myanook

Category: Recipes

  • Spiced London Fog

    Spiced London Fog

    The perfect drink for a cozy day in bed or maybe a cold fall/ winter day! If you love bergamot’s flavor and warm drinks, this recipe is for you.

    Makes: 1 serving

    Ingredients:

    • 1 Bag Earl Grey Tea or 1.6 grams loose Earl Grey Tea
    • 120 g Hot Water ( for steeping tea)
    • 70 g Milk
    • 1/4 tsp Cinnamon
    • 3 tsp Vanilla Syrup
    • Milk Frother
    • Milk Steamer or Microwave

    Steps:

    1. In a 7 oz cup, steep tea in hot water for 4-5 minutes. Do not squeeze the tea bag. (If using loose tea, strain the tea; If using a tea bag, remove it).
    2. In a separate heat-safe cup, add milk, cinnamon, and vanilla syrup.
    3. Microwave: Heat milk mixture for one minute, remove from microwave, and froth for 5 seconds until foamy.
    4. Steamer: Steam the bottom layer of milk mixture first to incorporate all ingredients, then slowly raise the steamer cup to begin building foam. Once foamy, turn off the steamer and clean immediately.
    5. Quickly pour the milk mixture into a teacup with Earl Grey tea. Using a teaspoon, gently mix the milk and tea. Top with cinnamon and enjoy.
  • Strawberry Banana Popsicles

    Strawberry Banana Popsicles

    Perfect for a hot summer day! If you crave a refreshing and easy treat! This recipe is for you.

    Makes: 4 popsicles

    Ingredients:

    • 50 g Frozen Strawberries
    • 40 g Frozen Bananas
    • 3 oz Milk
    • 1 oz Water
    • 1 Tbsp Vanilla syrup or sweetener of choice

    Steps:

    1. Add frozen fruit, milk, water, and sweetener to a blender and blend until creamy.
    2. Pour mixture into popsicle molds.
    3. Freeze popsicles for 4-6 hours.
    4. To remove from the mold, run the mold under hot water until the popsicle pops out. Enjoy!

  • Tangerine Peel Candy ( Pursuit of Jade)

    Tangerine Peel Candy ( Pursuit of Jade)

    Tangerine Peel Candy Recipe

    If you've ever wanted to taste the yummy candy from Pursuit of Jade, this recipe is for you! Enjoy
    Print Recipe Pin Recipe
    Total Time 50 minutes
    Servings: 6
    Course: Dessert
    Cuisine: Chinese
    Ingredients Method Video

    Ingredients
      

    • 15 grams of tangerine peels
    • 2.5 oz tangerine juice
    • 15 grams of lemon juice
    • 65 grams of rock sugar

    Method
     

    Tangerine Prep
    1. Wash one tangerine thoroughly, removing all dirt. For a deeper clean, use salt to scrub the skin if desired.
    2. Cut the tangerine in half and squeeze out all the juice. Set the juice aside.
    3. Carefully separate the fruit from the peel. You can eat the fruit or set it aside.
    4. Cut the tangerine peel into small strips or large chunks, as preferred.
    5. Place the tangerine peels in a pot of boiling water. Boil for 15 minutes to remove bitterness.
    6. Drain the tangerine peels and discard the water.
    Tangerine Candy Cooking Steps
    1. Add rock sugar, lemon juice, the boiled tangerine peels, and tangerine juice to a pot. Heat on low-medium.
    2. Stir constantly until all the rock sugar is melted.
    3. Bring the mixture to a gentle boil. Continue stirring for 5–7 minutes.
    4. *If you have a candy thermometer, heat the mixture to 245–250°F (firm ball stage). Remove from heat when it reaches this temperature.
    5. * If you don’t have a thermometer, use the cold water test: Drop a spoonful of the hot mixture into cold water. If it forms a ball that holds its shape but flattens when pressed, it’s ready. Remove from heat.
    6. Quickly whip the hot mixture until it becomes creamy and caramel-colored.
    7. Pour the candy mixture onto parchment paper. Let it cool for 10–15 minutes.
    8. When cool enough to touch, roll the candy into small balls by hand.
    9. * Optional: Toss the candy balls in a little rice flour to prevent sticking.
    10. * For presentation, wrap each candy in parchment paper or store it in a jar.

    Video

  • Rice Water and ACV Foot Bath Bombs

    Rice Water and ACV Foot Bath Bombs

    80 grams Baking Soda

    2 grams Apple Cider Vinegar

    6 grams Grapeseed oil ( any softening carrier oil )

    8 Grams Rice Water

    Tools: Silicone soap mold or plate (use a mold for defined shapes, or a plate if you prefer to shape the foot bombs by hand).

    • Combine all the ingredients in a small bowl and mix well until the mixture has a grainy, paste-like consistency.
    • Divide the mixture into two portions and place each into a silicone soap mold or onto a plate, depending on your preferred shape.
    • Let it sit to solidify in a dry or sunlit area for 24-48 hours, or until dry to the touch.
    • Once Ready, throw into a large basin of warm water and soak feet for 15-20 minutes!
  • Black Sesame Cookie

    Black Sesame Cookie

    Black Sesame 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 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

    S’mores Cookie

    Print Recipe Pin Recipe
    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

    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

    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.