myanook

Category: Recipes

  • Black Sesame Cookie

    Black Sesame Cookie

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    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips optional
    • Flaky sea salt for topping is optional
    Black sesame paste Ingredients:
    • 1 tbsp black sesame powder
    • 1 ½ tbsp honey
    • ¼ tsp water

    Method
     

    Black Sesame Recipe:
    1. Combine all ingredients in a small bowl and place in the fridge for about 5-10 minutes.
    Cookies Recipe:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Gently fold in black sesame paste (optional: chocolate chips) to create a slight marble effect. (see video @ 7:48-8:02:
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Drizzle the top of the dough with extra paste
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • S’mores Cookie

    S’mores Cookie

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    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • A pack of Graham crackers
    • 8 Jumbo Marshmallows or 1/2 cup vegan mini marshmallows
    • Flaky sea salt for topping is optional

    Method
     

    S’mores cookies:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Scoop the dough into 1- or 2-tablespoon-sized balls.
    6. On a parchment-lined pan, Option 1: place 1 graham cracker square, then top with a marshmallow. Carefully, lay cookie dough on top. Option 2: add vegan mini marshmallows (recommended to keep the design) to the center of the cookie dough and roll into dough balls. Top with 3 extra mini marshmallows and graham cracker crumbles. See video @ 8:08- 8:35 )
    7. Freeze the dough balls for 30 minutes or until firm.
    8. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • Toffee Chocolate Chip Cookie

    Toffee Chocolate Chip Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping optional
    Toffee Ingredients:
    • ¼ cup salted butter
    • ½ cup brown sugar

    Method
     

    Toffee recipe:
    1. In a cold pot, add butter and sugar.
    2. Turn on the heat to about medium heat.
    3. Stir regularly (about 5–10 minutes) until it reaches a thick caramel texture (see video for reference @ 0:38-1:25 timestamp ).
    4. Turn off the heat and in a parchment-lined pan, pour the hot toffee to set. This should take about 15–20 minutes.
    5. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
    6. Done!
    Cookies recipe :
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in the chocolate and toffee brittle
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Top with 2–3 small toffee bits
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • Strawberry Chocolate Chip Cookie

    Strawberry Chocolate Chip Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie Ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping is optional
    Strawberry candy/brittle Ingredients:
    • ¼ cup strawberry jam
    • 2 tbsp strawberry powder
    • ¼ cup water
    • ½ cup granulated sugar

    Method
     

    Strawberry Brittle Recipe:
    1. In a cold pot, add strawberry jam, powder, water, and sugar.
    2. Turn on the heat to medium.
    3. Mix for about 2-3 minutes until sugar is fully melted ( see video reference at @ 1:26-2:29 for in-depth tutorial )
    4. While stirring regularly, bring the candy to 300 Fahrenheit or 149 Celsius
    5. Turn off the heat, and in a parchment-lined pan, pour the hot candy to set. This should take about 15–20 minutes.
    6. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
    7. Done!
    Cookie Recipe:
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in the chocolate and strawberry brittle.
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Top with 2–3 small strawberry candy.
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

    Video

  • Chocolate-Covered Strawberry Yogurt Bites

    Chocolate-covered Strawberry Yogurt Bites

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: Dessert
    Ingredients Method Notes

    Ingredients
      

    • ⅓ cup yogurt
    • 3 tbsp strawberry jam adjust to sweetness
    • 1 cup chocolate chips
    • 1 tbsp coconut oil for a crunchy chocolate coating

    Method
     

    Prepare the Yogurt Mixture
    1. In a medium-sized bowl, add the yogurt. Gently swirl in the strawberry jam to create a marbled effect. Be careful not to mix it in fully.
    Form the Popsicles
    1. On a non-stick flat plate or parchment paper, spoon small dollops of the yogurt mixture. Insert popsicle sticks into the dollops if desired. Place the plate in the freezer for about 2 hours, or until the yogurt is completely frozen.
    Make the Chocolate Coating
    1. In a heatproof bowl, combine the chocolate chips and coconut oil. Melt the mixture using a double boiler: place the bowl over a pot of simmering water, stirring occasionally until smooth and glossy.
    Dip the Popsicles
    1. Remove the frozen yogurt popsicles from the freezer. Quickly dip each one into the melted chocolate, ensuring all sides are coated. Work swiftly, as the yogurt melts quickly and the chocolate hardens fast upon contact.
    Freeze Again
    1. Place the coated popsicles back on the plate and return them to the freezer. Freeze until the chocolate is fully set, about 15-30 minutes.
    Store and Enjoy
    1. Transfer the popsicles to an airtight container or freezer-safe bag. Store in the freezer for up to 1 month. Enjoy whenever you crave a refreshing, crunchy treat!

    Notes

    This has been my favorite sweet treat for a while and I’m very happy to share it with you all ❤️

  • Simple and Savory Chicken Salad Sandwich

    Simple and Savory Chicken Salad Sandwich

    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 3
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    For the Chicken:
    • 3 chicken breast tenders Trader Joe’s recommended
    • 2 tsp onion powder
    • 1-2 tsp coarse salt or enough to flavor the water.
    • 2-3 bay leaves
    • 2 cups water
    For the Salad Dressing:
    • 5 tbsp mayonnaise
    • 1 tsp mustard
    • ½ tsp lemon juice
    • ⅛ tsp celery seed
    • ⅛ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp onion powder
    Additional Ingredients:
    • 1½ celery stalks finely diced
    For the Sandwich:
    • 1 large tomato thinly sliced
    • Lettuce leaves
    • Potato bread burger buns

    Method
     

    Cook the Chicken
    1. In a pot, bring 2 cups of water to a boil. Add the onion powder, salt, and bay leaves. Carefully place the chicken tenders into the boiling water and cook for about 15 minutes, or until the internal temperature reaches 165°F.
    Shred and Cool
    1. Remove the chicken from the water and shred it using a fork. Place the shredded chicken in the fridge for about 10 minutes to cool.
    Prepare the Salad Dressing
    1. In a bowl, combine the mayonnaise, mustard, lemon juice, celery seed, salt, black pepper, and onion powder. Mix until smooth and well combined. Add the diced celery and stir to incorporate.
    Mix the Chicken Salad
    1. Remove the cooled chicken from the fridge and add it to the dressing. Mix well to ensure the chicken is evenly coated. Return the chicken salad to the fridge for another 10 minutes to allow the flavors to meld.
    Prepare Sandwich Ingredients
    1. While waiting, slice the tomato and wash the lettuce. Lightly toast the potato bread buns in a pan until golden and slightly crispy.
    Assemble the Sandwich
    1. Layer the sandwich with a slice of tomato, a generous scoop of chicken salad, and a leaf of lettuce. Top with the other half of the bun, and your sandwich is ready to serve!

    Notes

    So easy and tasty!
    I would seriously recommend trying this!! It’s one of my favorite recipes and always fills me up when I want something quick to eat. Plus you can make more of the chicken salad and store it in the fridge for later.

  • Refreshing Greek Pasta Salad Pasta

    Refreshing Greek Salad Pasta

    Print Recipe Pin Recipe
    Total Time 25 minutes
    Course: Salad
    Cuisine: Greek
    Ingredients Method Video Notes

    Ingredients
      

    • ¼ cucumber chopped
    • 6 cherry tomatoes halved
    • A small amount of red onion diced
    • 3 tbsp red wine vinegar
    • 2 tbsp olive oil
    • A splash of red onion pickle juice
    • 6 tbsp feta cheese crumbled
    • ½ tsp black pepper
    • Pasta of your choice

    Method
     

    Cook the Pasta
    1. Boil your pasta according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Transfer the pasta to the fridge to cool for about 5 minutes.
    Prepare the Dressing
    1. In a large bowl, combine the olive oil, red wine vinegar, feta cheese, black pepper, diced red onion, and a splash of red onion pickle juice. Mix well until evenly combined.
    Chop the Vegetables
    1. Dice the cucumber and cut the cherry tomatoes in half or quarters, depending on your preference. Add the chopped vegetables to the bowl with the dressing.
    Combine and Serve
    1. Add the chilled pasta to the bowl with the dressing and vegetables. Toss everything together until well-coated. Adjust seasoning to taste if needed. Serve immediately or refrigerate for a cold, refreshing salad.

    Video

    Notes

    This is honestly my FAVORITE pasta/ salad, and it’s so filling!! Especially as a breakfast dish! It will be featured in my newest “What I eat in a day” video!

  • The Softest Chocolate Chip Cookie Dough Recipe ( Freezing Instructions)

    How to Make and Freeze the Perfect Chocolate Chip Cookie Dough

    There’s nothing quite like the joy of a warm, freshly baked chocolate chip cookie, especially when it’s gooey in the middle, golden at the edges, and sprinkled with a touch of flaky sea salt. But let’s face it: sometimes we don’t want to commit to baking an entire batch of cookies. That’s why I began freezing a batch of chocolate chip cookies. Below, I’ll guide you through my finger-snapping recipe for the ultimate brown sugar chocolate chip cookies and show you how to prep and freeze the dough for single-serving cookies anytime you crave one.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Baking Time 12 minutes
    Total Time 32 minutes
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup 113g unsalted butter, softened
    • 1 cup 220g packed brown sugar (light or dark)
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping optional

    Method
     

    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2-3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in Chocolate: Stir in the chocolate chips.
    How to Freeze Your Cookie Dough
      Preparing the Dough for Freezing
        Option 1: Pre-Portioned Dough Balls
        1. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
        2. Freeze the dough balls for 1-2 hours, or until firm.
        3. Transfer the frozen dough balls to a freezer-safe bag or container. Be sure to label it with the date and baking instructions!
        Option 2: Cookie Dough Log (My Preferred Method)
        1. Roll the dough into a log shape about 2 inches in diameter.
        2. Wrap the log tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.
        3. Label the wrapped log with the date and baking instructions.
        4. Personally, I love using the log format because it’s so convenient! Anytime I’m craving a cookie, I simply slice off a piece or two, pop them in the oven, and enjoy fresh-baked cookies without any extra effort.
        How to Bake from Frozen
        1. Pre-Portioned Dough: Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 9-12 minutes, or until the edges are golden and the centers are still slightly soft.
        2. Dough Log: Slice off 1-2 cookies’ worth of dough from the frozen log. Place on a baking sheet and bake as directed above. No need to thaw!

        Notes

        Tips for Success
        Chill the Dough: If you’re not freezing immediately, chilling the dough for 30 minutes before freezing helps the cookies hold their shape better when baked.
        Customize It: Add a handful of chopped nuts, a sprinkle of cinnamon, or even a dash of espresso powder to elevate the flavor. I personally add flakey salt on top and wow!!!
        Storage: Frozen cookie dough will stay fresh for up to 3 months in the freezer when stored properly.
        Single-Serving Joy: Bake only what you need and keep the rest frozen for the next craving.
        Final Thoughts
        Having a stash of frozen cookie dough on hand has been a game changer for my cookie cravings. This method guarantees consistently delicious cookies without the hassle of making a fresh batch every time. Whether it’s a cozy night in, a surprise craving, or even a quick treat for a guest, these cookies will never disappoint.
        If you give this recipe a try, let me know how it turns out! Do you have any favorite pastries or quick treats? Share your thoughts in the comments below.

      1. Perfectly Soft Sushi Rice Recipe

        Perfectly Soft Sushi Rice Recipe

        Sushi rice, known for its soft and bouncy texture, is a versatile staple that absorbs flavors beautifully. This recipe is inspired by traditional Korean household methods, adjusted for using sushi rice instead of jasmine rice. Follow these steps to achieve perfectly cooked sushi rice every time!
        Print Recipe Pin Recipe
        Prep Time 30 minutes
        Cook Time 20 minutes
        resting time 5 minutes
        Total Time 55 minutes
        Servings: 3
        Course: Side Dish
        Ingredients Equipment Method Notes

        Ingredients
          

        • 2 cups medium-grain sushi rice e.g., Kyong Gi Me
        • 2 cups cold water or enough to reach the first line on your index finger when measured in the rice cooker

        Equipment

        • Rice cooker
        • Bowl for washing the rice

        Method
         

        Step 1: Wash the Rice
        1. Measure 2 cups of sushi rice and place it in a bowl.
        2. Rinse the rice thoroughly by swirling it with your hands in cold water. Pour out the cloudy water and repeat the process until the water runs clear. This removes excess starch and prevents clumping during cooking.
        Step 2: Prepare the Rice for Cooking
        1. Transfer the washed rice into the rice cooker pot.
        2. Add 2 cups of cold water (or enough water to reach the first line on your index finger when the tip touches the rice).
        3. Important: Allow the rice to sit in the cold water for exactly 30 minutes. This soaking step is crucial for the rice’s texture, ensuring it becomes soft and bouncy without turning soggy.
        Step 3: Cook the Rice
        1. After soaking, turn on the rice cooker and let it cook fully. Avoid opening the lid during this process to retain steam.
        Step 4: Rest and Fluff
        1. Once the rice is cooked, gently fluff it with a rice paddle or fork to release excess steam and ensure even texture.
        2. Allow the rice to sit for another 5-10 minutes in the rice cooker before serving. This resting time helps the grains settle and enhances the overall texture.
        Serving Suggestions
        1. Pair this perfectly cooked sushi rice with your favorite proteins, vegetables, or sauces.
        2. I paired this with grilled pork belly and oh my!!! It was amazing.

        Notes

        -Using cold water is essential for achieving the right texture—warm water can result in uneven cooking.
        -Do not skip the 30-minute soaking step, as it allows the rice to absorb water evenly before cooking.
        -Store leftover rice in an airtight container and reheat with a damp paper towel to retain its softness.

      2. Single-Serving Matcha Blueberry Latte

        Single- Serving Matcha Blueberry Latte

        Hi! So for about 3 months now, I have been fixated on this very delicious matcha recipe. As someone who isn’t a fan of the blueberry fruit itself, I absolutely love the blueberry flavoring. I know, crazy, right? So I wanted to share my current recipe for a yummy blueberry matcha latte. Takes about 10 minutes to make and won’t let you down.. Hopefully.
        Print Recipe Pin Recipe
        Prep Time 6 minutes
        Cook Time 9 minutes
        Total Time 15 minutes
        Servings: 1
        Course: Drinks
        Ingredients Equipment Method Notes

        Ingredients
          

        • 1 Tbsp matcha powder I recommend Ippodo Matcha – Sayaka Version
        • 8 oz 1 cup milk (For non-dairy, use Chobani Extra Creamy Oat Milk)
        • 1 1/2 Tbsp honey
        • 2 Tbsp fresh blueberries
        • A pinch of salt
        • 1 tsp vanilla extract
        • 2 Tbsp water for the blueberry syrup
        • 4 oz water for the matcha

        Equipment

        • Whisk (matcha whisk or mini spiral whisk)
        • Hot water kettle or pot (to boil water)
        • Small pot (for blueberry syrup)
        • Small bowl
        • Ice
        • Your favorite cup
        • Heat Safe Spoon

        Method
         

        Heat the Water:
        1. In a hot water kettle or small pot, heat 4 ounces of water to 175°F. Be careful not to let it boil, as this can make the matcha taste bitter.
        Prepare the Matcha:
        1. In a small bowl, add 1 tablespoon of matcha powder. Pour in 2 ounces of the heated water. Whisk the mixture using a matcha whisk or mini spiral whisk until it’s smooth and creamy, with no clumps remaining. Set aside.
        Make the Blueberry Syrup:
        1. In a small pot, combine 2 tablespoons of fresh blueberries, 1 1/2 tablespoons of honey, a pinch of salt, 1 teaspoon of vanilla extract, and 2 tablespoons of water. Cook over medium-low heat for about 4 minutes, stirring constantly to prevent burning. The mixture should become syrupy, with the blueberries breaking down completely.
        Strain and Cool the Syrup:
        1. Once the syrup is fully combined, remove it from the heat and strain it to remove any solid pieces. Place the strained syrup in the fridge to cool for about 5 minutes.
        Assemble the Latte:
        1. In your favorite cup, add the cooled blueberry syrup and 8 ounces of milk (or your preferred non-dairy alternative). For a layered effect, leave it unmixed; otherwise, stir it together. Gently pour the prepared matcha on top.
        Serve:
        1. Add ice if desired. Stir everything together if you prefer a uniform taste, or enjoy the visual layers before mixing. Sip and enjoy your homemade matcha blueberry latte!

        Notes

        Alrighty! That’s all for this recipe let me know how you like it <3. If I need to make any alterations let me know down below.