NomtasticFoods's Recipes Collection on LTK

Recipes

By NomtasticFoods

Ingredients and tools I use to make each recipe! 🍽️

Jiggly, fluffy, and full of sweet matcha flavor 🤯

This matcha yogurt cake is super moist and delicious! It’s kind of like a fluffy cheesecake texture, but more jiggly... kind of hard to describe lol.

It’s really easy to make, and has a unique flavor thanks to the yogurt. It’s a little tangy, but sweet, and when you add the matcha you get this sweet vanilla matcha flavor that I think is amazing!

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

INGREDIENTS
4 eggs
1/3 cup sugar
1.5 cups vanilla whole milk yogurt
1/4 cup matcha
5 tbsp cornstarch

INSTRUCTIONS
1️⃣ Preheat the oven to 350 F.
2️⃣ Crack the eggs into a large mixing bowl. Pour in the sugar and whisk together well.
3️⃣ Add the vanilla yogurt and whisk until combined.
4️⃣ Add the matcha and cornstarch and whisk well until combined.
5️⃣ Line a loaf pan with parchment paper and pour the mixture in. I sometimes run a toothpick through to pop some of the air bubbles, but it doesn’t matter a whole lot because the top of the cake will be cracked and textured anyways.
6️⃣ Put it in the oven for 55 minutes, or until a toothpick comes out clean.
7️⃣ Let it cool on a rack, and once you can slice it and pick it up, enjoy!

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You’ll never need to buy Snickers again 🤯

One of my favorite chocolate bars of all time is Snickers! The other day I was craving one, and thought to myself, I wonder if I can recreate it at home? ... And I think this is pretty dang close!

There are two shortcuts I used for two of the ingredients:
- Biscoff Spread instead of nougat
- Hershey’s Caramel Syrup instead of actual caramel

The Biscoff Spread worked perfectly, however, for the caramel, I’d recommend taking the extra time to melt real caramel because it will solidify in the freezer much better than the syrup.

Hershey’s syrups are actually designed to remain a liquid even in freezing temps so they can be used on ice cream.

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

INGREDIENTS
10 oz Ghirardelli Milk Chocolate Melting Wafers (1 package)
6 tbsp Biscoff Spread
Peanuts (to taste)
6-12 tsp Hershey’s Caramel Syrup (or melted caramel bits)

NOTE: You can use Hershey’s Caramel Syrup, but it’s not going to harden completely, so it’ll drip out pretty quickly at room temp. You basically have to eat them soon after you take them out of the freezer.

INSTRUCTIONS
1️⃣ Put the Biscoff spread in a microwave-safe bowl and microwave it for 10 seconds to soften it. Set aside.
2️⃣ Put the chocolate into a microwave-safe bowl and microwave for 30 seconds. Stir the chocolate a bit and put it back in for another 30 seconds. Take it out and stir until it’s completely melted. If needed, put it back in for 10 second intervals, stirring in between until melted.
3️⃣ Place the silicone cupcake liners on a freezer-safe dish. In each one, spoon in a little chocolate. Then add a dollop of Biscoff spread. Then, sprinkle a layer of peanuts. Next, add the caramel syrup or melted caramel. And finally, spoon on another layer of chocolate. Tap the pan or dish on the table to smooth out the top layer of chocolate.
4️⃣ Put them in the freezer for an hour if using caramel syrup, or 10-15 minutes if using melted caramel bits.
5️⃣ Enjoy!

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These King’s Hawaiian cinnamon buns are insaaane 🤯

They taste just as good (if not better) as the real deal, if you ask me, and you can throw them together in about 25 minutes!

It’s so satisfying pulling them apart and seeing that brown sugar cinnamon butter oozing out the sides.

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

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.
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!

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Sorry Reese’s, but I’ve moved on from you...

These Dubai Chocolate Cups are amazing! They combine milk chocolate, sweet pistachio cream, and toasted kataifi for some crunchy texture.

As usual, I always try to find the easiest way to make things, so when I found out you could buy pre-toasted kataifi, I grabbed some along with some sweet pistachio cream from Amazon so I didn’t have to prep anything before making them.

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

INGREDIENTS (5 cups)
10 oz Ghirardelli Milk Chocolate Melting Wafers
5 oz pistachio cream
1/2 cup toasted kataifi

INSTRUCTIONS
1️⃣ Transfer the pistachio cream from its container into a microwave-safe bowl. Microwave for 20 seconds just to loosen it up. Pour the toasted kataifi into the pistachio cream and use a spoon to mix it together.
2️⃣ Pour the chocolate melting wafers into a microwave-safe bowl and microwave them for 30 seconds. Take it out and use a spoon to stir the chocolate a bit. Put it back in for 30 seconds. Take it out and stir until completely melted.
3️⃣ Spoon some chocolate into the bottom of the silicone cupcake liner. Spoon some of the pistachio cream mixture on top. Top it with a bit more chocolate.
4️⃣ Repeat for 4 other cups, or until you use up the ingredients.
5️⃣ Put the cups onto a small baking pan. Gently tap it on the table to flatten the chocolate on top, and put it in the refrigerator for 15 minutes or until they’re all solid.
6️⃣ Enjoy!

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This tamago sando is mind-blowing! 🤯

If you’ve never had one, it’s a Japanese style egg sandwich that you can get at convenience stores all over Japan.

I lived in Japan for awhile back in the day, and I used to eat these all the time because they were so cheap, so they’re super nostalgic for me.

Traditionally, they’re made with white bread, but my twist is to add chives and use King’s Hawaiian Rolls because the subtle sweetness combines with the savory egg mixture to take it to another level.

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

INGREDIENTS
4 King’s Hawaiian Sweet Rolls
6 eggs (hard boiled)
1/3 cup Kewpie Mayo
1/2 tsp sugar
Salt (to taste)
Black pepper (to taste)
Chives (chopped; to taste)

INSTRUCTIONS
1️⃣ Hard boil your eggs. I use the Dash egg cooker from Amazon, but you can do it the traditional way, too. Put them in an ice bath to cool for a few minutes, and then peel them.
2️⃣ Cut the eggs in half and separate the yolks from the whites. Put the yolks in a fine mesh strainer and use a spoon to press them through into a bowl. Set aside. Finely chop the whites and set aside.
3️⃣ Chop the chives. Set aside.
4️⃣ Combine the egg whites, yolks, kewpie mayo, sugar, salt, pepper, and chives in a mixing bowl to create the egg mixture.
5️⃣ Cut the King’s Hawaiian Rolls in half, spoon some of the egg mixture between the two halves, and enjoy! You can also add more chopped chives to the outside if you want.

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You may have tried the viral TikTok cloud bread, but would you make it ube?? 🤯

I was surprised that a TikTok recipe was actually good, tbh, but I really did like this! I had heard that it was like cotton candy consistency, and I can definitely see that, but I would say it’s kind of a mix between that and angel food cake.

It’s super light, so you don’t feel sick after eating it, but keep in mind that it does deflate pretty quickly, so you need to eat it pretty quickly. I wouldn’t try to keep leftovers, either.

Also, the first time I made it, it tasted amazing, but the second time, I doubled the ingredients to make a bigger one, and it tasted kind of eggy. Maybe I didn’t cook it long enough.

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS
3 egg whites
2.5 tbsp sugar
1 tsp ube extract
1 tbsp corn starch

INSTRUCTIONS
1️⃣ Preheat your oven to 300 degrees F.
2️⃣ In a medium mixing bowl add the egg whites and use an electric hand mixer to beat them until large bubbles start to form.
3️⃣ Add sugar and ube extract, and mix until small bubbles start to form.
4️⃣ Add corn starch and mix until you get stiff peaks.
5️⃣ Line a baking pan with parchment paper and use a silicone spatula to make a pile of the mixture. Shape it into a dome and put it in the oven for 25 minutes.
6️⃣ Once done, it’s going to be hot, but as soon as you’re able to handle it, eat it! It’ll start deflating pretty quickly.

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Would you eat mochi-stuffed chocolate chip cookies?? 🤯

I kid you not, this is one of my favorite recipes so far this year, and the best news is that it’s unbelievably easy!

You get these cookies that are crispy on the outside and filled with a gooey, chewy, center.

Of course, you could make your own cookie dough and mochi from scratch, but I’m all about finding the easiest way to make delicious things, so I picked up the cookie dough from my local supermarket, and the mini mochis are from Amazon.

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS (per cookie)
4 tbsp cookie dough
2 tbsp Mini Mochi Cakes

INSTRUCTIONS
1️⃣ Preheat your oven to 350 degrees F.
2️⃣ Line a large baking pan with parchment paper.
3️⃣ For each cookie, make two 2 tbsp balls of cookie dough. Then, pressing with your fingers, flatten them out into a shallow bowl shape.
4️⃣ Place the mini mochi cakes into one of the cookie dough halves, and cover them with the other. Pinch the edges and press with your thumb to seal the two halves. It should look kind of like a rounded hockey puck rather than a ball.
5️⃣ Place them on the baking pan. and put them in the oven for 18 minutes or until golden brown.
6️⃣ Let them cool on a rack for at least 15 minutes, or until they’re solid enough that you can pick them up.
7️⃣ Enjoy!

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Would you eat umami-packed pasta chips?? 🤯

You may or may not have had pasta chips before, but I’d be willing to guess you haven’t had them like this!

I like using Barilla farfalle pasta for this. They’re seasoned with a mix of “regular” furikake, shichimi togarashi, and an awesome miso furikake I discovered on Amazon.

Dip them in your favorite Asian sauce – I’ve tried chili crisp, teriyaki, katsu sauce... they all go great with them!

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS
8 oz Barilla farfalle pasta
2 tbsp vegetable oil
3 tbsp furikake
1/2 tsp shichimi togarashi
1 tbsp miso furikake (comment “YUM” for link on Amazon)

INSTRUCTIONS
1️⃣ Preheat your air fryer to 350 degrees F. Cook the pasta al dente per package instructions, drain the water, and dump it all into a large mixing bowl.
2️⃣ Add the vegetable oil and toss until the pasta is completely coated.
3️⃣ Add the furikake, shichimi togarashi, and miso furikake, and toss it all together.
4️⃣ Spread the pasta out in your air fryer and cook for 10 minutes. Flip the pasta and cook for an additional 10 minutes or until golden brown.
5️⃣ Plate and serve with your favorite Asian sauce.

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Would you eat a KBBQ Crunchwrap?? 🤯

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS (2 crunchwraps)
4 10” tortillas
2 tostadas caseras
1 lb boneless ribeye
1/2 onion (chopped)
2 cups bulgogi sauce (I like @assi_official_usa)
2 cups mozzarella (shredded)
1 cup instant white rice
Furikake (to taste)
1/2 cucumber (chopped)
1/2 cup kimchi

INSTRUCTIONS
1️⃣ Chop an onion into long pieces, and slice the ribeye into thin strips. Put them in a large mixing bowl and add the bulgogi sauce. Toss everything and make sure it’s all coated. Put plastic wrap over the bowl and put it in the fridge overnight.
2️⃣ When you’re ready to cook, in a pan, add a little vegetable oil and cook the onions and ribeye over medium heat until the meat is cooked through. While it’s cooking, put the instant white rice cup in the microwave per package instructions. Once done, put onions and beef in a bowl and set aside.
3️⃣ Take a tostada casera and place it over one of the tortillas on a cutting board. Use a sharp knife to trace around it to create a mini tortilla. Repeat on another tortilla so you have two mini tortillas and two regular sized ones.
4️⃣ Slice the cucumber into long thins strips.
5️⃣ Place one of the 10” tortillas on a cutting board and add some of the mozzarella in a circle in the center, about the size of the tostada casera. Then, add layers of rice, furikake, ribeye, and onions. Add the tostada casera and top with cucumber, kimchi, and more mozzarella. Place the mini tortilla on top, and start folding the edges of the larger tortilla in until completely enclosed.
6️⃣ In a pan over medium heat, add a little vegetable oil and place the crunchwrap seam-side down and cook for 3-4 minutes or until the tortillas seal completely. Flip and cook for another 3 minutes.
7️⃣ Enjoy!

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Would you eat ube-filled chocolate chip cookies?? 🤯

These things are SO easy to make and are incredibly satisfying!

The outside is crispy with a gooey, ube-filled center, and I be you can’t eat just one.

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS (per cookie)
5 tbsp cookie dough
1 tbsp ube halaya

INSTRUCTIONS
1️⃣ Make two 2.5 tbsp balls of cookie dough. Flatten them a bit using your thumb and fingers.
2️⃣ Take one piece of cookie dough and round it into a bowl shape and place the ube halaya in the center. Place the other piece of cookie dough on top and gently squeeze into a ball shape and use your fingers to pinch around the seam to completely enclose the ube halaya.
3️⃣ Line a baking pan with parchment paper and place the cookie dough ball on top. Gently use your palm to press down on the ball to flatten it just a LITTLE BIT. It should kind of look like a hockey puck.
4️⃣ Repeat for as many cookies as you want.
5️⃣ Preheat your oven to 375 F and bake the cookies for 14 minutes.
6️⃣ Remove from the oven and let them cool in the pan for 5-10 minutes.
7️⃣ Enjoy!

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Would you eat a Black & Blue Crunchwrap?? 🤯

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS (2 crunchwraps)
4 10” tortillas
2 tostada caseras
2 cups mozzarella (shredded)
16 oz ground beef
1/2 onion (chopped)
1 cup shredded lettuce
1 small/medium tomato (diced)
blue cheese (to taste)

INSTRUCTIONS
1️⃣ Take a tostada casera and place it over one of the tortillas on a cutting board. Use a sharp knife to trace around it to create a mini tortilla. Repeat on another tortilla so you have two mini tortillas and two regular sized ones.
2️⃣ Chop an onion into long pieces, and in a pan, add a little vegetable oil and cook them over medium-low heat for about 50 minutes, stirring occasionally, to make the caramelized onions. Put in a bowl and set aside.
3️⃣ With about 10 minutes left for the onions, in a pan over medium heat, add a little vegetable oil and cook the ground beef. Season with a little salt and pepper. Use a meat chopper, if you have one, to break it into small pieces like taco meat. If you don’t, you can use a spatula – it’ll just be more tedious. Pour into a bowl and set aside.
4️⃣ Dice the tomato and set aside.
5️⃣ Place one of the 10” tortillas on a cutting board and add some of the mozzarella in a circle in the center, about the size of the tostada casera. Then, add a layer of ground beef and caramelized onions. Place the tostada casera on top, and then add the lettuce, tomato, blue cheese, and more mozzarella. Place the mini tortilla on top, and start folding the edges of the larger tortilla in until completely enclosed.
6️⃣ In a pan over medium heat, add a little vegetable oil and place the crunchwrap seam-side down and cook for 3 minutes or until the tortillas seal completely. Flip and cook for another 3 minutes.
7️⃣ Enjoy!

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Dubai chocolate is delicious, but it’s been trending for a long time, so I wanted to try to come up with a variation that’s just as good... Enter: Ube & Toasted Coconut Chocolate! 🍫💜

It’s actually really simple to make. You just need a silicone chocolate bar mold, some chocolate (I love Ghirardelli), ube halaya, and shredded coconut.

Ube and coconut are the perfect combo, and adding the toasted flavor makes it straight up 🔥

Let me know in the comments what you think if you try it! 🙌

INGREDIENTS:
1 cup shredded coconut
1/2 cup ube halaya
2 tbsp Ghirardelli White Chocolate Melting Wafers
10 oz Ghirardelli Milk Chocolate Melting Wafers

INSTRUCTIONS
1️⃣ In a small pan over medium heat, toast the shredded coconut until it turns golden brown. Then, turn the heat off and mix in the ube halaya. Transfer to a bowl.
2️⃣ Heat the white chocolate in the microwave in 20 second increments, stirring between each, until completely melted. Be careful not to overcook it. If the chocolate becomes thick and won’t pour, you overdid it. Then, using a chopstick or food-safe brush, style the inside of the chocolate bar mold as you like.
3️⃣ Next, put the milk chocolate in a microwave-safe measuring cup and heat in the microwave in 30 second increments, stirring between each, until completely melted. Pour some into each bar in the mold. Use a basting brush to spread it out and be sure to get it up on the sides. Pick up and tilt the mold to drain out the excess chocolate. Put in the fridge for 5-10 minutes to set the chocolate.
4️⃣ Fill in the inside of the bars in the mold with the filling, and pour more chocolate on top. Slide a spatula along the top to smooth out the chocolate. Then place it in the fridge for at least 10 minutes.
5️⃣ Enjoy!

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POV: You tried these matcha muddy buddies and never went back to the regular ones 😋

Muddy buddies are one of my favorite snacks. I love the combination of peanut butter and chocolate in almost any dessert, and the Chex provide that satisfying crunch.

But I wanted to see if I could matcha-fy them, and they came out SO good! 🍵

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

INGREDIENTS:
8oz melted white chocolate
4 tsp matcha powder
4 cups Chex cereal
1 cup powdered sugar
2 tsp matcha powder

INSTRUCTIONS
1️⃣ Put your white chocolate melting wafers into a microwave safe measuring cup and put it in the microwave in 30 second intervals. Stir in between until the chocolate is totally melted.
2️⃣ Put the 4 tsp matcha powder into the chocolate and stir until totally combined and smooth.
3️⃣ Pour the Chex cereal into a medium mixing bowl. Pour the matcha chocolate on top, and mix together until coated with a silicone spatula.
4️⃣ Pour the powdered sugar and 2 tsp matcha powder into a small mixing bowl and whisk to combine.
5️⃣ Dump the chocolate covered Chex and the powdered sugar mixture into a freezer bag, seal it, and shake well.
6️⃣ Enjoy!

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Mitarashi Dango is super nostalgic for me, being half Japanese, and having grown up buying trays of these and devouring them as a kid.

If you’ve never had them they’re amazingly delicious skewered rice flour dumplings with a sweet and salty soy sauce-based glaze.

The texture is soft and chewy - kind of similar to mochi, but prepared very differently - and if you have the pleasure of eating them freshly made, they’re nice and warm 😋

Like a lot of Japanese cuisine, it’s not overly sweet, and you still get some of the saltiness from the soy sauce, so this can really be an “anytime” snack as apposed to just a dessert.

It’s funny because as much as I’ve loved eating Mitarashi Dango over the years, I’ve never attempted to make it myself until a couple years ago! And the good news is that it’s really simple and only takes about 20-25 minutes.

INSTRUCTIONS
1️⃣Place all the sauce ingredients into the sauce pan on medium heat and stir with your spatula until the mixture thickens and has a glossy look to it, and then set it off to the side.
2️⃣Mix the shiratamako with the silken tofu in a medium sized mixing bowl until it forms a soft dough.
3️⃣Cut the dough into four parts, and roll each into long cylinder-shaped pieces.
4️⃣Cut each cylinder into 6 equal pieces.
5️⃣Roll each piece into a ball in your hands.
6️⃣Heat some water in a small/medium pot to a boil and dump the dough pieces in
7️⃣When the dough pieces float to the surface of the water, that's when you know they're ready to take out, so at that point, remove them and put them on a plate.
8️⃣Put 4 pieces on each skewer.
9️⃣If you have a kitchen blowtorch, I'd recommend using that to lightly brown the outside of the dango, but if you don't have one, you can lightly sear them in a pan.
🔟Depending on how thick the sauce winds up being, you can either pour it on top of the skewers, or if it's not moving, simply roll the dango over the sauce to coat them.

Serve 'em up!

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These Ube Oreo Mini Cheesecakes are mind-blowingly tasty! 😋

If you’re a fan of dense, rich cheesecakes, this is the perfect sweet, ube-y twist. I bet you can’t eat just one!

They’re unbelievably easy to make, too. You literally just mix some ingredients together to make the cheesecake batter, then grind up some Oreos and mix with butter for the crust. Then put them into a muffin pan and cook for a bit... aaaand you’re done!

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

INGREDIENTS (6 mini cheesecakes)
8oz cream cheese
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
2 tsp ube extract
1 tbsp flour (heaped)
11 Oreos
3 tbsp butter

DIRECTIONS
1️⃣ Preheat the oven to 325 degrees F. In a medium mixing bowl, add cream cheese, sugar, egg, vanilla extract, ube extract, and flour. Use a hand mixer to mix until smooth.
2️⃣ Throw the Oreos 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 Oreo 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. 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 ube coconut rice and rice pudding is one of my new favorite things! 😋

It’s super easy to make – just throw all the ingredients into a rice cooker and set it to the white rice setting... that’s it!

You can either eat the rice (which, in my opinion, is the better tasting option), or throw the rice into a blender to make the pudding (the better looking option).

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

INGREDIENTS
2 cups rice (uncooked)
2 cups water
1 cup coconut milk
1/4 cup granulated sugar
1/2 tsp salt
2 tsp ube extract
2 tbsp shredded coconut
1 cup hot water

DIRECTIONS
1️⃣ Wash your rice.
2️⃣ In a mixing bowl, combine water, coconut milk, sugar, salt, and ube extract.
3️⃣ Dump the rice into the rice cooker and add the shredded coconut. Mix the coconut into the rice with your hand.
4️⃣ Pour the coconut milk mixture in and stir for a few seconds.
5️⃣ Cook on the white rice setting. If you’re just making the ube coconut rice, you’re done! If you’re making the rice pudding, continue to step 6.
6️⃣ Once the rice is cooked, dump it into a blender with the hot water and blend until smooth. Serve and enjoy!

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These fudgy ube cheesecake brownies are everything I’ve ever wanted in a brownie!

Sweet, earthy, ube and creamy cheesecake all enveloped by gooey, rich brownies with chocolate chunks.

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

INGREDIENTS

BROWNIE BATTER
1 box of Betty Crocker Supreme Chocolate Chunk Brownie Mix
1/4 cup water
1/3 cup vegetable oil
1 egg

UBE SPREAD
5oz 100% ube powder
2 cups hot water
2 tsp ube extract
1/2 can coconut milk (200 ml)
1/2 cup sugar
1/4 tsp salt

CHEESECAKE
8oz cream cheese
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tbsp flour (heaped)

DIRECTIONS
1️⃣ Make the brownie batter: Combine the brownie mix, water, oil, and egg in a large mixing bowl. Set aside.
2️⃣ Make the ube spread: Combine the ube powder, water, and ube extract in a medium mixing bowl. Then, in a pot over medium heat, combine the coconut milk, sugar, salt, and ube mixture and stir until smooth. Set aside.
3️⃣ Make the cheesecake batter: In a large mixing bowl, combine the cream cheese, sugar, egg, vanilla extract, and flour using a hand mixer until smooth. Set aside.
4️⃣ Preheat your oven to 325 degrees F. In a 9x9 inch pan, pour about half of the brownie batter in and use a silicone spatula to smooth it out so it’s even. Using a large spoon, add dollops of the cheesecake batter and ube spread on top. Then, add the rest of the brownie batter and carefully spread it across the top.
5️⃣ Put it in the oven for 27 minutes.
6️⃣ Enjoy!

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You’ve probably had Spam musubi before, but have you tried it with mochi??

You don’t even need to know how to make mochi – just pick up a package of kirimochi (cut mochi) and throw some pieces in the air fryer for 6 minutes, and top them with Spam and nori.

It’s such a fun and delicious twist on this classic snack that’s slightly crispy on the outside, and warm and chewy in the middle with savory Spam on top.

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

INGREDIENTS
2 pieces of kirimochi
2 slices of Spam
Bachan’s Hot & Spicy Japanese BBQ Sauce (to taste)
Shichimi Togarashi (to taste)
1/2 sheet sushi nori

DIRECTIONS
1️⃣ Cut two slices of Spam. Place them into a pan over medium heat and add the sauce to taste. Cook each side for a minute or two. Set aside.
2️⃣ Remove the kirimochi pieces from the packaging and put them in the air fryer for 6 minutes, flipping them half way through. While cooking, cut the sushi nori sheet in half, and then cut one of the halves in half again to create two thin strips.
3️⃣ Once the kirimochi pieces are cooked, top them with shichimi togarashi and Spam. Then, place the nori on top and wrap it around the Spam and kirimochi.
4️⃣ Enjoy!

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This isobeyaki mochi is so unbelievably delicious, and it’s incredibly easy to make! You don’t even need to know how to make mochi. Just pick up a package of kirimochi (cut mochi), and either pan fry them or throw them in the air fryer.

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

INGREDIENTS
5 pieces of kirimochi
1/4 cup soy sauce
1/4 cup brown sugar
1 sheet sushi nori

DIRECTIONS
1️⃣ Cut the sushi nori sheet into 5 equal sized strips. You may need to cut an inch or two off each piece so that they’re not too long to wrap around the mochi.
2️⃣ Remove the kirimochi pieces from the packaging and put them in the air fryer for 6 minutes, flipping them half way through.
3️⃣ While waiting, prepare the glaze. In a small pan over medium heat, combine the soy sauce and sugar and mix until it starts bubbling and thickening up.
4️⃣ Remove the kirimochi from the air fryer and brush the glaze onto each piece, completely covering them.
5️⃣ Wrap each piece with a strip of nori and serve right away.
6️⃣ Enjoy!

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This is seriously a game-changing ramen hack! 😱

Also, I know I can’t pronounce “Buldak” for the life of me... but I tried 🤣

If you haven’t tried the brie ramen I posted awhile back, that’s probably my favorite of all time, but this one is right up there with it.

The Buldak noodle sauce is sweet and savory, and when you make it creamier with the Kewpie mayo and egg yolk, it makes it super rich and satisfying.

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

INGREDIENTS
1 Buldak Carbonara Noodle Package
1 egg yolk
1-2 tbsp Kewpie Mayo
1 clove of garlic

DIRECTIONS
1️⃣ Open the noodle package and remove the seasoning and sauce packets. In a bowl, combine the Buldak seasoning and sauce, egg yolk, garlic, and Kewpie Mayo.
2️⃣ In a small pot, boil the noodles per package instructions. Strain the noodles, but save about 1/4 cup of noodle water.
3️⃣ Pour the noodle water into the sauce mixture, and mix it in.
4️⃣ Dump the noodles in and toss in the sauce.
5️⃣ Enjoy!

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This is the definition of comfort food! 😋

I love making this gnocchi bake during fall and winter because it’s SO satisfying and warms you up from the inside out.

It’s amazing on its own, but when you pour it into a bread bowl slathered in garlic butter, it’s literally game over.

The recipe can be found in my Instagram post! 😋

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This appetizer is so fun for Halloween gatherings! I saw this recipe floating around social media, and decided to give it a try with my own little twist. It’s really easy to put together and it tastes awesome. I mean, who doesn’t love cheese and crackers?! 😋

Would you try this? Let me know in the comments! 🙌

INGREDIENTS
8 oz sliced mozzarella log
3 oz prosciutto
3 mozzarella string cheese
3 tbsp strawberry jam
Crackers

1️⃣ pick up a pre-sliced mozzarella log, separate it into 5 two-slice pieces, and arrange them to create the forearm and palm. Leave a little space between the forearm and palm. Then, wrap them in prosciutto.
2️⃣ Then, take 3 mozzarella string cheeses, cut them in half the long way, wrap 5 of them in prosciutto, and arrange them as the fingers (cut the pinky and thumb to be a little shorter).
3️⃣ Spoon some strawberry jam in between the forearm and palm.
4️⃣ Arrange crackers along the side of your charcuterie board
5️⃣ Enjoy!

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Would you try rice paper noodles??

I’ve seen variations of this recipe pop up in my feed so my curiosity got the best of me. And my verdict? It’s really good!

You basically just slice some sheets of rice paper up and soak them in water. They take on the flavor of whatever sauce you use, so the possibilities are endless! I really liked this soy sauce/rice vinegar/garlic sauce, but I’m also really excited to try a chili sauce soon.

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This Cinnamon Pumpkin Mac and Cheese is a creamy, delicious, fall-flavored mac that you might start eating year-round! 😋

If you’re a fan of pumpkin spice, you’ll love how much pumpkin flavor you taste with each bite 🎃

The sauce is rich and super creamy, but you also get strands of melted cheddar as you lift the pasta shells out with your fork.

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S’mores dip is seriously the easiest thing in the world to make, and it’s the BUSINESS! And using Peeps Marshmallow Ghosts is a super fun way to get in the holiday spirit 👻

It’s unbelievably easy to make, too! You just need an oven-safe skillet and 3 ingredients. The other cool thing about using Peeps instead of regular marshmallows is that the Peeps are coated in a thin layer of sugar, which caramelizes in the oven, so you get a satisfying crunch when you dip your graham crackers 😋

I’m really getting amped for Halloween lol

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This takes the viral Rice Paper Croissant to the next level! 🤯

Since y’all loved my first video about the rice paper croissant (5 million views! So grateful for everyone who watched, liked, or commented 😃) I decided to take things up a notch and make a chocolate-filled matcha flavored one!

It’s still just as easy, but it tastes SO much better! You get that earthy matcha flavor from the pastry with the rich melted chocolate, and the mix crispy exterior and mochi-like chewiness in the middle. This might just be the dessert of my dreams. And it takes just 20 minutes to make!

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Mochi Foods was super awesome and sent me a bag of their Mochi Pancake & Waffle Mix, and I really enjoyed trying it out! 🧇

The waffles came out with this ultra satisfying fluffy texture with a subtle chewiness from the rice flour and just a hint of sweetness 😋

A lot of times, with mochi waffles and pancakes, you go in the direction of sweet flavors, but I wanted to try something savory, and these didn’t disappoint.

Definitely recommend giving them a shot!

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I’m not kidding when I say that I may add this to my regular meal rotation! 🤯

These beef-wrapped enokis are SO good, and are perfect with a bowl of rice to soak up some of the sauce.

They’re cooked in a soy-based sauce with onions, egg, and mozzarella, and it’s literally one of my new favorite things.

This has been trending for little while, but I put my own spin on it by changing up the sauce recipe and adding a gooey layer of mozzarella 😋

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Would you eat Spam Katsu Fries?? 🤯

If you’ve been following me for any amount of time, you can probably tell how much I love Spam. There’s definitely a part of it that’s nostalgic since I grew up eating it with my family, but it’s also SO versatile!

Spam fries have been around forever, but I can never get enough of them, and so I thought I’d share my super easy recipe if you’ve never had them before 😋

Some recipes just call for cutting the Spam into the “fries” shape and frying them, but I prefer mine breaded with panko, so that’s what you’ll learn here!

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These strawberry s’mores are so fun to make and they really level up regular chocolate-covered strawberries! 😋

They’re super easy, and it’s a fun activity to do with kids, for your significant other… or by yourself, like me! No one’s judging!

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Have you ever tried butter mochi?? 🤯

If you haven’t, you need to change that STAT! It originates from Hawaii, and it’s basically like if a cake and mochi had a baby. Needless to say, it’s incredible!

You get a satisfying, chewy texture and just the right amount of sweetness so you can have a couple squares in one sitting without feeling sugar overload 😋

I made mine with matcha, just to add a little of that flavor, but you can also leave it out and make it the traditional way, which is just as amazing!

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This Ube Halaya French Toast is SO good, it’s kind of ridiculous 🤯

It’s a delicious stack of thick-cut slices of brioche with ube halaya spread between them.

The outside is coated in a mixture of eggs, milk, vanilla extract and ube extract, and lightly fried, so you get moist ube french toast surrounding the middle piece of bread that stays mostly dry and slathered in ube halaya 😋

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Would you eat mango coconut sticky rice spring rolls?? 😋

The regular dessert is one of my favorites of all time, and this is a really fun way to switch things up a bit while still getting that delicious flavor combo.

You basically just prepare coconut rice and mango slices like you normally would, but then roll them up in rice paper. That’s it!

The recipe below will give you some extra sweet coconut milk to dip with, which is the part that’s the most fun about this dessert.

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I can’t get enough hazelnut chocolate, so these pastries are right up my alley! Better yet, they’re unbelievably easy to make!

You get the crispiness from the Dufour puff pastry dough, just throw in some Ferrero Rocher chocolates, and bake. That’s it!

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