All over TikTok, I’ve seen this new recipe for Nature’s Cereal. As someone who’s not a huge fan of the classic cereals, I was very curious to see how this twisted version would taste. Hopefully it would even spark a new love for cereal!
A handful of blackberries
A handful of raspberries
Pour a reasonable amount of coconut water into any sized bowl. Then, prep your berries. I like to leave my raspberries and blackberries as-is, but cut my strawberries into smaller pieces. Insert the berries into the bowl with the coconut water, and then make sure to include a few ice cubes. The ice cubes help with the crunch, as well as keep the meal cold.
As you can see, this is recipe is not only simple but is also truly delicious! The combination of the berries with the coconut water is something that I would never have tried, but turned out to be something I really enjoy! I definitely would recommend this, because it’s quick, easy, delicious, and revitalizes you in the morning after a long night’s rest.
The Cheesecake Factory has always been a family favorite for us. No matter what, we end up getting a meal from Cheesecake Factory at least once a week. It’s simple, quick, and utterly delicious! But, they recently released a few new menu items, and my family and I were sure to try them. We haven’t tried all the new items yet, but we’ve definitely tried a couple. So far, we’ve had the Korean Fried Chicken, and the French Dip Cheeseburger.
The Korean Fried Chicken is for sure one of my new favorites. As the website describes it, this meal includes “crispy chicken tossed with [their] spicy Korean B.B.Q. sauce and served over steamed rice with avocado, kimchi, edamame, cilantro and sesame seeds”. Sounds tasty, right?! But, of course my family and I had to make a few adjustments due to our allergies. We ended up swapping out the avocado and cilantro for some mushrooms.
The French Dip Cheeseburger is also a great option for any sandwich or burger lover. It comes included with a few different sauce options, like siracha mayo, and Au Jus. It also comes with fries on the side, just like a classic burger would. I have to admit, I’m not the biggest fan of hamburgers. But, I just want to say that this is one hamburger that I will eat, and I will enjoy it Every. Single. Time.
In conclusion, I think that these new Cheesecake Factory Items are DEFINITELY a must-try.
Recently, my family bought a new Ninja coffee maker, and it conveniently came with a guide book of a few coffee and tea recipes. After flipping through it, I found one that was quick, easy, and also tasty (these were necessities since this was my first time making coffee). But, even though I was sure this recipe was going to taste nice on its own, I decided to spice it up a little bit, and add my own special twist.
3 tablespoons of ground coffee
As you set your coffee to begin brewing, you first, put your desired amount of ice cubes into your cup. Then, fill your cup about halfway with milk of any kind (I used whole milk). Once your coffee is finished, then pour it directly into your cup, and mix it altogether. Once you finish making the base of your coffee, it’s time to add in all the extras to make your coffee look (and taste) extra yummy! First, I added in a few teaspoons of sugar. The amount of sugar can vary based on how sweet you want it to be. Once that’s all mixed in, I proceed to make a nice whipped cream swirl on the top, and then drizzle the caramel drizzle on the whipped cream. Lastly, just for kicks, I sprinkled some sprinkles on the whipped cream to make it look Instagram-worthy. Once you’re done admiring how great your iced coffee looks, it’s finally time to drink it! You could simply just stick a straw in it, and start drinking it, or you could do what I do: mix in the whipped cream just so that all the yummy whipped cream and caramel get infused into the coffee, giving you that sweet sugar rush.
So what’s new? Just last week, my family and I celebrated our dog’s 4th birthday! I saw this as an awesome opportunity to explore the world of gourmet doggie treats and meals. After several days of research and dabbling in the kitchen I came up with an amazing recipe for a healthy doggy birthday cake. It’s easy put together.It’s also a carrot cake-inspired recipe.
The biggest upside to this recipe is that not only did our dog love it but so did my mom, dad and sister. This Doggie Birthday cake recipe is totally a human-friendly cake too, because of the choice of ingredients and nut free.
Prep time: 20 mins
Cook time: 40 mins
Serving size: 6 slices
¼ cup peanut butter (optional)
¼ cup cooking oil
1 teaspoon vanilla extract
⅓ cup honey (optional)
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda
Secret ingredient: ½ cup precooked bacon bits (optional)
Preheat the oven to 350 degrees F (175 degrees C), and grease a 6-inch round pan. Combine the egg, oil, vanilla, and honey in a large bowl, and blend well. Mix in the carrots thoroughly. Then, sift together the flour and baking soda and incorporate carefully into the mixture. Then, put the batter into the prepared pan. Bake in the oven for 30 minutes until the top cracks, and then let the cake cool in the pan for 8 minutes after coming out of the oven.
Let’s talk about the secret ingredient: bacon bits. The bacon bits create a nice contrast to the sweetening flavor that comes from the carrots.
Regarding toppings, cinnamon or sprinkles, for the slices served to humans work well.
One last thought, this cake is not intended to be seasonal, so consider it an opportunity to come together, as family, to celebrate how much you love your furry BFF, even if it is not a birthday you are celebrating.
Optional 1 handful of frozen blueberries, frozen raspberries, or frozen fruit (finely chopped)
Golden Brown Sugar
Icing Glaze (premade) and Sprinkles
Mix one serving of pancake mix, then add cinnamon or pumpkin spice. Once even, add 1 ½ tbsp of cooking oil, followed by 2 tbsp of self-rising flour. Let stand for 1-2 min. Meanwhile, on the stovetop, prepare a pan with ½ inch deep cooking oil and heat at medium-high. As the oil is heating, gently fold in variations of your choice, for example blueberries, if you choose and then pour the doughnut mixture into a sealable plastic sandwich bag. Seal and cut a single bottom corner off of the sealable plastic sandwich bag. When oil ready, squeeze out the doughnut mix into the pan to form a circular doughnut shape. When the bottom of the doughnut appears golden brown, flip and fry the alternate side until golden brown. Remove doughnut when both sides are evenly cooked.
Once the doughnuts are removed and still warm, immediately decorate with optional toppings.
Because of COVID-19, my parent’s company started virtual summer camps for kids. My mom had signed me up for a cooking class, where we made S’mores Bars. The whole class was done by Zoom, and originally, I thought it would be hard to cook on a Zoom call. But it actually wasn’t as difficult or confusing as I thought. And best of all, the food came out GREAT!
one 11 x 9 aluminum disposable tray
graham crackers crushed to crumbs
1 cup of salted butter
6 cups of mini marshmallows
chocolate chips of any kind (milk, dark, white, etc.)
First, mix together the butter and the crushed graham crackers. Don’t mix in all the graham crackers – save some for the end! Then, put your graham cracker and butter mix into the tray, and smooth it along the bottom. Lastly, bake it in the oven at 325 degrees Fahrenheit for about 5 to 10 minutes. After it’s done, take it out of the oven, and put a layer of marshmallows on top of the crust. Make sure the marshmallows cover the whole crust surface. Put it back in the oven for about 10 minutes at the same temperature. Once your marshmallows have completely melted , take them out of the oven, and put a layer of chocolate chips on top of the melted marshmallows and then top if off with those crushed graham crackers you saved. Then, stick it back in the oven for another 5 minutes at the 325 degrees. When you take it out, let it sit for 3 minutes, and then you can eat it hot and fresh out of the oven, or you could stick it in the fridge for a while, and eat it cold. I prefer it cold, but I think that eating it hot would also taste good.
My dad, unlike me, doesn’t really like tea. And in my attempts to get him to like it, I bought him TeaDrops as a Fathers Day gift, and I, of course, had to try them. So, I got the boiled water, and put in the matcha flavoring. It came in a teeny tiny little package, and when you opened it, you saw tea leaves bunched together in a cute little shape. It was also super easy to use since you really just dropped the TeaDrops into the mug.
So, my personal favorite so far is the matcha one, since I’m completely obsessed with it. Just the plain TeaDrop is kind of bland, so I add a teaspoon of sugar. Honestly, for me, a teaspoon is actually very little, so I think that you don’t need to much sugar to make it taste good, but just enough so it doesn’t taste too bland. Overall, I would highly recommend these as a gift, or even just for yourself.
During COVID-19, there has been the ongoing question: is it okay to eat out?
Well today, my family and I decided to just go for it. We haven’t eaten out in around 3 months, and we figured that we probably weren’t going to get a chance to eat out again. So, we decided to order some Cheesecake Factory. We got the Chicken Bellagio, the Orange Chicken, the Chicken Pot Stickers, and a kids pizza with bacon on top.
When the food arrived, my parents decided to stick it all in the oven to try and kill all of the possible germs on it. This made the food taste a little different than usual, but it had the same overall taste.
So, my answer to this ongoing question, would be to pace yourself. If you want to eat out once a month, go for it. But I wouldn’t do it excessively so that you can prevent getting sick.
Today, during quarantine, I was extremely bored. So, I decided to make some edible cookie dough:
3/4 cups of butter (melted)
3/4 cups of brown sugar
1/4 cups of sugar
1 1/2 cups of baked flour
2 tbsp of milk
1 cup of chocolate chips
First mix the dry ingredients in a bowl, and mix the wet ingredients into a separate bowl. Then, combine the wet ingredients with the dry ingredients. Lastly, mix in the chocolate chips. Once complete, pour into a pyrex dish, and refrigerate overnight.
But since my family wants to conserve our food supply, I used half of what all the ingredients asked for. After mixing, I put it in the fridge for a day or so, and it turned out really really crumbly. Though this wasn’t totally the ideal outcome of the cookie dough, I think I know the reason behind it. I should’ve added more milk and butter. Usually, the wet ingredients stick the dry ones together, and since it came out super crumbly, I can infer that the dry ingredients needed to stick together more. The milk and butter might’ve made it a bit smoother and it would’ve stuck it together more. But, overlooking the fact that it was super crumbly, and was basically falling apart, it tasted great. I would definitely use this recipe again, except with more milk or butter.