NomtasticFoods on LTK

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

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These s'mores cookies are ridiculously good. Graham cracker on the bottom, chocolate and marshmallows in the middle, and cookie dough baked right on top. All in the air fryer 🤯

They're perfect for when you want that summer camping vibe wherever you go. Fair warning though, let them cool for about 30 minutes before you try to pick them up. They're going to be very soft and hard to handle right out of the air fryer. You can absolutely eat them before that, but expect it to be a little messy!

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

INGREDIENTS
1 graham cracker (split in half)
1 Hershey's chocolate bar (split in half)
8 marshmallows (4 per cookie)
2/3 cup cookie dough (1/3 cup per cookie)

INSTRUCTIONS
1️⃣ Split your graham cracker and Hershey's chocolate bar in half.
2️⃣ Place the graham cracker halves in your air fryer. Layer the chocolate halves on top, followed by 4 marshmallows each, and finally 1/3 cup cookie dough each, flattened into a disk shape.
3️⃣ Air fry at 350°F for 10 minutes or until golden brown on top and the marshmallows have melted.
4️⃣ Transfer to a rack and let them cool for about 30 minutes before handling.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

I think scallion pancake rolls might be my new obsession after trying this breakfast version! It's super crispy on the outside with all those breakfast flavors in the middle and lots of gooey melted mozz 😋

The frozen scallion pancake dough does all the heavy lifting here. You just cook it until it's golden and crispy, melt some cheese on top, load it up with scrambled eggs, ham, and arugula, and roll the whole thing up. It's like a breakfast burrito's cooler older sibling.

Would y'all be interested in a scallion pancake roll series? Let me know in the comments! 🙌

INGREDIENTS
1 tbsp unsalted butter
2 eggs (beaten)
1 tsp vegetable oil
1 frozen scallion pancake dough
2 slices mozzarella
2 slices honey ham (thin)
baby arugula (to taste)

INSTRUCTIONS
1️⃣ Add butter to a small frying pan over medium low heat and scramble your eggs. Set aside.
2️⃣ Lightly oil a large frying pan over medium heat and add the scallion pancake dough.
3️⃣ Cook until the underside is golden brown, then flip it.
4️⃣ Immediately add two slices of mozzarella and cover until the cheese mostly melts.
5️⃣ Remove the lid and add the ham, scrambled eggs, and arugula on top. Transfer the whole thing to a cutting board or plate.
6️⃣ Roll it up.
7️⃣ Enjoy!

#LTKfoodie #LTKHome

I recently saw @ireneychoi make @spambrand tanghulu and knew instantly before even trying it that it would be the greatest thing I'd eat all week. She's got lots of other awesome food content, too, so make sure to check her page out if you haven't already! 🙌

You usually see tanghulu made with all kinds of different fruits, but Spam and a candy shell are a match made in heaven. It's extra crunchy on the outside, and the sweet and savory combo is literally mind blowing.

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

INGREDIENTS
5 slices Spam
1 cup granulated sugar
1/2 cup water

INSTRUCTIONS
1️⃣ In a small sauce pan, add the sugar and water but DON'T stir. Place it over medium low heat and let it heat for around 20 minutes or until the mixture turns an amber color.
2️⃣ While the sugar mixture is heating, slice the Spam into 5 pieces and fry them in a pan over medium heat until lightly crispy on the outside.
3️⃣ Transfer them to a plate and put them in the fridge for about 10 minutes to bring them down to room temperature.
4️⃣ Once the sugar mixture is ready, fill a large bowl with ice water. Skewer the Spam slices and dip them into the sugar mixture. You can also use a spoon to scoop and pour it over the top if that's easier.
5️⃣ Dunk them in the ice water for just 5 seconds or so and the exterior will harden.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

It's not churros, but it'll get the job done if you're in a pinch 😋 These Cinnamon Toast Sticks are SO quick and easy to make, and especially if you have kids who prefer no crusts, this is an awesome way to use them up so they don't go to waste!

Deep fry them for less than a minute, let them crisp up, and toss them in cinnamon sugar. That's literally it. Four ingredients and five minutes. Sometimes the simplest snacks hit the hardest.

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

INGREDIENTS
3 leftover white bread crusts
1 cup vegetable oil
3 tbsp sugar
1 tsp cinnamon

INSTRUCTIONS
1️⃣ Heat the oil in a small pot until it reaches 350°F.
2️⃣ Drop the crusts in and fry until they darken, usually 30 seconds to 1 minute.
3️⃣ Drain them on a paper towel and give them a minute or two to crisp up.
4️⃣ Mix the cinnamon and sugar in a bowl and coat the bread sticks.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

I first saw this S'mores Crunchwrap from @dowellcooks and I knew I had to try it. He's got awesome recipe content so check him out if you haven't already! 🙌

It's crispy on the outside with gooey melted marshmallows and chocolate in the middle. Everything you love about s'mores but in crunchwrap form. The cinnamon sugar coating on the outside takes it over the top.

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

INGREDIENTS
1 large tortilla
4 jumbo marshmallows
1 graham cracker
1 Hershey's chocolate bar
1 small tortilla
3 tbsp sugar
1 tsp cinnamon
cooking spray

INSTRUCTIONS
1️⃣ Place the jumbo marshmallows in a square in the center of the large tortilla.
2️⃣ Place the graham cracker on top.
3️⃣ Place the Hershey's chocolate bar on top.
4️⃣ Place the small tortilla on top.
5️⃣ Fold in the edges of the large tortilla to enclose everything.
6️⃣ Lightly spray a pan with cooking oil and place the crunchwrap small tortilla side down over medium heat. Cook for 2-3 minutes or until golden brown and the folded edges stay sealed.
7️⃣ Flip and cook the other side for another 2 minutes or until golden brown.
8️⃣ Mix the sugar and cinnamon together and coat the outside of the crunchwrap.
9️⃣ Enjoy!

#LTKfoodie #LTKHome

This bowl has pretty much all my favorite things in it. And admittedly, it's nothing revolutionary haha. At the end of the day it's basically just Spam and eggs with rice. But the thing that changes the game is the crispy sushi rice! 🔥

It adds that crispy texture, and you get all that flavor from the caramelization of the rice vinegar and sugar along with the savory Spam and eggs. Bachan's Japanese BBQ sauce ties it all together. It's literally nostalgia in a bowl.

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

INGREDIENTS
2 thick slices Spam (cubed)
2 eggs (scrambled)
2 instant rice cups (~2 cups cooked)
Bachan's Japanese BBQ Sauce (to taste)
1 scallion (optional; garnish)
1 tbsp furikake (optional; garnish)

INSTRUCTIONS
1️⃣ Preheat the oven to 400°F. Prepare the rice and spread it in a thin layer across a baking pan. Don't use parchment paper. Bake for 35-40 minutes, flipping the rice halfway through.
2️⃣ While the rice bakes, cut two thick slices of Spam into cubes. Pan fry them over medium heat until they darken and get a little crispy on the outside. Set aside.
3️⃣ Beat the eggs in a small bowl, then pour into a pan over medium low heat and scramble them. Transfer to a plate and chop into bite sized pieces. Set aside.
4️⃣ When the rice is done, break it into small pieces and add to a bowl along with the Spam and scrambled eggs. Mix everything together and top with Bachan's, chopped scallions, and furikake.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

Rice paper burger rolls have been all over my feed lately, and I have to give major props to whoever started that trend because it's genius. I took that idea and ran with it in the only way I know how: bulgogi rice paper rolls!! 🙌

Sweet and savory beef, melty mozzarella, fresh scallions, and nutty sesame seeds all wrapped up in a super crispy rice paper shell. This combo is SO good, I can't even explain it. 🤯

This is an absolute must-try, for real!

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

INGREDIENTS
8 oz beef rib eye (thinly sliced)

- Amazon doesn’t carry pre-sliced beef like I used so I couldn’t link it here, but if you have an Asian market nearby, they should have thin sliced hot pot style beef, which is perfect. Otherwise, you can just get normal beef and slice it yourself.

1/4 onion (sliced)
1 cup bulgogi sauce
2 sheets rice paper
2 eggs (beaten)
1/3 cup mozzarella (shredded)
1 scallion (chopped)
1 tbsp sesame seeds
vegetable oil (for cooking)

INSTRUCTIONS
1️⃣ Combine the bulgogi sauce, beef slices, and onion in a freezer bag, making sure everything gets well coated. Let it marinate in the fridge for 2 hours.
2️⃣ Using tongs, transfer the beef and onions (but not all the excess sauce) into a large frying pan over medium heat. Cook until the remaining juices reduce, then move everything to a plate.
3️⃣ Pour the beaten eggs into a pan wide enough to fit your rice paper sheets. Dip both sides of each sheet in the egg, laying them on a cutting board so they overlap by about a third.
4️⃣ Arrange the cooked beef in a line down the center of the rice paper, then top with the mozzarella, scallions, and sesame seeds.
5️⃣ Fold the sides of the rice paper over the filling like you would an enchilada — peel carefully from the cutting board if it's sticking. Seal the ends and roll the whole thing up like a cinnamon roll.
6️⃣ Place the roll in the air fryer, brush or spray with vegetable oil, and cook for 8 to 10 minutes.
7️⃣ Enjoy!

#LTKfoodie #LTKHome

Crispy fried enoki mushrooms might just be my favorite thing I've made lately. Enokis are on my all-time list of ingredients and they’re a non-negotiable if you go out to eat hot pot with me, but frying them takes things to a whole different level!

These are SO good over rice because they add the most satisfying crunch and honestly just go with everything. Think of them as the perfect little topper that makes whatever you're eating feel complete.

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

INGREDIENTS
1 bunch enoki mushrooms
2 tbsp potato starch
1 scallion (chopped)
sweet chili sauce (to taste)
1 cup rice (cooked)

INSTRUCTIONS
1️⃣ Trim the root end off the enoki mushrooms, then cut them into wide, flat pieces.
2️⃣ Pour the potato starch onto a small plate and coat each piece of enoki evenly.
3️⃣ Heat a lightly oiled pan over medium heat and lay the enoki pieces flat — work in 2 or 3 batches if needed. Press down with a spatula to flatten them and release moisture, then cook until golden brown before removing from the pan.
4️⃣ Serve over rice with sweet chili sauce and chopped scallions on top.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

I've been on a rice paper kick lately and these crispy cheesy rolls might be my favorite thing I've made so far 🧀 The outside gets super crispy, the inner layers stay a little chewy, and the mozzarella inside gets all gooey and melted. It's a texture thing and I am absolutely here for it.

The best part? These are so easy to throw together and the combos are basically endless. I've been dipping mine in sweet chili sauce but I'm already plotting a honey ham and cheese version and I feel like that's going to be insane.

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

INGREDIENTS
8 sheets rice paper
3 eggs (beaten)
4 sticks string cheese (halved)
vegetable oil
1 tsp black sesame seeds
1 tsp white sesame seeds

INSTRUCTIONS
1️⃣ Beat the eggs in a wide, shallow bowl and cut your string cheese sticks in half.
2️⃣ Dip one sheet of rice paper into the egg until fully coated, then lay it flat on a cutting board. Place two string cheese halves side by side in the center, and once the rice paper is pliable, fold in the sides to enclose the cheese. Dip a second sheet of rice paper in the egg and wrap it around the outside as a second layer. Repeat to make all 4 rolls.
3️⃣ Brush each roll lightly with vegetable oil and place them in the air fryer. Sprinkle the sesame seeds over the top and cook for 8-10 minutes at 350°F, until crispy and golden.
4️⃣ Serve with sweet chili sauce for dipping, or experiment with your favorite dipping sauce.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

Honey toast with melted cheese in the middle... just DO IT. (Yes, that was my best Shia LaBeouf impression and I regret nothing.) 🍞

I actually made a chocolate version of this a while back, which is also incredible, but this right here is the OG. Caramelized, sweet, and crunchy on the outside with all that savory gooey cheese pulling apart in the middle.

It works best with thick slice bread like @artesanobakery (my absolute favorite)!

If you've had honey toast before but never like THIS, you're seriously missing out.

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

INGREDIENTS
4 slices white bread (crust removed)
2 slices mozzarella
2 tbsp unsalted butter (softened)
2 tbsp brown sugar
2 tbsp honey

INSTRUCTIONS
1️⃣ Remove the crusts from all four slices of bread.
2️⃣ In a small bowl, combine the softened butter, brown sugar, and honey until well mixed.
3️⃣ Spread a generous layer of the butter mixture on one side of two bread slices, then place them butter-side down in a pan over medium-low heat.
4️⃣ Fold a slice of mozzarella in half and lay it on top of each piece of bread in the pan.
5️⃣ Top each with a remaining bread slice, then spread more of the butter mixture on the exposed side facing up.
6️⃣ Cook until golden brown on both sides, flipping carefully. If you want a crispy, caramelized crust all the way around, tilt the pan and fry the edges in the residual butter as well.
7️⃣ Take the sandwiches out of the pan and let them rest for a minute or two — the caramelized crust will firm up as they cool slightly.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

Found this Japanese rice paper recipe and had to try it with my own spin. You dip the rice paper in egg instead of water, stack two sheets together, and wrap them around Chinese sausage and mozzarella. It gets SO crispy in the air fryer and the melted cheese inside is everything 😋

Super quick to throw together and makes a great snack or appetizer. The Chinese sausage has that sweet and savory flavor that pairs perfectly with the melty cheese.

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

INGREDIENTS (2 rolls)
4 sheets rice paper
2 Chinese sausages
2 slices mozzarella cheese
2 eggs (beaten)
avocado oil (for brushing)

INSTRUCTIONS
1️⃣ Beat the eggs in a bowl. Dip each sheet of rice paper in the egg and stack two sheets together. You should have two double layered sheets.
2️⃣ Fold the edges inward to form a square shape.
3️⃣ Fold a slice of mozzarella in half and lay it on top, then place a sausage over the cheese.
4️⃣ Fold the corners of the rice paper up and over the filling to wrap everything up. Lightly brush the surface with avocado oil.
5️⃣ Air fry at 350°F for 8 minutes or until golden and crispy.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

Gochujang cured egg yolks with crispy rice might be the tastiest (and easiest!) thing I've made in a long time! Like, ridiculously easy 😋

Big ups to @alexbrady._ on IG for the idea to cure egg yolks in gochujang! He’s the originator and has lots of awesome food content, so please go check him out! 🙌

We’re talking DEEP umami with just the right amount of heat from the gochujang, all sitting on top of crispy sushi rice cakes. Perfect for a spring or summer spread when you want to look like you tried really hard but actually didn't 😆

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

INGREDIENTS
4 egg yolks
Gochujang (enough to cover yolks)
2 instant rice cups (14 oz cooked white rice)
2 tbsp rice vinegar
2 tbsp granulated sugar
Vegetable oil (for frying)
Furikake (optional; to taste)
Chives (optional; chopped; to taste)
Gochugaru (optional; to taste)

INSTRUCTIONS
1️⃣ Spread a thin layer of gochujang across the bottom of a small container (around 6x6 inches) and press four small divots into it with a spoon.
2️⃣ Separate the yolks from the whites and gently nestle one yolk into each divot.
3️⃣ Fill a piping bag with gochujang and pipe it carefully over each yolk for more control so you don't break them.
4️⃣ Cover and refrigerate for 24 hours.
5️⃣ Cook the rice per package directions, then stir in the rice vinegar and sugar until combined to make sushi rice.
6️⃣ Line an 8x8 pan with parchment paper and press the rice into an even layer. For a thicker base, fold the layer in half. Freeze for 1 hour.
7️⃣ Cut the chilled rice into 4 pieces. Heat a thin layer of oil in a pan over medium heat and fry each square until golden and crispy on both sides, about 1-3 minutes per side.
8️⃣ Gently lift each cured yolk out of the gochujang and set one on top of each crispy rice square. Top with furikake, chives, and gochugaru if you like.
9️⃣ Enjoy!

Last time I gave an egg wash to rice paper was during the rice paper croissant craze a couple years ago, but this takes it to another level! The rice paper stays a little chewy, and with the ham, pepper jack, and melty mozzarella inside and on top? Come on now! 🔥

Next time, I think I’ll try the air fryer to get them a little crispy. The flavor of these is amazing, but if there was a bit more texture, it would put them over the top.

These are so easy to throw together and they make a perfect snack, appetizer, or quick lunch. Five ingredients and 15 minutes in the oven. That's it.

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

INGREDIENTS
4 sheets rice paper
2 eggs (beaten)
4 slices pepper jack cheese
4 slices honey ham
1/4 cup mozzarella (shredded)

INSTRUCTIONS
1️⃣ Preheat the oven to 375°F. Use kitchen scissors to cut the rice paper sheets into 3 long strips each.
2️⃣ Beat the eggs in a bowl. Dip 3 rice paper strips into the egg mixture one at a time and layer them on a cutting board.
3️⃣ Cut a slice of pepper jack in half and lay the pieces on the rice paper strips.
4️⃣ Tear a slice of ham in half and lay it on top of the cheese.
5️⃣ Starting from one end, roll everything up tightly. Repeat for the remaining rolls.
6️⃣ Sprinkle some shredded mozzarella into a small baking pan. Place the rolls in and sprinkle more mozzarella on top.
7️⃣ Bake for 15 minutes.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

You know how much I love onigiri, and here's another one to add to the list! Salmon is probably my favorite fish, so I can literally devour all 4 of these in one sitting 😋

The trick with these is mixing some of the flaked salmon right into the rice with furikake, and then making a creamy salmon mayo filling for the center with cream cheese and Kewpie Mayo. So you're getting salmon in every single bite. They're perfect for lunch, snacking, or meal prep.

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

INGREDIENTS
1 salmon filet (7 oz)
vegetable oil (for cooking)
salt and pepper (to taste)
2 cups short grain white rice (cooked)
2 tbsp furikake
1 oz cream cheese
2 tbsp Kewpie Mayo
1 sheet sushi nori

INSTRUCTIONS
1️⃣ Preheat the oven to 400°F. Place the salmon filet on a baking pan, drizzle with vegetable oil, season with salt and pepper, and bake for 12 minutes.
2️⃣ Cook your rice however you prefer. Add it to a medium mixing bowl.
3️⃣ Flake the salmon in a small bowl. Add about 1/3 of it to the rice along with the furikake and mix well.
4️⃣ In a separate bowl, combine the remaining salmon with the cream cheese and Kewpie Mayo.
5️⃣ Grab some rice and flatten it into a palm sized disk in your hand. Add about a tbsp of the salmon mayo filling to the center. Flatten another clump of rice in your other hand and place it over the top. Gently squeeze together to form a ball and shape into a triangle if you'd like. Repeat for the remaining rice to make 4 rice balls.
6️⃣ Cut the nori into long strips about an inch wide, then cut those in half. Wrap them around the rice balls.
7️⃣ Enjoy!

#LTKfoodie #LTKHome

I was today years old when I found out you could make a pizza using only a smashed sweet potato as the crust. Big ups to @thechefoutwest who originally made this recipe! He’s got awesome content, so definitely check him out! 🙌

It's SO good, and the subtle sweetness of the potato actually balances really well with the savory toppings. One tip though, the sweet potato was a little soft in the middle, so next time I'd probably try putting the smashed sweet potato back in the oven for 5 minutes before adding toppings, then back in for another 10-12 minutes. That should get the crust a little crispier.

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

INGREDIENTS
1/2 sweet potato
1 tsp olive oil
3 tbsp pizza sauce
1/2 cup mozzarella (shredded)
5 slices salami
Italian seasoning (to taste)
fresh basil leaves (for topping)

INSTRUCTIONS
1️⃣ Preheat the oven to 400°F. Cut a sweet potato in half. Drizzle the cut sides with olive oil and place them face down on a baking pan lined with parchment paper. Bake for 25 minutes.
2️⃣ Take them out but leave the oven running. Place another piece of parchment paper over the top and use a pot or pan to smash the sweet potato halves until they're pretty thin.
3️⃣ Top with pizza sauce, mozzarella, salami, and Italian seasoning.
4️⃣ Put them back in the oven for another 12 minutes.
5️⃣ Top with fresh basil leaves.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

These cheesy rice cakes are ridiculously good. It's not just the tasty sweet and spicy sauce, but the rice paper gets crispy on the outside, chewy on the inside, AND you get gooey melted mozzarella in the middle. My tastebuds can't even believe what's happening 🤯

The best part is they're made with rice paper and string cheese. That's it. No actual rice cakes needed. You just roll them up, skewer them, and pan fry until crispy. Then coat them in that gochujang sauce and try not to eat them all in one sitting. Or eat them all in one sitting. Probably eat them all in one sitting 🤣

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

INGREDIENTS
6 sheets rice paper
3 string cheese (cut in half)
water
toasted sesame seeds (to taste)

SAUCE
1 tbsp gochujang
1 tbsp ketchup
1 tbsp sugar
1.5 tbsp rice syrup
1 tbsp water
2 tsp soy sauce
vegetable oil (for frying)

INSTRUCTIONS
1️⃣ Cut the string cheese in half.
2️⃣ Fill a dinner plate with water. Dip a sheet of rice paper in and wet both sides. Place it on a cutting board and once it's pliable, place half a string cheese near the edge. Roll it a few times, fold in the sides, and roll the rest of the way up. Repeat for the remaining sheets.
3️⃣ Slide 3 rice cakes onto each of two skewers.
4️⃣ Add a little vegetable oil to a pan over medium heat and place the skewers in. Cook each side for a few minutes until crispy on the outside and a little squishy, which means the cheese has melted.
5️⃣ While they cook, mix all the sauce ingredients together in a small bowl.
6️⃣ Transfer the rice cakes to a plate. Turn off the heat and pour the sauce into the pan so it bubbles up and thickens slightly. Use a spatula to mix it a little. Use a food safe brush to coat the rice cakes.
7️⃣ Sprinkle with sesame seeds if you'd like.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

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

This is a throwback to my ube cloud bread from last year, but leveled up. Who knew chocolate chips could make such a huge difference? It's super fluffy, light, and full of ube and chocolate flavor. And you see that deep purple color?? 😍

Only 5 ingredients and 25 minutes in the oven. Just make sure you eat it as soon as you can handle it because it starts deflating pretty quickly. That's the best part though, when it's warm and pillowy with melty chocolate chips inside.

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

INGREDIENTS
3 egg whites
2.5 tbsp sugar
1 tsp ube extract
1 tbsp corn starch
mini chocolate chips (to taste)

INSTRUCTIONS
1️⃣ Preheat the oven to 300°F.
2️⃣ In a medium mixing bowl, add the egg whites and beat with an electric hand mixer until large bubbles start to form.
3️⃣ Add the sugar and ube extract and mix until small bubbles form.
4️⃣ Add the corn starch and mix until you get stiff peaks.
5️⃣ Dump in the mini chocolate chips and gently fold them in with a silicone spatula. Don't overdo it or the meringue will lose its fluffiness.
6️⃣ Line a baking pan with parchment paper and use a silicone spatula to pile the mixture on. Shape it into a dome.
7️⃣ Bake for 25 minutes. It's going to be hot when it comes out, but eat it as soon as you can handle it because it starts deflating pretty quickly.
8️⃣ Enjoy!

#LTKfoodie #LTKHome

I thought the creme brulee toast I made the other day was good, but this custard filled creme brulee French toast is infinitely better. Like, this recipe is ridiculous 🤯

You make a homemade custard, pipe it into thick slices of brioche, soak them, pan fry them, bake them, and then brulee a sugar crust on top. It sounds like a lot of steps, but they're all super simple and the payoff is SO worth it. Add some fruit or whipped cream on top and get ready to be mind blown.

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

INGREDIENTS
1 loaf brioche
2 tbsp butter
granulated sugar (for topping)

2 egg yolks
2 tbsp granulated sugar
1 tbsp cornstarch
1/3 cup milk
1/2 cup heavy cream
1/2 tsp vanilla extract

1 1/2 cups whole milk
2 eggs
2 tsp vanilla extract

INSTRUCTIONS
1️⃣ Make the custard filling. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, milk, heavy cream, and vanilla extract. Transfer to a small pot over medium heat.
2️⃣ Stir constantly as the custard thickens. Once it coats the back of a spoon, take it off the heat. Keep stirring until smooth and lump free. Pour into a bowl, cover with plastic wrap, and refrigerate until cool.
3️⃣ Slice the brioche into 4 thick slices. Preheat the oven to 275°F, place the slices on a lined baking pan, and bake for 15 minutes.
4️⃣ Take them out and preheat the oven to 350°F. Use a small knife to cut a pocket in each slice. Transfer the chilled custard to a piping bag and fill each pocket.
5️⃣ Make the custard soak. In a large bowl, whisk together the milk, eggs, and vanilla extract. Dunk both sides of each brioche slice for about 20 seconds and place on parchment paper.
6️⃣ Melt the butter in a pan over medium heat. Cook two slices at a time for about 4 minutes per side or until golden brown. Transfer to a lined baking pan and repeat with the other two.
7️⃣ Bake at 350°F for 5 minutes.
8️⃣ Coat the top of each slice with a generous layer of sugar and use a kitchen torch to brulee it. If you don't have a torch, use a broiler but watch it the whole time so it doesn't burn.
9️⃣ Enjoy!

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I love this recipe because it's just 2 ingredients, is SO quick and easy, and you can make a ton of them and keep them in the freezer for whenever your sweet tooth yells at you 😋

It's also a bit of a healthier dessert option, so it's better than reaching for the cookies or ice cream if you're trying to watch your figure.

And if you like this, make sure to check out my post from yesterday, which was a chocolatey frozen peanut butter banana bark!

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

INGREDIENTS
2 bananas (sliced into strips)
5 oz dark chocolate melting wafers

INSTRUCTIONS
1️⃣ Peel the bananas. Any ripeness works, but the riper they are, the more carefully you'll want to handle them so they don't break.
2️⃣ Cut each banana in half, then cut each half into 4 long strips so you end up with 16 strips total.
3️⃣ Add the chocolate melting wafers to a microwave safe bowl and heat for 45 seconds. Take it out and stir until smooth. If it needs more time, pop it back in at 10 second intervals, stirring in between. Don't overheat!
4️⃣ Drop each banana strip into the chocolate, one at a time, and use a fork to flip and fully coat them. Lift with the fork and place on a small pan lined with parchment paper. Leave space between them so they don't stick together.
5️⃣ Freeze for 2 hours or until frozen through.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

This frozen peanut butter banana bark is the easiest homemade dessert and it keeps me from spending hella money on late night delivery bad decisions 😆

You just layer banana slices, yogurt, peanut butter, and dark chocolate on a sheet pan and toss it in the freezer. Two hours later you've got this crunchy, creamy, chocolatey bark that you can break into pieces whenever you're craving something sweet. SO good straight out of the freezer.

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

INGREDIENTS
2 bananas (sliced)
1/4 cup vanilla yogurt
1/4 cup peanut butter (warmed)
5 oz dark chocolate melting wafers (melted)
sea salt (optional; to taste)

INSTRUCTIONS
1️⃣ Slice the bananas and arrange the pieces on a pan lined with parchment paper, placing them so they're all touching to form a base for the bark.
2️⃣ Spread the yogurt evenly over the top.
3️⃣ Add the peanut butter to a microwave safe bowl and heat for 30 seconds or until runny. Drizzle it evenly over the yogurt layer with a spoon.
4️⃣ In another microwave safe bowl, add the chocolate melting wafers. Heat for 45 seconds, take it out, and stir until smooth. If needed, pop it back in at 10 second intervals and stir until totally melted. Drizzle over the peanut butter layer and use the back of a spoon to carefully smooth it out.
5️⃣ Freeze for 2 hours or until totally solid. Break into pieces and dig in.
6️⃣ Enjoy!

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These cheesy bread bites taste like it should be an appetizer from a restaurant, but it's literally 5 ingredients and an air fryer. The outside gets golden and crispy while the inside stays soft and gooey from the mozzarella 😋

They come together so fast and they're perfect for game day, movie night, or just snacking. I like scooping on some Fly By Jing chili crisp for a little heat, but they're amazing on their own too.

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

INGREDIENTS
1 cup mozzarella (shredded)
1/4 cup whole milk
1 cup flour
salt (pinch)
2 tbsp butter (melted)
Italian seasoning (to taste)
Fly By Jing chili crisp (optional; for serving)

INSTRUCTIONS
1️⃣ In a bowl, mix the mozzarella, milk, flour, and a pinch of salt until a dough forms.
2️⃣ Break the dough into 6 equal sized pieces and roll them into balls.
3️⃣ Place the balls in the air fryer and brush them with melted butter. Sprinkle with Italian seasoning.
4️⃣ Air fry at 350°F for 12 minutes.
5️⃣ Brush with more butter when you take them out. Serve with chili crisp if you want a little kick.
6️⃣ Enjoy!

#LTKfoodie #LTKHome

This is my favorite way to level up Rice Krispies Treats 🙌 Maybe it's the Japanese in me, but I've never been a huge fan of over the top flavors. Mixing in a cup of Fruity Pebbles is such an easy way to add a subtle upgrade without going overboard.

The best part is this works with pretty much any sweet cereal. Reese's Puffs, Cocoa Pebbles, Fruit Loops, whatever you've got in the pantry. The marshmallow creme piped on top is the finishing touch that takes them over the edge.

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

INGREDIENTS
4 tbsp unsalted butter
10 oz mini marshmallows
5 cups Rice Krispies
1 cup Fruity Pebbles
1/2 cup marshmallow creme

INSTRUCTIONS
1️⃣ In a large pot over medium low heat, melt the butter. Pour in the marshmallows and stir occasionally until melted and smooth.
2️⃣ Turn off the heat and pour in 3 cups of Rice Krispies, then the Fruity Pebbles, then the last 2 cups of Rice Krispies. Layering them helps everything mix more evenly.
3️⃣ Mix everything together until fully coated. Line a medium baking pan with parchment paper and dump the mixture in. Lightly butter your hands and gently press the mixture down so it's flat on top. Let it cool for 10 minutes, then cut into pieces.
4️⃣ Fit your favorite piping tip into a piping bag, fill it with marshmallow creme, and pipe it onto the tops of each piece.
5️⃣ Enjoy!

#LTKfoodie #LTKHome

One of my most popular recipes of all time was my King's Hawaiian Cream Cheese Danishes, and this version takes them to a whole new level. The lemon zest in the cream cheese filling plus the strawberry jam on top gives them this amazing spring and summer vibe!

These come together in literally minutes. You just brush the rolls with a lemon zest brown sugar butter glaze, pipe in the lemony cream cheese filling, top with strawberry jam, and pop them in the oven for 10 minutes. That's it. Perfect for brunch, dessert, or just a random afternoon treat.

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

INGREDIENTS
1 pack King's Hawaiian Original Hawaiian Sweet Rolls
3 tbsp unsalted butter (melted)
1 tbsp brown sugar
1/2 tsp vanilla extract
8 oz cream cheese (softened)
1/4 cup powdered sugar
1 tsp lemon zest
1 tsp vanilla extract
strawberry jam
powdered sugar (for topping)

INSTRUCTIONS
1️⃣ Separate the rolls and place them into a baking pan.
2️⃣ Use a small knife to hollow out the center of each roll. Leave the bottom intact!
3️⃣ Melt the butter in a small bowl, then mix in the brown sugar and vanilla extract until combined.
4️⃣ Use a food safe brush to coat the tops and insides of each roll with the butter mixture.
5️⃣ In a medium mixing bowl, mix the cream cheese and powdered sugar together until smooth, then mix in the vanilla and lemon zest.
6️⃣ Use a piping bag to fill each hollowed out roll with the cream cheese mixture and top with a spoonful of strawberry jam. You can use a spoon for the cream cheese mixture if you don’t have a piping bag, but it just might not look as clean.
7️⃣ Bake at 350°F for 10 minutes.
8️⃣ Dust with powdered sugar before serving.
9️⃣ Enjoy!

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This is such a fun "entry level" cheesecake recipe. You don't have to worry about baking times or getting the consistency just right. Just mix everything together, pop it in the freezer to firm up, and you're good to go 🙌

The Fruity Pebbles crust is the real star here. It's like a marshmallow rice krispie treat layer holding up a creamy, dreamy no bake cheesecake filling. Perfect for when you want something nostalgic and a little extra without all the fuss of a traditional cheesecake.

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

INGREDIENTS
3 1/2 cups Fruity Pebbles cereal
3 cups mini marshmallows
2 tbsp unsalted butter
16 oz cream cheese (softened)
1/4 cup powdered sugar
1 tsp vanilla
7 oz marshmallow creme
1 cupsFruity Pebbles cereal

INSTRUCTIONS
1️⃣ In a large microwave safe bowl, combine the marshmallows and butter. Microwave uncovered on high for 2 minutes until the marshmallows puff up.
2️⃣ Remove the bowl from the microwave, add the cereal, and stir until all the cereal is coated in melted marshmallow and butter. Transfer to a lightly buttered pie plate.
3️⃣ Press the mixture into the bottom and up the sides of the pan to form a crust. Set aside to firm up while you make the filling.
4️⃣ In a large bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy. Add the marshmallow creme and keep mixing until combined.
5️⃣ Use a spatula to fold the last cup of cereal into the filling until evenly distributed.
6️⃣ Pour the filling over the prepared crust and smooth it out with your spatula.
7️⃣ Pop it in the freezer for about 30 minutes.
8️⃣ Sprinkle extra cereal on top before serving.
9️⃣ Enjoy!

#LTKfoodie #LTKHome

I tried the viral Pillsbury crescent bread and had no idea crescent rolls were this soft and buttery in the middle. Chocolate chips and Nutella baked right into the center? SO good 😋

You just roll up two crescent rolls with your filling, place them side by side in a loaf pan, and bake. It comes out looking like an actual loaf of bread. I did one side chocolate chip and one side Nutella just to experiment, but you could easily do both sides the same. If you guys are into this, I'll try other fillings in future videos!

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

INGREDIENTS
2 Pillsbury Crescent Rolls
1/3 cup mini chocolate chips
1/3 cup Nutella
1 tbsp butter (melted)

INSTRUCTIONS
1️⃣ Preheat the oven to 375°F.
2️⃣ Open and unroll the first crescent roll. Evenly sprinkle the mini chocolate chips across the dough, then roll it back up.
3️⃣ Open and unroll the second crescent roll. Evenly spread the Nutella across the dough and roll it back up.
4️⃣ Line a loaf pan with parchment paper and place the two rolls side by side.
5️⃣ Melt the butter and brush the tops of the rolls with a food safe brush.
6️⃣ Bake for 30 minutes or until golden brown.
7️⃣ Take them out and brush the top of the loaf with more butter.
8️⃣ Enjoy!

#LTKHome #LTKfoodie

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!

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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!

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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

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!

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