A couple weeks ago, I had the chocolate peanut butter pie of my dreams at a mom & pop diner. As soon as I tasted the rich, creamy, peanut butter filling, topped with a layer of fudgy, dark chocolate ganache, & crunchy, nutty graham cracker crust, I knew I had to recreate it. This pie is the pinnacle of chocolate peanut butter earthly bliss, & it’s now my go-to summer treat. And you’re telling me I don’t have to turn on an oven to make a decadent dessert?! Say less…

Okay, and I know I said no oven’s required, and I stand by that…but I also stand by the fact that homemade is always better, so if you’re willing to ditch the store-bought graham cracker crust, I promise I’ll make it worth your while!

Recipe:

(Serves 8)

Crust:

-13 graham cracker sheets

-¼ cup peanuts (30-35 grams)

-1 tbsp dark brown sugar

-1 tsp cinnamon

-¼ tsp salt

-7 tbsps melted butter

Filling:

-1.5 cups heavy cream

-8 oz cream cheese

-¾ cup granulated sugar (150 grams)

-1 cup creamy peanut butter (256 grams)

-1 tbsp vanilla

-½ tsp cinnamon

-¼ tsp salt

Chocolate Ganache:

-6 oz dark chocolate (170 grams), chopped

-¾ cup (180 grams) heavy cream

Toppings:

-6 Reese’s peanut butter cups

-extra peanut butter for drizzling

Steps:

1. Make your crust: Pulse together the graham cracker sheets, peanuts, brown sugar, cinnamon, and salt in a food processor. Transfer to a bowl, and mix in the melted butter. Pour into a springform pan, and shape it into a crust with a measuring spoon. Bake at 350 F for 12 minutes. Let it rest on a wire rack for at least 15 minutes.

2. Make your filling: Whip together your heavy cream until it forms stiff peaks, & then place it in the fridge. In a separate bowl, beat your cream cheese for 45 seconds. Add the sugar, and beat again for 45 seconds. Pour in peanut butter, vanilla, cinnamon, and salt, and beat again until creamy. Remove the whipped cream from the fridge, and fold it into your peanut butter filling mixture.

3. Pour your filling into the crust, and smooth it out until evenly distributed.

4. Make the chocolate ganache: Heat ¾ cup of heavy cream on the stove until it’s steaming but not boiling. Pour it over the dark chocolate, and mix until smooth.

5. Spread chocolate ganache over the filling. To decorate, drizzle with peanut butter, and line the perimeter with chopped Reese’s peanut butter cups.

6. Store the pie in the fridge for at least 3 hours, & place it in the freezer for 30 minutes before serving.

Hot Tips:

• If you use a store-bought graham cracker crust, skip step 1.

• To make this recipe nut free, substitute the peanut butter for sunflower butter & the Reese’s cups for sunflower butter cups. Trader Joe’s carries excellent ones! :)

Happy Baking (but not really)!😌

“Therefore God highly exalted Him and bestowed on Him the name that is above every other name, so that at the name of Jesus every knee should bow, in heaven and on earth and under earth, and every tongue confess that Jesus Christ is Lord…”

~Philippians 2:9-10

Love,

Elizabeth ♡

This insanely easy pesto tortellini pasta salad is perfect for not only Memorial Day Weekend but also all of your summer cookouts! It’s an elevated taste of nostalgia with the familiar stuffed cheese tortellini and creamy pesto, livened up with olives, sweet sun-dried tomatoes, crunchy nuts, and three kinds of cheese. You can’t say no to this when it comes together in less than 10 minutes, & what a crowd pleaser it is.👏

Recipe:

Mix together the following:

-1.5 lbs cheese tortellini

-12 oz canned albacore tuna

-12 oz canned wild caught tuna

-¼ cup pimento stuffed green olives

-¼ cup Kalamata olives

-¼ cup canned sun-dried tomatoes

-1 cup mozzarella pearls

-½ cup cubed white cheddar cheese

-3 tbsps grated parmesan cheese

-1 cup pesto sauce

-½ tsp salt

-½ tsp black pepper

-½ tsp red pepper flakes

-¼ cup chopped almonds

-juice of ½ lemon

-1 chopped scallion

…& refrigerate for at least 1 hour before serving!

I told you it was easy! ;)

Happy Memorial Day Weekend! This weekend, we honor and remember all the brave soldiers who gave their lives to protect our nation’s freedom.

“And let us not grow weary of doing good, for in due season we will reap, if we do not give up.”

~Galatians 6:9

Love,

Elizabeth ❤

Recipes:

Spicy Pork Bulgogi

Ingredients:

-2 lbs thinly sliced pork belly, shoulder, or butt

-½ yellow onion

-1 julienned carrot (matchsticks)

-3 scallions cut into 2 inch pieces

-1 tsp sesame seeds

Marinade:

-⅓ cup gochujang

-1 tbsp gochugaru

-3 tbsps soy sauce

-2 tbsps brown sugar

-1 tbsp plum syrup

-1 tsp sesame oil

-3 cloves minced garlic

-1 tbsp minced ginger

-½ grated fuji apple

Mix marinade ingredients together. Add in pork, onion, carrot, & scallions, & combine. Let it marinate for at least 15 minutes. Grill over medium high heat, & dust with sesame seeds. Grill until pork is fully cooked (takes about 5-8 minutes).

Cumin Beef Bulgogi:

Ingredients:

-1 lb thinly sliced beef (ribeye or brisket)

-1 yellow onion, sliced

-3 scallions, cut into 2 inch pieces

-1 carrot, matchsticks

-toasted sesame seeds

Marinade:

-¼ cup soy sauce

-1 tbsp plum syrup

-½ grated Fuji apple or Korean pear

-1 tbsp toasted sesame oil

-3 cloves minced garlic

-1 tbsp minced ginger

-1.5 tbsps cumin

-1 tsp gochugaru

-1 tbsp gochujang?

Mix marinade ingredients together. Add in beef, onion, carrot, & scallions, & combine. Let it marinate for at least 15 minutes. Grill over medium high heat until fully cooked (takes about 5-8 minutes).

Soy Sauce Honey Garlic Chicken:

Ingredients:

-1 lb chicken thighs (bone-in, skin-on)

-1 cup corn starch

-1 tsp salt

-1 tsp pepper

-neutral oil

-1 tsp minced ginger

-3 cloves minced garlic

-2 tbsps hot honey

-1 crushed Thai chili pepper

-1 tbsp shaoxing wine

-1 tsp black vinegar

-1 tbsp oyster sauce

-2 tbsps soy sauce

-2 tbsps Chinese 5 spice

-1/2 tsp white pepper

1. Mix corn starch, salt, & pepper together. Coat each chicken thigh in the mixture. Fry the chicken on a cast iron pan on medium-high heat for 5 minutes on each side. Remove the chicken from pan.

2. Mix ginger, garlic, hot honey, Thai chili pepper, shaoxing wine, black vinegar, oyster sauce, soy sauce, white pepper, & Chinese five spice together.

3. Add your sauce to the pan, & let it sizzle for 30 seconds. Add your chicken back to the pan, & coat the sauce over the chicken. Cover for 10-15 minutes on low heat to let the flavors meld together.

Spicy Japchae

Japchae Ingredients:

-7 oz Korean potato starch noodles

-1 carrot (sliced into matchsticks)

-½ yellow onion (sliced)

-2 scallions (cut into 3 inch slices)

-½ lb thinly sliced beef

-9 shiitake mushrooms (sliced)

-3 cups fresh spinach

-1 tsp salt

-2 tbsps sesame oil

-1.5 tbsps gochugaru

-neutral oil

Sauce:

-¼ cup soy sauce

-3 tbsps honey

-2 tbsps sesame oil

-3 cloves minced garlic

-1 tbsp roasted sesame seeds

-¼ tsp black pepper

1. Whisk your sauce ingredients together.

2. Boil your Korean potato starch noodles for 8 minutes in a shallow sauté pan. Then drain them, & rinse them with cold water. Pour your noodles into a big bowl.

3. Mix 3 tbsps of the sauce into your noodles. Set aside.

4. In the same sauté pan, bring 3 cups of water to a boil, and add your spinach in there for just 15 seconds, blanching them. Drain them, & squeeze as much water out of them as possible. Place the spinach into a small bowl, & add 1 tsp of salt to it.

5. Oil the sauté pan with 2 tbsps of sesame oil over low heat. Add in your noodles, & mix in gochugaru.

6. Remove noodles from the pan, and place them back into the bowl. Add the cooked spinach to the noodle bowl.

7. Add more oil to the pan, and pour in your carrots, yellow onions, and scallions. Sauté for 5 minutes on medium heat. Remove from the pan, & pour into the noodle bowl.

8. Drizzle more oil into the pan, & pour in shiitake mushrooms, sliced beef, & 3 tbsps of the sauce. Sauté for about 5 minutes until the beef is fully cooked. Pour cooked mushrooms and beef into the noodle bowl. Pour the rest of the sauce into the noodle bowl, & mix everything together. Enjoy!

Cucumber Salad:

Toss 3 thinly sliced cucumbers with 2 tbsps of salt. Let them sit for 10 minutes, & squeeze out any excess moisture. Then drizzle with 1 tbsp soy sauce, 2 tsps rice vinegar, and 1/2 tsp of honey. Sprinkle with 1 tbsp sesame seeds.

Chili Lime Citrus Salad (Nature’s Sour Candy):

Ingredients:

-1 sliced ruby red grapefruit

-2 sliced blood oranges

-juice of 1 lime

-1 tsp tajin

Arrange your citrus on a plate. Top with the lime juice & tajin.

Olive Tomato Salad & Buratta:

Ingredients:

-1/4 cup sliced cherry tomatoes

-1/4 cup sliced Kalamata olives

-1/4 cup pimento stuffed olives

-¼ cup olive oil

-2 tsps champagne vinegar

-1/4 tsp salt

-1/4 tsp black pepper

-1/2 minced shallot

-16 oz Buratta

-2 tbsps hot honey

1. Marinate the tomatoes & olives in the olive oil, vinegar, salt pepper, & shallots for 15 minutes.

2. Slice your Buratta balls open, & spread the olive & tomato salad mixture overtop. Drizzle with hot honey & black pepper & parsley for garnish. Serve with crostinis!

Flourless Chocolate Cake:

Ingredients:

-9 oz. Tony’s Chocolonely’s Dark Chocolate

-9 oz. salted Kerrygold butter

-1.5 cups granulated sugar

-7 eggs

-2 tbsps bourbon

-1/2 tsp espresso powder

-1 tsp vanilla bean paste

-1/4 tsp almond extract

-pinch of salt

1. Melt the chocolate and butter together in the microwave in 30 second increments.

2. Allow the chocolate mixture to cool for a couple of minutes, and then whisk in the sugar. Then whisk in the eggs one at a time.

3. Mix in your bourbon, espresso powder, vanilla bean paste almond extract, and salt.

4. Pour batter into a parchment paper-lined springform pan. Bake at 375 F for 30-35 minutes until the cake is slightly jiggly in the middle (check at the 30 minute mark to ensure it doesn’t overbake).

5. Let it cool completely in the pan for 1 hour. Then unmold, dust with powdered sugar, and serve with berries if you wish.

Blueberry Crisp (Gluten, Dairy, Egg Free)

“Seriously the most perfect ratio of crust and fruit, I’m obsessed” ~my dear friend Anna with a million allergies ;)

Ingredients:

Blueberry Mixture:

-3 cups of fresh or frozen blueberries

-1/2 cup dark brown sugar

-1/2 cup maple syrup

-1/3 cup orange juice

-juice of 1 lemon

-3 tbsps gluten free flour

-1 tsp vanilla bean paste

-1 tbsp cinnamon

-pinch of salt

Crisp:

-1.5 cups oatmeal

-1 cup gluten free flour

-1/2 cup dark brown sugar

-1/2 cup maple syrup

-1 tbsp cinnamon

-pinch of salt

-1/4 cup melted butter (4 tbsps)

1. Combine the blueberry mixture ingredients, and spread onto a baking dish.

2. For the crisp, mix the oatmeal, gluten free flour, dark brown sugar, maple syrup, cinnamon, and salt together. Then pour in melted butter.

3. Scoop the crisp onto the blueberry mixture, and lightly spread it to cover the pan. Bake at 375 for 45 minutes.

“Humble yourselves, therefore, under the mighty hand of God so that at the proper time he may exalt you, casting all your anxieties on him, because he cares for you.”

~1 Peter 5:6-7

Love,

Elizabeth <3

Allow me to introduce you to your new favorite pancake: a Japanese cabbage pancake, also known as Okonomiyaki. If you ask me, every dish tastes better with an Asian twist. Okonomiyaki is a savory, fluffy pancake, packed with rich umami flavors and cabbage to give it lots of volume. Topped with creamy Japanese mayonnaise, bonito flakes (dried, thinly sliced tuna), and crunchy goodness, this will change the way you think about pancakes forever.

Recipe:

Ingredients:

Pancake Batter:

-1 cup all-purpose flour

-2 tsps tapioca starch

-1 tsp dashi powder

-1 tsp baking powder

-¼ tsp sugar

-1 tsp salt

-2 eggs

-¼ tsp MSG

-200 mL water

Veggies and Toppings:

-1.5 cups finely chopped napa cabbage

-2 stalks finely chopped green onions plus extra for garnish

-Okonomiyaki Sauce

-Japanese Mayonnaise

-¼ cup bonito flakes

-1 tsp furikake seasoning

Okonomiyaki Sauce:

-2 tbsps oyster sauce

-2 tsps ketchup

-2 tbsps soy sauce

-2 tsps honey

Steps:

1. Mix the batter ingredients together, and fold in the cabbage and green onions.

2. Generously oil a pan over medium heat, spoon the pancake batter onto it, and shape into a thick pancake. Cover for 3-4 minutes.

3. Flip the pancake, and cover for an additional 3 minutes.

4. Remove the lid, and spread 2 tbsps of okonomiyaki sauce onto one side of the pancake. Reduce to low heat, and cover for another 2 minutes until the sauce caramelizes.

5. Serve on a plate. Spread the rest of your okonomiyaki sauce on top along with a drizzle of Japanese mayonnaise, bonito flakes, furikake seasoning, and green onions.

Happy Friday everyone! I hope everyone can find a way to rest in some capacity this weekend. Here are some thoughts I wanted to share:

It’s easy to put our value in worldly pleasures and think they will bring us that missing piece of happiness we’re looking for, but I promise you that all paths lead to dead ends except for Jesus. He is where will find everlasting hope, joy, and peace, even when the future is unknown. For we walk by faith, not by sight. Fix your eyes upon him, and the things of this earth will become strangely dim. <3

“I have been crucified with Christ. It is no longer I who live, but Christ who lives in me. And the life I now live in the flesh I live by faith in the Son of God, who loved me and gave himself for me.”

~Galatians 2:20, ESV

Have a great weekend!

Love,

Elizabeth <3

“It must be so hard…being in an industry where everyone is so pretty…and so many people leave you hate…how do you deal with it?” My sister asked me as we rode down 34th street in our Uber. This is probably the most commonly asked question I receive as a content creator.

Do I struggle with comparison? If you’d asked me in middle school, I would’ve told you that it’s my daily tormentor from morning to night. I’d wake up wishing I was a different race, that I was skinnier, had cuter clothes. I wanted to be a soccer player with a ton of “popular” friends. But if you ask me today, my answer is simply no. I don’t think anyone could survive as an influencer struggling with comparison. Eventually, they would crash and burn.

Upon entering the influencer industry, comparison wasn’t something I struggled with, and I knew that was one of the most important requirements to be here. In an industry where it feels like your “competitors” are all physically attractive, talented, rich…how could you actually survive without crippling insecurity if you struggle with comparison?

Someone will always be prettier, more successful, talented, richer… but they will never be you. My value doesn’t lie in those worldly traits. Put your value in those things, and you will never be satisfied. You will never be happy. Beauty is fleeting. Instead, my value lies in being a daughter of the most powerful King. At influencer events, I’m surrounded by beautiful, successful women, most of whom have many more followers than me, but not once have I ever felt insecure around them. But…how? I have all the reason to be…right? Why would I feel insecure when the creator of the universe, the most powerful King, has created me unmistakably to fulfill my purpose through Him? How marvelous is that?! I wouldn’t want to be anyone else because I am me! Those women at influencer events, they’re also created beautifully and unique in the image of God, but I’m not supposed to be any of them, and nor do I want to be. God made each one of us with masterful, curated intention.

And for the latter part of my sister’s question…how do I deal with hate? Well, it’s simple. The only opinion that matters to me is God’s. I am proud of who I am–not because I think highly of myself but because I adore the one who created me. If He is for me, who can be against me? Confidence in oneself is shallow and fleeting, but confidence in God is fortifying and sustaining. Because my confidence lies in Him, “hate comments” don’t bother me. The Bible prepares Christians to struggle, to be persecuted, but God loves ME! How could opinions of others ever compete with that?!

So…the short answer is no. While I once did, I no longer struggle with comparison because God created me unmistakably, and I don’t have to “deal” with hate comments because God is the only one I aim to please. When you have that kind of joy and peace that surpasses all understanding, you no longer feel imprisoned by worldly standards. God’s opinion is the only one that matters. Life becomes simpler. Life becomes liberating.

“I have set the Lord always before me; because he is at my right hand, I shall not be shaken.”

Psalm 16:8

Love,

Elizabeth <3

Today, I bring to you the authentic Italian tiramisu recipe. It’s creamy, rich, indulgent & requires no baking. This is probably the easiest dessert you could ever make, & best of all, it transports you to the Italian countryside with every heavenly bite. So trust me, once you make this, you’ll never want to go back to the store-bought version…& you’ll probably be asking, “How did I not know tiramisu is so easy to make?”

Ingredients:

-5 eggs

-¼ cup + 1 tbsp sugar

-16 oz marscapone

-34 lady fingers

-½ cup espresso powder

-2 cups room temperature water

-1 cup Marsala wine

-¼ cup cocoa powder

Steps:

1. Separate the yolks and whites of the eggs into 2 separate bowls.

Pour ¼ cup sugar into the yolks, & beat them on high until they’re thick, creamy, & have a pale yellow color (about 5 minutes).

2. Mix the marscapone into the yolks, & beat until creamy (about 2 minutes).

3. Add 1 tbsp sugar into the egg whites, & beat until they form stiff peaks. Fold the egg whites into the marscapone mixture, ensuring to maintain the volume from the egg whites.

4. Mix the espresso powder & water together in a bowl, & then pour in the Marsala wine.

5. Dunk the ladyfingers into the espresso mixture, & line them on a rectangular dish. Spread half of the marscapone mixture on top of the lady fingers. Repeat this process once more, adding another layer of dunked lady fingers & the remaining marscapone mixture to achieve 4 layers.

6. Refrigerate the tiramisu for at least an hour. Dust with cocoa powder, & enjoy!

“For all that is in the world—the desires of the flesh and the desires of the eyes and pride of life—is not from the Father but is from the world.” ~1 John‬ ‭2‬:‭16‬ ‭

My Enoki Cabbage Beef Rolls have been my go-to dinner as of late. Not only are they healthy, flavorful packed with vegetables & protein, & super easy to make, but they also taste like a warm hug. Who wouldn’t love that?🤍

Recipe:

Ingredients:

-leaves from 1/4 Napa cabbage

-1 lb thinly sliced beef

-1 roll enoki mushrooms (cut & separated)

-3 cups bok choy (stems removed) 

-1/4 cup soy sauce

-1/4 cup chicken broth 

-1/4 tsp dashi powder

-1 tsp rice vinegar

-1/2 tsp sake 

-1/4 tsp MSG

-3 cloves minced garlic

Instructions:

1. Blanch the Napa cabbage leaves for 30 seconds in boiling water.

Place a piece of beef on a Napa cabbage leaf & then about 4-5 enoki mushrooms, Roll it up. Repeat for the rest. 

2. Make your sauce: Combine the soy sauce, chicken broth, dashi powder, rice vinegar, sake, & MSG.

3. In a big pan, place your bok choy in it along with 1/4 cup of water. Cover, & steam for 5 minutes on medium/high heat.

4. Place your enoki cabbage beef rolls in the pot, pour the sauce over them, & cover for 5 more minutes until fully cooked. Enjoy!

““The kingdom of heaven is like treasure hidden in a field, which a man found and covered up. Then in his joy he goes and sells all that he has and buys that field.” ~Matthew‬ ‭13‬:‭44‬ ‭‬‬

Prefer a video tutorial? Click here!

Hi friends!

I order Thai food A LOT. After placing my order, the inevitable & anticipated question arises that always puts me in a moral quandary: “Do you want dessert?” I mean…is the answer ever truthfully “no?” Letting my guard down too many times and ordering mango sticky rice, I’ve concocted the perfect solution. Mango sticky rice traditionally takes days to make, but mine only takes 30 minutes using my beloved rice cooker. Maybe I’m biased, but as a mango sticky rice connoisseur, this is the BEST mango sticky rice I’ve ever had—and I’ve had A LOT. So forget takeout. I promise you won’t crave the restaurant version anymore once you have this.

Ingredients:

-1 cup uncooked glutinous rice (sometimes labeled as sweet rice)

-¾ cup coconut water

-13.5 oz. can full fat coconut milk

-¼ cup + 3 tbsps granulated sugar

-½ tsp salt

-1 tsp vanilla bean paste

-1 tbsp cornstarch

-2 tbsps water

-1 ripe mango, peeled and thinly sliced

-sesame seeds & mint for garnish

Recipe:

1. Make the rice: To a rice cooker, add the glutinous rice, coconut water, ½ cup of coconut milk from the can, ½ tsp vanilla bean paste, 3 tbsps sugar, & ¼ tsp salt. Mix, and then cook the rice.

2. Make the coconut milk sauce: To a pot, pour in the rest of the coconut milk can, ½ tsp vanilla bean paste, ½ cup sugar, & ¼ tsp salt. Stir over medium-low heat until the sugar dissolves.

3. When the rice is finished cooking, mix ⅓ cup of the coconut milk sauce into the cooked rice.

4. Make the coconut custard: Create a cornstarch slurry by mixing 1 tbsp of cornstarch with 2 tbsps of water. Mix the slurry into the coconut milk sauce on low heat until it thickens enough to coat the back of a spoon.

5. Plate: Add your rice to the center of your plate, and top it with a spoonful of the coconut custard and a few sesame seeds.Shape your mango around your rice. Garnish with mint if you please.

I hope you enjoy this wonder of a Thai dessert! I love serving it to my friends and family when I host and hearing the eagerly awaited question, “You made mango sticky rice all by yourself?!” Yup, and so can you!

Happy cooking friends! Maybe host a Thai night this week :) Much much love to you <3

XO,

Elizabeth ❤︎

“Do not be conformed to this world, but be transformed by the renewal of your mind, that by testing you may discern what is the will of God, what is good and acceptable and perfect.” Romans 12:2

Prefer a video tutorial? Click here!

Wonton Wrappers Recipe:

-1 egg

-½ cup warm water

-3 cups all purpose flour

-20 g corn starch.

Beat egg & water. Mix dry ingredients. Combine both dry & wet ingredients. Let the dough sit for 20 minutes before flattening it into wonton wrappers.

Wonton Noodle Soup Recipe:

For the wontons:

-½ lb ground pork

-4 oz shrimp

-3 cloves garlic

-1 bunch scallions

-2 slices ginger

-1 tbsp shaoxing wine

-½ tbsp soy sauce

-1 tbsp sesame oil

-1 egg white

-½ tsp salt

-½ tsp sugar

-¼ tsp white pepper

-1 tsp chicken bouillon

-36 wonton wrappers

For the soup:

-8 cups water

-3 tbsps chicken bouillon

-2 bunches of scallions, chopped, with the whites cut into 2” pieces

-6 cloves garlic

-2 slices ginger

-2 tbsps shaoxing wine

-2 tbsps soy sauce

-½ tsp white pepper

-½ tsp msg

-1 tsp sugar

-1 tsp toasted sesame oil

-3 bunches of bok choy

-2 cups egg noodles

1. Combine all the wonton ingredients–except for the wrappers–in a food processor to make your filling. Drop about a tsp of filling into each wonton wrapper, and shape it into a wonton.

2. Combine all of your soup ingredients–except for the bok choy and egg noodles–into a large pot. Bring it to a boil.

3. Add your wontons into the pot, and cook them until they float. Then add in your egg noodles and bok choy. Cook for 30 seconds.

4. Divide your wonton noodle soup into 4 bowls, and enjoy!

Tips for Wrapping a Wonton:

1. Wet the top of your wonton wrapper.

2. Insert your filling.

3. Fold it in half width wise.

4. Then wet the bottom right side of your wonton, and fold the bottom half in on itself. Watch this video if you need a visual 😊: Video Tutorial

Soup Noodle Bowls Link

My first official recipe of 2026! I’m thrilled to share this easy, cozy recipe for you. It’s a perfect meal to make for your family or for yourself if you need a night in. 🤍

“In peace I will both lie down and sleep; for you alone, O Lord, make me dwell in safety.”

‭‭Psalm‬ ‭4‬:‭8‬ ‭ESV‬‬

Kimchi Fried Rice Recipe:

1. On medium heat, mix together 4 cups of white rice, 1/2 cup of ham, 3.5 cups kimchi.

2. Season with 1 tbsp of each: soy sauce, gochujang, gochugaru, miso paste, & honey. Cook for 5 minutes

3. Mix in 1/3 cup of chopped green onion.

4. Drizzle in 1 tbsp sesame oil. Serve with a fried egg.

Egg Tarts Recipe:

1. On a stove top, bring 2/3 cup water and ½ sugar to a boil. Turn off the heat, and let it cool. This is your simple syrup.

2. Beat 2 eggs & 1 egg yolk. Add ¼ cup of evaporated milk & ½ tsp vanilla bean paste.

3. Whisk the syrup mixture into your egg mixture, & then strain the mixture into another boil to remove any clumps. This is your egg custard.

4. Take 3 puff pastry sheets, & use a 4 inch cookie cutter to cut 17 round pieces of puff pastry.

5. Put each pastry circle into a pastry mold.

6. Fill up each pastry mold ¾ of the way with the egg custard mixture.

7. Line all the pastry molds up on a baking sheet, & bake at 375 F for 15 minutes. Then lower the oven temperature to 325 F for another 12-15 minutes.

8. Enjoy!

Miso Soup Recipe

1. To 8 cups of steaming hot water (not boiling), add 2 tbsps & 2 tsps of dash powder & ½ cup miso paste. Mix.

2. Add in 1 cup cubed firm tofu & 1/3 cup of dried wakame. Mix.

3. Enjoy!

On the Road There

It’s our first time flying to Atlanta, GA (ATL), married, to visit my family. I see my childhood flash before my eyes as I linger at every memorable site in Dulles Airport, like the security entrance my mother and I shared a tearful goodbye at after I visited home for the first time during my freshman year at Georgia Tech.

The TSA X-Ray machines look much more modern than the ones I remember in the early 2000s; they now resemble modern-day MRI machines. I watch restless children run rampant in line while parents try their best to keep them under control with pursed lips and gritted teeth, monitoring them out of the corner of their eyes. They remind me of me and my sister when we were children. I ponder on how children are just instinct—I’d be treating the place like a jungle gym too if it were socially acceptable, if I was as young and as flexible I used to be. I’m 25, but my soul has only aged 10; I wonder if it will ever catch up.

On the plane, I read “Sisters First,” which my mother in-law lended me. As Jenna Bush narrates wistful moments from her childhood, I smile and chuckle about the stories that remind me of mine, how much my parents inconvenienced themselves to bring me bouts of joy. “Barefoot Contessa” starts playing on the screen, & I’m so excited to watch my comfort show for the remainder of the flight.

After landing, bittersweet memories flood my brain as we drive down I-85 through ATL. My 5 years in ATL were a cacophony of hardships, friendships, suffering, & growth. I became an adult here, made my faith my own here, worked with a dedicated eating disorder team, was sick pretty much my whole college experience, and this is where Isaac and I started dating.

Breakfast is a big deal in the south, and Buttermilk Kitchen in Buckhead is bursting at the seams, so we drive back into ATL and settle on Another Broken Egg Cafe. I stare at Isaac across the table. It’s only been 4 years, but boy…have the overnight shifts aged him; I wonder if the same has happened to me. After tasting my lemon ricotta blueberry pancakes with goat cheese, I devise a plan to improve them—they’re too fluffy with no crisp.

“Is there a store you want to head to before we drive to your Aunt Wency’s?” Isaac asks. “I want to go to Barnes and Nobles. I try to retain all my memories in my head, but I need to write them down, so I don’t forget anything” I reply with a giddy smile. Isaac picks out a baby pink Swedish journal for me. I grab some 0.7 mm Uniball black pens on our way out, and we head to our family reunion.

After Being on the Road

This trip was a wonderful time to re-connect with my family, learn more about our heritage, & listen to crazy stories about my family’s experiences immigrating from Hong Kong—opening restaurants and working to provide and raise the next generation. We enjoyed these conversations over delicious Chinese meals, native to our Hong Kong background. I have lot of Asian recipe ideas that I can’t wait to share with you!

We also caught up with my college friends, updated each other on our lives, careers, and families. We reminisced on the “good old days.” Although, we’d never want to suffer through engineering school again. I’ve missed them dearly. I wish life and our jobs didn’t pull us so far away from each other. 

What a wonderful way to spend Christmas 2026. I’m blessed with the most wonderful family and lifelong friends who I love and care for immensely. Life is full of inevitable change, but my relationships with friends and family are forever sacred to me. We have each other’s backs.

I pray all of you had a blessed Christmas celebrating Jesus’ birthday. This season can be a time of joy and hope for some but also a reminder of pain and hardship for others. Please know that the one thing that never changes is Jesus’ everlasting love and faithfulness to us. If He is for me, who can be against me? Life is tough, but it is no match for the strength I have because He lives within me.

“The Lord is my helper; I will not fear; What can man do to me?” Hebrews 15:6

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This is the only ham recipe you’ll ever need, and after you taste it, I know you’ll be saying the same thing. 🤭 This homemade honey-baked ham is melt-in-your-mouth, juicy, perfection, and the brown sugar, caramelized crust is a delicacy in itself. I was sick and tired of watching people spend an arm and a leg on a Honeybaked Ham. In this economy, we need approachable, affordable recipes, and that’s my mission on here! I only spent $27 to make this ham, and as a girl who grew up eating a lot of Honeybaked Ham, I can confidently say that it’s no match for this recipe. If just staring at it makes you drool, well…just wait until you try it! 😊

Recipe:

Ingredients:

-1 spiral sliced ham

-1 cup pineapple juice

-4 tbsps melted butter

-4 tbsps hot honey

-1.5 cup granulated sugar

-3 cups dark brown sugar

-1.5 tsps tsp lawry’s seasoned salt

-1.5 tsps garlic powder

-1 tbsp cinnamon

-1.5 tsps nutmeg

-1.5 tsps cloves

-1.5 tsps ground ginger

-1.5 tsps sweet paprika

-1 tsp all spice

-1 tbsp apple cider vinegar

-2 tbsps Dijon mustard

Steps:

1. Place your ham flat side down on a roasting rack. Brush it with a mix of melted butter & the hot honey. Pour 1 cup of pineapple juice into the bottom of the pan.

2. Cover the ham with foil, & bake it at 275 F for 12 minutes per pound of ham (mine was 11 lbs, so I baked it for about 1 hour & 50 minutes).

3. Once the ham is finished baking, reserve 3 tbsps of the ham drippings.

4. Combine the sugars, seasoned salt, garlic powder, cinnamon, nutmeg, cloves, ground ginger, sweet paprika, and all spice. Split the sugar mixture equally into 3 bowls.

5. Pat 1 bowl (⅓ of the total sugar mix) of the sugar mixture over the ham. Make sure to get it into the crevices as well.

6. Broil the ham on high uncovered for 2 minutes.

7. Remove the ham from the oven, & pat the second bowl of the sugar mixture evenly over the ham.

8. Broil the ham on high again for 2 minutes.

9. Remove ham from the oven, & reserve 1 cup of the ham drippings.

10. For the glaze, in a sauce pan, combine the ham drippings, remaining sugar mixture (the final third of the mixture), apple cider vinegar, and Dijon mustard. Bring it to a boil, and remove it from the heat.

11. Brush the glaze over the ham, and broil it again for 2-3 minutes until bubbly and crispy.

12. Let the ham rest for 10 minutes before enjoying!

Merry Christmas everyone! This season can be chaotic, but there is still a lot to be grateful for. I’m grateful for God’s constant provision in my life—I don’t deserve any of it, but He has truly blessed me and my family. All good things come from Him. May the love of Jesus Christ bring you everlasting joy and peace that surpasses all understanding. <3

“For the wages of sin is death, but the free gift of God is eternal life in Christ Jesus our Lord.” Romans 6:23

Cinnamon Roll Ingredients:

-3/4 cup warm whole milk

-1/2 cup dark brown sugar (120 g)

-2 ½ tsp instant yeast

-1/2 cup pumpkin purée (120 g)

-1/2 cup softened salted butter

-1 large egg

-2 tsps vanilla bean paste

-1 tsp flaky salt

-4 ½ cups bread flour (540 g)

-2 tsps pumpkin pie spice

-1/4 tsp nutmeg

-1 ½ tsp cinnamon

-1 cup heavy cream (to pour over the rolls)

Pumpkin Spice Cinnamon Filling Ingredients:

-1/2 cup softened salted butter

-1 cup dark brown sugar (240 g)

-1/4 cup pumpkin purée (60 g)

-1.5 tbsps cinnamon

-2 tsps pumpkin pie spice

-1 tsp vanilla bean paste

-1/2 tsp flaky salt

-1/2 cup chopped pecans

Salted Caramel Cream Cheese Frosting Ingredients:

-16 oz cream cheese

-6 tbsps softened butter

-1 cup powdered sugar

-2 tsps vanilla bean paste

-1/2 tsp flaky salt

-1 tsp cinnamon

-1/4 cup salted caramel

Recipe:

1. Activate your yeast by mixing your warm milk, 1 tbsp (of the ½ cup) of dark brown sugar, & instant yeast. Once frothy (should happen within a couple of minutes), move onto the next step!

2. Per the cinnamon rolls ingredients, mix together your bread flour, pumpkin pie spice, cinnamon, flaky salt, & nutmeg.

3. Add your yeast mixture into the bowl with your dry ingredients along with the remaining dark brown sugar, pumpkin purée, softened butter, vanilla, & egg. Mix on low speed with the dough hook attachment for 1 minute until it becomes a shaggy dough. Let it rest for 5 minutes.

4. Mix your dough again on medium speed for 7 minutes until the dough is smooth, elastic, & pulling away from the sides of the bowl.

5. Transfer the dough into an oiled bowl. Cover, & let it double in size in a warm place for 1 hour.

6. In the meantime, mix together all of your pumpkin spice cinnamon filling ingredients in a bowl.

7. Once the dough is finished with its first rise, roll it into a 24 × 15” rectangle on a floured surface.

8. Spread your pumpkin spice cinnamon filling onto the dough, leaving a little room on the borders of the rectangle.

9. Roll up your dough lengthwise to form a log. Cut into 12 cinnamon rolls.

10. Place the rolls into an oiled 9×13” pan. Cover, & let them rise in a warm place for 30 minutes until they’re nice & puffy.

11. Once the rolls are finished rising, drizzle them with 1 cup of heavy cream.

12. Bake the cinnamon rolls at 325 F for 30 minutes.

13. In the meantime, make your cream cheese frosting by first beating your cream cheese & softened butter & then mixing in the powdered sugar, vanilla, flaky salt, & cinnamon.

14. Once your cinnamon rolls are finished baking, let them cool for 10 minutes before frosting them. Drizzle each frosted cinnamon roll with some salted caramel. Enjoy the best, softest, fluffiest cinnamon rolls in the world!

Ingredients:

Crumble:

-1 1/2 cups all purpose flour (180 grams)

-1/2 cup dark brown sugar (100 grams)

-1/4 cup white sugar (50 grams)

-1/2 teaspoon salt

-1 tbsp cinnamon

-1/2 cup salted butter (113 grams)

-3/4 cup chopped pecans

-1 tsp vanilla bean paste

-1/4 tsp espresso powder

Coffee Cake:

-1/4 cup softened salted butter (55 grams)

-3/4 cup white sugar (150 grams)

-2 eggs

-1 tbsp vanilla bean paste

-1/4 tsp espresso powder

-1 cup whole milk greek yogurt (226 grams)

-3/4 tsp baking soda

-1 1/2 cups all-purpose four (180 grams)

-powdered sugar for dusting

Instructions:

Crumble:

1. Melt the butter for the crumble topping, and let it cool for 10 minutes.

2. In the meantime, mix together the rest of the crumble ingredients in a bowl. Mix in the cooled butter until the crumble becomes clumpy. Place the crumble in the fridge.

Coffee Cake:

1. Cream the white sugar and the softened butter together by slowly adding in the sugar. Mix with a hand or stand mixer until light and creamy.

2. Add in the eggs and vanilla and continue mixing.

3. Now mix in the greek yogurt, baking soda, espresso powder, and salt.

4. Lastly, mix in the flour until the batter is light and creamy.

5. Spread half the batter into a square 8x8 in pan. Layer in half the crumble topping over that. Pour in the remaining batter on top of the crumble layer, and add the other half of the crumble topping to finish. Bake at 350 F for 30 minutes.

6. Allow the coffee cake to cool for at least 1 hour before cutting into it.

These maple coffee doughnuts are everything I dream about when it comes to fall baking. They’re soft and pillowy on the inside yet flaky and crispy on the outside. The warm, melt-in-your-mouth maple coffee glaze is what elevates these above your standard coffeehouse doughnut. The richness of the maple complimented by the espresso notes will make you want to eat the whole entire batch. Let’s debunk the rumor that doughnuts are difficult to make because this recipe is foolproof easy—you’ve got this! :)

Recipe:

Doughnut Ingredients:

-4 3/4 cup AP flour

-2 1/4 tsp instant yeast

-2 eggs

-8 tbsps melted butter

-1 1/3 cup warm milk (about 100 F)

-1/3 cup sugar

-1 tsp flaky salt

-2 tsps vanilla bean paste

-1/2 tsp espresso powder

Maple Coffee Glaze Ingredients:

-3 cups powdered sugar

-12 tbsps butter

-2/3 cup maple syrup

-4 tbsps milk

-1 tsp vanilla bean paste

-1/2 tsp flaky salt

-1/2 tsp espresso powder

Instructions:

1. Combine your milk, melted butter, sugar, eggs, flaky salt, vanilla bean paste, & espresso powder (per the doughnut ingredient list) in a mixing bowl.

2. Add your flour and instant yeast into your mixture, & combine everything until it forms a dough. Knead for 7-9 minutes.

3. Cover the dough, & place it in a warm spot for 2 hours or until it doubles in size. I like to turn my oven on to the lowest temperature setting, immediately turn it off, & place my dough in there.

4. Uncover your dough, place it on a floured surface, & roll it into a 1 inch sheet. Cut out the doughnuts with a 4 inch cookie/doughnut cutter, & use a 1 inch cutter to shape the hole in the middle of each one.

5. Cover your shaped doughnuts, & let them rise again in a warm spot for 1 hour.

6. In the meantime, combine all of your maple coffee glaze ingredients in a sauce pan over the stove on low heat.

7. Heat some vegetable oil in a pot to a temperature around 375 F. Fry 2-3 doughnuts at a time until golden on each side (about 2 minutes per side).

8. Dip each of your doughnuts into the maple glaze (don’t wait for them to cool—do this while they’re hot & fresh!). Place them on a wire rack with a tray underneath to catch any drippings.

9. Enjoy your maple coffee glazed paradise with a hot cup of coffee or by themselves because…let’s be honest…they’re sugary, crispy, pillowy perfection on their own! 🍁☕️🍩✨

I’ll let you in on a little secret…I’ve been working on an authentic Pad Thai recipe for 3 years now—making it a million times over, consulting a Bangkok chef and everything. I’m proud to say that this Pad Thai is the real deal—authentic down to its roots with no compromises or American substitutes. The best part is, it’s so easy to make! So have a night in, relax, whip up a cozy bowl of Pad Thai, & ditch the takeout. Let’s be honest, you won’t need it order out again after making this recipe!

Ingredients:

Pad Thai:

-4 dry rice noodles (size medium) soaked in room temperature water for 1 hour

-½ lb cubed chicken breast

-½ tsp salt

-½ tsp pepper

-½ oz pressed tofu cut into strips

-1 tbsp dried shrimp powder

-3 tbsps chopped sweet preserved radish

-3 cloves minced garlic

-½ minced shallot

-½ Thai crushed chili 

-2 cups bean sprouts

-10 stalks green onions (cut into 2” slices)

-½ cup chopped peanuts

-1 lime

-1 tbsp sweet paprika

-1 egg

Sauce:

-4 tbsps palm sugar

-4 tbsps water

-4 tbsps tamarind paste

-½ tbsp miso paste

-2 tbsps fish sauce

Instructions:

1. Soak your rice noodles in room temperature water for 1 hour. In the meantime, prep your sauce.

2. Add your palm sugar and water to a sauce pan over low heat. Once the sugar is mostly dissolved, add in the rest of your sauce ingredients, & mix. Remove your sauce from the stove.

3. Heat an oiled wok over medium heat, & cook your chicken. Season it with salt and pepper. Remove your cooked chicken from the wok, & set it aside for later.

4. Add more oil to your wok, & add in your garlic, shallots, tofu, shrimp powder, sweet preserved radish, & crushed Thai chili pepper. Once fragrant, add in the soaked & drained rice noodles & half of the sauce. Mix.

5. Once the noodles are soft, add in the bean sprouts, green onions, chicken, peanuts, & remaining sauce. Mix.

6. Push your noodles to the side to make room for your egg. Crack your egg in, scramble it off to the side, & mix it in.

7. Dust your sweet paprika over the pad Thai. Mix.

8. Serve with extra bean sprouts, green onions, chopped peanuts, & a squeeze of lime. Enjoy!

These crispy, soy sauce chicken thighs are perfectly juicy, moist on the inside, with the crispiest skin on the outside. It’s the perfect chicken dish to add to your weeknight rotation because it’s quick & easy to make. Your family will be asking you to cook this every week!

P.S. I threw in my fig & apple salad into this recipe post as well—all the produce is in season, so why not? :) It may sound like an interesting combination with the crispy chicken, but the two dishes are surprisingly a great pair! <3

Soy Sauce Chicken:

Ingredients:

-1 lb chicken thighs (bone-in, skin-on)

-1 cup corn starch

-1 tsp salt

-1 tsp pepper

-neutral oil

-1 tsp minced ginger

-3 cloves minced garlic

-2 tbsps hot honey

-1 crushed Thai chili pepper

-1 tbsp shaoxing wine

-1 tsp black vinegar

-1 tbsp oyster sauce 

-2 tbsps soy sauce

-2 tbsps Chinese 5 spice

-1/2 tsp white pepper

1. Mix corn starch, salt, & pepper together. Coat each chicken thigh in the mixture. Fry the chicken on a cast iron pan on medium-high heat for 5 minutes on each side. Remove the chicken from pan. 

2. Mix ginger, garlic, hot honey, Thai chili pepper, shaoxing wine, black vinegar, oyster sauce, soy sauce, white pepper, & Chinese five spice together. 

3. Add your sauce to the pan, & let it sizzle for 30 seconds. Add your chicken back to the pan, & coat the sauce over the chicken. Cover for 10-15 minutes on low heat to let the flavors meld together. 

The Perfect Fall Fig & Apple Salad:

Dressing:

-1 clove minced garlic

-1/2 tsp salt

-1/2 tsp pepper

-1 tbsp hot honey

-1/4 tbsps champagne vinegar

-1/3 cup olive oil

Salad Toppings:

-3 cups arugula

-2 sliced white figs

-1/8 sliced honeycrisp apple

-1/2 cup roasted pecans

-1/3 cup shaved parmesan 

-drizzle of balsamic glaze 

Top a bed of arugula with the figs, apple slices, roasted pecans, & shaved parmesan. Drizzle with the salad dressing & balsamic glaze. 

Enjoy your cozy fall meal with your friends & family—or alone for a little self care night. :) Thanks for reading & cooking with me! <3

I shared my chocolate chip cookie recipe last year on TikTok & people loved it! Everyone I’ve made these cookies for has said they’re the best chocolate chip cookies they’ve ever had & for good reason. They’re decadent, fudgy, gooey on the inside & crisp on the edges. The dough itself is addicting because it’s made with the highest quality ingredients. You’ll never want to go back to your traditional chocolate chip cookie recipes once you try this one!

Recipe (12 cookies):

Ingredients:

-1 1/3 cup (170 g) all purpose flour

-1 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup (113 grams) melted Kerrygold butter

-1/2 cup (100 g) dark brown sugar

-1/3 cup (70 g) white sugar

-1 tsp vanilla bean paste

-1/2 tsp espresso powder

-1 large egg

-1 Tony’s Chocolonely Dark Chocolate Bar

-1/2 cup chopped pecans

-12 mini squares of cut up dark chocolate

-flaky sea salt

Instructions:

1. Melt your butter. Once it's cooled, whisk your sugars into your butter. Add your egg & vanilla. Whisk again.

2. Combine your flour, baking soda, baking powder, salt, & espresso powder.

3. Combine your wet & dry ingredients. Chop up your tony's chocolonely bar, & fold the chocolate & pecans into your dough. 

4. Scoop cookie dough, and refrigerate for 30 minutes. 

5. Bake cookies at 350 F in the middle rack for 10 minutes. Top cookies with more flaky salt as soon as you take them out of the oven. Cool for them for 15 minutes before enjoying.😊

This warm, buttery, apple crisp, served with creamy vanilla bean ice cream is an ultimate household favorite of ours. It’s easy, simple, cozy, & it comes together in a pinch. Personally, it’s my preference over apple pie now, and I love that I can quickly whip it up for an evening dessert in just 3 simple steps. 🍏🥧

Ingredients:

For the apple filling:

-4 medium-sized Granny Smith apples

-1 tsp cinnamon

-juice of 1 lemon

-3 tbsps dark brown sugar

For the crumble topping:

-1/2 cup melted butter

-1 cup rolled oats

-1 cup white flour

-1 tsp baking powder

-1/2 cup packed dark brown sugar

-1 tsp cinnamon

-1/4 tsp all spice

-1/4 tsp nutmeg

-1/4 tsp cloves

-1/4 cup chopped pecans

-1/2 tsp vanilla bean paste

-pinch of salt

1. Combine the apple filling ingredients in one bowl and the crumble topping in a separate bowl.

2. Add your apple filling to a square pan (or whatever you prefer), and top it with the crumble.

3. Bake at 350 F for 35 minutes. Serve warm with a generous scoop of vanilla bean ice cream. Enjoy!

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This authentic Spanish delicacy is the ultimate cozy, hearty rice dish, filled with fresh seafood, seasoned meats, & golden, saffron rice. This meal is sure to impress your friends & family whether you’re hosting or just having a cozy night in!

Ingredients:

-10 mussels

-10 pieces jumbo shrimp

-1 lb chicken thigh, cubed

-2 tsp salt

-2 tsp pepper

-2 tsp paprika

-2 tsp oregano

-1/2 tsp crushed red pepper flakes

-1 tsp turmeric

-zest of 1 lemon

-6 saffron threads

-2 bay leaves

-2 cups Arborio rice

-6 cups chicken broth

-1 lb chorizo

-5 cloves minced garlic

-1 chopped bell pepper

-1 chopped red onion

-1 bunch minced parsley 

-4 tbsps olive oil

1. Marinate your cubed chicken thigh in 1 tsp of salt, pepper, oregano, paprika, ¼ tsp red pepper flakes, & 1 tbsp olive oil in a bowl. Set aside.

2. To a sauté pan, add 2 tbsps olive oil, your garlic, & the remaining salt, pepper, oregano, & red pepper flakes.. Sauté until fragrant.

3. Add your Arborio rice, & coat with the seasoned oil. Add the lemon zest, saffron, bay leaves, turmeric, & parsley. Mix until we’ll incorporated.

4. Pour in 4 cups of your chicken broth. Cook your rice in medium/low heat, stirring consistently. Slowly add the remaining chicken broth as your rice continues to cook. The total cooking time for the rice should be about 30 minutes.

5. In the mean time, add 1 tbsp olive oil to a separate pan, and sauté your dice red onion in it until fragrant.

6. Add your marinated chicken, & stir on medium/high for 5 minutes.

7. Add your chopped bell pepper and chorizo sausage. Stir & cook for 8 minutes on medium/high.

8. Pour your meat & bell pepper mixture over your cooked saffron rice that’s in the pan. Top with the jumbo shrimp & mussels. Cover, & cook on medium heat for about 10 minutes, or until the mussel shells have opened.

9. Serve with some extra lemon zest if you please. Enjoy! :)