown on top. (Light golden brown, not brown) 

  • To make the glaze (optional for extra sweetness): Combine the powdered sugar, milk, vanilla, and lemon juice (optional) in a bowl and whisk until smooth. Depending might need more milk or powdered sugar until you reach a drizzle consistency. 

  • Let the scones cool for at least 15 minutes, then drizzle on the glaze. As it cools, the glaze will set.

  • Enjoy!!
Notes: Original recipe from Nora Cooks. My version is very similar however, I'm adding a bit more lemon zest and juice for an extra tang that helps balance out the sweetness of the sugar and compliments the flavor of the blueberries. 
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Vegan or not, this is now my go-to recipe for scones. It's so flavorful, flaky, and moist. What more...

Gooey Cinnamon Rolls (just like Cinnabon)

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Suggested Equipment: French Rolling Pin, KitchenAid Stand Mixer 4.5 Qt, Nordic Ware Natural Aluminum Baker's Sheet, OXO Good Grips Mixing Bowls 3 Piece Set, OXO Good Grips Silicone Oven Mitt, Pro Dough Pastry Scraper
Difficulty: Medium
  • 1 cup, warm milk (110°F)
  • 2 1/2 teaspoons, instant or rapid-rise yeast
  • 2, eggs, room temperature
  • 1/3 cup , salted butter, just melted and not too hot
  • 1 teaspoon, salt
  • 1/2 cup , granulated sugar
  • 4 cups, all purpose flour (might need 1/2 more depending on dough)
  • Filling: ,
  • 1/2 cup, salted butter, very soft
  • 1 cup, brown sugar, packed
  • 2 tablespoons, cinnamon
  • 1/2 , heavy cream, room temperature
  • Frosting:,
  • 1/3 cup , salted butter, softened
  • 2 cups , powder sugar
  • 1/2 teaspoon , vanilla extract
  • 3-4 tablespoons , milk
  • If you want cream cheese frosting: , Instead of milk add 6 oz softened cream cheese
  • In a large bowl, pour in milk and yeast. Add in eggs, butter, salt, sugar, and 4 cups flour. Mix until just combined as let sit for 5 minutes to allow the flour to hydrate. 

  • Dump out dough onto a lightly floured surface. If it looks very sticky and wet, add it a large sprinkle of flour at a time as you knead until it's slightly sticky but easier to handle. Knead for about 10 minutes until smooth and elastic.
  • Place dough in a greased bowl. Cover with a towel and let sit until doubled in size, about 45 minutes. (I typically turn on my oven for 2 minutes, then turn it off and place my dough inside to rise.)
  • Meanwhile, for the filling, combine butter, sugar and cinnamon. Mix until well combined and set aside.
  • Once the dough has doubled in size, lightly flour your surface and roll out into a 24"x15" rectangle. It doesn't need to be perfect.
  • With your hands or a spatula, rub the cinnamon sugar butter evenly all over the dough. Don't miss the edges.
  • Starting at the long end, roll the dough up tightly into a log. Cut into 12 equal pieces. Place each piece, cinnamon side up, into a greased 9"x13" baking pan. Cover with a towel and let it rise in a warm place again for 30 minutes.
  • When there are 10 minutes left, preheat your oven to 375°F.
  • Once your rolls have risen to almost double in size, pour over heavy cream. You want it to soak in and around the rolls.
  • Bake for 20-25 minutes until golden brown. Check them at 20 minutes. If they are getting too brown and still need more time to cook, place a sheet of foil over the top.
  • While they are baking, make the frosting by whisking the powdered sugar, butter, vanilla, and milk. If you want cream cheese frosting (which I highly recommend) leave out the milk and add 6 ounces of softened cream cheese. I would also use a hand mixer because it's easier.
  • Once your cinnamon rolls are ready. Let them cool for a few minutes then cover with frosting.
  • Enjoy!!
Notes: Original recipe from Tastes of Izzy T.
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O M G! Golden brown on the outside and soft, fluffy, and gooey on the inside. This recipe was an 11/10...

Flaky Scallion Pancakes

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Suggested Equipment: Lodge Cast Iron Pan, OXO 11 Pound Stainless Scale with Pull-Out Display
Difficulty: Medium
  • 300 grams (about 2 cups), all-purpose flour
  • 1 teaspoon, salt
  • 185g (about 3/4 cup), water, room temp
  • 5-6 teaspoons, toasted sesame oil
  • 8, scallions, thinly sliced (see variations for other options)
  • , peanut or canola oil for pan-frying dough
  • , salt to taste
  • Optional Variations,
  • , cilantro
  • , roasted garlic
  • , shallots, lightly cooked/softened
  • , Chinese 5 spice
  • Make the Dough:

    1. In a large bowl, mix the flour and salt. With a fork, stir in water slowly until no dry bits are left. 
    2. Start kneading your dough on a lightly floured countertop until smooth, about 10 minutes. If you did not weight your ingredients, you might need to adjust with more flour or water. The dough should not be sticky nor too dry either. 
    3. Once the dough is smooth, shape into a ball, grease a bowl, place the dough inside, cover with plastic wrap or a damp paper towel. Let sit for 1 hour. 
  • Shape the Pancakes:

    1. After 1 hour, cut your rested dough into 4 equal pieces and shape into a ball. You will be working with one ball at a time so cover your other pieces with a dry towel or plastic wrap so they don't dry out. 
    2. Roll out the dough ball into a rectangle. Oil your surface if it starts to stick. It doesn't have to be perfect, mine never is. It's also okay if it rips slightly. 
    3. Important: Roll the dough out until it is see-through thin. I like to take both hands underneath and gently pull the dough out. 
    4. Once it's super thin, spread about 2 teaspoons of toasted sesame oil all over, don't miss the edges. Sprinkle salt or Chinese 5 spice all over along with your sliced scallions. 
    5. Now fold your dough by taking the top third and folding it over the middle leaving a third exposed. Now, take the bottom third and fold it over so it looks like a pamphlet. Then, roll into a rope, don't fold/ roll too tightly.
    6. Next, coil the rope by taking one end and creating a snake-like shape. Tuck the end underneath. Repeat with the rest of the dough balls. Watch my Scallion Pancake TikTok video to see the full process. 
  • Cook the Pancakes: 

    1. Take one coiled ball and roll out into a 10-inch ish thin circle. It's okay if some scallions pop out, it happens to me every time.
    2. Heat a large skillet with a healthy splash of oil, I use a 9 or 10 inch cast iron skillet. 
    3. Transfer your rolled out pancake to the hot skillet and cook on medium-high heat for 3-4 minutes until it is golden brown, flip. Try to make your pancake as flat as possible so it browns evenly. I also like to flip several times and press down on different parts of the pancake so I can better control the browning. 
    4. Once browned, remove from heat and place on a wire rack to cool. The wire rack will help keep it crispy. Repeat with the remaining pancakes and serve hot. I like to eat it plain but try it with chili oil or soy sauce. 
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This Chinese dish is probably my favorite thing to snack on. It's the perfect combination of crunchy,...

Cheddar Waffles

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Suggested Equipment: OXO Good Grips Mixing Bowls 3 Piece Set
Difficulty: Easy
  • 2 cups, all-purpose flour
  • 3/4 cup, granulated sugar
  • 1 teaspoon, salt
  • 1 tablespoon, baking powder
  • 3 , eggs, separated
  • 1.5 cups, milk
  • 1 cup, unsalted butter, melted
  • 1 cup , shredded cheese
  • 1/2 cup, chives, chopped
  • Preheat the oven to 200°F and start heating your waffle maker.

  • In a large bowl, whisk together flour, sugar, salt, and baking powder. set aside. 

  • In a medium bowl, whisk together egg yolks, milk, and butter. Set aside.
  • In a medium bowl, use an electric mixer to whisk the egg whites until they have soft peaks.
  • Add the wet ingredients into the dry and mix until just combined. Do not over mix. Now, add in egg whites, cheese, and chives and fold until combined.
  • Pour the batter into your hot waffle iron, try not to overfill, and cook for about 5 minutes until they are golden brown.
  • Once cooked, place waffles directly on the oven rack and let them sit for a few minutes. This allows steam to escape and makes them perfectly crispy. Repeat with your remaining waffles and dig in!
Notes: Original recipe from Fifteen Spatulas.
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After I tried these I was hooked! They have a light crunch on the outside and a soft chew on the inside....

Korean Chicken Wings

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Suggested Equipment: Nordic Ware Natural Aluminum Baker's Sheet, OXO Good Grips Mixing Bowls 3 Piece Set, OXO Good Grips Silicone Oven Mitt, Silicone, Non-Stick Baking Mat
Difficulty: Easy
  • 5 lbs., chicken wings, flats and drums
  • , salt (to taste)
  • , pepper ( to taste)
  • 6 cloves, garlic, minced
  • 6 tablespoons, Korean red chili pepper paste, Gochujang
  • 4 tablespoons, soy sauce
  • 1 tablespoon, apple cider vinegar
  • 4 tablespoons, sugar
  • 4 tablespoons, water
  • 2 teaspoons, toasted sesame oil
  • Optional Garnish,
  • , scallions, thinly sliced
  • , sesame seeds
  • Preheat oven to 450°F. Line a baking sheet (or two) with parchment paper or a silicone baking mat. Place wings on the baking sheet, skin side up, and lightly sprinkle with salt and pepper. Bake for 30-35 minutes until brown and cooked through. 

  • Meanwhile, in a saucepan, combine the rest of the ingredients, except the scallions and sesame seeds. Whisk well and cook on low heat until it becomes slightly thicker and saucy about 5-8 minutes. Remove from heat. 

  • In a large bowl, toss the baked chicken wings with sauce and garnish with sesame seeds and scallions.
  • Serve hot! Enjoy!
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Mouthwatering. The perfect balance between spicy and sweet. Extremely flavorful and addictive. 

Broccoli Cheddar Grilled Cheese

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Suggested Equipment: California Olive Ranch XVOO, OXO Good Grips Mixing Bowls 3 Piece Set, Pearl & Amaranth Nonstick Ceramic Pans
Difficulty: Easy
  • 1/2 medium head , broccoli
  • 1 tablespoons , extra virgin olive oil
  • 2 cloves, garlic, minced
  • 1/4 cup , pecorino romano, freshly grated
  • 1/4 teaspoon, freshly cracked black pepper
  • 2 slices, bread, the good stuff like sough dough or ciabatta
  • 1 tablespoon , mayo
  • 1/4 cup , cheddar cheese, thinly sliced (pepper jack cheese is also great. I use both!)
  • Wash broccoli, cut into florets, and place in a microwave-safe bowl with 1/4 cup water. Cover with plastic wrap and microwave for 2 minutes until broccoli is bright green and steamed. Finely chop broccoli.
  • Heat a pan over medium heat with extra virgin olive oil. Once heated, add garlic and cook for about 30 seconds until fragrant. Add in broccoli, pecorino romano, and black pepper. Stir and cook for about 1-2 minutes until it smells delish then remove from the pan and set aside.
  • Take your bread and spread the mayo on one side of each slice, make sure you spread it evenly and all the way to the edge. In a non-stick pan on medium heat, place your bread in, mayo slide down. Layer cheddar cheese, or pepper jack, on both slices and cover to melt. Tip: Add a few drops of water to the pan to create steam to help the cheese melt.
  • Once melted and the bread is golden brown, add your broccoli mixture to one slice of bread and cover with the other. Remove from the pan and cut, diagonally, of course.
  • Enjoy!!
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Think broccoli cheddar soup with a side of bread but all together and better. This sandwich is so...

Crispy Potsticker Skirt

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Suggested Equipment: OXO Good Grips Mixing Bowls 3 Piece Set, OXO Good Grips Silicone Oven Mitt, Pearl & Amaranth Nonstick Ceramic Pans
Difficulty: Medium
  • 1/2 cup, water
  • 1 teaspoon , flour
  • 1 teaspoon , cornstarch
  • Drizzle, toasted sesame oil
  • 4-6, dumplings, potstickers or gyoza
  • On medium heat, add a drizzle of oil and line up dumplings in a non-stick pan.
  • Meanwhile, mix together water, flour, cornstarch, and sesame oil. Pour over dumplings and cover to steam. The steam time will depend on your type of dumpling. Refer to the instructions on the frozen package. Mine usually says around 8 minutes.
  • Once steamed, remove the lid and let the rest of the water cook-off. This will require patience because you don't want to move the dumplings until all the water has cooked off and the bottom is looking crispy. You'll know when it's ready when you pick up the pan, gently shake, and everything slides together in one piece.
  • Now, place a cutting board over your pan and carefully flip to invert. The trick here is confidence. You got this!
  • Slide onto a plate and enjoy!!
Notes: Potsticker skirts are like snowflakes. They are beautiful, fragile and each one is unique. Play around with the measurements to make it more crispy, lacy, bigger, or smaller.
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Adding this simple skirt will not only level up the flavor of frozen potstickers, but it will also...

Colorful Vegetable Spring Rolls

Difficulty: Easy
  • 3 ounces, rice vermicelli, cooked until tender
  • 1 large, carrot, peeled and cut into ribbons
  • 1 medium, jalapeño chile (optional)
  • 1 large (about 12 ounces), cucumber, peeled and cut into strips
  • 4 leaves, red leaf lettuce or Boston lettuce, halved lengthwise
  • 8 round, rice paper wrappers (8 inches in diameter)
  • 1⁄2 cup, loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
  • 1⁄2 cup, fresh cilantro leaves, loosely packed
  • Wash and prep your ingredients. 

  • Fill 9-inch plate with 1-inch room-temperature water.

  • Working one at a time, immerse each wrapper in water until just pliable, about 3 seconds; lay softened wrapper on towel.

  • Lay lettuce on top and scatter six Thai basil leaves and six cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper, top with 1-2 carrots ribbons, then arrange about 2 1/2 tablespoons noodles on top of carrots. Wrap spring roll like a burrito, folding carefully.
  • Eat right away. Serve with a dipping sauce if you'd like. I like it with a peanut sauce. Enjoy!!
Colorful. Fresh. Flavorful. Make one for a snack or a few for a delicious dinner!

Spicy Shrimp & Avocado Wonton Bites

Suggested Equipment: OXO Good Grips Mixing Bowls 3 Piece Set, Pearl & Amaranth Nonstick Ceramic Pans
Difficulty: Easy
  • 1 cup , shrimp, uncooked
  • , salt (to taste)
  • , pepper ( to taste)
  • 1, avocado, cut into small cubes
  • 1 small, shallot, diced
  • 1/4 teaspoon, ginger, finely grated
  • 2 tablespoons, Japanese mayo
  • 1 tablespoon, Sriracha (adjust to your liking)
  • 1 teaspoon, soy sauce
  • 1 teaspoon, rice vinegar
  • 1/2 teaspoon , toasted sesame oil
  • 10 , wontons, halved to look like triangles
  • Optional Garnish,
  • , scallions, thinly sliced
  • , spicy red peppers, diced
  • In a pan on medium-high heat, add olive oil and shrimp. Season will a pinch of salt and pepper. Cook until opaque then remove from the pan. Try not to overcook, they will become rubbery. Cut shrimp into bite-sized pieces, about 1/2 inch. 

  • In a medium bowl, mix together shrimp, shallots, ginger, mayo, Sriracha, soy sauce, rice vinegar, and sesame oil. Taste and adjust to your liking. 

  • To make the wonton chips: Heat a large splash of oil in a pan on medium heat. You'll know when it's ready when you drop a wonton in and it starts to bubble and brown after 15 seconds. In batches, fry wontons until they are golden brown, then remove, place of a paper towel, and sprinkle lightly with salt.
  • Spoon shrimp mixture over wonton chips. Garnish with scallions and enjoy!
Additional Images:
  • images/recipes/spicy-shrimp-avocado-wonton-bites-plate.jpeg
This is a quick, easy, super flavorful, and impressive small bite. I make them for guests or as a...

Crispy Wonton Mozzarella Bites

Video URL:
Video Hosting Platform: TikTok
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Suggested Equipment: Pearl & Amaranth Nonstick Ceramic Pans
Difficulty: Easy
  • 15 , wonton wrappers
  • 15 mini balls, fresh, whole milk mozzarella
  • 15 leaves, basil, fresh
  • 15 slices, tomato
  • , salt, to taste
  • Remove excess water from mozzarella with a paper power and place in the center of your wonton wrapper. Add basil and tomato slice. (Try not to add extra juice from mozzarella or tomato.)
  • With water, wet the wonton area around the mozzarella. Fold in half by taking the opposite corners and sealing them together, pushing out any air as you go. Now wet the corners and fold them into the middle. Repeat with the rest. TikTok video tutorial here.
  • Heat a large amount of oil in a pan on medium heat. It should be 350°F. You'll know when it's ready when you place a tester wonton stip in and it bubbles imminently but doesn't brown too quickly. In batches, place your folded wontons in the pan and cook until light brown, about 1-2 minutes. Flip and repeat on the other side.
  • When they are done, transfer to a cooling rack with a paper towel. Sprinkle with salt. Fry the next batch.
  • Let cool for a minute or two then enjoy!! They are best eaten fresh.
Additional Images:
  • images/recipes/wonton-mozzarella-bites-onplate.png
  • images/recipes/wonton-mozzarella-bites-pull-apart.png
  • images/recipes/wonton-mozzarella-bites-SJbite.png
Crispy. Cheesy. Flavorful. Kind of like a Caprese salad wrapped in a wonton and fried to perfection....

Easy Cheesy Pretzels

Video URL:
Video Hosting Platform: TikTok
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Suggested Equipment: Nordic Ware Natural Aluminum Baker's Sheet, OXO Good Grips Silicone Oven Mitt, Silicone, Non-Stick Baking Mat
Difficulty: Easy
  • 1 bag (16 oz.), pretzels, any type
  • 1/2 cup, oil, vegetable or canola
  • 1 package (about 1/4 cup), cheddar powder (I used a cheese package from a boxed mac n cheese)
  • 1/2 teaspoon, garlic powder
  • Preheat oven to 220°F. Pour pretzels on a baking sheet lined with a silicone matt or parchment paper.

  • Whisk together oil, cheddar powder, and garlic powder. Pour over pretzels and toss to coat. 

  • The pretzels will soak up all the oil if you continue to stir every 15 minutes but to speed up the process I recommend baking them at 220°F for 10-15 minutes until they are dry. 

  • That's it! Snack away! 

Additional Images:
  • images/recipes/Easy-Cheesy-Pretzels-three.png
Probably my fav out of all my other pretzel seasoning recipes. They are so delicious and take only...

Cap'n Crunch Treats

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Video Hosting Platform: TikTok
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Suggested Equipment: Le Creuset Enameled Cast Iron Round Dutch Oven, 4.5 qt, OXO Good Grips Mixing Bowls 3 Piece Set
Difficulty: Easy
  • 1/2 cup (1 stick), salted butter
  • 24 oz, marshmallows
  • 15-16 cups (18 oz.), Cap'n Crunch Berries Cereal
  • In a large pot, start melting butter on low heat. 

  • Add marshmallows and stir occasionally until 75% are melted.  

  • Remove from heat and continue stirring until all the marshmallows are melted. 

  • If your pot is large enough, you can stir Cap'n Crunch right in. If not, dump cereal in a large bowl and pour melted marshmallows over. 

  • Stir until everything is evenly coated. 

  • Dump your treats in a large buttered pan, a 16"x 9" baking dish will work. Wet your hands and use them to gently spread treats into an even layer. (Don't push too hard or treats will compact and be hard and dense.) 

  • Let sit a room temp for about 1-2 hours until set. Cut into 32 pieces and enjoy! 


This recipe can easily be adapted to fit any cereal or ingredients. Just substitute it in for the Cap'n Crunch cereal. 

This recipe also makes a lot of treats! Cut the ingredients in half for a "normal" batch. 

Additional Images:
  • images/recipes/Capn-Crunch-Treats-cereal.jpeg
Take your basic rice crispy treats to a whole new level. This sweet treat will surely satisfy your...

Easy & Flavorful English Muffins

Suggested Equipment: KitchenAid Stand Mixer 4.5 Qt, Lodge Cast Iron Pan, Nordic Ware Natural Aluminum Baker's Sheet, OXO 11 Pound Stainless Scale with Pull-Out Display, Silicone, Non-Stick Baking Mat
Difficulty: Easy
  • 1 cup, warm whole milk (110 °F)
  • ⅓ cup, warm water (110 °F)
  • 3 tablespoons , unsalted butter, melted
  • 3 tablespoons, honey
  • 2 ¼ teaspoons , instant or rapid-rise yeast
  • 3 ½ cups (19 1/4 ounces), bread flour, plus extra as needed
  • 2 teaspoons, salt
  • ¾ cup (3 3/4 ounces), cornmeal
  • Whisk milk, water, melted butter, honey, and yeast together in 2-cup liquid measuring cup until yeast dissolves. Whisk flour and salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)

  • Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.

  • Sprinkle 1/2 cup cornmeal in rimmed baking sheet. Transfer dough to clean counter and shape into 12-inch log. Divide log into 12 equal pieces and cover with greased plastic. Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls. Arrange dough balls on prepared sheet, spaced about 1 1/2 inches apart. Cover dough balls with plastic and let rise until nearly doubled in size, 45 to 75 minutes.

  • Adjust oven rack to lower-middle position and heat oven to 350°F. Line second rimmed baking sheet with parchment paper. Using greased metal spatula, press dough balls into flat, 3/4-inch-thick rounds (about 3 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.

  • Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Place 4 muffins in skillet and cook until deep golden brown on first side, 1 to 3 minutes, occasionally pressing down on muffins with spatula to prevent doming.

  • Flip muffins, reduce heat to medium-low, and continue to cook until well browned on second side, 1 to 2 minutes. Transfer muffins to parchment paper–lined baking sheet. Repeat with remaining muffins in 2 batches, wiping skillet clean before each batch; transfer to sheet.

  • Bake until muffins are fully set and register 210°F, 15 to 20 minutes. Transfer muffins to wire rack and let cool for 20 minutes before splitting with fork and toasting. Serve. (Cooled, unsplit English muffins can be stored in zipper-lock bag for up to 2 days.)


For a full video tutorial, check out my English Muffin TikTok


Recipe from America's Test Kitchen. 

Additional Images:
  • images/recipes/breakfast-sandwich-eggslut.jpeg
  • images/recipes/breakfast-sandwich-innout.jpeg
This recipe is great if you're craving English muffins and want them ASAP. They have a great taste...