NomtasticFoods on LTK

This might be my new favorite snack EVER! 😋 I’ve always been a huge fan of salmon, and one of my favorite snacks that I always have around is smoked salmon and aged cheese (Kerrygold Dubliner is 🔥). So when I stumbled across an air fryer smoked salmon recipe, I knew I had to level it up. I added Bachan’s Japanese Dipping Sauce rather than their original Japanese BBQ Sauce because it’s thicker and stays in place better. The salmon dries out kind of like jerky, and it tastes great and smokey when plain, but the sauce adds that sweet and savory deliciousness that makes it even better. Now I want to try it with their spicy sauce! I’m sure you could find something to put them on, but I ended up just snacking on them in a bowl haha. Would you try it? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 12 small smoked salmon pieces 1 tbsp Bachan’s Japanese Dipping Sauce INSTRUCTIONS 1️⃣ Take the smoked salmon pieces and put them in the air fryer. I used Kirkland smoked salmon, which comes in large pieces, so I took a few and ripped them into smaller ones. 2️⃣ Air fry them at 375 F for about 5 or 6 minutes. You want them to start darkening and looking a little dryer. 3️⃣ Open the air fryer and brush them with Bachan’s Japanese Dipping Sauce. I add it now because it burns if you put it on at the beginning. 4️⃣ Put them back in and air fry for an additional 2-3 minutes. 5️⃣ Remove them and transfer to a rack to cool. They’ll stiffen up as they cool. 6️⃣ Enjoy! LTKfoodie LTKHome

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If you've been following me long enough, you know I'm all about trying different Rice Krispies Treats variations. Well, these might be even better than the original. I said what I said!! 😮

The sweet and salty combo is unreal. You get that gooey marshmallow holding everything together, the crunch and saltiness from the potato chips, and then the dark chocolate drizzle on top tying it all together. They're dangerously easy to make too. Four ingredients and you're done.

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

INGREDIENTS
4 tbsp butter
10 oz mini marshmallows (1 bag)
5 cups potato chips (lightly crumbled)
3 oz dark chocolate (melted)

INSTRUCTIONS
1️⃣ Melt the butter over low heat in a large pot.
2️⃣ While it melts, lightly squeeze the potato chips inside the bag to break them into smaller pieces. You don't want them crushed into dust. Dump them into a large mixing bowl.
3️⃣ Pour in the bag of marshmallows and stir occasionally until completely melted.
4️⃣ Remove the pot from the heat.
5️⃣ Add the potato chips and mix until everything is evenly coated.
6️⃣ Transfer to a small or medium rectangular baking pan lined with parchment paper. Lightly butter your hands and press the mixture down flat so it doesn't stick.
7️⃣ Let it cool. While it cools, add the chocolate to a microwave safe bowl and microwave for 30 seconds. Stir until smooth. If it needs more time, pop it back in for 10 seconds and stir again. Drizzle it with a spoon, or add the melted chocolate to a small ziploc bag, snip a tiny corner, and squeeze it out like a piping bag.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

If you've never had a Japanese cheesecake, you might be a little thrown off at first. It's way lighter than the dense, western style cheesecakes you're probably used to, with more of a cake texture and a subtle sweetness. Now add ube extract and caramelized bananas on the bottom and cook the whole thing in a rice cooker? Yeah, this is one you won’t forget 🤯

The rice cooker does all the heavy lifting here. You flip it out onto a plate at the end and get this beautiful caramelized banana layer on top with the lightest, fluffiest purple cheesecake underneath. It's a total showstopper and way easier than it looks.

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

INGREDIENTS
8 oz cream cheese
2 egg yolks (reserve the whites)
3/4 cup Krusteaz Pancake Mix
2/3 cup heavy cream
1 tsp ube extract
2 egg whites
1/4 cup granulated sugar
1 tbsp butter (melted)
1 tbsp granulated sugar
2 bananas (halved lengthwise)
powdered sugar (to taste)

INSTRUCTIONS
1️⃣ In a medium mixing bowl, combine the cream cheese, egg yolks, and pancake mix using a hand mixer until smooth.
2️⃣ Add the heavy cream in two parts, whisking well in between with your hand mixer. Add the ube extract and whisk until the batter is a solid purple throughout.
3️⃣ In a separate bowl, whisk the egg whites with your hand mixer until you get stiff peaks. Add the 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. Sprinkle the tbsp of sugar across the bottom. Place the banana halves flat side down in the pot, pour the cheesecake batter over the top, and cook on the regular setting for 70 minutes.
6️⃣ Once done, use oven mitts to remove the pot. Place a plate upside down on top, hold both sides, and quickly flip it over so the cheesecake lands on the plate. Sprinkle with powdered sugar.
7️⃣ Enjoy!

#LTKHome #LTKfoodie

👉 Comment "YUM" and I'll DM you the link to the ingredients I used on Amazon 🙌

This is a super nostalgic one for me. Inarizushi is a common snack you'll find in Japanese convenience stores, and as a kid, my mom would always pick up a few containers in Japantown when we went grocery shopping. I would absolutely devour them 😋

These are fancy versions though. Typically when you get them at the store, it's just seasoned rice and aburaage. But once you start topping them with shrimp, egg strips, thin lemon slices, and a sprinkle of nori or gochugaru, it takes them to a whole different level. Plus they're SO easy to put together.

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

INGREDIENTS
8 aburaage (fried tofu pouches)
2 instant rice cups (14 oz)
1 tsp sesame oil
1 tsp roasted sesame seeds
1 egg
1 lemon
1 cucumber
1/2 cup salad style shrimp (the tiny ones)
nori flakes (to taste)
gochugaru (to taste)

INSTRUCTIONS
1️⃣ Microwave your rice cups (or cook rice in a rice cooker if you're not lazy like me). Transfer to a medium mixing bowl and mix in the sesame oil and sesame seeds. Set aside.
2️⃣ Beat the egg in a small bowl, then pour it into a lightly oiled pan over medium low heat in a thin layer across the bottom. Let it cook through, transfer to a cutting board, and slice into long thin strips.
3️⃣ Open your can of aburaage, drain them, and set aside.
4️⃣ Carefully open each pouch and fill them about 2/3 of the way with rice.
5️⃣ You can eat them just like that, or get fancy and decorate them however you want. Two combos I like are alternating shrimp with thinly sliced lemon quarters and a sprinkle of nori flakes, or sliced cucumber with egg strips, shrimp, and either nori flakes or gochugaru for a little kick. If you like ikura or tobiko, those go great too. Go crazy!
6️⃣ Enjoy!

#LTKHome #LTKfoodie

If you've been following along, you know I love making mochi things, and these purple sweet potato mochi buns are AMAZING. They're subtly sweet from the potato and savory from the melted cheese, with that incredible chewy center 😋

The sweet rice flour is what gives them that stretchy, mochi texture. I like using mozzarella, and baked purple sweet potato works best for the deepest flavor.

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

INGREDIENTS
2 cup sweet rice flour
1 cup cooked purple sweet potato (baked)
1 cup shredded mozzarella
1/4 cup coconut oil
1/4 cup coconut milk
1 egg
1/2 tsp salt

INSTRUCTIONS
1️⃣ In a large bowl, combine all the ingredients and mix until the dough is smooth. If the dough is too dry, add 1 tablespoon of coconut milk and knead it in. Repeat if necessary until it’s no longer dry.
2️⃣ Shape the dough into small round buns and place them on a lined baking sheet.
3️⃣ Bake at 350°F for 20 minutes.
4️⃣ Enjoy!

#LTKfoodie #LTKHome

Onigiri was one of my favorite snacks growing up. My mom used to make plain lightly salted rice balls for me, and now I love experimenting with all kinds of variations. This kimchi gochujang version with melty mozzarella in the center is SO good 🔥

Air frying is the easiest way to get crispy onigiri that's perfectly crunchy all the way around. Pan frying can be tricky because the rice ball sometimes loses its shape or crisps up unevenly. The air fryer just does it better here.

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

INGREDIENTS
2 cups cooked short grain white rice
3/4 cup kimchi (finely chopped; squeezed)
4 tbsp gochujang
2 tbsp sesame oil
2 tbsp sesame seeds
1 tsp soy sauce
2 tsp honey (optional)
1 cup shredded mozzarella
sesame oil (for brushing)
1 sheet sushi nori (cut into strips)

INSTRUCTIONS
1️⃣ In a large bowl, mix together the rice, kimchi, gochujang, soy sauce, and sesame oil. Add the honey if you want a touch of sweetness.
2️⃣ Using a mold or lightly oiled hands, form the rice into balls with shredded mozzarella packed in the center.
3️⃣ Brush lightly with sesame oil and air fry at 375°F for 10 minutes. Flip and cook another 7 minutes or until golden brown all around.
4️⃣ Wrap each one with a strip of nori and dig in.
5️⃣ Enjoy!

#LTKHome #LTKfoodie

This viral dumpling lasagna is one of those TikTok recipes that’s actually good!

So, I made dumpling cups a couple months ago, which are kind of similar, but personal sized. THIS, on the other hand, is for when you don’t want to be all fancy and feed the whole crew!

You don’t have to fold the dumplings, just layer the wrappers and the filling and steam the whole thing.

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

INGREDIENTS
16 oz ground pork
5 scallions (chopped)
3 garlic cloves (minced)
1 inch piece ginger (minced)
¼ cup soy sauce
1 tsp sugar
1 tsp chicken bouillon powder
1 tsp garlic powder
1 tsp chili crisp
27 dumpling wrappers (round or square)
½ cup hot water
chili oil (to taste)
soy sauce (to taste; for topping)
2 stalks scallions (chopped; for topping)
sesame seeds (to taste)

INSTRUCTIONS
1️⃣ In a large bowl, mix together the ground pork, chopped scallions, minced garlic, minced ginger, soy sauce, sugar, chicken bouillon powder, garlic powder, and chili crisp until everything is well combined.
2️⃣ Grab a 7"x9" baking pan (about 3 inches deep) and spread about a third of your meat mixture across the bottom. Layer 9 dumpling wrappers on top with just a slight overlap, then add another layer of meat, another 9 wrappers, more meat, and finish with the last 9 wrappers. Pour the hot water gently over everything.
3️⃣ Preheat the oven to 400°F. Set your smaller pan inside a larger pan and fill the outer pan with boiling water until it reaches halfway up the sides of your dumpling pan. Cover everything with foil and bake for 35 minutes.
4️⃣ When the wrappers look wrinkly and dimpled, take it out of the oven. Drizzle with chili oil and soy sauce, then sprinkle with chopped scallions and sesame seeds.
5️⃣ Enjoy!

#LTKHome #LTKfoodie

At this point, you probably know I'm a huge @kingshawaiian fan 😋 So here's another recipe you're gonna love. Think of it like my King's Hawaiian cream cheese danish recipe, but even easier to make.

These Boston cream Hawaiian rolls are SO good. You get that lightly toasted top, soft, buttery bread, and creamy vanilla custard topped with chocolate ganache. They taste like a legit Boston cream donut but way less work!

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

INGREDIENTS
1 package Hawaiian rolls (12 rolls, separated)
4 tbsp butter (melted)
1 package vanilla instant pudding mix (3.5 oz)
1 1/2 cups Cool Whip
1 1/2 cups milk (for pudding)
1/2 cup milk (for ganache)
1 tsp vanilla extract
1 pinch salt
3/4 cup chocolate chips

INSTRUCTIONS
1️⃣ Preheat the oven to 350°F. Brush each roll with melted butter.
2️⃣ Bake for 5 minutes or until golden brown.
3️⃣ In a medium mixing bowl, whisk together the pudding mix, 1 1/2 cups milk, vanilla extract, and salt until it thickens. Gently fold in the Cool Whip, then pop it in the fridge for 10 minutes to firm up. Transfer the filling to a piping bag or zip-top bag with a small corner snipped off.
4️⃣ Using a small knife, cut a little hole into the side of each roll to create a pocket. Don’t cut all the way through! Pipe the cream in until it’s full.
5️⃣ Heat the remaining 1/4 cup milk in the microwave for 45 seconds. Put the chocolate chips in a small bowl and pour the hot milk over them. Let it sit for 10 seconds, then stir until smooth and glossy. If needed, microwave for another 15 seconds to fully melt the chocolate.
6️⃣ Dip the top of each filled roll into the chocolate, then place them on parchment paper. Let them cool in the fridge for about 10 minutes to harden the chocolate before serving.
7️⃣ Enjoy!

#LTKfoodie #LTKHome

Big shout out to @waskitchenrecipes on IG for this one! I tweaked it slightly to my tastes, but the original is amazing, too! 😋

This tastes exactly like oyakodon (one of my favorite Japanese dishes growing up), just without the chicken and onions. Same delicious umami egg flavor, just cheaper, faster, and easier to throw together. Perfect for those nights when you want something comforting but don’t have time for a whole production.

The soft scrambled eggs over rice with that sweet-savory sauce is SO good! Dashi is seriously one of the best ingredients ever lol.

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

INGREDIENTS
2 eggs
1 tsp shirodashi
1 tsp soy sauce
1 tbsp mirin
2 tsp potato starch
1 cup water (plus 3 tbsp)
1 stalk scallions
gochugaru (to taste)
sesame seeds (to taste)

INSTRUCTIONS
1️⃣ Combine the water, mirin, shirodashi, and soy sauce in a small frying pan and whisk together. Place over medium heat and let it warm until the mixture begins to thicken a bit.
2️⃣ Add the beaten eggs to the pan. Let them sit undisturbed at first, then once the edges begin to firm up, give them a gentle stir. Continue this process a couple more times, being careful not to overwork the eggs.
3️⃣ Spoon the soft scrambled eggs over a bowl of warm rice with furikake, then garnish with sliced green onions, gochugaru, and sesame seeds.
4️⃣ Enjoy!

#LTKHome #LTKfoodie

So simple, yet SO good! These Dubai Chocolate-Covered Strawberries are always a hit, and they level up normal chocolate-covered strawberries exponentially.

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

INGREDIENTS
4 strawberries
7 oz pistachio cream
1/2 cup toasted kataifi
5 oz dark chocolate melting wafers

INSTRUCTIONS
1️⃣ Mix the pistachio cream and toasted kataifi in a bowl.
2️⃣ Pour the chocolate melting wafers into a microwave-safe bowl. Microwave for 1 minute, then use a spoon to stir until it all melts. If it needs a little more heat, put it back into the microwave in 10 second increments.
3️⃣ Line a small baking pan with parchment paper. Coat each strawberry with a thin layer of the pistachio cream mixture, then put them in the freezer for 10 minutes.
4️⃣ Dunk them in the melted chocolate and put them back on the baking pan. Put them back in the freezer for a few minutes or until the chocolate hardens.
5️⃣ Enjoy!

#LTKHome #LTKselfcare #LTKfoodie

This Creme Brulee Toast is SO good!! Big shout out to @jun.and.tonic who created this recipe! He's got awesome recipe content, so definitely give him a follow if you don't already.

I call it a "shortcut" crème brûlée because you use cornstarch to thicken it up in the pot rather than cooking it the traditional way. So yes, all you crème brûlée aficionados, I know I'm not preparing it the "normal" way haha. But honestly? It's SO creamy and delicious, and you still get that crackly caramelized sugar top that we all love.

Plus it's way less finicky than the traditional method (ain't nobody got time for a water bath). You just make a quick custard on the stovetop and you're done. 🔥

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

INGREDIENTS
2 egg yolks
2 tbsp granulated sugar
1½ tbsp cornstarch
⅓ cup milk
½ cup heavy cream
½ tsp vanilla extract
1 egg (for egg wash)
6 slices white (or brioche) bread
sugar (for topping)

INSTRUCTIONS
1️⃣ In a medium bowl, whisk together the egg yolks, sugar, cornstarch, milk, heavy cream, and vanilla extract. Transfer the mixture to a small pot and place over medium heat.
2️⃣ Stir constantly as the custard cooks and begins to thicken. Once it's thick enough to coat the back of a spoon, take the pot off the heat.
3️⃣ Keep stirring until the mixture is smooth and any lumps have disappeared. Pour into a bowl and chill in the fridge for 30 minutes.
4️⃣ While the custard chills, cut a square hole in the center of one slice of bread. Brush a second slice with egg wash, then press the piece with the hole on top of it. Brush the top piece with egg wash as well. Repeat with remaining bread slices to make 3 stacks total.
5️⃣ Air fry the bread stacks at 350°F for 3-5 minutes, until they're crispy and golden brown on top.
6️⃣ Spoon the chilled custard into the center hole of each toast stack. Sprinkle sugar over the custard and use a kitchen torch to caramelize it until golden and bubbly. Use the broiler if you don't have one!
7️⃣ Let the bruleed sugar harden for about a minute before serving.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

These crispy glazed rice cakes are ridiculously good! If you're a fan of senbei (Japanese rice crackers), prepare to have your mind blown 🤯

Crispy rice meets this sweet and savory soy-based sauce that's basically everything you've ever dreamed of. The texture is SO satisfying, and that glaze? Chef’s kiss.

The flavors are so nostalgic of snacks I ate growing up, and they're the perfect snack when you want something crunchy and packed with umami flavor.

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

INGREDIENTS
3 cups cooked short-grain white rice (warm)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice syrup or corn syrup
1 tbsp sesame oil
1 tbsp roasted sesame seeds
1 roasted seaweed (gim/nori) sheet (cut into strips)

INSTRUCTIONS
1️⃣ Whisk together the soy sauce, oyster sauce, and rice syrup in a small bowl until everything's well blended, then set your glaze aside.
2️⃣ Put your warm rice into a large plastic bag or lay it on plastic wrap, then flatten it with a rolling pin or your hands until it's about ¼-inch thick.
3️⃣ Use a round glass or cookie cutter (roughly 2.5–3 inches across) to punch out circles from the flattened rice—you should end up with about 8 patties. Gather up any scraps, press them flat again, and cut out more rounds.
4️⃣ Heat the sesame oil in a non-stick pan over medium heat, then add your rice patties and let them cook until the bottoms turn golden and crispy, which takes about 3–7 minutes. Flip them over and crisp up the other side.
5️⃣ Grab a pastry brush and coat both sides of each patty generously with your prepared glaze.
6️⃣ Keep cooking the glazed patties for another 1–2 minutes per side so the glaze caramelizes and gives them a beautiful golden, shiny finish. You can give it one more brush off the heat for extra shine.
7️⃣ Sprinkle the roasted sesame seeds over the hot patties, then cut the seaweed into strips and press a piece onto the bottom of each one. Serve immediately while they're warm and crispy.
8️⃣ Enjoy!

#LTKHome #LTKfoodie

Rice Krispies Treats are a staple at my family get-togethers, so I'm always down to try new ways to make them. This baked version is honestly a total game changer (I know, I know, but it really is!). You literally just toss everything into a baking pan, pop it in the oven, mix it together, and you're done. One pan to clean, and you can even store them right in the same pan 🙌

The best part? The Rice Krispies and marshmallows get all toasted and golden brown on top, which adds this subtle caramelized flavor that takes them to another level. They're gooey, crispy, and just SO good. I may or may not have cut myself a corner piece straight out of the oven...

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

INGREDIENTS
9 oz box Rice Krispies cereal
6 tbsp butter (cut into 6-8 pieces)
1 tsp vanilla extract
16 oz jumbo marshmallows

INSTRUCTIONS
1️⃣ Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2️⃣ Cut the butter into slices and place them on the bottom of the prepared baking dish. Add the vanilla extract over the butter.
3️⃣ Pour the marshmallows into the dish, spreading them evenly over the butter and vanilla.
4️⃣ Fill the remaining gaps with the Rice Krispies cereal up to the rim of the pan. Reserve the remaining cereal for later.
5️⃣ Bake at 350°F for 15 minutes until the marshmallows are melted and the cereal is lightly golden.
6️⃣ Remove the pan from the oven and immediately use a spatula to stir everything together, mixing the melted marshmallows with the cereal and butter until well combined.
7️⃣ Add the remaining Rice Krispies and continue stirring until everything is evenly mixed.
8️⃣ Using a lightly greased spatula or damp hands, gently press the mixture into an even layer in the pan. Don't pack it down too hard or the treats will be dense.
9️⃣ Let the treats cool at room temperature for at least 1 hour until completely set, then cut into squares.
🔟 Enjoy!

#LTKfoodie #LTKHome

I've been on an Uncrustables kick lately, and while those French toast ones were incredible, these matcha cream cheese ones might actually be my favorite. The combo of crispy fried bread, creamy matcha filling, and that white chocolate coating is just 🤯

The matcha cream cheese filling is SO good. Sweet, earthy, and perfectly balanced. Then you get that crunch from the fried bread and the white chocolate adds this extra layer of decadence that makes them feel like a legit dessert.

Fair warning: I may or may not have eaten the entire batch by myself in one sitting. They're that good. No regrets though 😋

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

INGREDIENTS
1 tbsp cream cheese
1 cup heavy whipping cream
1/4 cup powdered sugar
1-2 tbsp matcha powder
1/2 tsp vanilla extract
8 slices white bread
vegetable oil (for spraying)
20 oz white chocolate melting wafers
matcha powder (for dusting)

INSTRUCTIONS
1️⃣ Combine the cream cheese, heavy whipping cream, powdered sugar, matcha powder, and vanilla extract in a mixing bowl. Beat with a hand mixer until stiff peaks form.
2️⃣ Place about 2 tbsp of the matcha cream filling in the center of a bread slice. Top with another slice and use an uncrustables maker to seal and crimp the edges. Do this with the remaining bread slices.
3️⃣ Lightly spray the sealed pockets with oil and air fry for 3-5 minutes or until golden brown and crispy on the outside.
4️⃣ Put the white chocolate wafers in a microwave-safe bowl and microwave for 45 seconds. Stir for about 10 seconds, then microwave again for 10 seconds. Keep repeating this process in short bursts until the chocolate is completely melted and smooth - don't overheat or it can burn and seize up.
5️⃣ Dip each uncrustable into the melted chocolate, coating it completely on all sides.
6️⃣ Line a baking sheet with parchment paper and arrange the chocolate-coated uncrustables on it. Freeze for 10 minutes or until the chocolate hardens.
7️⃣ Dust with matcha powder before serving.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

I’ve been a huge fan of puff pastry recipes over the years, and these strawberries and cream pastries are def getting added to the rotation! 😋

They’re super easy to make, and they come out flaky, sweet, savory, and all-around delicious!

For the whipped cream, you can either add it in straight up for a more even mix of sweet and savory, or you can mix in some sugar if you want it to be more of a straight up dessert pastry.

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

INGREDIENTS
1 sheet Pepperidge Farm Puff Pastry
8 tbsp cream cheese
4 tbsp strawberry jam
1 egg (beaten)

INSTRUCTIONS
1️⃣ Preheat the oven to 400 F. Use a pizza cutter to cut the puff pastry into 4 equal triangles.
2️⃣ Add 2 tbsp cream cheese and 1 tbsp strawberry jam to the wide end of each triangle.
3️⃣ Beat an egg in a small bowl, and use a food-safe brush to brush the puff pastry from the pointed end back to the cream cheese and jam.
4️⃣ Roll up each puff pastry starting with the wide end. Lightly pinch the ends so the cream cheese and jam doesn’t leak out too much. You’ll probably get some leakage, but that’s ok.
5️⃣ Egg wash the outsides of each rolled up puff pastry and place them on a parchment paper lined baking pan.
6️⃣ Put them in the oven for about 10 minutes or until the outside gets golden brown. Then, put a sheet of tin foil over the the pastries and continue baking for another 5 minutes. This lets them cook while not burning the tops.
7️⃣ Let them cool for 5-10 minutes, and enjoy!

#LTKfoodie #LTKHome

These rice paper “mochis” are super fun to make… and eat! 😋

Yes, I’m sure I’ll get some comments about how “this isn’t mochi!!” And I know that lol. It’s just what it feels like when you make it.

I’m a big fan of almost any fruit and whipped cream combo, and this is another way to enjoy it! They’re jiggly, squishy, and are SO satisfying to pop haha. I don’t know what it is about it 😆

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

INGREDIENTS
1 sheet rice paper
1 cup water
1 cup heavy whipping cream
2-3 tbsp granulated sugar
2 strawberries (chopped)
potato starch (dusting)

INSTRUCTIONS
1️⃣ Pour the heavy whipping cream and sugar into a mixing bowl and use a hand mixer to whip it until you get stiff peaks.
2️⃣ Chop the stems off the strawberries and chop into large chunks.
3️⃣ Fill a dinner plate with cold or room temp water and dip both sides of the rice paper sheet in it. Over the course of about a minute, it should soften and become pliable.
4️⃣ Place the softened rice paper over a small bowl and spoon in about 1/3 cup of whipped cream. Add the strawberry chunks. Spoon on another 1/3 cup of whipped cream.
5️⃣ Carefully fold the edges of the rice paper over until the mochi is completely sealed.
6️⃣ Add potato starch to a bowl and carefully dust the mochi with it.
7️⃣ Enjoy!

#LTKfoodie #LTKHome

This is how you can instantly level up your sushi bakes!

A sushi bake is basically a big baked sushi roll in a pan. This recipe takes it up a notch by quickly pan frying the bottom of the bed of sushi rice to get it crispy and caramelized, which adds another layer of flavor and texture. It’s SO good!

NOTE: I used a 6x6 inch oven-safe glass container because I needed the rice to fit into my frying pan. You can break the rice into sections and fry them separately if you want a bigger one.

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

INGREDIENTS
1 instant rice cup (7.4 oz)
1 tbsp rice vinegar
1 tsp sugar
vegetable oil
1 tbsp furikake
4 oz imitation crab (shredded)
1/4 cup Kewpie mayo
2 tbsp cream cheese (softened)
Kewpie mayo (to taste)
sriracha (to taste)
1/2 avocado (sliced)
black sesame seeds (to taste)
white sesame seeds (to taste)

INSTRUCTIONS
1️⃣ Preheat the oven to 425 F. Microwave the instant rice cup per packaging instructions.
2️⃣ Transfer the rice to a bowl and mix in the rice vinegar and sugar to make sushi rice.
3️⃣ In a pan over medium heat, fill the bottom with a thin layer of oil.
4️⃣ Transfer the rice to the 6x6 container. Drizzle some oil onto the flipper part of a spatula and spread it all over using a paper towel so the rice doesn’t stick, then use it to transfer the square of rice into the pan. Fry it until the bottom turns golden brown.
5️⃣ Remove it from the oil and let it sit on a paper towel for a minute to drain. Don’t leave it too long or it might stick. Then, put the rice back into the 6x6 container. Sprinkle on furikake.
6️⃣ Shred the imitation crab and mix it with Kewpie mayo and cream cheese in a bowl. Spread a layer of the mixture on top of the rice.
7️⃣ Put it in the oven for 8-10 minutes, then switch the oven to broil and cook an additional 3-5 minutes or until the crab mixture starts to brown slightly.
8️⃣ Take it out and top with Kewpie mayo, sriracha, avocado, and sesame seeds, or whatever you like.
9️⃣ Serve with roasted laver and enjoy!

#LTKfoodie #LTKHome

Ok guys, I’m starting my very first series! I’ve always taken inspiration from all the amazing home cooks I see on the interwebz, but up until now, I’ve really just shared recipes that I’ve tried, vetted, and enjoy. But some of these viral recipes look really cool, even if I haven’t tasted them, so I figured this would be a cool way to take you all along on my journey of experimenting and seeing if these viral recipes are actually worth making. So let’s get to it!

The flavor of the Chewy Dubai Chocolate Cookie was delicious and sort of as you’d expect, but I have to admit, it loses some points from the texture.

If you’re a millennial like me, you probably grew up a Nickelodeon kid, and if you ever had Gak (that slime stuff) that’s what the marshmallow dough reminded me of lol. It slowly oozes through the gaps in your fingers, and it’s not the most pleasant experience.

Overall, if you like Dubai Chocolate, you’ll probably enjoy this! I’d give it an 8/10.

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

INGREDIENTS:
5 oz pistachio cream
1/3 cup toasted kataifi
2 tbsp butter
5 oz marshmallows
2 tbsp cocoa powder
1 tbsp powdered milk
2 tbsp cocoa powder (dusting)

INSTRUCTIONS
1️⃣ Mix the pistachio cream and toasted kataifi in a bowl Place it in the fridge while you make the dough. Add the cocoa powder and powdered milk in a separate bowl and whisk to combine.
2️⃣ Melt butter to a frying pan over low heat and add the marshmallows. Stir continuously until they’re about half melted.
3️⃣ Sift the cocoa powder mix onto the marshmallows. Stir and fold it together until you get a solid dark brown blob. Transfer it to parchment paper and let it cool for a couple minutes.
4️⃣ Tear it into 4 pieces. For each one, press it into a disk in your hand, and spoon a quarter of the pistachio cream mixture into the middle. Wrap it around the mixture and roll it into a ball between your hands.
5️⃣ Add cocoa powder to another bowl and roll the balls in it to coat them completely.
6️⃣ Enjoy!

#LTKfoodie

These chili garlic crab rangoon bites are packed with flavor and are he perfect combo of cheesy, savory, and crispy! 😋

They’re super easy to make with a muffin pan, and it’s one of the most satisfying bites you’ll have this year.

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

INGREDIENTS:
24 wonton wrappers
8 oz cream cheese (softened)
8 oz imitation crab (shredded)
1 cup mozzarella (shredded)
2 green onions (chopped)
3 tbsp chili garlic sauce
2 tsp soy sauce
1 tsp garlic powder
1.5 tsp sugar
1/2 tsp white pepper
pinch of salt
vegetable oil

Optional:
1 scallion (garnish)
chili garlic sauce (garnish)

INSTRUCTIONS
1️⃣ Preheat oven to 350 F.
2️⃣ Place a wonton wrapper in each cup of the muffin pan. Place in the oven for 8 minutes.
3️⃣ In a mixing bowl, mix together cream cheese, shredded imitation crab, shredded mozzarella, chopped scallions, soy sauce, garlic powder, sugar, salt, white pepper, and chili garlic sauce.
4️⃣ Take the muffin pan out of the oven once done, and spoon some of the crab mixture into each wonton wrapper. Put the pan back in the oven for another 8 minutes.
5️⃣ Garnish with more chopped scallions and chili garlic sauce.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

This Brûlée Salted Caramel Mochi is CRAZY good! Shoutout to Aya_eats_ on IG whose video I discovered this recipe through — she’s got awesome content so definitely check her page out!

If you’ve never used kirimochi, it’s a super versatile dried mochi cake that gets chewy as you cook it. I’ve used it in my isobeyaki mochi and mochi spam musubi recipes, so check those out if you haven’t already!

This brulee mochi has a caramel sugar shell on the outside with that super chewy mochi center, and I bet you can’t eat just one 😋

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

INGREDIENTS:
2 kirimochi
2 tbsp sugar
1 tbsp water
1 tbsp salted butter

INSTRUCTIONS
1️⃣ Mix the sugar and water in a pan over medium-low heat. Add the kirimochi pieces, quickly toss them in the mixture, and cover and cook for 1 minute.
2️⃣ Take the lid off and occasionally flip the kirimochi pieces until a golden brown glaze forms and coat the pieces.
3️⃣ Transfer the kirimochi to a plate and let them cool for a few minutes.
4️⃣ Enjoy!

#LTKHome #LTKfoodie

These French toast breakfast uncrustables are sooo 🔥🔥🔥!

They’re made with cheddar, scrambled eggs, and breakfast sausage between two slices of french toast dusted with powdered sugar and drizzled with maple syrup… basically everything you’d want for breakfast all in one!

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

INGREDIENTS:

UNCRUSTABLES
6 slices white bread
3 slices cheddar
1 egg (scrambled)
3 breakfast sausages
vegetable oil

FRENCH TOAST CUSTARD
¼ cup all-purpose flour
1 cup milk
3 eggs
1 tbsp sugar
1 tsp vanilla extract
½ tsp ground cinnamon
1 pinch salt

GARNISH
powdered sugar (optional; to taste)
maple syrup (optional; to taste)

INSTRUCTIONS
1️⃣ Use a sharp knife to cut 2-inch diameter circles out of the slices of cheddar and breakfast sausages.
2️⃣ Oil a pan and scramble the egg over medium-low heat.
3️⃣ In the middle of 3 slices of white bread, layer the cheese, then a thin layer of eggs, and then the sausage. Top with another slice of bread and use an uncrustables maker to crimp the edges to seal the ingredients inside.
4️⃣ In a mixing bowl, whisk together all the french toast custard ingredients.
5️⃣ Oil a large frying pan over medium heat.
6️⃣ Soak both sides of each uncrustable in the custard for 10-15 seconds, then place them in the pan. Cook each side until golden brown (usually a few minutes on each side)
7️⃣ Plate and optionally use a small fine mesh sieve to dust them with powdered sugar, and drizzle on some maple syrup.
8️⃣ Enjoy!

#LTKmorningroutine #LTKfoodie #LTKHome

This quick hack is an amazing switch up for Pillsbury Cinnamon Rolls! 😋 Just put them in the waffle maker!

You get a lightly crispy exterior with all the cinnamon roll flavor. And spread on the icing that comes with the rolls for the perfect bite.

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

INGREDIENTS:
1 tube Pillsbury Cinnamon Rolls

INSTRUCTIONS
1️⃣ Preheat your mini waffle maker.
2️⃣ Open the tube of rolls and put them in, one-by-one, until golden brown (usually just a minute or two).
3️⃣ Spread the icing on and enjoy!

#LTKHome #LTKfoodie

I post a lot of heftier dishes, but I recently tried making a blooming rose chamomile tea to chill out and relax the other night, and liked it so much I decided to share! 😋

I know it’s not my usual style, but I typically work late and have a hard time shutting my brain off before bed, so I was looking for something to help me unwind so I can sleep better.

Chamomile tea is amazing for that, and if you add a little apple, it takes on some of that sweetness and flavor, and it’s kind of like a healthy dessert.

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

INGREDIENTS:
1 Chamomile tea bag
8 oz water
1-2 apple quarters

INSTRUCTIONS
1️⃣ Heat water using a kettle pour it into a cup and add the chamomile tea bag.
2️⃣ Cut an apple into quarters and cut out the middle seed part.
3️⃣ Use a vegetable peeler to make thin apple slices.
4️⃣ Layer them, slightly offset, in a straight line on a cutting board. Starting with the bottom-most piece, roll it all up.
5️⃣ Put the rolled up apple slices into a tea cup, skin-side up.
6️⃣ Pour the hot tea in and watch it bloom!

#LTKfoodie #LTKHome #LTKselfcare

It’s been a long time since I made Rixe Krispies Treats, but this matcha strawberry version is SO good! 😋

I think the second video that ever went viral for me was my Ube Oreo Rice Krispies Treats, and I’ve done a bunch of variations over the years, but somehow I got away from it. Well, I’m back!

Matcha Rice Krispies Treats aren’t new, by any means, but I was trying to think of how to make them better, and adding berries to matcha desserts is never a bad idea. The freeze dried strawberries add a tangy, fruity sweetness that goes perfectly with the earthy matcha flavor.

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

INGREDIENTS:
3 tbsp unsalted butter
10 oz marshmallows (usually 1 bag)
2 tbsp matcha powder
6 cups Rice Krispies
1/4 cup freeze dried strawberries

INSTRUCTIONS
1️⃣ Melt the butter in a large pot over medium-low heat, and pour in the marshmallows.
2️⃣ Continuously stir to mix in the butter and evenly melt the marshmallows. Once they’re melted, put 2 tbsp of matcha powder in and mix together until the mixture is a smooth green all throughout.
3️⃣ Take the pot off the heat, pour in the Rice Krispies, and mix until the Rice Krispies are evenly coated.
4️⃣ Line a medium baking pan with parchment paper and transfer the Rice Krispies mixture over. Use your silicone spatula to compress and mold it.
5️⃣ Pour the freeze dried strawberries into a sandwich bag and use a meat tenderizer to crush them up. Or use a food processor. Sprinkle on top.
6️⃣ Place the Rice Krispies block onto a cutting board and use a knife to cut pieces to your desired size.
7️⃣ Enjoy!

#LTKHome #LTKfoodie

I first saw the cheese-filled waffles idea from @jeffandlaurenshow on IG, and HAD to try it for myself! All credit goes to them for the recipe idea, and be sure to give them a follow!

Anyways, my verdict? They’re AMAZING 😋 It’s so simple, and honestly takes some time if you’re making a ton of them unless you have more than 1 mini waffle maker, but it’s definitely worth it.

I used a Belgian waffle mix, so the waffle had a bit of sweetness to it, and when you add the savory, gooey cheese in the middle, it tastes SO good. The cheese also caramelizes a bit on the outside 😋

You can eat them straight up, or add a dusting of powdered sugar and a little maple syrup.

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

INGREDIENTS
3/4 cup Classique Fare Belgian Waffle Mix
1/2 cup water
1 tbsp unsalted butter (softened)
6 mozzarella string cheese

INSTRUCTIONS
1️⃣ Preheat the mini waffle maker. In a mixing bowl, whisk the belgian waffle mix, water, and butter into a batter per the packaging instructions.
2️⃣ Open the sticks of string cheese and cut them in half.
3️⃣ One at a time, skewer a piece of cheese and dip it into the waffle mix until it’s fully coated.
4️⃣ Place it into the mini waffle maker and close the lid. Gently and slowly press down until the lid hits the skewer, then pull the skewer out and let the waffle cook for a couple minutes or until golden brown. Once done, transfer to a plate.
5️⃣ Repeat steps 3 and 4 for every piece of cheese.
7️⃣ Eat it plain, or optionally, add a dusting of powdered sugar and/or a bit of maple syrup.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

If you like croissant sandwiches, this brie croissant waffle is about to blow you away! 😋

The outside is crispy with a thin caramelized honey layer, and the middle is gooey from the melted brie, sweet from the fruit jam, and the thyme adds an herby aroma that ties it all together.

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

INGREDIENTS
1 croissant
1 tbsp of jam (any fruity jam works)
3 slices brie
honey (to taste)
1 tsp fresh thyme

INSTRUCTIONS
1️⃣ Use a bread knife to cut the croissant in half.
2️⃣ On the bottom half, spread on a layer of jam. Add the brie, a drizzle of honey, and a sprinkle of thyme on top. Place the top half of the croissant on, and drizzle a little more honey on top.
3️⃣ Preheat the waffle maker, then place the croissant in and close it. Cook for a few minutes until golden brown.
4️⃣ Plate it, let it cool for a minute or two, and enjoy!

#LTKfoodie #LTKHome

I saw these Japanese cream sandwiches trending the other day and I knew I had to try them! 😋

The bread is extra crispy, the cream is fluffy and just sweet enough, and the strawberry adds a freshness and tartness that brings everything together.

It would be even better if you’re able to find and use Japanese milk bread, however, I just used Wonder Bread and it worked perfectly fine.

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

INGREDIENTS
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
3 slices Wonder Bread (or milk bread)
vegetable oil (for frying)
3 strawberries
1 tsp matcha powder (optional)

INSTRUCTIONS
1️⃣ Add the heavy cream, powdered sugar, and vanilla extract to a mixing bowl and use a hand mixer to beat it until you get stiff peaks.
2️⃣ Fill a frying pan with just enough oil to cover the bottom of the pan. Over medium heat, fry both sides of each slice of bread until golden brown. Place a paper towel or two on a plate or cutting board, and set each fried piece of toast on it to drain the excess oil.
3️⃣ Cut each piece of toast diagonally. For each half piece, use a knife to carefully cut between the two fried sides of the toast to create a pocket. Fill the pocket of each with some of the cream.
4️⃣ Cut the stem end off 3 strawberries, then slice them in half, lengthwise. Place one half into the cream of each sandwich. If you’re going to sprinkle on matcha powder, do so using a small fine mesh sieve before adding the strawberries.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

So, I saw this recipe for @nutella brownies from @thatrecipe.usa, and I needed to try it for myself to see if it was legit… and it is! 😋

It’s super easy and you end up with the most fudgy brownies ever. It actually tasted more like regular brownies to me than Nutella flavored, but they were still delicious.

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

INGREDIENTS
26 oz Nutella jar
2 egg yolks
5 egg whites
1 cup chocolate chips
1/4 cup white chocolate (melted)

INSTRUCTIONS
1️⃣ Preheat oven to 400 degrees F. Transfer the Nutella to a mixing bowl and add the egg yolks. Use a hand mixer to combine.
2️⃣ In a large mixing bowl, add the egg whites and use a hand mixer to beat them until meringue forms. Clean the Nutella mixture off the whisks before using.
3️⃣ Transfer the Nutella mixture into the mixing bowl with the egg whites, and use a silicone spatula to fold it in until fully combined. Pour in the chocolate chips and fold them in, as well.
4️⃣ Line a 9x9 cake pan with parchment paper and pour the batter in. Bake in the oven for 22-25 minutes. The original recipe called for 25 minutes, but mine started to burn a little bit around 22 minutes, so I took it out.
5️⃣ Let it cool for an hour. Optionally, drizzle some melted white chocolate on top.
7️⃣ Enjoy!

#LTKHome #LTKfoodie

These @kingshawaiian sticky buns are no joke! 😋

They’re gooey and sweet with just the right amount of crunchy texture from the pecans.

I recommend eating them fresh out of the oven while the sauce is still warm and gooey. After they cool, it becomes more solidified, so they’re super easy to transport.

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

INGREDIENTS

BUNS
8 oz unsalted butter
1 cup light corn syrup
1 tbsp cinnamon
4 tsp vanilla extract
1.5 cups chopped pecans
12 King’s Hawaiian Sweet Rolls

CINNAMON BUTTER
2 oz unsalted butter
1/4 cup light brown sugar
1 tbsp cinnamon

INSTRUCTIONS
1️⃣ Preheat oven to 350 F. Chop the pecans. My shortcut is to put them into a freezer bag and use a meat tenderizer to gently hit them to break them apart.
2️⃣ In a pan over medium heat, melt the butter, then combine it with corn syrup, cinnamon, and vanilla extract. Once it starts boiling, add in the chopped pecans and mix to coat. Remove from the heat and set aside.
3️⃣ Cut each roll almost all the way through the middle, but leave one side connected. It should open and close like a clam shell.
4️⃣ Make the cinnamon butter: melt the 2 oz of butter in a microwave-safe bowl. Mix in the light brown sugar and cinnamon with a spoon. Then, use the spoon the spread some of it inside each roll.
5️⃣ Add a spoonful of the pecan mixture into each cup of the muffin pan. Place a roll upside-down into each cup on top of the mixture.
6️⃣ Bake for 10 minutes.
7️⃣ Let them cool for 10-15 minutes. Then, flip the muffin pan over onto a serving tray or large cutting board.
8️⃣ Enjoy!
NOTE: If you have some pecan mixture left over, you can reheat it a bit and pour more of it on top of the rolls if you want it extra sticky!

#LTKHome #LTKfoodie

Anyone else a huge custard fan?? 😋

I love egg tarts, and while this is NOT that, it’s a delicious custard dessert in its own right.

You get this subtly sweet milky flavor and creamy texture that is so satisfying to bite into. And it’s crazy easy!

The next time I make it, I’m probably going to make the height of the custard shorter. The flavor and texture was amazing, but each piece was a LOT of custard haha. Smaller slices could also help 👍

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

INGREDIENTS
2 eggs
3 tbsp granulated sugar
1/3 cup cornstarch
2 cups whole milk
1/2 tsp vanilla extract

INSTRUCTIONS
1️⃣ Whisk the eggs, sugar, cornstarch, milk, and vanilla extract in a mixing bowl until fully combined.
2️⃣ Pour the mixture into a pot over medium-low heat. Use a silicone spatula to stir continuously until the mixture starts to thicken up. Remove from the heat and continue to stir until the clumps are gone and it’s totally smooth. Transfer into a circular kitchen container, cake pan, or something similar. Cover with plastic wrap and put it in the fridge for 2 hours.
3️⃣ Once the mixture has set, carefully remove it from the container and put it in the air fryer. Cut it into slices. Beat an egg in a small bowl and use a food-safe brush to egg wash each piece.
4️⃣ Air fry for 20 minutes at 320 degrees F.
5️⃣ Let it cool until you can pick the pieces up, and enjoy!

#LTKfoodie

So, tres leches cakes are one of my obsessions, and this cinnamon roll tres leches just blew my mind 🤯

You can make your cinnamon rolls from scratch, but I just used two cans of @pillsbury Grands and it turned out sooo good!

You get all the cinnamon sugar goodness of the rolls along with that moist, milky deliciousness, and once you have a bite, you may never go back to the original.

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

INGREDIENTS

2 cans Pillsbury Grand Cinnamon Rolls
1 cup whole milk
1 cup evaporated milk
1 cup condensed milk
2 cups heavy cream
2 tbsp powdered sugar
2 tsp cinnamon

INSTRUCTIONS
1️⃣ Place 8 cinnamon rolls in a high-rimmed 9x13 baking pan.
2️⃣ Whisk together the whole milk, evaporated milk, and condensed milk in a mixing bowl, then pour it over the rolls until the liquid level reaches about 2/3 of the height of the rolls. Cover with plastic wrap and let it sit for one hour at room temp. Preheat oven to 350 F while you wait.
3️⃣ Remove the plastic wrap and bake the rolls in the oven for 30 minutes.
4️⃣ While you wait, make the whipped cream. In a large mixing bowl, pour in the heavy cream and powdered sugar, and use a hand mixer to beat it until stiff peaks form.
5️⃣ Once the rolls are done, remove from the oven and use a fork to poke tons of holes in the top of each roll. Like a lot. Don’t worry about how it looks because you’ll be covering up the top anyway. Set aside to cool.
6️⃣ Once it’s warm, but not hot, pour the rest of the milk mixture over all the rolls evenly.
7️⃣ Spread the icing that comes with the rolls over the tops.
8️⃣ Spread a half inch-thick layer of whipped cream over the icing and dust the top with cinnamon using a fine mesh sieve.
9️⃣ Slice it into pieces and enjoy!
NOTE: you can also make more of the milk mixture to serve the slices with. Place the slice onto a small dessert plate, and pour just enough to create a little moat around the slice.

#LTKHome #LTKfoodie

Well, this just took uncrustables to a new level 😋

It’s hard to go wrong with french toast, @nutella, strawberries, and powdered sugar!

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

INGREDIENTS

12 slices white bread
6 tbsp Nutella
¼ cup all-purpose flour
1 cup milk
3 eggs
1 tbsp sugar
1 tsp vanilla extract
½ tsp ground cinnamon
1 pinch salt
vegetable oil

INSTRUCTIONS
1️⃣ Spoon about a tablespoon of nutella into the middle of 6 slices of bread, then place another slice on top of each.
2️⃣ Use a sturdy cup to press down in the middle of each Nutella sandwich. This will seal the edges around the Nutella and create an “uncrustable”
3️⃣ Whisk the flour, milk, eggs, sugar, vanilla extract, and cinnamon in a medium mixing bowl until combined.
4️⃣ Add oil to a pan over medium heat. Soak each uncrustable for 10-15 seconds per side, then place them in the pan.
5️⃣ Cook each side until golden brown.
6️⃣ Slice the stem off of one or two strawberries, thinly slice them, and place a slice or two on top of each uncrustable. Dust each with powdered sugar.
7️⃣ Enjoy!

#LTKfoodie #LTKHome #LTKKids

I can’t be the only person who, back in college, used to crush up instant ramen in the bag, pour in the seasoning packet, shake it all up, and eat it like chips?! 😋

This is kind of like that, but taking it a step further with Kewpie Mayo and sugar!

It’s funny because when I was living in Japan, Japanese McDonalds had a menu item called shaka shaka chicken, which was basically like a big chicken nugget that you put in a paper bag with a seasoning packet and shook it to coat it. That’s what that ramen snack used to remind me of haha.

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

INGREDIENTS

1 pack Shin Ramyun
2 tbsp Kewpie Mayo
2 tsp sugar
1/2 seasoning packet

INSTRUCTIONS
1️⃣ Open the pack of ramen. Add the Kewpie mayo, sugar, and half the seasoning packet. Spread it evenly across the ramen with a knife.
2️⃣ Put it in the air fryer for 5-7 minutes at 340 degrees F.
3️⃣ Enjoy!

#LTKfoodie #LTKHome

These raspberry marshmallows are super easy, and have the perfect balance of tangy raspberry and sweet fluffy goodness! 😋

For some reason I had never stopped to think about how marshmallows were made. But when I learned that it was this easy AND you can flavor them with real fruit, I had to try it out!

… And they were delicious! I’ll have to figure out what to pair these with, but they’re super tasty on their own.

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

INGREDIENTS

SUGAR SYRUP
2 cups granulated sugar
1/2 cup honey
1/2 cup water
1/2 tsp salt

RASPBERRY GELATIN
2 cups frozen raspberries (thawed)
1/4 cup freeze dried strawberries
4 packets gelatin
1/4 cup water
1 tsp vanilla extract
powdered sugar

INSTRUCTIONS
1️⃣ Thaw the frozen raspberries, then blend them until smooth. Pour through a fine mesh sieve into a medium mixing bowl to remove as many seeds as possible.
2️⃣ Add the freeze dried strawberries to a food processor and grind to a fine powder.
3️⃣ Add the freeze dried strawberries, 1/4 cup water, and vanilla extract to the puree and whisk to combine. Then, add the gelatin and whisk to combine again. Set aside to solidify.
4️⃣ In a medium pot over medium heat, add the sugar, honey, 1/2 cup water, and salt. Use a silicone spatula to stir constantly. Once the mixture bubbles up, Pour it into a stand mixer. Let it cool for a minute, then add the solidified puree. Beat the mixture until it fluffs up and forms stiff peaks. I used a hand mixer, but it takes like 10 minutes so I highly recommend a stand mixer unless you have arms of steel.
5️⃣ Dab a paper towel in vegetable oil and lightly coat the inside of a 9x13 baking pan. Pour in the marshmallow mixture and smooth it out with a silicone spatula.
6️⃣ Cover with tin foil and let it sit at room temp overnight.
7️⃣ The next day, spread a good amount of powdered sugar on a large cutting board, lift the marshmallow out of the pan, and lay it down on the sugar. Completely coat it. Grind more freeze dried strawberries to sprinkle on top.
8️⃣ Cut into pieces and enjoy!

#LTKfoodie #LTKHome

These gochujang crab rangoon tostadas are unbelievably tasty! 😋

Big ups to @klopokitchen_ (on Instagram) who came up with the tostada idea, and whose recipe I’ve modified to fit my own tastes 🙌

They’re crispy from the wonton wrappers, gooey from the cheese, savory from the imitation crab, and spicy/sweet from the gochujang. You don’t even need sugar because the gochujang has a slight sweetness to it already.

I didn’t think about this until just now, but it would probably taste really good to add a tsp of sesame oil into the crab mixture… If someone tries that, let me know how it goes! haha

It’s a super easy appetizer and trust me… you won’t be able to eat just one!

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

INGREDIENTS (6 tostadas)
1 cup imitation crab (shredded)
1/2 cup shredded mozzarella
4 oz cream cheese (room temp)
3 tbsp @kewpie mayo
3 scallions (chopped)
2 tbsp gochujang
vegetable oil
wonton wrappers

INSTRUCTIONS
1️⃣ Cut the imitation crab sticks in half and break them apart with your fingers.
2️⃣ Mix the imitation crab, mozz, cream cheese, Kewpie mayo, scallions, and gochujang in a medium mixing bowl.
3️⃣ add a 1/4 inch-thick layer of the mixture onto the wonton wrappers.
4️⃣ Oil a pan over medium heat, and then place the tostadas in wonton side down. Once they turn golden brown and crispy, flip them over to cook the mixture for just 20-30 seconds. Flip them back over and remove them from the pan.
5️⃣ Let them rest for a few minutes. Optionally, you can add more chopped scallions, and some sesame seeds.
6️⃣ Enjoy!

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