NomtasticFoods's Recipes Collection on LTK

Recipes

By NomtasticFoods

Ingredients and tools I use to make each recipe! 🍽️

#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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These brownies are out of control! 🤯

I’ve seen people make Nutella brownies before, but when you add Oreo cookies, ggs y’all.

I love using Betty Crocker brownie mix because they always come out so fudgy, and when you add the layer of nutella and Oreos, it becomes straight up rich, chocolatey decadence 😋

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

INGREDIENTS (9x9” pan)
1 package Betty Crocker Supreme Chocolate Chunk Brownie Mix
1 egg
1/4 cup milk
1/3 cup vegetable oil
20 oz Nutella (nearly an entire 26.5 oz bottle)
12 Oreos

INSTRUCTIONS
1️⃣ Take a sheet of parchment paper a few inches larger than the inside of the 9x9” cake pan and spread the Nutella out in a square about the size of the bottom of the pan. Place it onto a small pan or cutting board and put it in the freezer for 30 minutes or until it becomes solid.
2️⃣ Once the Nutella is ready, preheat your oven (325 F for non-stick pans; 350 F for other pans). Line the cake pan with parchment paper. In a large mixing bowl, combine the brownie mix, egg, milk, and vegetable oil until the batter forms. The Betty Crocker box says to use water, but I prefer milk because I feel like it gives it a fudgier (sp?) consistency.
3️⃣ Add half the batter to the pan and spread it out evenly across the bottom. Remove the Nutella from the freezer and peel off the parchment paper. Place the hardened Nutella on top of the brownie batter in the pan.
4️⃣ Evenly place the Oreos over the top of the Nutella.
5️⃣ Pour the rest of the brownie mix on top and carefully spread it out to cover the tops and sides of the Oreos.
6️⃣ Place in the oven for 28-30 minutes. Let it cool completely, cut into squares, and enjoy!

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Enjoy Dole Whip at home whenever you want! 🤯

I have fond memories of sharing Dole Whip with my family at Disneyland as a kid, and when I learned how easy it is to make, I added it to my dessert rotation at home!

I like to slice fresh pineapple and freeze it, but if you want to speed up the process, you can just use frozen pineapple chunks meant for smoothies and stuff.

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

INGREDIENTS
2 cups frozen pineapple chunks
2 scoops vanilla ice cream
1 tbsp sugar

INSTRUCTIONS
1️⃣ If you’re slicing pineapple fresh, freeze the pieces. Or use packaged frozen pineapple chunks.
2️⃣ Throw all the ingredients into a blender and blend until smooth.
3️⃣ You can either serve with an ice cream scoop, or use a piping bag with a star tip to get that soft serve swirl look.
4️⃣ Enjoy!

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CHEESE-FILLED KATSU?? 🤯

Tonkatsu is one of my favorite Japanese dishes, and I think this just made it even better. I mean, gooey cheese makes just about anything better, right??

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

INGREDIENTS
3 boneless pork loins (1 inch thick)
8 oz mozzarella block
2 eggs (beaten)
2 tbsp all purpose flour
3 cups panko
Non-stick spray/vegetable oil
Chives or green onion (optional; to taste)
Katsu sauce (to taste)

INSTRUCTIONS
1️⃣ Cut the three 1-inch pork loins like you’re butterflying them, but cut all the way through so you have 6 1/2-inch pork loins. Use a meat tenderizer on each one until they’re about 1/8 inch thick.
2️⃣ Cut the mozzarella brick into 6 even pieces.
3️⃣ Place one piece of mozz onto one of the tenderized pork loins, and roll it up like you would an egg roll. Repeat for the other 5.
4️⃣ Tightly wrap each piece in plastic wrap and put them in the freezer for 30 minutes. This helps the pork keep its shape and not unravel.
5️⃣ Take them out, and set aside. Preheat the air fryer to 360 F.
6️⃣ Set out two wide, shallow bowls. Fill one with the eggs and flour and whisk it well. Fill the other with the panko. Dunk and roll each pork loin in the egg/flour mixture, and then the panko. Make sure each is completely coated.
7️⃣ Lightly oil each piece. I like to use a refillable culinary spray bottle filled with avocado oil, but you can also use store-bought non-stick spray. Then, put them into the air fryer for 9 minutes. Flip them, spray oil on again, and put them back in for another 9 minutes.
8️⃣ Once done, either cut them the long way or the short way (both are shown in the video) and, optionally, top them with chives or green onions and serve with katsu sauce.
9️⃣ Enjoy!

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This Breakfast Spam Musubi will have you like 🤯

It’s a delicious stack of rice mixed with furikake, Spam, scrambled eggs, and crispy hash browns, and topped with a sweet and savory maple soy glaze.

Should I do a series of different kinds of Spam musubi? Let me know in the comments! 🙌

INGREDIENTS (2 musubi)
1 sheet sushi nori
1 cup uncooked rice
1 tbsp furikake
2 slices Spam
3 eggs (beaten)
2 hash browns (frozen)

SAUCE
1/4 cup maple syrup
1/4 cup soy sauce
1 tsp red chili pepper flakes
1 tsp sesame oil (optional)

INSTRUCTIONS
1️⃣ Cook the hash browns per packaging instructions, and set aside. Then, cook the rice in your rice cooker. Or, what I like to do is buy the Bibigo cooked rice cups from Costco so I can just throw one in the microwave and it’s ready in 90 seconds. Transfer to a mixing bowl, and mix in the furikake. Set aside to cool for 10 minutes.
2️⃣ While you wait, make the sauce, eggs, and Spam. For the sauce, add the sauce ingredients to a bowl and mix until combined.
3️⃣ Eggs: beat them in a small bowl and then pour them into a small frying pan over medium-low heat and cook them until your desired consistency. Transfer them to a small plate and set aside.
4️⃣ Spam: cut two slices and cook them over medium heat until they darken and get a little crispy on both sides. Transfer to a plate and set aside.
5️⃣ Lay out a sheet of sushi nori. Place the large musubi mold in the center of the nori sheet. Add the rice and use the top piece of the mold to compress it well.
6️⃣ Place the two slices of Spam next to each other on top of the rice. Add 2 tsp of the sauce over the Spam. Add a layer of eggs. And top with two hash browns. You may need to break off a piece of one to get it to fit. Compress everything, and lift the mold up until it releases and set aside.
8️⃣ Dip your finger in the sauce and run it along the edge of one side of the nori. Fold the other side up (it should reach about half way across the hash browns. Then, carefully roll the whole musubi toward the sauced nori side until it seals. Cut it in half to make two musubi.
9️⃣ Enjoy!

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Have you ever had sparkling matcha?? 🤯

The codes below are for Moshi’s website (www.drinkmoshi.com), but you can also purchase their drinks from Amazon through the tagged products on this post 😃👍

👉 Use code “NOMTASTICFOODS10” for 10% OFF any Moshi 12-pack
👉 Use code “NOMTASTICFOODS15” for 15% OFF any Moshi 24-pack

Moshi sent me some of their sparkling matcha drinks, and they’re all super unique! I loved the regular one and the coconut flavor, and with summer just around the corner, I decided to make a refreshing float using scoops of coconut and matcha ice cream, Moshi Sparkling Coconut Uji Matcha, sliced strawberries and strawberry Pocky sticks 😋

It’s light and tropical with a delicious sweet matcha base, and I think you’re going to love it!

Moshi makes all kinds of tasty sparkling drinks with Asian flavors — think yuzu, lychee + vanilla, Asian pear & ginger, and more.

👉 If you want to give them a try, use my codes above on Moshi’s website (www.drinkmoshi.com) for a discount!

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I think my life may have just peaked with this one 🤯

I was lucky enough to get my hands on these limited edition King’s Hawaiian Ube Coconut Rolls and decided to go a bit crazy with them to make a dessert fit for summer!

Don’t worry if you weren’t able to get some — this recipe still tastes amazing with their regular sweet buns, so I def recommend you try it!

The buns are buttery, warm, and crispy. The pineapple is refreshing and brûléed. The coconut ice cream is decadent. And the ube icing brings everything together.

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

INGREDIENTS
4 King’s Hawaiian Sweet Rolls
2 tbsp unsalted butter (room temp)
1/2 can of Dole Pineapple Chunks
2 tbsp sugar (optional; for brûlée)
4 scoops coconut ice cream
1/2 cup powdered sugar
3 tsp water
1/4 tsp ube extract

INSTRUCTIONS
1️⃣ Preheat the oven to 350 degrees F. Use a serrated bread knife to cut the rolls through the middle to create a top layer and a bottom layer. Separate them and butter the bottom layer. Place the top layer back on. Line a baking pan with parchment paper, place the rolls on, and put it in the oven for 10 minutes.
2️⃣ While you wait, use a fork to remove half the pineapple chunks from the can and place them on a paper towel. Pat them to remove excess juice. If you want to brulee them, place all the chunks on a metal pan or other fire-safe surface. Don’t use non-stick pans! Push all the pieces together, sprinkle the sugar on top, and use a kitchen torch until the sugar browns and bubbles a bit.
3️⃣ When the rolls are done, take them out of the oven and remove the top layer. Let them cool for a couple minutes, and make the icing in the meantime – add the powdered sugar and water to a small bowl and whisk until smooth. Add the ube extract and whisk again until smooth.
4️⃣ Use a spatula to transfer the pineapple onto the bottom layer of the rolls. Then add 4 scoops of coconut ice cream (one for each roll). Drizzle half the icing on top of the ice cream. Place the top layer of the rolls back on, and drizzle the rest of the icing on top.
5️⃣ Enjoy!

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I’ve been on a chocolate kick recently, so I went on a hunt for some recipe inspiration and found a chocolate-covered brie recipe on a food blog. I was intrigued, so I decided to make it and add a fresh blueberry to each one thinking it would be amazing. I really wanted to love it, but it just didn’t hit like I thought it would.

By no means is it bad, but the flavors were all pretty flat. Brie isn’t salty enough to balance the chocolate, in my opinion. And the blueberries don’t have a strong enough flavor so they get lost in the mix.

BUT I learned my lesson, and now I’m thinking about trying again with berry pie filling and brie. What do you think?

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

INGREDIENTS
1 8oz wheel of brie
12 blueberries
8 oz milk chocolate (melted)

INSTRUCTIONS
1️⃣ Cut off the edges of your brie to make a square shape. Then, slice into 12 equal pieces.
2️⃣ For each piece, press with your finger into the brie to create a little divot and place one of the blueberries in. Set aside.
3️⃣ Put the chocolate into a microwave safe bowl and put it in the microwave for 30 seconds. Take it out and stir with a spoon for a bit and place it back in the microwave for another 20 seconds. Repeat until the chocolate is melted.
4️⃣ Line a small baking pan with parchment paper. Then, drop each piece of brie into the chocolate, one-by-one, and use a fork to flip and completely coat them.
5️⃣ Lift them out with the fork and place them on the parchment paper.
6️⃣ Place the pan into the fridge for 15 minutes or until the chocolate hardens, and enjoy!

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If you love chocolate-covered strawberries, this is like that on steroids! And the fun part about these is you can throw in multiple kinds of berries if you want!

I love strawberries and blueberries, but I’d imagine raspberries could also be hella good.

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

INGREDIENTS (6 croissant cups)
11.5 oz @nestletollhouse chocolate chips (1 bag)
3-4 strawberries (sliced)
10 blueberries

INSTRUCTIONS
1️⃣ Fill a high-rimmed pan or tupperware with hot water. I used a kettle set to 175 degrees F. Place the bag of chocolate chips in the water. Wait a couple minutes, then take it out and squish it around with your hands, mixing them a bit, and put the bag back in for another couple minutes. Repeat until the chocolate is all melted and you don’t feel anymore solid chips. While the bag is in the water, slice your strawberries.
2️⃣ Remove from the water and use kitchen scissors to cut the bag open at one end. Dump all your berries in. You can also add nuts or any other solid ingredients you want.
3️⃣ Reseal the bag using a long bag clip, and place it in the fridge for about an hour or until it’s completely solid.
4️⃣ Take it out, remove the clip, and peel the bag off. You may need to use scissors again to get it started.
5️⃣ Using a kitchen knife, cut the big hunk of chocolate into pieces. I left mine longer like a normal chocolate bar, but you can also cut them into little squares or however you want.
6️⃣ Enjoy!

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I was wrong to doubt this combo! 😋

I first saw @cheezit post this on their IG, and thought to myself, this can’t actually be good, can it? Well, not only can it, but it was surprisingly tasty!

The sweet and savory combination of the marshmallows and Cheez-It crackers was delicious, and I’m definitely going to be keeping this one in mind for the future.

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

INGREDIENTS:
3 tbsp unsalted butter
10 oz marshmallows (usually one bag)
5.5 cups Cheez-It crackers

INSTRUCTIONS
1️⃣ Melt the butter over low heat in a large pot.
2️⃣ Once the butter melts, pour in the bag of marshmallows and melt them, occasionally stirring.
3️⃣ Then, remove the pot from heat.
4️⃣ Pour the Cheez-Its into the pot and mix them into the marshmallows.
5️⃣ Once evenly coated, Transfer to a small or medium rectangular baking pan lined with parchment paper, and use a smaller piece of parchment paper to evenly spread the mixture and flatten the top.
6️⃣ Let it cool. Then, chop it on a cutting board, and serve!

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I think these might be my favorite marshmallow treats so far! 😋

The chocolate mixed with the freeze dried berries from the cereal is kind of like chocolate covered strawberries, and the cereal adds this really satisfying crunch.

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

INGREDIENTS:
3 tbsp unsalted butter
10 oz marshmallows (usually one bag)
5.5 cups Special K Red Berries
10 oz chocolate melting wafers

INSTRUCTIONS
1️⃣ Melt the butter over low heat in a large pot.
2️⃣ Once the butter melts, pour in the bag of marshmallows and melt them, occasionally stirring.
3️⃣ Then, remove the pot from heat.
4️⃣ Pour the Special K Red Berries into the pot and mix them into the marshmallows.
5️⃣ Once evenly coated, Transfer to a small or medium rectangular baking pan lined with parchment paper, and use a smaller piece of parchment paper to evenly spread the mixture and flatten the top. Set aside to cool for 10-15 minutes, then cut into pieces.
6️⃣ Put the chocolate melting wafers into a microwave safe bowl and microwave them in 30 second intervals, stirring in between until totally melted. If they’re getting close to being melted, but still need a bit more, lower the time to 10 second intervals to avoid burning the chocolate.
7️⃣ Once melted, pour a little into a ziploc sandwich bag and snip a very small piece of one of the bottom corners so you can squeeze out a thin line of chocolate for the drizzle. Set aside.
8️⃣ If you want to dip the pieces in chocolate, do so directly in the bowl. If you want to drizzle, use the sandwich bag.
9️⃣ Enjoy!

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These spicy croissant breakfast cups are game-changers! 🤯

There are so many variations you can make, but my absolute favorite is using Fly by Jing chili crisp to add just a bit of a kick along with all that chili flavor.

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

INGREDIENTS (6 croissant cups)
3 croissants
6 tbsp shredded cheese
6 tsp Fly by Jing Chili Crisp
3 slices ultra thin sliced honey ham (cut in half)
6 eggs
3 tsp Fly by Jing Chili Crisp (for drizzle)
1 tbsp chives (chopped)

INSTRUCTIONS
1️⃣ Preheat your oven to 350 degrees F. Cut about 1/2 to 1 inch off the ends of each croissant, then cut them in half.
2️⃣ Use your fingers to gently break apart the bread in the center of each croissant to make a little pocket. Then, place them into a muffin pan with the small end down, and use a shot glass or small cup to press down with a little force to flatten the bottom of the croissant against the pan. NOTE: I use a non-stick pan so I don’t really grease it. If yours isn’t non-stick, don’t forget to add a little butter or oil!
3️⃣ Sprinkle in your shredded cheese (I used Mexican Style 4 Cheese Blend, but you can pretty much use any kind you like). Then, add 1 tsp of chili crisp into each croissant. Next, tear each piece of ham in half so you have 6 pieces, fold each in half, and stuff one into each croissant, making sure there’s still a pocket formed. Lastly, add a whole egg into each croissant.
4️⃣ Put them in the oven for 20 minutes for jammy, runny yolks, or up to 25 minutes if you want them cooked more.
5️⃣ Remove from the oven and top them with a bit more chili crisp and chopped chives. To remove them from the pan, I run a small, thin silicone spatula around the inside edges to make sure it’s not stuck, and then just use your hands to lift them out. Be careful of the hot pan, though!
6️⃣ Enjoy!

These are the best brookies I’ve EVER had! 🤯

And no, I’m not just tooting my own horn lol. As you know, I always try to find the easiest way to make delicious things, so this recipe is literally just Betty Crocker Fudge Brownie Mix and Toll House Chocolate Chip Cookie Dough 😋 (+ eggs and vegetable oil to form the batter haha).

They’re thiccccccc, gooey, and beyond decadent. Of course, you could make your own batter and dough if you really want to... but ain’t nobody got time for that.

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

INGREDIENTS
2 boxes of Betty Crocker Fudge Brownie Mix (16.3 oz packages)
4 eggs
4 tbsp water
1 cup vegetable oil
9 scoops of Toll House Cookie Dough (using ice cream scooper)

INSTRUCTIONS
1️⃣ Preheat your oven to 350 degrees F. Line a 9x9” square cake pan with parchment paper that’s long enough to stick out above the top of the pan on opposite sides. This makes it easy to pull the brookie out after it cools.
2️⃣ In a large mixing bowl, make the brownie mix according to package instructions. I made each package separately, but you can probably make them together if your bowl is big enough. Then, pour the batter into the pan. Spread it with a spatula or gently shake the pan to evenly spread it.
3️⃣ Use an ice cream scooper to make 9 balls of cookie dough. Slightly flatten them into a hockey puck kind of shape and press them into the batter in three rows of 3.
4️⃣ Put them in the oven for 40 minutes. Open the oven just long enough to cover them with tin foil and put them back in for 10 minutes. This allows them to keep baking without burning the top. At the 50 minute mark, stick a toothpick or wooden skewer into the center. If you see batter, put it back in for 5 minute intervals, checking each time until the toothpick comes back clean.
5️⃣ Remove from the oven and let it cool in the pan for at least 1 hour before cutting. They’ll still be soft and gooey in the center, but set enough to slice without falling apart. For cleanest cuts, wait 2 hours (if you can!).
6️⃣ Enjoy!

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These @kingshawaiian Pineapple Coconut Buns are INSANE! 🤯

They’re stuffed with pineapple and shredded coconut in the middle, and a pineapple juice-based icing is drizzled on top, which brings it all together 😋

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

INGREDIENTS
ROLLS
12 pack of King’s Hawaiian sweet rolls
1/4 cup unsalted butter (room temp)
1 can Dole pineapple slices (20oz; drained, but keep the juice!)
1/4 cup granulated sugar
1/2 cup shredded coconut
2 tbsp unsalted butter (melted)

ICING
1/2 cup powdered sugar
4 tsp Dole pineapple juice
2 tbsp shredded coconut

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 large mixing bowl, combine the room temperature butter, sugar, and shredded coconut using a hand mixer. Then, dump the drained pineapple slices in, and use your hands to mix them into the butter mixture. Then, spread it all evenly across the bottom layer of the rolls.
3️⃣ Place the top layer back on, and put the rolls in the oven for 10 minutes.
4️⃣ Remove them from the oven and set them aside while you melt the remaining butter in the microwave (15 seconds and a little stir should be enough). Use a basting brush to coat the tops of the rolls with it.
5️⃣ In a small mixing bowl, combine the pineapple juice, powdered sugar, and shredded coconut to make the icing. Drizzle it on top of the rolls.
6️⃣ Enjoy!

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21+ Only! Thanks for the inspo, @timthetankofficial! Give him a follow if you’re not already!

These Malibu-soaked chocolate-covered strawberries are literally made for summer! ☀️

If you’ve never had Malibu, it’s a tasty coconut rum that’s about half the alcohol % of a normal shot. It meshes perfectly with the fresh strawberries, and the chocolate on the outside gives it a luxurious touch.

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

INGREDIENTS (6 strawberries)
Malibu Coconut Liqueur
5 oz Ghirardelli Dark Chocolate Melting Wafers
6 strawberries

INSTRUCTIONS
1️⃣ Wash your strawberries and use a toothpick to poke a bunch of holes in them.
2️⃣ Put the strawberries in a tupperware or bowl and fill with Malibu until they are completely submerged. Put the lid or plastic wrap over the top and soak them in the fridge overnight.
3️⃣ Remove the container from the fridge, take the strawberries out, and pat them dry with a paper towel. Set aside.
4️⃣ Put the chocolate melting wafers in a microwave safe bowl and microwave for 30 seconds. Stir the chocolate a bit and then microwave again for another 20 seconds. Stir again until it’s totally melted.
5️⃣ Lay out a sheet of parchment paper. Dip each strawberry in chocolate and place them on the parchment paper. If they’re still cool from the fridge, the chocolate should harden within a minute or two. If they’re back to room temperature, you can place them back into the fridge for 10 minutes.
6️⃣ Enjoy!

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Reeses are a dessert of the past now that I’ve tried these sweet red bean-filled matcha chocolate cups! 🤯

I’m going back to my Japanese roots for this one! haha

They’re so easy to make – you literally just need some silicone cupcake liners, melted white chocolate, matcha and canned sweet red bean.

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

INGREDIENTS
10 oz Ghirardelli White Chocolate Melting Wafers
2 tbsp matcha powder
6 tbsp sweet red bean

INSTRUCTIONS
1️⃣ Pour the white chocolate melting wafers into a microwave-safe bowl and microwave them for 40 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.
2️⃣ Pour the matcha powder into the melted chocolate and mix together well until smooth.
3️⃣ Spoon some matcha chocolate into the bottom of the silicone cupcake liner. Spoon 1 tbsp of sweet red bean on top. Top it with a bit more matcha chocolate.
4️⃣ Repeat for 4-5 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 if you want, and put it in the refrigerator for 15 minutes or until they’re all solid.
6️⃣ Enjoy!

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Boozy gummy bears will be a staple at your parties! 🤯

I used to make these all the time back in college whenever we would have people over. Back then I was only using vodka, but I recently experimented with other types of alcohol, and these are my favorites!

1. Chardonnay: Tastes a little elevated and are delicious on their own, so you can definitely have them as a stand-alone party snack.
2. Malibu: These also taste amazing because the coconut flavor perfectly complements the fruity gummies.
3. Vodka: These are obviously the strongest and probably aren’t as enjoyable on their own — especially if you’re someone that doesn’t like the taste of alcohol — but they’re perfect for cocktails that use vodka as the base.

INSTRUCTIONS
Fill a bowl or cup with gummy bears, and pour in your alcohol of choice until they’re fully submerged. Put plastic wrap over the top and let them soak in the fridge for 48 hours. Then, enjoy!

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This Spicy Miso Tuna on Rice Paper Chips recipe is SO good, and ridiculously easy to make. It’s the perfect appetizer or finger food if you’re having people over, and I’m always sad when it’s all gone 🤣

And yes, I misspoke — I used masago, not tobiko, but either works for this recipe!

I had seen other recipes kind of like this around the internet and social media, but I really wanted to take it in a new direction. So after some experimenting (and lots of eating...) I finally came up with my own version incorporating shiso leaves and miso paste! 🤩

The miso and soy sauce combine to give it this rich umami flavor, while the Sriracha provides a nice kick, and the @kewpieusa mayo gives it that creamy texture 😋 And finally, the shiso leaf adds an herby, citrusy pop that’s perfectly complimentary.

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

INGREDIENTS (makes 4 pieces)

Note: (pick the sushi grade tuna and shiso leaves up from a store near you. The products I listed on amazon are expensive and just for reference. The other items you can get from amazon, though!

1/4 lb sushi grade tuna
2 tbsp Kewpie mayo
1-2 tbsp sriracha (depends how spicy you want it)
1 tbsp soy sauce
2 tsp sesame oil
1.5 tsp miso paste
1 rice paper (cut into 4 pieces)
4 shiso leaves

INSTRUCTIONS:

1️⃣ pour a thin layer of oil into a small pan and fry each rice paper piece with a shiso leaf on top. It only takes a few seconds so remove them quickly before the shiso starts to turn brown. Set aside on a paper towel to absorb excess oil.
2️⃣ Chop tuna into small pieces.
3️⃣ Mix Kewpie mayo, sriracha, soy sauce, sesame oil, and miso paste in a bowl.
4️⃣ Add chopped tuna into the bowl and mix it all together.
5️⃣ Scoop a quarter of the tuna mixture onto each rice paper chip.
6️⃣ Top with masago (or tobiko) and green onions
7️⃣ Enjoy!

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Would you try this!? 😱

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Would you try this hack? 😮

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This whole mango mochi is your new spring and summer go-to 😋🥭

It’s super easy and quick to make, and since they’re way bigger than normal mochi, you can eat one and share the other!... or not. Not judging.

Be sure your mangos are ripe because you’ll want them to be soft and sweet. Before you begin, squeeze the mango gently to test. If it feels a little soft and there’s some give, it’s ready, but if it’s fairly hard, it’s still not ripe enough.

👉 The full recipe is below, and be sure to let me know what you think! 🙌

INGREDIENTS

⅓ cup + 1 tbsp Sweet Rice Flour
2 tbsp sugar
⅓ cup water
1 mango

INSTRUCTIONS
1️⃣ Pour ⅓ cup Sweet Rice Flour and sugar into a medium mixing bowl (if you have Pyrex, that’s preferred because you’ll be microwaving it) and whisk together. Then, add water and whisk again until smooth.
2️⃣ Cover the mixing bowl with a microwave-safe cover and put it in the microwave for 1 minute. Take it out and stir with a spatula. Repeat one or two more times until it becomes mochi-like and not a liquid anymore. Set aside to cool
3️⃣ While it’s cooling, peel the mango, then slice it from top to bottom on either side of the pit to make two large slices.
4️⃣ Dust a cutting board with the remaining tablespoon of Sweet Rice Flour. While the mochi is still warm, coat it in the sweet rice flour and use a rolling pin to flatten it to about ¼ inch thick.
5️⃣ Use a knife to cut it into two equal pieces and wrap each piece around one of the mango slices. Pinch the edges together so they seal.
6️⃣ Enjoy!

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These Churro Rice Krispies Treats are game-changing! 🤯

This is probably the easiest Rice Krispies Treats variation I’ve made, and also one of my favorites. Remember, complex doesn’t always mean better!

I LOVE churros, but if you’ve been following me for any amount of time, you’re probably aware that I like to find easier ways to get me 90% of the way there, and these treats have the crispiness along with the sugar and cinnamon that satisfy my cravings perfectly.

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

INGREDIENTS:
3 tbsp unsalted butter
10 oz marshmallows (1 bag usually)
1.5 tsp cinnamon (for mixing)
1 tsp cinnamon (for dusting)
6 cups Rice Krispies

INSTRUCTIONS
1️⃣ Melt the butter over low heat in a large pot.
2️⃣ While it’s melting, dump the Rice Krispies into a large mixing bowl along with the 1.5 tsp of cinnamon and toss together.
3️⃣ Once the butter melts, pour in the bag of marshmallows and melt them, occasionally stirring.
4️⃣ Once the marshmallows are completely melted, remove the pot from heat.
5️⃣ Pour in the Rice Krispies and mix them into the marshmallows.
6️⃣ Once evenly coated, Transfer to a small or medium rectangular baking pan lined with parchment paper, and use a smaller piece of parchment paper to evenly spread the Rice Krispies mixture and flatten the top.
7️⃣ Let it cool. While it cools, use a small fine mesh sieve to dust the top with the rest of the cinnamon. Then, chop it on a cutting board, and serve!

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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