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.

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. 

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! 

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! 

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.)

Using a mortar and pestle (highly recommended to use for a more flavorful pesto) add your garlic and a pinch of kosher salt until it turns into a paste.

Start adding you basil in large bunches until it is all crushed into fine pieces.

Add in the raw pine nuts and crush.

Next, add the finely grated Parmigiana-Reggiano and combine in large batches until all is incorporated.

Finally, stir in the extra virgin olive oil about 1 tablespoon at a time. Enjoy with a toasted slice of bread, crackers, pasta, or just by itself!

In a food processor, pulse the parsley, mint, tarragon and, chives a few times until chopped.

Add the mayonnaise and pulse a few more times.

Add the egg yolk, lemon juice, and pepper. Pulse again, scraping the sides as necessary. Now, with the processer on, slowly drizzle in the olive oil until your mayo becomes smooth and creamy, scrape the slides if necessary. Now taste and add lemon juice, pepper, or salt to your liking.

Enjoy on toast, sandwiches, veggies, potatoes, chicken salad, or literally anything else. I added it to a steak sandwich and it was fire! Store in the fridge for up to 2 weeks.

Place garlic in a small bowl and pour just enough extra-virgin olive oil over to cover.

Bring a large pot of water to boil. After it starts to boil, add enough salt to make it taste like the sea. Cook pasta 3 minutes short of al dente as directed on package.

Meanwhile, in a separate large pan, heat a glug of olive oil over medium heat. Shape your sausage into 4 patties and cook them in the pan until nicely browned, about 4 minutes.

Add the broccoli coins (not florets) and sliced garlic, with the oil, to the pan. Flip the sausage patties and cook another 4 minutes until browned on the second slide. After it's browned, break up the sausage into smaller, bite-sized pieces. Add the chili pepper flakes, cook for 30 seconds. To stop the cooking process, scoop 1/4 cup pasta water into the pan and remove from heat.

When your pasta is 3 minutes shy of al dente, add the broccoli florets and cook until the pasta is ready. Scoop about 1 cup of pasta water from the pot and drain.

Return your pot to heat and add in all your pan ingredients as well as your cooked pasta and florets. Add the whipped ricotta, 1/4 cup pasta water, and half the Parmigiano. Shake and stir all together to warm everything. Your pasta should have a nice saucy consistency, if it's too dry, add a splash of pasta water at a time.

Serve with the remaining Parmigiano and enjoy! :)

Make the cookies:

• Whisk flour, baking powder, baking soda in a medium bowl. Set aside. 
• In a stand mixer, combine butter, miso, sugars, and vanilla extract. Fit mixer with a paddle and cream until light and fluffy, about 5 minutes. Add egg to creamed sugar and mix until just combined.
• Add flour until just combined and there is no dry flour left. Fold in chocolate. I covered mine and let it sit in the fridge while I made the mochi.

Make the mochi:

• In a microwave-safe bowl combine rice flour, cornstarch, and sugar. While whisking, slowly add milk. Whisk well and make sure there is no flour bits left. The consistency should be like melted ice cream. 
• Cover with plastic wrap and microwave on high for 2 minutes. Transfer bowl back to the counter, carefully, the bowl will be very hot!
• Add butter to mochi and mix until well combined. I used a silicone spatula as it will be sticky. It will take a few minutes to mix thoroughly.

Combining the cookies and mochi:

• Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, you might need two sheets. 
• Scoop out cookie dough and roll into balls. Each batch is a lil different but I made 12 cookies. 
• Now create the same amount of mochi balls. My mochi balls were about 1 tablespoon each. Tip: Wet your hands before dealing with mochi to prevent sticking. 
• Using the palms of your hands, flatten cookie balls and place mochi in the middle and seal inside. Roll back into a ball. (I find it easier to seal by folding it like a dumpling.) Repeat with the rest. 
• Place cookies at least 2 inches apart on the baking sheet (in case of spreading). Using your palm, press light on each cookie to flatten slightly. 
• Bake at 350°F for 12-15 minutes. Tops should be lightly golden. If you need to bake longer, make sure the bottoms don't burn. 
• Transfer to a cooling rack and let sit for 5 minutes. 
• To get the insta worthy shot, I let cool just until I could handle them, then pulled apart.
• Enjoy!! 

In a stand mixer, combine water, oil, sugar, and yeast. Let sit until it starts to get foamy, about 3 minutes. Add flour and salt to yeast mixture. Fit with a dough hook and mix on low until a ball forms and doesn't stick to the sides, about 4-5 minutes. Transfer dough ball to a highly floured surface and kneed until smooth about 1 min. Place dough in a large lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until it almost doubled in size.

Meanwhile, prepare the mozzarella into strips.

After the dough almost doubles in size, press lightly in the middle to deflate.  

Transfer to a lightly oiled counter and cut into 12 equal pieces. Cover with plastic wrap so they don't dry out. 

Working with one ball at a time, roll into a 22-inch rope. Do this by placing two hands in the middle of the ball and gently rolling while moving your hand outwards. 

Now flatten the rope with your hands or a rolling pin. Place the mozzarella strips down the middle of the rope. Fold and pinch the dough around the cheese so it seals. Take the time to seal it as best you can, but mine always bust open eventually. (Tip: I dry my hands before sealing the cheese. The wetter the area, the harder it is to make it stick together.) 

Now, fold the pretzel by making a "U" shape with the rope. Twist the end around each other twice then connect them to the bottom of the "U." Press down where the ends meet the bottom of the "U." Transfer pretzels, knot side up to a lightly greased baking sheet, cover loosely. (Video tutorial here) Repeat with the remaining dough balls and let sit for 20 minutes until slightly puffy. (Tip: 6 pretzels should fit per baking sheet, you will need two sheets) 

While they sit, heat oven to 425°F and adjust oven racks to upper and lower-middle positions. Bring a pot of water to boil, something with a larger circumference, I use a La Creuset Dutch Oven. Add 1/4 cup baking soda to the pot. 

After pretzels become slightly puffy, gently drop 3-4 pretzels in, knot side down, and let boil for 15 seconds. With a slotted spoon, gently flip them and boil for another 15 seconds. Transfer to a cooling rack, let sit for 5 minutes. In the meantime, repeat with the rest, in batches. 

Lightly oil two baking sheets. Transfer pretzels to the baking sheet, knot side up, and sprinkle with kosher or coarse salt. 

Bake at 425°F for 15-20 minutes, switching and rotating sheets halfway through until they are golden brown and no longer yellowish.

Transfer to a cooling rack. Don't burn yourself but also, don't wait too long to dig in. They are best fresh out of the oven! But, if you have willpower, they will keep in an airtight container. 

Arrange pretzels spaced apart on a lined baking sheet.  

Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals mixing in-between until the chips are completely melted. The best way to apply the chocolate is to transfer it to a piping bag (you can also you a regular plastic bag) and cut off the tip, not too much! You only want a small hole. 

Pipe the chocolate over the pretzels individually. If the pretzels are touching, and you pipe them all at once, the chocolate won't stay. Individually piping is better and worth the time.  

Quickly, top with optional coconut, sprinkles, nuts, etc. Let set at room temperature for 2 hours or pop them in the fridge for 20 minutes until set. 

I recommend storing them in the fridge so the chocolate doesn't melt.  

Enjoy!!  

Bring a pot of water to boil. Add salt and vinegar to the pot. (This will help you peel the eggs later).

Boil the eggs for 6 minutes then place them all in a bowl of ice water. (This will help the eggs stop cooking and give you the soft-boiled creamy yolk later on.) Let them cool completely in the ice water.

While they are cooling, mix the soy sauce, water, sugar, scallions, cilantro, sesame seeds, garlic, and chili pepper flakes in a medium bowl. Mix until the sugar dissolves. (I use a container with a lid, less to clean up.)

Once the eggs are completely cool, carefully peel each one and place in the soy sauce mixture. Top with a lid and let sit in the fridge for at least 5 hours or overnight. They will last 5-7 days in the fridge.

Serve with warm rice, extra scallions, and a drizzle of toasted sesame oil. Mayak eggs would also be fire on a bowl of ramen!

Enjoy!!

Preheat oven to 275°F.

Whisk together oil, mustard, honey, and onion powder. 

Taste and adjust to your liking.  

Break pretzels into small bite-sized pieces. (Either break by hand or smash the bag with a rolling pin.) Transfer pretzels to a large bowl. 

Pour honey-mustard mixture over pretzels and toss to coat evenly.  

Pour pretzels onto a rimmed baking sheet lined parchment paper or a baking matt. Spread into an even single layer (this is important to get them crisp).

Bake at 275°F for 30 minutes turning/tossing halfway through.

Let cool and enjoy!!

Preheat oven to 350°F.

.

Mix sugar and cinnamon together.

Transfer pretzels to a large bowl. Pour melted butter over and mix. Sprinkle cinnamon-sugar mixture over and toss to coat evenly.

Pour pretzels onto a rimmed baking sheet with lined parchment paper or silicone baking matt. Make sure to get all the butter/sugar goodness out of the bottom of the bowl. :)

Bake at 350°F for 12-15 minutes until the sugar begins to slightly melt/buddle. This will help make sure the sugar stays on. 

Let cool and break apart.

Enjoy!!

Transfer your pretzels to a gallon zip lock bag.

Measure out your oil and add all the seasonings. Stir well.

Pour oil mixture over pretzels, seal, and shake to coat all the pretzels.

Let sit for 1 hour, turning halfway through. 45 minutes in, preheat oven to 225°F. 

Line a baking sheet with parchment paper or a silicone baking matt and pour the pretzels out. Try to spread them out as evenly as you can.

Bake at 225°F for 15 minutes.

Let cool and snack away!

To a medium bowl, add cheeses and cornstarch. Mix to coat evenly. 

To a pot or large pan on medium-high heat, add butter, onion, and garlic. Cook until onion is translucent, about 3-4 minutes. Add tomatoes and cook until soft, 2-3 minutes.

Pour in evaporated milk and cheeses. Stir to combine.

Add in all the spices and green chilies.

Stir until the cheese melts and becomes smooth. Add in the cilantro and sausage.

Stir in 1 tablespoon of milk at a time until the queso reaches the desired consistency. Keep in mind, it will become thicker as it cools.

Serve warm with chips! :) Also delicious straight out of the fridge the next day!

Combine all your ingredients together. Add salt and pepper to taste.

Roll into a log using plastic wrap or wax paper. Video tutorial.

Refrigerate for 1 hour to meld the flavors together. (Optional but recommended)

Store in the fridge for up to 1 month. If it even lasts that long. ;) 

Preheat oven to 350ºF. Spray your muffin tin with oil.

Make the crumb topping: In a small bowl, mix flour, flour sugar, and lemon zest. Stir in melted butter with a fork until it becomes crumbly. Set aside.

Make the batter: In a large bowl, stir flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, yogurt (or sour cream), and vanilla until well combined. Pour your wet ingredients into your dry. Fold together until smooth. (Tip: Try not to over mix. It will become denser.)

Evenly divide the batter into your muffin tin. Top with blueberries and sprinkle streusel crumb until the berries are covered.

Bake at 350ºF for 25-30 minutes until muffin tops are golden brown.

Cool for 5 minutes then remove the muffins from the tin and place on a cooling rack.

Enjoy warm with a nice cup of coffee or tea!