NomtasticFoods's Recipes Collection on LTK

Recipes

By NomtasticFoods

Ingredients and tools I use to make each recipe! 🍽️

These Matcha Mini Cheesecakes are ridiculous! 😋

They come out dense and rich, so if you’re more into the light, fluffy ones… sorry haha.

The most fun thing about cheesecakes for me is actually the crust! I went with graham crackers and shredded coconut to keep it a bit lighter, and I just love the matcha/coconut flavor combo!

They’re unbelievably easy to make, too. Just mix a few things and throw it into a muffin pan, aaaand you're done!

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS (3 mini cheesecakes)
8oz cream cheese
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tbsp matcha powder
1 tbsp flour (heaped)
5 graham crackers
2 tbsp shredded coconut
3 tbsp butter

DIRECTIONS
1️⃣ Preheat the oven to 325 degrees F. In a medium mixing bowl, add cream cheese, sugar, egg, vanilla extract, matcha powder, and flour. Use a hand mixer to mix until smooth.
2️⃣ Throw the graham crackers and shredded coconut into a food processor and chop them until they’re small crumb consistency. There should be no chunks left. Then, melt the butter in a small bowl and mix the graham cracker/coconut crumbs in until they’re all coated.
3️⃣ Take a spoonful and dump it into one of the sections of your muffin pan. Use your fingers to press down to form an even layer. This will be your crust. Repeat for the other sections of the pan.
4️⃣ Put the pan with the crusts in the oven for 5 minutes.
5️⃣ Remove the pan from the oven and, using a spouted measuring cup, pour the cheesecake batter on top of the crusts in the muffin pan and fill almost to the top, but leave a little space. Then, put the pan back in the oven for 18 minutes.
6️⃣ Once done, remove the pan and set aside to cool for 1 hour. Then, carefully remove each mini cheesecake, place them in a covered container, and put it in the refrigerator for at least 4 hours to overnight. TIP: I like using a curved silicone spatula to separate the cheesecakes from the pan (shown in the video).
7️⃣ Enjoy!

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This peanut butter honey banana Eggo sandwich is a whole bunch of nostalgia in every bite 😋

I used to love peanut butter sandwiches as a kid, and this takes me right back to those days. But this recipe is even better haha. you get the toasty, crispy Eggo waffle on the outside, and the peanut butter gets all warm and melty in the middle.

Ususally, the honey drips down and caramelizes on the ouside of the waffle, which makes it even better.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
2 Eggo Waffles
1 tbsp unsalted butter (room temp)
2 tbsp peanut butter
1 tbsp honey
1/2 banana

INSTRUCTIONS
1️⃣ Microwave the Eggo waffles for 30 seconds to thaw them.
2️⃣ Spread half the butter on one side of each waffle. Place the butter sides down on a plate or cutting board.
3️⃣ Spread half the peanut butter on each waffle. Drizzle half the honey on each, as well. Slice a banana and add the slices to one of the waffles. Flip the other waffle over and place it on top of the banana slices, butter side up.
4️⃣ Place the sandwiches in a pan over medium heat. Cook each side for a couple minutes or until golden brown.
5️⃣ Enjoy!

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Crispy rice, eggs, and a nice chili crisp kick 😋 There’s just something so satisfying about biting into one of these!

If you have left over rice, this is one of the best ways I’ve found to bring new life into it without just making fried rice.

I like to top mine with a little chili crisp, but you can get WAY more creative if you want with things like sliced avocado, steak, veggies, etc.

Next time, I was thinking I might mix some gochujang into the rice to give it a little more flavor, but it’s still delicious like this and takes less than 10 minutes to make.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 tbsp chili oil
1 instant rice cup (7.1 oz)
3-4 eggs (beaten)
furikake (to taste)
4 stalks scallions

INSTRUCTIONS
1️⃣ If you’re using day old rice, skip step 1. If you’re using an instant rice cup, heat it in the microwave, and then spread it out in a thin layer over a sheet of parchment paper and set aside for 1 hour to dry it out.
2️⃣ Chop the scallions. In a pan over medium heat, add the chili oil and mix it with the rice. Use a silicone spatula to spread a thin, even layer of rice over the bottom of the pan.
3️⃣ Crack the eggs into a small bowl and whisk together well. Then, pour it over the top of the rice. If it’s uneven, use your spatula to spread it across the rice.
4️⃣ Sprinkle the furikake and the scallions evenly across the eggs.
5️⃣ Cover the pan with a lid and let it cook for 3-5 minutes or until the eggs are cooked through.
6️⃣ Slide your spatula along the edges to make sure the rice is not sticking to the pan, then lift and tilt the pan and slide the rice omelette onto a plate. Use a knife or a pizza cutter to cut it into triangular pieces.
7️⃣ Enjoy!

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This might be my new favorite way to prepare enoki mushrooms 😋

It’s so quick and easy, too! The sauce is the perfect mix of soy sauce, gochujang, sesame oil, sugar, and gochugaru (red pepper flakes), and the texture of the enokis make this so fun to eat.

It’s sweet, savory, spicy and nutty all at the same time.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 bunch of enokis
1 tbsp soy sauce
1 tbsp gochujang
2 tsp sugar
2 tsp sesame oil
2 tsp gochugaru (Korean red pepper flakes)
1/4 cup water
Sesame seeds (to taste)
1 scallion stalk

INSTRUCTIONS
1️⃣ cut the root end off your enokis and break them into smaller clumps. Lightly oil a frying pan over medium heat and place the enoki clumps in.
2️⃣ Cook for about a minute and then flip them and cook for another minute.
3️⃣ While it’s cooking, make the sauce by combing the ingredients in a small mixing bowl. Then, pour it over the enoki clumps. You can use a spoon to scoop more of the sauce onto the enokis to make sure they’re totally coated.
4️⃣ After a few minutes, the sauce should start to thicken, and that’s when it’s ready. Turn off the heat, chop your scallion, then add it along with the sesame seeds to garnish.
5️⃣ Enjoy!

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I need to warn you... these are dangerously good 🤣

I LOVE enoki mushrooms. They’re one of my favorite hot pot ingredients, and it’s so fun finding new ways to prepare them because they’re so versatile!

In this recipe they get nice and crispy and golden brown, which adds texture, along with the chili crisp, to the rice and egg.

When you put it all together, you have this delicious savory and spicy rice bowl that even has a hint a sweetness from the furikake... It really hits all your senses 😋

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
2 instant white rice cups (14 oz cooked)
1/2 bunch of enoki
1/4 cup of oil
1 egg
furikake (to taste)
shichimi togarashi (to taste)
chili crisp (to taste)

INSTRUCTIONS
1️⃣ Put your instant rice cups in the microwave one at a time per packaging instructions, or cook your rice in your rice cooker.
2️⃣ Cut the roots off your bunch of enokis. break off small clumps and arrange them in a circle in your frying pan. Use more than you think you’ll need because they shrink once they start cooking. Add oil to the pan and place over medium heat.
3️⃣ Take your egg and separate the yolk from the whites in different bowls. Once the enokis are mostly all golden brown, pour the egg whites into the middle of the pan and wait for them to cook mostly through. Then, add the egg yolk and let it all cook for another minute. While you wait, season the egg with the furikake, shichimi togarashi, and chili crisp.
4️⃣ Plate the rice. I like to season my rice with furikake and shichimi togarashi, too, but if that’s too much, you don’t have to. Then, use a spatula to remove the enoki egg from the pan and place it on top of the rice.
5️⃣ Enjoy!

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First off, no, they’re not burnt lol. I know someone’s going to comment about that. That’s the caramelized homemade chocolate butter 😋

If you’ve never tried the combination of chocolate and cheese, you’re missing out!

These mini grilled cheese sandwiches combine that sweet and savory flavor combo with a satisfying crunch from the caramelization. Not to mention the buttery brioche! 🤤

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
3 slices brioche
3 tbsp unsalted butter (softened)
1 tbsp cocoa powder (unsweetened)
3 tbsp granulated sugar
3 slices mozzarella

INSTRUCTIONS
1️⃣ Cut the crusts off your brioche slices and cut them in half.
2️⃣ In a small bowl, combine the butter, cocoa powder, and sugar well.
3️⃣ Cut the mozzarella slices in half. Stack two halves and place them on top of one of the brioche halves. Place another brioche half on top. Repeat for the other sandwiches.
4️⃣ Use a butter knife to spread the chocolate butter on each side of each of the sandwiches.
5️⃣ Over medium-low heat, cook both sides of each sandwich for about 2-3 minutes. I like to use a cheese melting dome to make sure the mozzarella melts all the way through.
6️⃣ Let the sandwiches rest for a minute or two so the chocolate butter caramelizes, and enjoy!

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You’ll never snack the same way again after you try these teriyaki salmon rice paper chips!

They’re so easy to make, and you get delicious flavor combined with the crunchy texture, so every bite is super satisfying.

They’re tasty enough to eat plain, but you can also dip them in some Bachan’s Japanese BBQ sauce!

You can also fill these chips with almost anything you can think of! Think enoki mushrooms, shredded chicken, veggies, etc.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 salmon filet
1/2 cup Bachan’s Japanese BBQ Sauce
Pepper (to taste)
3 sheets rice paper
3 stalks scallions (chopped)
1 cup vegetable oil (for frying)

INSTRUCTIONS
1️⃣ Preheat your oven to 350 F. Pour the Bachan’s Japanese BBQ Sauce into a freezer bag and put your salmon filet in and let it marinate in the fridge for 15 minutes. After marinating, line a baking pan with tin foil, place the salmon filet on it, and put it in the oven for about 8-12 minutes depending on the size of your filet. While you wait, chop your scallions. Once done, use a fork or knife to break the salmon into thin pieces.
2️⃣ Fill a dinner plate partially with cold or room temperature water, dip both sides of a sheet of rice paper in it, and place it on a cutting board. On one half of the rice paper, place two thin pieces of salmon. Sprinkle some chopped scallions on top of each piece. Make sure there’s room along the edges, and fold the other half of the rice paper over the top. Press down along the edges to seal it. Use a sharp knife to slice down the center to make two pieces. Repeat for the other rice paper sheets.
3️⃣ Heat the oil in a pan until it reaches 350 to 375 degrees. Put some paper towels on a plate to drain the chips after frying. Drop each piece into the oil for a few seconds on each side, or until the rice paper crisps up and turns white. Set aside on the paper towels. Repeat for each piece.
4️⃣ Pour some Bachan’s Japanese BBQ Dipping Sauce into a sauce bowl and enjoy!

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This is how you take Rice Krispies Treats to the next level!

Awhile back I made a video where I cooked them over a fire to get them all toasty and delicious, and this recipe takes it one step further... and you don’t need fire!

I’m a big fan of fluffernutters (I know it’s kind of a kids thing, don’t @ me), so I decided to try making one with the toasted RKTs, and I may never go back.

You get that toasted flavor, crunchy and creamy textures, and peanut butter just makes everything better!

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
4 Rice Krispies Treats
peanut butter (to taste)
marshmallow fluff (to taste)

INSTRUCTIONS
1️⃣ Remove the Rice Krispies Treats from their packaging and put them in the air fryer on a sheet of parchment paper for 5 minutes at 350 F, or until they flatten out a bit and turn golden brown.
2️⃣ Once done, set them on a plate and use a knife to spread the peanut butter on two of them, and the marshmallow fluff on the other two.
3️⃣ Press one marshmallow fluff piece and one peanut butter piece together and enjoy!

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These air fryer enoki sushi rolls are just the right amount of crispy, savory, and spicy!

They’re super easy to make and come together really quickly.

I saw just the basic rolls trending the other day and decided to try my own little twist on it.

You basically just wet a sheet of rice paper, stick a sheet of sushi nori to it, and roll up a big bunch of enoki. Slice the roll into pieces, lightly coat both sides with cornstarch, and air fry them for 15 minutes at 385 F.

You can top them with any kind of sauce – I was thinking Bachan’s Japanese BBQ sauce at first, but decided I wanted something spicy last minute, so I chose chili crisp haha.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 bunch of enoki mushrooms
1 sheet rice paper
1 sheet sushi nori
2 tbsp cornstarch
vegetable oil (spray)
5 tsp chili crisp
2 tsp sesame seeds
1 stalk scallion

INSTRUCTIONS
1️⃣ Fill a dinner plate with water and quickly dip the rice paper sheet in so the whole sheet is submerged, then take it out and lay it down on a cutting board. Take a sheet of sushi nori and press it down on top of the rice paper so it sticks.
2️⃣ Once the rice paper is loose enough, cut the root-end off your bunch of enokis and place it on the nori on the side nearest to you. Carefully and tightly roll it up. Make sure it sticks well on the seam side.
3️⃣ Use a sharp chef knife to cut the roll into pieces (I usually do 0.75” to 1” thick)
4️⃣ Dust both sides of each piece in a thin layer of cornstarch, then place them in the air fryer at 385 F for 15 minutes. While you wait, chop the scallion.
5️⃣ Once done, scoop a tsp of chili crisp (or however much you want) onto each piece, and top with sesame seeds and scallions.
6️⃣ Enjoy!

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If you love croissants, this takes them up multiple notches!

You’ll feel like a fancy baker even though it’s ridiculously easy lol.

Just take croissants from your local super market, cut them in half, and dip them in a mixture of butter, brown sugar, and honey, and put them in the oven for 15 minutes at 350 F.

You get these incredible croissants that are buttery in the middle and crispy and sweet on the outside.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
3 croissants
1/2 cup butter
1/2 cup brown sugar
4 tbsp honey

INSTRUCTIONS
1️⃣ Preheat your oven to 350 F. Line a baking pan with parchment paper.
2️⃣ Cut each croissant in half.
3️⃣ In a small mixing bowl, add the butter and microwave it for 40 seconds. If it doesn’t melt all the way, stir it with a spoon until it’s fully melted. Then, add the brown sugar and honey and stir until combined.
4️⃣ Dunk the cut end of one croissant half into the butter mixture and use a food-safe brush to coat the rest of the outside. Brush off any extra and set it on the pan. Repeat for each croissant half.
5️⃣ Put them in the oven for 15 minutes. Then, remove them and let them cool in the pan for at least 30 minutes.
6️⃣ Enjoy!

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If you love apple or berry pie, these will be your new go-to dessert!

It’s like making your own personal pie a la mode with puff pastry!

These things taste so good and there are so many different combinations you can try! From apple pie filling to berries or peaches, you can create one exactly the way you love it.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS

APPLE PIE (per serving)
1/2 cup canned apple pie filling
cinnamon (to taste)
1/2 sheet Pepperidge Farm Puff Pastry
1 egg (for egg wash)
1 scoop vanilla ice cream

BLUEBERRY (per serving)
1/3 cup blueberries
3 tbsp maple syrup
1/2 sheet Pepperidge Farm Puff Pastry
1 egg (for egg wash)
1 tsp powdered sugar
1 scoop vanilla ice cream

INSTRUCTIONS

APPLE PIE
1️⃣ Preheat your oven to 350 F. Cut the sheet of puff pastry in half.
2️⃣ Line a pan with parchment paper. Add the apple pie filling in the shape of the rectangle of puff pastry. Sprinkle with cinnamon. Add the puff pastry on top and press down gently along the edges.
3️⃣ crack an egg into a bowl and whisk it well. Use a food-safe brush to egg wash the puff pastry.
4️⃣ Put it in the oven for 15 minutes or until crispy and golden brown on top.
5️⃣ Use a spatula to flip them over. Top them with more cinnamon and a scoop of ice cream.

BLUEBERRY
1️⃣ Preheat your oven to 350 F. Cut the sheet of puff pastry in half.
2️⃣ Line a pan with parchment paper. Add the maple syrup and blueberries in the shape of the rectangle of puff pastry. Add the puff pastry on top and press down gently along the edges.
3️⃣ crack an egg into a bowl and whisk it well. Use a food-safe brush to egg wash the puff pastry.
4️⃣ Put it in the oven for 15 minutes or until crispy and golden brown on top.
5️⃣ Use a spatula to flip them over. Top them with fresh blueberries, a scoop of ice cream, and powdered sugar.

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As if Panda Express orange chicken wasn’t good enough already 😋

But if you’re ever in the mood for something quick, easy, and delicious af, try this the next time you order delivery!

You get their incredible orange chicken wrapped in a crunchy, satisfying Eggo waffle.

They also taste amazing with their hot orange chicken if you’re feeling spicy!

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
6 Eggo Waffles
1 large Panda Express Orange Chicken
2 stalks green onions (chopped)

INSTRUCTIONS
1️⃣ Preheat your oven to 400 F. Thaw the Eggo waffles by microwaving them for about 40 seconds.
2️⃣ Fold them into cones around one piece of chicken, and stick a toothpick through to hold its shape. Place them all on a baking pan lined with parchment paper, and put them in the oven for 12 minutes or until crispy.
3️⃣ While you wait, chop the green onions and set aside.
4️⃣ Once done, take the waffle cones out and fill them up with the orange chicken. Top with green onions and enjoy!

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This is the easiest way to make delicious cake pops! 😋

Usually you need to actually make the cake and then press it into balls, but ain’t nobody got time for that! Especially when you can literally just throw some Eggo waffles into a food processor with butter, honey, powdered sugar, and matcha powder.

I like everything matcha, so I made them that way, but you can use this shortcut along with other flavors as well to make basically whatever kind of cake pop you want!

I was thinking next time I might try a chocolate one with mini chocolate chips 😮

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
5 Eggo Waffles
3 tbsp unsalted butter (room temp)
2 tbsp powdered sugar
2 tbsp honey
2 tbsp matcha powder
1/4 tsp salt
8 oz white chocolate
1 tsp matcha powder
Styrofoam block

INSTRUCTIONS
1️⃣ Thaw the Eggo waffles by microwaving them for about 40 seconds. Rip them into smaller pieces and put them into a food processor. Blend until finely chopped.
2️⃣ Add in the butter, powdered sugar, honey, 2 tbsp matcha powder, and salt. Blend again until a “dough” forms.
3️⃣ Press it together and then break it into 5-6 equal sized chunks. Then, roll those chunks into balls.
4️⃣ Put the white chocolate into a microwave safe bowl and heat for 30 seconds. Take it out and use a spoon to stir the chocolate around a bit, then place it back in for another 20 seconds. Take it out and stir again until it’s totally melted.
5️⃣ Roll each ball in it, one at a time. Once each is completely coated, stick a lollipop stick half way into the ball and lift it up. Stick each one into a styrofoam block, and place them into your refrigerator for 10 minutes to harden the chocolate.
6️⃣ Take them out. If the remaining white chocolate is still melted, mix in a tsp of matcha powder. If it hardened, stick it back in the microwave for 15 seconds, then mix. Transfer the matcha chocolate into a ziploc sandwich bag and use kitchen scissors to snip off a super tiny piece of the corner. Then, use it like a piping bag to decorate the cake balls.
7️⃣ Enjoy!

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If you’ve never had a Japanese cheesecake, you may be thrown off a little bit when you try it. It’s lighter and has more of a cake texture with a subtle sweetness and cheese flavor compared to the typical dense, western-style cheesecakes.

I used K

rusteaz Pancake Mix and it turned out SO good, and I decided to throw in some ube extract to give it that deep purple color and a hint of purple sweet potato.

👉 The full recipe is below, and be sure to let me know what you think if you give it a try! 🙌

INGREDIENTS
8 oz cream cheese
2 egg yolks (keep the whites!)
¾ cup Krusteaz Pancake Mix
⅔ cup heavy cream
1-2 tsp ube extract
2 egg whites
¼ cup granulated sugar
1 tbsp butter, melted
powdered sugar (to taste)

DIRECTIONS
1️⃣ In a medium mixing bowl, combine the cream cheese, egg yolks, and pancake mix using a hand mixer until smooth.
2️⃣ Add heavy cream in two parts, using your hand mixer to whisk well in between. Then, add the ube extract and whisk until the batter is solid purple throughout.
3️⃣ In a separate small mixing bowl, use the hand mixer to whisk the egg whites until you get stiff peaks, then add granulated sugar in three parts, whisking well in between.
4️⃣ Gently fold the egg whites into the cream cheese mixture in three parts and stir until fully incorporated.
5️⃣ Melt the butter and use a basting brush to coat the inside of your rice cooker pot with it. Then, add the cheese cake mixture and cook on the regular setting for 70 minutes.
6️⃣ Once done, using oven mitts, remove the pot from the rice cooker. Place a plate upside down on top of the pot, and while holding the top and bottom, quickly flip it over so the cheesecake ends up on the plate. Sprinkle with powdered sugar to taste.
7️⃣ Enjoy!

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These crispy rice cakes are SO good, and are the most satisfying snack you’ll ever make 🤯

They’re super easy – you just coat them in oil and air fry them for a few minutes. But also, you can make as many as you want depending on how hungry you are, AND you can dip them in basically any sauce and they’ll taste amazing!

I like making a quick dango sauce because these rice cakes are very similar to dango (both rice flour-based), which is one of my favorite Japanese snacks. BUT you can also do condensed milk, chocolate sauce, or whatever else you’re in the mood for.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
18 rice cakes
1 tbsp vegetable oil
⅓ cup water
2 tbsp sugar
1 tbsp potato starch
1 tbsp mirin
1 tbsp soy sauce

INSTRUCTIONS
1️⃣ If frozen, soak the rice cakes in warm water for a few minutes until they unstick. Toss them in a bowl with the vegetable oil until they’re completely coated. Put them in the air fryer for about 3-4 minutes at 375 degrees F. They should be just a little crispy on the outside while still being chewy in the middle.
2️⃣ Make the sauce by pouring cold or room temperature water along with the sugar, potato starch, mirin, and soy sauce into a small fying pan and whisking them together. Once combined, turn on the heat to medium-low and continue stirring until it thickens up. It can happen very suddenly, so keep an eye on it!
3️⃣ Transfer the sauce to a sauce bowl, and enjoy!

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Did you know you can dip brioche in matcha ice cream to make delicious matcha french toast? 🤯

I’ve been seeing this trend going on so I decided to make my own version of it using matcha ice cream, strawberry cream cheese, and fresh strawberries!

Since ice cream has most of the ingredients needed to cook french toast, you can literally just coat the bread and pan fry it with some butter and you get a delicious twist on this classic breakfast/brunch dish.

I like spreading some strawberry cream cheese in between two slices of brioche before dipping it in the ice cream for a burst of flavor in the middle!

This works with pretty much any ice cream, so if matcha isn’t your thing, try it with a different flavor. Just be sure to use a smooth ice cream with nothing mixed in.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 Haagen-Dazs Matcha Green Tea Ice Cream (14oz)
4 slices brioche
4 tbsp strawberry cream cheese
1 tbsp unsalted butter

INSTRUCTIONS:
1️⃣ Leave the ice cream out until it melts. You can speed up the process by dumping it into a large mixing bowl and using a wooden spoon or silicone spatula to break it down and stir it.
2️⃣ Spread half the strawberry cream cheese onto a slice of brioche and place another slice on top. Repeat for the other two slices.
3️⃣ In a pan over medium heat, melt the butter. Then, dunk one of the french toasts in the ice cream so it’s completely coated, and toss it onto the pan. Cook each side for a few minutes or until lightly browned. Repeat for the other toast.
4️⃣ Plate them, sprinkle on some powdered sugar, and top with fresh strawberries.
5️⃣ Enjoy!

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DID I MAKE A CHOCO TACO OR A COOKIE HOTDOG??

Whatever you want to call them, they are SO good!... Dare I say, they might be better than the original?! (Controversial take, I know)

You get all that cookie goodness with the ice cream and chocolate... You can even add nuts to the top if you really want that Choco Taco vibe.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 cup Nestle Toll House Cookie Dough
2-3 scoops of ice cream
5 oz dark chocolate melting wafers

INSTRUCTIONS:
1️⃣ Preheat oven to 350 F. Form the cookie dough into a long rectangle and lay it on a baking pan lined with parchment paper. Bake for 12- 13 minutes
2️⃣ Arrange 4 glasses with about 2-3 inches of space in between them. While the cookie is still hot and before it sets, grab opposite sides of the parchment paper and carefully lift it up. Set it down between the glasses. This should bend the sides of the cook upwards to form the taco shell shape. Let it rest for 25 minutes.
3️⃣ Pour the chocolate melting wafers into a microwave-safe bowl and heat for 30 seconds. Take it out and stir with a spoon. Put it back in for another 20 seconds. Take it out and stir again until fully melted.
4️⃣ Once the cookie cools and holds the shape, you can put it in the fridge for an extra 10 minutes to really get it to stay. Or if it seams sturdy enough, scoop the ice cream in and spoon the melted chocolate on top. It’ll harden pretty quickly.
5️⃣ Enjoy!

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Miso-glazed salmon musubi is great on its own, but adding the garlic butter rice = 🤯

I’m a huge fan of Spam musubi, and one of the things I love about it is how versatile it is.

If you’ve never had garlic butter rice, it’s a super simple way to level up basic rice. That packs it full of flavor from the garlic, chicken broth, and butter.

Combine that with the umami of the glazed salmon, and it’s one of the best bites I’ve had in awhile!

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1.5 cups short grain white rice (raw)
2 tbsp salted butter
2.5 tsp garlic (minced)
2.5 cups chicken broth
3 stalks scallions (chopped)
2 salmon filets
1/4 cup white miso paste
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil

INSTRUCTIONS:
1️⃣ Preheat oven to 375 F. Slice each salmon filet down the middle so you have 4 long, thin pieces.
2️⃣ In a small mixing bowl, combine the miso paste, soy sauce, brown sugar, vinegar, and sesame oil until smooth. Put the salmon into a large mixing bowl, pour the sauce on top, and toss the salmon until fully coated.
3️⃣ Line a baking pan with tin foil, place the salmon on it, and bake for 12 minutes.
4️⃣ Mince the garlic. In a pan over medium heat, melt the butter and mix in the garlic. Cook until the garlic starts to turn golden brown.
5️⃣ Pour the rice in and mix together well. Then, pour the chicken broth in and cover with a lid until the broth starts to boil. Then, uncover it and let the rice cook until it absorbs all the liquid, stirring occasionally. Transfer to a bowl.
6️⃣ Chop the scallions and mix them into the rice.
7️⃣ Make the musubi in the large mold by adding some rice and compressing it. Then sprinkle on some furikake and shichimi togarashi. Place two pieces of salmon on top, end to end. I like to put the fatter ends on the outsides, and overlap the smaller ends in the middle. Then, wrap in a sheet of nori, cut it in half, and enjoy!

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This Fried Rice Tamagoyaki is SO good! 🤯

This recipe is nostalgic for me because of how much the fried rice reminds me of my childhood.

My mom used to make this super simple fried rice that was just a homemade sweet and savory soy-based sauce mixed into Japanese rice with chopped hotdogs.

It actually originated with my grandparents who were in the Japanese internment camps during WWII. They didn't have a lot, so it came about from simply making due with what they had, and it’s been passed down through our family ever since.

To make it even easier, I just used Bachan’s Miso Japanese BBQ Sauce and chopped up a few veggies.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 instant short grain white rice cup (7.4 oz)
1 tbsp broccoli (chopped)
1 tbsp carrots (chopped
1 tbsp onion (chopped)
2 tbsp Bachan’s Japanese BBQ Sauce
2 eggs (beaten)
Kewpie mayo (to taste)
shichimi togarashi (to taste)

INSTRUCTIONS:
1️⃣ Microwave the instant rice cup per packaging instructions. Finely chop the broccoli, carrot, and onion. Crack the eggs into a bowl and whisk well.
3️⃣ Lightly oil the tamagoyaki pan over medium heat and throw your veggies in. Cook until the onions get a little translucent. Then add the rice and Bachan’s sauce, and mix it all together. Push the fried rice to the handle side of the pan and compress it into a rectangular block.
4️⃣ Pour just enough egg into the pan to cover about 3/4 of the visible bottom, and tilt the pan to fill in any gaps. Make especially sure to tilt the pan back so the egg is in contact with the rice. You want the egg layer to be thin because it’ll break when rolling if it’s too thick.
5️⃣ Wait until it’s almost cooked through, but still a little wet on top and use a spatula to roll the block of rice over the egg a full 360 degrees so the egg layer is fully wrapped around the block of rice.
6️⃣ Repeat steps 4 and 5 so you should have two thin layers of egg around your rice.
7️⃣ Top with Kewpie mayo and shichimi togarashi, and enjoy!

#LTKKids #LTKHome #LTKFamily

This is my new go-to summer dessert! 🍓🥥

I love onigiri (Japanese rice balls), and the idea for this tropical dessert version has been in the back of my mind for awhile now. And now that we’re heavy into summer, I figured it was the perfect time to try it out!

It’s a delicious rice ball made w/ short grain white rice that’s been soaked in a mixture of coconut milk and strawberry syrup so it absorbs ALL that flavor. Then, you just make rice balls with chopped fresh strawberries in the middle.

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS (3 onigiri)
3 instant white rice cups (~22 oz cooked)
1 can coconut milk
1/4 cup strawberry syrup
1 tsp cornstarch
7 strawberries (chopped)

INSTRUCTIONS:
1️⃣ Put the rice cups in the microwave per the packaging instructions. If you’re using a rice cooker, just cook the rice as normal.

3️⃣ Pour the coconut milk and strawberry syrup into a small sauce pan over medium heat, stirring consistently, and bring it to a simmer. Take a few tsp of the coconut milk and mix it with the cornstarch, then pour it into the pot and keep stirring. Take it off the heat and set aside.
4️⃣ Put the cooked rice into a large mixing bowl and pour the coconut milk mixture over the top. Use a silicone spatula or wooden spoon to mix it all up. Then, put plastic wrap over the bowl and let it rest at room temperature for 45 minutes to an hour. You want the rice to pretty much completely absorb the liquid.
5️⃣ While you wait, finely chop 6 of the strawberries. Cut the stem off the 7th, and set it down on your cutting board with the pointy end facing up. Make slices straight down so you get thin, flat slices of strawberry.
6️⃣ Fluff the rice a little. Grab a handful and flatten it into a disk on your palm. Take some of the finely chopped strawberries and put it in the center of the disk. Take another handful of rice and place it on top, and squeeze and roll it in your hands to form a rice ball. Optionally, you can shape it into a triangle.
7️⃣ Top with 1-2 slices of strawberry, and enjoy!

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This is how you take breakfast to a new level 🤯

This Japanese style omelette (nori cheese tamagoyaki) is SO worth throwing into your breakfast rotation if you want to spice things up... or even if not... it’s THAT good!

It’s made by rolling up thin layers of egg, seaweed, and cheese, so you get this awesome spiral look when you cut into it, but it’s also absolutely delicious! Each omelette is about 2-3 eggs, so you’ll definitely be full by the end.

Top it with Kewpie mayo, furikake, and shichimi togarashi, and thank me later 😛

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
3 eggs (beaten)
a splash of mirin
a pinch of salt
2 sheets sushi nori (cut in half)
4 slices mozzarella
Kewpie Mayo (to taste)
furikake (to taste)
shichimi togarashi (to taste)

INSTRUCTIONS:
1️⃣ In a tamagoyaki pan over medium heat, lightly oil it and use a folded up paper towel to spread it across the entire pan.
3️⃣ While the pan heats up, crack the eggs into a bowl or spouted measuring cup, add the mirin and salt, and whisk well. Also cut the nori sheets in half so you have 4 pieces.
4️⃣ Pour a very thin layer of the eggs into the pan. Pour just enough to cover about 2/3 of the bottom of the pan and tilt it to fill in the remaining third. Add the nori and cheese on top while the egg is still wet. Once it’s almost cooked through, but still a little wet, start folding it over on itself. You can use a spatula to help lift it.
5️⃣ Once you fold it enough times to reach the other side of the pan, push the omelette back to the other side and pour in another thin layer of egg in the remaining space. Add another sheet of nori and slice of cheese. Once it’s almost cooked through, start folding the omelette over on itself again. Repeat this process until you run out of eggs or reach the desired size.
6️⃣ Plate it and top with Kewpie mayo, furikake, and shichimi togarashi.
7️⃣ Enjoy!

#LTKFamily #LTKHome

These Eggo apple pie empanadas go WAY too hard 🤯

I recently bought a 24 pack of Eggo waffles, and I’m actually pretty glad I did, because I keep finding awesome ways to eat them!

Not too long ago I made a delicious Eggo Grilled Cheese, but this dessert recipe may top that one. You get a warm, sweet apple pie filling inside a crispy, buttery Eggo waffle that’s coated in cinnamon and sugar.

It’s seriously like a little handheld apple pie. Bet you can’t just eat one!

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
6 Eggo waffles
1 can apple pie filling
1 egg (beaten)
4 tbsp sugar
1 tbsp cinnamon

INSTRUCTIONS:
1️⃣ Preheat your oven to 425 F. Place the Eggo waffles on a microwave-safe dish and microwave for 30 seconds. You just want them to thaw and be bendable.
3️⃣ Place a spoonful of apple pie filling in the center of each waffle. Crack the egg into a bowl and beat it. Use a food-safe brush to egg wash the edges all the way around each waffle. Bend each waffle in half and use a fork to crimp the edges together.
4️⃣ Line a baking pan with parchment paper and place the waffles on it. Put them in the oven for 10 minutes, flipping them half way through.
5️⃣ Pour the sugar and cinnamon into a bowl and mix until combined.
6️⃣ Take the empanadas out and roll them in the mixture until evenly coated.
7️⃣ Enjoy!

#LTKFamily #LTKHome #LTKParties

This is the kind of appetizer people talk about long after they leave your party! 🤯

I love anything even remotely related to brie. From simple things like just spreading it on crackers, all the way to something crazier like brie katsu (yes, I’ve done it, lol).

I’m also a big fan of puff pastry because it’s SO easy to use and always turns out great, especially for someone like me who’s not the best baker.

Recently, I saw someone make garlic mozzarella puff pastry balls and they looked incredible, so I decided to try my own variation of it... and here we are!

It’s just brie and jam wrapped in puff pastry. It tastes amazing with the buttery, creamy brie and sweetness from the strawberry jam, and you get that satisfying crispiness from the puff pastry.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS (6 pieces)
2 strips of puff pastry dough (cut into thirds)
1 4.4 oz wheel of brie
6 tsp strawberry jam
1 egg (beaten)

INSTRUCTIONS:
1️⃣ Preheat your oven to 400 F. Take your strips of puff pastry dough and cut them into thirds so you have 6 pieces that are roughly 3x3”.
2️⃣ Make 3 evenly spaced cuts through your brie, and turn it 90 degrees and make 3 more evenly spaced cuts. You should now have a bunch of smaller pieces.
3️⃣ On each puff pastry dough square, add a teaspoon of jam and a piece of brie. Crack the egg into a bowl and whisk it. Use a food-safe brush to add an egg wash to the edges of the dough. Then, fold the corner in, squeeze the edges together, and roll it into a ball. Egg wash the outside Repeat for all pieces.
4️⃣ Line a baking pan with parchment paper, place the balls on it, and put it in the oven for 15-20 minutes or until golden brown.
5️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

I never knew how easy it was to make a lava cake! 🤯

They just feel so luxurious, and because of that, I assumed they were super hard to make. Like, how do you get that molten chocolate core INSIDE the chocolate cake??

I LOVE this matcha version so much! It uses white chocolate, so while you still get this deep matcha chocolate flavor, it’s a little lighter than the original. Plus, you get that green color, which adds a bit of wow factor when it oozes out.

Would you try them? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
2/3 cups white chocolate melting wafers
6 tbsp unsalted butter (melted)
1/2 cup granulated sugar
2 eggs
6 tbsp all purpose flour
2 tbsp matcha powder
powdered sugar (to taste)
raspberries (optional for garnish)

INSTRUCTIONS:
1️⃣ Add white chocolate and butter to a microwave-safe bowl and put it in for 30 seconds. Take out and stir 5-10 seconds and put it back in for 20 seconds. Remove and stir again until smooth.
2️⃣ In a separate bowl, combine the sugar, flour, and matcha powder. Pour thru a sieve into a large mixing bowl.
3️⃣ In a small mixing bowl, crack the eggs in and beat them. Then, gradually pour the eggs into the dry ingredients, whisking between each pour, until combined. Then, pour the chocolate/butter mixture in and whisk until smooth.
4️⃣ Cover the bowl with plastic wrap and put it in the freezer for 30 minutes. Preheat your oven to 400 F.
5️⃣ Butter the inside of two 6oz ramekins and coat with flour. Transfer the batter evenly into the ramekins.
6️⃣ Place them on a baking pan and put in the oven for 14-16 minutes. Keep an eye on them. You want the edges to cook through, but the center to cook just enough so that it’s not liquid anymore, but still jiggles. Remove and rest for 10 minutes.
7️⃣ Run a spatula or knife around the inside edge to make sure it doesn’t stick, then place a plate over the top and quickly flip it over. Give it a few taps if it needs to be dislodged.
5️⃣ Dust the top with powdered sugar, add some fruit if you’d like, and enjoy!

#LTKParties #LTKFamily #LTKHome

These noodles are my new favorite! 🤯

Back when the whole gochujang butter craze was happening, I was messing around with different ideas, and stumbled across this!

I had seen other people make gochujang butter noodles with thinner noodz, but one of my favorite things EVER is saucy udon. I like it the traditional way with broth, too, but jjajang udon, curry udon, and now this gochujang butter udon are absolute must-tries!

The sauce is sweet and spicy with that rich gochujang flavor, mixed with butter and the aromatics from the whites of the scallions. You really just need to taste it for yourself!

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 frozen udon package (serving for one person)
2 tbsp butter
1 tbsp Gochujang
1 garlic clove (minced)
1 green onion (chopped)
1 tsp corn starch
⅓ cup warm water
gochugaru (red chili pepper flakes) - to taste
toasted sesame seeds (to taste)
black sesame seeds (to taste)

INSTRUCTIONS:
1️⃣ Chop green onions and separate the white pieces from the green ones (you’ll use both).
2️⃣ Put the water into a small bowl and mix in the corn starch to create a slurry.
3️⃣ Fill a small pot with water and bring to a boil over medium-high heat. Add frozen udon noodles and let them cook while you make the sauce. It should only take a few minutes so you’ll need to move quickly in step 4.
4️⃣ In a pan over medium heat, add the butter. Once melted, add the minced garlic and the white pieces of the green onion. Cook until the garlic turns golden brown. Add the gochujang and mix together until fully combined. Then, turn the heat off, give the corn starch slurry a final mix, and pour it into the pan. Mix it all together until it thickens up.
5️⃣ Drain the noodles, and dump them into the pan with the sauce. Mix together until totally coated.
6️⃣ Serve and top with toasted sesame seeds, black sesame seeds, and red chili pepper flakes.
7️⃣ Enjoy!

#LTKHome #LTKFamily #LTKParties

I may never go back to regular tacos after this! 🤯

I first saw this recipe from @dontgobaconmyheart_, so DEF go check his page out and give him a follow if you think this looks good!

I modified it a bit, just based on my own preferences, and the awesome thing about this recipe is that it tastes incredible no matter what you put on top of it!

I’m normally not a big taco guy... I know that’s a controversial statement and some of you probably unfollowed me off just for saying it 😅 but the crispy, flakey, buttery puff pastry is a game changer for me!

It’s almost like a taco croissant or something. Just prepare the puff pastries with taco meat and cheese, and throw them onto a table along with various taco toppings for you and whoever else to build your ideal taco 😋

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1/2 lb ground beef
1 packet McCormick taco seasoning
3/4 cup water
8 tbsp shredded Mexican cheese blend
4 Pepperidge Farm Puff Pastry rectangles
1 egg (beaten)
lettuce (shredded; to taste)
avocado (sliced; to taste)
pico de gallo (to taste)
queso fresco (to taste)
habanero sauce (to taste)
cilantro (chopped; to taste)

INSTRUCTIONS
1️⃣ Preheat your oven to 400 F. Then, make the taco meat: in a pan over medium heat, add oil and then the ground beef. Break it up and let it cook through. Add the taco seasoning and water, and stir together well. Let it simmer for 5 minutes, stirring occasionally. Set aside.
2️⃣ Line a baking pan with parchment paper. Take one sheet of the puff pastry out, unfold it, and cut it into four equal rectangles. Make four rectangles of shredded cheese, about the size of the puff pastry pieces, on the parchment paper. Top them with some taco meat almost to the edges. Place the puff pastry pieces on top and press down gently along the edges. Crack an egg into a bowl, beat it, and use a food-safe brush to coat the top of the puff pastry pieces in an egg wash. Put them in the oven for 15 minutes.
3️⃣ Once done, carefully flip them over and add your favorite taco toppings.
4️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

This changes the s’mores game forever! 🤯

If you love s’mores (and who doesn’t?), this version is about to blow your mind. I have really fond memories of making s’mores as a kid, whether it was on outdoor ed trips with my school or even just at home with family.

It was always a special dessert for me because I was a city kid growing up in SF, so we weren’t in the typical campfire kind of setting very often. So whenever I would be able to make s’mores, it was always exciting!

This variation takes it to an entirely new level, though! I mean, you’re basically combining s’mores with a buttery chocolate croissant... so, duh! It’s going to be awesome!

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
4 croissants
8 marshmallows
4 Hershey’s chocolate bars

INSTRUCTIONS
1️⃣ Preheat your oven to 350 F. Line a baking pan with parchment paper, put the croissants on it, and put it in the oven for 8 minutes.
2️⃣ Take them out and use a bread knife to cut them lengthwise almost all the way through, but leave them connected on one side. Set them aside.
3️⃣ Toast two marshmallows and put them inside a croissant. Take a Hershey’s bar and put it over the top of the marshmallows inside the croissant.
4️⃣ The chocolate should melt a bit over time, but if you want to melt it more, put the s’mores croissants back on the baking pan and put them back in the oven with the door partially open for 30 seconds or so.
5️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

These Eggo Waffle grilled cheese sandwiches are a whole bunch of nostalgia and comfort crammed into each bite! 🤯

I grew up eating Eggo Waffles, so that buttery, delicious flavor always gets me in my feelz. My parents also used to make me grilled cheese sandwiches for lunch a lot, which got me thinking... what if I combine the two!?

So I went into the lab (kitchen) and tested a few things out, and finally arrived at using a 3-cheese combo. Sharp cheddar for the stronger flavor, mozzarella for the stringy cheese pulls, and American cheese to add some gooey goodness to complement the crispy waffles.

Kids will love it, for sure, but so will the inner kid in you!

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
4 Eggo Waffles
2 tbsp butter (room temp)
4 slices American cheese
2 slices mozzarella
2 slices sharp cheddar

INSTRUCTIONS
1️⃣ Divide the butter into 4 equal parts and butter one side of each of the Eggo Waffles.
2️⃣ On the non-buttered side of one waffle, add the cheese slices in this order: American, mozzarella, cheddar, American. Place another waffle on top with the butter side out. Repeat for the other waffles.
3️⃣ In a pan over medium heat, place both sandwiches in and cook until the bottom waffle gets crispy (usually 3-4 minutes). Then, flip them. If you have a stainless steel melting dome, use it to make sure the cheese all melts. If you don’t, just check the bottom of the waffle occasionally to make sure it doesn’t burn and cook until the cheese melts.
4️⃣ Plate and enjoy!

#LTKHome #LTKFamily #LTKKids

Dubai Chocolate is never going to go out of style... it’s just too dang good! 🤯

These Dubai Chocolate Brownies are SO rich and delicious, and the prep takes just 5 minutes. But it’s not just the flavor that makes these so amazing – it’s the texture, too! They’re fudgy on the outside, and you also get that crunch from the kataifi in the middle, and the pistachio cream gives it a nuttiness that ties everything together.

I know there are people out there who love making everything from scratch, but my goal is to find the easiest way to get 90% of the way there, and with that in mind, I love using Betty Crocker Fudge Brownie Mix because it’s super simple and always comes out with the perfect consistency.

For the filling, just mix pistachio cream with pre-toasted kataifi that you can get on Amazon, and this incredible dessert is literally prepped in no time.

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
1 box Betty Crocker Fudge Brownie Mix
2 tbsp whole milk
1/2 cup vegetable oil
2 eggs
20 oz pistachio cream
2 cups toasted kataifi

INSTRUCTIONS
1️⃣ Preheat the oven to 350 F. Combine the pistachio cream and the kataifi in a medium mixing bowl.
2️⃣ In a large mixing bowl, whisk together the brownie mix, milk, vegetable oil, and eggs to make the batter.
3️⃣ Line a 9x9 cake pan with parchment paper and pour in half the brownie batter. Use a silicone spatula to spread it out evenly across the bottom.
4️⃣ Use another silicon spatula or a large spoon to spoon add the pistachio cream mixture on top of the brownie batter in the pan.
5️⃣ Pour the remaining brownie batter on top and use a silicone spatula to spread it evenly, completely covering the pistachio cream mixture.
6️⃣ Put it in the oven for 33 minutes. Then, let it cool for 1-2 hours.
7️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

Want a delicious, EASY breakfast idea? 🤯

These quiche bagels are definitely being thrown into my rotation! They taste amazing, they fill you up, and you can really customize them any way you want. Just think of your favorite omelette or egg dish, and you can probably make a version of this with it.

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
2 bagels
4 eggs
2 tbsp milk
2 tbsp bacon bits
3 tbsp shredded mozzarella
2 tbsp bell peppers (chopped)
salt and pepper (to taste)
sriracha (to taste)
chives (chopped; to taste)

INSTRUCTIONS
1️⃣ Preheat the oven to 375 F. Slice about 1/4 inch off the top of a bagel. Use a fork to carefully hollow out the middle. Leave some of the bread in there, though, so it’s not just the crust. Be especially careful around the hole in the center because it can get a little flimsy. But, even if it cracks it’s usually ok.
2️⃣ In a spouted measuring cup, whisk together the eggs, milk, bacon bits, cheese, and chopped bell peppers. Pour the mixture into each bagel, evenly.
3️⃣ Place each bagel on a small baking pan and put it in the oven for 20 minutes.
4️⃣ Take them out and set aside. Chop the chives. Top with sriracha and chopped chives.
5️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

This bacon-wrapped pan-friend mochi is SO good! 🤯

It’s made with kirimochi (cut mochi) that’s pan-fried, wrapped in bacon, and smothered in a sweet and savory soy-based glaze.

If you’ve ever had senbei (Japanese rice crackers) with that sweet and savory soy sauce kind of coating, that’s the kind of flavor you get with these, but the chewy mochi texture and crispy bacon takes it to another level.

If it’s too salty for you with the bacon, I still recommend you try JUST the pan-fried kirimochi with the sauce!

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS
5 kirimochi pieces
5 bacon strips
4 tbsp soy sauce
4 tbsp sugar
4 tbsp mirin

INSTRUCTIONS
1️⃣ Over medium heat, lightly oil a pan and place the kirimochi in. Cook and flip every couple minutes until each side get’s crispy and slightly browns. The mochi should also soften on the inside. Remove from the pan and set aside.
2️⃣ Let them cool for a few minutes, and once you can pick them up, wrap each one in a strip of bacon. I used thick cut, but I may actually try the thinner bacon next time so it gets extra crispy.
3️⃣ Place the bacon-wrapped mochi back into the pan and cook and flip every couple minutes until the bacon cooks through. Remove and set aside.
4️⃣ In a small sauce pan over medium-low heat, add the soy sauce, sugar, and mirin. Stir to combine, and continue to stir occasionally until the sauce really starts to bubble up and thicken (see video). Turn off the heat and toss the bacon-wrapped mochi in the thickened sauce.
5️⃣ Enjoy!

#LTKHome #LTKParties #LTKFamily

I thought that the original cinnamon buns recipe wouldn’t be topped, this takes the cake. Or pie?

You get these buttery, cinnamon buns with sweet, warm, gooey apple pie filling, and a classic icing drizzled over everything.

Thanks to @e_plays_with_electricity and @countryjules1964 for the recommendation! 🙌

Would you try them?? Let me know in the comments what you think if you do! 🙌

INGREDIENTS

CINNAMON BUNS
1 King’s Hawaiian Sweet Rolls 12 pack
1/2 cup unsalted butter (softened)
1/2 cup dark brown sugar
2 tsp cinnamon
1 can Comstock apple pie filling (20oz)

ICING
3/4 cup powdered sugar
2 tbsp unsalted butter (melted)
1/8 tsp salt
2–3 tbsp milk
1/2 tsp vanilla extract

INSTRUCTIONS
1️⃣ Preheat your oven to 350 degrees F. While the King’s Hawaiian rolls are still all connected, use a bread knife to cut the whole thing in half so that there’s a top and bottom layer. Place the bottom layer on a non-stick or lightly buttered pan.
2️⃣ In a small mixing bowl, combine the brown sugar and cinnamon. Then, spread a quarter cup of the softened butter across the bottom layer of the rolls. Sprinkle 2/3 to 3/4 of the sugar/cinnamon mixture evenly on top of the buttered rolls. Place an even layer of the apple pie filling on top.
3️⃣ Place the other layer of the rolls back on and butter the top using the other half of the softened butter. Add the rest of the sugar/cinnamon mixture evenly across the top.
4️⃣ Put them in the oven for 15 minutes.
5️⃣ While you wait, make the icing. In a medium mixing bowl, combine the melted butter, powdered sugar, salt, milk, and vanilla extract. Start with 2 tbsp of milk and see if you like the consistency. You can add another tbsp if you want it less thiccc.
6️⃣ Once the rolls are done, transfer them to a plate, drizzle on the icing, and enjoy!

#LTKFamily #LTKParties #LTKHome

#ad Summer grilling just got a major upgrade 🤯

I made these super easy bulgogi-marinated steak skewers with bell peppers, zucchini, and red onions, and TRUST me, they’re going to be the flavor of your summer.

I highly recommend you get some metal skewers for this recipe, and @OXO makes some awesome ones that are sturdy, have a nice grip so they’re easy to turn, and best of all, they’re available at @Target, so they’re super easy to find!

OXO actually has a bunch of grilling tools that I use all the time, like the chef squeeze bottles and turner & tongs set. In this recipe, the squeeze bottles come in clutch for adding that delicious glaze! These tools are everything you need for backyard BBQ wins all season long.

I’ve linked all the OXO tools I used in my LTK Shop so you can learn more and order them directly from there! Just comment “YUM” or tap my LTK in my bio links to check them out.

👉 Would you try these skewers?? Let me know in the comments!

#OXO #OXOBetter #TargetPartner #target #ad

INGREDIENTS
1.5 lbs top sirloin steak
2 bell peppers (different colors if possible)
1 red onion
1 zucchini

INSTRUCTIONS
1️⃣ Cut the steak and vegetables into roughly 1-1.5 inch pieces.
2️⃣ Add the steak and vegetables to the OXO skewers in any order you like.
3️⃣ Oil a griddle pan and place it over medium-high heat. Once heated, place the skewers on it. Sprinkle some pepper on, then flip the skewers over and pepper the other side as well.
4️⃣ Cook for 8-12 minutes, turning every 2-3 minutes until the steak is cooked to your preferred doneness. While they’re cooking, use an OXO chef squeeze bottle to coat the skewers and let them cook in the sauce.
5️⃣ Once the meat is done, remove the skewers, set them aside to cool for a few minutes, then serve.
6️⃣ Enjoy!

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These strawberries & cream popsicles are the perfect summer treat! ☀️

They’re super easy to make without any weird ingredients – just strawberries, maple syrup, a tiny bit of cornstarch, and coconut cream 😋

The recipe is below, and let me know what you think if you give it a try! 🙌

INGREDIENTS
3 cups of strawberries
4 tbsp maple syrup
1/8 tsp cornstarch
1 can coconut cream

INSTRUCTIONS
1️⃣ Chop the stems off the strawberries. Throw the strawberries, maple syrup and cornstarch into a blender and blend until smooth. Optionally, you can thinly slice another strawberry or two to add into the popsicles.
2️⃣ Pour the coconut cream into a mixing bowl. It’ll most likely be separated (liquid and cream), so stir until it’s combined.
3️⃣ Alternate pouring spoonfuls (about a tablespoon) of the strawberry puree and coconut cream into your popsicle mold. About 2/3 of the way through, you can optionally add a slice or two of strawberry. Then continue to fill to the top.
4️⃣ Freeze for about 6 hours or overnight.
5️⃣ Enjoy!

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